Cookery for every household

1 Grater 0 6 1 Egg whisk ... 0 6 1 Soap dish .... 0 4 1 Lemon squeezer . 0 4J 1 Gill measure ..05 1 Jelly mould ... 1 0 1 Doz. patty pans . 0 4 1 Palette knife ..10 1 Cook’s knife ... 1 3 1 Table knife and fork 10 1 Potato knife . . . 0 4J 2 Iron spoons ... 0 6 1 Perforated spoon . 0 3 2 Wooden spoons . 0 5 1 Dessert spoou ..03 2 Tea-spoons ... 0 4 1 Toasting fork . . 0 4J 1 Gravy strainer ..10 s. d. 1 Fish slice . . . 0 7£ 1 Knife-board . . . 0 10" 1 Boasting tin and stand 16 1 Spring balance ..60 1 Shovel 0 6 1 Poker 0 9 1 Coal scuttle ... 2 0 1 Long broom ... 1 6 1 Set stove brushes . 2 9 1 Sweep’s brush ..09 2 Scrubbing brushes 1 6 1 Sink brush ... 0 6 2 Egg brushes ... 0 3 1 Dish mop . ... 0 41 3 Jugs 10“ 2 Pie dishes ... 1 6 2 Pudding bowls ..12 2 Mixing bowls . . 0 10 2 Cups and saucers . 0 8 6 Plates (assorted) . 1 0 Note. — The above does not include utensils for laundry work, nor brushes, &c., required for housemaid's work. The following might be allowed: s. d. 1 Hair Sieve ... 2 0 1 Mincing machine . 4 8 1 Meat saw . . .26 1 Knife sharpener . 0 10 1 Box cutters ... 1 0 2 Fancy jelly moulds 3 0 A doz. small fancy moulds .... 1 0 1 Frying basket ..16 A salad basket or washer .... 1 7 There are also many labour and simplifying would be most desirable additions if space and means s. d. 2 Sandwich cake tins 1 0 1 Preserving pan ..46 A pestle and mortar . 3 0 A vegetable presser (wooden) . . . . 0 51 1 or 2 larding needles .... 0 2 1 Wire cake stand . 0 10 i Pt. measure ... 0 6 1 Pt. measure ... 0 8 1 Pair steak tongs . 1 1 little inventions for saving work, and some of these ■> additions to the kitchen equipment, in fact the purchase of anything that will make kitchen work lighter, by even a feather’s weight, should never be considered an extravagance, but rather a particular economy. ORDER AND CLEANLINESS IN THE KITCHEN Order and Method. — These are two of the most prominent factors in the management of a kitchen. The old rule, “ A place for everything and everything in its place,” must be rigidly adhered to if order is to reign in this department, and it may be taken as a fact that if it doesn’t reign in the kitchen it won’t reign anywhere else in the house. It is very important that the kitchen be well arranged to start with, and that all utensils, stores, &c., be placed as near as possible to the place where they are to be used and handled. This will save unnecessary trotting backwards and forwards. Strength is often wasted in having to take journeys which might be avoided, as also in standing to do work which could be done just as well while sitting. In some kitchens one would think the aim had been to make the work as difficult as possible, and to try the patience of the cook by way of discipline — saucepans and moulds put on shelves quite out of reach without mounting on a chair, baking tins and lids at the back of a dark cupboard, quite inaccessible unless one goes down on one’s hands and knees to reach them, stores to be fetched from another far-distant cupboard each time they are wanted, &c. &c. It certainly requires some thought to arrange everything comfortably and conveniently, but with a little trouble it can generally be done, and the actual labour of cooking will thus be lightened to a very considerable extent.