Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

To Temper Iron and Earthen Ware.

Heat the iron slowly and then cool slowly. It is best, when it can be done, to grease the inside of the iron utensil and fill it with cold water; then heat the water gradually to the boiling point, and cool slowly. Earthenware is to be put in a kettle of cold water, which is then to be heated slowly to the boiling point, and cooled slowly. If convenient, put a little bran in the water.