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Classic
Cook Books
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page 366
POLISHER AND STAND.--A small neat stand, made of coppered iron, with a surface
of emery (three extra emery pads go with each) for cleaning starch, etc., from
flat-irons.
A KNIFE BOARD.--A board two feet long by one wide, with a half-inch strip
fastened to the edge, and raised a little above it all round, to keep the sand
from falling off. At one end fasten in some way a scouring brick (such as all
grocers keep), and on the other tack a piece of buff leather, three by seven
inches. A few strokes over the leather after scouring gives a high polish.
STEAMING KETTLE.--A shallow pan with a perforated bottom, lowered its full
length into a deep kettle. To steam vegetables, puddings, or in fact any thing
that is usually cooked by immersion in hot water, put water in the deep kettle,
place article in the perforated pan, cover closely, and keep the water boiling.
It is impossible for any article so cooked to become water-soaked.
THE KITCHEN GEM.--A kettle-shaped vessel made of tinned wire, to be filled with
articles to be boiled, and lowered into another kettle which contains the water.
It is provided with a bail by which to lift it out, and with projecting flauges
which rest on the top of the outer kettle, touching neither the bottom or sides,
so as to keep it suspended either in or over the water; when done, the cooked
articles are lifted out in it. It is admirable for vegetables, for making soups
(especially when the meat is to be served on the table), and for boiling eggs,
as well as for steaming dumplings, puddings, etc.
CAKE-PAN.--The bottom and sides are not permanently attached, but when fastened
together, are in the shape of an ordinary cake-pan. When the cake is done, by
unfastening the hooks that join the two ends of the strips of tin that forms the
sides of the pan, it opens and leaves the cake standing on the bottom of the
pan, from which it is slipped on a plate without inverting, as is necessary with
the old-style pan. The bottom is also provided with a movable stem, which may be
taken off when using the dish for puddings, bread, etc.
BOSOM BOARD.--A board twenty inches long, and ten to twelve inches wide. The
shirt is slipped over it and buttoned at the neck; at the other end of the board
is a strip about an inch wide, fastened to the board by an arm at each end,
running along the sides of the board. This strip is pushed down, one "flap" of
the shirt drawn through between it and the end of the board, and then it is
raised up so that its surface is again on a level with the board. It thus holds
the shirt firmly in position while it is being ironed and polished.
OTHER CONVENIENCES.--Among these are a soup-kettle (with a double bottom); a
polishing iron for shirts (or a substitute may be made by selecting your best
iron, and rounding and polishing both ends); a jagging-iron, to mark and
ornament paste for pies; a pair of good scales; a movable sink, set on very
large strong casters, which may be run into the dining-room to receive the
dishes from the table and pushed out to the kitchen; for summer use, a
gas-stove, or when gas is not used, a Houchin pocket cooking stove, on which
modest meals for a small family may be cooked without building a fire in the
kitchen stove. The latter is also useful for travelers, at camp meetings, and in
the sick-room for making toast, and keeping articles warm; a soap-shaker, a
perforated oval tin box with a long handle, which, after a cake of soap has been
placed in it, is shaken in the dish-water to make a suds; and a cast-iron soap
dish, which fastens on the side of the wash-tub, while washing with hard soap.
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Classic
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