CLEAN COOKING.
The care of pots and pans is an im--1 portant branch of household management. Food that clings stubbornly to aluminium saucepans can be removed in the following manner. Fill the saucepans with cold water, add an onion (cut into small pieces, and allow to simmer for a few minutes. This removes all food particles. Empty and dry thoroughly with a clean, soft cloth. Soda should never be used for cleaning aluminium pans, as it tends to make them dull. Copper kettles, or preserving pans that have become blackened through neglect, may be restored by applying a half of a lemon which has been dipped in salt. Rub the metal firmly and evenly, then rinse under cold, running water. Dry . with a pad of soft cloth which has been warmed in the oven. An excellent cleanser for iron pots and pans can be made by mixing equal parts of powdered pumice and washing powder. Apply with a damp rag, rinse under cold running water, and dry carefully. When not in use all pots and pans should be inverted and raised slightly at one end to allow the air to circulate round them.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NA19341229.2.33
Bibliographic details
Northern Advocate, 29 December 1934, Page 4
Word Count
193CLEAN COOKING. Northern Advocate, 29 December 1934, Page 4
Using This Item
NZME is the copyright owner for the Northern Advocate. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.