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Classic
Cook Books
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page 360
them; servants leave a light and fire burning in the kitchen, when they are out
all the evening; clothes are whipped to pieces in the wind, fine cambrics rubbed
on the board, and laces torn in starching; brooms are never hung up, and are
soon spoiled; carpets are swept with stubs hardly fit to scrub the kitchen, and
good new brooms used for scrubbing; towels are used in place of holders, and
good sheets to iron on, taking a fresh one every week; table linen is thrown
carelessly down, and is eaten by mice, or put away damp and is mildewed; or the
fruit stains are forgotten, and the stains washed in; table-cloths and napkins
used as dish-wipers; mats forgotten to be put under hot dishes; tea-pots melted
by the stove; water forgotten in pitchers, and allowed to freeze in winter;
slops for cows and pigs never saved; china used to feed cats and dogs on; and in
many other ways a careless or inexperienced housekeeper wastes, without heeding,
the hardearned wages of her husband. Economy counts nowhere so well as in the
kitchen.
TEA.--Keep tea in a close chest or canister.
BREAD.--Keep bread or cake in a tin box or stone jar.
NUTMEG.--Always grate nutmegs at the blossom end first.
COFFEE.--Keep coffee by itself, as its odor affects other articles.
RED ANTS.--Scatter branches of sweet-fern where they congregate.
STAIN ON SPOONS.--from boiled egg is removed by rubbing with a little salt.
CRANBERRIES.--Cranberries will keep all winter in a firkin of water in a cellar.
TO PRESERVE MILK.--A spoonful of grated horse-radish will keep a pan of milk
sweet for days.
ORANGES.--Oranges and lemons keep best wrapped in soft paper, and, if possible,
laid in a drawer.
CORKS.--When corks are too large to go into a bottle, throw them into hot water
a few moments, and they will soften.
CHARRED CASKS.--Water and salt meat may be preserved pure a long time if put up
in casks with the inside charred.
POLISHING.--Flour of emery, which is cheap and is kept at all drug-stores, is
excellent for polishing every thing except silver. Keep it in an old pepper box.
SILVER POLISH. --To one quart rain water add two ounces ammonia and three ounces
of precipitated chalk. Put into a bottle, keep well corked, and shake before
using.
CEMENT FOR CHINA. --The whites of two eggs, and enough quicklime to form a thick
paste. The quicklime should be finely powdered; this makes a good cement for
mending broken china, marble, or glass-ware.
TO CLEAN SILVER.--"Indexical Soap" is the best thing for the purpose in use, not
for every day, but when thorough cleaning is required. It is well, also, to keep
it in a convenient dish, and rub on with a bit of flannel whenever a spot
appears on the silver.
TO CLEAN BRASS KETTLE. --When much discolored, scour with soap and ashes, then
put in a half pint vinegar and a handful of salt, put on stove, let come to a
boil, take cloth, wash thoroughly, and rinse out with water. If using every day,
the salt and vinegar and rinsing are sufficient.
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Classic
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