Important: Safety Warning
This page directs the use of hazardous substances — such as benzine, gasoline, lye, or strong acids — for household tasks. These materials are highly flammable, corrosive, or poisonous, and the practices described have caused fires, burns, and poisonings.
This information has been left in for historical purposes but should not be acted upon.
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Utensils in the Kitchen
In the furnishing of a home if there is one place that is neglected, it is the kitchen, as far as having utensils for making work lighter and easier is concerned. I cannot think the fault comes all from a lack of money as much as from lack of knowledge of the proper use of things. Utensils should be selected with as much care and though: as one would give to any other furnishings of the home. If the family is small, select small utensils, each with some definite purpose in view.
Of all the wares on the market, agate or aluminum are the most satisfactory, for they are light, durable, and easily cleaned and can be found in almost every article manufactured. Iron is durable, but heavy, and when not in use for a long time should be protected by oily or waxy surfaces to keep from rusting.
Acids should never be used in anything except glass, porcelain or granite. French chefs use copper and brass utensils, but they are very expensive, must be kept scrupulously clean, as they are easily affected by acids or alkali and all their salts are poisonous. Cleaned most easily with oxalic acid. Ammonia dissolves copper or brass.
Zinc is attacked by acids and alkali.
Lead is attacked by salt or any organic material. Organic matter in water causes the objection to lead pipes.
It is the lead in the solder that causes the objection to canned goods.
Sulphuric acid will clean spots caused by salt water. None of its salts are considered poisonous. Bright surfaces retain heat, therefore all utensils to keep liquid hot must be bright as possible.
Dark surfaces radiate heat, so when the oven does not bake well on the bottom, use dark or old baking pans. Wooden spoons are much nicer to use, as they make less noise while stirring.
The slitted wooden cake spoons are considered better, as they enclose more air in the mixture while beating than an ordinary spoon would do.
Always use a silver fork for beating an egg instead of an iron one, as the phosphorus of the yolk attacks the steel and forms a disagreeable salt. .