The following article is from my great grandmother's 400 page hardcover cookbook published 1903 in Toronto. I found it interesting and hope you do too. How times have changed!! Eileen in Innisfil ARTICLES REQUIRED IN THE KITCHEN The following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department, and may prove useful to many: 2 sweeping brooms and 1 dust-pan, 1 whisk broom, 1 bread box, 2 cake boxes, 1 large :flour box, 1 dredging box, 1 large-sized tin pepper box, 1 spice box containing smaller spice boxes, 2 cake pans, two sizes, 4 bread pans, 2 square biscuit pans, 1 apple corer, 1 lemon squeezer, 1 meat cleaver, 3 kitchen knives and forks, 1 large kitchen fork and 4 kitchen spoons, two sizes, 1 wooden spoon for cake making; 1 large bread knife, 1 griddle cake turner, also 1 griddle, 1 potato masher, 1 meat board, 1 dozen patty-pans, and the same number of tartlet- Fans, 1 large tin pail and 1 wooden pail, 2 small tin pails, 1 set of tin basins, 1 set tin measures, 1 wooden butter ladle, 1 tin skimmer, 1 tin steamer, 2 dippers, two sizes, 2 funnels, two sizes, l set of jelly cake tins, 4 pie pans, 3 pudding moulds, one for boiling, two for baking, two sizes; 2 dish pans, two sizes, 2 cake or biscuit cutters, two sizes, 2 graters, one large and one small, 1 coffee canister 1 tea canister 1 tin or granite-ware teapot, 1 tin or granite-ware coffee-pot, 4 milk pans, 1 milk strainer, 1 dozen iron gem pans or muffin rings, 1 coarse gravy strainer, 1 fine strainer, 1 colander, 1 flour sifter, 2 scoops, one for flour, one for sugar, 2 jelly moulds, two sizes, 1 can opener, 1 egg beater, 1 cork screw, 1 chopping knife, 2 wooden chopping bowls, two sizes, 1 meat saw, 2 large earthen bowls, 4 stone jars, 1 coffee mill, 1 candlestick, 2 market baskets, two sizes, 1 clock, 1 ash bucket, 1 gridiron, 2 frying Fans or spiders, two sizes, 4 flat-irons, 2 number 8 and 2 number 6, 2 dripping pans, two sizes, 3 iron kettles, porcelain lined if possible, 1 corn beef or fish kettle, 1 tea kettle, 2 graniteware stew pans, two sizes, 1 wire toaster, 1 double kettle for cooking custards, grains, etc., 2 sugar boxes, one for coarse and one for fine sugar, 1 waffle iron, 1 step ladder, 1 stove, 1 coal shovel, 1 pair scales, 2 coal hods or buckets, 1 kitchen table, 2 kitchen chairs, 1 large clothes basket, 1 wash boiler, 1 wash board, 8 dozen clothes pins, 1 large nail hammer and 1 small tack hammer, 1 bean pot, 1 clothes wringer. An ingenious housewife will manage to do with less conveniences, but these articles, if they can be purchased in the commencement of housekeeping, will save time and labor, making the preparation of food more easy- and it is al- ways economy in the end to get the best material in all wares -as, for instance, the double plate tin will last for years, whereas the poor kind has to be replaced in a short time; the low-priced earthenware is soon broken up, whereas the strong stoneware, costing but a trifle more, lasts almost a lifetime. In relation to the economy and management of the kitchen, I might suggest that the most essential thing is cleanliness in cooking, and also cleanliness with your person as well. as in the keeping of the kitchen. The hands of the cook should be always thoroughly cleansed before touching or handling anything pertaining to the cooking. Next there should never be anything wasted or thrown away that can be turned to account, either for your own family or some family in poor circumstances. Bread that has become hard can be used, for toasting, or for stuffing and pudding. In warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans. This is particularly necessary where vegetables have been added to the preparation, as it then so soon turns sour. In cooler weather, every other day will be often enough to warm up these things. In cooking, clear as you go that is to say, do not allow a host of basins, plates, spoons, and other utensils, to accumulate on the dressers and tables whilst you are engaged in preparing the dinner. By a little management and forethought, much confusion may be saved in this way. It is as easy to put a thing in its place when done with, as it is to keep continually, moving it to find room for fresh requisites. For instance, after making a pudding, the flour-tub, paste-board, and rolling-pin, should be put away, and any basins, spoons, etc., should be neatly packed up near the sink, to be washed when the proper time arrives. Neatness, order, and method should be always observed. Never let your stock of spices, salt, seasonings, herbs, etc., dwindle down so low that some day, in the midst of preparing I large dinner, you find yourself minus a very important ingredient, thereby causing much confusion and annoyance. After you have washed your sauce-pans, fish-kettle, etc., stand them before the fire for a few minutes to get thoroughly dry inside, before putting them away. They should then be kept in a dry place, in order that they may escape the deteriorating influence of rust, and thereby be quickly destroyed. Never leave sauce-pans dirty from one day's use to be cleaned the next; it is slovenly and untidy; Do not be afraid of hot water in washing up dishes and dirty cooking utensils, As these are essentially greasy, lukewarm water cannot possibly have the effect of cleansing them effectually. Do not be chary also of changing and renewing the water occasionally. You will save yourself much time and labor by using Pearline in dish water. Keep a cake of Sapolio always on hand in the kitchen- always convenient for rubbing off stains from earthenware, tin, glass, in Tact, almost everything but silver; it is a cheap and valuable article, and can be purchased at nearly every grocery in Canada. WEIGHTS AND MEASURES (In ordinary use among housekeepers.) 2 Cups lard make 1 pound. 2 Cups butter make 1 pound. 4 Cups pastry or bread flour make 1 pound. 3 7-8 Cups entire wheat flour make 1 pound. 4 1-2 Cups graham flour make 1 pound. 4 1-8 Cups rye flour make 1 pound. 2 2-3 Cups corn meal make 1 pound. 4 3-4 Cups rolled oats make 1 pound. 2 2-3 Cups oatmeal make 1 pound. 4 1-3 Cups coffee make 1 pound. 2 Cups granulated sugar make 1 pound. 2 2-3 Cups powdered sugar make 1 pound. 3 1-2 Cups confectioner's sugar make 1 pound. 2 2-3 Cups brown sugar make 1 pound. 2 Cups chopped meat make 1 pound. 1 7-8 Cups rice make 1 pound; 2 Cups raisins (packed) make 1 pound. 2 1-4 Cups currants make 1 pound. 2 Cups stale bread crumbs make 1 pound. 9 Large eggs make 1 pound. 2 Tablespoonfuls butter make 1 ounce. 4 Tablespoonfuls flour make 1 ounce. 6 Tablespoonfuls baking powder make 1-2 ounce. 3 Teaspoonfuls make 1 tablespoonful. 16 Tablespoonfuls dry ingredient make 1 cup. 4 Teaspoonfuls equal 1 tablespoonful liquid. 4 Tablespoonfuls equal 1 wineglass, or half a gin. 2 Wineglasses equal 1 gill, or half a cup. 2 Gills equal coffee-cupful, or 16 tablespoonfuls. 2 Coffee-cupfuls equal 1 pint. 2 Pints equal1 quart. 4 Quarts equal 1 gallon. 2 Tablespoonfuls equal 1 ounce; liquid. 1 Tablespoonful of salt equals 1 ounce. 16 Ounces equal 1 pound, or a pint of liquid. 4 Coffee-cupfuls of sifted, flour equal 1 pound. 1 Quart of unsifted flour equals 1 pound. 8 or 10 ordinary sized eggs equal 1 pound. 1 Pint of sugar equals 1 pound. (White granulated.) 1 Tablespoonful of soft butter, well rounded, -equals 1 ounce. An ordinary tumblerful equals 1 coffee-cupful, or half a pint. About 25 drops of any thin liquid will fill a common-sized teaspoon. . 1 Pint of finely chopped meat, packed solidly, equals one pound. A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses. etc may be substituted. *********** Searching: Baker, Buttler, Campbell, Chambers, Fogal, Hodgins, Lockhart, Mount, Potter, Quail, Rutherford, Sallows, Tucker, White