Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

Cooking utensils made of copper are not to be recommended from the point of healthfulness, although many cooks esteem them because copper is a better conductor of heat than iron or tin. The acids of many fruits combine with copper to form extremely poisonous substances. Fatty substances, as well as salt and sugar, act upon copper to a greater or less degree, also vegetables containing sulfur in their composition and produce harmful compounds.

Utensils made of brass, which is a compound of copper and zinc, are not safe to use for cooking purposes.

TABLE TOPICS.

Bad cooking diminishes happiness and shortens life.—Wisdom of Ages.

Says Mrs. Partington: "Many a fair home has been desiccated by poor cooking, and a man's table has been the rock on which his happiness has split."

SIGNIFICANT FACT.—Lady—"Have you had much experience as a cook?" Applicant—"Oh, indeed I have. I was the cook of Mr. and Mrs. Peterby for three years."

L.—"Why did you leave them?"

A.—"I didn't leave them. They left me. They both died."