VEGETABLE CI TTEK'-
pose and are intended for decorations or for soup.
These cutters can also be used for cutting slices of
bread to fry, the shapes resulting being very attractive
DOUGHNUl'
when served. There should also be biscuit cutters, one
large and one small ; these will answer for ginger-snaps
as well. Then a round and a fluted cook)^-cutter will be
needed ; and if doughnuts are to be made, a double cut-
ter will be found of great assistance.
36
THE PA TTERN COOK-BOOK.
Among the various knives needed in the kitchen, the
French fluted knife will be found a great convenience.
It cuts solid vegetables in a round, fluted shape.
tbtmJ-— — ^
1
d
ID
■KEiNCH FLUTED KiMH
The French cook's knife is made of the best steel and
is easily kept sharp. It is very useful for boning. It
costs about eighty cents, but will, if properly used, last
for years in constant service.
^=
^
FRENCH COOK'S KNIFE.
This coffee-mill is one of the newest, and is easily
regulated to grind coarse
or fine, by means of a
thumb-screw on the side.
It is a little more expen-
sive than the common mill,
costing $1.75 ; but it is
manipulated more easily.
It can be held on the table
while in use.
The " bain-marie " pan
is an open vessel to be
filled with hot water and
COFFEE MILL.
placed on the back of the range ; several sauce-pans
or cups with handles are fitted in, and are intended to
THE KITCHEN.
hold sauces, entrees and other dishes that must be
served hot. The flavoring is not diminished when
articles are kept hot in this way.
MUFFIN-PAN.
BAIN-MARIE
lir "" A muffin-pan, for coolv-
ing muffins or corn cakes,
should be made of iron,
and should be thoroughly heated before each using.
There are different depths for these pans, and a shallow
one is not advisable.
A measuring cup is a most necessary
article in the culinary department. Cups of
this kind are graded in two ways — at the
quarter cupfuls and at the eighths..
Oysters cannot be properly broiled with-
out a separate utensil for the purpose. In the broiler
MEA.SURING Cll',
OYSTER-BROILER.
here shown the wires are so close together that the
oysters cannot slip into the fire.
38
THE PA TTERN COOK-BOOK,
The Dover egg-beater, than which no better is made,
may seem a luxury to many who do not possess one, but
as they cost but twenty-five cents, they are within the
means of the most economical. The egg-whip here pic-
tured is used simply to whisk the eggs to thin them,
without beating them light.
FISH-KETTLE, WITH RACK.
This kettle is used for boil-
ing fish. It is half filled
with water, and the fish is
laid on the raick and sub-
merged. The rack can be
removed when the fish is
done, all danger of break-
ing the latter being thus
avoided. The fish should be drained a moment over a
pan or kettle before being removed from the rack.
The waffle-iron finds a place in nearly every kitchen.
It should not be on a frame that lifts it too high from the
fire, and it should fit the stove, if possible, otherwise it
will be a source of great annoyance.
Through the winter griddle-cakes are eaten in every
household, so the choice of the griddle on which to frv
THE KITCHEN.
39
Page 13
Presented as published in 1890. 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
VEGETABLE CUTTERS.
These cutters are used for various purposes and are intended for decorations or for soup. These cutters can also be used for cutting slices of bread to fry, the shapes resulting being very attractive
DOUGHNUTS.
when served. There should also be biscuit cutters, one large and one small ; these will answer for ginger-snaps as well. Then a round and a fluted cooky-cutter will be needed ; and if doughnuts are to be made, a double cutter will be found of great assistance.
Among the various knives needed in the kitchen, the French fluted knife will be found a great convenience. It cuts solid vegetables in a round, fluted shape.
d
ID
■KEiNCH FLUTED KiMH
The French cook's knife is made of the best steel and is easily kept sharp. It is very useful for boning. It costs about eighty cents, but will, if properly used, last for years in constant service.
FRENCH COOK'S KNIFE.
This coffee-mill is one of the newest, and is easily
regulated to grind coarse or fine, by means of a thumb-screw on the side. It is a little more expensive than the common mill, costing $1.75 ; but it is manipulated more easily. It can be held on the table while in use.
The " bain-marie " pan is an open vessel to be filled with hot water and
COFFEE MILL.
placed on the back of the range ; several sauce-pans or cups with handles are fitted in, and are intended to
hold sauces, entrees and other dishes that must be served hot. The flavoring is not diminished when articles are kept hot in this way.
MUFFIN-PAN.
BAIN-MARIE
A muffin-pan, for coolving muffins or corn cakes, should be made of iron, and should be thoroughly heated before each using. There are different depths for these pans, and a shallow one is not advisable.
A measuring cup is a most necessary article in the culinary department. Cups of this kind are graded in two ways — at the quarter cupfuls and at the eighths..
Oysters cannot be properly broiled without a separate utensil for the purpose. In the broiler
MEA.SURING Cll',
OYSTER-BROILER.
here shown the wires are so close together that the oysters cannot slip into the fire.
The Dover egg-beater, than which no better is made, may seem a luxury to many who do not possess one, but as they cost but twenty-five cents, they are within the
means of the most economical. The egg-whip here pictured is used simply to whisk the eggs to thin them,
without beating them light.
FISH-KETTLE, WITH RACK.
This kettle is used for boiling fish. It is half filled with water, and the fish is laid on the raick and submerged. The rack can be removed when the fish is done, all danger of breaking the latter being thus avoided. The fish should be drained a moment over a pan or kettle before being removed from the rack.
The waffle-iron finds a place in nearly every kitchen. It should not be on a frame that lifts it too high from the fire, and it should fit the stove, if possible, otherwise it will be a source of great annoyance.
Through the winter griddle-cakes are eaten in every household, so the choice of the griddle on which to frv