The Range.
Upon no one article of household furniture do the comfort and well-being of the family depend so much as upon the kitchen range or stove. A poor range will spoil not only food, but also good temper and happiness; whereas the right sort of range, well treated, will be a source of the greatest comfort and economy. No matter what else you feel you must economize in, do not let it be in buying the kitchen range. Some ranges have reached such a degree of perfection that it is hard to see where they can be improved. The plainer the range the easier it will be to keep it clean, and of course the cost will be less than if it be trimmed very much. Before making a choice, examine every part thoroughly. Always try to get one that has a large oven in proportion to the size of the range. There should be plenty of dampers that can be used to hasten the fire or to check it, so that it will keep twelve hours, if necessary. Ranges are made that will do this. Learn all the characteristics of your range, and treat it well; then it will be an invaluable friend to you.
In the kitchen, as in every other part of the house, it is economy to furnish with good articles. Poor cooking utensils are never cheap. In buying iron utensils, be sure to get those that are thoroughly finished. The steel goods come higher than the cast-iron, but they are so smooth that they are four times as valuable in the kitchen as the rougher makes.
The granite or agate ware lightens the labors in the kitchen wonderfully. It is, however, very expensive, and is not so well made as formerly. When buying this ware, examine it closely to see that there is no defect in the enamel. A careful housekeeper who does her own work will find this ware a great comfort, it is so light, smooth, and clean; and with good treatment it will last well.
Mixing-bowls come in yellow and white ware. The white is stone china, and is more durable than the yellow; and although it costs more than the latter, it is cheaper in the end. A steamer of medium size is one of the most useful utensils. If it be light and simple, it will be used frequently for making puddings and for warming over food, etc. The cheapest kind is made of tin, and in two parts, the lower part being a deep saucepan, into which the water is put, and the upper part a round pan with a perforated bottom. Be particular to see that the cover and all other parts fit well.
Here is a list of articles with which all kitchens should be supplied:—