2. To rt'tiiove tarnish, \\m silver polish according to directions given
on the package, or use whiting moistened with ivkohol^ ammonia water, or
Waaler. Rul> in the paste^ allow it to dry, and rul> it off with a soft eloth,
chamois skin, or tissue paper. Scald the silver. Tins method gives a bur-
nishes! apjHnirance. fl
3. Boil the silver unli! the tarnish is removed, in an enamelware kettle f
contiiining a pieee of aluminum and a solution made of 1 teaspoon of salt,
1 teaspfion of cither washing or baking soda, and 1 cjuart of water. Alum-
inum kettles of any value for cooking should not be usrd^ since ttie process
corrodes them cjuit^kly, A f>ircc of zine is sooH'times ust^d in place of
aluminum, but it heeomejs corroded and inactive in a much shorter time.
This method given a satin finish rather than the burnished appearance
obtained by an alirasive silver polish. This elect roly tie method, however^
cau8i:!fl no loss of tiietal and requires lei« time. It may be desirable, there-
fore, to use the sohition with alum i mi m as frequently as it is necessary to
remove tarnish, and the abrasive poli^sh occasionally to restore the bur-
nished appearance.
Soapdane
Advaniagea:
8oapst'One gives a good even heat for cake griddles.
Disadmi niage^ :
Unless it m of excellent quahtj and ia well cared for, it is likely to be too
absHJrlK^nt to be sjinilary.
General care:
Soapetone should be cleaned oecai?ionally with soap and water^ and
thoroughly dried. The pores should always be kept well filled with oil.
Till
AdttafUagcs:
L The utensils are light.
2. They arc comparatively inexpensive.
I
238
A MANUAL OF HOME-MAKING
3. They are attractive in sppearanc<? when new,
4. They art* good ponductora of heat; this allows f6t>d cooked in them
to become evenly heated.
5* The beat grades of tinware are not corroded by water*
DUadmnlagea:
1. Tin does not endure intense heat, which makes it unsuitable for
frying and makes dryiriK it by setting it «n the stove n Imd pruetic^.
2. Scratches eocpoee the stCM^l and make mat poasihle. Therefore, metal
8fK>OQS and scrapers should not l^e Ui^ed on tin.
3. Tin utensils are in genenil not gtKid for ccKiking acid foods bccftuae
even the best tin is hkely to Ixi acted on by hot acid.
General care:
1. Wash tinware in hot suds made with neutral snap.
2. Use scouring fHJwders if ni?cc*88ary to remove ftKMl that has hv^m
bimied on.
3. Do not scour tin tci restore its brightness because the tamiab acU
as a protective coat and makes the utensil wear longer.
Spvcuil care:
Boil tin utensil*? for two or three mi mites in a solution of washin^^odi
made in the pn>portion of 6 quarts of cold water to 1 pound of washing*«OflA^
Wood
Aikantagea:
Wooden spoons are lighter than metal spoons and not so noisy, they do
not scratch saucepans, they do not discolor the hand, they are non-
conductors of heat.
DimdvarUugm:
1. Wooden utensils may become dented, rough, or darkened^
2. They are likely to he tmsanitary and to lake up odors because of
improper cleaning.
3. If wood is not well seasoned, it cracks and splinters easily.
•
General care:
1. Fine sand is lietU-r thim soap for scrubbing wood because the aUciiIi
in soap combines with wood to form a dark stain,
2. Never use hot water on wtMHl.
3. Scrub wikkI with a circubr motion* but rinse it and dry it with the
grain in order to leave the tilwrs Hat.
Page 127
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. To rt'tiiove tarnish, \\m silver polish according to directions given
on the package, or use whiting moistened with ivkohol^ ammonia water, or
Waaler. Rul> in the paste^ allow it to dry, and rul> it off with a soft eloth,
chamois skin, or tissue paper. Scald the silver. Tins method gives a bur-
nishes! apjHnirance. fl
3. Boil the silver unli! the tarnish is removed, in an enamelware kettle f
contiiining a pieee of aluminum and a solution made of 1 teaspoon of salt,
1 teaspfion of cither washing or baking soda, and 1 cjuart of water. Alum-
inum kettles of any value for cooking should not be usrd^ since ttie process
corrodes them cjuit^kly, A f>ircc of zine is sooH'times ust^d in place of
aluminum, but it heeomejs corroded and inactive in a much shorter time.
This method given a satin finish rather than the burnished appearance
obtained by an alirasive silver polish. This elect roly tie method, however^
cau8i:!fl no loss of tiietal and requires lei« time. It may be desirable, there-
fore, to use the sohition with alum i mi m as frequently as it is necessary to
remove tarnish, and the abrasive poli^sh occasionally to restore the bur-
nished appearance.
Soapdane
Advaniagea:
8oapst'One gives a good even heat for cake griddles.
Disadmi niage^ :
Unless it m of excellent quahtj and ia well cared for, it is likely to be too
absHJrlK^nt to be sjinilary.
General care:
Soapetone should be cleaned oecai?ionally with soap and water^ and
thoroughly dried. The pores should always be kept well filled with oil.
Till
AdttafUagcs:
L The utensils are light.
2. They arc comparatively inexpensive.
I
238
A MANUAL OF HOME-MAKING
3. They are attractive in sppearanc<? when new,
4. They art* good ponductora of heat; this allows f6t>d cooked in them
to become evenly heated.
5* The beat grades of tinware are not corroded by water*
DUadmnlagea:
1. Tin does not endure intense heat, which makes it unsuitable for
frying and makes dryiriK it by setting it «n the stove n Imd pruetic^.
2. Scratches eocpoee the stCM^l and make mat poasihle. Therefore, metal
8fK>OQS and scrapers should not l^e Ui^ed on tin.
3. Tin utensils are in genenil not gtKid for ccKiking acid foods bccftuae
even the best tin is hkely to Ixi acted on by hot acid.
General care:
1. Wash tinware in hot suds made with neutral snap.
2. Use scouring fHJwders if ni?cc*88ary to remove ftKMl that has hv^m
bimied on.
3. Do not scour tin tci restore its brightness because the tamiab acU
as a protective coat and makes the utensil wear longer.
Spvcuil care:
Boil tin utensil*? for two or three mi mites in a solution of washin^^odi
made in the pn>portion of 6 quarts of cold water to 1 pound of washing*«OflA^
Wood
Aikantagea:
Wooden spoons are lighter than metal spoons and not so noisy, they do
not scratch saucepans, they do not discolor the hand, they are non-
conductors of heat.
DimdvarUugm:
1. Wooden utensils may become dented, rough, or darkened^
2. They are likely to he tmsanitary and to lake up odors because of
improper cleaning.
3. If wood is not well seasoned, it cracks and splinters easily.
•
General care:
1. Fine sand is lietU-r thim soap for scrubbing wood because the aUciiIi
in soap combines with wood to form a dark stain,
2. Never use hot water on wtMHl.
3. Scrub wikkI with a circubr motion* but rinse it and dry it with the
grain in order to leave the tilwrs Hat.