Choice and Care of Utensils *349 



has long been represented in our kitchens in the shape of the Boston bean 

 pot. We now have, in addition, a large variety of " casserole dishes." 

 " Casserole," as used in the cookbooks, means literally something hidden, 

 such as a casserole of meat and rice, wherein the meat is hidden under a 

 layer of rice. The name has been adopted for the closely covered earthen- 

 ware dishes in which food may be both cooked and served. The economy 

 of long, slow cooking, whereby the cheaper cuts of meat are made digest- 

 ible and palatable, is being given more and more consideration. Utensils 

 that are equally useful for cooking and serving save time and strength 

 in addition. 



If stoneware, earthenware, or china dishes are to be allowed, after 

 washing, to dry without wiping, it is important that the 'rinsing water 

 be very hot and very clean. Imperfectly rinsed dishes, dried without 

 wiping, become coated with a thin film which in time spoils the glaze. 

 Many dishes are returned to the potteries in this condition for the purpose 

 of being reglazed and refired. 



Glass 



Glass is made by melting together sand, a lead or lime compound, and 

 a compound of soda or potash. The quality depends very much on the 

 purity of the raw material. The greenish color of the glass seen in cheap 

 windows, and so widely used in making preserve jars and bottles, is due 

 to the presence of iron in the sand used in manufacture. Potash glass 

 is harder to melt than soda glass and is therefore chosen for making recep- 

 tacles for boiling liquids in chemical laboratories. 



Glass is being more and more used in our kitchens, for measuring cups, 

 rolling-pins, storage jars for cereals, milk bottles, jelly and preserve glasses. 

 The glass door for our ovens and glass tops for our percolators not only 

 save time and motions, but also satisfy the general desire to see things 

 actually happening. Glass of good quality is durable if handled carefully. 

 Breakage occurs usually because we overlooked a crack somewhere and 

 handled the utensil as if it were entirely sound. A utensil is no stronger 

 than its weakest part. Another way in which glass is broken is by pres- 

 sure from the dishcloth or dish mop when washing the inside. , Try this 

 method for delicate glasses or cups: Have enough water in the dishpan 

 so that when the glass or cup is turned upside down it will be entirely 

 full of water; now lift the glass quickly, still keeping it upside down and 

 being careful not to tip it. It will remain full of water until it reaches the 

 surface, when the rushing in of air will force the water out so suddenly 

 that it will carry all food particles with it. This is an excellent method 

 for washing sherbet and lemonade glasses, as well as for freeing of coffee 

 grounds the strainer of a coffee percolator. 

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