South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-03-31
Well Kept Kitchen
is Pleasant Room
Here Are Sane Hints on the
Care of the Many Varieties
of Cooking Utensils.

Nickel cooking utensils are delight
full to use in the kitchen. for they are
easy to keep clean, and when properly
kept their appearance does credit TO
the cleaner. 1t is SO also of copper
and aluminium, but equally they show
signs of neglect quickly, which is an
additional advantage, for then there
is not chance of Sinking the cleaning
Of them Enamel pans are very nice.
but great care must be taken when
using them, for they stain easily, and
the surface soon becomes covered with
tiny cracks and scOrch marks where
something which has been cooked in
them has been allowed to catch When
this state is reached they are no
longer very satisfactory for cooking
with says the New y Ork Sun. for
they are difficult to keep clean, with
the result that the flavor of the food
cooked previously in them is apt to
appear in the next dish. No soda must
be used in the water in which these
pans are washed. If aluminium be
used il must be thoroughly under
stood by whoever has the cleaning
Of them that the use of soda where
this is concerned is simply ruinous to
it's appearance for il blackens the
aluminium, and no further effort will
ever bring back to 1t the white APP
pearance.
The earthenware casseroles are Of
all things the easiest to keep clean, for
they are made so we'll nowadays, the
inside glaze being of such a quality
that IL does not chip or crack. and
they consequently require only TO be
washed out and well rinsed and dried,
and they are at once ready for use
again without any further bother. And
they last in a wonderful way, while
food cooked in them is always deIic-
ious.
All frying pans and omelet pans
should be cleaned in the following
way:
Directly they are done with. pour
off all the fat and then wipe them
thoroughly with fresh pieces of paper
till these come off quite clean. and
when the pan is rubbed over with a
clean cloth there should be no stain
on it. If by any chance one of these
| pans is burnt at any time, dip cloth
in salt and rub this we'll on the pan
/ till the burnt part is removed; or
crushed egg shells can be used IN the
same way If any tin pots and pans
be used remember that after cleaning
/ they must be kept i'm a warm place,
and of course, thoroughly dried, for
otherwise they are apt to rust at the
| seams.
I I'm lined wrought IRON pans are
simple to keep in good condition, for
the inner surface, if Of good quality,
! is quite smooth, and therefore easy TO
clean, while they have the added adj
vantage that they cost little more
than those made in cast iron.
Any bowls in which -four or eggs.
/ etc, have been mixed should be rinsed
out in cold water, for the hot water
| hardens anything Of this nature.
J Sleeves, again, must be carefully
dried after washing. for. if left damp
/ those made of wire will rust, while
| the hair sleeves will get widowed. All
tins should be cleaned once q week.
They should be first we'll washed in
soap, soda and water, then well dried
and rubbed over with a paste made
of finely powdered cleanser and cold
water: allow this 10 dry on, then rub
off with a clean soft shamOis leather.
This can be applied TO all metals,
save aluminium, which must on no ac-
| count be cleaned with soda.
All dish cloths and tea cloths should
| be washed and rinsed out after use
and hung up to dry, for in this way
they are easily kept clean and if not
constantly washed they soon become
disagreeable.