Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-12-27

1t would be difficult to advise any
housekeeper to choose kitchen uten-
sis exclusively of one material or
another, as each different material has
its special uses, its advantages and
disadvantages. One usually needs,
for example, aluminium or agateWare
saueepans; several baking dishes of
earthenware, with possibly a set Of
individual ramekins or custard cups;
an iron skillet and muffin pan; some
steel pairing and carving knives; glass
measuring cups; and wooden cutting
boards.
The United States Department of Ag-
riculture gives in brief form the fol
lowing characteristics for the various
materials used for kitchen equipment:
Aluminium Is Durable.
Aluminium is light in weight and
color 1t does not rust, and is very
durable. Disadvantages are that it is
darkened with use, and affected by
alkalies and acids. Alkalies, such as
washing soda and strong soaps, injure
1t. Aluminium should be cleaned with
weak acids such as dilute vinegar,
sour milk, or fruit acid; it may be
secured with whiting or fine steel wool.
Earthenware heats evenly. 1t is less
noisy in use than metal, and comes
In a great variety of shapes. Baking
dishes of earthenware may be used
for both cooking and serving. It has
drawbacks in that it chips and
crackles, and is heavy to handle. The
glaze which protects the porous clay
underneath is easily cracked by
changes Of temperature and careless
handling; then the dish absorbs fat,
moisture and dirt, and cannot be kept
clean.
Enamel and agateware are smooth,
easily cleaned; attractive in appear
ance, not affected by acids or alkalies,
good for storing as well as cooking
foods, if well cared for. The glaze
chips, exposing an iron or steel sur
face which may be affected by water
and acids and thus injure food. The
chips themselves may get into food
and be swallowed with it. Always
handle gently, otherwise the glaze
cracks. Tougher new pieces by fill
Ing with cold water, bringing slowly
to the boiling point and letting the
water cool in the dish. In poor grades
the metal foundation sometimes bends
easily and causes the enamel to crack
and chip.
Glassware Is Smooth.
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foods, and shows what is happening
during the cooking processes 1t is
suitable for storing food Ordinary
glassware is easily broken and Clipped.
A special kind is made for baking. To
tougher ordinary glassware, cover it
with cold water, bring slowly to the
boiling point and cool in the same wa.
ter.
Iron and steel grow better and
smoother with careful use. Iron takes
and keeps an even heat. 1t is heavy,
and rusts easily, thus losing it's smooth
surface To prevent rust, cover new
utensils with fat and bake it in; keep
them in dry place. When storing for
a long time, cover with parafin or an
unsalted fat, or wrap in newspaper.
A well-tempered steel knife takes
and holds a sharp edge. In the best
knives, the steel extends through the
length of the handle and is fastened
to it by rivets. When the knife is
merely stuck in the handle it soon
works out. Clean steel knives by
securing with bath brick applied with
a moistened corr, then wash and dry.
Keep the handlet out of water as much
as possible St3re where the cutting
edge will not be hit or rubbed by any
thing hard Keep knives sharp.
Tin is not atected by weak acids
or alkalies uniGss the plating is in
jured. 1t is liglt in color and fairly
inexpensive. Tn melts easily; If
scratched the surface underneath
rusts. There are two kinds of tin,
plain tin and block tin. In both there
is a plating of tin on an iron or steel
foundation. Plain tin is light in
weight, easily bent, and cools quickly.
Block tin is heavier, more durable,
and holds the heat longer. Great heat
On empty tin makes 1t warp and also
melts the plating.
Wood is less noisy and less hard
than metal. It is, however, absorbent;
it warps, cracks and darkens. It is
useful for spoons, butter paddles, cut
ting boards. chopping bowls, potato
Washers and rolling pins. Wood makes
comfortable handles because 1t does
not press so hard against the hand or
transmit the heat so quickly as metal.
It is good for cutting and chopping
boards because It dulls the knife less
than a harder material. In cleaning
do not soak; wash quickly, using
scourer rather than soap; rinse and
wipe dry; use as little water as pos
sible. Rub down occasionally with
sandpaper or steel wool. Stors in
cool, dry place.
Caring for Utensils.
Proper care and storage of uten-
sis mean longer and better service.
Scraping and securing scratch metal
and chip glaze. If food is burned or
stuck on, soak or boil in solution OF