Miss Parloa's new cook book and marketing guide

interior and for the shelves. On the inside of the Eddy chest-shaped refrigerator there is not a particle of wood, and the food kept in it is always sweet. It is simply a chest, where the ice is placed on the bottom and slate shelves put on top. With this style of refrigerator the waste of ice is much greater than in those built with a separate compartment for ice, but the food is more healthful. Utensils. The following is a list of utensils with which a kitchen should be furnished. But the housekeeper will find that there is continually something new to be bought. If there be much fancy cooking, there must be an ice cream freezer, jelly and charlotte russe moulds and many little pans and cutters. The right way is, of course, to get the essential articles first, and then, from time to time, to add those used in fancy cooking : Two cast-iron pots, size depending upon range or stove (they come with the stove) . One griddle. One porcelain-lined preserving kettle. One fish kettle. Three porcelain-lined stew-pans, holding from one to six quarts. One No. 4 deep Scotch frying kettle. One waffle iron. Three French polished frying-pans, Nos. 1, 3 and 6. Four stamped tin or granite ware stewpans, holding from one pint to four quarts. One double boiler, holding three quarts. One Dover egg-beater. One common wire beater. One meat rack. One dish pan. Two bread pans, holding six and eight quarts respectively. Two milk pans. Two Russian-iron baking pans — two sizes. Four tin shallow baking pans. Four deep pans for loaves. Two quart measures. One deep, round pan of granite-ware, with cover, for braising. One deep Russian-iron French roll pan. Two stamped tin mufhn pans. One tea-pot. One coffee-pot. One coffee biggin. One chocolate pot. One colander. One squash strainer. One gravy strainer. OOne strainer that will fit on to one of the cast-iron pots. One frying-basket. One melon mould. Two brown bread tins. One round pudding mould. Two vegetable cutters. One tea canister. One coffee canister. One cake box. One spice box. One dredger for flour. One for powdered sugar. KITCHEN FURNISHING. One smaller dredger for salt. One, still smaller, for pepper. One boning knife. One French cook's knife. One butcher's knife. One large fork. Two case-knives and forks. Two vegetable knives. Four large mixing spoons. Two table-spoons. Six teaspoons. One larding needle. One trussing needle. One set of steel skewers. One wire dish cloth. One whip churn, One biscuit cutter. One hand basin. One jagging iron. Three double broilers — one each for toast, fish and meat. One long-handled dipper. One large grater. One apple corer. One flour scoop. One sugar scoop. One lemon squeezer. Chopping tray and knife. Small wooden bowl to use in chopping. All the tin ware should be made from xx tin. It will then keep its shape, and wear three times as long as if made of thin stuff. Scouring with sand soon ruins tin, the coarse sand scratching it and causing it to rust. Sapolio, a soap which comes for cleaning tins, woodwork and paint, will be found of great value in the kitchen.