Waterbury evening Democrat., 1892-03-10
: yGeelx so rHz ,erre ArN.

x ~ 1921 \ Order. -
y / Fhene is nothing mora deznnFalizing
than disordered kitchen. It is iJnpos-
sible to do work to any advantage with
the room upset and IN confusion, Every
mistteaS ana maid should be specially
trained in the art, for it is an art, of al
.WaysshaSing the kitehe1ins perfect or
der 1t 81 an excellent plan 10 60 ahent
the room the last thing at night, and
see if everything is ready for the morn
ing. No, ashes, scraps or rubbish of
any Sort should be left either in the
kitchen stove or sink. The floor should
be swept, the room. busted, and the
furniture arranged in the most con-
venient fashion. Articles used in the
kitchen should have one place,
and should always be kept there.
This is. a much more important point
than the young housekeeper might
at first imagine It is we'll to insist on
this under all circumstances. A sud-
den illness, possibly in the night, may
necessitate hot water or hannels, and
for this reason, if for no other, every
thing should have it's stated location,
and thus avoid delays that might posi-
bly, prove fatal. 1t is well to learn to
keep the kitchen in order, as well as to
put it in order when it needs it, To
learn this to the best advantage takes
long practice and untiring watchful-
ness. Whenever an article is used put
it back where it, belongs. OF course,
it is very much easier to set all sorts
of pots and pans, plates and cups, just
where the first place seems to offer it.
self, but it is work of very short
time in this way to get the room into
almost inextricable confusion. To do
the best work to the best advantage, a
kitchen should be provided with suffi-
cient number of utensils. Never
make the mistake of getting
too. many, for too many are, al
most. as bad as too. few. With a
surplus, the con fusion is greater, even
though the convenience of the worker
may, for the moment, be better served.
Never put dishes away to soak unless
absolutely necessary. There are maids
indeed, matrons as well-who never
wash bread pan or farina kettle on
the same day it is used, if by any possi-
bility they can avoid it. 1t seems inn
possible to impress on their minds the
fact that, if the kettle, or dish mas be-
| come the least bit scorched or dried, it
may be very easily cleaned by filling it
with cold water and placing it on the
| back of the range with a tight cover
over it. The warmth and steam will
| loosen all adhering particles, and the
use of chain dish-cloth will make the
task very easy. Very greasy dishes
| should have bit of soda thrown in
them. and over this may be poured some
| quite hot water. If such dishes are
| piled one above another and allowed to
| stand in hot water and soak ten min
utes, there will not be the slightest diff
ficulty in getting them perfectly clean.
| Some housekeeperS always have al
hand bottle of rather strong potash
water with which to remove all grease
| spots from dishes, tables or floor. TIC
prepare this dissolve about one-half OF
| the contents of small can of potash
in a gallon of water. This may be kept
in Jug in the cellar. A pint bottle oil
the liquid should always be kept on
the shelf in the kitchen or pantry. but
| always out of the reach of meddlinR
little hands If the bottle is of suitable
shape strong cord around the neck
with nail where it may be hung on
the wall will answer the purpose quite
as we'll: A teaspoonful of this liquid
will be found a most useful addition tC
the water to use for scrubbing the
tables. Kettles or frying-pans, in which
meat has been cooked, should be placed
on the stove and allowed to become hot
before being washed. This will make
the task. much more easy and expedi
! tious. An item, which is second in i'm
| portance tonone, is the care ofdish-cloth:
| and towels. After using, cloths should be
throw into a pan of water with a piece
of salsOda or a spoonful of potash solu
ton, placed on the stove and allowed
to become hot. They may then be
washed out with soap, rinsed and hung
up to dry. To wiring cloth out of or
binary dish-water and hang it away "a
clean is something that no frst-class
house-keeper will ever be guilty of do
ing. The test of reatness in many
households. is the manner in which
such articles are kept. Soiled glass
and china towels may be put in the
laundry basket and fresh ones brought
out every day, if there is sufficient
stock of these articles on hand. I.
not; they also may be put into the pan
with the soda or potash, rubbed out
and hung up to dry. Treated in this
way, however, they do not absorb. the
moisture from the china as quickly
and although a large stock OF towels. o.
this sort is. quite an expensive item, il
really pays in time and convenience to
have them.-N. Y. Ledger.
An Au-Around Raise. -.
A man owning a double house up towI
rented the half he did not occupy to a
noisy tenant. Such a racket was KEEP