Tables and Shelves. — Wash first with warm water and a coarse flannel cloth. Sprinkle over some coarse sand, rub the scrubbing brush with soft soap, brush the wood, rubbing with the grain if possible. Wash the wood over again with warm water and a flannel cloth. If there is grease on the wood, add a little soda to the first wann water. Plates, Dishes, &c.— Remove all scraps from the plates ; place them in hot water, rub each thoroughly with a dish cloth. Then rinse in clean warm water, dip into cold water and place it to drain. It is not necessary to dry them with a cloth. TO CLEANSE VEGETABLES. 37 Crystal. — Wash in lukewarm water ; dip into cold water; drain ; dry with a linen cloth, then polish with a dry linen towel or chamois leather. Clean Water Bottles by putting tea leaves, fine ashes or potato parings into them with luke-warm water. Shake well, empty, rinse with cold water, dry and polish. V.— TO CLEANSE VEGETABLES. Old Potatoes cooked in their jackets. — Wash and brush well in cold water. Old Potatoes cooked without their jackets. — Wash and brush well in cold water. With a small- pointed knife (a potato knife costs about 4d.) pare the skin very thin , as the best part is next the skin ; cut out the eyes, taking care not to take a slice of potato with them. Place the potatoes in cold water as they are pared, to preserve the colour. New Potatoes. — Wash well in cold water; rub with a rough towel to remove the skin ; place in cold water till required. Cabbage, Cauliflower, and Lettuce. — Re- move the coarse outer leaves. To remove earth and insects, place the vegetables in plenty of cold water, with about a desert spoonful of salt to a quart of water, for about half an hour. Carrots. — Wash and brush well in cold water; scrape them downwards (towards the narrow end). If carrots are to be served as a vegetable, cut each into two or three pieces ; if they are to be used for soups, cut into small square pieces ; if they are to be fried, cut into slices. Put the cut-up pieces into cold water till required. If they are to be fried, dry each piece carefully. 38 GENERAL DIRECTIONS— ROASTING. Turnips. — Wash and brush well in cold water. Pare thickly, so far as a line a little in from the skin. The part next the skin is stringy, indigestible, and bitter. Cut up in the way directed for carrots, and lay in water till required. Onions. — Skin. Before onions are cooked, they must be “ prepared ” in the following way, to make them digestible : — Place them in a basin, cover them with boiling water, and add a piece of washing soda, the size of a pea. In about a quarter of an hour the water will become quite green. Pour this away. If the onions are to be used for soup, cut them in four, downwards, and then into small pieces ; if they are to be fried, cut them into thin slices, and dry them well. French Beans. — Remove the strings from each side ; cut each bean slanting into two or three pieces. Place in water till required. Spinach. — Wash well in cold water. Double each leaf together, and tear off the stalk with its continua- tion down the back of each leaf. VI.— GENERAL DIRECTIONS. Roasting.

AI-modernized reading of the original text

Tables and Shelves. — Wash first with warm water and a coarse flannel cloth. Sprinkle over some coarse sand, rub the scrubbing brush with soft soap, brush the wood, rubbing with the grain if possible. Wash the wood over again with warm water and a flannel cloth. If there is grease on the wood, add a little soda to the first warm water. Plates, Dishes, &c.— Remove all scraps from the plates ; place them in hot water, rub each thoroughly with a dish cloth. Then rinse in clean warm water, dip into cold water and place it to drain. It is not necessary to dry them with a cloth. TO CLEANSE VEGETABLES. Crystal. — Wash in lukewarm water ; dip into cold water; drain ; dry with a linen cloth, then polish with a dry linen towel or chamois leather. Clean Water Bottles by putting tea leaves, fine ashes or potato parings into them with luke-warm water. Shake well, empty, rinse with cold water, dry and polish. V.— TO CLEANSE VEGETABLES. Old Potatoes cooked in their jackets. — Wash and brush well in cold water. Old Potatoes cooked without their jackets. — Wash and brush well in cold water. With a smallpointed knife (a potato knife costs about 4d.) pare the skin very thin , as the best part is next the skin ; cut out the eyes, taking care not to take a slice of potato with them. Place the potatoes in cold water as they are pared, to preserve the colour. New Potatoes. — Wash well in cold water; rub with a rough towel to remove the skin ; place in cold water till required. Cabbage, Cauliflower, and Lettuce. — Remove the coarse outer leaves. To remove earth and insects, place the vegetables in plenty of cold water, with about a dessert spoonful of salt to a quart of water, for about half an hour. Carrots. — Wash and brush well in cold water; scrape them downwards (towards the narrow end). If carrots are to be served as a vegetable, cut each into two or three pieces ; if they are to be used for soups, cut into small square pieces ; if they are to be fried, cut into slices. Put the cut-up pieces into cold water till required. If they are to be fried, dry each piece carefully. 38 GENERAL DIRECTIONS— ROASTING. Turnips. — Wash and brush well in cold water. Pare thickly, so far as a line a little in from the skin. The part next the skin is stringy, indigestible, and bitter. Cut up in the way directed for carrots, and lay in water till required. Onions. — Skin. Before onions are cooked, they must be “ prepared ” in the following way, to make them digestible : — Place them in a basin, cover them with boiling water, and add a piece of washing soda, the size of a pea. In about a quarter of an hour the water will become quite green. Pour this away. If the onions are to be used for soup, cut them in four, downwards, and then into small pieces ; if they are to be fried, cut them into thin slices, and dry them well. French Beans. — Remove the strings from each side ; cut each bean slanting into two or three pieces. Place in water till required. Spinach. — Wash well in cold water. Double each leaf together, and tear off the stalk with its continuation down the back of each leaf. VI.— GENERAL DIRECTIONS. Roasting.

The school cookery book