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HomeFood ArticlesKitchen Equipment >  Kitchen Utensil Care & Advice (1913)

 

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CARE OF UTENSILS & HELPS FOR COOKS

 

Boston Fish Pier Recipes for Sea Food (1913)

Advice For The Care Of Kitchen Utensils

• Attention to details is very necessary.

• Sand or bath brick is excellent for cleaning wooden articles, floors, tables, etc.

• If you use limestone water an oyster shell in the tea kettle will receive the lime deposit.

• Boil in the coffee pot occasionally soap, water, and washing soda. It should always be bright to assure good coffee.

• Pans made of sheet iron are better to bake bread in than those made of tin.

• If skillets are very greasy a little sal soda in the water will neutralize the grease, and so make them much easier to wash.

• Bottles and cruets are cleaned nicely with sand and soapsuds.

• 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.

• Never allow the handled knives to be placed in hot water.

• Scrape the dough from your rolling pin and wipe with a dry towel, rather than wash it.

• Steel or silver may tarnish in woolen cloths. A chamois skin or tissue paper is very much better.

• Don't put your tinware or iron vessels away damp; always dry them first. Scald out your woodenware often.


HELPS FOR THE COOK

• Don't use a brass kettle for cooking until it is thoroughly cleaned with salt and vinegar.

• Don't allow tea or coffee to stand in tin.

• Put a lump of camphor in the case with the silverware when packing it away for summer; it will save it from discoloring.

• One teaspoonful ammonia to a teacup of water, applied with a rag, will clean silver perfectly.

• For cleaning tinware there is nothing better than dry flour applied with a newspaper.

• Dissolve a tablespoonful of turpentine in two quarts of hot water and use for washing glass dishes. It gives them a beautiful lustre.

 

 

 

 

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