Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1873-06-21
A COOKING TABLE.

We find the following In an eNcnaISe.
and earnestly recommend the contriv-
ance to our readers. Farmers wives
are diving Of oyerwork. True. ii takes
them lifetime to die. but we hail with
eacerness any little truce of stimulus
that shall avert for while the lnevl-
table hour and give them moments
ease now and then:
Having for several years walked
miles each day. while doing my cooking
and dairy work, and now having the
comfort of a cooking table, established
within eight steps Of my cooking stove,
shall describe it, hoping some woman
of many steps may he induced to sup
ply the need for herself My cooking
table is 8 feet long (it should he 81. and
is placed in recess between the chin
nev end a windew, the size of which
decided its length 1t is fleet inches
high, and should be 2 feet 3 inches
wide on top. Below, it is inclosed at
at the back and ends, and has doors in
front. 1t has no floor, but stands di-
rectly on the floor of the room, and is
movable. The inclosed space below
is divided into three compartments.
The right hand closetcontains the flour
barrel: door coming down to the floor,
opens to admit it, and closes tightly
again until the next barrel is needed.
Inside, there is space to hang baking
pans by their rings on the partitions;
over the -four barrel is lid that is
raised whenever -four is to be taken out;
!he sieve and scoop remain in the bar
rel. The lid is part of the surface of
the table. and opens over the whole
width of the -four compartment. Above
the door of the middle closet there is
drawer without back or sides, which is
the bread board. When drawn out
and turned around, the front becomes
back, and is very useful in preventing
the scattering of -four in rolling pastry;
when returned to its place the roller
can remain upon the board. Below
this drawer is closet with door, and
a shelf large enough for pan of milk,
or bowls and puddinG-dishes; below
the shelf is space for bucket of sugar;
jug. The left hand closet has at top
drawer divided into two compartments,
one for eggs, the other for spices, yeast
powder, nutmeg crater, and cake cutter;
q shelf below holds boxes of salaratus,
bag of salt, boxes of rice or tapioca,
jug of syrup, jars of preserves while in
use, or is and excellent place to keep
pies. can assure any woman who has
not better conveniences that it is great
saving of time in cooking to have all
these within reach of her hand without
stepping from her place. The table.
including its surface, being about an
inch and a half higher than -four bar
rel, short woman cannot mould bread
or roll pastry easily without something
to stand on. have narrow piece of
board about two feet wide, with two
pieces of inch board nailed across its
under side. This is one of the best
conveniences of all, for on cold morn
ing, when have biscuit to bake, Iwarm
my wooden cricket by the fire, and it
saves me from any uncomfortable chill
illness, and as the closet door swings
over it, it is not in the way. There
should be narrow strip of wood nailed
upon the back of the surface of the Ia
BILE and one across between the princi-
pal part of the table and the -four divis-
ion to keep water from flowing over the
back or into the division containing
-four, when washing the table after
cooking.
ROSE INsEcrs.-H any one is desir-