The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-05-21
Care
Needed for
Utensils
BY SISTER MARY,

Most housewives take much pride
in an attractive and well-equipped
kitchen, and wise care as well as
wise selection OF utensils is needed
II order and efficiency are to be
maintained.
Each material from which the
various equipment is made has its
own special treatment and should
be cared for accordingly.
Intelligent care does much to pro-
long the life and usefulness OF
kitchen utensils and is an effective
means toward economy.
While certain materials are
especially adapted TO certain needs
in cooking, all articles made from
the same material require the
same general care. be they trying
pans or muffin molds.
Aluminium is Favorite
Aluminium is popular and needs
no special preparation to At it for
use in the kitchen. It is available
in many brands and weights.
The heavier the metal the longer
it will last, but all aluminium wears
well and is light to handle. Many
housekeepers object to the metal
because so many foods stain it.
However, a careful choice OF
securing powder makes it easy to
dissolve and remove stains. Fur
thermore, certain makes of alumni
mum do not blacken as readily as
others. Keep in mind that alkali
is the darkening agent for alu-
minum and care for it accordingly.
A neutral soap for washing, wood
for scraping (half a clothespin for
cleaning and a wooden spoon for
stirring during cooking) and very
fine sandpaper or steel wool for
securing, with thorough scalding
and wiping, will keep aluminium
utensils in excellent condition.
EnameIware Chips Easily
Enamelware requires gentle
handling since hard knocks make
it chip. Neither viii the average
enamelware stand intense heat
without checking, which leads
eventually to chipping.
However, it has little tendency to
discolor and stains are removed
easily with any good securing pow
der. Wood must be used for scrap
ing and stirring in enamelware,
since metal scratches the glaze Of
enamel and makes dark streaks.
Hot soapsuds, thorough scalding
and drying keep this material at its
best. If food sticks and burns, let
the pan cool before putting water in
it. Then soak and scrape of the
burned particles with wood.
If burning was bad and some CT
the spots obstinate, melt small
amount of fat slowly in the pan
and scrape again.
Glass is Popular
Glass is popular for ovenware and
requires no special preparation if it's
one of the brands particularly con-
structed to withstand the strain Of
expansion and contraction.
The glass measuring cups, mixing
bowls and miscellaneous dishes used
in the kitchen will wear better if
they are immersed in a painful of
cold water and brought slowly to
the boiling point.
Boil for five or ten minutes. Let
cool in the water. Wash in hot
soapsuds, scald and dry if you would
keep your glass clear and shining.
If food sticks. it usually will soak
of. Discoloration will disappear
with an application of steel wool.
Remove Iron From Utensil
Iron utensils are covered often
with a thin coating Of some sort
Of shellac when shipped from the
factory. This must be removed and
the iron seasoned" before using.
First let the utensil stand for sew
eral hours in water in which wash
ing soda has been dissolved. Wash
in warm Soapsuds and dry.
Then rub with unsalted fat and
let stand in warm oven for two
or three hours and then heat to the
smoking point. Let cool and wash
in hot soapsuls. scald and dry.
Rub well with fat for the second
time and heat slowly and thorough
ly in the oven. Wipe off the sur
plus fat with a soft crumpled paper
and the utensil is ready to use.
I