Home Economics, Maria Parloa. pp. 75, 163, 165.
GENERAL INSTRUCTIONS 13
HOME WORK.
Study the dish-washing question at home. See if you can
make your work easier by a little planning.
Keep a record of the length of time it takes you to wash
the dinner dishes each day for a week. Be sure your work is
done equally well each time.
14
FOOD AND COOKERY
THE SINK.
1. Sink.
2. Trap.
3. Waste Pipe.
4. Drain Screw.
5. House Drain.
6. Sewer.
7. Floor Level.
8. House Wall.
9. Water Feed Tipe.
10. Faucets.
11. Drain Board.
Suggestions for Choosing a Sink.
1. A white enameled, iron sink is the best. The copper
sink is very durable and will not chip the dishes handled in it
as easily as will the iron or the enameled iron sink. However
the copper sink is very ex-pensive and hard to keep clean.
2. Be sure the sink is equipped with a good trap, with
nickel-plated faucets and drain.
3. The space below the sink should never be enclosed.
It only makes a harboring place for water bugs and bacteria.
4. Have the sink so high that one can work at it comfort-
ably.
5. If the sink is long enough, it will be more sanitary to
have a removable drain-board placed inside the sink. If not,
a drain-board may be fastened at one end or at each end of the
sink.
GENERAL INSTRUCTIONS 15
PICTUEES OF GOOD SINKS.
16 FOOD AND COOKERY
Daily Care.
1. Keep the sink always free from scraps. Neglect causes
bad odors, attracts water bugs and roaches, and sometimes pro-
duces disease.
2. After pouring very greasy water down the waste pipe,
pour down boiling water that the grease may not cool and settle
on the sides of the waste pipe and the trap and clog them. Re-
member that sink, waste and drain pipes are intended for the
passage of water onhj; not for bits of paper, burnt match, sand,
food, etc. Slight carelessness in this respect may lead to a large
plumber's bill. Pour all water through the sink strainer, then
empty the strainer into the garbage can.
3. After washing the dishes, wash strainer, soap-dish and
other sink utensils; wash the backboard, drainboards and basin
of the sink with scrubbing brush and some scouring brick or
powder. Polish faucets with dry, soft cloth. Once a week pour
hot sal soda solution down the drain pipe. Clean carefully
between the end of the drainboard and the sink each time you
wash dishes so that dirt and bacteria will not collect there.
GENERAL INSTRUCTIONS 17
NOTES ON LABORATORY WORK.
18 POOD AND COOKERY
QUESTIONS AND SUGGESTIONS.
How would it be possible to have a sink and drain with
water supply in your house if you lived in the country or in a
small town not equipped with sewers and city water systems ?
Send for catalogs of windmills, forcepumps, etc. .
Farmers' Bulletins, Nos. 57, 270 and 607 treat of Water
Supply and other Modern Conveniences for the Farm Home.
GENERAL INSTRUCTIONS
GARBAQE PAIL.
]y
Daily Care.
Wash inside and outside of pail e^ery day, using a dish
mop. Stand the pail in the sun for a while if possible.
A plan followed in some localities is to fit the garbage can
with a strong paper bag into which the garbage is emptied.
This keeps the can from becoming soiled and aids the collector
in emptying the garbage. All water should be drained from
the garbage before it is put into the can.
A better way is to have no garbage pail, but burn the garb-
age every day. Have a bright fire in the stove and keep all the
drafts open until the garbage is consumed.
20
FOOD AND COOKERY
GAEBAGE CONSUMER.
A gas garbage burner is sometimes used. There is no odor
from it if it is connected with the flue. It occupies little space
and does not use mucb gas.
GENERAL INSTRUCTIONS
THE EEFRIGERATOR.
21
Daily Care.
1. Have perfect order at all times.
2. See that no food remains in refrigerator long enough
to spoil.
3. Empty drain pan once a day.
Page 6
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
Home Economics, Maria Parloa. pp. 75, 163, 165.
Study the dish-washing question at home. See if you can make your work easier by a little planning.
Keep a record of the length of time it takes you to wash the dinner dishes each day for a week. Be sure your work is done equally well each time.
THE SINK.
1. Sink.
2. Trap.
3. Waste Pipe.
4. Drain Screw.
5. House Drain.
6. Sewer.
7. Floor Level.
8. House Wall.
9. Water Feed Pipe.
10. Faucets.
11. Drain Board.
Suggestions for Choosing a Sink.
1. A white enameled, iron sink is the best. The copper sink is very durable and will not chip the dishes handled in it as easily as will the iron or the enameled iron sink. However the copper sink is very ex-pensive and hard to keep clean.
2. Be sure the sink is equipped with a good trap, with nickel-plated faucets and drain.
3. The space below the sink should never be enclosed. It only makes a harboring place for water bugs and bacteria.
4. Have the sink so high that one can work at it comfortably.
5. If the sink is long enough, it will be more sanitary to have a removable drain-board placed inside the sink. If not, a drain-board may be fastened at one end or at each end of the sink.
PICTURES OF GOOD SINKS.
Daily Care.
1. Keep the sink always free from scraps. Neglect causes bad odors, attracts water bugs and roaches, and sometimes produces disease.
2. After pouring very greasy water down the waste pipe, pour down boiling water that the grease may not cool and settle on the sides of the waste pipe and the trap and clog them. Remember that sink, waste and drain pipes are intended for the passage of water only; not for bits of paper, burnt match, sand, food, etc. Slight carelessness in this respect may lead to a large plumber's bill. Pour all water through the sink strainer, then empty the strainer into the garbage can.
3. After washing the dishes, wash strainer, soap-dish and other sink utensils; wash the backboard, drainboards and basin of the sink with scrubbing brush and some scouring brick or powder. Polish faucets with dry, soft cloth. Once a week pour hot sal soda solution down the drain pipe. Clean carefully between the end of the drainboard and the sink each time you wash dishes so that dirt and bacteria will not collect there.
How would it be possible to have a sink and drain with water supply in your house if you lived in the country or in a small town not equipped with sewers and city water systems ?
Send for catalogs of windmills, forcepumps, etc. .
Farmers' Bulletins, Nos. 57, 270 and 607 treat of Water Supply and other Modern Conveniences for the Farm Home.
GARBAGE PAIL.
]y
Daily Care.
Wash inside and outside of pail e^ery day, using a dish mop. Stand the pail in the sun for a while if possible.
A plan followed in some localities is to fit the garbage can with a strong paper bag into which the garbage is emptied. This keeps the can from becoming soiled and aids the collector in emptying the garbage. All water should be drained from the garbage before it is put into the can.
A better way is to have no garbage pail, but burn the garbage every day. Have a bright fire in the stove and keep all the drafts open until the garbage is consumed.
GARBAGE CONSUMER.
A gas garbage burner is sometimes used. There is no odor from it if it is connected with the flue. It occupies little space and does not use mucb gas.
THE EEFRIGERATOR.
Daily Care.
1. Have perfect order at all times.
2. See that no food remains in refrigerator long enough to spoil.
3. Empty drain pan once a day.