The best pans are made of cast iron about three inches
in length, one and a half inches wide, with oval bottoms,
and twelve cups to a pan. If wiped out with a dry cloth
after using, and scoured occasionally they will require
little or no oiling. Bread pans should be oiled as little
as possible, using a small brush kept clean for that
purpose.
A grate for baking rolls, biscuit and crackers is far
superior to tin plates or bread pans ; as the heated air
should reach all parts of the rolls as evenly as possible to
COOKING UTENSILS. 49
obtain the best results. Any tinman will make them to
order to fit the middle of the oven resting on the grate
slides. Remove the ordinary grate while baking. These
grates or sheets should be made of Russia iron, with
round perforations one-half inch apart each way ; a little
roughness on the under side will do no harm. Will
probably cost fifty cents. If two or three inches from the
bottom of the oven will give more satisfactory heat, rest
the grate on small pieces of brick or iron placed in the
corners of the oven.
Small tin forms for cutting rolls and biscuit will econ-
omize both time and labor. They may be made singly,
or two or three attached together as it will be easier to
cut three rolls or crackers at once than one. Made an
inch and a half or two inches deep they will require no
handles. Unleavened biscuit require to be slightly
smaller than others and the following sizes are given for
these : Diamond shape^ two inches on each side ; Round
two inches in diameter for biscuit or crackers. A round
cutter three inches in diameter with one inch and a half
cut from the centre will give a ring and also a biscuit at
the same time. For cutting rolls^ an oblong^ three inches
in length, one inch wide, slightly rounded at the end, is in
the best proportion, and the rounded ends make them
easier to wash. Dip cutters in cold water to prevent
sticking ; for hot water rolls, dip in cold water, then in
flour.
Pans for loaves of bread should be about three and
one-half inches wide, three inches deep and seven inches
in length. There are pans on the market claiming to
make " crust " a specialty, but the author has not yet
tried them with unleavened bread ; doubtless they would
so THE FAT OF THE LAND.
do the work if the quantity of dough in each pan was
carefully graded.
Wire sieves or strainers of varying size and mesh
are useful for sauces, soups and purees.
Measuring cups of glass or tin are obtainable, and to
be exact, their use is necessary, as ordinary cups vary in
size.
Frying basket. For such as still adhere to fried food,
this is imperative in order to fry in the least harmful way.
Apple corers will reduce work and a ten cent potato
slicer that will also remove the eyes from potatoes, will
hull strawberries and take out the " eyes " of pine-apples.
Strawberry huUers are now obtainable and a practical
housekeeper asserts that they are particularly helpful in
removing the eyes of pine apples, being small and strong,
easily handled and as easily cleansed.
Chopping knife. The latest and apparently the best,
because most easily cleaned, has a curved blade describ-
ing a half circle. At one stroke, it strikes the whole
length of the blade, hence accomplishing the work quickly.
Brushes. A brush is the best for oiling bread and
gem pans. Another may be needed to whisk off the
flour which sometimes adheres to biscuit and rolls. Two
or three of the small, five cent, scrubbing brushes are
essential for washing potatoes and other vegetables.
There are also brushes made of twigs especially fot
sweeping out the sink, and experience may suggest others.
Page 18
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The best pans are made of cast iron about three inches in length, one and a half inches wide, with oval bottoms, and twelve cups to a pan. If wiped out with a dry cloth after using, and scoured occasionally they will require little or no oiling. Bread pans should be oiled as little as possible, using a small brush kept clean for that purpose.
A grate for baking rolls, biscuit and crackers is far superior to tin plates or bread pans ; as the heated air should reach all parts of the rolls as evenly as possible to
COOKING UTENSILS. 49
obtain the best results. Any tinman will make them to order to fit the middle of the oven resting on the grate slides. Remove the ordinary grate while baking. These grates or sheets should be made of Russia iron, with round perforations one-half inch apart each way ; a little roughness on the under side will do no harm. Will probably cost fifty cents. If two or three inches from the bottom of the oven will give more satisfactory heat, rest the grate on small pieces of brick or iron placed in the corners of the oven.
Small tin forms for cutting rolls and biscuit will economize both time and labor. They may be made singly, or two or three attached together as it will be easier to cut three rolls or crackers at once than one. Made an inch and a half or two inches deep they will require no handles. Unleavened biscuit require to be slightly smaller than others and the following sizes are given for these : Diamond shape, two inches on each side; Round two inches in diameter for biscuit or crackers. A round cutter three inches in diameter with one inch and a half cut from the centre will give a ring and also a biscuit at the same time. For cutting rolls, an oblong, three inches in length, one inch wide, slightly rounded at the end, is in the best proportion, and the rounded ends make them easier to wash. Dip cutters in cold water to prevent sticking ; for hot water rolls, dip in cold water, then in flour.
Pans for loaves of bread should be about three and one-half inches wide, three inches deep and seven inches in length. There are pans on the market claiming to make " crust " a specialty, but the author has not yet tried them with unleavened bread ; doubtless they would
do the work if the quantity of dough in each pan was carefully graded.
Wire sieves or strainers of varying size and mesh are useful for sauces, soups and purees.
Measuring cups of glass or tin are obtainable, and to be exact, their use is necessary, as ordinary cups vary in size.
Frying basket. For such as still adhere to fried food, this is imperative in order to fry in the least harmful way.
Apple corers will reduce work and a ten cent potato slicer that will also remove the eyes from potatoes, will hull strawberries and take out the " eyes " of pine-apples.
Strawberry huUers are now obtainable and a practical housekeeper asserts that they are particularly helpful in removing the eyes of pine apples, being small and strong, easily handled and as easily cleansed.
Chopping knife. The latest and apparently the best, because most easily cleaned, has a curved blade describing a half circle. At one stroke, it strikes the whole length of the blade, hence accomplishing the work quickly.
Brushes. A brush is the best for oiling bread and gem pans. Another may be needed to whisk off the flour which sometimes adheres to biscuit and rolls. Two or three of the small, five cent, scrubbing brushes are essential for washing potatoes and other vegetables. There are also brushes made of twigs especially fot sweeping out the sink, and experience may suggest others.