8 ; ~ DEPARTMENT OF EDUCATION. '.

Care of the Sink.

1. Wash porcelain sinks with soap and water, using coal-oil or sapolio to
remove stains.

2. Rinse the sink by letting a generous supply of hot water run down the
drain-pipe.
Be Periodically, clean the drain-pipe by pouring a solution of washing-soda
down the pipe (% cup of soda Be 2 quarts of water). Rinse with plenty of
hot water.

Care of the Floor.

1. Remove or cover all food before sweeping.

2. Sweep with short firm strokes, keeping the broom close to the floor,
raising as little dust as possible.

3. Gather the dust together and take up with a brush and dust-pan.

Care of the Stove.

tif anything is spilled on the stove, wipe it off immediately with a cio
or weer.

2. Clean the stove with a little coal-oil on a cloth.

3. Wash the zinc under the burners with soap and water, and wipe dry.
_ Metal-polish may be used occasionally to make the metal shine.

Care of the Garbage-can.

1. Line the garbage-can with a clean newspaper.

2. Put only solid material in the can; drain off all liquid.
3. Keep the can covered.

4. Scald and scrub out the can thoroughly each week.

Care of Cooler.

1. Keep the cooler perfectly clean.

2. Wash shelves frequently with hot water and soap, and wipe dry.

3. Wipe shelves as soon as anything is spilled over. them,

4. Do not put hot food, or food with strong odours, into the cooler.

5. Keep milk-bottles covered; keep milk and butter in the lower part of the
cooler, as they absorb odours readily.

6. Set food away in clean dishes, and in dishes as small as possible.

MEASUREMENTS.

Accurate measurements are necessary to success in
-cooking. All measurements should be level.

1. In measuring dry material, fill the measure and
level off with the straight edge of a knife.

2. When one-half a spoonful is desired, divide the
material lengthwise of the spoon, and scrape out one-
half; for one-fourth of a spoonful, divide crosswise the
remaining half.

3. In measuring flour, sift once before measuring, and
lift into the cup with a tablespoon.

4. In measuring a half-cup of fat, half-fill the cup with
water, and add sufficient fat to bring the water to the
one-cup line. .