Glaze Pots. — A glaze pot and brush for heating and applying glaze somewhat
resembles a glue kettle. When the utensil is not at hand, put tlie glaze into a jar,
place this in a pan of boiling water, and keep the water boiling round it till the
glaze is melted.
Gravy Strainers. — Gravy strainers are made of tin, and in various shapes and
sizes. Perhaps the best and most convenient is one shaped like a jelly-bag, and
perforated at the sides. Gra\y sti-ainers should be rinsed in hot water and dried
each time they are used. Probable cost, Is., Is. 3d., and Is. 6d. each.
Gridirons. — The gridiron is an essential article among kitchen utensils, and
indeed in all kitchens at least two should be kept — one for fish, and one for chops,
steaks, &c.
Gridirons are of various shapes and sizes, some being square and some round, or
" circidar gridu'ons " as they are called. Some, too, consist of rovmd j3arallel bars of
iron, and some of fluted bars — i.e., gutter gridirons.
The circular gutter gridiron is of course adapted to close stoves, and the advantage
that gutter gridirons possess over ordinary ones is that much of the fat, &c., that
would othermse fall in the fire and flare is by this means saved. In all ordinary
gi'idirons, of course, all that falls from the meat goes in the fire. Sometimes this is
desirable, as \i\ cooking a chop or steak the object of the cook is as much as possible
to obtain a black colour outside and a red colour in. In using a gutter gridii'on over
a rather slack fire it will be found advisable to take a spoon and dip it into the
reservoir into which the fat has run, and pour occasionally a few drops into the
fii-e, thereby causing the flare that will turn the meat the colour desired.
Very great pains should always be taken in the cleansing of gridii-ons. Those
composed of round bars, after being carefully washed, shoiild be rubbed with scouring
paper, by which means only pei'fect cleanliness is attainable;
In cleaning gutter gridii-ons each gutter should be scraped separately till no stain
is left, and extra precautions as to cleanliness shoidd be observed always after cooking
bloaters, haddocks, or indeed fish of any kind.
In using a giidiron for grilling, care should always be taken in the early stages
of the process to prevent whatever is grilled from sticking, and consequently burn-
ing. For instance, wlien fish is gi-illed it ^\dll be always found advisable to rub the
giidii-on with a piece of mutton flit.
Hot Closet. — A hot closet is a kind of cupboard connected with the range,
furnished with shelves, upon which plates and dishes can be warmed, and in which
various kinds of confectionery can be dried. They are seldom used, exceptuag in
hotels and very large establishments. Price, from 30s. to 60s.
Page 2357
Presented as published in 1892. 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
Glaze Pots. — A glaze pot and brush for heating and applying glaze somewhat resembles a glue kettle. When the utensil is not at hand, put tlie glaze into a jar, place this in a pan of boiling water, and keep the water boiling round it till the glaze is melted.
Gravy Strainers. — Gravy strainers are made of tin, and in various shapes and sizes. Perhaps the best and most convenient is one shaped like a jelly-bag, and perforated at the sides. Gravy strainers should be rinsed in hot water and dried each time they are used. Probable cost, Is., Is. 3d., and Is. 6d. each.
Gridirons. — The gridiron is an essential article among kitchen utensils, and indeed in all kitchens at least two should be kept — one for fish, and one for chops, steaks, &c.
Gridirons are of various shapes and sizes, some being square and some round, or " circular gridirons " as they are called. Some, too, consist of round parallel bars of iron, and some of fluted bars — i.e., gutter gridirons.
The circular gutter gridiron is of course adapted to close stoves, and the advantage that gutter gridirons possess over ordinary ones is that much of the fat, &c., that would otherwise fall in the fire and flare is by this means saved. In all ordinary gridirons, of course, all that falls from the meat goes in the fire. Sometimes this is desirable, as \i\ cooking a chop or steak the object of the cook is as much as possible to obtain a black colour outside and a red colour in. In using a gutter gridiron over a rather slack fire it will be found advisable to take a spoon and dip it into the reservoir into which the fat has run, and pour occasionally a few drops into the fii-e, thereby causing the flare that will turn the meat the colour desired.
Very great pains should always be taken in the cleansing of gridirons. Those composed of round bars, after being carefully washed, shoiild be rubbed with scouring paper, by which means only pei'fect cleanliness is attainable;
In cleaning gutter gridirons each gutter should be scraped separately till no stain is left, and extra precautions as to cleanliness should be observed always after cooking bloaters, haddocks, or indeed fish of any kind.
In using a giidiron for grilling, care should always be taken in the early stages of the process to prevent whatever is grilled from sticking, and consequently burning. For instance, wlien fish is grilled it ^\dll be always found advisable to rub the gridiron with a piece of mutton flit.
Hot Closet. — A hot closet is a kind of cupboard connected with the range, furnished with shelves, upon which plates and dishes can be warmed, and in which various kinds of confectionery can be dried. They are seldom used, excepting in hotels and very large establishments. Price, from 30s. to 60s.