Put the saucepan into a large tub of hot water and soda, and wash it well inside and out. Scour the inside with sand and yellow soap, rubbing well with the hand, not a flannel. When the inside is quite bright and clean, rinse the saucepan in clean hot water, and dry it with a clean cloth. Do not forget to clean the lid in the same way. To clean Tin, Iron Enamelled and Steel Stewpans. Proceed as above, only tin and steel stewpans and saucepans must be scoured bright both inside and outside ; and stains must be removed from the white enamel with salt mixed with the sand. The sand used in cleaning is white or silver sand. vii To clean a Copper Stewpan. Wash the stewpan well in hot water and soda, scour the inside well with sand and salt mixed, double the quantity of sand to salt. Soap your hand well, dip it into the sand and salt, and scour the inside of the stewpan until all the stains are removed, and it is quite bright and clean. Rinse it well in warm water, dry the inside quickly, turn the pan over, and clean the copper outside in the same way, with your hand soaped and dipped in the sand and salt. Any stains on the outside copper may be removed by rubbing it with the half of a used lemon or a little vinegar. When thoroughly bright and clean inside and out, rinse it again in warm water and dry in front of the fire. To clean Kitchen Tables, Paste Boards, and all Kitchen Wooden Goods. Wash the table over with a flannel wrung out of hot water, but on no account use any soda, as this makes the wood a dirty, bad colour. Rub some soap on your scrubbing-brush, dip it in sand, and scrub the table well, following the grain of the wood. Be sure to rinse the table very thoroughly with hot water and a flannel to wash off all the sand, or your cooking will be gritty. Dry the table well with a clean cloth. These rules apply to paste-boards and all wooden things used in the kitchen. To clean Tins. Tins that are not much used can be cleaned with whitening and a leather ; but cake tins and strainers, or any tins that are greasy or burnt, should be first washed in hot water and soda, then scoured clean with sand and soap, and rinsed. When dried, they should be polished with whitening mixed to a paste with a little cold water, and rubbed up with a leather. The whitening must be carefully taken out of corners and cracks with an old plate brush.* * Note. — These Scullery Lessons have been written and added to this edition of my Plain Cookery Recipes, by the special request of many of our pupils. RECIPES FOR PLAIN COOKERY. SOUPS. Fish Soup (White). Ingredients. Three pounds of Fish, bones and fins. Three quarts of cold Water. A teaspoonful of Salt. One Leek. One Onion. One Carrot. A good bunch of Parsley or Parsley roots. One Bay-leaf. One sprig of Thyme. Three or four sticks of Celery. Three Cloves. One small blade of Mace. One pint of Milk. One ounce of Fat or Butter. Three teaspoonfuls of Flour✪ Fish Soup (White).

AI-modernized reading of the original text

Put the saucepan into a large tub of hot water and soda, and wash it well inside and out. Scour the inside with sand and yellow soap, rubbing well with the hand, not a flannel. When the inside is quite bright and clean, rinse the saucepan in clean hot water, and dry it with a clean cloth. Do not forget to clean the lid in the same way. To clean Tin, Iron Enamelled and Steel Stewpans. Proceed as above, only tin and steel stewpans and saucepans must be scoured bright both inside and outside ; and stains must be removed from the white enamel with salt mixed with the sand. The sand used in cleaning is white or silver sand. To clean a Copper Stewpan. Wash the stewpan well in hot water and soda, scour the inside well with sand and salt mixed, double the quantity of sand to salt. Soap your hand well, dip it into the sand and salt, and scour the inside of the stewpan until all the stains are removed, and it is quite bright and clean. Rinse it well in warm water, dry the inside quickly, turn the pan over, and clean the copper outside in the same way, with your hand soaped and dipped in the sand and salt. Any stains on the outside copper may be removed by rubbing it with the half of a used lemon or a little vinegar. When thoroughly bright and clean inside and out, rinse it again in warm water and dry in front of the fire. To clean Kitchen Tables, Paste Boards, and all Kitchen Wooden Goods. Wash the table over with a flannel wrung out of hot water, but on no account use any soda, as this makes the wood a dirty, bad colour. Rub some soap on your scrubbing-brush, dip it in sand, and scrub the table well, following the grain of the wood. Be sure to rinse the table very thoroughly with hot water and a flannel to wash off all the sand, or your cooking will be gritty. Dry the table well with a clean cloth. These rules apply to paste-boards and all wooden things used in the kitchen. To clean Tins. Tins that are not much used can be cleaned with whitening and a leather ; but cake tins and strainers, or any tins that are greasy or burnt, should be first washed in hot water and soda, then scoured clean with sand and soap, and rinsed. When dried, they should be polished with whitening mixed to a paste with a little cold water, and rubbed up with a leather. The whitening must be carefully taken out of corners and cracks with an old plate brush.* * Note. — These Scullery Lessons have been written and added to this edition of my Plain Cookery Recipes, by the special request of many of our pupils. RECIPES FOR PLAIN COOKERY. Fish Soup (White). Ingredients. Three pounds of Fish, bones and fins. Three quarts of cold Water. A teaspoonful of Salt. One Leek. One Onion. One Carrot. A good bunch of Parsley or Parsley roots. One Bay-leaf. One sprig of Thyme. Three or four sticks of Celery. Three Cloves. One small blade of Mace. One pint of Milk. One ounce of Fat or Butter. Three teaspoonfuls of Flour.

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Fish Soup (White)

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