Common-sense cookery for English households : with twenty menus worked out in detail / by Colonel A. Kenney-Herbert ("Wyvern").

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Common-sense cookery for English households : with twenty menus worked out in detail / by Colonel A. Kenney-Herbert ("Wyvern"). 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.

    18/564 (page 8)
    CHAPTER II. KITCHEN REQUISITES. GAS STOVES—UTENSILS—APPLIANCES FOR SLOW COOKERY MINOR EQUIPMENTS—THE COOK’S STORE-CUPBOARD. VERY important matter for our consideration nowa- days is our kitchen equipment. So much has been done of late in the way of improvement that the housewife’s list of five-and-twenty years ago has become but a very poor guide to the requirements of to-day. The superfluity of gear-— half of which was ornamental and rarely if ever used—that in the earlier Victorian period was gathered together for even a moderate establishment has been gradually reduced, and many cumbersome and expensive vessels have been pronounced obsolete. On the other hand utensils which facilitate good cookery and conduce to economy have been invented, while not a few appliances of the French school have been introduced. For each article in a reformed kitchen there is now a distinct purpose, and things are kept for use, and not for show. Selec- tion has accordingly become a rather difficult task demanding a knowledge of requirements that can only be gained by ex- perience. A few hints—off the beaten track—may therefore be useful. Though the wastefulness in fuel and many defects of English cooking ranges have received much attention for several years RANGES.