knife is particularly good for carving, cutting bread, etc. It is rather expensive, but it pays to get one, if only proper care be taken of it. The butcher's knife should be used for all heavy work. One should never try to break a bone with a knife. That this is often attempted in both kitchen and din- ing room, the nicked edges of the knives give proof, and show the greater hardness of the bones. Where much boning is done a small boning knife, costing about seventy-five cents, will be found necessary. It should be used only for this purpose. The French vegetable scoop, cost- ing about seventy-five cents, Boning Knife. French Vegetable Scoop. KITCHEN FURNISHING. 71 will cut potatoes and other vegetables in balls for frying or boiling. The largest size is the best. The garnishing knife ^ flutes vegetables, adding much to ^mm^tm/^^^- their appearance when they are Garnishing Knife. usecl as a garnish. Knife Box. The long French roll pan, made from Russian iron, is nice for baking long loaves or rolls where a great deal of crust is Long French Roll Pan. liked. There are muffin pans of tin, Russian iron and granite ware. Those of iron should be chosen last, on account of their weight. It is a good thing to have pans of a number of dif- ferent shapes, as a variety for the eye is a matter of impor- tance. The muffin rings of former years have done (S^SSp^^iiii^ tridr duty, and should be allowed to rest, ^Muffin PalT ^ tne convenient cups, which come in sheets, more than filling their place. Short French Roll Pan—Made of Russian Iron. Frying Basket. The frying basket should have fine meshes, as delicate 72 MISS PARLOA'S IS^W COOK BOOK. articles, like croquettes, need more support than a coarsely- woven basket gives. Where roasting is done in the oven there must be a rack to keep the meat from coming in Meat Rack. contact with the water in the bottom of the pan Larding and Trussing Needles. One medium-sized larding needle will answer for all kinds of meat that are to be larded. Skewers. A potato slicer will be found useful for slicing potatoes, Potato Slicer. for frying, or cabbage, for slaw. It cuts vegetables in very thin pieces. KITCHEN FURNISHING. 73 The steamers which fit into the cast-iron pot or the tea- Steamer for Pot. Steamer ior Tea-Kettle. kettle are quite convenient. Both kinds will not, of course, be required. The quart measure for milk is the best for common measuring. Being divided into half pints, the one vessel answers for all quantities. A kitchen should be furnished with two meas- Quart Measure, ures, one for dry material and the other for liquids. Whip Churn, Bread Grater. In the preparation of desserts the whip churn is essential. It is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be easily moved up and down. When this churn is placed in a bowl of cream and the dasher is worked, air is forced through the cream, causing it to froth. Double Boiler. The double boiler is invaluable in the kitchen. It is a 74 MISS PARLOA'S NEW COOK BOOK.

AI-modernized reading of the original text

knife is particularly good for carving, cutting bread, etc. It is rather expensive, but it pays to get one, if only proper care be taken of it. The butcher's knife should be used for all heavy work. One should never try to break a bone with a knife. That this is often attempted in both kitchen and dining room, the nicked edges of the knives give proof, and show the greater hardness of the bones. Where much boning is done a small boning knife, costing about seventy-five cents, will be found necessary. It should be used only for this purpose. The French vegetable scoop, costing about seventy-five cents, Boning Knife. French Vegetable Scoop. will cut potatoes and other vegetables in balls for frying or boiling. The largest size is the best. The garnishing knife ^ flutes vegetables, adding much to ^mm^tm/^^^- their appearance when they are Garnishing Knife. usecl as a garnish. Knife Box. The long French roll pan, made from Russian iron, is nice for baking long loaves or rolls where a great deal of crust is Long French Roll Pan. liked. There are muffin pans of tin, Russian iron and granite ware. Those of iron should be chosen last, on account of their weight. It is a good thing to have pans of a number of different shapes, as a variety for the eye is a matter of importance. The muffin rings of former years have done their duty, and should be allowed to rest, ^Muffin PalT ^ tne convenient cups, which come in sheets, more than filling their place. Short French Roll Pan—Made of Russian Iron. Frying Basket. The frying basket should have fine meshes, as delicate articles, like croquettes, need more support than a coarselywoven basket gives. Where roasting is done in the oven there must be a rack to keep the meat from coming in Meat Rack. contact with the water in the bottom of the pan Larding and Trussing Needles. One medium-sized larding needle will answer for all kinds of meat that are to be larded. Skewers. A potato slicer will be found useful for slicing potatoes, Potato Slicer. for frying, or cabbage, for slaw. It cuts vegetables in very thin pieces. The steamers which fit into the cast-iron pot or the tea- Steamer for Pot. Steamer ior Tea-Kettle. kettle are quite convenient. Both kinds will not, of course, be required. The quart measure for milk is the best for common measuring. Being divided into half pints, the one vessel answers for all quantities. A kitchen should be furnished with two meas- Quart Measure, ures, one for dry material and the other for liquids. Whip Churn, Bread Grater. In the preparation of desserts the whip churn is essential. It is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be easily moved up and down. When this churn is placed in a bowl of cream and the dasher is worked, air is forced through the cream, causing it to froth. Double Boiler. The double boiler is invaluable in the kitchen. It is a

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