. The standard domestic science cook book. 73. 36. Three-fold grater 74. 37. Vegetable knife 75. 38. Butchers knife 76. 39. Wire forks 77. 40. Basting spoons 78. 41. Oyster knife 79. 43. Fruit-stoner 80. 43. Sink tidy 81. 44. Rush mats for table 83. 45. Chamois skins 83. 46. Toaster 84. 47. Wire-ring dishcloth 85. 48. Coffee-pot 86. 49. Tea-pot 87. 50. Dredgers-salt, pepper, flour 88. 51. Skimmer 89. 53. Gridiron 90. 53. Frying-pans 91. 54. Frying-basket 93. 55. Bread-box 93. Cake-box Flour-scoop Sugar-scoop Waffle-iron Double broilers Double boilers Chopping bowl and knife Earthenware bowls P
. The standard domestic science cook book. 73. 36. Three-fold grater 74. 37. Vegetable knife 75. 38. Butchers knife 76. 39. Wire forks 77. 40. Basting spoons 78. 41. Oyster knife 79. 43. Fruit-stoner 80. 43. Sink tidy 81. 44. Rush mats for table 83. 45. Chamois skins 83. 46. Toaster 84. 47. Wire-ring dishcloth 85. 48. Coffee-pot 86. 49. Tea-pot 87. 50. Dredgers-salt, pepper, flour 88. 51. Skimmer 89. 53. Gridiron 90. 53. Frying-pans 91. 54. Frying-basket 93. 55. Bread-box 93. Cake-box Flour-scoop Sugar-scoop Waffle-iron Double broilers Double boilers Chopping bowl and knife Earthenware bowls Platters Plates Cups and Saucers Small scales Graduated cup Meat and fruit grinders Crocks Pint measure Rapid steamer Egg-poacher Pie-cup Gravy Strainers Pudding molds Dripping-pan Cake-pans Pudding dishes Sauce dishes Vegetable dishes Muffin pans and rings Gerh pans Broiler for meat Broiler for fish Potato or vegetable presser Ice cream freezer Ice-pick Wire ice-tongs Nickel teakettle Nickel chafing-dish Pie pans Iron kettle,porcelainHned. MUCH of the money expended for food is practicaUy wasted through failureto select foods that are in season; but it is not always economy to the particular kind of food is the cheapest before buying. Thereare many articles of food that are brought from places where the season isearlier, and the use of these helps to break the monotony of the regularcourse of diet, especially during the fall and winter seasons, as in case offruits, vegetables, berries and melons from the southern markets. The follow-ing table indicates the months when the various foods are in season: FOODS FOR EACH MONTH. January. Fish: Black bass, carp, cod, dace, eels, haddocks, halibut, her-rings, lampreys, mackerel, red snappers, salmon, salmon troutskate, shad and roe, smelts, soles, whitebait, whitefish. Shell-fish: Clams, crawfish, lobsters, oysters, scallops,shrimps. Meats: Beef, lamb, mutton, pork, veal. Poultry: Chickens, ducks, geese, guinea fowl, pigeons,
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
