4. Do not pnt food a^n-ay in fine china dishes nor wrapped in paper. 22 FOOD AND COOKERY 5. Keep all dishes containing milk or butter carefully cov- ered. These foods absorb odors and flavors readily. 6. See that the ice is rinsed before it is put into the ice compartment. Weekly Cleaning. 1. Clean refrigerator at least once a week thoroughly. 2. Wash shelves and ice rack with hot soap suds and riilse in clean, hot water. Dry in the sun if possible. 3. Wash inside of refrigerator in the same way. Clean grooves and corners with a cloth on a wooden skewer. 4. Remove drain pipe and wash it or run a wire with a cloth on it down the pipe. Pour hot sal soda solution through the drain pipe and trap. 5 Wipe the refrigerator dry and let it remain open for an hour before putting food in it. Suggestions for Selecting a Refrigerator. 1. Have the refrigerator large enough, for a small piece of ice melts much more rapidly than a large one. 2. Have the refrigerator high enough from the floor to sweep under it. 3. A white enameled or porcelain-lined refrigerator is more easily kept clean than one lined with zinc. GENERAL INSTRUCTIONS 23 PICTURES OF GOOD REFRIGERATORS. 24 FOOD AND COOKERY Substitutes for Refrigerators. A window-box made of aluminum or a water-tight wood box is a convenience when there is no ice supply. It should be fastened by strong brackets outside the window with a door opening toward the window. There should be an opening in each end, covered with screen wire to give free circulation of air. A cupboard, operated like a dumb-waiter that can be raised and lowered from the kitchen to cellar, will save many steps when the only cool place for perishable foods is the cellar. V GENERAL INSTRUCTIONS 25 NOTES ON LABORATORY WORK. 26 FOOD AND COOKERY QUESTIONS AND SUGGESTIONS. 1. How would it be possible for a farmer to have a supply of ice for the summer? 2. Make a list of foods that you would keep in a refriger- ator. J 3. Make a list of perishable foods that you would not keep ir. a refrigerator. 4. What would you do with the foods in your second list? GENERAL INSTRUCTIONS READING NOTES. References: Physics of the Household, Lynde. p. 133. Home Economics, Maria Parloa. p. 88. 28 FOOD AND COOKERY .GAS RANGE. Daily Care. 1. Keep air holes free from dirt. 2. Remove and wash tray under burners everj'^ day. 3. Wipe top of stove with damp cloth or with a few drops of kerosene on a cloth. 4. If burners become clogged, remove them and wash in clean, warm water. 5. Brush out oven and wipe with damp cloth. Aluminum paint applied to the inside of the oven two or three times a year will prevent its rusting and will make the inside of the oven lighter. A hood is sometimes hung over the gas range. A pipe con- nects this with the flue. This is to carry away the odors from the gas or from the cooking. It is a worth-while addition but not absolutely necessary. "Whenever possible get a stove with the oven above or at GENERAL INSTRUCTIONS 29 the side of the top-burners. This does away t, .th stooping when looking into the oven. Directions for Lighting. 1. Top burners : Open cock wide, light match and apply it. If gas burns with a yellow flame and makes a roaring noise, it is burning in the mixer. Turn it off at once, then turn it on, let the gas flow for a second and relight it. The yellow flame smokes and wastes gas and is not as hot as a blue flame. 2. Oven burners : Open oven doors. Open the pilot cock and apply match. Turn on first one oven burner, then the other; when both are burning with blue flame, turn off the pilot. If the oven does not light with a pilot, turn on oven coct and apply match to the opening in the front of the oven. Never stand with face in front of the oven door when lighting the oven.

AI-modernized reading of the original text

4. Do not put food away in fine china dishes nor wrapped in paper. 5. Keep all dishes containing milk or butter carefully covered. These foods absorb odors and flavors readily. 6. See that the ice is rinsed before it is put into the ice compartment. Weekly Cleaning. 1. Clean refrigerator at least once a week thoroughly. 2. Wash shelves and ice rack with hot soap suds and rinse in clean, hot water. Dry in the sun if possible. 3. Wash inside of refrigerator in the same way. Clean grooves and corners with a cloth on a wooden skewer. 4. Remove drain pipe and wash it or run a wire with a cloth on it down the pipe. Pour hot sal soda solution through the drain pipe and trap. 5 Wipe the refrigerator dry and let it remain open for an hour before putting food in it. Suggestions for Selecting a Refrigerator. 1. Have the refrigerator large enough, for a small piece of ice melts much more rapidly than a large one. 2. Have the refrigerator high enough from the floor to sweep under it. 3. A white enameled or porcelain-lined refrigerator is more easily kept clean than one lined with zinc. PICTURES OF GOOD REFRIGERATORS. Substitutes for Refrigerators. A window-box made of aluminum or a water-tight wood box is a convenience when there is no ice supply. It should be fastened by strong brackets outside the window with a door opening toward the window. There should be an opening in each end, covered with screen wire to give free circulation of air. A cupboard, operated like a dumb-waiter that can be raised and lowered from the kitchen to cellar, will save many steps when the only cool place for perishable foods is the cellar. 1. How would it be possible for a farmer to have a supply of ice for the summer? 2. Make a list of foods that you would keep in a refrigerator. J 3. Make a list of perishable foods that you would not keep ir. a refrigerator. 4. What would you do with the foods in your second list? References: Physics of the Household, Lynde. p. 133. Home Economics, Maria Parloa. p. 88. .GAS RANGE. Daily Care. 1. Keep air holes free from dirt. 2. Remove and wash tray under burners everj'^ day. 3. Wipe top of stove with damp cloth or with a few drops of kerosene on a cloth. 4. If burners become clogged, remove them and wash in clean, warm water. 5. Brush out oven and wipe with damp cloth. Aluminum paint applied to the inside of the oven two or three times a year will prevent its rusting and will make the inside of the oven lighter. A hood is sometimes hung over the gas range. A pipe connects this with the flue. This is to carry away the odors from the gas or from the cooking. It is a worth-while addition but not absolutely necessary. "Whenever possible get a stove with the oven above or at the side of the top-burners. This does away t, .th stooping when looking into the oven. Directions for Lighting. 1. Top burners : Open cock wide, light match and apply it. If gas burns with a yellow flame and makes a roaring noise, it is burning in the mixer. Turn it off at once, then turn it on, let the gas flow for a second and relight it. The yellow flame smokes and wastes gas and is not as hot as a blue flame. 2. Oven burners : Open oven doors. Open the pilot cock and apply match. Turn on first one oven burner, then the other; when both are burning with blue flame, turn off the pilot. If the oven does not light with a pilot, turn on oven coct and apply match to the opening in the front of the oven. Never stand with face in front of the oven door when lighting the oven.

Student's manual in household arts