In many parts of the country what is known as the
" dresser '' in the kitchen is not in use, the pantry giving
space enough for dishes and utensils of all kinds. A
dresser usually has two closets above and two below, with
two deep drawers at the top of the lower closets. In the
upper closets should be kept all the dishes necessary for
use in the kitchen, and in the lower ones all pots, sauce-
pans and other utensils of this kind. In one of the
drawers should be the cooking knives and forks, larding
needles, wooden spoons, can-opener, rolling-pin, etc. ;
and in the other the jelly-bags, dish-towels, linen soup-
strainer, fish cloths, a large extra piece of cheese-cloth
that may be torn into convenient pieces as wanted, a ball
of twine and all other necessary articles of this kind. It
is a question whether a dresser is a good arrangement for
dishes, as the doors of the upper closets are frequently
left open by careless workers, so that the smoke from
broiling and the steam from the cooking have a most
untidy effect upon the dishes. It is very unwise to dis-
pense with a pantry altogether and depend on one of
these dressers. Have a pantry always, even if you are
compelled to do away wnth the parlor of the house to
make room for it.
There should be a large table in the kitchen, or two,
if there be room enough ; but if there is to be no sep-
arate laundry and the stationary tubs are in the kitchen,
the top of the tubs forms a very handy table for dishes.
28 THE FA TTERN COOK-BOOK.
etc. A small table covered wiUi zinc and placed near the
range is a most convenient addition to the kitchen furni-
ture, as hot dessert, cake, pie, etc., can be placed on it to
cool. There should also be a good-sized shelf or mantel,
upon which the clock, match-safe, candle-sticks, etc., may
be kept.
Screen the windows and the door in sumirier, or
swarms of flies will enter, rendering it impossible to keep
the room clean and creating a personal annoyance that
must be endured to be fully appreciated.
In the pantry under the shelves should be built a long
bin divided into compartments for holding wheat flour,
corn meal, graham, etc. This is a most satisfactory
arrangement, for often a space that is large enough for
the purpose would be found entirely too small to contain
a barrel of flour.
CARE OF THE KITCHEN AND THE UTENSILS.
" A place for everything, and everything in its place "
is a motto to be followed in the kitchen more than in any
other part of the house ; for there are so many utensils,
dishes, etc., that confusion is certain to reign supreme
unless order is the first thought all day and every day.
But even if the worker is careful, there should be one
day set apart for general cleaning and putting in order
of everything pertaining to the room. The entire wood-
work should be cleaned at least once a month, and
around the tubs and wherever the strain of the work is
the greatest it should be cleaned every week.
The sink requires special attention. Wash it daily
with soap and water, always giving a final rinse wilh
scalding water. Set a regular time for this cleaning, just
THE KITCHEN.
29
Page 9
Presented as published in 1890. 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
In many parts of the country what is known as the " dresser '' in the kitchen is not in use, the pantry giving space enough for dishes and utensils of all kinds. A dresser usually has two closets above and two below, with two deep drawers at the top of the lower closets. In the upper closets should be kept all the dishes necessary for use in the kitchen, and in the lower ones all pots, saucepans and other utensils of this kind. In one of the drawers should be the cooking knives and forks, larding needles, wooden spoons, can-opener, rolling-pin, etc. ; and in the other the jelly-bags, dish-towels, linen soupstrainer, fish cloths, a large extra piece of cheese-cloth that may be torn into convenient pieces as wanted, a ball of twine and all other necessary articles of this kind. It is a question whether a dresser is a good arrangement for dishes, as the doors of the upper closets are frequently left open by careless workers, so that the smoke from broiling and the steam from the cooking have a most untidy effect upon the dishes. It is very unwise to dispense with a pantry altogether and depend on one of these dressers. Have a pantry always, even if you are compelled to do away with the parlor of the house to make room for it.
There should be a large table in the kitchen, or two, if there be room enough ; but if there is to be no separate laundry and the stationary tubs are in the kitchen, the top of the tubs forms a very handy table for dishes.
etc. A small table covered with zinc and placed near the range is a most convenient addition to the kitchen furniture, as hot dessert, cake, pie, etc., can be placed on it to cool. There should also be a good-sized shelf or mantel, upon which the clock, match-safe, candle-sticks, etc., may be kept.
Screen the windows and the door in summer, or swarms of flies will enter, rendering it impossible to keep the room clean and creating a personal annoyance that must be endured to be fully appreciated.
In the pantry under the shelves should be built a long bin divided into compartments for holding wheat flour, corn meal, graham, etc. This is a most satisfactory arrangement, for often a space that is large enough for the purpose would be found entirely too small to contain a barrel of flour.
CARE OF THE KITCHEN AND THE UTENSILS.
" A place for everything, and everything in its place " is a motto to be followed in the kitchen more than in any other part of the house ; for there are so many utensils, dishes, etc., that confusion is certain to reign supreme unless order is the first thought all day and every day. But even if the worker is careful, there should be one day set apart for general cleaning and putting in order of everything pertaining to the room. The entire woodwork should be cleaned at least once a month, and around the tubs and wherever the strain of the work is the greatest it should be cleaned every week.
The sink requires special attention. Wash it daily with soap and water, always giving a final rinse wilh scalding water. Set a regular time for this cleaning, just