chen-maid lights the kitchen fire, and does all
cleaning of kitchen and pots and pans, answers the basement bell, sets the
servants' table and washes the servants' table dishes. In a still bigger
house, the second cook cooks for the servants always, and for the children
sometimes, and assists the cook by preparing certain plainer portions of
the meals, the cook preparing all dinner dishes, sauces and the more
elaborate items on the menu. Sometimes there are two or more kitchen-maids
who merely divide the greater amount of work between them.

In most houses of any size, the cook does all the marketing. She sees the
lady of the house every morning, and submits menus for the day. In smaller
houses, the lady does the ordering of both supplies and menus.

_How a Cook Submits the Menu_

In a house of largest size--at the Gildings for instance, the chef writes
in his "book" every evening, the menus for the next day, whether there is
to be company or not. (None, of course, if the family are to be out for
all meals.) This "book" is sent up to Mrs. Gilding with her breakfast
tray. It is a loose-leaf blank book of rather large size. The day's menu
sheet is on top, but the others are left in their proper sequence
underneath, so that by looking at her engagement book to see who dined
with her on such a date, and then looking at the menu for that same date,
she knows--if she cares to--exactly what the dinner was.

If she does not like the chef's choice, she draws a pencil through and
writes in something else. If she has any orders or criticisms to make, she
writes them on an envelope pad, folds the page, and seals it and puts the
"note" in the book. If the menu is to be changed, the chef re-writes it,
if not the page is left as it is, and the book put in a certain place in
the kitchen.

The butler always goes into the kitchen shortly after the book has come
down, and copies the day's menus on a pad of his own. From this he knows
what table utensils will be needed.

This system is not necessary in medium sized or small houses, but where
there is a great deal of entertaining it is much simpler for the butler to
be able to go and "see for himself" than to ask the cook and--forget. And
ask again, and the cook forget, and then--disturbance!--because the butler
did not send down the proper silver dishes or have the proper plates
ready, or had others heated unnecessarily.

=THE KITCHEN-MAID=

The kitchen-maids are under the dire