KITCHEN, LARDER, AND SCULLERY. That the kitchen should be kept sweet and neat, the pots and pans scrupulously clean ; that the sieves, strainers, the chopping machine, the cutters, the pastry board or shelf, should be freed from all particles adhering after use ; that there should be a place for everything, and that ever}-thing should be in its place — these are elementary truths. The floor of the kitchen and scullery must be washed every day. The tables must be scrubbed with soap, soda, and water. The dresser must be dusted daily and washed once a week or oftener. The stewpans, saucepans, fish-kettles, frying and saute pans must be kept clean and bright inside and outside. The copper pans must be re-tinned once a year ; it is far better to spend a little more on re- tinning than to run the risk of copper-poisoning in the food. The rule should be that every article used by the cook is to be put back in its place after use as clean and bright as if it were new. The sink must be kept clear of all solid matter, and the tubs or buckets used in washing dishes and c 2 20 STORLXG PROVISIONS. emptying away animal and vegetable scraps must be most carefully cleansed. Before washing the dishes, all the bits of broken meat, &c. should be sorted into separate plates, and the refuse only thrown into the tub or buckets for pigs' wash. It is easier also to clean saucepans before the sticky remains of food have got hard in them. Wooden utensils require soap, or soda and water. Plates and dishes that have been used are dipped in cold water, after being washed clean in hot water, then wiped and put in the rack. When poultry are drawn and fish cleaned on the premises, special arrangements are necessary to dis- pose of the entrails, &c. in the speediest way. The game larder requires the greatest attention, as game is brought in already tainted by the mode of killing and carrying in hot or muggy weather. The best thing to do with a game larder is to lay broken charcoal in a long narrow basket (such as would fit a window sill) on the floor. Or to build a little sloping drain for holding charcoal. If there are many hares in the larder, this precaution is essential. At the end of a week the charcoal must be changed and burnt in the kitchen, where it is of the greatest use. It has absorbed all the impurities of the game larder, but in burning it disposes of them. As the ordering and storing of provisions must precede the cooking them, it is desirable to consider what space is set apart for ' keeping ' meat and perishable provisions, and for the storing of groceries. The larder must be cool and lofty ; the temperature should never rise above 50° Fahrenheit in sum- COXSTRUCTIOX OF LARDERS. 21

AI-modernized reading of the original text

KITCHEN, LARDER, AND SCULLERY. That the kitchen should be kept sweet and neat, the pots and pans scrupulously clean ; that the sieves, strainers, the chopping machine, the cutters, the pastry board or shelf, should be freed from all particles adhering after use ; that there should be a place for everything, and that everything should be in its place — these are elementary truths. The floor of the kitchen and scullery must be washed every day. The tables must be scrubbed with soap, soda, and water. The dresser must be dusted daily and washed once a week or oftener. The stewpans, saucepans, fish-kettles, frying and saute pans must be kept clean and bright inside and outside. The copper pans must be re-tinned once a year ; it is far better to spend a little more on retinning than to run the risk of copper-poisoning in the food. The rule should be that every article used by the cook is to be put back in its place after use as clean and bright as if it were new. The sink must be kept clear of all solid matter, and the tubs or buckets used in washing dishes and c 2 20 STORING PROVISIONS. emptying away animal and vegetable scraps must be most carefully cleansed. Before washing the dishes, all the bits of broken meat, &c. should be sorted into separate plates, and the refuse only thrown into the tub or buckets for pigs' wash. It is easier also to clean saucepans before the sticky remains of food have got hard in them. Wooden utensils require soap, or soda and water. Plates and dishes that have been used are dipped in cold water, after being washed clean in hot water, then wiped and put in the rack. When poultry are drawn and fish cleaned on the premises, special arrangements are necessary to dispose of the entrails, &c. in the speediest way. The game larder requires the greatest attention, as game is brought in already tainted by the mode of killing and carrying in hot or muggy weather. The best thing to do with a game larder is to lay broken charcoal in a long narrow basket (such as would fit a window sill) on the floor. Or to build a little sloping drain for holding charcoal. If there are many hares in the larder, this precaution is essential. At the end of a week the charcoal must be changed and burnt in the kitchen, where it is of the greatest use. It has absorbed all the impurities of the game larder, but in burning it disposes of them. As the ordering and storing of provisions must precede the cooking them, it is desirable to consider what space is set apart for ' keeping ' meat and perishable provisions, and for the storing of groceries. The larder must be cool and lofty ; the temperature should never rise above 50° Fahrenheit in sum- CONSTRUCTION OF LARDERS. 21

Cookery and housekeeping