whisking and stirring 3 pointed or conical wire strainers 3 wire sieves of various sizes, for sifting and straining THE NEW CENTURY COOKERY BOOK 1 hair sieve and 1 silk sieve 1 glazing pot, for making meat glaze 2 timbale moulds 2 plain Charlotte moulds, for Char- lottes 2 border moulds, for aspics, creams, jellies, and savarins 2 French pie moulds, for raised pies 2 flanc moulds, for open tarts, Genoise, &c. 2 fancy jelly moulds, for creams and jellies 2 fancy tin cake moulds, for savarins, cakes, &c. 2 oblong baking sheets, for baking, &c. 2 square baking sheets. 2 paste brushes 2 fluted flanc rings, for fruit flancs &c. 1 oblong pie mould, for French pates 12 small Dariole moulds, for sweet and savoury creams, &c. 12 small plain timbale moulds 2 sponge-cake moulds, for sponge-cake and fancy gateaux 3 vegetable scoops, oval, round and fluted 1 poker 1 shovel 1 bottle-jack for roasting 1 nutmeg-grater 1 ice-pail 1 ice-spatula 1 jelly bag 2 forcing bags A set of icing pipes 6 enamelled basins 2 wash-up basins 1 offal or cinder box 1 galvanised iron pail Brushes and brooms 1 cafetiere 2 chopping boards, for mincing meat, vegetables, onions, parsley, &c. 1 set of scales and weights 1 saccharometer (syrup -gauge), for testing the correct degrees of syrups, &c. 1 ice-freezer, or ice machine, for freezing ice mixtures, &c. 2 fancy ice moulds and 1 plain parfait mould, for moulding ices i 1 wooden tub, for packing moulded ices 1 palette knife, useful for coating and marking 1 tin-opener, for opening canned goods 1 corkscrew, for opening bottles 1 ice-pick, for breaking ice l 1 set of meat skewers, for meat or game 1 spoon dish, for holding ladles, spoons, &c. 1 square or oblong double oven-pan, for oven roasting 1 meat safe, for keeping cooked meats, &c. 1 refrigerator, for keeping raw meats, fish, &c. 2 tin funnels, 2 wire drainers, used for marking and coating 1 set of measures, 1 quart to 1 gill 1 clock, to enable the cook to regulate the time required for cooking, and promptitude in serving 12 cloths of various sizes and makes, for straining consommes, jel- lies, and aspics, for turning sauces and pastes, for galantines, and for covering puddings whilst cooking 12 plates, 10 common dishes, 6 k. basins, 2 souffle dishes, 6 pudding basins, 3 pie dishes A set of earthenware fireproof casse- roles In addition to the above-mentioned utensils, &c., a well-made hard- wood kitchen table, fitted with drawers, and a properly constructed cooking-stove capable of enabling one to carry out all the various pro- cesses of cooking at one time or independently, are necessary. The list of the various utensils enumerated is as complete as CULINARY REQUISITES (53 BEACONSFIELD BORDER MOULD SAVAKliN MOULD 64 the new centvry cookery book mousse MOULD AND LINING TOMATO MOULD OUTLET-BAT VIBE EGG AND SAUCE WHISKS CULINARY REQUISITES 65 DOUBLE END SPOON OVEN ROASTING PAN 66 TEE NEW CENTURY COOKERY BOOK LEMON CORER CURLER SIEVE PRESSER FRITTER MOULDS (MOULES A FONTANGE) CULINARY REQUISITES 67 possible, but can be modified or enlarged upon according to circum- stances. The list is not in excess for a small kitchen well equipped for two- persons ; but it is insufficient to provide cooking for ten or twelve persons.

AI-modernized reading of the original text

whisking and stirring 3 pointed or conical wire strainers 3 wire sieves of various sizes, for sifting and straining 1 hair sieve and 1 silk sieve 1 glazing pot, for making meat glaze 2 timbale moulds 2 plain Charlotte moulds, for Charlottes 2 border moulds, for aspics, creams, jellies, and savarins 2 French pie moulds, for raised pies 2 flanc moulds, for open tarts, Genoise, &c. 2 fancy jelly moulds, for creams and jellies 2 fancy tin cake moulds, for savarins, cakes, &c. 2 oblong baking sheets, for baking, &c. 2 square baking sheets. 2 paste brushes 2 fluted flanc rings, for fruit flancs &c. 1 oblong pie mould, for French pates 12 small Dariole moulds, for sweet and savoury creams, &c. 12 small plain timbale moulds 2 sponge-cake moulds, for sponge-cake and fancy gateaux 3 vegetable scoops, oval, round and fluted 1 poker 1 shovel 1 bottle-jack for roasting 1 nutmeg-grater 1 ice-pail 1 ice-spatula 1 jelly bag 2 forcing bags A set of icing pipes 6 enamelled basins 2 wash-up basins 1 offal or cinder box 1 galvanised iron pail Brushes and brooms 1 cafetiere 2 chopping boards, for mincing meat, vegetables, onions, parsley, &c. 1 set of scales and weights 1 saccharometer (syrup -gauge), for testing the correct degrees of syrups, &c. 1 ice-freezer, or ice machine, for freezing ice mixtures, &c. 2 fancy ice moulds and 1 plain parfait mould, for moulding ices i 1 wooden tub, for packing moulded ices 1 palette knife, useful for coating and marking 1 tin-opener, for opening canned goods 1 corkscrew, for opening bottles 1 ice-pick, for breaking ice l 1 set of meat skewers, for meat or game 1 spoon dish, for holding ladles, spoons, &c. 1 square or oblong double oven-pan, for oven roasting 1 meat safe, for keeping cooked meats, &c. 1 refrigerator, for keeping raw meats, fish, &c. 2 tin funnels, 2 wire drainers, used for marking and coating 1 set of measures, 1 quart to 1 gill 1 clock, to enable the cook to regulate the time required for cooking, and promptitude in serving 12 cloths of various sizes and makes, for straining consommes, jellies, and aspics, for turning sauces and pastes, for galantines, and for covering puddings whilst cooking 12 plates, 10 common dishes, 6 k. basins, 2 souffle dishes, 6 pudding basins, 3 pie dishes A set of earthenware fireproof casseroles In addition to the above-mentioned utensils, &c., a well-made hardwood kitchen table, fitted with drawers, and a properly constructed cooking-stove capable of enabling one to carry out all the various processes of cooking at one time or independently, are necessary. The list of the various utensils enumerated is as complete as (53 BEACONSFIELD BORDER MOULD SAVAKliN MOULD the new centvry cookery book mousse MOULD AND LINING TOMATO MOULD OUTLET-BAT VIBE EGG AND SAUCE WHISKS DOUBLE END SPOON OVEN ROASTING PAN LEMON CORER CURLER SIEVE PRESSER FRITTER MOULDS (MOULES A FONTANGE) possible, but can be modified or enlarged upon according to circumstances. The list is not in excess for a small kitchen well equipped for twopersons ; but it is insufficient to provide cooking for ten or twelve persons.

The new century cookery book