A Little Housekeeping Book for a Little Girl; Or, Margaret's Saturday Mornings

Her aunt stopped her. "You have a dinner platter," she said, "get the pretty round platter; always use that for luncheon and breakfast, because it looks more informal, and seems more appropriate. And we must stop a minute to put on the salts; we forgot them." They did not have shakers, because Margaret's mother thought small, low, open silver or glass bowls were prettier; these they filled freshly with salt and shook them evenly, and placed them near the centrepiece at the ends of the table. They only put on two because the table was small; sometimes, however, they used four or six, when guests were there.

While the dishes were heating, and Bridget was getting breakfast ready, they filled the glasses and put the butter balls on the bread and butter plates; then, Margaret had her lesson in waiting on the table.

"After we sit down," her aunt said, "pass the fruit, going to each person's left, so he can take it with the right hand and hold the dish low down. Then put the dish back in the middle of the table, and leave it there through the meal. If there are flowers or a plant on the table, serve the fruit from the sideboard, and put it back there when you have passed it. If you have berries or melons to serve, those may be ready on the sideboard before breakfast, and a plate with a finger-bowl on it can stand at each place. The berries may be passed, and each person can lift off the finger-bowl and doily at the same time and set it near the plate and serve himself to the berries. Melons are usually set on the table before breakfast on each plate, the finger-bowl standing near by, but if you want to have it more elegantly arranged than this, put the melons on small plates, and after the finger-bowl is removed, lay this plate down on top of the one standing already on the table. Just now it is considered very nice to nearly always have a plate in front of one. I will tell you more about that when we come to serving dinner.

"You can have the hot plates brought into the room when the cereal comes in with its hot dishes, and you can lift off a fruit-plate, standing on each person's right, and lay down a hot plate with the small cereal dish already on it, and when all are around you can pass the cereal, and then the sugar and cream."

"But," objected Margaret, "I can't carry a tray and take off a plate and put down a plate all at once, because I don't have three hands, only just two!"

"No, of course not," smiled her aunt. "But you don't use a tray in changing plates. You slip off the soiled one with the left hand and lay down the clean one with the right, holding this clean one over the other. It really saves time in the end to manage in this way, as you will see. After the cereal, if those small plates have been so good-sized as to well cover the hot plates underneath them and so protect them from cream, all you have to do is to take these off, leaving the larger plates, using your tray this time and standing always on the right; put the first dish on the tray and take the next in your hand and carry them to the sideboard and leave them there and then take the next two, and so on; never pile your plates. Then pass the bacon around, going to the left, as with the fruit, and then the potato and muffins. Bring the cups on the tray, as your mother fills them, and set them down carefully at each person's right; do not offer a cup to any one, because coffee is so easily spilled in taking it off and on a tray and handing it about.

"Few people would ever have fruit, cereal, hot things, and then cakes, too; but some day you may have fruit, bacon or meat, and then cakes, so you had better learn how to manage with them. Just have ready small, hot plates, and bring one at a time and exchange it with the meat plate as you did before; you must put on two forks instead of one at the left of each plate when you lay the table, if you are to have a second hot course.

"You do not take off the crumbs at breakfast because it is such an informal meal, but you must watch and see if any tumbler needs refilling, or if anybody needs a second butter ball, and supply it without being asked. The meat platter, the dish of potatoes, and the muffins or toast should also be offered twice to every one. Your mother, however, will ask if any one wants a second cup of coffee, and then you bring her the cup, and after she has rinsed it out by pouring in hot water from her little pitcher, she will fill it and you can carry it back and set it down again. Now that is all, I think, and you can wash your hands and take off your gingham apron and ask Bridget if you may call down the family; that is, if you may say to your mother, very quietly and politely, 'Breakfast is served!'" Margaret laughed, and smoothed down her nice crisp white apron proudly as she left the room.

LUNCHEON

Laying the luncheon-table proved to be exactly like laying the breakfast-table, and, as her aunt said, if they were laying a supper-table that would have also been done in the same way; so really all Margaret had to learn was how to lay two tables, one for breakfast, luncheon or supper, and one for dinner.

However, her aunt thought they would use doilies instead of the lunch-cloth for a change, so Margaret would not think her lesson did not amount to much, and she got these out at lunch time and put one down for each person with its square of felt underneath it. In the middle she put a large doily which matched the others, and added one or two smaller ones, one for bread, one for a dish of olives, and so on, arranging them evenly on the table. She put a dish of ferns on for a centrepiece and a tray for tea for her mother at the end.

"If," said her aunt, "you wish a formal luncheon you lay a pretty plate – a cold one – in front of each place, and exchange this for a hot one when you pass the main dish. But when you are just laying a family table you can put a hot plate down and merely pass the food as usual. You need not put the dishes of food on the table – just bring them from the sideboard. But remember at every meal never to let the food get cold. The vegetables you can keep in covered dishes, of course, but after you have passed everything so you can leave the room, carry the meat out and put it in the oven until you want to pass it a second time.

"If you are to have salad, have this ready on the sideboard before lunch, with its plates, and, if you are to have them, the crackers and cheese also. You can take off the soiled plates after the meat course, and lay down clean ones just as before, standing at each person's right, taking off the soiled plate with the left hand and laying down the clean one with the right, holding it above the other. Then pass the salad, on the tray to each one's left, and next the salad dressing or crackers or olives, or whatever goes with it. After the salad, crumb the table, both at luncheon and supper, but if you use doilies do not take the regular crumb-knife and tray, but carry a folded napkin in your right hand and gently sweep off the crumbs into the tray; a knife might scratch the table, and would certainly sound disagreeable against the wood.

"The dessert, which may be fruit, should be ready before the meal on the sideboard, with the plates and finger-bowls. When the last course before it is taken off and the crumbs removed, there are no plates on the table at all; it is the one time when it is cleared. So all you have to do is to lay down the plates and finger-bowls with the fruit-knives and spoons and pass the fruit. If you have cake, or preserves, or dessert of any kind instead of fruit, you do just the same way; lay down the plates and pass the things."

"But what do I do with the tray and teacups?" Margaret asked.

"Take them off when you do the last plates before the table is crumbed," said her aunt. "Take off the bread and butter plates, too. A good way to do this is to take the large plate on the tray and carry the small one in the hand. Of course the large bread plate is removed, too, and any dish of jelly or olives which is done with. But dishes of salted nuts or candies are left on, to keep the table looking pretty. Now I really think that is all. Do you think you can serve luncheon as well as you did breakfast?"

Margaret said she thought she ought to do twice as well, because it was really the same thing over again.

DINNER

If the lesson on dinner had come first Margaret would have thought it pretty hard, but after the other two she had just had, it seemed easy enough.

This time she put on the large pad and the long, heavy dinner-cloth; her aunt had to stand at the opposite end of the table and help her with these, and she warned her to always be very careful not to crease the cloth, because a mussed cloth was worse than none at all.

"Be careful always to have table linen spotless," she said. "If anything gets on the cloth at dinner, as soon as the meal is over put a cup under the place and pour a tiny stream of hot water through and then rub the place gently with a clean, dry cloth and smooth it out with your hand; leave the cloth on the table till morning, and usually it will be smooth and dry; if not, take a flat-iron then and quickly and lightly iron the place; then fold the cloth and lay it away. Most people cannot have a new cloth on every night, but no one need ever have on a cloth that is not clean; a good housekeeper never does, so of course you never will." Margaret said she certainly never would.

"One reason why we use doilies or a lunch-cloth for breakfast and luncheon and supper is because if these get soiled it is easy to wash them out at once; it makes housework simpler in the end to have them instead of using table-cloths three times a day, which are large and very troublesome to wash. People who once learn to use them never go back to the old-fashioned way of doing. Now get a pretty centrepiece and put that on in the middle, and bring the bunch of roses from the parlor; we will have them to-night instead of the fern-dish, because we want an especially nice table for you."

After the flowers were on, the silver was laid, almost as at breakfast. A knife at the right, blade to the plate; a dessert-spoon beyond, for soup; two forks at the left; the bread and butter plate at the top, at the left, and the tumbler also at the top, to the right. If they were having a company dinner, Margaret was told, the bread and butter plate would not be used, for then a dinner roll would be laid in the napkin and no butter served at all. The napkin, as before, went to the left, beyond the forks, and a large, cold plate was laid down between the silver. The salts were freshly filled and put on, and a glass dish for jelly at one end of the table. In front of her father's place they laid a carving cloth, and on it a large knife and fork, putting the tips on a little rest.

Next they took the soup-plates, the dinner-plates, the large platter and two vegetable dishes out into the kitchen to be made hot; they also carried out the bread-plate, the salad-bowl, and the pudding-dish, as well as the after-dinner coffee-cups and saucers. Then they arranged the plates for salad on the sideboard, and the dessert-plates, putting a dessert-spoon and fork for each person on these. While the dinner was getting ready came the lesson in waiting, as before.

"You see we have laid down cold plates," the aunt said. "Some people lay down hot ones, as we did at luncheon, but the soup is so likely to soil them that it is really hardly safe. Besides, dinner is a more formal meal than the others, so we must be more particular. When Bridget brings in the tureen she will stand it on the sideboard with the hot soup-plates, and you are to dip a spoonful of soup carefully in each plate and carry it on your tray to each person's right and set it down, – do not offer it on the left. When all are served, carry out the tureen. If we had no waitress of course your mother would serve the soup from the table, but this is the way we do when we are nicely waited on.

"When it is time to carry off the soup-plates, take your tray and go to each person's right and lift the plate, putting the first one on the tray and taking the next in your hand. Put them on the sideboard, and carry them out later, very quietly, but do not stop now. Leave the cold plate on the table still. Then bring in the hot plates and put them in a pile in front of the carver, slipping out his cold plate first. Bring in the vegetables and put them on the sideboard; last of all bring in the meat and set it before the carver; do not leave the room after the meat is on the table, for it will get cold.

"As each plate is filled, take it to the first person served – your mother, if you are a family party, and either your mother or a woman guest first, if you have company; some people always have the mother served first even if guests are present, and others prefer the other way; but always serve the ladies first, whether guests are there or not. Slip out the cold plate and lay down the hot one at the right, as you have before, and put the cold plates neatly in a pile on the sideboard. Pass the vegetables next, offering them at the left, and then the bread in the same way. While this course is eaten, carry out the soup-plates, if they are still on the sideboard, and fill the glasses.

"When all have finished take off the roast first and carry it out; then take off the soiled plates and lay down the salad-plates at the right, as you have done each time, and pass the salad to the left. Take off these when they are used, with the bread and butter plates, bread and jelly, and crumb the table, using the knife and tray. Then lay down before each one a dessert-plate with either a fork or a dessert-spoon on it, or both, if the dish to come needs them; nowadays this is done even where the dessert is served at one end of the table. If you can, pass the pudding, or whatever the sweet is, so that each one can serve himself, offering it at the left, of course. If it is very soft, or is something difficult for one to manage in this way, then have the dish put at one end of the table before your mother. She will put a portion on the plate before her, removing the spoon as she does so and laying it at one side, and you can set the plate down before the one you serve first, exchanging the two plates; this person will also remove his spoon and lay it down as the plate is slipped away. Stand on the right to do this; then take the second plate for your mother to fill, and so on.

"It is a good plan to have one extra plate ready, and when you take the first plate lay this down before your mother, and when you come back with the second one this will be filled waiting, and you can exchange the two, and so save time. There will be one over at the end, of course, and this you can lay on the sideboard.

"When you have company, the coffee is served in the drawing-room, and you must bring it in on a tray. But when you are alone, and wish to have it on the table, take off the pudding-dish, when all have finished, and then all the plates, and bring in the coffee-cups filled on the tray, and set one down before each, from his right. If you use finger-bowls after dinner, lay these down, too, a little above each place.

"This is a long lesson, and a difficult one for a little girl, and you must not be discouraged if it takes you quite a while to learn it well. Keep on trying, and soon you will be a perfect waitress. Just remember these things, anyway, and everybody will forgive you if you forget some others:

"Be sure your hands are clean, your hair very tidy, and your apron white and starched. Wear silent shoes, and do not clatter the dishes; do not speak to any one, unless you do not understand what to do next, then quietly whisper to your mother. Do not offer anybody a cup of tea or coffee, or a plate of soup, or even a plate with food on it; set these all down at the right. Offer platters, vegetable dishes, bread, and such things always at the left. Change all plates at the right. While a course is being eaten, softly carry out any soiled dishes from the sideboard and fill the glasses. Watch to see what is needed, and offer it. Do not offer any one what is already on his plate; that is, if you are passing a dish all around and see that he has some of it left, skip him and go on to the next. Now I hear Bridget coming in with the soup-tureen; run and put on your very best apron and announce dinner as though you were the finest waitress in the land!"

CHAPTER IV

WASHING DISHES

It was Margaret's grandmother who gave her the lesson on dish-washing. She said it was the part of housekeeping she really liked the best of all and did most easily, so everybody said, "Oh, well, if you really like it, perhaps you had better be the one to show Margaret how to do it properly!" and then they all laughed.

The gingham apron with sleeves was the one Margaret put on after breakfast. It buttoned around her wrists snugly, but on unfastening the buttons the sleeves could be rolled up and pinned out of the way, so they would keep clean. After she was ready the grandmother showed her how to stand all the dining-room chairs back against the wall and take up the crumbs under the table, pushing this to one side and then the other, so that the rug would really be clean when they were done.

"Now," she said, "run into the kitchen and see that the table there is quite empty, so there will be plenty of room for the dishes we are going to bring out; bring back with you the large tray, and get out the scraping-knife."

Margaret found that Bridget had left some pans and dishes on the table after she had cooked the breakfast, and these she piled neatly at one end, out of the way. The scraping-knife was a long one with a thin blade which bent easily; a palette knife, such as artists use in cleaning their paints up, her grandmother explained.

"It seems funny to use an artist's knife to scrape dishes with," said Margaret, when she came back. "I should think we would just scrape the plates with the silver knives on them. That's the way Bridget does."

"But it is bad for the knives," her grandmother said. "Besides, a stiff knife cannot get the grease off, and this thin one can. You will see presently how beautifully it works. Now we must carry out the food."

The dishes of meat, potatoes, bread, and other things were taken to the kitchen table and emptied; the bread was put back into its box; the bits of meat and vegetable were put on small dishes and put in the refrigerator; the butter on the small plates was scraped together into a little bowl and set aside to cook with. Then they were ready to get the dishes together on the dining-room table. They carefully emptied the tumblers and coffee-cups into the tray-bowl, so they would not be spilled in carrying them out. They piled the silver carefully on a dish, and carried out the plates and other things on the table. When it was quite cleared, Margaret took up the crumbs and laid the cloth and pad in the sideboard drawer. A centrepiece was put on the bare table with the fern-dish on it, and the two armchairs were pushed back in their places, one at each end. "There," said the grandmother, "when you have dusted the room will be right to leave until luncheon. Once or twice a week, of course, it has to be thoroughly swept and put to rights, but this is the way we do every day."

In the kitchen they scraped the plates very carefully, putting all the scraps into a bowl to empty into the garbage pail. They piled them nicely, putting all the same kind of plates into one pile, not mixing two sizes or sorts. The cups were put together, and the saucers piled also. The tray was set ready on one end of the table, and Margaret got out her new, clean dish-towels, soft ones for glass and silver, and firmer ones for the rest of the things. Then she put out the two dish-pans, and turned on the water. It ran very hot from the first, so it was all right, but Margaret was told she must always try it before she sat down to a meal, and if it was only warm she must put on a kettleful to heat, so it would be ready when needed, because it was impossible to wash dishes well in any sort of water but the very hottest.

They only filled one dish-pan to begin with, and after it was half-full Margaret put in the soap-shaker and stirred it around till the water was foamy. She hung it up again, and began to put in the tumblers.

"You must be careful that those are not icy," her grandmother cautioned. "Even after they have been emptied they must stand till they are fairly warm, or they will crack as soon as they touch the hot water. But you must be most careful of all about cut glass; that really needs a special lesson. If you have a piece there, set it to one side, and when the rest of the glass is done and the silver, we will take that." There was a fruit-dish which had been used for breakfast, so it was put on a corner of the table where it could not be knocked off, to wait its turn.

The tumblers and finger-bowls were put into the hot soapy water at once and turned about in it till they were clean. Then they were wiped while they were still a little soapy, without rinsing them, because in that way they were polished like diamonds. After they were lifted out and put on the tray the silver went into the pan and was well scrubbed with the mop, and then rinsed with very hot water, which proved to be too much for Margaret's hands; when she tried to lift out the forks and spoons she could hardly touch them.

"Ouch!" she exclaimed. "It burns me. I must put in some cold water."

"No, indeed!" said her grandmother, "that would spoil everything. Just slip a large spoon under all the silver, and lift it out at once. There is a saying that no water is hot enough to wash silver in unless it is too hot to put your hands in. Just see how fast the heat in it dries it as it lies on the tray! And see how it polishes, too, as I wipe it! If it were cold it might be greasy, and certainly it would not look half as well when it was done. Now before we take the china I will tell you about washing cut glass. You can put some fresh water in the dish-pan, but make it only as warm as your hand."

While she was getting it ready the grandmother got a soft brush and a cake of nice white soap, and, after trying the water to see that it was not too warm or too cold, she mixed the soap in thoroughly. The beautiful glass bowl was lifted carefully into the pan and scrubbed with the little brush till every crack was cleaned and it was brilliant with the suds. Margaret was not allowed to lift it out on the tray for fear she should let it slip, but she watched how her grandmother handled it.

"If I had done as some careless maids do," her grandmother began, as she wiped, "I might have put this bowl right into the very hot water the tumblers can bear, and cracked it at once. Cut glass cannot bear either hot or cold water. I once had a beautiful bowl broken in two because it was held directly under the faucet in the sink while the hot water ran into it, and another dish was broken by having a piece of ice put in it on the table. Iced lemonade often breaks lovely and costly pitchers. You must always wash each piece by itself in lukewarm water, and never put it in the pan with other things. Make a suds with good white soap, scrub the cracks well with a soft brush which will not scratch, and wipe dry without rinsing, and you will have beautiful, brilliant glass, and your care will make it last a lifetime. I will set this away in the dining-room while you draw some hotter water with soap in it for the china. Put in the cleanest things first, and only a few at a time, so they will not be chipped."

"Why do I take the cleanest china first?" Margaret inquired, as she put in the fruit-plates. "Why don't I take them as they happen to come on the table!"

"Some plates are greasy and some are not, and the greasy ones would spoil your dish-water," her grandmother explained. "Now rinse those, and while I wipe them, wash the rest and then change your water."

When Margaret lifted out the plates, she turned them up edgewise and let the water run back into the rinsing-pan, so that they were already half-dry when she laid them on the tray. But her grandmother got a fresh towel for them, because the first one had become damp, and the dishes would not dry easily with it.

Margaret decided that the easiest way to empty the dish-pan before putting in more hot water would be to tip it up, so she took it by the handles and turned the water directly into the sink. Her grandmother stopped her.

"Use the sink-basket," she said. "See, the wire one in the corner. Pour the water through that, and then if any bits of food are in it they will stop there and not get into the drain; it's a great convenience, and one we never had when I was a little girl. So with the dish-mop; that goes into hot water where the hands do not like to go, and into cups and dishes where it would be much more trouble to take a cloth, as we used to do. Nowadays we do not use dish-cloths very often, because doctors tell us that they are not as cleanly as they might be, and may bring us typhoid fever and other things. A mop can be scalded in very hot water after it has been well washed in soap suds, and then shaken out perfectly clean to dry quickly, so that it is better to use. On the iron and tin things we use a wire dish-washer, which is also very clean, indeed, and these make us feel safe."