Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1895-03-03

| necessary TO nave Only OhV A4i'''~i'
throughout. For certain purposes
| timed iron ware is quite permissible
and naturally less expensive. me
block-tin stewpan sets are very useiNi
in many ways; moreover, as opposed
to aluminium, block tin is conducive 10
very rapid cooking.
Aluminium is wonderfully light ana
uncorrosive, and has many other at
tractive qualities. This material IS
still rather dear; moreover, 1t IS not
| such a good conductor of heat as cop
per or steel, and requires some STUDY
! to insure success. However, II II real
w proves as satisfactory in the eyes OF
culinary authorities as is anticipated,
If will be no difficult matter to revise
the usual average allowance OF time
obtaining favor in Continental Kltch-
ems. though it certainly is not much
! more ornamental than the aDsuIo
black English saucepan. This Is pam
iron twice burnt" and is considered
absolutely sanitary, especially as any
kind of food may stand in it till cold
without any possibility OF deteriora-
tion. The cleaning of all these arti-
cles is a very simple matter, and 1t IS
difficult to imagine where any cause 10Y
grumbling should come in, though
there might be much to say on TINS
noint which would hardly be fiatterlnS
10 the persons concerned. rs a rule
fine tendency is to neglect the proper
securing of kitchen utensils, ana
little carelessness on the part Oh the
servants and a great deal OF lndlIleF-
ence on the side of the mistress To-
gether go far toward producing unsaC-
isfactory results.
If the kitchen personnel do not hap
nen 10 be excellently trained, there Is
nerhaps no other department. OF the
household in which imperfect cleanlS
is so thoroughly established, and at the
same time so detrimental to health.
And vet It is really a most simple thing
the secret of which lies in regularity.
Nothing but boiling water and soda
need be used in cleaning cooking uten-
sils of any description, with a little
sand Tin default of the common chain
scourer used abroad-in short, any
good cleansing compound will do the
work. .,
As to the outside Frightening,
about which so many complaints are
uttered that can be reduced to MIN
imum by a rub every time the partlcu-
lar sauce or stewpan is in use. In TINS
way all difficulty is obviated, ana tne
weekly work will be very much llghJ-
ened: but if the saucepan is badly
rinsed and neglected outside, 1t Will
naturally necessitate a weekly ana
more lengthy securing. In choosing
kitchen utensils it is advisable 10
reckon how many different articles are
strictly necessary, and to purchase one
or two in addition to that unmDer;
also il is better to have the different
items a trihe too large than too small
Above all. let them be OF the best quar-
itv and they will last ali the longer
The average French bonnie a tout
fafre in a small family generaily mas
the following articles at her disposal:
One copper stock pot, hall DOZeh
graduated copper stewpans with has,
a couple of sauce pans, one oval or Cd
long pan with lid and strainer, which
she uses especially for braising, for
boiling hams and for preparing hllets
of beef. which are eaten so mucn more
as an ordinary joint abroad than they
are here: the same utensil also often
ancwers for boiling FISH, though, OF
course. a separate fish pan may be add
ed to the list if desired; one glazing
stewpan, couple of pipkins or so, one
or two gratin dishes, one mould for as
pics. creams, etc, one for timbales, etc,
and one or two frying pans-these are
generally made of iron untinned) and
one of them should be kept for ONE
lets only.
And here l would suggest by the
wav. that it is a mistake to wash fry
ing pan; if any housewife doubts this
fact. let her try it and prove the result.
The pan should be stood over the ire
to thoroughly melt all the fat that has
remained in it, and while this is hot
the inside should be well rubbed with
clean, soft paper, taking a fresh sheet
until it remains quite clean. 1T must
be screwed up in a bunch and rubbed
vigorously. Frying pans used in this
way will never burn their contents
until they are actually wearied out
Add to the articles above mentioned a
irving basket, and you have the ordin-
arv cooking utensils which do duty for
families of three or four persons and
UPWARDS. In houses where jams and
preserves are made at home a copper
preserving pan will also find a place,
together with sugar boiler, a copper
skinner, etc.