Back of the table and sink, the wall should be ceiled with wood for three
feet above them, and here may be put up galvanized iron hooks and nails on
which to hang basting-spoons, ladles, cooking forks and spoons, the chop-
ping-knife, cake-turner, etc. A set of drawers close at hand for salt, pepper,
and spices isalsoconvenient. There should never be bevel, beading, or mold-
ing on kitchen window or door frames; and the kitchen door, leading to the
dining room, should be faced with rubber and closed with a not too strong
spring. Not less than three large windows are desirable in every kitchen,
which should be cheerful, pleasant, well ventilated, convenient and clean.
In houses of the old style there was either no pantry at all, the kitchen
being furnished with a dresser and shelves, or it was merely a small closet to
hold the articles in less common use. In modern houses the pantry is next
in importance to the kitchen, and it should be so arranged as to accommo-
date all the appliances used in cookery, as well as the china, glass-ware, cut-
lery, and other articles for the table, unless a dresser is used as before sug-
gested. In arranging a plan for building, the pantry should receive careful
consideration, as next in importance to the kitchen; it should be sufficiently
roomy, open into both the dining-room and the kitchen, and, in order to
‘‘save steps,’’ should be as convenient to the range or cooking-stove as cir-
cumstances will allow. The window should be placed so as to give light
without infringing on the shelving; the shelves should be so arranged as to
not obstruct the light from it; the lower ones should be two and a half feet
from the floor, and two feet or more in width, and project about three inches
beyond the closets and drawers below; and the part near the window, where
there is no shelving, may be used for molding and preparing pastry, and ~
such other work as may be most conveniently done here. Other shelves, or
a china closet, should be provided for the china and other table furniture in
every-day use. The pantry should have an abundance of drawers and
closets, of which it is hardly possible to have too many—the upper closets
for the nicer china and glass, and the lower ones to hold pans and other
cooking utensils in less frequent use. The drawers are for table-linen and
the many uses the housekeeper will find for them. If possible the window
should be on the north side, but in any case it should have blinds for shade,
* and a wire gauze or other screen to keep out flies.
Use a cloth to wash potatoes. It is no trouble to keep one for this purpose,
and it willsave hands and time. Some preferabrush. Tie a strip of muslin
on the end of around stick, and use to grease bread and cake-pans, gem-
irons, etc. Have two large pockets in your kitchen apron, and in one of
_ them always keep a holder. A piece of clam or oyster shell is much better
than a knife to scrape a kettle, should you be so unfortunate as to burn any
thing on it. If you use a copper tea-kettle, keep an old dish with sour milk
and a cloth in it; wash the kettle with this every morning, afterward washing
off with clear water, and it will always look bright and new. Cuta very.
ripe tomato and rub over a kitchen table to remove grease. The juice will
also remove stains from and whiten the hands.
If you use oil, buy the best kerosene. To test it, place a small quantity
400 THE KITCHEN.
Buckeye cookery
1892Page 242
Presented as published in 1892. 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
Back of the table and sink, the wall should be ceiled with wood for three feet above them, and here may be put up galvanized iron hooks and nails on which to hang basting-spoons, ladles, cooking forks and spoons, the chopping-knife, cake-turner, etc. A set of drawers close at hand for salt, pepper, and spices is also convenient. There should never be bevel, beading, or molding on kitchen window or door frames; and the kitchen door, leading to the dining room, should be faced with rubber and closed with a not too strong spring. Not less than three large windows are desirable in every kitchen, which should be cheerful, pleasant, well ventilated, convenient and clean.
In houses of the old style there was either no pantry at all, the kitchen being furnished with a dresser and shelves, or it was merely a small closet to hold the articles in less common use. In modern houses the pantry is next in importance to the kitchen, and it should be so arranged as to accommodate all the appliances used in cookery, as well as the china, glass-ware, cutlery, and other articles for the table, unless a dresser is used as before suggested. In arranging a plan for building, the pantry should receive careful consideration, as next in importance to the kitchen; it should be sufficiently roomy, open into both the dining-room and the kitchen, and, in order to
‘‘save steps,’’ should be as convenient to the range or cooking-stove as cir-
cumstances will allow. The window should be placed so as to give light without infringing on the shelving; the shelves should be so arranged as to not obstruct the light from it; the lower ones should be two and a half feet from the floor, and two feet or more in width, and project about three inches beyond the closets and drawers below; and the part near the window, where there is no shelving, may be used for molding and preparing pastry, and ~ such other work as may be most conveniently done here. Other shelves, or a china closet, should be provided for the china and other table furniture in every-day use. The pantry should have an abundance of drawers and closets, of which it is hardly possible to have too many—the upper closets for the nicer china and glass, and the lower ones to hold pans and other cooking utensils in less frequent use. The drawers are for table-linen and the many uses the housekeeper will find for them. If possible the window should be on the north side, but in any case it should have blinds for shade, * and a wire gauze or other screen to keep out flies.
Use a cloth to wash potatoes. It is no trouble to keep one for this purpose, and it willsave hands and time. Some prefer a brush. Tie a strip of muslin on the end of around stick, and use to grease bread and cake-pans, gem irons, etc. Have two large pockets in your kitchen apron, and in one of _ them always keep a holder. A piece of clam or oyster shell is much better than a knife to scrape a kettle, should you be so unfortunate as to burn any thing on it. If you use a copper tea-kettle, keep an old dish with sour milk and a cloth in it; wash the kettle with this every morning, afterward washing off with clear water, and it will always look bright and new. Cuta very. ripe tomato and rub over a kitchen table to remove grease. The juice will also remove stains from and whiten the hands.
If you use oil, buy the best kerosene. To test it, place a small quantity