School and Home Cooking | Page 8

the faucet while
cleaning the sink._ If the dirt and grease on a sink do not yield to soap,
apply a small quantity of kerosene. After cleaning, rinse the sink by
opening the hot-water faucet, letting a generous supply of water flow
down the drain-pipe so as to rinse the trap.
The drain-pipe and trap of a sink need special cleaning occasionally.
This is often done by pouring a solution of washing-soda down the
drain. If this is used, special care should be taken to rinse the drain with
much hot water. As previously explained, grease and washing-soda
form soap. If the latter is allowed to remain in the trap, it may harden
and stop the drain-pipe. Because of the formation of soap and the
possible stoppage of the drain-pipe when washing-soda is used,
kerosene is advised. To use this, first flush the drain with about half a
gallon of hot water. Immediately pour in one half cupful of kerosene.
Let the kerosene remain in the trap for at least 5 minutes. Then rinse
with another half gallon of water. Kerosene emulsifies grease and
makes it easy to rinse away.
SUGGESTIONS FOR PERSONAL NEATNESS IN THE SCHOOL
KITCHEN AND AT HOME.--For both comfort and cleanliness a
washable gown should be worn in the kitchen or the gown should be
well covered by an apron. It is advisable to cover the hair with a hair
net or cap. Rings are an inconvenience when worn in the kitchen. The

hands should be washed before preparing or cooking food, and after
touching the hair or handkerchief. It is desirable to have a hand towel
conveniently placed.
Clean cooking_ means _clean tasting. This can be done by
taking
some of the food with the cooking spoon and then pouring it from the
cooking spoon into a teaspoon. Taste from the teaspoon.
QUESTIONS
Are apples sold by weight or by measure, i.e. by the pound or peck?
What is the price per pound or per peck of apples?
Why should dishes which have held milk, cream, egg, flour, or starch
be rinsed with cold water?
Why should dishes having contained sugar or sirup be soaked in hot
water?
Why should greasy dishes and utensils be wiped with paper and then
rinsed with hot water before washing?
Why should not a bar of soap "soak" in dish-water?
Why not fill the dish-pan with soiled dishes?
Why should glass be washed in warm (not hot) water?
Why should not wooden-handled utensils and the cogs of the Dover
egg beater "soak" in dish-water? Why should glass and silver be wiped
with a soft towel?
Why should tin, iron, and steel utensils be dried most thoroughly?
Why should woodenware be allowed to dry in the open air? (See
Experiment 87.)
Why should dish-towels be placed in boiling water during laundering?

Why should scouring soap or powder not be used in cleaning a
porcelain or enamel sink?
What is the purpose of wringing out dry a sink-cloth and letting no
water run from the faucet while cleaning a sink?
LESSON II
MEASUREMENTS--STUFFED AND SCALLOPED TOMATOES
EXPERIMENT 1: [Footnote 2: The pupil should record each
experiment in a notebook in a methodical way, giving (_a_) the aim of
the experiment, (_b_) the process, (_c_) the result, and (_d_) the

conclusion or practical application.] MEASUREMENT
EQUIVALENTS.--In measuring solid materials with teaspoon,
tablespoon, or standard measuring cup (see Figure 9), fill the measuring
utensil with the material and then "level" it with a knife.
Use both water and flour or sugar for the following measurements:
(_a_) Find the number of teaspoonfuls in one tablespoonful
(_b_) Find the number of tablespoonfuls in one cup
(_c_) Find the number of cupfuls in one pint
Half a spoonful is obtained by dividing through the middle lengthwise
A quarter of a spoonful is obtained by dividing a half crosswise
[Illustration: FIGURE 9--UTENSILS FOR MEASURING AND
WEIGHING FOODS]
An eighth of a spoonful is obtained by dividing a quarter diagonally
A third of a spoonful is obtained by dividing twice crosswise
A set of measuring spoons (see Figure 9) is most convenient for
measuring fractional teaspoonfuls

NEED OF ACCURACY--When learning to cook, it is necessary to
measure all ingredients with exactness. Experienced cooks can measure
some ingredients for certain purposes quite satisfactorily "by eye". The
result is satisfactory, however, only when the cook has established her
own standards of measurements by much practice. Even then many
housewives are not sure of success. For certain foods the ingredients
should always be measured accurately, no matter how skilful the cook.
As far as possible, the exact quantity of a recipe is given in this text.
When the quantity of an ingredient is too small for practical
measurement, merely the name of the ingredient is given and no
definite quantity indicated. When large quantities of materials