[19] For this purpose I can recommend the stone bottles and apparatus for preserving fruits invented by Mr. James Cooper, of No. 7, St. John-street, Clerkenwell; I have used them upon several occasions and for different descriptions of fruit, and have never met with any system that so well preserved the freshness of the fruit, or which is more simple in its operation.
[20] I consider too large a table to be as bad as too large a kitchen, in which much time is lost in the cleaning, and more in running about for articles required for use.
[21] The old fashioned triangular trivets seemed to have been made as inconvenient as possible, being made only for one large stewpan to stand over the fire, not leaving room for any smaller ones round.
[22] The maker of these gas stoves is Mr. Rikett, who constructs them to perfection at a trifling expense according to their merit.
[23] Especially in France, where cookery was first cradled, and has ever since been well nursed.
[24] Being a brown earthen pot, which costs about sixpence or a shilling, and which with care would last twenty years; the more it is used the better soup it makes.
[25] The receipts for paste being so simple in the other department of this book, I shall, upon all occasions, refer my readers to them, (p. 478.)
[26] If you should have a little gravy, use it instead of water, if not a piece of glaze added to half a pint of water would make a very good gravy.
[27] It would be very easy to ascertain when done, by running a packing-needle or sharp-pointed knife through, if tender it is done; this remark also applies to any description of meat pies.
[28] Extracted from my “Délassements Culinaires,” lately published by Jeffe, Burlington Arcade; a second edition of which will shortly appear.