Meat Screens. — Some meat screens are made of wood, lined with tin, and fitted with shelves upon which the plates and dishes can be warmed. The modern meat screen is a more compact affair. It is made of tin, and is constructed to condense the heat as much as possible. The joint is hung inside, and there is a place for the jack just above the screen, and comiected with it. The advantage which this screen possesses over the old-fashioned one is that by its means a joint may be cooked at a comparatively small fire, on account of the heat being reflected from the tin upon the meat. Some persons object to it because they consider that the meat being so closely surrounded acquii-es a baked taste. Certainly the close screen slaould not be jjlaced near the grate, or the joint will become hard and dry upon the surface. Probable cost, wood screen, from 30s. ; close screen, 1 6s. 6d. Moulds for Cakes and Puddings. — Cakes are generally baked in tin moulds, and a large choice of these is offered to the purchaser. Puddings may either be boiled in moulds or in plain pudding basins with a rim. Many puddings, especially those into the composition of which bread enters, are both lighter and drier when boiled in a stout cloth, rather than in a mould. Probable cost of puddmg and cake moulds, from 4s. 6d. ; pudding basins, from 6d. Moulds for Jelly. — Moulds for jelly may be purchased so pretty and so artistic that they need to be seen to be appreciated. There are plain moulds of all shapes and sizes, and if these have a bunch of fruit or any similar design on the top, a pretty effect may be produced by colouring suitably the jelly which will fill that portion of the mould. Particular care must be taken to colour only as much jelly as is required, and the coloured part must be allowed to go quite stiff before the rest of the jelly, which should of course be perfectly cold, is placed upon it. Open moulds, or rather border moulds, are also made, which leave the jelly with an opening in the centre to be tilled with whipped cream. By means of the more elaborate moulds, jellies beautiful in appearance may be turned out. Amongst these may be mentioned the Belgrave mould, the Alexandra mould, and the star mould. These moulds aie provided with movable interiors so constructed that a transparent jelly can be poured into the outer portion of the mould, and when this is quite stiff the lining can be removed, and the cavity filled with an opaque jelly, which, being dis- cernible through the transparent exterior, has a very good appearance. Simple earthenware moulds can be purchased from 2s. 6d. ; copper moulds cost from 9s. 6d. ; border moulds, 12s. 6d. ; and moulds with movable linings, about 22s. 6d. To use the Belgrave Mould. — Pour some clear bright jelly round but not into the cylinders. When this is quite set, pour a little warm water into the cylinders for a moment, then withdraw the luiing, and fill the cavities with bright-coloured jellies or cream of different colours, or with fruit, wliich can be kept in its place by pouring a small portion of liquid jelly upon it after it is arranged. The space which was occupied by the central cylinder may be left empty, and filled just before the jelly is served with white or coloured whipped cream.

AI-modernized reading of the original text

Meat Screens. — Some meat screens are made of wood, lined with tin, and fitted with shelves upon which the plates and dishes can be warmed. The modern meat screen is a more compact affair. It is made of tin, and is constructed to condense the heat as much as possible. The joint is hung inside, and there is a place for the jack just above the screen, and comiected with it. The advantage which this screen possesses over the old-fashioned one is that by its means a joint may be cooked at a comparatively small fire, on account of the heat being reflected from the tin upon the meat. Some persons object to it because they consider that the meat being so closely surrounded acquires a baked taste. Certainly the close screen slaould not be placed near the grate, or the joint will become hard and dry upon the surface. Probable cost, wood screen, from 30s. ; close screen, 1 6s. 6d. Moulds for Cakes and Puddings. — Cakes are generally baked in tin moulds, and a large choice of these is offered to the purchaser. Puddings may either be boiled in moulds or in plain pudding basins with a rim. Many puddings, especially those into the composition of which bread enters, are both lighter and drier when boiled in a stout cloth, rather than in a mould. Probable cost of pudding and cake moulds, from 4s. 6d. ; pudding basins, from 6d. Moulds for Jelly. — Moulds for jelly may be purchased so pretty and so artistic that they need to be seen to be appreciated. There are plain moulds of all shapes and sizes, and if these have a bunch of fruit or any similar design on the top, a pretty effect may be produced by colouring suitably the jelly which will fill that portion of the mould. Particular care must be taken to colour only as much jelly as is required, and the coloured part must be allowed to go quite stiff before the rest of the jelly, which should of course be perfectly cold, is placed upon it. Open moulds, or rather border moulds, are also made, which leave the jelly with an opening in the centre to be tilled with whipped cream. By means of the more elaborate moulds, jellies beautiful in appearance may be turned out. Amongst these may be mentioned the Belgrave mould, the Alexandra mould, and the star mould. These moulds are provided with movable interiors so constructed that a transparent jelly can be poured into the outer portion of the mould, and when this is quite stiff the lining can be removed, and the cavity filled with an opaque jelly, which, being discernible through the transparent exterior, has a very good appearance. Simple earthenware moulds can be purchased from 2s. 6d. ; copper moulds cost from 9s. 6d. ; border moulds, 12s. 6d. ; and moulds with movable linings, about 22s. 6d. To use the Belgrave Mould. — Pour some clear bright jelly round but not into the cylinders. When this is quite set, pour a little warm water into the cylinders for a moment, then withdraw the luiing, and fill the cavities with bright-coloured jellies or cream of different colours, or with fruit, wliich can be kept in its place by pouring a small portion of liquid jelly upon it after it is arranged. The space which was occupied by the central cylinder may be left empty, and filled just before the jelly is served with white or coloured whipped cream.

Cassell's dictionary of cookery