Page:The English housekeeper, 6th.djvu/68

40 As they do not cost much, there need be no hesitation to allow plenty of jelly-bags, straining cloths, tapes, &c. &c. These should be very clean, and scalded in hot water before they are used.

There should be a table in the middle of the kitchen, or so situated as not to be exposed to a current of air, to arrange the dishes upon, that blunders may not be committed in placing them upon the dining-table. Much of the pleasure which the lady at the head of her table may feel at seeing her guests around her, is destroyed by the awkward mistakes of servants in waiting; who, when they discover that they have done wrong, frequently become too frightened and confused to repair the error they have committed.

The cook in a small family should have charge of the beer; and where there are no men servants, it should be rather good than weak, for the better in quality, the more care will be taken of it. When more is drawn than is wanted, a burnt crust will keep it fresh from one meal to another, but for a longer time it should be put into a bottle, and corked close; it would be well for the cook to keep a few different sized bottles, so that the beer may not stand to become flat before she bottle it.

A clock, in or near the kitchen, will tend to promote punctuality. But the lady herself should see to its being regulated, or this piece of furniture may do more harm than good. There is nothing fitter to be under lock and key than the clock, for, however true to time, when not interfered with, it is often made to bear false testimony. That good understanding which sometimes subsists between the clock and the cook, and which is brought about by the instrumentality of a broom-handle, or some such magic, should be noted by every prudent housekeeper as one of the things to be guarded against.

The kitchen chimney should be frequently swept; besides which, the cook should, once or twice a week, sweep it as far as she can reach; for where there are large fires in old houses, accidents sometimes occur; and the falling of ever so little soot will sometimes spoil a dinner.

Every lady ought to make a receipt-book for herself. Neither my receipts nor those of any cookery book can be supposed to give equal satisfaction to every palate. After