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Page 15
5. Remember, that, as with the fire, plenty of fresh air is necessary for
a free blaze, and that your lamp must be kept as free from dirt as the
stove from ashes. In washing the chimneys, use hot suds; and wipe with
bits of newspaper, which not only dry the glass better than a cloth, but
polish it also.
6. In using either student-lamps, whether German or American, or the
beautiful and costly forms known as moderator-lamps, remember, that, to
secure a clear flame, the oil which accumulates in the cup below the wick,
as well as any surplus which has overflowed from the reservoir, must be
_poured out daily_. The neglect of this precaution is the secret of much
of the trouble attending the easy getting out of order of expensive lamps,
which will cease to be sources of difficulty if this rule be followed
carefully.
7. Keep every thing used in such cleaning in a small box; the ordinary
starch-box with sliding lid being excellent for this purpose. Extra wicks,
lamp-scissors, rags for wiping off oil, can all find place here. See that
lamp-rags are burned now and then, and fresh ones taken; as the smell of
kerosene is very penetrating, and a room is often made unpleasant by the
presence of dirty lamp-rags. If properly cared for, lamps need be no more
offensive than gas.
_Things_ to work with.
We have settled that our kitchen shall be neat, cheerful, and sunny, with
closets as much as possible near enough together to prevent extra steps
being taken. If the servant is sufficiently well-trained to respect the
fittings of a well-appointed kitchen, and to take pleasure in keeping them
in order, the whole apparatus can be arranged in the kitchen-closets. If,
however, there is any doubt on this point, it will be far better to have
your own special table, and shelf or so above it, where the utensils
required for your own personal use in delicate cooking can be arranged.
In any kitchen not less than two tables are required: one for all rough
work,--preparing meat, vegetables, &c, and dishing up meals; the other for
general convenience. The first must stand as near the sink and fire as
possible; and close to it, on a dresser, which it is well to have just
above the table and within reach of the hand, should be all the essentials
for convenient work, namely:--
A meat-block or board;
A small meat-saw;
A small cleaver and meat-knife;
Spoons, skewers, vegetable-cutters, and any other small conveniences used
at this table, such as potato-slicer, larding and trussing needles, &c.;
A chopping-knife and wooden tray or bowl;
Rolling-pin, and bread and pastry board;
Narrow-bladed, very sharp knife for paring, the French cook-knife being
the best ever invented for this purpose.
A deep drawer in the table for holding coarse towels and aprons, balls of
twine of two sizes, squares of cloth used in boiling delicate fish or
meats, &c., will be found almost essential. Basting-spoons and many small
articles can hang on small hooks or nails, and are more easily picked up
than if one must feel over a shelf for them. These will be egg-beaters,
graters, ladle, &c. The same dresser, or a space over the sink, must hold
washing-pans for meat and vegetables, dish-pans, tin measures from a gill
up to one quart, saucepans, milk-boiler, &c. Below the sink, the closet
for iron-ware can be placed, or, if preferred, be between sink and stove.
A list in detail of every article required for a comfortably-fitted-up
kitchen is given at the end of the book. House-furnishing stores furnish
elaborate and confusing ones. The present list is simply what is needed
for the most efficient work. Of course, as you experiment and advance, it
may be enlarged; but the simple outfit can be made to produce all the
results likely to be needed, and many complicated patent arrangements are
hindrances, rather than helps.
The _Iron-ware_ closet must hold at least two iron pots, frying-pans large
and small, and a Scotch kettle with frying-basket for oysters, fish-balls,
&c.,--this kettle being a broad shallow one four or five inches deep.
Roasting-pans, commonly called dripping-pans, are best of Russia iron.
_Tin-ware_ must include colander, gravy and jelly strainers, and
vegetable-sifter or _pur�e_-sieve; six tin pie-plates, and from four to
six jelly-cake tins with straight edges; and at least one porcelain-lined
kettle, holding not less than four quarts, while a three-gallon one for
preserving and canning is also desirable;
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