New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-08-14
[7 f?gE5 u T4LK5
CONSIDERING THE KITCHEN. WHERE TOO
MANY DISHES SPOIL THE BROTH.

| 1t is somewhat amusing to an old housekeeper to
| scan the elaborate lists of necessary" kitchen
! utensils which may be found in many household
works Of the day. The articles which every house
keeper must have" are becoming so numerous that
the modern kitchen cannot contain them. and they
must be stored away in closets and cupboards,
| from attic to cellar TO grow dingy with rust and
dust. The strictly necessary articles of kitchen
ware which will enable intelligent cook 10 prepare
| good meals are. after all. few. Like every other
part of the domestic machine. the kitchen has been
numbered in recent years with a complcXity OF
methods.
It see ms as though the modern housekeeper had
attempted to for the inefiiciency Of servants
bv surrounding their work with all manner of com
pick utensils It is as II she used the argument to
herself that servant could not fail TO do the Work
required Of her when she was surrounded by uten-
sis reminding her of the proper methods of work
If so. the argument, however specious, has been
proved to be false
1t has beer found by experience that too many
dishes are as likely to- spoil the broth too many
cooks
If a cook is supplied with half dozen saucepans
than a dozen. If there are too many the chances
are that ha,f of them will be piled up in the sink
the greater par of the time waiting to be washed
| II is A common failing of cooks to exhaust their
entire supply of pots and dishes pelore they oesh
10 wash them to use again.
II a cook is supplied with half a dozen saucepans
Of proper size for vegetables and sauces she Will
keep those not in use washed so as TO be ready LOT
rood Each of these saucepans should have a
closely fitting cover. In addition 10 THESE ar"cies
bere should be in every kitchen two-gaiion STOCK
not with a tight cover and also gallon soup pot
Nth a cover. one covered brasing kettle. fish
ke,tle large enough 10 cook small ham or leg
of mutton and A large preserving kettle These
kettles ought to be made OF aluminium Oh copper
,houob the fish kettle may be Of heavy tin and the
preserving kettle of iron. lined with porcelain.
M one who has cooked in an aluminium or cop
ner saucepan and noted the superiority OF the ioo
prepared in such metal. can he lhduceu u 'oo"
thereafter in tin or any cheaper saucepahs.
Aluminium IS as light china. while copper Is
heavy and troublesome to clean. saucepan "a
aluminium may be kept clean a. easily as d emma
CUP 1t requires nothing but washing. copper i'"''
be laboriously secured. Aluminium u,epans '''
not as durable as copper. for copper VIII iaS'
Uterine II kent properly timed While aluminium
Is nrohabiv not everything we first beneVeh !.
would be. it certainly comes nearer 10 De''s d"
material for saucepans and some othei Guiana
utensils than anything else we nave. y" men " w"
comes as cheap iron II Will be DRESSING ~
working women
THINGS NECESSARY.
4 kitchen with generous supply OF coVeitn
saucepans and pots is half-furnished with utehsN9'
There should be two saute-pans, or French fryh9-
mans with covers in every kitchen. and possibly
one iron spider for baking. rather than Tor Trying
The frying kettle should he a deep. hat-bottofnea
pot that will ft the holes OF the stove Al
iron pot will do fer this purpose. though more
expensive kettle IF aluminium copper Will DO
the work I'm less time. This Is because ii VIII re-
tain the heat and the fat viii not cool off in IT, a.
II does in iron pot Six tin piep'atcs with
straight sides, inch high will do for baking
mo MES and for cake layers. a large sheet or
pussia iron 10 fl the oven should be used for
baking cookies small tarts and pastries. Bread.
Lscuts and rolls can be baked these sheets,
obich are much more convenient to use than ordi-
"arv mans with sides. Pans bake bread with crusts
,' n sides and such Il loaf IL preferred
J;aking sheets however, are easier 10 wash than
80 shallow timed gratn-dish is a convenient
baking dish. Delicious services OF seasoned fish.
rnnsfs i'm sauce. and other foods served
gratin. A. o,,,s -, .,, ea, -. !, -,
era, A. necessary. French cook uses little tim
IL n Guilds sometimes called corn-cal(e tins for
~ 'hraakfnsi cakes These tins make nigh tender
ill., r. cakes with little hard crust II they
Nv, ~, a sheet they all be put IN the oven and
ren,oved at Tncy are more easily washed
Nm me more elaborate muffin pans.
ing s,mne dve-cent cgg-beater will do the work OF
a,i'r cream and eggs better. II II Is dextrously
ppondied than any patent egg-beater cream
nhurn French chefs use wire whip for such