and cold meat. Boning-knife. Bowls, four, yellow earthenware, holding from six quarts down. Bowls, four, white, and smooth- bottomed, holding one quart each. Boxes, of tin or wood, for rice, tapioca, crackers, barley, soda, cream-of-tartar, etc. Braising-pan, say of granite -ware, round and deep, with cover. Bread-pans, two, holding six and eight quarts respectively. Brown-bread pans, two. Buckets or tin boxes for sugar, graham, Indian, and rye meal. Butcher's knife. Cake-box. Case knives and forks, two each. Chocolate-pot. Chopping knife and tray. Coffee-biggin. Coffee-pot. Colander. 30 MISS PARLOA'S KITCHEN COMPANION. Covers for flour-barrels. Cups, six, holding half a pint each. Dipper with long handle. Dish-cloth, of wire. Dish -pan. Double-boiler, hoi ding three quarts. Double-broilers, three, — one each for toast, fish, and meat. Dredgers, one each for flour, pow- dered sugar, salt, and pepper, — the last two to be small. Dust pan and brush. Egg-beater, Dover. Fish-kettle. Flour-sieve. Fork, large. French cook's knife. Frying-basket. Frying - kettle, Scotch, No. 4 (which is deep). Frying-pans, French, polished, Nos. 3 and 6. Grater, large. Gravy-strainer. Griddle. Hand- basin. Jagging-iron. Larding-needle. Lemon-squeezer. Meat-rack. Melon-mould. Milk -pans, two. Moulding-board, of hard wood. Muffin-pans, two, of stamped iron. Pail, for cleaning purposes. Pans, four, deep, for loaves of bread or cake. Pots, two, of cast-iron (they come with the stove). Preserving-kettle, porcelain-lined. Pudding-dish, of earthenware. Pudding-mould, round. Quart measures, two. Rolling-pin. Roll-pan, French, of Russian iron, and deep. Scoops, one each for flour and sugar. Scrubbing-brush. Skewers, of steel, one set. Spice-box. Spoons, four, large, for mixing purposes. Squash-strainer. Steamer that will fit on to one of the cast-iron pots. Stew-pans, four, of stamped tin or granite-ware, holding from one pint to four quarts. Stew-pans, three, porcelain-lined, holding from one to six quarts. Stone pots, — one holding ten quarts, for bread ; one holding six quarts, for butter ; and one holding three quarts, for pork. Table-spoons, two. Tea-canister. Teapot. Teaspoons, six. Trussing-needle. Vegetable-cutters, two. Vegetable-knives, two. Vegetable-masher. Waffle-iron. Whip-churn. Wire beater or whisk. Wooden bowl, for chopping pur- poses. Utensils made of iron increase in value with use, as the surface becomes smooth. In buying them, be care- ful to see that they are of the best quality and are well finished. There are few things that come into the kitchen which will cause more annoyance than iron uten- sils of poor quality. Before being used they should be KITCHEN FURNISHING. 31 washed and be wiped perfectly dry. Then the inside should be rubbed over with some kind of fat or oil that is perfectly free of salt. Let the utensils stand for several hours before washing again. Now put them on the fire where they will be heated gradually, and then wash them with soap and water, rinse thoroughly in hot water, and wipe perfectly dry. They should be rubbed hard with a dry towel. This will make the surface smooth. If this work be done carefully, and the iron be good and the utensil well made, there will be no further trouble.

AI-modernized reading of the original text

and cold meat. Boning-knife. Bowls, four, yellow earthenware, holding from six quarts down. Bowls, four, white, and smoothbottomed, holding one quart each. Boxes, of tin or wood, for rice, tapioca, crackers, barley, soda, cream-of-tartar, etc. Braising-pan, say of granite -ware, round and deep, with cover. Bread-pans, two, holding six and eight quarts respectively. Brown-bread pans, two. Buckets or tin boxes for sugar, graham, Indian, and rye meal. Butcher's knife. Cake-box. Case knives and forks, two each. Chocolate-pot. Chopping knife and tray. Coffee-biggin. Coffee-pot. Colander. Covers for flour-barrels. Cups, six, holding half a pint each. Dipper with long handle. Dish-cloth, of wire. Dish -pan. Double-boiler, hoi ding three quarts. Double-broilers, three, — one each for toast, fish, and meat. Dredgers, one each for flour, powdered sugar, salt, and pepper, — the last two to be small. Dust pan and brush. Egg-beater, Dover. Fish-kettle. Flour-sieve. Fork, large. French cook's knife. Frying-basket. Frying - kettle, Scotch, No. 4 (which is deep). Frying-pans, French, polished, Nos. 3 and 6. Grater, large. Gravy-strainer. Griddle. Hand- basin. Jagging-iron. Larding-needle. Lemon-squeezer. Meat-rack. Melon-mould. Milk -pans, two. Moulding-board, of hard wood. Muffin-pans, two, of stamped iron. Pail, for cleaning purposes. Pans, four, deep, for loaves of bread or cake. Pots, two, of cast-iron (they come with the stove). Preserving-kettle, porcelain-lined. Pudding-dish, of earthenware. Pudding-mould, round. Quart measures, two. Rolling-pin. Roll-pan, French, of Russian iron, and deep. Scoops, one each for flour and sugar. Scrubbing-brush. Skewers, of steel, one set. Spice-box. Spoons, four, large, for mixing purposes. Squash-strainer. Steamer that will fit on to one of the cast-iron pots. Stew-pans, four, of stamped tin or granite-ware, holding from one pint to four quarts. Stew-pans, three, porcelain-lined, holding from one to six quarts. Stone pots, — one holding ten quarts, for bread ; one holding six quarts, for butter ; and one holding three quarts, for pork. Table-spoons, two. Tea-canister. Teapot. Teaspoons, six. Trussing-needle. Vegetable-cutters, two. Vegetable-knives, two. Vegetable-masher. Waffle-iron. Whip-churn. Wire beater or whisk. Wooden bowl, for chopping purposes. Utensils made of iron increase in value with use, as the surface becomes smooth. In buying them, be careful to see that they are of the best quality and are well finished. There are few things that come into the kitchen which will cause more annoyance than iron utensils of poor quality. Before being used they should be washed and be wiped perfectly dry. Then the inside should be rubbed over with some kind of fat or oil that is perfectly free of salt. Let the utensils stand for several hours before washing again. Now put them on the fire where they will be heated gradually, and then wash them with soap and water, rinse thoroughly in hot water, and wipe perfectly dry. They should be rubbed hard with a dry towel. This will make the surface smooth. If this work be done carefully, and the iron be good and the utensil well made, there will be no further trouble.

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