The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-06-01


special phase OF activity. Their sue
cess proves that they have given the
public sohiefiine a VILE better than
the majority who are engaged in the
same business.
Watched Growth.
During the eleven years | have lived
here ! have watched with interest the
growth OF a restaurant in Oklahoma
City-irom little soda fountain where
sandwiches were served, and in which
all work was done by man and wom-
an, TO a place requiring more than fifty
persons to serve the patrons Many OF
us have wondered at The cause for
such success
This woman, pleased at what she and
her husband have done, is willing that
the public should know what she con-
siders the secret Of their success,
Cleanliness Insisted Upon.
First. when she was doing all of the
work herself, cooking the lunches,
hastily changing to a fresh dress to
serve then washing the dishes-up to
now when just 10 oversee all OF this is
days work, she has insisted on ab-
Solute cleanliness, not bnly out in
front where everyone could see. but
also back in the kitchen, where the
foods are prepared and the utensils
are kept
One of the proofs Of her theory is
shown. when she insists on having the
opening between the kitchen and din
ing. room so large tina, anyone can
watch the preparation and serving OF
the meals, il they care to do so.
A casual visitor may 60 in at any
time and find the dozen or more large
skillets hanging away Tree from the
dust secured, bright as new, as soon
as they have been used the baking
pans are thoroughly secured also and
she says that the corners OF these pans
tells the story whether foods cooked ir
them will all taste alike, or not Il
PARTICLES OF food are left in these cox
ners from time to time, PARTIAL,
soaked with dish water and not re
moved new foods cooked in the pan,
will absorb these odors and flavor,
and after a while all foods cooked il
such pans will have the same taste.
Clean in Corners.
After years of experience, inspec,in,
utensils used by high school girls, fo
/ the same faults. | know that she prac
tiee, her theories entirely; the doreI
or more bread and baking pans wer,
as clean In the corners as on the sur
faces which were secured smooth AM
l bright
Doesn't that same csrelessne. witt
I cooking utensils prevail in man,
homes.
We all know kitchens that posse"
"pot-rag" This pot rag Is a clot
once clean and white, bu, now to-
black and greasy to be used on chin
and glasses--so II must do service 1,
wash and dry the skillet, and o,he
iron cooking vessels.
! Jus, as " these utensils should nd
. have as much care as, and perhap
more than any other receptacle q
food
4 II a skillc, or baking pan is nc
j washed thoroughly enough TO he drie
! with the whites, dish towel in III
4 kitohen--'they are not clean enough I
be used for cooking food.
4 Some day, when house keeping
brough, up TO an actual science m
food from kitchen, employing sue
4 uneleanly methods will be looked ur
on as nothing short Of poison.
4 She 10 Right.
4 She has the same idea abou, eoffs
urns. She insists that II they are M
thoroughly washed and secured eac
day they will accumulate . sedimef
which will give the coffee q s1ons an
rancid taste. Something, she says, I
nicotine does an old pipe.
And she is right
Not many people use . coffee p
twice wi,hou, washing and sealdIn
II, That Is, people who make goo
coffee"
Uneducs,ed cooks still pile che fre,
ground coffee for each meal on top ,
the old grounds from the last meal |
long ~ the pot will hold them, the
| 0eyhnos tvteS A vveek eNN0eV them