Hints for the table: or, the economy of good living / [Anon].

  • John Timbs
Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Hints for the table: or, the economy of good living / [Anon]. Source: Wellcome Collection.

    31/188 page 15
    good cook, who would condescend to leam a little chemistry. —Brande. Papin’s Digester is in high repute for more easily obtain- ing the cartilage and gelatine from bones; hut with this disadvantage which is not so well known : the taste of the solution is empyreumatic, if not ammoniacal, on which account a loosely covered vessel is best. Bythe use of Perkins’s new Boiler, which may he simplified as a boiler within a boiler, the liquid constantly circulates between the two vessels, and carries off the acquired heat of the outer boiler, the bottom of which never burns, nor rises in temperature many degrees above the heat of the liquid. By the application of this principle to culinary vessels, no careless cook can burn what is to be dressed, by neglecting to stir it. At Sheffield, the Kitchen-range has been brought to such perfection as to roast, boil with steam and water, and to bake. A public establishment there is fitted with a range, by which a dinner has been cooked for upwards of three hundred persons! A Steam-table has been invented, on which distillation, decoction, digestion, and evaporation, can be performed in moveable vessels, by steam and hot water alone: it also forms an excellent culinary and confectionary apparatus. By the Bruges Stove, lately invented, a joint of meat may be roasted, two good-sized pies baked, a pudding and two soils of vegetables boiled, and sufficient heat and room left to prepare half a dozen sorts of sauces or gravies, all at one and the same time, with an expenditure of Gib. of coke and 21b. of coal, the value of which will not exceed one penny ! At this rate, the cost of roasting a leg of mut- ton would not exceed one farthing! Cooking by Gas liasalready been perfected by Mr. James Sharp, of Northampton. His apparatus consists of a boiler, containing four gallons of water, which is kept boiling by a ring of gas flame underneath. On the top of this vessel are small saucepans; and, on each side of the same is a steamer. The roasting apparatus consists of a tin case, about 4ft. high by 2ft. square, with a door opening in front: at
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