This article can be carried into the
eating-room, to receive the knives and forks when they are taken from
the table.
KITCHEN FURNITURE.
_Crockery_.--Brown earthen pans are said to be best for milk and
for cooking. Tin pans are lighter, and more convenient, but are too
cold for many purposes. Tall earthen jars, with covers, are good to
hold butter, salt, lard, etc. Acids should never be put into the red
earthen ware, as there is a poisonous ingredient in the glazing which
the acid takes off. Stone ware is better and stronger, and safer every
way than any other kind.
_Iron Ware_.--Many kitchens are very imperfectly supplied with
the requisite conveniences for cooking. When a person has sufficient
means, the following articles are all desirable: A nest of iron pots,
of different sizes, (they should be slowly heated when new,) a long
iron fork, to take out articles from boiling water; an iron hook, with
a handle, to lift pots from the crane; a large and small gridiron,
with grooved bars, and a trench to catch the grease; a Dutch oven,
called also a bake-pan; two skillets, of different sizes, and a spider,
or flat skillet, for frying; a griddle, a waffle-iron, tin and iron
bake and bread pans; two ladles, of different sizes; a skimmer; iron
skewers; a toasting-iron; two teakettles, one small and one large
one; two brass kettles, of different sizes, for soap-boiling, etc.
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