The Gridiron, though the simplest of cooking instruments, is by so means to be despised. The Gridiron, as indeed all cooking utensils, should be kept scrupulously clean; and when it is used, the bars should be allowed to get warm before the meat is placed upon it, otherwise the parts crossed by the bars will be insufficiently dressed. The fire should be sharp, clear, and free from smoke. The heat soon forms a film upon the surface of the meat, by which the juices are retained. Chops and steaks should not be too thick nor too thin. From a half to three-quarters of an inch is the proper thickness. Avoid thrusting the fork into the meat, by which you release the juice. There is a description of Gridiron in which the bars are grooved to catch the juice of the meat; but a much better invention is the upright Gridiron, which is attached to the front of the grate, and has a pan at the bottom to catch the gravy. Kidneys, rashers, etc, dressed in this manner will be found delicious. There are some, however, who think that the dressing of meat over the fire secures a flavour which cannot otherwise be obtained. Remember that the Gridiron is devoted to the cooking of small dishes, or snacks, for breakfast, supper, and luncheon, and is therefore a most useful servant, ready at a moment's notice. Remember, also, that every moment which is lost, after the Gridiron has delivered up his charge is a dely to the prejudice of the Gridiron. From the Gridiron to the table without loss of time should be the rule - (See 239.)

1984. The Frying-pan is less a favourite, in our estimation, than the Gridiron; but not to be despised, nevertheless. He is a noisy and a greasy servant, requiring much watchfulness. Like the Gridiron, the Frying-pan requires a clear, but not a large fire, and the pan should be allowed' to get thoroughly hot, and be well covered with fat, before meat is put into it. The excellence of frying very much depends upon the sweetness of the oil, butter, lard, or fat, that may be employed. The Frying-pan is very useful in the warming of cold vegetables and other kinds of food, and, in this respect, may be considered a real friend of economy. All know the relish afforded by a pancake - a treat which the Gridiron would be unable to afford us. To say nothing of eggs and bacon, and various kinds of fish, to which both the Sauce pan and the Gridiron are quite unsuited, because they require that which is the essence of frying, boiling and browning in fat (See 239.)

1985. The Spit is a very noble and a very useful implement of cookery, as ancient, we presume, as he is straight-forward at his work. Perhaps the process of roasting stands only second in the rank of excellence in Cookery. The process is perfectly sound in its chemical effects upon the food; while the joint is kept so immediately under the eye of the cook, that it must be the fault of that functionary if the joint does not go to the table in the highest state of perfection. The process may be commenced very gradually, by the joint being kept a good distance from the fire, and gradually brought forward, until it is thoroughly soaked within and browned without. The Spit has this advantage over the Oven, and especially over the common oven, that the meat retains its own flavour, not having to encounter the evaporation from fifty different dishes, and that the steam from its own substanse passes entirely away, leaving the essence of the meat in its primest condition (See 239,598.)

1986. The Dutch Ovist, though not so royal an instrument as the Spit, is, nevertheless, of great utility for small dishes of various kinds, which the Spit would spoil by the magnitude of its operations, or the oven destroy by the severity of its heat. It combines, in fact, the advantages of roasting and baking, and may he adopted for compound dishes, and for warming cold scraps. It is easily heated, and causes no material expenditure of fuel (See 238).