In any kitchen not less than two tables are required: one for all rough
work,--preparing meat, vegetables, &c, and dishing up meals; the other for
general convenience. The first must stand as near the sink and fire as
possible; and close to it, on a dresser, which it is well to have just
above the table and within reach of the hand, should be all the essentials
for convenient work, namely:--
A meat-block or board;
A small meat-saw;
A small cleaver and meat-knife;
Spoons, skewers, vegetable-cutters, and any other small conveniences used
at this table, such as potato-slicer, larding and trussing needles, &c.;
A chopping-knife and wooden tray or bowl;
Rolling-pin, and bread and pastry board;
Narrow-bladed, very sharp knife for paring, the French cook-knife being
the best ever invented for this purpose.
A deep drawer in the table for holding coarse towels and aprons, balls of
twine of two sizes, squares of cloth used in boiling delicate fish or
meats, &c., will be found almost essential. Basting-spoons and many small
articles can hang on small hooks or nails, and are more easily picked up
than if one must feel over a shelf for them. These will be egg-beaters,
graters, ladle, &c. The same dresser, or a space over the sink, must hold
washing-pans for meat and vegetables, dish-pans, tin measures from a gill
up to one quart, saucepans, milk-boiler, &c.
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