A fire grate was first contrived by iron bars in the style of a cresset, rectangular in shape, and supported on four iron props ; it was made the full length and height of an English kitchen grate, but one-third less deep at back. Embedded in masonry on one side of this fire grate was an iron bazar -made boiler ; the side of it nearest the fire had no masonry, and it fitted closely to the iron bars. The boiler was furnished with a brass tap. On the other side of the grate, set firmly in masonry, with its side towards the fire exposed, and with a close fitting door was a bazar- made iron oven. The props of the cresset fire-place were set in masonry and cemented ; they were sufficiently long to sustain the fire about the average height from the ground that kitchen fires are fitted in England. Over the top of the fire a flat sheet of iron connected the surface of 512 OUR KITCHENS IN INDIA. the oven with that of the boiler, forming a very fair hot- plate. This iron sheet was movable at pleasure. The tojDmost outer bar of the cresset was also movable to allow a space for the admission of fuel when the hot-plate was fixed. The smoke was made to pass into a flue contrived with a few feet of readj-made stove piping, which passed through the wall of the kitchen at the back of the fire grate, and was then led up the wall to the roof. But by far the best thing introduced in this locally de- signed kitchen was an English roasting "jack." The " jack" itself was imported from home at a cost of half a sovereign ; the fire screen, and dripping pan were made by the bazar tinman ; the " jack" was hung from a beam fixed in the wall at a convenient height above the fire grate. Every joint was in this manner roasted more Anrjlico. Dripping, a thing previously unknown in the establish- ment, became a highly valued commodity ; and the meat was invariably sent up full of gravy, and with that crisp browning that can only be obtained by carefully roasting. A little more charcoal was used in the "jack" system than in the old way with the spit, but the expense was more than balanced by the dripping gained, the good gravy, and the additional juiciness of the meat. Charcoal was used for roasting work, and good dry wood was found suflScient for soups, and all common boiling operations, when no roasting was needed. The strange thing was that both the butler and the cook were as delighted with the innova- tion as children with a new toy. I hope that this may encourage some of my readers to carry out a similar scheme. I have spoken of the American cooking stoves fed by mineral oil, in Chapter XXX. The popularity of these very excellent domestic articles is increasing daily, and I need scarcely point out their value in the reformed kitchen system that I have endeavoured to discuss. One of them OVR KITCHENS IN INDIA. 513 could, for instance, find a place in the indoor " working- room" I have recommended, and provide a handy little kitchen for all delicate operations, especially for fancy baking.

AI-modernized reading of the original text

A fire grate was first contrived by iron bars in the style of a cresset, rectangular in shape, and supported on four iron props ; it was made the full length and height of an English kitchen grate, but one-third less deep at back. Embedded in masonry on one side of this fire grate was an iron bazar -made boiler ; the side of it nearest the fire had no masonry, and it fitted closely to the iron bars. The boiler was furnished with a brass tap. On the other side of the grate, set firmly in masonry, with its side towards the fire exposed, and with a close fitting door was a bazarmade iron oven. The props of the cresset fire-place were set in masonry and cemented ; they were sufficiently long to sustain the fire about the average height from the ground that kitchen fires are fitted in England. Over the top of the fire a flat sheet of iron connected the surface of the oven with that of the boiler, forming a very fair hotplate. This iron sheet was movable at pleasure. The tojDmost outer bar of the cresset was also movable to allow a space for the admission of fuel when the hot-plate was fixed. The smoke was made to pass into a flue contrived with a few feet of ready-made stove piping, which passed through the wall of the kitchen at the back of the fire grate, and was then led up the wall to the roof. But by far the best thing introduced in this locally designed kitchen was an English roasting "jack." The " jack" itself was imported from home at a cost of half a sovereign ; the fire screen, and dripping pan were made by the bazar tinman ; the " jack" was hung from a beam fixed in the wall at a convenient height above the fire grate. Every joint was in this manner roasted more Anglico. Dripping, a thing previously unknown in the establishment, became a highly valued commodity ; and the meat was invariably sent up full of gravy, and with that crisp browning that can only be obtained by carefully roasting. A little more charcoal was used in the "jack" system than in the old way with the spit, but the expense was more than balanced by the dripping gained, the good gravy, and the additional juiciness of the meat. Charcoal was used for roasting work, and good dry wood was found sufficient for soups, and all common boiling operations, when no roasting was needed. The strange thing was that both the butler and the cook were as delighted with the innovation as children with a new toy. I hope that this may encourage some of my readers to carry out a similar scheme. I have spoken of the American cooking stoves fed by mineral oil, in Chapter XXX. The popularity of these very excellent domestic articles is increasing daily, and I need scarcely point out their value in the reformed kitchen system that I have endeavoured to discuss. One of them could, for instance, find a place in the indoor " workingroom" I have recommended, and provide a handy little kitchen for all delicate operations, especially for fancy baking.

Culinary jottings