ware, as now made, is perfectly safe to-use. It will not become discolored by any kind of cooking, and is so perfectly smooth that articles of food will not stick and bum in it as quickly as in the porcelain-lined pans. Nearly every utensil used in the kitchen is now made in granite ware. The mixing spoons are, however, not desirable, as the coating of granite peels off when the spoon is bent. Have no more heavy cast-iron articles than are really needed, for they are not easily handled, and are, therefore, less likely to be kept as clean, inside and out, as the lighter and smoother ware.
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The Scotch Kettle is quite cheap, and will be found of great value for every kind of frying, as it is so deep that enough fat can put into it to immerse the article to be cooked.
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The French polished frying-pans are particularly nice, because they can be used for any kind of frying and for cooking sauces and omelets. The small size, No. 1, is just right for an omelet made with two eggs.
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When possible, a tin kitchen should be used, as meat cooked before a bright fire has a flavor much nicer than when baked in an oven.
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The bird roaster will be found valuable.
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An ice cream freezer is a great luxury in a family, and will soon do away with that unhealthy dish--pie. No matter how small the family, nothing less than a gallon freezer should be bought, because you can make a small quantity of the cream in this size, and when you have friends in, there is no occasion to send to the confectioner's for what can be prepared as well at home. With the freezer should be purchased a mallet and canvas bag for pounding the ice fine, as much time and ice can be saved
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A bain-marie is a great convenience for keeping the various dishes hot when serving large dinners. It is simply a large tin pan, which is partially filled with boiling water and placed where this will keep at a high temperature, but will not boil. The sauce-pans containing the cooked food are placed in the water until the time for serving.
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The large knives for the kitchen, as well as those belonging in the dining-room, should be kept very sharp. If used about the fire they are soon spoiled.
The French cook's knife is particularly good for carving, cutting bread, etc. It. is rather expensive, but it pays to get one, if only proper care can be taken of it. The butcher's knife should be used for all heavy work. One should never try to break a bone with a knife. That this is often attempted in both kitchen and dining room, the nicked edges of the knives give proof, and show the greater hardness of the bones.
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Where much boning is done a small boning knife, costing about seventy-five cents, will be necessary; It should be used only for this purpose.
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The French vegetable scoop, costs about seventy-five cents, will cut potatoes and other vegetables in balls for frying or boiling. The largest size is the best.
The garnishing knife flutes vegetables, adding much to their appearance when they are used as a garnish.
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The long French roll pan, made from Russian iron, is nice for baking long loaves or rolls where a great deal of crust is liked There are muffin pans of tin, Russian iron and granite ware. Those of iron should be chosen last, on account of their weight. It is a good thing to have pans of a number of different shapes, as a variety for the eye is a matter of importance. The muffin rings of former years have done their duty, and should be allowed to rest, the convenient cups, which comes in sheets, more than filling their place.
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The frying basket should have fine meshes, as delicate articles, like croquettes, need more support than a coarsely-woven basket gives.
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Where roasting is done in the oven there must be a rack to keep the meat from coming in contact with the water in the bottom of the pan.
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One medium-sized larding needle will answer for all kinds of meat that are to be larded.
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A potato slicer will be found useful for slicing potatoes, for frying, or cabbage, for slaw. It cuts vegetables in very thin pieces.
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The steamers which fit into the cast-iron pot or the tea-kettle are quite convenient. Both kinds will not, of course, be required.
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