| | One medium-sized larding needle will answer for all kinds of meat that are to be larded. |
| | A potato slicer will be found useful for slicing potatoes, for frying, or cabbage, for slaw. It cuts vegetables in very thin pieces. |
| The steamers which fit into the cast-iron pot or the tea-kettle are quite convenient. Both kinds will not, of course, be required. |
| The quart measure for milk is the best for common measuring. Being divided into half pints, the one vessel answers for all quantities. A kitchen should be furnished with two measures, one for dry material and the other for liquids. |
| In the preparation of desserts the whip churn is essential. It is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be easily moved tip and down. When this churn is placed in a bowl of cream and the dasher is worked, air is forced through the cream, causing it to froth. |
| | The double boiler is invaluable in the kitchen. It is a good plan to have two of them where a great deal of cooking is done. The lower part of the boiler is half filled with boiling water, and the inside kettle is placed in this. By this means food is cooked without danger of burning, and more rapidly than if the kettle were placed directly on the stove, exposed to the cold air, because the boiling water in the outside kettle reaches not only the bottom, but also the sides of that in which the food is. |
| | When broiling is done before the fire it is necessary to have a back for the double broiler, for the tin reflects the heat, and the food is cooked much sooner. |
| | The colander is used for draining vegetables, straining soups, etc., and with the squash and gravy strainers, it is all that is required in the way of strainers. |
| | Under "Drinks" will be found a description of the French coffee biggin. |
| | There should be two brown-bread tins, each holding three pints. They answer also for steaming puddings. |