Hot Water Dish. — Joints which are to be served very hot, and especially
those which are liable to chill quickly, should be placed on a hot water dish. This
is a dish arranged with a double bottom, which can be filled with hot water, and
wliich Avill keep hot both the dish which is over it, and the joint and the gravy
which are upon it. The water ought to be boiling hot, and ought not to be poured
into the dish until the last moment. Probable cost, for a IG-inch dish of Britannia
metal, about 37s. 6d. Hot water plates of Britannia metal will cost about 9s. ; if
made of tin they wall cost 3s. Gd. Covers for the same will cost from Is. 6d. to
4s. 6d.
Ice MAKiNfc Machines. — The following method is the one usually adopted for
freezing various preparations : — Procure a few pounds of ice, break it into small
pieces, mix three or four large handfvils of bay salt with it, and put it into an ice
pail. Put the preparation into a freezing-pot, and cover it. Place this in the midst
of the broken ice, cover it, and when it is cold twist it round rapidly, then work it
well with the spatula until it is smooth. If this is not done the ice will be lumpy.
1164 CASSELLS DICTIONARY OF COOKERY.
Put it into a mould, and embed it in ice till it is set. In the piston freezing machine
the preparation is placed in cylinders, and outside these are put pounded ice, salt, and
a little water. The piston is then worked up and down, and this not only moves the
ice and salt round the cylinders, but also moves the " stii-rers " inside the cylinders,
which makes the preparation smooth. When it is frozen it is pressed fiiTnly down and
moulded, then embedded in ice till it is quite set. Freezing powders for generating
ice are much used. Some machuies can be used with these powders only, others
require a mixture of ice and salt. A freezing pail may be procured for about 7s. 6d. ;
a pewter freezing pot which will hold one quart, for 12s. 6d. ; two qiiarts, IGs. 6d. ;
three quarts, 25s. ; a spatula for 5s. ; freezing machines from 35s. Freezing powders
are sold in boxes, or by the cwt.
Ice Safes or PtEFRiGERATORS. — Ice safes are constructed for the purpose of
keeping wines, jellies, butter, milk, &c., deliciously cool in summer time. The price
varies according to size, which regulates also the quantity of ice required per
week. A small safe, 1 ft. 10 in. by 1 ft. 8 in. will need 40 lbs. of ice per week, and
for a large one measuring 4 ft. 2 in. by 2 ft. 3 in., 150 lbs. will be requisite. There
is an improved refrigerator which is fitted with a filter, and is so constructed that
the water as it melts is drained into the filter, where it is kept ready for drinking,
and ice cold. The cost of a refrigerator will be from £2 10s. to £8 8s., according to
size. If fitted with a filter it wUl be more expensive.
Page 2358
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
Hot Water Dish. — Joints which are to be served very hot, and especially those which are liable to chill quickly, should be placed on a hot water dish. This is a dish arranged with a double bottom, which can be filled with hot water, and which will keep hot both the dish which is over it, and the joint and the gravy which are upon it. The water ought to be boiling hot, and ought not to be poured into the dish until the last moment. Probable cost, for a 16-inch dish of Britannia metal, about 37s. 6d. Hot water plates of Britannia metal will cost about 9s. ; if made of tin they will cost 3s. Gd. Covers for the same will cost from Is. 6d. to 4s. 6d.
Ice MAKiNfc Machines. — The following method is the one usually adopted for freezing various preparations : — Procure a few pounds of ice, break it into small pieces, mix three or four large handfuls of bay salt with it, and put it into an ice pail. Put the preparation into a freezing-pot, and cover it. Place this in the midst of the broken ice, cover it, and when it is cold twist it round rapidly, then work it well with the spatula until it is smooth. If this is not done the ice will be lumpy.
Put it into a mould, and embed it in ice till it is set. In the piston freezing machine the preparation is placed in cylinders, and outside these are put pounded ice, salt, and a little water. The piston is then worked up and down, and this not only moves the ice and salt round the cylinders, but also moves the " stirrers " inside the cylinders, which makes the preparation smooth. When it is frozen it is pressed firmly down and moulded, then embedded in ice till it is quite set. Freezing powders for generating ice are much used. Some machuies can be used with these powders only, others require a mixture of ice and salt. A freezing pail may be procured for about 7s. 6d. ; a pewter freezing pot which will hold one quart, for 12s. 6d. ; two quarts, IGs. 6d. ; three quarts, 25s. ; a spatula for 5s. ; freezing machines from 35s. Freezing powders are sold in boxes, or by the cwt.
Ice Safes or REFRIGERATORS. — Ice safes are constructed for the purpose of keeping wines, jellies, butter, milk, &c., deliciously cool in summer time. The price varies according to size, which regulates also the quantity of ice required per week. A small safe, 1 ft. 10 in. by 1 ft. 8 in. will need 40 lbs. of ice per week, and for a large one measuring 4 ft. 2 in. by 2 ft. 3 in., 150 lbs. will be requisite. There is an improved refrigerator which is fitted with a filter, and is so constructed that the water as it melts is drained into the filter, where it is kept ready for drinking, and ice cold. The cost of a refrigerator will be from £2 10s. to £8 8s., according to size. If fitted with a filter it will be more expensive.