Tea Kettle. — Tea kettles are made of copper, ii-on, and blocked-tin. Iron
kettles ai-e very durable, but the water in them is a long time in coming to the boil.
Blocked-tin kettles boil quickly, but they have not nearly so much wear in them as
an iron kettle. Blocked-tin kettles, with copper bottoms, are perhaps better than
any other, as they are durable, and the water in them boils quickly. Copper kettles
are generally intended to be brought into the dining-room. They should be cleaned
every day either with vitriol or mth oil and emery-powder. A tarnished copj^er
kettle has a very bad appearance. Probable cost, blocked-tin kettle, 3s. The price
increases with the quality and size.
XoNGS. — One very imj)ortant accompaniment to the gridii-on is a pair of cooking
tongs for turning chops and steaks. Cooks should never by any chance stick a fork
into a steak or chop, as thereby all the gravy is let out, runs into the fire, and is
wasted, and the meat instead of looking red inside will look white. When a chop
or steak is cooked again, the cook should never cut it open to see if it is done, but
should simply judge from pmching it with the tongs. If it feels what may be
described as spongy inside, it is evidently blue in the middle. The meat when
pinched should feel soft; but neither hard which means over-cooked, or spongy which
means underdone. When there are no tongs for the purpose, the chop or steak is
best turned by means of two iron spoons.
TuRBOT Kettle. — A turbot kettle is a fish kettle made broad and shallow to
.suit the shape of the fish for which it is intended. It is fitted with a drainer, like
an ordinary fish kettle. Price, from £1.
Vegetable Cutters. — Vegetable cutters are sold in boxes, and are used to
stamp vegetables into neat shapes for garnishing dishes. The appearance of a dish
is very much improved if the turnips and carrots placed round it are shaped, instead
of being plainly sliced. Probable cost, vegetable cutters, 3s. a box. Vegetable
scoops are sold for the same purpose. They cost Is. 6d. each.
Warren's Cooking Pot.— Probably by means of this invention less food is
wasted than in any other known methods of cooking. For instance, when a leg of
mutton is roasted or baked, a certain amomit of flavour and nutriment must of
necessity go up the chimney ; or when a leg of mutton is boiled, a certain amount
of juice necessarily goes into the water in "ivhich it is boiled. AVarren's cooking pot
cooks meat in an almost air-tight chamber, heated by steam. Thus the meat cooks
in its own vapour.
Page 2367
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
Tea Kettle. — Tea kettles are made of copper, iron, and blocked-tin. Iron kettles are very durable, but the water in them is a long time in coming to the boil. Blocked-tin kettles boil quickly, but they have not nearly so much wear in them as an iron kettle. Blocked-tin kettles, with copper bottoms, are perhaps better than any other, as they are durable, and the water in them boils quickly. Copper kettles are generally intended to be brought into the dining-room. They should be cleaned every day either with vitriol or with oil and emery-powder. A tarnished copper kettle has a very bad appearance. Probable cost, blocked-tin kettle, 3s. The price increases with the quality and size.
TONGS. — One very important accompaniment to the gridiron is a pair of cooking tongs for turning chops and steaks. Cooks should never by any chance stick a fork into a steak or chop, as thereby all the gravy is let out, runs into the fire, and is wasted, and the meat instead of looking red inside will look white. When a chop or steak is cooked again, the cook should never cut it open to see if it is done, but should simply judge from pinching it with the tongs. If it feels what may be described as spongy inside, it is evidently blue in the middle. The meat when pinched should feel soft; but neither hard which means over-cooked, or spongy which means underdone. When there are no tongs for the purpose, the chop or steak is best turned by means of two iron spoons.
TURBOT Kettle. — A turbot kettle is a fish kettle made broad and shallow to .suit the shape of the fish for which it is intended. It is fitted with a drainer, like an ordinary fish kettle. Price, from £1.
Vegetable Cutters. — Vegetable cutters are sold in boxes, and are used to stamp vegetables into neat shapes for garnishing dishes. The appearance of a dish is very much improved if the turnips and carrots placed round it are shaped, instead of being plainly sliced. Probable cost, vegetable cutters, 3s. a box. Vegetable scoops are sold for the same purpose. They cost Is. 6d. each.
Warren's Cooking Pot.— Probably by means of this invention less food is wasted than in any other known methods of cooking. For instance, when a leg of mutton is roasted or baked, a certain amount of flavour and nutriment must of necessity go up the chimney ; or when a leg of mutton is boiled, a certain amount of juice necessarily goes into the water in which it is boiled. AVarren's cooking pot cooks meat in an almost air-tight chamber, heated by steam. Thus the meat cooks in its own vapour.