New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-09-24
aluminium Dishes de Luxe Both Cast and Sheet Metal

tinted copper But Of all metals IL IS the mos.
dangerous. Perfectly safe If IL is kept TX.
quisitely clean, copper instantly evidences It's
displeasure if neglected. Even a little laxity
in the constant furnishing required by this
fastidous metal is resented at once by the APP
pearance Of the wicked looking green spots,
which say: 1T is dangerous TO use me now.
Take better care OF me or you will be sorry
In addition 10 the dreaded verdigris, the pro-
hibitive cost Of copper has helped TO Danish Il
from all but the most luxurious kitchens. Some
households may boast Of a few pieces Of Old
copper but these are seldom allowed 20 stay
in the kitchen When they are ammonia or
a cleaning powder. frequently and energetical-
" applied will keep them safe, but they are
seldom used now as cooking vessels. Copper
is not affected by either acids or alkalies, pro-
vided always it is kept in proper shape; bus
alas! it costs too much in both money and la
Dor to be popular in this unitarian and eco
nomc age
OLD-TGME TIN IS STILL USEFUL.
Tin is not all tin. When We buy tin cook
ing utensils we are really getting thin sheet
iron plated with tin. This is why tin pans
show unpleasant streaks Of rust When you
buy, get block tin if you can; it is far and
away the best.
A good quality Of tin is not really so cheap
as is commonly supposed. It is best adapted
for measuring cups. small saucepans and bread
and cake pans. Il is suited 10 the less rapid
cooking processes. such as water heating and
cake baking for it conducts heat quickly and
cools Off soon. II will not, however, endure
intense heat, and the plating scratches off with
use.
Acids have a slight effect on tin, and it's use
discolors acid fruits. The most satisfactory
way to clean it is 70 use with energy the good
old-fashioned detergents-soap water and e.
bow grease.
CROOKS AND CASSEROLES.
For cooking anything 4 long time az a low
temperature nothing is better than good
grade Of earthenware. The ancients under
stood this perfectly, for the earliest known
cooking utensils were made Of terra Gotta. To
this day we can get results with a casserole
that are not 70 be obtained with anything else.
The heat retaining qualities Of earthenware
make it most efficient for stewing, simmerins
or any kind Of casserole cooking.
It pays, when buying earthenware 70 get
the best grade obtaina0ie Good earthenware
dishes have q smooth CLASSY inner surface
that will stand heat and acids without =
culver Cheap earthenware Is poor economy,
for il is soon covered with a network Of fine
cracks and begins to chip. When this hap
pens the ware is both ugly and unsanitary.
Earthenware resents being scraped. II the
food is burned 70 the bottom of the dish II is
much better to fill the dish with water and let
it alone for while than to ruin the shining
surface with sharp knife. As this ware is
comparatively inexpensive and is not-whcn
kept in proper condition affected by acids and
IS durable. il is we'll to have goodly supply
of il in the kitchen.
TRY BAKING N GLASS PANS
But glass is the last word in luxurious
kitchen utensils For years the chemists have
been working with glass in the effort TO adapt
it TO cooking purposes.
This has been done with marked degree
Of success. Glass cooking dishes are now 80
tough, durable and able 20 resist heat that
=
The new toughened glass makes perfect bak-
ing dishes and most satisfactory casseroles. IL
may even be subjected to direc, heat and may
be used on any kind Of stove.
Like earthenware glass cooking ware has
the power to preserve all the natural havors
of the food. This is partly due to the fact
that it conducts heat slowly but retains it for
a long time Again, glassware is easy to clean.
Just soaking it for time will do the trick. It's
clean transparency is not only delight 70 the
eye but makes the cooking processes easier 10
watch.
Neither acids nor akales have any notice
able effect upon glassware. IL neither chips.
flakes nor crazes, is easy TO handle and is
suitable for serving as well as cooking. It
is by no means cheap, but the price is not so
high as might be expected and to the woman
who takes pride in her kitchen this. like other
modern Injuries in the way of housekeeping
OILS. is well worth the money.