answered; and these were all, I believe, by different makers.—A Hot plate is also an excellent thing, as it requires but little fire to keep it sufficiently hot for any thing requiring gradual cooking; and is convenient for making preserves, which should never be exposed to the fierceness of a fire. The charcoal stoves are useful, and so easily constructed that a kitchen should not be without one. There is a very nice thing, called a Dutch Stove, but I do not know whether it is much in use in England. On a rather solid frame-work, with four legs, about a foot from the ground, is raised a round brick-work, open at the top sufficiently deep to receive charcoal, and in the front, a little place to take out the ashes; on the top is a trivet, upon which the stew-pan, or preserving-pan, or whatever it may be, is placed. This is easily moved about, and in the summer could be placed anywhere in the cool, and would, therefore, be very convenient for making preserves.—Where there is much cooking, a Steamer is convenient; it may be attached to the boiler of the range. I have seen lamb and mutton which had been steamed, and which in appearance was more delicate than when boiled, and equally well flavoured. But there is an uncertainty in cooking meat by steam, and, besides, there is no liquor for soup. Puddings cook well by steam.—The Jack is an article of great consequence, and also a troublesome one, being frequently out of repair. A Bottle-jack answers very well for a small family; and where there is a good meat screen (which is indispensable), a stout nail and a skein of worsted will, provided the cook be not called away from the kitchen, be found to answer the purpose of a spit.
There are now so many excellent weighing-machines, of simple construction, that there ought to be one in every kitchen, to weigh joints of meat as they come from the butcher, and this will enable the cook to weigh flour, butter, sugar, spices, &c., &c.
The cook should be allowed a sufficiency of kitchen cloths and brushes, suitable to her work. Plates and dishes will not look clear and bright unless rinsed in clean water, after they are washed, then drained, and wiped dry with a cloth which is not greasy. A handful of bran in the water will produce a fine polish on crockery ware.
