Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-03-09
SILVER DISHES FOR COOKING.
A Fancy From Paris That is Bidding
for Dollars in New York.

From the New York Sun.
"And is that a ish-kettle, too?" asked man
Of a salesman at Tiffanys.
mo. that is to cook asparagus in"
''And what is its price?"
"A hundred and ten dollars"
The latest fancy in expensive appointments
for the homes of millionaires is bimetallic
cooking utensils. They are made of heavy
copper, with cemented and welded Innings of
one-sixteenth inch sterling silver. The idea is
Partisan; and the vessels themselves are i'm
ported from France. They are still compare
tive novelties in Paris, where the hobby has
gone to such an extent that no fashionable
kitchen is considered properly furnished unless
the food prepared there need touch no metal
but silver from the time it arrives from the
market until il becomes part of the family an
atomy. Every hobby claims a reasonable ex-
cuse for existence. 1t is alleged in this case
that food cooked In copper or brass becomes
permeated with verdigris, which is rank poison.
and that iron kettles are only a little less in
furious. Against japanned and porcelain
the lining cracks or wears away imperceptibly.
leaving spots where the poisonous metal
touches the food in process Of cooking A sub
stantial lining Of harmless metal like silver
renders the pot absolutely safe. Hence
Partisan people who can afford the luxury have
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 nsw," continued the salesman.
''that we have not sold any considerable num-
Der of these utensils yet. But we expect to
make large sales. People were over from the
9TH avenue hotel the other day examining
them. But we probably won't sell any to large
hotels unless hotel patrons come to discrim-
mate in favor of houses who do cook in silver
- l. Ill
lies. Besides being perfectly healthful you see
the union Of the copper and silver is very hand
some. 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 point of
perfect cuisine and perfect appointments. We
will also probably furnish a few of the 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
see the utensils have the further advantage of
durability. They are extensively and heavily
made. and will wear practically forever"
The utensils did not differ in shape from
those ordinarily seen in modern Kitchens In
fact, the uncouth peculiarities of kitchen ves-
sells were little exaggerated. Some of the
pieces were exceedingly heavy. and the larger
ones had turned rims of hand-beaten metal
There were every size and variety of casseroles,
or sewing dishes. The smallest, without lid
and which held perhaps a cupful, was
marked $3.50.
ITO boil an egg or heat cupful of consomme
for a single light lunch" explained the sales
man. The ordinary sized stewing dish, such as
moderate family might require, was marked
$50. The largest size costs $40.
Now, this fish KETTLE" said the salesman
''would boil, should say, a 3-pound cod This
big strainer and litter, which rests on the bot
tom during the boiling, is of solid sterling
silver, like the lining. The cost Of the kettle is
sS5. We expect to sell great many of them
This larger size, for a small salmon, say, costs
S115. That asparagus kettle at sll0, of course,
can be used for certain other vegetables be-
sides. Here are omelette pans of various sizes.
This one for two-egg Omelette costs $3.50.
This largest size is Sl2. They range between,
according to size. Here are frying pans at So
and s10.5O. They are for the chef to toss cakes
in; playthings, you know"
Boiling kettles were of all sizes. A good
large one. corresponding in size to our grand
mothers 81 iron kettles, was marked $85. One
much smaller and higher cost ESQ.
Nice for boiling calves heads, when YOU
don't want to break them" said the salesman.
Jelly tins" in various shapes were Sl5 each,
and small French" coffee boilers were marked
s11. Pudding and macaroni plates cost from
"a up, and samovars, for heating water in the
kitchen around charcoal fire, were marked
eco. Pitchers for heating milk and water on
the range were marked from S5 to Sl3, and
milk pals to pass between milkman and
kitchen were the same price.