Part 2

Of course, it is desirable to have the room divided into two parts,—a thin partition will suffice,—that the milk and butter in one compartment shall not absorb the flavor of meats, fish, fruits, or vegetables kept in the other. If there be no refrigerator in the pantry, have one in this room. Ice will not melt so quickly here as in other parts of the house.

A writer who has given considerable thought to the subject of ventilation says that “a great mistake is sometimes made in ventilating cellars and milk-houses. The object of ventilation is to keep the cellars cool and dry, but this object often fails of being accomplished by a common mistake, and instead the cellar is made both warm and damp. A cool place should never be ventilated unless the air admitted is cooler than the air within, or is at least as cool as that, or only a very little warmer. The warmer the air the more moisture it holds in suspension. Necessarily, the cooler the air the more this moisture is condensed and precipitated. When a cool cellar is aired on a warm day, the entering air being in motion appears cool; but as it fills the cellar the cooler air with which it becomes mixed chills it, the moisture is condensed, and dew is deposited on the cold walls, and may often be seen running down them in streams. Then the cellar is damp, and soon becomes mouldy. To avoid this, the windows should only be opened at night, and late,—the last thing before retiring. There is no need to fear that the night air is unhealthful; it is as pure as the air of midday, and is really drier. The cool air enters the apartment during the night and circulates through it. The windows should be closed before sunrise in the morning, and kept closed and shaded through the day. If the air of the cellar be damp, it may be thoroughly dried by placing in it a peck of fresh lime in an open box. A peck of lime will absorb about seven pounds, or more than three quarts, of water; and in this way a cellar or milkroom may soon be dried, even in the hottest weather.”

THE CHINA CLOSET.

Between the kitchen and dining-room there should be a closet where the dining-room dishes (except rare glass and china) can be kept, and where the glassware, silver, and delicate china—if not all the china—can be washed. A window is needed in this room. Have the floor made of hard wood, unless it is to be covered. If covered, use lignum. A woollen carpet never should be laid in a china closet. The walls may be sheathed, or plastered and painted. Everything considered, sheathing with well-finished hard wood is the best plan.

On one side of the room have closets about three feet high, beginning at the floor. Above the closets have broad shelves. These should have deep grooves, so that meat dishes may be placed on edge and inclined against the wall. On the opposite side of the room have a similar tier of shelves, with drawers, instead of closets, under the lowest. If the room be planned like that in the design given, there will be space between the two tiers of shelves already mentioned for still another tier, although it will be better to save this space for the steps needed for reaching the high shelves. These steps should be broad, as a precaution against accidents to anybody and damage to dishes.

The shelves should be made of smooth hard wood, which is easily kept clean. It adds considerably to the cost of the room, but also considerably to the convenience, to have sliding glass doors in front of the shelves. They will exclude a great deal of the dust which otherwise would collect.

At one end of the room, near the window, have a sink for washing dishes,—not such a sink as that in the kitchen, but a rather small basin, say of copper, about eighteen inches long, twelve wide, and eight or nine deep. Copper is especially recommended because it wears better than zinc. A soapstone sink or a porcelain-lined pan would be desirable but for the greater liability of breaking dishes. It is a good idea to have a small cedar tub—they are made with brass hoops, and look very neat—for the washing of the most delicate china and glassware, which is likely to get marred or broken if crowded into a pan with other heavier articles.

On each side of the sink have a swinging table, on which to place dishes. The tables will at times be convenient when making salads and other similar dishes. Above the table nearest the kitchen have a slide in the wall, that dishes may be passed to and from the kitchen. This small space will not admit odors or the hot air as the door would if kept open. In case there be two or more servants in the household, the door from the closet to the kitchen need not be opened at all while a meal is served, all dishes being passed through the slide.

The small closets in the room are for the sugar, tea, condiments, and the cake, bread, and cracker boxes. There should be one small closet for the articles used in cleaning the table-ware, such as soap, whiting, alcohol, ammonia, brushes, chamois skin, etc. The drawers under the shelves are intended for the table linen, clean dish-towels, etc.

A towel-rack that can be fastened to the window-casing is a necessity. In case the walls be plastered or tiled, a broad moulding of wood should be placed just above the sink. Brass hooks screwed into this moulding will prove to be a great convenience.

This room is often called the butler’s pantry.

Miss Parloa’s Cook Books

Can be procured from any bookseller in the United States.

Her name in connection with cooking is a household word.