The French cook's knife is particularly good for carving, cutting bread, etc. It. is rather expensive, but it pays to get one, if only proper care can be taken of it. The butcher's knife should be used for all heavy work. One should never try to break a bone with a knife. That this is often attempted in both kitchen and dining room, the nicked edges of the knives give proof, and show the greater hardness of the bones.
| Where much boning is done a
small boning knife, costing about seventy-five cents, will be necessary;
It should be used only for this purpose. |
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The French vegetable scoop, costs about seventy-five cents, will cut potatoes and other vegetables in balls for frying or boiling. The largest size is the best.
The garnishing knife flutes vegetables, adding much to their appearance when they are used as a garnish.
| The long French roll pan,
made from Russian iron, is nice for baking long loaves or rolls where a
great deal of crust is liked There are muffin pans of tin, Russian iron
and granite ware. Those of iron should be chosen last, on account of
their weight. It is a good thing to have pans of a number of different
shapes, as a variety for the eye is a matter of importance. The muffin
rings of former years have done their duty, and should be allowed to
rest, the convenient cups, which comes in sheets, more than filling
their place. |
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| The frying basket should have
fine meshes, as delicate articles, like croquettes, need more support
than a coarsely-woven basket gives. |
| Where roasting is done in the
oven there must be a rack to keep the meat from coming in contact with
the water in the bottom of the pan. |
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