Tea stimulates the nerves, but if taken in excess causes
constipation and dyspepsia. After boiling water has been
poured on the tea, it should only stand for a few minutes.
The tannin which is extracted in excess if the tea is allowed
to stand indefinitely, forms a coating round the food, so that
the digestive juices cannot penetrate and perform their
functions.
MARKETING AND THE CHOICE OF FOOD STUFFS
Ascertain the amount of money to be spent on housekeeping
and do not exceed this limit. As far as possible market with
ready money. Pay the bills weekly, if possible, and do not
let them under any circumstances run for more than a month
14
MANAGEMENT OF STOVES
Do not buy inferior goods, as this is false economy. Make
a list of the articles required in the kitchen for the next day’s
work, and order what is necessary in good time. Before
purchasing, inquire the price of the goods and take every
pains to judge the quality of food stuffs.
Mutton and Beef should be firm, well flavoured, economical
in cooking, and the colour bright and uniform.
To ascertain whether fish is fresh, the gills should be red
and the eyes bright, the flesh stiff and rigid, the skin smooth
and not blistered, but closely adhering to the flesh.
Salmon, Cod and large white fish should have a bronze tint
when freshly cut.
Poultry must be young and in good condition. Fowls
should have soft feet and necks, the spur hardly formed,
the breastbone must not be broken, and it should be soft and
resemble gristle.
Apples, cheese, flour, oatmeal, onions, potatoes, salt, soap,
sugar and tea can be purchased more economically in large
quantities, but if the storing space is limited, this must not
be attempted.
Salt should be cut into small blocks and wrapped in paper.
Cut the bars of soap into pieces with string and store in a
dry cupboard.
Tea must be kept in a canister.
Potatoes should be spread out on a cellar floor and covered
with a piece of sacking.
To store Onions, tie the stalks together and hang them from
a nail.
Flour must be kept in a wooden bin with an air-tight lid.
THE MANAGEMENT OF STOVES
To Clean a Kitchen Range
Rake out all the cinders and dust from the fireplace. Sift
the cinders and remove the ashes.
1. Remove the doors from the flues, and the rings on the
ovens.
2. Sweep the flues with a flue brush. Remove the long
narrow door at the bottom of the oven and scrape out
all the soot.
THE CLEANING OF A GAS STOVE
15
3. Sweep any dust out of the ovens. Replace the rings and
the flue and soot doors.
4. Mix some powdered blacklead in a gallipot to a smooth
paste with cold water. Dip a blacklead brush into the
paste and brush all over the stove.
5. When the blacklead is dry, brush the stove over and polish
with a second brush.
6. Blacklead and polish the bars of the grate in the same
manner.
To Clean the Steel Parts
1. Rub with medium sized emery paper, or rub first with oil
and then polish with grated bath brick.
Polish any brass with “ Globe ” or “ Bluebell ” polish.
Lay the fire and then clean the hearth with hot soda water
and rub with hearth stone.
Blacklead the fender inside, and clean the steel parts and
the fire irons with emery paper.
THE CLEANING OF A GAS STOVE
1. Take the shelves out of the oven.
2. Wash the enamelled sides with hot water and soda.
3. Remove the steel bars from the top of the stove, and scrape
Page 5
Presented as published in 1906. 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
Tea stimulates the nerves, but if taken in excess causes constipation and dyspepsia. After boiling water has been poured on the tea, it should only stand for a few minutes. The tannin which is extracted in excess if the tea is allowed to stand indefinitely, forms a coating round the food, so that the digestive juices cannot penetrate and perform their functions.
MARKETING AND THE CHOICE OF FOOD STUFFS
Ascertain the amount of money to be spent on housekeeping and do not exceed this limit. As far as possible market with ready money. Pay the bills weekly, if possible, and do not let them under any circumstances run for more than a month
MANAGEMENT OF STOVES
Do not buy inferior goods, as this is false economy. Make a list of the articles required in the kitchen for the next day’s work, and order what is necessary in good time. Before purchasing, inquire the price of the goods and take every pains to judge the quality of food stuffs.
Mutton and Beef should be firm, well flavoured, economical in cooking, and the colour bright and uniform.
To ascertain whether fish is fresh, the gills should be red and the eyes bright, the flesh stiff and rigid, the skin smooth and not blistered, but closely adhering to the flesh.
Salmon, Cod and large white fish should have a bronze tint when freshly cut.
Poultry must be young and in good condition. Fowls should have soft feet and necks, the spur hardly formed, the breastbone must not be broken, and it should be soft and resemble gristle.
Apples, cheese, flour, oatmeal, onions, potatoes, salt, soap, sugar and tea can be purchased more economically in large quantities, but if the storing space is limited, this must not be attempted.
Salt should be cut into small blocks and wrapped in paper. Cut the bars of soap into pieces with string and store in a dry cupboard.
Tea must be kept in a canister.
Potatoes should be spread out on a cellar floor and covered with a piece of sacking.
To store Onions, tie the stalks together and hang them from a nail.
Flour must be kept in a wooden bin with an air-tight lid.
THE MANAGEMENT OF STOVES To Clean a Kitchen Range
Rake out all the cinders and dust from the fireplace. Sift the cinders and remove the ashes.
1. Remove the doors from the flues, and the rings on the
ovens.
2. Sweep the flues with a flue brush. Remove the long
narrow door at the bottom of the oven and scrape out all the soot.
THE CLEANING OF A GAS STOVE
3. Sweep any dust out of the ovens. Replace the rings and
the flue and soot doors.
4. Mix some powdered blacklead in a gallipot to a smooth
paste with cold water. Dip a blacklead brush into the paste and brush all over the stove.
5. When the blacklead is dry, brush the stove over and polish
with a second brush.
6. Blacklead and polish the bars of the grate in the same
manner.
To Clean the Steel Parts
1. Rub with medium sized emery paper, or rub first with oil and then polish with grated bath brick.
Polish any brass with “ Globe ” or “ Bluebell ” polish. Lay the fire and then clean the hearth with hot soda water and rub with hearth stone.
Blacklead the fender inside, and clean the steel parts and the fire irons with emery paper.
THE CLEANING OF A GAS STOVE
1. Take the shelves out of the oven.
2. Wash the enamelled sides with hot water and soda.
3. Remove the steel bars from the top of the stove, and scrape