It is for the collection and easy removal of
grease from sinks, and so contrived that it is impossible for
the foul air from the drains to enter the house through
these waste-pipes. They are made for outside and inside use.
The Langford Fat Trap, another useful contrivance, is a
well-glazed and very strong trap, made in two pieces, so
that the direction of the inlet and outlet can be varied to
suit every possible case. Its object is to prevent grease from
passing into the drain until it has become so far decomposed
that it falls in clots towards the bottom of the trap, in
which state it will be washed through the drains without
adhering to them.
The scullery table should also have a sloping back to
6
THE housewife's REFEREE
prevent grease or dirt marking the wall, or should be backed
with oil-cloth. There should be a board or galvanised mat to
stand in front of the sink, a dish and plate rack on the wall,
and over, or close by, the sink a couple of shelves on which
to keep pans and basins. One shelf should be kept entirely
for the basins. The saucepan rack should also be kept
there. Only fish-kettles and gridirons should be kept in the
scullery. On the scullery door there should be a roller with
a round towel on it, and a small horse or rail on which to
hang the kitchen cloths and rubbers, unless there is a
regular airer. All clean cloths should be kept in a drawer
in the kitchen -dresser.
It seems almost superfluous to give a list of the necessary
kitchen utensils here, as Store Books and Ironmongers' lists
give such full accounts of them. However, I will describe
a few of the pans which I use myself and enumerate a few
useful patent articles which I consider very valuable
adjuncts to the kitchen in every way, and not so well
known as they deserve to be.
Frying-pans are best made of steel or of fireproof china.
There are four kinds of frying-pans : — the flat-bottomed
one which is generally used; the omelet pan, the bottom of
which is round ; the German frying-pan, with several
cavities made to hold an egg in each ; and the Danish,
made with seven small compartments for producing small
omelets and pancakes at the same time. The number of
frying-pans depends, of course, upon the size of the establish-
ment. I always use the seamless steel pans. I find them
rust proof, if kept clean, and they do not break like the ordi-
nary iron ones. They can be cleaned without any sand or
corrosive matter ; it is only necessary after using them to
place them into hot water and clean with a cloth, then dry,
and finally wipe with a cloth that has been dipped into coarse
flour, which is quite sufficient to bring back their usual bright-
ness. A great advantage of steel pans is that when the
inside is worn they can be re-tinned at a very trifling cost.
Aluminium saucepans are charming to use ; they are so
light to handle and heat so quickly — if anything, too quickly
— but they must never be washed with soda or they turn
black ; they only require rinsing and wiping with a cloth
and they look like silver. I have three of them in use and
like them immensely.
THE KITCHEN
There should be several sieves in a kitchen, of all kinds
and dimensions, with three or four very small strainers.
Also three jelly bags — one for sweet jelly, one for soup, and
one for aspic. Mine are made at home of hath flannel.
Page 5
Presented as published in 1898. 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
It is for the collection and easy removal of grease from sinks, and so contrived that it is impossible for the foul air from the drains to enter the house through these waste-pipes. They are made for outside and inside use.
The Langford Fat Trap, another useful contrivance, is a well-glazed and very strong trap, made in two pieces, so that the direction of the inlet and outlet can be varied to suit every possible case. Its object is to prevent grease from passing into the drain until it has become so far decomposed that it falls in clots towards the bottom of the trap, in which state it will be washed through the drains without adhering to them.
The scullery table should also have a sloping back to
THE housewife's REFEREE
prevent grease or dirt marking the wall, or should be backed with oil-cloth. There should be a board or galvanised mat to stand in front of the sink, a dish and plate rack on the wall, and over, or close by, the sink a couple of shelves on which to keep pans and basins. One shelf should be kept entirely for the basins. The saucepan rack should also be kept there. Only fish-kettles and gridirons should be kept in the scullery. On the scullery door there should be a roller with a round towel on it, and a small horse or rail on which to hang the kitchen cloths and rubbers, unless there is a regular airer. All clean cloths should be kept in a drawer in the kitchen -dresser.
It seems almost superfluous to give a list of the necessary kitchen utensils here, as Store Books and Ironmongers' lists give such full accounts of them. However, I will describe a few of the pans which I use myself and enumerate a few useful patent articles which I consider very valuable adjuncts to the kitchen in every way, and not so well known as they deserve to be.
Frying-pans are best made of steel or of fireproof china. There are four kinds of frying-pans : — the flat-bottomed one which is generally used; the omelet pan, the bottom of which is round ; the German frying-pan, with several cavities made to hold an egg in each ; and the Danish, made with seven small compartments for producing small omelets and pancakes at the same time. The number of frying-pans depends, of course, upon the size of the establishment. I always use the seamless steel pans. I find them rust proof, if kept clean, and they do not break like the ordinary iron ones. They can be cleaned without any sand or corrosive matter ; it is only necessary after using them to place them into hot water and clean with a cloth, then dry, and finally wipe with a cloth that has been dipped into coarse flour, which is quite sufficient to bring back their usual brightness. A great advantage of steel pans is that when the inside is worn they can be re-tinned at a very trifling cost.
Aluminium saucepans are charming to use ; they are so light to handle and heat so quickly — if anything, too quickly — but they must never be washed with soda or they turn black ; they only require rinsing and wiping with a cloth and they look like silver. I have three of them in use and like them immensely.
There should be several sieves in a kitchen, of all kinds and dimensions, with three or four very small strainers. Also three jelly bags — one for sweet jelly, one for soup, and one for aspic. Mine are made at home of hath flannel.