More Cookery for Maids of All Work.

I hope by today to have my computer back, but it will take some time to get all my "stuff" restored, so in the meanwhile I will give you some more delightful hints from a source already to hand from Friday's story - Cookery for Maids of All Work (London, 1856)

Firstly, how to equip your kitchen in 1856?

THINGS ABSOLUTELY REQUISITE FOR A KITCHEN,WITHOUT WHICH IT IS NOT SO EASY TO COOK WITH METHOD, AND WITH BUT LITTLE TROUBLE.
Two wooden spoons, costing 2d. and 4d.; perforated tin strainer, 9d.; a whisk, 9d.;' scales and weights, 14s.; fish kettle with strainer, 4s. 6d. to 6s. 6d.; a wooden bowl and half circular chopper, 2s. 6d. Of course, all other implements and utensils for cooking are supposed to be in the kitchen for use.

Now, the hint of the day:

To Scrub Rooms.
Never scrub rooms with soap, the grease gets into the roughness of the boards; they always look dirty. Use soda and hot water, with a cocoa-nut fibre brush; scrub the way of the grain of the boards. In cleaning paint, rub the way of the brush marks in the paint; use a very little soda, no soap, and wipe very dry each panel at a time.

And, of course, we need a recipe for the day. It wasn't all stodge and grease in the English Victorian kitchen you know. Here are a couple of interesting ideas for your next nineteenth century themed dinner party - or your twenty-first century one for that matter.

Fennel Sauce [to serve with boiled mackerel]
Make this by throwing into boiling water with a little salt, a handful of fennel free from hard stems; after it boils reckon eight to ten minutes, according to its being old or young; then strain and chop finely; put it to melted butter; beat up well; or parsley and butter is excellent; the parsley free from stem, thrown into boiling water, with a little salt; after it boils, reckon two minutes; chop finely, and put to melted butter; one ounce of butter to a sauce-boat full.

Celery Essence.
Put two ounces of celery seed into three ounces of strong spirits of wine; in a week it will be fit for use and will save the use of celery altogether.

Quotation for the Day

“There ought t'be some way t'eat celery so it wouldn't sound like you wuz steppin' on a basket.”
Frank McKinney (Kin) Hubbard (1868-1930