Elements of the theory and practice of cookery

After pouring soiled water down the waste-pipe, follow it with clean water, so that foul water shall not stand in the trap. If a sink is left unused for several days or longer, the water-seal may evaporate so that gases from the drain rise into the room. On this account a house that has been vacant should be well aired before being occupied. 80. Sink-fixtures and conveniences. — There should be a strainer, screwed down over the top of the waste-pipe. 40 THEORY AND PRACTICE OF COOKERY VP A W ^jSink properly trapped and connected with sewer; 5, Sink improperly connected with sewer. Si = sink T = trap W = waste-pipe. VP = vent-pipe. S = sewer. H D = house-drain, C = connection of waste-pipe with drain. Arrows show direction of current of sewer-gas. PREPARATORY LESSONS 41 It is well to have a finer strainer also, through which to pour waste-water. This, by catching crumbs which might pass through the set strainer, helps to keep the sink clean. A grooved draining-board, sloped toward the sink, and a shelf above the sink for cleaning materials, are convenient. There should be hooks for hand-basin, dipper, soap-saver, sink-scraper, and scrubbing-brush. The garbag^e-pail should be of metal, or indurated fibre. Its cover should fit tightly. 81. Care of the sink. — Neglect of the sink causes bad odors, attracts water-bugs and roaches, and not infre- quently produces disease. Keep it at all tiines free from scraps. When the dishes have been washed, or when the sink is to be left unused for several hours, wash it, using scrubbing-brush and sapolio. Wipe the wood- work and tiling. Wash strainer, soap-dish, and other sink utensils. Wash the cloth. Scrub the draining- board, and rinse the sink. If it is of iron, and is to be left for several hours, wipe it dry. If rusty, use kerosene, or grease it with mutton-fat or lard, sprinkle with lime, and leave over night. 82. Care of faucets. — Clean brass faucets with flannel dipped in vinegar or lemon-juice, and rub thoroughly with rottenstone and oil, then polish with a dry cloth. Or apply putz pomade or some similar preparation, rub off with another cloth, and polish with a third one. If the faucets are greas}^ wash them with soap-suds or sal- soda solution before using anything else. Metal cleaned with acid tarnishes quickly unless all trace of the acid 42 THEORY AND PRACTICE OF COOKERY is removed by rubbing with powder. (§ 105.) Nickel faucets and trimming^s need only to be washed with hot soap-suds and wiped dry. 83. Care of waste-pipe and trap. — Waste-pipe and trap must be kept as free as possible from deposits of grease. After pouring down very greasy water pour down boiling water, that the grease may not cool and settle on the sides of the waste-pipe. Once a week pour down a strong hot solution of sal-soda (one-half cupful of soda to two quarts of water^. If the pipe becomes clogged use a stronger solution. 84. Care of garbage-pail.^ — Scrub the garbage-pail with sal-soda and rinse with boiling water once a day. Dry it in the sunshine, if possible. Care of Dishes 85. Dish-washing need not be an unpleasant task if these four rules are observed : 1. Use hot soapy water. 2. Change the water frequently. 3. Have the dishes free from crumbs and scraps before beginning to wash them. 4. Wash kettles and other cooking utensils first.