REQUIRED IN THE KITCHENS OF WHICH I HAVE GIVEN PLANS, COMMENCING WITH
THE COMPLETE BATTERIE DE CUISINE OF THE REFORM CLUB.
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| Reform | Kitchen | Kitchen | Kitchen |
Utensils. | Club | of the | at | of the | Cottage
| Kitchen.| Wealthy.| Home. | Bachelor. | Kitchen.
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Stewpans, the sizes fluctuating from six gallons | 89 | 36 | 12 |6, 1 holding| 4
to half a pint | | | | a gall. |
Stock-pots, varying from twelve gallons to two | 8 | 4 | 1 | | 6 black
Turbot kettles, one full size, and another two | | | | | saucepans
sizes smaller | 2 | 2 | 1 small | |
Long Fish-kettles, two large and two middling-sized| | | 1 rather| 1 rather |
ones | 4 | 2 | larger | wide. | 1
Braising-pans, two large and two middling-sized | 4 | 2 | 1 | .. |
Preserving-pans (copper), one large round bottomed | | | | |
and one large flat bottomed | 2 | 2 | 1 | .. | 1 flat
Egg bowls, one large and one middling-sized | 2 | 2 | 1 | 1 | bottomed
Baba and sponge-cake moulds | 2 | 3 | 1 | |
Large round copper pie-dishes for servants | 4 | 2 | | |
Thick flat braising-pans with hermetic covers | 6 | 6 | 2 | 1 |
Sautépans, twenty deep, with thick bottoms, | | | | |
and ten others | 30 | 12 | 6 | 2 | 2
Bain-marie-pans, varying from two gallons to | | | | |
a pint | 36 | 18 | 6 | 2 |
Pie-moulds for raised pies | 6 | 4 | 2 | 1 |
Jelly and charlotte moulds | 24 | 12 | 4 | 1 |
Small bordure for aspic jellies | 6 | 4 | 1 | 2 |
Freezing-pots, with accessories | 4 | 2 | 1 | 1 |
Baking-sheets of various sizes | 12 | 12 | 2 | 2 |
Gridirons | 6 | 2 | 1 | 1 |
Salamanders | 2 | 1 | 1 small | 1 do. | 1
Spoon drainers | 4 | 2 | 1 | 1 |
Spits of various sizes, including two with | | | | |
cradles | 12 | 6 | 2 | 2 |
Dripping-pans | 2 | 1 | 1 | 1 |
Steam copper cases for puddings and potatoes | 4 | 2 | | |
Round copper fruit bowls with handles | 4 | 1 | 1 | |
Sugar-pans | 6 | 2 | 1 | 1 |
Soup ladles (small and cheap utensils) | 18 | 12 | 4 | 2 | 1
Copper kitchen spoons, six of which are colander | | | | |
spoons | 36 | 18 | 8 | 6 | 2
Wire baskets for frying | 6 | 2 | 2 | 1 | 1
Wire sieves | 6 | 2 | 1 | 1 |
Hair sieves | 8 | 2 | 1 | 1 | 1
Omelette-pans | 6 | 2 | 1 | 1 | 1
Small Jelly and driole moulds | 36 | 18 | 12 | 12 |
Tartelette-pans | 36 | 12 | 12 | 3 |
Tammies | 6 | 4 | 2 | 2 |
Jelly bags | 4 | 2 | 1 | 1 |
Wooden spoons | 24 | 12 | 8 | 6 | 4
Paste brushes | 10 | 4 | 2 | 2 | 1
Scissors | 2prs.| 1 | 1 | 1 | 1
Kitchen knives | 12 | 6 | 2 | 2 | 1
Boxes of cutters for vegetables and pastry | 4 | 4 | 2 | 2 |
Trivets, four common, and two for gas stoves | 6 | 2 | 2 | 2 |
Meat saws, four large and two small | 6 | 3 |2, 1 small| 2 | 2
Cutlet bats | 4 | 2 | 1 | 1 | 1
Meat choppers, large | 2 | 1 | 1 | 1 |
Steak-tongs, two large and two small pairs | 4prs.| 2 | 1 large | 1 | 1
Meat-hooks | 24 | 12 | 6 | 6 | 4
Rolling-pins | 2 | 1 | 1 | 1 | 1
Kitchen basins | 36 | 24 | 12 | 8 | 6
Small pie-dishes for fruit and meat | 24 | 12 | 6 | 4 | 6
Kitchen table-cloths | 24 | 12 | 8 | 4 | 2
Rubbers | 8 | 8 | 4 | 4 | 2
Fish napkins | 24 | 12 | 6 | 2 | 2
Pudding-cloths | 18 | 12 | 4 | 2 | 2
Round towels | 12 | 6 | 4 | 2 | 2