Baking Dishes are now made double, with a moveable grating
and gravy-well, one corner being enclosed with a perforated cover so as
to readily strain the dripping and gravy. There are several patterns,
all excellent in their way, and very little more expensive than the old-
fashioned single dish used to be.
Baking Tins. — In these we have to note a marked improvement.
Hitherto great difficulty has been found in propei’ly baking the inside
of a loaf or cake without over-cooking the outside. In the new heat-
conducting tins a hollow pyramidal-shaped spike rises from the tin’s
centre. This arrangement insures the usually heavy part of the cake
being thoroughly baked, saves largely in time and firing, while, the hole
left in the middle of the cake prevents crumbling and waste in cutting
up. Where appearance is studied, the hollow space can be fitted with
thickened cream, cream ice, etc.
Bread Graters. — Like much else, the old-fashioned grate is giving
place to scientific rivals. Phillotts’ Rotary is an appliance of some
utility, especially where cooking on a large scale has to be performed.
A weighted metal disc, resting on a corrugated and perforated bottom,
and revolving on a central spindle, is raised sufficiently high on a tripod
stand, as to permit of any deep dish being placed underneath. When
the bread, lump sugar, or ‘ Parmesan ’ is inserted, a few turns of the
handle spread the crumbs, etc., evenly over the article below. The
process is extremely rapid. This grater is made in several sizes, and
comes comparatively inexpensive.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking
known. To get a coal range in cooking form a full hour is required and much
care. To get the same results from Wright and Butlor’s Oil Cookers five minutes
only is necessary. Illustrated Catalogue free from Wright and Butler, Limited,
Birmingham. — Sec Advertisement.
128
ENGLISH ANIJ FRENCH COOKERY.
Carving Adjuncts. — The inconvenience and discomfort expe-
rienced by everyone who carves on an ordinary dish has brought into
the field several notable inventions. First among these is the ‘ Com-
mon-Sense ’ carving-dish, having a raised centre fitted with spikes, and
surrounded by a bead which, while preventing slipping and splashing,
affords the carver easy access to all parts of the joint, thus enabling
brawn or rolled ribs of beef to be sliced fine and evenly to the very last.
The ‘ Carver’s Friend,’ which has attained a large sale, accomplishes
the same purpose. It is a spiked, plated attachment placed over the
dish, and which, working by an Archimedean screw, can be made to fit
any sized dish. Hill’s spoon-rest, made by Messrs. J. Finder and Co.,
of Sheffield, clips on to the sides, and by using two pair at once, both
carver and fork and gravy -spoon can be accommodated. By an inge-
nious arrangement any drippings fall into the dish.
Chamois Heathers. — In this instance an imitation is superior to
th^ genuine leather. Hothersall’s cloths, while rivalling real chamois
in its polishing powers, claims the double advantage of comparative
cheapness, and of remaining soft after immersion in water.
Page 104
Presented as published in 1890. 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
Baking Dishes are now made double, with a moveable grating and gravy-well, one corner being enclosed with a perforated cover so as to readily strain the dripping and gravy. There are several patterns, all excellent in their way, and very little more expensive than the oldfashioned single dish used to be.
Baking Tins. — In these we have to note a marked improvement. Hitherto great difficulty has been found in properly baking the inside of a loaf or cake without over-cooking the outside. In the new heat-conducting tins a hollow pyramidal-shaped spike rises from the tin’s centre. This arrangement insures the usually heavy part of the cake being thoroughly baked, saves largely in time and firing, while, the hole left in the middle of the cake prevents crumbling and waste in cutting up. Where appearance is studied, the hollow space can be fitted with thickened cream, cream ice, etc.
Bread Graters. — Like much else, the old-fashioned grate is giving place to scientific rivals. Phillotts’ Rotary is an appliance of some utility, especially where cooking on a large scale has to be performed. A weighted metal disc, resting on a corrugated and perforated bottom, and revolving on a central spindle, is raised sufficiently high on a tripod stand, as to permit of any deep dish being placed underneath. When the bread, lump sugar, or ‘ Parmesan ’ is inserted, a few turns of the handle spread the crumbs, etc., evenly over the article below. The process is extremely rapid. This grater is made in several sizes, and comes comparatively inexpensive.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. To get a coal range in cooking form a full hour is required and much care. To get the same results from Wright and Butlor’s Oil Cookers five minutes only is necessary. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham. — Sec Advertisement.
Carving Adjuncts. — The inconvenience and discomfort experienced by everyone who carves on an ordinary dish has brought into the field several notable inventions. First among these is the ‘ Common-Sense ’ carving-dish, having a raised centre fitted with spikes, and surrounded by a bead which, while preventing slipping and splashing, affords the carver easy access to all parts of the joint, thus enabling brawn or rolled ribs of beef to be sliced fine and evenly to the very last. The ‘ Carver’s Friend,’ which has attained a large sale, accomplishes the same purpose. It is a spiked, plated attachment placed over the dish, and which, working by an Archimedean screw, can be made to fit any sized dish. Hill’s spoon-rest, made by Messrs. J. Finder and Co., of Sheffield, clips on to the sides, and by using two pair at once, both carver and fork and gravy -spoon can be accommodated. By an ingenious arrangement any drippings fall into the dish.
Chamois Heathers. — In this instance an imitation is superior to the genuine leather. Hothersall’s cloths, while rivalling real chamois in its polishing powers, claims the double advantage of comparative cheapness, and of remaining soft after immersion in water.