Stove, or Range?
The question often arises, even with old housekeepers, Which shall it
be--a stove or a range? There are strong points in favor of each. For
a small kitchen the range may be commended, because it occupies the
least space, and does not heat a room as intensely as a stove,
although it will heat water enough for kitchen and bath-room purposes
for a large family. That the range is popular is evident from the fact
that nearly every modern house is supplied with one; and thus the cost
of, and cartage for, stoves is generally saved to tenants in these
days.
There are these advantage of a stove over a set range: it requires
less than half as much fuel and is more easily managed--that is, the
fire can be more quickly started, and if it gets too low, more easily
replenished and put in working order; and the ovens can be more
quickly heated or cooled. But, although you can have a water-back and
boiler with most modern stoves or, as they are now called, portable
ranges, the supply of hot water will not be large. And you cannot
roast before the fire as with a range.
So near-perfection have the makers of ranges and stoves come that it
would be difficult to speak of possible improvements, especially in
stoves. This can be said not of a few, but of a great many
manufacturers, each having his special merit. And where the products
are so generally good, it is hard to mention one make in preference to
another. When purchasing, it is well to remember, that one of simple
construction is the most easily managed and does not soon get out of
order. No single piece of furniture contributes so much to the comfort
of a family as the range or stove, which should, therefore, be the
best of its kind.
Gas and Oil Stoves.
During the hot weather a gas or oil stove is a great comfort. The "Sun
Dial," manufactured by the Goodwin Gas Stove Co., Philadelphia, is a
"perfect gem," roasting, baking, broiling, etc., as well as a coal
stove or range. Indeed, meats roasted or broiled by it are jucier than
when cooked over or before coals. The peculiar advantage of oil and
gas stoves is that they can be coveniently used for a short time, say
for the preparation of a meal, at a trifling expense. The cost of
running a gas stove throughout the day is, however, much greater than
that of a coal stove, while an oil stove can be run cheaper than
either.
There are a great many manufacturers of oil stoves, and as a natural
consequence, where there is so much competition, the stoves are nearly
all good. One would not think of doing the cooking for a large family
with one or, indeed, two of them; but the amount of work that can be
accomplished with a single stove is remarkable. They are a great
comfort in hot weather, many small families doing their entire cooking
with them.
Refrigerators.
The trouble with most refrigerators is that the food kept in them is
apt to have a peculiar taste. This is owing in a great measure to the
wood used in the construction of the interior and for the shelves. On
the inside of the Eddy chest-shaped refrigerator there is not a
particle of wood, and the food kept in it is always sweet. It is
simply a chest, where the ice is placed on the bottom and slate
shelves put on top. With this style of refrigerator the waste of ice
is much greater than in those built with a separate compartment for
ice, but the food is more healthful.
Utensils.
The following is a list of utensils with which a kitchen should be
furnished. But the housekeeper will find that there is continually
something new to be bought. If there be much fancy cooking, there must
be an ice cream freezer, jelly and charlotte russe moulds and many
little pans and cutters. The right way is, of course, to get the
essential articles first, and then, from time to time, to add those
used in fancy cooking:
Two cast-iron pots, size depending upon range or stove (they come with
the stove).
One griddle.
One porcelain-lined preserving kettle.
One fish kettle.
Three porcelain-lined stew-pans, holding from one to six quarts.
One No. 4 deep Scotch frying kettle.
One waffle iron.
Three French polished frying-pans, Nos. 1, 3 and 6.
Four stamped tin or granite ware stewpans, holding from one pint to
four quarts.
One double boiler, holding three quarts.
One Dover egg-beater.
One common wire beater.
One meat rack.
One dish pan.
Two bread pans, holding six and eight quarts respectively.
Two milk pans.
Two Russian-iron baking pans--two sizes.
Four tin shallow baking-pans.
Four deep pans for loaves.
Two quart measures.
One deep, round pan of granite-ware, with cover, for braising.
One deep Russian-iron French roll pan.
Two stamped tin muffin pans.
One tea-pot.
One coffee-pot.
One coffee biggin.
One chocolate pot.
One colander.
One squash strainer.
One strainer that will fit on to one of the cast-iron pots.
One frying-basket.
One melon mould.
Two brown bread tins.
One round pudding mould.
Two vegetable cutters.
One tea canister.
One coffee canister.
One cake box.
One spice box.
One dredger for flour.
One for powdered sugar.
One smaller dredger for salt.
One, still smaller, for pepper.
One boning knife.
One French cook's knife.
One large fork.
Two case-knives and forks.
Two vegetable knives.
Four large mixing spoons.
Two table-spoons.
Six teaspoons.
One larding needle.
One trussing needle.
One set of steel skewers.
One wire dish cloth.
One whip churn.
One biscuit cutter.
One hand basin.
One jagging iron.
Three double broilers--one each for toast, fish and meat.
One long-handled dipper.
One large grater.
One apple corer.
One flour scoop.
One sugar scoop.
One lemon squeezer.
Chopping tray and knife.
Small wooden bowl to use in chopping.
Moulding board of good _hard_ wood.
Board for cutting-bread on.
One for cutting cold meats on.
Thick board, or block, on which to break bones, open lobsters, etc.
A rolling pin.
Wooden buckets for sugar, Graham, Indian and rye meal.
Wooden boxes for rice, tapioca, crackers, barley, soda, cream of
tartar, etc.
Covers for flour barrels.
Wire flour sieve--not too large.
A pail for cleaning purposes.
One vegetable masher.
Stone pot for bread, holding ten quarts.
One for butter, holding six quarts.
One for pork, holding three quarts.
One dust pan and brush.
One scrubbing brush.
One broom.
One blacking brush.
Four yellow earthen bowls, holding from six quarts down.
Four white, smooth-bottomed bowls, holding one quart each.
One bean pot.
One earthen pudding dish.
All the tin ware should be made from xx tin. It will then keep its
shape, and wear three times as long as if made of thin stuff. Scouring
with sand soon ruins tin, the coarse sand scratching it and causing it
to rust. Sapolio, a soap which comes for cleaning tins, wood-work and
paint, will be found of great value in the kitchen.
Granite ware, as now made, is perfectly safe to-use. It will not
become discolored by any kind of cooking, and is so perfectly smooth
that articles of food will not stick and bum in it as quickly as in
the porcelain-lined pans. Nearly every utensil used in the kitchen is
now made in granite ware. The mixing spoons are, however, not
desirable, as the coating of granite peels off when the spoon is bent.
Have no more heavy cast-iron articles than are really needed, for they
are not easily handled, and are, therefore, less likely to be kept as
clean, inside and out, as the lighter and smoother ware.
[Illustration: Scotch Kettle]
The Scotch Kettle is quite cheap, and will be found of great value for
every kind of frying, as it is so deep that enough fat can put into it
to immerse the article to be cooked.
[Illustration: French Frying-Pan.]
The French polished frying-pans are particularly nice, because they
can be used for any kind of frying and for cooking sauces and
omelets. The small size, No. 1, is just right for an omelet made with
two eggs.
[Illustration: Tin Kitchen.]
When possible, a tin kitchen should be used, as meat cooked before a bright
fire has a flavor much nicer than when baked in an oven.
[Illustration: Bird Roaster.]
The bird roaster will be found valuable.
[Illustration: Ice Cream Freezer.]
An ice cream freezer is a great luxury in a family, and will soon do
away with that unhealthy dish--pie. No matter how small the family,
nothing less than a gallon freezer should be bought, because you can
make a small quantity of the cream in this size, and when you have
friends in, there is no occasion to send to the confectioner's for
what can be prepared as well at home. With the freezer should be
purchased a mallet and canvas bag for pounding the ice fine, as much
time and ice can be saved.
[Illustration: Bain-Marie.]
[Illustration: Bain-Marie Pan.]
A bain-marie is a great convenience for keeping the various dishes hot
when serving large dinners. It is simply a large tin pan, which is
partially filled with boiling water and placed where this will keep at
a high temperature, but will not boil. The sauce-pans containing the
cooked food are placed in the water until the time for serving.
[Illustration: Carving Knife and Fork.]
The large knives for the kitchen, as well as those belonging in the
dining-room, should be kept very sharp. If used about the fire they
are soon spoiled.
[Illustration: French Cook's Knife.]
The French cook's knife is particularly good for carving, cutting
bread, etc. It. is rather expensive, but it pays to get one, if only
proper care can be taken of it. The butcher's knife should be used for
all heavy work. One should never try to break a bone with a knife.
That this is often attempted in both kitchen and dining room, the
nicked edges of the knives give proof, and show the greater hardness
of the bones.
[Illustration: Boning Knife.]
Where much boning is done a small boning knife, costing about seventy-
five cents, will be necessary; It should be used only for this
purpose.
[Illustration: French Vegetable Scoop.]
The French vegetable scoop, costs about seventy-five cents, will cut
potatoes and other vegetables in balls for frying or boiling. The
largest size is the best.
[Illustration: Garnishing Knife.]
The garnishing knife flutes vegetables, adding much to their
appearance when they are used as a garnish.
[Illustration: Long French Roll Pan.]
[Illustration: Short French Roll Pan--Made of Russian Iron.]
[Illustration: Muffin Pans]
The long French roll pan, made from Russian iron, is nice for baking
long loaves or rolls where a great deal of crust is liked There are
muffin pans of tin, Russian iron and granite ware. Those of iron
should be chosen last, on account of their weight. It is a good thing
to have pans of a number of different shapes, as a variety for the eye
is a matter of importance. The muffin rings of former years have done
their duty, and should be allowed to rest, the convenient cups, which
comes in sheets, more than filling their place.
[Illustration: Frying Basket.]
The frying basket should have fine meshes, as delicate articles, like
croquettes, need more support than a coarsely-woven basket gives.
[Illustration: Meat Rack.]
Where roasting is done in the oven there must be a rack to keep the
meat from coming in contact with the water in the bottom of the pan.
[Illustration: Larding and Trussing Needles.]
One medium-sized larding needle will answer for all kinds of meat that
are to be larded.
[Illustration: Potato Slicer.]
A potato slicer will be found useful for slicing potatoes, for frying,
or cabbage, for slaw. It cuts vegetables in very thin pieces.
[Illustration: Steamer for Pot. Steamer for Tea-Kettle.]
The steamers which fit into the cast-iron pot or the tea-kettle are
quite convenient. Both kinds will not, of course, be required.
[Illustration: Quart Measure]
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.
[Illustration: Bread Grater. Whip Churn.]
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.
[Illustration: Double Boiler.]
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.
[Illustration: Double Broiler, with Back.]
[Illustration: Double Broiler.]
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.
[Illustration: Colander.]
[Illustration: Squash Strainer.]
The colander is used for draining vegetables, straining soups, etc.,
and with the squash arid gravy strainers, it is all that is required
in the way of strainers.
[Illustration: Coffee Biggin. Coffee Pot.]
Under "Drinks" will be found a description of the French coffee
biggin.
[Illustration: Brown-Bread Tin.]
There should be two brown-bread tins, each holding three pints. They
answer also for steaming puddings.
[Illustration: Melon Mould. Round Pudding Mould. ]
The melon and round padding moulds are nice for frozen or steamed
puddings.
[Illustration: Stew-Pan.]
The stew-pans that are porcelain-lined are better than the tin-lined,
because the tin is liable to melt when frying is done, as, for
instance, when meat and vegetables are fried for a stew. Granite ware
stew-pans are made in the same shapes as the porcelain-lined.
[Illustration: Heavy Tin Sauce-Pan.]
The tin sauce-pans are nice for sauces and gravies. The porcelain-
lined come in the same shapes. Copper is a better conductor of heat
than either tin or iron, but when it is not kept perfectly clean,
oxide of copper, which is very poisonous, collects on it, and is
dissolved by oils and fats. Then when fruit, pickles, or any food
containing an acid is allowed to cool in the vessels, verdigris is
produced; and this is a deadly poison.
[Illustration: Bread or Dish Pan. Shallow Milk Pan.]
[Illustration: Dripping Pan. Bread Pan.]
The stamped tin-ware is made from a better quality of metal than the
soldered; therefore, it comes higher, but it is in the end cheaper,
and it is always safer. Bread, milk and dish pans should be made of
stamped tin. The pans for roasting meat should be made of Russian
iron.
[Illustration: Basting Spoon. Ladle. Dredging Box.]
The spoons for basting and mixing, and also the ladle, should be
strong and well tinned.
[Illustration: Lemon Squeezer.]
The plain wooden lemon squeezer is the most easily kept clean, and is,
therefore, the best. That made of iron, with a porcelain cup, is
stronger, but it needs more care.
[Illustration: Dover Egg Beater.]
The Dover egg beater is the best in the market. It will do in five
minutes the work that in former years required half an hour. There are
three sizes. The smallest is too delicate for a large number of eggs.
The second size, selling for $1.25, is the best for family use.
[Illustration: Apple Parer.]
An apple parer saves a great deal of time and fruit, and is not very
expensive.
[Illustration: Wooden Buckets.]
[Illustration: Wooden Boxes.]
[Illustration: Cake Box.]
Wooden buckets and boxes come in nests, or, they can be bought
separately. A good supply of them goes a great way toward keeping a
store-room or closet in order.
The Japanned ware is best for canisters for tea and coffee and for
spice and cake boxes. Cake boxes are made square and round. The square
boxes have shelves. The most convenient form is the upright. It is
higher-priced than the other makes.
[Illustration: Tea Caddy.]
[Illustration: Spice Box.]
The spice box is a large box filled with smaller ones for each kind of
ground spice. It is very convenient, and, besides, preserves the
strength of the contents.
[Illustration: Oblong Jelly Mould.]
[Illustration: Pointed Jelly Mould.]
[Illustration: Rice Mould.]
There are so many beautiful moulds for fancy dishes that there is no
longer any excuse for turning out jellies, blanc-mange, etc., in the
form of animals. There are two modes of making moulds. By one the tin
is pressed or stamped into shape, and by the other it is cut in pieces
and soldered together. Moulds made by the first method are quite
cheap, but not particularly handsome. Those made in the second way
come in a great variety of pretty forms, but as all are imported, they
are expensive.
[Illustration: Crown Moulds.]
The crown moulds are especially good for Bavarian creams, with which
is served whipped cream, heaped in the centre.
[Illustration: French Pie Mould.]
The French pie mould comes in a number of sizes, and can be opened to
remove the pie. Deep tin squash-pie plates, answer for custard, cream,
Washington and squash pies, and for corn cake.
[Illustration: Vegetable Cutter.]
Tin vegetable cutters, for cutting raw vegetables for soups, and the
cooked ones for garnishing, are nice to have, as is also a
confectioner's ornamenting tube for decorating cake, etc. Larger tubes
come for lady fingers and éclairs. Little pans also come for lady-
fingers, but they cost a great deal. The jagging iron will be found
useful for pastry and hard gingerbread.
[Illustration: Lady-Fingers Pan.]
[Illustration: Confectioner's Tube. Jagging Iron.]
The little tin, granite ware and silver-plated escaloped shells are
pretty and convenient for serving escaloped oysters, lobster, etc. The
price for the tin style is two dollars per dozen, for the granite
ware, four dollars, and for the silver-plated, from thirty to forty
dollars.
[Illustration: Escaloped Shell.]