1334 



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well as the chance that chips of enamel may find their way into the food. 

 (See " Care of enamel," page 1343.) 



UTENSILS BEST ADAPTED TO THE DIFFERENT PROCESSES OF COOKERY 



Baking 



Cake. — Tin, if well cared for (see " Care of tin," page 1342), is the metal 

 best adapted for cake making. It does not scorch, heats quickly to the 

 point where the leavening agent in the cake becomes effective, and responds 

 rapidly to necessary regulation of temperature during baking. The round 

 tin with a tube in the center, known as an angel-cake tin, produces the 

 most level and evenly baked cake, owing to the fact that the heat reaches 



Fig. 20. — Various shapes a>i<l wares adapted to the baking of bread, cake, and pastry 



the center of the cake as soon as any other part, and that the " pull " 

 between metal and batter is more even at every point than in tins of other 

 construction. A plain round tin, not too deep, gives the next best result; 

 a square tin is next, while an oblong tin requires very careful regulation 

 of heat in order to produce a well-baked cake. 



Bread. — The choice of utensils for bread baking lies between tin and 

 russia iron (a sheet iron treated by a process that originated in Russia, 

 having a polished blue-black surface). Since bread requires a hotter 

 1 tven than does cake, the russia iron pan should have first choice; it absorbs 

 more heat than does tin, is less affected by high temperature, and is more 

 durable. 



Pie. — From experiments conducted by Miss Elizabeth Sprague, of 

 the University of Chicago, in baking the lower crust of juicy pies, it was 

 found that the best results were obtained from the use of granite-ware 



