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

Source

The Easiest Way in Housekeeping and Cooking (1903).

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