Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1901-11-11
USEHO
TAKING CARE OF THE TABLE
SUPPLIES.

VII TIC Oln0E manu- III stores are DOuRlI
and put away at ~haphazard, and given
out in the same manner, one may be
pretty sure that the keynote of the
whole establishment is extravaganza
and wastefulness. For if carelessness
prevail in this the most important
department of the home useful, what
else could be expected?
When torres are properly cared for,
and when the mistress has the practi-
cal knowledge of how long they
should last, it is economy to buy
staple articles in quantities, thus saw
ing, in the course of a year many dol
lars.
The ideal storeroom is sufficiently
large, we'll lighted and ventilated, and
so situated that it is exposed to
neither extremes of heat nor cold.
The shelving begins about three feet
from the floor, and is of ample width.
The space between the lowest shelf
and the floor is filed in with closets
and drawers, the former to be used
for fruit. ~jellies, and the like; the lat
ter for the dining-room and kitchen
linen. A table is in the center of the
room, on which stands a pair of house
keepers scales. In the table drawer
will be found a ball of wrapping Irvine,
a pair of scissors, a hammer, some
nails, and last but of par Importance,
a pencil and memorandum-book, in
which a record is kept of the date lof
purchase and ''giving out" of all sup
plies. Thus undue waste may be
promptly checked. In many homes
such a room is practically out of the
question; but even If a small pantry
must be used for the purpose, it
must be used for the purpose, it
should be scrupulously clean and Or
derby.
When coffee is roasted at home, it
is cheaper to buy it by the bag, as it
improves with age if kept in a dry
| place. If purchased ready roasted,
buy as needed. If coffee stands any
length of time after being ground, it
loses both strength and aroma.
Keep tea in glass or tin and tightly
covered.
When buying sugar, consider the
uses to which it is to be put, and gov
ern your purchases accordingly. For
table and general use gr~anulated is
best. For Indian puddings, molasses
cakes, dark cakes, and the like, a
good grade of brown sugar. For
dainty desserts, delicate cakes, and
meringues, buy the powdered. Keep
in wooden buckets CIR boxes; cover
closely to protect against insects and
dust.
Flour improves with age; but it
must be kept in a cool, dry place, and
be carefully guarded against both
animal and vegetable parasites. AS
a little IeaUen ledUeneth the aUhole SO a
tiny speck of mold will contaminate a
whole barrel of flour. The barrel
should have a closely fitting cover, as
-four is a great absorbent.
Keep meal in a cool place. AS it
has a tendency, especially in warm
weather, to sour, it should be bought
in small quantities.
Salt requires a very dry corner.
Keep salt fish in a dry place remote
from other stores.
1t is cheaper to buy laundry starch
in the original packages.
Soap should be purchased by the
box. The cakes should be u~nwrapped
and piled block fashion on a shelf.
The exposure Ito the air will harden
the soap and make it go much farther.
Eggs must be kept cool. A very
simple and effective way of preserv-
ing them is to pack them, small end
down, in stone jars with thick layers
of salt between the layers of eggs. Of
! course, the eggs must be perfectly
fresh, when packed.
AS cornstarch is a substitute for
eggs in the preparation of many dish
es, a box of it should always be kept
on hand. One tablespoonful is equiv
alent to one egg.
Wrap cheese in a. thick cloth, or
keep in a covered dish. Take are of
the bits of dried cheese. When graf
ed, they may be used in the prepare
ton of many dishes-such as ONE
lettes, with rice, macaroni, potatoes,
cheese straws, and many others.
Keep soda and baklng-powder in
covered tin boxes in a cool, dry place.
Bread and cake should be kept in
tin boxes. When the family is large,
the scraps of bread left from the
meals represent an enormous waste
unless taken care of. The very
small bits should be Drowned in the
oven, then p%ulverized and kept in a