1. Before beginning to cook, wash the hands with soap and
water; scrub the finger nails and clean them with a wooden
toothpick. Wash the hands whenever anything has been
handled that is not clean.
2. Have the hair so fastened that no hairs will fall into
the food. Do not touch the hair nor face while cooking.
3. Do not wear rings nor bracelets, as dirt collects in the
crevices and gets into the food.
8 FOOD AND COOKERY
4. Dress as simply and neatly as possible in the kitclifM.
Wear a wash dress when possible. and alicays wear an apron.
5. Never dry dishes with anything but a dish towel.
6. Always nise a holder or oven cloth in handling liot
utensils.
7. Never use the mixing spoon to taste the food that you
are cooking; take up a little food with the mixing spoon and put
it in a teaspooli.
8. See that the fire is ready just when needed.
9. Before beginning work collect all necessary utensils,
provide a plate on which to lay soiled knives and spoons and
collect and measure all materials needed.
10. Save work by saving dishes; measure dry ingredients
first, then liquids, then fats, and you will need to use only one
spoon or cup.
11. Clean up as you work; soak dishes as soon as emptied.
12. Tin dishes and iron spoons will turn the food dark.
[Jse earthen or granite dishes and wooden mixing spoons.
13. Do not let any acid stand in a tin vessel.
14. Rinse all milk dishes first with cold water, then wash
with hot, soapy watej.
15. All milk dishes should be thoroughly scalded every
day.
16. Wash egg beaters in cold water, dry and put away at
once. TJo not ioet the bJacl- part of a Dover egg heater, as it is
impossible to dry it except in a warming oven.
17.. Do not stand the teakettle in the sink.
18. Place saucepans with handles turned to the right, not
over the fire.
19. In scouring faucets be careful to keep the scouring brick
out of the joints. The smallest bit will soon wear out the faucet
and cause it to leak.
GENERAL INSTRUCTIONS 9
20. Read your recipe and think before you work; work
quickly, quietly and carefully. Never ask a question that you
can answer yourself.
How to Wash Dishes.
1. Collect each kind and put it by itself; scrape bits of
food from dishes before washing and wipe greasy dishes with
soft paper.
2. Have pan of very hot, soapy water; wash cleanest dishes
first, as glass, silver, china, tin, etc.
3. Rinse in clean, hot water and dry on clean, dry towels.
A more sanitary way of rinsing and drying dishes is to
place them, after washing, on edge in a drying rack, then pour
clean, hot water over them and let them stand. The hot water
iinses away all the soapy dishwater and the heat causes the
dishes to dry-without the use of a towel. With care, this method
will save time and the dishes will be cleaner than even a clean
towel can make them. Each dish should be inspected before it
is put away.
4. When dishes are all washed, get clean water and scruh
board and table, using scrubbing brush and scouring brick or
powder, l^cnih icith the grain of the wood.
5. Wash off the suds; rinse and wring cloth and wipe the
board as dry as possible. Be sure to wash and dry the edges of
the table.
6. Wash dish towels and dish cloth in hot, soapy water;
rinse in hot water and hang straight and even in the sun to dry.
7. Empty teakettle, clean stove, and brush floor around
stove and table.
Note. — All steel knives and forks should be scoured, every time
they are used.
10 FOOD AND COOKERY
NOTES ON LABOEATOEY WOEK.
GENERAL INSTRUCTIONS 11
QUESTIONS AND SUGGESTIONS.
1 . Get pictures of different kinds of dish racks to paste in
your book.
2. Could any of these be adapted to use in your own home?
3. Why is a spoonful of solid material divided lengthwise
into halves? Explain the~ difference in length of the divisions
into thirds, into quarters.
12 FOOD AND COOKERY
READING NOTES.
References:
Page 5
Presented as published in 1915. 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
1. Before beginning to cook, wash the hands with soap and water; scrub the finger nails and clean them with a wooden toothpick. Wash the hands whenever anything has been handled that is not clean.
2. Have the hair so fastened that no hairs will fall into the food. Do not touch the hair nor face while cooking.
3. Do not wear rings nor bracelets, as dirt collects in the crevices and gets into the food.
4. Dress as simply and neatly as possible in the kitchen. Wear a wash dress when possible. and alicays wear an apron.
5. Never dry dishes with anything but a dish towel.
6. Always use a holder or oven cloth in handling liot utensils.
7. Never use the mixing spoon to taste the food that you are cooking; take up a little food with the mixing spoon and put it in a teaspoon.
8. See that the fire is ready just when needed.
9. Before beginning work collect all necessary utensils, provide a plate on which to lay soiled knives and spoons and collect and measure all materials needed.
10. Save work by saving dishes; measure dry ingredients first, then liquids, then fats, and you will need to use only one spoon or cup.
11. Clean up as you work; soak dishes as soon as emptied.
12. Tin dishes and iron spoons will turn the food dark. Use earthen or granite dishes and wooden mixing spoons.
13. Do not let any acid stand in a tin vessel.
14. Rinse all milk dishes first with cold water, then wash with hot, soapy water.
15. All milk dishes should be thoroughly scalded every day.
16. Wash egg beaters in cold water, dry and put away at once. Do not neglect the black part of a Dover egg beater, as it is impossible to dry it except in a warming oven.
17.. Do not stand the teakettle in the sink.
18. Place saucepans with handles turned to the right, not over the fire.
19. In scouring faucets be careful to keep the scouring brick out of the joints. The smallest bit will soon wear out the faucet and cause it to leak.
20. Read your recipe and think before you work; work quickly, quietly and carefully. Never ask a question that you can answer yourself.
How to Wash Dishes.
1. Collect each kind and put it by itself; scrape bits of food from dishes before washing and wipe greasy dishes with soft paper.
2. Have pan of very hot, soapy water; wash cleanest dishes first, as glass, silver, china, tin, etc.
3. Rinse in clean, hot water and dry on clean, dry towels. A more sanitary way of rinsing and drying dishes is to
place them, after washing, on edge in a drying rack, then pour clean, hot water over them and let them stand. The hot water iinses away all the soapy dishwater and the heat causes the dishes to dry-without the use of a towel. With care, this method will save time and the dishes will be cleaner than even a clean towel can make them. Each dish should be inspected before it is put away.
4. When dishes are all washed, get clean water and scruh board and table, using scrubbing brush and scouring brick or powder, Scrub with the grain of the wood.
5. Wash off the suds; rinse and wring cloth and wipe the board as dry as possible. Be sure to wash and dry the edges of the table.
6. Wash dish towels and dish cloth in hot, soapy water; rinse in hot water and hang straight and even in the sun to dry.
7. Empty teakettle, clean stove, and brush floor around stove and table.
Note. — All steel knives and forks should be scoured, every time they are used.
1 . Get pictures of different kinds of dish racks to paste in your book.
2. Could any of these be adapted to use in your own home?
3. Why is a spoonful of solid material divided lengthwise into halves? Explain the~ difference in length of the divisions into thirds, into quarters.
References: