Chapter IV: Part 4

£ s. d.
3 Iron saucepans (various sizes) 0 3 8
1 Gridiron (reversible) 0 2 2
2 Frying-pans (meat and butter) 0 1 6
1 Strainer (conical) 0 1 2
1 Colander 0 1 2
1 Pepper-box 0 0 2
1 Salt-cellar 0 0 2
1 Grater 0 0 4
1 Tin mould 0 1 3
1 Meat-stand 0 3 0
1 Dripping-tin 0 2 7
1 Set skewers 0 0 4
1 Basting-ladle 0 0 10
1 Toast-fork 0 0 1
6 Wooden spoons (various sizes) 0 0 8
1 Knife-board 0 0 10
1 Galvanised pail 0 1 6
1 pint measure 0 0 9
1 gill measure 0 0 6
1 Yorkshire Pudding tin 0 0 9
6 Iron spoons (various sizes) 0 1 6
2 Teaspoons 0 0 4
1 Potato-knife 0 0 5
1 Onion knife 0 0 5
1 Wash-hand bowl 0 1 2
1 Zinc bath (for Washing-up) 0 1 10
1 Zinc bath (for koshering) 0 1 10
1 Wire sieve 0 1 3
1 Funnel 0 0 2
½ doz. kitchen knives 0 3 4½
3 Kitchen forks 0 0 8½
1 Blacklead brush 0 0 3
1 Stove brush 0 0 4½
1 Nail brush 0 0 4
1 Potato brush 0 0 3
2 Scrubbing brush 0 1 0
1 Saucepan brush 0 0 4
1 Dustpan 0 0 7
1 Broom (for same) 0 1 0
3 Yellow basins 0 1 6
4 Pie-dishes (various sizes) 1 0 2 2
butter
3 Jugs (various sizes) 0 0 11
12 Dinner plates 0 2 6
3 Soup plates 0 0 7½
3 Breakfast plates (another colour) 0 0 4½
2 Dishes 0 2 0
3 Pudding basins (various sizes) 0 0 7½
3 Rolling-pins 0 0 8¼
1 Pastry brush 0 0 2
6 Patty-pans 0 0 6
1 Cake-tin 0 0 6½
Pastry cutters 0 0 6
Weights & Scales 0 8 0
3 Pastry boards 0 6 9
1 Coal shovel 0 0 7½
2 Baking sheets 0 1 6
1 Fish-slice 0 0 3
1 Glazed earthenware flour-jar 0 1 0
6 Glass jars (for dried fruits, 0 0 9
herbs, etc.)
1 Knife-box 0 1 0
1 Spice-box 0 1 6
1 Flour-dredger 0 0 6
1 Waste-pan 0 1 6
1 Small kettle 0 1 0
1 Table, with screw-legs 2 2 0
1 Basket-lid for koshering 0 0 2
1 Wash-leather 0 0 4
2 House-flannels 0 0 6
1 Fish-cloth 0 0 2
1 Dish cloth 0 0 1
6 Tea-cloths 0 1 6
1 Duster 0 0 2
6 Cooking aprons
6 Pair sleeves
2 Pudding-cloths 0 0 4
2 Towels 0 1 0
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£6 4 3¼

HINTS ON CLEANING KITCHEN UTENSILS.

_Saucepans_ should always be filled immediately after use, with hot water and soda. When they have stood some time, they must be scoured well, inside and out, with silver sand, well rinsed in hot water, and thoroughly dried in front of the fire. The lids must be wiped, and hung up separately.

_Frying-pans_ should never be washed, but should be wiped thoroughly clean with soft paper immediately after use.

_Tin vessels_ must be thoroughly washed in hot water, dried, lightly covered with whiting, and then rubbed bright with wash-leather.

_Kitchen tables_ must be washed over with a wet cloth, sprinkled with silver sand, and thoroughly scrubbed, the way of the grain, with hot water and soda. All the sand must then be carefully wiped off with a damp cloth. Should the table be very greasy, damp fuller’s earth must be used instead of sand.

_Pastry boards and wooden utensils_ must be washed over with a wet cloth, sprinkled with crushed soda and boiling water, then scrubbed well, the way of the grain, and dried with a cloth.

_Knives_ must be placed in a jug, and covered with hot water as far as the haft, then wiped quite dry, cleaned with bath brick on a wooden board placed in a slanting position. When quite bright, the dust must be wiped off with a dry cloth.

The prongs of _forks_ must be cleaned with a piece of rag dipped in bath brick.

_Plates and dishes_ must be washed in hot water and soda, then rinsed in cold water, and left in the plate-rack to dry.

Printed by WERTHEIMER, LEA & CO., Circus Place, London, Wall.