1 Trussing Needle.
2 Larding Needles.
1 Salamander.
1 Toasting Fork.
1 Weighing Machine and Weights, to weigh
up to 28 lbs.
1 INIarble Mortar and Hardwood Pestle.
4 Hair Sieves.
1 Wii-e Basket for Salad.
1 Brass-wire Sieve.
3 Block-tin Gravy Strainers, different sizes.
1 Spice Box.
1 Bread Grater.
1 Egg Whisk.
1 Egg Slice.
1 Dozen Patty Pans.
3 Tartlet Pans.
^ Dozen Mince Pie Tins.
1 Box Paste Cutters.
1 Paste Jagger.
1 Box Vegetable Cutters.
3 Baking Sheets.
1 ilarble Slab for Pastrj-.
1 RoUing Pin.
1 Coffee Mill.
1 Jelly Bag and Stand.
6 Jelly Moulds.
3 Cake Moulds.
3 Pudding Moulds.
1 Vegetable Mould.
1 Mincing Machine.
1 Freezing Pot, 1 Freezing Pail, 1 Spatula,
and i Ice Pudding Mould, or
1 Piston Freezing Machine.
1 Ice Closet.
1 Corkscrew.
1 Block-tin Colander.
1 Tin Funnel.
1 Flour Dredger.
1 Sugar Dredger.
3 French Vegetable Scoops.
1 Filter.
1 Wooden Meat Screen.
1 Bottle Jack.
1 Dripping Pan and Stand.
1 Basting Ladle.
3 Iron Saucepans.
3 Block-tin Saucepans.
1 Large Boiler.
1 Iron Digester.
1 Iron Sauce^xan and Steamer.
Medium Set.
2 Enamelled Stewpans.
1 Fish Kettle.
1 Fish and Egg Slice.
1 Paste Board and Rolling Pin.
12 Pattv Pans.
2 Tart Pans.
1 Paste Jagg<ir.
1 Gridiron.
2 Frying Pans.
APPENDIX.
1173
1 Omelet Pan.
2 Sets of Skewers.
1 Hair Sieve.
1 JeUy Bag.
1 Flour Dredger.
1 Pair 8te;ik Tongs.
1 Bread Grater.
1 Toasting Fork.
1 Kettle.
'2 Larding Needles.
2 Jelly Moulds.
2 Pudding iloulds.
2 Cake Moulds.
1 Meat Chopper.
1 Chopping Board and Knife
1 Set of Scales and Weights.
1 Filter.
1 Colander.
1 Spice Box.
(j Tinned-ii-on Spoons.
1 Funnel.
1 Gravy Strainer.
1 Box Cutters.
1 Coifee Mill.
1 Pestle and Mortar.
1 Saw.
1 Egg Whisk.
2 Baking Tins.
Sm.\ll Set.
1 Meat Screen, with Bottle Jack, Dripping-
Tin, and Basting Ladle.
1 Digester.
2 L'on Saucepans.
2 Iron Stewpans.
1 Boiler.
1 Fish Kettle and Slice.
1 Enamelled Saucepan.
1 Gridiron.
1 Frying Pan.
1 Omelet Pan.
1 Spice Box.
1 Filter.
1 Paste Board and RoUiug Pin.
1 Flour Dredger.
12 Patty Pans.
1 Hair Sieve.
1 Jelly Bag.
2 Pastry Cutters.
1 Chopping Board and Knife.
1 Colander.
1 Gravy Strainer.
1 Funnel.
1 Baking Tin.
1 Set of Skewers.
1 Set of Scales and Weights.
1 JeUy Mould.
1 Cake Mould.
1 Pudding Mould.
2 Large Iron Spoons.
1 Kettle.
B.— SEASONABLE FOOD.
January.
Meat. — Beef, veal, mutton, pork, house-lamb,
doe- venison.
Game and Poultry. — Hares, rabbits, pheasants,
partridges, woodcocks, snipes, fowls, chickens,
capons, pullets, grouse, wild fowl, tirrkeys,
tame pigeons.
Fish. — Turbot, soles, flounders, plaice, skate,
whitings, cod, haddocks, herrings, smelts, lam-
preys, oysters, lobsters, crabs, prawns, eels,
carp, t^nch, perch.
Vegetables. — Cabbages, broccoli, .savoys, en-
dive, sprouts, Scotch kale, sea-kale, spinach,
lettuces, celery, cardoons, carrots, parsnips,
beetroot, salsifj', turnips, potatoes, Jerusalem
artichokes, onions, leeks, garlic, shallots, mus-
tard and cress, cucumbers, asparagus, mush-
rooms, (xarden herbs, both dry and groon,
being chiefly used in stuffing and soups, and
for flavouring and garnishing certain dishes,
are always in season : tan-agon, cher\'il, savory,
mint, sage, thj-me, parsley, &c., may be pro-
cured all the year round.
Fruits. — Ajiples, pears, medlars, figs, raisins,
cun-ants, prunes, gi'apes, walnuts, nuts, filberts,
almonds, oranges, lemons. Preserved and dried
Page 2370
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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1 Trussing Needle.
2 Larding Needles.
1 Salamander.
1 Toasting Fork.
1 Weighing Machine and Weights, to weigh
up to 28 lbs.
1 INIarble Mortar and Hardwood Pestle.
4 Hair Sieves.
1 Wii-e Basket for Salad.
1 Brass-wire Sieve.
3 Block-tin Gravy Strainers, different sizes.
1 Spice Box.
1 Bread Grater.
1 Egg Whisk.
1 Egg Slice.
1 Dozen Patty Pans.
3 Tartlet Pans.
^ Dozen Mince Pie Tins.
1 Box Paste Cutters.
1 Paste Jagger.
1 Box Vegetable Cutters.
3 Baking Sheets.
1 ilarble Slab for Pastrj-.
1 RoUing Pin.
1 Coffee Mill.
1 Jelly Bag and Stand.
6 Jelly Moulds.
3 Cake Moulds.
3 Pudding Moulds.
1 Vegetable Mould.
1 Mincing Machine.
1 Freezing Pot, 1 Freezing Pail, 1 Spatula,
and i Ice Pudding Mould, or
1 Piston Freezing Machine.
1 Ice Closet.
1 Corkscrew.
1 Block-tin Colander.
1 Tin Funnel.
1 Flour Dredger.
1 Sugar Dredger.
3 French Vegetable Scoops.
1 Filter.
1 Wooden Meat Screen.
1 Bottle Jack.
1 Dripping Pan and Stand.
1 Basting Ladle.
3 Iron Saucepans.
3 Block-tin Saucepans.
1 Large Boiler.
1 Iron Digester.
1 Iron Sauce^xan and Steamer.
Medium Set.
2 Enamelled Stewpans.
1 Fish Kettle.
1 Fish and Egg Slice.
1 Paste Board and Rolling Pin.
12 Pattv Pans.
2 Tart Pans.
1 Paste Jagg<ir.
1 Gridiron.
2 Frying Pans.
APPENDIX.
1173
1 Omelet Pan.
2 Sets of Skewers.
1 Hair Sieve.
1 JeUy Bag.
1 Flour Dredger.
1 Pair 8te;ik Tongs.
1 Bread Grater.
1 Toasting Fork.
1 Kettle.
'2 Larding Needles.
2 Jelly Moulds.
2 Pudding iloulds.
2 Cake Moulds.
1 Meat Chopper.
1 Chopping Board and Knife
1 Set of Scales and Weights.
1 Filter.
1 Colander.
1 Spice Box.
(j Tinned-ii-on Spoons.
1 Funnel.
1 Gravy Strainer.
1 Box Cutters.
1 Coifee Mill.
1 Pestle and Mortar.
1 Saw.
1 Egg Whisk.
2 Baking Tins.
Sm.\ll Set.
1 Meat Screen, with Bottle Jack, Dripping-
Tin, and Basting Ladle.
1 Digester.
2 L'on Saucepans.
2 Iron Stewpans.
1 Boiler.
1 Fish Kettle and Slice.
1 Enamelled Saucepan.
1 Gridiron.
1 Frying Pan.
1 Omelet Pan.
1 Spice Box.
1 Filter.
1 Paste Board and RoUiug Pin.
1 Flour Dredger.
12 Patty Pans.
1 Hair Sieve.
1 Jelly Bag.
2 Pastry Cutters.
1 Chopping Board and Knife.
1 Colander.
1 Gravy Strainer.
1 Funnel.
1 Baking Tin.
1 Set of Skewers.
1 Set of Scales and Weights.
1 JeUy Mould.
1 Cake Mould.
1 Pudding Mould.
2 Large Iron Spoons.
1 Kettle.
B.— SEASONABLE FOOD.
January.
Meat. — Beef, veal, mutton, pork, house-lamb,
doe- venison.
Game and Poultry. — Hares, rabbits, pheasants,
partridges, woodcocks, snipes, fowls, chickens,
capons, pullets, grouse, wild fowl, tirrkeys,
tame pigeons.
Fish. — Turbot, soles, flounders, plaice, skate,
whitings, cod, haddocks, herrings, smelts, lam-
preys, oysters, lobsters, crabs, prawns, eels,
carp, t^nch, perch.
Vegetables. — Cabbages, broccoli, .savoys, en-
dive, sprouts, Scotch kale, sea-kale, spinach,
lettuces, celery, cardoons, carrots, parsnips,
beetroot, salsifj', turnips, potatoes, Jerusalem
artichokes, onions, leeks, garlic, shallots, mus-
tard and cress, cucumbers, asparagus, mush-
rooms, (xarden herbs, both dry and groon,
being chiefly used in stuffing and soups, and
for flavouring and garnishing certain dishes,
are always in season : tan-agon, cher\'il, savory,
mint, sage, thj-me, parsley, &c., may be pro-
cured all the year round.
Fruits. — Ajiples, pears, medlars, figs, raisins,
cun-ants, prunes, gi'apes, walnuts, nuts, filberts,
almonds, oranges, lemons. Preserved and dried