1 Baking Sheet . . . .19
1 Baking Tin . . . . 0 10
1 Baking Tin . 1 4£
1 Basin (5| inches) . . . . 0 2£
1 Basin (6 inches) . . . .03
1 Basin (10 inches) . . . .10^
1 Lipped Basin (10 inches) . . 1 l£
1 Blancmange Mould . . . 0 10
1 Box of Cutters . . . .19
1 Box for Spices . . . .20
Brushes :
1 Flue Brush . . . .12
1 Plate Brush . . . . 0 11
1 Saucepan Brush . . .0 3^
1 Scrubbing Brush . . .13
1 set Shoe Brushes . . . .30
1 set Stove Brushes . . . .33
1 Carpet Broom . . . .23
1 Hair Broom . . . .33
Boards :
1 Knife Board . . . .14
1 Paste Board and Rolling Pin . 2 0
1 Chopping Board . . 1 11
1 Cake Tin . . . . .05
1 Colander . . . . . 0 10
1 Clothes-horse (2-fold 4 feet) . .26
1 Coal Scuttle . . . . .23
1 Coal Shovel . . . . .10
5
6
A LIST OF KITCHEN UTENSILS
8.
1 Cork Screw . .... 0
1 Dust Pan . , . . .0
Dishes :
1 Pie-dish (9 inches) . . .0
1 Pie-dish (11 inches) . . .0
1 Oval Glass Dish (8 inches) . 0
1 Oval Glass Dish (10 inches) . 0
1 Bound Glass Dish (6 inches) . 0
1 Soap Dish . . . .0
Fender . . . . .8
Fire Irons . . . . .4
3 Flat Irons . . . . .2
1 Flour Dredger . . . .0
1 Flour Tub 2
1 Fish Kettle . . . . .4
1 Fish Slice . . . . . 0
1 Gridiron . . . . .1
1 Glass Lemon Squeezer . . . 0
1 Grater . . . . . 0
1 Gravy Strainer . . . .1
1 Housemaid’s Box . . . .2
1 Jelly Mould . . . . . 1
1 Iron Stand . . . . . 0
2 Jugs (| pint, 3d. ; 2 pints, 7d.) . 0
2 Knives and Forks . . . . 1
1 Knife Tray . . . . .1
1 Leather . . . . . 0
1 Pair of Steps . . . .6
1 Papier-Mache Bowl (15 inches) . 1
1 doz. Patty Pans . . . . 0
1 Pepper Box . . . . 0
1 Preserving Pan (Enamelled Iron) . 5
1 Pestle and Mortar . . .3
1 Plate Basket . . . .2
1 Plate Rack for Scullery . . .5
1 Salt Cellar . . . . 0
Saucepans :
1 Enamelled Lipped (6 inches) . 0
d.
3
8
5
4
8*
3*
3
3
6
5
2
6
8*
6
3*
H
l
6
n
6
10
7
1U
6
6
H
3
1
6
9
6
9
1
8
A LIST OF KITCHEN UTENSILS
7
s. d.
1 Iron (1 pint) . . . . 0 11
1 Iron (2 pints) . . . .12
1 Iron (4 pints) . . . .18
1 Iron (8 pints) . . . .23
1 Steamer (8 pints) . . .13
1 Stewpan . . . .23
1 Frying Pan . . . .28
1 pr. Scales, “ Family ” . . .4 11
1 Sieve (wire) 10 inches . . .0 10J
1 set Skewers . . . .04
1 Tea Canister . . . . 0
1 Tea Kettle (3 quarts) . . .31
1 Teapot . . . . . 1 0£
1 Tea Tray . . . . .28
1 Tin Funnel . . . . 0 2£
1 Toasting Fork . . . .01
1 Zinc Hand Bowl . . . .10
1 Zinc “Washing up ” Tin . . 2 10£
1 Zinc Pail . . . . . 1 3£
THE PRINCIPLES OF COOKING
Roasting is the process of cooking before a fire. To accom-
plish this successfully a clear fire is necessary, which should
be made up often and not allowed to get down. Place a sheet
of newspaper on the hearth under the basting-tin. Hang
the meat on a “ jack ” so that the thickest part is immediately
opposite the hottest part of the fire. (A skein of worsted
may be substituted for a jack.)
The meat should be placed close to the fire for the first ten
minutes to harden the surface. In this manner the juices
are retained in the joint. A metal roasting screen is useful
to concentrate and radiate the heat on the joint.
The joint should be dredged with a little flour, and must
be well basted during the process of cooking.
Time allowed for roasting : quarter of an hour for every
pound and quarter of an hour over. For veal and pork allow
twenty minutes to each pound and twenty minutes over.
Page 1
Presented as published in 1906. 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
1 Baking Sheet . . . .19
1 Baking Tin . . . . 0 10
1 Baking Tin . 1 4£
1 Basin (5| inches) . . . . 0 2£
1 Basin (6 inches) . . . .03
1 Basin (10 inches) . . . .10^
1 Lipped Basin (10 inches) . . 1 l£
1 Blancmange Mould . . . 0 10
1 Box of Cutters . . . .19
1 Box for Spices . . . .20
Brushes :
1 Flue Brush . . . .12
1 Plate Brush . . . . 0 11
1 Saucepan Brush . . .0 3^
1 Scrubbing Brush . . .13
1 set Shoe Brushes . . . .30
1 set Stove Brushes . . . .33
1 Carpet Broom . . . .23
1 Hair Broom . . . .33
Boards :
1 Knife Board . . . .14
1 Paste Board and Rolling Pin . 2 0
1 Chopping Board . . 1 11
1 Cake Tin . . . . .05
1 Colander . . . . . 0 10
1 Clothes-horse (2-fold 4 feet) . .26
1 Coal Scuttle . . . . .23
1 Coal Shovel . . . . .10
A LIST OF KITCHEN UTENSILS
1 Cork Screw . .... 0
1 Dust Pan . , . . .0
Dishes :
1 Pie-dish (9 inches) . . .0
1 Pie-dish (11 inches) . . .0
1 Oval Glass Dish (8 inches) . 0
1 Oval Glass Dish (10 inches) . 0
1 Bound Glass Dish (6 inches) . 0
1 Soap Dish . . . .0
Fender . . . . .8
Fire Irons . . . . .4
3 Flat Irons . . . . .2
1 Flour Dredger . . . .0
1 Flour Tub 2
1 Fish Kettle . . . . .4
1 Fish Slice . . . . . 0
1 Gridiron . . . . .1
1 Glass Lemon Squeezer . . . 0
1 Grater . . . . . 0
1 Gravy Strainer . . . .1
1 Housemaid’s Box . . . .2
1 Jelly Mould . . . . . 1
1 Iron Stand . . . . . 0
2 Jugs (| pint, 3d. ; 2 pints, 7d.) . 0
2 Knives and Forks . . . . 1
1 Knife Tray . . . . .1
1 Leather . . . . . 0
1 Pair of Steps . . . .6
1 Papier-Mache Bowl (15 inches) . 1
1 doz. Patty Pans . . . . 0
1 Pepper Box . . . . 0
1 Preserving Pan (Enamelled Iron) . 5
1 Pestle and Mortar . . .3
1 Plate Basket . . . .2
1 Plate Rack for Scullery . . .5
1 Salt Cellar . . . . 0
Saucepans :
1 Enamelled Lipped (6 inches) . 0
d.
A LIST OF KITCHEN UTENSILS
s. d.
1 Iron (1 pint) . . . . 0 11
1 Iron (2 pints) . . . .12
1 Iron (4 pints) . . . .18
1 Iron (8 pints) . . . .23
1 Steamer (8 pints) . . .13
1 Stewpan . . . .23
1 Frying Pan . . . .28
1 pr. Scales, “ Family ” . . .4 11
1 Sieve (wire) 10 inches . . .0 10J
1 set Skewers . . . .04
1 Tea Canister . . . . 0
1 Tea Kettle (3 quarts) . . .31
1 Teapot . . . . . 1 0£
1 Tea Tray . . . . .28
1 Tin Funnel . . . . 0 2£
1 Toasting Fork . . . .01
1 Zinc Hand Bowl . . . .10
1 Zinc “Washing up ” Tin . . 2 10£
1 Zinc Pail . . . . . 1 3£
Roasting is the process of cooking before a fire. To accomplish this successfully a clear fire is necessary, which should be made up often and not allowed to get down. Place a sheet of newspaper on the hearth under the basting-tin. Hang the meat on a “ jack ” so that the thickest part is immediately opposite the hottest part of the fire. (A skein of worsted may be substituted for a jack.)
The meat should be placed close to the fire for the first ten minutes to harden the surface. In this manner the juices are retained in the joint. A metal roasting screen is useful to concentrate and radiate the heat on the joint.
The joint should be dredged with a little flour, and must be well basted during the process of cooking.
Time allowed for roasting : quarter of an hour for every
pound and quarter of an hour over. For veal and pork allow twenty minutes to each pound and twenty minutes over.