New-York tribune., 1897-08-06

ABOUT AN AMPLE CELLAR PANTRY,
"COLD ROOM"


A cold pantry is necessary In summer to a
well-apponted kitchen refrigerator. This
room may be upstairs the north side OF the
kitchen II 1t is situated the heat OF the kitchen
cannot reach II. But when possible II Is better
to partition off well-lighted room In the cellar
1t is essential that this cold be well lighted.
as considerable cooking must be done here In sum
mer. 1t is exceedingly desirable that the atmos-
phere of the room be kept as low as 20 degrees
Fahrenheit. 1t is not possible TO maintain 80 low
average Of heat during the summer In any
room above ground unless II IL one artihcally
cooled. a expedent few persons could employ.
A cellar room. however, Is within the reach OF
any one who occupies a house with cellar and
a foundation which is sufficiently hign to secure
windows to light the room.
Where house IL built a side hill. old
fashioned houses frequently are, IT Is quite pos
sibe to have at least one ample cellar pantry
lighted from single side which was above ground.
The advantages OF the cold room are numerous.
Pastry and all cold desserts can DE easily pre-
pared in this room. IL Is not possible 10 make
good pastry In the heated atmosphere OF an ordi-
nary kitchen above ground. The moisture OF the
hot atmosphere settles or glass roller filed with
ice and marble pastry board. and
renders all efforts obtain firm chilled crust
unavang.
Go to the cold pantry and there secure from
heat flies and all the veXations OF a hot kitchen
the pastry will remain firm and can be made into
pies and hurried 10 the range oven ~ tHdt IL
begins baking while 1t Is yet chilled and evolves
itself into a series of manifold layers Of dainty
films.
In this cold room summer meats may be hung
and kept firm and hard.
Did YOU ever bring side OF the finest irish or
English bacon to "A hot kitchen and try TO cut II
7, becomes a soft mass of plant. greasy fat which
the keenest knife cannot cut into thin slices. II
must be cut into the most delicate slices TO crisp
into little rolls when used garnish TO veal
outlets calls liver and many other meat uiShes
no not try TO cut bacon or ham In a hot atmos-
nhere II must be cut with the keenest edged n khe :
~ tha cold room and brought upstairs 10 De COOKE
Ham may be rapidly broiled. potted meats or
any chilled pressed meat must pe ~, Siteu o. NJ ,h shi
stiil chilled stin the ice and put on me 'aV
with a garnish OF greens. LEAVING nIea, III ,t, ui
atmosphere OF Il hot kitchen Tor yen ininu'es VIII
render 4, aoft and greasy and unnt Ior use "
A good-sized table with a top VI n So I'D NJ the
cold nantrv IL Is also desirable 10 naNc NC -
frtgeraor on side Of the room II II can ne a. 4,
ranged that the ice supply can De i"""'" ~ II
from a window. , ,... l., leu, a,ouoh nc II
certainly should be. there ought 10 De a sim , ~.
this room furnished with supply OF COZ" ""'''
and drain. ,, ..o 1,sh.s ubich
,vet hc cooled and are still too hot 10 be lut on
The ice The cold room Is the proper pace ~ " V''
"a rropare chilled or iced desserts or any kihi.
The floor Of the cold room should pc oi Nlone 1t
cement 1t is convenience 10 nave sihaIi uu',rp ~
.oitcr lust outside the door OF the cola room, ~
a. {, connects with the cold room IL WIFE sur'is
hrine down some heat This waiter shouId pr
-, ~ ii,s.d to send up dishes that prepared Tor
.hn tahe and plates. bowls and cups which need
TO be washed upstairs