A-B-C of housekeeping / by Christine Terhune Herrick.

  • Christine Terhune Herrick
Date:
[1915]
Catalogue details

Licence: Public Domain Mark

Credit: A-B-C of housekeeping / by Christine Terhune Herrick. Source: Wellcome Collection.

    19/136 page 9
    that no crumbs or drippings are allowed on the floor or the shelves, and rigorous cleanli¬ ness of every vessel which has been employed in cooking are the best agencies against the return of the adversaries. Other points should be looked to about the kitchen. The stove is the chief consideration after light, cleanliness, and pantry space. Locality has much to do in determining by what means cooking shall be done. In the country, where gas is not and wood or coal is burned, a good range, suitable for either, must be depended upon. Of such ranges there are many, and there are divers items to be re¬ garded in each make. The size and fashion of the fuel-box is one. The average kitchen stove will burn a ton of coal in from five to seven weeks, the time contingent not only upon the care of the cook, but upon the size of the range. One should be selected with a maximum of heat for a minimum of fuel con¬ sumption. The range with an upper oven is easier for the cook, who by its means is spared constant stooping and bending, but some ranges with the upper oven are said to burn more fuel. No range or stove should be considered which does not provide adequate means for heating water. When there is running hot
    digitised image 1
    digitised image 2
    digitised image 3