12 National Training School for Cookery, LIST OF CLEANING UTENSILS AND MATERIALS REQUIRED, AND THEIR AVERAGE COST. £ s. d. *i tin water-can 043 *i dustpan, is., and brush, is. 6d. 026 *i handbowl 023 *i galvanized pail 016 *2 galvanized tubs for sink 0 5 9 *2 scrubbing brushes . 026 *3 black-lead brushes 0 3 3 *I sweep's brush . . . . . . . ..009 *i flue brush 016 *j hair broom . . ..029 *i bass broom 019 *i knife board 019 *i wooden soap box 006 *i sink brush 006 *i sieve brush . . . . ....012 *i pot brush 009 *i pair of washleather gloves 0010 *i chamois leather 010 .1 hearthstone 006 1 box of blacklead 006 Whitening 001 Rottenstone . . . . . . . . ..001 Bath brickdust . . . . . . . . .001 h quire of emery cloth 009 6 lbs. of soda. . . . . . . . .007 1 bar of scrubbing soap . . . . . ..0011 Sand 006 Salt . . . . . . . . . . ..004 White chalk 002 I yard of house flannel 006 ^203 National Training School for Cookery. 13, LESSONS ON CLEANING STOVES, GRATES, AND KITCHEN UTENSILS. TO CLEAN AN OPEN KITCHEN RANGE. 1. We should rake out all the cinders, and sift them into a scuttle for use. N.B. — All the dust should be thrown away. 2. We take a sweep's brush, and sweep down all the soot from the flues and oven. 3. We should remove the soot door at the back, and the rings on the top of the oven, force the flue brush upwards and downwards ; then sweep the soot from the top of the oven, down the flue at the side of the oven, the farthest from the fire, and remove the small flush door on the top over this side, and sweep all the soot off the sides to the bottom. 4. We must then remove a small door under the bottom of the oven, and carefully draw out the soot from the right hand, and also the left hand, with the raker, and then re- place the doors and dampers. 5. We must now clean the boiler flue. We remove the soot door at the back, and force the flue brush in the opening upwards and downwards : then take the raker, and carefully rake away all the clinkers and soot from under the boiler, and now replace the soot door. N.B. — The water is heated from the heat that passes under the boiler, and not the surface heat in front, therefore if the flue under the boiler is not clear of clinkers, no hot water can be obtained. 6. We mix some pounded black lead in a gallipot, with enough water to make it into a smooth thick liquid. We dip the black-lead brush in the mixture, and black-lead the whole of the range, beginning from the top of the stove by the dampers, and then downwards. National Training School for Cookery. 7. When the black lead is dry, we brush it all over with a dry brush. 8. We then take another brush, and polish the range all over, so as to make it quite bright. N.B. — The bars of the stove should be done in the same way. 9. We take the sweep's brush, and sweep the remaining soot and dust from the stove, and the hearth. 10. We polish the steel handles and bolts of the oven, by rubbing them with emery paper. 11. The brass handles and bolts we should polish, with bath brickdust and a leather.

AI-modernized reading of the original text

12 National Training School for Cookery, LIST OF CLEANING UTENSILS AND MATERIALS REQUIRED, AND THEIR AVERAGE COST. £ s. d. *i tin water-can 043 *i dustpan, is., and brush, is. 6d. 026 *i handbowl 023 *i galvanized pail 016 *2 galvanized tubs for sink 0 5 9 *2 scrubbing brushes . 026 *3 black-lead brushes 0 3 3 *I sweep's brush . . . . . . . ..009 *i flue brush 016 *j hair broom . . ..029 *i bass broom 019 *i knife board 019 *i wooden soap box 006 *i sink brush 006 *i sieve brush . . . . ....012 *i pot brush 009 *i pair of washleather gloves 0010 *i chamois leather 010 .1 hearthstone 006 1 box of blacklead 006 Whitening 001 Rottenstone . . . . . . . . ..001 Bath brickdust . . . . . . . . .001 h quire of emery cloth 009 6 lbs. of soda. . . . . . . . .007 1 bar of scrubbing soap . . . . . ..0011 Sand 006 Salt . . . . . . . . . . ..004 White chalk 002 I yard of house flannel 006 ^203 National Training School for Cookery. 13, LESSONS ON CLEANING STOVES, GRATES, AND KITCHEN UTENSILS. TO CLEAN AN OPEN KITCHEN RANGE. 1. We should rake out all the cinders, and sift them into a scuttle for use. N.B. — All the dust should be thrown away. 2. We take a sweep's brush, and sweep down all the soot from the flues and oven. 3. We should remove the soot door at the back, and the rings on the top of the oven, force the flue brush upwards and downwards ; then sweep the soot from the top of the oven, down the flue at the side of the oven, the farthest from the fire, and remove the small flush door on the top over this side, and sweep all the soot off the sides to the bottom. 4. We must then remove a small door under the bottom of the oven, and carefully draw out the soot from the right hand, and also the left hand, with the raker, and then replace the doors and dampers. 5. We must now clean the boiler flue. We remove the soot door at the back, and force the flue brush in the opening upwards and downwards : then take the raker, and carefully rake away all the clinkers and soot from under the boiler, and now replace the soot door. N.B. — The water is heated from the heat that passes under the boiler, and not the surface heat in front, therefore if the flue under the boiler is not clear of clinkers, no hot water can be obtained. 6. We mix some pounded black lead in a gallipot, with enough water to make it into a smooth thick liquid. We dip the black-lead brush in the mixture, and black-lead the whole of the range, beginning from the top of the stove by the dampers, and then downwards. National Training School for Cookery. 7. When the black lead is dry, we brush it all over with a dry brush. 8. We then take another brush, and polish the range all over, so as to make it quite bright. N.B. — The bars of the stove should be done in the same way. 9. We take the sweep's brush, and sweep the remaining soot and dust from the stove, and the hearth. 10. We polish the steel handles and bolts of the oven, by rubbing them with emery paper. 11. The brass handles and bolts we should polish, with bath brickdust and a leather.

The official handbook for the National Training School for Cookery