A Handbook of Cookery for a Small House

and the kettle removed from the stove. If it is allowed to remain boiling or nearly empty on the stove it will quickly become coated on the inside and the water thick and cloudy. We will need an enamelled cullender, a large cheese grater, a nutmeg grater, some cake tins of different sizes, and pie-dishes. Our choice of saucepans should also be carefully considered; it should contain at least two large iron ones and the rest may be enamel. We need two or three baking tins, some china and block-tin moulds for jellies and a selection of fire-proof earthenware of various shapes and sizes; wire strainers, to put under fish or fried vegetables to drain them; an egg poacher, an egg-boiler which is so much more reliable than even the best memory or the most accurate clock. There is this golden rule that must always be observed: Never attempt to make an omelette unless your fire is hot enough to cook it with the top ring of the stove on. This rule of course applies also to the pancakes, fritters, or to any form of frying. For if you are frying a steak or cutlets, fish, potatoes or bacon, you will require to put the top of the stove on after the first few minutes. Otherwise your meat or fish will be liable to burn on the surface and remain raw inside. All the utensils must be washed in hot soda water and thoroughly dried before putting them away. Having regard to the fact that soda is most injurious to one’s hands, and whether for the mistress or maid the care and appearance of one’s hands is of great importance, it is best to place the saucepans, pans, etc. (not earthenware) on the stove with a certain amount of water and a good piece of soda, and let them stand to soak on the side of the hot stove, together with such articles as ricer, poacher, strainer, etc. When ready to wash them up scour well with a long-handled pot brush, pour off the soda water, rinse in clean hot