The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

little things as spoons, egg beaters, can openers, spatulas, cork screws, potato mashers, measuring cups, funnels, soup dippers, wire strainers, pinchers and skimmers, not forgetting a small cushion with pins, hanging just over the table; the table having drawers for knives, vegetable cutters and other unhangable articles. The best quality of aluminum ware is the cheapest and best for fruits and for general cooking purposes, except for vegetables. Never put lye or anything alkaline into aluminum vessels. Copper and re-tinned vessels are unequaled in some respects (if they may not be used for acid foods); being flat bottomed, thick and heavy, milk, legumes, cereals and foods of that nature are not so apt to stick or scorch in them, and they are almost everlasting. They can be re-tinned when the lining wears off. Iron kettles and frying pans are excellent for many things. Some of the uses of a nice smooth iron frying pan are to bake a round cake or a thick pie or a pudding in, to scallop corn or potatoes, or to scald milk. Use granite, agate, and porcelain lined utensils with care. Never dry them on the stove as that causes them to crack; and do not knock the edges of the kettles and saucepans with a spoon, nor strike any kind of a vessel with an agate spoon, as it causes the little particles of glazing to flake off. These flakes from agate utensils often work serious injury to the delicate membranes of the digestive tract. One large double boiler holding from 8 to 16 qts. is very desirable as it furnishes two kettles for fruit canning and other purposes and can be used as a double boiler when required. Several smaller ones of different sizes economize time and food material. To improvise a double boiler, set a close covered pan over a kettle of boiling water; or set a covered dish into a pail with water in it, cover and put into the oven; or put a pan or other covered vessel into a kettle of water on top of the stove with something