Iron utensils can not be used for cooking fruit or any food substance containing acids, as they discolor the food and destroy the flavor. Steel ware, tho more expensive at first, is cheaper in the long run, both in the home and in institutions, because of its practicability and lasting quali- ties. Where the granite is chipped it is irreparable, while a steel kettle can be retrimmed at a small expense. WOOD The following articles made of wood are serviceable: molding boards, rolling-pins, spoons, potato mashers, chop- UTENSILS 361 ping-bowls, paddles for stirring, rollers for towels, pie markers. GENERAL UTENSILS NEEDED IN THE KITCHEN Stone jars for butter, jugs, knives, egg beater, steel dish-cloth, tablespoons, iron spoons, lemon squeezer, cake turner, skimmer, can opener, ice pick, batter whips, steels, apple corer, scales, scrubbing and vegetable brushes, brooms, roll bakers, iron gem pans, toasters, saucepans, corkscrew, refrigerator. For mincing such foods as cold potatoes, beets, fruit, etc., choppers may be made by melting off the ends of small tin cans on top of a hot stove. A can should be selected that has been opened on the end not containing the inner circular piece of tin. After melting off the whole of the smooth end, the small round piece on the other end can be melted off without removing the whole end, if it is set on a red hot stove for a short time. While the can is still hot, run the back of a vegetable knife around the edge to remove the rough solder. Use this chopper on food in a flat pan to keep the food from spreading. Bread, pie, and cake tins should be placed in the oven before using the first time, and be heated until they are tarnished. This wiU give the food baked in them a better color. A vegetable mill is almost indispensable to a kitchen. This with its various dies may be used for grinding onions, nuts, stale bread, legumes, corn for cornlet, etc. Some of the articles shown in the accompanying illus- tration should be found in every kitchen. Experience has 362 VEGETAEIAN COOK BOOK tauglit US that it is to tlie advantage of every cook to have a reasonable number of labor-saving devices at hand. A bakery brush such as is shown in the illustration is very handy for brushing up the flour from the molding board. The spatula has so many uses that a person who once finds out its value, will never be without one. The peel is very convenient for removing pies, gem pans, and such articles from the hot oven. For one of the uses of the pie marker, see Unfermented Rolls. For beating large quantities of eggs and many other things, the batter whip is indispensable. The pastry brush is used to brush the tops of two- crust pies. See Pastry Glazing. The cake tin shown in the illustration is desirable, be- cause the cake can be so easily removed. The same results, however, can be obtained by placing in the bottom of the tin an oiled piece of manila paper. The trough scraper is a convenient article for scra- ping the dough from the board or table, as well as clean- ing the trough. There are several varieties of flour sieves, but one sim- ilar to that shown in the cut is the most practical. It can be used to strain thin sauces and soups, as well as for flour. For family use the steamer here shown is very prac- tical, as it can be set over a pie tin with water in it, or over a large kettle.

AI-modernized reading of the original text

Iron utensils can not be used for cooking fruit or any food substance containing acids, as they discolor the food and destroy the flavor. Steel ware, tho more expensive at first, is cheaper in the long run, both in the home and in institutions, because of its practicability and lasting qualities. Where the granite is chipped it is irreparable, while a steel kettle can be retrimmed at a small expense. WOOD The following articles made of wood are serviceable: molding boards, rolling-pins, spoons, potato mashers, chop- ping-bowls, paddles for stirring, rollers for towels, pie markers. GENERAL UTENSILS NEEDED IN THE KITCHEN Stone jars for butter, jugs, knives, egg beater, steel dish-cloth, tablespoons, iron spoons, lemon squeezer, cake turner, skimmer, can opener, ice pick, batter whips, steels, apple corer, scales, scrubbing and vegetable brushes, brooms, roll bakers, iron gem pans, toasters, saucepans, corkscrew, refrigerator. For mincing such foods as cold potatoes, beets, fruit, etc., choppers may be made by melting off the ends of small tin cans on top of a hot stove. A can should be selected that has been opened on the end not containing the inner circular piece of tin. After melting off the whole of the smooth end, the small round piece on the other end can be melted off without removing the whole end, if it is set on a red hot stove for a short time. While the can is still hot, run the back of a vegetable knife around the edge to remove the rough solder. Use this chopper on food in a flat pan to keep the food from spreading. Bread, pie, and cake tins should be placed in the oven before using the first time, and be heated until they are tarnished. This wiU give the food baked in them a better color. A vegetable mill is almost indispensable to a kitchen. This with its various dies may be used for grinding onions, nuts, stale bread, legumes, corn for cornlet, etc. Some of the articles shown in the accompanying illustration should be found in every kitchen. Experience has tauglit US that it is to tlie advantage of every cook to have a reasonable number of labor-saving devices at hand. A bakery brush such as is shown in the illustration is very handy for brushing up the flour from the molding board. The spatula has so many uses that a person who once finds out its value, will never be without one. The peel is very convenient for removing pies, gem pans, and such articles from the hot oven. For one of the uses of the pie marker, see Unfermented Rolls. For beating large quantities of eggs and many other things, the batter whip is indispensable. The pastry brush is used to brush the tops of twocrust pies. See Pastry Glazing. The cake tin shown in the illustration is desirable, because the cake can be so easily removed. The same results, however, can be obtained by placing in the bottom of the tin an oiled piece of manila paper. The trough scraper is a convenient article for scraping the dough from the board or table, as well as cleaning the trough. There are several varieties of flour sieves, but one similar to that shown in the cut is the most practical. It can be used to strain thin sauces and soups, as well as for flour. For family use the steamer here shown is very practical, as it can be set over a pie tin with water in it, or over a large kettle.

Vegetarian Cook Book