The quart measure for milk is the best for common measuring. Being
divided into half pints, the one vessel answers for all quantities. A
kitchen should be furnished with two measures, one for dry material
and the other for liquids.


[Illustration: Bread Grater. Whip Churn.]

In the preparation of desserts the whip churn is essential. It is a
tin cylinder, perforated on the bottom and sides, in which a dasher of
tin, also perforated, can be easily moved tip and down. When this
churn is placed in a bowl of cream and the dasher is worked, air is
forced through the cream, causing it to froth.


[Illustration: Double Boiler.]

The double boiler is invaluable in the kitchen. It is a good plan to
have two of them where a great deal of cooking is done. The lower part
of the boiler is half filled with boiling water, and the inside kettle
is placed in this. By this means food is cooked without danger of
burning, and more rapidly than if the kettle were placed directly on
the stove, exposed to the cold air, because the boiling water in the
outside kettle reaches not only the bottom, but also the sides of that
in which the food is.


[Illustration: Double Broiler, with Back.]