Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-03-11
Waslingtun Standard.
Cleanliness in the Kitchen.


If such articles as are indispen>i.
bic in cooking the simplest meat,
are not kept neatly. !: will not BE-
long before the foo. cooked in th' ~
will tell the story. But those hoY-.
keepers " 10 are content if they o.
der the meats, aud feel no obn5a-
ton to lend "a helping hand i'll the
preparation, and make no examina-
ton of the condition of their kitchen
closets afler.the work of the day is
finished, will not understand where
the evil originates. How indignant
they would be should one sugg' st
the possibility that the vessels IN
which their food was prepared mi1 bs
be in very uatids state, or wee
needing some little oversight and IL
tention from the mistress of tine
house.
How often one hears What can
be the reason that the bottom crust
of my bread tastes like ancid but
tcr?" Examine for yourself, and
You will see tina. the bread pans are
buttered every lime they are used,
but never washed after use; can YOU
wonder that the accumulation OF
,,reasy particles, added day after
lay, never removed or cleaned off,
will in time grow rancid. Why
should not the bottom crust taste of
1T? 1t is we'll if the taste does per-
wade the loaf all through.
Just SO with pie plates. 1t the
stone china is used, the glazing sell
dom cracks, and if they are carefully
washed and aired each time they
are used, and once week boiled II
little lye-water, they can be kept
sweet tall destroyed by accident or
careiessness. But if set aside with
out careful washing and drying,
Rothing can be more 9isagrceab!e.
How often, think you, is the mold
l. = l. 'trd lung up NV .s!ei after
4-io, ling bread or rolling pastry.
"rd 49, dou, ,h that adheres 10 il IN;
~ or sour and mia on II, md
n the next batch j. knende.l ) ).
sa'ne unwashed ,.ui? ="
Impossible! l -" Is hlrt,n
] in The store close. D: .Le ii ~
,rrel as l passed by, only III,
orning, and it was c'oaa."
Please turn it over, II .,,n, uD.
.erside up, before yon spas wi.h
20 much certainty. Aud how abou,
ne railing pin, the four-sieve? See
the last is not thrown into the
lour barrel with bits of dou III, from
ook's hands, sticking TO it. If SO,
hen the barrel Of flour is about
half used you may fad that the re-
nainder of the -four has become
suddenly sour, A little eaven
leayens the whole lump" remember.
Then look ~ your saucepans, veg.
etable boilers, gridirons, meat pans,
tic.
=" What ails this steak? L. tastes
as IT the meat were tainted" Look !
to the gridiron or lrying pan. The
butter or fat that accumulate, day
after day, without being Thoroughly
cleaned off. will soon injure the 1lav-
or 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 tho accumulations, never
thoroughly cleaned off, until the
bars and sides are nearly double the
original thickness.
All ronware needs thorough |
.slsanl.. svery time it is used, and
aone IL Re than a gridiron. The
oars Id be kept perfectly clean
-and >i 9th, and butte,ed every
1 INC t--y arc used, if one desires IL
steak cooked to perfection.
There are but few utensils belong
~. 20 the kitchen over which the
:. ress should never relax her
~.,atrh- But enough. We will now
CLOSE this confidential talk. Will it
do any good, and convince our
.voung friends that they must watch
over their kitchen utensils and thus
to teach their servants that it will
not be an easy thing to deceive
or hide carelessnsss Mrs. Henry
Ward Beecher, IN Domestic Monthly.