Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Cut up three onions and place in a stewpan;
cover with cold water, and bring to the boil.
Simmer for ten minutes;
then drain and press the water Fig.
123.— Tammying out;
put back in the stewpan with a pat of fresh butter and two tablespoonfuls of white sauce.
Season with peppei’, salt, and a dash of nutmeg, and add a small pinch of castor sugar.
Cover with a tight-fitting lid, and sweat gently until the onions ai'e quite done.
Then add half a pint of white sauce and a gill of cream: simmer gently for five minutes, and pass thi'ough a tammy cloth.
United Kingdom
Saucepan
Chef's knife
Colander