KITCHEN HINTS

The most Important essential in regard to the economy and manage- ment of the kitchen is cleanliness — - cleanliness in cooking, cleanliness in the keeping of the kitchen, from the clean floor to the pots and pans, and absolute cleanliness of person. It is to be feared that while many pay great attention to the two former requisites, the latter Is too often neglected. The slovenly, untidy, un- kempt cook has no place in a well- regulated kitchen, where, from earli- est Creole days, the clean, tidy, old negresse, with neat guinea blue dress, white kerchief and bandana tignon, pots and pans washed so clean in- side that you might pass your white gloved hand over them without a trace of soot or dirt attaching itself; brightly polished stove, and dish towels clean and spotless, is among the pleasant traditions that have, with modifications to times and events as regards domestic service, been accepted as a foundation rule in kitchen management and govern- ment.

The hands of a cook should be thor- oughly washed before touching or handling anything that pertains in the least to the preparation of any dish. Never allow a number of dish- pans, basins and piles of plates, spoons and other utensils to accu- mulate on the kitchen table or sink while you are engaged in cooking a meal. Do not let pans of dirty dish water, filled with kitchen refuse and grease so thick that it may be skimmed off, stand upon your kitchen table. By a little Intelligent and careful management, a little care in cleansing and putting away a pan, dish or cup the moment that you have finished using it, a great deal of confusion and extra work may be avoided. When you finish with your rolling pin, flour pan, biscuit or paste board, go to the kitchen sink at once wash them off before the flour be- comes too thick and hard to remove, and wipe dry and put them away in their proper places till wanted again. When you finish with your sauce- pans, gravy kettles, roasting pans, etc., fill them at once with hot water, let them stand a minute or so on the stove; then wash immediately, and dry thoroughly. Set them before the fire another minute or so, so that the interiors may be thoroughly dried

before putting them away, and then put these also in' their proper places. Never allow a dirty pot to remain over from one day to the next, cov- ering it out of sight till it is again wanted. Such slovenly methods can- not be too strongly condemned.

Don't be afraid of not water. Have your reservoir constantly filled, and your kettle always steaming when cooking. Use hot water freely in washing up all kitchen utensils, in which grease must accumulate while cooking, and all dirty, greasy dishes. Wash your cooking utensils, iron and agateware, and tin, inside and out, with hot water and soap; then rinse thoroughly in hot water, wipe them dry with a dry,clean towel. Never, on any account, wipe a pot with a soapy (5r a greasy dish cloth.

Keep a cake of good kitchen soap in your kitchen, and use it freely in the cleansing of all pots or tins that require scouring. To remove the odor of onions from fish kettles and saucepans, put some wood ashes or soda in them, let stand on the stove a few minutes, till they boil, and wash in hot suds and rinse well. In washing up the dishes, begin with the glasses. Wash these in clean water, using a few drops of ammonia, and you will be surprised what a beautiful clear cut-glass look will be imparted to even the cheapest glassware. Dry with a clean towel and rub lightly inside and out with a pi'ece of paper. A beautiful, clear polish will thus be given. Nothing is so disgusting as a dingy glass. Let your crystal and glassware be as clear as a mirror.

Wash the cups and saucers next, and rinse and dry. Never let your dishes "drip," as is frequently done in many kitchens. Dishes that have been placed in a sink or pan to "drip" before being dried are always dis- agreeable to the touch, no matter how clean you may have washed them. An experienced housekeeper can tell in a moment, simply by touching a dish, whether it has been allowed to drip or was dried as soon as washed.

Don't be afraid of using soap, but remember, too, to rinse thoroughly after using. Cut bar soap into pieces, and keep in a dry place. Use one piece at a time, and thus avoid waste. Wash greasy plates, dishes etc., with cleap hot water and soap. Rinse thoroughly in clean hot water, and dry immediately on a cleS.n, dry towel.'

Wash silverware in clean hot wa- ter. Never put your forks and spoons into greasy, dirty water, in which you have already washed the dishes. Have a clean, fresh supply of hot ■ni-ater. Wash well, using soap freely where necessary, and then rinse In

■ clean, hot water. A little salt will remove all stains from silver. Apply with a dry cloth. Dry silverware im- mediately after washing on a clean, dry towel.

Never throw white-handled Ivory knives into water. Wash the steel part in hot water. To remove stains and also to polish, rub with a little dry wood ashes or a small quantity of baking powder, mixed with a little briokdust. Have a sufficient quan- tity of dish towels. It pays In the long run, not only in kitchen econ- omy, but in the cleanliness of the kitchen and dining-room and the consequent good health of the fam- ily. Have a set of towels for the

, glassware, and mark these "Glass." In like manner for the cups and saucers and plates. Mark kitchen use, for pots and pans, and never use these on any account in wash-

• Ing or drying dishes intended for table use.

When you have finished washing the glassware, dishes, and pots and pans, wash the towels well in sep- arate waters, using hot water and soap, and then rinse thoroughly in hot water first, and then in cold or tepid water. On no account, unless in rainy weather, hang ithem around the kitchen stove to dry, but hang them out in the fresh, open air, where the sun can shine upon them, and when they are thoroughly dry fold and put them aw^ay for use just as carefully as you would your toilet towels. In this way you will keep your kitchen towels clean, sweet and fresh.

Water that passes through zinc- lined iron pipes should never be used for cooking or drinking purposes, and water boiled in galvanized iron pots should never be used in cooking, as it becomes poisonous. Keep a good supply of fresh hot water in your kettles while cooking, and if taken from pipes always use that taken from hot water pipes. Never use water that has stood in a lead pipe over night for any purposes, es- pecially a stone reservoir. There is art even in, boiling water, and fresh- ly-boiled water should always be used in cooking.

When using canned goods, never

allow vegetables, fish or fruits to

stand in the can when once the can

is opened.

Do not keep vinegar or yeast In

any but glass Jars or bottles. Their acid attacks the glaze in stone crooks and jars, and becomes poisonous.

Never let meat stand in brown pa- per. "It will absorb the taste of the paper.

Remember that salt will curdle new milk. Hence, In all dishes where new milk is used, add the salt after the dish is prepared.

Provide your kitchen with a clock. This is almost imperative. And, in addition to the regular supplies of pots which come with every stove, have a double kettle for cooking custards, grains, etc.; a double wire broiler, a wire toaster, a tin skim- mer, a wooden spoon for beating dakes, a meat board, a biscuit board, a dozen patty pans and tartlet pans, a set of tin measures, two dish pans, one for washing the dishes, the other to rinse them in; a set of jelly cake tins, three or four pie pans, a can opener, a chopping knife, a wooden chopping bowl, two dippers, two fun- nels, one for sw^eets, and one for sour liquids; a lemon squeezer, a whisk brush for greasing griddles, a large flour box, a dredging- box, a large-sized pepper box, a spice box in which you can put smaller spice boxes, a potato masher, a, steamer, several kitchen knives, an apple corer, a set of tin pans and basins, and four or five stone jars. Do not buy low-priced earthenware, that will soon break; it pays in the end to get strong stoneware, costing a few cents more, for it will last' for a lifetime.

All these conveniences purchased by the young housekeeper when set- ting out in life will last for years, with, careful management, and will be found economical investments, as regards time, money and convenience, and kitchen comfort.

Remember to always keep your good temper In the kitchen. There is nothing like a bright, cheery, sun- ny-tempered housekeeper or cook. If you employ servants, never lose your temper In dealing with them. You will at once forfeit their re- spect. A surly, cross, ill-tempered, fault-finding mistress will make a cross, ill-tempered dissatisfied serv- ant.

Let the Golden Rule be your guide in dealing with your servants, "Do unto others as you would have others do unto you."