generally much interfere, yet it is necessary that she should possess a
good knowledge of the culinary art, as, in many instances, it may be
requisite for her to take the superintendence of the kitchen. As a rule,
it may be stated, that the housekeeper, in those establishments where
there is no house steward or man cook, undertakes the preparation of the
confectionary, attends to the preserving and pickling of fruits and
vegetables; and, in a general way, to the more difficult branches of the
art of cookery.
Much of these arrangements will depend, however, on the
qualifications of the cook; for instance, if she be an able
artiste, there will be but little necessity for the housekeeper
to interfere, except in the already noticed articles of
confectionary, &c. On the contrary, if the cook be not so clever
an adept in her art, then it will be requisite for the
housekeeper to give more of her attention to the business of the
kitchen, than in the former case. It will be one of the duties
of the housekeeper to attend to the marketing, in the absence of
either a house steward or man cook.