Sauce dish.
Tumbler.
Flour sieve or wire strainer to
fit over mixing bowl.
Tin strainer, fine mesh, to fit
over stewpan for steaming;
also for mashing vegetable
pulp into soup.
Round, small agate baking pan.
Agate pie-plates, large and
small, to cover baking pans.
Agate colander with handle to
fit into double boiler, for
steaming, washing berries,
and draining vegetables.
Long shallow cake pan.
Small enamelled baking cups for
custards, gems, and small
puddings.
Small covered pails for scraps,
one for two desks.
Brush.
Dishcloth.
Cleaning cloth.
Drying cloth.
One dish will commonly answer for two pupils in many
cases.
The material for the utensils is indicated in the list, and
labor-saving utensils under the recipes where they are used.
The shape and size are important factors. In school kitchens
large, heavy utensils are not needed. Mixing bowls of white
crockeryware, striped with blue, are made in good shapes,
with rounded bottom and flaring sides ; those of medium depth
may be taken up easily between the thumb and little finger
and are large enough for pupils to use and for most home pur-
poses. These bowls are stronger, yet of lighter weight than
those of the yellow ware. A lip on one side of the bowl is
KITCHEN EQUIPMENT 75
convenient at times but is not necessary, and is often the
first part to be broken.
All bowls for cooking purposes, and stewpans and cups as
well, should have no groove or dividing line between the side
and bottom ; and the latter should be broad, otherwise the
dishes will tip over easily.
Double boilers, baking pans, covers, and any utensils that
have grooves and seams are difficult to clean.
Learn to call utensils by their correct names.
A sauce pan has a lip and a handle but no cover. It is
used for sauces and mixtures that do not need covering and
are stirred more or less.
A stewpan has a handle and a tightly fitting cover, but
no lip, for steam must be kept inside.
A kettle has a bail and tight cover, but it is not so easy
to hold in pouring as the stewpan for the bail is flexible and
the steam envelops the hands. With a stewpan one may
hold the firm handle in one hand and pour easily from the
side. In draining off water from potatoes and the like hold
the handle in one hand, lift the cover by the knob, draw it
back slightly, then holding it down tightly, turn the pan
completely upside down, and drain off every drop of the
water without spilling the contents or scalding the hands.
A preserving kettle has a bail and a lip for convenience in
pouring ; but the cover seldom fits closely and it is a waste
of heat to use the kettle for stewing. For large pieces of
meat and any food of great weight, a kettle is suitable, for
both hands will be needed in lifting it.
THE SCHOOL KITCHEN
The housekeeping duties in the school should be divided
among the pupils in groups of four. One should have charge
of the supplies ; another of the fire and stoves ; a third of the
sink and general dishes, and the fourth of the sweeping
and dusting. These assignments should be changed from
time to time so that every pupil may become proficient in
all parts of the work. Each pupil should take care of her
own table and utensils.
76 SCHOOL KITCHEN TEXTBOOK
Page 42
Presented as published in 1915. 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
Sauce dish.
Tumbler.
Flour sieve or wire strainer to
fit over mixing bowl. Tin strainer, fine mesh, to fit
over stewpan for steaming;
also for mashing vegetable
pulp into soup. Round, small agate baking pan. Agate pie-plates, large and
small, to cover baking pans. Agate colander with handle to
fit into double boiler, for
steaming, washing berries,
and draining vegetables. Long shallow cake pan. Small enamelled baking cups for
custards, gems, and small
puddings. Small covered pails for scraps,
one for two desks. Brush. Dishcloth. Cleaning cloth. Drying cloth.
One dish will commonly answer for two pupils in many cases.
The material for the utensils is indicated in the list, and labor-saving utensils under the recipes where they are used. The shape and size are important factors. In school kitchens large, heavy utensils are not needed. Mixing bowls of white crockeryware, striped with blue, are made in good shapes, with rounded bottom and flaring sides ; those of medium depth may be taken up easily between the thumb and little finger and are large enough for pupils to use and for most home purposes. These bowls are stronger, yet of lighter weight than those of the yellow ware. A lip on one side of the bowl is
KITCHEN EQUIPMENT 75
convenient at times but is not necessary, and is often the first part to be broken.
All bowls for cooking purposes, and stewpans and cups as well, should have no groove or dividing line between the side and bottom ; and the latter should be broad, otherwise the dishes will tip over easily.
Double boilers, baking pans, covers, and any utensils that have grooves and seams are difficult to clean.
Learn to call utensils by their correct names.
A sauce pan has a lip and a handle but no cover. It is used for sauces and mixtures that do not need covering and are stirred more or less.
A stewpan has a handle and a tightly fitting cover, but no lip, for steam must be kept inside.
A kettle has a bail and tight cover, but it is not so easy to hold in pouring as the stewpan for the bail is flexible and the steam envelops the hands. With a stewpan one may hold the firm handle in one hand and pour easily from the side. In draining off water from potatoes and the like hold the handle in one hand, lift the cover by the knob, draw it back slightly, then holding it down tightly, turn the pan completely upside down, and drain off every drop of the water without spilling the contents or scalding the hands.
A preserving kettle has a bail and a lip for convenience in pouring ; but the cover seldom fits closely and it is a waste of heat to use the kettle for stewing. For large pieces of meat and any food of great weight, a kettle is suitable, for both hands will be needed in lifting it.
THE SCHOOL KITCHEN
The housekeeping duties in the school should be divided among the pupils in groups of four. One should have charge of the supplies ; another of the fire and stoves ; a third of the sink and general dishes, and the fourth of the sweeping and dusting. These assignments should be changed from time to time so that every pupil may become proficient in all parts of the work. Each pupil should take care of her own table and utensils.