The objection to them is that
they are exceedingly brittle. They crack very quickly. All saucepans of whatever
kind should be kept scrupulously clean. They should be washed, scoured with fine
sand or ashes, and well rinsed each time they are used. Tinned saucepans should be
examined frequently, and as soon as the tin shows any sign of wearing off, they
should be re-tinned. This is especially necessary with copper saucepans, which, Avhen
red, not only spoil the colour of anything that is boiled in them, but make it
poisonous. Probable cost, copper saucepans, from 6s. to £2, according to size ;
wrought-iron tinned saucepans, from 3s. to 18s. 6d., according to size j ii'on and
blocked-tin saucepans, from Is., according to size.
Saw. — A meat saw is used for dividing the bones of a fresh joint. The meat
will of course need to be cut close to the bone before the saw can be used. The saw
should be carefully wiped when it is done with, and hung in a dry safe place. If
any damp gets to it, it will rust, and be quite spoilt. Probable cost, from 3s. 9d.
Scales and Weights. — Although some cooks are very proud of being able to
APPENDIX. 1169
make their clislies " by guess," their method is not one which is to bo imitated,
because it is not to be relied upon. Preciseness in apportioning the ingredients to
be used is indispensable to the cook who would be always successful, and therefore
there is scai'cely a more important kitchen utensil than a set of scales and weights.
The weights should range from | oz. to 7 lbs. They should be put away as soon as
they are used, as the small ones especially are very easily lost, and they should be
carefully kept in i-egular order. When anything of a greasy nature has to be
weighed, it should be put upon a piece of paper, otherwise it will spoil the scale.
Probable cost, £1.
Sieves. — -Sieves of different kinds are very essential kitchen utensils. There are
hair sieves and wire sieves ; the latter are the stronger, and more di^rable, the former
the finer of the two. All purees ought to be rubbed patiently through a sieve, and
various sauces are much improved after they have undergone the same process.
Wire sieves are intended for materials which could not be made to pass through a
hail- sieve. Px-obable cost, hair sieve, from Is. ; brass-wire sieves, 4s.
Skewers. — A set of skewei-s can be procui-ed at a very trifling cost. Those who
have experienced the inconvenience of being without these insignificant but useful
little ai-ticles, will take care to keep a supply on hand.
Spice Boxes. — Spice boxes are divided into compartments in which the different
kinds of spices can be kept. The nutmegs are generally put in the centre, in a box
which forms the grater. The assistance which it is to the cook to have ingredients
of this kind together, yet separate, and close at hand when wanted, can only be
understood by those who have known the hindrance which is caused by a different
arrangement. Probable cost, 3s., 4s., and 4s. 6d.
Page 2365
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
The objection to them is that they are exceedingly brittle. They crack very quickly. All saucepans of whatever kind should be kept scrupulously clean. They should be washed, scoured with fine sand or ashes, and well rinsed each time they are used. Tinned saucepans should be examined frequently, and as soon as the tin shows any sign of wearing off, they should be re-tinned. This is especially necessary with copper saucepans, which, when red, not only spoil the colour of anything that is boiled in them, but make it poisonous. Probable cost, copper saucepans, from 6s. to £2, according to size ; wrought-iron tinned saucepans, from 3s. to 18s. 6d., according to size iron and blocked-tin saucepans, from Is., according to size.
Saw. — A meat saw is used for dividing the bones of a fresh joint. The meat will of course need to be cut close to the bone before the saw can be used. The saw should be carefully wiped when it is done with, and hung in a dry safe place. If any damp gets to it, it will rust, and be quite spoilt. Probable cost, from 3s. 9d.
Scales and Weights. — Although some cooks are very proud of being able to
make their clislies " by guess," their method is not one which is to bo imitated, because it is not to be relied upon. Preciseness in apportioning the ingredients to be used is indispensable to the cook who would be always successful, and therefore there is scarcely a more important kitchen utensil than a set of scales and weights. The weights should range from | oz. to 7 lbs. They should be put away as soon as they are used, as the small ones especially are very easily lost, and they should be carefully kept in regular order. When anything of a greasy nature has to be weighed, it should be put upon a piece of paper, otherwise it will spoil the scale. Probable cost, £1.
Sieves. — -Sieves of different kinds are very essential kitchen utensils. There are hair sieves and wire sieves ; the latter are the stronger, and more durable, the former the finer of the two. All purees ought to be rubbed patiently through a sieve, and various sauces are much improved after they have undergone the same process. Wire sieves are intended for materials which could not be made to pass through a hair sieve. Probable cost, hair sieve, from Is. ; brass-wire sieves, 4s.
Skewers. — A set of skewers can be procured at a very trifling cost. Those who have experienced the inconvenience of being without these insignificant but useful little ai-ticles, will take care to keep a supply on hand.
Spice Boxes. — Spice boxes are divided into compartments in which the different kinds of spices can be kept. The nutmegs are generally put in the centre, in a box which forms the grater. The assistance which it is to the cook to have ingredients of this kind together, yet separate, and close at hand when wanted, can only be understood by those who have known the hindrance which is caused by a different arrangement. Probable cost, 3s., 4s., and 4s. 6d.