A Course of Lectures on the Principles of Domestic Economy and Cookery

form a poisonous combination. But with proper care and cleanliness, copper sauce pans are perfectly safe. _Question._ Do you prefer them to the galvanized iron? MISS CORSON. Yes, I do, on the score of cleanliness, economy and ease in cooking. _Question._ Do you use a wooden spoon from choice? MISS CORSON. Yes; of course you can understand, ladies, that I could very soon scrape the tin off of the inside of a sauce pan with a metal spoon, a knife, or anything of that sort. Copper sauce pans should be cleaned with a rag, a little Sapolio and hot water. If they are cleaned as fast as they are used they are no more trouble to keep clean than any other sauce pan. I use in stirring simply a small pudding stick--an old-fashioned wooden pudding stick. It does not scrape the sauce pans, and there is no danger of uncooked flour accumulating on the sticks, as it does in the bowl of a spoon. If you are stirring with a spoon, some of the half-cooked flour might get in the bowl of the spoon, and then your sauce would have the taste of the raw flour. I will leave the stick in the sauce pan and pass it about so that you can see what I mean. Anyone can whittle these little sticks out, using any kind of hard wood. Do not use soft wood. You will have noticed, ladies, if you have ever put sauce of this kind, thick sauce, to keep hot, it may have grown very much thicker by standing; in such case add a little more milk or water, and a little more seasoning when you are ready to use it. _Question._ How do you make perfectly clear sauce? MISS CORSON. You can make a nearly clear thick sauce by using arrow root. Of course, a clear thin sauce is simply sugar dissolved in water, with butter or flavoring as you like. POTATOES, STEWED IN BUTTER. The potatoes are peeled and sliced in rather small slices of even size; put them over the fire in enough