OF INTEREST TO WOMEN

Evening Star, Issue 20128, 19 March 1929, Page 2

OF INTEREST TO WOMEN

TALK CH POTS AHO FANS Tut- and pans |il;i.v ouile a large |i;ui ill the live-, ui' Now Zealand women, man.'. ol wlioin ha\e in do their own rookinc. Ditlerent sorts: ui utensil- arc needed I'm- dill'ereni purposes, and it is fs<i-!it I;; I that no iui-tako be made in -election, says the Auckland ' Sim.' In solei tine, put-, pan-, and -kettles lor the kitchen, lho housou il'e must, lie L'uiilod lir.-t by tin- number in her family, lor this determines the -i/.o oi t!i<.' utensil-. Tlioir mode ol' living will determine ihe iiundior oi kind-. l'"or people who have lit lie' time 10 spend on cooking, the iilen-d- .-olceicd will he lho;e designed lor the shorter processes. When ihere i- no li.'nii us io price oi' i into there are euuntic-s articles to he had. In any < ase. t.hc hni.i.-.cwife shook! consider i|u;i!ity. shape. construction lip-, handle*, covers, and last, hiti certainly not leas!, the ease oi cleaning her kitchen utensils. No one material is suitable mr all cooking processes, despite the [act a kitchen furnished throughout in white enamel, or shining aliiniiniiini. or beautiful copper is; more pictur-e-tpte. for (puck' c.-uokmy:. utensils made oi material that arc rapid eondueiors ol heai are selected, such a< aluminium or tin: for the slower procos.-es, enamel or iron. Porcelain, earthenware, and irla-s arc another story. 11 i- iu.sf tis impoi'taiit to select the riiht -iy.e as the proper material. II too -mail ~ p;,.] j., used, ihe fuel t.hat. cNteuds beyond the cdtie of the pan is Ma-ted: while if the pan i- too lai'ie the leocl i- likely to -eorch in the centre unless stirred constantly. Shape is important, too. Evaporation rakes place more rapidly in a pan that Hares tit the top than in one with straight sides, hee.iu.-o there is suriacc expo-ed to the air. Therefore, soup -houli.l be made in a straight Miled kettle. ,\i«] food to be boiled rapidly in one with llaruiL; sides. In addition to these are the pans designed for -po'-ial foods, a- a-paraeai.s or corn Itoilers, fisli and Imni ken tics. I'.eforo cousiderin-: the various malerial- of which iitcn-ils are fashioned, will ho wise to enumerate the dili'eroiil method- of cooking food. The most primitive comes lirsl—broiling—whore ihe cooking i- demo directly avrv the

T mist i ng, linking, and hrai.-ing require pans that: are able to slam! great; heat, for the food is cooked hy the heated metal 'nrlnee.-. Next comes boiling, steaming, and stewing, where less heat, is requital, lor the heal, is applied hy means of healing water. Frying and -■muting call fur the most intense heal of all. sim-e they consist in the use of boiling I’m. The materials most used for kitchen ware are iron and ,'tecl. enamel, tin, and aluminium. Iron has heen largely replaced hv other materials, hut iron kellies, puis, pans, skillets, griddles, waffle iroll -, and ham hollers are still in use, despite their heaviness. Kor the oven, there are Dutch ovens, masting pa;o-. and mnflin pans. In steel, qniie moddern kitchens display such a. ,-.:c!es as frying pun. Tying In tile, akdkl, griddle, roasting pan, mil bread pans. Keying ketdes are pa r. n. nI >rl v app.iopriaic in (his material, for they will endure great: ;ioa‘ Ond-lhs ami ■waffle irons improve with : go. for tin y become smoother with use. Probably the most popular of all materials is enamel. One reason is that (hoy are of good appearance and easy to clean. .'Many housekeepers preler it because (.boy feel that pots and pans ruined by careless servants can bo replaced with little cost if they are, ol enamel. Real economy lies, however, in better materials and greater care in (heir use. There are throe' grades of enamel, and various colours. All the good grades of white enamel have at least (wo coats, and frequently three, while the best is made with four eoals of the enamel on a sheet iron or steel base. The agate is the most durable of the different kinds available. K/iiamehvnre is a safe choice lor such utensils as tea kettles and cnfleo pots, water pots, frying pans, double boilers, asparagus or fish boilers, and ham boilers. And for the oven, cake, broad, muffin, pie, pudding, and moat pans. Tito most attractive of all _ materials and the most durable is aluminium. It endures the befit and wears better than enamel, iron rr tin. It is a splendid conductor, twice ns good as tin, and three times as good as iron. It takes more heat at first to heal, aluminium, but once it is heated it retains the heat, and in the ordinary cooking processes, after the first heating, the gas or electricity may he diminished at least one-half. 'lbis means a saving of fuel, and the food is not so likely to scorch in this typo or utensil because the heat '.wivenly distributed An ulumiaium coli.co pot

"ill keep iii;;; liol. lunger U>an any oilier kind. Aluminium can endure Ihc liie;lie.-.i r-ookinp. tempernl lire, mid is Ihorci'ore useful for kettles and fryine; pans.