wring out the dishcloth as dry as possible, rub scouring soap
on it, and apply to the utensils. Scrub meat, pastiy, or
bread boards, wooden rolling pins, and wooden table tops
with cold water and scouring soap. Then rinse and wipe the
scoured wood with a cloth which is free from grease. (Do
not use the dishcloth for this purpose.) If it is not neces-
sary to scrub meat, pastry, or bread boards on both sides,
they should be rinsed on the clean side to prevent warping.
Drain the dishes as previously directed. See (d) Elimi-
nate unnecessary movements (p. 19).
(3) Drying. Dry the glass and silver with a soft, fine
towel. Towels made from flour sacks or from glass towel-
ing are good for this purpose. Coarser towels may be used
to dry cooking utensils. To prevent rusting, dry tin, iron,
and steel utensils most thoroughly. After using a towel on
these wares it is well to place them on the back of the
range or in the warming oven. Woodenware should be
allowed to dry thoroughly in the open air. Stand boards
on end until dry.
(4) Care of Dish Towels and Cloths. Use dish towels
and cloths for no other purpose than washing and drying
dishes. It is a matter of much importance to keep dish
towels and cloths clean. To clean the towels and cloths
soak them in cold water. Then wash in hot soapy water
and rinse well. Wring, stretch, and hang to dry on a rack,
or preferably in the sun. At least once a week boil the
towels. First soak, wash, and rinse them as directed above.
Then place them in cold water and heat the water until it
boils. . Wring, stretch, and hang to dry.
Experiment 5 : Use of the Wooden Spoon. — Place a tin and a
wooden spoon in a saucepan of boiling water. After the water has
boiled for at least 5 minutes grasp the handles of the spoons. Which
is the hotter ? Which would be the more comfortable to use when
stirring hot foods ? What kind of a spoon — tin or wood — should be
used for acid foods ? Why ? ( See Suggestions for Cooking Fruits, p. 32.)
DISHWASHING
23
Explain why it is that the handles of teakettles, knobs on covers
for saucepans, etc., are of wood.
Suggestions for Personal Neatness in the School Kitchen and
at Home. — For both comfort and cleanliness a washable
gown should be worn. It should be short enough to clear
the floor.
The hair should be covered with a hair net or cap. Rings
are an inconvenience when worn in the kitchen. Always
wash the hands before preparing or cooking food and after
touching the hair or handkerchief. Have a hand towel
conveniently placed while cooking.
Ruskin says: "Good cooking means much tasting."
Clean cooking means clean tasting. This can be done by
taking some of the food with the cooking spoon and then
pouring it from the cooking spoon into a teaspoon. Taste
from the teaspoon.
QUESTIONS
Why should dishes which have held milk, cream, egg, flour, or
starch be rinsed with cold water ?
Why should dishes having contained sugar or syrup be soaked in
hot water ?
Why should greasy dishes and utensils be wiped with paper and
then rinsed with hot water before washing ?
Why should not a bar of soap " soak" in dish water?
Why not Jill the dish pan with soiled dishes ?
Why should cut glass be washed in warm (not hot) water ?
Why should not wooden handled utensils and the cogs of the Dover
egg beater " soak " in dishwater ?
Is the cloth used for washing dishes satisfactory for washing wooden
table tops, pastry boards, etc. ? Why ?
Why should glass and silver be wiped with a soft towel ?
Why should tin, iron, and steel utensils be dried most thoroughly ?
Why should woodenware be allowed to dry in the open air ? (See
Experiment 87, p. 292.)
Why should dish towels be placed in boiling water during launder-
ing ?
24 THE COOKING OF POODS
LESSON IV
Measurements
Experiment 6: Measurement Equivalents. — In measuring solid
materials with teaspoon, tablespoon, or standard measuring cup (see
Page 12
Presented as published in 1915. 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
wring out the dishcloth as dry as possible, rub scouring soap on it, and apply to the utensils. Scrub meat, pastiy, or bread boards, wooden rolling pins, and wooden table tops with cold water and scouring soap. Then rinse and wipe the scoured wood with a cloth which is free from grease. (Do not use the dishcloth for this purpose.) If it is not necessary to scrub meat, pastry, or bread boards on both sides, they should be rinsed on the clean side to prevent warping. Drain the dishes as previously directed. See (d) Eliminate unnecessary movements (p. 19).
(3) Drying. Dry the glass and silver with a soft, fine towel. Towels made from flour sacks or from glass toweling are good for this purpose. Coarser towels may be used to dry cooking utensils. To prevent rusting, dry tin, iron, and steel utensils most thoroughly. After using a towel on these wares it is well to place them on the back of the range or in the warming oven. Woodenware should be allowed to dry thoroughly in the open air. Stand boards on end until dry.
(4) Care of Dish Towels and Cloths. Use dish towels and cloths for no other purpose than washing and drying dishes. It is a matter of much importance to keep dish towels and cloths clean. To clean the towels and cloths soak them in cold water. Then wash in hot soapy water and rinse well. Wring, stretch, and hang to dry on a rack, or preferably in the sun. At least once a week boil the towels. First soak, wash, and rinse them as directed above. Then place them in cold water and heat the water until it boils. . Wring, stretch, and hang to dry.
Experiment 5 : Use of the Wooden Spoon. — Place a tin and a wooden spoon in a saucepan of boiling water. After the water has boiled for at least 5 minutes grasp the handles of the spoons. Which is the hotter ? Which would be the more comfortable to use when stirring hot foods ? What kind of a spoon — tin or wood — should be used for acid foods ? Why ? ( See Suggestions for Cooking Fruits, p. 32.)
Explain why it is that the handles of teakettles, knobs on covers for saucepans, etc., are of wood.
Suggestions for Personal Neatness in the School Kitchen and at Home. — For both comfort and cleanliness a washable gown should be worn. It should be short enough to clear the floor.
The hair should be covered with a hair net or cap. Rings are an inconvenience when worn in the kitchen. Always wash the hands before preparing or cooking food and after touching the hair or handkerchief. Have a hand towel conveniently placed while cooking.
Ruskin says: "Good cooking means much tasting." Clean cooking means clean tasting. This can be done by taking some of the food with the cooking spoon and then pouring it from the cooking spoon into a teaspoon. Taste from the teaspoon.
Why should dishes which have held milk, cream, egg, flour, or starch be rinsed with cold water ?
Why should dishes having contained sugar or syrup be soaked in hot water ?
Why should greasy dishes and utensils be wiped with paper and then rinsed with hot water before washing ?
Why should not a bar of soap " soak" in dish water?
Why not Jill the dish pan with soiled dishes ?
Why should cut glass be washed in warm (not hot) water ?
Why should not wooden handled utensils and the cogs of the Dover egg beater " soak " in dishwater ?
Is the cloth used for washing dishes satisfactory for washing wooden table tops, pastry boards, etc. ? Why ?
Why should glass and silver be wiped with a soft towel ?
Why should tin, iron, and steel utensils be dried most thoroughly ?
Why should woodenware be allowed to dry in the open air ? (See Experiment 87, p. 292.)
Why should dish towels be placed in boiling water during laundering ?
LESSON IV Measurements
Experiment 6: Measurement Equivalents. — In measuring solid
materials with teaspoon, tablespoon, or standard measuring cup (see