The Sun.
London, England, 1801-05-02 00:00:00

TO 'THE PUBLIC.

•
A pril •
I this time, • ••-
when P.rovistoils, of. all kidas ard
dearer than they ever have been in our riitncinbrarice,
it behoveth every oneto make all improvements vublie, that
can be conducive to the • seNice of mankind c have for
some years been making varioussxpetiments in cuok
one of the most important of our discoveries is the ES-
TER ; this-utensil isniade.of cast-iron, with a steam-tight
cover-, having in it a safety valve, to prevent accidents by nt
ing over-heated -; and as the exterual ail is 'exclarled, aii
evaporation prevented, inuen less fuel is teritilted in the its.:
of this, than for any other conking Utensil..
To makoSoups, take bona* only, break them and pu
themin the Dl.iesrer, with a little salt, and cover than
or four inches with water ; let them boil uncovered a iew
minutes and he vvell skinuried. then fiut-, on tile, cover, ant
place.it either on a,gentle fire, is an °Veil, "or even upon hot
ashes in the opcn air, where other cOnvenireaces 'are not. to be
obtained, for a space of ,eight or ten hoUrS ; s gbinl.gravy f
wil Lthen be fund to have been extratied, being clip
hated water, 'And seasoning and vegetables aililetlaccor.t.
..15 to the taste ore:my:mit:nee, a rieh soup will be prodhced.
It when the soup is nearly done cairugh, meat be putin,-"And.
remain as in common dressing;-,4 he found to be higher
flavdtirted and Improved, rathet Otail,,impoveriAiltd by the
soup: Or if a little of the .gravy be put..„ its the .I).:gester,.
end meat be placed on. the ti.:vet,titri dielitk,:loied, the steam
o the gravy wlll dress the meat tnuvb.befter than by boiling
it in : . •

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.. ...____. .
\ ;hen meat is: intended 1..0 '.!e•. masted i 0 lif la igCSO r C Yr*: 11 ' "
:;..! ... ••ntitalrivelt in It, tuust he gueimo en oven.„
it;l-• el. l' ice,' anclunost other artiLli..s,m2y bt: naked hi the
Dige..e-.. 7 •i-i tit.; Cellowiine manner.: first, putdit sortie small
pieces of brick or tilt, or As little Slt:e4 in the bottom, and
place the trivet over, it, then set it on the ff.:, or in arty
gentle heat for a few ininutesbefore Wanted, wliiela wilt heat
it similar to an oven ; the.dough for bilead, itc-an earthen, :
tin, or iron mould, Must then be set on the trivet, taking
care it does not touch any part of.the ,Dikesere and it will
brown at top andbake equal to an oven. •
The head, bones, &c. of fish, are very valuable, when
dresSed in a similar manner, as fist-1.-sauce in lieu 41. butter.
With the DigeSter may be had a:cnilender, in which rice,
potatoes, or vegetables, can be dresseirby steam at the same
time With the buries or Meat.
, These most useful utensils, are row made in the shape of.
saucepans, stewpans, soup-pots, Afze. are nude to contain
p from one putt to sixty gallons or nov.'„rls, a'atl•Selif-Ve the In-
ventors, AC KSO N and MOSE RR M , FUI SH I NG',I RON..
i
MON G RS, and Patentees of the"ttn2y real Stove and Fu.
_:ating ,learnp, Frith:.strect, Soho, lat.tan,-
i: is' necessary to season the big.ester hetlit?, using; by boil.
Mg bran or Nobd-ashes and water in it, afterwards to rub tho
inside, while warm, with sweet butter of Suet ; -. al ways clean
it well after using, and leave. the cover otrtill cold. A rntirle
on the cover, the sameascin the ear, -to denote when it is'
right. .1 . • - ' ••:. • ..
To those who prefer plain wholeserne fetid, to that; which,s.
though more expensive is seldom more nutritive, the follow.
ing remarks will not prove un iceepta'cile: , • ' _
The richer part of the foregoing extract being tal:en offend
mixed with tiour (the under, part being aiipeiated :or gravy),
the meat put in, seasoned, and baked, mAkes an etcellent
PYc•
Rice, put in boiling water and kept boiling fifteen minutes,
then stratiteciptrhtict let stAiut tirrcotit, with the befaremen- -
tionct -gravy; with fruit or without, some `allspice, &c.
makes a very good pudding, either baked or boiled.
Tiicgravy mixed with flour into. a dough, and melt boiled
in it, makes an excellent pudding ; or mitred With i'. etr and
a little yeast, a few seeds, allspice., &c. and baked, makes a
very nutritious good caVe for children,. labourers; soldiers,
&c. where hot vieluals.cannof be obtained.
•Yeastis frequently a v&y searee article, but which would
not be the case, if the toast advantageous method of using it
was better understood and praCtised. . ' One spoonful of Yeast
will fen= - .. rear quautity of flour, if,.with halt`a pint iof
warns wa aid •a little flour, ,it he" thatle' into a batter or
ti
dough; wi a little flour over it, in' two hours it will fer-
ment; if then a double quantity of flour and water be added
to it, that also will be put hitu a state of 'fermentation, and
may be so doubled to a eons:dui-A.le extent. I t will neccs-
tarily require a few snore fleas for preparation, but not much
more labour. _

* t t is the opinion of some, that bones, in Weight, -proper_
ly managed, are nearly equal in value to meat.
+•This gravy isra palatable nutritious substitute for butter,
in' drOsing trsiog .all kinds of vegetable;. The , top, or
part, if kzlarifieklvlind a little &ale Added, *ls_ by many
pr..,ferred id, butter for making pies, puddings, fryingftsh &c: