The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-03-30
The HOUSEHOLD.
Getting and Keeping of Pots. Pans and
Kettles.

Getting and Keeping of Pots, Pans and
Kettles.
A great many housekeepers do not
select their kitchen pots and pans with
proper consideration of their use. While
Il is only q comparatively wealthy house
holder who can afford TO furnish forth his
kitchen with well-tinned copper sauce
pans, such as a professional chef uses,
timed iron saucepans, porcelain-lined
saucepans, agateware and other enameled
wares are within the reach OF everyone.
One of the best kitchen utensils for certain
purposes, the earthen pipkin, is the cheap
est of all. Ii is true IL does not last long,
but il Is so excellent and so we'll suited to
its purpose that il paws to use one while it
does last and buy another when it il done
with. There are three or four degrees of
boiling required in the cookery of various
dishes. \ great many dishes, notably
soups, steWs and braises OF meats, require
very slow and steady cooking and thick
kettle is best Tor this purpose. A heavy
iron kittle timed on the inside is one OF
the best for this cooking. 1t cannot be-
done in thin graniteware or tin success
fully.
braising kettle, as ali the world knows,
is peculiar French pot which has cover
in which live Goals may be laid under
ashes TO make the food cook at the top as
well as at the bottom. Braisng is now
often done in the oven in a large pan with
q cover fitted over il and there is but a
slight difference IN the result obtained
from this and that obtained from the reg
ulation kettle.
There are a great many dishes-some
vegetables and flour pastes for example
which require to be cooked very rapidly
In abundance of water Rice and macca-
roni should be cooked in this way aud a
light agateware kettle answers the purpose
admirably. Oatmeal. some other grains
and most dried fruits have peculiarly
sweet flavor cooked in an earthen pipkin
through which the heat penetrates slowly
but steadily. Boston baked beans would
not be Boston baked beans if cooked in
anything but the peculiar pot of unglazed
red earthenware IN which they are baked
In Boston. These pots should not cost
over ten or twelve cents in q two.quart
Fize. A pipkin OF the ordinary kind can
usually be bought for from ten to fifteen
cents, go that it is not a matter of great
moment II they do not last long.
There are excellent kettles made OF
harder earthenware, which cost three times
rs much, but last three or four times
as long. We believe these kettles are
made of friedrich They are enameled on
the inside 10 make them smooth. The
double boiler Is an American invention
and an excellent kettle In which to cook
soft" custard and many other things.
All kinds OF things cannot be cooked
In II, as some people seem to think,
for universal saucepan is no more a
possibility than universal panacea. ID
is an excellent saucepan for lazy or forget
ful people, who let their dishes burn. The
came result, however, cannot always be
obtained from cooking dish in boiling
water as from cooking il next to the fire.
Chocolate, by the SLOW process of a double
boiler. Is quite sure TO be oily, because
chocolate should be cooked by intense
heat In an uncovered saucepan. in order
20 prevent the oil from separating from
the rest and floating on the top. For this
reason also chocolate should be stirred all
the time it is boiling and should not cook
over five or six minutes after 1t has thor
oughly melted into the boiling milk and
water. The French process of milling"
chocolate successfully overcomes the ten
dency Of the oil to separate in chocolate.