[Illustration]
_The Bain Marie._--This is an open vessel, to be kept at the back of the
range or in some warm place, to be filled with hot (not _boiling_)
water. Several stew-pans, or large tin cups with covers and handles, are
fitted in, which are intended to hold all those cooked dishes desired to
be kept hot. If there are delays in serving the dinner, there is no
better means of preserving the flavor of dishes. The _bain marie_ is
especially convenient at any time for keeping sauces, or vegetables for
garnish, which can not always be prepared at the last minute.
[Illustration]
_The Braising-pan._--The use of this pan will be found by referring to
the article on “braising.”
_The Fish-kettle._--The fish is placed on the perforated tin sheet,
which is then put into the kettle of water. The fish is thus taken out
of the water at will, without breaking. When done, it is placed for a
minute over an empty iron kettle on the fire, to drain well and steam.
It is then carefully slipped on a napkin in the hot platter in which it
is to be served.
[Illustration]
[Illustration]
_The Custard-kettle._--This is an iron utensil, the inside kettle being
lined with block-tin. Although there are cheaper custard-kettles made of
tin, it is better economy to purchase those of iron, which are more
durable. The inside kettle containing the custard is placed in the
larger one, which is partly filled with boiling water.
[Illustration]
_The Sauté-pan._--This pan may either be used for _sautéing_, or for an
omelet pan.
_Sieve for Purées._--This is a substantial arrangement, the sides being
made of tin. It is invaluable for bean, pea, or any of the _purée_
soups, which should be forced through the sieve. It is also used for
bread or cracker crumbs--in fact, for any thing which requires sifting.
[Illustration]
[Illustration]
_The Steaming-kettle._--The article to be cooked is placed in the pan
perforated with holes. It is put in the long kettle, which is partly
filled with boiling water, then covered with the close-fitting cover.
This is an invaluable kettle for cooking vegetables, puddings, and, in
fact, almost any thing that is usually immersed in boiling water. A
cabbage, with salt sprinkled among the leaves, is cooked much quicker in
this way than when immersed, and is much more delicate. It is especially
nice for plum-puddings, which then can not become water-soaked. Cooks
generally manage to let the water stop boiling for some minutes when
boiling puddings, which is just long enough to ruin them. This kettle is
no less valuable for cooking chickens or rice.
[Illustration]
_The Saratoga Potato-cutter._--The screws at the sides adjust a sharp
knife, so that, by rubbing the potato over the plane, it may be cut as
fine or as coarse as may be desired. The plane is also used for cutting
cabbage, or for onions to serve with cucumbers. Cabbage, however, should
not be cut too thin, as it is thereby less crisp. Cost, 50 cents.
[Illustration]
_The Can-opener._--This is the best and cheapest pattern. The handle,
knife, and square piece are all made together of pressed iron. Cost, 25
cents.
[Illustration: A B]
_The Cream-whipper._--The handle _A_ is placed inside the tube _B_. The
tube is dipped into a bowl of sweetened and flavored cream. By churning
and pressing it through the perforated holes, the cream becomes a light
froth, which is skimmed off the top, and put on a sieve, as soon as a
few table-spoonfuls of it are formed. Cost, 25 cents.
[Illustration]
_The Wire-basket, for Frying._--Articles to be fried are placed in the
basket, which is immersed in boiling fat. It facilitates frying, as the
articles are all cooked, lifted out, and well drained at the same time.
It is especially nice for frying smelts or for boiling eggs.
_The Egg-poacher._--The eggs are carefully broken into the little cups,
and placed in the stand. The stand is then dipped into well-salted
water, which is merely simmering. When done, each cup (formed like a
shell) is taken out from the stand, and carefully tipped over a piece of
buttered toast, leaving the egg with the pretty form of the cup on top.
[Illustration]
[Illustration]
_The Fish-stand._--Fried smelts are hung by catching them to the sharp
points of the stand. The intervening places are filled with parsley or
leaves, and the whole served in form of a pyramid.
[Illustration]
_The Butter-roller._--The wooden squares are dipped into cold water. A
small piece of butter (enough for one person at table) is placed on one
square, then rolled around with the other one held in the other hand. A
little ball is formed with a net-work surface. A number of balls are
thus formed of the same size, and piled on the butter-dish, as in cut.
[Illustration]
_Butter or Mashed-potato Syringe._--The butter is placed in the tube,
and pressed through the round holes in the end on to the butter-dishes.
It forms a pretty effect of fillets of butter, resembling vermicelli.
Potatoes boiled, seasoned, and mashed may also be pressed through the
tube around beef, venison, or almost any meat or fish dish, making a
pretty decoration.
_French Vegetable-cutters._--The little cups of figures _A_ and _B_ are
pressed into potatoes, or any bulbous vegetable, then turned around. The
cutter _A_ will make little potato-balls, say an inch in diameter,
which are fried, and called “potatoes _à la Parisienne_.” The figure _B_
will cut oblong forms. Smaller-sized cutters are preferable for cutting
potatoes, carrots, turnips, etc., for garnishing _à la jardinière_.
[Illustration: A B]
[Illustration]
_Tin Cutters, for cutting Slices of Bread to fry for decorating Dishes
(croûtons), or to serve in Soups._--They may also be used for cutting
slices of vegetables for decorations or for soups.
[Illustration]
_Potato, Carrot, or Turnip Cutter._--This simple little instrument cuts
the vegetables mentioned into curls. When the curl is cut, the vegetable
is afterward cut from the outside to meet it, when it easily slips out.
The handle is separate from the iron wire, and has to be taken off in
order to remove the curl. The curls can be boiled in salted water, if of
carrots; if of turnips, they are better cooked after the French receipt
given; if of potatoes, they are generally fried in boiling lard, and
sprinkled with a little salt as soon as done. They make a pretty
garnish, or may be served alone.
[Illustration]
_Fluted Knife, for cutting Vegetables into various fancy Forms for
Decorations, or for Salads._--Some cut mushrooms with this knife, to
give them a scolloped surface.
[Illustration]
_French Cook’s Knife._--Made of best steel. It can easily be kept very
sharp, and made of almost constant use in preparing dishes. It is
especially useful for boning. It costs seventy-five cents, yet, with
proper care, should last a life-time. These knives are so light, sharp,
and easily handled, that, when once used, a person would consider it
very awkward to cook without one.
[Illustration]
_A Knife for Peeling._--The wire prevents the cutting of more than the
skins of fruits or vegetables. The wire may be attached or detached at
will, for cleaning it.
[Illustration: A]
[Illustration: B]
[Illustration: C]
_Wire Skewers_ (Fig. A).--They are about three inches long, and may be
of silver or plain wire. Fig. B is a skewer run through three smelts,
with thin slices of bacon between. They are fried in boiling lard, and
one skewerful is served to each person at table. The fish dish is
garnished with lemon slices, one of which is placed on the top of each
skewerful of fish when on the plate (see page 112). Fig. C, a skewer of
alternate slices of egged and bread-crumbed sweet-breads and bacon,
managed in the same manner as the smelts (see page 155).
[Illustration]
_Knife for carving Poultry and Game._--Besides cutting the flesh, this
knife disjoints or cuts the bones, which are often embarrassing,
especially in ducks and geese.
[Illustration]
_Meat-squeezer, for pressing out the Juice of Beef for Invalids._--A
piece of round-steak (which yields more juice than other cuts) is barely
heated through, when it is cut, and the juice pressed out at the angle
_A_ into a warm cup, placed in a basin of hot water. The juice should
be served immediately, and taken while still warm.
[Illustration]
_Pancake-lifter._--This form, having more breadth than the ordinary
square lifter, has the advantage of turning the pancakes with greater
facility.
[Illustration]
_Brush_, for rubbing whites of eggs over rusks, crullers, etc., or for
glazing meats with clear stock, reduced by boiling to a stiff jelly.
[Illustration]
[Illustration]
_Larding-needles, Lardoons, and Manner of Larding._--See article on
Larding, page 48.
[Illustration]
_Apple-corer._--The larger tube is for coring apples; the smaller one
for coring Siberian crab-apples, for preserving.
[Illustration]
_Jelly-stand._--This is simply and cheaply made. Rings can be fastened
to the ends of the cords, and slipped over the four top rounds, to hold
the jelly-bag on the stand; or it may be tied. The jelly-bag should be
made of flannel, or of Canton flannel. This arrangement is not only
convenient for jellies, but for clear soups as well.
[Illustration: A]
[Illustration: B]
[Illustration: C]
_Meat-pie Mold._--Fig. A represents the mold closed, the wires at each
end fastening the two sides together. It is here ready to be buttered,
the crust to be laid in, and pressed into the decorations at the sides,
filled, the top crust to be fitted over, and baked. Fig. B, the wire is
drawn out one side, the mold opened, and removed from the pie. Fig. C,
the pie ready to be served at table.
[Illustration: A]
[Illustration: B]
[Illustration: C]
[Illustration: D]
[Illustration: E]
_Paste-jagger._--Fig. A represents a paste-jagger, for cutting and
ornamenting the edges of pie-crust. Fig. B is a plain circle of
pie-crust cut with the jagger, to fit the pie-dish. Fig. C is part of a
strip of pie-paste, which is cut with the jagger to lay around the edge
of the pie. Fig. D, the strip laid around the edge. Fig. E, the pie
placed upon a plate, ready to serve at table.
[Illustration]
_Glass or Tin Flower Forms._--These are flat forms for decorating the
table with flowers. They are filled with water or wet sand. The flowers
are placed in, and may, or may not, conceal the tin form.
[Illustration: A]
[Illustration: B]
[Illustration: C]
[Illustration: D]
[Illustration: E]
[Illustration: F]
_Molds._--Fig. A, a circular tin mold for _blanc-manges_, jellies, etc.
Fig. B, supposed to be a _blanc-mange_ filled with strawberries. These
centres may be filled with any kind of berries, _compotes_, fresh
fruits, creams, etc., and make exceedingly pretty dishes. With a small
mold of this kind one can prepare a very dainty-looking dish for an
invalid. It may be filled with _blanc-mange_, tapioca jelly, Irish moss,
wine, or chicken jellies, etc., and filled with a _compote_, a whipped
cream, beaten eggs, or any allowable relish. Fig. C, a circular mold, of
more elaborate pattern, yet quite as easy to manage as the simple one.
Fig. D, wine jelly, filled with whipped cream. Fig. E, a casserole mold.
Fig. F, a casserole of rice or mashed potatoes, filled with fried
(_sautéd_) spring chickens, with cream sauce, and surrounded with
cauliflower blossoms. A pretty course for dinner, tea, or supper.
[Illustration]
_Little Silver-plated Chafing-dish._--It is about four and a half inches
square, for serving Welsh rare-bits, or for small pieces of
venison-steak, with currant jelly. One is served to each person at
table. The lower part is a reservoir for boiling-hot water. I have seen
them also made with little alcohol-lamps underneath, when the thin
slices of venison-steak can be partly or entirely cooked at table, in
the currant jelly. At least, the preparation served is kept nicely hot.
[Illustration: A B C D]
_An Instrument for drawing Champagne, Soda, and other Effervescing
Liquids at pleasure, leaving the last Glass as sparkling as the
first._--The instrument D is driven through the cork in the bottle, the
wire A is withdrawn, the button C turned, when the Champagne is drawn
through the tube B. When enough is drawn, the button is again turned,
and the wire replaced before the bottle is raised. The bottle should
then be kept bottom side up. The instrument is a perfect success, and
can be obtained of H. B. Platt & Co., 1211 Broadway, New York. It costs
$1 85.
[Illustration: A]
_Paper Cases for Soufflés, Chickens à la Bechamel, or for any thing that
can be served scolloped, or en coquille._--These cases are easily and
quickly made. They furnish a pretty variety at table, filled with any of
the materials described among the receipts for articles to be served in
paper cases or in shells. To make the paper cases, choose
writing-paper: fold and crease it at the dotted lines in Fig. A, then
cut the paper at the dark lines in Fig. B. By turning the corner
squares, so that they may lap over the sides, the box is formed. Sew the
sides together, all around the box, hiding the stitches under the small
piece of paper at the top, lapped over the outside. They should be
buttered just before filling. Fig. D is a case filled with a rice
_soufflé_. Figs. E and F are small cases made of round pieces of paper
(four inches in diameter), creased with a penknife. The top may be left
unturned, as Fig. F, or turned twice, as Fig. E. These cases may be
purchased already made; however, it is a pleasant diversion to make
them.
[Illustration: B]
[Illustration: C]
[Illustration: D]
[Illustration: E]
[Illustration: F]
[Illustration: A]
[Illustration: B]
[Illustration: C]
_Paper Handles for Lamb-chops, Cutlets, etc._--A long strip of thin
writing-paper is doubled, and cut half-way down with scissors, in as
thin cuts as can be easily made (Fig. A, a fragment of the paper). One
edge of the paper is then slipped a little distance farther than the
corresponding edge, which gives the fine cuts a round shape, as in Fig.
B. The edges can be held in this position, with the aid of a very little
mucilage. Now roll the paper spirally over a little stick, about the
size of a cutlet bone. Fasten the end with a little mucilage, and the
paper handle is quite ready to slip over cutlet bones, just as they are
about to be sent to the table. Larger-sized paper handles can be made in
the same manner for boiled hams.
[Illustration]
_Silver-plated Scallop Shell, for any thing served en
coquille._--Articles served _en coquille_ make a pretty course for lunch
or dinner. The shells in plated silver are quite expensive, costing
sixty dollars a dozen at Tiffany’s. I imagine they could be made as well
of block-tin, with a single coating of silver, and with the little feet
riveted, so as to stand the heat of the oven.
[Illustration]
_A Méringue Decorator._--The little tin tube A (one-third of an inch in
diameter), or B, is put in the bottom of the bag. _Méringue_ (whipped
whites of eggs, sweetened and flavored), or frosting for cakes, is put
in the bag, and squeezed through the tube on puddings, lemon or
_méringue_ pies, or on cakes, forming any design that may suit the
fancy. If it is squeezed through the tube A, the line of frosting will
be round; if through tube B, it will be scalloped, when leaves and
flowers can easily be formed. The lady-fingers are shaped by pressing
the cake batter through a tube half an inch in diameter. The bag is
easily made with tightly woven twilled cloth. The little tin tubes can
be made at the tinsmith’s, or at home, with a piece of tin, a large pair
of scissors, and a little solder. With this little convenience, the
trouble of decorating dishes is very slight, and their appearance is
very much improved.
[Illustration]
_Gravy and Sauce Strainer._--A sauce-strainer made of wire gauze of the
form of cut presents so much surface for straining that the operation
is much quicker accomplished than when using tin cups with a small
circle of gauze or perforated holes at the bottom.
[Illustration]
_An Egg-whisk._--Decidedly the best form for an egg-whisk is the one
given in the cut. It is equally useful for making _roux_ and sauces. By
holding the whisk perpendicularly, and vigorously passing it in the
bottom of a saucepan, a small quantity of butter and flour or sauce can
be thoroughly mixed.