The Easiest Way in Housekeeping and Cooking eBook

Helen Stuart Campbell
This eBook from the Gutenberg Project consists of approximately 284 pages of information about The Easiest Way in Housekeeping and Cooking.

One boiler for clothes, holding eight or ten gallons.—­Two dish-pans,—­one large, one medium-sized.—­One two-quart covered tin pail.—­One four-quart covered tin pail.—­Two thick tin four-quart saucepans.—­Two two-quart saucepans.—­Four measures, from one gill to a quart, and broad and low, rather than high.—­Three tin scoops of different sizes for flour, sugar, &c.—­Two pint and two half-pint molds for jellies.—­Two quart molds.—­One skimmer with long handle.—­One large and one small dipper.—­Four bread-pans, 10x4x4.—­Three jelly-cake tins.—­Six pie-plates.—­Two long biscuit-tins.—­One coffee-pot.—­One colander.—­One large grater.—­One nutmeg-grater.—­Two wire sieves; one ten inches across, the other four, and with tin sides.—­One flour-sifter.—­One fine jelly-strainer.—­One frying-basket.—­One Dover egg-beater.—­One wire egg-beater.—­One apple-corer.—­One pancake-turner.—­One set of spice-boxes, or a spice-caster.—­One pepper-box.—­One flour-dredger.—­One sugar-dredger.—­One biscuit-cutter.—­One potato-cutter.—­A dozen muffin-rings.—­Small tins for little cakes.—­One muffin-pan.—­One double milk-boiler, the inside boiler holding two quarts.—­One fish-boiler, which can also be used for hams.—­One deep bread-pan; a dish-pan is good, but must be kept for this.—­One steamer.—­One pudding-boiler.—­One cake-box.—­Six teaspoons.


One bread-board.—­One rolling-pin.—­One meat-board.—­One wash-board.—­One lemon-squeezer.—­One potato-masher.—­Two large spoons.—­One small one.—­Nest of wooden boxes for rice, tapioca, &c.—­Wooden pails for graham and corn meal.—­Chopping-tray.—­Water-pail.—­Scrubbing-pail.—­Wooden cover for flour-barrel.—­One board for cutting bread.—­One partitioned knife-box.


One pair of scales.—­One two-gallon pot with steamer to fit.—­One three-gallon soup-pot with close-fitting cover.—­One three-gallon porcelain-lined kettle, to be kept only for preserving.—­One four or six quart one, for apple sauce, &c.—­One tea-kettle.—­One large and one small frying-pan.—­Two Russia or sheet iron dripping-pans; one large enough for a large turkey.—­Two gem-pans with deep cups.—­Two long-handled spoons.—­Two spoons with shorter handles.—­One large meat-fork.—­One meat-saw.—­One cleaver.—­One griddle.—­One wire broiler.—­One toaster.—­One waffle-iron.—­One can-opener.—­Three pairs of common knives and forks.—­One small Scotch or frying kettle.—­One chopping-knife.—­One meat-knife.—­One bread-knife.—­One set of skewers.—­Trussing-needles.


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The Easiest Way in Housekeeping and Cooking from Project Gutenberg. Public domain.
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