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LIST OF KITCHEN UTENSILS

POTS AND KETTLES   

Tea Kettle

Coffee Pot

Tea Pot

Sauce Pans (4 sizes)

Double Boiler

Pressure Cooker

Steamer

Iron or Aluminum Skillets

Griddle for pancakes

Waffle Iron

Dutch Oven

Covered Roasting Pan

Pudding Dishes

Oven Casseroles

Individual Ramekins

BAKING UTENSILS

Bread Pans

Pie Plates (2) tin or glass

Baking Sheet for cookies

Spring Form

Cake Form with Center Tube

Muffin or Cup Cake Pans

Bread Board

Rolling Pin

Wire Rack for cooling cake

Flour Sifter

Cookie Cutters

Biscuit Cutters

Doughnut Cutters

Pastry Brush

Rubber Scraper

COOKING UTENSILS

Mixing Bowls (4-5)

Glass Measuring Cup

Strainers—3 sizes

Colander

Food Grinder

Fruit Juicer    .

Wooden Chopping Bowl

Potato Masher

Graters

Egg Beater

Wire Egg Whip

Funnel

Pancake Turner

Can/Tin Opener

Bottle Opener

Cork Screw

Apple Corer

Scissors

Lemon Squeezer

Basting Spoon

Wooden Mixing Spoons

Large Ladle

Soup Skimmer

Measuring Spoons

Teaspoons

Tablespoons

Spatula

Vegetable Knives (2)

Bread Knife

Carving Knife and Fork

Grapefruit Knife

Chopping Knife

Kitchen Knives and Forks

French Vegetable Cutter

Knife Sharpener

Long Handled Forks (2)

MOLDS

Ring Molds

Melon Mold

Timbale Molds

FOOD CONTAINERS

Bread Box

Sugar Canister

Flour Canister

Salt Box

Spice Box

Small covered glass Spice Jars

MISCELLANEOS

Scale

Dish Pan

Dish Drainer

Sink Strainer

Paper Toweling

Wax Paper

Garbage Can / Rubbish bin

Scrub Pail

Floor Mop

Broom

Whisk Broom

Dust Pan

A Double Boiler is a covered kettle that comes in two parts. The top of the boiler contains the food to be cooked, and fits closely into the lower part, which should always be % full of boiling water. The double boiler is used for keeping foods hot, for cooking cereals, sauces, egg mixtures, and similar foods which are cooked under the boiling point.

A Steamer is a covered kettle with a perforated tray, upon which the food is placed either directly or in a separate dish. The water should never reach above the tray and should boil slowly, allowing steam to rise through the holes. Greater food value is retained and more mineral salts are saved by steaming.

The Settlement Cookbook, 1941, p.2-3


Merci Ruth de cet inventaire exhaustif
Surbrillé en jaune le nom de la plaque de cuisson qui nous échappait ...