THE KITCHEN
The old condition of "Queen-Anne-in-the-front-and-Mary-Ann-in-the-back"
in the home furnishing, when the largest outlay of money and taste was
put into the "front room" and the kitchen took the hindermost, has
gradually given way before the fact that a woman is known, not by the
drawing-room, but by the kitchen, she keeps. Given the requisite
qualifications for the proper furnishing, care, and ordering of her
kitchen, and it can usually be said of her with truth that she is
mistress of the entire home-making and home-keeping situation. If any
one room in the home was conceived solely for the relief of man's
estate, that room is the kitchen, and it has supplied the energy which
has sent forth many a one to fight a winning battle with the world, the
flesh, and the devil; and while it is, alas, too true that it is the
rock upon which many a domestic ship has gone to pieces, it is the true
foundation of the home and, therefore, of the nation. Wherefore let us
first look well to our kitchens and then live up to them.
THE PLAN
The kitchen of our grandmothers was a large, rambling affair, with
numerous storerooms, closets, and pantries, the care of which involved
a stupendous outlay of time and strength. But the demands of our
modern and more strenuous life necessitate strict economy of both, and
the result is a kitchen sufficiently large for all practical purposes,
with every space utilized and everything convenient to the hand. The
amount of woodwork is reduced to a minimum, since wood is a harboring
place for insects and germs. Where it must be used it is of hard wood,
or of pine painted and varnished, the varnish destroying those
qualities in paint which are deleterious to health. The plumbing must
be open, with no dark corners in which dust may hide. Odors from
cooking pass out through a register in the chimney, and ventilation is
afforded by transom and window. Blessed indeed is the kitchen with
opposite windows, which insure a perfect circulation of air. So much
for the general working plan.
LOCATION AND FINISH
For some reason best known to themselves architects almost invariably
give to the kitchen the location with the least agreeable outlook, sun
and scenery being seemingly designed for the exclusive use of living
and dining rooms; whereas the housekeeper realizes the great value of
the sun as an aid to sanitation and as a soul strengthener, and wishes
that its beneficent influence might be shed over kitchen, cook, and
cookery. But the frequent impossibility of this only increases the
necessity for simulating sunshine within, and so we select cream white,
warm, light grays or browns, Indian red, or bronze green--which is
particularly good with oak woodwork--for walls and ceilings.
Waterproof paper may be used, but is not particularly durable. Far
better is the enameled paint, requiring three coats, or painted burlap.
Or our thoughts may turn with longing to a white-tiled kitchen, with
its air of spotless purity, but, too often, "beyond the reach of you
and me." Why not substitute for it the white marbled oilcloth which
produces much the same effect, and can be smoothly fitted if a little
glue is added to the paste with which it is put on? A combination of
white woodwork with blue walls and ceiling is charming, particularly
where the blue-enameled porcelain-lined cooking utensils are used, and
the same idea can be carried out in the floor covering. White with
yellow is also dainty. Calcimine is not desirable in the kitchen, as
it cannot be cleaned and is, therefore, unsanitary. Two tablespoonfuls
of kerosene added to the cleaning water will keep woodwork, walls, and
ceilings fresh and glossy. A long-handled mopholder fitted with a
coarse carriage sponge will facilitate the cleaning of the latter.
[Illustration: The kitchen.]
THE FLOOR
Despite the fact that we are enjoined to "look up, not down," the floor
seems to be the focal point to anyone entering the kitchen, and it
becomes a source of pride or humiliation to the occupant according to
its condition. A beautiful, snowy hardwood floor, "clean enough to eat
on," is a delight, but it has such an insatiable appetite for spots
after the newness has worn off that it requires frequent
scrubbing--twice a week at least--and on a dry day, if possible, with
doors and windows opened during the operation, all of which means
energy misapplied. To be sure, the new "colonial" cotton-rag rugs,
woven in harmony with the general color scheme, protect the floor and
help to relieve the strain of much standing, and can he washed and
dried as satisfactorily as any piece of cotton cloth; while raw oil,
applied with a soft cloth or a handful of waste every two months, will
keep the floor in good condition. But the housekeeper who chooses the
better part covers her floor with linoleum at comparatively small cost,
a piece good both in quality and design selling at 60 cents a square
yard. In this, too, the color idea can be carried out, the smaller
designs being preferable. Neutral tints follow wood-carpeting designs,
are neat, and less apt to soil than the lighter patterns. It is a wise
plan in buying to allow enough linoleum for three smaller pieces to be
placed before stove, table, and sink, thus saving wear and tear on the
large piece. Thus covered, the floor is easily cleaned with a damp
cloth. It must be thoroughly swept once a day, followed by a general
dusting of the room, with brushings up between times.
THE WINDOWS
Kitchen windows must he washed once a week--oftener in fly time. A
dainty valance, or sash curtains of muslin, dimity, or other summer
wash goods, give an attractive and homey touch to the room. Each
window should have a shade with a double fixture, fastened at the
middle of the casement and adjusted upward and below from that point.
THE SINK
The sink, unless it is porcelain-lined, should be kept well painted and
enameled, white being preferable to any color. Faucets can be kept
bright by rubbing with whiting and alcohol, followed by a vigorous
polishing with a bit of flannel. It surely cannot be necessary to
suggest the dangers arising from an untidy sink in which refuse of
various kinds--tea leaves, coffee grounds, vegetable parings, and the
like--is allowed to accumulate. Unsanitary conditions about the sink
not only are unsightly, but attract roaches and breed germs which are a
menace to life and health. The rinsing water from coffee and tea pots
and cooking utensils should be poured into the sink strainer, which
catches the odds and ends of refuse and keeps them from clogging the
drain pipe. Grease must never be poured into the sink, nor dish nor
cleaning cloths used after they are worn enough to shed lint. Boiling
water and ammonia should be poured down the drain pipe once a day,
which treatment must be supplemented once a week with a dose of
disinfectant--chloride of lime, copperas, or potash in boiling water.
An occasional inspection by a plumber makes assurance doubly sure that
the condition of the drain pipe is as it should be. All refuse ought
to be burned at once or put into a covered garbage can and disposed of
as soon as possible. The can itself must be scalded every day with sal
soda water, thoroughly dried, and lined with thick, clean paper.
THE PANTRY
The same treatment accorded the kitchen in decoration and care must be
bestowed also upon the pantry, which should be dry and well ventilated.
After a thorough scrubbing with soap and water, with the aid of a dish
mop rinse the shelves with boiling water, dry carefully, and cover with
plain white paper, using the ornamental shelf paper for the edges.
White table oilcloth makes a good covering, and comes specially
prepared with a fancy border for that purpose. The convenient pantry
is equipped with both shelves and drawers, the latter to contain the
neatly folded piles of dish, glass, and hand towels, cheesecloth
dusters, holders, and cleaning cloths. There are usually four shelves,
the top one being reserved for articles of infrequent use. On the
others are arranged the kitchen dishes, pans, and all utensils which do
not hang, together with jars and cans containing food. Leave nothing
in paper bags or boxes to attract insects, soil the shelves, and give a
disorderly appearance to an otherwise tidy pantry. Glass fruit jars
are desirable repositories for small dry groceries--tea, coffee, rice,
tapioca, raisins, currants, and the like--though very dainty and
serviceable covered porcelain jars in blue and white are made
especially for this purpose, those of medium size costing 25 cents
each, the smaller ones less, the larger more. Jars or cans of japanned
tin, designed for like use, are less expensive, but also less
attractive, and in the course of time are liable to rust, particularly
in summer, or where the climate is at all damp. The shelves should be
wiped off and regulated once a week, and crockery and utensils kept as
bright and shining as plenty of soap and hot water can make them. The
pantry requires special care during the summer, when dust and flies are
prone to corrupt its spotlessness. A wall pocket hung on the door will
be found a convenient dropping place for twine, scissors, and papers.
INSECTS AND THEIR EXTERMINATION
It is not just pleasant to associate cockroaches and ants with our
kitchens and pantries, but where heat and moisture and food are, there
insects will be also, for they seem to enjoy a taste of high life and
to thrive on it. Keep the house clean, dry, and well aired, and all
dish and cleaning cloths sweet and fresh by washing and drying
immediately after use, with a weekly boiling in borax water; dispose
carefully of all food, and then wage a war of extermination. This is
all that will avail in an insect-infested house. Hunt out, if
possible, the nests or breeding places of ants and saturate with
boiling water or with kerosene. Wash all woodwork, shelves, and
drawers with carbolic-acid water and inject it into any crack or
opening where the pests appear. It has been suggested that ants can be
kept out of drawers and closets by a "dead line" drawn with a brush
dipped in corrosive sublimate one ounce, muriate of ammonia two ounces,
and water one pint, while a powder of tartar emetic, dissolved in a
saucer of water, seems to be effective in driving them away. Sponges
wet with sweetened water attract them in large numbers, and when full
should be plunged in boiling water. Another successful "trap" is a
plate thinly spread with lard, this also to be dropped into boiling
water when filled. In order to protect the table from an invasion
stand the legs in dishes of tar water to a depth of four inches. Ants
have a decided distaste for the odors of pennyroyal and oil of cedar, a
few drops of either on bits of cotton frequently sufficing to drive
them away entirely. As for cockroaches, there appear to be almost as
many "exterminators" as there are housewives; but what is their poison
in one home seems to make them wax and grow fat in another. Borax and
powdered sugar, scattered thickly over shelves and around baseboards
and sink, is a favorite remedy with many, but it is an unsightly mess,
particularly in summer, when the sugar melts and becomes sticky. After
all, experience has demonstrated that the one really effectual method
of extermination is to besiege the roaches in their own bailiwick--the
pipes and woodwork about the sink--with a large bellows filled with a
good, reliable insect powder. Exit roaches!
THE REFRIGERATOR AND ITS CARE
The refrigerator may or may not stand in the pantry, according to
convenience, or as there is sewer connection for it. Some authorities
maintain that there is grave danger from sewer gas where the
refrigerator is connected directly with the sewer, and that, therefore,
the only safe way to dispose of the waste water is to catch it in a pan
placed beneath the refrigerator, unless the house is so built that the
waste pipe can be continued down into the cellar and there empty its
contents into a sink. A good, zinc-lined refrigerator, interlined with
charcoal, with a hundred-pound capacity, a removable ice pan, which
facilitates cleaning, and three shelves, is to be had for $16.50. In
selecting a refrigerator it is well to choose one of medium size, as a
larger one entails waste of ice, while a smaller necessitates the
placing near together of foods which should be kept apart, as butter
and milk with fish, fruit, etc. If one cares to invest in the
higher-priced refrigerators, of course those lined with tile,
porcelain, or enamel are very desirable, as they are easily kept clean
and do not absorb odors. But for the average income and use, a
first-class zinc-lined refrigerator answers every purpose. It should
be thoroughly cleansed, on the mornings when the ice is to be renewed,
with hot sal soda water followed by a cold bath and a thorough drying.
The drain pipe must not be overlooked, but given the same sal soda
treatment, otherwise it becomes coated and a fruitful source of germs.
If, after this has been done, a musty odor still clings about the
refrigerator, remove the shelves and boil in the clothes boiler for
twenty minutes. Pieces of charcoal placed in the corners of the
refrigerator and frequently renewed will absorb much of the odor.
Never place warm food in the refrigerator, nor food of any kind on the
shelves, unless it is first placed on a plate or platter. It is
economy to keep the ice chamber well filled, and all ice should be well
washed before being placed therein. Some housekeepers cover the ice,
with newspapers or carpet. This no doubt helps to preserve it, but it
also keeps the cold from the food chambers. No food and nothing
containing it should ever be placed directly on the ice.
FURNISHING THE KITCHEN
And now, having cleaned and decorated our kitchen and pantry, and
provided for the refrigeration and partial disposal of our food,
suppose we turn our attention to the fascinating task of selecting the
different parts of the machinery which turns out that finished
masterpiece--a perfect meal--bearing in mind in the meantime that the
saying, "Art is the expression of joy in one's work," applies to
nothing more truly than to the art of cookery, and that no tools
necessary to its perfect success nor to her comfort and convenience
should be denied that master artist, the cook, be she mistress or maid.
THE STOVE
Of paramount importance is, of course, the stove, and what kind it
shall be, whether gas, coal, or oil. Those of us who have grown
accustomed to the immunity from those inevitable accompaniments of a
coal range, ashes, soot, dust, and heat, afforded by the gas range,
with its easily regulated broiler and oven, could hardly be persuaded
to go back to first principles, as it were, and the coal range. But
when this is necessary, either for warmth or because there is no gas
connection in the house, one has a wide choice of first-class stoves
and can hardly go astray in selecting one. Twenty-one dollars will buy
a good, durable stove with all modern improvements and a large oven. A
stove with the same capacity but manufactured under a world-famous name
sells for $32, while between the two in price is one at $28. Two firms
manufacture, in connection with their regular line of ranges, a
three-plate gas stove which can be attached directly to the range, and
sells for $6. A portable steel oven, covering two burners, for use on
gas and oil stoves alike, adds to the convenience of the gas plate, and
sells for $2. If a gas range is desired, an excellent one with a large
oven, broiler, and all conveniences may be purchased for $18, one with
a smaller oven for $15. It might be well to suggest in passing that a
small oven is poor economy. Water backs, for both gas and coal ranges,
are $3.50 each. Where gas is unobtainable a three-burner wickless
oil-stove plate will be found to give very good satisfaction, and can
be placed on the coal range or on a table or box. The range of the
same capacity is $1 more, with an increase in price corresponding with
the number of burners, until we have the five-burner stove at $11. To
do away with the odor which is apt to result from the use of oil as
fuel, remove the burners, boil in sal soda water, dry thoroughly, and
return to the stove. In setting up a stove look carefully to it that
the height is right, otherwise the cook's back is sure to suffer. If
too low, blocks can be placed under the legs to raise it to a
comfortable height. A whisk broom hung near the stove is useful in
removing crumbs, dust, etc., and keeping it tidy. A rack behind the
stove, on which to hang the spoons and forks used in cooking, is a
great convenience and a saving to the table top.
THE TABLE AND ITS CARE
The table should stand on casters and be placed in a good light as far
from the stove as may be. The latest product of the manufacturer's
genius in this line contains two drawers--one spaced off into
compartments for the different knives, forks, and spoons for kitchen
use--a molding board, and three zinc-lined bins, one large one for
wheat flour, and two smaller one for graham flour, corn meal, etc.
When one considers the economy of steps between kitchen and pantry
which it makes possible, its price, $6.75, is not large, while it
obviates the necessity for purchasing bins and molding board. Our
friend, the white table oilcloth, tacked smoothly in place, gives a
dainty top which is easily kept clean with a damp cloth--another
labor-saving device, which stands between cook and scrubbing brush. A
zinc table cover is preferred by some housewives, as it absorbs no
grease and is readily brightened with scouring soap and hot water.
Separate zinc-covered table tops can be had for $1.50. The
marble-topped table is not desirable, for, though it undoubtedly is an
aid to the making of good pastry, it stains easily, dissolves in some
acids, and clogs with oils. The easiest way to keep the table clean
and neat is simply to--keep it so. When the mixing of cake, pudding,
etc., is in process, a large bowl should be near at hand, and into it
should go egg beater, spoons, and forks when the cook is through using
them, after which they, with all other soiled utensils, should be
carried to the sink, washed, dried, and put away. Never lay eggshells
upon the table nor allow anything to dry on the utensils. If, as
occasionally happens even in the best-regulated kitchens, one is baking
in too great a hurry to observe all these precautions, a heavy paper
spread on the table will catch all the droppings and can be rolled up
and burned. Jars containing sugar, spices, etc., which have been in
use, should be wiped with a damp cloth before returning to the pantry.
THE CHAIRS
The first aid to the cook should be at least one comfortable chair,
neither a rocking chair nor one upholstered, both of which are out of
place in the kitchen; but one low enough to rest in easily while
shelling peas or doing some of the numerous tasks which do not require
the use of the table. A chair of this kind has a cane seat and high
back and can be purchased for $1.25, the other chair to be of the
regulation kitchen style at 55 cents. The second aid is a 24-inch
office stool at 85 cents, for use while washing dishes, preparing
vegetables, etc. This sort of a stool is light, easily moved about,
and means a great saving in strength. Though it has sometimes been
dubbed a "nuisance" by the uninitiated, the woman who has learned its
value finds it a very present help and wonders how she ever did without
it.
THE KITCHEN CABINET
Occasionally it happens that a house is built with such slight regard
for pantry room that we are constrained to wonder if, at the last
minute, the pantry was not tucked into a little space for which there
was absolutely no other use, and there left to be a means of grace to
the thrifty housewife, whose pride it is to see her pots and pans in
orderly array and with plenty of room to shine in. At this point there
comes to her rescue the kitchen cabinet, which not only relieves the
congestion in the pantry, but adds in no small measure to the
attractiveness of the kitchen. These cabinets come in the natural
woods, and should, as nearly as possible, match the woodwork of the
kitchen. Many have the satin finish which renders them impervious to
grease, and all are fitted out with molding boards, shelves, cupboards,
and drawers of various sizes. So convenient is a cabinet of this kind,
and so economical of steps, that it might well be called "the complete
housewife." First and foremost, it accommodates the kitchen dishes,
plates, platters, and saucers, standing on edge of course, with cups
hanging from small hooks, and pitchers, bowls, etc., variously
arranged. Then come the jars of spice, sugar, salt, tea, and
coffee--all groceries, in fact, which are in most frequent use. Where
the decorative design in both jars and dishes is carried out in the
blue and white, with a utensil or two of the same coloring, the effect
is truly charming, though this is, of course, a matter of individual
taste. The cupboards are handy hiding places for the less ornamental
bottles, brushes, etc., while the base, which is really nothing more
nor less than a very complete kitchen table, usually has a shelf for
kettles, stone jars, etc. A good cabinet can be had for $10, a more
commodious one for $16, and so on. The cabinets without bases range
from a tiny one, just large enough to hold six spice jars, at $1, to
one, with five drawers, shelves, and cupboards with glass doors, for
$6. Any price beyond this simply means elaboration of design without
additional increase of capacity or convenience.
KITCHEN UTENSILS
In selecting dishes and cooking utensils it is well to remember that
cheapness does not always spell economy, and that one buys not alone
for the present, but for the future as well. Utensils which require
scouring are not economical, either, for scouring is friction, and
"friction means loss of energy." Scouring has gone out with the heavy
ironware which required it, in whose stead we have the pretty porcelain
enamel ware and the less expensive agate ware, both of which need only
a thorough washing in hot, soapy water, rinsing in boiling water, and
careful drying. Ware of this kind helps to produce the kitchen
restful, and so, indirectly, the cook rested. A well-cared-for kitchen
is always more or less attractive, but why not make it rather more so
than less? Taste and harmony add nothing to the expense of furnishing,
and there is a certain dignity and inspiration, as well as
satisfaction, in being able to "bring forth butter in a lordly dish."
Kitchen crockery is being rapidly supplanted by the porcelain enamel
dishes, which, though rather more expensive in the beginning, are
unbreakable, and so cheaper in the long run. They are even invading
the domain of the faithful yellow mixing bowl and becoming decidedly
popular therein, being light in weight and more easily handled. The
complete equipment of the kitchen is a more costly operation than one
is apt to imagine, individual items amounting comparatively to so
little. But the sum total is usually a rather surprising figure. And
so, remembering that Rome was not built in a day, carefully select
those things which are really the essentials of every day, adding the
useful non-essentials bit by bit. The size and number of utensils must
be governed by the size of the family in which they are to be used.
Never buy anything of copper for kitchen use, as the rust to which it
is liable is a dangerous poison. There is one utensil only which is
better to be of iron--the soup kettle--as it makes possible the slow
simmering which is necessary for good soups and stews. It is not worth
while to buy knives of anything but wrought steel, which are best
cleaned with pumice stone. Cheesecloth for fish bags and strainers,
and strong cotton for pudding bags must not be overlooked.
And so, with kitchen complete, artistic, and satisfactory in every
detail, it remains but to emphasize two facts--that perfect cleanliness
is absolutely essential to health, and that she who looketh well to the
ways of her kitchen eateth not the bread of idleness.
The following list may be too extensive for some purposes, not suited
to others, but out of it the new housekeeper can select what she thinks
her establishment will need, and estimate the price of stocking her
kitchen with those necessaries which make for good housekeeping:
1 dozen individual jelly molds........................ $0.60
1 griddle............................................. .35
1 small funnel........................................ .03
1 large funnel........................................ .06
1 gas toaster......................................... .55
1 coal toaster........................................ .08
1 gas broiler......................................... .65
1 coal broiler........................................ .32
1 six-quart iron soup kettle.......................... 1.50
1 skimmer............................................. .14
1 small ladle......................................... .09
1 porcelain enamel dipper............................. .40
1 porcelain enamel sink strainer...................... .40
1 towel rack.......................................... .10
1 clock............................................... 1.00
1 purée sieve, with pestle............................ .18
2 galvanized iron refrigerator pans................... .50
1 dozen dish towels................................... 1.20
6 dishcloths.......................................... .30
1 set of scales....................................... .95
1 vegetable slicer.................................... .25
2 butter paddles...................................... .12
1 can opener.......................................... .08
1 potato ricer........................................ .25
1 apple corer......................................... .05
1 chopping bowl....................................... .15
1 tea kettle.......................................... 1.05
1 ice pick............................................ .12
1 pair scissors....................................... .23
1 scrub brush......................................... .20
1 sink brush.......................................... .08
1 mop handle.......................................... .38
1 oil can............................................. .35
1 whisk broom......................................... .15
1 small porcelain enamel pitcher...................... .26
1 two-quart porcelain enamel pitcher.................. .55
1 cake turner......................................... .08
1 porcelain enamel wash basin......................... .28
1 potato scoop........................................ .18
1 towel roller........................................ .10
1 rolling-pin......................................... .15
1 four-quart porcelain enamel saucepan, with cover.... .57
1 eight-quart porcelain enamel bread bowl............. .72
1 gravy strainer...................................... .18
1 nutmeg grater....................................... .09
1 spatula............................................. .25
1 egg beater.......................................... .10
1 dish mop............................................ .05
2 iron baking pans.................................... .20
1 collander........................................... .35
1 ten-inch porcelain enamel bowl...................... .35
2 eight-inch porcelain enamel bowls................... .48
3 five-inch porcelain enamel bowls.................... .33
1 fryer and basket.................................... 1.50
4 bread pans.......................................... .60
1 two-quart double boiler............................. .95
2 dish pans (agate)................................... 1.10
1 omelet pan.......................................... .10
1 porcelain enamel teapot............................. .65
1 porcelain enamel coffeepot.......................... .85
6 porcelain enamel plates............................. .78
1 porcelain enamel platter............................ .40
1 porcelain enamel platter (small).................... .35
6 porcelain enamel cups and saucers................... 1.14
Dredging boxes for salt, pepper, and flour............ .35
3 pie tins. .......................................... .12
1 galvanized iron garbage can, with cover............. .50
1 large dripping pan.................................. .17
1 small dripping pan.................................. .15
1 lemon squeezer...................................... .05
1 molding board....................................... .40
4 layer-cake tins..................................... .16
2 porcelain sugar jars................................ .50
6 porcelain spice jars................................ .60
1 half-pint tin cup................................... .05
1 six-quart milk pan.................................. .23
1 four-quart milk pan................................. .17
3 wrought-steel knives................................ .48
3 wrought-steel forks................................. .48
1 egg spoon........................................... .08
1 dozen muffin rings.................................. .46
1 biscuit pan......................................... .25
1 round fluted cake tin............................... .12
2 basting spoons...................................... .24
6 kitchen knives...................................... .50
6 kitchen forks....................................... .50
6 kitchen teaspoons................................... .48
3 kitchen tablespoons................................. .15
3 asbestos mats....................................... .15
1 chopping knife...................................... .20
1 wire dishcloth...................................... .12
1 flour scoop......................................... .19
1 sugar scoop......................................... .10
1 meat grinder........................................ 1.50
1 soap shaker......................................... .10
1 flour sifter........................................ .25
1 coffee mill......................................... .50
2 measuring cups...................................... .15
1 meat fork........................................... .09
1 larding needle...................................... .10
2 brooms.............................................. .60
1 long-handled hair broom............................. 1.45
1 dustpan............................................. .12
1 scouring box........................................ .50
1 draining rack....................................... .10
1 bread knife......................................... .25
1 cake knife.......................................... .20
1 meat knife ......................................... .55
1 peeling knife....................................... .10
1 bread box........................................... .70
1 cake box............................................ .70
1 three-quart porcelain enamel saucepan............... .36
1 oblong loaf-cake tin................................ .15
1 jelly mold.......................................... .30
1 wooden spoon........................................ .05
1 salt box............................................ .25
1 pepper box.......................................... .10
1 graduated quart measure............................. .16
3 small vegetable brushes............................. .15
1 dozen glass fruit jars.............................. .60
2 two-quart porcelain enamel saucepans................ 1.00
1 grater.............................................. .18
1 paper scrub pail.................................... .25
2 two-quart agate pans................................ .36