Elizabeth F. Mrs Holt

From Attic to Cellar. Elizabeth F. Mrs Holt

Contents: CHAPTER I. The KitchenCHAPTER II?BedroomsCHAPTER III?Other rooms in the HouseCHAPTER IV?Mistress and MaidCHAPTER V?How to Train a Waitress: BreakfastCHAPTER VI?How to Train a Waitress: LunchCHAPTER VII?How to Train a Waitress: DinnerCHAPTER VIII?How to Train a Waitress: Chamber Work and Front Door ServiceCHAPTER IX?The Range and FuelCHAPTER X?WashingCHAPTER XI?Starching, Sprinkling, and FoldingCHAPTER XII?IroningCHAPTER XIII?Sweeping and DustingCHAPTER XIV?Dishwashing and Care of the SinkCHAPTER XV?The Care of LampsCHAPTER XVI?House CleaningCHAPTER XVII?The Care of Woollens and FursCHAPTER XVIII?Sunday Dinner and TeaCHAPTER XIX?Things Worth KnowingCHAPTER XX?Bits of ExperienceCHAPTER XXI?In the Way of Advice an excerpt from the beginning of: CHAPTER I. THE KITCHEN. THE kitchen is the centre of the household and from it will radiate comfort or discomfort for every member of the family. It should be the first room to receive attention when furnishing a house. Unfortunately, it is often the last. Young people about to marry usually commence with the parlor and end with the kitchen, using whatever money is left for that room. This is a mistake which they soon discover themselves. The kitchen ought to be planned for first. If one has but a limited amount for furnishing a house it would be well to portion it out for each room, according to the importance that these rooms will exercise over the comfort of the inmates, and then take the amount decided upon, and go over the rooms separately, making a list of things actually necessary, leaving the ornamental entirely out of consideration. It is astonishing to note how even bare necessities will count up. With most of the modern houses that are rented the range is usually included ; when this is not the case, a good range will take quite a little of the amount devoted to the kitchen.