The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1915-08-14
THE WASHINGTON HERALD SATURDAY. AUGUST L. 1915
HOUSE
WINES
DAILY
ECONOMY
CALENDAR
WHAT YOUR SERVANTS EAT.

In most large organizations. the
servants are carefully fed. In the big
hotels. there are special bills Of fare
| for the servants In one large New
York hotel. employing about two
thousand workers of various sorts, the
matter Of their food is an important
| one. 1t Is planned, bought and cooked
as carefully as that served the guests
or course, II is not so elaborate, not
| SO expensive. but IL is bought with
a view of furnishing the right sort
OF basis for efficiency. In big private
| houses there is a special servants din
Ing room. where a special menu il
served Even in small houses in Eng
| land where only two or three serv-
| ants are employed, there is a special
| food supply for the servants.
In most American homes where only
kept. no special arrangements are
| made for their food. They eat what
they can get. literally. Some dainties
| they are forbidden-like saIted al
| monds or fancy cakes. sometimes GER
| tain fruits. Often all me pudding Is
| served at the table, often all the beef
steak is eaten before the bone and
the platter go to the kitchen. But
still. we say. our servants are allowed
to eat what they please.
Now this is the American way. no
doubt. 1t would be unAmerican, many
of US feel, to provide a special table
for our one or two servants-it would
be undemocratic. So we go on eating
all the steak and all the pudding in
, the name of democracy.
In reality. it is far better, for your
own and for your servants sake to
plan a special servants diet. For in
stance, perhaps the servant can work
better IL she eats heartily after your
luncheon. If so, plan always to have
some nourishinE meat for her then.
An casional chop. when there are to
be chops for your dinner. some of yes
terday's stew-for a stew is quite as
good warmed over as freshly cooked
"a piece of fresh cod or halibut which
she may broil or some other appetiz-
ing meat. Soup can always be saved
from the night before, or soup can
form part of the servants supper. For
her dinner in the middle of the day
there should be vegetables-in the
summer tomatoes. cucumbers and let
tuce. with warmed-over cooked vege-
tables all the year around And she
should have some sweet dessert or
fruit. Then in the evening before
she serves the family dinner she can
eat a simple supper-tea. bread and
butter. an egg or a salad. fruit or
some Qther dessert. with cheese, II
she likes il, or milk or cocoa.
The advantage of this arrangement
is that after the luncheon is served
to the family at noon the servant can
enjoy the dinner leisurely. at a neatly
spread table, without worrying about
getting through it Immediately. II
she tries TO eat hearty dinner after
the family dinner. the evening is gone
by the time she finishes washing the
dishes And it is impracticable to eat
dinner before she serves the family.
as the dishes must most of them be
sent to the dining-room untouched
Her lighter supper can be eaten an
hour before the family dinner at night.
and then she should have permission
to drink a glass of milk or eat some
other simple thing before she goes to
bed, If she is hungry.
Where the family dinner is served
in the middle of the day the problem
is simpliied: but even then. don't eat
all the steak and all the pudding.
quite forgetting your servant because
you are too democratic to provide a
special table for her.
Copyright. 1881