intelligence on the part of the consumer, and greater skill on the part of the producer, there is no reason why we should not in the future be able to secure wholesome prepared foods of all grades at fair prices outside the home, rather than attempt to prepare everything under the home roof. The isolated home must still be its own factory, and its director must be a Jack of all Trades. Such households should be supplied with all helps to make labor easy, but even tnen, much hard labor is neces- sary. Only where large quantities of any product are to be prepared does it pay to have all manner of machines and cunning devices to produce the most perfect results. KITCHEN FURNISHINGS Where many people are to be fed, a few good tools like a bread-mixer (Seep. 105), meat-chopper, etc., are often more helpful than another pair of hands, unless they are especially efficient ones. One .pupil has asked for a list of necessary kitchen furnishings. A good list is given in Household Man- agement, page 105. Here is another designed for beginners in housekeeping, or for small families living in city flats, where there is no room to store super- fluous utensils. The stove and refrigerator are usu- ally supplied with such apartments. For light housekeeping, where a chafing-dish or small oil or gas stove is the only means for cooking, still fewer utensils would suffice. With the addition KITCHEN FURNISHINGS 161 of a few fancy molds, all the foods illustrated in this book could be prepared by the utensils here men- tioned. On page 101 some of the most useful are shown. When selecting any utensil, be sure that it is of good quality, with no imperfections that will inter- fere with keeping it perfectly clean. KITCHEN FURNISHINGS. High stool $i . 50 Scales 1 . 00 Fibre pail .50 Dish pan 50 Soap shaker 10 Dish mop .10 Vegetable brush .10 Tea kettle 1 . 00 Pastry board .40 Rolling pin 10 Chopping bowl and knife .50 Bean pot . 30 Lemon squeezer(glass) .10 Tea pot .25 Coffee pot .50 Muffin pan, agate wave . 50 Quart measure .35 Pitcher 50 Stew kettle and cover. 1 . 00 Roasting pan .50 Sauce pans (three) . . .75 Bowls (two) 50 Double boiler 75 Two quart pans (two) . 50 Deep plates, to fit pan as covers (two) 50 Cups for moulds (six) . 75 French knife Paring knives (two) . . Spatula Cork screw Can opener Measure cups, glass and tin .' Wire egg beater Dover egg beater Fine strainer Coarse strainer Colander Flour sieve Wire potato masher. . Grater Wooden spoons (two) Tablespoons (six) .... Teaspoons (six) Long fork Cutters (two) Omelet pan Loai pans (three) .... Cake pans (three) .... Cake pans (three) .... Scotch bowl Glass jars (one dozen). •5° ■3? ■3° ■25 •5° . 20 . 10 . TO 05 TO . IO . IO . 20 ■25 .60 •30 ■3° ■5° 00 Total $20 .00 1 62 PRINCIPLES OF COOKERY THE HOUSEKEEPER'S LIBRARY Quite as important as helpful utensils to the house- keeper are the right kind of books.

AI-modernized reading of the original text

intelligence on the part of the consumer, and greater skill on the part of the producer, there is no reason why we should not in the future be able to secure wholesome prepared foods of all grades at fair prices outside the home, rather than attempt to prepare everything under the home roof. The isolated home must still be its own factory, and its director must be a Jack of all Trades. Such households should be supplied with all helps to make labor easy, but even tnen, much hard labor is necessary. Only where large quantities of any product are to be prepared does it pay to have all manner of machines and cunning devices to produce the most perfect results. Where many people are to be fed, a few good tools like a bread-mixer (See p. 105), meat-chopper, etc., are often more helpful than another pair of hands, unless they are especially efficient ones. One pupil has asked for a list of necessary kitchen furnishings. A good list is given in Household Management, page 105. Here is another designed for beginners in housekeeping, or for small families living in city flats, where there is no room to store superfluous utensils. The stove and refrigerator are usually supplied with such apartments. For light housekeeping, where a chafing-dish or small oil or gas stove is the only means for cooking, still fewer utensils would suffice. With the addition of a few fancy molds, all the foods illustrated in this book could be prepared by the utensils here mentioned. On page 101 some of the most useful are shown. When selecting any utensil, be sure that it is of good quality, with no imperfections that will interfere with keeping it perfectly clean. High stool $i . 50 Scales 1 . 00 Fibre pail .50 Dish pan 50 Soap shaker 10 Dish mop .10 Vegetable brush .10 Tea kettle 1 . 00 Pastry board .40 Rolling pin 10 Chopping bowl and knife .50 Bean pot . 30 Lemon squeezer(glass) .10 Tea pot .25 Coffee pot .50 Muffin pan, agate wave . 50 Quart measure .35 Pitcher 50 Stew kettle and cover. 1 . 00 Roasting pan .50 Sauce pans (three) . . .75 Bowls (two) 50 Double boiler 75 Two quart pans (two) . 50 Deep plates, to fit pan as covers (two) 50 Cups for moulds (six) . 75 French knife Paring knives (two) . . Spatula Cork screw Can opener Measure cups, glass and tin .' Wire egg beater Dover egg beater Fine strainer Coarse strainer Colander Flour sieve Wire potato masher. . Grater Wooden spoons (two) Tablespoons (six) .... Teaspoons (six) Long fork Cutters (two) Omelet pan Loai pans (three) .... Cake pans (three) .... Cake pans (three) .... Scotch bowl Glass jars (one dozen). •5° ■3? ■3° ■25 •5° . 20 . 10 . TO TO . IO . IO . 20 ■25 .60 •30 ■3° ■5° Total $20 .00 THE HOUSEKEEPER'S LIBRARY Quite as important as helpful utensils to the housekeeper are the right kind of books.

Principles of cookery