Choice and Care of Utensils 1335 



plates, that old tin plates (see "Care of tin," page 1342) were next in 

 order, while perforated and wire plates came third. 



Cookies. — Cookies are best baked on russia iron sheets cut to fit the 

 oven, with heavy tin sheets as second choice. The sheets are kept in 

 better condition and produce more delicate results if, instead of being 

 greased with butter or lard, they are warmed and rubbed very lightly 

 with paraffin. 



Meats 



Roasting. — Roasts require a high temperature at the start in order 

 to sear the surface ; for this reason the best choice is a pan of iron or high- 

 grade granite ware. An oval pan can be more carefully cleaned than one 

 with sharp corners. There is less danger, therefore, if this shape is chosen, 

 that particles of fat will adhere to the pan, grow rancid, and give an 

 unpleasant odor to the utensil and a taint to the food. 



Pot roasts. — The iron kettle with tight-fitting cover, called also the 

 " Dutch oven," best supplies the steady heat that a pot roast needs. 

 Although a casserole may be used, or a bean pot with waxed paper tied 

 tightly over the top, in cither of these there is more evaporation than 

 in the iron kettle and the roast is therefore drier, although just as tender. 



Meat stews. — Since in stews more liquid is added than in pot roasts 

 the casserole may well be used, or a shallow aluminum or granite- ware 

 stewpan with close-fitting cover, straight sides, and very short or loop- 

 shaped handles. The long, slow cooking may thus be done either in the 

 oven or on top of the stove. In brown stews, the meat is first sauteed in 

 an iron pan in order to give the desired color and flavor. 



Stewing fruits or vegetables 



Aluminum, granite, or enamel ware is equally good for this purpose. 

 A wide, shallow type of saucepan, with well-fitting cover, should be selected 

 for fruits and for such vegetables as require to be cooked in a small amount 

 of water; while a deep saucepan, without a cover, is best for the cooking 

 of strong-juiced vegetables that need a large amount of water. 



Sautiing 



A rather heavy iron or steel frying-pan is best adapted for this purpose. 

 In a thin pan, or in one of granite ware, the fat passes too soon from the 

 temperature at which it forms the desired golden-brown crust on the food 

 to be cooked, to the point where it begins to decompose and becomes 

 irritating to the mucous membranes. 



