Evening star., 1902-08-09
THE IDEAL KITCHEN
LITTLE SUGGESTIONS THAT HELP
TOWARD COMFORT.
Keeping Things Sweet and Clean and
So Avoiding Heat and
Germs.
Written for The Evening Star.

the poor domestics who toll early and late
for their board and the merest pittance ?
Their task must be done In room which
in summer is almost hot enough to broil
a steak and in winter is cold enough for a
refrigerator.
Most women err from ignorance-in fact.
it is to be hoped that all of them are more
careless than cruel. In dwellings where no
servants are kept and the work is done
by members of the family one often finds
the kitchen comparable in temperature to
that place of which Dante wrote ''Aban-
don hope all ye who enter here" OF
course. when toilers can retire at will to
their own pleasant chambers the over
heated and inconvenient kitchen is less an
annoyance than 1t is to mere hired help
ers who have neither opportunity nor place
in which to rest.
Granting that system will tighten the
labors of the domestic staff, let us consider
what are the best means for gaining the
required results.
The management of the coal or gas
range or oil stove is an important matter
Anthracite coal, because 1t kindles and
burns slowly, yields a more intense flame
than any other fuel except charcoal.
Range fires which are required for a short
time are more satisfactorily fed with wood
pine birch, which kindles readily and
yields very great blaze. Then when the
food Is prepared the few smoldering en-
bers remaining may be quenched in few
minutes.
In hot weather a gas stove affords the
greatest satisfaction to the cook. 1t throws
into the room scarcely any heat at all vet
does it's work efficiently that the food
is prepared in a very short time. Ovens
are sold with small gas stoves, and many
knows nothing about their requirements
and qualifications would better ask some
competent friend to assist her in selecting
one. The stationary gas ranges which the
companies provide at a nominal rental are
furnished with bakers, broilers, etc.
Carefully Regulated.
The supply of gas or oil needed to proper
ly cook the food must be carefully regr-
lated. When a low temperature is needed
turn down the flame instead of drawing
the pot or pan to one side. A steamer
having different compartments, in which
several different viands may be cooked at
the same time is very convenient
When gas cannot be obtained gasoline or
oil stoves are substituted for those depend
ent upon coal or wood. The two former
often give rise to very offensive odors and
are for that reason not so popular as their
cheapness should make them. Not all oil
burners are malodorous; a great deal de-
pends on the condition and the manage
ment Of the wicks. If the housekeeper can
endure an occasional whff Of kerosene
scented air, oil Is the cheapest fuel of ALL
In regulating an oil heater remember that
the wicks must be trimmed evenly, or an
irregular flame will smoke the bottom Of
the cooking utensils. When lighted. they
should at first be left rather low, then In
about five minutes turned as high as they
will go without smoking. The oven will
generally heat in about fifteen minutes
Families who do not care to use any,
thing during the summer but gas or oil
stoves can buy separate fixtures for
heating the bath. In some towns even
these are supplied by the gas companies.
Every trace Of grease or burned food
should be cleaned from the cooking appa-
ratus; otherwise, when again put into op-
Grafton they will give off unpleasant fumes.
chafing dish is an invaluable possession
where the cooking IS done by members of
the family. The cost of it's alcohol Is con-
siderable. but dainty dishes can be prepared
SO quickly and SO conveniently that the
outlay is justified
Cupboards should be washed out daily.
and, If possible, with water to which some
disinfecting fluid has been added. Never
place perishable foods on the shelves even
Tor time. 1t Is just as easy to put them
into the refrigerator at once All refuse
ought to be burned promptly Dishes such
as cups and bowls should be inverted. This
Will keep dust from settling inside
AS steps saved are never more appre-
ciated than when the days are torrid a
cabinet containing compartments for the
storing or flour, sugar, spices and all in
gradients needed in cooking and baking is
a mercfful device for the cook These
kitchen cabinets may be ordered from man
ufacturers or can be purchased through a
dealer in furniture.
Cool Place for Ice Box.
The refrigerator is placed in a cool kitchen
corner II It cannot be kept in the cellar or
IN an anteroom. 1t must be clean and well
ventilated and should contain all foods on
which heat can make the slightest impress
sion Meat, game, poultry or fish may be
protected from flies with wire, gauze or
muslin covers over which ground ginger or
pepper Is freely sprinkled. Even when on
ice meat or fish is better preserved il partly
boiled or baked before it is put aWay
Soups are poured into clean basins after
all the vegetables have been strained out Of
them. MIX Is scalded before being stored
for the night.
The arrangement of the windows In the
Kitchen is perhaps more important than in
any other room. If the house is owned by
the occupants and it is possible to add any
openings, the advantages which they will
AFFORD In the way of light and air will COM
pensate for the expenses incurred All win
doWs and outside doors should be screened
from siils to sash tops. Flies and gnats
somehow contrive to crawl over the half
sizes; the full length nettings are much
more satisfactory.
White muslin curtains look better than
dark shades. They permit the air TO circu-
late freely through their surfaces. AS the