The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C.

Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    12/500 (page 6)
    £ s. d. Brought forward . . .5111 1 hair sieve 010 I wire sieve 029 I paste board °39 1 rolling pin 006 I box of paste cutters 030 1 pastry brush 010 2 French vegetable cutters 010 I fish kettle 063 £^ I 2 UTENSILS ALSO REQUIRED. £ s. d. 6 plates 016 2 soup plates 006 4 dishes 046 3 pie dishes 009 3 large basins °39 4 small basins 014 2 jugs 010 6 tea-cloths, about c)d. yard 046 2 pudding-cloths, about <^d. yard 005 2 dish-cloths, about 4/f. yard 006 £0 18 9 STOVE REQUIRED. Gas stoves, price from about ^4 45-. od. to £^ js. od. N.B. If utensils be required for a practice class, to accommodate ten pupils, the above list of utensils must be doubled in number, and in addition 10 knives 17s. (>d., a Hour box 3J., and seasoning box 5r. will be required.