mer, or fall below ;^'^° in winter. The shelves should
be of slate, and the walls lined with white glazed
tiles. The windows must be arranged to secure ven-
tilation, and to exclude flies. There must be outside
blinds, or shutters, and the aspect should be north.
The size of the larder is in proportion to that of
the house and household, and it is also necessary to
take into consideration whether the meat is supplied
by the butcher in comparatively small quantity, or
from the home farm in large quantity. In towns, as
the supply of meat is almost always derived from the
butcher, a large larder is not required, but space for
storage of some quantity of meat is necessary, as there
are Sundays and holidays when the butcher does
not send, and it is quite as wasteful to buy meat
in very small quantities, as it is to cook it in very
large quantities. Poultry can be kept in the meat
larder. Game should be kept in a separate place. In
large houses there should be a fish larder with a
slanting slate shelf and a tap of water.
It sometimes happens that the conditions which
will produce an equable temperature are to be found
underground, in a cellar or an outhouse : a meat safe
with lock and key will be useful in such cases.
There must be a larder for cooked meats and for
stock, which should never be placed in the meat
larder. It would be well to have another larder for
meat in salt, for bacon, and hams. But in too many
houses there is but one larder for everything.
Whether there are many larders, or only one,
the most scrupulous cleanliness must be observed ;
the cleanliness of precautionary measures, as well as
22 PRESERVATION OF FOOD.
that of washing-, scrubbing, Hme-washing, and paint-
ing.
Each different joint has its part Hable to taint
before the whole joint is tender enough to be cooked ;
every animal and vegetable substance has its group of
enemies ready to deface and to disintegrate its struc-
ture. It is necessary to combat these enemies by
many means. Sometimes to remove portions of the
meat, to wipe the surface, to dry by the application of
flour and pepper, to place powdered charcoal inside
poultry, to parboil or to half roast in very muggy
weather. But alwa}'S to keep every nook and corner
and cranny free from dust, germs, or taint ; which, as
dust, germs, and taint are being produced every day,
requires unceasing vigilance, and it is imperative al-
ways to be on guard against smells and taints from
drains and utensils.
Carbolic acid in the proportion of half a pint to a
bucketful of cold water is useful, and it is well four
times a year to wash the tiled walls, slate, slabs, and
floor with it.
KITCHEN UTENSILS.
23
CHAPTER V.
KITCHEN UTENSILS.
The lists here given are on a very moderate scale,
suitable to small families ; more fish-kettles and stock-
pots, saute pans and saucepans can easily be added.
/
COOKING STOVE.
Moulds of varied form and shape in tin and copper
are to be seen in every ironmonger's shop, and cooks
24 KITCHEN UTENSILS.
Page 11
Presented as published in 1882. 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
mer, or fall below ;^'^° in winter. The shelves should be of slate, and the walls lined with white glazed tiles. The windows must be arranged to secure ventilation, and to exclude flies. There must be outside blinds, or shutters, and the aspect should be north. The size of the larder is in proportion to that of the house and household, and it is also necessary to take into consideration whether the meat is supplied by the butcher in comparatively small quantity, or from the home farm in large quantity. In towns, as the supply of meat is almost always derived from the butcher, a large larder is not required, but space for storage of some quantity of meat is necessary, as there are Sundays and holidays when the butcher does not send, and it is quite as wasteful to buy meat in very small quantities, as it is to cook it in very large quantities. Poultry can be kept in the meat larder. Game should be kept in a separate place. In large houses there should be a fish larder with a slanting slate shelf and a tap of water.
It sometimes happens that the conditions which will produce an equable temperature are to be found underground, in a cellar or an outhouse : a meat safe with lock and key will be useful in such cases.
There must be a larder for cooked meats and for stock, which should never be placed in the meat larder. It would be well to have another larder for meat in salt, for bacon, and hams. But in too many houses there is but one larder for everything.
Whether there are many larders, or only one, the most scrupulous cleanliness must be observed ; the cleanliness of precautionary measures, as well as
22 PRESERVATION OF FOOD.
that of washing-, scrubbing, Hme-washing, and painting.
Each different joint has its part Hable to taint before the whole joint is tender enough to be cooked ; every animal and vegetable substance has its group of enemies ready to deface and to disintegrate its structure. It is necessary to combat these enemies by many means. Sometimes to remove portions of the meat, to wipe the surface, to dry by the application of flour and pepper, to place powdered charcoal inside poultry, to parboil or to half roast in very muggy weather. But alwa}'S to keep every nook and corner and cranny free from dust, germs, or taint ; which, as dust, germs, and taint are being produced every day, requires unceasing vigilance, and it is imperative always to be on guard against smells and taints from drains and utensils.
Carbolic acid in the proportion of half a pint to a bucketful of cold water is useful, and it is well four times a year to wash the tiled walls, slate, slabs, and floor with it.
CHAPTER V.
The lists here given are on a very moderate scale, suitable to small families ; more fish-kettles and stockpots, saute pans and saucepans can easily be added.
/
COOKING STOVE.
Moulds of varied form and shape in tin and copper are to be seen in every ironmonger's shop, and cooks