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Classic
Cook Books
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page xvii
Every article should be kept in that place best suited to it, as much waste may
thereby be avoided, viz.
Vegetables will keep best on a stone floor if the air be excluded.--Meat in a
cold dry place.--Sugar and sweetmeats require a dry place; so does salt.-Candles
cold, but not damp.--Dried meats, hams, the same.--All sorts of seeds for
puddings, saloop, rice, should be close covered to preserve from insects;
but that will not prevent it, if long kept.
Bread is now so heavy an article of expense that all waste should be guarded
against; and having it cut in the room will tend much to prevent it. Since the
scarcity in 1795 and 1800, that custom has been much adopted. It should not be
cut until a day old. Earthen pans and covers keep it best.
Straw to lay apples on should be quite dry, to prevent a musty taste.
Large pears should be tied up by the stalk.
Basil, savoury, or knotted marjoram, or London thyme, to be used when herbs are
ordered; but with discretion, as they are very pungent.
The best means to preserve blankets from moths is to fold and lay them under the
feather-beds that are in use; and they should be shaken occasionally. When
soiled, they should be washed, not scoured.
Soda, by softening the water, saves a great deal of soap. It should be melted in
a large jug of water, some of which pour into the tubs and boiler; and when the
lather becomes weak, add more. The new improvement on soft soap is, if properly
used, a saving of near half in quantity; and though something dearer than the
hard reduces the price of washing considerably.
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Classic
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