1 fish-kettle with drainer.
1 preserving pan.
1 gridiron.
1 frying-pan.
1 omelet-pan.
1 steamer.
1 large pot for stock.
2 kettles (one large, one small ).
3 pot-rests.
1 baking-tin and stand for meat.
1 Yorkshire pudding-tin.
3 flat baking-tins.
3 cake-tins ( assorted ).
12 patty-pans.
2 jelly-moulds.
1 casserole-mould.
1 colander.
2 strainers (one flat, one pointed).
2 hair sieves.
2 wire sieves.
1 tin bowl.
2 dredgers (flour and sugar).
1 pint measure.
1 half-pint measure.
1 gill measure.
1 set skewers.
1 pair fish scissors.
1 paste-board.
1 rolling-pin.
2 round paste cutters.
2 oval paste cutters.
1 chopping-board.
1 chopper.
1 mincing-knife,
| 1 meat-saw.
COOKING AND KITCHEN APPAUATUS.
15
1 cook’s knife.
4 kitchen knives.
1 onion knife.
1 potato knife.
1 steel.
1 meat fork.
4 kitchen forks.
1 perforated spoon.
2 iron spoons.
4 wooden spoons.
2 table-spoons.
2 dessert-spoons.
2 teaspoons.
1 soup-lifter.
1 fish-slice.
1 egg-whisk.
1 pastry-brush.
1 toasting-fork.
1 tin-opener.
1 cork-screw.
6 disli-covers (assorted).
1 salt-box.
1 pepper-box.
1 spice-box.
1 grater.
1 girdle.
1 tea-caddy.
1 coffee-tin.
3 trays ( assorted ).
1 knife-box.
8 bowls (assorted).
2 rimmed bowls.
2 brown pans for stock.
8 dishes (assorted);
4 pie-dishes ( assorted ).
2 milk-dishes.
1 bread-pan.
1 butter-crock.
1 flour-tub.
6 jars with lids for groceries.
4 jugs ( assorted ).
6 large plates.
6 small plates.
1 tea-pot.
1 coffee-pot.
4 cups.
4 saucers.
2 egg-cups.
2 tumblers.
| 1 roller fixed on door.
1 pail.
1 tub for washing-up.
1 broom.
1 short brush.
1 dust-pan.
1 scrubbing-brush.
3 black-lead brushes.
1 pot-range.
1 shovel.
1 hammer.
1 large tub for refuse.
2 flat-irons.
1 poker.
1 pair of tongs.
1 coal-scuttle.
1 meat-screen.
1 bottle- jack with hooks, &c.
3 roller towels.
1 2 kitchen towels.
6 dusters.
3 dish-cloths.
2 washing-flannels.
4 pudding-cloths.
2 jelly-cloths.
6 fish-napkins.
Scales and weights.
The following are tables of the principal weights and measures, accord-
ing to the imperial standard, now in use in all parts of the United
Kingdom :
WEIGHTS.
1 Ounce.
16
n 1 Pound.
224
„ 14
ii 1 Stone.
448
„ 28
ii 2 ii 1 Qr.
1792
„ 112
ii 8 n 4 M 1 Cwt.
35840
„ 2240
.. 1G0 „ 80 „ 20 „ 1 Ton
1 peck = 14 lb.
1 bushel = 56 ii
1 boll = 140 „
1 sack = 280 n
or 2h cwt.
16 MEASURES — ORNAMENTING DISHES— ROASTING MEAT.
MEASURES FOR LIQUIDS, ALSO CORN AND OTHER DRY GOODS.
1
Gill.
4
tr 1 Pint.
8
„ 2
II 1
Quart.
32
„ 8
„ 4
II
1 Gal.
64
M 16
„ 8
II
2 n 1 Peck.
256
n 64
„ 32
II
8 n 4 ,i 1 Bushel.
2048
„ 512
ii 256
ii 64 ii 32 M 8 M 1 Quarter
The peck, bushel, and quarter are used for dry goods only. In
Scotland, a pint is sometimes called a mutchkin, and a quart called a
clwppin.
ORNAMENTING DISHES FOR TABLE.
Most dislies of meat have a hare appearance at table,
unless they are decorated or garnished. In the following
directions for cooking, the garnish used for different dishes
is pointed out. When cold meat is brought to table, it
is generally decorated with a few sprigs of fresh parsley.
ROASTING MEAT.
Page 6
Presented as published in 1894. 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
1 fish-kettle with drainer.
1 preserving pan.
1 gridiron.
1 frying-pan.
1 omelet-pan.
1 steamer.
1 large pot for stock.
2 kettles (one large, one small ).
3 pot-rests.
1 baking-tin and stand for meat. 1 Yorkshire pudding-tin.
3 flat baking-tins.
3 cake-tins ( assorted ).
12 patty-pans.
2 jelly-moulds.
1 casserole-mould.
1 colander.
2 strainers (one flat, one pointed). 2 hair sieves.
2 wire sieves.
1 tin bowl.
2 dredgers (flour and sugar).
1 pint measure.
1 half-pint measure.
1 gill measure.
1 set skewers.
1 pair fish scissors.
1 paste-board.
1 rolling-pin.
2 round paste cutters.
2 oval paste cutters.
1 chopping-board.
1 chopper.
1 mincing-knife,
| 1 meat-saw.
COOKING AND KITCHEN APPARATUS.
1 cook’s knife.
4 kitchen knives.
1 onion knife.
1 potato knife.
1 steel.
1 meat fork.
4 kitchen forks.
1 perforated spoon.
2 iron spoons.
4 wooden spoons.
2 table-spoons.
2 dessert-spoons.
2 teaspoons.
1 soup-lifter.
1 fish-slice.
1 egg-whisk.
1 pastry-brush.
1 toasting-fork.
1 tin-opener.
1 cork-screw.
6 disli-covers (assorted). 1 salt-box.
1 pepper-box.
1 spice-box.
1 grater.
1 girdle.
1 tea-caddy.
1 coffee-tin.
3 trays ( assorted ).
1 knife-box.
8 bowls (assorted).
2 rimmed bowls.
2 brown pans for stock. 8 dishes (assorted);
4 pie-dishes ( assorted ).
2 milk-dishes.
1 bread-pan.
1 butter-crock.
1 flour-tub.
6 jars with lids for groceries. 4 jugs ( assorted ).
6 large plates.
6 small plates.
1 tea-pot.
1 coffee-pot.
4 cups.
4 saucers.
2 egg-cups.
2 tumblers.
| 1 roller fixed on door.
1 pail.
1 tub for washing-up.
1 broom.
1 short brush.
1 dust-pan.
1 scrubbing-brush.
3 black-lead brushes.
1 pot-range.
1 shovel.
1 hammer.
1 large tub for refuse.
2 flat-irons.
1 poker.
1 pair of tongs.
1 coal-scuttle.
1 meat-screen.
1 bottle- jack with hooks, &c.
3 roller towels.
1 2 kitchen towels.
6 dusters.
3 dish-cloths.
2 washing-flannels.
4 pudding-cloths.
2 jelly-cloths.
6 fish-napkins.
Scales and weights.
The following are tables of the principal weights and measures, according to the imperial standard, now in use in all parts of the United Kingdom :
WEIGHTS.
1 Ounce.
n 1 Pound.
„ 14
ii 1 Stone.
„ 28
ii 2 ii 1 Qr.
„ 112
ii 8 n 4 M 1 Cwt.
35840
„ 2240
.. 1G0 „ 80 „ 20 „ 1 Ton
1 peck = 14 lb.
1 bushel = 56 ii
1 boll = 140 „
1 sack = 280 n
or 2h cwt.
16 MEASURES — ORNAMENTING DISHES— ROASTING MEAT.
MEASURES FOR LIQUIDS, ALSO CORN AND OTHER DRY GOODS.
Gill.
tr 1 Pint.
„ 2
II 1
Quart.
„ 8
„ 4
1 Gal.
M 16
„ 8
2 n 1 Peck.
n 64
„ 32
8 n 4 ,i 1 Bushel.
„ 512
ii 256
ii 64 ii 32 M 8 M 1 Quarter
The peck, bushel, and quarter are used for dry goods only. In Scotland, a pint is sometimes called a mutchkin, and a quart called a clwppin.
ORNAMENTING DISHES FOR TABLE.
Most dislies of meat have a hare appearance at table, unless they are decorated or garnished. In the following directions for cooking, the garnish used for different dishes is pointed out. When cold meat is brought to table, it is generally decorated with a few sprigs of fresh parsley.
ROASTING MEAT.