Enameled ware may be cleansed by filling the vessel with hot water, with soda dissolved in it—one ounce to a gallon; let it boil twenty minutes; then if the stain does not all come off, scour with fine sand or brick dust; rinse well with hot water and wipe dry. If by carelessness or accident, while _making chow-chow, or any thing else, it becomes burned on the porcelain kettle, empty immediately, fill with water, put in about pint of wood-ashes to two gallons of water, let it boi) twenty orthirty minutes; clean with sand or brick-dust as aboye, if it does not all come off. In either case, if unsuc- cessful the first time, repeat. To clean a brown porcelain kettle, boil peeled potatoes in it. The porcelain will be rendered nearly as white as when new: To clean silver or plated ware, wash in clean hot water or lay in hot soda water a few minutes; then wipe dry with a canton flannel cloth, and polish with chamois skin. If silver powder is used for cleaning tarnished spots, care must be taken to brush out all the dust from the chased work on the plate. In the daily use of silver, wash in clean hot water and wipe dry with a canton flannel cloth. Never use soap in washing silver. Steel knives and forks are best cleaned by being scoured with bath brick, but some good ‘‘ kitchen maids” always use the common brick pulverized, with good success. Have a properly made knife-box, with board extending. on which to lay u.e knife to scour, wet a cloth in hot water or soft soap and water, dip in the dust which has been previously shaved off; then rub briskly and hard until all spots are removed; wash and rinse in clean, hot water and wipe dry. Never put a knife in hot fat, as it destroys the temper, and the knife is useless. The sink comes in for special notice. Wash it daily with soap and water, rinse with clean boiling water, always rinsing with hot water after pouring suds into it. This can not be insisted on too strongly, because of such great im. portance in the cleanliness of the kitchen. The old adage, ‘‘A time for every thing,” applies here. On Mondays and Thursdays, during summer, pour hot water, containing a little chloride of lime, into the drains, and every Monday in winter. This will prevent all unpleasant or unhealthy odors. The use of soda in cleansing our wares greatly diminishes the quan- tity of soap needed. As a general thing, too much soap is used in washing ~ dishes. Many good housekeepers do not allow soap used in washing dishes at all, except to clean tin and iron ware, dish cloths and sink. In cleaning an unpainted kitchen floor, if there are spots of grease on it, put some soft- soap (or lye, if to be had) in a tin-cup, kept for the purpose; place on the stove until boiling hot; then pour a little on each spot and scour with ashes; wash the floor with soft hot water, rinse well, and, if the grease is not out the first time, try it again when the floor needs cleaning. Always remem- ber to rinse thoroughly, changing the water when it becomes too dirty. In cleaning floors, tables, or wood-work, remember to rub always with, and not. across, the grain of the wood. The breakage of dishes in some houses is fearful There are very few families rich enough to bear it, much less the families of small means or just @ competence. The mother is sick or wearied with the cares of the nursery, Ee hal ba hee # mee ay ery ay Ae Cb aewl art STS vin RU StS Poel ee Ning ik ees eS SRD a Se lg : S fy vate \ ; eS wR ot BRAS Rte dy r d o “ : i ") \ oh eee 7 \ Ray Ns aoa Fa cM Re WE Tee AN ee ORE RNS Ts i eee ret ar es min Pag ae AUN U OR SH NANI iD ana it a. 404 THE KITCHEN. ‘and can not see to the putting away of the best china, which has been used

AI-modernized reading of the original text

Enameled ware may be cleansed by filling the vessel with hot water, with soda dissolved in it—one ounce to a gallon; let it boil twenty minutes; then if the stain does not all come off, scour with fine sand or brick dust; rinse well with hot water and wipe dry. If by carelessness or accident, while _making chow-chow, or any thing else, it becomes burned on the porcelain kettle, empty immediately, fill with water, put in about pint of wood-ashes to two gallons of water, let it boil twenty or thirty minutes; clean with sand or brick-dust as aboye, if it does not all come off. In either case, if unsuccessful the first time, repeat. To clean a brown porcelain kettle, boil peeled potatoes in it. The porcelain will be rendered nearly as white as when new: To clean silver or plated ware, wash in clean hot water or lay in hot soda water a few minutes; then wipe dry with a canton flannel cloth, and polish with chamois skin. If silver powder is used for cleaning tarnished spots, care must be taken to brush out all the dust from the chased work on the plate. In the daily use of silver, wash in clean hot water and wipe dry with a canton flannel cloth. Never use soap in washing silver. Steel knives and forks are best cleaned by being scoured with bath brick, but some good ‘‘ kitchen maids” always use the common brick pulverized, with good success. Have a properly made knife-box, with board extending. on which to lay the knife to scour, wet a cloth in hot water or soft soap and water, dip in the dust which has been previously shaved off; then rub briskly and hard until all spots are removed; wash and rinse in clean, hot water and wipe dry. Never put a knife in hot fat, as it destroys the temper, and the knife is useless. The sink comes in for special notice. Wash it daily with soap and water, rinse with clean boiling water, always rinsing with hot water after pouring suds into it. This can not be insisted on too strongly, because of such great im. portance in the cleanliness of the kitchen. The old adage, ‘‘A time for every thing,” applies here. On Mondays and Thursdays, during summer, pour hot water, containing a little chloride of lime, into the drains, and every Monday in winter. This will prevent all unpleasant or unhealthy odors. The use of soda in cleansing our wares greatly diminishes the quan- tity of soap needed. As a general thing, too much soap is used in washing ~ dishes. Many good housekeepers do not allow soap used in washing dishes at all, except to clean tin and iron ware, dish cloths and sink. In cleaning an unpainted kitchen floor, if there are spots of grease on it, put some soft- soap (or lye, if to be had) in a tin-cup, kept for the purpose; place on the stove until boiling hot; then pour a little on each spot and scour with ashes; wash the floor with soft hot water, rinse well, and, if the grease is not out the first time, try it again when the floor needs cleaning. Always remember to rinse thoroughly, changing the water when it becomes too dirty. In cleaning floors, tables, or wood-work, remember to rub always with, and not. across, the grain of the wood. The breakage of dishes in some houses is fearful There are very few families rich enough to bear it, much less the families of small means or just @ competence. The mother is sick or wearied with the cares of the nursery, Ee hal ba hee # mee ay ery ay Ae Cb aewl art STS vin RU StS Poel ee Ning ik ees eS SRD a Se lg : S fy vate \ ; eS wR ot BRAS Rte dy r d o “ : i ") \ oh eee 7 \ Ray Ns aoa Fa cM Re WE Tee AN ee ORE RNS Ts i eee ret ar es min Pag ae AUN U OR SH NANI iD ana it a. ‘and can not see to the putting away of the best china, which has been used

Buckeye cookery