Owing to these innovations the housewife can never scald her hand in
refilling or pouring out, nor can the handle get over-heated. As
another advantage, the spout can neither fur up nor melt off. The
kettle, the writer purchased,' is made in block tin, and is a thoroughly
strong, well-finished article. The notion of a half-twisted handle
appears applicable to a good many articles besides the kitchen kettle.
Double-casing, as in the 1 Hygienic ’ Saucepan, invented by Mr. W.
Payne, where the jacket is filled with water from the spout, after the
manner adopted in Ash’s Kaffee-Kane, is also coming into fashion, espe-
cially for soups, porridge, custards, milk, gruel, sauces, etc., as once
mixed the food requires next to no attention, cannot burn, and is cooked
thoroughly and evenly throughout. In Dolby’s Beef-Tea and Gravy
Extractor — a sick-room appliance — hot air is substituted for boiling
water, the inner receptacle being made of porcelain, and the external
of metal. It is alleged that by the use of this apparatus every particle
of nourishment is extracted from the meat, the result being a true, rich
and nourishing gravy. Among ‘Steam Cookers’ the ‘International,’
another of Mr. Payne’s inventions — in which the fish, meat, or vegetable
is exposed to high steam-pressure, without touching the water— must
be allowed a high scientific place, and food cooked this way is doubtless
delicious and retentive of all the natural flavour and juices. Hall’s
Patent Steamer, having a cone-shaped bottom, is adaptable to sauce-
pans of various sizes, a great advantage, and for vegetables answers its
purpose exceptionally well. Warren’s pots, the distinctive features of
which are that the vegetables, etc., in the upper vessel are steamed,
while the joint in the lower and principal vessel is, so to say, stewed by
hot air in its own juice, are now too widely known to need praise. For
travellers they are, of course, simply inimitable ; but in Hancock’s
Patent Combined Cooker and Steamer the climax of invention in this
direction has probably been reached. With this apparatus several
dishes can be excellently prepared at the same time, while very little
attention is needed. Where, however, as in ordinary Fish Kettles,
water-boiling has to be relied upon for cooking, let us say a small
salmon, or cod’s head and shoulder, nothing as yet surpasses Marston’s
‘fluted strainer,’ which permits the water to circulate freely under the
fish. A visit to any first-class ironmongery store will bring to light no
end of other useful innovations bearing upon the problem of economic
and scientific cookery.
Disinfectants. — To prevent the odours of cooking processes from
9
130
ENGLISH AND FRENCH COOKERY.
Page 106
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
Owing to these innovations the housewife can never scald her hand in refilling or pouring out, nor can the handle get over-heated. As another advantage, the spout can neither fur up nor melt off. The kettle, the writer purchased, is made in block tin, and is a thoroughly strong, well-finished article. The notion of a half-twisted handle appears applicable to a good many articles besides the kitchen kettle. Double-casing, as in the 'Hygienic' Saucepan, invented by Mr. W. Payne, where the jacket is filled with water from the spout, after the manner adopted in Ash’s Kaffee-Kane, is also coming into fashion, especially for soups, porridge, custards, milk, gruel, sauces, etc., as once mixed the food requires next to no attention, cannot burn, and is cooked thoroughly and evenly throughout. In Dolby’s Beef-Tea and Gravy Extractor — a sick-room appliance — hot air is substituted for boiling water, the inner receptacle being made of porcelain, and the external of metal. It is alleged that by the use of this apparatus every particle of nourishment is extracted from the meat, the result being a true, rich and nourishing gravy. Among ‘Steam Cookers’ the ‘International,’ another of Mr. Payne’s inventions — in which the fish, meat, or vegetable is exposed to high steam-pressure, without touching the water— must be allowed a high scientific place, and food cooked this way is doubtless delicious and retentive of all the natural flavour and juices. Hall’s Patent Steamer, having a cone-shaped bottom, is adaptable to saucepans of various sizes, a great advantage, and for vegetables answers its purpose exceptionally well. Warren’s pots, the distinctive features of which are that the vegetables, etc., in the upper vessel are steamed, while the joint in the lower and principal vessel is, so to say, stewed by hot air in its own juice, are now too widely known to need praise. For travellers they are, of course, simply inimitable ; but in Hancock’s Patent Combined Cooker and Steamer the climax of invention in this direction has probably been reached. With this apparatus several dishes can be excellently prepared at the same time, while very little attention is needed. Where, however, as in ordinary Fish Kettles, water-boiling has to be relied upon for cooking, let us say a small salmon, or cod’s head and shoulder, nothing as yet surpasses Marston’s ‘fluted strainer,’ which permits the water to circulate freely under the fish. A visit to any first-class ironmongery store will bring to light no end of other useful innovations bearing upon the problem of economic and scientific cookery.
Disinfectants. — To prevent the odours of cooking processes from