Oyster Fryer 1.25
Cleaver 60
Hanging Safe 4.00
Set Table Mats 85
Market Basket 80
Clothes " 1.50
Knife Box 40
Meat Board 25
Broom 25
Coal Scuttle 50
Coal Shovel 8
Poker 5
Paring Knife 10
Family Nail Box 10
Refrigerator i5-75
$ 1 00.00
THE KITCHEN.
33
List No.
1 Wash Tub % 55
I " " 70
I " " 85
I Wringer 2.25
1 Wash Board 25
25 Yds. Clothes Line 25
3 Doz. " Pins 6
2 Clothes Props 20
I " Horse 75
I Ironing Board 60
I Step Ladder 90
I Kitchen Table 1.25
I Coffee Mill 60
I RoUing-Pin 10
I Potato-Masher 8
I Pie Board 25
I Radish Grater 8
I Slaw Cutter 25
I Meat Board 25
1 Flour Bucket 30
I Water " 20
I Soap Cup 5
t Wooden Spoon 5
I Ash Sieve 20
I Tea Kettle 70
I Round Iron Boiler, Lined 66
1 Oval " " 1.20
I Round Sauce-Pan, " ..... 57
I Coal Scuttle 30
1 Roasting Pan 40
I Broom 25
I Chamois 20
I Griddle 25
1 Frying Pan 25
1 Bread " 15
I Waffle Iron 45
I Tin Coffee-Pot 15
I " Tea " 12
I Tea Strainer '. 3
I Coffee "■ 10
I Scoop 4
I Ladle 5
I Skimmer 6
I Spice Box 25
$25.00,
Coffee Canister $ 10
Tea Canister 10
Japanese Tray 12
Crumb Brush and Tray 45
Dust-Pan 9
" Brush 20
Bread Box 60
Market Basket 60
Pudding Pan 12
Cake Cutter 3
Wash Boiler 55
Tin Kettle 9
Dish-Pan 20
Flour Sieve 15
" Dredge 5
Pepper Box 3
Iron Fork 5
" Spoon 6
Scrub Brush 12
Set Skewers 20
Chain Dish Cloth 5
Egg Whip 5
Nutmeg Grater 3
Apple Corer 5
Butter Kettle 15
Gem Pan 15
Colander 18
Broiler 20
Toaster 5
Tin Cup 4
Pie Plates 10
Basin 12
Paring Knife 5
Flat Irons 65
Hatchet 40
Mincing Knife 18
Tack Claw 7
Ice Pick 9
Knives and Forks 60
Can Opener 8
Flat Iron-Stand 5
Butcher Knife 20
Bosom Board 25
$25.00
A dish-drainer is a great convenience In the kitchen.
If the sink is too small to hold both the dish pan and
the drainer, a dripping pan should be set under the
drainer. A sink-rack made of slats of wood on which to
place the dish-pan when in use is a necessity.
The modern potato-masher is a great improvement on
the old wooden pounder. The potatoes should be sea-
3
34
THE PATTERN COOK-JWOK.
soned after being put through the masher the first time ;
they should then be re-heated and pressed through into the
SINK-J^ACK.
DISH-DRAINEK.
serving-dish. They should not be smoothed nor patted
down before being sent to table, as that
would greatly diminish their lightness. The
masher or strainer here illustrated is quite
O inexpensive, costing only twenty-five cents ;
and it can be used in many ways — for
crushing berries, in powdering the yolks of eggs, etc.,
etc., the method of doing which is described further on.
There are many dif-
ferent kinds of vege-
table cutters. They
are made of tin, and
a set of graded sizes
and shapes can be
purchased. They are
very useful. The cups
or ends of figures A
and B are pressed into
POTATO-MASHER. ^j-^g vegctablcs, and
The cutter A will make
then given a turn around.
THE KITCHEN.
35
little potato balls one inch ni diameter, which are
called potatoes ''^ la Farisienne'' when fried. The
cutter shown at figure B will cut oblong forms. The
cutters C, D, E and F may be used for cutting veg-
etables that have been previously sliced for the pur-
B
&
<—
i"
D
-. O
a
^5
O Q
Page 12
Presented as published in 1890. 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
Oyster Fryer 1.25
Cleaver 60
Hanging Safe 4.00
Set Table Mats 85
Market Basket 80
Clothes " 1.50
Knife Box 40
Meat Board 25
Broom 25
Coal Scuttle 50
Coal Shovel 8
Poker 5
Paring Knife 10
Family Nail Box 10
Refrigerator i5-75
$ 1 00.00
List No.
1 Wash Tub % 55
I " " 70
I " " 85
I Wringer 2.25
1 Wash Board 25
25 Yds. Clothes Line 25
3 Doz. " Pins 6
2 Clothes Props 20
I " Horse 75
I Ironing Board 60
I Step Ladder 90
I Kitchen Table 1.25
I Coffee Mill 60
I RoUing-Pin 10
I Potato-Masher 8
I Pie Board 25
I Radish Grater 8
I Slaw Cutter 25
I Meat Board 25
1 Flour Bucket 30
I Water " 20
I Soap Cup 5
t Wooden Spoon 5
I Ash Sieve 20
I Tea Kettle 70
I Round Iron Boiler, Lined 66
1 Oval " " 1.20
I Round Sauce-Pan, " ..... 57
I Coal Scuttle 30
1 Roasting Pan 40
I Broom 25
I Chamois 20
I Griddle 25
1 Frying Pan 25
1 Bread " 15
I Waffle Iron 45
I Tin Coffee-Pot 15
I " Tea " 12
I Tea Strainer '. 3
I Coffee "■ 10
I Scoop 4
I Ladle 5
I Skimmer 6
I Spice Box 25
$25.00,
Coffee Canister $ 10
Tea Canister 10
Japanese Tray 12
Crumb Brush and Tray 45
Dust-Pan 9
" Brush 20
Bread Box 60
Market Basket 60
Pudding Pan 12
Cake Cutter 3
Wash Boiler 55
Tin Kettle 9
Dish-Pan 20
Flour Sieve 15
" Dredge 5
Pepper Box 3
Iron Fork 5
" Spoon 6
Scrub Brush 12
Set Skewers 20
Chain Dish Cloth 5
Egg Whip 5
Nutmeg Grater 3
Apple Corer 5
Butter Kettle 15
Gem Pan 15
Colander 18
Broiler 20
Toaster 5
Tin Cup 4
Pie Plates 10
Basin 12
Paring Knife 5
Flat Irons 65
Hatchet 40
Mincing Knife 18
Tack Claw 7
Ice Pick 9
Knives and Forks 60
Can Opener 8
Flat Iron-Stand 5
Butcher Knife 20
Bosom Board 25
$25.00
A dish-drainer is a great convenience In the kitchen. If the sink is too small to hold both the dish pan and the drainer, a dripping pan should be set under the drainer. A sink-rack made of slats of wood on which to place the dish-pan when in use is a necessity.
The modern potato-masher is a great improvement on the old wooden pounder. The potatoes should be sea-
soned after being put through the masher the first time ; they should then be re-heated and pressed through into the
SINK-J^ACK.
DISH-DRAINEK.
serving-dish. They should not be smoothed nor patted down before being sent to table, as that would greatly diminish their lightness. The masher or strainer here illustrated is quite O inexpensive, costing only twenty-five cents ; and it can be used in many ways — for crushing berries, in powdering the yolks of eggs, etc., etc., the method of doing which is described further on.
There are many different kinds of vegetable cutters. They are made of tin, and a set of graded sizes and shapes can be purchased. They are very useful. The cups or ends of figures A and B are pressed into POTATO-MASHER. ^j-^g vegctablcs, and
The cutter A will make
then given a turn around.
little potato balls one inch ni diameter, which are called potatoes ''^ la Farisienne'' when fried. The cutter shown at figure B will cut oblong forms. The cutters C, D, E and F may be used for cutting vegetables that have been previously sliced for the pur-
B
&
<—
i"
D
-. O
a
^5
O Q