i3 3 8 The Cornell Reading-Courses 



Pastry and vegetable brushes 



If brushes are used in connection with food — that is, for greasing 

 pans or for brushing rolls or pastry with butter, egg, or milk — they must 

 be of a kind that can be cleansed with boiling water. This is impossible 

 if the bristles are glued in. The bristles should be strong and pliable 

 (Russia or Chinese bristles are best) and should be bound to the handle 

 with twine rather than with metal. A shaving brush of badger hair is 

 really better adapted to the purpose than any brush specially designed. 



Small wooden-backed brushes are indispensable for the proper cleaning 

 of vegetables, for brushing grated lemon rind from the grater, and for 

 many other purposes. Pyrography outfits may be put to good and prac- 

 tical use for burning on the backs of brushes the purpose for which they 

 are to be used. In the absence of such an outfit, a small poker, heated 

 red hot, will do just as well. A round pitcher- or bottle-brush, and a long 

 wire-handled trap brush for the refrigerator, are sanitary necessities. 



arrangement of utensils 

 The best-selected utensils may fail in usefulness if arranged awkwardly. 

 Although " stacking " is not the menace to kitchen utensils that it is to 

 tableware, it calls for many unnecessary motions, especially if the utensil 

 that we are seeking is the lowest one in the stack. Utensils in regular 

 use are best hung on small brass hooks in the wall, each article having a 

 separate hook. They should hang bottom side out, so as to protect the 

 inside from dust, and should be within easy reach of the hand. If there 

 is sufficient space for some definite system of arrangement — whereby, 

 for instance, the largest utensils hang at the left and the utensils decrease 

 in size as we go to the right — it will improve the appearance of our 

 kitchen and enable us to reach mechanically the tool needed, instead of 

 having to expend thought on its whereabouts. Whatever is kept in storage 

 cupboards should be so arranged as to be: 



i. Easy of access 



2. Easy to keep count of 



3. Easy to keep in order 



4. Easy to note condition of 



The average cupboard shelves are too far apart. They "sprawl." Shal- 

 low shelves that accommodate only one or two rows of utensils, easily 

 seen and reached, will save many a frenzied search. Covers are con- 

 veniently stored behind ribs of wood nailed to available wall space or to 

 a cupboard door. Arrangement according to size will again be found a 

 great saving of time. A canvas or leather pocket, divided off in a way 

 similar to a traveler's case or shoe-bag, is a convenient place for the cook's 

 knives, each one slipping into its own division and being safer and easier 

 to find than when in a kitchen drawer filled with miscellaneous articles. 



