|K*ratiiiT* diiriiip hakinj^, Thr* rniinf! (in wiMi ji hiho in the ren-
ter, known 1L8 :in aiijcel-eake tin, prn( hires tlie most level and
evenly haked cake, owing to the heat reaehiii|^ tlie eenter of the
cake as soon as any other part, and the *"puir' hetwecn nietul
and l>atter hdng more even at every^ point than in tins of
other eonstmction. A plain ronnd tin, not too deep, gives
the next hest resuU; a square tin is next, while an oblong tin
reqyire8 very earcful regulation of heat in order to produce a
well-haked cake.
HremL — The choice of utensils for bread baking lies between
tin and russia iron (a sheet iron treated! Iiy a [iroces^ that orig-
inated in Russia, having a tx>lished blue-black surfactO. Since
l)read requires a hotter oven than does eake» the russia iron
pan should have first choice; it absorbs more heat than iIoe«
tin» is less afTcctc^J by high temperature, and is more durable.
Pie. — ExjM'riments have shown that in liaking the lower
crust of juicy pies, the liest results are obtaineti !>y the use of
granite-ware plates, that oltl tin plates tire next in order, while
perforated and wire plates come tliird.
Cookus. ^Cookies are l>est leaked on russia iron sheets cut
to fit the oven, with heavy tin sheets as second choice. The
sheets are kept in better condition and produce more delicate
ix?«ults if, instead of lieing greaseil with laitter or lard, they
are warmed and rubiied very lightly with paraffin. If kept
Bcmpulously eleaii, they require no greasing.
Cooking of meals.
Roasia, — Roasts require a high temperature at the start in
order to sear the surface; for this rciison I lie best choice is a pan
of iron or lugh-grade granite ware. An oval pan can Ue more
carefully eleanetl than one with sharp corners. There is leaa
danger, therefore, if this shape is chosen, that parHcles of fat
will adhere to the pan, grow rancid, and give an unpleasant
odor to the utensil and a taint to the food.
Poi roasts, — The iron kettle with light-fitting cover, called
also the ** Dutch oven/* Ijest supplies the stea<Iy heat that a
I
I
KITCHEN UTENSILS
227
pot roast needs. Althougii a casserole may he iisetl, or a bean
pot with waxed paper tietl tightly over the top, in either of
these there i^s more evaiKjration than in the iron kettle and the
roast is, therefore, drier, although jn.st as tender.
Meat Jitews. — Since in stews more lir|ui<t is aftded than in pot
roasts, the casserole may well be used, or a shallow aluminum
or graniteware stewpan with close-fitting eover, straight sides,
and ver\' short or loop-shajwd handles. The long, slow cook-
ing may thus be done either in the oven or on top of the stove.
In hrowii stews, the meat is first sauteed in an iron pan in order
to give the desired color and flavor,
Stemifiij ffuils or vegetable a.
Aluminum, granite, and enamelware are equally good for
stewing fruits and vegetal »lcs. A wide, shallow type of sauce-
pan, with a well-tit ting cover, shouUI be selected for fruits and
for such vegetables as must be cooked in a small amount of
water: while a deep saucepan, without a cover, is l>est for the
cooking of strong-juiced vegetables that need a large amount of
water.
SmtUing.
Page 120
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
|K*ratiiiT* diiriiip hakinj^, Thr* rniinf! (in wiMi ji hiho in the ren-
ter, known 1L8 :in aiijcel-eake tin, prn( hires tlie most level and
evenly haked cake, owing to the heat reaehiii|^ tlie eenter of the
cake as soon as any other part, and the *"puir' hetwecn nietul
and l>atter hdng more even at every^ point than in tins of
other eonstmction. A plain ronnd tin, not too deep, gives
the next hest resuU; a square tin is next, while an oblong tin
reqyire8 very earcful regulation of heat in order to produce a
well-haked cake.
HremL — The choice of utensils for bread baking lies between
tin and russia iron (a sheet iron treated! Iiy a [iroces^ that orig-
inated in Russia, having a tx>lished blue-black surfactO. Since
l)read requires a hotter oven than does eake» the russia iron
pan should have first choice; it absorbs more heat than iIoe«
tin» is less afTcctc^J by high temperature, and is more durable.
Pie. — ExjM'riments have shown that in liaking the lower
crust of juicy pies, the liest results are obtaineti !>y the use of
granite-ware plates, that oltl tin plates tire next in order, while
perforated and wire plates come tliird.
Cookus. ^Cookies are l>est leaked on russia iron sheets cut
to fit the oven, with heavy tin sheets as second choice. The
sheets are kept in better condition and produce more delicate
ix?«ults if, instead of lieing greaseil with laitter or lard, they
are warmed and rubiied very lightly with paraffin. If kept
Bcmpulously eleaii, they require no greasing.
Cooking of meals.
Roasia, — Roasts require a high temperature at the start in
order to sear the surface; for this rciison I lie best choice is a pan
of iron or lugh-grade granite ware. An oval pan can Ue more
carefully eleanetl than one with sharp corners. There is leaa
danger, therefore, if this shape is chosen, that parHcles of fat
will adhere to the pan, grow rancid, and give an unpleasant
odor to the utensil and a taint to the food.
Poi roasts, — The iron kettle with light-fitting cover, called
also the ** Dutch oven/* Ijest supplies the stea<Iy heat that a
I
I
KITCHEN UTENSILS
227
pot roast needs. Althougii a casserole may he iisetl, or a bean
pot with waxed paper tietl tightly over the top, in either of
these there i^s more evaiKjration than in the iron kettle and the
roast is, therefore, drier, although jn.st as tender.
Meat Jitews. — Since in stews more lir|ui<t is aftded than in pot
roasts, the casserole may well be used, or a shallow aluminum
or graniteware stewpan with close-fitting eover, straight sides,
and ver\' short or loop-shajwd handles. The long, slow cook-
ing may thus be done either in the oven or on top of the stove.
In hrowii stews, the meat is first sauteed in an iron pan in order
to give the desired color and flavor,
Stemifiij ffuils or vegetable a.
Aluminum, granite, and enamelware are equally good for
stewing fruits and vegetal »lcs. A wide, shallow type of sauce-
pan, with a well-tit ting cover, shouUI be selected for fruits and
for such vegetables as must be cooked in a small amount of
water: while a deep saucepan, without a cover, is l>est for the
cooking of strong-juiced vegetables that need a large amount of
water.
SmtUing.