good plan to have two of them where a great deal of cooking is done. The lower part of the boiler is half filled with boil- ing water, and the inside kettle is placed in this. By this means food is cooked without danger of burning, and more rapidly than if the kettle were placed directly on the stove, exposed to the cold air, because the toiling water in the out- side kettle reaches not only the bottom, but also the sides of that in which the food is. • Double Broiler, with Back. Double Broiler. When broiling is done before the fire it is necessary to have a back for the double broiler, for the tin reflects the heat, and the food is cooked much sooner. Colander. The colander is used for draining vegetables, straining soups, etc., and with the squash and gravy strainers, it is all Squash Strainer. that is required in the way of strainers. KITCHEN FURNISHING. 75 Under " Drinks " will be found a description of the French coffee biggin Coffee Biggin Coffee Pot There should be two brown-bread tins, each holding three pints. They answer also for steaming puddings. Brown-Bread Tin. The melon and round pudding moulds are nice for frozen or steamed puddings. Melon Mould. Round Pudding Mould. The stew-pans that are porcelain-lined are better than the tin-lined, because the tin is liable to melt when frying is done, as, for instance, when meat and vegetables are fried foi 76 MISS PARLOA'S KEW COOK BOOK. a stew. Granite ware stew-pans are made in the same shapes as the porcelain-lined. Stew-Pan. The tin sauce-pans are nice for sauces and gravies. The porcelain-lined come in the same shapes. Copper is a bet- ter conductor of heat than either tin or iron, but when it is not kept perfectly clean, oxide of copper, which is very poi- Heavy Tin Sauce-Pan. sonous, collects on it, and is dissolved by oils and fats. Then when fruit, pickles, or any food containing an acid is allowed to cool in the vessels, verdigris is produced ; and this is a deadly poison. Bread or Dish Pan. Shallow Milk Pan. The stamped tin-ware is made from a better quality of metal than the soldered ; therefore, it comes higher, but it is in the end cheaper, and it is always safer. Bread, milk and dish pans should be made of stamped tin. KITCHEN FURNISHING. 77 The pans for roasting meat should be made of Russian iron. c Dripping Pan. Bread Pan. The spoons for basting and mixing, and also the ladle, should be strong and well tinned. Basting Spoon. Ladle. Dredging Box The plain wooden lemon squeezer is the most easily kept clean, and is, therefore, the best. That made of iron, with a porcelain cup, is stronger, but it needs more care. Lemon Squeezer. The Dover egg beater is the best in the market. It will do in five minutes the work that in former years required half an hour. There are three sizes. The smallest is too deli- Dover Egg Beater. cate for a large number of eggs. The second size, selling for $1.25, is the best for family use. 78 MISS PARLOA'S NEW COOK BOOK. An apple parer saves a great deal of time and fruit, and is not very expensive. Apple Parer. Wooden buckets and boxes come in nests, or, they can be bought separately. A good supply of them goes a great way toward keeping a store-room or closet in order. Wooden Buckets. Wooden Boxes.

AI-modernized reading of the original text

good plan to have two of them where a great deal of cooking is done. The lower part of the boiler is half filled with boiling water, and the inside kettle is placed in this. By this means food is cooked without danger of burning, and more rapidly than if the kettle were placed directly on the stove, exposed to the cold air, because the boiling water in the outside kettle reaches not only the bottom, but also the sides of that in which the food is. • Double Broiler, with Back. Double Broiler. When broiling is done before the fire it is necessary to have a back for the double broiler, for the tin reflects the heat, and the food is cooked much sooner. Colander. The colander is used for draining vegetables, straining soups, etc., and with the squash and gravy strainers, it is all Squash Strainer. that is required in the way of strainers. Under " Drinks " will be found a description of the French coffee biggin Coffee Biggin Coffee Pot There should be two brown-bread tins, each holding three pints. They answer also for steaming puddings. Brown-Bread Tin. The melon and round pudding moulds are nice for frozen or steamed puddings. Melon Mould. Round Pudding Mould. The stew-pans that are porcelain-lined are better than the tin-lined, because the tin is liable to melt when frying is done, as, for instance, when meat and vegetables are fried foi a stew. Granite ware stew-pans are made in the same shapes as the porcelain-lined. Stew-Pan. The tin sauce-pans are nice for sauces and gravies. The porcelain-lined come in the same shapes. Copper is a better conductor of heat than either tin or iron, but when it is not kept perfectly clean, oxide of copper, which is very poi- Heavy Tin Sauce-Pan. sonous, collects on it, and is dissolved by oils and fats. Then when fruit, pickles, or any food containing an acid is allowed to cool in the vessels, verdigris is produced ; and this is a deadly poison. Bread or Dish Pan. Shallow Milk Pan. The stamped tin-ware is made from a better quality of metal than the soldered ; therefore, it comes higher, but it is in the end cheaper, and it is always safer. Bread, milk and dish pans should be made of stamped tin. The pans for roasting meat should be made of Russian iron. Dripping Pan. Bread Pan. The spoons for basting and mixing, and also the ladle, should be strong and well tinned. Basting Spoon. Ladle. Dredging Box The plain wooden lemon squeezer is the most easily kept clean, and is, therefore, the best. That made of iron, with a porcelain cup, is stronger, but it needs more care. Lemon Squeezer. The Dover egg beater is the best in the market. It will do in five minutes the work that in former years required half an hour. There are three sizes. The smallest is too deli- Dover Egg Beater. cate for a large number of eggs. The second size, selling for $1.25, is the best for family use. An apple parer saves a great deal of time and fruit, and is not very expensive. Apple Parer. Wooden buckets and boxes come in nests, or, they can be bought separately. A good supply of them goes a great way toward keeping a store-room or closet in order. Wooden Buckets. Wooden Boxes.

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