A TOASTER is made of a sheet of tin large enough to contain six slices of
bread. The edges are turned up about half aninch and bound with wire,
and perforations are cut about two inches apart in the shape of a V through
the bottom, and the sharp points turned up so as to penetrate and hold the
bread in place. <A stiff wire handle is fastened firmly to the middle of the
back, so that the toaster is kept at the right angle before the fire, and, if it
toasts too rapidly at top or bottom, it may easily be inverted.
THE KitcHEN Grem.—A kettle-shaped vessel made of tinned wire, to be
filled with articles to be boiled, and lowered into another kettle which con-
tains the water. It is provided with a bail by which to lift it out, and with
projecting flanges which rest on the top of the outer kettle, touching neither
the bottom or sides, so as to keep it suspended either in or over the water;
when done, the cooked articles are lifted out in it. It is admirable for vege-
tables, for making soups (especially when the meat is to be served on the
table), and for boiling eggs, as well as for steaming dumplings, puddings, etc. —
CAKE-PAN.—The bottom and sides are not permanently attached, but when
fastened together, are in the shape of an ordinary cake-pan. When the cake
is done, by unfastening the hooks that join the two ends of the strips of tin
that forms the sides of the pan, it opens and leaves the cake standing on the
bottom of the pan, from which it is slipped on a plate without inverting,
as is necessary with the old-styJe-pan. The bottom is also provided with
a movable stem, which may be taken off when using the dish for puddings,
bread, etc.
Bosom Boarp.—A board twenty inches long, and ten to twelve inches
wide. The shirt is slipped over it and buttoned at the neck; at the other
end of the board is a strip about an inch wide, fastened to the board by an
arm at each end, running along the sides of the board. This strip is pushed
down, one ‘‘flap”? of the shirt drawn through between it and the end of the
board, and then it is raised up so that its surface is again on a level with the
board. It thus holds the shirt firmly in position while it is being ironed and
polished.
OTHER CONVENIENCES.—Among these are a soup-kettle (with a double »
bottom); a polishing iron for shirts (or a substitute may be made by select-
ing your best iron, and rounding and polishing both ends); a jagging-iron,
to mark and ornament paste for pies; a pair of good scales; a movable sink,
set on very large, strong casters, which may be run into the dining-room to
receive the dishes from the table and pushed out to the kitchen; for summer
use, a gas-stove, or when gas is not used, a Houchin pocket cooking-stove, on
which modest meals for a small family may be cooked without building a fire
in the kitchen-stove. The latter is also useful for travelers, at camp-meet-
ings, and in the sick-room for making toast, and keeping articles warm; q
soap-shaker, a perforated oval tin box with a long handle, which, after a cake
of soap has been placed in it, is shaken in the dish-water to make a suds;
and a cast-iron soap-dish, which fastens on the side of the wash-tub, while
washing with hard soap
THE MANAGEMENT OF HELP.
In all families whose style of living demands help in the household duties,
the management of servants is the great American puzzle. ‘‘Girls’’ come
and go like the seasons, sometimes with the weeks. The one who is “such
Buckeye cookery
1892Page 261
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A TOASTER is made of a sheet of tin large enough to contain six slices of bread. The edges are turned up about half aninch and bound with wire, and perforations are cut about two inches apart in the shape of a V through the bottom, and the sharp points turned up so as to penetrate and hold the
bread in place. <A stiff wire handle is fastened firmly to the middle of the
back, so that the toaster is kept at the right angle before the fire, and, if it toasts too rapidly at top or bottom, it may easily be inverted.
THE KitcHEN Grem.—A kettle-shaped vessel made of tinned wire, to be filled with articles to be boiled, and lowered into another kettle which contains the water. It is provided with a bail by which to lift it out, and with projecting flanges which rest on the top of the outer kettle, touching neither the bottom or sides, so as to keep it suspended either in or over the water; when done, the cooked articles are lifted out in it. It is admirable for vegetables, for making soups (especially when the meat is to be served on the
table), and for boiling eggs, as well as for steaming dumplings, puddings, etc. —
CAKE-PAN.—The bottom and sides are not permanently attached, but when fastened together, are in the shape of an ordinary cake-pan. When the cake is done, by unfastening the hooks that join the two ends of the strips of tin that forms the sides of the pan, it opens and leaves the cake standing on the bottom of the pan, from which it is slipped on a plate without inverting, as is necessary with the old-style pan. The bottom is also provided with a movable stem, which may be taken off when using the dish for puddings, bread, etc.
Bosom Boarp.—A board twenty inches long, and ten to twelve inches wide. The shirt is slipped over it and buttoned at the neck; at the other end of the board is a strip about an inch wide, fastened to the board by an arm at each end, running along the sides of the board. This strip is pushed
down, one ‘‘flap”? of the shirt drawn through between it and the end of the
board, and then it is raised up so that its surface is again on a level with the board. It thus holds the shirt firmly in position while it is being ironed and polished.
OTHER CONVENIENCES.—Among these are a soup-kettle (with a double »
bottom); a polishing iron for shirts (or a substitute may be made by selecting your best iron, and rounding and polishing both ends); a jagging-iron, to mark and ornament paste for pies; a pair of good scales; a movable sink, set on very large, strong casters, which may be run into the dining-room to receive the dishes from the table and pushed out to the kitchen; for summer use, a gas-stove, or when gas is not used, a Houchin pocket cooking-stove, on which modest meals for a small family may be cooked without building a fire in the kitchen-stove. The latter is also useful for travelers, at camp-meet-
ings, and in the sick-room for making toast, and keeping articles warm; q
soap-shaker, a perforated oval tin box with a long handle, which, after a cake of soap has been placed in it, is shaken in the dish-water to make a suds; and a cast-iron soap-dish, which fastens on the side of the wash-tub, while washing with hard soap
THE MANAGEMENT OF HELP.
In all families whose style of living demands help in the household duties, the management of servants is the great American puzzle. ‘‘Girls’’ come and go like the seasons, sometimes with the weeks. The one who is “such