Part 4
This process of cooking only takes five minutes, and the food is ready to be eaten as soon as the tea is made or the coffee poured out; and it is a pretty and cheerful occupation while letters are being read and talked of, or the _Saturday Review_ cut.
A few savoury herbs, such as parsley or chives, are a great addition to the omelet; and it is easy to chop overnight the teaspoonful that is sufficient for the purpose, and put it on the plate with the other preparations. A few slices of cold potato are easily fried when the bacon is taken out of the pan; the bacon fat fries them deliciously. The china frying pans may be bought at many shops, particularly at No. 9, Oxford Street, London.
Toast is not easily managed; but with hot rolls from the baker's, marmalade, honey, and potted meat or ham, on the table, a very substantial breakfast may be had with little trouble, and no delay in its preparation.
We will suppose the gentlemen of the family have left the house for the business of the day, and the boys gone to school, and we will now, before continuing our description of the house and its furniture, give an outline sketch of the proceedings of the ladies during their absence.
For England expects every woman to do her duty, as well as every man, and to prove herself a help-meet for man before pretending to rivalry. The division of our time given in the old lines seems to be a very rational one--
"Six hours to work, To soothing slumber seven, Ten to the world allot, And all to heaven."
This allows ample time for rest and enjoyment, and sets apart an hour for daily service in the church for all who wish to attend it.
In Utopia, Sir Thomas More allots six hours a day for work to all men and women, and no longer; as he holds it to be important that we should have more time available for enjoying the living we work for, than for working to sustain it.
We give ourselves so little enjoyment in our play, that a great man once said, "Life would be very tolerable if it were not for its pleasures." We have come to treat our play as if it were our work--and no wonder, since we have made it so very troublesome--and having thrown our appointed work upon the shoulders of other people, we now complain how badly they do it.
We mothers have a certain work given us to do, not by man, but by our Maker, whose servants we are. This is to take care of our children. Instead of doing this, we leave them almost entirely in the hands of strangers, and during great part of the day we know nothing of their doings, nor of what they are learning or thinking.
What should we say to a nurse or a governess who neglected them as we do, and how shall we answer for our lack of care?
We householders have laid upon us the care of our houses. Yet it has come to be a recognized thing that we are to touch nothing in them with our own hands--at the utmost, we are to give our orders; and the wealthy among us do not even do that, but are waited upon with every luxury, and then sent ready-dressed into society.
We are not our own, and we have little to do with the making of our position in life. We must accept the _status quo_ and make the best of it; so we may as well acquiesce cheerfully in our circumstances, doing as much as we can, and see if regular occupation will not make our hearts lighter, and help to bring back the days of Merry England again.
But we have no time for preaching now, and I would not willingly give a sermon in any case. I only threw out that suggestion of six hours' work for fear you might think I meant you to be busily employed all day, and then you would drop the book in disgust. But go on a little longer, and you will find that I am less hard than the Ladies' Art-Needlework Society, which insists upon eight hours of close application, and far less hard than the Cambridge Board of Examiners, which drives you on night and day, leaving no time for household duties; much less for dancing, or picking flowers in country lanes.
No; my six hours' work will include your music-practising, and your attentive reading for purposes of study. For unless yours be the only pair of feminine hands in the family, you will not find more than three hours occupied with household work, and part of that time will comprise a daily walk, a constitutional with an object, and the remaining part will not be disagreeable; at least, I hope not, but it will be work and not play.
After this explanation let us return to our subject. We will take it for granted that there are at least two ladies at home. One, the lady-help or eldest daughter, for example, will dust and set in order the drawing-room, whilst the mistress of the house proceeds to clear away the breakfast somewhat after the following manner.
When the coffee-pot was taken from the gas tripod to be placed on the breakfast-table, the kettle was refilled from a tap fixed on one side of the dining-room fire-place, and the water will be by this time hot enough to wash the cups and plates in.
Immediately under the tap stands a large bowl of Delft, or other ware sufficiently strong for daily use, and yet ornamental or picturesque enough to remain always in the dining-room. Terra-cotta is a good material for this purpose, as the colour is always decorative to a room. One might have a bowl of very elegant design made at the Watcombe terra-cotta works. Better still, in the case of its being required to be movable, would be a wooden bowl of the Norwegian carved work manufactured by peasant artists of Thelemarken, under the direction of M. de Coninck, of Christiania. Some one of Minton's vases or _jardinieres_ would answer the purpose very well; but unless it had a plug and a pipe for letting off the water, like many washstands have, it would be heavy to lift with water in it. But a bowl with these fittings, placed on a fixed stand near the fire-place, would be well worth while taking some trouble to procure for the dining-room. It would be quite as ornamental, and no more expensive, than the china flower-pots on unsteady pedestals which are so universally popular; indeed, it might balance one of these on the window-side of the fire-place, if it were thought proper. A piece of oilcloth might be spread under the pedestal, if it does not stand on the varnished floor.
From the sideboard-drawer will be taken a neatly folded tea-cloth, ornamented most probably with open work at each end, or adorned with colour in the style of the Russian household linen in the collection of the Duchess of Edinburgh, and the lady will proceed to rinse and wipe the breakfast cups and saucers, together with the teaspoons, milk-jug, and the cleaner plates, and will then lay the plates that have grease upon them to soak in the hot water, to which some additional hot water has been added.
Before taking out the plates, the china which has been used at breakfast should be neatly arranged on, or in, the sideboard. This saves the trouble of carrying about trays of crockery, and the consequent breakage. I will describe the china cabinet as I go more particularly into the details of the dining-room.
The remaining plates may now be wiped, and the _etceteras_ replaced, the cloth brushed, neatly folded, and laid in a drawer with the table napkins, and the fryingpan cleansed by relighting the spirit-lamp for a minute while some hot water bubbles in it to clean it; the towel itself taken away to dry, and the tea-leaves, and a small basin of eggshells and scraps carried into the kitchen; the raw eggshells to be used to wash decanters and glass, and the tea-leaves reserved for dusting purposes.
The windows are opened and the gas fire turned out, and this important ceremonial of the day is at an end.
By this time the drawing-room will have been dusted by the second lady, the week's duster being kept in a convenient drawer. The feather-brush is wielded as a wand by the graceful mistress of the instrument, whom I should recommend to wear a muslin cap to keep the dust from falling on her hair.
These caps, when made of Swiss muslin and trimmed with a frill border edged with Valenciennes lace, are most becoming. They are best and prettiest when made in the shape of a large hair-net. A pretty bride used to come down to breakfast at Interlaken wearing this kind of cap, and other ladies at once adopted the style for wearing at their morning work or sketching. This was some years ago, but a good shape is always good.
To any one unused to the mysteries of dusting, it is surprising to find how easily the ornaments of a drawing-room may be kept in order, and how well the gilt frames of pictures preserved, by a light play of the feather-brush every morning. The French use the _plumeau_ in nearly all cases where we rub with a hard duster, and with great advantage, especially in the case of gilding.
A man or woman hired once a month will keep the windows bright; they are all the brighter if cleaned with newspaper dipped in cold water--some mordant in the printer's ink has the property of rendering them so--and they are the more easily wiped, having less fluff about them than if cloths are used.
A light rub with a leather makes bright stove bars more brilliant, and in summer the fire-place will give very little trouble; though for ladies managing their own work, andirons and a wood fire will be found easier to keep in order, as well as being more picturesque.
A gas fire, built with pumice and asbestos, lasts without needing a touch for three years, and though less delightful than wood or coal, is infinitely cleaner, and gives no trouble at all. A gas apparatus with four jets can be laid in any ordinary fire-place, and fitted with pumice and asbestos complete for seven and twenty shillings, perhaps for less; but that is what I have paid. And when one considers the saving of labour in carrying upstairs heavy scuttles of coal, besides the original cost of the scuttles, with the ludicrous inappropriateness of the ornamental varieties, the total abolition of fire-irons, including that absurdity seen in many houses, the supplementary or deputy poker, besides requiring no chimneysweep in the drawing-room at all, it may be thought well worth while to have a gas fire laid at first. The superior cleanliness and security against smoke are great arguments for its general use, besides the ease with which it can be lighted, or turned out when not wanted for use. Being in the fire-place, the gas finds vent in the chimney, so there is no feeling of closeness in the room. The disadvantage of a gas fire, in some people's opinion, is that it may not be poked or touched; but this is soon forgotten. Its appearance is like a clear fire of cinders, except when the sun is shining, and then it burns with a greenish tint not at all pretty.
Breakfast cleared away, and the drawing-room neatly arranged, the beds have next to be made. This is done with little exertion, as modern beds have spring mattresses, and French wool mattresses above these which require no shaking; so that bed-making gives only a little exercise with a minimum of fatigue. Two people can make a bed with great ease, but as a rule I should advocate every person making his or her own bed.
I must not here go into the detail of setting the bed-rooms in order, as this will come more properly into the description of the upper part of the house. So I will only suggest that if one room be cleaned each day, and the staircase on one day, the housework is not so heavy a task as it appears.
THE KITCHEN.
Parisian markets--No refuse food brought into a house--Catering in London--Cooking-stoves--Pretty kitchen--Underground kitchens objectionable--Kitchen level with the street door--Larder and store-room--The dresser--Kitchen in the Swiss style--Herbs in the window--Hygienic value of aromatic plants--Polished sink--Earthenware scrap-dish--Nothing but ashes in dust-bin--Soap-dish--Plate-rack-- Kitchen cloths--Few cleaning materials necessary--Hand work better than machine work--Washing at home--Knife-cleaning--Fuel-box--No work in the kitchen unfit for a lady to do.
Time works many changes; but will it ever bring into our English markets the various and neatly arranged vegetables, the bouquets of salad, pleasant to the eye as to the taste, the neat little joints and divisions of meat, the temptingly prepared poultry and game, and the many kinds of appetizing comestibles, which are to be found in the markets of Paris? There a housekeeper may amuse herself by varying her dinners for every day, having an embarrassment of choice between countless delicacies. There the fillet of beef (the undercut of the sirloin) is already larded for the roast; the pigeons are boned and prepared for the _compote_; the veal is cut in shape and beaten for the cutlets; the pigs'-feet are boned, stuffed, and truffled; slices of galantine are ready to be laid on a dish for luncheon; crayfish woo the _mayonnaise_; parsley and butter are waiting to be poured over potatoes _a la maitre-d'hotel_. There the spinach may be bought ready boiled and finely chopped, only needing to be warmed with its poached eggs; the sorrel is already picked over and cooked; the carrots are cleanly grown, and evenly selected, and sold with just the quantity of feathered green tops useful for a garnish. In fact, all is so contrived that the least possible refuse matter shall be brought into any house, so saving the labour that this entails.
Nor does this trimming and spoke-shaving add to the price of the articles, as the surplus vegetable remains go into the ground at once, but little of what is uneatable being taken to the market at all; thus saving the cost of carriage, and paying for the little time expended in its removal; while in the case of meat, the purchaser finds it more profitable to cook only such parts as are entirely eatable, without letting time and fire be consumed in preparing what is always wasted.
This is not a cookery-book, though when I think of how much we have to learn before we can make good use of our fine provisions, I feel tempted to branch off on this line; but the lady amateur will learn more by giving careful attention at the cooking-school than by reading many books.
In London we can buy peas ready shelled, fowls ready trussed, fish prepared for the pot or pan, and sometimes our beans ready slit; but carrots must be scraped, greens washed, and turnips peeled, and apples also, though potatoes need not; tongues and hams may be bought boiled, and cakes ready baked. Still, with us much more food has to be prepared at home than in France, though we have this convenience--that the provisions are brought by the tradesmen to our doors, which is seldom the practice there.
For general cooking, the gas tripod like that used at breakfast will not serve our turn, except on cold-collation days in the heat of summer, when cold lamb or salmon, salads and fruit, are more grateful than anything else.
Many people dislike to have their cooking done by gas, and it is objectionable for roasting or broiling; still, there are such numerous inventions in cooking-stoves, each simpler, cleaner, and more perfect than the rest, that only the embarrassment of selection can cause hesitation in making a choice.
Near a nice bright stove, placed in a recess glittering with Dutch tiles or Minton's artistic _plaques_, surrounded by burnished pans and pots of well-lined copper or brass and neat enamelled saucepans, the genius of the hearth presides over the mysteries of Hestia.
The window, made with diamond panes mingled with a few lozenges of bright colour, is mostly open in summer, and wreathed with climbing plants--as vines, and ornamental gourds, with their curious black or scarlet fruit, the rich foliage intercepting the sunshine--or closed if it be winter, and draped in pleasant muslin. I would take great pains to make my kitchen the most picturesque and cheerful room in the house, as it is one of the most important.
On no account would I use the great black beetle-trap cellar downstairs and underground, which strikes with dismay the greater number of young girls who have rushed from school into marriage, and who instantly become the prey of the tyrant imprisoned in that dungeon, which is too often also a den of iniquity.
No; if obliged to have a house with one of these dismal caverns, I would invent some useful purpose for it; but I would not willingly select such a dwelling. These underground kitchens must eventually die out, and our children will wonder why we used such airless, lightless places.
In a house arranged on my plan we aim upwards, not downwards. We might, perhaps, on wet days, let the children go to these basement rooms to skip or romp, as there they could not shake down the ceiling beneath them, as sometimes happens in upstairs play-rooms; only the rooms must be kept carefully whitewashed, and, as far as possible, well aired.
Or the old kitchen might be fitted up with racks for guns and fishing-rods, and used as a smoking-room, when cosily papered, and carpeted with matting; and the back kitchen converted into a carpenter's shop with lathe and tool-chest.
But our kitchen, the pride of our house, will be level with the dining-room and front door. It is a foolish practice to have all vegetables, meat, coal, etc., taken downstairs for the purpose of bringing them all up again.
When it is impossible to spare two rooms on the ground floor for household use, let both kitchen and dining-room be upstairs, while the drawing-room might be on the ground floor. This would give no more work than does our present custom. But where it is possible, it is better, for obvious reasons, that the kitchen should be on a level with the street door.
When the room used as kitchen is large and has two windows, one side of it may be partitioned off for a larder, or store closet; or if there is a small third room near, it may be used for these purposes. But much depends upon the aspect of the room and its means of ventilation. A town larder need not be large, as the butcher, fishmonger, etc., can keep the provisions far better than we can do in the best of larders. A pantry and scullery will be quite unnecessary in a house arranged in this way. Wine will be kept in the usual wine-cellar, but beer, in bottles or in a small cask, may be kept in the cupboard under the stairs which is so universal in town houses.
The kitchen floor should not be carpeted; but one or two undyed sheepskins make comfortable mats, and are easily cleaned.
The kitchen dresser may be made of the usual shape, though the cornice seems superfluous, as it is too high for anything but dust to rest upon it.
Where it is thought better to do so, the old kitchen dresser may be brought bodily upstairs. If it is varnished and its back painted red, and the edges of its shelves very dark brown, with bright brass hooks in them, it may have bright brass handles put on its drawers, and it will do very well; and white or blue-and-white ware will look extremely well upon it.
A kitchen may be very prettily fitted up in the Swiss style, with unpainted deal employed decoratively whenever there is a fit occasion for it. The back of the dresser may be made of narrow boards, each lath cut out uniformly in a pattern at the top, forming a band of ornament. The shelves will look very nice with a border of fretwork, in sycamore, placed either above or below their edges. They are more easily cleaned if the ornamental border is fastened on like barge-boarding, but this plan is not so well adapted for hooks.
Mottoes in old English character, which is similar to the German Gothic type used in Switzerland, form an appropriate decoration to the cornice of the room.
The tables and chairs must be of unpainted wood, plain, but of good form. All hooks and bars, or whatever cannot conveniently be made of wood, should be of wrought iron. This gives a good opportunity for having window-bars and fastenings, or even a balcony, made in ornamental iron work. The window-curtains will be of Swiss muslin.
Oval wooden pails, with a board on one side left tall and cut out for a handle, made in various sizes for water, milk, etc., are as useful as they are suitable to the style adopted; and baskets may be made like those carried by the Swiss mountaineers at their backs. A cuckoo clock and a few hooks of chamois horn carry out the effect. Characteristic ornaments, such as paintings of Swiss scenery, and flowers in wooden frames, wood carvings on brackets, wooden bears as matchboxes, wooden screw nutcrackers, should be collected during visits to Switzerland; and a Swiss costume will be found as practically useful as any dress the young cook can wear, and will add a great charm and liveliness to the scene.
But be the style adopted what it may, and it is well to exercise individual tastes, it need not be made expensive, or not more so than an ugly kitchen. Thought and care should combine to make it cheerful and attractive, in order that the real work to be done in it may not have a depressing influence: that the lady, or her assistant, may not pine for the greater excitement of the Row or the rink. The kitchen window should be well furnished with scented plants; and in case of having no garden, pots of parsley, mint, and thyme may be grown successfully on a balcony. Every house might possess its sweet basil plant, and every Isabella might rear it in as elegant a pot as that in Holman Hunt's picture. Plentiful use should be made of it in cookery; it is one of the best of herbs. Indeed, we too much neglect all these aromatic plants, the hygienic value of their fragrance alone being very great. Some girls might save the small fortune they now spend in opopanax and patchouly, by cultivating lavender and thyme for their wardrobes; while balm and bergamot are sweet enough to make the kitchen smell like Araby the Blest.
China ginger-jars will be found good for preserving dried herbs for winter use.
The sink is a very important part of the kitchen furniture. This, in our model kitchen, should be a shallow bath of Marezzo marble, which is a strong, durable composition, finely coloured. We should select it of a colour harmonizing with the general style of the kitchen. The sink must rest upon two columns, or short shafts, of the Marezzo marble, hollowed down the centre, to allow of the water running freely away at both ends of the sink, each tube being stopped by a bell-trap. It must stand on one side of the kitchen fire-place, so that a pipe and tap may readily communicate with the self-supplying boiler. There must also be the usual pipe to conduct cold water from the cistern.
The best possible sink would be of real marble, highly polished; but the cost of this would preclude its use in our economical household. Enamelled slate would be cheaper and very good, and it would retain its polish better than the Marezzo marble, or japanned metal might answer the purpose pretty well. But doubtless a demand for such articles would cause Messrs. Minton's factory to produce a sink in strong glazed earthenware which should be finely coloured as well as elegant in form, making, indeed, an object as beautiful as a Roman porphyry bath. Many of the public washing fountains in Italy, or the south of France, would serve as models for this purpose. One of the most important points to be attended to is that it should be highly polished, as grease would be more easily removed from it, and it would be cleaner.
Beneath the sink is the pot for scraps and refuse, of which a small quantity is inevitable, unless there is a garden, or poultry are kept; in which cases all rubbish may be turned to account, the only exception being fish-bones and scraps, which, under all circumstances, must be burned.