Brought forward . . .5111
1 hair sieve 010
I wire sieve . .029
1 paste board 0 3 9
1 rolling pin . . . . . . . . . .006
1 box of paste cutters 030
1 pastry brush . . . . . . . . .010
2 French vegetable cutters . . . . . ..010
1 fish kettle 063
£6 1 2
UTENSILS ALSO REQUIRED.
£ * d.
6 plates 016
2 soup plates 006
4 dishes .,.046
3 pie dishes . . . . . . . . ..009
3 large basins °39
4 small basins . . . . . , . . ..014
2 jugs 010
6 tea-cloths, about gd. yard 046
2 pudding-cloths, about ^d. yard 005
2 dish-cloths, about \d. yard . . . . . ..006
18 9
STOVE REQUIRED.
Gas stoves, price from about £4. 4s. od. to £7 js. od.
N.B. If utensils be required for a practice class, to accommodate
ten pupils, the above list of utensils must be doubled in number, and
in addition 10 knives 17^. 6d., a flour box 3^., and seasoning box 5^
will be required.
National Training School for Cookery. 7
UTENSILS REQUIRED FOR THE LOCAL CLASSES
FOR COOKERY, IN CONNECTION WITH THE
NATIONAL TRAINING SCHOOL FOR COOKERY.
FOR A PLAIN COOKERY DEMONSTRATION LESSON.
LIST OF UTENSILS AND THEIR AVERAGE COST.
£ s. d.
1 oval iron boiler 050
2 large saucepans °75
2 medium ditto 041
1 frying pan 016
1 omelet pan 010
1 colander. . . ^ 016
1 Yorkshire-pudding tin 009
2 baking sheets 044
1 weighing machine and weights 0156
2 cake tins 014
1 bread tin 010
3 tin measures (1 gill, i pint and 1 pint) 020
6 pattypans 004
2 cook's knives . . ..036
2 forks 014
4 iron spoons 012
4 wooden spoons 011
2 tea-spoons . . . * 005
1 bread and nutmeg grater 007
1 flour dredger o o 10
1 pepper dredger « . . .010
1 pail 012
1 can . .043
2 galvanized washiing-up tubs 059
1 gravy strainer . . . . , . ♦ » .013
1 paste board 039
1 rolling pin 006
£3 12 4
8 National Training School for Cookery.
UTENSILS ALSO REQUIRED.
£
6 plates 016
2 soup plates o o 6
4 dishes 046
3 pie dishes 009
3 large basins . . o 3 9
4 small basins 014
2 jugs 010
6 tea-cloths, about gd. yard 046
2 pudding-cloths, about $d. yard 005
2 dish-cloths, about 4d. yard 006
£0 18
STOVE REQUIRED.
Gas stoves, price from about £4. 4s. od. to £7 ys. od.
N.B. If utensils be required for a practice class, to accommodate ten
pupils, the above lists of utensils must be doubled in number, and in
addition 10 knives 17^. 6d., a flour box 3^., and seasoning box 5^., will
be required.
National Training School for Cookery. 9
A COMPLETE AND ECONOMICAL ESTIMATE LIST
OF UTENSILS REQUIRED IN A KITCHEN,
AND THEIR AVERAGE COST.
4 saucepans (sizes from i\ pint to 5 quarts) . . . .098
1 potato steamer ..026
I enamelled saucepan (size 1 quart) . . . , .023
I copper preserving pan 0176
1 soup digester (size 4 quarts) 0 3 9
. 1 oval boiling pot (4J- gallons) 086
t fish kettle ~ 069
2 frying pans . . . . . . . . , , o 2 10
I French stewpan 023
1 frying basket 029
1 brass bottle-jack , . .0106
1 meat screen and dripping pan 0156
1 basting ladle 014
1 gridiron 016
Page 2
Presented as published in 1891. 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
Brought forward . . .5111
1 hair sieve 010
I wire sieve . .029
1 paste board 0 3 9
1 rolling pin . . . . . . . . . .006
1 box of paste cutters 030
1 pastry brush . . . . . . . . .010
2 French vegetable cutters . . . . . ..010
1 fish kettle 063
£6 1 2
UTENSILS ALSO REQUIRED.
£ * d.
6 plates 016
2 soup plates 006
4 dishes .,.046
3 pie dishes . . . . . . . . ..009
3 large basins °39
4 small basins . . . . . , . . ..014
2 jugs 010
6 tea-cloths, about gd. yard 046
2 pudding-cloths, about ^d. yard 005
2 dish-cloths, about \d. yard . . . . . ..006
18 9
STOVE REQUIRED. Gas stoves, price from about £4. 4s. od. to £7 js. od.
N.B. If utensils be required for a practice class, to accommodate ten pupils, the above list of utensils must be doubled in number, and in addition 10 knives 17^. 6d., a flour box 3^., and seasoning box 5^ will be required.
National Training School for Cookery. 7
UTENSILS REQUIRED FOR THE LOCAL CLASSES FOR COOKERY, IN CONNECTION WITH THE NATIONAL TRAINING SCHOOL FOR COOKERY.
FOR A PLAIN COOKERY DEMONSTRATION LESSON. LIST OF UTENSILS AND THEIR AVERAGE COST.
£ s. d.
1 oval iron boiler 050
2 large saucepans °75
2 medium ditto 041
1 frying pan 016
1 omelet pan 010
1 colander. . . ^ 016
1 Yorkshire-pudding tin 009
2 baking sheets 044
1 weighing machine and weights 0156
2 cake tins 014
1 bread tin 010
3 tin measures (1 gill, i pint and 1 pint) 020
6 pattypans 004
2 cook's knives . . ..036
2 forks 014
4 iron spoons 012
4 wooden spoons 011
2 tea-spoons . . . * 005
1 bread and nutmeg grater 007
1 flour dredger o o 10
1 pepper dredger « . . .010
1 pail 012
1 can . .043
2 galvanized washing-up tubs 059
1 gravy strainer . . . . , . ♦ » .013
1 paste board 039
1 rolling pin 006
£3 12 4
8 National Training School for Cookery.
UTENSILS ALSO REQUIRED.
£
6 plates 016
2 soup plates o o 6
4 dishes 046
3 pie dishes 009
3 large basins . . o 3 9
4 small basins 014
2 jugs 010
6 tea-cloths, about gd. yard 046
2 pudding-cloths, about $d. yard 005
2 dish-cloths, about 4d. yard 006
£0 18 9
STOVE REQUIRED.
Gas stoves, price from about £4. 4s. od. to £7 7s. od.
N.B. If utensils be required for a practice class, to accommodate ten pupils, the above lists of utensils must be doubled in number, and in addition 10 knives 17^. 6d., a flour box 3^., and seasoning box 5^., will be required.
National Training School for Cookery. 9
A COMPLETE AND ECONOMICAL ESTIMATE LIST OF UTENSILS REQUIRED IN A KITCHEN,
AND THEIR AVERAGE COST.
4 saucepans (sizes from i\ pint to 5 quarts) . . . .098
1 potato steamer ..026
I enamelled saucepan (size 1 quart) . . . , .023 I copper preserving pan 0176
1 soup digester (size 4 quarts) 0 3 9
. 1 oval boiling pot (4J- gallons) 086
t fish kettle ~ 069
2 frying pans . . . . . . . . , , o 2 10
I French stewpan 023
1 frying basket 029
1 brass bottle-jack , . .0106
1 meat screen and dripping pan 0156
1 basting ladle 014
1 gridiron 016