Canisters. — Canisters in which to preserve tea, coffee, and various gi-oceries are
made of japanned tin. They should be emptied and washed out occasionally, and
should then l)e dried perfectly before being used again. They may be bought of
various sizes. Price, fi'om 9d.
Cask Stand. — Cask stands are made to hold a cask of wine or ale quite steadily.
They are so constructed that the cask can be raised when necessary so gently that
the contents need not be shaken, and the liquor can be drawn off clear and bright to
the last. Price 8s. 6d., 10s. 6d., and lis. 6d.
Chopping Board and Knife. — When meat is to be minced for croquettes,
kromeskies, rissoles, itc, or when suet or other ingredients are to be chopped very
small, the task will be most easily accomplished upon a chopping board, with a knife
adapted for the purpose. These boards have to a great extent been superseded by
the sausage machines, which do their work quickly and thoroughlj'". A choj)i)ing
board can be procured from Is. to 2s., and a knife from Is. -Id. A sausage machine
costs from 10s. 6d. to 21s.
Clocks. — A clock is indispensable in a kitchen where regularity and punctuality
are to be observed. Clocks may be had at all sorts of prices. Excellent American
clocks can be obtained at a very trifling cost.
Cook's Knife. — It will facilitate the cook's operations if she is provided with
two or three sharp-pointed knives of different sizes. This kind of knife is miich to
be preferred to the short round-bladed knife. Probable cost, from 2s.
Digester. — A digester is a most valuable utensil which cannot be too highly
recommended to those who wish to presei've all the goodness tliat can be extracted
from meat, bones, or vegetables. It is a kind of iron stock-pot, made with a lid
which fits so closely into a groove at the top that no steam can escape that way, but
only through a valve at the top. Care must be taken, therefoi-e, in filling the
digester to allow plenty of room for this escape — indeed the pot should never be
more than three-pai"ts tilled with water, bruised bones, and meat. The contents of
the pan should be kept simmering very gently as long as may be necessary. A
fierce heat would injure the quality of the preparation. Digesters are made in
all sizes, holding from three quarts to ten gallons. The saucepan and stewj^an
digesters for making gravies hold from one to eight quarts. Probable cost, digester
holding one gallon, 4s. 9d. ; holding four gallons, 9s. 8d.
Dredgers. — Dredgers for sugar and flour may be bought for about Is, Their
use prevents waste, and also makes it easy for the cook to distribute the ingredients
lightly and equally over the preparation.
Page 2354
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Canisters. — Canisters in which to preserve tea, coffee, and various gi-oceries are
made of japanned tin. They should be emptied and washed out occasionally, and
should then l)e dried perfectly before being used again. They may be bought of
various sizes. Price, fi'om 9d.
Cask Stand. — Cask stands are made to hold a cask of wine or ale quite steadily.
They are so constructed that the cask can be raised when necessary so gently that
the contents need not be shaken, and the liquor can be drawn off clear and bright to
the last. Price 8s. 6d., 10s. 6d., and lis. 6d.
Chopping Board and Knife. — When meat is to be minced for croquettes,
kromeskies, rissoles, itc, or when suet or other ingredients are to be chopped very
small, the task will be most easily accomplished upon a chopping board, with a knife
adapted for the purpose. These boards have to a great extent been superseded by
the sausage machines, which do their work quickly and thoroughlj'". A choj)i)ing
board can be procured from Is. to 2s., and a knife from Is. -Id. A sausage machine
costs from 10s. 6d. to 21s.
Clocks. — A clock is indispensable in a kitchen where regularity and punctuality
are to be observed. Clocks may be had at all sorts of prices. Excellent American
clocks can be obtained at a very trifling cost.
Cook's Knife. — It will facilitate the cook's operations if she is provided with
two or three sharp-pointed knives of different sizes. This kind of knife is miich to
be preferred to the short round-bladed knife. Probable cost, from 2s.
Digester. — A digester is a most valuable utensil which cannot be too highly
recommended to those who wish to presei've all the goodness tliat can be extracted
from meat, bones, or vegetables. It is a kind of iron stock-pot, made with a lid
which fits so closely into a groove at the top that no steam can escape that way, but
only through a valve at the top. Care must be taken, therefoi-e, in filling the
digester to allow plenty of room for this escape — indeed the pot should never be
more than three-pai"ts tilled with water, bruised bones, and meat. The contents of
the pan should be kept simmering very gently as long as may be necessary. A
fierce heat would injure the quality of the preparation. Digesters are made in
all sizes, holding from three quarts to ten gallons. The saucepan and stewj^an
digesters for making gravies hold from one to eight quarts. Probable cost, digester
holding one gallon, 4s. 9d. ; holding four gallons, 9s. 8d.
Dredgers. — Dredgers for sugar and flour may be bought for about Is, Their
use prevents waste, and also makes it easy for the cook to distribute the ingredients
lightly and equally over the preparation.