Mixing-bowls come in deep yellow and light buff earthenware ; also in white stone-china. The deep yel- low ware is made of a rather soft material and breaks easily ; and although this ware is much cheaper than the lighter yellow, one hardly practises economy in buying it. The white stone-china is the most expensive of the three, but it wears so well that it pays to buy it in pref- erence to any other kind. Chafing-dish. Although a chafing-dish is not a necessary utensil, it insures perfection in serving many little dishes, like venison steaks, oysters in many forms, Welsh rarebits, etc., and is desirable on that account. These dishes come in the best quality of tin and in plated ware. The first cut gives the best-shaped dish. This may be used for many things which must be served very hot. The Chafing-dish. Wire Dish-covers. Meat-safe. -vick of the lamp should be kept rather low, so that the heat shall not be intense. The dish shown in the second cut is cheaper, yet quite good. Wire dish-covers are serviceable when food is put away on plates. KITCHEN FURNISHING. 55 In some parts of the South where there are no cellars, and at the North where food is kept in an open cellar or in a cold room, a meat-safe is needed. The circulation of air is perfect, and the contents are protected from mice and cats. These safes usually are supplied with locks and keys. Upright cake-boxes, with shelves, are the only kind that can be used with satisfaction. They are pretty expensive, however, costing from $2.25 to $3.75. When preparing soups and jel- lies, there will be required, be- sides the tin and wire strainers, two other kinds, — one made of flannel, and the other a coarse sort of napkin. The flannel Cake-box, strainer, which should be in the form of a bag of triangular shape, should be made of a square of rather coarse white flannel, and have four pieces of strong tape sewed on at the opening, so that the bag may be hung from a frame or two chairs. Napkins costing about $1.50 per dozen are about right for use in straining soups and jellies. Buy at least half a dozen at a time. Have them washed twice, with a hard rub- bing, to get out all the dressing. It is a good plan to use the napkins in some way before the second wash- ing, so much that a thorough rubbing will be necessary. Liquids will not pass through while the dressing remains in the fabric. When a filter will not work well, water may be strained through a flannel bag as it comes from the faucet. Have three or four small square bags made of coarse white flannel for this purpose. Cotton and wool may be used instead of all-wool cloth. Make a rather broad hem at the top, through which put a strong tape about half a yard long. This bag can be put on the faucet and fas- 56 MISS PARLOA'S KITCHEN COMPANION. tened firmly with the tape. One will not like to drink unfiltered or unstrained water after seeing one of these bags which has been used for a day. Besides the cooking utensils, many other articles are needed for furnishing a kitchen properly. There should be a strong coal-hod, but be careful that it is light and not too large. Many persons are considerably injured by lifting heavy hods. Then a poker is wanted, — one with a long flat end that will cut through the coal when it is used. It should have a riveted iron handle; wooden handles soon become loosened.

AI-modernized reading of the original text

Mixing-bowls come in deep yellow and light buff earthenware ; also in white stone-china. The deep yellow ware is made of a rather soft material and breaks easily ; and although this ware is much cheaper than the lighter yellow, one hardly practises economy in buying it. The white stone-china is the most expensive of the three, but it wears so well that it pays to buy it in preference to any other kind. Chafing-dish. Although a chafing-dish is not a necessary utensil, it insures perfection in serving many little dishes, like venison steaks, oysters in many forms, Welsh rarebits, etc., and is desirable on that account. These dishes come in the best quality of tin and in plated ware. The first cut gives the best-shaped dish. This may be used for many things which must be served very hot. The Chafing-dish. Wire Dish-covers. Meat-safe. Wick of the lamp should be kept rather low, so that the heat shall not be intense. The dish shown in the second cut is cheaper, yet quite good. Wire dish-covers are serviceable when food is put away on plates. In some parts of the South where there are no cellars, and at the North where food is kept in an open cellar or in a cold room, a meat-safe is needed. The circulation of air is perfect, and the contents are protected from mice and cats. These safes usually are supplied with locks and keys. Upright cake-boxes, with shelves, are the only kind that can be used with satisfaction. They are pretty expensive, however, costing from $2.25 to $3.75. When preparing soups and jellies, there will be required, besides the tin and wire strainers, two other kinds, — one made of flannel, and the other a coarse sort of napkin. The flannel Cake-box. The flannel strainer, which should be in the form of a bag of triangular shape, should be made of a square of rather coarse white flannel, and have four pieces of strong tape sewed on at the opening, so that the bag may be hung from a frame or two chairs. Napkins costing about $1.50 per dozen are about right for use in straining soups and jellies. Buy at least half a dozen at a time. Have them washed twice, with a hard rubbing, to get out all the dressing. It is a good plan to use the napkins in some way before the second washing, so much that a thorough rubbing will be necessary. Liquids will not pass through while the dressing remains in the fabric. When a filter will not work well, water may be strained through a flannel bag as it comes from the faucet. Have three or four small square bags made of coarse white flannel for this purpose. Cotton and wool may be used instead of all-wool cloth. Make a rather broad hem at the top, through which put a strong tape about half a yard long. This bag can be put on the faucet and fas- tened firmly with the tape. One will not like to drink unfiltered or unstrained water after seeing one of these bags which has been used for a day. Besides the cooking utensils, many other articles are needed for furnishing a kitchen properly. There should be a strong coal-hod, but be careful that it is light and not too large. Many persons are considerably injured by lifting heavy hods. Then a poker is wanted, — one with a long flat end that will cut through the coal when it is used. It should have a riveted iron handle; wooden handles soon become loosened.

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