Preserved ginger, pickles, anchovy paste, chutney sauce, extract of meat in small jars, arrowroot, corn- starch, potted ham, tongue, and chicken, French paste for coloring soups and sauces, devilled ham, anchovies in oil and in salt, Russian caviare, sardines, orange mar- malade, jellies, canned and preserved fruits, almonds, citron, candied lemon and orange peel, tomato, walnut, and mushroom ketchup, essence of anchovy, curry-pow- der, white and red pepper, essence of shrimp, Worcester- shire or Leicestershire sauce, and these whole spices, — nutmegs, cloves, cinnamon, mace, allspice, pepper-corns, and ginger ; these ground spices, — mace, cinnamon, clove, allspice, ginger ; these whole herbs, — sage, savory, thyme, parsley, sweet-marjoram, summer savory, tarragon ; these ground herbs, — sage, summer savory, thyme, parsley, sweet-marjoram. Third Shelf. — These canned vegetables, — button onions, cauliflower, peas, string beans, shelled beans, AN IDEAL KITCHEN. 23 mixed vegetables, tomatoes, and corn ; also, canned eepes, mushrooms, truffles, salmon, lobster, shrimp, chicken and tongue, and dessert biscuit, prunes, twine, chamois skin, whiting, household ammonia, clothes-pins. Floor. — Molasses, cider, vinegar, granulated sugar, wine, coarse salt for freezing, washing-soda for the plumbing. THE COLD STOREROOM. This room should be on the north side of the house, and should have two small windows, on two sides of the room, if possible. A broad beam should extend across one end of the room, at least one foot from the wall. Strong meat-hooks should be fastened in this beam, on which to hang harn, bacon, smoked tongue, smoked sal- mon, and fresh meat or poultry that is to be kept a day or more. At the other end of the room there should be broad, strong shelves on which to put the tubs or jars in which pork, lard, pickles, etc., are kept. All the things which should be kept very cold, such as fruits, vegeta- bles, preserves, etc., may be stored in this room. If one hav£ a good light cellar, the cold storeroom may be arranged there. The entrance should be near the kitchen stairs. In most modern cellars the furnace gives so much heat that a separate place is required for storage purposes. If one be about to build a house, it will be well to take this matter under consideration. Have a separate cellar under the kitchen, and keep it for vegetables and a storeroom. In the larger cellar have the furnace, fuel-bins, and a workshop, if one be needed. If the cellar extend the entire length of the house, a cold room may be made by building a brick partition at the end of the cellar farthest from the furnace. The room, whether on the ground floor or downstairs, should be so arranged that it can be made light when necessary. The windows should have inside blinds. 24 MISS PARLOA'S KITCHEN COMPANION. In most households the cellar will be found to be the most desirable place for a cold room, because the temper- ature will be more even than in a place above ground. Dry atmosphere, light, and ventilation are the special points to keep in mind. Even in an old house, where the light is insufficient, large windows may be put in, and the trouble thus easily remedied. Perfect cleanli- ness and frequent airing are necessary for the preserva- tion of food in this room.

AI-modernized reading of the original text

Preserved ginger, pickles, anchovy paste, chutney sauce, extract of meat in small jars, arrowroot, cornstarch, potted ham, tongue, and chicken, French paste for coloring soups and sauces, devilled ham, anchovies in oil and in salt, Russian caviare, sardines, orange marmalade, jellies, canned and preserved fruits, almonds, citron, candied lemon and orange peel, tomato, walnut, and mushroom ketchup, essence of anchovy, curry-powder, white and red pepper, essence of shrimp, Worcestershire or Leicestershire sauce, and these whole spices, — nutmegs, cloves, cinnamon, mace, allspice, pepper-corns, and ginger ; these ground spices, — mace, cinnamon, clove, allspice, ginger ; these whole herbs, — sage, savory, thyme, parsley, sweet-marjoram, summer savory, tarragon ; these ground herbs, — sage, summer savory, thyme, parsley, sweet-marjoram. Third Shelf. — These canned vegetables, — button onions, cauliflower, peas, string beans, shelled beans, mixed vegetables, tomatoes, and corn ; also, canned cepes, mushrooms, truffles, salmon, lobster, shrimp, chicken and tongue, and dessert biscuit, prunes, twine, chamois skin, whiting, household ammonia, clothes-pins. Floor. — Molasses, cider, vinegar, granulated sugar, wine, coarse salt for freezing, washing-soda for the plumbing. THE COLD STOREROOM. This room should be on the north side of the house, and should have two small windows, on two sides of the room, if possible. A broad beam should extend across one end of the room, at least one foot from the wall. Strong meat-hooks should be fastened in this beam, on which to hang harn, bacon, smoked tongue, smoked salmon, and fresh meat or poultry that is to be kept a day or more. At the other end of the room there should be broad, strong shelves on which to put the tubs or jars in which pork, lard, pickles, etc., are kept. All the things which should be kept very cold, such as fruits, vegetables, preserves, etc., may be stored in this room. If one hav£ a good light cellar, the cold storeroom may be arranged there. The entrance should be near the kitchen stairs. In most modern cellars the furnace gives so much heat that a separate place is required for storage purposes. If one be about to build a house, it will be well to take this matter under consideration. Have a separate cellar under the kitchen, and keep it for vegetables and a storeroom. In the larger cellar have the furnace, fuel-bins, and a workshop, if one be needed. If the cellar extend the entire length of the house, a cold room may be made by building a brick partition at the end of the cellar farthest from the furnace. The room, whether on the ground floor or downstairs, should be so arranged that it can be made light when necessary. The windows should have inside blinds. In most households the cellar will be found to be the most desirable place for a cold room, because the temperature will be more even than in a place above ground. Dry atmosphere, light, and ventilation are the special points to keep in mind. Even in an old house, where the light is insufficient, large windows may be put in, and the trouble thus easily remedied. Perfect cleanliness and frequent airing are necessary for the preservation of food in this room.

Miss Parloa's kitchen companion