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 393 Conducted by GLADYS OWEN KITCHEN X CGDKERY fully All matters pertaining to the kitchen and the subject of cookery in all its branches will be dealt with in Every Woman's ENCYCLOP^:niA F.vprvfhi'nrr ^ w^^or, ^„..Kf f^ i.«^ :ii be taught in the most practical and expert manner. Ranges Gas Sieves Utensils The Theory of Cooking The Cook's Time-table Weights and Measures, etc. Recipes for Soups Entrees Pastry Puddings Salads I Preserves, etc. For the sake of ensuring absolute accuracy, no recipe is printed in this section which has not been actually made up and tried. Everything a woman ou^ht to know will A few of the subjects are here mentioned : Cookery for Invalids Cookery for Children Vegetarian Cookery Preparing Game and Poultry The Art of Making Coffee How to Carve Poultry, Joints, etc. THE IDEAL STOREROOM Arrangement of Shelves— Necessary Furniture— A Ordering of Stores- TThis department is of the greatest import- ance in a house, helping, as it does, the housewife in her efforts to be neat, orderly, and economical. Large houses usually possess a storeroom, but in small houses and flats the house- keeper considers herself lucky if she has a large cupboard. This undoubtedly is essential, and if there is not one built into the house, lose no time in procuring one, however roughly made. The storeroom should be conveniently near the kitchen, and should be well ven- tilated and perfectly dry. It should contain firmly fixed wide shelves, placed at varying distances apart, with small brass hooks fixed two or more inches apart at the edge. A small chest of drawers, or a table containing some good drawers, is invaluable in which to keep kitchen paper, paper doyleys, brown paper, and string. So also are a chair, set of weights and scales, a pair of steps, and a weighing machine, if large quantities of stores, such as flour, sugar, bacon, are bought at a time. A good supply of earthenware jars and bottles will be required, also some airtight tins, scoops, measures, a tin-opener, cork- screw, two knives, a pair of scissors, an invoice file, some gum labels, and last, but not least, a notebook or slate and pencil. Golden Rule— Classification of Stores— Systematic -Exclusion of Mice THE SHELVES, needless to say, must be kept spotlessly clean. This is more easily done if they are covered with white oil-baize or American cloth. If these materials are too expensive, sheets of white kitchen paper will serve the purpose, but they, of course, will have to be often changed, A GOLDEN RULE " Have a place for everything, and keep everything in its place." If this rule were hung up in every storeroom and adhered to in practice there would be far less muddle and waste. Each bottle or tin should have the name of its contents clearly written on a label, which should be securely fastened on. All materials for cleaning purposes should be kept apart from food, and should have a cupboard, or at least a shelf, to themselves. Jam, pickles, and sauces should be stored in the coolest, driest corner possible, other- wise they will ferment. A small cupboard or shelf is advisable for medicines — this is specially important in houses away from doctor and chemist — where a supply of drugs for ordinary ail- ments should be kept in store. Reserve a drawer or box for paper from parcels and string ; if this is neatly folded