Milk absorbs germs of disease more quickly than any other food. Vessels, basins or jugs in which milk is to be kept, must be first •washed and scalded in boiling water. The vessels containing milk should be covered with a clean muslin cloth, or a piece of perforated paper. The floor and shelves of a larder must be kept scrupulously clean, no stray bits of food should be permitted to remain in the larder, or anything stale which might cause a bad smell, and which would be likely to contaminate other food. Meat should be hung up on proper hooks provided for that purpose. The time meat should hang depends on the heat and the humidity of the air ; if it is not kept long enough, it will be hard and tough — if too long, it loses its flavour. It should always be hung where it will have a thorough draught, and be dried every morning to keep it from damp and mustiness. The cook and butcher often lose their credit by meat being cooked too fresh ; as the fishmonger does by fish which he has kept too long. The ice-box or refrigerator must be kept clean and tidy. It should not be left open longer than is absolutely necessary. When meat or fish is placed upon linen direct on the ice, the linen- should be changed every day. Sauces, soups and other liquid food should be kept in earthenware pans or basins. These must be kept clean, the sides wiped with a damp cloth, and should be boiled up every day. They should not be stood in the larder until quite cold. The dust should be carefully removed from the shelves on each day by means of a damp cloth, and then scrubbed or washed as may be necessary (carbolic soap is an excellent thing for washing larder shelves). No brushing should be done in a larder where uncovered food is stored, for the less dust raised the better. After cleaning the larder, leave the door and windows open to dry it thoroughly, as damp, dirt and dust are most detrimental to any room where food is stored. THE KITCHEN 45 KITCHEN ECONOMICS It is scarcely possible that economy in the kitchen can be successfully carried out unless the cook has a fair idea of the relative value of .the various ordinary (inexpensive) foods and the cost of the same. To go to market and buy foods at a low price can hardly be termed economy, because if they lack nutritive qualities they are dear at any price. True economy means no waste. The French are often referred to as being the most economical cooks and excellent managers. Well, they certainly understand lespetites economies better than any other nation, and it cannot be disputed, that thrift does prevail in their country. May not their careful ways of economising partly account for the culinary accomplishments of the French ? France is not, however, the only country where economy is studied. Indeed every well- governed kitchen in this or any other country is ruled by the practice of wise economy. It is a subject that may be studied with advantage by every cook and manager. To be economical means saving money, and saving money means earning money.

AI-modernized reading of the original text

Milk absorbs germs of disease more quickly than any other food. Vessels, basins or jugs in which milk is to be kept, must be first washed and scalded in boiling water. The vessels containing milk should be covered with a clean muslin cloth, or a piece of perforated paper. The floor and shelves of a larder must be kept scrupulously clean, no stray bits of food should be permitted to remain in the larder, or anything stale which might cause a bad smell, and which would be likely to contaminate other food. Meat should be hung up on proper hooks provided for that purpose. The time meat should hang depends on the heat and the humidity of the air ; if it is not kept long enough, it will be hard and tough — if too long, it loses its flavour. It should always be hung where it will have a thorough draught, and be dried every morning to keep it from damp and mustiness. The cook and butcher often lose their credit by meat being cooked too fresh ; as the fishmonger does by fish which he has kept too long. The ice-box or refrigerator must be kept clean and tidy. It should not be left open longer than is absolutely necessary. When meat or fish is placed upon linen direct on the ice, the linen- should be changed every day. Sauces, soups and other liquid food should be kept in earthenware pans or basins. These must be kept clean, the sides wiped with a damp cloth, and should be boiled up every day. They should not be stood in the larder until quite cold. The dust should be carefully removed from the shelves on each day by means of a damp cloth, and then scrubbed or washed as may be necessary (carbolic soap is an excellent thing for washing larder shelves). No brushing should be done in a larder where uncovered food is stored, for the less dust raised the better. After cleaning the larder, leave the door and windows open to dry it thoroughly, as damp, dirt and dust are most detrimental to any room where food is stored. KITCHEN ECONOMICS It is scarcely possible that economy in the kitchen can be successfully carried out unless the cook has a fair idea of the relative value of .the various ordinary (inexpensive) foods and the cost of the same. To go to market and buy foods at a low price can hardly be termed economy, because if they lack nutritive qualities they are dear at any price. True economy means no waste. The French are often referred to as being the most economical cooks and excellent managers. Well, they certainly understand lespetites economies better than any other nation, and it cannot be disputed, that thrift does prevail in their country. May not their careful ways of economising partly account for the culinary accomplishments of the French ? France is not, however, the only country where economy is studied. Indeed every wellgoverned kitchen in this or any other country is ruled by the practice of wise economy. It is a subject that may be studied with advantage by every cook and manager. To be economical means saving money, and saving money means earning money.

The new century cookery book