hes | Baked | 20 minutes
Steamed puddings | Baked | 1 to 4 hours
Plum pudding | Baked | 2 hours (after
| | steaming 10 hours)
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CARE OF ICE-BOX AND CONTENTS

The ice-box plays an important role in the preservation of the health
and comfort of the family, as well as that of the invalid. Therefore
the first consideration is the cleanliness of it. The old-fashioned
boxes were constructed without ventilation. This was clearly a
mistake, since many foods absorb both the odor and flavor of the
substances about them if allowed to stand for any great length of time
in a closed compartment with them. The ice-boxes or refrigerators of
to-day have a ventilation system which insures a circulation of air
constantly throughout the interior of the box. The drain pipes require
special attention, because no matter how clean the box itself is kept,
the melting of the ice causes a slime to accumulate on the inside of
the pipe which will clog it and become offensive unless it is flushed
out often. This may be accomplished by pouring through it a solution
made by dissolving one-half ounce of borax, washing soda, or ammonia
in one gallon of boiling water. The adjustable part of the pipe can be
removed and cleaned with a long brush made for the purpose. The pipe
is then replaced and the boiling water poured through. In this way the
entire drainage system of the box is completely cleaned. All loose
bits of food which may drop from the containers to the floor and
shelves should be carefully removed each day and the interior of the
box and shelves thoroughly wiped out. Three times a week is sufficient
to wash and flush the box and pipes unless milk, cream, or other food
materials have been spilled, in which case it should be washed at once
before it has an opportunity to sour or spoil and become offensive.
Ice should always be washed off before being put in the box, and all
milk and cream bottles should likewise be wiped with a clean wet cloth
before being placed on the ice.

Hot food must never be put in the ice-box, as the heat from the food
will raise the temperature of the air in it. In some cases the sudden
chilling of the food itself is undesirable, but this is not so often
the case. However, the best results are obtained by first allowing the
food to co