PRIMARY COOK BOOK

I HAVE been solicited by a gentleman, who is always engaged in promoting the pleasure and instruction of all with whom he comes in contact, to write a book for young people who wish to begin house- keeping on small means, — that they may have a home of their own where they may preach and practice to suit themselves, in- stead of marrying and going to a boarding- house, which is but half way " settled in life," as getting married is termed.

I will begin by giving my advice to a young woman in whom I take a great in- terest. She has not had a home for many years ; she has earned her own living very

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comfortably, and has always been respected by her employers. She has an opportunity of marrying a very worthy young man, who bids fair to rise in the world.

If I am very plain you will know it is all for your advantage ; perhaps you will think I am inclined to be mean, but I shall advise you to be very economical at pres- ent. . Now you wish to do your 6wn work, this is beginning as people did in old times ; it will be good for your health and happiness. You will have no one to trou- ble you by half doing what you want well done. " But," you say, " how am I to know how to do well ? " I will try to tell you.

In the first place your husband will feel it his duty to provide you with aU he can, by his industry, to make the house com- fortable. In return, you must feel your duty is to do all you can to make yourself an agreeable companion, and by your faith-

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ful care of what he provides, and constant attention to his comfort, try your best to make his home so pleasant that he will not care to go elsewhere.

You think part of a house enough to take care of at present, — you do not want any more room than is necessary ; then I think three rooms sufficient, — a parlor, chamber, and kitchen. You wish to fur- nish your kitchen neatly, that you may take your meals there, as most convenient when you do your own work, and besides, you will only be obliged to have one fire at a time. In so doing you will save a great deal, as fuel is a great item in one's expenses. We will have a small range, or cooking-stove ; there are very many of the latter on a small scale which are very con- venient, and burn but little fuel. In the parlor we will have a nice grate ; and in the chamber an air-tight stove is very eco- nomical and convenient. To make a fire

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in it take an old newspaper and four small sticks of dry wood, this is the best way to heat a room quickly ; if you ivish a fire all day or night, put a few sticks of not very dry wood, when it is fairly burning .shut the damper, and it will keep your room quite warm enough. I think well of this in case of sickness, when you would wish to get ready without much trouble. For the parlor fire, have a little light wood split fine, put the paper at the bottom, then the wood, then a lump of soft coal if you have it. When you wish to have a fire just light the paper, and you have no more trouble ; if you wish to put on more coal use hard coal. This is the cheapest and best fire you can have. It is of great importance to have your house warm, and a clean hearth is one of the brightest spots in it.

Let us begin to furnish now. We will go to the kitchen first, as that is the main-

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spring of the comfort of housekeeping. I like a yellow-painted floor and maple-col- ored furniture, as it keeps nice longer than dark. We will suppose the range or stove furnished with usual utensUs. Here is a list of articles needed for the kitchen:

Pail for ashes.

Tea-kettle*

Frying-pan.

Two saucepans.

Small coffee-pot.

Bread-pan.

Two cake-pans. > One 6-quart tin pan for mixing bread.

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One 4-quart tin pan for washing meat, &c.

One 4-quart tin pan for ordinary pur- poses.

One 2-quart tin pan for do.

One 1-quart tin pan for do.

Tin bread-box.

Tin cake-box.

One-pound canister for coffee.

One-pound canister for tea.

Tin is cheaper than earthen ware for kitchen use. If you have a range you will need a small tin roaster or kitchen. . Skimmer.

Flour-box.

Pepper-box.

Case-knife.

Two common knives and forks.

One pair small steelyards.

One knife-tray.

Egg-beater. ^

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Egg-slice.

Bread-board.

Rolling-pin.

One large iron spoon.

Two small iron spoons.

Four tin plates for pies.

Earthen pot for soap-grease.

Wooden soap-dish for sink.

Clothes-horse.

Clothes-basket.

Clothes-line.

Fotir dozen clothes-pins.

Three good sized tubs.

One foot-tub.

One dish-tub.

One small tub for cups.

Wood is much the best to wash dishes in, as tin or earthen ware chips them.

A bean-pot and pudding-pot, both either earthen or iron.

A soft broom or a turkey-wing for the regige.

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For dishes, a set of britannia coffee, tea, and water pots, cream-pitcher and sugar- bowl.

Half-dozen cups and saucers.

Half-dozen large plates.

Half-dozen second size plates.

Half-dozen third size plates.

Four soup-plates.

One small soup-tureen.

One large dish, 16 mches.

One or two dishes, 12 inches.

One or two dishes, 10 inches.

One or two covered dishes.

One or two small deep oval dishes.

One butter-boat.

One gravy-tureen.

One comport-dish.

One slop-bowl.

Two common bowls.

Three pitchers, different sizes.

One pudding-dish.

All blue or white China or English ware.

PEIMABY COOK BOOK. H

A small caster, 1 ^ , .

Pressed glass, not Hall-dozen tumblers, > _ 1 cut.

One or two salts, J

One pine table three feet by two, with legs painted maple and the top plain, for cooking purposes. Another, three and a half feet, with leaves for a dining-table. Have a nice oil-cloth for this for breakfast, but always have a white one for dinner.

Four chairs.

A common clock that will keep good time, for punctuality is of great impor- tance.

Three tablecloths, six napkins, and six doylies will do.

Three rollers.

Six dish-towels.

Two dish-cloths.

Two floor-cloths.

One holder for range.

One holder for ironing.

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