A Handbook of Cookery for a Small House

anxious to give her experiences as a general guide and help both for cooking and the preparing of an appetizing meal. Take for instance either a small flat in town or a cottage in the country with one maid. It is quite possible to have two dishes for breakfast with toast, tea or coffee, and to vary those dishes for every day in the week. Easy breakfast dishes will be found in the body of the book. All the statements in the book will justify themselves if the directions are carefully followed. To begin with let us furnish our kitchen with those most necessary utensils which should always be kept either in a drawer in the dresser or in a dry cupboard. We shall need several enamelled basins of various sizes, a fish slice, vegetable slice, wire salad basket, one or two wooden spoons, two large iron ones, a good toasting fork; a small Dutch-oven to hang in front of the fire (either to cook bloaters, or chops, or even a steak if one prefers that form of cooking to frying); an apple corer, a potato ricer, one or two enamelled frying pans of various sizes and depth. It is best to keep the pan that is to be used for omelettes for that purpose alone, also the one that is to be used for making pancakes. Care should be taken in purchasing these articles as you will often find that some frying-pans will be deeper in the middle while others will be found to rise and be deepest round the edges. These are serious defects because the one that rises in the centre will be useless for either omelettes or pancakes; the one that sinks in the middle would be equally unsatisfactory as both will be found to catch. A double saucepan will be needed either for boiling milk or making porridge. We must not forget a fish kettle and a steamer. The care of the tea-kettle is also important. Once the tea is made and the kettle not needed for a time, the water should be turned out