Weekly cleaning. — Qlean the refrigerator thoroughly at
least once a week. Take out both food and ice. Wash
shelves and racks with hot soapsuds or with sal-soda
solution, and rinse with clear hot water. Dry them in
the open air or by the fire. Wash the food chamber
and the air chamber in the same way. Clean grooves
and corners with a skewer, and run a wire with a cloth
twisted around it down the waste-pipe. Rinse the pipe
with hot sal-soda solution. Wipe the refrigerator dry ;
and if possible, let it remain open for an hour.
Care of Articles used in Cleaning
97. Rinse scrubbing-brushes and dry them in the sun,
bristles down. Hang up brooms, when not in use, by
strings tied into the handles. Do not waste soap by
48 THEORY AND PRACTICE OF COOKERY
leaving it in water. Keep knife-cleaning materials in
one box, silver-polishing materials in another, etc. See
that all things used in cleaning are kept clean.
Treatment for Insects
98. To have a kitchen free from cockroaches and
water-bugs, keep every part of it clean and dry, and leave
no uncovered food, soiled dishes, garbage, or crumbs
about. To destroy the pests, dissolve one pound of alum
in three pints of hot water, and pour the solution while
hot into cracks and crevices. Also sprinkle borax in
all places where the insects have been seen.
Personal Cleanliness
99. Observe the following rules in the school kitchen
and at home : —
1. When cooking, or doing other housework, wear a
washable gown short enough to clear the floor by at
least two inches.
2. When in the kitchen, pin or tie your hair back so
that no hairs may fall into the food. When sweeping,
cover it with a cap or kerchief to protect it from dust.
3. Wear no rings or bracelets in the kitchen.
4. Before touching or preparing any food, wash your
hands thoroughly with soap and water ; scrub the nails
with a nail brush, and clean them with a wooden tooth-
pick or a regular nail cleaner.
5. Keep a damp towel at hand, on which to wipe
your fingers if they become soiled or sticky. Always
PREPARATORY LESSONS 49
wipe them after touching your hair or pocket handker-
chief, or after handling the coal-hod, or anything else
not quite clean. Never wipe them on your apron, your
handkerchief, or on a dish-towel.
6. Never dry dishes with a hand-towel.
7. The best way to taste of what you are cooking is
to take a little of the food up with the mixing-spoon,
put it in a teaspoon, and taste from the teaspoon. If
you should happen to taste from the mixing-spoon, wash
it before putting it back into the dish.
of
The history of soap and the process of soap-making are written
in Chemistry of Daily Life, pp. 204-213.
Section 5. Matter: its Nature and Changes
The chemistry of cooking is largely . . . the application of heat
to the food material in such a way as to bring about the right changes
and only these. — Ellen H. Richards.
Page 25
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.
Weekly cleaning. — Qlean the refrigerator thoroughly at
least once a week. Take out both food and ice. Wash
shelves and racks with hot soapsuds or with sal-soda
solution, and rinse with clear hot water. Dry them in
the open air or by the fire. Wash the food chamber
and the air chamber in the same way. Clean grooves
and corners with a skewer, and run a wire with a cloth
twisted around it down the waste-pipe. Rinse the pipe
with hot sal-soda solution. Wipe the refrigerator dry ;
and if possible, let it remain open for an hour.
Care of Articles used in Cleaning
97. Rinse scrubbing-brushes and dry them in the sun,
bristles down. Hang up brooms, when not in use, by
strings tied into the handles. Do not waste soap by
48 THEORY AND PRACTICE OF COOKERY
leaving it in water. Keep knife-cleaning materials in
one box, silver-polishing materials in another, etc. See
that all things used in cleaning are kept clean.
Treatment for Insects
98. To have a kitchen free from cockroaches and
water-bugs, keep every part of it clean and dry, and leave
no uncovered food, soiled dishes, garbage, or crumbs
about. To destroy the pests, dissolve one pound of alum
in three pints of hot water, and pour the solution while
hot into cracks and crevices. Also sprinkle borax in
all places where the insects have been seen.
Personal Cleanliness
99. Observe the following rules in the school kitchen
and at home : —
1. When cooking, or doing other housework, wear a
washable gown short enough to clear the floor by at
least two inches.
2. When in the kitchen, pin or tie your hair back so
that no hairs may fall into the food. When sweeping,
cover it with a cap or kerchief to protect it from dust.
3. Wear no rings or bracelets in the kitchen.
4. Before touching or preparing any food, wash your
hands thoroughly with soap and water ; scrub the nails
with a nail brush, and clean them with a wooden tooth-
pick or a regular nail cleaner.
5. Keep a damp towel at hand, on which to wipe
your fingers if they become soiled or sticky. Always
PREPARATORY LESSONS 49
wipe them after touching your hair or pocket handker-
chief, or after handling the coal-hod, or anything else
not quite clean. Never wipe them on your apron, your
handkerchief, or on a dish-towel.
6. Never dry dishes with a hand-towel.
7. The best way to taste of what you are cooking is
to take a little of the food up with the mixing-spoon,
put it in a teaspoon, and taste from the teaspoon. If
you should happen to taste from the mixing-spoon, wash
it before putting it back into the dish.
of
The history of soap and the process of soap-making are written
in Chemistry of Daily Life, pp. 204-213.
Section 5. Matter: its Nature and Changes
The chemistry of cooking is largely . . . the application of heat
to the food material in such a way as to bring about the right changes
and only these. — Ellen H. Richards.