Enamelled tin saucepans will be found most
useful, but they must be bought in a good quality.
The hard grey enamelled lining lasts better than
the white, and will stand any amount of hard wear.
The cheap make of this saucepan should be avoided
unless it is only for boiling water, as the enamel
very soon chips and breaks off, and they become
positively dangerous to use.
Stoneware saucepans and clay terrines, so dear
to the heart of the French and Italian housewife,
are coming more and more into favour in this
country. There is nothing cleaner to work with,
and they are excellent for all kinds of slow cooking,
especially stewing and soup-making. Some of
them are so ornamental that the food can be served
in them, thus saving the trouble of dishing up
and the subsequent loss of heat.
When once a trial has been made of the lighter
kinds of saucepans, there will seldom be a return
to the heavy iron make, which are so heavy to clean,
not to speak of the lifting.
Choice of Kettle. — This depends on the kind of
stove used. If for a kitchen range a strong block-
tin or a wrought-iron one might be bought, but
there is no need to have it very heavy, better to
have two lighter and smaller kettles than one that
is a labour to lift. A good enamelled ware is also
nice, it is so easily cleaned. For gas stoves choose
a kettle of a strong light make. Those with a cor-
rugated bottom are considered the best, as this
increases the heating surface, and the water will
boil in a shorter time than in a kettle with an
ordinary flat bottom.
Kettles that boil over are very troublesome, and
those that are guaranteed not to do this can now
be bought. One of the newest inventions in the
kettle line is the whistling kettle, which gives a shrill
whistle as soon as the water boils, and summons
one to the spot.
The following list of kitchen utensils with ap-
proximate prices has been drawn up for a small
house or flat with one or two servants, and may
prove suggestive for those about to furnish. The
number of articles may be reduced to suit the
circumstances of those who live in a very quiet
way, on the other hand many extra utensils will
be necessary in a house where a luxurious table is
kept ; but what has been said as regards quality
remains true whether the house be large or small
The list does not include jars and tins for keeping
stores, nor crockery, &e., for servants’ table use,
which must be supplied according to the number of
servants kept and reserved for its special purpose :
8.
d.
8.
d.
1 Galvanised bath .
2
2
1 Wire sieve . . .
i
2
1 Galvanised pail
1
2
1 Baking board . .
2
6
1 Tin enamelled basin
1
0
1 Chopping board
X
0
1 Fish kettle . . .
3
3
1 Pot rest ....
0
3
1 Frying pan . . .
X
0
1 Bolling pin . . .
0
6
1 Omelet pan . . .
0
S
1 Flour dredger . .
X
0
1 Iron stewpan (sili-
1 Sugar dredger . .
0
6
cated)
2
0
1 Funnel
0
3
1 Iron saucepan . .
i
9
1 Corkscrew . . .
0
6
2 Enamelled sauce-
1 Pair scissors . . .
0 xo
pans or 2 earthen-
1 Tin opener . . .
0
4
ware ditto . . .
3
0
2 Oven tins ....
X
4
1 Small egg pan . .
0
6
1 Yorkshir e pudding
1 Large kettle . .
3
0
tin
0
6
ISmall ditto . . .
1
6
1 Cake tin ... .
0
8
1 Double cooker or
1 Tray
2
0
steamer ....
6
0
X Sink tidy ....
0
6J
S. d.
1 Gridiron or grill . 1 0
1 Trussing needle . 0 1
Page 12
Presented as published in 1914. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Enamelled tin saucepans will be found most
useful, but they must be bought in a good quality.
The hard grey enamelled lining lasts better than
the white, and will stand any amount of hard wear.
The cheap make of this saucepan should be avoided
unless it is only for boiling water, as the enamel
very soon chips and breaks off, and they become
positively dangerous to use.
Stoneware saucepans and clay terrines, so dear
to the heart of the French and Italian housewife,
are coming more and more into favour in this
country. There is nothing cleaner to work with,
and they are excellent for all kinds of slow cooking,
especially stewing and soup-making. Some of
them are so ornamental that the food can be served
in them, thus saving the trouble of dishing up
and the subsequent loss of heat.
When once a trial has been made of the lighter
kinds of saucepans, there will seldom be a return
to the heavy iron make, which are so heavy to clean,
not to speak of the lifting.
Choice of Kettle. — This depends on the kind of
stove used. If for a kitchen range a strong block-
tin or a wrought-iron one might be bought, but
there is no need to have it very heavy, better to
have two lighter and smaller kettles than one that
is a labour to lift. A good enamelled ware is also
nice, it is so easily cleaned. For gas stoves choose
a kettle of a strong light make. Those with a cor-
rugated bottom are considered the best, as this
increases the heating surface, and the water will
boil in a shorter time than in a kettle with an
ordinary flat bottom.
Kettles that boil over are very troublesome, and
those that are guaranteed not to do this can now
be bought. One of the newest inventions in the
kettle line is the whistling kettle, which gives a shrill
whistle as soon as the water boils, and summons
one to the spot.
The following list of kitchen utensils with ap-
proximate prices has been drawn up for a small
house or flat with one or two servants, and may
prove suggestive for those about to furnish. The
number of articles may be reduced to suit the
circumstances of those who live in a very quiet
way, on the other hand many extra utensils will
be necessary in a house where a luxurious table is
kept ; but what has been said as regards quality
remains true whether the house be large or small
The list does not include jars and tins for keeping
stores, nor crockery, &e., for servants’ table use,
which must be supplied according to the number of
servants kept and reserved for its special purpose :
8.
d.
8.
d.
1 Galvanised bath .
2
2
1 Wire sieve . . .
i
2
1 Galvanised pail
1
2
1 Baking board . .
2
6
1 Tin enamelled basin
1
0
1 Chopping board
X
0
1 Fish kettle . . .
3
3
1 Pot rest ....
0
3
1 Frying pan . . .
X
0
1 Bolling pin . . .
0
6
1 Omelet pan . . .
0
S
1 Flour dredger . .
X
0
1 Iron stewpan (sili-
1 Sugar dredger . .
0
6
cated)
2
0
1 Funnel
0
3
1 Iron saucepan . .
i
9
1 Corkscrew . . .
0
6
2 Enamelled sauce-
1 Pair scissors . . .
0 xo
pans or 2 earthen-
1 Tin opener . . .
0
4
ware ditto . . .
3
0
2 Oven tins ....
X
4
1 Small egg pan . .
0
6
1 Yorkshir e pudding
1 Large kettle . .
3
0
tin
0
6
ISmall ditto . . .
1
6
1 Cake tin ... .
0
8
1 Double cooker or
1 Tray
2
0
steamer ....
6
0
X Sink tidy ....
0
6J
S. d.
1 Gridiron or grill . 1 0
1 Trussing needle . 0 1