The melon and round padding
moulds are nice for frozen or steamed puddings.
The stew-pans that are
porcelain-lined are better than the tin-lined, because the tin is liable
to melt when frying is done, as, for instance, when meat and vegetables
are fried for a stew. Granite ware stew-pans are made in the same shapes
as the porcelain-lined.
The tin sauce-pans are nice
for sauces and gravies. The porcelain-lined come in the same shapes.
Copper is a better conductor of heat than either tin or iron, but when
it is not kept perfectly clean, oxide of copper, which is very
poisonous, collects on it, and is dissolved by oils and fats. Then when
fruit, pickles, or any food containing an acid is allowed to cool in the
vessels, verdigris is produced; and this is a deadly poison
The stamped tin-ware is made from a better quality of metal than the soldered; therefore, it comes higher, but it is in the end cheaper, and it is always safer. Bread, milk and dish pans should be made of stamped tin. The pans for roasting meat should be made of Russian iron.
The spoons for basting and mixing, and also the ladle, should be strong and well tinned.
The plain wooden lemon
squeezer is the most easily kept clean, and is, therefore, the best.
That made of iron, with a porcelain cup, is stronger, but it needs more
care.
The Dover egg beater is the
best in the market. It will do in five minutes the work that in former
years required half an hour. There are three sizes. The smallest is too
delicate for a large number of eggs. The second size, selling for $1.25,
is the best for family use.
