Many Victorian homes had a dedicated cook as well as other kitchen servants, who ruled the kitchen with an iron fist. Her uniform would consist of a white starched cap and apron over a black dress. Hers was a very responsible job and the pressure of a cooking for a dinner party would see her barking out orders to the kitchen and scullery maids all day, in order to get the job done.
* First duty of the day would be to see the mistress of the house and discuss the menu.
* The Victorian cook would make purchases of meat, poultry, vegetables within a budget, careful to make the best choices.
* The cook would prepare the meals for the day, ensuring that the preparation and cleaning was properly undertaken by the scullery maid and kitchen maid and other lowly domestic servants.
* The Victorian cook would preside over staff meals, which would usually be eaten in the kitchen at a large wooden table. Allowances were strictly laid down and fare was simple, with a treat on Sundays such as bacon and jam.
* Days were long and the cook in Victorian Times would usually retire exhausted at about 9 or 10 p.m., leaving the scullery maids to finish scouring pots and cleaning floors.
