[Old Scottish Recipes Contents]
| A confection pan. |
| The hooks and eyes of the casting pan should be oiled from time to time, as it makes the motion easier. |
| A stove, and a crane for it. |
| An iron standard, which is placed before the stove to hold the sieves with the comfits to harden, while in the course of making. |
| A scraper, to clean the bottom of the pan when coated with sugar. |
| One large brass or copper pan, with two handles, to clarify 30 or 35 pounds sugar. |
| One ditto half the size, to boil 12 pounds barley sugar. |
| One ditto smaller, with a bow handle, to hold skims and boil small quantities of syrup. |
| A tin ladle to hold a pint (mutchkin) with which the syrup is poured upon the comfits when making. |
| One tin or copper skimmer. |
| One barley sugar stone. |
| One pair large scissars. |
| Eight peppermint cutters, of various shapes. |
| Lozenge cutters. |
| A large marble mortar and pestle. |
| One small ditto. |
| One ditto glass mortar and pestle. |
| Six rims of sieves, on which is nailed bottoms of coarse linen, to hold confections when on the oven head, or stove. |
| One dropper, for purling corrianders, &c. it is suspended above the pan, filled with boiling syrup, and made to fall, or drop, very quick. |
| A hair sieve for straining the skimmings of sugar. |
| One ditto for sifting sugar. |
| One lawn ditto, for ditto. |
| One brass wire ditto. |
| One whisk for whites. |
| One ditto for yolks. |
| One ditto for creams. |
| Two wooden beaters, for beating of the yolks and sugar in making cakes. |
| One cane whisk. |
| Two iron wire riddles, used in making and candying orange peel, &c. |
| An oven. |
| A choffer. [Portable fire grate where the fuel is burnt.] |
| A hook for drawing about and turning the coffer. |
| One iron peel and a wooden ditto. |
| A mop for cleaning out the oven; after dusting it out, the mop is dipped in water, all the loose water thrown off, and the bottom of the oven well cleaned; this is repeated every day, or time the oven is used. – The oven is usually heated with billets of wood burnt on the bottom of the oven, at the same time the choffer is lighted, and when of a proper heat it is well cleaned out. This is the quickest way of making the oven ready. |
| Two dozen tart pans, of various shapes. |
| Four dozen small queen cake pans, round and scalloped. |
| Four dozen ditto round and other shapes, as hearts, &c. |
| Four dozen spunge cake pans, of various sizes; they are long and coffin shaped. |
| Gatto and other shapes for cakes, made of copper and double tin. |
| Large and small tin frames, oblong square shaped, to hold from eight ounces to eight pounds seed cake, or diet loaf. |
| Four large sheets of tin, having the edges turned up, to hold tablets, rout cakes, &c. |
| Twelve tin sheets for peppermint drops, lozenges, &c. |
| Tin and iron sheets for placing pastry upon when baking. |
| Shapes for cutting out clove biscuits; they are made of narrow slips of tin nearly half an inch in breadth and folded, or made in shapes of stars, clubs, diamonds, &c. and the ends soldered. |
| Moulds for gingerbread loaves and cakes. |
| Ditto for gum paste. |
| Two sets of paste cutters, one round and one oval. |
| One set of plain round ditto. |
| A paste knife, or lance. |
| A spatula. |
| One runner. |
| One large and one small painter’s brush, for glazing pastry and gingerbread, &c. |
| One squirt, or syringe, with three stars, various, for almond biscuits. |
| A leather bag, with a pipe, for dropping ratafia biscuits. |
| A cannister for dropping peppermint. |
| A jelly bag made of temmy cloth, used chiefly in making red and black currant, and other fruit jelly. |
| One ditto made of flannel for calfsfoot jelly, &c. |
| One wood frame with hooks for suspending it. |
| Four wooden spoons, various. |
| A wooden rolling-pin for pastry. |
| A prickle. |
| A scraper for cleaning the table, or board. |
| A grater. |
| Several small pieces of horn, the same as that used in making lanterns, for cleaning out pans after making cakes, biscuits, &c. |
| Shapes for all kinds of jellies, made of tin or Staffordshire stone ware. |
| Various moulds made of pewter for ice fruits. |
| Two pewter pots for freezing the cream. |
| Two pewter spades, or spoons. |
| An ice-pail, in which the freezer is placed, and the pail filled up with pounded ice and salt well mixed. |
| A small tub, in which the moulds are packed amongst ice to firm and harden, and to be kept until they are wanted. |
