Then be most particular as to the way in which
the goods are kept, that the conditions are orderly
and cleanly, that they are not exposed to the dust
and dirt of the street nor placed where they can be
handled by any passers-by.
Insist also that such articles as bread and meat
be delivered carefully covered or wrapped in paper.
The way in which our bread is often delivered is a
disgrace to civilisation — carried in an open basket
(perhaps not too clean) through the dusty streets
and then passed from one pair of dirty hands to
another before it finally reaches its destination —
and bread above all things, which cannot undergo
any preliminary washing or wiping like meat and
vegetables.
The state of the dairy must also be very care-
fully looked into, to see that milk is kept under
thoroughly sanitary conditions and then delivered
in a cleanly manner. When a fixed quantity is
sent every day, it is best to have it delivered in
sealed bottles.
The proper hygienic delivery of our food is not
sufficiently insisted on, and if mistresses themselves
were only more particular on this point the trades-
people would be obliged to conform.
Personal Shopping. — Although the introduction
of the telephone into many of our modern houses
has reduced the labour of shopping to a minimum,
this is a luxury which cannot always be indulged
in without leading to extravagance, or in having an
inferior class of goods delivered to us. The same
would apply to orders given to message boys at
the door. All domestic economists agree in telling
us that the mistress of the house or housekeeper
should do her own shopping, not necessarily every
day, but certainly occasionally. By this means the
tradesmen get a better idea of her likes and dis-
likes, and can generally serve her better. Variety
will also be suggested by what is seen in the shops,
and a knowledge of what is in season more quickly
gained. A personal visit to the butcher’s is speci-
ally advantageous from time to time, as a better
joint or a suitable piece of meat is more likely to
be obtained if it is carefully selected, cut, and
weighed under supervision, than when it is simply
left to the butcher’s discretion. At the fishmonger’s
too, a personal visit is a wise plan, as the price of
fish varies so much, and even from day to day
according to the weather and other circumstances.
The more plentiful kind will always be the cheapest
for the time being, and it will generally be found
that it is the best as well.
It is important also to do this shopping as early
in the day as possible, as there is generally a better
selection in the shops in the forenoon, and provisions
are fresher.
If this personal shopping cannot be managed,
and a telephone is not available to give one’s orders
direct to the tradespeople, a duplicate order-book
should be used and verbal orders not given hap-
hazard to message boys. A separate list for each
tradesman should be written out in duplicate
form, giving exact quantities required and price
if possible. The tradesmen can then send for their
orders, one list being given to them and the other
retained for reference and for the purpose of check-
ing the house books.
THE KITCHEN, MARKETING, AND CARE OF FOOD 25
Page 37
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
Then be most particular as to the way in which the goods are kept, that the conditions are orderly and cleanly, that they are not exposed to the dust and dirt of the street nor placed where they can be handled by any passers-by.
Insist also that such articles as bread and meat be delivered carefully covered or wrapped in paper. The way in which our bread is often delivered is a disgrace to civilisation — carried in an open basket (perhaps not too clean) through the dusty streets and then passed from one pair of dirty hands to another before it finally reaches its destination — and bread above all things, which cannot undergo any preliminary washing or wiping like meat and vegetables.
The state of the dairy must also be very carefully looked into, to see that milk is kept under thoroughly sanitary conditions and then delivered in a cleanly manner. When a fixed quantity is sent every day, it is best to have it delivered in sealed bottles.
The proper hygienic delivery of our food is not sufficiently insisted on, and if mistresses themselves were only more particular on this point the tradespeople would be obliged to conform.
Personal Shopping. — Although the introduction of the telephone into many of our modern houses has reduced the labour of shopping to a minimum, this is a luxury which cannot always be indulged in without leading to extravagance, or in having an inferior class of goods delivered to us. The same would apply to orders given to message boys at the door. All domestic economists agree in telling us that the mistress of the house or housekeeper should do her own shopping, not necessarily every day, but certainly occasionally. By this means the tradesmen get a better idea of her likes and dislikes, and can generally serve her better. Variety will also be suggested by what is seen in the shops, and a knowledge of what is in season more quickly gained. A personal visit to the butcher’s is specially advantageous from time to time, as a better joint or a suitable piece of meat is more likely to be obtained if it is carefully selected, cut, and weighed under supervision, than when it is simply left to the butcher’s discretion. At the fishmonger’s too, a personal visit is a wise plan, as the price of fish varies so much, and even from day to day according to the weather and other circumstances. The more plentiful kind will always be the cheapest for the time being, and it will generally be found that it is the best as well.
It is important also to do this shopping as early in the day as possible, as there is generally a better selection in the shops in the forenoon, and provisions are fresher.
If this personal shopping cannot be managed, and a telephone is not available to give one’s orders direct to the tradespeople, a duplicate order-book should be used and verbal orders not given haphazard to message boys. A separate list for each tradesman should be written out in duplicate form, giving exact quantities required and price if possible. The tradesmen can then send for their orders, one list being given to them and the other retained for reference and for the purpose of checking the house books.