THE SERVANT PROBLEM

King Country Chronicle, Volume III, Issue 144, 1 April 1909, Page 5

THE SERVANT PROBLEM

The French Method. My French friends laugh at our Servant Problem. They shrug their shoulders over the misdemeanors of "Mary Jane,"and the delinquencies of'Jame?.' "Why, not keep a bonne only'.'" asked Yvonne vivaciously, when a fric-r.d had been grumbling to us about her housemaid and cook. "You have but a small house. See." And she vouchsafed to explain how one capable maid could quite easily do the work, provided the mistress gave a ilttle help in the mornings. I saw Lucy's eyebrows go up. Lucy is an ordinary middle-class matron, with an ordinary sized house, and two servants, yet she always looks worried and distressed. "Oh, those servants again!" is her cry. Hence, when Yvonne suggested that she should try one instead of two she was naturally amazed. . Except to give the daily orders, I suppose Lucy never enters the kitchen, and certainly she would never think of interfering with the household work itself. Yet how different it is in French middle-class homes, where one good general, or "bonne," is the usual thing. The French woman takes a pride in her home, and thinks no part of 'the work beneath her, while as a rule mi stress and maid work in complete harmony with each other. —Her Perquisites.—

The "bonne" rises early, the light French breakfast is soon disposed of, then "Marie" picks up her marketing basket and sallies forth on what is the most important errand of the day. A consultation is held between mistress and maid; they decide what shall be bought, and "Marie" sets out. She is scrupulously honest; she would never rob her mistress of a sou, but both she and "Madame" know that certain perquisites are hers, and no questions are raised anent these. If "Marie" change to another butcher his meat will be quite as good, the price will remain the same, but the mistress will guess that Butcher No. 2 H giving "Marie" better terms than Butcher No. 1. The French "bonne" selects everything herself; she does not trust to the tradesman, and she knows that by doing the marketing she is saving her mistress's pocket as well as reflecting credit on herself, rfince the meals she prepares will be made with the best of everything. She visits the market instead of the shops, as here she Has a better choice of goods, "particularly vegetables, butter, and eggs, and these are used much more freely in place of meat in France than here Often enough a meal is quite the subject of conversation in France, even "Monsieur" throwing in his word. But the French domestic really prides herself on her cooking; she loves to be praised; and her mistress knows it. nor docs she forget to do so at the right minute. —Really One of the Family.— "Marie's" honest face flushes with pride; "Madame's" guests have heard that she is a treasure; she retires to her kitchen beaming all over, resolved to surpass herself the next time. What though there are extra plates and dishes with company. "Madame" appreciates her services, j (s that not ample? indeed, here I think lies the real j secret of the success of the servant j question in France. The French ser- | vant is not treated as a menial; she is ! esteemed a worthy member of the j household, one of the family, in fact; J and her opinion is sought and defer j ence paid to her suggestions in a way i that is almost unknown here. ' What mistress, for instance, would think of asking her general the style of smocking she thought would suit little Miss Margery's blouse? But in France such a thing would not be thought odd. "Marie" gives her opinion, and often helps to fashion the garment; she is invited to assist in the family consultation when the annual holiday is contemplated ; she criticises her mistress's wardrobe, asks her advice when she wishes to buy new clothes, and, in short, considers herself "one of the family."