SOYER'S MODERN HOUSEWIFE'S KITCHEN APPARATUS. a Hot Plate, &c., all heated by one Fire. Height 2ft. 4in., Width 2ft., Length 3ft. We will now go and see it through this window, as it has a door which opens into the garden; the place it occupies was formerly a passage from the area to the stables, as you see the basement floor is on a level with the original ground, and not sunk as in many houses—a plan I prefer, considering it more wholesome, therefore this slope is made ground. Here we are; you will perceive it is rather narrow, but I make up for it in height; it is but eight feet by sixteen; these are the four troughs for hot and cold water, supplied from the circulating boiler in the kitchen. On the day the laundry is not used, the water is turned off, and then only supplies the baths at the top of the house. I had an idea of putting up a slate bath for the servants, as I am a great advocate for the hydropathic system, and think there is nothing like cleanliness for health: as it will not cost much, I shall do so, and place it under the ironing board. This is my new washing machine, and this the drying machine, which I had made after my own design. This is the ironing stove, which likewise heats the drying apparatus. As you have now descended into the lower regions of my establishment, I must show you the improvements I have made in the kitchen since you were here last. In consequence of the introduction of my new apparatus, or stove, I have entirely done away with the kitchen range; its place, as you perceive, being closed; and I have likewise done away with the hot plate and the charcoal stove, which we only used once or twice a-year, and in its place I have got a gas stove, which is a great economy, and the fire in the new stove is left to go out after dinner, and some days is not even lit; and it is also exceedingly clean, but not having gas near your cottage you cannot adopt it. You see, here is the new stove in the middle of the kitchen; it combines a roasting fire, circulating hot water boiler oven, and hot plate, all heated by one fire; the boiler heats the water at the top of the house for the baths, and which can be laid on into any room; the advantage is that it gives more room in the kitchen, in being able to walk all round it; there is also different degrees of heat on the hot plate, and room for the bain-marie pan: the smoke goes under the floor into the old chimney. It was made for me by Messrs. Bramah and Prestage, of Piccadilly. There is the drawing; it is, as you perceive, exceedingly novel in appearance, and I feel confident, if known, would come into general use, even from the cottage to the largest establishment; it could be fitted with a steam-boiler if required; and would, I am certain, be most valuable in hotels and taverns: in a cottage the linen could be dried around it without danger from fire; and it also cures smoky chimneys. Mr. B.'s brother, who, you know, is in the Navy, has got one for his vessel, with which he is delighted; there is very little heat arising from it ; my kitchen, as you perceive, being small, only twelve by eighteen feet, it would be felt; but in order to take off all vapour, I have had made, as you perceive, an opening in the ceiling, from which a pipe passes between the joist to the outside. There is nothing else very novel in the kitchen, being taken, as you perceive, from the plan of that of the one "At Home," in Soyer's Regenerator. There is the small mortar, the dressers are made with drawers and slides, which is a very great improvement, as anything that is dirty is placed upon it, and thus saves the cloth. The rail above contains all the copper stewpans. This other dresser is used for placing the dishes on when sending up the dinner; it has the covers over it, and underneath the dripping-pan, frying-pan, gridiron, so that nothing is hid from the sight, therefore they cannot but be clean. Mrs. L.—I perceive it, and a very good system it is, for at home, when I open one of those mysterious closets, I find them full of dirt, broken plates, old towels, and everything that is wanted to be hid from sight. I shall certainly make that reform immediately. But this small Mrs. B.-There is a little sink with hot and cold water. room is what I call the scullery; it is, as you see, supplied with hot and cold water, and has a sink, in which are washed the plates, dishes, coppers, &c., or anything else, so that all dirt is kept out of the kitchen; and you see this is every bit as clean as the kitchen. We will now go into the little room which I pride myself upon, it is the larder; it is but small, being only ten feet by eight-paved and lined with slate, and the window, which is protected by wire, opens to the North. Under the window is the pastry-slab, with ice drawer under that; in this corner is the meat block and table with scales to weigh all that comes into the larder. Here is the safe with a sliding door on pulley, and in which are the vegetable bins, and here is one of Ling's patent ice-safes. The meat is, as you perceive, hanging from tin hooks: these two boxes I have latterly had made; this one contains powdered herbs of all kinds (Makepeaces), and also essences for confectionery, and as they get empty I have them re-filled at the Italian warehouse; this more especially belongs to the kitchen; and is what I call the housewife's box. But its contents must at present remain a secret, as I intend to give you a little surprise; they are both absolutely requisite in a house, and it is surprising what a deal of labour and time is saved by having them always ready. Here is the week's file of the tradesmen's bills; and this is a list of the kitchen stock, which, together with that of china, glass, and linen, is taken every three months.* * The following are the Utensils that I use in the kitchen, or, as the French call it, batterie de cuisine, which I flatter myself to be quite complete:8 copper stewpans, two larger ones, holding one gallon and a half, and the next one gallon, the others smaller by degrees to one pint; 1 oval fish-kettle, holding about one gallon and a half, but if by chance I have a turbot, Í borrow a kettle from the fishmonger; 1 middle-sized braising-pan; 1 pre serving-pan; 1 round bowl for beating whites of eggs; 2 sauté-pans; 1 omelette-pan; 1 frying-pan; 1 bain-marie; 6 saucepans for the sauce; 413 BILLS OF FARE. When I was first married and commencing business, our means were limited: the following was our system of living: Sunday's Dinner.-Roast Beef, Potatoes, Greens, and Yorkshire Pudding. Monday.-Hashed Beef and Potatoes. Tuesday.—Broiled Beef and Bones, Vegetables, and Spotted Dick Pudding. Wednesday.-Fish, if cheap, Chops, and Vegetables. Thursday.—Boiled Pork, Peas Pudding, and Greens. Friday.-Peas Soup, remains of Pork. Saturday.-Stewed Steak with Suet Dumpling. middle-sized tin pie-mould; 2 tin jelly-moulds; 1 tin flanc-mould for fruit; 1 freezing-pot, with every requisite; 2 baking-sheets; 1 gridiron; 1 small salamander; 1 colander-spoon; 1 bottle-jack; 2 spits; 1 dripping-pan; 1 screen; 1 sugar-pan; 2 soup-ladles; 8 copper-spoons, 2 of them colanders; 2 wire baskets; 1 wire sieve; 2 hair sieves; 24 tartlet-pans; 2 tammies; 1 jelly-bag; 12 wooden spoons; 2 paste-brushes; 1 pair of scissors; 2 kitchen knives; 6 larding-needles; 1 packing-needle; 1 box of vegetable-cutters; 1 box of paste-cutters; 1 meat-saw; 1 cutlet chopper; 1 meat chopper; 6 meat hooks, tinned; 1 rolling-pin; 8 kitchen basins; 6 china pie-dishes; 6 earthen bowls for soups and gravies; 4 kitchen table-cloths; 18 rubbers; 12 fish napkins; 6 pudding-cloths; 4 round towels. These utensils, no doubt, appear very numerous, but, at the same time, they are no more than are required, and it is only the first nine articles which are rather expensive; the others can be had at the cost of a few shillings. The linen I place in the presses every week myself, and keep an exact account of it, for it is only by so doing that I keep so small a quantity in use. I have-12 pairs of sheets; 10 ditto pillow-cases; 3 dozen of napkins; 2 dozen and a half of various-sized table-cloths; including breakfast, dinner, &c.; 6 servants' table-cloths; 3 dozen towels; 6 round towels; 3 dozen kitchen rubbers; 2 dozen napkins for fish, vegetables, and fruits; 6 puddingcloths; 2 dozen damask d'oylies; 1 dozen Berlin wool ditto. I also have occasionally in the wash the cover of the carpet, the anti-macassars, which I have knitted at my leisure, and the netted window curtains. Of glass and china, I have the following; they are counted every month, and the broken ones replaced:-3 dozen wine-glasses; 2 dozen champagne ditto; 2 dozen claret ditto; 3 dozen goblets; 6 water caraffes; 6 decanters; 1 liqueur-stand; 12 liqueur-glasses; 2 glass jugs; 1 celery-glass; 1 trifle-bowl; 8 dessert-dishes. China: 1 full dinner service; 1 common set for kitchen; 1 common tea service for kitchen; 1 good tea service; 1 breakfast service; 1 good dessert service. The following is my list of plate:-3 dozen of prongs; 2 ditto of tablespoons; 1 and a half ditto of dessert-spoons; 1 and a half ditto of dessertforks; 2 ditto of tea-spoons; 6 salt-spoons; 1 cheese knife; 4 butter knives; 1 asparagus-tongs; 2 sugar-tongs; 2 soup-ladles; 4 sauce ladles; 2 gravy spoons; 2 sugar-ladles; 2 salvers; 1 bread-basket; 4 candlesticks; I hotwater dish for haunch of mutton. |