cod and turbot, arc best when cooked as soon after being caught as possible. A fowl will keep a week, and a turkey a fortnight. A goose will not keep above nine or ten days. Great care should be taken in picking feathered animals which have been kept, for their skin will in such a case be easily torn. Keeping cold Meat. — When newly-cooked meat is brought from table, and has to be set aside for after-use, put it on a clean dry dish, place it in the larder, and cover it with a wire cover; if any liquor or gravy be left about it, the meat is apt to become sour. Cold meat is always best when it has not been cut while warm, as in that case the juices have not run out, but remain to enrich the meat. Vegetables. — Vegetables of all kinds should be used as soon after being gathered as possible. They begin to ferment, and to lose both their flavour and wholesomeness, very shortly after being taken from the ground. When they have necessarily to be kept for a day or two, place them in a perfectly dry, dark, and cool situation, but not exposed to currents of wind. Keep also each kind of vegetable separate from another, to prevent contamination of flavour. They should never be washed or placed in water till immediately before being used. The vegetables in most common use are potatoes, cabbages or greens, turnips of a small size, carrots, and onions — which are to be procured nearly all the year round ; also cauliflower, broccoli, green peas, leeks, rhubarb, French beans, parsnips, horse-radish, seakale, celery, lettuce or salads, spinach, aspara- gus, and parsley — which are to be had only in particular seasons. Turnips and carrots may be kept for several weeks after being pulled, by putting them in a box filled with dry sand. There is a class of vegetables called sweet herbs, which are used for seasoning certain dishes or preparations. The most common, and the best, are .mint, thyme, knotted marjoram, winter savory, and sage. If these be purchased fresh and green, they may be dried for future use, by being hung up in bunches in a dry situation. 14 COOKING AND KITCHEN APPARATUS. COOKING AND KITCHEN APPARATUS. Kitchen Eange. — The most important part of the cooking apparatus is the range or grate. In general, too little care is bestowed by young persons, when setting up housekeeping, on the choice of this article. The size of the range should be in proportion to the size of the kitchen and of the household. The close range lias almost entirely superseded the old- fashioned open one, and the kind in most general use has the fireplace in the centre, with an oven at either side, a high-pressure boiler being fitted at the back. Sauce and Stew-pans. — The choice of these vessels will depend on the requirements and judgment of the purchaser. Those generally used for ordinary cooking are made of iron, well tinned inside, and may be had of all sizes. It is con- venient to have one or two of the very smallest dimensions, made of block-tin, and also a few enamelled pans for delicate stews, &c. It is well also to have a few shallow saucepans, to be used for stews, or where only a small quantity of liquid is required. The following is a ‘list of utensils necessary in furnishing an ordinary middle-class kitchen : 1 clock. 1 kitchen table. 3 kitchen chairs. 4 iron stew-pans (assorted). 4 iron saucepans (assorted). 4 enamelled iron saucepans ( assorted ).

AI-modernized reading of the original text

cod and turbot, arc best when cooked as soon after being caught as possible. A fowl will keep a week, and a turkey a fortnight. A goose will not keep above nine or ten days. Great care should be taken in picking feathered animals which have been kept, for their skin will in such a case be easily torn. Keeping cold Meat. — When newly-cooked meat is brought from table, and has to be set aside for after-use, put it on a clean dry dish, place it in the larder, and cover it with a wire cover; if any liquor or gravy be left about it, the meat is apt to become sour. Cold meat is always best when it has not been cut while warm, as in that case the juices have not run out, but remain to enrich the meat. Vegetables. — Vegetables of all kinds should be used as soon after being gathered as possible. They begin to ferment, and to lose both their flavour and wholesomeness, very shortly after being taken from the ground. When they have necessarily to be kept for a day or two, place them in a perfectly dry, dark, and cool situation, but not exposed to currents of wind. Keep also each kind of vegetable separate from another, to prevent contamination of flavour. They should never be washed or placed in water till immediately before being used. The vegetables in most common use are potatoes, cabbages or greens, turnips of a small size, carrots, and onions — which are to be procured nearly all the year round ; also cauliflower, broccoli, green peas, leeks, rhubarb, French beans, parsnips, horse-radish, seakale, celery, lettuce or salads, spinach, asparagus, and parsley — which are to be had only in particular seasons. Turnips and carrots may be kept for several weeks after being pulled, by putting them in a box filled with dry sand. There is a class of vegetables called sweet herbs, which are used for seasoning certain dishes or preparations. The most common, and the best, are .mint, thyme, knotted marjoram, winter savory, and sage. If these be purchased fresh and green, they may be dried for future use, by being hung up in bunches in a dry situation. COOKING AND KITCHEN APPARATUS. COOKING AND KITCHEN APPARATUS. Kitchen Eange. — The most important part of the cooking apparatus is the range or grate. In general, too little care is bestowed by young persons, when setting up housekeeping, on the choice of this article. The size of the range should be in proportion to the size of the kitchen and of the household. The close range lias almost entirely superseded the oldfashioned open one, and the kind in most general use has the fireplace in the centre, with an oven at either side, a high-pressure boiler being fitted at the back. Sauce and Stew-pans. — The choice of these vessels will depend on the requirements and judgment of the purchaser. Those generally used for ordinary cooking are made of iron, well tinned inside, and may be had of all sizes. It is convenient to have one or two of the very smallest dimensions, made of block-tin, and also a few enamelled pans for delicate stews, &c. It is well also to have a few shallow saucepans, to be used for stews, or where only a small quantity of liquid is required. The following is a ‘list of utensils necessary in furnishing an ordinary middle-class kitchen : 1 clock. 1 kitchen table. 3 kitchen chairs. 4 iron stew-pans (assorted). 4 iron saucepans (assorted). 4 enamelled iron saucepans ( assorted ).

Chambers's cookery for young housewives