KITCHEN UTENSILS

New Zealand Herald, Volume LXXI, Issue 21983, 14 December 1934, Page 4

KITCHEN UTENSILS

cleaning and SCOURING

To keep the work in the kitchen down to the minimum it is well to have as many modern cooking utensils as possible; for instance, aluminium saucepans, stainless steel knives and glass ovenware. Provided soda is not used, aluminium can be kept in good condition with little trouble. A piece of wire-wool will keep inside and outside bright and shining; if they are badly stained a. little powdered bathbrick should be rubbed on with the wool. To keep the outsides of the pans highly polished rub them with metal polish now and again. Glass oven dishes are easily cleaned if they are allowed to soak in hot soda water for a short time; and if they are plunged into the water while still hot from the oven there will be no danger of their cracking. A little ammonia put in the final rinsing water gives an excellent lustre to glass, even the thick and rather dull ovenware. Care should be taken to avoid scratching enamelled saucepans, as their efficiency is impaired as soon as the surface of the enamel is broken. They should never be rubbed with scouring powders or a wire scrubber, however fine. When used, fill with water, to which some mild soap powder has been added, and boil for a few minutes. After that stains can usually be removed with a mop, while burned parts can be cleaned off with a rag sprinkled with salt and moistened with lemon juice. Other saucepans and earthenware casseroles can be cleaned with silver sand, powdered bathbrick, salt or a scouring powder. Omelette pans should not be washed at all, or the next omelettes made in them are liable to stick; all the grease should be removed with tissue paper and the pan polished with a cloth. Meat-roasting tins need plenty of hot soda water to remove the grease, and then they should be scrubbed with soap and water. All tin utensils *an be polished with a little whitening mixed with cold water and rubbed with a dry rag afterwards.