imperfectly tinned or enamelled saucepans; skewers made of soft wire; clocks that won’t keep time; scales which give you no idea of weight ; common tin instead of block tin — avoid all such : they have a bad moral influence on the cook, and if the better articles cost a few shillings more, make the sacrifice. I should like to see porcelain saucepans and stewpans more used. When ladies make cooking fashionable we shall have many elegant things introduced ; for there is no reason why a saucepan should not be beautiful as well as useful ; and working with beautiful things will give us beautiful ideas and associations. We also want some simple contrivance for protecting persons against the heat of the fire. There should always be a good supply of kitchen paper for frying purposes. Lighting a Fire. — Fuel has now become a very expensive article in every household, and the proper management of a fire should be the constant consider- ation of the cook. To light a fire, begin by placing a few cinders at the bottom of the grate, then take some crumpled-up paper, carpenter’s shavings, or light dry brushwood, then a few dry sticks loosely across each other, then some of the largest cinders, then a few pieces of nobbly coal about the size of a tennis ball, and finish with a few pieces nicely placed between the bars. Light the fire in two or three places at the bot- tom with a lucifer or lighted paper. A servant who uses a candle is wasteful and untidy. When the fire is well-lighted place some larger pieces of coal and cinders at the back, and always put on the coal either with your hands, for which you may keep an old glove, or a shovel ; never throw them on from the How to Light a Fire. 21 scuttle. All the small coal, cinders, and refuse place on the top, and in a few minutes you will have a good fire; and by a good fire is not meant a wasteful and extravagant fire, but one suitable for its purpose. How often are fires allowed to blaze and waste away when there is nothing to cook. A steady uniform fire may by attention be kept up with less fuel than one constantly stirred and going out. Always make the best use of the fire when it is burning ; your labour will be lightened by timely forethought. When a family sits round the cottage fire in the evening, why not think about to-morrow’s dinner ; the fire which warms you will prepare your food, and this applies especially to soups, broths, and stews ; in the family of a working man these cannot be over-estimated. No fire can burn without a supply of air; if your cinders and coal are closely packed, the fire will neither light easily nor burn freely. The heat of the fire causes a current of air, which mostly passes through the lower part of the fire, and it is for this reason that a fire should always be stirred from the bottom. Remember always (even when you are cooking) to keep your fire- place and every thing about it clean and tidy, and while the fire is burning up and the kettle boiling, you can do many little things about the kitchen. Never be idle, and be not ignorant of anything in a great or small matter. If you want a clear fire for the gridiron place a few cinders at the top, and sprinkle the fire with a little salt. Kitcheners or closed ranges are, perhaps, the most convenient for middle class families, because they are 22 Bv.ckmctster s Cookery.

AI-modernized reading of the original text

imperfectly tinned or enamelled saucepans; skewers made of soft wire; clocks that won’t keep time; scales which give you no idea of weight ; common tin instead of block tin — avoid all such : they have a bad moral influence on the cook, and if the better articles cost a few shillings more, make the sacrifice. I should like to see porcelain saucepans and stewpans more used. When ladies make cooking fashionable we shall have many elegant things introduced ; for there is no reason why a saucepan should not be beautiful as well as useful ; and working with beautiful things will give us beautiful ideas and associations. We also want some simple contrivance for protecting persons against the heat of the fire. There should always be a good supply of kitchen paper for frying purposes. Lighting a Fire. — Fuel has now become a very expensive article in every household, and the proper management of a fire should be the constant consideration of the cook. To light a fire, begin by placing a few cinders at the bottom of the grate, then take some crumpled-up paper, carpenter’s shavings, or light dry brushwood, then a few dry sticks loosely across each other, then some of the largest cinders, then a few pieces of nobbly coal about the size of a tennis ball, and finish with a few pieces nicely placed between the bars. Light the fire in two or three places at the bottom with a lucifer or lighted paper. A servant who uses a candle is wasteful and untidy. When the fire is well-lighted place some larger pieces of coal and cinders at the back, and always put on the coal either with your hands, for which you may keep an old glove, or a shovel ; never throw them on from the How to Light a Fire. scuttle. All the small coal, cinders, and refuse place on the top, and in a few minutes you will have a good fire; and by a good fire is not meant a wasteful and extravagant fire, but one suitable for its purpose. How often are fires allowed to blaze and waste away when there is nothing to cook. A steady uniform fire may by attention be kept up with less fuel than one constantly stirred and going out. Always make the best use of the fire when it is burning ; your labour will be lightened by timely forethought. When a family sits round the cottage fire in the evening, why not think about to-morrow’s dinner ; the fire which warms you will prepare your food, and this applies especially to soups, broths, and stews ; in the family of a working man these cannot be over-estimated. No fire can burn without a supply of air; if your cinders and coal are closely packed, the fire will neither light easily nor burn freely. The heat of the fire causes a current of air, which mostly passes through the lower part of the fire, and it is for this reason that a fire should always be stirred from the bottom. Remember always (even when you are cooking) to keep your fireplace and every thing about it clean and tidy, and while the fire is burning up and the kettle boiling, you can do many little things about the kitchen. Never be idle, and be not ignorant of anything in a great or small matter. If you want a clear fire for the gridiron place a few cinders at the top, and sprinkle the fire with a little salt. Kitcheners or closed ranges are, perhaps, the most convenient for middle class families, because they are Buckmaster's Cookery.

Buckmaster's cookery