Glazing Brush.

with a brush kept for the purpose do over the meat, and, if that has been larded, put it into the oven for a few minutes. This is called "glazing," and is much in use for made-dishes. The glaze should be a clear yellow brown.

Many persons have been deterred from attempting this excellent method of cooking numerous articles on account of the expensive way usually prescribed. Should there be

nothing else at hand, the meat or fowl to be braised may be put into a stewpan, with about an ounce of fresh butter, or a larger quantity according to the size, and a teacupful of water. Stir these together for a short time, and shake the pan occasionally until the juices of the meat or poultry afford sufficient gravy; put in an onion and a bunch of sweet herbs, with a little pepper or other seasoning, and a small quantity of salt. The meat must be turned several times during the period of braising the veal, as the English apparatus does not often admit of fire being placed on the top of the stewpan. When about to be brought to table, the gravy of braised meat should be cooled by placing the vessel containing it in cold. water; the fat removed; the gravy then strained, thickened, heated, and sent up with forcemeat-balls, egg-balls, fried paste, or all three; and mushrooms, or any other vegetables, cut into ornamental shapes: or the gravy may be boiled down to a glaze, and poured over the meat: send to table on a purée of vegetables. To glaze, without braising.--Fowls or meat may be dressed

Glazing Pot. up; or, the breast-bone

in any way chosen, without bacon, and a, gravy, boiled to a glaze, brushed over, as above. When several dishes are to be glazed, a sufficient quantity should be prepared, and the glazingpot kept hot by putting it into hot water. Hams, tongues, and stewed beef, to eat cold, are thus done.

To force Fowls, &c., is to stuff them with forcemeat, either between the skin and the flesh; or, the breastbone being raised, the cavity is filled being taken out, the body is filled.

Tongues, palates, &c., are said to be blanched, when, after long boiling, the skin can be peeled off; and the latter will become thicker by being put into cold water afterwards.

To keep meat hot, it is best to take it up when done, though the company may not be come; set the dish over a pan of boiling water, or in the bain-marie, as described in Chapter IV., on Culinary Utensils; else, put a deep tin cover over it so as not to touch the meat, and then throw a cloth over that. This way dries the gravy less than hot hearths of iron; but in whatever way the heat be preserved, it is a very essential article in serving a dinner, and every requisite should be allowed for the purpose. The most effectual way is in a warm closet, which is now made so as to be heated by the steam from the boiler attached to most kitchen ranges.

BESIDES those improved ranges which are furnished with ovens, boilers, stewing-stoves, and hot-plates, every kitchengrate should be encircled by a large fender containing a broad plate of iron for the support of small articles to be kept warm, and supplied with forks and hooks, fixed to it, for the toasting of bread or bacon, and the occasional dressing of a muttonchop.

A Cradle-spit, as here designated, has the advantage of enclosing any very delicate matter to be roasted, without piercing the flesh:

Cradle-spit.

Salamander.-This instrument is made red-hot, and is used in browning anything wanting in colour; but a hot fireshovel will answer the same purpose:

Salamander.

The well-known Bottle Jack, which is moved by springs wound up like a watch, is very useful for the roasting of poultry or small joints, which hang from the roof and are done before the fire in a shorter time than when spitted in the ordinary way. A nearly similar machine, also moved by selfacting springs, has been brought forward as an improvement, as it can act on two spits at the same time; but they both have this objection--that confining the air has partly the effect

of baking the meat while it is roasting; and thus, to the palate of a connoisseur, destroys much of that savoury flavour which the meat acquires when roasted in the common way; but this remark applies only to beef and mutton, as it does not thus affect either white meat or poultry. The jack costs from 12s. to 15s., and the screens from 15s. to 25s. each.

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Digesters.-Various steam-kettles, known to cooks as " jurers," ought to be kept in every kitchen, and used at intervals when the fire is not otherwise engaged. Into one of these a digester is put, with a quantity of water just sufficient to cover the ingredients to be acted upon; and into it are also to be put all the scraps of meat which are usually thrown away, together with the bones of all the meat daily dressed and consumed during the week-from the bones of a leg of mutton to that of a mutton-chop, and those of fowls, whether left upon a dish or a plate.

Fastidious ladies will probably be shocked at the idea of again bringing such matters to table, but they should recollect that the bones are only scraped with a knife.

Bones may be purchased from the butchers for a few

farthings per pound; but if they are cleaned, and trimmed, and steamed in the digester, the marrow and sinews of the bones produce in a few days a strong and wholesome soup. Indeed, economical persons purchase bones of the butcher, and by stewing them many hours procure an excellent stock; and families to whom expense is an object will do well to make the experiment.

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Conjurers, though different in appearance, yet act upon same principle by means of steam, and will heat any liquid in a few minutes; but being made of tin, they are not so effectual as Papin's Digester, which is formed of iron, and of such power as to extract strong jelly from the bones of meat, and to reduce "those of small, young fowls to a pulp."

The cut contains two figures; both, however, on the same principle, and made of cast-iron; No. 1 being of the smaller

size, and No. 2 for any quantity from half a gallon upwards; the price being, according to the size, from 12s. to 30s., and for the smaller sort half the former sum.a

The great importance and utility of this valuable utensil, in producing a larger quantity of wholesome and nourishing food by a much cheaper method than has ever been hitherto obtained, cannot be too earnestly recommended to those who make economy an object of their attention.

The chief, and indeed the only thing necessary to be done, is to direct a proper mode of using it to most advantage, and this mode is both simple and easy.

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Care must be taken, in filling the digester, to leave room

They may be found at Fentham's, Clifford-street, and most of the furnishing ironmongers'.