Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-09-20
Careful Use Of Kitchen Utensils.
POTS AND PANS or MANY MATERIALS
SHAPES AID SIZES.

There are several important points to
consider In selecting kitchen utensils.
ID the utensil easy to handler This
depends on weight, balance, the position
of the LID, and the shape and material OF
the handle. Lips on both sides are CON.
venIent; II there 10 only one, it ahould
be on the side that will Do tilted down
most frequently.
Will the utensil be durable and easy
to clean? Well-made utensils that are
smooth inside and out, with rounded
surfaces, and with no grooves nor cracks
In which food can lodge, give the best
service. Elaborate utensils that are oil
flcult to clean often waste rather thsn
save labor and time.
IL the utensIl the right size and shape?
Small quantities of food can be cooked
best and most economically in small
utensils. For use on the gas or oil
stove, the saucepsn or tho double boiler
with faring bottom that extends beyond
the fame will save fuel.
Can the utensil be used for more than
one purpose? This ID especially impor-
tant il storage space 10 limited.
USE OF STANDARD MATERIALS.
Aluminium Is light In weight and color,
10 On excellent conductor Of heat, does
not rust, and 10 very durable. When
darkened with use 1t can be frightened
by weak vinegar solution, sour milk,
sour fruit juice, or by securing With hne
steel wool or whiting. All traces Of the
vinegar or other acid should be thor
oushly washed of. Strong soaps or
washing powders containing alkalies dis
color aluminium and should never be
used on 1t.
Earthenware and stoneware heat even
ly, are less noisy In use than metals, and
are excellent for mixing bowls and bak.
ing dishes. Both these materials are
heavy to handle and chip and crack II
carelessly used. They should be cleaned
In hot, soapy water, or, II necessary,
soaked In solution of washing soda.
Scrspiug or securing spells the glaze and
exposes the porous clay underneath,
which quickly absorbs grease, moisture
and dirt. Clipped esrthenware and
stoueware dishes are not sanitary.
Enamel and agateware are smooth,
easily cleaned, attractive In appearance,
and are not affected by mild acids or
alkalies. They must, however, be hand
led gently; otherwise the glaze chips,
exposing an iron or steel surface that
may be affected by water and acids and
thus ipjure food. Also, the chips them
selves may get into food and be swsl'
lowed with It. New pieces should be
,oughened by filling with cold water.
bringing slowly to the boiling point and
letting the water cool 10 the utensil. II
should be cleaned like earthenware, not
secured nor scratched.
Glassware is smooth, not Affected by
foods, and because 1t Is transparent, ex-
cellent for vessels In which to store food.
Special kinds are also good for cooking
utensils. Glass must be carefully hand
led, for 1t is easily broken and Clipped
Ordinary glassware will be toughened II
covered with cold water, brought slowly
to the boiling point, and cooled In the
same water.
GROW BETTER WITH USE.
Iron and steel utensils grow better and
smoother with careful use. They take
aud keep an even heat. The cast-iron
bake kettle, or Dutch oven, With tight
fitting lid, Is for this reason especially
good for pot roasts and other dishes that
require long, slow cooking. Iron and
steel utensils, however, rnst easily and
are heavy, difficult to keep clean, and
not economical of fuel on the modern
gas range. To prevent rust, fat should
be rubbed on and baked into these uten-
sils when new, and they should be kept
at all times in dry place. Rust may be
secured off with bath brick or steel wool;
Rerosene will also help II the utensil 10
very rusty.
Tin 10 light in color, fairly expensive,
and is not affected by weak acids or aka.
lies unless the plating Is injured. On
the other hand, 1t melts easily; IL
scratched, the surface underneath rusts;
and such acid foods a. cranberries and
tomatoes should not be cooked 10 1t.
There are two kinds Of tlnware-plain
and block. In both there 10 plating OF
tin on an iron or steel foundation.
Plain tin IL light In weight, easily
bent, and cools quickly. Block tin is
heavier, more durable, and holds the
heat longer. Tin cooking utensils per-
haps cost less than any other kind, but
are not economical unless given very
good care. They should be washed In
bot, soapy water, or II necessary soaked
In q weak solution of washing soda,
rinsed, and dried thoroughly. The tar
nish on tin protects it, and should not be
secured off simply to make the utsnsil
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