COPPER COOKING UTENSILS.

Dominion, Volume 1, Issue 68, 13 December 1907, Page 3

COPPER COOKING UTENSILS.

Copper has been, almost entirely discarded by. housewives as a material for cooking utensils,'owing to its faculty for accumulat-ing-verdigris, and the necessity for tho most conscientious daily cleanaings. As a matter of fact, however, copper is very durable, and is the best conductor of heat of all materials used for culinary 1 purposes. It <is therefore ,use<l to a greats extent in hotel I kitchens above the working man's. \ For bo the cheapest, , and where economy of time and fuel piust be carefully considered.. On, the Continent, copper holds its, own in most kitchens above-tho working man's. For cooking green" vegetables copper is far better than iron, as it keeps them a much better colour. Of course a copper saucepan ,01 boiler,must never, bo put away dirty or damp—it must be emptied immediately the contents, have finished cooking;- and never must anything Temain and cool in it, nor water in which vegetables havo been cooked be allowed to' stand in it. A coppprjpan, if kept scrupulously clean, is a treasuro; if neglect-ed and allowed to accumulate grease, 1 or if put away without, drying,- it is a frequent source of illness or even death. Fill k with water at' once, add a good quantity of,soda, let it boil up, pour the water from it whilst it is very, hot, wipe dry, and allow it to stand a few minutes near the fire until quite dry,. .