A manual of home-making

KITCHEN UTENSILS utensils that it is to tahlpware, it calls for many unnecessary motions, esperialiy if the utensil sought Is the lowest one in the slurk. Utensils in remilur use are best hung on laniaLl brass hooks in the wall^ eaeh article havinisf a separate hook* They should hanjBf bottom side out, so as to protect the inside from (lust^ and should be within easy reach of the Imnd. If there is sufficient space for some definite system of arrangement — whereby, for example, the largest utensils hang at tlie left and the utensils decrease in size toward the right— it will improve the appearance of the kitchen and make it possible to reach mechanically the tool needed, without expending thought on its whereabouts. Whatever is kept in storage cupboards should be so arranged as to be easy of access^ easy to keep acconnt of, easy to keep in order, and easy to note the condition of. The average cupboard shelves are too far apart. Shallow shelves that accommodate only one or two rows of utensils, easily seen and reached, will save many searehingg (Plate XI). Covers are conveniently stored behirifl ril)s of wood nailed to avail al)le wall space or to a cupboard door. Arrangement according to size will again be found a great saving of time. A canvas or leather pocket, divided off in a way similar to a traveler's case or shoe-bag, is a convenient place for the cook's knives, each one slipping into its own division and being safer and easier to lind than when in a kitchen drawer filled with misceUaneous articles. HOW TO PREPARE NEW UTENSILS FOR USE Iron J tin, and enamelware, — It is a general custom to prepar^ a new iron utensil for use, after thorough cleaning, by Ril>bing unsalted fat over it and baking the fat in. The same treatment is adapted to tin, for, while it destroys its shiny new appearance, it protects the tin from rust antl increases its capacity for liold- ing heat. Another way is to eoat the kettle witii fat outside and inside and allow it to stand for two days. It should then be cleaned in a solution of washing-soda (page 235). Enamel- ware is said to be protected from cracking and chipping if it 16 well rubbed with fat before being used for the hrst time; the I A MAiWAL OF HOME-MAKING Uii, however^ cannot be baked in as with tin and iron, since it would not be absorbed but only burned fast to the glaze, Gla^s. — ^Tumblers, jai-s, and lamp chimneys may be tough- ened i>y being placed in a kettle of cold %vater which ia brought gradually to the Ijoiling poiot. After being lioiled for a few iiiinntes they should l)e allowed to cool gradually in the water. Machinenj, — Egg-beaters, ice cream freezers, and other utensils in which there is friction between two parts, should be carefully oiled before being used, the wheels tunRni until the oil has reached everv^ pti rt, and all surplus oil wiped off before the utensil ia used for footL HOW TO PROTECT METALS NOT IN USE If the house is to be closefl for a time, or if for any other reason utensils are to Im? set aside, all metals should l*e pro- tect c*tl from dampness by a coating of vaseHne, paraffin, or nn- salted fat of some kind* MATERIALS AND THEIR CARE The advantages and disadvantages of the various materials used in kitchen utensils, together with their care, may be suoimed up as follows: Aluminum Advantages: 1. The utensils arc JiKht.