We have settled that our kitchen shall be neat, cheerful,
and sunny, with closets as much as possible near enough
together to prevent extra steps being taken. If the ser-
vant is sufficiently well-trained to respect the fittings of a
well-appointed kitchen, and to take pleasure in keeping
them in order, the whole apparatus can be arranged in the
kitchen-closets. If, however, there is any doubt on this
point, it will be far better to have your own special table,
and shelf or so above it, where the utensils required for
your own personal use in delicate cooking can be arranged.
In any kitchen not less than two tables are required :
one for all rough work, — preparing meat, vegetables, &c.,
and dishing up meals ; the other for general convenience.
The first must stand as near the sink and fire as possible ;
and close to it, on a dresser, which it is well to have just
above the table and within reach of the hand, should be all
the essentials for convenient work, namely : —
A meat-block or board ;
A small meat-saw ;
A small cleaver and meat-knife ;
FIRES, LIGHTS, AND THINGS TO WORK WITH. 51
Spoons, skewers, vegetable-cutters, and any other small
conveniences used at this table, such as potato-slicer, lard-
ing and trussing needles, &c. ;
A chopping-knife and wooden tray or bowl ;
Rolhng-pin, and bread and pastry board ;
Narrow-bladed, very sharp knife for paring, the French
cook-knife being the best ever invented for this purpose^
A deep drawer in the table for holding coarse towels
and aprons, balls of twine of two sizes, squares of cloth
used in boiUng dehcate fish or meats, &c., will be found
almost essential. Basting-spoons and many small articles
can hang on small hooks or nails, and are more easily
picked up than if one must feel over a shelf for them.
These will be egg-beaters, graters, ladle, &c. The same
dresser, or a space over the sink, must hold w^ashing-pans
for meat and vegetables, dish-pans, tin measures from a
gill up to one quart, saucepans, milk-boiler, &c. Below
the sink, the closet for iron-ware can be placed, or, if pre-
ferred, be between sink and stove. A list in detail of
every article required for a comfortably-fitted-up kitchen
is given at the end of the book. House-furnishing stores
furnish elaborate and confusing ones. The present Kst
is simply what is needed for the most efficient work.
Of course, as 3^ou experiment and advance, it may be
enlarged ; but the simple outfit can be made to produce
all the results likely to be needed, and many complicated
patent arrangements are hindrances, rather than helps.
The Iron-ware closet must hold at least two iron pots,
frying-pans large and small, and a Scotch kettle with fry-
ing-basket for oysters, fish-balls, &c., — this kettle being a
broad shallow one four or five inches deep. Roasting-
pans, commonly called dripping-pans, are best of Russia
iron.
52 FIRES, LIGHTS, AND THINGS TO WOBK WITH.
Tin-ware must include colander, gravy and jelly strain-
ers, and vegetable-sifter or p wee-sieve ; six tin pie-plates,
and from four to six jellj^-cake tins with straight edges ;
and at least one porcelain-lined kettle, holding not less
than four quarts, while a three-gallon one for preserving
and canning is also desirable ;
Muffin rings or pans ; ' ' gem-pans ; ' '
Page 25
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
We have settled that our kitchen shall be neat, cheerful, and sunny, with closets as much as possible near enough together to prevent extra steps being taken. If the servant is sufficiently well-trained to respect the fittings of a well-appointed kitchen, and to take pleasure in keeping them in order, the whole apparatus can be arranged in the kitchen-closets. If, however, there is any doubt on this point, it will be far better to have your own special table, and shelf or so above it, where the utensils required for your own personal use in delicate cooking can be arranged.
In any kitchen not less than two tables are required : one for all rough work, — preparing meat, vegetables, &c., and dishing up meals ; the other for general convenience. The first must stand as near the sink and fire as possible ; and close to it, on a dresser, which it is well to have just above the table and within reach of the hand, should be all the essentials for convenient work, namely : —
A meat-block or board ;
A small meat-saw ;
A small cleaver and meat-knife ;
FIRES, LIGHTS, AND THINGS TO WORK WITH. 51
Spoons, skewers, vegetable-cutters, and any other small conveniences used at this table, such as potato-slicer, larding and trussing needles, &c. ;
A chopping-knife and wooden tray or bowl ;
Rolling-pin, and bread and pastry board ;
Narrow-bladed, very sharp knife for paring, the French cook-knife being the best ever invented for this purpose;
A deep drawer in the table for holding coarse towels and aprons, balls of twine of two sizes, squares of cloth used in boiling delicate fish or meats, &c., will be found almost essential. Basting-spoons and many small articles can hang on small hooks or nails, and are more easily picked up than if one must feel over a shelf for them. These will be egg-beaters, graters, ladle, &c. The same dresser, or a space over the sink, must hold washing-pans for meat and vegetables, dish-pans, tin measures from a gill up to one quart, saucepans, milk-boiler, &c. Below the sink, the closet for iron-ware can be placed, or, if preferred, be between sink and stove. A list in detail of every article required for a comfortably-fitted-up kitchen is given at the end of the book. House-furnishing stores furnish elaborate and confusing ones. The present Kst is simply what is needed for the most efficient work. Of course, as you experiment and advance, it may be enlarged ; but the simple outfit can be made to produce all the results likely to be needed, and many complicated patent arrangements are hindrances, rather than helps.
The Iron-ware closet must hold at least two iron pots, frying-pans large and small, and a Scotch kettle with frying-basket for oysters, fish-balls, &c., — this kettle being a broad shallow one four or five inches deep. Roastingpans, commonly called dripping-pans, are best of Russia iron.
52 FIRES, LIGHTS, AND THINGS TO WORK WITH.
Tin-ware must include colander, gravy and jelly strainers, and vegetable-sifter or pea-sieve ; six tin pie-plates, and from four to six jelly-cake tins with straight edges ; and at least one porcelain-lined kettle, holding not less than four quarts, while a three-gallon one for preserving and canning is also desirable ;
Muffin rings or pans ; ' ' gem-pans ; ' '