6 copper stewpans, in sizes i^ pints to 5 quarts ; 3 iron stewpans, in sizes ; i iron digester pot, 3 gallons ; i copper saute pan ; i copper sugar boiler ; I copper preserving pan ; 2 block-tin jelly moulds ; I block-tin cake mould ; i block-tin raised pie mould ; i wrought-iron omelette pan ; i best tin dripping pan ; i cradle spit ; i iron stand for CRADLE SPIT. dripping-pan ; i basting ladle ; i oval iron boiling pot ; I wooden meat screen lined with tin ; i best brass bottle jack ; i cutlet bat ; i meat saw ; i meat chopper ; i set poultry skewers ; i set steel meat skewers ; 2 cook's knives, in sizes ; i root knife ; i dishing-up fork ; i set larding needles ; i toasting fork ; I fluted bar gridiron ; I hanging gridiron ; I frying-pan ; 6 iron saucepans, in sizes ; i large iron saucepan with steamer ; 2 enamelled saucepans with lips ; i box vegetable cutter ; i fish slice ; i egg slice ; i iron tea kettle ; i wire frying basket ; i tin colander ; 2 best tin fish-kettles, in sizes ; 2 best tin baking sheets ; i pair paste nippers ; i box plain round cutters ; i box fluted cutters ; i bread grater ; I paste jagger ; a salamander ; 6 iron spoons ; 2 gravy spoons ; 2 vegetable scoops ; a girdle ; i tin funnel ; 2 block-tin gravy strainers ; i dozen tartlette pans ; i dozen mince-pie pans ; 6 dariole moulds ; I Ggg whisk ; i marble mortar ; i hardwood pestle ; 3 hair sieves ; i weighing machine and set of weights REFRIGERATORS. 27 to weigh 14 lbs. ; 6 tinned meat hooks ; 2 tamis cloths ; 2 corkscrews ; i jelly bag and stand ; i wash- hand bowl ; 2 cinder shovels ; i box coffee mill ; a mincing machine ; paste board and rolling pin. A refrigerator is a great help during the summer months in preserving many of the necessary articles of food ; and without ice it is difficult to make puff paste, and to turn out moulds of jelly, &c. in very hot weather. The cost of a refrigerator ranges from 3/. to 15/. and upwards. It is a miscalculation to purchase one which is not large enough to hold a suitable quantity of ice and the various articles of food which have to be ' kept.' Care must always be taken to prevent the odour of one edible from being imparted to another, when placed in the refrigerator. DISHING UP. CHAPTER VI. DISHING UP. Food must not only be well and suitably cooked, but it must be sent to table neatly and, if possible, elegantly arranged. Joints are to be placed on dishes deep enough to hold some gravy, large enough to admit of being carved without spilling the gravy, but not of disproportionate size. The fish dish should be long and narrow for salmon and similarly shaped fish, broad for turbot and dories : there should be drainers for each size dish. Entrees require care and neatness in arranging, and also, it may be observed, in carrying from the kitchen to the dining-room, so that the cook's care may not be frustrated by the footman's careless- ness. Entrees which consist of small pieces of meat, &c., must be placed symmetrically in the dish. Here the lady can render real service to an inex- perienced cook, by preparing a model dish either with pieces of bread, or cold cutlets, and with the proper quantity of garnish and sauce, when both mistress and servant are at leisure.

AI-modernized reading of the original text

6 copper stewpans, in sizes i^ pints to 5 quarts ; 3 iron stewpans, in sizes ; i iron digester pot, 3 gallons ; i copper saute pan ; i copper sugar boiler ; I copper preserving pan ; 2 block-tin jelly moulds ; I block-tin cake mould ; i block-tin raised pie mould ; i wrought-iron omelette pan ; i best tin dripping pan ; i cradle spit ; i iron stand for CRADLE SPIT. dripping-pan ; i basting ladle ; i oval iron boiling pot ; I wooden meat screen lined with tin ; i best brass bottle jack ; i cutlet bat ; i meat saw ; i meat chopper ; i set poultry skewers ; i set steel meat skewers ; 2 cook's knives, in sizes ; i root knife ; i dishing-up fork ; i set larding needles ; i toasting fork ; I fluted bar gridiron ; I hanging gridiron ; I frying-pan ; 6 iron saucepans, in sizes ; i large iron saucepan with steamer ; 2 enamelled saucepans with lips ; i box vegetable cutter ; i fish slice ; i egg slice ; i iron tea kettle ; i wire frying basket ; i tin colander ; 2 best tin fish-kettles, in sizes ; 2 best tin baking sheets ; i pair paste nippers ; i box plain round cutters ; i box fluted cutters ; i bread grater ; I paste jagger ; a salamander ; 6 iron spoons ; 2 gravy spoons ; 2 vegetable scoops ; a girdle ; i tin funnel ; 2 block-tin gravy strainers ; i dozen tartlette pans ; i dozen mince-pie pans ; 6 dariole moulds ; I Ggg whisk ; i marble mortar ; i hardwood pestle ; 3 hair sieves ; i weighing machine and set of weights [illustration: CRADLE SPIT] REFRIGERATORS. 27 to weigh 14 lbs. ; 6 tinned meat hooks ; 2 tamis cloths ; 2 corkscrews ; i jelly bag and stand ; i washhand bowl ; 2 cinder shovels ; i box coffee mill ; a mincing machine ; paste board and rolling pin. A refrigerator is a great help during the summer months in preserving many of the necessary articles of food ; and without ice it is difficult to make puff paste, and to turn out moulds of jelly, &c. in very hot weather. The cost of a refrigerator ranges from 3/. to 15/. and upwards. It is a miscalculation to purchase one which is not large enough to hold a suitable quantity of ice and the various articles of food which have to be ' kept.' Care must always be taken to prevent the odour of one edible from being imparted to another, when placed in the refrigerator. DISHING UP. CHAPTER VI. DISHING UP. Food must not only be well and suitably cooked, but it must be sent to table neatly and, if possible, elegantly arranged. Joints are to be placed on dishes deep enough to hold some gravy, large enough to admit of being carved without spilling the gravy, but not of disproportionate size. The fish dish should be long and narrow for salmon and similarly shaped fish, broad for turbot and dories : there should be drainers for each size dish. Entrees require care and neatness in arranging, and also, it may be observed, in carrying from the kitchen to the dining-room, so that the cook's care may not be frustrated by the footman's carelessness. Entrees which consist of small pieces of meat, &c., must be placed symmetrically in the dish. Here the lady can render real service to an inexperienced cook, by preparing a model dish either with pieces of bread, or cold cutlets, and with the proper quantity of garnish and sauce, when both mistress and servant are at leisure.

Cookery and housekeeping