Reference > Kitchen Equipment > List of Utensils Required for Successful Working

List of Utensils Required for Successful Working

Tin Ware

• 1 boiler for clothes, holding eight or ten gallons
• 2 dish-pans, one large, one medium-sized
• 1 two-quart covered tin pail
• 1 four-quart covered tin pail
• 2 thick tin four-quart saucepans
• 2 two-quart saucepans
• 4 measures, from one gill to a quart, and broad and low, rather than high
• 3 tin scoops of different sizes for flour, sugar, etc.
• 2 pint and 2 half-pint molds for jellies
• 2 quart molds
• 1 skimmer with long handle
• 1 large and 1 small dipper
• 4 bread-pans, 10x4x4
• 3 jelly-cake tins
• 6 pie-plates
• 2 long biscuit-tins
• 1 coffee-pot
• 1 colander
• 1 large grater
• 1 nutmeg-grater
• 2 wire sieves; one ten inches across, the other four, and with tin sides
• 1 flour-sifter
• 1 fine jelly-strainer
• 1 frying-basket
• 1 Dover egg-beater
• 1 wire egg-beater
• 1 apple-corer
• 1 pancake-turner
• 1 set of spice-boxes, or a spice-caster
• 1 pepper-box
• 1 flour-dredger
• 1 sugar-dredger
• 1 biscuit-cutter
• 1 potato-cutter
• 12 muffin-rings
• small tins for little cakes
• 1 muffin-pan
• 1 double milk-boiler, the inside boiler holding two quarts
• 1 fish-boiler, which can also be used for hams
• 1 deep bread-pan; a dish-pan is good, but must be kept for this
• 1 steamer
• 1 pudding-boiler
• 1 cake-box
• 6 teaspoons

Wooden Ware

• 1 bread-board
• 1 rolling-pin
• 1 meat-board
• 1 wash-board
• 1 lemon-squeezer
• 1 potato-masher
• 2 large spoons, 1 small one
• nest of wooden boxes for rice, tapioca, etc.
• wooden pails for graham and corn meal
• chopping-tray
• water-pail
• scrubbing-pail
• wooden cover for flour-barrel
• 1 board for cutting bread
• 1 partitioned knife-box

Iron Ware

• 1 pair of scales
• 1 two-gallon pot with steamer to fit
• 1 three-gallon soup-pot with close-fitting cover
• 1 three-gallon porcelain-lined kettle, to be kept only for preserving
• 1 four or six quart one, for apple sauce, etc.
• 1 tea-kettle
• 1 large and 1 small frying-pan
• 2 Russia or sheet iron dripping-pans; one large enough for a large turkey
• 2 gem-pans with deep cups
• 2 long-handled spoons
• 2 spoons with shorter handles
• 1 large meat-fork
• 1 meat-saw
• 1 cleaver
• 1 griddle
• 1 wire broiler
• 1 toaster
• 1 waffle-iron
• 1 can-opener
• 3 pairs of common knives and forks
• 1 small Scotch or frying kettle
• 1 chopping-knife
• 1 meat-knife
• 1 bread-knife
• 1 set of skewers
• trussing-needles

Earthen and Stone Ware

• 2 large mixing-bowls, holding eight or ten quarts each
• 1 eight-quart lip-bowl for cake
• 6 quart bowls
• 6 pint bowls
• 3 or 4 deep plates for putting away cold food
• 6 baking-dishes of different sizes, round or oval
• 2 quart blancmange-molds
• 2 or 3 pitchers
• 2 stone crocks, holding a gallon each
• 2 stone crocks, holding two quarts each
• 1 bean-pot for baked beans
• 12 Mason's jars for holding yeast, and many things used in a store closet
• stone jugs for vinegar and molasses
• 2 or 3 large covered stone jars for pickles
• 1 deep one for bread
• 1 earthen teapot
• 12 pop-over cups
• 12 custard-cups
• measuring-cup

Miscellaneous

• scrubbing and blacking brushes
• soap-dish
• knife-board
• vegetable-cutters
• pastry-brush
• egg-basket
• market-basket
• broom
• brush
• dust-pan
• floor and sink cloths
• whisk-broom
• 4 roller-towels
• 12 dish-towels
• dishes enough for setting servants' table, heavy stone-china being best

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Kitchen Equipment.