1 Braising-pan. 1
1 Friture-^Qji (or frying-
kettle).
1 Saute-^din,
In addition to this, — the heavy portion of the equip-
ment,— the cook should have : —
Omelette-'pB.Ji.
Fluted gridiron.
Tin fish kettle and drain-
er.
Ordinary iron-kettle.
Spits of sizes.
Bain-marie, capable of
holding four or five
small sauce-pans.
3 Iron spoons of sizes.
3 Wooden spoons.
1 Basting ladle.
1 Fish slice.
1 Set of skewers.
1 Set of larding needles.
1 Meat saw.
1 Chopper.
2 Plain pudding moulds.
1 Cake mould.
2 Plain border moulds.
1 Flour dredger.
9,0!
CULINARY JOTTINGS FOR MADRAS.
1 Sugar dredger.
1
Wire frying basket.
1 Pepper box.
3
Jelly moulds of sizes.
1 Bread grater.
2
Border do. of do.
1 Set of vegetable cutters.
1
Paste j agger.
1 Dishing-up fork.
1
Set of pastry cutters.
2 Common forks.
1
Dozen patty pans.
5 Cook's knives in sizes.
\
A dozen mince pie pans.
1 Root knife.
i
Baking sheet.
1 Mincing knife.
2
Baking tins.
1 Toasting fork.
2
Bread or cake tins.
1 Block tin colander.
2
Soujjie tins of sizes.
2 Tin gravy strainers.
1
Set of freezing utensils
2 Pointed gravy do.
complete.
1 Wire sieve.
1
Coffee mill.
12 Hair sieves of sizes.
One mincing machine, and a tin box with divisions
for a small supply of pepper-corns, salt, ground pepper,
sugar, &c.
A wooden slab, (or marble if you can get one) for pastry,
with rolling pin is necessary, and also a pestle and mortar.
A stone or iron one is best for India ; I have lost two
Wedgwood mortars — broken through careless use on a
stone-paved floor.
I strongly recommend that every cook should have at
least four common earthenware bowls, two of them with
lips, for setting stock, gravies, &c., &c., and it will be
found as well to give him a few cheap crockery sundries
for exclusive use in his kitchen. If not, portions of your
breakfast and dinner sets will find their way to the cook-
room, and the list of killed, wounded, and missing will
become alarming. I think the following sufficient for a
small kitchen : two jugs, two cups and saucers, a wine-glass
for measurement, six plates, three soup plates, two large
and two small dishes, two small basins, and three wire
CERTAIN KITCHEN REQUISITES, 23
covers to protect meat, &c., from flies : these articles may
obviously be of the commonest ware or of enamelled iron.
A cupboard fitted with a lock and key should be given
to the cook for the safe custody of the many small articles
I have enumerated, and a set of shelves for his utensils.
The cook-room table should be roomy and strong, and to
ensure its cleanliness, it should be continually scalded
down with boiling water and soda, and well rubbed over
with sand paper.
Lastly, no kitchen should be without a clock. A cook
of ordinary intelligence can, without difficulty, be taught
to mark the progTess of the hands, and work by time,
rather than by guess-work.
Page 13
Presented as published in 1885. 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
1 Braising-pan. 1
1 Friture-pan (or frying-kettle). 1 Saute-pan,
In addition to this, — the heavy portion of the equipment,— the cook should have : —
Omelette-pan.
Fluted gridiron.
Tin fish kettle and drainer.
Ordinary iron-kettle.
Spits of sizes.
Bain-marie, capable of holding four or five small sauce-pans.
3 Iron spoons of sizes.
3 Wooden spoons.
1 Basting ladle.
1 Fish slice.
1 Set of skewers.
1 Set of larding needles.
1 Meat saw.
1 Chopper.
2 Plain pudding moulds.
1 Cake mould.
2 Plain border moulds. 1 Flour dredger.
1 Sugar dredger.
Wire frying basket.
1 Pepper box.
Jelly moulds of sizes.
1 Bread grater.
Border do. of do.
1 Set of vegetable cutters.
Paste j agger.
1 Dishing-up fork.
Set of pastry cutters.
2 Common forks.
Dozen patty pans.
5 Cook's knives in sizes.
\
A dozen mince pie pans.
1 Root knife.
Baking sheet.
1 Mincing knife.
Baking tins.
1 Toasting fork.
Bread or cake tins.
1 Block tin colander.
Soujjie tins of sizes.
2 Tin gravy strainers.
Set of freezing utensils
2 Pointed gravy do.
complete.
1 Wire sieve.
Coffee mill.
12 Hair sieves of sizes.
One mincing machine, and a tin box with divisions for a small supply of pepper-corns, salt, ground pepper, sugar, &c.
A wooden slab, (or marble if you can get one) for pastry, with rolling pin is necessary, and also a pestle and mortar. A stone or iron one is best for India ; I have lost two Wedgwood mortars — broken through careless use on a stone-paved floor.
I strongly recommend that every cook should have at least four common earthenware bowls, two of them with lips, for setting stock, gravies, &c., &c., and it will be found as well to give him a few cheap crockery sundries for exclusive use in his kitchen. If not, portions of your breakfast and dinner sets will find their way to the cookroom, and the list of killed, wounded, and missing will become alarming. I think the following sufficient for a small kitchen : two jugs, two cups and saucers, a wine-glass for measurement, six plates, three soup plates, two large and two small dishes, two small basins, and three wire
CERTAIN KITCHEN REQUISITES, 23
covers to protect meat, &c., from flies : these articles may obviously be of the commonest ware or of enamelled iron.
A cupboard fitted with a lock and key should be given to the cook for the safe custody of the many small articles I have enumerated, and a set of shelves for his utensils. The cook-room table should be roomy and strong, and to ensure its cleanliness, it should be continually scalded down with boiling water and soda, and well rubbed over with sand paper.
Lastly, no kitchen should be without a clock. A cook of ordinary intelligence can, without difficulty, be taught to mark the progTess of the hands, and work by time, rather than by guess-work.