A reminder of the modernity of our modern kitchens

RULES FOR HOUSEKEEPERS in a Cooking School in Boston, which seemed to be originally written in 1887, then updated in 1909 and published in 1914. 

from Boston School Kitchen Text-Book: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, by Mrs. Mary J. Lincoln (I believe this is no relation to the Boston Cooking School, nor of couse to Mary Todd Lincoln...)
A. M.
Get kindlings and coal.
Build the fire.
Regulate the dampers.
Empty ashes into sifter.
Brush the stove and under and around it.  

Blacken the stove.
Light the fire.
Polish the stove.
Regulate the dampers.
Fill tea-kettle and reservoir with fresh water.
Wash hearth or zinc under the stove.
Wash cloth and put to
Sift ashes.
Bring cinders to kitchen.
Collect soiled dishes from desks and take them to the
Put clean dishes in their places. 

P. M.
Regulate the fire.
Replenish kettles.
Empty kettles and copper boiler, and turn them over to


Dust the room thoroughly. Begin at one corner and take each article in turn as you come to it. Dust from the highest things to the lowest, taking up the dust in the cloth, not brushing it off on the floor. Shake the duster occasionally in a suitable place, and when through wash and hang it to dry. Use two or more cloths if needed.
Bring stores to teacher when directed. 
Scrub dresser and teacher's desk.  
Keep dresser in perfect order.
Wipe dishes if needed.

Sweep room at 11.40 and 3.40, beginning at one side and sweeping toward one place. Hold the broom close to the floor; sweep with short strokes, and let the broom take the dust along on the floor instead of tossing it into the air. 

Polish the boiler.
Clean knives and spoons in dresser drawer. 

Wash and wipe dishes.
Wash dish-towels.
Scrub sink outside and inside with hot suds.  

Wash cloth and hang it to dry.