The following is a list of the utensils needed in every well-furnished kitchen. Of course an ingenious housewife will make fewer do excellent service, but all these save time and labor, and make the careful preparation of food easier. In buying tinware and kitchen utensils generally, it is economy to purchase the best at first. The very best double plate tinware will last a lifetime, while the poor cheap kind will not last a year. The low-priced earthenware, particularly that which looks like the substance of a common brick when broken, is worthless. The solid, strong stoneware costs perhaps a quarter more, but it is worth ten times as much as the other. It is also much better for milk than tin.
One small paddle for coffee.
One board upon which to cut bread, prepare vegetables, etc. Three buckets for sugars. One chopping tray. Two large and one small wash-tubs. One wringer.
One crock, two gallon, for mixing cake. Two crocks, one gallon each. Two crocks, two quarts. Two three-gallon jars. Two two-gallon jars. Two one-gallon jars. Two two-quart jars.
One bean-pot. One bowl.
One bowl, four quarts. Three bowls, one quart. Three bowls, one pint each. One nest of three baking dishes, different sizes.
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-pan.
Two sheet-iron dripping-pans of different sizes.
One large turkey pan.
Two sets of gem pans.
Two spoons with long handles.
Two spoons with handles of moderate length.
Two spoons with wooden handles.
One large meat-fork.
Three flat-irons, two No. 8, and one No. 6.
Of course there are many things to be considered in buying a kitchen outfit. The size of the family for which the cooking is to be done, the size of the kitchen itself, and the amount of 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. "Cir-cumstances alter cases" in supplying kitchens, as well as elsewhere.
The utensils listed on previous pages are most of them necessities in any well-regulated kitchen, but there are many other articles that either save labor or do the work better than it can be done without their aid. We give a few of these, with illustrations that will explain them more fully than is possible by the simple text.