Ingredients
- one pair of scales
- one pot
- two gallons
- three gallons
- one preserving kettle
- one deep frying-pan
- one small frying-^jan
- two sheet-iron dripping-pans of dif- ferent sizes
- one large turkey pan
- two sets of gem pans
- two spoons
- one griddle
- one broiler
- one waffle-iron
- one toasting-rack
- one large meat-fork
- one jagging-iron
- one coffee-mill
- one chopping-knife
- three fiat-irons
- one utensil do the work of three
Directions
One pair of scales.
One pot, holding two gallons, with steamer to fit.
One pot, holding three gallons, with close-fitting cover, for soup.
One preserving kettle, porcelain lined.
One deep frying-pan.
One small frying-^jan.
Two sheet-iron dripping-pans of dif- ferent sizes.
One large turkey pan.
Two sets of gem pans.
Two spoons with long handles.
Two spoons with handles of moder*
ate length. Two spoons with wooden handles. One griddle. One broiler. One waffle-iron. One toasting-rack. One large meat-fork. One jagging-iron. One can-opener. One coffee-mill. One chopping-knife. Three fiat-irons, two No. 8, and one
KITCHEN LUXURIES. Of course there are many things to be considered in bnying a kitchen ontfit. The size of the family for which the cooking is to be done, the size of the kitchen itself, and the amount ot cupboard room, and most of all the purse. It will often be easier to do work with fewer utensils than to have more than there is room to put away in proper order, and an ingenious or thoughtful housekeeper will often manage to make one utensil do the work of three or four as used in more liberally supplied kitchens. ''Cii^ cumstances alter cases** in supplying kitchens, as well as elsewhere.