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Classic
Cook Books
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page xix
in them, or any metal utensil; stone and earthen vessels should be provided
for those purposes, as likewise plenty of common dishes, that the table set may
be used to put by cold meat.
Tin vessels, if kept damp, soon rust, which causes holes. Fenders, and tin
linings of flower-pots, should be painted every year or two.
Vegetables soon sour, and corrode metals and glazed red ware, by which a strong
poison is produced. Some years ago, the death of several gentlemen was
occasioned at Salt-hill, by the cook sending a ragout to table, which she had
kept from the preceding day in a copper vessel badly tinned.
Vinegar, by its acidity does the same, the glazing being of lead or arsenic.
To cool liquors in hot weather, dip a cloth in cold water, and wrap it round the
bottle two or three times, then place it in the sun; renew the process once or
twice.
The best way of scalding fruits, or boiling vinegar, is in a stone jar on a hot
iron hearth; or by putting the vessel into a sauce-pan of water, called a
water-bath.
If chocolate, coffee, jelly, gruel, bark, be suffered to boil over, the
strength is lost.
The cook should be encouraged to be careful of coals and cinders: for the latter
there is a new contrivance to sift, without dispersing the dust of the ashes, by
means of a covered tin bucket.
Small coal wetted makes the strongest fire for the back, but must remain
untouched until it cake. Cinders, lightly wet, give a great degree of heat, and
are better than coal for furnaces, ironing-stoves, and ovens.
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Classic
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