New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-09-30
~ TIE KITCHEN.
HINTS FOR TIE yorNG HorsEKEEPER.

HINTS FOR TIE yotNG HorSEKEEPhR.
Very few housekcepcrs. particularly II they are
young and inexperienced really govern their K''h
ems In the dnng-r,om and drawing room they
are paramount. and the evidences Of their dainty
care are plainly visible in The minucst details, but
at the threshold Of the kitchen they pause. am
the invincible dread Of interfering with the COOK
conouers them and as long tho meals are served
to their satisfaction they are content TO let well
enough alone They leave the most important prem
ses I'm the house the entire care of an ignorant
and oftentimes eloveniy servant. who does her
work without system method, ana therefore mas
no time 10 do it thoroughly. The first thing 10 be
done in the morning IN the kitchen Is TO open al.
the windows; this Is litic detail In Itself which
IS often neglected. although II ~ obvious that pure
air should attend the preparation OF healthy food
Next the fire should be III. the paper kindlng ana
coal being all ready Many cooks. TO avoid trouble,
leave a fire all night. but this burns out the rang
chokes up the fire. and is generally untidy. ana II
should be- allowed.
While the range Is heating. the Kitchen should be
lightly busted after which the breakfast should be
prepared breakfast over all the utensils and dishes
used In cooking should be washed ana left on the
range to dry. Then the range should be- brushed.
and the greasy PAGES rubbed with stove polish:
mats should be shaken and the floor swept ana
the kitchen busted thoroughly. Then the sink
should be washed with soda and sim brush th's
should be done after each mead. allowing no refuse
to 20 down the waste pipe. Afterward come the
dish cloths which should be washed out IN hot
soap suls daily. and boiled twice week. This IS
most inportaDt for sanitary reasons. NO soiled
dishes should be allowed 10 stand. they should he
scrapcd and washed soon as possibl" after each
meal and set In order before proceeding 10 other
work. ,,.-,-
When the last meal of the day Is over the KIT chen
should put In order the utensils washed. MI FOOD
sorted and put away In ice box and closet the Ia
bles secured. the ashes taken away from the
range and the hearth brushed up great deal or
labor can be saved and leisure gained by doing
everything at the right time and also by knowing
how TO DO II. Iron pots should be cleaned win
soda with a metal scourer and dish cloths kept
for the pots alone II food adhrres to the sides. I'll
the pots with water and soda and leave them on the
range for an hour Tins should be washed
with hot suds possible after using. ana
should be secured once week with sapollO copper
utensils should be cleaned with vinegar and salt
rubbed on with flannel and polished anerward with
channels Wooden utensils should always be washed
with cold water and sand ana kitchen knives shouId
be- cleaned every day with brick. The greatest care
should be taken with the refrigerator II should be
thoroughly scrubbed out at east once week with
borax and water, and well aired and the blanket
on the ice dried every day and washed once a week
Although such as we have mentioned snohid
be a daily duty there should also be more thor
ough cleaning once week The moor must De
scrubbed, the range polished the lues OF the latter
cleared OF dust and ashes. the closets ana shelves
secured II makes the work easier II this cleaning
IL dstrbuted-for instance. the pot closet and pots
on Monday, the store-rOom Tuesday. the dresser
and china closet Wednesday. tins and coppers
on Thursday, refrigerator on Friday. and the ktch-
and range on Saturday
A list Of the duties expected OF a cook clearly
written out and hung up on the wall VIII greatly
facilitate matters and prevent misunderstanding
BY practcing n little gentle hrmness at the out
set II Is cary 10 train n new cook into your
ways" and she will like you better and stay with
you longer II you insist upon making her work easy
for her In spite OF herself.