1. To clean iron nten.*<ib thoroughly, boil them occasionally in a solution
of waahing-stKla made in the proportion of 6 qniirt.s of cold water to 1 pound
of WBBhing'^K)da, rin.se then> with i>oiling water, and dry them thoroughly
over heat Ix^fore putting them away. Use some 8<_^ouriug powder after
rinsing them, if necessary.
2. If iron utensils are to be put away for some time they ahonid be m
coate<l with panifhn or unsalted fat. ■
3. If rust i« not too thick it may be removed by scouring the utensil, "
iron or steel, with tiath brink or hue emery and rubbing it with kerosi^nc or
by allowing kerosene to remain on it for some time to soften the rust and h
then scouring it with bath brick. fl
4. If a utensil ia badly riLsted^ apply dilute hydrochloric acid, add am* "
moDia water to neutralixe the acid^ wash the utensil, dr>' it, and oil it.
I
236
A MANUAL OF HOME-MAKING
5. Sftour stcci knives with hath hrirk or sorrio girnilar material aftor
ibey have bepji wiu^hr<l iind rinstxl but not wiimhJ. R*^t the knife l>ladc
on a board, dip a inoixlrncd t-ork into the acoyring powder^ and apply it
to the blade, riiljttinf? it until the atain has disappeared. Rinse the knife
thoroughly and wipe it dry.
Adminlagen:
1. Nickel-plated utensils are durable.
2. They are easily kept clean and bri^t.
3. They do not ruat.
tHsadvafUoQes:
L Niekel-plated utensils are heavy.
2. They are e.\i>ensive.
Genera! care:
Wjish nii'kel utenails in hot soapsuds and rinse them in very hot water.
Special care:
1. Polish nickel with a paste made of -lard and whiting.
2, Apply whiting nioist^'ned with ammonia or alcijhol, and polish the
utenail with wjft cotton waste.
PoUeru
Porerlain, stoneware, antl earthenware have eliiy for n foundation, hut
differ in appearance and ijuality acr(>r*iinK to the tinent^s *if the elay used,
the kind of gla^e applied, and the length of time taken for tiring,
AtimnktifeH:
L Pottery uteniiila are excellent for slow, even c?ooking in even heat,
such sks alow baking,
2. They can be used for both oookiiig and serving fcMxl and therefore save
dishwashing.
3. The good grades arc nonabsorbent,
4. Pottery utensils are comparatively cheap.
5. They are relatively durable.
6. They arc easy to clean unlcsa they are cracked,
D%mdt^ni4iffes:
Pottery utensils are not good for use over direct heat that is unateady
or intense, such as on top of a stove.
General cart:
i. Pottery utensilK should be kept exee«'dingly clean,
2. If they are allowetl to dry without being wiped, they should be
rinscfl in very hot, clean water to prevent their iMM-ouung covered with a
thin film which in time spoils the glaze.
KITCHEN UTENSILS
Siiver or plated silver
Advaniagcft:
1, Silver is an excellent conductor of heat.
2. It do^ not tarulBh readily.
Disadvantages:
1. Stiver is too costly for ordinary U8<?, although plated silver is used to
a limited extent in baking dishes and the likc.
2. It becomes tarnished if sulphur is aUowed to touch it.
General care:
Wash silver in hot soapy water, rinse it thoroughly in clear hot water,
and wipe it with a clean dry cloth.
Special care:
1. lTr*e a brush in cleaning raised patterns.
Page 126
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.
1. To clean iron nten.*<ib thoroughly, boil them occasionally in a solution
of waahing-stKla made in the proportion of 6 qniirt.s of cold water to 1 pound
of WBBhing'^K)da, rin.se then> with i>oiling water, and dry them thoroughly
over heat Ix^fore putting them away. Use some 8<_^ouriug powder after
rinsing them, if necessary.
2. If iron utensils are to be put away for some time they ahonid be m
coate<l with panifhn or unsalted fat. ■
3. If rust i« not too thick it may be removed by scouring the utensil, "
iron or steel, with tiath brink or hue emery and rubbing it with kerosi^nc or
by allowing kerosene to remain on it for some time to soften the rust and h
then scouring it with bath brick. fl
4. If a utensil ia badly riLsted^ apply dilute hydrochloric acid, add am* "
moDia water to neutralixe the acid^ wash the utensil, dr>' it, and oil it.
I
236
A MANUAL OF HOME-MAKING
5. Sftour stcci knives with hath hrirk or sorrio girnilar material aftor
ibey have bepji wiu^hr<l iind rinstxl but not wiimhJ. R*^t the knife l>ladc
on a board, dip a inoixlrncd t-ork into the acoyring powder^ and apply it
to the blade, riiljttinf? it until the atain has disappeared. Rinse the knife
thoroughly and wipe it dry.
Adminlagen:
1. Nickel-plated utensils are durable.
2. They are easily kept clean and bri^t.
3. They do not ruat.
tHsadvafUoQes:
L Niekel-plated utensils are heavy.
2. They are e.\i>ensive.
Genera! care:
Wjish nii'kel utenails in hot soapsuds and rinse them in very hot water.
Special care:
1. Polish nickel with a paste made of -lard and whiting.
2, Apply whiting nioist^'ned with ammonia or alcijhol, and polish the
utenail with wjft cotton waste.
PoUeru
Porerlain, stoneware, antl earthenware have eliiy for n foundation, hut
differ in appearance and ijuality acr(>r*iinK to the tinent^s *if the elay used,
the kind of gla^e applied, and the length of time taken for tiring,
AtimnktifeH:
L Pottery uteniiila are excellent for slow, even c?ooking in even heat,
such sks alow baking,
2. They can be used for both oookiiig and serving fcMxl and therefore save
dishwashing.
3. The good grades arc nonabsorbent,
4. Pottery utensils are comparatively cheap.
5. They are relatively durable.
6. They arc easy to clean unlcsa they are cracked,
D%mdt^ni4iffes:
Pottery utensils are not good for use over direct heat that is unateady
or intense, such as on top of a stove.
General cart:
i. Pottery utensilK should be kept exee«'dingly clean,
2. If they are allowetl to dry without being wiped, they should be
rinscfl in very hot, clean water to prevent their iMM-ouung covered with a
thin film which in time spoils the glaze.
KITCHEN UTENSILS
Siiver or plated silver
Advaniagcft:
1, Silver is an excellent conductor of heat.
2. It do^ not tarulBh readily.
Disadvantages:
1. Stiver is too costly for ordinary U8<?, although plated silver is used to
a limited extent in baking dishes and the likc.
2. It becomes tarnished if sulphur is aUowed to touch it.
General care:
Wash silver in hot soapy water, rinse it thoroughly in clear hot water,
and wipe it with a clean dry cloth.
Special care:
1. lTr*e a brush in cleaning raised patterns.