Durability depends partly on make and partly on the material used. Saucepans are usually of aluminum, enamel or granite ware, or tin. The so-called tin utensil is steel, or sometimes wrought iron or copper, covered with tin. It is the least expensive of the three types and also the least durable. Cheap grades are easily attacked by the weak acids in fruits and vegetables, and even the better grades are not proof against these acids when hot; but tin vessels are light and good conductors of heat. Since tin is sufficiently soft to scratch easily and to wear off it is better suited for baking pans and bread and cake- boxes than for saucepans. Granite and enamel ware is made by coating an iron or steel foundation with a glaze which is not unlike glass in its nature. The quality depends upon the character of the foundation, upon the ingredients of the glaze, and the number of coatings, as well as on the success with which every particle of the metal is covered. The dura- bility is greatly affected by the care that is exercised in using it. Sudden heating or cooling, too vigorous scour- ing, and dropping, all tend to make it crack and chip off, exposing the metal beneath. Aluminum is light, and also an excellent conductor of heat. It darkens if any alkaline substances are used in cleaning it, and should be scoured inside with fine steel wool, not soaked in washing powders. It is affected slightly by acids, but the experts tell us that the amount dissolved is insufficient to harm us. It warps if subjected to too much heat. However, it makes a durable saucepan and probably justifies its cost. 122 FOOD STUDY REFERENCES CLARK. "Care of the House. " U. S. Dept. of Commerce. Bureau of Standards, Circular No. 55, section on Water. QUESTIONS 1. Examine a coal range and see whether it has a water-back or a water-front. What makes the water pass from this container into the boiler? 2. Make a diagram of the hot-water system in your school or in a house, and explain the circulation through the pipes. 3. Of what material is the boiler made? What other materials may be used ? Is it always wise to use the water from the hot-water faucet for cooking or drinking? 4. Has your boiler a faucet connected with the lower part of the boiler? What is its use ? 5. What is the water rate in your town ? If meters are installed in the houses, learn to read one. xxm REVIEW LESSON SECOND BREAKFAST — OMELETS, FRIED MUSH AND SYRUP A. PREPARE AND , SERVE A BREAKFAST. Calculate the cost per individual. Suggested menu : Fruit, fresh, or stewed dried fruit Omelet Fried mush with syrup Tea, coffee, or cocoa 1. OMELETS. a. French omelet. Use the same proportions as in scrambled eggs. Have the bottom and sides of a frying pan well- TABLE MANNERS 123 buttered. Do not stir, but as the mixture sets, draw in the edges with a knife and tip the pan so that the liquid portion runs into the bottom of the pan. When brown on the bottom, fold and turn upside down on a hot platter. 6. Fluffy omelet. ✪ Fried Mush

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Durability depends partly on make and partly on the material used. Saucepans are usually of aluminum, enamel or granite ware, or tin. The so-called tin utensil is steel, or sometimes wrought iron or copper, covered with tin. It is the least expensive of the three types and also the least durable. Cheap grades are easily attacked by the weak acids in fruits and vegetables, and even the better grades are not proof against these acids when hot; but tin vessels are light and good conductors of heat. Since tin is sufficiently soft to scratch easily and to wear off it is better suited for baking pans and bread and cakeboxes than for saucepans. Granite and enamel ware is made by coating an iron or steel foundation with a glaze which is not unlike glass in its nature. The quality depends upon the character of the foundation, upon the ingredients of the glaze, and the number of coatings, as well as on the success with which every particle of the metal is covered. The durability is greatly affected by the care that is exercised in using it. Sudden heating or cooling, too vigorous scouring, and dropping, all tend to make it crack and chip off, exposing the metal beneath. Aluminum is light, and also an excellent conductor of heat. It darkens if any alkaline substances are used in cleaning it, and should be scoured inside with fine steel wool, not soaked in washing powders. It is affected slightly by acids, but the experts tell us that the amount dissolved is insufficient to harm us. It warps if subjected to too much heat. However, it makes a durable saucepan and probably justifies its cost. CLARK. "Care of the House. " U. S. Dept. of Commerce. Bureau of Standards, Circular No. 55, section on Water. 1. Examine a coal range and see whether it has a water-back or a water-front. What makes the water pass from this container into the boiler? 2. Make a diagram of the hot-water system in your school or in a house, and explain the circulation through the pipes. 3. Of what material is the boiler made? What other materials may be used ? Is it always wise to use the water from the hot-water faucet for cooking or drinking? 4. Has your boiler a faucet connected with the lower part of the boiler? What is its use ? 5. What is the water rate in your town ? If meters are installed in the houses, learn to read one. xxm SECOND BREAKFAST — OMELETS, FRIED MUSH AND SYRUP A. PREPARE AND , SERVE A BREAKFAST. Calculate the cost per individual. Suggested menu : Fruit, fresh, or stewed dried fruit Omelet Fried mush with syrup Tea, coffee, or cocoa 1. OMELETS. a. French omelet. Use the same proportions as in scrambled eggs. Have the bottom and sides of a frying pan well- buttered. Do not stir, but as the mixture sets, draw in the edges with a knife and tip the pan so that the liquid portion runs into the bottom of the pan. When brown on the bottom, fold and turn upside down on a hot platter. 6. Fluffy omelet.

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