if necessary.
4. Wash the stove with hot water and soda.
5. Blacklead and polish the iron parts, clean the steel bars
with emery paper and replace them.
6. Use “ Globe ” or “ Bluebell ” polish to clean the brass
taps and fittings.
7. Wash the tiles and hot-plate with hot water and soda, and
dry with a clean cloth.
8. Wash the tin inside the oven, and clean with Brook’s soap.
9. Clean the hearthstone.
To Clean an Iron Saucepan
1. Wash inside and out with hot water and soda, using a
saucepan brush and a dish cloth.
2. Empty the water out and scrub with silver sand and soap.
3. Rinse in plenty of water, and wipe first inside and then
outside with a dishcloth wrung out of hot water.
16
THE PRINCIPLES OF COOKING
4. Clean the lid with Brook’s soap, and polish with powdered
whitening.
Saucepans must not be put away with the lids on, but
turned upside down on a shelf, and in such a way that the
air can get inside the pan.
Remove the stains from enamelled pans with salt.
To Clean a Pastry Board
1 . Dip a dishcloth into a bowl of hot water and wet the board
all over.
2. Sprinkle a little silver sand on the board and scrub well
with the grain, turn over and repeat the process.
3. Rinse well with plenty of water.
4. Rub with a cloth and stand in a current of air to dry.
To keep the boards white do not use soda in the water or
place near the fire to dry.
To Clean Knives. Stand the blades only in a jug of hot
water, rub each knife with a damp dishcloth and dry with a
knife cloth. Sprinkle a little patent powder or bath brick on
to a knife board, and rub the blade of the knife backwards
and forwards on the board until it is quite bright and all the
stains have disappeared. Each knife must be dusted before
it is put into the knife box.
To Clean a Baking Tin. If necessary, scrape the tin with
an old knife. Scrub with silver sand and soap, finish cleaning
with Brook’s soap and polish with powdered whitening.
To Wash a Pudding Cloth. Scrape with the back of a knife,
and steep in a bowl of hot water and soda for half an hour.
Wash thoroughly, but do not use soap. Rinse in two or
three waters, dry out of doors. Roll up and tie round with
a piece of string.
SOUPS
BROWN STOCK
Ingredients : Three pennyworth of Bones
One pound of Shin of Beef
Three quarts of Water
One Turnip
One Carrot
One Onion
Salt and Pepper
One ounce of Dripping✪ Brown Stock.
1. Put the bones into a large saucepan and add the meat cut
up into small pieces.
2. Add the water, bring to a boil, skim and simmer for two
hours.
3. Prepare the vegetables, cut into dice, and then fry in the fat.
4. Add the vegetables to the stock and simmer for another
hour.
5. Strain the stock through a sieve into a large bowl.
6. Before using remove the fat which rises to the surface.
CAULIFLOWER SOUP
Ingredients : Three Cauliflowers
Two Onions
One Head of Celery
Half a Cucumber
One teacupful of French Beans
Two ounces of Butter
Two quarts of Water
Two tablespoonfuls of Curry Powder✪ Cauliflower Soup.
E.D.
18
SOUPS
1. Slice the cauliflowers, onions, celery and beans.
2. Melt the butter in a saucepan and fry the vegetables. Stir
in the curry powder.
3. Pour the water on to the vegetables and stew for three
hours.
4. Pass the whole through a sieve and serve in a hot tureen.
CELERY SOUP
Ingredients : Three Heads of Celery
One pint of Stock
One Carrot
One Onion ✪ Celery Soup
Page 6 · 4 recipe records on this page
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
if necessary.
4. Wash the stove with hot water and soda.
5. Blacklead and polish the iron parts, clean the steel bars
with emery paper and replace them.
6. Use “ Globe ” or “ Bluebell ” polish to clean the brass
taps and fittings.
7. Wash the tiles and hot-plate with hot water and soda, and
dry with a clean cloth.
8. Wash the tin inside the oven, and clean with Brook’s soap.
9. Clean the hearthstone.
To Clean an Iron Saucepan
1. Wash inside and out with hot water and soda, using a
saucepan brush and a dish cloth.
2. Empty the water out and scrub with silver sand and soap.
3. Rinse in plenty of water, and wipe first inside and then
outside with a dishcloth wrung out of hot water.
4. Clean the lid with Brook’s soap, and polish with powdered whitening.
Saucepans must not be put away with the lids on, but turned upside down on a shelf, and in such a way that the air can get inside the pan.
Remove the stains from enamelled pans with salt.
To Clean a Pastry Board
1 . Dip a dishcloth into a bowl of hot water and wet the board
all over.
2. Sprinkle a little silver sand on the board and scrub well
with the grain, turn over and repeat the process.
3. Rinse well with plenty of water.
4. Rub with a cloth and stand in a current of air to dry. To keep the boards white do not use soda in the water or
place near the fire to dry.
To Clean Knives. Stand the blades only in a jug of hot water, rub each knife with a damp dishcloth and dry with a knife cloth. Sprinkle a little patent powder or bath brick on to a knife board, and rub the blade of the knife backwards and forwards on the board until it is quite bright and all the stains have disappeared. Each knife must be dusted before it is put into the knife box.
To Clean a Baking Tin. If necessary, scrape the tin with an old knife. Scrub with silver sand and soap, finish cleaning with Brook’s soap and polish with powdered whitening.
To Wash a Pudding Cloth. Scrape with the back of a knife, and steep in a bowl of hot water and soda for half an hour. Wash thoroughly, but do not use soap. Rinse in two or three waters, dry out of doors. Roll up and tie round with a piece of string.
BROWN STOCK
Ingredients : Three pennyworth of Bones One pound of Shin of Beef Three quarts of Water One Turnip One Carrot One Onion Salt and Pepper One ounce of Dripping.
1. Put the bones into a large saucepan and add the meat cut
up into small pieces.
2. Add the water, bring to a boil, skim and simmer for two
hours.
3. Prepare the vegetables, cut into dice, and then fry in the fat.
4. Add the vegetables to the stock and simmer for another
hour.
5. Strain the stock through a sieve into a large bowl.
6. Before using remove the fat which rises to the surface.
CAULIFLOWER SOUP
Ingredients : Three Cauliflowers Two Onions One Head of Celery Half a Cucumber One teacupful of French Beans Two ounces of Butter Two quarts of Water Two tablespoonfuls of Curry Powder.
E.D.
1. Slice the cauliflowers, onions, celery and beans.
2. Melt the butter in a saucepan and fry the vegetables. Stir
in the curry powder.
3. Pour the water on to the vegetables and stew for three
hours.
4. Pass the whole through a sieve and serve in a hot tureen.
CELERY SOUP
Ingredients : Three Heads of Celery One pint of Stock One Carrot One Onion
Records on this page
Brown StockCauliflower SoupCelery SoupCelery Soup