Tin and Steel Ware

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About
  • 12 measuring cups, divided in quarters.
  • 12 measuring cups, divided in thirds.
  • 24 round tin pans for washing vegetables.
  • 24 tin plates.
  • 6 medium-sized biscuit cutters.
  • 6 small doughnut cutters.
  • 1 2-quart milk can.
  • 1 1-quartmeasure.
  • 1 flour sifter with crank.
  • 3 extension flour sifters.
  • 3 gravy strainers.
  • 1 colander.
  • 1 large grater.
  • 1 nutmeg grater.
  • 1 set skewers.
  • 1 dripping pan and rack.
  • 1 steamer.
  • 2 tin sheets.
  • 3 large pans.
  • 3 small bread pans.
  • 3 cake pans.
  • 3 pie plates.
  • 1 pudding mould.
  • 3 ½-pint moulds.
  • 3 wire potato mashers.
  • 12 small salt boxes.
  • 12 pepper boxes (shakers).
  • 1 flour dredger.
  • 1 wire broiler.
  • 4 soap shakers.
  • 1 2-quart dipper.
  • Wire dish cloth.
  • 2 dozen tablespoons.
  • 4 dozen teaspoons.
  • 1 griddle cake turner.
  • 1 skimmer.
  • 1 dish drainer.
  • 1 dust pan.
  • 1 Dover egg-beater.
  • 3 small omelet pans.
  • 1 large frying-pan.
  • 2 dozen case knives.
  • 2 dozen forks.
  • 2 dozen vegetable knives.
  • 1 carving knife and fork.
  • 1 knife sharpener.
  • 1 cleaver.