Waste in the Kitchen.

Te Aroha News, Volume IV, Issue 189, 29 January 1887, Page 7

Waste in the Kitchen.

Waste in the kitchen is very oftsn great from apparently trivial eources. In"cooking meats, the wa^er ia thrown ofT without removing the grease, or the grease from the dripping-pan is thrown away. Scraps of meat are thrown away. Cold potatoes are left to sour and spoil. Dry fruits are not looked after, aud be~ come wormy. Vinegar and sauce are left standing in tn. Apples aro left to decay for want of " porting over." The tea-canniater is left open. Victuals are left exposed, to be caton by mice. Boneß of meat and the carcass of turkeys are thrown away, when they could be übq<l in making good soups. Sugar, tea, coffee and rice are carelessly* spilled in the handling. Soap is left; to dissolve and waste in the water. Dish-towels are used for dish-cloths. KapUina are need for diph towels. Towels are ueed for holders. Broom? and mope are not hung up. More coal is burned than necessary liy not arranging dampers when not using tUQ fire. Light* are left burning when not used. Tin dishes are not properly cleansed auct dried. Good new brooms are used in scrubbing the kitchen floore. Silver spoons are ueed in FcrapiDg koltlee.. Cream is left to mould and spoil. Mustard is left to spoil in the crapo, etc, [ Vinegar is allowed to stand until t\x9 vessel becomes corroded and spoiled. Pick. es become spoiled by the leaking or* evaporation of the vinegar. | Pork spoils for want of salt, and beef becaupe the brine wants scalding. Hams become tainted or filled with vermu* for the want of care. Cheese moulds, and is eaten by mice and! other vermin. Tea and coffee pota aro injured on ths> stove.' Woodenwareia unscaldel and left tOs warm and crack.