Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.

Slack's patent digester. 1 teakettle. I toasting fork. I bread grater. I tin meat screen and bottle jack. I set of skewers. I meat chopper. I block-tin butter sauce- pan. Small Cottage Set. 1 colander. 2 iron saucepans. 2 iron stewpans. I enamelled saucepan. I iron boiling pot. I fish slice. I fish kettle. 1 flour dredge. 2 frying-pans. I gridiron (hanging). Salt and pepper dredgers. I rolling pin. I paste board. 12 patty pans. I pan for Yorkshire pud- ding. I pair of scales. 1 spice bo.\'. The cost of the above would be 4/. 5J. Saucepans of several sizes are required for every kitchen. The cook should be careful to keep them always clean and fresh. The moment she has ceased using one she should pour boiling water into it to wash it, and she should never one away dirty. Preserving Pan, for making Bain-marie Pan and Pots, for jams, jellies, marmalades, &x. keeping sauces and entrees hot, &c. Stock-pot. Braising Pan.—The food to be braised is put into the lower part of the pan. The lid is covered well with red-hot ashes or charcoal. Full directions for braising are given farther on. The stew-pdVi is a valu- able utensil; it will in case of need serve as a braising pan, if the lid be made to go a little into the edge of the pan as some are made. Stock Pot.—The stock pot receives in it bones, trimmings of meat, remains of cold game, &c. &c., in short everything available for ordinary or good soup. It is to be wished that every English artizan’s wife possessed one ; it is the pot-aufeu of the French workman, who thus obtains nourish- ing soup and well-dressed meat at the same time.