Wooden Articles. — Scrub kitchen tables and all boards the
same way as the grain of the wood, and not round and round.
Use hot water and sand for pastry-boards and rolling-pins, for
22
KITCHEN, LARDER, AND SCULLERY
soap will turn the wood yellow. Rinse them with hot water,
dry with a cloth, and if possible set both rolling-pins and
pastry-boards in the open air, so as to keep them fresh and
sweet. With a pastry-board it is essential to scrub it following
the grain of the wood.
Paste-brushes. — Wash these first in cold water, and then in
warm water. If they are not quite clean and quite dry before
they are put away they will spoil whatever they may touch
afterwards.
Tamis-Gloths, Soup Straining Cloths , Pudding -Cloths, and
Jelly-Bags. — All these should be scalded out as soon as used,
then rinsed in hot water, and hung up to dry. No soap or
soda must be used. All cloths must be thoroughly dry before
they are put away, or they will give a musty flavour when they
are next used. Just before using cloths the}- should aeain be
scalded out, and a quart of boiling water should be run through
the jelly-bag.
The Scullery. — The sink should be most carefully attended
to. Always wipe into one corner all the little bits of fat,
gristle, or vegetable which may adhere to the sink, and put
them into the pig-tub. If you force them down the sink holes
there will be a bad smell and the drain will soon be stopped up.
Scrub the sink thoroughly with hot water, soda, and a hard
brush.
Before washing the dishes after meals sort any pieces of
broken meat into separate plates so that they may be used
again.
Collect any scraps left . on the plates and put them into the
pig-tub. Then at once put the plates into a tub half filled with
hot water and set in the sink. In this way the remains of
mustard or gravy will be prevented from drying and hardening
on the plates., When you are ready to wash the plates add
boiling water till the water in the tub is quite hot, and with a
dish-cloth wash each plate well, one at a time, washing both
sides. Do not have too many plates in the tub at once, or
they will knock against each other and break. Have a tub of
cold water in the sink, partly under the tap, and turn on the
tap a little so as to keep the tub full. The reason for this is
that any grease from the plates and dishes may swim over into
23
CONTENTS OF THE SCULLERY
the sink as you rinse them. If this is not done the plates will
be greasy after the first two or three are rinsed. Rinse each
dish and plate in the cold water as soon as yon have washed
them, dry them on both sides with a clean dish-cloth, and set
them in the rack above the sink. A fresh supply of hot water
will be wanted in the washing-up tab from time to time. Scald
pails and tubs, and scrub them with hot water and soda till
they are thoroughly clean and sweet. Set them in the open
air when it is possible and let them remain there for a few
hours.
Page 8
Presented as published in 1898. 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
Wooden Articles. — Scrub kitchen tables and all boards the same way as the grain of the wood, and not round and round. Use hot water and sand for pastry-boards and rolling-pins, for
soap will turn the wood yellow. Rinse them with hot water, dry with a cloth, and if possible set both rolling-pins and pastry-boards in the open air, so as to keep them fresh and sweet. With a pastry-board it is essential to scrub it following the grain of the wood.
Paste-brushes. — Wash these first in cold water, and then in warm water. If they are not quite clean and quite dry before they are put away they will spoil whatever they may touch afterwards.
Tamis-Cloths, Soup Straining Cloths, Pudding-Cloths, and Jelly-Bags. — All these should be scalded out as soon as used, then rinsed in hot water, and hung up to dry. No soap or soda must be used. All cloths must be thoroughly dry before they are put away, or they will give a musty flavour when they are next used. Just before using cloths they should again be scalded out, and a quart of boiling water should be run through the jelly-bag.
The Scullery. — The sink should be most carefully attended to. Always wipe into one corner all the little bits of fat, gristle, or vegetable which may adhere to the sink, and put them into the pig-tub. If you force them down the sink holes there will be a bad smell and the drain will soon be stopped up. Scrub the sink thoroughly with hot water, soda, and a hard brush.
Before washing the dishes after meals sort any pieces of broken meat into separate plates so that they may be used again.
Collect any scraps left . on the plates and put them into the pig-tub. Then at once put the plates into a tub half filled with hot water and set in the sink. In this way the remains of mustard or gravy will be prevented from drying and hardening on the plates. When you are ready to wash the plates add boiling water till the water in the tub is quite hot, and with a dish-cloth wash each plate well, one at a time, washing both sides. Do not have too many plates in the tub at once, or they will knock against each other and break. Have a tub of cold water in the sink, partly under the tap, and turn on the tap a little so as to keep the tub full. The reason for this is that any grease from the plates and dishes may swim over into
CONTENTS OF THE SCULLERY
the sink as you rinse them. If this is not done the plates will be greasy after the first two or three are rinsed. Rinse each dish and plate in the cold water as soon as you have washed them, dry them on both sides with a clean dish-cloth, and set them in the rack above the sink. A fresh supply of hot water will be wanted in the washing-up tab from time to time. Scald pails and tubs, and scrub them with hot water and soda till they are thoroughly clean and sweet. Set them in the open air when it is possible and let them remain there for a few hours.