The kitchen of our grandmothers was a large, rambling affair, with numerous storerooms, closets, and pantries, the care of which involved a stupendous outlay of time and strength. But the demands of our modern and more strenuous life necessitate strict economy of both, and the result is a kitchen sufficiently large for all practical purposes, with every space utilized and everything convenient to the hand. The amount of woodwork is reduced to a minimum, since wood is a harboring place for insects and germs. Where it must be used it is of hard wood, or of pine painted and varnished, the varnish destroying those qualities in paint which are deleterious to health. The plumbing must be open, with no dark corners in which dust may hide. Odors from cooking pass out through a register in the chimney, and ventilation is afforded by transom and window. Blessed indeed is the kitchen with opposite windows, which insure a perfect circulation of air. So much for the general working plan.
For some reason best known to themselves architects almost invariably give to the kitchen the location with the least agreeable outlook, sun and scenery being seemingly designed for the exclusive use of living and dining rooms; whereas the housekeeper realizes the great value of the sun as an aid to sanitation and as a soul strengthener, and wishes that its beneficent influence might be shed over kitchen, cook, and cookery. But the frequent impossibility of this only increases the necessity for simulating sunshine within, and so we select cream white, warm, light grays or browns, Indian red, or bronze green—which is particularly good with oak woodwork—for walls and ceilings. Waterproof paper may be used, but is not particularly durable. Far better is the enameled paint, requiring three coats, or painted burlap. Or our thoughts may turn with longing to a white-tiled kitchen, with its air of spotless purity, but, too often, "beyond the reach of you and me." Why not substitute for it the white marbled oilcloth which produces much the same effect, and can be smoothly fitted if a little glue is added to the paste with which it is put on? A combination of white woodwork with blue walls and ceiling is charming, particularly where the blue-enameled porcelain-lined cooking utensils are used, and the same idea can be carried out in the floor covering. White with yellow is also dainty. Calcimine is not desirable in the kitchen, as it cannot be cleaned and is, therefore, unsanitary. Two tablespoonfuls of kerosene added to the cleaning water will keep woodwork, walls, and ceilings fresh and glossy. A long-handled mopholder fitted with a coarse carriage sponge will facilitate the cleaning of the latter.
The kitchen.[Illustration: The kitchen.]
The kitchen.[Illustration: The kitchen.]
Despite the fact that we are enjoined to "look up, not down," the floor seems to be the focal point to anyone entering the kitchen, and it becomes a source of pride or humiliation to the occupant according to its condition. A beautiful, snowy hardwood floor, "clean enough to eat on," is a delight, but it has such an insatiable appetite for spots after the newness has worn off that it requires frequent scrubbing—twice a week at least—and on a dry day, if possible, with doors and windows opened during the operation, all of which means energy misapplied. To be sure, the new "colonial" cotton-rag rugs, woven in harmony with the general color scheme, protect the floor and help to relieve the strain of much standing, and can he washed and dried as satisfactorily as any piece of cotton cloth; while raw oil, applied with a soft cloth or a handful of waste every two months, will keep the floor in good condition. But the housekeeper who chooses the better part covers her floor with linoleum at comparatively small cost, a piece good both in quality and design selling at 60 cents a square yard. In this, too, the color idea can be carried out, the smaller designs being preferable. Neutral tints follow wood-carpeting designs, are neat, and less apt to soil than the lighter patterns. It is a wise plan in buying to allow enough linoleum for three smaller pieces to be placed before stove, table, and sink, thus saving wear and tear on the large piece. Thus covered, the floor is easily cleaned with a damp cloth. It must be thoroughly swept once a day, followed by a general dusting of the room, with brushings up between times.
Kitchen windows must he washed once a week—oftener in fly time. A dainty valance, or sash curtains of muslin, dimity, or other summer wash goods, give an attractive and homey touch to the room. Each window should have a shade with a double fixture, fastened at the middle of the casement and adjusted upward and below from that point.
The sink, unless it is porcelain-lined, should be kept well painted and enameled, white being preferable to any color. Faucets can be kept bright by rubbing with whiting and alcohol, followed by a vigorous polishing with a bit of flannel. It surely cannot be necessary to suggest the dangers arising from an untidy sink in which refuse of various kinds—tea leaves, coffee grounds, vegetable parings, and the like—is allowed to accumulate. Unsanitary conditions about the sink not only are unsightly, but attract roaches and breed germs which are a menace to life and health. The rinsing water from coffee and tea pots and cooking utensils should be poured into the sink strainer, which catches the odds and ends of refuse and keeps them from clogging the drain pipe. Grease must never be poured into the sink, nor dish nor cleaning cloths used after they are worn enough to shed lint. Boiling water and ammonia should be poured down the drain pipe once a day, which treatment must be supplemented once a week with a dose of disinfectant—chloride of lime, copperas, or potash in boiling water. An occasional inspection by a plumber makes assurance doubly sure that the condition of the drain pipe is as it should be. All refuse ought to be burned at once or put into a covered garbage can and disposed of as soon as possible. The can itself must be scalded every day with sal soda water, thoroughly dried, and lined with thick, clean paper.
The same treatment accorded the kitchen in decoration and care must be bestowed also upon the pantry, which should be dry and well ventilated. After a thorough scrubbing with soap and water, with the aid of a dish mop rinse the shelves with boiling water, dry carefully, and cover with plain white paper, using the ornamental shelf paper for the edges. White table oilcloth makes a good covering, and comes specially prepared with a fancy border for that purpose. The convenient pantry is equipped with both shelves and drawers, the latter to contain the neatly folded piles of dish, glass, and hand towels, cheesecloth dusters, holders, and cleaning cloths. There are usually four shelves, the top one being reserved for articles of infrequent use. On the others are arranged the kitchen dishes, pans, and all utensils which do not hang, together with jars and cans containing food. Leave nothing in paper bags or boxes to attract insects, soil the shelves, and give a disorderly appearance to an otherwise tidy pantry. Glass fruit jars are desirable repositories for small dry groceries—tea, coffee, rice, tapioca, raisins, currants, and the like—though very dainty and serviceable covered porcelain jars in blue and white are made especially for this purpose, those of medium size costing 25 cents each, the smaller ones less, the larger more. Jars or cans of japanned tin, designed for like use, are less expensive, but also less attractive, and in the course of time are liable to rust, particularly in summer, or where the climate is at all damp. The shelves should be wiped off and regulated once a week, and crockery and utensils kept as bright and shining as plenty of soap and hot water can make them. The pantry requires special care during the summer, when dust and flies are prone to corrupt its spotlessness. A wall pocket hung on the door will be found a convenient dropping place for twine, scissors, and papers.
It is not just pleasant to associate cockroaches and ants with our kitchens and pantries, but where heat and moisture and food are, there insects will be also, for they seem to enjoy a taste of high life and to thrive on it. Keep the house clean, dry, and well aired, and all dish and cleaning cloths sweet and fresh by washing and drying immediately after use, with a weekly boiling in borax water; dispose carefully of all food, and then wage a war of extermination. This is all that will avail in an insect-infested house. Hunt out, if possible, the nests or breeding places of ants and saturate with boiling water or with kerosene. Wash all woodwork, shelves, and drawers with carbolic-acid water and inject it into any crack or opening where the pests appear. It has been suggested that ants can be kept out of drawers and closets by a "dead line" drawn with a brush dipped in corrosive sublimate one ounce, muriate of ammonia two ounces, and water one pint, while a powder of tartar emetic, dissolved in a saucer of water, seems to be effective in driving them away. Sponges wet with sweetened water attract them in large numbers, and when full should be plunged in boiling water. Another successful "trap" is a plate thinly spread with lard, this also to be dropped into boiling water when filled. In order to protect the table from an invasion stand the legs in dishes of tar water to a depth of four inches. Ants have a decided distaste for the odors of pennyroyal and oil of cedar, a few drops of either on bits of cotton frequently sufficing to drive them away entirely. As for cockroaches, there appear to be almost as many "exterminators" as there are housewives; but what is their poison in one home seems to make them wax and grow fat in another. Borax and powdered sugar, scattered thickly over shelves and around baseboards and sink, is a favorite remedy with many, but it is an unsightly mess, particularly in summer, when the sugar melts and becomes sticky. After all, experience has demonstrated that the one really effectual method of extermination is to besiege the roaches in their own bailiwick—the pipes and woodwork about the sink—with a large bellows filled with a good, reliable insect powder. Exit roaches!
The refrigerator may or may not stand in the pantry, according to convenience, or as there is sewer connection for it. Some authorities maintain that there is grave danger from sewer gas where the refrigerator is connected directly with the sewer, and that, therefore, the only safe way to dispose of the waste water is to catch it in a pan placed beneath the refrigerator, unless the house is so built that the waste pipe can be continued down into the cellar and there empty its contents into a sink. A good, zinc-lined refrigerator, interlined with charcoal, with a hundred-pound capacity, a removable ice pan, which facilitates cleaning, and three shelves, is to be had for $16.50. In selecting a refrigerator it is well to choose one of medium size, as a larger one entails waste of ice, while a smaller necessitates the placing near together of foods which should be kept apart, as butter and milk with fish, fruit, etc. If one cares to invest in the higher-priced refrigerators, of course those lined with tile, porcelain, or enamel are very desirable, as they are easily kept clean and do not absorb odors. But for the average income and use, a first-class zinc-lined refrigerator answers every purpose. It should be thoroughly cleansed, on the mornings when the ice is to be renewed, with hot sal soda water followed by a cold bath and a thorough drying. The drain pipe must not be overlooked, but given the same sal soda treatment, otherwise it becomes coated and a fruitful source of germs. If, after this has been done, a musty odor still clings about the refrigerator, remove the shelves and boil in the clothes boiler for twenty minutes. Pieces of charcoal placed in the corners of the refrigerator and frequently renewed will absorb much of the odor. Never place warm food in the refrigerator, nor food of any kind on the shelves, unless it is first placed on a plate or platter. It is economy to keep the ice chamber well filled, and all ice should be well washed before being placed therein. Some housekeepers cover the ice, with newspapers or carpet. This no doubt helps to preserve it, but it also keeps the cold from the food chambers. No food and nothing containing it should ever be placed directly on the ice.
And now, having cleaned and decorated our kitchen and pantry, and provided for the refrigeration and partial disposal of our food, suppose we turn our attention to the fascinating task of selecting the different parts of the machinery which turns out that finished masterpiece—a perfect meal—bearing in mind in the meantime that the saying, "Art is the expression of joy in one's work," applies to nothing more truly than to the art of cookery, and that no tools necessary to its perfect success nor to her comfort and convenience should be denied that master artist, the cook, be she mistress or maid.
Of paramount importance is, of course, the stove, and what kind it shall be, whether gas, coal, or oil. Those of us who have grown accustomed to the immunity from those inevitable accompaniments of a coal range, ashes, soot, dust, and heat, afforded by the gas range, with its easily regulated broiler and oven, could hardly be persuaded to go back to first principles, as it were, and the coal range. But when this is necessary, either for warmth or because there is no gas connection in the house, one has a wide choice of first-class stoves and can hardly go astray in selecting one. Twenty-one dollars will buy a good, durable stove with all modern improvements and a large oven. A stove with the same capacity but manufactured under a world-famous name sells for $32, while between the two in price is one at $28. Two firms manufacture, in connection with their regular line of ranges, a three-plate gas stove which can be attached directly to the range, and sells for $6. A portable steel oven, covering two burners, for use on gas and oil stoves alike, adds to the convenience of the gas plate, and sells for $2. If a gas range is desired, an excellent one with a large oven, broiler, and all conveniences may be purchased for $18, one with a smaller oven for $15. It might be well to suggest in passing that a small oven is poor economy. Water backs, for both gas and coal ranges, are $3.50 each. Where gas is unobtainable a three-burner wickless oil-stove plate will be found to give very good satisfaction, and can be placed on the coal range or on a table or box. The range of the same capacity is $1 more, with an increase in price corresponding with the number of burners, until we have the five-burner stove at $11. To do away with the odor which is apt to result from the use of oil as fuel, remove the burners, boil in sal soda water, dry thoroughly, and return to the stove. In setting up a stove look carefully to it that the height is right, otherwise the cook's back is sure to suffer. If too low, blocks can be placed under the legs to raise it to a comfortable height. A whisk broom hung near the stove is useful in removing crumbs, dust, etc., and keeping it tidy. A rack behind the stove, on which to hang the spoons and forks used in cooking, is a great convenience and a saving to the table top.
The table should stand on casters and be placed in a good light as far from the stove as may be. The latest product of the manufacturer's genius in this line contains two drawers—one spaced off into compartments for the different knives, forks, and spoons for kitchen use—a molding board, and three zinc-lined bins, one large one for wheat flour, and two smaller one for graham flour, corn meal, etc. When one considers the economy of steps between kitchen and pantry which it makes possible, its price, $6.75, is not large, while it obviates the necessity for purchasing bins and molding board. Our friend, the white table oilcloth, tacked smoothly in place, gives a dainty top which is easily kept clean with a damp cloth—another labor-saving device, which stands between cook and scrubbing brush. A zinc table cover is preferred by some housewives, as it absorbs no grease and is readily brightened with scouring soap and hot water. Separate zinc-covered table tops can be had for $1.50. The marble-topped table is not desirable, for, though it undoubtedly is an aid to the making of good pastry, it stains easily, dissolves in some acids, and clogs with oils. The easiest way to keep the table clean and neat is simply to—keep it so. When the mixing of cake, pudding, etc., is in process, a large bowl should be near at hand, and into it should go egg beater, spoons, and forks when the cook is through using them, after which they, with all other soiled utensils, should be carried to the sink, washed, dried, and put away. Never lay eggshells upon the table nor allow anything to dry on the utensils. If, as occasionally happens even in the best-regulated kitchens, one is baking in too great a hurry to observe all these precautions, a heavy paper spread on the table will catch all the droppings and can be rolled up and burned. Jars containing sugar, spices, etc., which have been in use, should be wiped with a damp cloth before returning to the pantry.
The first aid to the cook should be at least one comfortable chair, neither a rocking chair nor one upholstered, both of which are out of place in the kitchen; but one low enough to rest in easily while shelling peas or doing some of the numerous tasks which do not require the use of the table. A chair of this kind has a cane seat and high back and can be purchased for $1.25, the other chair to be of the regulation kitchen style at 55 cents. The second aid is a 24-inch office stool at 85 cents, for use while washing dishes, preparing vegetables, etc. This sort of a stool is light, easily moved about, and means a great saving in strength. Though it has sometimes been dubbed a "nuisance" by the uninitiated, the woman who has learned its value finds it a very present help and wonders how she ever did without it.
Occasionally it happens that a house is built with such slight regard for pantry room that we are constrained to wonder if, at the last minute, the pantry was not tucked into a little space for which there was absolutely no other use, and there left to be a means of grace to the thrifty housewife, whose pride it is to see her pots and pans in orderly array and with plenty of room to shine in. At this point there comes to her rescue the kitchen cabinet, which not only relieves the congestion in the pantry, but adds in no small measure to the attractiveness of the kitchen. These cabinets come in the natural woods, and should, as nearly as possible, match the woodwork of the kitchen. Many have the satin finish which renders them impervious to grease, and all are fitted out with molding boards, shelves, cupboards, and drawers of various sizes. So convenient is a cabinet of this kind, and so economical of steps, that it might well be called "the complete housewife." First and foremost, it accommodates the kitchen dishes, plates, platters, and saucers, standing on edge of course, with cups hanging from small hooks, and pitchers, bowls, etc., variously arranged. Then come the jars of spice, sugar, salt, tea, and coffee—all groceries, in fact, which are in most frequent use. Where the decorative design in both jars and dishes is carried out in the blue and white, with a utensil or two of the same coloring, the effect is truly charming, though this is, of course, a matter of individual taste. The cupboards are handy hiding places for the less ornamental bottles, brushes, etc., while the base, which is really nothing more nor less than a very complete kitchen table, usually has a shelf for kettles, stone jars, etc. A good cabinet can be had for $10, a more commodious one for $16, and so on. The cabinets without bases range from a tiny one, just large enough to hold six spice jars, at $1, to one, with five drawers, shelves, and cupboards with glass doors, for $6. Any price beyond this simply means elaboration of design without additional increase of capacity or convenience.
In selecting dishes and cooking utensils it is well to remember that cheapness does not always spell economy, and that one buys not alone for the present, but for the future as well. Utensils which require scouring are not economical, either, for scouring is friction, and "friction means loss of energy." Scouring has gone out with the heavy ironware which required it, in whose stead we have the pretty porcelain enamel ware and the less expensive agate ware, both of which need only a thorough washing in hot, soapy water, rinsing in boiling water, and careful drying. Ware of this kind helps to produce the kitchen restful, and so, indirectly, the cook rested. A well-cared-for kitchen is always more or less attractive, but why not make it rather more so than less? Taste and harmony add nothing to the expense of furnishing, and there is a certain dignity and inspiration, as well as satisfaction, in being able to "bring forth butter in a lordly dish." Kitchen crockery is being rapidly supplanted by the porcelain enamel dishes, which, though rather more expensive in the beginning, are unbreakable, and so cheaper in the long run. They are even invading the domain of the faithful yellow mixing bowl and becoming decidedly popular therein, being light in weight and more easily handled. The complete equipment of the kitchen is a more costly operation than one is apt to imagine, individual items amounting comparatively to so little. But the sum total is usually a rather surprising figure. And so, remembering that Rome was not built in a day, carefully select those things which are really the essentials of every day, adding the useful non-essentials bit by bit. The size and number of utensils must be governed by the size of the family in which they are to be used. Never buy anything of copper for kitchen use, as the rust to which it is liable is a dangerous poison. There is one utensil only which is better to be of iron—the soup kettle—as it makes possible the slow simmering which is necessary for good soups and stews. It is not worth while to buy knives of anything but wrought steel, which are best cleaned with pumice stone. Cheesecloth for fish bags and strainers, and strong cotton for pudding bags must not be overlooked.
And so, with kitchen complete, artistic, and satisfactory in every detail, it remains but to emphasize two facts—that perfect cleanliness is absolutely essential to health, and that she who looketh well to the ways of her kitchen eateth not the bread of idleness.
The following list may be too extensive for some purposes, not suited to others, but out of it the new housekeeper can select what she thinks her establishment will need, and estimate the price of stocking her kitchen with those necessaries which make for good housekeeping:
1 dozen individual jelly molds........................ $0.601 griddle............................................. .351 small funnel........................................ .031 large funnel........................................ .061 gas toaster......................................... .551 coal toaster........................................ .081 gas broiler......................................... .651 coal broiler........................................ .321 six-quart iron soup kettle.......................... 1.501 skimmer............................................. .141 small ladle......................................... .091 porcelain enamel dipper............................. .401 porcelain enamel sink strainer...................... .401 towel rack.......................................... .101 clock............................................... 1.001 purée sieve, with pestle............................ .182 galvanized iron refrigerator pans................... .501 dozen dish towels................................... 1.206 dishcloths.......................................... .301 set of scales....................................... .951 vegetable slicer.................................... .252 butter paddles...................................... .121 can opener.......................................... .081 potato ricer........................................ .251 apple corer......................................... .051 chopping bowl....................................... .151 tea kettle.......................................... 1.051 ice pick............................................ .121 pair scissors....................................... .231 scrub brush......................................... .201 sink brush.......................................... .081 mop handle.......................................... .381 oil can............................................. .351 whisk broom......................................... .151 small porcelain enamel pitcher...................... .261 two-quart porcelain enamel pitcher.................. .551 cake turner......................................... .081 porcelain enamel wash basin......................... .281 potato scoop........................................ .181 towel roller........................................ .101 rolling-pin......................................... .151 four-quart porcelain enamel saucepan, with cover.... .571 eight-quart porcelain enamel bread bowl............. .721 gravy strainer...................................... .181 nutmeg grater....................................... .091 spatula............................................. .251 egg beater.......................................... .101 dish mop............................................ .052 iron baking pans.................................... .201 collander........................................... .351 ten-inch porcelain enamel bowl...................... .352 eight-inch porcelain enamel bowls................... .483 five-inch porcelain enamel bowls.................... .331 fryer and basket.................................... 1.504 bread pans.......................................... .601 two-quart double boiler............................. .952 dish pans (agate)................................... 1.101 omelet pan.......................................... .101 porcelain enamel teapot............................. .651 porcelain enamel coffeepot.......................... .856 porcelain enamel plates............................. .781 porcelain enamel platter............................ .401 porcelain enamel platter (small).................... .356 porcelain enamel cups and saucers................... 1.14Dredging boxes for salt, pepper, and flour............ .353 pie tins. .......................................... .121 galvanized iron garbage can, with cover............. .501 large dripping pan.................................. .171 small dripping pan.................................. .151 lemon squeezer...................................... .051 molding board....................................... .404 layer-cake tins..................................... .162 porcelain sugar jars................................ .506 porcelain spice jars................................ .601 half-pint tin cup................................... .051 six-quart milk pan.................................. .231 four-quart milk pan................................. .173 wrought-steel knives................................ .483 wrought-steel forks................................. .481 egg spoon........................................... .081 dozen muffin rings.................................. .461 biscuit pan......................................... .251 round fluted cake tin............................... .122 basting spoons...................................... .246 kitchen knives...................................... .506 kitchen forks....................................... .506 kitchen teaspoons................................... .483 kitchen tablespoons................................. .153 asbestos mats....................................... .151 chopping knife...................................... .201 wire dishcloth...................................... .121 flour scoop......................................... .191 sugar scoop......................................... .101 meat grinder........................................ 1.501 soap shaker......................................... .101 flour sifter........................................ .251 coffee mill......................................... .502 measuring cups...................................... .151 meat fork........................................... .091 larding needle...................................... .102 brooms.............................................. .601 long-handled hair broom............................. 1.451 dustpan............................................. .121 scouring box........................................ .501 draining rack....................................... .101 bread knife......................................... .251 cake knife.......................................... .201 meat knife ......................................... .551 peeling knife....................................... .101 bread box........................................... .701 cake box............................................ .701 three-quart porcelain enamel saucepan............... .361 oblong loaf-cake tin................................ .151 jelly mold.......................................... .301 wooden spoon........................................ .051 salt box............................................ .251 pepper box.......................................... .101 graduated quart measure............................. .163 small vegetable brushes............................. .151 dozen glass fruit jars.............................. .602 two-quart porcelain enamel saucepans................ 1.001 grater.............................................. .181 paper scrub pail.................................... .252 two-quart agate pans................................ .36
What visions of dampness and disorder, of air malodorous with steam and soap, of meals delayed and hurriedly prepared, of tempers ruffled and the domestic machinery all disarranged and the discomforts of home prominently in the foreground, are called forth by that magic word—washday! And yet, maligned though it be, it really is the day of all the week the best; for does it not minister more than any one other to our comfort and self-respect and general well-being? It may be "blue Monday" or blue Tuesday or blue any-other-day, but we very soon come out of the azure when it is achieved and we find ourselves entering upon another week's enjoyment of that virtue which is akin to godliness. In the brief interim of upheaval we may possibly wish we could hark back to the days of the "forty-niner," who solved his individual problem of personal cleanliness by simply dropping his soiled clothing into a boiling spring, where it was turned and churned and twisted and finally flung out, a clean and purified testimonial to Mother Nature's ability as a laundress. Or perhaps the pretty pastoral of the peasant girl knee deep in the brook, rubbing her household linen on the stones, hath even greater charms. But the trouble is that we are neither "forty-niners" nor peasants, but just plain, latter-day housekeepers with a laundry problem to face, and finding that it, like most other problems, is best solved by attacking it boldly, systematically, and according to certain fixed rules.
The laundry.[Illustration: The laundry.]
The laundry.[Illustration: The laundry.]
The home laundry must be well ventilated and lighted, and in the basement if possible, for obvious reasons, the chief being the relief thus afforded to the otherwise congested kitchen and overburdened kitchen stove, while at the same time one other menace to health—the steam generated by the washing and drying—is removed from the main part of the house. It is highly essential that the laundry be properly and completely equipped for the work of washing, boiling, drying, and ironing. Stationary tubs are much to be desired, those porcelain-lined being more sanitary than either soapstone, which has a tendency to absorb grease, or wood, which absorbs the uncleanness from the soiled linen. It is especially necessary that the tubs be as impervious as possible when the linen is soaked overnight. If tubs are to be bought, the paper ones have a decided advantage over the more well-known cedar ones in being much lighter and consequently more easily handled, with only a slight difference in price. It seems so well worth while to minimize the strain of heavy lifting when and wherever one can, since washing at best involves much hard work and fatigue.
The stove for laundry use may be either gas, oil, or coal, the latter being considered the most economical of fuel, while it often comes in very handy in the preparation of foods which require long stewing or simmering. The wringer should be of medium size, either wooden or iron-framed, the former having the advantage of lightness, the latter of strength. The screws must be loosened after each washing and thoroughly dried. Any particles of rust can be removed with kerosene. The following list gives a very fair idea of the essentials of the well-furnished laundry, and their cost:
2 paper tubs................................ $2.401 wringer................................... 3.751 block-tin boiler with copper bottom....... 2.151 washboard................................. .251 paper pail................................ .251 long-handled starch spoon................. .081 long-handled dipper....................... .121 set clothes bars ......................... .951 wash bench ............................... .751 fifty-foot hemp line...................... .201 ironing board, or ) ...................... .951 skirt-board ) ...................... .503 Mrs. Potts' nickel-plated irons........... 2.851 sleeve and ruffle iron.................... .351 iron rest................................. .081 clothes stick............................. .101 clothes basket............................ .805 dozen clothespins......................... .102 pieces beeswax............................ .05
If the ordinary flatirons are preferred, they may be had at 5 cents a pound. They require, of course, the use of a good, stout holder, asbestos covered with ticking affording the best protection to the hand. Slip cases are nice for use of this kind, as they can be taken off and washed. Pad the ironing board with Canton flannel or a coarse blanket, then draw tightly over it a white cotton cloth and fasten on the under side. The padding must be absolutely smooth and without a wrinkle. And there must be a piece of cheesecloth with which to wipe possible dust from the line, a scrubbing brush for the cleaning-up process which closes the washing drama, and the various preparations used to remove stains and assist in the cleansing of the linen and clothing—borax, starch, bluing, ammonia, oxalic acid, soda, kerosene, turpentine, etc.
With all the "properties" in readiness, the fire burning well, and plenty of hot water to draw upon, the curtain rises on the laundress sorting the flannels, table linen, fine underwear, towels, and bed linen, colored clothes and stockings into separate piles, each to be disposed of in its turn, from fine articles down through to coarse, laying aside any which have stains. These stains she removes in a variety of ways, according to their nature, but removed they must be before going into the tub, where, in most instances, the hot suds will render them ineradicable, although it has the reverse effect on dirt. It is a wise plan to mark, with a black thread before putting in the wash, any stains which are apt to be overlooked by the laundress, and those on large pieces, such as bedspreads.
The removal of stains from white goods is comparatively easy. Fruit and wine stains are removed by stretching the fabric over a bowl and pouring boiling water through the stain, repeating until it disappears. Boiling milk is sometimes applied successfully to wine stains in the same way. A thick layer of salt rubbed into the stained portion and followed with the boiling-water treatment is also effective. Obstinate fruit stains yield to a thorough moistening with lemon, a good rubbing with salt (a combination which is to be found all prepared at the drug store under the name of Salts of Lemon), and the application of boiling water. When nothing else avails, immerse the stained portion in a weak solution of Javelle water—one half cup to one pail of boiling water—allow it to soak a few minutes, and then rinse thoroughly. Javelle water can be procured of the druggist, but is as well prepared at home by dissolving four pounds of ordinary washing soda in one gallon of water, boiling ten minutes, and then adding to it one pound of chloride of lime. It should be kept well corked, and resorted to in extreme cases alone, as it is violent in its action on the clothes. For this reason special care must be given to rinsing after its use.
Tea and coffee stains usually surrender to boiling water, but if they prove obdurate rub in a little powdered borax and pour on more boiling water. Chocolate stains can be removed in the same way. Sprinkling the stain with borax and soaking first in cold water facilitates the action of the boiling water.
Rub iron rust with lemon and salt, and lay in the sun, repeating until the spot disappears. This is usually all that is necessary, but if the stain is very stubborn, spread over a bowl containing one quart of water and one teaspoonful of borax. Apply hydrochloric acid, drop by drop, to the stain until it brightens, then dip at once into the water.
If an ink stain is fresh, soak in milk, renewing the milk when it becomes discolored. If very dry and well set use lemon and salt or the Javelle-water treatment.
Mildew, which results from allowing damp clothes to lie in the basket for a length of time, is obstinate and difficult to remove. Boil in salted buttermilk; or wet with lemon juice and stand in the sun. If these treatments are ineffectual, resort to diluted oxalic acid or Javelle water, a careful rinsing to follow the application. Grass stains may be treated in a like manner, or washed in alcohol. Ammonia and water, applied while the stain is fresh, will often remove it.
Remove paint stains with benzene or turpentine, machine oil with cold water and Ivory soap, vaseline with turpentine.
Peroxide of hydrogen applied to blood stains while they are still moist causes them to disappear at once. Soaking in cold water till the stains turn brown, then washing in warm water with soap is the usual treatment. If the stain is on thick goods, make a paste of raw starch and apply several times.
Pencil marks on linen should be rubbed off with an eraser, as hot water sets them.
Soap and water is the best agent for removing stains from colored goods,provided the color is fast. Moisten the article, soap the stain, and after a few minutes wash alternately with oil of turpentine and water. If not satisfactorily removed make a mixture of yolk of egg and oil of turpentine, spread on the stain, allow to dry, scrape off, and wash thoroughly in hot water. Tampering with stains on garments which are not warranted "fast color" is very risky, and often leaves the second state of the garments worse than the first.
The prologue of sorting the clothes and removing the stains being at an end, we are ready for the real "business" of the wash day—the washing itself—unless the laundress prefers to soak the clothes overnight. If so, dampen, soap well, particularly the most soiled spots, roll up and pack in the bottom of the tub, pour over tepid water, and leave till morning. Only the bed and body linen need be subjected to this treatment, as the table linen is rarely sufficiently soiled to require it, and the colored clothes and the stockings must never, under any circumstances, be allowed to stay in water beyond the time necessary to wash and rinse them. The water, if only hard water be obtainable, may be softened by the addition of a little ammonia or borax. Water which has been discolored by soil after heavy rains or by the repairing of water pipes, should be strained through Canton flannel before use. After soaking, the linen should be put through the wringer, which will take away much of the soil with the water, and then washed. As to the way in which this should be done there are various opinions, most methods in use by experienced laundresses being reliable. Each, however, usually has her favorite method of procedure which it is perhaps as well to allow her to follow. Pity 'tis, 'tis true, that many housekeepers are so ignorant of how the wash-day programme should really be conducted that they are incapable of directing the incompetent laundress. The mistress of the house needs also to be mistress of the laundry, guiding operations there as elsewhere, seeing to it that body and table linens are not washed together, flannels boiled, clothing rotted by overindulgence in sal soda, nor any other crimes committed against law and order in the laundry.