Whatever is bought should be good of its kind, and as simple in construction as possible. Well- made cookery utensils will last a lifetime, while an inferior class of goods is never cheap. A little extra outlay at the commencement in order to obtain thoroughly good articles will be well repaid in the long run. Cheap tin goods which rust and lose their shape in no time, thin enamelled ware, especially enamelled saucepans, which chip and become dangerous to use, or knives made of poor steel, which are useless for cutting purposes, are always false economy. In most circumstances, it is best to buy only what is strictly necessary to begin with, and then to add to the supply by degrees and as occasion demands. It is often nice as time goes on to get a pretty new mould or set of small moulds, a few fresh and dainty dishes for serving purposes, or some up-to-date cutter or labour-saving appliance, and such little additions generally give pleasure to the cook, if she is one who takes pride in her work. In small houses and flats where shelf accommo- dation is scarce and cupboard room often noticeable by its absence, the number of cooking utensils in- vested in must naturally be reduced to a minimum ; large and heavy -saucepans and a multifarious col- lection of moulds and dishes would only be in the way; all the more need then for judicious care in the selection, in order to obtain what is necessary and easy to work with. Then again, unless there is a kitchenmaid, or a cook who has plenty of time at her disposal, it is a mistake to buy a number of utensils which require polishing, or are difficult to clean. At the same time it is unreasonable to expect dainty cooking without proper implements, and every facility should be given to those who undertake the work. It will generally be found that the better the cook the smaller number of utensils she will require; but still, maids have different ways of working, and it is always wise to give what they ask for within reasonable limits. Choice of Saucepans. — Except in large estab- lishments where cooking has to be done in big quantities, it is a mistake to invest in a number of heavy iron saucepans. One or two will be quite sufficient, and the others might be made of some material which will be lighter to handle and easier to clean. When iron saucepans are invested in, those with a sificated fining should be selected, as they are so much more easily kept in order than an unlined pan, and they do not discolour the food cooked in them. Copper saucepans are very durable, and they are excellent as far as cooking is concerned, but they are expensive to. buy and hard to clean. They also require re-fining from time to time, because, unless they are kept intact as far as this is con- cerned, they are liable to verdigris. Steel and aluminium saucepans are to a large extent superseding copper, and their price is very much lower than it was a few years ago. They are easy to clean, light to handle, and are absolutely safe from all fear of verdigris. Nickel saucepans are also excellent, but owing THE KITCHEN, MARKETING, AND CARE OF FOOD 11 to theiE high price they still remain luxuries, which only the wealthy can indulge in.

AI-modernized reading of the original text

Whatever is bought should be good of its kind, and as simple in construction as possible. Wellmade cookery utensils will last a lifetime, while an inferior class of goods is never cheap. A little extra outlay at the commencement in order to obtain thoroughly good articles will be well repaid in the long run. Cheap tin goods which rust and lose their shape in no time, thin enamelled ware, especially enamelled saucepans, which chip and become dangerous to use, or knives made of poor steel, which are useless for cutting purposes, are always false economy. In most circumstances, it is best to buy only what is strictly necessary to begin with, and then to add to the supply by degrees and as occasion demands. It is often nice as time goes on to get a pretty new mould or set of small moulds, a few fresh and dainty dishes for serving purposes, or some up-to-date cutter or labour-saving appliance, and such little additions generally give pleasure to the cook, if she is one who takes pride in her work. In small houses and flats where shelf accommodation is scarce and cupboard room often noticeable by its absence, the number of cooking utensils invested in must naturally be reduced to a minimum ; large and heavy saucepans and a multifarious collection of moulds and dishes would only be in the way; all the more need then for judicious care in the selection, in order to obtain what is necessary and easy to work with. Then again, unless there is a kitchenmaid, or a cook who has plenty of time at her disposal, it is a mistake to buy a number of utensils which require polishing, or are difficult to clean. At the same time it is unreasonable to expect dainty cooking without proper implements, and every facility should be given to those who undertake the work. It will generally be found that the better the cook the smaller number of utensils she will require; but still, maids have different ways of working, and it is always wise to give what they ask for within reasonable limits. Choice of Saucepans. — Except in large establishments where cooking has to be done in big quantities, it is a mistake to invest in a number of heavy iron saucepans. One or two will be quite sufficient, and the others might be made of some material which will be lighter to handle and easier to clean. When iron saucepans are invested in, those with a sificated fining should be selected, as they are so much more easily kept in order than an unlined pan, and they do not discolour the food cooked in them. Copper saucepans are very durable, and they are excellent as far as cooking is concerned, but they are expensive to. buy and hard to clean. They also require re-fining from time to time, because, unless they are kept intact as far as this is concerned, they are liable to verdigris. Steel and aluminium saucepans are to a large extent superseding copper, and their price is very much lower than it was a few years ago. They are easy to clean, light to handle, and are absolutely safe from all fear of verdigris. Nickel saucepans are also excellent, but owing to theiE high price they still remain luxuries, which only the wealthy can indulge in.

Cookery for every household