Table showing- the Exact Register on the Saccharometer in English and French Degrees of Degrees of Fahrenheit Centigrade I. Small thread . 215 Petit filet ou lisse 101 II. Large thread . 217 Grand lisse . . 102 III. Little pearl . 220 Petit perle . . 105 IV. Large pearl . 222 Grand perle . . 106 V. Small blow . 230 Petit souffle . .110 VI. Small ball . 237 Petit boule . .114^ VII. Large ball . 247 Grand boule . 119^ VIII. Small crack . 290 Petit casse . . 143 IX. Large crack . 312 Grand casse. . 154 X. Caramel . 350 Caramel . .175 The following degrees are the most useful in sugar confectionary. For transparent icing, 229 degrees. For fondant (new ball), 250 degrees. For sugar spinning, 280 degrees. For general use (the crack), 312 degrees. ON COOKING TEMPERATURES 59 Failure in the kitchen can often be traced to the want of knowledge of the culinary temperatures needed. ‘ Cooking Thermometers ’ have been found useful ; for with their help beginners are better able to estimate the varying and correct temperatures needed for each process. The scale in cooking thermometers is generally graduated from about 200 to 400 or 500 degrees Fahrenheit. The following may be accepted as a safe guide to the temperatures required for certain methods of cooking. Boiling fast . . 212 degrees of Fahrenheit. „ slow . 205 to 210 „ „ simmering 180 to 190 ,, i Mutton . 800 Oven Boasting \ Beef . . 810 iGame and poultry . 310 | Meat pies . 290 Oven Baking j Pastry and cakes . . 320 v Bread and puff paste . 340 When an oven registers 200 degrees, or below that, it is not hot enough for baking or roasting. Frying. — When oil is employed, it must be raised to a much greater temperature than either fat, butter, or even lard. For fish the fat should be from 360 to 375 degrees, according to the kind and size fish to be fried. For meat, from 370 to 380 degrees. For fritters &c., 340 to 375 degrees. Whitebait require a heat of 400 degrees, when they will fry successfully. 60 THE NEW CENTURY COOKERY BOOK CHAPTER YII CULINARY REQUISITES COOKING UTENSILS &c. It is of importance that every kitchen, small or large, should be equipped with the best possible utensils. No workman can produce satisfactory results without proper tools, and it is unreasonable to expect a cook to perform his or her work in a satisfactory manner without the necessary implements. A good kitchen equipment is one of the foundations of good catering. There is no end to the introduction of patent cooking utensils and alleged labour-saving machines for the kitchen ; some of them are excellent and economical, whilst others are of little use to the practical cook, and many are dear at any price. It is difficult to give a complete list of cooking utensils needed, for this must, of course, be governed by individual circumstances, but in order to give an idea as to what is needed for an average large house- hold kitchen a list of the essential articles is appended. To each item in this list an explanation of the use for which the utensils are intended has been attached. Most of the illustrations of cooking utensils which appear in this work have been kindly lent by Messrs. Jones Bros, of 13 & 14, Down Street, Piccadilly, who manufacture and supply every kind of apparatus and utensil for the culinary profession.

AI-modernized reading of the original text

Table showing- the Exact Register on the Saccharometer in English and French Degrees of Degrees of Fahrenheit Centigrade I. Small thread . 215 Petit filet ou lisse 101 II. Large thread . 217 Grand lisse . . 102 III. Little pearl . 220 Petit perle . . 105 IV. Large pearl . 222 Grand perle . . 106 V. Small blow . 230 Petit souffle . .110 VI. Small ball . 237 Petit boule . .114^ VII. Large ball . 247 Grand boule . 119^ VIII. Small crack . 290 Petit casse . . 143 IX. Large crack . 312 Grand casse. . 154 X. Caramel . 350 Caramel . .175 The following degrees are the most useful in sugar confectionary. For transparent icing, 229 degrees. For fondant (new ball), 250 degrees. For sugar spinning, 280 degrees. For general use (the crack), 312 degrees. ON COOKING TEMPERATURES Failure in the kitchen can often be traced to the want of knowledge of the culinary temperatures needed. ‘ Cooking Thermometers ’ have been found useful ; for with their help beginners are better able to estimate the varying and correct temperatures needed for each process. The scale in cooking thermometers is generally graduated from about 200 to 400 or 500 degrees Fahrenheit. The following may be accepted as a safe guide to the temperatures required for certain methods of cooking. Boiling fast . . 212 degrees of Fahrenheit. „ slow . 205 to 210 „ „ simmering 180 to 190 ,, i Mutton . 800 Oven Boasting \ Beef . . 810 iGame and poultry . 310 | Meat pies . 290 Oven Baking j Pastry and cakes . . 320 v Bread and puff paste . 340 When an oven registers 200 degrees, or below that, it is not hot enough for baking or roasting. Frying. — When oil is employed, it must be raised to a much greater temperature than either fat, butter, or even lard. For fish the fat should be from 360 to 375 degrees, according to the kind and size fish to be fried. For meat, from 370 to 380 degrees. For fritters &c., 340 to 375 degrees. Whitebait require a heat of 400 degrees, when they will fry successfully. CHAPTER VII COOKING UTENSILS &c. It is of importance that every kitchen, small or large, should be equipped with the best possible utensils. No workman can produce satisfactory results without proper tools, and it is unreasonable to expect a cook to perform his or her work in a satisfactory manner without the necessary implements. A good kitchen equipment is one of the foundations of good catering. There is no end to the introduction of patent cooking utensils and alleged labour-saving machines for the kitchen ; some of them are excellent and economical, whilst others are of little use to the practical cook, and many are dear at any price. It is difficult to give a complete list of cooking utensils needed, for this must, of course, be governed by individual circumstances, but in order to give an idea as to what is needed for an average large household kitchen a list of the essential articles is appended. To each item in this list an explanation of the use for which the utensils are intended has been attached. Most of the illustrations of cooking utensils which appear in this work have been kindly lent by Messrs. Jones Bros, of 13 & 14, Down Street, Piccadilly, who manufacture and supply every kind of apparatus and utensil for the culinary profession.

The new century cookery book