Pot and pan

“ Fruit pot-pies are easier made and cooked, than fruit puddings or dumplings. We recommend them highly for plain tables. They require more sugar when they are dished. A large bain-marie is excellent for cooking any sort of pot-pie, the water being all in the outside kettle.
PLAIN BAKED CUSTARD.— Boil a quart of milk, with a small bunch of green peach leaves in it, or a half dozen of peach kernels broken up. When the milk has boiled well strain it into a broad pan, and set it away to cool. In a shallow pan beat six eggs till very light, thick, and smooth. ”

“ Do not be led astray into buying a made-up outfit. The two-man set consists of a coffee pot, two kettles, a fry pan, two each of plates, cups, soup bowls, knives, forks, teaspoons, and dessert spoons—everything of aluminum. All fit into the largest kettle, plates and fry pan on top, and weigh but five pounds. ”

“ For cooking you will need an iron pot and boiling kettle, tin kettles fitting inside of one another, a frying-pan with a handle like the kettle, a coffee-pot, some knives and tin plates, cups, spoons, forks and deep dishes, and above all an oyster broiler. ”

“ Never use any boiling or stewing utensil, pot or pan, spit, cookhold, spoon, ladle, or skewer, sieve, tammy or pudding cloth, jelly bag, net, tape, or other kitchen article, that have not been well scalded or washed with boiling water, and thoroughly dried. ”

“ For some of my pots and jars were too weak to bear their own weight; and they would fall out here, and in there, in all sorts of ways; while some, when they were put in the sun to bake, would crack with the heat of its rays. You may guess what my joy was when at last a pot was made which would stand the heat of the fire, so that I could boil the meat for broth. ”

“ Of all the vegetables, onions and potatoes are the most desired and the oftenest used, when anything more than the 'old regulation' is had. Instead of an oven, fireplace or cooking stove, a rude hole is dug in the ground and a fire made therein, and the coffee pot, the camp kettle and the skillet are his only culinary articles used. ”

“ If you wish to make a pot pie instead of a baked pie, you have only to line the bottom of a porridge pot with paste, lay in your meat, season and moisten it in the same way, cover it with paste, and keep it slowly stewing about the same time that the other takes. ”

“ BOILED POTATOES
Choose those which are the same size, so they will all be done at once. Peel them, dropping each one in cold water till all are done, and then put them in a pot of boiling, salted water, and cook gently half an hour. When soft, pour off the water, stand the pot, uncovered, close to the fire, and let them get dry. Eat them with salt and butter as they are, or mash them in the kettle, adding the same seasoning. ”

“ In cleaning copper pans, attend to the following directions:—If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking.
Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. ”

“ Fast boiling toughens the fibres and keeps in the juice of the meat which should form the body of the soup. When the time is up, lift the pot from the fire, throw in a heaping tablespoonful of salt, and a teaspoonful of pepper, and pour out into your “stock-pot.” ”

“ Potatoes bake nicely when laid on the ledge, and beans, stews, roasts, bread—in fact the whole food list—may be cooked there. But one must be careful not to have too hot a fire. I burned several things before I learned that even a few red coals in the fire-pot will be sufficient for practically everything. ”

“ Take two pullets being finely cleansed, cut them to pieces, and put them in a narrow mouthed pitcher pot well glazed, stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water, boil it eight hours, keep it continually boiling, and still filled up with warm water; being well stewed, strain it, and blow off the fat; when you give it to the party, give it warm with the yolk of an egg, dissolved with the juyce of an orange. ”

“ Near the stove, peeling potatoes, and as she peeled them chucking the peelings on to the berth, with its accumulation of gowns, coats, frying-pan and other articles, was a woman wearing a man's black felt wide-awake, a man's coat, and smoking a mahogany-coloured pipe. ”

“ There is also a long low table covered with mats, on which the leaves are laid, and rolled by workmen, who sit round it: the iron pan being heated to a certain degree by a little fire made in the furnace underneath, a few pounds of the fresh-gathered leaves are put upon the pan; the fresh and juicy leaves crack when they touch the pan, and it is the business of the operator to shift them as quickly as possible, with his bare hands, till they cannot be easily endured. ”

“ No saucepan should be allowed of course to boil over.
No frying pan should ever be put on the fire without the butter or lard being first placed in it, and that not before the pan is required for use.
No joint should be placed in the oven so high as to allow the fat to splutter against the roof of the oven. ”

“ The pail must always be filled with boiling water or food to touch the upper [41] pan, and if these conditions are fulfilled and the food is put quickly, and while boiling hard, into a cooker which stands close to the range, it will be found to cook as perfectly as larger amounts. Two kinds of food can thus be cooked at once, but, when only water is used in the lower pail, it can be kept in the cooker during the meal, and will be hot when the time comes for washing the dishes. ”

“ To bake beans, remove the pork from the drained, partially cooked beans, score it across the top and replace it in the pot in midst of and extending a trifle above the surface of the beans, add 1 cup of hot water and securely cover the top of the pot with a lid or some substitute. Sink the pot well into the glowing coals and shovel hot coals over all. ”

“ It is injudicious to put more in the pan at once, than can lie on the bottom without crowding. The pan must be made bright, and nothing permitted to cool in it, lest it should canker. Delicate preserves should be kept in small glasses or pots, that will not hold more than one or two pounds, for the admission of air injures them ”

“ If you wish to have vegetables delicately clean, put on your pot, make it boil, put a little salt in it, and skim it perfectly clean before you put in the greens, &c., which should not be put in till the water boils briskly; the quicker they boil, the greener they will be. When the vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them up immediately, or they will lose their color and goodness. ”

“ Cooking in stoneware has no equal where slow cooking is aimed at, and there are many dishes which one would do well to refrain from attempting unless cooked in this fashion. These cooking pots are inexpensive, and certain foods taste decidedly better if cooked in this way. For braising, pot roasting, or stewing fruit and other articles which need to be cooked slowly under close cover, the application of a moderate, even heat produces far better results than if quick heat is applied. For such cases the use of earthenware cooking pots is recommended. ”

“ When brass pans are used for boiling fruit for jams, it is usual to rub them inside with a slice of 116 lemon before putting in the fruit. A careful housewife will consider the reason for this custom. We remember once seeing a copper pan, that had been provided for the preparation of oatmeal porridge, with a band about an inch wide of green crystals on the inside. Inquiry elicited that the cook had thought it a convenient pan in which to prepare the fish (salt haddock) for breakfast. Ignorance of the chemical action of salt and acids on metals may lead to very serious results. ”

“ In case more than one pan is to go in at once, and two stones will not supply enough heat, hot flatirons or stove lids may be used to supplement them. It is often convenient, when the oven is heated for baking one article, to put other things in to cook at the same time, even though they may not require browning. For instance: A chicken or roast may be cooking between two stones, while on top of the upper stone the giblets may be stewing in water, or some vegetables be boiling. ”

“ If an impression made on a loaf of bread with the finger remains, the bread is light. If the dent disappears, then the loaf is not light enough to be placed in the oven; give it more time to rise. An experienced cook, noted for the excellence and size of her loaves of bread, said she always inverted a pail over the pan containing loaves of bread when set to rise, and allowed the bread to remain covered after being placed in the oven. ”

“ An earthen pot with water is set upon the fire, and when the water boils a little meal is dropped in and stirred, more and more is then gradually added and stirred until the mess thickens, and is served up like a very dense paste. ”

“ A pudding in a basin can be raised out of water by a meat stand placed at the bottom of an ordinary sauce-pan—and vegetables cooked in a perforated steam pan above.
Where possible arrange a meal to be cooked all on the top of the stove, or all in the oven.
Avoid heating the oven to cook a single dish.
Utilise all space when the oven is heated—food may be partly or wholly cooked for following day.
In a gas oven three or four small tins are better than one large tin which fills the shelf. By the former method free circulation of heat is not prevented, and cooking is more efficient. ”

“ A Bain-Marie is a large copper pan placed on the fire, and containing boiling water in which are put smaller pans with anything to be kept hot, or cooked without boiling. Milk is better cooked in Bain-Marie, than in a sauce-pan on the fire. ”

“ If the oven is too cool, the bread is likely to rise so much as to run over the pan, or to have a hole in the center. If the oven is too hot it will make a crust too soon, the centre be underdone, and the crust be too thick. Time. One hour is the time required for baking the ordinary sized loaf. ”

“ The mixture will melt, and become as liquid as water. Let it boil with a gentle fire, constantly stirring it; breaking it into little crumbs, and scraping off with a spatula whatever sticks to the bottom or sides of the pan, till it be perfectly dry. The pan must from time to time be removed from the fire, that it may not grow red-hot, and the matter must be stirred, even while it is off the fire, to prevent too much of it from sticking to the pan. When the matter is perfectly dried, and in little clots, let it cool, and powder it in a metal mortar. ”

“ Put the pot into a large copper pot with water, observing to keep it steady, that it may not reach to the covering of the pot that holds the marrow. As the water shrinks, add more, boiling hot—for it must boil four hours without ceasing a moment. ”

“ For cooking purposes an earthen pot is used, costing between 3 and 10 cuartos; which, in cooking rice, is closed firmly with a banana-leaf, so that the steam of a very small quantity of water is sufficient. No other cooking utensils are used by the poorer classes ”

“ Baked Potatoes.
Be very particular to wash every part of [50] the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose) , and bake in a moderate oven fifty minutes. There is such a difference in ovens, that each one must learn for herself what the time will be for each; for some will bake in less time, and some will take much longer than the time designated. ”

“ Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to get very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. ”

“ Care should always be taken to have covers that fit snugly on any pans that are used in the cooker. Aluminum ware makes the best utensil, though enameled ware or agate ware may be used. A six-quart pail with a pan to fit inside of it is a good size for the ordinary family. ”

“ The pan he fills two-thirds full of dirt, then with water, rocks it gently with his hands, letting the water run over the sides, carrying the dirt away and leaving the particles of gold, which are heavy, at the bottom of the pan. ”

“ Take your fairest bunches and lay a Lay of fine Sugar into the bottom of the pot, and then a Lay of Barberries, and then Sugar again, till all be in, and be sure to cover them deep with Sugar last of all, and cover your pot with a bladder wet and tyed on, that no Air get in, and they will keep and be good, and much better to garnish dishes with than pickled Barberries, and are very pleasant to eat. ”

“ An earthenware pan is filled with a stiff batter of flour, water, salt and eggs, and in this the manipulators, old women generally, dip the fore fingers and spread, or rather smear the batter lightly over the hot pan;—one spread one way, one the other, a second's delay and the food is cooked ”

“ Let sugar, coffee and butter cook until a little dropped in cold water forms a soft ball, Betsey explained to a friend of mother's who happened in, remove saucepan from fire and stand in a [52] pan of cold water, then beat until it looks as thick as nice heavy cream, when you pour at once into a buttered pan and mark in squares. ”

“ The tiles are then replaced in the oven so as not to touch one another, and that the action of the fire may penetrate them all equally: as the colours change by baking, the workmen apply them anew in proportion to the changes that take place; the red alone alters entirely. The varnish with which they are glazed is made with lead, tin, and white sand. These three substances are ground in a mill to powder, which is mixed with water, to form a paste, and baked in the oven ”