box of sardines.” There is no doubt that
these tinned provisions are, like oysters,
easily opened with proper implements.
As David Copperfield remarks, a limp
knife or a two-pronged fork is not a nice
thing to open oysters, and the same ap-
plies to tinned goods of every description.
Messrs. Crosse and Blackwell have pro-
vided a set of implements, which can be
S obtained from all grocers, for opening
| various kinds of tinned meats. Some
1 of these tins, known as Henderson’s
! tins, are made with a thin strip of tin
| that goes round the edge. F or these tins
there are what are known as patent
openers. These are something like a key
with which you wind up clocks. The
thin strip of tin is caught between the two
blades, the key being then twisted, and
by this means the top of the tin is easily
taken off. This is an extremely conve-
nient form, as it enables the contents of
tins to be turned out whole without being
! broken. When the tin itself is to be
cut, the best opener of all is known as
the “scissors-knife.” This is, on a small
scale, similar to the implement used by
smiths for cutting lead and tin. It is
very powerful, and is thick and strong
in the handle, and the blades are kept
open by a spring. By means of these
scissors the tin can be cut in any direc-
tion required. Another very convenient
form of knife is known as the bull’s-
head knife. This is a strong knife, made
in the shape of a bull’s head, which has
a spike in the top. The spike is used
for striking the tin and making a hole.
Underneath the head there is a blade,
which is inserted in the hole. The in-
j strument then forms a powerful lever,
I of which the bull’s head is the fulcrum.
A somewhat similar opener is Knight’s
opener, the only difference being that
instead of the bull’s head at the top the
fulcrum is a strong square piece of steel.
The most common form of tin-opener is
I a small strong spike, which has a pro-
j jection at the side. This projection has
! one drawback — that it is not always
j made sufficiently strong. Another pro-
vision knife is made in the shape of a
sickle. The great art in opening all these
tins is not to be impatient, and not to
use unnecessary violence. It is also as
well to carefully avoid trying to cut
through those places in the tin which
are thicker than others, owing to the
lump of solder underneath where the
tins are joined together.
HOUSEKEEPER'S GUIDE.
81
KNOTS, ASSORTED.— Assorted khots
are a species of crystallised fruit. They
are made in three different colours, and
are a very nice garnish to be placed
round the base of cakes, etc., or they
can be placed in glass dishes by them-
selves for dessert.
PATES, TRUFFLED.—
Page 121
Presented as published in 1880. 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
box of sardines.” There is no doubt that these tinned provisions are, like oysters, easily opened with proper implements. As David Copperfield remarks, a limp knife or a two-pronged fork is not a nice thing to open oysters, and the same applies to tinned goods of every description. Messrs. Crosse and Blackwell have provided a set of implements, which can be S obtained from all grocers, for opening | various kinds of tinned meats. Some 1 of these tins, known as Henderson’s ! tins, are made with a thin strip of tin | that goes round the edge. F or these tins there are what are known as patent openers. These are something like a key with which you wind up clocks. The thin strip of tin is caught between the two blades, the key being then twisted, and by this means the top of the tin is easily taken off. This is an extremely convenient form, as it enables the contents of tins to be turned out whole without being ! broken. When the tin itself is to be cut, the best opener of all is known as the “scissors-knife.” This is, on a small scale, similar to the implement used by smiths for cutting lead and tin. It is very powerful, and is thick and strong in the handle, and the blades are kept open by a spring. By means of these scissors the tin can be cut in any direction required. Another very convenient form of knife is known as the bull’shead knife. This is a strong knife, made in the shape of a bull’s head, which has a spike in the top. The spike is used for striking the tin and making a hole. Underneath the head there is a blade, which is inserted in the hole. The inj strument then forms a powerful lever,
I of which the bull’s head is the fulcrum. A somewhat similar opener is Knight’s opener, the only difference being that instead of the bull’s head at the top the fulcrum is a strong square piece of steel. The most common form of tin-opener is I a small strong spike, which has a proj jection at the side. This projection has ! one drawback — that it is not always j made sufficiently strong. Another provision knife is made in the shape of a sickle. The great art in opening all these tins is not to be impatient, and not to use unnecessary violence. It is also as well to carefully avoid trying to cut through those places in the tin which are thicker than others, owing to the lump of solder underneath where the tins are joined together.
KNOTS, ASSORTED.— Assorted khots are a species of crystallised fruit. They are made in three different colours, and are a very nice garnish to be placed round the base of cakes, etc., or they can be placed in glass dishes by themselves for dessert.
PATES, TRUFFLED.—