- Covered garbage-pail
- Waste-paper basket
- Broom
- Dust-pan and brush
- Long-handled mop
- Dish-towel rack
- Roller-towel rack
- 6 dish-towels
- 2 roller-towels
- 2 dish-cloths
- 2 large dish-pans
- Dish-mop
- Metal dish-cloth
- Wire dish-drainer
- Soap-shaker
- Sink-strainer
- Soap-dish
- 2 asbestos holders[1]
- 2 asbestos mats
- Bread-and-cake box
- Scales
- Can-opener
- Corkscrew
- Scissors
- Large salt-shaker
- Large pepper-shaker
Observatory Transcriber’s Note
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.
- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
