The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1915-05-29
Choice and care of Utensils.

For years we have accepted the say
/ ing cit is a poor workman who finds
fault with his tools" The man who
studies his tools critically is the one
who discovers wBys to make them bet
ter or his use of them more effective,
so that more and better work may be
done with less effort
| We could not afford to throw away
our present outfit and buy a new one,
but we can afford to consider haw we
shall replace one article at a time as
the opportunity comes.
! The points to be considered in the
choice of utensils are: Is the utensil
genuine? Is the utensil durable? Is it
convenient to handle? Shall we choose
| a utensil with bail or handle? This
will depend upon the use and size of
utensil and stone space. For a small
utensil, light of weight, easily lifted
with one hand, long handle is best.
[ A bail is desirable when the utensil
must be lifted with both hands.
For long, slow, cooking, when the
purpose is to conserve heat moisture
and flavor, a tight-ftting cover is
necessary, but for rapid boiling, where
steam is being produced, cover easily
removed is most satisfactory. Is the
lip of the utensil in the light place?
The lip of the utensil should be on the
side that is most convenient, according
if we are left handed or right handed.
1t is also convenient to have lip on both
sides so either hand may be used in
stirring. Is the utensil easy to clean?
Utensils should be made of one piece
and not have many seams and corners.
The openings should be large enough to
admit the whole hand, so they can be
cleaned easily.
The utensils should also be of proper
size and shape for the cooking done.
If a gas or oil stove is used, the bottom
effects economy of fuel. Is the utensil
safe as food receptacle? We must be
careful not to cook foods that unite
with material of which utensil is made
and form harmful compounds.
Utensils best adapted to the different
processes of cookery:
BAKING.
Tin, if well cared for, is best adapted
for cake making as it heats qhickly.
Bread is baked best in russia iron,
which absorbs more heat and is less
affected by high temperature.
Pie crust is baked best in granite
ware plates.
Meats roast best in an iron or high
grade granite pan. An iron kettle with
tight fitting cover is best for pot
roasts.
For the stewing of fruits and vege-
tables aluminium, granite or enamel
ware is best.
A rather heavy iron or steel frying
pan is best adapted for sauteing.
For frying in deep fat an iron or steel
frying. kettle is best, either with bowl /
shaped or straight sides.
Knives should be of steel and blade /
should extend through handle and
should be hand made if possible.
Different types of egg heaters are
needed, but for all-round use, the dover
egg beater is a good choice because it /
works most quickly.
Wooden spoons should be used when
ever possible. Enamel spoons bend
and break enamel.
If brushes are used in connection
with food, they should be,of kind that
could be cleaned with boiling water.
ARRANGEMENT OF UTENSILS.
Whatever is kept in storage cup
boards should be so arranged as to be:
Easy of access, easy to keep count Of,
easy to keep In order, easy to note con
dition of. Narrow shelves are an aid
in taking account of stock.
PREPARING NEW UTENSILS FOR USE.
New iron or tin utensils should be
rubbed with fat and baked in. This
destroys the new appearance, but pro-
tects from rust and increases capacity
for holding heat. Enamel ware should
be rubbed as it helps it from chipping
easily. Glass utensils may be tough
ened by bringing them gradually to a
boil and let cool gradually.
In any utensils where there is frict-
ion, these sorts should be oiled.
PRoLoNGNG THE USEFULNESS OF
UTENSILS.
A kitchen repair kit is desirable, to
keep utensils in repair.
IF utensils are to be idle for any
length OF time coating OF veseline,
parAfHn sr tat eught e Be pat "a e :