The Custard-kettle.—This is an iron utensil, the inside kettle being lined with block-tin. Although there are cheaper custard-kettles made of tin, it is better economy to purchase those of iron, which are more durable. The inside kettle containing the custard is placed in the larger one, which is partly filled with boiling water.
The Sauté-pan.—This pan may either be used for sautéing, or for an omelet pan.
Sieve for Purées.—This is a substantial arrangement, the sides being made of tin. It is invaluable for bean, pea, or any of the purée soups, which should be forced through the sieve. It is also used for bread or cracker crumbs—in fact, for any thing which requires sifting.
The Steaming-kettle.—The article to be cooked is placed in the pan perforated with holes. It is put in the long kettle, which is partly filled with boiling water, then covered with the close-fitting cover. This is an invaluable kettle for cooking vegetables, puddings, and, in fact, almost any thing that is usually immersed in boiling water. A cabbage, with salt sprinkled among the leaves, is cooked much quicker in this way than when immersed, and is much more delicate. It is especially nice for plum-puddings, which then can not become water-soaked. Cooks generally manage to let the water stop boiling for some minutes when boiling puddings, which is just long enough to ruin them. This kettle is no less valuable for cooking chickens or rice.
