Foods and Household Management Part 3

1 saltspoon, bone.

1 wooden spatula.

1 Dover egg beater, large size.

1 wire egg beater.

1 wire potato masher.

1 colander.

1 wire strainer.

1 wire strainer, cup size.

1 flour sifter.

1 flour dredger.

1 salt shaker.

1 coffee mill.

1 grater.

1 nutmeg grater.

1 gla.s.s lemon squeezer.

1 large mixing bowl for bread.

1 medium bowl for cake.

2 pint bowls.

1 quart measure.

1 half-pint measuring cup.

1 molding board.

1 rolling pin.

1 meat board.

1 or 2 plates.

1 or 2 china molds.

1 kitchen scales.

_Other conveniences._

6 small hand towels.

Towel racks.

1 high stool.

1 or 2 comfortable chairs.

A clock.

Sheets of paper, tissue and heavier.

Heavy linen thread and large needle.

Ball of soft, strong twine.

A shelf for cook books.

_For stewing, steaming, and boiling._

(Sizes dependent on number in family.)

1 teakettle, enamel or aluminium.

1 double-boiler, enamel ware.

1 pint saucepan, enamel covered.

1 or 2 stewpans, enamel covered.

1 kettle, covered.

1 steamer.

_For broiling, pan broiling, the saute, and frying._

(Broiler and toaster supplied with gas range.)

1 wire toaster.

1 heavy wire broiler.

1 frying pan, with lip, steel or iron.

1 frying kettle and basket.

_For roasting, braising, and baking._

(Roasting pan provided with gas range.)

1 roasting pan, covered, steel or iron.

1 or 2 heavy earthen pots, covered.

1 baking pan for fish, iron, or heavy earthenware.

2 or 3 bread pans (for loaf cake also).

1 shallow pan for cake.

1 m.u.f.fin pan.

1 flat cooky tin.

3 round pans, for layer cake, enamel.

2 pie pans.

2 or 3 pitchers.

6-12 heavy earthen cups, for popovers and custards.

2 round baking dishes, earthen or enamel.

_For holding food materials._

A few cheap saucers, plates, and bowls for food in the refrigerator.

Bins for flour, meals, and sugar.

A dozen gla.s.s wide-mouthed preserving jars.

Jelly gla.s.ses for spices, etc.

Tin boxes can be kept for such purposes.

(Use gummed labels on these jars and gla.s.ses.)

_For was.h.i.+ng dishes._

1 dishpan, enamel.

1 shallow rinsing pan.

1 soap shaker.

2 soap dishes.

1 shaker for was.h.i.+ng powder.

6 gla.s.s towels.

6 heavier towels.

6 loose weave dishcloths.

=Care of the kitchen.=--The daily cleaning must include the care of the sink and traps, the cleaning of the stove, brus.h.i.+ng the floor, and was.h.i.+ng off of tables. More thorough cleaning includes the scrubbing of the floor, was.h.i.+ng of walls, woodwork, and windows, cleaning of closets and drawers.

The stoves should be rubbed often with paper, and washed thoroughly when necessary. Great pains must be taken to keep the ovens clean, by frequent was.h.i.+ng out. Gas burners must be taken off and boiled in a solution of sal soda once in a while. The top and bottom of coal ovens should be cleaned out once a month. Kerosene stoves need constant cleaning. Stove blacking makes the stove more attractive.