A

Equipment and Supplies

From Observatory

The first and foremost essential in cookery is a conveniently arranged and well equipped kitchen, stocked with the necessary staple supplies. Under the heading of equipment, the most important items are of course a cooking-stove (presumably a gas-range, with an upper and a lower oven), a sink, a good-sized table with enamelled or oilcloth top, and an ice-box. Only a little less important than these, in view of its many advantages and conveniences, is a modern kitchen-cabinet. The kitchen should be provided with liberal shelf and cupboard space, and brass hooks to accommodate “hangable” articles should be screwed into the walls and casings at convenient points.

In the selection of minor equipment and supplies, an almost unlimited choice is available. But the following lists contain practically everything that may be considered essential for the purposes of the average housewife. These lists will serve as a convenient purchase guide for those who are furnishing and stocking a kitchen for the first time; and they will also be useful as check-lists in making occasional inventories of equipment and provisions on hand.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

BY
SOURCE
Public Domain

Have you signed up yet?

We’re building a guide for everyday life, where experts will educate you about our world.

Share
Copy Link