Cookery for every household

sinking to the bottom. Pour the mixture into a jar or tin and use as required. This will keep for quite a long time and will be found most useful. CLEANING OF UTENSILS Care of Saucepans. — Now that saucepans are used almost entirely on gas stoves and close ranges where there is no smoking from an open fire, there is no excuse for having the outside coated with soot or black grease, which comes off on everything that touches it. The handle and outside of the saucepan should receive the same attention as the inside. As soon as the saucepan is finished with, it should be filled with warm water and left soaking until it can be cleaned. Care must be taken not to pour cold water into a hot enamelled saucepan or there will be danger of cracking the lining ; in fact it is always a risky thing to do if the pan is very hot. Saucepans should be cleaned as soon as possible after they are taken from the fire and never allowed to remain dirty overnight except in very special circumstances. The method of cleaning will depend somewhat upon the kind of saucepan, but the rule that they must be made clean and free from taint of any kind applies to all. If the contents of a saucepan have become burnt, boil some hot water and soda in it before attempting to do the cleaning. No saucepan must be laid away before it is perfectly dry unless it is placed where the air can reach the inside, as on a sparred shelf. New Saucepans should be filled with cold water and brought to the boil, then well washed and rinsed before using. How to Clean Iron Saucepans. — Wash them well in hot water and soda, scrubbing inside and out with a pot brush. Use a little sand, if necessary, to make them clean. The sand must be used almost dry or it will not be so effective. When clean, rinse thoroughly so as to get rid of any grit, and dry with a coarse cloth. Enamelled Saucepans. — Wash well in hot water and soda, and then apply a little Brooke’s soap or sapolio to take off any marks or discoloration. Salt or fine silver sand may also be used, or even crushed egg-shells are very good for whitening the enamel. Rinse thoroughly and dry with a cloth. Tin and Steel Saucepans. — Clean in the same way as enamelled saucepans. Earthenware Saucepans. — Wash first in hot soapy water, then apply a little fine sand or sapolio, if necessary, to remove any marks. Rinse thoroughly and dry with a stout cloth. Copper Saucepans. — These require very special care as, if once neglected, they are apt to harbour verdigris, which is very poisonous. For this reason the tinned linings should always be kept intact, and directly there are signs of wear and the copper begins to show through, the saucepans should be sent away to be re-tinned. Clean the inside of copper saucepans with a mixture of soft soap and Brooke’s soap, or soft soap and fine silver sand applied with a piece of flannel or soft cloth wrung out of warm water. For the outside use the skin of a lemon dipped in bath-brick dust, or salt and vinegar applied with a flannel. Rinse the saucepan well with hot water and dry quickly and thoroughly. The outside may be further polished by rubbing it with a little dry whitening.