1 baking sheet with turned ends 016 1 Yorkshire-pudding tin 009 1 wrought-iron teakettle. . . . , , . .040 1 coffee pot (French, to hold 3 pints) . . ..036 1 soufHet tin (size 1^ pint) 014 1 mould for apple Charlotte 013 1 jelly mould (size i\ pint) 026 1 aspic jelly mould 026 1 tin colander 016 2 cake tins (1 round, gd.7 and 1 oblong, is.) . . . . o j 9 6 patty pans, 6d. ; 2 open tart tins, is. ^d. . . . o 1 10 1 strainer 013 1 wrought-iron salamander . 056 1 pair of steak tongs 019 1 paste board 039 1 rolling pin 006 1 paste brush, is. ; 1 paste j agger, is 020 1 box of paste cutters 030 \ chopping board 020 1 marble mortar 083 1 lignum-vitae pestle 029 1 flour dredger o o 10 1 sugar dredger , . . .012 1 slice, is. ; 1 egg slice, lod. o 1 10 1 egg whisk 009 I wire sieve . . . . . . . . ..029 Carry forward . . . ..£7 8 4 io National Training School for Cookery. £ s. d. Brought forward . . . 784 1 hair sieve 010 1 whitebait sieve 023 1 tammy cloth 026 1 patent felt jelly bag 030 1 flour tub 030' 1 Japanned spice box 029 1 canister for tea 010 1 canister for coffee 010 1 coffee mill . .036 1 box of vegetable cutters . . . . . . o 3 3 1 meat cleaver o 2 10 1 meat saw 026 1 mincing knife 016 1 carving knife and fork 040 k dozen table knives and forks, 10s. 6d. dozen . . . o 5 3 2 cook's knives (French) 040 ] vegetable knife 013 ] dishing-up fork . . . . . . . ..019 1 kitchen steel o 1 b 3 iron spoons 00 iof 6 wooden spoons * , . .0011 1 larding needle 007 1 trussing needle 006 1 set of steel skewers 010 j bread grater 008 2 tin funnels 007 1 seasoning box 050 4 tin measures (from J pint to 1 quart) . . . . o 2 1 1 1 corkscrew . . . . . . . . . .008 1 improved weighing machine and weights . . ..0176 h dozen quenelle shells 013 1 set of 3 pot triangles 023 1 toasting fork ........ .010 1 salt box 023 1 salt cellar . . . . . . . . . .009 1 meringue bag with funnel 013 1 mustard pot, is. 6d. ; 1 pepper box, 6d, . . . .020 t Japanned tea-tray 042 1 kitchen fender 086 1 set of fire irons 056 1 coal scuttle . . . 036 1 hand shovel 010 1 cinder sifter, is. gd; coal hammer, is. 6d. . . .033 j£i3 4 °J Kitchen Requisites. KITCHEN STOVES. £ s. d. The u Mistress " * cooking range in all sizes; prices varying from about £6 to 10 o o Or the " Kensington Range " from about . £13 10s. to 16 10 o Or the "Kensington Kitchener" from about • ^11 to 16 o o * Frymometer (for testing the heat of fat for frying) <, .0106 * Thermometer for testing the heat of the oven for baking . o 10 6 Fitting thermometer in the oven door 050 N.B. This thermometer is fixed in the oven door, and cannot, therefore, register the proper heat inside the oven. Black Boards for lectures, varying in size from 30 inches by 24 inches to 61 inches by 48 inches ; prices from 4^. 6d. to 13^. 6d. * This stove and these instruments are used in the National Training School for Cookery.

AI-modernized reading of the original text

1 baking sheet with turned ends 016 1 Yorkshire-pudding tin 009 1 wrought-iron teakettle. . . . , , . .040 1 coffee pot (French, to hold 3 pints) . . ..036 1 soufHet tin (size 1^ pint) 014 1 mould for apple Charlotte 013 1 jelly mould (size i\ pint) 026 1 aspic jelly mould 026 1 tin colander 016 2 cake tins (1 round, gd.7 and 1 oblong, is.) . . . . o j 9 6 patty pans, 6d. ; 2 open tart tins, is. ^d. . . . o 1 10 1 strainer 013 1 wrought-iron salamander . 056 1 pair of steak tongs 019 1 paste board 039 1 rolling pin 006 1 paste brush, is. ; 1 paste j agger, is 020 1 box of paste cutters 030 \ chopping board 020 1 marble mortar 083 1 lignum-vitae pestle 029 1 flour dredger o o 10 1 sugar dredger , . . .012 1 slice, is. ; 1 egg slice, lod. o 1 10 1 egg whisk 009 I wire sieve . . . . . . . . ..029 Carry forward . . . ..£7 8 4 io National Training School for Cookery. £ s. d. Brought forward . . . 784 1 hair sieve 010 1 whitebait sieve 023 1 tammy cloth 026 1 patent felt jelly bag 030 1 flour tub 030' 1 Japanned spice box 029 1 canister for tea 010 1 canister for coffee 010 1 coffee mill . .036 1 box of vegetable cutters . . . . . . o 3 3 1 meat cleaver o 2 10 1 meat saw 026 1 mincing knife 016 1 carving knife and fork 040 k dozen table knives and forks, 10s. 6d. dozen . . . o 5 3 2 cook's knives (French) 040 ] vegetable knife 013 ] dishing-up fork . . . . . . . ..019 1 kitchen steel o 1 b 3 iron spoons . . . . . . . . . . 0 0 10 6 wooden spoons * , . .0011 1 larding needle 007 1 trussing needle 006 1 set of steel skewers 010 j bread grater 008 2 tin funnels 007 1 seasoning box 050 4 tin measures (from J pint to 1 quart) . . . . o 2 1 1 1 corkscrew . . . . . . . . . .008 1 improved weighing machine and weights . . ..0176 h dozen quenelle shells 013 1 set of 3 pot triangles 023 1 toasting fork ........ .010 1 salt box 023 1 salt cellar . . . . . . . . . .009 1 meringue bag with funnel 013 1 mustard pot, is. 6d. ; 1 pepper box, 6d, . . . .020 t Japanned tea-tray 042 1 kitchen fender 086 1 set of fire irons 056 1 coal scuttle . . . 036 1 hand shovel 010 1 cinder sifter, is. gd; coal hammer, is. 6d. . . .033 j£i3 4 °J Kitchen Requisites. KITCHEN STOVES. £ s. d. The u Mistress " * cooking range in all sizes; prices varying from about £6 to 10 o o Or the " Kensington Range " from about . £13 10s. to 16 10 o Or the "Kensington Kitchener" from about • ^11 to 16 o o * Frymometer (for testing the heat of fat for frying) <, .0106 * Thermometer for testing the heat of the oven for baking . o 10 6 Fitting thermometer in the oven door 050 N.B. This thermometer is fixed in the oven door, and cannot, therefore, register the proper heat inside the oven. Black Boards for lectures, varying in size from 30 inches by 24 inches to 61 inches by 48 inches ; prices from 4^. 6d. to 13^. 6d. * This stove and these instruments are used in the National Training School for Cookery.

The official handbook for the National Training School for Cookery