Iron utensils that are wiped with a wet cloth and then
put on the stove to dry are liable to have a rough surface
and to rust.
Among the iron goods used in the kitchen are frying-
pans, waffle-irons, roll-pans, griddles for batter cakes,
large iron pots, etc. Sometimes some of these things
are so highly polished that they only require to be washed
in soap and water and then rubbed dry. This is the
case with what are called French fry-pans, English
hammered pans, and steel-finished griddles. A good
deal of the heavy iron-ware, like stew-pans, soup-kettles,
fish-kettles, etc., comes with either porcelain or tin
lining, in which case washing in soap and water is all
that is required. For long, slow cooking these porcelain-
lined or tin-lined stew-pans are quite desirable, as the
article cooking can be kept at a more even temperature
than in the tin or granite-ware stew-pan. Iron conies
next to copper in retaining heat, yet is far below copper
in this respect. But there are two objections to the use
of many copper utensils, — their weight, and the danger
of poisoning. Pains must be taken to care properly
for such as are used. In large establishments where the
special duty of one or more persons is to take charge of
the stew-pans and other utensils, there is no reason why
copper may not be used, provided the articles are in-
spected frequently. In private families where only a
32 MISS PARLOA'S KITCHEN COMPANION.
few servants are employed, the cook does not have the
time to keep copper utensils in proper condition.
For all cooking where the process is not long and slow,
nothing can be cleaner, lighter, or more easily kept in
good condition than granite-ware. Its enamel, like that
of porcelain-lined ware, will crack and chip off with
rough treatment ; but if it has proper care it will be found
most serviceable.
When buying this ware examine it carefully ; and if
it does not seem firm in every part or if it has a flaw in
the enamel, do not take it. If the utensil can be bent
in any way, the enamel will crack and chip off, making
the dish worthless. This is the reason why the spoons
of this ware are not a success. Some persons still are
prejudiced against this ware. The constant use of it
for eight years has proved it perfectly reliable and the
most satisfactory of all materials for kitchen utensils, —
its lightness and cleanliness especially commending it.
A large proportion of utensils are made of tin. One
should be careful in the purchase of tin articles to get
the best. So much cheap metal is sold for a song that
dealers do not find a ready sale for the best quality, and
therefore even first-class houses do not keep it made up.
Articles made of good block-tin will outwear half a
dozen sets of the cheap, light tin that is used so freely.
The best tin has a smooth and rather dull-looking sur-
face, and is so strong and firm that it will keep its shape
until worn out. It will stand great heat without the
surface becoming rough. The poorer quality of tin has
a more brilliant surface, which will be found upon ex-
amination to be a little rough. When exposed to great
heat the tin coating melts, giving a rough, uneven sur-
face which it is difficult to clean and to which a cook-
ing substance clings, thus getting burned.
Page 12
Presented as published in 1887. 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
Iron utensils that are wiped with a wet cloth and then put on the stove to dry are liable to have a rough surface and to rust.
Among the iron goods used in the kitchen are fryingpans, waffle-irons, roll-pans, griddles for batter cakes, large iron pots, etc. Sometimes some of these things are so highly polished that they only require to be washed in soap and water and then rubbed dry. This is the case with what are called French fry-pans, English hammered pans, and steel-finished griddles. A good deal of the heavy iron-ware, like stew-pans, soup-kettles, fish-kettles, etc., comes with either porcelain or tin lining, in which case washing in soap and water is all that is required. For long, slow cooking these porcelainlined or tin-lined stew-pans are quite desirable, as the article cooking can be kept at a more even temperature than in the tin or granite-ware stew-pan. Iron conies next to copper in retaining heat, yet is far below copper in this respect. But there are two objections to the use of many copper utensils, — their weight, and the danger of poisoning. Pains must be taken to care properly for such as are used. In large establishments where the special duty of one or more persons is to take charge of the stew-pans and other utensils, there is no reason why copper may not be used, provided the articles are inspected frequently. In private families where only a
few servants are employed, the cook does not have the time to keep copper utensils in proper condition.
For all cooking where the process is not long and slow, nothing can be cleaner, lighter, or more easily kept in good condition than granite-ware. Its enamel, like that of porcelain-lined ware, will crack and chip off with rough treatment ; but if it has proper care it will be found most serviceable.
When buying this ware examine it carefully ; and if it does not seem firm in every part or if it has a flaw in the enamel, do not take it. If the utensil can be bent in any way, the enamel will crack and chip off, making the dish worthless. This is the reason why the spoons of this ware are not a success. Some persons still are prejudiced against this ware. The constant use of it for eight years has proved it perfectly reliable and the most satisfactory of all materials for kitchen utensils, — its lightness and cleanliness especially commending it.
A large proportion of utensils are made of tin. One should be careful in the purchase of tin articles to get the best. So much cheap metal is sold for a song that dealers do not find a ready sale for the best quality, and therefore even first-class houses do not keep it made up. Articles made of good block-tin will outwear half a dozen sets of the cheap, light tin that is used so freely. The best tin has a smooth and rather dull-looking surface, and is so strong and firm that it will keep its shape until worn out. It will stand great heat without the surface becoming rough. The poorer quality of tin has a more brilliant surface, which will be found upon examination to be a little rough. When exposed to great heat the tin coating melts, giving a rough, uneven surface which it is difficult to clean and to which a cooking substance clings, thus getting burned.