New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-10

emitted brilliant streams Of light
Too much cannot be said the subject Of the
age kitchen utensils which probably In this
country than in any other civilized land Our heavy
iron pots with their loose fitting and the equally
Objectionable, though almost universal. TIN saucepan,
responsible for more tough. OverdOne meat and
UNDERGONE potatoes than can be estimated. No pro
fessional cook who understands his business would
undertake his work for a moment with such tools rs
are found in the ordinary home kitchen. The chief
wonder Is that the plain "roa,tS and boils7 god
rs they are. our stoves are wcllnigh perfection.
But I'm the matter Of cooking pots and pans have
long been at the mercy Of ridiculous cOnt1vancos.
This has not been the manufacturers fault however,
SO much as that Of the demand. There is abroad
spirit Of vulgar display and The Kitchen utensils. which
can furnish no means of display. have been selected
OF the cheapest quality. with little regard 10 the neccs
sites Of the While II would be absurd. Of course
10 say that this OF all Kitchens It Is true Of the
majority, which controls the main supply Of the market
The great demand ia kitchen utensils has been
! for quality. There hOusckecpers who would not
grudge paving - yard for their parOr carpets vet
who buy their sauoepans the five ten. and twenty
five cent counter. cOppcr saucepan or steam tight
soup kettle are rarely in the Kitchens Of
well TODD families The professional cook In a wealthy
| household demands, matter Of course. supply
Of all the paraphernalia Of his craft. which after ALL
costs very little in comparison with the dining
furniture. perfect soup cannot be made. except In
kettle adapted TO slow steady. continuous boiling To
person who has never used regular sOuD dgcstcr
IT impossible that vessel could d. Invented that
could be depended to do ~ work perfectly. The
secret Of 1t is that 1t IS scientifically exact that It Is
steam-tght when closed. the steam escaping only
| through valve In the when the pressure re-
quircs IT,
The same Is true Of the action Of good copper
braiznS kettle. The cover Is fitted on tight. The
matera! IS the best conductor Of heat known. You
can cook piece Of meat In such a kettle any rate
Of speed this cannO: be done in TN kettle. Next
TO copper kettle iron kettle lined with Tin Is 10
be preferred and is useful where slow cooking IS
qulred but II Is not valuable in retaining
: the heat There is possible danger in copper II
II IS etinned II should be- whenever the tin
or. copper kettle, with proper care. win last
long time without returning Granite ware l. vau.
oble for cooking vegetables and for light cooking but
II cannot be depended upon Ike copper stewpan for
braising meats, making and for various careful
processes. as 1t does not retain heat better than
tin saucepan. though It IS cleaner. There is nm ex
client enamclled ware which white the inside and
blue on the outside which believe is patented
| so that II IS comparatively inexpensive
kettle which serves excellent purpose for stew
Ing fruits and for Slow processes where is not
al that the vessel should be kept steam tight is the
earthen plpkin, which for two-auart size costs but
10 cents. The greatest objection 10 iron aud copper
cooking utensils is their weight. though the same OBJ
lection applies 10 the old fashioned cast iron kettle
which should certainly be relegated to the past.
Two or three good copper are all that
needed In small kitchen. and the rest Of the pots and
pans NAV be selected from q lighter ware But IL is
positively necessary to have few such copper pans
10 depend upon any successful cooking Of eews and
braizes is to be done in the household. II soup Is TO
be part Of the menu Of the family. soup kettle Is a
| necessity. hsh-hette Is very desirable article.
and this should be made Of timed iron or copper. in
| order to insure perfect cooking.
II Is not uncommon to hear the question "What
should be the cost Of the kitchen outfit" An expe-
nenced housekeeper In answering this question said
had Laid out In mind when first calculated the
cost Of my kitchen pots and pans and other utensils.
$50 but before the kitchen furnished II cost 5000
And this did not include the cost Of n refngerator"
There very few people Of average income who do
moi spend two three times this sum IN the equipment
OF dining and often much more In their Darlors:
vet many Of these same persons would stand aghast
a, the suggestion OF such a reasonable sum spent on
| tho kitchen
Among fances OF china lovers is a collection Of indi
vidual pieces. Either little pitchers or teapots
| more often selected than any other pieces though
come make n collection OF cups and saucers and
others Of plates Of variOns kinds and sizes. col
,,ion OF pitchers Is less expensive but one OF teapOs
q, more Characteristic OF the vnrlous and there
tore more interesting. Next to the teapos. coec-
non of pitchers is most interesting There are ms
many as three hundred small pitchers OF various wares
and make included In one collection. There Is one
..uade I'm delft and adorned with quaint and wonderful
apurcs~ which has history and has bcen the property
~ a score % good Holland danes. There is one OF
Dresden ware multitude Of Chinese pitchers OF all
imaginable shapes and pitchers Of fine porcelain
which cost many dollars, and pitchers Of common
crockery which cost but few cents. This collection
hae not cost the very large amount OF money
Cor q 4, made up largely Of small pieces and OF mex
nensive wares. The costly pitchers in the coliccuon
are generally the gifts Of friends, and they are by no
means the most attractive part Of the collection Inc
oueer little pitchers Of striped blue and winte ware.
which have been picked up in Bowery shops ana oud
VIM. stor~. IN otber cties arc among the