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Classic
Cook Books
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page 365
MOLDS FOR JELLIES, ETC.--Are made of tin in various designs.
A GRAVY-STRAINER--made of gauze wire, in the shape of a tunnel, is best.
SKEWERS.--Made of tinned wire, with a ring at one end to draw them by, are
convenient and easily made.
A DUST-PAN.--with handle leaning down instead of up, so that the end will rest
on the floor, tipping the blade slightly so that the edge will keep close to the
floor to receive the dust, saves stooping down in sweeping.
COPPER UTENSILS.--The safest utensils for cooking are iron or porcelain lined.
Tin-lined vessels, when only partly filled, often become so much heated that the
tin is oxydized, and mingles with the food, and is an irritant poison.
SPICE CABINET.--A little bureau, about a foot high, with each drawer labeled
outside, "nutmegs," "cloves," etc., and put up near where cakes, etc., are made.
It costs little, probably about two dollars, and is a great convenience.
THE BAIN MARIE--is an open vessel filled with hot, not boiling water, and set on
back of stove or range. In this, tin stew-pans or cups with handles and tight
covers, containing vegetables, sauces, and other articles that need to be kept
warm.
FLOWER FORMS.--Forms in the shape of a circle, cross, anchor, or other fanciful
device, may be made of tin, about one inch deep, in which to arrange flat
bouquets in wet sand or water, for the table. Very small ones in initials may be
made to designate the plate to which guests are assigned.
FISH-KETTLE.--An oblong kettle for boiling fish, which has a false bottom of
perforated tin, with handles at either end. The fish is placed on this
perforated tin, lowered into the kettle, boiled, and, when done, lifted out
again, and gently slipped from the tin to the platter on which it is to be
served.
TEA-KETTLE BOILER.--A long tapering tin dish, with a long handle, made to lower
into the tea-kettle, and large enough at the top to fill the opening, and long
enough to reach to the bottom. The cover of the tea-kettle may be used to put
over it. It is used for cooking gruels, custards, etc., and serves as a steamer
for puddings, brown bread, etc., for a small family.
JELLY-STAND.--Four upright posts about a foot high, set about a foot apart, and
joined at top and bottom with rounds, as the legs of the chair are joined. This
makes a frame, with which the jelly bag (the top of which should be whipped over
a strong wire) may be suspended by cords running from the wire in the top of the
bag to each corner post. Pour in the jelly or soup, place a dish underneath, and
allow to drain.
THE FERRIS COOKER--Is a round pile of pans, placed over an iron dish of boiling
water, each dish or pan ready for any food--meat, poultry, vegetables, pies,
puddings, or bread--all cooking at once, and all covered closely so as to retain
the steam, by a round top that shuts down over every dish and fits tightly into
the reservoir of water beneath. It makes a tall pile on the stove, but takes up
no more room than one kettle, and its height does not interfere with any other
kettle or sauce-pan that may be on the range.
A TOASTER--is made of a sheet of tin large enough to contain six slices of
bread. The edges are turned up about half an inch and bound with wire, and
perforations are cut about two inches apart in the shape of a V through the
bottom, and the sharp points turnedup so as to penetrate and hold the bread in
place. A stiff wire handle is fastened firmly to the middle of the back, so that
the toaster is kept at the right angle before the fire, and, if it toasts too
rapidly at top or bottom, it may easily be inverted.
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Classic
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