KITCHEN UTENSILS. ’ TIN WARE, One boiler for clothes, holding six gallons, with copper bottom or all copper. One milk strainer. One bread-pan, holding five or six quarts. One deep pan, for preserving and canning fruits. One six-quart pan. One four-quart pan. Two two-quart pans. Two one-quart pans, Two dish pans. - Two two-quart covered tin pails. One four-quart covered tin pail. Two tin-lined sauce pans with covers, holding four quarts each, for boiling potatoes, cabbages, etc. Four cups with handles. Two pint molds, for rice, blanc- Peete, etc. Four half-pint molds. One skimmer with handle. Two dippers of different size. Two funnels, one for jugs and ¢ one for cruets. One quart measure. One pint measure. Half-pint messure. One gill measure. If possible, get these measures broad and low, instead of high and slen- 415 der, as they are much more easily kept clean. Three scoops of different size. Four bread-pans for baking. The smallest make the best-sized loaves, and will do for cake also. Four jelly-cake pans. Four round and two long pie-pans. _ One 1}4 inch deep for custard and cocoa-nut pies. One coffee-pot. One tea-pot. One colander. One large bread-grater. One small nutmeg-grater. One wire-sieve. One hand sieve (quart measure). One frying-basket. One egg-beater. One spice-box. One pepper-box. One cayenne pepper-box. One pepper-box for salt. One biscnit-cutter. One potato-cutter. One dozen muffin-rings. One soap-shaker. One tea-kettle with copper bottom or 2 all copper. 4 One wire spoon. One tea-cannister. One toasting-rack. {RON WARE. One pair of scales. One pot, holding two gallons, with steamer to fit. One pot, holding three gallons, with close-fitting cover, for soup. One preserving kettle, porcelain lined. One deep frying-pan. One small frying-pan. Two sheet-iron dripping-pans of dif- ferent sizes. One large turkey pan. Two sets of gem pans. Two spoons with long handles. KITCHEN Two spoons with handles of modes ate length. i Two spoons with wooden handles. One griddle. ; One broiler. One waffle-iron: One toasting-rack. One large meat-fork. One jagging-iron. One can-opener. One coffee-mill. One chopping-knife. Three flat-irons, two No. 8, and one No. 6. LUXURIES. Mops 1 FOR JELLIES, ETc.—Are made of tin in various designs. Da at A GRAVY-STRAINER, made of gauze wire, in the shape of a tunnel, is best. ee Eee-peater.—The best is the “ Dover Egg-beater.”” PANCAKE-LIFTER.—Made with a broad flat blade, for turning pancakes. APPLE-CORER.—A tin tube, tapering slightly from one end to the other, for coring apples; may be made of any desired size. CAN-OPENER.—Several good ones are made, which are very cheap, and save — and trouble and knives in opening tin cans, § AIG KITCHEN LUXURIES. KNIFE FOR PEELING potatoes or fruit, which has a wire guard on the side of the blade to regulate the thickness of the paring. ; “ LARDING-NEEDLEs, for larding fowls, may be purchased at any house- | furnishing store. A penknife may be used as a substitute. Wire BaskKET FoR FryinGc.—A basket of tinned wire which is lowered into hot fat with any article to be cooked by immersion in it. SkEweErs, made of tinned wire, with a ring at one end to draw them by, are convenient and easily made. Potato CuTTeR.—An instrument with an adjustable knife for slicing potatoes, for frying in hot lard. Costs half a dollar, and is a great conven- lence. ; CREAM WHIpPER.—A small syringe with the bottom perforated with holes, through which the cream is forced back and forth until it becomes a froth. Costs twenty-five cents. A Dust-pan, with handle leaning down instead of up, so that the end will - rest on the floor, tipping the blade slightly so that the edge will keep close to the floor to receive the dust, saves stooping down in sweeping.

AI-modernized reading of the original text

KITCHEN UTENSILS. ’ TIN WARE, One boiler for clothes, holding six gallons, with copper bottom or all copper. One milk strainer. One bread-pan, holding five or six quarts. One deep pan, for preserving and canning fruits. One six-quart pan. One four-quart pan. Two two-quart pans. Two one-quart pans, Two dish pans. - Two two-quart covered tin pails. One four-quart covered tin pail. Two tin-lined sauce pans with covers, holding four quarts each, for boiling potatoes, cabbages, etc. Four cups with handles. Two pint molds, for rice, blanc- Peete, etc. Four half-pint molds. One skimmer with handle. Two dippers of different size. Two funnels, one for jugs and ¢ one for cruets. One quart measure. One pint measure. Half-pint measure. One gill measure. If possible, get these measures broad and low, instead of high and slender, as they are much more easily kept clean. Three scoops of different size. Four bread-pans for baking. The smallest make the best-sized loaves, and will do for cake also. Four jelly-cake pans. Four round and two long pie-pans. _ One 1}4 inch deep for custard and cocoa-nut pies. One coffee-pot. One tea-pot. One colander. One large bread-grater. One small nutmeg-grater. One wire-sieve. One hand sieve (quart measure). One frying-basket. One egg-beater. One spice-box. One pepper-box. One cayenne pepper-box. One pepper-box for salt. One biscuit-cutter. One potato-cutter. One dozen muffin-rings. One soap-shaker. One tea-kettle with copper bottom or 2 all copper. 4 One wire spoon. One tea-cannister. One toasting-rack. IRON WARE. One pair of scales. One pot, holding two gallons, with steamer to fit. One pot, holding three gallons, with close-fitting cover, for soup. One preserving kettle, porcelain lined. One deep frying-pan. One small frying-pan. Two sheet-iron dripping-pans of different sizes. One large turkey pan. Two sets of gem pans. Two spoons with long handles. KITCHEN Two spoons with handles of modes ate length. i Two spoons with wooden handles. One griddle. ; One broiler. One waffle-iron. One toasting-rack. One large meat-fork. One jagging-iron. One can-opener. One coffee-mill. One chopping-knife. Three flat-irons, two No. 8, and one No. 6. LUXURIES. Molds FOR JELLIES, ETc.—Are made of tin in various designs. A GRAVY-STRAINER, made of gauze wire, in the shape of a tunnel, is best. eeEGG-BEATER.—The best is the "Dover Egg-beater."” PANCAKE-LIFTER.—Made with a broad flat blade, for turning pancakes. APPLE-CORER.—A tin tube, tapering slightly from one end to the other, for coring apples; may be made of any desired size. CAN-OPENER.—Several good ones are made, which are very cheap, and save — and trouble and knives in opening tin cans, § AIG KITCHEN LUXURIES. KNIFE FOR PEELING potatoes or fruit, which has a wire guard on the side of the blade to regulate the thickness of the paring. ; “ LARDING-NEEDLEs, for larding fowls, may be purchased at any house- | furnishing store. A penknife may be used as a substitute. Wire BaskKET FoR FryinGc.—A basket of tinned wire which is lowered into hot fat with any article to be cooked by immersion in it. SkEweErs, made of tinned wire, with a ring at one end to draw them by, are convenient and easily made. Potato CuTTeR.—An instrument with an adjustable knife for slicing potatoes, for frying in hot lard. Costs half a dollar, and is a great convenlence. ; CREAM WHIpPER.—A small syringe with the bottom perforated with holes, through which the cream is forced back and forth until it becomes a froth. Costs twenty-five cents. A Dust-pan, with handle leaning down instead of up, so that the end will - rest on the floor, tipping the blade slightly so that the edge will keep close to the floor to receive the dust, saves stooping down in sweeping.

Buckeye cookery