KITCHEN UTENSILS AND THEIR CARE

Wanganui Chronicle, Volume LXXVI, Issue 18443, 29 March 1922, Page 6

KITCHEN UTENSILS AND THEIR CARE

Before the war many a kitchen presented a charming picture with its rows of glowing popper saucepans and its mantelpiece decorated with copper moulds. Nowadays, however there is a tendency to economise, in hardware and aluminium and enamel are more popular. No doubt saving of labour in cleaning, in addition to the question of actual first cost, influences this choice. And now that so much cooking is done by gas and electricity, perhaps the fact that aluminium saucepans are said to heat water much quicker than those of other metals may be claimed as another point in their favour.

NOT TOO BRIGHT A thing that is not very generally known is that it is better not to keep aluminium too bright- It oxidizes with exposure to the air, and this dull finish helps to preserve it. Constant rubbing wears it out. Aluminium saucepans should be washed with plain boiling-hot water and soap, and soda should never be used as it will cause holes. The best way to clean the inside of enamel saucepans is with powdered bathbsck and soft soap, or a really splendid cleanser is powdered egg-shell mixed with soap. The metal sponges , sold for the purpose are good for iron saucepans. If food begins to burn when cooking in an enamel saucepan, take it quickly off the stove and, without removing tha contents, plunge it into a basin of cold water —not, of course, allowing the water to go over the edge into the saucepan. To remove all traces of burning, boil soda water in the pan. Wooden, and not metal, spoons are best for stirring the contents of an enamel pan, as the latter are apt to scratch the enamel. When the inside of brass saucepans is stained, lemon or vinegar and salt will remove these marks, but they must be washed directly after with hot. soapy water to take away the acid. SCRUPULOUS CLF.ANINESS It is very important to keep the outsides of saucepans and casseroles clean, as they take much less time to boil. Kettles also should be very bright for the same reason. This bright surface, being a non-conductor keeps in the heat. When put away, saucepans should always be turned down to drain and placed an inch over the edge of the shelf to get aired, otherwise they become musty.