Cookery

ft is important that the cook should be clean in her person, that the cooking utensils should be thoroughly well scoured and absolutely sweet, free from mustiness, rust, grease, etc. ; and this applies to everything that is used for the preparation of meals ; wellscrubbed table, pastry and meat boards are of course a sine qud non ; drawers and cupboards, larders, etc., must be kept closed, so that as little dust as possible may have access to their contents ; and in the washing of vegetables, salads, and so forth, it is impossible to be too particular or too thorough. IIt is in the larder and in the scullery, however, that scrupulous cleanliness is almost of the greatest importance ; in the former the slightest neglect is the means of ruining quantities of good food, whereas in the latter the sink and washing utensils may easily become injurious to health, and are undoubtedly the source of endless danger unless most carefully attended to. The larder walls should be plainly whitewashed, and a fresh coat applied every spring ; tiles look better and are equally cool, but it may not always be convenient to have them. The floor must be wiped out every other day or so. A few drops of Condy's fluid, mixed with the rinsing water, will go far towards keeping the place quite sweet in all weathers. The shelves should be broad and plentiful, and one at least a marble slab, as butter, milk, stock, etc., will keep fresher than if they stood on wood. Have numerous hooks fixed in the ceiling, because raw joints, bacon, hams, etc., should never be allowed to remain either in paper or on a dish ; they should hang till wanted. The larder must be airy ; to this effect it is good to have the window entirely removed or fixed partly open, and the whole of the opening closely fitted with perforated zinc, which will let in the air and yet keep out the flies. Have the shelves wiped with a damp cloth every day, and do not allow an indiscriminate collection of half-empty bowls, various small remnants on different dishes, etc., to accumulate and crowd the larder, especially after they have become dried up and useless. The most responsible servants need some kind of supervision in this matter, for they cannot always realise how easily fresh food becomes contaminated by contact with stale or strong-smelling articles.. In this connection it should also be remembered that it is never a good plan to allow game to hang in the same place with other articles of food ; the larder should only contain such things as butcher’s meat, butter, cream, milk, etc., and bread, no groceries of any kind (these being kept in a special cupboard), and no cheese, unless it be in a well-covered pan. Where a regular daily delivery of meat cannot be depended upon, the provisions can be kept fresh for a considerable time (even without the help of ice) if proper precautions be taken. Powdered charcoal, for instance, sprinkled over a fresh joint of meat, will help to preserve it. As to gravy, soup, and stock, they are generally a difficulty in hot weather, but even then they may he kept from turning by boiling them once or twice a day, the latter only in excessive heat. \V hen ice is obtainable, it of course obviates a great deal of trouble and anxiety, only it must never