The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1895-06-08

The following simple rules, as taught
in the cooking schools. hung in the
kitchen and followed, may prove or
value to the young housekeeper or the
new girl"
1. Collect knives, forks and spoons
by themselves.
>. Put away any food that has been
left, on small, clean dishes, never leav-
ing fragments on dishes on which they
were served.
3. Scrape all fragments sticking to
dishes or pans into a refuse pail or in
the back of the ash pan underneath
the fire box, where they may dry u
and then be burned.
4. Arrange all dishes conveniently
on the table, putting glass nearest the
dish pan, then silver, next the fine
china, beginning with cups and sau-
GERS and pitchers, and lastly the greasy
dishes.
5. Rinse out milk bottles, pitchers
and egg cups with cold water. Empty
and rinse cups. Put any dishes used in
baking to soak in cold water. Fill ket-
ties and spiders full of cold water, and
set away from the stove to soak. Ii
left on the stove h heat hardens
whatever has adhered to the sides in
cooking and renders it harder to re-
move.
6. Have one pan half filed with hot,
soapy water. Fol this purpose keep
the soap in a shaker made for this OBJ
iect, or improvise one by putting Il
few holes through the bottom of a
small lard or cottOlene pail. Never
leave the soap in the dish pan to waste
and stick to the dishes. Have a sec
ond pan ready full of hot water fol
rinsing before draining.
I. Wash glasses first, slipping them
one at a time sideways into the hot
water, so that the not water touching
them outside and inside at the SAINT
time may obviate the danger of break
t G from unequal expansion. Dry i'm
mediately on a clean glass towel. or OF
squares of old cotton cloth hemmet
and kept for this purpose.
8. Wash the silver and wipe at once
from the soapy water, rubbing an!
t piece with silver polish that seems ii
| all d~iscOlored.
8. Wash the china, standing TIT
plates and saucers on edge in the rims
ing pan and setting the cups right sid
up. that they may be thoroughly rinSei
Scald the milk pitchers.
$ 10. Wash steel knives n forks II
$ warm, not hot, water, securing tn
+ blades if necessary. Never leave tn
5 handles in water, as it tends to loose
4 them.
IL. Rub tins inside and out, us,n
sapOlio if discolored and paying es
O pecial attention to the seams of tn
II double boilers. Set on back of rang
to dry.
3 II. Wash ironware inside and on
n with hot sOapy water, rinse thorough
y in clear water and dry. Dripping pan
h and kettles that have been used wit
o grease may be wiped off first with
= soft paper to remove as much of it
d possible, her washed in the suds wit
h a tablespoonful of soda added to tn
water. Granite dishes Drowned b
neglect may be cleaned by boiling
a half hour in soda water. then rubin
vigorously. DO this several times
=. necessary.
% Ii. Coffee pots should never
,s washed inside with suds, but in Gle;
Il water. Dry thoroughly on back of Il
h stove. wiping out with a clean ciot
~ when dry to remove the brOwnish Sc,
I. ment that is apt to cling to the pot.
n IA. Wash dish towels in lukewar
pI Soapy water, rinse thoroughly and Oh
n after every meal and they will ket
soft and clean.