Loaves should be small, not over a pound in weight and should be baked in separate pans, so that the heat will pene- trate quickly and thoroughly to the center of the loaf. The best sized pan is 4x8x3 inches. Care of Bread After Baking After baking turn the bread out and lay on a wire cake cooler or a rack in such a way that the air will circulate freely all around it. When cold put into a tin bread box or a stone jar, and cover tightly. Under no circumstances use a cloth around bread. It absorbs the moisture, will very soon have an odor, and will give a taste to the bread. If one desires to wrap the bread use brown paper, such as manilla. The bread box or jar should be scalded and aired at least once a week. 216 LESSONS IN COOKING HELPFUL SUGGESTIONS Soiled Dish Retainer In a small family where economy of time is important, it is often advisable to wash the dishes but once a day. Some way, however, must be provided whereby the used dishes may be kept out of sight. The following suggestions may be found useful for this purpose : Procure a wooden box, size about 18x24x12 inches, and have the man of the family make a lid for it, which should be hinged to the back. Now line it, lid and all, with tin, or, better still, zinc. If this cannot be done at home take it to a tinner. Paint or varnish the outside. This is now a water tight, vermin proof receptacle in which the dishes may be kept in water until a convenient time for washing. Keep the box in any available space in the kitchen. A shelf may be made under the sink or the kitchen table for it, or it may be kept in the pantry. If one does not care to go to as much expense as the above involves, two dish pans of large size may be used. The dishes should be piled in one and covered with the other. If there are only a few dishes, the dishpan containing them may be put into the oven of a gas range. Paper Towels The tissue towels now on the market are a great con- venience in dishwashing. In quantities, they cost about one- fifth of a cent each in rolls and about one-fifteenth of a cent each in sheets, 12x18 inches. They should be used only with dry hands on dishes and silver that have been well drained. With this precaution, the towels may be dried and used a number of times like linen towels, until they become soiled, when they are thrown away. This saves the task of washing dish towels. Cleaning Silver One of the latest inventions for removing the tarnish from metal articles, particularly silver and silver plate and gold, is a set of two zinc pans, one with a perforated bottom FEBBUABY MENUS 217 placed inside the other. The silver is laid in the pan, covered with boiling water to which salt and soda have been added, allowed to stand several minutes, or, if very black, boiled 5 minutes, removed from the water and rinsed thoroughly. All tarnish disappears as if by magic. The silver has a frosted appearance which comes bright with very little rubbing. SILVER-CLEAN PAN (Price $2.00) If one does not care to invest in such a device as the above, about the same results may be accomplished by boil- ing the silver in a granite pan with pieces of zinc in the water and with salt and soda added in the proportion of I tablespoonful salt and i tablespoonful cooking soda to each quart of water. Or an old aluminum dish may be used.

AI-modernized reading of the original text

Loaves should be small, not over a pound in weight and should be baked in separate pans, so that the heat will penetrate quickly and thoroughly to the center of the loaf. The best sized pan is 4x8x3 inches. Care of Bread After Baking After baking turn the bread out and lay on a wire cake cooler or a rack in such a way that the air will circulate freely all around it. When cold put into a tin bread box or a stone jar, and cover tightly. Under no circumstances use a cloth around bread. It absorbs the moisture, will very soon have an odor, and will give a taste to the bread. If one desires to wrap the bread use brown paper, such as manilla. The bread box or jar should be scalded and aired at least once a week. Soiled Dish Retainer In a small family where economy of time is important, it is often advisable to wash the dishes but once a day. Some way, however, must be provided whereby the used dishes may be kept out of sight. The following suggestions may be found useful for this purpose : Procure a wooden box, size about 18x24x12 inches, and have the man of the family make a lid for it, which should be hinged to the back. Now line it, lid and all, with tin, or, better still, zinc. If this cannot be done at home take it to a tinner. Paint or varnish the outside. This is now a water tight, vermin proof receptacle in which the dishes may be kept in water until a convenient time for washing. Keep the box in any available space in the kitchen. A shelf may be made under the sink or the kitchen table for it, or it may be kept in the pantry. If one does not care to go to as much expense as the above involves, two dish pans of large size may be used. The dishes should be piled in one and covered with the other. If there are only a few dishes, the dishpan containing them may be put into the oven of a gas range. Paper Towels The tissue towels now on the market are a great convenience in dishwashing. In quantities, they cost about onefifth of a cent each in rolls and about one-fifteenth of a cent each in sheets, 12x18 inches. They should be used only with dry hands on dishes and silver that have been well drained. With this precaution, the towels may be dried and used a number of times like linen towels, until they become soiled, when they are thrown away. This saves the task of washing dish towels. Cleaning Silver One of the latest inventions for removing the tarnish from metal articles, particularly silver and silver plate and gold, is a set of two zinc pans, one with a perforated bottom placed inside the other. The silver is laid in the pan, covered with boiling water to which salt and soda have been added, allowed to stand several minutes, or, if very black, boiled 5 minutes, removed from the water and rinsed thoroughly. All tarnish disappears as if by magic. The silver has a frosted appearance which comes bright with very little rubbing. SILVER-CLEAN PAN (Price $2.00) If one does not care to invest in such a device as the above, about the same results may be accomplished by boiling the silver in a granite pan with pieces of zinc in the water and with salt and soda added in the proportion of I tablespoonful salt and i tablespoonful cooking soda to each quart of water. Or an old aluminum dish may be used.

Lessons in cooking through preparation of meals