Copper is, in the end, the cheapest of all; but American cooks do not like them because they require too much care and must be examined every day; to prevent any accident, it is necessary to keep the inside properly lined.
Many indispositions are caused by food prepared in copper not properly lined; even food allowed to cool in a well-lined pan would be dangerous.
Pans lined with porcelain are excellent, but the trouble with them is, that they crack, and after that cannot be cleaned; something will always remain between the lining and the iron, and spoil every thing cooked in them.
The tin-lined are preferable, on account of being easily cleaned by means of a small birch-broom, washing-soda, and boiling water.
LAIT DE POULE.
Mix well in a tumbler a yolk of egg and a teaspoonful of sugar; then add a few drops of orange-flower water (eau de fleur d'oranger); pour boiling water on the whole, little by little, stirring the while, and drink warm.
The quantity of water is according to taste.
A gill of water to a yolk of egg makes it thick enough.
It makes an excellent drink, to be taken just before retiring, for persons with cough.