vermin, for want of the right protection; dried beef becomes so hard it can’t
be cuc; cheese molds and is eaten by mice or vermin; bones are burnt that
will make soap; ashes are thrown out carelessly, endangering the premises,
and wasting them; servants leave a light and fire burning in the kitchen,
when they are out all the evening; clothes are whipped to pieces in the wind;
_ fine cambrics rubbed on the board, and laces torn in starching; brooms are
never hung up, and are soon spoiled; carpets are swept with stubs hardly fit
to scrub the kitchen, and good new brooms used for scrubbing; towels are
used in place of holders, and good sheets to iron on, taking a fresh one every
week; table linen is thrown carelessly down, and is eaten by mice, or put
away damp and is mildewed; or the fruit-stains are forgotten, and the stains
washed in; table-cloths and napkins used as dish-wipers; mats forgotten to
be put under hot dishes; tea-pots melted by the stove; water forgotten in ©
pitchers, and allowed to freeze in winter; slops for cows and pigs never.
saved; china used to feed cats and dogs on; and in many other ways a care-
less or inexperienced housekeeper wastes, without heeding, the hard-earned
wages of her husband. Economy counts nowhere so well as in the kitchen.
TEA.—Keep tea in a close chest or canister.
Nutmecs.—Always grate nutmegs at the blossom end first.
CorrEE.—Keep coffee by itself, and closely covered.
Rep AntTs.—Scatter branches of sweet-fern where they congregate.
Sart Fisu are quickest and best freshened by soaking in sour milk.
Stain on Spoons from boiled egg is removed by rubbing with a little salt,
or washing in water in which potatoes have been boiled.
To PRESERVE MiLK.—A spoonful of grated horse-radish will keep a pan
of milk sweet for days.
THe Taste or Fis may be removed very effectively from steel knives and
forks by rubbing them with fresh orange or lemon peel.
Corxs.— When corks are too large to go into a bottle, throw them into hot
water a few moments, and they will soften.
CHARRED CaASKS. —Water and salt meat may be preserved pure a long time
if put up in casks with the inside charred.
To KEEP CUTLERY From Rust.—Wipe dry, and wrap in coarse brown
aper.
sf Pin’ TEA-KETTLES.—Kerosene oil will make tin tea-kettles as bright as new.
Saturate a woolen rag and rub with it.
To Beat THE WHITEs oF Ecas QUICKLY, putin a pinch of salt. The cooler
the eggs, the quicker they will froth. Sait cools and also freshens them.
Pastry.—Wash the upper crust of pies with milk just before putting them
in the oven, and it will be a beautiful brown
Corn SrarcH is a good substitute for eggs in cookies and doughnuts. One
table-spoonful of the starch is equal to one egg.
Sat will curdle new milk; hence, in preparing milk porridge, gravies,
etc., the salt should not be added until the dish is prepared.
Wire TABe WareE—should never be scoured; it will remain bright if
merely washed in clean water with a little soap added.
To Make Meats Tenper.—A spoonful of vinegar put into the water in
which meats or fowls are boiled makes them tender.
ORxaNnGEs.—Oranges and lemons keep best wrapped in soft paper, and laid
in a drawer. Lemons may be kept in cold water, which should be changed
twice a week.
SILVER a a —To one quart rain-water add two ounces ammonia and
on. ve
SPMD PR pe
PR hey ae
Kt ey, Lee
406 THE KITCHEN.
three ounces of precipitated chalk. Put into a bottle, keep well corked and
shake before using. ‘
CreMENT FOR CHiInA.—The whites of two eggs, and enough quicklime to
form a thick paste. The quicklime should be tinely powdered; this makes a
good cement for mending broken china, marble, or glass-ware.
Lemons.—Before using lemons for any purpose, always roll them awhile
with your hand on a table. This will cause them to yield a large quantity
of juice.
Buckeye cookery
1892Page 248
Presented as published in 1892. 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
vermin, for want of the right protection; dried beef becomes so hard it can't be cut; cheese molds and is eaten by mice or vermin; bones are burnt that will make soap; ashes are thrown out carelessly, endangering the premises, and wasting them; servants leave a light and fire burning in the kitchen, when they are out all the evening; clothes are whipped to pieces in the wind; _ fine cambrics rubbed on the board, and laces torn in starching; brooms are never hung up, and are soon spoiled; carpets are swept with stubs hardly fit to scrub the kitchen, and good new brooms used for scrubbing; towels are used in place of holders, and good sheets to iron on, taking a fresh one every week; table linen is thrown carelessly down, and is eaten by mice, or put away damp and is mildewed; or the fruit-stains are forgotten, and the stains washed in; table-cloths and napkins used as dish-wipers; mats forgotten to
be put under hot dishes; tea-pots melted by the stove; water forgotten in © pitchers, and allowed to freeze in winter; slops for cows and pigs never.
saved; china used to feed cats and dogs on; and in many other ways a careless or inexperienced housekeeper wastes, without heeding, the hard-earned wages of her husband. Economy counts nowhere so well as in the kitchen.
TEA.—Keep tea in a close chest or canister.
Nutmegs.—Always grate nutmegs at the blossom end first.
Coffee.—Keep coffee by itself, and closely covered.
Red Ants.—Scatter branches of sweet-fern where they congregate.
Salt Fish are quickest and best freshened by soaking in sour milk.
Stain on Spoons from boiled egg is removed by rubbing with a little salt, or washing in water in which potatoes have been boiled.
To PRESERVE MiLK.—A spoonful of grated horse-radish will keep a pan of milk sweet for days.
The Taste of Fish may be removed very effectively from steel knives and forks by rubbing them with fresh orange or lemon peel.
Corks.— When corks are too large to go into a bottle, throw them into hot water a few moments, and they will soften.
Charred Casks. —Water and salt meat may be preserved pure a long time if put up in casks with the inside charred.
To KEEP CUTLERY From Rust.—Wipe dry, and wrap in coarse brown
paper. Tin Tea-Kettles.—Kerosene oil will make tin tea-kettles as bright as new. Saturate a woolen rag and rub with it.
To Beat the Whites of Eggs Quickly, put in a pinch of salt. The cooler the eggs, the quicker they will froth. Salt cools and also freshens them.
Pastry.—Wash the upper crust of pies with milk just before putting them in the oven, and it will be a beautiful brown
Corn Starch is a good substitute for eggs in cookies and doughnuts. One table-spoonful of the starch is equal to one egg.
Salt will curdle new milk; hence, in preparing milk porridge, gravies, etc., the salt should not be added until the dish is prepared.
Wire Table Ware—should never be scoured; it will remain bright if merely washed in clean water with a little soap added.
To Make Meats Tenper.—A spoonful of vinegar put into the water in which meats or fowls are boiled makes them tender.
Oranges.—Oranges and lemons keep best wrapped in soft paper, and laid in a drawer. Lemons may be kept in cold water, which should be changed twice a week.
Silver.—To one quart rain-water add two ounces ammonia and
on. ve
SPMD PR pe
PR hey ae Kt ey, Lee
three ounces of precipitated chalk. Put into a bottle, keep well corked and shake before using. ‘
Cement for China.—The whites of two eggs, and enough quicklime to form a thick paste. The quicklime should be finely powdered; this makes a good cement for mending broken china, marble, or glass-ware.
Lemons.—Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a large quantity of juice.