Hot water, soap, dish cloth, towel, jug, potato, bath brick, a kamptulicon or
leather covered knife board, duster, and newspaper.
Directions:
(1.) Spread newspaper on table.
(2.) Remove all grease by washing (see directions for washing up.).
(3.) Remove stains with raw potato dipped in powdered bath brick, or use
a scouring soap. Rub knives used to cut onions in damp earth.
(4.) Wash and dry.
(5.) Polish with cork and dry bath brick powder, or by rubbing on kamp-
tulicon board with bath brick or knife polish. Polish (a) blade; (b) back;
‘(c) points; (d) shoulder. If using a board, hold knife flat on board by handle,
never touch blade with the fingers. Dust blade and handle with dry clean duster.
(6.) Place in knife box, handles in same direction.
A steel fork is cleaned in same way, using bath brick and a piece of soft
leather. Clean and dust thoroughly the guard and spring of a carving knife.
Care of Knives.
(1.) Never allow the handles to lie in water, as it softens the glue and
handles become loose.
(2.) Remove acid stains at once.
(3) When not in use, grease and keep air-tight in stiff paper, as the moisture
in air causes them to rust.
(4.) Never use a best knife for kitchen purposes, as it spoils it.
136 GIRLS’ HOME MANUAL
CHAPTER IX.
THE CHOICE, CLEANING AND CARE OF PASTRY BOARD
AND WHITE WOODEN UTENSILS
Choice.
Choose boards made of seasoned wood and free from knots.
Wooden utensils are made of either soft or hard wood. Soft wood, such as
pine, spruce, poplar or basswood are whiter in color, but dent easily. ‘Chey
make nice looking pastry boards and rolling pins. The quartered and comb
grain gives a board that wears smooth and does not sliver.
Hard wood, such as oak or maple, makes good table tops and chopping
boards, but is darker in color.
Seasoned wood has the sap dried out and is less liable to warp or decay.
Cleaning.
Apparatus:
Cleaning mixture, sapolio or other scouring soap, knife, small crash towel,
pan of warm water, scrub brush.
Directions:
(1.) Scrape with back of knife and remove loose material.
(2.) Wash over with cloth.
(3.) Scrub by way of grain, using the mixture or scouring soap.
(4.) Rinse well with warm water.
(5.) Rinse with cold water to clear wood.
(6.) Wring cloth out of cold water and wipe dry.
(7.) Finish drying in open air if possible.
Note.—If oil or fat is spilt on wooden utensils, pour cold water on to harden
it, or sprinkle with flour or starch to absorb it, then scrape and scrub with hot
water and soap.
Mixture for Cleaning Wooden Utensils.
1 lb. whiting. lib. soit soap.
1 lb. silver sand. water to cover.
Put these materials into an old saucepan, cover with water. Bring to a boil,
stirring occasionally, and boil gently for half an hour. Put mixture into a
covered jar. Use on a brush. Yellow soap may be used if soft is not obtain-
able. . Shred it and dissolve in a little water before adding to the other
ingredients.
Care of Wooden Utensils.
(1.) Avoid hot water and soda, as they turn wood yellow.
(2.) Dry quickly without heat.
(3.) Wash and scrub-each time after use.
(4.) Wooden tubs should be left with water in them to prevent shrinkage
of wood.
ee a ee
HOUSE MANAGEMENT 137
CHAPTER X.
THE CHOICE, CLEANING AND CARE OF KITCHEN TIN,
ENAMEL, ALUMINUM AND ZINC
Choice.
Tin goods are made by pressing thin sheets of sheet iron together into the
required shape; they are then dipped into liquid tin. Cheap tinware is made of a
poor and thin quality of sheet iron, and has a very thin plating of tin, which
soon wears off and the article then easily rusts.
Buy well-balanced, heavy block-tin goods for hard use.
Page 82
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hot water, soap, dish cloth, towel, jug, potato, bath brick, a kamptulicon or leather covered knife board, duster, and newspaper.
Directions:
(1.) Spread newspaper on table.
(2.) Remove all grease by washing (see directions for washing up).
(3.) Remove stains with raw potato dipped in powdered bath brick, or use a scouring soap. Rub knives used to cut onions in damp earth.
(4.) Wash and dry.
(5.) Polish with cork and dry bath brick powder, or by rubbing on kamptulicon board with bath brick or knife polish. Polish (a) blade; (b) back; ‘(c) points; (d) shoulder. If using a board, hold knife flat on board by handle, never touch blade with the fingers. Dust blade and handle with dry clean duster.
(6.) Place in knife box, handles in same direction.
A steel fork is cleaned in same way, using bath brick and a piece of soft leather. Clean and dust thoroughly the guard and spring of a carving knife.
Care of Knives. (1.) Never allow the handles to lie in water, as it softens the glue and handles become loose. (2.) Remove acid stains at once. (3.) When not in use, grease and keep air-tight in stiff paper, as the moisture in air causes them to rust.
(4.) Never use a best knife for kitchen purposes, as it spoils it.
THE CHOICE, CLEANING AND CARE OF PASTRY BOARD AND WHITE WOODEN UTENSILS Choice.
Choose boards made of seasoned wood and free from knots.
Wooden utensils are made of either soft or hard wood. Soft wood, such as pine, spruce, poplar or basswood are whiter in color, but dent easily. They make nice looking pastry boards and rolling pins. The quartered and comb grain gives a board that wears smooth and does not sliver.
Hard wood, such as oak or maple, makes good table tops and chopping boards, but is darker in color.
Seasoned wood has the sap dried out and is less liable to warp or decay.
Cleaning.
Apparatus:
Cleaning mixture, sapolio or other scouring soap, knife, small crash towel, pan of warm water, scrub brush.
Directions:
(1.) Scrape with back of knife and remove loose material.
(2.) Wash over with cloth.
(3.) Scrub by way of grain, using the mixture or scouring soap.
(4.) Rinse well with warm water.
(5.) Rinse with cold water to clear wood.
(6.) Wring cloth out of cold water and wipe dry.
(7.) Finish drying in open air if possible.
Note.—If oil or fat is spilt on wooden utensils, pour cold water on to harden
it, or sprinkle with flour or starch to absorb it, then scrape and scrub with hot water and soap.
Mixture for Cleaning Wooden Utensils.
1 lb. whiting.
1 lb. soft soap.
1 lb. silver sand.
water to cover.
Put these materials into an old saucepan, cover with water. Bring to a boil, stirring occasionally, and boil gently for half an hour. Put mixture into a covered jar. Use on a brush. Yellow soap may be used if soft is not obtainable. Shred it and dissolve in a little water before adding to the other ingredients.
Care of Wooden Utensils.
(1.) Avoid hot water and soda, as they turn wood yellow.
(2.) Dry quickly without heat.
(3.) Wash and scrub each time after use.
(4.) Wooden tubs should be left with water in them to prevent shrinkage of wood.
ee a ee
THE CHOICE, CLEANING AND CARE OF KITCHEN TIN, ENAMEL, ALUMINUM AND ZINC Choice. Tin goods are made by pressing thin sheets of sheet iron together into the required shape; they are then dipped into liquid tin. Cheap tinware is made of a
poor and thin quality of sheet iron, and has a very thin plating of tin, which soon wears off and the article then easily rusts.
Buy well-balanced, heavy block-tin goods for hard use.