Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-06-07

hness" be craven over the closet which
contains the cooking utensils; for to no
otherdepartment of the household should
greater and more scrupulous care and at
tention be given than to that 1t must be
remembered constantly that the brass and
copper kettles are to be kept perfectly clean
because these, from certain causes, are liable
to be coated with poisonous verdigris
Cases Of poisoning have been in many in
stances traced to the food cooked in vessels
of either of these materials. And how many
a stomach has suffered from the eating Of
food cooked In worn out tin yessels-for
with such utensils the danger is scarcely
less. The prudent mistress will make it
her duty to visit and inspect this closet
daily, unless she have the most conscientious
of servants. If her visits are less frequent
she may not be surprised to find on occasion
the coffee pot containing dregs slowed away
in company with the soup kettle, filled,
maybe, with greasy dishwater Under such
conditions their proximity is likely to be
detected by the odor, indescribabte and
dangerous, often found in foul kitchen
sinks.
Keeping Kitchen Pipes Pure.
As to the kitchen sink-or rather the es-
cape pipe leading from it, which is usually
the real cause of trouble-this can be kept
clean and pure if eupful of lye
water is poured into it the last thing at
night. No water should be allowed to run
into the sink till the next morning.
Coffee, like soup, cannot be made good,
care not what brand is used, unless the
pot is clean. Under no circumstance should
the dregs be allowed to remain in it from
one meal to another Wash it thoroughly
and especially In the spout; see that not a
dreg remains, remembering that coffee is
off f1a1f Gov, L..
any other way; for which reason some of our
best cooks prefer pot minus the spout. L
scarce need repeat the old rule, familiar
to every housekeeper, "Always seald the pot
before putting in the coffee" An anee-
dote is related of an old lady who
neglected this important duty when
making coffee for friend who had come to
see her. The peculiar flavor of the bever-
age could not be accounted for, until sud-
denly the hostess remembered that the last
time the pot was used she had made "yarb"
tea in it.
Another kitchen utensil which likewise
is often neglected is the teakettle. Some
housekeepers clean it as they clean house
once a year; others never clean it all, un-
less it should be to polish up the outside.
This indispensable utensil shonld be
thoroughly washed at least once apeek,
, and rinsed out every morning. The water
ttS be used from it for all cooking purposes
should be freshly boiled, especially for tea
and coffee. The careful housekeeper, for
the health of all concerned, will see that
fresh water is put into the kettle every
morning-not the water that has lain in the
pipe, or stood in the pail all night.
The Omelet Pan Must Shine.
The omelet pan is an article that must nss
be overlooked To make perfect omelst
the pan must be clean and bright. Indeed,
so particular in this regard are our best au-
thorities they will not admit that an omsles
worthy the name can be made in q pan
which lacks these conditions; and we are
cautioned from using it for any other pur-
pose. than the making of omelet-as they
with like import insist that the cake-grid-
die should not be used for any other pur-
pose than that for which it was intended.
The omelet pan may be kept perfectly clean
without the use of soap and water, neither
of which improves it for cooking purposes.
The griddle and the pan are kept clean and
smooth by rubbing their surface freely with
salt.
There are some, too, who are not 50 care
full as they should be in the kind of cooking
spoons they use Plated spoons, with the
plating worn of, or old iron spoons may be
often seen in the kitchens of reputedly good
housekeepers. Sometimes these spoons are
allowed to remain in the kettles Of fruit o,
vegetables during the entire process Of
cooking. One can well imagine what in
furious results may follow, especially if the
food has acid properties. The wooden
spoon is much to be preferred-it costs but
trife, is easily kept clean, and, in the abb
sence of silver, Is by far the most desirable.
Old housekeepers are proverbially reluctant
to profit by suggestions, but the young one
will do well if she early cultivates liking
for the wooden spoon.
We have named but few of the more
common kitchen utensils which require oon-
slant care; to the inquiring woman there
will be suggested many others the care Of
which is deserving Of her consideration.
The claim of cleanliness about cooking and
service appeals to the senses inversely to
the repugnance and disgust at uncleanlinesA
Nor do we here speak Of the sense of pleas
ure which is brought to the imagination by
flowers and artistic tableware. This 70
cleanliness" in the superlative degree.
But when the motive of cleanliness in the
kitchen is no less than the conservation Of
health, the woman of the house should not
and certainly will not overlook its import
ance. ELLICE SERENA.