On setting tables. Washing and ironing, and other house work.

My Friends:

Those who are good housekeepers are generally very desirous to have their tables set neatly, and in a proper manner. Few things are more annoying to such persons, than to see the table set askew, the table cloth tumbled and put on awry, the knives, tumblers, plates, and dishes put on without any order; the pitchers soiled outside and in, the butter pitched on the plate without any care, the bread cut with a mixture of junks and thin slices and thrown on the plate carelessly, and all other matters in similar disorder. Nothing will give more satisfaction to employers than carefulness and order in this particular. The following rules will serve as a guide in this duty.

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Rules for setting Tables.

1. Lay the table rug square with the room; the right side up, and smooth and even.

2. Set the table square with the room, and see that the leaves and legs are properly fixed, so that all will stand firm, and then put on the table cloth smooth and even, so that the creases will run straight across the table.

3. For breakfast and tea, set the waiter on square, put the cups and saucers in front, and the sugar and slop bowls, and cream cup the back side. Put a sugar spoon, or tongs, by the sugar bowl. Then set the plates around the table at regular distances with a knife in front, and a napkin on one side and a cup mat the back side of it. Put mats for dishes of food in a regular manner, and set these dishes on, square and orderly. Set the tea or coffee either on the waiter, or on a mat at the right hand.

4. For dinner, set the caster exactly in the middle of the table, and put the salts at two oblique corners of the table between two large spoons crossed. If more spoons are [215]needed lay them each side the caster. Lay the salt spoons across the salt dishes, and the mustard spoon beside its cup. Place the knives and forks at regular distances, so that the knife will be at the right hand and the fork at the left. Place a tumbler and napkin so that they will be at the right hand side of each plate. In cool weather, set the plates to warm till dinner is ready. Place the two largest mats opposite the master and mistress of the family, and the others in regular order. Put the two principal dishes on these largest mats. Set the bread on a side table, or with a fork lay a piece on the napkin by each plate.
On clearing Tables.

Always wipe the salt spoons and lay them beside the salt dishes in the cupboard. Also cleanse the mustard spoon. Fold the napkins neatly and lay them up in good order. When all the dishes are removed, fold up the table cloth so that it shall double in the same creases as were ironed in, and lay it away smoothly.

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On waiting at Table.

Always have a clean apron on, and your hands clean, and your hair in order, when waiting on table. Stand on the left side of the lady of the house, and always go to the left side of a person waited on.

In removing covers, be careful to turn them wrong side up before bearing them away, so as not to spill the steam on the table cloth, or on the dresses of those at table. In pouring out water, never fill the tumbler higher than an inch from the top. It is not considered good manners when waiting on table, to address persons at table, or join in the conversation at all, unless you are addressed by persons at the table.
On Washing and Ironing.

Success in washing well, depends very much on the abundant use of water, and it is very important to employers, who are anxious to have their clothes well washed, that they provide easy modes of getting water and of heating it. In the work of mine on Domestic [217]Economy, which I have before alluded to, is a plan by which, at a trifling expense, water can be raised, conducted about, and heated with far less labor than is commonly used.
Common mode of Washing.

Assort the clothes and put the white ones in soak over night, as it loosens the dirt. Next day, wash the fine clothes first, and then rub them again in a second suds, turning all wrong side out. Put them in a bag and boil them half an hour, and no more. Then rinse them in a plenty of water and throw them into the bluing water. The nicest washers use two rinse waters before the bluing water. Starch those to be stiffened, and bang them out. Then wash the common white clothes, then the calicoes, then the flannels.

Never leave calicoes long damp, or standing in water; do not wash them in very hot water, and when the water looks dingy, change it or they will look dirty. Never rub on soap, but mix it in the water so as not to have any lumps, and use hard soap. Never let calicoes freeze in [218]drying, and dry them wrong side out and in a shady place. All these cautions are needful to preserve the colours. Wash flannels in two suds, as hot as the hand can bear, and rinse in a hot suds. If not very dirty, two hot suds will answer.

If they are to be blued, then the rinse water must not be suds, as it makes the bluing go on in specks. Never put flannels in any but very hot water. Starch and shake them before hanging out.
Soda Washing.

This mode saves just one half the work done by the common mode.

Make the soap thus: Boil six pounds of common soda with six pounds of bar soap in thirty quarts of water two hours. Then let it grow cool, and set it away for use.

In washing, put one pound of this soap to each pailful of water. After soaking the white clothes in lukewarm water over night, boil them in this mixture one hour and no more, or they will be injured. Then take them into a tub of cold water, and proceed just as you do [219]in the common mode after you take them out of the boil. That is, rinse them in one or two waters and put them in blue water. The boiling in this mixture saves the rubbing in two suds, which is the common mode. If there are spots very much soiled, put on soap and rub them in the first rinse water. Flannels and calicoes cannot be washed thus. The mixture can be used twice or thrice, and then is good to wash floors with. Always wring clothes very dry the last time.
On Sprinkling, Folding and Ironing.

Wipe the dust from the ironing board or table. Take lukewarm water and sprinkle all the articles, laying the coloured ones separately and the fine ones by themselves. Turn each article right side out. Fold and roll each piece separately, putting the fine ones in a towel and laying all in a basket, separating the white and coloured ones by a towel. Do not let the coloured clothes be damp long, but wait till you can iron them as soon after folding as will answer. Shake, stretch and [220]fold the sheets and table linen. Iron all lace and needle work on the wrong side. Iron calicoes with an iron not very hot. Frocks are to be ironed thus; first the waist, then the sleeves, and then hang them on a chair, and iron the skirt. Keep the skirt rolled, while ironing the waist and sleeves.

Shirts are ironed thus; first the back, then the sleeves, then the collar and bosom, then the front. Iron stockings on the wrong side. Wipe the dust from the clothes frame before putting on the clothes, and remove the clothes as soon as aired, to save them from smoke or flies.
Other Kitchen Work.

Be careful to keep your sink in order by frequent scalding. Keep a slop............