Cooking odors

A great many people now live in “rooms” and apartments, instead of separate dwellings, and it is very difficult to prevent the odors from the cooking from going into every nook and corner, not only of our own premises, but those of our neighbors — and to very many, this is one of the greatest trials in “bunching” families together under one roof.

Yet this can be in a measure lessened by seeing that every cooking utensil is perfectly clean when put away, or at least before again using. In order to clean even the hardest jobs in the dishwashing line, have a jar in which one pound of washing soda is dissolved in a gallon of boiling water, with a teaspoonful of ammonia added when cool. Keep this on the sink, and when cooking vessels are emptied, unless washed immediately, pour a little of the soda solution about an inch deep in each pot, skillet or sauce pan, turn them around rapidly a few times, and leave stand until ready to wash them.

Cabbage, cauliflower, onions, and all strong-odored vegetables should be prepared several hours before time to cook them, and left to stand covered with cold salt water; then, when ready to cook, rinse them well. When the first scum arises in cooking, take it off carefully; adding salt as needed; then pour in a cupful of cold water, removing the second scum arising; then add another cup of cold water, and remove the third scum. There will be much less odor.

If a window can be opened close to the range, so much the better. A hard crust of bread dropped in a pot of boiling cabbage will take up much of the odor, and also, a half cupful of vinegar.

 

Illustration from The Ogden Standard-Examiner, August 13 1922


About this story

Source publication: The Commoner (Lincoln, Neb.)

Source publication date: December 01, 1911

Filed under: 1910s, Home & garden

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