Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-04-12
ECONOMY IN LAvIsHNEss.
Don't Scrimp In the Way of NecossaI
E3fchan yr<onsfIs


Don't Scrimp in the Way of Necessary
Kitchen Utensils
When you are furnishing your pantry
bear in mind that it is sometimes poor
economy to save money. BE a little
lavish in pots and pans, bowls and
spoons. Your strength is your capital.
what you need in the way of utensils,
or wear yourself out washing them
again and again in the course of one
mornings work because you have an
o'er-scant supply of necessary vessels.
There are plenty of homes where the
abundant food served on handsome
china is prepared by the cook with
difficulty because of insufficient uten-
sis. A visit to such kitchens would
reveal makeshifts that are usually as
ISOLATED with poverty. Cake and pud-
dings mixed in a soup-tureen or vege-
table dish in default of regular mix
ing bowls, bread set to rise in a dish
pan TOR lack of breakdown, left-overs
set away in the handsome china dishes
in which they came from the able be-
cause there are not kitchen plates and
cups to hold them, WORKOUT chopping-
bowls. 1eakv measuring-cups, denied
and dingy tins, and general down
at-heel" condition of affairs
This is not always the fault of the
mistress. Often it happens that she
has provided all the essentials, and the
carelessness of her servants has
brought about the dearth and disor-
der. Unless she goes into the kitchen
regularly, and looks well to the ways
of her pantries, she must expect that
loss and breakages will pass unreport-
ed. The woman who does more or less
of her own cooking will be spared this
annoyance, at least.
The best ware for pots and pans is
usually of agate, although it is difficult
to find make that will not crack or
scale. The blue porcelain-lined YES
sells are always pretty and clean-look-
ing. Of these or the agate should be
the double boilers, the double-bot-
toned saucepans, the frying-kettle,
the pudding dishes and sundry other
equally useful vessels. Have an omelet-
pan as well as frying-pan, a waffle
iron as well as griddle, muf-
fn-tins as well as biscuit
pans. And, above all, do not
stint yourself in the matter of
bowls. Have of big bowls one or two
of medium-sized bowls three or four
and of small bowls as many as your
financial conscience will allow you to
get. They are cheap, they take up
little room, are easily kept clean, and
are always useful not only for mixing
small quantities, for beating an egg or
two, but for holding a spoonful of this
or half a cupful of that remnant.
Be lavish also in spoons for mixing
and for measuring, and in knives of
various sizes for cutting meat and
Bread for pairing apples and potatoes.
Have split-spoon for taking GRO
quettes and fritters from the boiling
fat, meat-forks, cake-turners, and a
palette-knife for lifting and turning
an omelet. Provide yourself with
board to cut bread upon, with a paint.
brush to grease cake-tins, with an iron,
handled dish-cloth for cleaning pots
and pans, with long-handled mop,
vegetable-grater, cheese. crater. a
vegetable press, a gravy-strainer,
long-nosed pitcher for griddle-cake
batter, and more than one egg-beater.
-Harper's Bazaar.