Spit. — The spit is simply the bar from which the joint is suspended when roast- ing. It should be kept bright and clean, and should he i 'f^^efully wiped before being used. The meat shoidd be well balanced upon it, as otherwise it will not turn steadily. When poultry or boned joints have to be roasted, a cradle spit is to be preferred to the ordinary spit, as the latter is sure to occasion the. escape of some of the juices by the necessary perforation of the joint. In the cradle spit the meat instead of being pierced is held in a sort of cradle. Steak Tongs. — Steak tongs are intended to turn steaks or chops when they are being broiled or fried, without piercing the meat in any pai-t, as this causes the escape of the juices. When steak tongs are not at hand, the cook should be particu- larly careful in turning the steak to injure it as little as possible. She should on n^ account stick a fork into the lean portion, as this would inevitably make the meat chy and flavourless. Probable cost, 2s. per pair. Stewpans. — A stewpan differs from a saucepan in this, that it has a flat lid, with a handle, which fits very closely into the pan, and thus prevents the escape of the steam. Stewpans are made, like saucepans, of different materials, and in various sizes. They vary in price according to their quality. They are generally made with straight sides. (See Saucepans.) Stock Pot. — Stock pots are made of tinned copper, tinned iron, cast-iron, and earthenware. The two fu'st are the best, because they are the most easily cleaned. Tinned iron stock pots answer their purpose just as well as copper ones, and are much less expensive. Some stock pots are fitted with a tap, by means of which a little clear liquid can be dra-\vn off without disturbing either the sediment at the bottom or the scum which may be at the top. Stock pots should be washed and scoured with tine sand, and rinsed and dried each time they are used. They should never be put away dirty. The stock should on no account be allowed to remain in them all night. The quality of the stock depends in a gi-eat measure upon the cleanliness of the pot. Probable cost, copper stock pots, from £1 14s. ; fitted with taps, from £3 1.5s. : tinned iron stock pots, from 17s. 6d. ; with taps, from 30.s. Tamis. — A tamis or tammy cloth is a piece of thin woollen canvas, r.sed in straining soups and sauces. Probable cost, 2s. 3d. each. Tartlet Tins. — Tartlet tins are made of tin, and are usfd for baking the trimmings of pastry rolled out smoothly and veiy thin. The iam is Ijettcr to 1)6 80 1170 CASSELLS DICTIONARY OP COOKERY. spread on after tlie tartlet is baked, and small ornaments of pastry which have been stamped out with the cutter, and baked separately, may be laid on the jam. Tartlet tins should be oiled or buttered before the pastry is put on. When they are done with they should be scalded and dried, and kept in a dry place.

AI-modernized reading of the original text

Spit. — The spit is simply the bar from which the joint is suspended when roasting. It should be kept bright and clean, and should be carefully wiped before being used. The meat should be well balanced upon it, as otherwise it will not turn steadily. When poultry or boned joints have to be roasted, a cradle spit is to be preferred to the ordinary spit, as the latter is sure to occasion the escape of some of the juices by the necessary perforation of the joint. In the cradle spit the meat instead of being pierced is held in a sort of cradle. Steak Tongs. — Steak tongs are intended to turn steaks or chops when they are being broiled or fried, without piercing the meat in any part, as this causes the escape of the juices. When steak tongs are not at hand, the cook should be particularly careful in turning the steak to injure it as little as possible. She should on no account stick a fork into the lean portion, as this would inevitably make the meat dry and flavourless. Probable cost, 2s. per pair. Stewpans. — A stewpan differs from a saucepan in this, that it has a flat lid, with a handle, which fits very closely into the pan, and thus prevents the escape of the steam. Stewpans are made, like saucepans, of different materials, and in various sizes. They vary in price according to their quality. They are generally made with straight sides. (See Saucepans.) Stock Pot. — Stock pots are made of tinned copper, tinned iron, cast-iron, and earthenware. The two first are the best, because they are the most easily cleaned. Tinned iron stock pots answer their purpose just as well as copper ones, and are much less expensive. Some stock pots are fitted with a tap, by means of which a little clear liquid can be drawn off without disturbing either the sediment at the bottom or the scum which may be at the top. Stock pots should be washed and scoured with tine sand, and rinsed and dried each time they are used. They should never be put away dirty. The stock should on no account be allowed to remain in them all night. The quality of the stock depends in a great measure upon the cleanliness of the pot. Probable cost, copper stock pots, from £1 14s. ; fitted with taps, from £3 1.5s. : tinned iron stock pots, from 17s. 6d. ; with taps, from 30.s. Tamis. — A tamis or tammy cloth is a piece of thin woollen canvas, used in straining soups and sauces. Probable cost, 2s. 3d. each. Tartlet Tins. — Tartlet tins are made of tin, and are used for baking the trimmings of pastry rolled out smoothly and very thin. The jam is better to be spread on after tlie tartlet is baked, and small ornaments of pastry which have been stamped out with the cutter, and baked separately, may be laid on the jam. Tartlet tins should be oiled or buttered before the pastry is put on. When they are done with they should be scalded and dried, and kept in a dry place.

Cassell's dictionary of cookery