First. Open windows so that bad air may get out and good air get in at all times and especially at night, and in such a way that no one will be exposed to a draft stronger than he can bear. One of the most effectual ways is to raise the lower sash, put a fitted board under it and then the fresh air will come in between the sashes in the middle of the win- dow. When the air outside is not very cold, lower the upper sash letting out the hot air and raise the lower sash letting in the cold air. When it is not practical to have a continuous draft of fresh air, give the house an air flushing several times a- day. Early in the morning, open doors and windows on opposite sides if possible, that a great volume of air may blow through several rooms at once, which for that brief time need not be occupied. Repeat this during the day, always after cooking has been done ; also at night before retiring, especially 4 SCHOOL KITCHEN TEXTBOOK in rooms where lights have consumed much of the oxygen. Keep the temperature between 66° and 70° during the day- time. Second. Destroy or remove all garbage every day. Do not allow any decaying animal or vegetable matter, or stagnant water to remain in or near the house, especially in the cellar. These not only vitiate the air, but draw flies, mosquitoes, water bugs, and the like, that may bring in disease-producing germs. Third. Screen windows and doors and make special effort not to let flies get inside or remain if they chance to elude your vigilance. Fourth. Let in all the sun possible, at least during part of the day, for this removes dampness and destroys many of the objectionable germs. Fifth. Cultivate clean personal habits with all your cloth- ing and other belongings; bathe frequently and exercise regularly. Keep your food clean by care in its preparation and serving, and freedom from dust in its storage places. Keep your house and its furnishings clean, by frequent wash- ing of all its surfaces exposed to personal contact, by daily sunning or airing of beds and draperies, by the regular re- moval of household litter, street dirt, etc., and by the most effective methods of sweeping and dusting. Section II Personal Cleanliness Dress. The dress for work in the school kitchen or the home should be short, simple, and appropriate, preferably of washable material. An apron to protect the dress is even more necessary in the school kitchen than at home, for the school dress, except in summer, is usually of woolen material. Many persons prefer an apron with a bib and without sleeves ; but one made to button in the back just below the collar, and with long, loose sleeves and large enough to come well around the hips, is much more comfortable and sensible. INTRODUCTION 5 The belt should have a hand towel fastened at the left side, and a holder suspended on the right side by a tape of con- venient length. Something over the hair (not a mere bow) which is large enough to prevent loose hairs from falling, is needed, and it may be merely a silk net, held in place by an elastic cord, if a thicker cap is objectionable. The hair should not hang down the back but be drawn up firmly. Rings and bracelets should not be worn during the lesson. Wash the hands thoroughly and see that the nails are perfectly clean, before you begin any work, and as often dur- ing the lesson as there is need.

AI-modernized reading of the original text

First. Open windows so that bad air may get out and good air get in at all times and especially at night, and in such a way that no one will be exposed to a draft stronger than he can bear. One of the most effectual ways is to raise the lower sash, put a fitted board under it and then the fresh air will come in between the sashes in the middle of the window. When the air outside is not very cold, lower the upper sash letting out the hot air and raise the lower sash letting in the cold air. When it is not practical to have a continuous draft of fresh air, give the house an air flushing several times a- day. Early in the morning, open doors and windows on opposite sides if possible, that a great volume of air may blow through several rooms at once, which for that brief time need not be occupied. Repeat this during the day, always after cooking has been done ; also at night before retiring, especially in rooms where lights have consumed much of the oxygen. Keep the temperature between 66° and 70° during the daytime. Second. Destroy or remove all garbage every day. Do not allow any decaying animal or vegetable matter, or stagnant water to remain in or near the house, especially in the cellar. These not only vitiate the air, but draw flies, mosquitoes, water bugs, and the like, that may bring in disease-producing germs. Third. Screen windows and doors and make special effort not to let flies get inside or remain if they chance to elude your vigilance. Fourth. Let in all the sun possible, at least during part of the day, for this removes dampness and destroys many of the objectionable germs. Fifth. Cultivate clean personal habits with all your clothing and other belongings; bathe frequently and exercise regularly. Keep your food clean by care in its preparation and serving, and freedom from dust in its storage places. Keep your house and its furnishings clean, by frequent washing of all its surfaces exposed to personal contact, by daily sunning or airing of beds and draperies, by the regular removal of household litter, street dirt, etc., and by the most effective methods of sweeping and dusting. Section II Personal Cleanliness Dress. The dress for work in the school kitchen or the home should be short, simple, and appropriate, preferably of washable material. An apron to protect the dress is even more necessary in the school kitchen than at home, for the school dress, except in summer, is usually of woolen material. Many persons prefer an apron with a bib and without sleeves ; but one made to button in the back just below the collar, and with long, loose sleeves and large enough to come well around the hips, is much more comfortable and sensible. INTRODUCTION 5 The belt should have a hand towel fastened at the left side, and a holder suspended on the right side by a tape of convenient length. Something over the hair (not a mere bow) which is large enough to prevent loose hairs from falling, is needed, and it may be merely a silk net, held in place by an elastic cord, if a thicker cap is objectionable. The hair should not hang down the back but be drawn up firmly. Rings and bracelets should not be worn during the lesson. Wash the hands thoroughly and see that the nails are perfectly clean, before you begin any work, and as often during the lesson as there is need.

The school kitchen textbook