Orderliness in work leads most directly to that harmony and peace in housekeeping which the average woman is so fearful of losing when she takes up the labor for herself. The writer used frequently to take luncheon at the house of a clever friend who cooked and served the meals. Her cooking could always be counted on as delicious; but it was the serving, that Scylla and Charybdis in one, of most women who must “do” entirely for themselves, that astonished and delighted one. On a side-table, ready for her hand, were placed the extra dishes needed. On this, too, was room for those things only temporarily necessary on the dining-table. The occasions when the hostess must rise to serve her guests were reduced by the perfection of her arrangements to a minimum. When she was compelled to visit pantry or kitchen, she left the table without a flurry and was back with the article in question almost before one realized her departure. This grace in service was partly, of course, a matter of nature, but it was largely due to trained and systematic habits of work. These oiled the wheels of housekeeping and made them run more or less smoothly.
The woman without a maid must cultivate simplicity as well as order in her household arrangements. To do this requires some originality of soul and mind. She must model her work not upon what her neighbors and friends do, but upon what she thinks necessary to be done for the comfort and good health of herself and those dependent upon her. She must not attempt more things than she can do well. Many a young woman who starts out with joyous intention to be cook for husband and family, fails in her intention by reason of planning too large a bill of fare. For beginners, at least, it is well to cut out made desserts and pretentious salads. A cream soup with a broiled steak, potatoes nicely cooked, lettuce with a French dressing, coffee and fruit, make a dinner which, if neatly served, affords nourishment and delight to the ordinary man. How much better to attempt nothing more than this and make a success of it than to try for roast, two or three vegetables, an intricate salad and a pudding,—to have these imperfectly achieved and awkwardly served. For it goes without saying that it is much more difficult to serve an elaborate than a simple meal. Also the elaborate meal demands for serving many more dishes, and the extra dishes make added work in the dish-washing which follows a meal as the night the day. Simplicity of living must be the aim of the woman who does her own work. It is only by cultivating simplicity that she can live restfully and with the taste that makes for beauty.