Cooking Utensils. — Since Mrs. Ellet wrote on the subject of culinary and kitchen requirements, science has marched grandly along, and there is now little need to warn the housekeeper against using lead, brass, or copper utensils, or to advocate cleanliness on the part of the housekeeper and her assistants ; but there are two of her remarks worth reproducing : ‘ Some articles of food, such as quinces, orange- peel, artichokes, etc., are blackened by remaining in iron vessels, which must not therefore be used for them,’ and ‘ the best kind of pottery -ware is Oriental china, because the glazing is a perfect glass which cannot be dissolved, and the whole substance is so compact that liquid cannot penetrate it. Many of our own pottery-wares are badly glazed, and as the glazing is made of lead, it is necessary to avoid putting acids into them. Acids and greasy substances penetrate into unglazed wares — excepting the strong stoneware — or into those of which the glazing is cracked, and hence give a bad flavour to anything they are used for afterwards. They are quite unfit, therefore, for keeping pickles or salted meats. Glass vessels are infinitely preferable to any pottery- ware but Oriental china, and should be used whenever the occasion admits of it.’ Enamelled iron saucepans and saute-pans are rapid]}- usurping the place once occupied by tinned-copper and tinned-iron wares, their most dangerous rivals being the tin-coated ‘ Sanitary Seamless Steel ’ pots and pans, which won such golden eulogiums at the Health Exhibition. Combined with cheapness, these utensils possess all the advantages with few of the drawbacks found in copper or ena- melled goods, the latter of which have an unpleasant habit of cracking when over-heated, or if left on the stove empty. ‘ Seamless Steel ’ is of about the same thickness and weight as copper, is almost equally durable, and is free against all danger from copper contamination, verdigris, arsenic, or brazing. Blocked-tin saucepans are, of course good, but they are not durable, although easily mended. For small omelet and saut^-pans and milk saucepans there is nothing superior to fire-proof porcelain. Another great improvement has been patented by Messrs. T. and C. Clark and Co., of Wolverhampton, who now fit their hollow-ware with fluted instead of plain handles. The corruga- tions at once secure a firmer grip and comparative coolness. The KITCHEN AND DOMESTIC REQUISITES. 129 ‘Duplex’ lid introduced by the ‘ Cannon ’ Hollow-ware Co., Limited, marks another advance. In the surface of the main lid, which can now be made to fit tight, a small hinged lid is inserted. On opening this the contents of the utensil can be stirred or tasted, and either ingre- dients, water or condiments added without removing the lid. Kettles can be similarly filled. To prevent boiling over, the 1 Duplex ’ lid can be left partially open, while the cook attends to her other duties. Smoked food is simply disgraceful where these lids are used. Among improved tea-kettles, by far the best thing we have seen is the appro- priately-named * Boon,’ manufactured by Mr. T. S. Blood, of Great Hampton Street, Birmingham, which promises to become a welcome friend in thousands of households. The construction is ingenious ; the hinged-lid and spout being on the top at either end, while the solid handle is made by a half-twist to extend lengthwise between the two.

AI-modernized reading of the original text

Cooking Utensils. — Since Mrs. Ellet wrote on the subject of culinary and kitchen requirements, science has marched grandly along, and there is now little need to warn the housekeeper against using lead, brass, or copper utensils, or to advocate cleanliness on the part of the housekeeper and her assistants ; but there are two of her remarks worth reproducing : ‘ Some articles of food, such as quinces, orangepeel, artichokes, etc., are blackened by remaining in iron vessels, which must not therefore be used for them,’ and ‘ the best kind of pottery -ware is Oriental china, because the glazing is a perfect glass which cannot be dissolved, and the whole substance is so compact that liquid cannot penetrate it. Many of our own pottery-wares are badly glazed, and as the glazing is made of lead, it is necessary to avoid putting acids into them. Acids and greasy substances penetrate into unglazed wares — excepting the strong stoneware — or into those of which the glazing is cracked, and hence give a bad flavour to anything they are used for afterwards. They are quite unfit, therefore, for keeping pickles or salted meats. Glass vessels are infinitely preferable to any potteryware but Oriental china, and should be used whenever the occasion admits of it.’ Enamelled iron saucepans and saute-pans are rapidly usurping the place once occupied by tinned-copper and tinned-iron wares, their most dangerous rivals being the tin-coated ‘ Sanitary Seamless Steel ’ pots and pans, which won such golden eulogiums at the Health Exhibition. Combined with cheapness, these utensils possess all the advantages with few of the drawbacks found in copper or enamelled goods, the latter of which have an unpleasant habit of cracking when over-heated, or if left on the stove empty. ‘ Seamless Steel ’ is of about the same thickness and weight as copper, is almost equally durable, and is free against all danger from copper contamination, verdigris, arsenic, or brazing. Blocked-tin saucepans are, of course good, but they are not durable, although easily mended. For small omelet and sauté-pans and milk saucepans there is nothing superior to fire-proof porcelain. Another great improvement has been patented by Messrs. T. and C. Clark and Co., of Wolverhampton, who now fit their hollow-ware with fluted instead of plain handles. The corrugations at once secure a firmer grip and comparative coolness. The ‘Duplex’ lid introduced by the ‘ Cannon ’ Hollow-ware Co., Limited, marks another advance. In the surface of the main lid, which can now be made to fit tight, a small hinged lid is inserted. On opening this the contents of the utensil can be stirred or tasted, and either ingredients, water or condiments added without removing the lid. Kettles can be similarly filled. To prevent boiling over, the 1 Duplex ’ lid can be left partially open, while the cook attends to her other duties. Smoked food is simply disgraceful where these lids are used. Among improved tea-kettles, by far the best thing we have seen is the appropriately-named * Boon,’ manufactured by Mr. T. S. Blood, of Great Hampton Street, Birmingham, which promises to become a welcome friend in thousands of households. The construction is ingenious ; the hinged-lid and spout being on the top at either end, while the solid handle is made by a half-twist to extend lengthwise between the two.

English and French cookery