Vegetable Vegetable Marrow Velout^ Venison Vermicelli White Soups and Broths, Dr. Kitchiner on. — The cook must pay particular attention to her stewpans, soup-kottlee, &c., which skould be examined every time they are used. The prudent housewife will carefully examine the condition of them herself at least once a month. Their covers also must be kept perfectly clean and well tinned, and the stewpans not only on the inside but about a couple of inches on the outside; many mischiefs arise from their getting out of repair, and if not kept nicely tinned all your good work will be in vain, the broths and soups will look green and dirty, taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost. The health and even life of the family depends upon this, and the cook may be sure her employers had rather pay the tinman's bill than the doctor's; therefore attention to this cannot fail to engage the regard of the mistress. If a servant has the misfortune to scorch or blister the tinning of her pan — which will sometimes happen to the most careful cook — I advise her by all means immediately to acquaint her employers, who will thank her cor- dially for mentioning an accident, and censure her deservedly if she conceal it. Take care to be properly provided with sieves and tamis cloth, spoons and ladles ; make it a rule without an exception never to use them till they are well cleaned and thoroughly dried, nor any stewpans, &c., without first washing them out with boiling wat«r, and rubbing them well with a dry cloth and a little bran, to clean them from grease, sand, &c., or any bad smell they may have got since they were last used : never neglect this. Though we do not suppose our cook to be such a naughty slut as to wiMully neglect her broth-pots, &:c., yet we may recommend her to wash them immediately, and take care they are thoroughly dried at the fire before they are put by, and to keep them in a dry place, for damp will rust and destroy them very soon — attend to this the first moment you can spare after the dinner is sent up. Never put by any soup, gravy, &c., in metal utensils ; in which never keep anything longer than is absolutely necessary for the purposes of cookery — the acid, vegetables, fat, &c., em- ployed in making soups, &c., are capable of dissolving such utensils, therefore stone or earthen vessels should be used for this purpose. Stewpans, soup-pots, and preserving-paus, with thick and round bottoms (such as sauce- pans are made with) will wear twice as long, and are cleaned -with half the trouble, as those whose sides are soldered to the bottom, of which sand and grease get into the joined part, and cooks say that it is next to an impossibility to dislodge it, even if their nails are as long as Nebuchadnezzar's. Take care that the lids fit as close as pos- sible, that the broth, soup, and sauces, &c., may not waste by evaporation. They are good for nothing unless they fit tight enough to keep the steam in and the smoke out. Stewpans and saucepans should be always bright on the upper rim, where the fire does not bum them ; but to scour them all over is not only giving the cook needless trouble, but wearing out the vessels.

AI-modernized reading of the original text

Vegetable Vegetable Marrow Velouté Venison Vermicelli White Soups and Broths, Dr. Kitchiner on. — The cook must pay particular attention to her stewpans, soup-kettle, &c., which skould be examined every time they are used. The prudent housewife will carefully examine the condition of them herself at least once a month. Their covers also must be kept perfectly clean and well tinned, and the stewpans not only on the inside but about a couple of inches on the outside; many mischiefs arise from their getting out of repair, and if not kept nicely tinned all your good work will be in vain, the broths and soups will look green and dirty, taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost. The health and even life of the family depends upon this, and the cook may be sure her employers had rather pay the tinman's bill than the doctor's; therefore attention to this cannot fail to engage the regard of the mistress. If a servant has the misfortune to scorch or blister the tinning of her pan — which will sometimes happen to the most careful cook — I advise her by all means immediately to acquaint her employers, who will thank her cordially for mentioning an accident, and censure her deservedly if she conceal it. Take care to be properly provided with sieves and tamis cloth, spoons and ladles ; make it a rule without an exception never to use them till they are well cleaned and thoroughly dried, nor any stewpans, &c., without first washing them out with boiling water, and rubbing them well with a dry cloth and a little bran, to clean them from grease, sand, &c., or any bad smell they may have got since they were last used : never neglect this. Though we do not suppose our cook to be such a naughty slut as to wilfully neglect her broth-pots, &:c., yet we may recommend her to wash them immediately, and take care they are thoroughly dried at the fire before they are put by, and to keep them in a dry place, for damp will rust and destroy them very soon — attend to this the first moment you can spare after the dinner is sent up. Never put by any soup, gravy, &c., in metal utensils ; in which never keep anything longer than is absolutely necessary for the purposes of cookery — the acid, vegetables, fat, &c., employed in making soups, &c., are capable of dissolving such utensils, therefore stone or earthen vessels should be used for this purpose. Stewpans, soup-pots, and preserving-pans, with thick and round bottoms (such as saucepans are made with) will wear twice as long, and are cleaned -with half the trouble, as those whose sides are soldered to the bottom, of which sand and grease get into the joined part, and cooks say that it is next to an impossibility to dislodge it, even if their nails are as long as Nebuchadnezzar's. Take care that the lids fit as close as possible, that the broth, soup, and sauces, &c., may not waste by evaporation. They are good for nothing unless they fit tight enough to keep the steam in and the smoke out. Stewpans and saucepans should be always bright on the upper rim, where the fire does not bum them ; but to scour them all over is not only giving the cook needless trouble, but wearing out the vessels.

Cassell's dictionary of cookery