The toashing of the kitchen utensils, dishes, and plates is to be done in xoooden vessels only. Supply crystallized washing soda, and a sufficiency of cloths for wiping the apparatus dry ; insist upon the cloths being dried, and kept dry after use, or upon being changed to avoid the greasy or soapy flavour of over-used unclean moist cloths, which easily adheres to dishes and plates. Make an inventory of the property ; register in this, and hand over to the cook, only such apparatus as is entire and perfect for use. Mark chips; do not count any cracked KITCHEN REQUISITES AND CULINARY AXIOMS 6i crockery. Hold a review of all articles once a quarter by the light of the inventory. ‘ Wyvern ’ desires that we should hold a weekly inspection of cooking utensils, and make liberal allowance for breakage, but be severe about con- cealment. Culinary Axioms, or General Presumptions and Rules, which Cooks are expected to know and observe. All q2tantities of materials prescribed for use in dishes to be prepared being relative, may or must be varied pro- portionately according to the number of persons for whose use the dish is intended. All dishes, before being sent to table, must be arranged in the most careful, neat, elegant, and therefore pleasing manner. To obtain a fuller insight into the various small arts which may be employed for that purpose, cooks may consult the works of Careme. Salting and sqncing are to be effected with such caution that the diners may never be inconvenienced by excess, but may be able themselves to supply every want detected in this particular by their taste. But this precaution really applies only to the population of season-residents and floating season-cooks, for in an established reasonable household a prudent permanent cook will quickly adapt himself to the taste of his governors, and please them with facility. All made preparations must be tasted during their pro- gress, and, if possible, before being served, or at certain critical stages — e.g., before volumes of solid are mixed with liquid, as is the case when mince is immersed in sauce for the production of an aspic. Most kinds of meat, and all vegetables, must be cleaned, washed, dried, and dressed before being used in culinary operations. It is therefore not necessary to repeat the injunction of this operation in every single prescriptiou. 62 THE SPIRIT OF COOKERY All stirring is to be effected with tvooclen spoons, or spatulas, except where directed otherwise — e.g., in the case of the contents of broken eggs, which are to be mixed and stirred by a broom made of wire. The jtdce and g)^dp of lemons, sweet and hitter oranges, are to be kept entirely free from pips or seeds, as these impart a bitter and objectionable taste to the product. Apples not used entire are to be peeled, and all parts of the seed-capsule, or core, are to be entirely removed. Baisins not expressly commanded to be used whole, and not being sultanas, are to be stoned, so as to be absolutely free from kernels or seeds. All raisins should either be plumped in a minimum of hot water, or be boiled or stewed with the preparation in which they are to be eaten, so that their skins may be quite tender. Baisins or currants should not be put on the top of baked puddings or tarts, where they are liable to be shrivelled and burnt.

AI-modernized reading of the original text

The washing of the kitchen utensils, dishes, and plates is to be done in wooden vessels only. Supply crystallized washing soda, and a sufficiency of cloths for wiping the apparatus dry ; insist upon the cloths being dried, and kept dry after use, or upon being changed to avoid the greasy or soapy flavour of over-used unclean moist cloths, which easily adheres to dishes and plates. Make an inventory of the property ; register in this, and hand over to the cook, only such apparatus as is entire and perfect for use. Mark chips; do not count any cracked crockery. Hold a review of all articles once a quarter by the light of the inventory. ‘ Wyvern ’ desires that we should hold a weekly inspection of cooking utensils, and make liberal allowance for breakage, but be severe about concealment. Culinary Axioms, or General Presumptions and Rules, which Cooks are expected to know and observe. All quantities of materials prescribed for use in dishes to be prepared being relative, may or must be varied proportionately according to the number of persons for whose use the dish is intended. All dishes, before being sent to table, must be arranged in the most careful, neat, elegant, and therefore pleasing manner. To obtain a fuller insight into the various small arts which may be employed for that purpose, cooks may consult the works of Careme. Salting and saucing are to be effected with such caution that the diners may never be inconvenienced by excess, but may be able themselves to supply every want detected in this particular by their taste. But this precaution really applies only to the population of season-residents and floating season-cooks, for in an established reasonable household a prudent permanent cook will quickly adapt himself to the taste of his governors, and please them with facility. All made preparations must be tasted during their progress, and, if possible, before being served, or at certain critical stages — e.g., before volumes of solid are mixed with liquid, as is the case when mince is immersed in sauce for the production of an aspic. Most kinds of meat, and all vegetables, must be cleaned, washed, dried, and dressed before being used in culinary operations. It is therefore not necessary to repeat the injunction of this operation in every single prescriptiou. All stirring is to be effected with wooden spoons, or spatulas, except where directed otherwise — e.g., in the case of the contents of broken eggs, which are to be mixed and stirred by a broom made of wire. The juice and pulp of lemons, sweet and hitter oranges, are to be kept entirely free from pips or seeds, as these impart a bitter and objectionable taste to the product. Apples not used entire are to be peeled, and all parts of the seed-capsule, or core, are to be entirely removed. Raisins not expressly commanded to be used whole, and not being sultanas, are to be stoned, so as to be absolutely free from kernels or seeds. All raisins should either be plumped in a minimum of hot water, or be boiled or stewed with the preparation in which they are to be eaten, so that their skins may be quite tender. Raisins or currants should not be put on the top of baked puddings or tarts, where they are liable to be shrivelled and burnt.

The spirit of cookery