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:—
List of Articles most in Use.
Basins, of granite ware,—one three-pint, one two-quart, one one-gallon.
Bowls: yellow,—two two-quart, one three-quart, one one-gallon, two six-quart; white,—six, each holding about a pint; two smooth ones, each holding about a quart.
Bread board.
Bread pans, two, for small loaves.
Broilers,—one for fish, one for other uses.
Broom.