It
also relieves her from the trouble of seeing the dinner table prepared,
which should be done every day with the same scrupulous regard to exact
neatness and method, as if a grand company was expected. When the
servant is required to do this daily, he soon gets into the habit of
doing it well; and his mistress having made arrangements for him in the
morning, there is no fear of bustle and confusion in running after
things that may be called for during the hour of dinner. When the
kitchen breakfast is over, and the cook has put all things in their
proper places, the mistress should go in to give her orders. Let all the
articles intended for the dinner, pass in review before her: have the
butter, sugar, flour, meal, lard, given out in proper quantities; the
catsup, spice, wine, whatever may be wanted for each dish, measured to
the cook. The mistress must tax her own memory with all this: we have no
right to expect slaves or hired servants to be more attentive to our
interest than we ourselves are: they will never recollect these little
articles until they are going to use them; the mistress must then be
called out, and thus have the horrible drudgery of keeping house all
day, when one hour devoted to it in the morning, would release her from
trouble until the next day.
Pages:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25