PoLIsHER AND STAND.—A small neat stand, made of coppered iron, with a surface of emery (three extra emery pads go with each) for cleaning starch, etc., from flat-irons. CUSTARD-KETTLE.—The best is an iron kettle with a strong handle, with a smaller kettle, also with handle, fitted inside of it, leaving space around the smaller one for water. The inside kettle is lined with block-tin. The custard-kettle is invaluable in cooking articles which are easily scorched. Cooxrne Utensiis.—The safest utensils for cooking are iron or porcelain lined. Tin-lined vessels, when only partly filled, often become so :nuch heated that the tin is oxydized, and mingles with the food, and is an irritant oison. : SpicE CABINET.—A little bureau, about a foot high, with each drawer labeled outside, ‘‘nutmegs,”’ ‘‘cloves,”’ etc., and put up near where cakes, etc., are'made. It costs little, probably about two dollars, and is a great con- venience. THe Barn Martz is an open vessel filled with hot, not boiling water, and set on back of stove or range. In this set tin stew-pans or cups with handles and tight covers, containing vegetables, sauces, and other articles that need to be kept warm. Frower Forms.—Forms in the shape of a circle, cross, anchor, or other fanciful device, may be made of tin, about one inch deep, in which to arrange flat bouquets in wet sand or water, for the table. Very small ones in initials may be made to designate the plate to which guests are assigned. FisH-KETTLE.—An oblong kettle for boiling fish, which has a false bottom of perforated tin, with handles at either end. The fish is placed on this per- forated tin, lowered into the kettle, boiled, and, when done, lifted out again, and gently slipped from the tin to the platter,on which it is to be served. TEA-KETTLE BorLeR.—A long tapering tin dish, with a long handle, made to lower into the tea-kettle, and large enough at the top to fill the opening, and long enough to reach to the bottom. The cover of the tea-kettle may be used to put over it. It is used for cooking gruels, custards, etc., and serves as a steamer for puddings, brown bread, etc., for a small family. JELLY-STAND.—Four upright posts about a foot high, set about a foot apart, and joined at top and bottom with rounds, as the legs of the chair are joined. This makés a frame, with which the jelly-bag (the top of which should be whipped over a strong wire) may be suspended by cords running from thé wire in the top of the bag to each corner post. Pour in the jelly or soup, place a dish underneath, and allow io drain. A. Knire Boarp.—A board two feet long by one wide, with a half-inch strip fastened to the edge, and raised a little above it all round, to keep the sand from falling off. At one end fasten in some way a scouring brick (such @@ all grocers keep), and on the other tack a vicce ef beff leather. threa by KITCHEN LUXURIES. : ALT perce inches. A few strokes over the leather after scouring gives a high ish. y rauuina KetTrie.—A shallow pan with a perforated bottom, lowered its full length into a deep kettle. To steam vegetables, puddings, or in fact any thing that is usually cooked by immersion in hot water, put water in the deep kettle, plaze article in the perforated pan, cover closely, and keep the ie ag eat It is impossible for any article so cooked to become water: soaked. A CLOTHES-LINE PROTECTOR is not a new invention, but it can not be said to be in general use. It consists simply of a little box fastened to a post and inclosing a wheel and a crank, with which a hundred feet of line can be wound up in one minute. When the line is wanted, it can be run out with equal facility, and by a turn of the wheel can be tightened, then a catch holds it in its place.

AI-modernized reading of the original text

PoLIsHER AND STAND.—A small neat stand, made of coppered iron, with a surface of emery (three extra emery pads go with each) for cleaning starch, etc., from flat-irons. CUSTARD-KETTLE.—The best is an iron kettle with a strong handle, with a smaller kettle, also with handle, fitted inside of it, leaving space around the smaller one for water. The inside kettle is lined with block-tin. The custard-kettle is invaluable in cooking articles which are easily scorched. Cooking Utensils.—The safest utensils for cooking are iron or porcelain lined. Tin-lined vessels, when only partly filled, often become so much heated that the tin is oxydized, and mingles with the food, and is an irritant poison. : SpicE CABINET.—A little bureau, about a foot high, with each drawer labeled outside, ‘‘nutmegs,”’ ‘‘cloves,”’ etc., and put up near where cakes, etc., are'made. It costs little, probably about two dollars, and is a great convenience. The Bath Marie is an open vessel filled with hot, not boiling water, and set on back of stove or range. In this set tin stew-pans or cups with handles and tight covers, containing vegetables, sauces, and other articles that need to be kept warm. Frower Forms.—Forms in the shape of a circle, cross, anchor, or other fanciful device, may be made of tin, about one inch deep, in which to arrange flat bouquets in wet sand or water, for the table. Very small ones in initials may be made to designate the plate to which guests are assigned. FisH-KETTLE.—An oblong kettle for boiling fish, which has a false bottom of perforated tin, with handles at either end. The fish is placed on this per- forated tin, lowered into the kettle, boiled, and, when done, lifted out again, and gently slipped from the tin to the platter, on which it is to be served. TEA-KETTLE BorLeR.—A long tapering tin dish, with a long handle, made to lower into the tea-kettle, and large enough at the top to fill the opening, and long enough to reach to the bottom. The cover of the tea-kettle may be used to put over it. It is used for cooking gruels, custards, etc., and serves as a steamer for puddings, brown bread, etc., for a small family. JELLY-STAND.—Four upright posts about a foot high, set about a foot apart, and joined at top and bottom with rounds, as the legs of the chair are joined. This makes a frame, with which the jelly-bag (the top of which should be whipped over a strong wire) may be suspended by cords running from thé wire in the top of the bag to each corner post. Pour in the jelly or soup, place a dish underneath, and allow to drain. A. Knire Boarp.—A board two feet long by one wide, with a half-inch strip fastened to the edge, and raised a little above it all round, to keep the sand from falling off. At one end fasten in some way a scouring brick (such as all grocers keep), and on the other tack a piece of buff leather, three by KITCHEN LUXURIES. : ALT perce inches. A few strokes over the leather after scouring gives a high polish. Steaming Kettle.—A shallow pan with a perforated bottom, lowered its full length into a deep kettle. To steam vegetables, puddings, or in fact any thing that is usually cooked by immersion in hot water, put water in the deep kettle, place article in the perforated pan, cover closely, and keep the water boiling. It is impossible for any article so cooked to become water: soaked. A CLOTHES-LINE PROTECTOR is not a new invention, but it can not be said to be in general use. It consists simply of a little box fastened to a post and inclosing a wheel and a crank, with which a hundred feet of line can be wound up in one minute. When the line is wanted, it can be run out with equal facility, and by a turn of the wheel can be tightened, then a catch holds it in its place.

Buckeye cookery