Brush for glazing, rubbing whites of eggs over rusks, crullers, etc.
Brushes for scrubbing, blacking, etc.
Butter roller (wooden).
Cake-box.
Cake-turner.
Canisters — one each for tea and coffee.
Can-opener.
Chafing-dish and a set of Russian bowls.
Chopping tray and knife.
Cloth (wire steel); also dish-cloths, towels, etc
Coffee-mill.
Colanders— one coarse, one fine.
Corer for apples.
Corkscrew.
Cream-whipper.
Cups — six, holding half-pint each.
Cutters for biscuits, crotitons, etc.
Cutters for vegetables.
Dippers — one large, one small, both with long handles.
Dredgers, one each for flour, powdered sugar, salt, and pepper.
Egg-poacher.
Fancy cake pans.
Forks — one large, two small.
IX
INTRODUCTION
Frying-kettle (deep), with frying-basket.
Funnel.
Grater.
Griddle.
Ice-pick.
Iron for waffles.
Jagging-iron.
Kettles — one fish-kettle, one for preserving, one frying-kettie, one custard-
kettle (double), one steaming-kettle.
Knives— one boning knife, one butcher’s knife, one French cook’s knife,
two case knives, two vegetable knives (one fluted to cut vegetables
for decorations, etc.).
Measures — two holding one quart each, one holding a pint.
Mortar and pestle.
Moulds for puddings, jellies, timbales, etc.
Needles — one for trussing, one for larding.
Pails for cleaning purposes.
Pancake lifter.
Potato and vegetable masher.
Pots and pans — two large pots of cast-iron, for meats, etc. ; three granite
stew-pans, from one-half to four quarts ; three frying (saute) pans ; one
dish -pan; two bread -pans, six to eight quarts respectively; two
milk -pans; two baking -pans; four tin (shallow) baking -pans ; four
deep pans for meats ; one braising-pan ; one iuuflin-pan ; one teapot,
one coffee-pot ; one chocolate-pot, one stone pot for bread, ten quarts ;
one for butter, six quarts ; one of three quarts ; one bean-pot.
Pudding-dish of earthern-ware.
Rolling-pin.
Scales and weights.
Scoops — one each for flour and sugar.
Set of steel skewers.
Sieves — one for flour, two for purees — one coarse, one fine.
Skimmer.
Spice-box.
Spoons — four large mixing-spoons, two table-spoons, six teaspoons.
Squeezers — one for lemons, one for pressing the juice from meats, etc.
Steamer to fit a large iron pot.
Strainers — one for gravies, one for vegetables.
Economy and Wastefulness. — Economy in cooking does not
consist primarily in buying cheap foods ; it does consist, first of all, in
x
INTRODUCTION
the intelligent saving and combination of things left over, in the use of all
kinds of remnants from the table — meats, cereals, vegetables, and so on —
materials that can be made, with a little attention, into attractive, desira-
ble dishes. There is economy, however, in buying in quantity some of
the less perishable staples, such as flour, salt, coffee, tea, canned goods
of prime quality, etc. Sugar is usually sold so near the wholesale price
that buying it in quantities is largely a matter of convenience. Granu-
lated sugar is usually considered the best value, because, while the so-
called coffee sugars may be a little cheaper, the difference is often made
up by increase in weight through moisture. In the majority of house-
holds there is little economy in buying meat in large quantities, on
account of the lack of proper facilities for keeping it. With meats the best
economy is in the proper use of the fat, marrow, trimmings, etc.
Page 3
Presented as published in 1902. 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
Brush for glazing, rubbing whites of eggs over rusks, crullers, etc. Brushes for scrubbing, blacking, etc.
Butter roller (wooden).
Cake-box.
Cake-turner.
Canisters — one each for tea and coffee.
Can-opener.
Chafing-dish and a set of Russian bowls.
Chopping tray and knife.
Cloth (wire steel); also dish-cloths, towels, etc Coffee-mill.
Colanders— one coarse, one fine.
Corer for apples.
Corkscrew.
Cream-whipper.
Cups — six, holding half-pint each.
Cutters for biscuits, crotitons, etc.
Cutters for vegetables.
Dippers — one large, one small, both with long handles.
Dredgers, one each for flour, powdered sugar, salt, and pepper. Egg-poacher.
Fancy cake pans.
Forks — one large, two small.
Frying-kettle (deep), with frying-basket.
Funnel.
Grater.
Griddle.
Ice-pick.
Iron for waffles.
Jagging-iron.
Kettles — one fish-kettle, one for preserving, one frying-kettie, one custardkettle (double), one steaming-kettle.
Knives— one boning knife, one butcher’s knife, one French cook’s knife, two case knives, two vegetable knives (one fluted to cut vegetables for decorations, etc.).
Measures — two holding one quart each, one holding a pint.
Mortar and pestle.
Moulds for puddings, jellies, timbales, etc.
Needles — one for trussing, one for larding.
Pails for cleaning purposes.
Pancake lifter.
Potato and vegetable masher.
Pots and pans — two large pots of cast-iron, for meats, etc. ; three granite stew-pans, from one-half to four quarts ; three frying (saute) pans ; one dish -pan; two bread -pans, six to eight quarts respectively; two milk -pans; two baking -pans; four tin (shallow) baking -pans ; four deep pans for meats ; one braising-pan ; one muffin-pan ; one teapot, one coffee-pot ; one chocolate-pot, one stone pot for bread, ten quarts ; one for butter, six quarts ; one of three quarts ; one bean-pot.
Pudding-dish of earthern-ware.
Rolling-pin.
Scales and weights.
Scoops — one each for flour and sugar.
Set of steel skewers.
Sieves — one for flour, two for purees — one coarse, one fine.
Skimmer.
Spice-box.
Spoons — four large mixing-spoons, two table-spoons, six teaspoons.
Squeezers — one for lemons, one for pressing the juice from meats, etc.
Steamer to fit a large iron pot.
Strainers — one for gravies, one for vegetables.
Economy and Wastefulness. — Economy in cooking does not
consist primarily in buying cheap foods ; it does consist, first of all, in
the intelligent saving and combination of things left over, in the use of all kinds of remnants from the table — meats, cereals, vegetables, and so on — materials that can be made, with a little attention, into attractive, desirable dishes. There is economy, however, in buying in quantity some of the less perishable staples, such as flour, salt, coffee, tea, canned goods of prime quality, etc. Sugar is usually sold so near the wholesale price that buying it in quantities is largely a matter of convenience. Granulated sugar is usually considered the best value, because, while the socalled coffee sugars may be a little cheaper, the difference is often made up by increase in weight through moisture. In the majority of households there is little economy in buying meat in large quantities, on account of the lack of proper facilities for keeping it. With meats the best economy is in the proper use of the fat, marrow, trimmings, etc.