Seventhly. — Open the doors of the roaster and
the oven and draw out the shelves and carefully
clean out and scrape off from the insides, sides,
bottoms, and tops, and shelves all sugar, jam, gravy,
or grease that may have boiled over, or become
baked on, and any dust or soot that may have got
in must be brushed out. Note. — For this scraping
use only an old knife, to be kept for the purpose.
11
Under no circumstances whatever use one of the
table knives.
Wash off any grease or dirt from inside the oven
and shelves with hot water and strong soda. It is
most essential that this should be done after every
cooking, or the next batch of food will be spoiled
by the burnt flavour from the grease, etc. It is
impossible to keep the roaster and oven too clean.
When all this has been done black the stove with
moist black lead and brush it, when dry, until it shines.
Any bright steel parts of the range, the fender,
and fire-irons should be kept bright with rotten-
stone, which will not scratch, but when a spot, or
rust, or marks which the l otten stone will not move
emery cloth may be then used, but it must be of
the very finest, otherwise the polish will give way to
a series of scratches.
To Clean Kitchen Utensils.
Hair and Wire Sieves. — Wash these well with
soda water, scrub them clean with a sieve brush,
dry very well, and keep in a dry place.
Paste Boards and Rolling Pins. — These must be
scrubbed with hot water and soap ; if stained rub
with sand or salt. Do not use soda, it makes the
wood yellow.
Baking Tins. — Wash in hot soda water, rub them
with sand till bright ; rinse well and dry.
Knives.- — Wash the steel, but never put the handles
in water, it loosens them. When dry rub them till
bright on a knife board with brickdust. Before
putting away dust them well.
Iron Saucepans. — Wash in hot water with soda in-
side and out ; be careful nothing is left sticking to
the bottom. If anything has been burnt in the pan
boil some strong soda and water in it, and when
washing rub the inside with sand until clean, rinse
and dry. The lids should be rinsed, dried, and then
cleaned with whiting and polish.
12
INTEODUCTOEY EBMAEKS.
Foods are of two kinds : strength formers and
warmth and energy producers. Different foods
possess these properties in different degrees ; some
kinds of foods contain a great deal of strength-
forming matter and little warmth and energy
producer. Another kind may be nearly all warmth
and energy producer, and have hardly any strength
former. Another kind of food may be rich in both,
and yet another kind of food may contain scarcely
any, either strength former or warmth or energy
producer.
So you see how important it is that we should
know something about the proportion of the
warmth and strength producers contained in the
different foods. If you get this knowledge you
will be able to choose your foods wisely. But
when the right food is chosen wisely, it must be
cooked properly. To cook properly is to so
prepare the food for eating that while it is made
pleasant to the taste none of its good qualities may
be lost, so that it may be easy to digest and there
may be no waste.
Page 34
Presented as published in 1890. 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
Seventhly. — Open the doors of the roaster and the oven and draw out the shelves and carefully clean out and scrape off from the insides, sides, bottoms, and tops, and shelves all sugar, jam, gravy, or grease that may have boiled over, or become baked on, and any dust or soot that may have got in must be brushed out. Note. — For this scraping use only an old knife, to be kept for the purpose.
Under no circumstances whatever use one of the table knives.
Wash off any grease or dirt from inside the oven and shelves with hot water and strong soda. It is most essential that this should be done after every cooking, or the next batch of food will be spoiled by the burnt flavour from the grease, etc. It is impossible to keep the roaster and oven too clean.
When all this has been done black the stove with moist black lead and brush it, when dry, until it shines.
Any bright steel parts of the range, the fender, and fire-irons should be kept bright with rottenstone, which will not scratch, but when a spot, or rust, or marks which the rottenstone will not move emery cloth may be then used, but it must be of the very finest, otherwise the polish will give way to a series of scratches.
To Clean Kitchen Utensils.
Hair and Wire Sieves. — Wash these well with soda water, scrub them clean with a sieve brush, dry very well, and keep in a dry place.
Paste Boards and Rolling Pins. — These must be scrubbed with hot water and soap ; if stained rub with sand or salt. Do not use soda, it makes the wood yellow.
Baking Tins. — Wash in hot soda water, rub them with sand till bright ; rinse well and dry.
Knives.- — Wash the steel, but never put the handles in water, it loosens them. When dry rub them till bright on a knife board with brickdust. Before putting away dust them well.
Iron Saucepans. — Wash in hot water with soda inside and out ; be careful nothing is left sticking to the bottom. If anything has been burnt in the pan boil some strong soda and water in it, and when washing rub the inside with sand until clean, rinse and dry. The lids should be rinsed, dried, and then cleaned with whiting and polish.
INTRODUCTORY REMARKS.
Foods are of two kinds : strength formers and warmth and energy producers. Different foods possess these properties in different degrees ; some kinds of foods contain a great deal of strengthforming matter and little warmth and energy producer. Another kind may be nearly all warmth and energy producer, and have hardly any strength former. Another kind of food may be rich in both, and yet another kind of food may contain scarcely any, either strength former or warmth or energy producer.
So you see how important it is that we should know something about the proportion of the warmth and strength producers contained in the different foods. If you get this knowledge you will be able to choose your foods wisely. But when the right food is chosen wisely, it must be cooked properly. To cook properly is to so prepare the food for eating that while it is made pleasant to the taste none of its good qualities may be lost, so that it may be easy to digest and there may be no waste.