The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-01-13
Cleanliness In the Kitchen.

If such articles as are indispensable
in cooking the simplest meals are not
kept neatly. it will not be long before
the food prepared in them will tell the
story. But those housekeepers who are
content if they order the meals, and
feel no obligations to lend helping
hand in the preparation, and make no
examination Of the condition of their
kitchen closets after the work of the
day is finished, will not understand
where the evil originates. How indig-
nant they would be should one suggest
the possibility that the vessels in which
their food was prepared might be in
very untidy state. or were needing some
little oversight and attention from the
mistress of the houses
How often one hears "What can be
the reason that the bottom crust of my
bread tastes like rancid butterP" Ex-
anime for yourself, and you will see
that the bread-pans are buttered every
time they are used, but never washed
after use; can you wonder that the &C
cumulation of greasy particles, added
day after day, never removed or cleaned
of, will, in time, grow rancid. Why
should not the bottom crust taste of it?
It is well if the taste does not pervade
the loaf all through.
just 80 with pie-plates. If the stone
china 10 used, the glazing seldom cracks,
and if they are carefully washed and
aired each time they are used, and once
q week boiled in a little lye-water, they
can be kept sweet till destroyed BY &C.
cident or carelessness. But If set aside
without careful washing and drying,
nothing can be more disagreeable.
How often. think you, is the molding-
board hung up unwashed after molding
bread or rolling pastry, and the dough
that adheres to it left to dry, or sour
and mold on it, and then the next batch
is kneaded on this same unwashed
boardp
Impossible! 1 saw it hanging up in
the store closet over the -four barrel as
passed BY, only this morning, and it
Please turn it over. madam. wnder.
side up. before you speak with too much
certainty. And how about the bread
bowl, the rolling-pin, the fiour-sieveP
See it the last is not. thrown into the
four-barrel with bits of dough, from
cook hands, sticking to it. If so,
when the barrel of -four is about half
used you may find that the remainder
OF the flour has become suddenly sour.
"a little leave's leavens the schole lump"
remember.
Then look at your saucepans, vegeta-
BILE boilers. gridirons, meatpans, etc.
''What ais this steakP It tastes as
it the meat was tainted" Look to the
gridiron or frying-pan. The butter and
fat that accumulate, day after day, week
after week, without being thoroughly
cleaned of, will soon injure the flavor
OF anything cooked on or in them. See
the bars of the gridiron and the sides
Of the frying-pans and sauce pans, all
scaled, incrusted, and rough with the
accumulations. never thoroughly clean
cd Of, until the bars and sides are
nearly double the original thickness.
All ironware needs thorough cleaning
every time it is used. and none more
than . gridiron. The bars should be
kept perfectly clean and smooth, and
buttered every time they are used.
II one desires steak cooked to perfec-
ton. ss~ "a. 81
These. are but . few utensils belong.
ing to the kitchen over which the mis-
tress Ahould never relax her watch. But
enough! We now close this confidential
talk. Win it do any good, and CON-
Vince our young friends that they must
watch over their kitchen utensils, and
thus teach their servants that it will not.
be An easy thing tosdeceiye or Aide
ooreIessness4-Mfs. Henry Ward ReecAer.
IL Domestic AoHthly.