2. They are generally seamless.
3, They hold the heat lonRer than do some of the other materials, evea
thou|;h they are somewlmt fIow in heating*
4, They are durable.
5, ¥imt\ IS less likely to burn in utensils of aluminum than in those of aome
other metals, and if it does Ijurn, the kettle is generally more easily cleaned.
6. Aluminum uU-nsik are generally made in good shapeSt
1, AJaminum does not rust*
8, It does not chip.
DisadvaniaQt&:
1. Aluminum discolors eaaiij*
2. It is expensive*
3. Acid foods should not 1m? allowed to remain for any great length of
time in aluminum, 8o little aluminum is dissolved in oouking the ordinary
KITCHEN UTENSILS
acid foods, that its use for this purpose is no longer conaidered a bad prac-
tice.
General care:
L Scour alumimim with on!y mild abrasives, mich as whiting or lx>n
ami, since it is a soil metal and scratches easily. Steel wool may be used,
2. Wash alumimmi with neutral soap jjnd water, since an fJkaline soap
or cleansing substance will tit tack the metab Add a small amount of
ammonia water, and polish the utensil with wliiting occasionally.
3. Remove dents with a wooden mallet.
4- Cook foods containing weak acids, such as sour milk, tart applet,
iomatoes» or weak vinegar in alumiaum utensila to remove the tarnish tliat
appears with common use.
Special care:
1. To remove burnt food^ soak the kettle in hot water, use a wooden
spoon instead of metal to scrape it off, or if necessarj* boil water m the kettle.
2. The c<jar»cr abriisivea may l>c used on bad stains, but the aluminum
will be scratched.
3. For a kettle in very bad condition, use an oxalic acid soJution in the
pruiKirtion of 4 tablespoon!? of oxalic acid crj'staLs (poison) to 1 gallon of
water. Allow the cold solution to tstund in tlje kettle overnight, or boil
it in the kettle for not more than five minutes. W'a^h the kettle thoroughly
wilh .soap and water before using it. Care must Ijc exercised in hand-
ling the solution since it is a very poisonous substance.
Cftpper
Adixinlngcs:
1. Cop[>cr utensils are durable.
2. They are attracti%^e in appearance.
3. Copper is an excellent conductor of heat,
DisadvarUageic
1. Copper utensils are heavy.
2. They are expeni^ive.
3. They are dangerous to uae for cooking unless they are kept scrupu-
lously clean.
4. They rcfpiire much cleaning.
5. Acid foods must not l^ allowed to stand in copper.
General cure:
1. Copper utensils should be kept clean by thoroygh washing in hot
BOapsuds.
2. They must be kept bright, l>ocause the tarnish is easily soluble in
weak acid.s and forms a poisonous compound.
3. If not stainedj cfip[>er is best brightened witli rottenstone or tripolt
mod sweet oil
I
I
I
234
A MANUAL OF HOME-MAKING
Speciai care:
1. Wush the utensil with a Boluiion of washing; snda In frmove |trrri«i*»
2. Remove the tfirnish from c<)pfx.*r with a weak mkl, such its ox«li*%
cre-am of tartar, vinegar, lemon juice^ or tlie arid of 8«jur milk. Tlic ncHl
should be completely rinsed off with water, and the utensil ruljl>CHl wilh
whiting, i^inre any acid remiiining on it wiU cause it to tarnish the more
quickly.
3. Scour the utcnsiJ with vinegar and salt. Wash it at onoe and poU^h
it with trijKjli and sweet oil.
4. Use rottenetone and oili and foUow this with dry whiting, rottenstone^
or trifjoU.
Page 124
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.
2. They are generally seamless.
3, They hold the heat lonRer than do some of the other materials, evea
thou|;h they are somewlmt fIow in heating*
4, They are durable.
5, ¥imt\ IS less likely to burn in utensils of aluminum than in those of aome
other metals, and if it does Ijurn, the kettle is generally more easily cleaned.
6. Aluminum uU-nsik are generally made in good shapeSt
1, AJaminum does not rust*
8, It does not chip.
DisadvaniaQt&:
1. Aluminum discolors eaaiij*
2. It is expensive*
3. Acid foods should not 1m? allowed to remain for any great length of
time in aluminum, 8o little aluminum is dissolved in oouking the ordinary
KITCHEN UTENSILS
acid foods, that its use for this purpose is no longer conaidered a bad prac-
tice.
General care:
L Scour alumimim with on!y mild abrasives, mich as whiting or lx>n
ami, since it is a soil metal and scratches easily. Steel wool may be used,
2. Wash alumimmi with neutral soap jjnd water, since an fJkaline soap
or cleansing substance will tit tack the metab Add a small amount of
ammonia water, and polish the utensil with wliiting occasionally.
3. Remove dents with a wooden mallet.
4- Cook foods containing weak acids, such as sour milk, tart applet,
iomatoes» or weak vinegar in alumiaum utensila to remove the tarnish tliat
appears with common use.
Special care:
1. To remove burnt food^ soak the kettle in hot water, use a wooden
spoon instead of metal to scrape it off, or if necessarj* boil water m the kettle.
2. The c<jar»cr abriisivea may l>c used on bad stains, but the aluminum
will be scratched.
3. For a kettle in very bad condition, use an oxalic acid soJution in the
pruiKirtion of 4 tablespoon!? of oxalic acid crj'staLs (poison) to 1 gallon of
water. Allow the cold solution to tstund in tlje kettle overnight, or boil
it in the kettle for not more than five minutes. W'a^h the kettle thoroughly
wilh .soap and water before using it. Care must Ijc exercised in hand-
ling the solution since it is a very poisonous substance.
Cftpper
Adixinlngcs:
1. Cop[>cr utensils are durable.
2. They are attracti%^e in appearance.
3. Copper is an excellent conductor of heat,
DisadvarUageic
1. Copper utensils are heavy.
2. They are expeni^ive.
3. They are dangerous to uae for cooking unless they are kept scrupu-
lously clean.
4. They rcfpiire much cleaning.
5. Acid foods must not l^ allowed to stand in copper.
General cure:
1. Copper utensils should be kept clean by thoroygh washing in hot
BOapsuds.
2. They must be kept bright, l>ocause the tarnish is easily soluble in
weak acid.s and forms a poisonous compound.
3. If not stainedj cfip[>er is best brightened witli rottenstone or tripolt
mod sweet oil
I
I
I
234
A MANUAL OF HOME-MAKING
Speciai care:
1. Wush the utensil with a Boluiion of washing; snda In frmove |trrri«i*»
2. Remove the tfirnish from c<)pfx.*r with a weak mkl, such its ox«li*%
cre-am of tartar, vinegar, lemon juice^ or tlie arid of 8«jur milk. Tlic ncHl
should be completely rinsed off with water, and the utensil ruljl>CHl wilh
whiting, i^inre any acid remiiining on it wiU cause it to tarnish the more
quickly.
3. Scour the utcnsiJ with vinegar and salt. Wash it at onoe and poU^h
it with trijKjli and sweet oil.
4. Use rottenetone and oili and foUow this with dry whiting, rottenstone^
or trifjoU.