back into it. What is left from the table
should be put in a pitcher and stood in the ice house to be used for
cooking. Milk which is handled in this way and which comes from a first
class dairy will keep sweet for three days. It is not essential to keep
fresh vegetables in an ice house. If the tops are cut off, vegetables
can be kept in baskets in the store room. Under no circumstances should
anything hot or even warm be put into the ice box, as the steam which
arises from the combination of cold and heat will decompose food very
quickly, or cause it to sour. Anything that is hot and needs to be
cooled before placing in the ice box should be covered with cheese cloth
kept for the purpose and stood on the store room shelves.

Bread, if bought from a bakery, can be kept in a barrel or on shelves
and covered with cheese cloth. The sandwich loaves are recommended as
they cut to better advantage in the bread cutter, and are more
economical in the long run. These loaves weigh about three pounds apiece
and cut into from 40 to 45 slices.

Ice cream salt should not be kept in the store room, but in a
half-barrel or tub outside of the kitchen door. Salt causes dampness,
which is not desirable. The bag of table salt should stand in a tub or
box of some kind. Fruit, especially tomatoes and peaches, should be
watched closely as little flies are apt to collect on them.

It is most essential that the store room be swept, the shelves brushed,
and everything not of use removed from it every morning. This is true
with the care of an ice box or room. Not a day should pass that it is
not thoroughly inspected and all that is not usable removed from it, and
the room left in a perfectly clean, wholesome condition. The ice
compartment should be washed out two or three times a week before the
fresh ice is put into the box.

Do not buy more perishable food than can be properly taken care of and
used within a day or two. Watch it closely, pick it over each day and
throw out any part which shows signs of decay.

Do not neglect to replenish the larder before supplies are out, as
transportation is slow. Do not forget that large quantities take much
more time to cook than small quantities. Many times meals are not served
on time for this reason.

Make a point of weighing, measuring and apportioning. It is economy to
do so.

Nail a card in the kitchen on which is given the quantities of those
things which are used constantly and the number of