CHAPTER XX.
THE PROVIDING AND CARE OF FAMILY STORES.
The art of keeping a good table consists not in loading on a variety at each meal, but rather in securing a successive variety, a table neatly and tastefully set, and every thing that is on it cooked in the best manner.
There are some families who provide an abundance of the most expensive and choice articles, and spare no expense in any respect, yet who have every thing cooked in such a miserable way, and a table set in so slovenly a manner, that a person accustomed to a really good table can scarcely taste a morsel with any enjoyment.
On the contrary, there are many tables where the closest economy is practiced; and yet the table-cloth is so white and smooth, the dishes, silver, glass, and other table articles so bright, and arranged with such propriety; the bread so light and sweet; the butter so beautiful, and every other article of food so well cooked, and so neatly and tastefully served, that every thing seems good, and pleases both the eye and the palate.
A habit of doing every thing in the best manner is of unspeakable importance to a housekeeper, and every woman ought to aim at it, however great the difficulties she may have to meet. If a young housekeeper commences with a determination to try to do every thing in the best manner, and perseveres in the effort, meeting all obstacles with patient cheerfulness, not only the moral but the intellectual tone of her mind is elevated by the attempt. Although she may meet many insuperable difficulties, and may never reach the standard at which she aims, the simple effort, persevered in, will have an elevating influence on her character; while, at the same time, she actually will reach a point of excellence far ahead of those who, discouraged by many obstacles, give up in despair, and resolve to make no more efforts, and let things go as they will. The grand distinction between a noble and an ignoble mind is, that one will control circumstances; the other yields, and allows circumstances to control her.
It should be borne in mind that the constitution of man demands a variety of food, and that it is just as cheap to keep on hand a good variety of materials in the store-closet, so as to make a frequent change, as it is to buy one or two articles at once, and live on them exclusively, till every person is tired of them, and then buy two or three more of another kind.
It is too frequently the case that families fall into a very limited round of articles, and continue the same course from one year to another, when there is a much greater variety within reach of articles which are just as cheap and as easily obtained, and yet remain unthought of and untouched.
A thrifty and generous provider will see that her store-closet is furnished with such a variety of articles that successive changes can be made, and for a good length of time. To aid in this, a slight sketch of a well-provided store-closet will be given, with a description of the manner in which each article should be stored and kept, in order to avoid waste and injury. To this will be added modes of securing a successive variety within the reach of all in moderate circumstances.
It is best to have a store-closet open from the kitchen, because the kitchen fire keeps the atmosphere dry, and this prevents the articles stored from molding, and other injury from dampness. Yet it must not be kept warm, as there are many articles which are injured by warmth.
A cool and dry place is indispensable for a store-room, and a small window over the door, and another opening outdoors, give a great advantage, by securing coolness and circulation of fresh air.
Flour should be kept in a barrel, with a flour-scoop to dip it, a sieve to sift it, and a pan to hold the sifted flour, either in the barrel or close at hand. The barrel should have a tight cover to keep out mice and vermin. It is best to find, by trial, a lot of first-rate flour, and then buy a year’s supply. But this should not be done unless there are accommodations for keeping it dry and cool, and protecting it from vermin.
Unbolted flour should be stored in kegs or covered tubs, and always be kept on hand as regularly as fine flour. It should be bought only when freshly ground, and only in moderate quantities, as it loses sweetness by keeping.
Indian meal should be purchased in small quantities, say fifteen or twenty pounds at a time, and be kept in a covered tub or keg. It is always improved by scalding. It must be kept very cool and dry, and if occasionally stirred, is preserved more surely from growing sour or musty. Fresh ground is best.
Rye should be bought in small quantities, say forty or fifty pounds at a time, and be kept in a keg or half-barrel, with a cover.
Buckwheat, Rice, Hominy, and Ground Rice must be purchased in small quantities, and kept in covered kegs or tubs. Several of these articles are infested with small black insects, and examination must occasionally be made for them.
Arrow-root, Tapioca, Sago, Pearl Barley, Pearl Wheat, Cracked Wheat, American Isinglass, Macaroni, Vermicelli, and Oat-meal are all articles which help to make an agreeable variety, and it is just as cheap to buy a small quantity of each as it is to buy a larger quantity of two or three articles. Eight or ten pounds of each of these articles of food can be stored in covered jars or covered wood boxes, and then they are always at hand to help to make a variety. All of them are very healthful food, and help to form many delightful dishes for desserts. Some of the most healthful puddings are those made of rice, tapioca, sago, and macaroni; while isinglass, or American gelatine, forms elegant articles for desserts, and is also excellent for the sick.
Sugars should not be bought by the barrel, as the brown is apt to turn to molasses, and run out on to the floor. Refined loaf for tea, crushed sugar for the nicest preserves and to use with fruit, nice brown sugar for coffee, and common brown for more common use. The loaf can be stored in the paper, on a shelf. The others should be kept in close covered kegs, or covered wooden articles made for the purpose.
Butter must be kept in the dryest and coldest place you can find, in vessels of either stone, earthen, or wood, and never in tin.
Lard and Drippings must be kept in a dry, cold place, and should not be salted. Usually the cellar is the best place for them. Earthen or stone jars are the best to store them in.
Salt must be kept in the dryest place that can be found. Rock salt is the best for table-salt. It should be washed, dried, pounded, sifted, and stored in a glass jar, and covered close. It is common to find it growing damp in the salt-stands for the table. It should then be set by the fire to dry, and afterward be reduced to fine powder again. Few things are more disagreeable than coarse or damp salt on a table.
Vinegar is best made of wine or cider. Buy a keg or half-barrel of it, set it in the cellar, and then keep a supply for the casters in a bottle in the kitchen. If too strong, it eats the pickles. Much manufactured vinegar is sold that ruins pickles, and is unhealthful.
Pickles never must be kept in glazed ware, as the vinegar forms a poisonous compound with the glazing.
Oil must be kept in the cellar. Winter-strained must be got in cold weather, as the summer-strained will not burn except in warm weather. Those who use kerosene oil should never trust it with heedless servants or children. Never fill lamps with it at night, nor allow servants to kindle fire with it, or to fill a lamp with it when lighted. Inquire for the safest pattern of lamps, and learn all the dangers to be avoided, and the cautions needful in the use of this most dangerous explosive oil. Neglect this caution, and you probably will be a sorrowful mourner all your life for the sufferings or death of some dear friend.
Molasses, if bought by the barrel or half-barrel, should be kept in the cellar. If bought in small quantities, it should be kept in a demijohn. No vessel should be corked or bunged, if filled with molasses, as it will swell and burst the vessel, or run over.
Hard Soap should be bought by large quantity, and laid to harden on a shelf in a very dry place. It is much more economical to buy hard than soft soap, as those who use soft soap are very apt to waste it in using it, as they can not do with hard soap.
Starch it is best to buy by a large quantity. It comes very nicely put up in papers, a pound or two in each paper, and packed in a box. The high-priced starch is cheapest in the end.
Indigo is not always good. When a good lot is found by trial, it is best to get enough for a year or two, and store it in a tight tin box.
Coffee it is best to buy by the bag, as it improves by keeping. Let it hang in the bag in a dry place, and it loses its rank smell and taste. It is poor economy to buy ground coffee, as it often has other articles mixed, and loses flavor by keeping after it is ground.
Tea, if bought by the box, is several cents a pound cheaper than by small quantities. If well put up in boxes lined with lead, it keeps perfectly; but put up in paper, it soon loses its flavor. It therefore should, if in small quantities, be put up in glass or tin, and shut tight.
Soda should be bought in small quantities, then powdered, sifted, and kept tight corked in a large-mouth glass bottle. It grows damp if exposed to the air, and then can not be used properly.
Raisins should not be bought in large quantities, as they are injured by time. It is best to buy the small boxes.
Currants for cake should be prepared, and set by for use in a jar.
Lemon and Orange Peel should be dried, pounded, and set up in corked glass jars.
Nutmeg, Cinnamon, Cloves, Mace, and Allspice should be pounded fine, and corked tight in small glass bottles, with mouths large enough for a junk-bottle cork, and then put in a tight tin box, made for the purpose. Or they can be put in small tin boxes with tight covers. Essences are as good as spices.
Sweet Herbs should be dried, the stalks thrown away, and the rest be kept in corked large-mouth bottles, or small tin boxes.
Cream Tartar, Citric and Tartaric Acids, Bicarbonate of Soda, and Essences should be kept in corked glass jars. Sal volatile must be kept in a large-mouth bottle, with a ground-glass stopper to make it air-tight. Use cold water in dissolving it. It must be powdered.
Preserves and Jellies should be kept in glass or stone, in a cool, dry place, well sealed, or tied with bladder covers. If properly made and thus put up, they never will ferment. If it is difficult to find a cool, dry place, pack the jars in a box, and fill the interstices with sand, very thoroughly dried. It is best to put jellies in tumblers, or small glass jars, so as to open only a small quantity at a time.
The most easy way of keeping Hams perfectly is to wrap and tie them in paper, and pack them in boxes or barrels with ashes. The ashes must fill all interstices, but must not touch the hams, as it absorbs the fat. It keeps them sweet, and protects from all kinds of insects.
After smoked beef or hams are cut, hang them in a coarse linen bag in the cellar, and tie it up to keep out flies.
Keep Cheese in a cool, dry place, and after it is cut, wrap it in a linen cloth, and keep it in a tight tin box.
Keep Bread in a tin covered box, and it will keep fresh and good longer than if left exposed to the air.
Cake also should be kept in a tight tin box. Tin boxes made with covers like trunks, with handles at the ends, are best for bread and cake.
Smoked herring keep in the cellar.
Codfish is improved by changing it, once in a while, back and forth from garret to cellar. Some dislike to have it in the house anywhere.
All salted provision must be watched, and kept under the brine. When the brine looks bloody, or smells badly, it must be scalded, and more salt put to it, and poured over the meat.