extended to those necessary repositories of food, the pantry,
the refrigerator, and the cellar. The drains too often con-
taminate the latter, all kinds of food are gathered indiscrim-
inately in the ice-box, and the pantry has too many dark
corners. Then, again, the pantry is too often located so
near the kitchen as to receive more or less heat from that
room. This access of heat should be guarded against as far
as possible, because it so interferes with the preservation of
food. When it is impossible to have the pantry or store-
room a little removed from the kitchen, the two rooms can
be separated by double doors, or at least by a door furnished
with a spring which will always close it.
The pantry should be so placed as to receive plenty of
light and air to keep it free from dampness, but it should
not be so exposed to the sun as to make it hot enough at
any season to affect its contents. If there is not a storeroom
proper, a large light closet should be devoted to its uses.
Shelves should be arranged around the walls, those upon two
sides at least permitting barrels to be placed under them ;
hooks should be placed upon the edges of some of the upper
shelves, within easy reach, for the hanging of bunches of
herbs and small bags, or nets containing fruit. A cool, dark
section should be set apart for preserves and jellies j and,
if they are put up in stone jars or buckets, they should be
labelled, so that the contents can be known without opening
them. The arrangement of shelves, boxes, jars, and barrels
will suggest itself to any tidy person, as it affords the easiest
access to their contents. As far as possible, solid cases
should be used for stores of all kinds, because paper used
for wrapping them is so readily torn, and is no protection
against mice or insects. The ordinary contents of the store-
room include dry groceries, preserves, pickles, bread, and
cake ; the latter should be kept in close boxes of wood or
tin, which should be frequently cleaned. Hot food should
, THE KITCHEN, PANTRY, AND CELLAR. 7
never be put into the storeroom, because it gives out steam,
and thus favors dampness, and also because it slightly heats
the atmosphere.
THB REFRIGERATOR.
In most towns, ice-boxes or refrigerators are obtainable
already made, but there is some discretion to be used in
their selection. In choosing one, care should be taken that
the frame is of hard wood, susceptible of a smooth finish,
because a soft rough surface attracts and retains moisture
and injurious odors from the water used in cleansing it, and
from the ice, as well as from the food itself. If possible, the
entire lining and shelves should be metaUic ; but, if they are
of wood, they should be hard, and a double set should be
employed so that some can be drying while the others are
in use. Marbleized iron or zinc makes the best metal
shelves. No water or sewer pipes should be connected with
the ice-box, because poisonous gases readily pass through
water. In so-called model apartment-houses, the refrigera-
tor is sometimes connected direct with the drain by a small
pipe, to permit the escape of the water caused by the melt-
ing of the ice : there could be no surer way devised to im-
peril the health of the inmates of the apartments. Ice-boxes
and refrigerators, large and small, should be cleaned and
aired often enough to keep them perfectly free from any
odor.
Page 13
Presented as published in 1885. 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
extended to those necessary repositories of food, the pantry, the refrigerator, and the cellar. The drains too often contaminate the latter, all kinds of food are gathered indiscriminately in the ice-box, and the pantry has too many dark corners. Then, again, the pantry is too often located so near the kitchen as to receive more or less heat from that room. This access of heat should be guarded against as far as possible, because it so interferes with the preservation of food. When it is impossible to have the pantry or storeroom a little removed from the kitchen, the two rooms can be separated by double doors, or at least by a door furnished with a spring which will always close it.
The pantry should be so placed as to receive plenty of light and air to keep it free from dampness, but it should not be so exposed to the sun as to make it hot enough at any season to affect its contents. If there is not a storeroom proper, a large light closet should be devoted to its uses. Shelves should be arranged around the walls, those upon two sides at least permitting barrels to be placed under them ; hooks should be placed upon the edges of some of the upper shelves, within easy reach, for the hanging of bunches of herbs and small bags, or nets containing fruit. A cool, dark section should be set apart for preserves and jellies; and, if they are put up in stone jars or buckets, they should be labelled, so that the contents can be known without opening them. The arrangement of shelves, boxes, jars, and barrels will suggest itself to any tidy person, as it affords the easiest access to their contents. As far as possible, solid cases should be used for stores of all kinds, because paper used for wrapping them is so readily torn, and is no protection against mice or insects. The ordinary contents of the storeroom include dry groceries, preserves, pickles, bread, and cake ; the latter should be kept in close boxes of wood or tin, which should be frequently cleaned. Hot food should
never be put into the storeroom, because it gives out steam, and thus favors dampness, and also because it slightly heats the atmosphere.
THE REFRIGERATOR.
In most towns, ice-boxes or refrigerators are obtainable already made, but there is some discretion to be used in their selection. In choosing one, care should be taken that the frame is of hard wood, susceptible of a smooth finish, because a soft rough surface attracts and retains moisture and injurious odors from the water used in cleansing it, and from the ice, as well as from the food itself. If possible, the entire lining and shelves should be metallic ; but, if they are of wood, they should be hard, and a double set should be employed so that some can be drying while the others are in use. Marbleized iron or zinc makes the best metal shelves. No water or sewer pipes should be connected with the ice-box, because poisonous gases readily pass through water. In so-called model apartment-houses, the refrigerator is sometimes connected direct with the drain by a small pipe, to permit the escape of the water caused by the melting of the ice : there could be no surer way devised to imperil the health of the inmates of the apartments. Ice-boxes and refrigerators, large and small, should be cleaned and aired often enough to keep them perfectly free from any odor.