them should be given some thought. The soap-stone
griddle does not require oiling ; there is, consequently,
no odor or smoke from cooking the cakes. There are,
however, two objections to this griddle ; it takes a very
WAFFLE-IKC)
long time to heat through, and the cakes are not as
tender as when fried on an iron griddle. Many prefer
the little crispness that the oiling of the griddle imparts
to the cakes. In buying an iron griddle, chose one of
medium thickness.
MEAT-REST.
A meat-rest should be included among the utensils.
Such a rest can be purchased in any size to fit the roast-
ing pan. Roasting should not be done without a rack.
This raises the meat sufficiently from the bottom of the
pan to cook it evenly, and, by keeping ,the meat out of
40
THE PA TTERN COOK-BOOK.
the juice and gravy, prevents it being boiled instead of
roasted.
A braising-pan is here represented. The food to be
braised is put into the lower pan and the lid covered with
hot coals. Recipes for brais-
ing are given in the body of
the book.
Bread pans should not be
too large. They should be
^ made of Russia iron and will
last a lifetime. Roasting pans
are also best when made of
this iron. The first cost is nearly twice as great as that
of the ordinary iron pan, but the durability of this metal
more than pays for the extra expense and it is much
lighter to handle than the common variety.
BRAISING-PAN.
WIRE BASKET,
The frying-
pan, with basket
for frying oys-
ters, croquettes,
etc., is a very
useful article.
The support for the basket can be taken out, thus leav-
ing an ordinary frying-pan. A pan of this kind, nine
inches in diameter, costs one dollar. A basket made
of wire may also be obtained for frying in this way, but
FRYING-PAN.
THE KITCHEN.
41
the work is then done in a kettle of fat without the use of
a frying-pan. Frying-pans are best made of iron. The
granite-ware pans are not satisfactory, as food is very
likely to burn in them, unless a large amount of fat is
used, which is not always possible or economical.
There should also be a short-
handled frying-pan that can be put
in the oven if necessary, and an-
other with a long handle.
FRYING-PAN.
:^•I^•G-PAN.
An omelet pan, with sloping sides, is a requisite if the
best results are desired in making omelets.
FRYING-PAN.
One of the latest of
useful articles for the
kitchen is the "salad-
washer." The lettuce is
placed inside, and the
washer is then closed and
well shaken, all the water
that may cling to the salad being thus thrown off. Salad-
washers may be had in four sizes, from seven to ten
SALAD-WASHER.
42
THE PA TTERN COOK-BOOK.
inches in diameter, and the smallest size costs seventy-
five cents.
Scales are a necessity in every well-regulated kitchen.
There are two varieties which are about equally desirable
— the old-fashioned "counter" scales and the " dial "
scales. The dial scales can be adjusted to the weight of
the vessel the article is weighed in by means of a simple
screw at the top, and on this account are very conven-
ient.
f'fWffTf'/^'f''m\ Moulds for jelly, blanc-manges,
Page 14
Presented as published in 1890. 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
them should be given some thought. The soap-stone griddle does not require oiling ; there is, consequently, no odor or smoke from cooking the cakes. There are, however, two objections to this griddle ; it takes a very
WAFFLE-IRON
long time to heat through, and the cakes are not as tender as when fried on an iron griddle. Many prefer the little crispness that the oiling of the griddle imparts to the cakes. In buying an iron griddle, choose one of medium thickness.
MEAT-REST.
A meat-rest should be included among the utensils. Such a rest can be purchased in any size to fit the roasting pan. Roasting should not be done without a rack. This raises the meat sufficiently from the bottom of the pan to cook it evenly, and, by keeping ,the meat out of
the juice and gravy, prevents it being boiled instead of roasted.
A braising-pan is here represented. The food to be braised is put into the lower pan and the lid covered with hot coals. Recipes for braising are given in the body of the book.
Bread pans should not be too large. They should be ^ made of Russia iron and will last a lifetime. Roasting pans are also best when made of this iron. The first cost is nearly twice as great as that of the ordinary iron pan, but the durability of this metal more than pays for the extra expense and it is much lighter to handle than the common variety.
BRAISING-PAN.
WIRE BASKET,
The fryingpan, with basket for frying oysters, croquettes, etc., is a very useful article. The support for the basket can be taken out, thus leaving an ordinary frying-pan. A pan of this kind, nine inches in diameter, costs one dollar. A basket made of wire may also be obtained for frying in this way, but
FRYING-PAN.
the work is then done in a kettle of fat without the use of a frying-pan. Frying-pans are best made of iron. The granite-ware pans are not satisfactory, as food is very likely to burn in them, unless a large amount of fat is used, which is not always possible or economical.
There should also be a shorthandled frying-pan that can be put in the oven if necessary, and another with a long handle.
FRYING-PAN.
An omelet pan, with sloping sides, is a requisite if the best results are desired in making omelets.
FRYING-PAN.
One of the latest of useful articles for the kitchen is the "saladwasher." The lettuce is placed inside, and the washer is then closed and well shaken, all the water that may cling to the salad being thus thrown off. Saladwashers may be had in four sizes, from seven to ten
SALAD-WASHER.
inches in diameter, and the smallest size costs seventyfive cents.
Scales are a necessity in every well-regulated kitchen.
There are two varieties which are about equally desirable — the old-fashioned "counter" scales and the " dial " scales. The dial scales can be adjusted to the weight of the vessel the article is weighed in by means of a simple screw at the top, and on this account are very convenient.
f'fWffTf'/^'f''m\ Moulds for jelly, blanc-manges,