Mincing Machine. — After use a mincing machine
should be taken to pieces and any remains, such as
the fibrous parts of meat and vegetables, carefully
removed from it. The different parts should then
be washed in hot water with a little soap or soda
and a small brush used if necessary. Rinse the
parts in clean hot water, dry them with a cloth,
and then set them on a tin on the rack or in a cool
oven until all signs of moisture have disappeared.
The machine may then be put together again, and
it must be kept in a dry place to avoid all danger of
rust.
WASHING OF DISHES— GENERAL
DIRECTIONS
Before commencing the actual washing, see that
there is a sufficiency of hot water, as without this
it is impossible to clean greasy dishes properly.
Then everything that requires washing must be
collected together and put within easy reach.
The contents of dishes on which food has been
served should be put away on clean plates cr in
basins, and all scraps of food removed from plates.
It is even a good plan to rub over greasy plates
and dishes with a piece of paper. If this is done
before washing, the water will not become unneces-
sarily greasy nor require such frequent changing,
neither will the work itself be so disagreeable.
Another aid to the washing of dishes is to fill with
cold water all basins used for the making of pud-
dings, pastry, and other mixtures. This should
be done directly a basin is finished with, as it
will prevent any remains of mixture hardening on
the sides and making it doubly difficult to wash.
Whenever possible it is better to have two basins
or small tubs for the “ washing up,” one for hot
water and the other for a cold or tepid rinsing
water. This second rinsing water is especially
necessary when a plate rack is used, in order that
the plates may be put into it quite fresh and clear of
soiled or soapy water.
Pie dishes that have become burnt in the oven
may be cleaned with a little salt or Brooke’s soap,
or some of the scouring mixture (see p. 12) may
be used.
If the water is hard, it must be softened with a
little soda or borax, and a little soap or soap
powder must be used if required. Care must,
however, be taken to avoid unnecessary extrava-
gance in the employment of these materials ; there
is frequently considerable waste caused by their
needless use, and this must be guarded against.
With regard to dishcloths, these are best made of
some open material which will not retain the grease.
15
THE KITCHEN, MARKETING, AND CARE OF FOOD
such as thin old towelling, or a cheap canvas-like
material sold for the purpose. Some people prefer
a mop or dish brush instead of the dishcloth, and
both are useful.
The water must be changed whenever it becomes
dirty ; continuing to wash in the dirty water would
only result in smeary dishes, with probably an
unpleasant smell. This is one of the most import-
ant points to pay attention to.
Another very important point is the use of dry
and clean towels, the thickness being regulated
according to the kind of article being dried.
Finally, when the “ washing up ” is finished and
everything put away in its place, the dishcloth or
mop that has been used must be washed well and
hung up to dry, and also any towels that require
it. The tub or basin, too, must be washed and
rinsed and set on end to air. All then will be clean
and ready when wanted again.
Page 19
Presented as published in 1914. 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
Mincing Machine. — After use a mincing machine should be taken to pieces and any remains, such as the fibrous parts of meat and vegetables, carefully removed from it. The different parts should then be washed in hot water with a little soap or soda and a small brush used if necessary. Rinse the parts in clean hot water, dry them with a cloth, and then set them on a tin on the rack or in a cool oven until all signs of moisture have disappeared. The machine may then be put together again, and it must be kept in a dry place to avoid all danger of rust.
WASHING OF DISHES— GENERAL DIRECTIONS
Before commencing the actual washing, see that there is a sufficiency of hot water, as without this it is impossible to clean greasy dishes properly. Then everything that requires washing must be collected together and put within easy reach. The contents of dishes on which food has been served should be put away on clean plates cr in basins, and all scraps of food removed from plates. It is even a good plan to rub over greasy plates and dishes with a piece of paper. If this is done before washing, the water will not become unnecessarily greasy nor require such frequent changing, neither will the work itself be so disagreeable. Another aid to the washing of dishes is to fill with cold water all basins used for the making of puddings, pastry, and other mixtures. This should be done directly a basin is finished with, as it will prevent any remains of mixture hardening on the sides and making it doubly difficult to wash. Whenever possible it is better to have two basins or small tubs for the “ washing up,” one for hot water and the other for a cold or tepid rinsing water. This second rinsing water is especially necessary when a plate rack is used, in order that the plates may be put into it quite fresh and clear of soiled or soapy water.
Pie dishes that have become burnt in the oven may be cleaned with a little salt or Brooke’s soap, or some of the scouring mixture (see p. 12) may be used.
If the water is hard, it must be softened with a little soda or borax, and a little soap or soap powder must be used if required. Care must, however, be taken to avoid unnecessary extravagance in the employment of these materials ; there is frequently considerable waste caused by their needless use, and this must be guarded against.
With regard to dishcloths, these are best made of some open material which will not retain the grease.
such as thin old towelling, or a cheap canvas-like material sold for the purpose. Some people prefer a mop or dish brush instead of the dishcloth, and both are useful.
The water must be changed whenever it becomes dirty ; continuing to wash in the dirty water would only result in smeary dishes, with probably an unpleasant smell. This is one of the most important points to pay attention to.
Another very important point is the use of dry and clean towels, the thickness being regulated according to the kind of article being dried. Finally, when the “ washing up ” is finished and everything put away in its place, the dishcloth or mop that has been used must be washed well and hung up to dry, and also any towels that require it. The tub or basin, too, must be washed and rinsed and set on end to air. All then will be clean and ready when wanted again.