rpose of the kitchen?

What are the principal articles of furniture in the kitchen?

How should we arrange these things?

Can we make any general rules as to arrangements?

Why is it difficult to keep the kitchen clean?

At what times is the kitchen most apt to become disarranged?

Why is it important to keep the kitchen in good order?

In what order should the kitchen be at the time we begin the preparation
of the meal?

How should the floor be cleaned? The utensils?

What should we do with any left-over food?

How should we take care of the stove after the meal?

LESSON II: CARE OF CUPBOARDS AND UTENSILS

SUBJECT-MATTER

It is of the utmost importance that cupboards and other places where
food is stored should be kept free from dirt and scraps of food. Ants,
cockroaches, mice, and other pests infest dirty places where food is
kept, and render a house unfit for human habitation. It requires
constant care and watchfulness on the part of the housewife to keep the
cupboards clean. She must look over the shelves daily, wiping them off
whenever they need it, and giving them a thorough cleaning at least once
a week.

The housekeeper should know how to care for the various utensils used
and understand the simplest and best methods of keeping them clean.
Utensils should never be put in the cupboards until perfectly clean and
dry. Particular attention should be paid to the care of milk vessels.
Pans, pails, pitchers, or bottles in which milk has been kept, should be
rinsed in cold water, washed in strong, clean soap-suds, rinsed in
clean, boiling water, and dried in the sun. If utensils have become
discoloured or badly coated, they should be specially scoured. If
something has been burned in a kettle, the kettle should be cleaned by
filling with cold water, adding washing-soda, and boiling briskly for
half an hour; after that a slight scraping ought to remove the burned
portion. If the kettle is not yet clean, the process should be repeated.
If a kettle has been used directly over a wood fire and becomes
blackened with soot, it should be rubbed off with a newspaper and then
with an old cloth. Kettles should be dried well before being put away.
With proper care they seldom become rusty. If an iron kettle has rusted,
it should be rubbed with kerosene and ashes, then washed in strong, hot,
soda-water, rinsed in clear hot water, and dried on the stove. If a
kettle is very rusty, it should be covered thoro