Evening star., 1941-04-01

utensils works no great hardship on
homemakers," says DR.. Louise STAN
ley, chief of the Bureau of Home
Economics, United States Depart
ment of Agriculture. For. in addi-
ton to the supply of aluminium
utensils already made up-there are
available utensils of many other
satisfactory materials
For top-of- -the-S stove cooking,
utensils of porcelain-enamelwa are
the cheapest and are satisfactory for
most uses. Saucepans, double boilers,
kettles and frying pans of enamel
ware come in many varying qualities
and wide range of prices. Higher
prices may mean a better quality OF
porcelain enamel with an acid
resistant finish, or they may mean
merely more pleasing colors, fancier
handles, or unusual shapes.
To get the best wear out of enamel
pots and pans, treat them carefully
to prevent chipping. That is, never
let them boil dry. Cool them before
washing. And let hot utensil cool
before pouring cold water into it.
When food sticks to enamelware
soak it loose by boiling water or a
weak solution of soda in it. Never
scrape it with sharp-edged instru-
ment or use a coarse abrasive on it
Another inexpensive material for
top-of- -the-stove utensils is iron
This is considerably heavier than
aluminium, enamelware, or glass
Iron heats up slowly and holds the
heat well. For that reason it is an
excellent material for utensils used
for long, slow cooking, such as Dutch
ovens. Also because it holds and
distributes heat well, iron makes
good skillets, frying pans and
gridd1es.
Manufacturers usually include di-
rections for seasoning" an iron
utensil. It is important to follow
these directions, because seasoning
of iron by covering it with non
salty fat and heating it at low tenn
perature for two or three hours
makes the utensil more resistant tc
rust. To prevent rust also, always
dry an iron kettle thoroughly before
putting 1t away.
Clean iron utensils with hot soap
suds. Use an abrasive such as q
fine steel wool only to remove food
that sticks to the pan or rust that
may have formed on it.
Since manufacturers have per.
fected glass that is "flame-proof,
this material is coming into more
general use for top-of-the-stove
cooking. Glass is easy to clean
heats up slowly, but holds the heat
well. On the market now are flame.
proof glass double boilers, sauce.
pans and frying pans in small sizes
The saucepans have removable
handles so that the utensil may b<
used both as q cooking and a serving
dish. In cooking with glass utensils
the food continues to cook ever
after taking the pan of the fire, SC
watch it carefully.
For oven cooking, satisfactory cak.
pans and cookie sheets are made o1
tin, re-tinned steel, enamel anc
glass Pie pans are available in tin
glass and enamelware. Shallow
open pans for roasting tender meal
are made of Russia iron or enamel
ware. For cooking less tender meat
in the oven, covered pans OF the
same material may be used. Baking
dishes and deep baking pans come
in enamelware, oven-proof earthen'
ware and glass. Glass and heavy
earthenware casseroles hold the hea1
well and may be used both for COOK
ing and serving dishes.
When cleaning tin utensils, re-
member that the foundation OF then
is iron and the tin coating Is rela'
lively thin. Therefore, 1t Is bes'
not to try to keep them bright. FOL
IN securing for brightness, the tn