cork. (Fig. 7.) Wash the knife. Scour steel forks
in the same way. Never scour silver-plated knives or
forks.
Fig. 7.
91. To clean silverware. — Moisten a soft cloth
with water, dip it in fine whiting, and apply to the
silver. When the whiting has dried, rub it off with
another soft cloth, and polish with chamois-skin. To
cleanse chasing or ornamental work, use an old tooth-
brush. Rub egg-stained spoons and other badly
tarnished articles with salt before washing them. Wash
in ammonia and water.
Tarnish is not soluble, but with the chlorine in the
salt it forms a new compound soluble in ammonia.
(§ 102 and § 104.)
Care of Kitchen Towels and Cloths
92. Dish-cloths, dish-towels, and sink-cloths should
be hemmed. Lint and threads from unhemmed cloths
are likely to obstruct the sink drain. Use each cloth
only for the purpose for ivhich it is intended.
46 THEORY AND PRACTICE OF COOKERY
93. The dish-cloth. — No detail of housekeeping is
more important than keeping the dish-cloth clean. A
damp, sticky, greasy dish-cloth breeds disease. The
disease germs on the cloth are transferred to the dishes,
and from them to the people who eat from them. In
this way a whole family has sometimes been made sick.
Wash the dish-cloth with hot water and soap after using
it. Rinse it, shake it out, and hang it to dry, — in the
sun, if possible. Boil it once a week, or whenever
washing fails to make it white. Never use it for any-
thing except washiyig dishes.
94. Other cloths. — Wash dish-towels once a day in
warm water, using soap. Rinse them in warm or cold
water, and hang them to dry with the ends pulled
evenly together. Strainer-cloths that are not greasy
may be washed in cold water. Wash greasy ones in
hot water with soap or sal-soda. To remove fruit stains
from a cloth, lay it over a bowl and pour boiling water
upon the stain. All cleaning-cloths should be washed,
rinsed, and dried after being used.
Care of Stove and Zinc
95. If anything is spilled on the stove or rang^e, wipe
it off at once with soft paper. Use sapolio to remove
anything not taken off by the paper. To keep it black
and clean, Avipe it daily with a few drops of kerosene
on a cloth. Polishing is unnecessary ; but if you prefer
to polish it, apply stove-blacking just after the fire has
been started, and polish with a brush or coarse cloth.
PREPARATORY LESSONS 47
Zinc discolors easily. Even a drop of water allowed
to stand on it will make a spot. It may be cleaned
with a little kerosene rubbed on with a flannel, or
with electro-silicon on a damp cloth. Polish with dry
flannel.
Care of Refrigekator
96. The waste-pipe of the refrigerator or ice-box should
empty into a pan, or into the open end of a properly
trapped drain-pipe ; it should never be continuous with
the drain-pipe, such an arrangement making easy the
passage of sewer gas into the refrigerator.
Daily care. — Keep the inside of the food chamber dry.
See that no food remains in the refrigerator long enough
to spoil. Empty the pan, if there is one, every day.
Page 24
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
cork. (Fig. 7.) Wash the knife. Scour steel forks
in the same way. Never scour silver-plated knives or
forks.
Fig. 7.
91. To clean silverware. — Moisten a soft cloth
with water, dip it in fine whiting, and apply to the
silver. When the whiting has dried, rub it off with
another soft cloth, and polish with chamois-skin. To
cleanse chasing or ornamental work, use an old tooth-
brush. Rub egg-stained spoons and other badly
tarnished articles with salt before washing them. Wash
in ammonia and water.
Tarnish is not soluble, but with the chlorine in the
salt it forms a new compound soluble in ammonia.
(§ 102 and § 104.)
Care of Kitchen Towels and Cloths
92. Dish-cloths, dish-towels, and sink-cloths should
be hemmed. Lint and threads from unhemmed cloths
are likely to obstruct the sink drain. Use each cloth
only for the purpose for ivhich it is intended.
46 THEORY AND PRACTICE OF COOKERY
93. The dish-cloth. — No detail of housekeeping is
more important than keeping the dish-cloth clean. A
damp, sticky, greasy dish-cloth breeds disease. The
disease germs on the cloth are transferred to the dishes,
and from them to the people who eat from them. In
this way a whole family has sometimes been made sick.
Wash the dish-cloth with hot water and soap after using
it. Rinse it, shake it out, and hang it to dry, — in the
sun, if possible. Boil it once a week, or whenever
washing fails to make it white. Never use it for any-
thing except washiyig dishes.
94. Other cloths. — Wash dish-towels once a day in
warm water, using soap. Rinse them in warm or cold
water, and hang them to dry with the ends pulled
evenly together. Strainer-cloths that are not greasy
may be washed in cold water. Wash greasy ones in
hot water with soap or sal-soda. To remove fruit stains
from a cloth, lay it over a bowl and pour boiling water
upon the stain. All cleaning-cloths should be washed,
rinsed, and dried after being used.
Care of Stove and Zinc
95. If anything is spilled on the stove or rang^e, wipe
it off at once with soft paper. Use sapolio to remove
anything not taken off by the paper. To keep it black
and clean, Avipe it daily with a few drops of kerosene
on a cloth. Polishing is unnecessary ; but if you prefer
to polish it, apply stove-blacking just after the fire has
been started, and polish with a brush or coarse cloth.
PREPARATORY LESSONS 47
Zinc discolors easily. Even a drop of water allowed
to stand on it will make a spot. It may be cleaned
with a little kerosene rubbed on with a flannel, or
with electro-silicon on a damp cloth. Polish with dry
flannel.
Care of Refrigekator
96. The waste-pipe of the refrigerator or ice-box should
empty into a pan, or into the open end of a properly
trapped drain-pipe ; it should never be continuous with
the drain-pipe, such an arrangement making easy the
passage of sewer gas into the refrigerator.
Daily care. — Keep the inside of the food chamber dry.
See that no food remains in the refrigerator long enough
to spoil. Empty the pan, if there is one, every day.