Homemaking Lesson at Home Haven

Blessings to you this first day of November!  
1926 was a different time to live and each Monday I spend a little time reading how things were in Sarah's world.  Editor Food Department of Mc Call's Magazine at the time of the writing of this book, Sarah Field Splint shares what it's all about in homes.  According to Procter & Gamble HOMEMAKERS appear to be in need of a brief, authentic reference book on modern cooking and serving.  This week I'll start in on Chapter 2.

The ART OF

Cooking and Serving

by Sarah Field Splint

CHAPTER 2

Table Service 

in the House with a Servant

THE house with a maid!  What delectable pictures of faultless service it conjures up to the young housekeeper not yet saddened by experience.  But the older homemaker is deceived by no such illusions.  Rare indeed is the perfect maid; if she exists our friends are the lucky possessors, and such as fall to our lot need training and endless encouragement.

But one can transform an untidy, inexperienced girl into a well-groomed, professional servant if one is patient and kind and fair.  She will never be able to accomplish the work of three people ~ nor even as much as one, if that one happens to be her mistress, all of whose love and interest are naturally enough centered upon the household.

Any maid worth having wants to look her best in the dining room and to wait on table properly.  She should be supplied with well-fitting uniforms of washable cotton for the morning, of black or gray material for the evening, with plenty of white aprons and collars and cuffs.

There are two distinct forms of serving a meal.  That which has gradually gained favor in this country is the Russian style by which everything is brought in from the kitchen and presented to each person at the table, who serves himself.  The dish is then carried to the serving table or pantry until wanted again.  Except in homes where there is more than one servant or where the family is very small a compromise is usually effected between this and the second form of serving where the roast, bread, celery and any other small dishes are placed upon the table.  Vegetable dishes are presented at the left and all plates are set down and removed from the right.  The maid holds a dish on the palm of her left hand, with a folded napkin beneath it.

Where there is but one maid several small dishes, such as olives, celery and sauces, may be passed at one time on a tray.  A meal must be served without long pauses and it is better to compromise with the formal code of serving than to go through the agony of seeing the last relative or guest supplied just as the first one finishes.

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This little informative section of the chapter has left me wanting to fix a pot roast with lots of cooked celery.

I really like the statement in the first paragraph BUT THE OLDER HOMEMAKER IS DECEIVED BY NO SUCH ILLUSIONS.  Finally something said positively about the OLDER Homemaker.  Poor young thing conjuring up delectable pictures of faultless service.  Not yet saddened by experience.

When I serve my vegetables all alone in my home, I will have to remember to hold the dish in the palm of my left hand using a folded napkin underneath the dish.  This is something I have NEVER done.  I just got educated...again.  Easy enough to do.


I remember attending a Bible Study at an American Mansion in Texas.  We were served a large Lunch after the study.  There was a bustling crew of maids in uniforms.  They wore soft grey dresses with crisp white aprons.  Hair well groomed and quiet mannerisms as they tended to the meal.  What a lovely treat to attend a Bible Study in such a unique location and then be served a nutritious meal afterwards.  Maids included.  I enjoyed the time.

NEXT WEEK: THE FORMAL LUNCHEON

Have a sweet life,

~Deanna~