Choice and Care op Utensils 1345 



mild soap for cleaning it. Stains may be removed by rubbing with kerosene 

 or with a paste made of kerosene and baking soda, but the process should 

 be followed by thorough rinsing with hot water. Zinc is affected by the 

 action of salt at the seashore so that it does not last well. It is not 

 safe for use in cooking utensils because it is affected by both acids and 

 alkalies. 



Nickel-plated ware 



Another coating given to iron is melted nickel, the product being called 

 nickel-plated ware. This takes on a high polish, does not rust, and is 

 easily kept clean. It is therefore much used for coffeepots, chafing dishes, 

 and other utensils designed for table use. Its durability makes it desir- 

 able for use in institutions, but its weight and cost bar it to a great extent 

 from the private kitchen. Nickel-plated ware is kept in good condition 

 by washing in hot soapsuds and rinsing in very hot water. It very rarely 

 needs friction, but may be rubbed if necessary with a paste made of 

 whiting and lard. Nickeloid is obtained by covering sheets of zinc with 

 nickel, and is used for lining bathtubs and refrigerators. Nickel steel 

 is a combination of steel and nickel used for parts of machinery requiring 

 great strength. 



Aluminum 



Aluminum has come more and more into general use since the cost of 

 producing it has ceased to bar it out. When commercial aluminum was 

 first obtained from aluminum as it occurs in nature, the process was so 

 complicated as to make the cost of the commercial article about twelve 

 dollars a pound. Since the electrical process of obtaining it was perfected, 

 the cost has dropped to about thirty cents a pound. Comparing the weight 

 of the finished article with its cost, we realize that the price which we pay 

 cannot all be charged to the amount of material used or to the skill in 

 manufacture. 



The advantage of aluminum utensils is that they are light, well made, 

 easily cleaned, and excellent conductors of heat. Milk, rice, sugar, and 

 other easily scorched foods are comparatively safe in aluminum. 

 Aluminum has been suspected of forming poisonous compounds with the 

 foods cooked in it. If this proves to be so, then aluminum must share 

 the fate of the copper of our grandmothers. It would seem, however, 

 that the only reason for the suspicion has been that the appearance of 

 aluminum is very easily affected. It may be said to differ from some of 

 the other metals in this regard in the same way that the little boy who is 

 always being caught in mischief differs from the one who may be just as 

 guilty but manages every time to escape detection. 



Aluminum does not withstand a high temperature. If heated over a 

 gas or oil stove, the flame should not be turned on full; if over wood or 



