Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-07
SELECTING COOKING UTENSILS.
Get Only the Necessary Articles First.

Get Only the Necessary Articles rlrst'
So many earnest and ambitious young
right, invest in many expensive as wen
as unnecessary cooking utensils. that
prove but q care and veXatiOn OF spirit,
when they discover that they can be used
only on rare occasions, and then by
ing your list, get only those needed for
everyday use at first. Additions may be
made from time to time as reaHlreo; IN
this way you can gradually increase your
list without any useless expense ana YET
have well and ACKNOWLEDGEMENTS
kitchen.
The Best Is the Cheapest.
In making your selection choose only
those of the best materials for the pur-
pose for which they are to be used, ana
let them be of the simplest construction.
These will last the longest and are much
easier to keep clean. II Judgment is used
in buying in the beginning you will not
be entailed by the attempt to buy. every,
thing at once that you may possibly neea
Qualities Considered.
There are not many materials that COM
bine all the qualities desired In cooking
utensils. First, there must be the AFFINITY
to stand high temperature without melt
ing, cracking or becoming roughened
Then smoothness of surface. The mate
ton of grease or tlavors. And all mate
rails must be avoided that discolor or I'M
part a flavor to foods prepared in them.
Granite and Enameled Ware.
The best grade of these materials give
the most general satisfaction for most
purposes. They are light in weight, with
little labor to keep clean. They are not
acted upon by the acids contained IN
many foods. With ordinary care they
can be made to last as long as iron, and
are many times more durable than tin
Utensils of Iron and steel.
This material is desirable in such uten-
sils as frying pans frying Kettles 9meies
their weight is a great objection to their
general use, only these lighter utensils
are used. If proper care Is given them,
they grow smoother with constant use.
Never cook fruits or any foods contain
steel utensils: the food will be discoloted
and have a very Objectionable flavor, be-
side being unwholesome.
Tin and WOOdenware.
The great objection to tinware is that
this metal melts if subjected to tenn
Derature of 442 degrees Fahr.; therefore
must not be exposed to as as nigh fi1 a tenn EN-
can it be placed directly over the fire or
in the oven unless filled with some liquid
such as milk and water. Water, or mate
rails in which water enters, has tend
ency to reduce temperature, while fatty
side surface is easily affected by changes
in surrounding temperature and ma KING
1T difficult to keep the COOKING UNIFORM
Woodenware is objectionable for all cook
ing purposes, and should only be used
when utensils cannot be made OF other
materials. Wood absorbS fats and MAYORS.
Even when used for receptacles for flour
and cereals they should be lined or they
will be filled with weavils.
Other Materials.
For many ordinary purposes the COM
mon stone and earthenware will answer.
But for baking dishes, especially those
that are sent to the table, nothing Is SO
satisfactory as the French tireproof ware.
The cost is trifling when compared to
their durability in comparison to the
cheaper ware: the glazing of the latter
soon cracks and they become saturated
with fats and doors which destroy f1avors
of foods cooked in them.
For the purpose of mixing batters and
bowls are most convenient in shape and
generally have a smooth finish.
The Care of Utensils.
As much of the success and healthful-
ness of the food depends largely on the
cleaning and proper care given the uten-
sils, it is well to consider this point
when buying, with the view to saving
much time and labor by selecting dishes
for utility only and avoiding all unneces-
the china and table accessories or how
much care is bestowed upon them, If the
cooking utensils are not given the same
amount of care and consideration the re-
suit must be inharmoniouS. UnpaldtabIe
food cannot be made to taste any better
although the eye may be deceived. The
proof of the pudding is in the eating.
Plenty of hot water. soap and clean. soft
towels and willing hands are all that Is
demanded to keep utensils in good con-
dition. Wash. wipe and dry them as care
pecially if they are of iron or tin. The
most expensive tin moulds are often
ruined after the first using for want Of
proper care in washing and drying.