Dripping Pan and Basting Ladle. — The dripping pan is placed under the joint to catch the fat and gravy which drops from it. This pan is constructed with a well in the centre, which is covered with a lid and siu-rounded with holes, so that the dripping can run into the well free from ashes. This lid can be lifted up when the meat is to be basted. The basting ladle is half covered with a piece of perforated metal, so that if any cinders should get into the dripping, they may be kept from falling upon the meat. Dripping pans may be purchased, made of copper, and standing on legs, and the price of one of these with the well and ladle would be from £4: 10s. to £11 10s., according to size. They are usually made of ^\•rought-u'on or of tin, and stands for them may be bought separately. The price of a good wrought-iron dripping pan on iron legs, Avith a well, would be from £1 18s. to £2 6s. The price of a good tin dripping pan would be about 8s. 6d., that of an iron stand about 4s. 6d., and a basting ladle from 2s. to 5s. 6d. Earthen Jars. — A most excellent mode of cooking is that which is accomplished by means of an ordinary earthen jar with a closely-fitting lid. Meat, fruit, and various farinaceous articles may be baked most satisfactorily in this way. The pro- cess is so gentle and gradual that the ingi-edients can scarcely he spoilt, and besides this, if the jar is closely covered the nourishment contained in the food cannot escape. The meat, fruit, rice, or whatever is to be cooked, should be placed in the jar with 1162 cassell's dictionary of cookery. tlie necessary quantity of liquid. The jar should then be covered closely or pasted down, should be put in a shallow tin tilled with boiling water, and put in the oven. The water should be kept boiling round it. The quantity of water should be kept up (a little being added every now and then) until the preparation is sufficiently baked. Probable cost, earthen jars from 9d., according to size. Filter.- — -A filter should be found in every house. No one who has given the least thought to the subject can dovibt that health depends to a great extent upon the purity of the water which is drunk, and the water supplied to houses is often not fit for drinking purposes until it has been filtered. A filter needs only to be tilled regularly and cleaned out every week, and when this is done there is always at hand a supply of that necessary of life — pvire drinking water. Filters may be procured from 6s. to 7s. Fish Kettle. — A tish kettle is fitted with a drainer, upon which the fish is to be placed, and which is pulled up when the fish is sufficiently boUed. The drainer should be placed across the kettle for a minute, and when the water has drained from it, it should be placed carefully on the dish. There are three or four shapes in fish kettles, constructed to suit the shape of different fish, such as a salmon kettle, a turbot kettle, and a carp kettle. All are fitted with drainers. Price of fish kettle, from 7s. 6d.

AI-modernized reading of the original text

Dripping Pan and Basting Ladle. — The dripping pan is placed under the joint to catch the fat and gravy which drops from it. This pan is constructed with a well in the centre, which is covered with a lid and surrounded with holes, so that the dripping can run into the well free from ashes. This lid can be lifted up when the meat is to be basted. The basting ladle is half covered with a piece of perforated metal, so that if any cinders should get into the dripping, they may be kept from falling upon the meat. Dripping pans may be purchased, made of copper, and standing on legs, and the price of one of these with the well and ladle would be from £4: 10s. to £11 10s., according to size. They are usually made of wrought-iron or of tin, and stands for them may be bought separately. The price of a good wrought-iron dripping pan on iron legs, Avith a well, would be from £1 18s. to £2 6s. The price of a good tin dripping pan would be about 8s. 6d., that of an iron stand about 4s. 6d., and a basting ladle from 2s. to 5s. 6d. Earthen Jars. — A most excellent mode of cooking is that which is accomplished by means of an ordinary earthen jar with a closely-fitting lid. Meat, fruit, and various farinaceous articles may be baked most satisfactorily in this way. The process is so gentle and gradual that the ingredients can scarcely he spoilt, and besides this, if the jar is closely covered the nourishment contained in the food cannot escape. The meat, fruit, rice, or whatever is to be cooked, should be placed in the jar with 1162 cassell's dictionary of cookery. tlie necessary quantity of liquid. The jar should then be covered closely or pasted down, should be put in a shallow tin tilled with boiling water, and put in the oven. The water should be kept boiling round it. The quantity of water should be kept up (a little being added every now and then) until the preparation is sufficiently baked. Probable cost, earthen jars from 9d., according to size. Filter. — -A filter should be found in every house. No one who has given the least thought to the subject can doubt that health depends to a great extent upon the purity of the water which is drunk, and the water supplied to houses is often not fit for drinking purposes until it has been filtered. A filter needs only to be tilled regularly and cleaned out every week, and when this is done there is always at hand a supply of that necessary of life — pure drinking water. Filters may be procured from 6s. to 7s. Fish Kettle. — A tish kettle is fitted with a drainer, upon which the fish is to be placed, and which is pulled up when the fish is sufficiently boiled. The drainer should be placed across the kettle for a minute, and when the water has drained from it, it should be placed carefully on the dish. There are three or four shapes in fish kettles, constructed to suit the shape of different fish, such as a salmon kettle, a turbot kettle, and a carp kettle. All are fitted with drainers. Price of fish kettle, from 7s. 6d.

Cassell's dictionary of cookery