Dover beater than the fork. Yet a cook may object to a bread mixer and meat chopper, because they are harder to clean than the bowl and spoon and knife. A good bread mixer saves strength and is sanitary. Fig. 12. A meat chopper or grinder also saves strength and time, and is cleaner than the wooden chopping bowl. LIST OP UTENSILS! For prepartng and mixing. 1 oan opener 1 me&t knife and fork. 1 corkscrew. 1 bread knife, or slicer. 1 vegetable knife, pointed. 1 small meat axe. 1 Bteel table knife, broad blade. 1 knife sharpener. ' Tbachbi'b Note. - — A good way to study utenails is to begin with the school kitchen egiiipment. Utensils for the home kitchen can bo liate> . in the notebook, as theee are used in the school kitchen, having the list grow by degrees throughout the year. For reference, have a price list and illua- trated catalogue from some good Sua. KITCHEN FURNISHINGS 29 F€yr preparing and mixing. 1 3-bladed chopping knife, or meat grinder. 1 apple corer. 2 plated or steel forks, table. 1 long-handled fork, three- pronged. 1 palette knife. , 1 pair heavy scissors. 1 set skewers. 1 large mixing spoon, enamel ware. 6 plated tablesiwcns, or Ger- man sHver. 6 plated teaspoons, or German silver. 1 saltspoon, bone. 1 wooden spatula. 1 Dover egg beater, large size. 1 wire egg beater. 1 wire potato masher. 1 colander. wire strainer. wire strainer, cup size. flour sifter. flour dredger. salt shaker. coffee mill. grater. nutmeg grater. glass lemon squeezer. large mixing bowl for bread. medium bowl for cake. pint bowls. quart measure. half pint measuring cup. molding board. rolling pin. meat board. or 2 plates. or 2 china molds. kitchen scales. Other conveniences. 6 small hand towels. Towel racks. 1 high stool. 1 or 2 comfortable chairs. A clock. Sheets of paper, tissue and heavier. Heavy linen thread and large needle. Ball of soft, strong twine. A shelf for cook books. For stewing, steaming, and boiling, ' (Sizes dependent on number in family.) 1 teakettle, enamel or alumi- 1 or 2 stewpans, enamel covered. nium. 1 kettle, covered. 1 double-boiler, enamel ware. 1 steamer. 1 pint saucepan, enamel covered. 30 FOODS AND HOUSEHOLD MANAGEMENT For broiling, pan broiling, the aauU, and frying. (Broiler and toaster supplied with gas range.) 1 wire toaster. 1 frying pan, with lip, steel or iron. 1 heavy wire broiler. 1 frying kettle and basket. For roasting, braising, and baking. * (Roasting pan provided with gas range.) 1 roasting pan, covered, steel or 1 flat cooky tin. iron. 3 round pans, for layer cake, 1 or 2 heavy earthen pots, cov- enamel. ered. 2 pie pans. 1 baking pan for flsh, iron, or 2 or 3 pitchers. heavy earthenware. 6-12 heavy earthen cups, for 2 or 3 bread pans (for loaf cake popovers and custards, also). 2 round baking dishes, earthen 1 shallow pan for cake. or enamel. 1 muffin pan. For holding food materials. A few cheap saucers, plates, and Jelly glasses for spices, etc. bowls for food in the ref riger- Tin boxes can be kept Jor such ator. purposes. Bins for flour, meals, and sugar. A dozen glass wide-mouthed preserving jars. (Use gummed labels on these jars and glasses.) For washing dishes. 1 dishpan, enamel. 1 shaker for washing powder.

AI-modernized reading of the original text

Dover beater than the fork. Yet a cook may object to a bread mixer and meat chopper, because they are harder to clean than the bowl and spoon and knife. A good bread mixer saves strength and is sanitary. Fig. 12. A meat chopper or grinder also saves strength and time, and is cleaner than the wooden chopping bowl. LIST OF UTENSILS For preparing and mixing. 1 oan opener 1 meat knife and fork. 1 corkscrew. 1 bread knife, or slicer. 1 vegetable knife, pointed. 1 small meat axe. 1 steel table knife, broad blade. 1 knife sharpener. Teacher's Note. - — A good way to study utenails is to begin with the school kitchen equipment. Utensils for the home kitchen can bo liate> . in the notebook, as theee are used in the school kitchen, having the list grow by degrees throughout the year. For reference, have a price list and illuatrated catalogue from some good supplier. F€yr preparing and mixing. 1 3-bladed chopping knife, or meat grinder. 1 apple corer. 2 plated or steel forks, table. 1 long-handled fork, threepronged. 1 palette knife. , 1 pair heavy scissors. 1 set skewers. 1 large mixing spoon, enamel ware. 6 plated tablespoons, or German silver. 6 plated teaspoons, or German silver. 1 saltspoon, bone. 1 wooden spatula. 1 Dover egg beater, large size. 1 wire egg beater. 1 wire potato masher. 1 colander. 1 wire strainer. 1 wire strainer, cup size. 1 flour sifter. 1 flour dredger. 1 salt shaker. 1 coffee mill. 1 grater. 1 nutmeg grater. 1 glass lemon squeezer. 1 large mixing bowl for bread. 1 medium bowl for cake. 2 pint bowls. 1 quart measure. 1 half pint measuring cup. 1 molding board. 1 rolling pin. 1 meat board. or 2 plates. or 2 china molds. 1 kitchen scales. Other conveniences. 6 small hand towels. Towel racks. 1 high stool. 1 or 2 comfortable chairs. A clock. Sheets of paper, tissue and heavier. Heavy linen thread and large needle. Ball of soft, strong twine. A shelf for cook books. For stewing, steaming, and boiling, ' (Sizes dependent on number in family.) 1 teakettle, enamel or alumi- 1 or 2 stewpans, enamel covered. nium. 1 kettle, covered. 1 double-boiler, enamel ware. 1 steamer. 1 pint saucepan, enamel covered. For broiling, pan broiling, the aauU, and frying. (Broiler and toaster supplied with gas range.) 1 wire toaster. 1 frying pan, with lip, steel or iron. 1 heavy wire broiler. 1 frying kettle and basket. For roasting, braising, and baking. * (Roasting pan provided with gas range.) 1 roasting pan, covered, steel or 1 flat cooky tin. iron. 3 round pans, for layer cake, 1 or 2 heavy earthen pots, cov- enamel. ered. 2 pie pans. 1 baking pan for flsh, iron, or 2 or 3 pitchers. heavy earthenware. 6-12 heavy earthen cups, for 2 or 3 bread pans (for loaf cake popovers and custards, also). 2 round baking dishes, earthen 1 shallow pan for cake. or enamel. 1 muffin pan. For holding food materials. A few cheap saucers, plates, and Jelly glasses for spices, etc. bowls for food in the ref riger- Tin boxes can be kept Jor such ator. purposes. Bins for flour, meals, and sugar. A dozen glass wide-mouthed preserving jars. (Use gummed labels on these jars and glasses.) For washing dishes. 1 dishpan, enamel. 1 shaker for washing powder.

Foods and household management