Miss Parloa's kitchen companion

Frying-pans that can be used for all purposes come in granite-ware ; but as they are not so durable, and the heat is not so even as with iron, they are not desirable. They cost about the same as iron. A good substitute for wooden pails is what is called wood-pulp ware. Pails, dish-pans, wash-bowls, etc., are made from this substance. They are light ; there are no hoops to rust or loosen, and the pails or pans can be kept clean and dry without danger of damage. There should be at least two chopping-trays in the kitchen. The long, deep tray, which is made of one piece of wood, will last almost a lifetime. The round wooden bowls, though not so durable, are yet very useful, and there should be one, at least, in the pantry. The second or third size is best in a small family. Chopping-tray. Butter-bowls. A cChopping-knife with only one blade is much more desirable than one with two. The blade should be almost straight across.. straight across. When it is rounded a good deal, much time and strength are wasted in chopping. No kitchen outfit is complete without scales. Two kinds come for use in the household. The old-fashioned is the better, as there is nothing to get out of order. Dial Scales. These scales are more cumbersome than the dial scales, but the latter are likely to require repairing. A lignum-vitse mortar and pestle will last for generations, and there should be one in every kitchen. Mortar and Pestle. Coffee-mill. A French coffee-mill, which is simple and durable, is a necessity where filtered coffee is made. This will grind coarse or exceedingly fine, as desired. It is easily adjusted, and so simple that a child can use it. A rack to put in the dripping-pan for a piece of meat to rest on when cooked in the oven is needful. Sherwood's meat-pan grates, which come in four sizes, are light, strong, and easily kept clean. They cost Meat-pan Grate. from twenty-five to forty cents. In a large family a meatchopper is a great convenience. These cutters come in three sizes for family use. A meat-press is not a necessity, but is very useful; the meat that is pressed in it coming out as a solid piece from which slices of good shape may be cut. These presses come in several sizes. Meat-chopper. Nothing in the way of an egg-boiler has ever taken the place of the old-fashioned egg-coddler, with which the cooking can be done in a scientific way. Boiling water is poured into the coddler, and it stands until the Meat and Jelly Press. Egg-coddler. tin is thoroughly heated. The water is poured out and the eggs are arranged in the coddler, which is then filled with boiling water and kept in a warm place for .ten minutes. At the end of that time it is sent to the table, water and all. Egg-poacher.