CARE OF UTENSILS & HELPS FOR COOKS
Boston Fish Pier Recipes for Sea Food (1913)
Advice For The Care Of Kitchen Utensils
â€¢ Attention to details is very necessary.
â€¢ Sand or bath brick is excellent for cleaning wooden articles, floors, tables, etc.
â€¢ If you use limestone water an oyster shell in the tea kettle will receive the lime deposit.
â€¢ Boil in the coffee pot occasionally soap, water, and washing soda. It should always be bright to assure good coffee.
â€¢ Pans made of sheet iron are better to bake bread in than those made of tin.
â€¢ If skillets are very greasy a little sal soda in the water will neutralize the grease, and so make them much easier to wash.
â€¢ Bottles and cruets are cleaned nicely with sand and soapsuds.
â€¢ Iron pots, stoneware, jars, and crocks should have cold water and a little soda placed in them on the stove and allowed to boil before using them.
â€¢ Never allow the handled knives to be placed in hot water.
â€¢ Scrape the dough from your rolling pin and wipe with a dry towel, rather than wash it.
â€¢ Steel or silver may tarnish in woolen cloths. A chamois skin or tissue paper is very much better.
â€¢ Don't put your tinware or iron vessels away damp; always dry them first. Scald out your woodenware often.
HELPS FOR THE COOK
â€¢ Don't use a brass kettle for cooking until it is thoroughly cleaned with salt and vinegar.
â€¢ Don't allow tea or coffee to stand in tin.
â€¢ Put a lump of camphor in the case with the silverware when packing it away for summer; it will save it from discoloring.
â€¢ One teaspoonful ammonia to a teacup of water, applied with a rag, will clean silver perfectly.
â€¢ For cleaning tinware there is nothing better than dry flour applied with a newspaper.
â€¢ Dissolve a tablespoonful of turpentine in two quarts of hot water and use for washing glass dishes. It gives them a beautiful lustre.