The spirit of cookery

Pastry-cutters ; two dozen of patty, dariole or fanchonette pans ; a dozen mince-pie-pans ; a baking sheet, or several sheets, if there be oven room ; two baking-tins, two bread or cake tins, two soufflh tins of various sizes; a. flour-dredger ; a sugar-dredger ; a pepper-box, with a small perforated well-fixed lid ; a bread-grater, and a smaller grater for nutmeg. For the treatment of vegetables there should be a set of vegetable cutters, a root-knife, and several knives, a separate set to be used for onions exclusively. Ot forks there should be a great dishing-up-fork, and several smaller ordinary companions. Of various apparatus a toasting-fork is perhaps the most useful. A block-tin colander serves for filtering liquids from solids, e.g., the vegetables from the water in which they have been boiled ; a tin gravy-strainer serves to eliminate smaller particles from roast gravies ; a loir sieve serves similar purposes — if its gauze be fine it serves like a hair-sieve ; two hair sieves of different sizes, with glass vessels to receive and hold them on the top, are necessary for the production of purees. For frying, par- ticularly aggregates of small objects, such as whitebait, which must be clipped simultaneously and withdrawn suddenly, a loir basket is requisite. Some three to six jelly-moulds complete the list of lighter apparatus. Amongst the more compound apparatus we range a freezing-machine, or cooling apparatus of convenient dimensions ; a coffee-mill; a mincing-machine for the comminution of meat ; a tin box with various divisions, and a set of movable stoppered vessels of glass or tin, for the preservation of spices ; a similar tin box, with stoppered bottles containing ready-made tinctures of spices. There should be a wooden slab and a marble slab, both for the production of pastry ; rolling-pins of hard wood, one a plain cylinder or faggot, and another with central or axial pin, and two projecting handles at the extremities. Consideration of the Materials of which the Utensils should he made. Vessels of copper are the most durable, and if kept bright cannot affect the taste or wholesomeness of the food prepared in them, even if they be not tinned — e.g., jams can be prepared in a large copper pan. But it is usual to get the small copper vessels, sauta-pans, stock-pot, saucepans, and pans to stand in the bain-marie, tinned; in which case it is necessary to inspect them from time to time, and see that the tinning be perfect, for wherever it is imperfect the copper is much more rapidly corroded. We have also had copper utensils silvered by the electro-plate process; these utensils are of exquisite purity, but they blister at the same temperature nearly as that at which the tinned vessels part with their tin in little drops or currents, and must therefore not be exposed to such degrees of heat. Vessels of mere cast or wrought iron are good for many culinary operations. The best frying-pan is one of steel or hard iron, highly polished inside, and, we repeat emphati- cally, polished like a mirror. Wrought-iron vessels