Base: 24 inches square.
Space between shelves: 11 inches.
Fig. 51. — Removable canton flannel cover for the refrigerator.
The buttonholes are placed to correspond with the buttons
on the framework.
Materials: 3 yards of 24-inch opal zinc screen wire, 1 pint of flat coat
white paint for first coat, 1 pint of white enamel paint for second coat,
50 feet of board 5^ x 3 inches for frame and door, 16 feet of board 1 x 12
inches for 4 shelves, 4 feet of l)oard 1 x 24 inches for top and bottom, 46
feet of screen molding, 2 hinges, 1 cabinet catch, 2Ji dozen white china
buttons, 10 yards of white cotton tape, nails, tacks, 13 yards of 30-inch
canton flannel (two covers).
Unglazed earthen vessels*
If the air is dr>% evaporation is quite rapid even when wat«r
is cool. Thus, when water is placed in a slightly porous un-
glazed earthen vessel, a small amount constantly filters to the
outside and evaporates, keeping the contents several degrees
* U. S. Bur. Standards, Circ. 55.
224
A MANUAL OF HOMB-MAKINO
cooler than the surrounding air. This device in various forms
has been used for hundreds and perhaps thousands of years.
Firdess cooker.
A firdess codcer (page 214) may be used for keeping foods
cod as well as hot, since proper insulation will keep the heat
out as well as in.
Thermos hctiU.
A thermos bottle is a conveni^it way of keeping a small
amount of food cold. A wide-mouthed bottle can be used for
other foods than liquids.
CHAPTER X
KITCHEN UTENSILS*
While wailing for the clay when labor-savinp; machinery will
be the rule instead of the exception, nioch can be done by selee-
tion, arrangement, and care of kitchen t*tiuipnient to make
work easier and working hours shorter.
Kitchen iitenyiii* should not be selected at random to clutter
.storage space. Only those articles that are usetl daily or at
least weekly sliould be given a place in the kitchen i'Upboards.
A housekeeper should weigh well the usefulnes^s and the cost
of any article that is only sekioni to be taken from the shelf.
The following considerations should be kept in mind m choosing
kitchen utensils: Whether the utensil is all that it is adver-
tise^Ll to lie; whether it is durable, convenient to handle, well
balancerb of good weight for its purpose; whether a handle or ■
a bail is desirable; whether the cover is good for the purpose; "
whether the hp of the utensil is on the proper side for use;
whether the utensil is ea^y to clean, free from seams and cor-
ners, free from rolled runs, rough edges, and grooves; whether
the utensil is of the proper size and shape for the amount and
kind of cooking to be done; whether it is a safe receptacle for
food,
UTENSILS BEST ADAPTED TO VARIOUS COOKING PROCESSES
Baking.
Cake. — Tin, if well cared for (page 237) j is the metal best
adapted for cake-making. It does not scorch, heats quickly
to the point at which the leavening agent in the cake becomes
effective, and responds rapidly to necessaiy' regulation of tern-
* Adapto-r! frfim *" Choice and Care of Utensiis " by Ida H. llarriiigtsjii,
Cornell Reading Cotir^e for the Farm Home, Bulb 27.
225
MM
226
.4 MANUAL OF HOME-MAKIXG
Page 119
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Base: 24 inches square.
Space between shelves: 11 inches.
Fig. 51. — Removable canton flannel cover for the refrigerator.
The buttonholes are placed to correspond with the buttons
on the framework.
Materials: 3 yards of 24-inch opal zinc screen wire, 1 pint of flat coat
white paint for first coat, 1 pint of white enamel paint for second coat,
50 feet of board 5^ x 3 inches for frame and door, 16 feet of board 1 x 12
inches for 4 shelves, 4 feet of l)oard 1 x 24 inches for top and bottom, 46
feet of screen molding, 2 hinges, 1 cabinet catch, 2Ji dozen white china
buttons, 10 yards of white cotton tape, nails, tacks, 13 yards of 30-inch
canton flannel (two covers).
Unglazed earthen vessels*
If the air is dr>% evaporation is quite rapid even when wat«r
is cool. Thus, when water is placed in a slightly porous un-
glazed earthen vessel, a small amount constantly filters to the
outside and evaporates, keeping the contents several degrees
* U. S. Bur. Standards, Circ. 55.
224
A MANUAL OF HOMB-MAKINO
cooler than the surrounding air. This device in various forms
has been used for hundreds and perhaps thousands of years.
Firdess cooker.
A firdess codcer (page 214) may be used for keeping foods
cod as well as hot, since proper insulation will keep the heat
out as well as in.
Thermos hctiU.
A thermos bottle is a conveni^it way of keeping a small
amount of food cold. A wide-mouthed bottle can be used for
other foods than liquids.
CHAPTER X
KITCHEN UTENSILS*
While wailing for the clay when labor-savinp; machinery will
be the rule instead of the exception, nioch can be done by selee-
tion, arrangement, and care of kitchen t*tiuipnient to make
work easier and working hours shorter.
Kitchen iitenyiii* should not be selected at random to clutter
.storage space. Only those articles that are usetl daily or at
least weekly sliould be given a place in the kitchen i'Upboards.
A housekeeper should weigh well the usefulnes^s and the cost
of any article that is only sekioni to be taken from the shelf.
The following considerations should be kept in mind m choosing
kitchen utensils: Whether the utensil is all that it is adver-
tise^Ll to lie; whether it is durable, convenient to handle, well
balancerb of good weight for its purpose; whether a handle or ■
a bail is desirable; whether the cover is good for the purpose; "
whether the hp of the utensil is on the proper side for use;
whether the utensil is ea^y to clean, free from seams and cor-
ners, free from rolled runs, rough edges, and grooves; whether
the utensil is of the proper size and shape for the amount and
kind of cooking to be done; whether it is a safe receptacle for
food,
UTENSILS BEST ADAPTED TO VARIOUS COOKING PROCESSES
Baking.
Cake. — Tin, if well cared for (page 237) j is the metal best
adapted for cake-making. It does not scorch, heats quickly
to the point at which the leavening agent in the cake becomes
effective, and responds rapidly to necessaiy' regulation of tern-
* Adapto-r! frfim *" Choice and Care of Utensiis " by Ida H. llarriiigtsjii,
Cornell Reading Cotir^e for the Farm Home, Bulb 27.
225
MM
226
.4 MANUAL OF HOME-MAKIXG