KISSING CRUST— That portion of the crust of a loaf that has been touching another loaf during baking. KITCHENS (Fr. Cuisines ; Ger. Kuchen ; Ital. Cucine; Sp. Cocinas). — Our English word would appear to be a German corruption of the French, both pro- claiming their origin from the Latin coquere. Although a roomy, well-appointed Kitchen is an essen- tial to good cookery, it does not follow as a matter of course that the two are always associated ; for, very much to their discredit, employers of skilled labour not in- frequently expect that talent shall supply the place of tools and utensils. Let it be taken as a maxim, that a good cook cannot work without accessories which an ignorant cook would not understand the use of. The Kitchen should not only be roomy and well- appointed, but it should also be so situated, if possible, that the vapours arising from the different forms of cooking shall find an easy escape into the open air without filling the house with them some hours in advance of the dinner. “ Unfortunately,” says Gouffe, “ even in some of the wealthiest houses, where luxury and comfort have been so much studied, the Kitchen is often that part which is most neglected, and where the simplest teaching of experience and notions of progress have been discarded.” At one time it was the custom to build Kitchens out- side the house, as a separate part ; but the modern architect has forsaken the good old plan, and squeezes the Kitchen in anywhere. Hotel Kitchens are now built at the tops of the buildings — a marked improvement upon the damp “catacombs,” as Favre calls them, which have been allowed for so long to disgrace the art or science of architecture. But it is no use having a well-appointed Kitchen if you have not a well-appointed staff to conduct it. Order Kitchens — continued. and cleanliness should be the great maxims of the place. It may be small and ill-lighted, but it should never be dirty. Every utensil should be scrupulously clean and bright, inside and out. The floor should be scoured daily and sprinkled with sawdust. Stoves and ranges should be washed, scraped, and blackleaded every day, either after the work is done or before it begins in the morning — the former for preference. All sinks should be scoured daily with soft soap and boiling water. When the work is over for the day, open all windows, for, as Gouff6 says, “ when the fires are out, a Kitchen should be as free from smell as the dining-room.” “ Let every Kitchen, large or small,” continues this famous chef, “ be provided with the best possible utensils ; this is a rule which any sensible person, even if entirely wanting in practical knowledge of our profession, must admit ; for it is un- reasonable to expect cooking to be well done without the necessary implements ; therefore I have thought the following good advice to give to every housekeeper, even to the one who looks the closest to expense : ‘ Let your Kitchen contain every requisite ; you will find it to your advantage, both as regards economy and successful results.’ The old adage that ‘ nothing is so dear as cheapness’ applies very generally to all provisioning.” See Air, Culinary Utensils, Fuel, Ovens, Ranges, and Stoves, &c. KITCHEN ACCOUNTS. — See Accounts. KITCHENERS. -Fanciful names given to close ranges; probably christened after the celebrated doctor of that name. KITCHEN UTENSILS. — See Culinary Uten- sils.

AI-modernized reading of the original text

KISSING CRUST— That portion of the crust of a loaf that has been touching another loaf during baking. KITCHENS (Fr. Cuisines ; Ger. Kuchen ; Ital. Cucine; Sp. Cocinas). — Our English word would appear to be a German corruption of the French, both proclaiming their origin from the Latin coquere. Although a roomy, well-appointed Kitchen is an essential to good cookery, it does not follow as a matter of course that the two are always associated ; for, very much to their discredit, employers of skilled labour not infrequently expect that talent shall supply the place of tools and utensils. Let it be taken as a maxim, that a good cook cannot work without accessories which an ignorant cook would not understand the use of. The Kitchen should not only be roomy and wellappointed, but it should also be so situated, if possible, that the vapours arising from the different forms of cooking shall find an easy escape into the open air without filling the house with them some hours in advance of the dinner. “ Unfortunately,” says Gouffe, “ even in some of the wealthiest houses, where luxury and comfort have been so much studied, the Kitchen is often that part which is most neglected, and where the simplest teaching of experience and notions of progress have been discarded.” At one time it was the custom to build Kitchens outside the house, as a separate part ; but the modern architect has forsaken the good old plan, and squeezes the Kitchen in anywhere. Hotel Kitchens are now built at the tops of the buildings — a marked improvement upon the damp “catacombs,” as Favre calls them, which have been allowed for so long to disgrace the art or science of architecture. But it is no use having a well-appointed Kitchen if you have not a well-appointed staff to conduct it. Order Kitchens — continued. and cleanliness should be the great maxims of the place. It may be small and ill-lighted, but it should never be dirty. Every utensil should be scrupulously clean and bright, inside and out. The floor should be scoured daily and sprinkled with sawdust. Stoves and ranges should be washed, scraped, and blackleaded every day, either after the work is done or before it begins in the morning — the former for preference. All sinks should be scoured daily with soft soap and boiling water. When the work is over for the day, open all windows, for, as Gouffe says, “ when the fires are out, a Kitchen should be as free from smell as the dining-room.” “ Let every Kitchen, large or small,” continues this famous chef, “ be provided with the best possible utensils ; this is a rule which any sensible person, even if entirely wanting in practical knowledge of our profession, must admit ; for it is unreasonable to expect cooking to be well done without the necessary implements ; therefore I have thought the following good advice to give to every housekeeper, even to the one who looks the closest to expense : ‘ Let your Kitchen contain every requisite ; you will find it to your advantage, both as regards economy and successful results.’ The old adage that ‘ nothing is so dear as cheapness’ applies very generally to all provisioning.” See Air, Culinary Utensils, Fuel, Ovens, Ranges, and Stoves, &c. KITCHEN ACCOUNTS. — See Accounts. KITCHENERS. -Fanciful names given to close ranges; probably christened after the celebrated doctor of that name. KITCHEN UTENSILS. — See Culinary Utensils.

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