School and Home Cooking | Page 7

directed above. Then place them in cold water and heat the water until it boils. Wring, stretch, and hang to dry.
[Illustration: From Home Furnishing, by Alice M Kellogg FIGURE 8.--A RACK FOR DRYING DISHES.]
CARE OF THE SINK.--If the sink is of porcelain or enamel, it may be cleaned with soap, but not with scouring soap or powder. The latter wears away the smooth finish, makes it slightly rough and hence more difficult to clean. Before applying soap to a sink, wring out the cloth used in cleaning it as dry as possible and then with the hand push any water standing in the sink down the drainpipe. Then apply soap to the cloth and wash the sink. _Do not let the water run from 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