THE KITCHEN.

Maoriland Worker, Volume 1, Issue 5, 20 January 1911, Page 16

THE KITCHEN.

TEE SCULLERY: KITCHEN UTENSILS, CARE OF THE SAME. The scullery and sink are an index to the kitchen, for in all probability if these are dirty, greasy, and full of tea leaves, etc., the kitchen will also be disorderly. Scullery work is not, perhaps, the most pleasant of occupations, but a well trained woman knows by experience, that it need not be so laborious and unpleasant as it often becomes if dirt and grease are allowed to reign supreme. " Clean as you go," is an excellent rule, but method and energy are even then needed to prevent an undue accumulation in the sink. A hard and fast rule should be made that nothing is left unwashed overnight; much trouble is saved if dirty saucepans are washed at once, for sink full of dirty pots and pans is, to say the least of it, a bad start for the fresh day's work. The sink should be made of glazed stoneware or enamel which is non-absorbent and is easily cleaned. In a well planned house, it is fixed against an outer wall, so that the waste pipe my lead at once into the outer air. It should also be inspected to ascertain that the pipe is properly " trapped " and does not communicate directly with the house drain. Much illness is often caused through defective sink drainage. Daily flushing of the sink with plenty of boiling soda water is essential; • after this lias gone down clean water must be poured down, in order that clean water is left in the syphon-bend in the pipe. A little disinfectant may be advantageously used in hot weather. The value of absolute cleanliness cannot be too strongly impressed; a dirty spoon or pan with a fragment of burnt food from a former dish, will spoil both colour and flavour of other foods, so will saucepans with badly worn linings, and pans once burnt will invariably "catch again." Copper pans, if allowed to become dirty and the linings defective, will cause actual poisoning, so they need most careful attention. KITCHEN UTENSILS. Provide a chopping board, and a knife for chopping onions, the pastry board should not be used for chopping purposes, then there is no excuse for the unbearable flavour of onions being imparted to other foods. Cast iron saucepans are largely used for ordinary purposes, lined either with tin or enamel. The latter are preferable for milk, fruit, etc., but unlike the former once the enamel chips they are useless, for they cannot be repaired. Copper pans wear splendidly, are good even conductors of heat, but they are expensive, and troublesome to keep clean. Aluminium pans are excellent, especially for portable cookery utensils, as the metal is so light and strong. Care must be taken not to clean these pans with soda, as they will immediately be spoiled. Fireproof ware, in the form of casseroles, " augratin," and souffle dishes, are now largely used in every up-to-date kitchen, and are invaluable. They are so ornamental that the food is not only cooked but served in them, so there is no loss of heat, a most important point. Parsley mincer is a most useful article, especially at this season when mint, parsley, etc., are so much used. It minces very quickly and finely, and is easily washed. A mincing machine will save much time and give better and more professional results when cold meat, etc., has to be chopped for entrees and suchlike. Omelet and frying pans should not be washed, but merely rubbed with pieces of paper till they are clean. Water will often cause the food to stick the next time of frying. Never wash pudding, jelly, or any other straining cloths with soap, when done with place them at once in clean hot water, with a little borax if greasy, this is better than soda. Never use a ragged or fluffy dish-cloth. The pieces are sucked into the pipe and cause serious obstruction. Brushes and dish cloths should be kept perfectly clean, and dried when possible in the open air. If these suggestions were carried out, together with the usual common wellknown rules, this much abused portion of domestic work would become more popular and not beneath the dignity of any woman who knew how to perform it in the best possible manner.