Choice and Care of Utensils 1337 



pushed into the handle, and fastened by adhesion. This is the kind of 

 handle that is sure to come off at the most inconvenient time. Handles 

 of beech or birch wood wear best. Rubber handles are unpractical 

 because they shrink and swell. 



Whatever type of handle is used, it is better to keep it out of the dish- 

 water, holding it with one hand while washing the blade with the other. 

 Steel knives are most easily polished with a cork and bath brick or some 

 similar scouring material, after they have been washed and rinsed but 

 not wiped. Rest the knife blade on a board, dip the moistened cork 

 into powdered bath brick, and apply to the blade, rubbing until every 

 stain has disappeared. Rinse the knives carefully and wipe dry. • 



The assortment of knives should include a bread knife, butcher's knife, 

 vegetable knife, a knife with waved edge for cutting fresh bread and cake, 

 and a palette knife, used by artists for cleaning palettes and adopted in 

 every kitchen where cooking is classed among the fine arts. By means 

 of the palette knife a bowl may be so completely freed from the batter 

 that was mixed in it as to reduce dish washing to a minimum, while increas- 

 ing the quantity of cake obtained to a maximum. 



In order to preserve the temper of steel knives we must avoid the prac- 

 tice of heating the blade on top of the stove so as to facilitate cutting fresh 

 bread or cake. Allowing hot water to run over the blade accomplishes 

 the same purpose without injury to the knife, and this should always be 

 done in cutting a frosted cake, in order not to mar the frosting. 



Egg beaters 



Different types of egg beaters are needed, according to the consistency 

 desired in the beaten whites. For all-round use, the dover egg beater 

 is a good choice because it works most quickly. It is operated by turning 

 a wheel, without being lifted from the eggs to be beaten, and hence beats 

 in comparatively little air and gives a fine, close texture. In choosing 

 one, see that the cogs do not "interfere." (See "Iron and steel," page 

 1340.) The balloon-shaped egg whisk made of piano wire carries more 



air into the mixture, and the flat wire beater gives the airiest texture of 

 all. Either of the latter types is preferable to the dover egg beater for 

 angel cake, sponge cake, or meringues. 



Spoons 



Spoons of hard wood should be used whenever possible ; they are lighter 

 than metal ones, do not discolor the hand, make less noise, and do not 

 scratch metal surfaces. For basting roasts, or whenever a specially strong 

 spoon is needed, a tinned iron spoon is good. Enamel spoons are not 

 practical, as they are likely to bend and crack the enamel. 



