- 1, 2. Small Pointed Knives for Vegetables, Boning, etc.
- 3. Fluted Knife for cutting potato straws, or cutting vegetables into fancy shapes.
- 4. Tuller Knife. Useful for pastry and all work done on a board.
- 5. Broad-bladed Knife or Spatula.
- 6. Saw.
- 7. Bread or Cake Knife.
- 8, 9. Small Wooden Spoons.
[77-*] Cooking schools have recently adopted the rule of using even spoonfuls for every spoon measurement. This ensures great exactness.—M. R.
Chapter II
SOUPS
As nothing is easier than making good soups, they should be the first lesson in cooking.
They are one of the most nutritious and inexpensive foods presented, and have a very wide range, extending from the clear, transparent soups, through many degrees of consistency, color and material, to the heavy varieties which contain enough nourishment for a meal in themselves. The pot-au-feu as managed in the families of the French peasantry furnishes their chief source of diet. The pot on the fire receives every bit of nutritious material of every kind; by slow cooking the juices and flavors are extracted, and a savory combination is made which is both pleasant to the taste and satisfying to the hunger.
The stock-pot should be on every range, and its contents ever ready to be drawn upon, not only for soup, but for sauces, and for flavoring the numerous dishes which can be enriched and improved by stock.[84-*]
The many kinds of soups are variations of the few kinds of stock.