Tips & Hints > Miscellaneous > Necessary Utensils and Stores for Fitting a School Kitchen for a Class of Twenty-Four

Necessary Utensils and Stores for Fitting a School Kitchen for a Class of Twenty-Four

Agate Ware

• Hot water boiler (capacity fifteen gallons).
• 12 small dish pans.
• 1 large dish pan.
• 1 hand basin.
• 1 teakettle.
• 3 3-pint double boilers.
• 1 2-quart double boiler.
• 3 2-quart saucepans with covers.
• 3 3-quart saucepans with covers.
• 1 4-quart saucepan with cover.
• 3 1-pint saucepans with covers.
• 6 1/2-pint saucepans with covers.
• 1 coffeepot.

Tin and Steel Ware

• 12 measuring cups, divided in quarters.
• 12 measuring cups, divided in thirds.
• 24 round tin pans for washing vegetables.
• 24 tin plates.
• 6 medium-sized biscuit cutters.
• 6 small doughnut cutters.
• 1 2-quart milk can.
• 1 1-quart measure.
• 1 flour sifter with crank.
• 3 extension flour sifters.
• 3 gravy strainers.
• 1 colander.
• 1 large grater.
• 1 nutmeg grater.
• 1 set skewers.
• 1 dripping pan and rack.
• 1 steamer.
• 2 tin sheets.
• 3 large pans.
• 3 small bread pans.
• 3 cake pans.
• 3 pie plates.
• 1 pudding mould.
• 3 1/2-pint moulds.
• 3 wire potato mashers.
• 12 small salt boxes.
• 12 pepper boxes (shakers).
• 1 flour dredger.
• 1 wire broiler.
• 4 soap shakers.
• 1 2-quart dipper.
• Wire dish cloth.
• 2 dozen tablespoons.
• 4 dozen teaspoons.
• 1 griddle cake turner.
• 1 skimmer.
• 1 dish drainer.
• 1 dust pan.
• 1 Dover egg-beater.
• 3 small omelet pans.
• 1 large frying-pan.
• 2 dozen case knives.
• 2 dozen forks.
• 2 dozen vegetable knives.
• 1 carving knife and fork.
• 1 knife sharpener.
• 1 cleaver.

Earthen and Glass Ware

• 6 2-quart yellow bowls.
• 6 1-quart white bowls.
• 6 large bowls for bread dough.
• 3 1-pint oval pudding dishes.
• 3 1-pint round yellow dishes.
• 2 2-quart pitchers.
• 1 1-quart pitcher.
• 1 1-pint pitcher.
• 1 butter jar.
• 1 bean pot.
• 7 soap dishes (for common soap).
• 7 soap dishes (for Sapolio).
• 1 small tea set: teapot, sugar bowl, creamer.
• 1 small dinner set with small tureen.
• 3 white platters (of different sizes).
• 6 large white plates.
• 6 small white plates.
• 24 sauce dishes (to be used for serving).
• 6 teacups and saucers.
• 12 after dinner cups and saucers.
• 1 glass lemon drill.
• 1 dozen tumblers.
• 6 2-quart Mason jars, for keeping stores.
• 6 1-quart Mason jars, for keeping stores.
• 6 1-pint Mason jars, for keeping stores.

Wooden Ware

• 1 large wooden bucket for flour.
• 1 wooden bucket for pastry flour.
• 1 wooden bucket for sugar.
• 6 moulding boards.
• 3 rolling pins.
• 3 wooden mashers.
• 3 wooden mixing spoons.
• 12 scrubbing brushes.
• 1 large scrubbing brush.
• 6 vegetable brushes.
• 1 small pair steps.
• 2 towel racks.
• 1 sink scraper.
• 2 long-handled brushes.
• 2 short-handled brushes (one for stove, one for floor).
• 2 blacking brushes.
• 1 dauber.
• 1 large feather duster.
• 1 small feather duster.

Linens, Dusters, Etc

• 3 hand towels (for teacher).
• 1 dozen dish towels.
• 6 glass towels.
• 4 dish cloths.
• 6 oven cloths.
• 4 floor cloths.
• 4 sink cloths.
• 3 dozen desk cloths.
• 2 dozen small dusters for desks.
• 6 cheese cloth dusters, one yard square.
• 6 yards coarse flannel.
• 1 white tablecloth. 2 1/2 yards long.
• 1 red tablecloth.
• 1 silence cloth.
• 1 dozen napkins.

Miscellaneous

• 3 3-quart porcelain-lined iron kettles, with tight-fitting covers.
• 3 sets iron gem pans.
• 4 match boxes.
• 1 inkstand.
• 1 pair scissors.
• 1 bell.

Stores

• 1/2 barrel bread flour.
• 1 bag whole wheat flour.
• 1 bag pastry flour.
• 25 pounds fine granulated sugar.
• 5 pounds powdered sugar.
• 6 pounds rice.
• 6 pounds cornmeal.
• 2 1-pound packages corn-starch.
• 4 1-pound boxes baking powder.
• 12-pound bag salt.
• 1/2-pound box mustard.
• 1 box each cinnamon, clove, allspice, and mace.
• 2 oz. whole mace.
• 2 oz. whole cloves.
• 2 oz. whole peppercorns.
• 1/4 pound nutmegs.
• 2 pounds currants.
• 2 pounds raisins.
• 1/2 pound citron.
• 36 cakes common soap.
• 12 bars Ivory soap.
• 36 cakes Sapolio.
• 6 tins stove polish.
• 2 tins Putz Cream (for cleaning faucets and boiler.)

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Source

The Boston Cooking-School Cook Book (1896).