The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1879-07-24
Hints for ~HousekeeperS.
THE BEST KIND OF ICE CHESTS TO BUY, AND
HOW TO KEEP AND USE THEM

HOW TO KEEP AND USE THEM
The best form of the apparatus Is where
the ice is placed in a chamber apart from
the food. and the temperature is reduced
nv radiation. One thing which IS often
overlooked by the hOnsekeeper Is that some
small amount of ventilation in certain pc
RODS of refrigeration is necessary. Such
exhalations as come from meat or hsh. the
soluble compounds being carried away by
vapor, invariably condense in the firss
stages of cooling. Very careful housekecp-
ers, when meat is first put in the ice chest,
do not close down the lid Of the safe too
tight. There is some small waste OF the
ice, but when the proper time has come and
the chest is closed there is improvement IN
the flavor of the meat. 1t is exceedingly
wasteiul, under the ordinary conditions OF
the old fashioned icc-chest, not to envelop
the ice in some woollen cover, such as a
common blanket. In the newer apparatus.
where there is no immediate contact, II IS
still much more economical to blanket the
ice. The trouble. of course, Is that when
ice is wanted to cool water the contents or
the safe nave to be disturbed Even in
economical families. where an expense of
over fftv cents a week for ice is not allowed
bv the p%aucity of the budget. after the first
outlay for an ice-cooier IS made, its pur-
chase Will be paid two or three times over
in the summer by the saving Of the extra
cost Of ice. Nothing requires greater care,
more constant solicitUde than an ice chest.
AS has been stated, the cooling process pre-
cipitates those compounds which are found
in the aqueous vapor. A careless person
will buy ice lavishly for the ice chest, and
will still have a most unsavory receptacle
for food. At least twice q week the ice box
should be cleaned by WIping it out with
fresh water in a cloth, and giving it, at the
end of u week, a thorough scrnhbing.
There sre certain things, such a. milk,
which are very susceptible Of faint. and will
take not only an cdor, but the distinct taste
from other food. Fish raw, or even cook
ed. is very apt, even under the most favor
able circumstances, to impart its peculiar
flavor. A hot dish ought never to be put
in an ice chest. This may occur when 1t is
necessary to prepare food which must be
eaten cold, such as a pudding, a salad or
mayonnaise. In this case. cool down the
dish in cold water just before placing in
the chest, or even ice it separate, though
the expense of ice be increased. Metal
Stats in ice chests, even if they be Of gal
vanized iron or zine, may be quite we'll re
placed by wooden Stats. These can be
moved about, SO as to hold dishes with
food. and. what is better, can be thorough
ly scrubbed. Uncooked food is best placed
IL a dish IN an ice chest. 1t can be more
readily moved, and is less likely to be mix
ed up with other food. There are two
methods of having ice served, either by a
daily quantity by weight or contracting
with the iceman to keep the supply up du-
ring the week, Indifferent as to the weather.
The latter, with some slight increase of
cost, has its advantages. Of course, there
never is any method save by actually
weighing the ice, by which the certainty
can be arrived at that the housckeeper gets
all the ice paid fer. The contract system
simpliies this. Tn honor Of the iceman
may be said, however, under all conditions,
to be very problematic of its kind.
CUCUMBER SOUP.
Boil in water cut-up cucumbcrs, adding
a bouquet Of herbs; reduce by boiling and
pass through a sieve; add a good piece of
butter, and the yolks Of three eggs and
some pieces of toast.
IRA WATER ICE.
| DO not regard the quantity Of fruit as
to weight as much as the Juice [ derive
from them. For each pint Of juice I add a
hall pound of white sugar and a third of a
pint OF water. mix these thoroughly. all
cold, and | find | have a better result as to
flavor when it is not heated. The only
trouble is to strain the fluid perfectly. By
using a coarse linen bag, and employing
gentle pressure, | have no trouble with the
seeds. | usually use a dessert spoonful of
lemon juice. Freeze in an ordinary freezer.
FROZEN
take SIX good bananas and put them
aside, being careful not to handle them too
much. and not to remove skins Until the
very last moment otherwise the fruit will
blacken. For six bananas l use a quart of
cream aneFa third of a pound of powdered
sugar; sweeten my cream; then | peel the
bananas, cut them, rub them up very quick
~ with a potato-masher, and put the cream
on them, and without a moments DELAY T
freeze them.