(6) Oven must be frequently washed out.
N.B. — Before polishing, remove grease spots
with a rag dipped in turpentine. If the stove be
very greasy, scrub with hot soda water.
To Clean a Stone Hearth
(1) Wash with water and remove old hearth-
stone, Scrub if necessary.
SCULLERY WORK
(2) Rub on the hearthstone.
(3) Wring out the flannel and form into a pad.
(4) Rub round and round and finish with
straight even strokes to give the hearth a smooth
appearance.
Gas Stove
After being used, while still hot, the inside of
the oven must be wiped with a damp cloth. In
this way much labour is saved.
Once a week the sides, door, and shelves of the
oven should be scoured with soap and sand, rinsed
and dried. The outside parts that are greasy
should be treated in the same way, care being
taken to prevent water or sand getting in the
burners.
The bright metal parts must be cleaned in the
same way as the kitchen range.
Oil Stoves require the most careful cleaning,
or they are objectionable.
Each time an oil stove is used, the wick must
be trimmed and every part of the lamps rubbed
thoroughly dry. The lamps should be filled f full
with good oil.
Oil expands when heated.
Metal parts must be polished according to
previous directions.
To Clean Iron Saucepans
(1) After use saucepans should be filled with
water.
(2) Wash in hot soda water, using a brush if
necessary.
(3) Soap a damp cloth, dip in sand and scour.
4
SCULLERY WORK
(4) Rinse and rub with a dry coarse cloth.
(5) Stand in a warm place until thoroughly
dry.
(6) If the lid be of tin, polish the outside with
whiting.
Tins
The majority of so-called ‘ tins ’ are com-
posed of iron covered with tin to prevent rust.
Tin being a soft metal, care must be taken to
preserve it.
To clean. — Use the same method as for an iron
saucepan — all parts which do not come in contact
with food must be polished as ‘ White Metal.’
To Clean ‘ White Metal ’
(1) Wash in hot soda water to remove grease.
(2) Dry on soft cloth while hot.
(3) Make a paste of whiting and water and
rub on to the metal with a soft rag.
(4) When dry rub off with a rag and polish
with a duster and then a leather. Use a brush for
crevices.
To Clean Iron Spoons
(1) Wash and dry.
(2) Rub with a rag dipped in finely powdered
bathbrick.
(3) Polish with a duster.
To Clean Steel Forks
(1) Wash and dry.
(2) Clean on the end of the knifeboard with
powdered bathbrick or emery powder, using a
cork for the crevices.
(3) Dust thoroughly.
SCULLERY WORK
5
To Clean Knives
(1) Soak the blades in a jug of hot soda water
and remove stains with monkey soap, line ashes
or cut potato.
(2) Wash and dry.
(3) Polish on a knifeboard with a little finely
powdered bathbrick, care being taken to exert
even pressure, rubbing horizontally. Use rag
for the shoulder.
(4) Rub with a clean duster until all dust is
removed.
Brass and Copper
These metals are largely used for kitchen
utensils. Those that are in constant use should
be tin-lined. The lining should be cleaned in the
following way : —
(1) Wash in hot soda water.
(2) Scour with soap and sand. i
(3) Rinse.
(4) Dry.
As soon as the lining shows signs of wear,
utensil should be re-tinned. Brass and copper
are capable of receiving a very high polish.
Care must be taken to select smooth cleaning
agents, as the surface is easily scratched and the
appearance spoiled.
Page 1
Presented as published in 1910. 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
(6) Oven must be frequently washed out.
N.B. — Before polishing, remove grease spots
with a rag dipped in turpentine. If the stove be very greasy, scrub with hot soda water.
To Clean a Stone Hearth
(1) Wash with water and remove old hearthstone, Scrub if necessary.
(2) Rub on the hearthstone.
(3) Wring out the flannel and form into a pad.
(4) Rub round and round and finish with straight even strokes to give the hearth a smooth appearance.
Gas Stove
After being used, while still hot, the inside of the oven must be wiped with a damp cloth. In this way much labour is saved.
Once a week the sides, door, and shelves of the oven should be scoured with soap and sand, rinsed and dried. The outside parts that are greasy should be treated in the same way, care being taken to prevent water or sand getting in the burners.
The bright metal parts must be cleaned in the same way as the kitchen range.
Oil Stoves require the most careful cleaning, or they are objectionable.
Each time an oil stove is used, the wick must be trimmed and every part of the lamps rubbed thoroughly dry. The lamps should be filled full with good oil.
Oil expands when heated.
Metal parts must be polished according to previous directions.
To Clean Iron Saucepans
(1) After use saucepans should be filled with water.
(2) Wash in hot soda water, using a brush if necessary.
(3) Soap a damp cloth, dip in sand and scour.
(4) Rinse and rub with a dry coarse cloth.
(5) Stand in a warm place until thoroughly dry.
(6) If the lid be of tin, polish the outside with whiting.
Tins
The majority of so-called ‘ tins ’ are composed of iron covered with tin to prevent rust. Tin being a soft metal, care must be taken to preserve it.
To clean. — Use the same method as for an iron saucepan — all parts which do not come in contact with food must be polished as ‘ White Metal.’
To Clean ‘ White Metal ’
(1) Wash in hot soda water to remove grease.
(2) Dry on soft cloth while hot.
(3) Make a paste of whiting and water and rub on to the metal with a soft rag.
(4) When dry rub off with a rag and polish with a duster and then a leather. Use a brush for crevices.
To Clean Iron Spoons
(1) Wash and dry.
(2) Rub with a rag dipped in finely powdered bathbrick.
(3) Polish with a duster.
To Clean Steel Forks
(1) Wash and dry.
(2) Clean on the end of the knifeboard with powdered bathbrick or emery powder, using a cork for the crevices.
(3) Dust thoroughly.
To Clean Knives
(1) Soak the blades in a jug of hot soda water and remove stains with monkey soap, line ashes or cut potato.
(2) Wash and dry.
(3) Polish on a knifeboard with a little finely powdered bathbrick, care being taken to exert even pressure, rubbing horizontally. Use rag for the shoulder.
(4) Rub with a clean duster until all dust is removed.
Brass and Copper
These metals are largely used for kitchen utensils. Those that are in constant use should be tin-lined. The lining should be cleaned in the following way : —
(1) Wash in hot soda water.
(2) Scour with soap and sand. i
(3) Rinse.
(4) Dry.
As soon as the lining shows signs of wear, utensil should be re-tinned. Brass and copper are capable of receiving a very high polish. Care must be taken to select smooth cleaning agents, as the surface is easily scratched and the appearance spoiled.