Domestic science (Johnson, for schools and homes)

Care of Dish-Towels and Dish-Cloths. All towels and cloths used in housekeeping should be hemmed; and each cloth should be used only for the purpose for which it was intended. Dish-towels and dish-cloths should be careful- ly washed, scalded, and dried, after each using. Dried out of doors, if possible. Care of the Sink. When the dish-washing is finish- ed, wash every part of the sink with soap and hot water Wash above and around the sink, clean behind tlie sink pipes with a wooden skewer. Flush the sink with boiling water every day, and with a strong solution of sal soda once each week. Care of Garbage and Garbage Can. All Garbage should be burned. In the home it may be drained through a sink strainer, and burned, without using a can. If a can is used, it should be emptied after every meal, the garbage burn- ed, and the can thoroughly washed with hot water and soap. The can should be thoroughly scalded with a strong solution of sal soda once each week. Care of the Refrigerator. The refrigerator should be examined carefully each day, to see that no food is left to spoil. Once a week the food should all be taken from the refrigerator, and every part of the refrigerator should be washed with a strong solution of sal soda and hot water, using a small broom; while the waste-pipe should be flushed with a similar solution. After the washing is completed, the refrigerator should be wiped thoroughly with a clean cloth, and left open until dry. The shelves should be dried in the sun, if possible; if not, near a fire. No hot foods, or foods with a strong odor, should be placed in a refrigerator. Scrubbing Boards and Tables. Do not wash bread boards or rolling pins at an iron sink; the iron will leave marks on them. Wash them at a table. Wash thorough- ly with a wet cloth. Rub sapolio on the wet board; wet the scrubbing brush, and scrub well with the grain of the wood; rinse oS the suds, and wipe as dry as possible. A pastry 26 DOMESTIC SCIENCE board should be scraped lengthwise of the grain of the woo J and wiped with a cloth wet in cold water. Grease spots on unfinished wood may be removed by using borax or ammonia Lesson 3. Measurements. Exact measurements are necessary for uniform results. Cooking is applied chemistry. When the chemical constituents vary, the results vary. To illus- trate: Air consists of about one-third oxygen and two- thirds nitrogen, carbon, and vapor, together. Remove any considerable portion of the oxygen, and the air becomes in- competent to sustain animal life. Remove all the nitrogen and carbon from air, and substitute hydrogen in proportions of about one part hydrogen to eight parts oxygen, and the new chemical compound is water. Successful "guess work" in cooking is not guess work at all; but the result of long ex- perience through many failures. The "yellow biscuits" are the result of too much soda in the chemical compound; the "sour biscuits," the result of too little soda. In cooking, cause and effect are as closely related as in the chemicsil laboratory. Like causes produce like effects, and vice versa. 1..0xygen. 2 — ^Nitrogen, carbon, and vapor. Fig. 5. Poisonous Air. 1 — Oxygen. 2 — Nitrogen, carbon, and vapor« 2 Fig, 6. Water, I— Hydrogen. 2— Oxygen, COOKING 27 Table. One speck (spk.) 4 saltspoonfuls (ssp.) 1 tsp. 3 teaspoonfuls (tsp.) 1 tbsp. 4 tablespoonfuls (tbsp.) 1-4 c, or 1-2 gill