The Washington times., 1907-05-13

We may live in the midst of city
luxuries or the proverbial ten miles
from a lemon" yet. no matter where 1t
is. certain articles must be provided for
the use of the cook and housekeeper-
Many conveniences. as well as luXuries,
are now planned for her-but let us be-
gin with the necessities.
When purchasing iron ware-and for
long. slow cooking one or two pieces
are often needed-select the steel finish
ed rather than cast co over both outer
and inner surfaces carefully to be sure
that they are smooth and without blem-
ish. Before cooking rub the inside Of
each utensil thickIy with lard or any
good grease and let stand at the back
of the fire for three or four hours then
clean well. This removes factory dirt
and adds a needed smoothness.
The best Is the cheapest in the end,
hence it pays TO purchase heavy tin
ware of the best grade Poor tin is
shiny, good tin reminds one of the dull
finish Of pewter.
OF all wares used today the granite
or emaneled ware is highest in favor
and deservedly so; for it is light in
weight. does not rust or impart Odor.
color, or taste, and is easily cleaned.
1t needs great caution in selection for
the enamel surface is really a thin layer
of silicious or glass-like material, and
a Clipped spot means not ONLY more
chipping but rust of the metal forming
the base OF the utensil, and the danger
of chips being served in the food TO
cause irritation or worse. when taken
into the system.
Earther and porcelain ware offer few
er chances for inferiority. Heavy white
porcelain is usually better than yellow
earthenware. and English stoneware
baking dishes are the best TO select.
Casseroles are not as well known as
they should be in this country They
are shallow round pots of common red
clay. or the French ware which IS white
inside and dark brown outside, and have
a short straight handle a. one side at a
tightly fitting cover. They are in
valuable for such slow cookery as stew
ing and braising, either over the nre
or in the oven. As they are kept closely
covered the contents never become dry
or chippy.
A good cook requires first class tools.
and of these be sure that the steel ware
is of the best tempered Two reauy
sharp knives Of fine steel are worth a
dozen cheap ones. pairing knte'
French pointed knife, a heavy cleaver,
and a bread knife are Indispensable do
not forget a palette knife for its uses
are many and varied.
In wooden ware be surS that the sur
face whether fat or curved Is satin
smooth, and that there are no knots
in the wood or any indications OF cracks
To accompany the chicken prepare the
peppers a Ia Seville. Break one small
head of caulifiower into iowerets and
boil until tender in salted water; also
boil separately one cupful and half
OF finely diced carrots and cut fine one
sweet red pepper. Make one cupiuI or
WeIl-seasoued white sauce, mix with the
vegetables and keep hot over boiling
water. Select eight nice sweet green
peppers, cut off the tops, remove and
discard seeds and veins. Drop them
into boiling sailed water, and boil for
FIVE minutes. then drain. Fill with the
hot vegetable mixture, put few bits
of reserved red pepper on each and send
TO the table.
The salad. while composed Of tOma-
toes. cucumbers. and onions is put to-
gether after a somewhat new fashion