Laundry equipment. — We are beginning to realize that a
separate room for laundering purposes is an essential in a
well-equipped home. Such a laundry will be light and well
ventilated, will have washable floors, walls, and ceilings,
running water and hot water supply, sanitary tubs and con-
veniences in the shape of machinery. We shall not have
perfect laundries until electric power is available at a fair
price. Much is said about electricity on the farm, and the
progressive farmer who has his own engine should not fail
to use the power for all laundry work. Trolley power should
be available, and this use of electricity should be made co-
operative when practicable. In a few communities abroad
and at home, the power available in a creamery is used for
laundering purposes as well.
Where there cannot be a separate laundry, take pains to
have the equipment as good as space will allow.
The tubs. — If possible, have three tubs, for this makes for econ-
omy of time. Enameled tubs are the most sanitary, and be sure
that they are white. You cannot tell whether or not the clothes
are clean and blued to the proper tint in a buff-tinted tub, which
you may be tempted to buy because it is cheaper.
Round portable tubs, to be set upon a bench, should be of gal-
vanized iron, wjiich is sanitary and light. Wooden tubs are things
of the past, unsanitary and heavy.
PREPARATION OF MEALS 269
I
270 FOODS AND HOUSEHOLD MANAGEMENT
Silver and plated nher for knives, forks, and spoons, coffee and
tea sets, all add to the charm of the table. A large collection is
not necessary for everyday use, and it adds greatly to the labor of
the housewife. Figure 70 shows some good designs in si)oons,
and spoons and forks of different sizes come in the same design. A
simple design is easy to clean. Three sizes of spoons, tablespoons,
teasi)oons, and coffee spoons, and two sizes of forks are all suffi-
cient, with a few larger spoons for service and desserts.
Triple-plated ware lasts for years, if well cared for, and comes
in good designs.
Pewter, familiar in olden days, is being used again in Colonial
designs, and makes an attractive tea or coffee set, is less costly
than solid silver, and has a better tone and color than plated ware.
CttUery. — Plated knives are easy to care for, but steel knives
are more effective for some purposes. Purchase good quality steel
knives, especially in the carving set.
Setting the table. — The first principles here are to have
everything clean and shining, and to lay everything straight.
Have as little on the table as possible. It is not comfortable
to have a large array of articles at one's place. Figure 71
shows you a dainty and well-laid table, arranged for a Sunday
night supper, and this arrangement is a good one for any
meal, with substitutes for the chafing dish.
Be sure that the cloth is straight, the center fold in the middle of
the table, and that the cloth hangs evenly on all sides. See that
centerpiece and doilies are laid at even distance.
Page 182
Presented as published in 1914. 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
Laundry equipment. — We are beginning to realize that a separate room for laundering purposes is an essential in a well-equipped home. Such a laundry will be light and well ventilated, will have washable floors, walls, and ceilings, running water and hot water supply, sanitary tubs and conveniences in the shape of machinery. We shall not have perfect laundries until electric power is available at a fair price. Much is said about electricity on the farm, and the progressive farmer who has his own engine should not fail to use the power for all laundry work. Trolley power should be available, and this use of electricity should be made cooperative when practicable. In a few communities abroad and at home, the power available in a creamery is used for laundering purposes as well.
Where there cannot be a separate laundry, take pains to have the equipment as good as space will allow.
The tubs. — If possible, have three tubs, for this makes for economy of time. Enameled tubs are the most sanitary, and be sure that they are white. You cannot tell whether or not the clothes are clean and blued to the proper tint in a buff-tinted tub, which you may be tempted to buy because it is cheaper.
Round portable tubs, to be set upon a bench, should be of galvanized iron, which is sanitary and light. Wooden tubs are things of the past, unsanitary and heavy.
Silver and plated nher for knives, forks, and spoons, coffee and tea sets, all add to the charm of the table. A large collection is not necessary for everyday use, and it adds greatly to the labor of the housewife. Figure 70 shows some good designs in spoons, and spoons and forks of different sizes come in the same design. A simple design is easy to clean. Three sizes of spoons, tablespoons, teaspoons, and coffee spoons, and two sizes of forks are all sufficient, with a few larger spoons for service and desserts.
Triple-plated ware lasts for years, if well cared for, and comes in good designs.
Pewter, familiar in olden days, is being used again in Colonial designs, and makes an attractive tea or coffee set, is less costly than solid silver, and has a better tone and color than plated ware.
Cutlery. — Plated knives are easy to care for, but steel knives are more effective for some purposes. Purchase good quality steel knives, especially in the carving set.
Setting the table. — The first principles here are to have everything clean and shining, and to lay everything straight. Have as little on the table as possible. It is not comfortable to have a large array of articles at one's place. Figure 71 shows you a dainty and well-laid table, arranged for a Sunday night supper, and this arrangement is a good one for any meal, with substitutes for the chafing dish.
Be sure that the cloth is straight, the center fold in the middle of the table, and that the cloth hangs evenly on all sides. See that centerpiece and doilies are laid at even distance.