Brass Knobs.— Rub these either with polishing
paste or with bath brick dust and water mixed into a
paste. Dip a drv soft cloth in a little dry brick dust,
and polish the knobs. Chamois leather is preferable
to cloth. .
Steel. Rub steel well with emery paper, then
polish with chamois leather. , . . .
To lay (i.e., prepare) a Fire.— The chief thing to
attend to in laying a fire is to leave spaces for air, as
TO CLEANSE UTENSILS.
35
after the light is put to the fire, it is the mixture of one
part of air (oxygen), with the fuel, that enables the fire
to burn. Put two or three cinders in the bottom of the
fireplace with spaces between; crumple up looselypieces
of paper and lay them in next. Then place well dried
sticks loosely one across another. Finally, lay lightly
some larger cinders on the top. Light the fire, and
let it catch thoroughly before adding coal and more
cinders.
Iron Pans. — Wash thoroughly outside and inside
with hot water and soda. Rub the inside with a
washing cloth or pot range1 with soap and sand and
a little hot water. Rinse well with hot water; dry. It
onions have been cooked in the pan, the odour may
be removed by using fine ashes instead of sand.
Enamelled Pans. — Wash well inside and outside
with boiling water and soda. Then rub the inside
with crushed egg shells, soap, and a little hot water.
Rinse well with hot water ; dry.
Brass Pans. — If the pans have stood unused for
some time, rub them with vinegar and salt to remove
any verdigris. Clean with polishing paste, or with
bath brick dust and water, then rinse well out with
hot water and polis with a soft cloth or chamois
leather.
Copper Pans. — Rub a grated and squeezed lemon
skin with soap, and dip it in brick dust. Clean the
outside of the pan with this or with vinegar and salt,
till the copper is quite bright. Do not use any acid
for the inside. Clean it with sand and soap, then
with soap and water alone. Rinse well with hot
water; dry. Copper pans are not required for any
recipes given in this book.
1 Chiefly used in Scotland. It consists of a bunch of stifl fine
twigs or heather roots, cut evenly across and tightly tied together.
36
TO CLEANSE UTENSILS.
If pans of all kinds cannot be cleaned immediately
after using them, let them stand filled with cold water.
Tins. — Wash with hot water and soda. Make a
paste of whitening and water; dip a cloth into this,
rub the tins well with it, taking care to clean all the
crevices. When dry rub it off with a second cloth,
and then polish, using a little dry whitening. Chamois
leather polishes best.
Cake Tins. — Do not wash or polish the inside of
these ; they should be scraped if anything is sticking
to them, and then rubbed with a dry cloth.
Knives and Forks. — Wipe the knives and forks
with a dish cloth ; if greasy, dip in hot water and soda,
taking care not to wet the handles ; dry. Rub the
knife board with the brick dust, rub all parts of the
blade on it, taking care that the sharp edge does not
come against the board. Rub the forks with a cloth
and dry brick dust. Polish both knives and forks
with a dry cloth, taking care to remove all the brick
dust between the prongs. If the forks have a flavour
about them of fish, onions, &c., this may be removed
by sticking them into earth or powdered ashes.
Page 14
Presented as published in 1881. 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
Brass Knobs.— Rub these either with polishing paste or with bath brick dust and water mixed into a paste. Dip a drv soft cloth in a little dry brick dust, and polish the knobs. Chamois leather is preferable
to cloth. .
Steel. Rub steel well with emery paper, then
polish with chamois leather. , . . .
To lay (i.e., prepare) a Fire.— The chief thing to attend to in laying a fire is to leave spaces for air, as
TO CLEANSE UTENSILS.
after the light is put to the fire, it is the mixture of one part of air (oxygen), with the fuel, that enables the fire to burn. Put two or three cinders in the bottom of the fireplace with spaces between; crumple up looselypieces of paper and lay them in next. Then place well dried sticks loosely one across another. Finally, lay lightly some larger cinders on the top. Light the fire, and let it catch thoroughly before adding coal and more cinders.
Iron Pans. — Wash thoroughly outside and inside with hot water and soda. Rub the inside with a washing cloth or pot range1 with soap and sand and a little hot water. Rinse well with hot water; dry. It onions have been cooked in the pan, the odour may be removed by using fine ashes instead of sand.
Enamelled Pans. — Wash well inside and outside with boiling water and soda. Then rub the inside with crushed egg shells, soap, and a little hot water. Rinse well with hot water ; dry.
Brass Pans. — If the pans have stood unused for some time, rub them with vinegar and salt to remove any verdigris. Clean with polishing paste, or with bath brick dust and water, then rinse well out with hot water and polish with a soft cloth or chamois leather.
Copper Pans. — Rub a grated and squeezed lemon skin with soap, and dip it in brick dust. Clean the outside of the pan with this or with vinegar and salt, till the copper is quite bright. Do not use any acid for the inside. Clean it with sand and soap, then with soap and water alone. Rinse well with hot water; dry. Copper pans are not required for any recipes given in this book.
1 Chiefly used in Scotland. It consists of a bunch of stiff fine twigs or heather roots, cut evenly across and tightly tied together.
TO CLEANSE UTENSILS.
If pans of all kinds cannot be cleaned immediately after using them, let them stand filled with cold water.
Tins. — Wash with hot water and soda. Make a paste of whitening and water; dip a cloth into this, rub the tins well with it, taking care to clean all the crevices. When dry rub it off with a second cloth, and then polish, using a little dry whitening. Chamois leather polishes best.
Cake Tins. — Do not wash or polish the inside of these ; they should be scraped if anything is sticking to them, and then rubbed with a dry cloth.
Knives and Forks. — Wipe the knives and forks with a dish cloth ; if greasy, dip in hot water and soda, taking care not to wet the handles ; dry. Rub the knife board with the brick dust, rub all parts of the blade on it, taking care that the sharp edge does not come against the board. Rub the forks with a cloth and dry brick dust. Polish both knives and forks with a dry cloth, taking care to remove all the brick dust between the prongs. If the forks have a flavour about them of fish, onions, &c., this may be removed by sticking them into earth or powdered ashes.