Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

Compartment Sink for Dish-Washing. Open.

The Storeroom.—If possible to do so, locate the room for the keeping of the kitchen supplies on the cool side of the house. Plenty of light, good ventilation, and absolute cleanliness are essential, as the slightest contamination of air is likely to render the food supply unfit for use.

The refrigerator should not be connected with the kitchen drain pipe, and the greatest care should be taken to keep it clean and sweet. It should be thoroughly scrubbed with borax or sal-soda and water, and well aired, at least once a week. Strongly flavored foods and milk should not be kept in the same refrigerator. The ice to be used should always be carefully washed before putting in the refrigerator. Care should also be taken to replenish it before the previous supply is entirely melted, as the temperature rises when the ice becomes low, and double the quantity will be required to cool the refrigerator that would be necessary to keep it of uniform temperature if added before the ice was entirely out.

The Water Supply.—The water used for drinking and cooking purposes should receive equal consideration with the food supply, and from whatever source obtained, it should be frequently tested for impurities, since that which looks the most refreshing may be contaminated with organic poison of the most treacherous character.