Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1921-09-05

Incre are several important pOlHtS
to consider in selecting kitchen utensils,
tile Office of home economies, United
States department of agriculture.
points out. Is the utensil easy to
handle? This depends on weight, bal
ancc. the position of the lip, and the
shape and material of the handle. Lips
OIL both sides are convenient: if there
| is only one, it should be on the side that
will be tilted down most frequently.
Will the utcnsil 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 difficult to clean often waste rather
than save labor and time.
Is the utensil the right size and
shape? Small quantities of food can be
cooked best and most economically in
small utensils. For use in the gas or
oil stove, the saucepan or the double
boiler with faring bottom that extends
beyond the flame will save fuel
Can the utensil be used for more
than one purpose: This is especially
important if storage space is limited.
Use Of Standard Materials.
ALUMINIUM is light in weight and
.,,r
does not rust, and is very durable.
When darkencd with use it can be
frightened by Il weak vinegar solution,
sour milk, sour fruit juice. or by scour-
ing with fine steel wool or whiting. All
traces of the vinegar or other acid
should he thoroughly washed off.
Strong soaps or washing powders con-
tanning alkalies discolor aluminium and
should never be used on it,
Earthenware and stoncwarc heat
evenly are less noisy in use than
metals, and arc excellent for mixing
bowls and baking dishes. Both these
materials are heavy to handle and
chip and crack if carclcssly used. They
should be cleaned in hot. soapy water,
or. if necessary soaked in Il solution OF
washing soda. Scrapiug or securing
spOils the glaze and exposes the porous
clay underneath, which quickly absorbs
grease, moisture, and dirt. Clipped
carthenware and StOneware dishes are
not sanitary.
Enamel and agatcwarc are smooth,
easily cleaned. attractive III appear
ancc. and are not affected by mild acids
or alkalics. They must however. bel
handled gently: otherwise the glaze
chips. exposing an iron or steel surface
that may be affected by water and
acids and thus injurc food. Also. the
chips themselves may get into food and
lie swallowed with it. New pieces
should he tOughen"d by filling with
cold water. bringing slowly to the boil
ing point and letting the water cool in
the utcnsil. 1t should be cleaned like
carthenware. not secured nor scratched. |
Glassware is smooth. not affected by
foods, and because it is transparent cN-
ccllent for vessels in which to store
food. Special kinds arc also good for
cooking utensils. Glass must he care
fully handled. for it is easily broken
and Clipped. Ordinary glassware will
|,c toughencd if covered with cold wa
Ter. brought slowly to the boiling point.
and cooled in the same water.
Grow Better With Use.
Iron and steel utensils grow better
id smoother with careful use. They
AXE and keep an even heat. The cast
ron bake kettle, ar Dutch oven. with
isht-fitting lid. is for this reason es-
Scially good for pot roasts and other