, 1889-03-24
SILVER POTS n PANS.
A FRENCH FANCY THAT is BEING IN
PRODUCED IN NEW YORK.

Cooking Utensils of Copper Lined with
Sterling Silver Both HeaIthfuI and
Handsome Slowing Pans That Cost
s42, Fish Kettles Mt s1I5.
"And is that q fish kettle, tooS' asked
a man of a salesman at Tiffany's.
mo, that is to cook asparagus in"
"And what is its price2"
"a hundred and ten dollars"
The latest fancy in expensive appoint
ments for the homes of m~illionaires is
bimetallic cooking utensils. They are
made of heavy copper, with cemented
and welded Innings of o~ne-sixteenth inch
sterling silver. The idea is Parisian, and
the vessels themselves are imported from
France. They are still comparativenov
elites in Paris, where the hobby has
gone to such an extent that no fashion
able kitchen is considered properly fur
nished unless the food prepared there
need touch nc metal but silver from the
time it arrives from the market until it
becomes a part OF the family anatomy.
PROBABLE CUSTOMERS.
Every hobby claims n reasonable ex-
Guse for existence. 1t is alleged in this
case that food cooked in copDer or brass
becomes permeated with verdigris, which
Is rank poison, and that iron kettles are
only a little less injurious. Against
japanned and porcelain lined pots and
kettles is urged the assertion that the
lining cracks or wears away ~impercepti-
bly,, leaving spots where the poisonous
metal touches the food in process of cook
ing. A substantial lining of n harmless
metal like silver renders the pot abso-
lutely safe. Hence Partisan people who
a afford the luxury have become con-
WINGED hat their health demands silver;
and an effort is being made to convince
New York people who have money of the
truth of the same axiom.
They are so new" continued the
salesman, "that we have not sold any
considerable number of these utensils
yet. But we expect to make large sales.
People were over from the Fifth Avenue
hotel tho other day examining them.
But we probably won't sell any to large
hotels unless hotel patrons come to dis
criminate In favor of houses who do cook
in silver. The chief market will be
wealthy private families. Besides being
perfectly healthful, you see the union of
the copper and silver is very handsome.
a little polishing of the kettles will make
a kitchen shine, and give it an air of good
appointment.
but we do expect some hotel trade.
There will be family hotels which make
a point OF perfect cuisine and perfect ap-
pointments. We will also probably fur
nish a few of the1 best seashore hotels
and doubtless a number Of health resorts
and hotels in the south, such as Mr..
Flagler's Florida place, for instance. You
sec the utensils have the further advan-
tage of durability. They are expensively
and heavily made, and will wear practi-
forever"
WHAT HI BEAUTIES COST.
The utensils did not differ in shape
from those ordinarily seen in modern
kitchens. In fact, the uncouth peculi-
arities of kitchen vessels were n little ex-
.aggerated. Some of the pieces were ex-
ceedingly heavy, and the larger ones had
turned rims of hand beaten metal. There
were every size and variety of case
roles, or stewing dishes. The smallest,
without a lid, and which held, perhaps,
p cupful, was marked 49, 80.
ITO boil an egg or heat n cupful of
consomme for n single light lunch" ex-
the salesman. The ordinary
stewing dish, such as n moderate
family might require, was marked $50.
The largest size costs $40.
"Now, this fish kettle" said the sales
man, would boil, l should say, a three
pound cod. This big strainer and litter,
which rests on the bottom during the
boiling, is of solid sterling silver, like
the lining. The cost of the kettle is SS5.
expect to sell n great many of them.
This larger size, for a small salmon,
say, costs S115. That asparagus kettle
Sl1O of course can be used for certain
other vegetables besides. Here are ON
elet pans of various sizes. This one
a two egg omelet costs $3.50. This
largest size is S12. They range between,
according to size. Here are frying pans
at 80 and $1,000. They are for the chef
to toss cakes in; p~laythings, you know"
kettles were of all sizes. A good
large one, corresponding in size to our
grandmothers' 81 iron kettles, was
$S5. One much smaller and
cost $50.
mice for boiling calves heads when
you don't want to break them," said the
salesman.
Jelly "tins" in various shapes were St5
each, and small French" coffee boilers
were marked SIT. Pudding and maca-
roni plates cost from 81 up, and samo-
vars, for heating water in the kitchen
around charcoal fire, were marked $65.
Pitchers for heating milk and water on
the range were marked from IS to S13,
milk pals to pass between milkman
and kitchen were the same price.-New
York Sun.
ONfdfzeI Hair