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The Gas Range, Tables of Measures, Etc: Cover

GLASS AND EARTHEN WARE 6 Fruit Jars, pint size, for 1 Quart Baking Dish (round storing supplies or oval) 6 Fruit Jars, quart size, for 1 Pint Baking Dish (round or storing supplies oval) Lemon Squeezer 1 Quart Au Gratin Dish 1 Bowl for mixing bread, 4 1 Teapot quart 1 Casserole or Earthen Dish Plate or cover for the same with Cover 1 Bowl for mixing cake, muffins, 1 Molasses Jug (2 quart) etc., 2 quart 1 Jar with Cover for storing 2 Pint Bowls bread (2 gallon) 2 Half-pint Bowls 1 Jar with Cover for storing 6 Kitchen Saucers or small butter (1 gallon, low and plates to cover food wide) AGATE WARE 1 Coffee Pot 1 Colander 1 Double Boiler (quart) 1 Roasting Pan for Meat (10 1 Kettle with Cover (4 quart) to 12 inches long) 2 Kettles with Covers (2 quart) 1 Roasting Pan for Fish (10 2 Saucepans (pint) to 12 inches long) 2 Saucepans (half-pint) 1 Omelet Pan (about 7 ins. in 1 Hand Basin diameter) ALUMINUM WARE 1 Tea Kettle macaroni (2 quart) 1 Saucepan for boiling rice and IRON AND STEEL Scales 1 Small French Knife 1 Cast Iron Frying Pan (double 1 Bread Knife lipped) to fit range 1 Can Opener 1 Cast Iron Muffin Pan 3 Tablespoons (plated) 1 Cast Iron Scotch Bowl, for 3 Teaspoons (plated) frying, to fit range 1 Griddle Cake Turner 3 Common Case Knives (steel) 1 Meat Rack to fit Meat Pan 3 Common Four Tined Forks 1 Fish Sheet to fit Fish Pan (steel) 1 Cork Screw 1 Large Knife (for mixing 1 Egg Beater (Hill or Dover) Dough) 1 Ice Pick 1 Palette Knife Scissors 1 Chopping Knife Chain Dish Cloth TIN AND WIRE WARE 1 Biscuit Pan 1 Apple Corer 2 Bread Pans (brick-loaf) 1 Small Tunnel 2 Measuring Cups (half-pint) 2 Piscuit Cutters (different sizes) Potato Ricer Gravy Strainer 1 Wire Broiler for Steak, Skimmer Chops, etc. Dredger for Flour (half pint) 1 Wire Broiler for Fish Dredger for Sugar (half pint) 1 Small Wire Strainer Dredger for Salt (quarter pint) 1 Dish Pan Wire Rack for Cooling Bread, etc. 1 Draining Basket 1 Cannister for Tea Flour Sieve (Hunter's) 1 Cannister for Coffee 2 Milk Pans (3 quart) Garbage Can 1 Lemon Grater WOODEN WARE 1 Rolling Pin 1 Brush, small, for pastry, etc. 1 Bread Board 1 Brush for Cleaning Vegetables 1 Meat Board (hard wood) (.05) 1 Chopping Bowl (small) 1 Scrubbing Pail 1 Perforated Wooden Spoon 1 Broom (Corn) 1 Broom (Bristles) 1 Common Chair 1 Deck Mop 1 Step Ladder and Seat combined 2 Brush Brooms (small) (stove and floor) Pole with Hook to open windows 1 Bristle Brush (floor) 1 Bristle Brush (stove) Pole with Brush to wash windows 1 Scrub Brush (outside) 1 Bucket for Sugar (10 lbs.) Small Zinc Covered Table on Casters 1 High Stool 1 Rocking Chair Refrigerator LINEN, COTTON AND MISCELLANEOUS 6 Fine Linen Towels (dish) linen not too much worn) 6 Coarse Linen Towels (dish) Napkins of Old Linen Table- 6 Dish Cloths cloths for use under augratin 6 Hand Towels and other hot dishes 6 Holders 1 Heavy Canvas Bag (for 3 Sink Cloths (new, not old pounding ice) and linty) Fine Twine 3 Floor Cloths (new, not old Coarse Twine and linty) Straight Brass Hooks, 1 dozen 3 Lamp Cloths Curved Brass Hooks, 1 dozen 6 Dusting Cloths (new, not old Tissue Paper and linty) Waxed Paper 5 yards of Cheese Cloth Thin Brown Paper (lining Fine Linen Strainers (table cake pans, etc.) LIST OF INDISPENSABLE UTENSILS AND FURNISHINGS IN DINING ROOM Dining Table 3 Tablecloths, 2 yards long Dining Chairs 1 Tablecloth, 2 1/2 yards long Sideboard or Serving Table 1 Dozen Dinner Napkins to (or both) match longest cloth 3 Linen Covers for above 1 Dozen Smaller Napkins 1 Heavy Cover for table, 1 1/2 1 Dozen Fringed Napkins yds. long (silence cloth) 3 Platter Cloths 1 Heavy Cover for table, 2 yds. 3 Tray Cloths long GLASS 1 Dozen Tumblers 1 Bottle for Vinegar 1 Caraffe or Water Pitcher 1 Bowl for Canned Fruit, etc. 2 Pepper Shakers Two "Rests" for Carving 2 Salt Shakers Knife and Fork. 1 Bottle for Oil SILVER 1 Dozen Medium Knives 1 Dozen Teaspoons 1 Dozen Medium Forks 1 Butter Knife 1 Dozen Dessert Forks Sugar Tongs 1 Dozen Dessert or Soup Sugar Scoop Spoons Small Tray for Spoons 4 Tablespoons Carving Knife and Fork CHINA FROM STOCK PATTERN Soup Plates, 1 Dozen Sugar Bowl Dinner Plates, 1 Dozen Cream Pitcher Breakfast Plates, 1 Dozen Milk Pitcher Tea Plates, 1 Dozen Bread Plates, Two Saucers, Coffee, 1 Dozen Platters, Three Saucers, Tea, 1 Dozen Vegetable Dishes, Two Sauce Dishes, 1 Dozen Tile or Stand for Coffee and Coffee Cups, 1 Dozen Tea Pot Tea Cups, 1 Dozen LIST OF SUPPLIES NEEDED IN COOKING-APART FROM THOSE BOUGHT FROM DAY TO DAY Cocoa, 1/2 lb. Tapioca, 1 package Coffee, 1 lb. Rice, 1 lb. Tea, 1 lb. Macaroni, 1 package Granulated Sugar, 5 lbs. Butter, 2 lbs. Loaf Sugar, 2 lbs. Lard or Cottolene, 1 2-lb. pail Powdered Sugar, 2 lbs. Bread Flour, 1 sack Molasses, 1/2 gallon Pastry Flour, 1 sack Rolled Oats, 1 package Entire-Wheat Flour, 5 lbs. Wheat Cereal, 1 package Rye Meal, 3 lbs. Corn Meal, 3 lbs. Vinegar, 1 quart Salt, 1 small bag Lemons, 1/2 doz. Black Pepper, 1/4 lb. box Gelatine, 2 packages Mustard, 1/4 lb. box Chocolate, 1 lb. Mace, 1/4 lb. box Cornstarch, 1 package Vanilla, 1 2 oz. bottle Pea Beans, 2 lbs. Edam Cheese, 1 small Dried Lima Beans, 2 lbs. Sultana Raisins, 1 lb., or Prunes, 2 lbs. Cleaned Currants, 1 lb. Potatoes, 1 peck Baking Power, 1/2 lb. box Apples, 1 peck (if seasonable) Cream-of-Tartar, 1/4 lb. Bacon or Salt Pork, 1 lb. Baking Soda, 1 package NOTE: By a careful reading of these first two chapters the answers to the following questions are easily worked out, and it is recommended that all beginners in cookery endeavor to answer these satisfactorily to themselves as preliminary to their work. 1. Why is an abundant supply of air essential to life? 2. If the protein is not supplied in the food-as when one is sick and does not eat-from what source is protein obtained for life's processes? 3. Why do we call proteids the most important of the proximate principles? 4. Give a list of twelve articles of food that are classed as rich in the proteid principle. 5. How much time did it take to wash the starch from the gluten in the ball of dough? 6. Name three physical characteristics of the proteids. What is the meaning of the word proteid? 7. In what way do extractives influence digestion? 8. Does heat affect proteids and gelatinoids in the same way? 9. Which is the broader term, protein or proteid? 10. Name ten articles of food that are largely carbohydrate. 11. Name five articles of food that contain both proteid and carbohydrate. 12. Is there any difference in the digestibility of the crumb and the crust of bread? 13. Give reasons for your opinion on the preceding question. 14. Can a loaf of bread be baked to insure the highest digestibility of both the proteid and carbohydrate principles which are present in it? If so, how? If not which principle will you sacrifice, and why? 15. Read your gas meter before and after cooking your dinner and estimate the cost of the gas used in getting the meal. If you use coal or wood, note the quantity used in cooking for the day and estimate the cost. 16. Why open the oven doors of a gas range before lighting the pilot light and oven burners? 17. Can you bake on the floor of the oven of your gas range; or is it necessary to bake on a grate raised an inch or more from the floor?