Wire FpvYINg Basket. — This is a basket made of wire to fit inside a frying pan; it is used to fry parsley, herbs, and various vegetables, as well as patties, croquettes, rissoles, and preparations of a similar nature. The articles to be fried should be put into the basket, and this should be plunged quickly into hot fat, and withdra-wn when they are done enough. They will, of course, need to be well drained. Probable cost, 2s. 6d. to 3s. 6d. An ingenious person could make a basket of tAvisted wire which would ansAver the required purpose. WiPvE Stand. — When meat is to be baked in the oven it should be placed on a wii-e stand iii the baking-tin. This will keep it from having the sodden taste whicli it would certainly get if it were laid flat in the tin. If liked, potatoes or a pudding can be baked under the meat. Probable cost, 6d. LISTS OF KITCHEX UTENSILS. The following lists are given for the purpose of assisting those who are about to furnish their kitchen in selecting the necessary articles. With kitchen utensils, as \vith everything else, the purchaser must first consider the extent of his resources; and it is frequently the case that articles must be dispensed with which every one acknowledges it is desirable to possess. The lists are made out for a large, a medium, and a small set of kitchen utensils. There is 1172 CASSELLS DICTIONARY OF COOKERY. one consideration which should not be forgotten, and that is that a clever cook will produce a good dinner with utensils that would be considered a sufficient excuse for total failure by an inefficient one, and in nothing is the skill of the workman shown so much as in the way he can manage inconveniences. Whether the supply of kitchen utensils be limited or ample, it cannot be too strongly insisted upon that they should be kept scrupulously clean. Cleanliness is the soul of good cookery. It has been already said that every utensil should be cleaned properly each time it is used, and that not one should ever be put away dirty. The kitchen should 1)0 kept clean and well ventilated, and when the cooking is over should be perfectly free from smell. The sink should be scoured every day with boiling water and a little soft soap, then thoroughly rmsed. If the kitchen is small and inconvenient, there is all the more need that care should be taken to keej) it clean, and to preserve in good order the utensils which have to be kept in it. Articles to he Found in a Large, Well-appointed Kitchen. 1 Large Wooden Meat Screen, with Hot Closet. 1 Basting Ladle. 1 Cradle Spit. 2 Polished Iron Meat Spits. 2 Holdfasts for Joints. 1 Dripping Pan, with Well. I 'Meat Cleaver. 1 Saw. 1 Bottle Jack. 12 Stewpans, in sizes, 1 pint to 9 quarts. 6 Iron Saucepans, in sizes. 2 Iron Saucepans, with Steamers, 6 to 8 quarts. 2 G-ridirons. 1 Bain Marie, with 6 Stewpans, 1 Soup Pot, and 1 Glaze Pot. 1 Braising Pan, with Drainer and Fii-e Cover. 1 Digester. 1 Preserving Pan. 1 Preserving Spoon. 1 Sugar Boiler. 1 Fish Frier, with Drainer for Frying Fish. 2 Saute Pans. 1 Omelet Pan. 1 Tea Kettle. 2 Frying Baskets. 2 Fish Kettles, different sizes, and 1 Fish Slice. 1 Set Poultry Skewers. 1 Set Meat Skewers. 3 Cook's Knives. 12 Tinned-iron Spoons, in sizes. 1 Root Knife. 6 Tinned Meat Hooks. 2 Dishing-up Forks. 1 Pair Steak Tongs. 1 Cutlet Bat. 1 Chopping Board and Knife.

AI-modernized reading of the original text

Wire Frying Basket. — This is a basket made of wire to fit inside a frying pan; it is used to fry parsley, herbs, and various vegetables, as well as patties, croquettes, rissoles, and preparations of a similar nature. The articles to be fried should be put into the basket, and this should be plunged quickly into hot fat, and withdrawn when they are done enough. They will, of course, need to be well drained. Probable cost, 2s. 6d. to 3s. 6d. An ingenious person could make a basket of twisted wire which would answer the required purpose. Wire Stand. — When meat is to be baked in the oven it should be placed on a wire stand in the baking-tin. This will keep it from having the sodden taste which it would certainly get if it were laid flat in the tin. If liked, potatoes or a pudding can be baked under the meat. Probable cost, 6d. LISTS OF KITCHEN UTENSILS. The following lists are given for the purpose of assisting those who are about to furnish their kitchen in selecting the necessary articles. With kitchen utensils, as with everything else, the purchaser must first consider the extent of his resources; and it is frequently the case that articles must be dispensed with which every one acknowledges it is desirable to possess. The lists are made out for a large, a medium, and a small set of kitchen utensils. There is one consideration which should not be forgotten, and that is that a clever cook will produce a good dinner with utensils that would be considered a sufficient excuse for total failure by an inefficient one, and in nothing is the skill of the workman shown so much as in the way he can manage inconveniences. Whether the supply of kitchen utensils be limited or ample, it cannot be too strongly insisted upon that they should be kept scrupulously clean. Cleanliness is the soul of good cookery. It has been already said that every utensil should be cleaned properly each time it is used, and that not one should ever be put away dirty. The kitchen should be kept clean and well ventilated, and when the cooking is over should be perfectly free from smell. The sink should be scoured every day with boiling water and a little soft soap, then thoroughly rinsed. If the kitchen is small and inconvenient, there is all the more need that care should be taken to keep it clean, and to preserve in good order the utensils which have to be kept in it. Articles to he Found in a Large, Well-appointed Kitchen. 1 Large Wooden Meat Screen, with Hot Closet. 1 Basting Ladle. 1 Cradle Spit. 2 Polished Iron Meat Spits. 2 Holdfasts for Joints. 1 Dripping Pan, with Well. I 'Meat Cleaver. 1 Saw. 1 Bottle Jack. 12 Stewpans, in sizes, 1 pint to 9 quarts. 6 Iron Saucepans, in sizes. 2 Iron Saucepans, with Steamers, 6 to 8 quarts. 2 G-ridirons. 1 Bain Marie, with 6 Stewpans, 1 Soup Pot, and 1 Glaze Pot. 1 Braising Pan, with Drainer and Fire Cover. 1 Digester. 1 Preserving Pan. 1 Preserving Spoon. 1 Sugar Boiler. 1 Fish Frier, with Drainer for Frying Fish. 2 Saute Pans. 1 Omelet Pan. 1 Tea Kettle. 2 Frying Baskets. 2 Fish Kettles, different sizes, and 1 Fish Slice. 1 Set Poultry Skewers. 1 Set Meat Skewers. 3 Cook's Knives. 12 Tinned-iron Spoons, in sizes. 1 Root Knife. 6 Tinned Meat Hooks. 2 Dishing-up Forks. 1 Pair Steak Tongs. 1 Cutlet Bat. 1 Chopping Board and Knife.

Cassell's dictionary of cookery