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The Day's Routine: Ware

Wooden Ware. - Do not wash the bread board, wooden bread platter, or rolling-pin in hot water. Wash with warm soapsuds and rinse in clean cold water.

Copper Ware. - Copper ware was formerly quite generally used for cooking utensils, and especially for large kettles, because of its durability.

This ware is now being largely replaced by aluminum ware, which is equally durable, much lighter, and free from danger.

If copper-ware utensils are used it must be borne in mind that they are acted upon by moisture and by the fatty acids contained in fats and oils, the result being a carbonate of copper, and also by acetic acid contained in vinegar, the result being acetate of copper or verdigris. Both of these are deadly poisons, hence when copper vessels are used to cook food or for other purposes they should be immediately emptied and cleaned. Wipe them dry and keep in a dry place.

They should be again cleaned before they are used, by scrubbing with hot salt and vinegar, and afterwards scalding with boiling water. Or use hot buttermilk and salt for this purpose.

To Clean Japanned Ware. - Trays and other articles of japanned ware are quite commonly used, as they are light, cheap, and convenient. They must not be washed in hot water, strong suds, or water containing free alkali in any form, as sal soda, caustic lye, and the like, or with washing powders concerning which we know little. These take off the lacquer and may cause the ware to chip and scale.