Cookery and housekeeping

are too apt to ask for new shapes, and to think more of the form in which a jelly or a cream is served than of the clearness of the jelly and the flavour of the cream. But there should be moulds to hold different quantities, quarts and pints, and of course when double dishes are served there must be double sets of moulds. The best grate or hot-plate for cooking purposes has yet to be devised. The old-fashioned open range roasts admirably, but it does everything else very badly. A hot-plate, or gas rings, or charcoal fires in a hot-plate must exist in every kitchen where there is to be varied cookery. There must be a boiler for hot water and a baking oven. In France a combination of hot-plate, oven, boiler and open fire is to be seen in the kitchen of all the hotels, presided over in general by the ' Host,' who is both landlord and cook, and therefore a judge of the amount of fuel it consumes as well as of the ordinary advantages it offers. This hot-plate is never imbedded in masonry, and is always so placed that the light falls on it, a very important point in frying. List of Kitchen Utensils. No. I. Pestle and mortar ; 2 baking sheets ; 6 dish covers ; freezing machine ; 2 dessert ice moulds ; I ice pudding mould ; i spice box ; turbot kettle ; 2 fish kettles ; dripping pan and ladle ; 2 preserving pans ; 4 gravy strainers ; 2 ^gg whisks ; 2 frying baskets ; i salamander, bain-marie pan, jelly bag and stand, seasoning box, omelette pan, cutlet pan ; 3 cook's knives ; I pallet knife ; i large kitchen fork ; 6 copper stew- pans; stock-pot; 12 enamelled saucepans ; i boiler ; 1 braizing-pan ; 3 frying-pans ; I colander ; 6 yorkshire pudding tins ; 6 copper moulds ; 6 tin moulds ; 4 border moulds ; 3 larding needles ; 2 trussing needles ; 2 sets of skewers ; i saw ; i chopper ; i cutlet bat, pasteboard, rolling-pin, flour tub, weights and scales, mincing knife ; 2 wire sieves ; 2 hair sieves ; 2 tamis bats; 2 tamis cloths; 12 wooden spoons; 6 iron spoons ; i box of French cutters ; i box of paste cutters ; 2 paste brushes ; I biscuit pricker ; 12 patty pans ; 2 tea kettles, toasting fork, gridiron ; 2 washing-up tubs ; 2 wooden pails ; i zinc pail. List of Kitchen Utensils. No. II. I boiler ; i 4-gallon iron saucepan ; i 2-gallon iron saucepan ; i tin ^g<g saucepan ; i small stewpan (iron) ; i three-gallon saucepan (iron) ; i quart enamelled saucopan ; i pint enamelled saucepan ; I 3-quart iron kettle ; i pint tin kettle ; I large tin colander ; i iron dripping pan ; i tin yorkshire pudding pan ; i 2-quart milk can with cover ; 4 iron spoons ; 12 wooden spoons ; I tin flour dredger ; i tin pepper dredger ; i frying-pan ; i nutmeg grater ; i spice box ; 2 trivets to hang in front of fire ; i chopping board ; i chopper ; i hatchet (for breaking bones) ; I thick oak board about 12 inches square for cutting up meat ; i wooden flour box ; i wooden salt box ; I ^gg basket ; i wire salad basket ; i hair sieve ; 4 pudding basins, various sizes ; 2 pie dishes ; i china pastry basin ; 2 moulds ; i vegetable pan ; i earthenware bread pan with cover ; i bain-marie pan ;