Carefully supervise the daily dietary so that a reasonable proportion of the necessary food elements may be provided.  See that the proportion of proteid is one part to four of carbohydrates and fats.  Adapt the dietary to the season and climate.  Do not waste time and money in preparing rich puddings, entrees, cakes, etc., when fresh fruit, vegetables, salads, etc., are so much more nutritious, economical and convenient.  Arrange to have a variety of food—­different kinds of meat, fish, and poultry—­cooked in various ways.  See that suitable food is provided for the children; especially pure milk and food containing mineral salts.  Do not allow children to use tea, coffee, or other stimulants.  A glass of hot milk (not boiled) is the best stimulant for a child when wearied with study or over exertion of any kind.

See that the water which has stood in the pipes over night is drawn before filling the tea-kettle for breakfast, or using the water for porridge or other purposes.  Rinse the tea-kettle every morning before using.  Never use water from the hot tank for cooking.  See that the water used for drinking purposes is pure; if suspicious, either have it filtered or boiled before using.  Do not allow soiled rags, dish cloths or towels to lie around the kitchen.  Wash and scald the dish cloths and towels after each dish washing, hanging them outside to dry—­if possible.  Keep plenty of clean towels; some fine ones for glass and china, coarser ones for general use.  Have special cloths for kitchen use.  Keep a holder within reach of the oven so as to avoid burning the fingers, or using an apron.  See that a kettleful of boiling water is poured down the sink pipes every day.

All boxes, jars and shelves in which food is kept, must be kept scrupulously clean and well aired.  The refrigerator requires special attention; see that the drain pipe and interior of ice-box are kept thoroughly clean.  A stiff wire with a piece of cloth fastened on the end may be used to clean the drain pipe at least once a week.  Do not have any closet under the sink or places of concealment for dirty pots and pans.  Bowls which have been used for flour mixtures should be filled with cold water if not washed immediately after using.  Never put kitchen knives and forks into the dish water, as it loosens the handles; hold them in the hand and wash with the dish cloth.  Burn all refuse, both for convenience and as a sanitary measure.  If a refuse pail is used, it should be scalded frequently and a solution of carbolic acid, chloride of lime or other disinfectant used.  Do not put pans and kettles half filled with water on the stove to soak, as it only hardens whatever may have adhered to the kettle and makes it more difficult to clean.

DISH WASHING.

Many young housekeepers look upon dish washing as the “bug-bear” of the kitchen.  It need not be disagreeable work; indeed the washing of china, glass and silver ware may be placed among the arts of housekeeping.  It should be the ambition of every young housekeeper to know how everything pertaining to household management should be done, and how to do it; whether she has to do it herself or direct others.