Double boilers of the shape shown in the cut are better UTENSILS 363 than those with more flaring bottoms, because they take up less room on the stove. The sieve represented in the illustration is very service- able for removing dirt from such articles as beans, pea- nuts, etc. If the seedless raisins from which it is so dif- ficult to remove the stems, are placed in this, and vigor- ously rubbed, good results will be obtained. The milk-pan strainer is the right size to fit an eight quart double boiler; and having a flare bottom, it is very handy for straining soups, tomatoes, etc. The Chinese strainer is serviceable for such work as washing raw rice, and straining thin gravies, sauces, and soups. The metal batter bowl is not so likely to be broken, and for all-round purposes is more practical than the earthen ware. The vegetable mill shown in the accompanying illustra- tion can be so adjusted as to cut fine or coarse slices. It also has a device for pushing the vegetables to be cut, toward the cutting knives, so that there need be no danger of cutting the fingers. There are many varieties of food grinders. The one shown in the cut is a good one, having several dies. The kitchen equipment is not complete without it. The asbestos mat is especially convenient where one is cooking over gas or oil fires, or where one wishes some article to cook slowly. Gem pans similar to those here shown, are preferable to the ones having flat bottoms. A soapstone griddle will be found a great aid in pro- 364 VEGETARIAN COOK BOOK ducing desirable hot cakes or in broiling protose, nnttolene, and the like. Food preparations are not so liable to stick to such a griddle, therefore less oil need be used. A pan used for the preparation of omelets should not be used for anything else. Shir pans similar to the ones shown, are made for one or two eggs. The pan should not be too large, or the egg will spread out too thin. Three brushes are shown on the page of illustrations. The vegetable brush is convenient for washing celery, and other vegetables that are to be cooked with the skins on, such as potatoes for baking, new potatoes, beets, etc. The other brushes will be found useful in the washing of pots. The iron dish-cloth is also a desirable adjunct. By the assistance of the vegetable scoop, imitations of new potatoes may be scooped out of large old potatoes. These, cooked and served with canned peas in the early spring, are quite suggestive. With the use of this scoop, balls of jelly or gelatine may be prepared for garnishing salads and desserts. An ice pick similar to the one shown will be found to save time and money in cutting ice. A French knife is much more convenient for mincing vegetables and other foods than the kind that leaves no room for the hand between the handle and the cutting board. If one possesses two such knives, grasp the handles of both in the right hand, and place the palm of the left over the back of the blades to hold the points in position ; then with rapid up-and-down motions of the right hand, UTENSILS 365 the mincing of parsley, celery, and other vegetables will be found to be very easy. No kitchen should be without its steel, and every cook should know how to use it. Much time is lost because of dull knives.

AI-modernized reading of the original text

Double boilers of the shape shown in the cut are better than those with more flaring bottoms, because they take up less room on the stove. The sieve represented in the illustration is very serviceable for removing dirt from such articles as beans, peanuts, etc. If the seedless raisins from which it is so difficult to remove the stems, are placed in this, and vigorously rubbed, good results will be obtained. The milk-pan strainer is the right size to fit an eight quart double boiler; and having a flare bottom, it is very handy for straining soups, tomatoes, etc. The Chinese strainer is serviceable for such work as washing raw rice, and straining thin gravies, sauces, and soups. The metal batter bowl is not so likely to be broken, and for all-round purposes is more practical than the earthen ware. The vegetable mill shown in the accompanying illustration can be so adjusted as to cut fine or coarse slices. It also has a device for pushing the vegetables to be cut, toward the cutting knives, so that there need be no danger of cutting the fingers. There are many varieties of food grinders. The one shown in the cut is a good one, having several dies. The kitchen equipment is not complete without it. The asbestos mat is especially convenient where one is cooking over gas or oil fires, or where one wishes some article to cook slowly. Gem pans similar to those here shown, are preferable to the ones having flat bottoms. A soapstone griddle will be found a great aid in pro- ducing desirable hot cakes or in broiling protose, nuttolene, and the like. Food preparations are not so liable to stick to such a griddle, therefore less oil need be used. A pan used for the preparation of omelets should not be used for anything else. Shir pans similar to the ones shown, are made for one or two eggs. The pan should not be too large, or the egg will spread out too thin. Three brushes are shown on the page of illustrations. The vegetable brush is convenient for washing celery, and other vegetables that are to be cooked with the skins on, such as potatoes for baking, new potatoes, beets, etc. The other brushes will be found useful in the washing of pots. The iron dish-cloth is also a desirable adjunct. By the assistance of the vegetable scoop, imitations of new potatoes may be scooped out of large old potatoes. These, cooked and served with canned peas in the early spring, are quite suggestive. With the use of this scoop, balls of jelly or gelatine may be prepared for garnishing salads and desserts. An ice pick similar to the one shown will be found to save time and money in cutting ice. A French knife is much more convenient for mincing vegetables and other foods than the kind that leaves no room for the hand between the handle and the cutting board. If one possesses two such knives, grasp the handles of both in the right hand, and place the palm of the left over the back of the blades to hold the points in position ; then with rapid up-and-down motions of the right hand, the mincing of parsley, celery, and other vegetables will be found to be very easy. No kitchen should be without its steel, and every cook should know how to use it. Much time is lost because of dull knives.

Vegetarian Cook Book