Archive for the ‘Kitchen’ Category
A spill on the kitchen carpet can be anything from a child’s cup falling off the table to muddy footprints
around the room. Properly dealing with the kitchen spill is what seperates the professionals from everyone
With a little bit of common knowledge, many of the spills that occur can be cleaned up and corrected fast
and easily. Knowing how to react to spills in the kitchen are what makes things easier than ever.
The first thing to do, is use a bit of common sense. Its important for you to take very quick action and
be smart about the first steps you take in cleaning up your kitchen carpet spill. To put it in other
terms – don’t let the spill sit.
The longer the spill or product sits on your carpet, the deeper in it will go. A larger spill that has
time to seep into the carpet and into the padding and reaches the floor boards is one type of spill
that will need extensive cleaning. Therefore, you’ll need to move quickly and effectively.
You can take different steps to remove spills from your kitchen carpet. One thing that remains the
same throughout every spill you encounter is that you shouldn’t rub them. Most often, rubbing the
spill will rub them into the fibers of the carpet. This will make them less likely to come off. Instead
of rubbing, you should consider blotting. Blotting puts small amounts of pressure on the stain to
allow the cloth or paper towels to soak it up. This doesn’t work the stain deeper into the carpet.
As far as getting the spill out of the carpet, you can use several methods. First, you should try
and remove as much debris from the floor as possible, wiping as much as you can up. Then, there are
several routes that you can take.
If you own a carpet cleaner, this will be your best option. Last, there are several products on
the market that you can use. This will help when it comes to difficult spills. Unless you have
them on hand, waiting isn’t an option. Spills in the kitchen needs to be handled in a quick and
Since the kitchen spill happens in one of the most used rooms of the home, you’ll need to make sure
that you do a great job in cleaning it up. Because spills can happen frequently, it is important
that you do a complete cleaning of the carpet on a regular basis.
Even though kitchen carpet spills are nearly impossible to prevent, you can protect yourself and
your carpet by knowing what to do. If you keep your carpet clean, you’ll have no problems cleaning
up spills as they occur.
Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.
The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, caseine, and fibrin, together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.
Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.
In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.
Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.
We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfil its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.
Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains.
Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. For this reason it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.
The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness.
Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust.
For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes.
One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber.
Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.