FOR THE HOUSEWIFE

Wairarapa Times-Age, 10 November 1941, Page 2

FOR THE HOUSEWIFE

-4 SOME USEFUL HINTS.

When you buy lemons, pass over those that are shriveled or dry and those that are soft or spongy. Choose lemons that feel heavy for their size and that have fine-textured skins. Keep them in your refrigerator until used. The patriotic housewife looking for substitutes for aluminium pots and pans will find that enamel saucepans are the cheapest and most satisfactory, but they require careful handling and must never be allowed to boil dry. Iron frying pans are good for long, slow cooking and hold heat well at low fuel cost. They should be dried carefully before being put away. Glass utensils cost more than enamel, but they are easy to keep clean and although they heat slowly, they hold heat well. They must be protected against sudden changes in temperature. Stainless steel pots and pans are the most expensive, but are durable and, of course, they will not stain. They heat unevenly and must be watched to prevent scorching. For oven baking and cooking, tin and re-tinned cake pans, glass, tin and enamel pie pans, and enamel earthenware and glass baking dishes and pans are recommended. Foi’ roasting tender meat, an open pan of iron or enamel is best, and for less tender meat covered pans of iron or enamel are satisfactory.