FURNISHING THE KITCHEN

Waikato Times, Volume 102, Issue 17008, 22 January 1927, Page 13 (Supplement)

FURNISHING THE KITCHEN

CHOOSING ENAMEL UTENSILS.

Many a minor kitchen catastrophe might he avoided if we knew' just how to choose our utensils. The main

tiling to remember is that British enamel ware is the best in the world, that it is nearly always guaranteed, and that it will last just about three times as long as an inferior article. The enamel coating must be thick.

his can be seen at a glance, for if a

thin coating has been used the surface will look speckled, and it will be possible to look through the enamel. The weight of the saucepan will act as a test also, and it should be remembered tiiat food will be far less likely to burn if the enamel is thick. Beware of enamel ware that has a spider’s web effect. This usually means that the enamel will splinter and crack under the least provocation, for the web is really a series of small cracks. Spotted surfaces, cracks, or blobs of enamel are to be rejected. Blobs of enamel often mean irregularities and blemishes in the underneath metal. Any enamel surface that contains any lead should be rejected also, for this will slightly dissolve when foods containing acids arc being cooked. Utensils that have a lining 'of grey enamel are always safe, provided the coating is thick. This contains no lead, and can be purchased with confidence.

If milk is poured into a shallow bowl it will keep fresh longer than if kepi in a jug.