CLEAN COOKING.

Waikato Times, Volume 116, Issue 19451, 15 December 1934, Page 15 (Supplement)

CLEAN COOKING.

The care of pots and pans Is an important branch of household management. Pood '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 ft 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 he inverted and raised slight y at one end to allow the air to circulate round them. .