Cassell's dictionary of cookery

We will now name some of the disadvantages of the close stoves. One of the most commonly felt is perhaps the difficulty of airing clothes. The close stoves, unless heated almost to redness, rarely throw out sufficient heat to air linen properly ; and in families where there are many young children the inconvenience is consider- able, unless other fires are lit for the purpose. Secondly, close stoves undoubtedly do not cook large joints, such as haunches of mutton, equally well with large open grates, owing to the fact that basting is so much easier a j^rocess in the latter than in the former. And basting is an important point in roasting, and one tliat is too often overlooked. Another drawback to shut-up stoves, especially those in which the fire is quite closed from view, is that servants are apt to overlook the fire altogether, and let it go out. In choosing close stoves, it is always as well to guard against those whose chief merit seems to consist in a number of ingenious contrivances, such as regulating the flow of air, adapting the hot plate to diSerent-sized saucepans, &c. Ash trays, iron rings, knobs, &c., are all liable to break, and some of these small stoves, that are not bricked into the fireplace, but stand on four legs like a table, will often be found very brittle, and are sometimes even broken in. being put up. They are also apt to crack if, when hot, a little cold water is spilt on them, and as this is l^robable occurrence occasionally in every kitchen, of course these stoves possess but little wear. Salad Basket. — This is a wire basket of a peculiar form, iised to shake salad in, so as to dry it perfectly after it has been washed. In France these baskets are in very general use. When they are not at hand, the salad, after being washed, should be put a small quantity at a tiuie into a clean dry cloth. This should be taken up by the four corners and shaken till the salad is dry, when it may be put into the salad bowl. A - ingenious person could twist a little wire to form a basket, which would answer the purpose intended. Probable cost, 3s. or 4s. 6d. Salamander. — A salamander is used to impai-t a brown colour to any preparation wanting it. The instr-ument is made red-hot, and is held close to the preparation until it is sufficx^ntly browned. When a salamander is not at hand, a fii'e shovel made red-hot will answer the same purpose. Probable cost, from 6s. 9d. Saucepans. — Saucepans are of various kinds, and are made in all sizes. In a well -furnished kitchen thei-e is generally a complete set, with the sizes in gradation, and the efficient cook prides herself not only upon their perfect cleanliness inside, but upon their bright and polished exteriors. Saucepans are made of tinned copper, wrought-iron, and also tinned cast-iron and blocked-tin. Copper saucepans are the best, but they are very expensive. Wrought-iron saucepans, tinned inside, though not so durable, are quite as good for all practical purposes. Those most frequently used are made either of cast-iron or of blocked-tin. Cast-iron saucepans are frequently lined with enamel. With care they will last for years. Blocked-tin ones also are very good, and though not quite so durable, can be mended more easily than iron ones. Small saucepans are made of porcelain also. They are excellent for sauces and very delicate preparations, and can be washed like a plate.