5. Use ammonia water ^ and wash it off thoroughly, since the compound
formed is poi^nous.
Enamelware
Admr^OQeB:
1. Enaniclware its light.
2. It is ciisily cleaned.
3. It rudiittes heat readily,
4. It is fdirly dunihle,
5. It is rH»t afTertrd |>y fofnl arids.
6. It has a clean, attractive appearance.
Diwitlm fittiJQes:
1. Enamclwaro must l>e handled almost as carefully »« ghiss to prevent
chipping, Ciranite and enamel ware are made by coating sheet ir<jn tir
steel Mtenaib with an eminiel or gla^e,
2. It do(>8 not withstand smldeu changes of temperature, audi a« being
placed over a direct flame that gives intense hejit.
3. It rannot \^ u.sihI for stnmg alkaliK.
4» Home cheap enamels eontaiii lead eomfjounds which are sohjhle in
vinegar and fruit acid.^ and give rise to the danger of lend jK>iHonitig. A
simple tefst is lo let a l>catcn egg st^ind in the utensil for a few minutes.
If it tjeconie.^ di^^olored, lead is probably present.
General care:
1. Wash eiiamelware in hot soapsuds. Clean any seanis with a wooden
toothpick or skewer.
2. Remove ordinary 8t4iin8 with sapolio or Dutch cleanser.
3. To remuve food that Iuuh lieen burnt on, place a small amount of
fat in the dish, warm it gently, and scrape off the burned particles.
Special atrr":
If greasy fixxl is so k'ully burned on an enamelware utensil that none of
the general melhc^lH of cleiiriing has any cfTn-t, strt^ng acida may lie XM^'^i,
althoiiglj emimelwnre shcnild not Iw e\jM*cttM| tr* U* \mnti against them.
Place a few drops of 25 f>er cent sulphuric acid in the pan atid add a few
drops of 25 per cent hydrochloric acid. Bo exceedingly careful not to
KITCHEN UTENSILS
allow f hf acids to Kt't on the haini« or dotliing. An tmoii ns Ifjo iiciils begin
t<> fume, neutralize them by uddinR ammonia water, iJour them off, wash
tln' ijtrnsil tliorouKlilVp and flush tlic drampijx! weil, rinsing it at liLst with
boiling water.
Iron ami aUd
AdvaTUagen:
t. Iron utensils aro strong and durable.
2. Thciy hold heat welL
3. They endure intense heat.
4. They are relatively inexpensive.
5. Tljcy iKH'omo s^mooth with lon^ use and are then not hard to clean
fi. They make an even heat ijoswihli? and are consequently excellent for
frying. Russia iron is u good sheet iron for roasting and baking.
DuadiHintngea :
L Iron utensils should not be used for cooking acid foods,
2. They art* heavy.
3. They mat readily.
(kntftd care:
1. Iron uteiisilK nuist be kept smooth and free from rust, whirh means
that they must be ki'pt tiry.
2. Wai*h them thnruu^hly in hot soapsuds.
3. Use a wire dish t,'lt>{h to reinuve fo<jd that has been burnt on.
4. To prei^'r\'e the temper of sfeel knives, avoid tin* praelir*' nf beating
\\w blade on top of the stuve in order to facihtale eiitting fre*<h !)r<*ad cjr
cuke. Allowing hot water to run over the blade aeeompbshea the same
purpose without injury to the knife.
5. Never allow the eoRs of an egg-beater or ice erejun fr<H*^er to Ix? eov-
ered with water, jsinn* thej^ eanntit l>e perfectly dried and therefore they
become roughened and clogged with rust.
Special dtaning:
Page 125
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.
5. Use ammonia water ^ and wash it off thoroughly, since the compound
formed is poi^nous.
Enamelware
Admr^OQeB:
1. Enaniclware its light.
2. It is ciisily cleaned.
3. It rudiittes heat readily,
4. It is fdirly dunihle,
5. It is rH»t afTertrd |>y fofnl arids.
6. It has a clean, attractive appearance.
Diwitlm fittiJQes:
1. Enamclwaro must l>e handled almost as carefully »« ghiss to prevent
chipping, Ciranite and enamel ware are made by coating sheet ir<jn tir
steel Mtenaib with an eminiel or gla^e,
2. It do(>8 not withstand smldeu changes of temperature, audi a« being
placed over a direct flame that gives intense hejit.
3. It rannot \^ u.sihI for stnmg alkaliK.
4» Home cheap enamels eontaiii lead eomfjounds which are sohjhle in
vinegar and fruit acid.^ and give rise to the danger of lend jK>iHonitig. A
simple tefst is lo let a l>catcn egg st^ind in the utensil for a few minutes.
If it tjeconie.^ di^^olored, lead is probably present.
General care:
1. Wash eiiamelware in hot soapsuds. Clean any seanis with a wooden
toothpick or skewer.
2. Remove ordinary 8t4iin8 with sapolio or Dutch cleanser.
3. To remuve food that Iuuh lieen burnt on, place a small amount of
fat in the dish, warm it gently, and scrape off the burned particles.
Special atrr":
If greasy fixxl is so k'ully burned on an enamelware utensil that none of
the general melhc^lH of cleiiriing has any cfTn-t, strt^ng acida may lie XM^'^i,
althoiiglj emimelwnre shcnild not Iw e\jM*cttM| tr* U* \mnti against them.
Place a few drops of 25 f>er cent sulphuric acid in the pan atid add a few
drops of 25 per cent hydrochloric acid. Bo exceedingly careful not to
KITCHEN UTENSILS
allow f hf acids to Kt't on the haini« or dotliing. An tmoii ns Ifjo iiciils begin
t<> fume, neutralize them by uddinR ammonia water, iJour them off, wash
tln' ijtrnsil tliorouKlilVp and flush tlic drampijx! weil, rinsing it at liLst with
boiling water.
Iron ami aUd
AdvaTUagen:
t. Iron utensils aro strong and durable.
2. Thciy hold heat welL
3. They endure intense heat.
4. They are relatively inexpensive.
5. Tljcy iKH'omo s^mooth with lon^ use and are then not hard to clean
fi. They make an even heat ijoswihli? and are consequently excellent for
frying. Russia iron is u good sheet iron for roasting and baking.
DuadiHintngea :
L Iron utensils should not be used for cooking acid foods,
2. They art* heavy.
3. They mat readily.
(kntftd care:
1. Iron uteiisilK nuist be kept smooth and free from rust, whirh means
that they must be ki'pt tiry.
2. Wai*h them thnruu^hly in hot soapsuds.
3. Use a wire dish t,'lt>{h to reinuve fo<jd that has been burnt on.
4. To prei^'r\'e the temper of sfeel knives, avoid tin* praelir*' nf beating
\\w blade on top of the stuve in order to facihtale eiitting fre*<h !)r<*ad cjr
cuke. Allowing hot water to run over the blade aeeompbshea the same
purpose without injury to the knife.
5. Never allow the eoRs of an egg-beater or ice erejun fr<H*^er to Ix? eov-
ered with water, jsinn* thej^ eanntit l>e perfectly dried and therefore they
become roughened and clogged with rust.
Special dtaning: