Three short courses in home making

It is of the utmosl importance thai cupl and other plac< re food is ston d be kept free from dirt and - Taps of food. Ante, and other pests Lllfcst dilt\ place- where food is kept, and render a house unfit for human habitation, h requires constant care and watchfulness on the part of the housewife to keep cupboards clean. She must look over the sh< daily, wiping them off whenever they need it and giving them a thorough cleaning at least once a week. The housekeeper should know how to care for the \ ai ious utensils and understand the simplest and best methods of keeping them in. Utensils should never be put in the cupboards until p fectly clean and dry. If utensils have become discolored or bai ited With material-. Ih<\ should be specially scoured when the dish e washed. If something has been burned in a kettle, the kettle i an he cleaned by filling with cold water, adding washing and boiling briskly for half an hour; after that a slight scraping ought to take the burned portion off. If not. n should be boiled again with soda water. If a kettle has been used directlj over a w< and becomes blackened with soot, it should be rubbed off with iper and then with an old cloth. Kettle- should be dried well before putting away. With proper care they seldom become ty. Ii an iron kettle has rusted, it can he rubbed with kerosene ami a- hen washed in str< ug, hot. soda water, rinsed in clear hot water, and dried on the Btove. If a kettle i- very rusty, it should covered thoroughly with jorl of grease, sprinkled with h. and left overnight. In the morning it should he washed out with da water and rinsed in clear, hot water. A new kettle i- gen- erally rusty, and should be greased thoroughly inside and out ami let -tand two day-, then washed in hot soda water. ■ ft chimney brick can b i d for scouring iron utensils ami 1 knn I forks. If iron pots and frying pans are scrubbed with a piece of -oft chimney brick each time they an- used and then bed in hots • can be kept in good condition. Tin- . 1 knives and forks can he cleaned bj Bcouring with a-! .- line ashes should he used on tinware. The brown stains on kucepai ■\t\ always he -coined off. Coffee and tea p should be cleaned dail >unds rei d, and the interior of the pots washed out t nly. The • tie should be trashed and dried out over night and left open i" an. PIU.! IMINAKV i I. \N. If school lunch- .veil at the school. it wiJl he well t<> use the lesson I the cupboards in readiness. If it is impossible to do tin- at school, to have such ; ■ in 14 THREE SHORT COURSES IN HOME MAKING. one of the homes outside of school hours. Be sure that the house- keeper is in sympathy with the work and will cooperate with the plans. METHOD OF WORK. Assign each girl a task in the cleaning, scouring of the dishes, and arrangement of the cupboard. Set a definite amount to be done and carry out the plans, leaving a clean and neatly arranged cupboard at the end of the lesson. LESSON III. CARE OF FOOD. SUBJECT MATTER.