Ideas . . ABOUT THE KITCHEN

Dominion, Volume 27, Issue 4, 29 September 1933, Page 5

Ideas . . ABOUT THE KITCHEN

(Copyright.) Saucepans used for cooking starchy focids, such as 'rice, sago, potatoes, porridge, etc., are difficult to clean. To make the task easier, soak in cold water to which a spoonful of salt has been added. Hot water should be used only for rinsing, as the heat only causes the starch to adhere more firmly to the pan. A. few drops of kerosene applied overnight will keep the kitchen sink and gully-trap fresh and clean. Kitchen benches and tables can be kept white and freshAooking by rubbing occasionally with lemon after scrubbing. The lemon bleaches and purifies. The wood surround to kitchen floors can be treated satisfactorily from a polish made from equal parts of methylated spirit, raw linseed oil, and vinegar. The same mixture is also a creditable polish for furniture. Bread-knives with serrated edges should be used only for cutting bread. After use rub with a clean tea towel and put away. Do not wash, as the edges will become rusty.

If an accurate measure is not available when cooking, the following provide a rough guide :—3 heaped cups of dry ingredients equal lib, and two and a quarter breakfast cups filled with liquid equal one pint.