Two colanders, of six and nine inches in diameter i*e- spectivelj, for draining, &c Three baking-sheets, with two-inch return pieces, from eight to twelve inches in diameter, for baking meat, &c Three plain baking-sheets, to fit in the oven for baking pastry, &c Two tin colanders, four and five inches in diameter, to strain sauces, &a These should have very fine holes and may be in many instances substituted for a tammy sieve. Two oval tinned copper dishes for gratin, ten and fifteen inches respectively. One round tinned copper dish for gratin, nine inches diameter. One salamander to glaze and brown gratin. Two tinned iron frying-kettles, ten by seven inches^ and fourteen by ten, and six inches deep, respectively. These are made in one piece without any soldering. Two wire frying-basket& Three iron frying-pans, seven, eight, and nine inches diameter respectively, the former to be kept specially for omelets. Two wire sieves, one very fine. One silk sieve. « Two tammy sieves. Six diaper cloths for straining broth and jellies. One jelly-bag and stand. Two pointed strainers. Six wooden spoons of different sizes. One hard-wood forcemeat-presser. One marble mortar, nine inches diameter, with one hard- wood pestle. One wood block to chop meat on. Two chopping-boards, fifteen by ten, and two inches thick. PRACTICAL HOUSEHOLD COOKERY. 435 One set of measuraSy from half a gill to a quart. One set of scales and weights, from a quarter of an ounce up to twenty-eight pounds. One copper egg-boiler and two whisks, one large and one small. Six common dishes. Three pie-dishea Six earthenware pans, of three different sizes. Twelve basins of different sizes. One sausage-machine. One filter. One pair of large scissors to cut the fins of fish. Two tin f unnela One clock. One meat-safe. One ice-bucket with a hole, and a peg by the side at the bottom. One freezer with three divisions. One spaddle. One large daubing-needle, for larding large braizing joints. One medium ditto, ditto, ditto. One box of twelve larding-needles for venison, sweet- bread, fillet of beef, and cushion of veal. One tin sugar-dredger for pounded sugar. One seasoning-box with half a dozen compartmenta. One glazing-brush. Two pastry-brushes. One oval copper pie-mould. Two moulds for creams, jellies, and ices. Two cylinder ditto. Two open tart-moulds. One plain mould for savarin. One ditto, ditto, fpr charlotte. 436 PRACTICAL HOUSEHOLD COOKERY. Twelve small moulds for madeleines. Two boxes of paste-cutters, one plain and the other fluteiL On box of long cutters for vegetables. One syrupgauge, and a tall testing-glass to ascertain the quantity of sugar in syrup and preserves. This gauge, to be correct, must register zero when plunged in cold water. Six iron skewers of different sizes. One ice-prick Three trussing-needles of different sizes. One eight-cup French coffee percolator. INDEX OF BROTH, SOUPS, MACARONI, RICE, AND RISOTTO. No. No. BBOTHy or Consomm^ 2 Gnochetti with Butter . . 99 Chicken . 7 SoUp, Goose Giblet . Gravy . . 130 For Children or Convales cento . " 137 Gravy, Chicken Game 18 Condensed or Glase . . 16 19 Crayfish , • 99 Fish .... 90 Fish .... as Yegetablea 21 Another 26 Frog .... . 27 SOUP, Hare, English Style 63 Game & la Chasseur . 10 Hare, Susinoise . 67 Another II Jelly, Simple . . 150 How to Make, in a fev Julienne . 14 Minutes 13 ajOOK .... . 38 Mutton or Scotch . 136 Lettuce 42 Partridge . . . , 9 Lettuce, Stuffed - 43 Rabbit 4 la Proven^ale 8 Lombardo . 58 Kefreshing xa Snail, for Obstinate Cougl i 149 UACABONI Cardinale . 86 .V«il .... 6 Cheese . . . . 88 Vegetables ^

AI-modernized reading of the original text

Two colanders, of six and nine inches in diameter respectively, for draining, &c Three baking-sheets, with two-inch return pieces, from eight to twelve inches in diameter, for baking meat, &c Three plain baking-sheets, to fit in the oven for baking pastry, &c Two tin colanders, four and five inches in diameter, to strain sauces, &a These should have very fine holes and may be in many instances substituted for a tammy sieve. Two oval tinned copper dishes for gratin, ten and fifteen inches respectively. One round tinned copper dish for gratin, nine inches diameter. One salamander to glaze and brown gratin. Two tinned iron frying-kettles, ten by seven inches^ and fourteen by ten, and six inches deep, respectively. These are made in one piece without any soldering. Two wire frying-basket& Three iron frying-pans, seven, eight, and nine inches diameter respectively, the former to be kept specially for omelets. Two wire sieves, one very fine. One silk sieve. « Two tammy sieves. Six diaper cloths for straining broth and jellies. One jelly-bag and stand. Two pointed strainers. Six wooden spoons of different sizes. One hard-wood forcemeat-presser. One marble mortar, nine inches diameter, with one hardwood pestle. One wood block to chop meat on. Two chopping-boards, fifteen by ten, and two inches thick. One set of measures from half a gill to a quart. One set of scales and weights, from a quarter of an ounce up to twenty-eight pounds. One copper egg-boiler and two whisks, one large and one small. Six common dishes. Three pie-dishes Six earthenware pans, of three different sizes. Twelve basins of different sizes. One sausage-machine. One filter. One pair of large scissors to cut the fins of fish. Two tin funnels One clock. One meat-safe. One ice-bucket with a hole, and a peg by the side at the bottom. One freezer with three divisions. One spaddle. One large daubing-needle, for larding large braizing joints. One medium ditto, ditto, ditto. One box of twelve larding-needles for venison, sweetbread, fillet of beef, and cushion of veal. One tin sugar-dredger for pounded sugar. One seasoning-box with half a dozen compartments. One glazing-brush. Two pastry-brushes. One oval copper pie-mould. Two moulds for creams, jellies, and ices. Two cylinder ditto. Two open tart-moulds. One plain mould for savarin. One ditto, ditto, fpr charlotte. Twelve small moulds for madeleines. Two boxes of paste-cutters, one plain and the other fluted On box of long cutters for vegetables. One syrup-gauge, and a tall testing-glass to ascertain the quantity of sugar in syrup and preserves. This gauge, to be correct, must register zero when plunged in cold water. Six iron skewers of different sizes. One ice-prick Three trussing-needles of different sizes. One eight-cup French coffee percolator. OF BROTH, SOUPS, MACARONI, RICE, AND RISOTTO. No. No. BBOTHy or Consomm^ Gnochetti with Butter . . 99 Chicken . SoUp, Goose Giblet . Gravy . . 130 For Children or Convales cento . " 137 Gravy, Chicken Game Condensed or Glase . . 16 Crayfish , • 99 Fish .... Fish .... as Yegetablea Another Frog .... . 27 SOUP, Hare, English Style Game & la Chasseur . Hare, Susinoise . 67 Another Jelly, Simple . . 150 How to Make, in a fev Julienne . Minutes ajOOK .... . 38 Mutton or Scotch . 136 Lettuce Partridge . . . , Lettuce, Stuffed - 43 Rabbit 4 la Proven^ale Lombardo . Kefreshing xa Snail, for Obstinate Cougl i 149 UACABONI Cardinale . .V«il .... Cheese . . . . Vegetables ^

Practical household cookery