The Easiest Way in Housekeeping and Cooking

packed in even with the covers. Try to convince a servant that the lid need not hop to assure boiling, nor the fire rise above the fire-box, and there is

limited; the cost of gas in our smaller cities and towns preventing its adoption by any but the wealthy, who are really in least need of it. With the best gas-stoves, a large part of the disagreeable in cooking is

uired, and then the intense heat thrown out. Even with water in the house, they are not a necessity. A water-back, fully as effectual as the range water-back, can be set in any goo

and keeping a fire; for, by doing so, one of the heavie

ves there is an under-grate, to which a handle is attached; and, this grate being shaken, the ashes pass through to the ash-pan, and the cinders remain in the grate. In that case, they can simply be shoveled out into the extra coal-hod, all pie

d, and set the shavings or paper on fire, seeing that every draught is open. As soon as the wood is well on fire, cover with about six inches of coal, the smaller, or nut-coal, being always best for stove use. When the coal is burning brightly, shut

s, and they will soon be choked up, and require cleaning. Another reason also lies in the fact that the stove-covers resting on red-hot coals soo

ks of wood, fill as before with fresh coal, and the fire is good for another four hours or more. If only a light fire be required after dinner for getting tea, rake only slightly; then, fill with cinders, and close all the dampe

on. Then rake out the ashes, add coal, put on the blower a few minutes, and then proceed as before. If an exceedingly slow fire is desired, cover the top with cinders, or with ashes moistened with water. In making a grate or stove fire, keep a coarse cloth to lay before it, that ashes may not spoil the carpet; and wipe about the fire-place with a damp, coarse

OF HEAT

harcoal

charcoa

d 800° t

100

double speed, but leaving a film of smoke upon every thing in it. Kerosene is the oil most largely used for lamps; and the light from either a student-lamp, or the lamp to which a "student-bu

, and see that the top is trimmed square and even a

ill lamps to within half an inch of the top. If filled brimming full, the outside of the lamp will be constantly covered wit

ly, that the chimney may heat slowly: otherwise

t the room is quickly poisoned by the evil smell from the gas thus formed. If necessary, as in a si

lamp must be kept as free from dirt as the stove from ashes. In washing the chimneys, use hot suds;

which accumulates in the cup below the wick, as well as any surplus which has overflowed from the reservoir, must be poured out daily. The neglect of this precaution is th

issors, rags for wiping off oil, can all find place here. See that lamp-rags are burned now and then, and fresh ones taken; as the smell of kerosene is v

to wo

l-trained to respect the fittings of a well-appointed kitchen, and to take pleasure in keeping them in order, the whole apparatus can be arranged in the kitchen-closets. If, however, there is a

; the other for general convenience. The first must stand as near the sink and fire as possible; and close to it, on a dresser, wh

block o

ll me

eaver and

r small conveniences used at this table, such as

ife and woode

and bread and

aring, the French cook-knife being th

adle, &c. The same dresser, or a space over the sink, must hold washing-pans for meat and vegetables, dish-pans, tin measures from a gill up to one quart, saucepans, milk-boiler, &c. Below the sink, the closet for iron-ware can be placed, or, if preferred, be between sink and stove. A list in detail of every article required for a comfortably-fitted-up kitchen is given a

h kettle with frying-basket for oysters, fish-balls, &c.,-this kettle being a broad shallow one

e-plates, and from four to six jelly-cake tins with straight edges; and at least one porcelain-lined kettl

s or pans;

or which is ten inches long by four wide and four deep; the loaf baked in suc

desired, a set of small tins be

ces can be most conveniently kept in a spice-caster, which is a stand holding six or eight small label

r ten quarts, and intended for bread, cake, and many other purposes; a bowl with lip to pour

o-quart round or oval p

s for use in putti

-molds, th

, also three-pint

ter, two or three Mason's

er kept, and other considerations. Such dishes should be of heavier ware than your own, as they are li

Graham-flour, &c.; while you will gradually accumulate many conveniences in the way of jars, stone pots for p

oard, and necessities in cleaning, must all find place, and, having found it, keep it to