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diff --git a/old/53892-0.txt b/old/53892-0.txt deleted file mode 100644 index e7ea36c..0000000 --- a/old/53892-0.txt +++ /dev/null @@ -1,1011 +0,0 @@ -The Project Gutenberg EBook of An Ideal Kitchen, by Maria Parloa - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: An Ideal Kitchen - Miss Parloa's Kitchen Companion A Guide for All Who Would - be Good Housekeepers - -Author: Maria Parloa - -Release Date: January 5, 2017 [EBook #53892] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK AN IDEAL KITCHEN *** - - - - -Produced by Emmy, MFR and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - -[Transcriber's Note: Bold text is surrounded by =equal signs= and italic -text is surrounded by _underscores_.] - - - -AN IDEAL KITCHEN. - - MISS PARLOA’S KITCHEN COMPANION. - - _A GUIDE FOR ALL WHO WOULD BE - GOOD HOUSEKEEPERS._ - - - BY MARIA PARLOA, - - FOUNDER OF THE ORIGINAL COOKING-SCHOOL IN BOSTON; PRINCIPAL - OF THE SCHOOL OF COOKERY IN NEW YORK; AND AUTHOR OF - “MISS PARLOA’S NEW COOK-BOOK,” “THE APPLEDORE - COOK-BOOK,” “FIRST PRINCIPLES OF HOUSEHOLD - MANAGEMENT,” “CAMP COOKERY,” ETC. - - - TWENTIETH EDITION - - ILLUSTRATED. - - BOSTON: - ESTES AND LAURIAT, - PUBLISHERS. - - - - -_Mind your Ps & Qs_ - - -And the three best Ps to mind are - - =MISS - PARLOA’S Kitchen Companion.= 1 vol., crown - 8vo, cloth or waterproof binding, $2.50. - -It is thoroughly practical; it is perfectly reliable; it is -marvellously comprehensive; it is copiously illustrated; it is in -short overflowing with good qualities, and is just the book that all -housekeepers need to guide them. - - =MISS - PARLOA’S New Cook Book and Marketing - Guide.= 1 vol., 12mo, cloth, $1.50. - -This is one of the most popular Cook Books ever printed, containing -1,724 receipts and items of instruction. The directions are clear and -concise, and the chapters on marketing and kitchen furnishing very -useful. - - - =MISS - PARLOA’S Camp Cookery. How to Live in - a Camp.= 1 vol., 18mo, cloth, 50 cents. - -A most comprehensive little manual. Every one who intends camping out -during the coming summer should have it right at hand for constant -reference. - - -_For sale by all booksellers, or sent postpaid by_ - - ESTES AND LAURIAT, Boston, Mass. - - - - - AN IDEAL KITCHEN. - - MISS PARLOA’S KITCHEN COMPANION. - - _A GUIDE FOR ALL WHO WOULD BE - GOOD HOUSEKEEPERS._ - - BY MARIA PARLOA, - - FOUNDER OF THE ORIGINAL COOKING-SCHOOL IN BOSTON; PRINCIPAL - OF THE SCHOOL OF COOKERY IN NEW YORK; AND AUTHOR OF - “MISS PARLOA’S NEW COOK-BOOK,” “THE APPLEDORE - COOK-BOOK,” “FIRST PRINCIPLES OF HOUSEHOLD - MANAGEMENT,” “CAMP COOKERY,” ETC. - - - TWENTIETH EDITION - - ILLUSTRATED. - - - BOSTON: - ESTES AND LAURIAT, - PUBLISHERS. - - - - - _Copyright, 1887_, - BY MARIA PARLOA. - - University Press: - JOHN WILSON AND SON, CAMBRIDGE, U.S.A. - - - - -AN IDEAL KITCHEN. - - -How few people who build houses give proper attention to the plan and -construction of the kitchen! Pains may be taken to have the exterior -of the building attractive, the halls broad, the parlors spacious and -finely finished, the dining-room bright and inviting, the chambers airy -and sunny, but the plan of the kitchen generally receives much less -thought than its importance deserves, if one be seeking to make the -house as nearly perfect as is practicable. The trouble is not wholly -due to unwillingness to expend more money than may have been at first -appropriated. A little extra thought alone is needed to effect many -improvements on the average kitchen when a house is in process of -construction, but this extra thought usually is missing. Of course, in -order to have a model kitchen, one must be willing to pay a good price -for it; yet the price will not be so high that one will ever regret the -expenditure; indeed, most persons will promptly admit that the money -has been used as profitably as that used for any other part of the -house. The object of this chapter is to show how a model kitchen may -be arranged; and although few people may adopt the recommendations as -a whole, it is hoped that every reader may find some suggestions of -value, to be followed whether the house be already built or yet to be -erected. - -[Illustration] - -The first matter to be considered is the size of the room. While it is -important to have ample space for range, sink, dresser, tables, and -chairs, and for free movements, it also is important to avoid having -the room so large as to oblige one to take many steps to and from -range, sink, table, and pantry. A good size is 16 × 16 or 15 × 17 feet. - -Be particular to have the ventilation as good as possible; for the -comfort of not only those who have duties in the kitchen, but of the -entire household, is in a measure dependent upon it. If the ventilation -be poor, the strength of those who work in the room will needlessly -become exhausted, and they are likely to get irritated easily. -Moreover, odors of cooking will escape to other parts of the house -instead of passing to the open air. The room should be high, and have -large windows that can be raised or dropped easily. If the kitchen -be located in a one-story extension, almost perfect ventilation may -be secured by means of a ventilator in the roof or by a skylight; or -it may be found easy to have a ventilator placed in the chimney. If -expense be no obstacle, it will be well to have a separate chimney for -the kitchen, as this is one of the surest ways of preventing odors of -food from reaching other rooms. Although the room may be admirably -arranged and finished, it will not be a model apartment unless there -be good ventilation and an abundance of light. Most kitchens have some -dark corners, but there should be none. - -Excepting the ceilings, every part of the room, as well as of the -pantry and the adjoining closets, should be finished in a way that -permits of washing. A hard-wood floor is desirable. Avoid spruce. Hard -pine, if carefully selected, makes a good floor; but the best wood is -maple or birch, in strips not more than three inches wide. If soft wood -be used, splinters will in time get torn up. Oil-cloth often is used -for covering the floor. It may look bright and clean, but is too cold, -and frequently causes rheumatism. Lignum, which somewhat resembles -oil-cloth, but is thicker and warmer, is as good a covering as can be -found. It is clean and durable. Tiles are sometimes recommended for -the floor of a kitchen; they can be kept clean and will wear well, but -they tire the feet, and for that reason should not be used. - -It is well to have the woodwork in a kitchen oiled. A wainscot is -desirable. Have the walls painted a rather light color. If one can -afford it, the walls about the range and sink should be tiled. At the -outset tiles may appear costly, but after experience one finds it is -really a saving to use them. They can easily be kept perfectly clean, -and will last as long as the house itself. English or Dutch tiles -should be used, and there is nothing more appropriate than the blue and -white. The price for furnishing and setting such tiles is from seventy -cents to a dollar per square foot. Probably the time will come when -nobody will think of finishing a house without them. - -Do not be satisfied with a small sink. Have one of good size, and of -iron, with a sloping and grooved shelf at one end, on which to drain -dishes after washing them. Let the sink rest on iron legs. The space -under it should not be enclosed, as every dark place is a source of -temptation to a slovenly domestic. - -One caution in regard to the sink: have the strainer screwed down firm. -Anything that will not pass through the strainer should not go into the -pipes. The hinged or loose strainer gives but little protection, as -the temptation to lift it and let sediment pass through is very great. -With an immovable strainer and the use, once a fortnight, of the hot -solution of soda described in the chapter on “Care of Utensils,” there -will be no trouble with pipes, unless it be caused by wear or freezing. -After using the hot soda, flush the pipes with cold water. This plan -has been followed in the care of the plumbing of a large house for many -years, with the most satisfactory results. Put hooks under the sink, -for dish-cloths, dish-pans, etc. Unless there be tiles above, below, -and at the sides of the sink, all this space should be finished in hard -wood. If tiles be used, have a broad capping of hard wood extend across -the upper edge of the top row, in which to place brass hooks for the -various small utensils in frequent use at the sink. - -[Illustration] - -Between the doors leading to the china closet and the hall have a -dresser. Here can be kept the kitchen table-ware and some utensils. -Near the back part of each shelf have a groove, so that plates and -platters may be placed on edge without danger of their falling. -There also should be two drawers, and below the drawers two closets -containing shelves. The doors of the upper part of the dresser should -be made in part of glass, and instead of swinging on hinges they should -slide one in front of the other. - -Allow enough room for the tables, so as to avoid crowding and -confusion when a meal is being prepared or served. Swinging tables -are convenient, as they occupy no space when not in use. At one end -of the sink have a table, about 2½ × 3½ feet, containing one drawer -for knives, forks, and spoons, and one for towels. This table should -be placed on castors, so that it can easily be moved to the centre -of the room. There should be a small table, about the height of the -range, for use as a resting-place for utensils when omelets, waffles, -griddle-cakes, etc., are made. Its top should be covered with zinc. -When not in use this table may be moved to some other part of the room. -There should be one more table in the kitchen, between two windows if -the space will permit,—a settle table, which serves as a seat when not -in use for ironing or some other purpose. Above the table have two -shelves,—one for a clock, and the other for cook-books, the grocer’s -and marketman’s order-books, etc. It is a good idea to have the corners -of all the tables rounded, so that nobody shall be hurt by striking -against them. - -[Illustration: —Kitchen View—] - -Have broad window-seats, in order to keep a few pots of flowers, herbs, -or other plants in the room. Flowers brighten a kitchen wonderfully, -and seem to grow better there than in any other part of the house. -One other point about the windows; they should be supplied with wire -screens in summer. Swarms of flies will get in unless this precaution -be taken. The same barrier is needed at the outside door as much as at -the windows. - -[Illustration: —Kitchen View—] - -The most important piece of furniture is the range. Many housekeepers -find it difficult to decide which is better, a set or a portable range. -Each has merits. Less room is required for set ranges; broiling and -roasting can be done before the fire, and a constant supply of hot -water is insured. But set ranges are rather slow to respond to draughts -and checks; they consume a great deal of coal; the hearth becomes hot, -and uncomfortable to stand on; and there is but one side of the range -to approach, which necessitates the frequent lifting and moving of -heavy utensils. - -Now, a portable range can be so placed as to permit of one’s walking -almost around it; it can be used as advantageously as a set range, -with about half the same quantity of coal; there is a prompt response -to the opening or closing of a draught; one’s feet do not get heated -by standing near it; there are no dark corners; the need of moving -utensils is to a large extent avoided, and it can be so managed that -there shall be a hot oven at any time of the day. But roasting must be -done in the oven, and broiling over the coals, and the supply of hot -water is limited. - -With a set range there must be a broad hearth of tiles, slate, or best -face-brick. If a portable range be used, only a large piece of zinc -will be required under it. - - -THE PANTRY. - -And now the pantry. It should be about 12 × 8 feet. The window -should have a wire screen, and inside folding blinds will be found -a great convenience,—indeed, they are a necessity. A large, strong -table, containing two drawers, should be placed at this window. There -should be hooks at the ends of the table, from which to suspend the -pastry-board, the board on which cold meats are cut, and that on which -bread and cake are cut. In one drawer the rolling-pin, knives, pastry -and cake cutters, and a few other utensils may be kept; and in the -other drawer, spices, flavoring extracts, etc. - -At one end of the room the wall should be covered with hooks on which -to hang saucepans. At the same end, about a foot from the floor, there -should be a broad shelf on which to keep heavy pots and kettles, turned -upside down to keep out dust. Two feet above this shelf there should -be a narrow one for the covers of the utensils just mentioned. By -following this plan one can keep all these articles together and always -in sight, and no time need be lost in searching for any of them. - -There will be space in this end of the room for small shelves for the -glass jars in which to keep materials used frequently, such as tapioca, -barley, rice, baking-powder, soda, cream-of-tartar, ginger, split peas, -etc. Here, also, may be kept small pasteboard boxes containing herbs. - -In the window-frame put brass hooks, on which to hang the egg-beater, -spoons, graded measuring-cups, a whisk, etc. - -At the lower end of the pantry have a strong rack, a few inches from -the floor, on which to place flour-barrels. This plan insures the -circulation of air under the barrels, keeping their contents sweet. -About a foot above the barrels have a wall closet, with shelves -about twenty inches wide. This should be supplied with a lock, as it -is designed for keeping cooked food and such groceries as raisins, -currants, and citron, in glass jars, besides fresh fruit. The door or -doors should be made partly of wire. - -[Illustration] - -Extending the length of one side of the room have a tier of shelves, -beginning about a foot from the floor and running as high as the top -of the wall closet. Tin cans of meal and sugar, stone jars of salt, -and jugs of molasses and vinegar may be kept on the lower shelves; and -mixing-bowls, mixing-pans, stone-china measuring-cups, etc.,—indeed, -all utensils for which no other place has been provided,—may be kept on -the upper shelves. - -In some place near the door of the pantry have a hook or a roller for a -towel, in order to avoid taking steps across the kitchen whenever the -hands require wiping. - -Now, if a kitchen and pantry be built or reconstructed on this plan, -the cooking can be done with comfort, and the washing of dishes will -not seem so burdensome as it does in the ordinary kitchen. Even if -one find it impracticable to follow all or many of the suggestions -made, pains ought to be taken—whatever the plan of the kitchen be—to -concentrate the work, obtain good light, good ventilation, and ample -table-room; and all measures which are calculated to insure cleanliness -and to make the kitchen an attractive place should be adopted. There -must be a closet near by for brooms, brushes, dusters, etc.; and there -should be a cold room near the kitchen, in which to keep most of the -perishable stores. In case there be no room of this kind, it will be -well to keep the refrigerator in the pantry. - - -THE STOREROOM. - -A storeroom well arranged and properly managed is a source of economy, -security, and comfort to a housekeeper. It should be kept locked except -when stores are being put in or taken out. Light should be furnished by -a small window. For a household of moderate size a room 7 × 5 feet will -suffice. In the ground-plan given on page 10 no provision is made for -such a room on the first floor, but there would be space for one if the -china closet were made smaller and there were no closets in the back -hall. - -Broad shelves should run all round the room, and there should be a -movable set of broad, firm steps—say two or three steps—for use in -reaching the upper shelves. The floor and shelves should be planed -smooth, that there may be no grooves nor defective places where any -substance which may be spilled will lodge, giving a disagreeable odor -to the room. The shelves must be made strong, so that no danger shall -arise from putting a great weight of stores on them. A tier of three -shelves will be enough. Have a space of about twenty inches between -the shelves. Do not have any of the woodwork painted. The walls may be -plastered or sheathed. If plastered, they may be whitened each spring, -if necessary. This will freshen and sweeten the room. The shelves and -floor may be cleaned once a month, and the other woodwork washed twice -a year. Care must be taken not to use much water. The room should be -kept dry, as well as clean, cool, and dark. - -Use the lower shelves for such supplies as are frequently drawn upon, -and the upper ones for those stores which are used the least. On the -upper shelves there may also be kept such kitchen utensils as may be -required to replace those which become worthless,—such as bowls and -cups, saucepans, etc., which a wise housekeeper will always keep in -reserve. - -If flour be kept in a barrel in the storeroom, there should be a strong -rack, a few inches from the floor (as recommended for the pantry), on -which to place the barrel; the idea being to get a free circulation of -air under the barrel and prevent dampness. Such groceries as molasses, -granulated sugar, vinegar, wine, cider, washing-soda, etc., may be kept -on the floor. A strip of wood into which are screwed half a dozen or -more hooks, may be fastened on one side of the room, and on it can be -hung the brushes, brooms, etc., required to replace those which become -worn out. - -Following is a list of supplies which should be kept in the storeroom. -In sections of the country where such articles as shrimp and lobster -can always be found fresh it will not be necessary to use canned goods. -Again, in those places where fish and oysters are never found fresh, it -is well, on account of the saving in cost, to buy them by the quantity, -as one would buy canned peas, tomatoes, mushrooms, etc. In some -parts of the country the people depend almost wholly upon condensed -milk rather than upon the fresh fluid. If canned milk must be used, a -considerable saving can be made by buying a large quantity at one time. -Then, too, if one be so placed that it would not be possible to obtain -an extra quantity of milk in an emergency, it will be well to keep a -few cans of condensed milk on hand. - -Time and money will be saved by purchasing by the dozen such canned -goods as peas, tomatoes, mushrooms, peaches, apricots, as well as -gelatine, etc. Soap and Sapolio, candles and starch, all should be -bought by the box. It is well to have peas of two qualities,—the small -French peas for use as a vegetable, and the larger and cheaper kind -for making soups and purées. Truffles, caviare, sardines, anchovies -in various forms, and a few other things, are luxuries in which many -housekeepers never indulge; and in any case a small can or bottle is -all that one will require in a storeroom, provided one lives in or near -a large city where such articles can be obtained. - -In the list of supplies which follows these remarks are mentioned many -things not actually essential, but which are very useful in giving -variety to the fare. It may surprise some readers that dried or smoked -fish, ham, bacon, salt pork, brown soap, and some other articles are -not included in the list. The reason is, that they have moisture or a -strong odor, two things to be avoided in a storeroom where delicate -groceries are kept. A cold room where there is a free circulation of -air is a better place for them. - -Experience has proved that tin boxes are the best receptacles for -all kinds of food that would attract mice or weevils. Tin boxes are, -to be sure, much more expensive than wooden buckets; but as they are -lasting and perfectly secure, it is, in the end, economical to buy -them. Each box should be labelled; and if they be made to order, it -will be well to have the labels painted on them at the time. Such -boxes as cracker-manufacturers use will answer for this purpose, and a -housekeeper may obtain them through her grocer if no more convenient -way presents itself. When made to order, tin boxes are expensive. - -_First Shelf._—Graham, corn meal, both white and yellow, oatmeal, rye -meal, hominy, buckwheat, rice, soda, cream-of-tartar, tapioca, powdered -and block sugar, dried peas, beans, barley, picked raisins, currants -that have been cleaned, eggs, cheese, gelatine, tea, coffee, chocolate, -starch, bluing, candles; all the articles, except the last three and -the gelatine, to be kept in tin boxes. - -_Second Shelf._—Olive oil, vanilla, lemon, orange, and almond extracts, -Santa Cruz rum, eau-de-vie de Dantzic, maraschino, brandy, white wine, -tarragon vinegar, olives, capers, liquid rennet; table salt, macaroni, -spaghetti, vermicelli, crackers, lime-water, stove-polish, Sapolio, -Castile soap, toilet soap, chloride of lime. - -Preserved ginger, pickles, anchovy paste, chutney sauce, extract of -meat in small jars, arrowroot, cornstarch, potted ham, tongue, and -chicken, French paste for coloring soups and sauces, devilled ham, -anchovies in oil and in salt, Russian caviare, sardines, orange -marmalade, jellies, canned and preserved fruits, almonds, citron, -candied lemon and orange peel, tomato, walnut, and mushroom ketchup, -essence of anchovy, curry-powder, white and red pepper, essence of -shrimp, Worcestershire or Leicestershire sauce, and these whole -spices,-nutmegs, cloves, cinnamon, mace, allspice, pepper-corns, and -ginger; these ground spices,—mace, cinnamon, clove, allspice, ginger; -these whole herbs,—sage, savory, thyme, parsley, sweet-marjoram, summer -savory, tarragon; these ground herbs,—sage, summer savory, thyme, -parsley, sweet-marjoram. - -_Third Shelf._—These canned vegetables,—button onions, cauliflower, -peas, string beans, shelled beans, mixed vegetables, tomatoes, and -corn; also, canned cèpes, mushrooms, truffles, salmon, lobster, shrimp, -chicken and tongue, and dessert biscuit, prunes, twine, chamois skin, -whiting, household ammonia, clothes-pins. - -_Floor._—Molasses, cider, vinegar, granulated sugar, wine, coarse salt -for freezing, washing-soda for the plumbing. - - -THE COLD STOREROOM. - -This room should be on the north side of the house, and should have -two small windows, on two sides of the room, if possible. A broad -beam should extend across one end of the room, at least one foot from -the wall. Strong meat-hooks should be fastened in this beam, on which -to hang ham, bacon, smoked tongue, smoked salmon, and fresh meat or -poultry that is to be kept a day or more. At the other end of the room -there should be broad, strong shelves on which to put the tubs or jars -in which pork, lard, pickles, etc., are kept. All the things which -should be kept very cold, such as fruits, vegetables, preserves, etc., -may be stored in this room. - -If one have a good light cellar, the cold storeroom may be arranged -there. The entrance should be near the kitchen stairs. In most modern -cellars the furnace gives so much heat that a separate place is -required for storage purposes. If one be about to build a house, it -will be well to take this matter under consideration. Have a separate -cellar under the kitchen, and keep it for vegetables and a storeroom. -In the larger cellar have the furnace, fuel-bins, and a workshop, if -one be needed. If the cellar extend the entire length of the house, a -cold room may be made by building a brick partition at the end of the -cellar farthest from the furnace. The room, whether on the ground floor -or downstairs, should be so arranged that it can be made light when -necessary. The windows should have inside blinds. - -In most households the cellar will be found to be the most desirable -place for a cold room, because the temperature will be more even than -in a place above ground. Dry atmosphere, light, and ventilation are the -special points to keep in mind. Even in an old house, where the light -is insufficient, large windows may be put in, and the trouble thus -easily remedied. Perfect cleanliness and frequent airing are necessary -for the preservation of food in this room. - -Of course, it is desirable to have the room divided into two -parts,—a thin partition will suffice,—that the milk and butter in -one compartment shall not absorb the flavor of meats, fish, fruits, -or vegetables kept in the other. If there be no refrigerator in the -pantry, have one in this room. Ice will not melt so quickly here as in -other parts of the house. - -A writer who has given considerable thought to the subject of -ventilation says that “a great mistake is sometimes made in ventilating -cellars and milk-houses. The object of ventilation is to keep the -cellars cool and dry, but this object often fails of being accomplished -by a common mistake, and instead the cellar is made both warm and damp. -A cool place should never be ventilated unless the air admitted is -cooler than the air within, or is at least as cool as that, or only -a very little warmer. The warmer the air the more moisture it holds -in suspension. Necessarily, the cooler the air the more this moisture -is condensed and precipitated. When a cool cellar is aired on a warm -day, the entering air being in motion appears cool; but as it fills -the cellar the cooler air with which it becomes mixed chills it, the -moisture is condensed, and dew is deposited on the cold walls, and may -often be seen running down them in streams. Then the cellar is damp, -and soon becomes mouldy. To avoid this, the windows should only be -opened at night, and late,—the last thing before retiring. There is no -need to fear that the night air is unhealthful; it is as pure as the -air of midday, and is really drier. The cool air enters the apartment -during the night and circulates through it. The windows should be -closed before sunrise in the morning, and kept closed and shaded -through the day. If the air of the cellar be damp, it may be thoroughly -dried by placing in it a peck of fresh lime in an open box. A peck of -lime will absorb about seven pounds, or more than three quarts, of -water; and in this way a cellar or milkroom may soon be dried, even in -the hottest weather.” - - -THE CHINA CLOSET. - -Between the kitchen and dining-room there should be a closet where -the dining-room dishes (except rare glass and china) can be kept, -and where the glassware, silver, and delicate china—if not all the -china—can be washed. A window is needed in this room. Have the floor -made of hard wood, unless it is to be covered. If covered, use lignum. -A woollen carpet never should be laid in a china closet. The walls may -be sheathed, or plastered and painted. Everything considered, sheathing -with well-finished hard wood is the best plan. - -On one side of the room have closets about three feet high, beginning -at the floor. Above the closets have broad shelves. These should have -deep grooves, so that meat dishes may be placed on edge and inclined -against the wall. On the opposite side of the room have a similar tier -of shelves, with drawers, instead of closets, under the lowest. If the -room be planned like that in the design given, there will be space -between the two tiers of shelves already mentioned for still another -tier, although it will be better to save this space for the steps -needed for reaching the high shelves. These steps should be broad, as a -precaution against accidents to anybody and damage to dishes. - -[Illustration] - -The shelves should be made of smooth hard wood, which is easily kept -clean. It adds considerably to the cost of the room, but also -considerably to the convenience, to have sliding glass doors in front -of the shelves. They will exclude a great deal of the dust which -otherwise would collect. - -At one end of the room, near the window, have a sink for washing -dishes,—not such a sink as that in the kitchen, but a rather small -basin, say of copper, about eighteen inches long, twelve wide, and -eight or nine deep. Copper is especially recommended because it wears -better than zinc. A soapstone sink or a porcelain-lined pan would be -desirable but for the greater liability of breaking dishes. It is a -good idea to have a small cedar tub—they are made with brass hoops, -and look very neat—for the washing of the most delicate china and -glassware, which is likely to get marred or broken if crowded into a -pan with other heavier articles. - -On each side of the sink have a swinging table, on which to place -dishes. The tables will at times be convenient when making salads and -other similar dishes. Above the table nearest the kitchen have a slide -in the wall, that dishes may be passed to and from the kitchen. This -small space will not admit odors or the hot air as the door would if -kept open. In case there be two or more servants in the household, the -door from the closet to the kitchen need not be opened at all while a -meal is served, all dishes being passed through the slide. - -The small closets in the room are for the sugar, tea, condiments, -and the cake, bread, and cracker boxes. There should be one small -closet for the articles used in cleaning the table-ware, such as soap, -whiting, alcohol, ammonia, brushes, chamois skin, etc. The drawers -under the shelves are intended for the table linen, clean dish-towels, -etc. - -A towel-rack that can be fastened to the window-casing is a necessity. -In case the walls be plastered or tiled, a broad moulding of wood -should be placed just above the sink. Brass hooks screwed into this -moulding will prove to be a great convenience. - -This room is often called the butler’s pantry. - -[Illustration] - - - - - Miss Parloa’s Cook Books - - Can be procured from any bookseller in the United - States. - - Her name in connection with cooking is a household word. - - - - - -End of the Project Gutenberg EBook of An Ideal Kitchen, by Maria Parloa - -*** END OF THIS PROJECT GUTENBERG EBOOK AN IDEAL KITCHEN *** - -***** This file should be named 53892-0.txt or 53892-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/3/8/9/53892/ - -Produced by Emmy, MFR and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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