Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1875-11-27
HINTS ON KITCHEN ECONOMY.

ticular attention to the hands, which
should always be clean.
Do not 60 about slipshod. Provide
yourself with good, well-ftting boots.
You will find them less fatiguing in a
warm kitchen, than loose, untidy slip
pers.
Provide yourself with at least dozen
good-sized serviceable cooking-aprons,
made with bibs. These will save your
gowns, and keep you neat and clean.
Have them made large enough so as to
nearly meet behind.
Never waste or throw away anything
that can be turned to account. In
warm weather, any gravies or soup that
are left from the preceding day should
be just boiled up, and poured into clean
pans. This is particularly necessary
where vegetables have been added to
the preparation, as it then soon turns
sour. In cooler weather every other
day will be often enough to warm up
these things.
If you have spare kitchen cupboard,
keep your baked pastry in it; it pre-
serves it crisp, and prevents it from be-
coming wet and heavy, which it is liable
to do in the larder.
In cooking, clear as you 60; that is
to say, do not allow host of basins,
plates, spoons and other utensils to ac-
cumulate ON the dressers and tables
whilst you are engaged in preparing
the dinner. By a little management
and forethought, much confusion may
be saved in this way. 1t is as easy to
put thing in its place when it is done
with, as it is to keep continually NOV
ing it to find room for fresh requisites.
For instance, after making pudding,
the four-tub, pasteboard and rolling
pin should be put away, and any ba-
sins, spoons, etc., taken to the scullery,
neatly packed up near the sink, to be
washed when the proper time arrives.
Neatness, order and method should be
observed.
Never let your stock of spices, salt,
seasonings, herbs, etc.. dwindle down
SO low that, some day in the midst OF
preparing large dinner, you find your
self minus very important ingredient,
thereby causing much confusion and
annoyance.
If you live in the country, have your
vegetables gathered from the garden at
an early hour, so that there is ample
time to make your search for caterpil-
lars, etc. These disagreeable additions
need never make their appearance on
caulifowers or cabbages, if the veget-
able in the raw state is allowed to soak
in salt and water for an hour or so.
Of course, if the vegetables are not
brought in till the last moment, this
precaution cannot be taken.
Be very particular in cleansing all
vegetables free from grit. Nothing is
SO unpleasant, and nothing so easily
avoided, if but common care be exer-
cised.
When you have done peeling onions,
wasl ths knife az once, and pat il away
to be cleaned and do not use it for any
thing else until it has been cleaned.
Nothing is nastier or more indicative of
q slovenly and untidy cook than to use
an onionly knife in the preparation of
ard dish where the flavor of the onion
is disagreeable surprise.
After you have washed your sauce
pans, fshkeitles, etc., stand them be-
fore the FIRE for few minutes, to get
thoroughly dry inside, before putting
them away. They should then be kept
in dry place, in order that they may
escape the deteriorating influence Of
rust, and thereby be quickly destroyed.
Never leave sauce-pans dirty from one
days use to DO cleaned the next: it is
slovenly and untidy.
Empty soups or gravies Into basin
as soon as they are done; never allow
them to remain all night in the stock
pot.
In copper utensils, If the tin has
worn off, have it Immediately replaced.
Pudding-cloths and jelly bags should
have your immediate attention after be-
ing used; the former should be we'll
washed, scalded and hung up to dry.
Let them be perfectly aired before be-
ing folded up and put in the drawer,
or they will have disagreeable smell
when next wanted.
Do not be afraid of hot water in wash
ing up dishes and dirty cooking-uten-
sils. As these are essentially greasy,
luke-warm water cannot possibly have
the effect of cleansing them effectually.
Do not be chary also Of changing and
renewing the water occasionally. You
will thus save yourself much time and
labor in the long run.
Clean your tins with soap and whiten-
ing, rubbed on with flannel; wipe
them with q clean, dry, soft cloth, and
polish with dry leather and powdered
whitening. Mind that neither the cloth
nor leather is greasy.
DO not scrub the inside of your fry.
ing-pan, a., after this operation, any
preparation fried is liable to catch OF
burn in the pan. If the pan has be-
come black inside. rub it with hard
crust Of bread, and wash in hot waite,
mixed with little soda.
II you have large dinner to pre-