The Cinder Basket and Coal Saver is another most useful thing for the kitchen ; it is a wire basket made to go under the grate, where it will catch the cinders falling from the fire. A slight shake causes the dust and ashes to pass through and the cinders remain for consumption. It does the work itself, and cannot get out of order ; it materially lessens the coal bill, and keeps the hearth clean and tidy. It is made in several sizes, and can be procured at most ironmongers. Note. — There are a great many labour- savers and novelties I have not space to mention here, such as the automatic baster, the cherry and plum stoner, etc. ; but at any time I shall be glad to hear from my readers who require useful novelties. Measures for Cooks Ten usual-sized eggs weigh one pound. THE STORE-ROOM 27 Butter the size of an egg weighs one ounce. One quart of well-heaped flour weighs one pound. Two well-heaped tea -cups of coffee weigh one pound. Two well-heaped tea-cups of granulated sugar weigh one pound. Two well-heaped tea-cups of butter weigh one pound. Two tablespoonfuls of castor sugar or flour weigh one ounce. Four teaspoonfuls equal one tablespoonful. One heaped-up tablespoonful of coffee or sugar equals one ounce. A medicine-sized teaspoon holds a drachm. Four tablespoonfuls make half a gill. One tumbler makes half a pint. One wine-glass makes half a gill. One tea-cup holds one gill. One claret-glass holds two ounces. One tablespoonful is equal to half an ounce. Sixty drops make one teaspoonful. Four teaspoonfuls make a tablespoonful. Four tablespoonfuls make one wineglassful or two ounces. Sixteen tablespoonfuls make half a pint. Eight tablespoonfuls make one gill. One pint of loaf sugar weighs one pound. One tablespoonful of butter weighs one ounce. Two tablespoonfuls of powdered sugar or flour weigh one ounce. THE STORE-ROOM This is a most important department in a household, and should be a general warehouse of everything required, especially to those who live in the country, and oft- times some miles from a village. A store-room should be very dry and well ventilated, with a fairish amount of light. A most necessary thing is to look to all the cracks in a room and stop them up with plaster-of-Paris, to check the inroads of mice and insect pests. There cannot be too many shelves fixed round the walls. A table ought to 28 THE housewife's KEFEBEE find a place in it, so that a pair of scales should stand on it, to weigh out the comestibles. A. brush and pan should find a corner, so that all crumbs and scraps may be brushed up and removed. The shelves are best graduated, so that the larger things may be placed on the lower ones, and the smaller on the higher. Every jar should be carefully labelled, so that there need be no loss of time in hunting for what is wanted. It is a good plan to have all kitchen requisites in divisions by themselves, and the things which are required for housework apart in others. Soap should be bought in large quantities, as soap that has been some time in the house hardens and does not waste like fresh soap. It should be cut in square pieces, and stacked on a high shelf, with a space of an inch between the pieces. Spices, such as cloves, peppers, allspice, cinnamon, mace, and seasoning herbs, are best kept in well-corked bottles.

AI-modernized reading of the original text

The Cinder Basket and Coal Saver is another most useful thing for the kitchen ; it is a wire basket made to go under the grate, where it will catch the cinders falling from the fire. A slight shake causes the dust and ashes to pass through and the cinders remain for consumption. It does the work itself, and cannot get out of order ; it materially lessens the coal bill, and keeps the hearth clean and tidy. It is made in several sizes, and can be procured at most ironmongers. Note. — There are a great many labour- savers and novelties I have not space to mention here, such as the automatic baster, the cherry and plum stoner, etc. ; but at any time I shall be glad to hear from my readers who require useful novelties. Measures for Cooks Ten usual-sized eggs weigh one pound. Measures for Cooks Butter the size of an egg weighs one ounce. One quart of well-heaped flour weighs one pound. Two well-heaped tea-cups of coffee weigh one pound. Two well-heaped tea-cups of granulated sugar weigh one pound. Two well-heaped tea-cups of butter weigh one pound. Two tablespoonfuls of castor sugar or flour weigh one ounce. Four teaspoonfuls equal one tablespoonful. One heaped-up tablespoonful of coffee or sugar equals one ounce. A medicine-sized teaspoon holds a drachm. Four tablespoonfuls make half a gill. One tumbler makes half a pint. One wine-glass makes half a gill. One tea-cup holds one gill. One claret-glass holds two ounces. One tablespoonful is equal to half an ounce. Sixty drops make one teaspoonful. Four teaspoonfuls make a tablespoonful. Four tablespoonfuls make one wineglassful or two ounces. Sixteen tablespoonfuls make half a pint. Eight tablespoonfuls make one gill. One pint of loaf sugar weighs one pound. One tablespoonful of butter weighs one ounce. Two tablespoonfuls of powdered sugar or flour weigh one ounce. THE STORE-ROOM This is a most important department in a household, and should be a general warehouse of everything required, especially to those who live in the country, and ofttimes some miles from a village. A store-room should be very dry and well ventilated, with a fairish amount of light. A most necessary thing is to look to all the cracks in a room and stop them up with plaster-of-Paris, to check the inroads of mice and insect pests. There cannot be too many shelves fixed round the walls. A table ought to THE housewife's KEFEBEE find a place in it, so that a pair of scales should stand on it, to weigh out the comestibles. A. brush and pan should find a corner, so that all crumbs and scraps may be brushed up and removed. The shelves are best graduated, so that the larger things may be placed on the lower ones, and the smaller on the higher. Every jar should be carefully labelled, so that there need be no loss of time in hunting for what is wanted. It is a good plan to have all kitchen requisites in divisions by themselves, and the things which are required for housework apart in others. Soap should be bought in large quantities, as soap that has been some time in the house hardens and does not waste like fresh soap. It should be cut in square pieces, and stacked on a high shelf, with a space of an inch between the pieces. Spices, such as cloves, peppers, allspice, cinnamon, mace, and seasoning herbs, are best kept in well-corked bottles.

The housewife's referee