The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1901-06-06
DOORS FROM THE KITCHEN.
CARE and INTELLIG ENCE ON THE
PART OF THE COOK
VIII Prevent or Wholly Eliminate
Them.

| Them.
Every one knows that bane Of the
| cheaper apartment house, odor Of dead
/ and gone dinners that Turk in the
dark halls, and becoming mixed with
the newer smell of corned beef and cab
bage greet one on every landing,
Boarding houses are likewise subject
to the prevalence Of cooking smells,
perhaps so little care is exercised to
keep things from slipping over and
burning. Odors are subtle things, and
once set free to find their way through
the house they are not so readily
cleared out again. In dealing with
those in the kitchen prevention is the
best weapon Of all. There is the,
heavy and offensive odor of state grease
which results mostly from carelessness,
The sharp smell of burned or scorched
things may be avoided. A fruitful
source of i'll orders consists in leaving
unwashed pots and pans on the range,
and for this the best care is washing
soda and boiling water. If the water
and soda are put into kettles and cook
ing dishes so soon as the food is re-
moved from their depths, the dishes
can be left standing al the back of the
range with distinct advantage.
When the time to wash them comes
they will be found half cleaned by the
action of the soda and hot water. But
not all the kitchen odors are so simple;
vegetables of some sorts are notably
difficult. Yet even in the case of on
ions, cabbage or turnipS there is no ne
cessity for the disagreeable effects so
often found in the atmosphere. When
the odor of cabbage is strong it is al
most surely because the vegetable is
being overlooked. A little care in the
boiling is likely to abate the scent to a
certain degree Several hours before
the vegetables are to be cooked they
should be washed and put to soak in
cold water slightly sailed, All such
vegetables should be cooked uncovered.
A lid does no good in combining the
scent, while it often strengthens it. If
a bread crust, hard and dry, is dropped
into the cooking water just before it
begins to boil and allowed to stay for a
few minutes, it will, when removed,
bring the oil with It, Cauliflower,
when not quite fresh, should be dipped
into slightly sailed water before it is
put to soak in cold water,
No mechanical contrivance in the
kitchen can wholly make up for the lack
of care and intelligence on the part of
the cook. Yet a hood, if set correctly,
will carry off the fumes from the food
in large measure. A trumpet venti-
lator should at least be found in ev-
cry kitchen where the hood is not. This
trumpet is simply a tin tube with a
wide haring mouth curving over and
downward against the ceiling. The
narrow end goes inside the tlue, pro-
jecting far enough to secure a good
draught The efficacy of this device
depends mainly upon the size and
smoothness of the faring mouth and
the tightness of the setting in the flut.
Charcoal is invaluable as a deodori
ger and should be constantly used
about the kitchen and the refrigerator.
When a few Jumps of charcoal are left
in the refrigerator they will absorb the
strong smell of cooked food. Sometimes
the refrigerator is unpleasant because
of dampness which gets into the wood |
and gives rise to a musty color In |
such a case put a plate Of unslaked |
lime in the refrigerator. This will add |
to the GOODNESS of the air while taking |
up, the moisture and destroying the !
odor. Again, charcoal, finely powdered, (
is the thing to use in securing out any
sort of dish that has vague reminders !
of its past contents clinging to it. Lye /
is good for use when wooden buckets or
stone jars need purifying, but the solu-
ton should never be allowed to touch
the hands Philadelphia Inquirer.