CHAPTER XXIX.

ON A PROPER SUPPLY OF UTENSILS AND CONVENIENCES FOR HOUSEKEEPING.

What is the proper supply of kitchen utensils, depends very much on the style of living adopted, and on the character of the domestics employed. Where a person’s means are small, there must be a sacrifice of _time_ and _convenience_ to save expense; and where domestics are in such habits that no proper care will be taken of utensils, the supply must be more limited.

But where a housekeeper has abundant means, and where she can, by a reasonable effort, secure proper attention to the care of utensils, it greatly contributes to the ease and success of housekeeping to have a full supply of them. And there is much economy, both of time and comfort, in securing such a supply. Where there are a few utensils, and these are to be used for a great variety of purposes, there is a loss of time in stopping to clean articles used for one thing, when wanted for another; there is a loss of time in running about to look for them; and there is a loss of _patience_ in finding them out of the way at just the wrong time, so that good success is often thus entirely prevented.

Moreover, many processes of cooking and housekeeping are performed with much more success, when the cook is well provided with suitable utensils; while the use of the same article for various kinds of dishes, or for different modes of cooking, often destroys the delicate flavor of food, and makes all dishes taste very much alike. This is the case often, in steam and canal boats, where every article on the table seems to have imbibed one and the same flavor.

In pointing out the various conveniences to be used in housekeeping, reference will be had to those chiefly who have means to purchase everything they deem useful, and also who can obtain such domestics, that proper care will be taken of whatever is provided.

In the Domestic Economy at p. 319, is a list embracing a _full supply_ of all those articles which some of the best housekeepers in our country deem useful and desirable, for the various processes of housekeeping, in a family of _medium size_, and of abundant means; where everything is done for _comfort_, and nothing for _show_.

_Kitchen Furniture._

The kitchen floor should be covered with an oil cloth. Carpets, or bits of carpet, are not so good, because of the grease and filth that must accumulate in them, and the labor of sweeping, shaking, and cleansing them. Nothing is cleansed so easily as an oil cloth, and it is much better than a painted floor, because it can be removed to be painted.

If the cook is troubled with cold feet in winter, small bits of carpeting can be laid where she sits and stands the most. Otherwise they had better be kept out of the kitchen.

Directions for preparing a kitchen oil cloth will be found page 317 of the Domestic Economy.

There should always be a clock in the kitchen, as indispensable to success in cooking, and regularity of meals.

Two tables, a large one for cooking, and a small one for meals, should be provided.

Besides this, a settee ironing-table is a very great comfort and convenience, which is represented at Fig. 9, and is a better pattern than the one described in the Domestic Economy.

The back is made to turn on pivots at CC, and rests when turned on the sides. At AA, are projections, with a hole that meets the holes in the sides at BB, and then the peg at E is put in to hold it firmly. The box, or seat, is divided into two parts, with lids at DD, and in these boxes are kept, on one side the ironing sheet, wipers and holders, and on the other side, the irons, rings, &c., used in ironing. When the back is not used for ironing, it is put down, and the article is a good settee, and if provided with cushions, is as comfortable as most parlor sofas. It can be put on castors, and have handles at the sides, and then it can be moved up to the fire winter evenings for use; the back serving both to reflect the warmth of the fire, and to keep off draughts of air.

The following are the dimensions. Length, six feet. Width of seat, twenty inches. Height of seat, fourteen inches. Height of back, from the bottom, four feet. This makes the width of the table when it is turned down. Height of the ends where the table rests when turned over, two feet six inches.

In some families, it is sometimes necessary to have a domestic sleep in the kitchen. In this case, a _bunk settee_, like the one which is represented as open at Fig. 10, is very convenient.

The following are the dimensions. Six feet long. Seat two feet wide, and sixteen inches high. The parts c c pass within the ends d d. The seat a, when it is shut up, rests on the ledge that runs along the back at b. The bed and bed-clothing are at the bottom of the box, and are shut up in it by day.

At Fig. 11 is represented a kitchen table, with shelves and drawers fastened over it, which, if made and furnished in the manner described, every housekeeper would find an invaluable aid to system, and it would save many steps, and much inconvenience. The shelves are to be nailed or screwed on the wall at a convenient height over the table.

The following are the dimensions of the two articles.

_Table._--Six feet long. Three feet two inches broad. Thirty inches high. The top to project only two inches over the frame. The box divided by three drawers. Two of the drawers divided by partitions into three equal parts, as seen by the dotted lines in the drawing.

The shelves over the table are three feet in height, three feet six inches wide, and a foot deep. The drawers are four inches deep, and the part above the drawers is divided by the shelves into three equal portions. It is better to have two doors in front of the shelves to shut the dust out. Some would prefer a curtain to slide on an iron wire. At A is hung the salt box, made with a lid, and at B is the coffee mill, and the other side the soap dish is at C.

To furnish this complete, there should be tin boxes made with tight lapping covers, like that at Fig. 12, and of three sizes. The largest should be eight inches in height, and three and a half in diameter. The next size should be six inches high and three inches in diameter. The next should be four inches high and two inches in diameter. These can all be made at a tinner’s for a small sum. In the largest size put two kinds of sugar, and the starch. In the medium size keep tea and coffee, table salt and ginger. In the smallest size keep cream tartar, indigo, mustard, sweet herbs, and spices. In junk bottles, keep a supply of vinegar, molasses, and catsup. In a wide-mouth glass jar, with tight glass stopper, keep soda, or saleratus. Write labels and paste on to each, and arrange them on these shelves in one division. On the shelves of the other division, put the following articles:--those that can be suspended, hang on nails at the side, over the shelves. A dredging box, kitchen pepper box, two-sized graters, two small sieves, a bottle brush, a vial funnel, a larger funnel, a quart, pint, and gill measure, a gravy strainer, a corkscrew, half a dozen bowls, as many cups, saucers, and two small pitchers. On the top of the shelves put the spice mill, and the balance and weights. Fig. 16 shows the best kind. In one of the drawers of the shelves, put needles, thread, twine, wax, and bits of cotton and linen. In the other drawer put the Receipt Book, bits of paper and pencil for writing notes and memoranda, an account book, and a pen and ink.

In the table drawer which is not subdivided, put these articles:--Rolling-pin, griddle spad, iron meat fork, coffee stick, mush stick, gridiron scraper, skewers, saw knife, chopping knife, egg and cake beaters, apple corer, potato beetle, meat hammer, butter spad, whetstone.

In the middle drawer, put, in the front part, the kitchen knives and forks, and carver, the iron spoons, and other spoons used in the kitchen. In the centre part of this drawer put the kitchen table-cloths, and in the back part, the bags for all kinds of family uses, the pudding cloths, jelly strainer, and starch strainers.

In the other drawer, keep in one division, the clean dish cloths and towels; in another, the roller and tumbler towels, and in another the clean lamp towels, and a good supply of holders and dust cloths. Let the cleaver and board be kept on the top of the shelves.

By this arrangement the cook will find every article she has occasion to use close at hand, and when she washes dishes, her towels and soap, and the place where to lay up all utensils as she washes them, are in immediate reach. No one knows, without trial, how many steps are saved, and how much confusion and waste avoided, by such an arrangement. And the expense for securing it is a trifle, far less than is often spent for some showy but useless article for the parlor.

Another arrangement is a great aid to system and order. Have a closet made as represented at Fig. 13. In these partitions place these articles, the largest in the largest part, and hanging all that can be suspended, on pegs. A large and small clothes frame. A skirt board. A bosom board. A press board. A yard stick. Three or four brooms. A floor brush for sweeping oil cloths and painted floors. A cobweb brush. A long brush to wash windows outside. A carpet stretcher. A whitewash brush. A long-handle upright dust pan, and a common dust pan. A rag bag. Scrubbing brushes.

In the part with shelves, place, in the upper partitions, in one, the shoes, brushes, and blacking. In another, articles for cleaning brass and silver. In another, sponges, rags, and stain mixtures. In the next division, below, put the lamps and candlesticks, and the waiter containing all the articles used in cleaning lamps.

At the bottom of this closet, keep a box containing the following articles:--A hammer, a small saw, three sizes of gimlets, papers of tacks, nails, screws, two chisels, a bedscrew, a carpet claw.

In another box, keep old newspaper, wrapping paper, and a large ball of twine.

Have a clothes broom and clothes brush hung here, and keep the table-rug here.

All other articles in common use are to be kept in the pantry, or china closet, or in the pot closet.

By thus arranging articles together in one place, and with so complete an assortment, much time and many steps are saved, while they are preserved in good order. A housekeeper who chooses to do without some of these conveniences, and spend the money saved in parlor adornments, has a right to do so, and others have a right to think she in this shows herself deficient in good sense.

The accompanying drawings are designed to show some of the most convenient kitchen and other utensils.

Fig. 14 represents a _Tin Baker_, or _Reflector_. The iron hooks running out in front, fit it to use with grates. It can be made without them, or made so that they can be drawn out and put in. This bakes bread, cakes, apples, &c., as well as an oven.

Fig. 15, called a _Footman_, is made of brass, or sheet iron, and is used with a grate, to heat irons, and for other purposes.

Fig. 16 is the best kind of _Balances_ to use in weighing cake, and for other purposes.

Fig. 17 is a tall-handle _Dust Pan_. The pan is half a yard in length, ten inches in width, and the handle two feet high, and set up perpendicularly. It is a very economical arrangement to save carpets and labor, as it is set down in spots, and the common broom used to throw the dust and rubbing from the carpet on to it, instead of brushing them all across the carpet.

Fig. 18 is a _Saw Knife_, being a saw on one side, and a knife on the other. It is very useful in preparing meats.

Fig. 19 is a _Lemon Squeezer_. At A is a concave place with holes bored through. At B is a convex projection to fit into the concave portion, and here the half lemon is put to be squeezed.

Fig. 20, a _Case_ for lamplighters. It is made of tin, like a tumbler, with a lid fastened at the top by a hinge. It stands in the parlor, to receive the remnants of extinguished lamplighters and matches, to prevent smoke and rubbish, and is a great convenience. It can be made for a trifle at a tinner’s.

Fig. 21 is a tin _Match Safe_, which should be hung in the kitchen, and the matches be kept in it. It is not only convenient, but important for safety.

Fig. 22 is a _Meat Mallet_, or beef steak hammer. It is a block of wood six inches square, cut in checks, so as to make sharp points on the face, and is used to make tough steaks more tender.

Fig. 23 is an _Egg Beater_. It is made of iron wire, fastened to a tin handle. It is fine for beating eggs and cake, and saves labor. The tin should be six inches long and an inch wide.

Fig. 24 is a small brush, useful to dust ledges in parlors, and the frames of windows.

Fig. 25 is an _Apple Corer_. It is a scroll of tin soldered together, about seven inches long, an inch in diameter at the largest end, and tapering to half an inch at the smaller end, where it is cut off obliquely. It costs but a dime, and every housekeeper can have one made at a tinner’s, and needs one.

Fig. 26 is a _Gridiron Scraper_. It is fitted to the bars of gridirons that have scooped bars. It has a convex scraper on one end of the transverse piece of iron, and a concave one at the other, so as to fit both sides of the gridiron bars.

Fig. 27 shows the best shape for a _Rolling Pin_.

Fig. 28 shows a _Fish Kettle_, with the strainer drawn out above it. It should be large enough to use sometimes for boiling a ham. This and the sauce pans following can be used on a cooking stove, or be set on a _trivet_ when an open fire is used.

Fig. 29 is a _Preserving Kettle_ with a cover.

Fig. 30 is another _Preserving Kettle_, without a cover. The advantage of these is, that they are shallow, so that the fruit will not need to be piled. The cover preserves the flavor more perfectly. The best are of copper or bell metal. Porcelain ones are apt to crack.

Fig. 31 is a _Cast Iron Sauce-pan_, lined with tin.

Fig. 32 is a _Tin Sauce-pan_.

Fig. 33 is a _Copper Sauce-pan_.

Every housekeeper needs at least four different sizes of sauce-pans. The copper ones are the best, and most durable. The iron lined with tin the next best. The tin are the poorest.

Fig. 34 is a _Trivet_, and is very useful in heating articles over coals to prevent burning. Three or four of different sizes are needed with an open fire. Food cooked for the sick demands them.

Fig. 35 is a _Tin Bonnet_, and is very useful to keep articles warm, to roast apples, to warm plates, &c. Two or three will be kept in constant use when it is found how useful they are.

Fig. 36 is a brush to clean bottles, made of bristles twisted into wire.

Fig. 37 is a _Tin Safe_. It is to be made five feet high, five feet wide, a division in the middle, and three shelves each side. Two doors in front, with a lock and key, and all the panels of perforated tin. It is very useful to preserve food in hot weather, and to protect it also from mice.

_Refrigerators_ are very excellent to keep meat, butter, milk, and cream, during hot weather. They are made in a superior manner, and kept for sale, but the following is a mode of securing a cheap one.

Take a barrel and bore holes in the bottom. Lay some small sticks crossing, and set a half barrel within, with holes bored in the bottom. Nail _list_ along the edge of each, and make a cover to lay on each, so that the cover resting on the list will make it very close. Then put ice into the inner one, and the water will filter through the holes in the bottom, and while the ice is preserved, it will make the inner half barrel a perfect refrigerator. Those who buy ice every day will find this a great convenience if they have no other refrigerator.

Fig. 38 represents an excellent pattern for a _Sofa Bedstead_, such as a common carpenter can make. Its dimensions are as follows:--Length, six feet. Width, two feet two inches. Height of the seat from the floor, fifteen inches. Height of the back and sides from the seat, eighteen inches. The seat is a frame with slats to be laid across _lengthwise_, as this gives more ease than crosswise slats. The back is a frame, with slats crosswise, with two frame legs, as at A and B, swinging on hinges, and when pulled out they serve to support the back. The back is hooked up to the sides, and when laid down rests on the frame legs A B. These legs turn with pintles, or wood hinges. The ends of the sofa have grooved slides for the head and foot boards to slide in, as at C C, and have brown linen nailed on both inside and outside, on which to fasten the sofa cover. Two thick cushions of hair, or of moss and cotton, are made, one to serve for the seat, one to set up against the back. These serve for the bed when the back is laid down. A frill is fastened around the frame of the seat, and the box D, underneath, is to hold the bedclothes, and runs on castors, as also does the sofa.

Fig. 39 is a very convenient and cheap article for a light seat to use in a chamber, or in gardening. It is made just like a cross bedstead or cot, with a bit of stair carpeting used as the seat. Handles fastened to it make it more convenient to carry about, as it can be doubled up, and taken in one hand. These are the dimensions: Sticks for the seat, one foot long. Sticks for the legs, one foot six inches long.

Fig. 40 is an article for a bedchamber, and remarkably convenient for dressing the feet. In one drawer are kept stockings of all sorts, and in the other shoes; it has a cushion and handles, and is set on castors. It is to stand by the bedside, and a person can change the dress of the feet with the greatest comfort and convenience. These are the dimensions:--Twenty inches square and twelve inches high from castors to cushion.

Housekeepers are much troubled to keep _dippers_ in order. The only sure mode is to have _two_ made of _copper_, with iron handles fastened on very tight, one to hold a pint, and another two or three quarts. These will never rust or leak, and may be kept for years. Let them be hung by the fire. Keep _trivets_ on which to set kettles over coals, so as not to burn the articles while cooking.

The most successful mode of securing the proper care of utensils, is to make a definite agreement with the cook, on hiring her, that after dinner, she shall examine kitchen, cellar, and pantry, and wash every article that needs cleansing; and that once a month she shall scour all that need scouring. Then, at least once a week, and once a month, the housekeeper should examine herself whether this agreement is fulfilled.