The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

under it to keep it from the bottom of the kettle; or set one milk crock into another, with water in the lower one; or a bowl into the top of the teakettle. The first double boiler I ever owned was a gluepot. Use wire strainers or small and large colanders, well covered, over dishes of boiling water, for steamers; and when a deeper receptacle is required, turn a basin or pan that just fits, over the top. Two sizes of flat colanders with pin head holes are to be found at the 5 and 10 cent stores, which are just as useful and durable as more expensive ones. They answer the purpose of both steamer and colander. Be sure to have deep kettles or boilers into which the colanders fit perfectly. I have been in kitchens where, though there was a sufficient variety of utensils, they were of little use, for no two things fitted; the steamers and colanders were just a little too large or a little too small for all the kettles, requiring double the expenditure of time and strength in using. Iron rings from small wooden kegs or little rings melted from the tops of tin cans are great treasures to use on the top of the stove, in kettles, or in the oven, to set vessels on to keep the contents from sticking and burning. “Gunboats”--empty tin cans--of all sizes, have a great variety of uses. A book of asbestos sheets costing ten cents is invaluable. Each sheet can be used again and again for laying over bread, cake and other foods in the oven. After using an aluminum frying or omelet pan for a time, one would always feel it to be a necessity. The uses of timbale molds and custard cups are almost innumerable, and when you once get them you have them. A pastry brush saves greasy fingers and much time, in oiling cold or warm pans. Never use it on a _hot_ griddle. For dispatch and thoroughness in oiling round bottomed gem pans, nothing equals a piece of cloth folded in