- Bread-board
- Rolling-pin
- Flour-sifter
- 2 mixing bowls—large and small
- Measuring-cup
- Set of measuring-spoons
- Wire egg-beater
- Dover egg-beater
- Lemon-squeezer
- Potato-ricer
- Grater
- Strainer
- Colander
- Food-chopper
- Small chopping-bowl and knife
- Doughnut-cutter
- Biscuit-cutter
- Cookie-cutter
- Apple-corer
- 2 tablespoons
- 2 enamelled mixing-spoons
- Wooden cake-spoon
- 2 teaspoons
- Vegetable-knife
- Palette-knife
- Bread-knife
- Grapefruit-knife
- 2 forks
- Long-handled meat-fork
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- 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
