Choice Parts. — The ribs and sirloin are the best for roasting (the middle rib piece, 11, is the best of all). The best steaks come from the chump end of the sir- loin, next to 2 ; it has a good tender-loin or fillet. The rump is the next best roasting piece, regarded bj^ many epicures as the most choice. The soup pieces are the more bony parts, as 9, 16, 17, etc; 6, 7, 8, 13, 14 and 15 are corning pieces; 13 and 14, containing the brisket and the plates, are the best of these. THE LARDER AND KITCHEN. 333 VI. The Kitchen. The appointments should bo as i)i'ifect as possible, and all that may save labor provided. The best stove or range and tixturcs should be put in, and closets and pantries made with drawers for culinary articles; sinks with proper waste pipes and fixtures; towel racks, hooks and the many little things that go to hghten labor and make cooking a pleasure rather than a drudgery. "Why should the wife or daughter, who stands over the heated stove, be made to run perhaps two or three hundred feet for fuel when a very little time of the men in the morning and evening might supply the wood or coal box? Why should the cook ever be obliged to use green wood when proper forethought would supply fuel already seasoned? Some ignorant people think that green wood makes a hotter fire than dry wood. It does nothing of the kind. It takes longer to burn, of course, and is more vexa- tious in every way. TOWEL RACK. TOWEL ROLLER. _ CLOTHES BAJIS. VII. The Floor, Walls and Furniture. The floor of the kitchen, unless covered with an oil-cloth, should be of ash, thorouo-hly seasoned, of full inch-thick stuff. The plank not more than four inches wide beino- ton^ued, grooved, well driven together and "blind nailed." The walls and ceiling, when not wainscotted, should be kalsomined, or painted and varnished so they can be easily washed. They may be papered, but if so, after the paper is thoroughly dry it should have two or three coats of varnish so that the walls may be washed as often as necessary. The furniture should be solid and simple; the table, or tables, provided with 334 TWENTIETH CENTURY HOME COOK BOOK. drawers; the chairs wood-bottomed or cane-seated. The stove must be heavy to be lasting, with plenty of oven room, find with the addition of a warm oven to be most economical. VIII. Cleanliness Indispensable. In the kitchen absolute cleanliness is indispensable. It is virtue everywhere. Here it is a necessity. It is also economical, for however dirty a kitchen, cleaning time must come, and it is easier and more healthful to clean often than seldom. Every utensil should be thoroughly cleaned and dried each time it is used, and all bright sur- faces carefully polished. We do not advise that the stove be blackened every day; a clean, unblacked stove in a clean kitchen is pleasant to look upon. IX. Kitchen Utensils. Avoid inventions that contain in one and the same implement everything from a cover-lifter to a meat-broiler. We give a very moderate list of utensils for a well- EEFEIGERATOE. MEAT-OUTTEE. equipped kitchen; it may be taken from or added to, as occasion requires: One soup- pot ; two vegetable-pots ; one stew-kettle ; one teakettle ; one coffeepot ; two enam- eled sauce-pans ; two enameled stew-pans ; one meat-broiler ; one bread-toaster ; two frying-pans; one Bain-marie-pan; one omelet-pan; two pudding-moulds; two jelly- moulds ; one rolling-pin ; one flour-dredge ; one pepper-dredge ; one salt-dredge ; one meat-chopper; one colander; one fish and egg slice; one marble slab for pastry; one steamer for potatoes, etc. ; one coffee-mill.

AI-modernized reading of the original text

Choice Parts. — The ribs and sirloin are the best for roasting (the middle rib piece, 11, is the best of all). The best steaks come from the chump end of the sirloin, next to 2 ; it has a good tender-loin or fillet. The rump is the next best roasting piece, regarded bj^ many epicures as the most choice. The soup pieces are the more bony parts, as 9, 16, 17, etc; 6, 7, 8, 13, 14 and 15 are corning pieces; 13 and 14, containing the brisket and the plates, are the best of these. VI. The Kitchen. The appointments should be as perfect as possible, and all that may save labor provided. The best stove or range and tixturcs should be put in, and closets and pantries made with drawers for culinary articles; sinks with proper waste pipes and fixtures; towel racks, hooks and the many little things that go to hghten labor and make cooking a pleasure rather than a drudgery. "Why should the wife or daughter, who stands over the heated stove, be made to run perhaps two or three hundred feet for fuel when a very little time of the men in the morning and evening might supply the wood or coal box? Why should the cook ever be obliged to use green wood when proper forethought would supply fuel already seasoned? Some ignorant people think that green wood makes a hotter fire than dry wood. It does nothing of the kind. It takes longer to burn, of course, and is more vexatious in every way. TOWEL RACK. TOWEL ROLLER. _ CLOTHES BAJIS. VII. The Floor, Walls and Furniture. The floor of the kitchen, unless covered with an oil-cloth, should be of ash, thoroughly seasoned, of full inch-thick stuff. The plank not more than four inches wide being tongued, grooved, well driven together and "blind nailed." The walls and ceiling, when not wainscotted, should be kalsomined, or painted and varnished so they can be easily washed. They may be papered, but if so, after the paper is thoroughly dry it should have two or three coats of varnish so that the walls may be washed as often as necessary. The furniture should be solid and simple; the table, or tables, provided with drawers; the chairs wood-bottomed or cane-seated. The stove must be heavy to be lasting, with plenty of oven room, find with the addition of a warm oven to be most economical. VIII. Cleanliness Indispensable. In the kitchen absolute cleanliness is indispensable. It is virtue everywhere. Here it is a necessity. It is also economical, for however dirty a kitchen, cleaning time must come, and it is easier and more healthful to clean often than seldom. Every utensil should be thoroughly cleaned and dried each time it is used, and all bright surfaces carefully polished. We do not advise that the stove be blackened every day; a clean, unblacked stove in a clean kitchen is pleasant to look upon. IX. Kitchen Utensils. Avoid inventions that contain in one and the same implement everything from a cover-lifter to a meat-broiler. We give a very moderate list of utensils for a well- EEFEIGERATOE. MEAT-OUTTEE. equipped kitchen; it may be taken from or added to, as occasion requires: One souppot ; two vegetable-pots ; one stew-kettle ; one teakettle ; one coffeepot ; two enameled sauce-pans ; two enameled stew-pans ; one meat-broiler ; one bread-toaster ; two frying-pans; one Bain-marie-pan; one omelet-pan; two pudding-moulds; two jellymoulds ; one rolling-pin ; one flour-dredge ; one pepper-dredge ; one salt-dredge ; one meat-chopper; one colander; one fish and egg slice; one marble slab for pastry; one steamer for potatoes, etc. ; one coffee-mill.

Twentieth century home cook book