Plate Pack. — A plate rack is a convenient article used in washing plates and dishes. The plates should be first scraped, then washed in hot water with a little soda, and wiped w^ith the dish-cloth, rinsed in cold water, and drained on the rack. In a short time they can be taken down and put away, and will present a bright shiny surface, without any of those streaks showing the marks of the dish-cloth, which are enough to take the edge off the keenest appetite. The water in which plates are washed shoxdd be changed frequently. Probable cost of plate rack, 12s. Plate Warmers. — Plate warmers are stands constructed for the purpose of heating plates that are to be used at table. They are made in various shapes, and are placed before the fire in such a position that they catch the heat which radiates from it. Many modern ranges are made with a shelf, upon which plates can be put, and this dispenses with the necessity of a separate plate warmer. Probable cost, from 16s. Potato Pastry Pan. — This pan is shaped something like a bakitig-dish, and it is made with a perforated plate, with its valve-pipe screwed on. A delicate and savoury preparation may be prepared in it. For instiaictions as to its use, see Potato Pastry, Modem. Probable cost, 4s. or 4s. 6d. Potato Steamers. — A potato steamer is a pan with a perforated tin bottom, wliich is made to fit closely into an iron saucepan below it. The potatoes are placed in the upper pan, and are cooked by the steam which rises from the boiling water in the lower one. There is an improved steamer which is made with a handle, which can be drawn out when the potatoes are done enough, thus allowing the steam to escape, so that the heat from below dries the potatoes already cooked. Probable cost of improved steamer, 7s. to 8s. Preserving Pans. — Preserving pans are generally made of copper. They are used for making jams, jellies, and marmalade. They should be cleaned with scrupu- APPENDIX. 1167 loiis care each time tliey are used, and if two or three lots of fruit are boiled in one day, the pan should be cleaned between the boilings, as otherwise the fruit will be in danger of buniing. Probable cost of preserving-pan, 10 mclies across, 12s. 6d.; the price increasing with the size. Pudding Cloths. — Pudding cloths should be kept scrupulously clean, otherwise they may impai-t an unpleasant taste to the pudding. As soon as they are done with they should be thrown into water, and allowed to soak until they are washed. Very hot water, but no soap, should be used in washing them. They should be dried out of doors, and kept in a dry clean place. Pudding cloths are sometimes made of thick soft cord, loosely knitted, and these mark the pudding boiled in them, and give it a pretty appearance. In order to prevent a pudding which is boiled in a cloth from sticking to the bottom of the saucepan, a plate or saucer should be put under- neath it. Puree Presser. — Tliis utensil is used in making purees. Roots or pulse are boiled in water or stock till they form a pulp ; they are then passed through the puree presser. Those who possess a colander and a wire or hair sieve may dispense with this article.

AI-modernized reading of the original text

Plate Pack. — A plate rack is a convenient article used in washing plates and dishes. The plates should be first scraped, then washed in hot water with a little soda, and wiped with the dish-cloth, rinsed in cold water, and drained on the rack. In a short time they can be taken down and put away, and will present a bright shiny surface, without any of those streaks showing the marks of the dish-cloth, which are enough to take the edge off the keenest appetite. The water in which plates are washed should be changed frequently. Probable cost of plate rack, 12s. Plate Warmers. — Plate warmers are stands constructed for the purpose of heating plates that are to be used at table. They are made in various shapes, and are placed before the fire in such a position that they catch the heat which radiates from it. Many modern ranges are made with a shelf, upon which plates can be put, and this dispenses with the necessity of a separate plate warmer. Probable cost, from 16s. Potato Pastry Pan. — This pan is shaped something like a baking-dish, and it is made with a perforated plate, with its valve-pipe screwed on. A delicate and savoury preparation may be prepared in it. For instructions as to its use, see Potato Pastry, Modem. Probable cost, 4s. or 4s. 6d. Potato Steamers. — A potato steamer is a pan with a perforated tin bottom, which is made to fit closely into an iron saucepan below it. The potatoes are placed in the upper pan, and are cooked by the steam which rises from the boiling water in the lower one. There is an improved steamer which is made with a handle, which can be drawn out when the potatoes are done enough, thus allowing the steam to escape, so that the heat from below dries the potatoes already cooked. Probable cost of improved steamer, 7s. to 8s. Preserving Pans. — Preserving pans are generally made of copper. They are used for making jams, jellies, and marmalade. They should be cleaned with scrupulous care each time tliey are used, and if two or three lots of fruit are boiled in one day, the pan should be cleaned between the boilings, as otherwise the fruit will be in danger of burning. Probable cost of preserving-pan, 10 mclies across, 12s. 6d.; the price increasing with the size. Pudding Cloths. — Pudding cloths should be kept scrupulously clean, otherwise they may impart an unpleasant taste to the pudding. As soon as they are done with they should be thrown into water, and allowed to soak until they are washed. Very hot water, but no soap, should be used in washing them. They should be dried out of doors, and kept in a dry clean place. Pudding cloths are sometimes made of thick soft cord, loosely knitted, and these mark the pudding boiled in them, and give it a pretty appearance. In order to prevent a pudding which is boiled in a cloth from sticking to the bottom of the saucepan, a plate or saucer should be put underneath it. Puree Presser. — This utensil is used in making purees. Roots or pulse are boiled in water or stock till they form a pulp ; they are then passed through the puree presser. Those who possess a colander and a wire or hair sieve may dispense with this article.

Cassell's dictionary of cookery