In the 1920's and early 30's bread bins were fairly common. This sounds like the bread bin in my first house, a neat ginger-bread which was built in 1929. The metal lined drawer had a sliding metal top. We used it for cereal (in boxes) but it was definitely a bread bin. My grandmother's home had one, too.
I think I need to mod a cabinet shelf for that. I've been looking for a breadbox for ages, and the decent ones are all too big for the space I keep my bread in.
I need to put the bread elsewhere.
--Blair "Thinking outside the box."
I keep it in the freezer. -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
That'll work. I usually just buy enough for one or two days. If I were making it I'm sure I'd do things differently though. Whatever you do, the tighter you keep it sealed the longer it will last and the better it will taste IMO. I like those big, polypropylene freezer boxes for keeping stuff fresh. I also use clear, round plastic containers with the squeeze-release lids. I got a bunch of them on sale at BB&B a few years ago. They keep the bugs out of flour, pasta and other long-term stuff in my pantry. I think they'd be good for short, home-made bread loaves but they're useless for long French and Italian rolls.
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Regards, Robert L Bass
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In the place where I now live is a kitchen whose cabinets were installed some time ago. Among them is a compartment lined with tin (I think). There's a picture painted(?) on the back wall of this compartment.
I had a tin-lined bread drawer in my "old" kitchen, but I opted for a nice-looking bread box for my "new" kitchen. I needed the drawer space for other stuff.
When we built our house, we just took the drawer that we wanted to make the bread drawer down to a machine shop, and they made a tin liner for it with a lid (on a piano hinge) that opened up half the tin box. I loved it.
You can order stainless steel liners for different kitchen cupboards today - just google. They are much more expensive, relatively, than the custom-fitted tin one I had.
If this is a drawer style cabinet with compartments I'd lean towards suspecting it's use for storage of things like flour or sugar. My thinking on this is that the tin would allow for easier cleaning between fillings over plain wood like in mom's old kitchen...except mom's were lined in some sort of plastic. And if it were a door style cabinet with shelves I would lean towards bread and pie storage only if there appeared to be some sort of venting. No venting would improve mold forming conditions so usually pie and bread safes were vented.
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The house of the burning beet-Alan
The old "Hoosier" style kitchen cupboards usually had a bin in the bottom half that tipped forward when it was open - lined with tin - for flour. You could empty your big bag of flour into it and then just scoop it out as needed with a cup. My grandma's farm kitchen had one of those bins built in to one wall of cupboards.
As for veggies or potatoes, in my experience they also need some air flow, so a tin-lined bin wouldn't be the best place to store them.
But the Oroweat Country Potato bread is too soft and would totally change character if I did that. Luckily, it's so jammed with preservatives that it lasts for about three weeks after opening.
On Tue, 28 Aug 2007 12:02:53 -0700, Nancy2 <[email hidden]>
Quoted message said:
You can order stainless steel liners for different kitchen cupboards today - just google. They are much more expensive, relatively, than the custom-fitted tin one I had.
Wow! That's a refreshing change.
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Ham and eggs. A day's work for the chicken, a lifetime commitment for the pig.
