A Manual of Home-Making
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In our eReader you can find the full English version of the book. Read A Manual of Home-Making Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Manual of Home-Making
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To quickly assess the difficulty of the text, read a short excerpt:
They are good conductors of heat; this allows food cooked in them to become evenly heated.
5. The best grades of tinware are not corroded by water.
1. Tin does not endure intense heat, which makes it unsuitable for frying and makes drying it by setting it on the stove a bad practice.
2. Scratches expose the steel and make rust possible. Therefore, metal spoons and scrapers should not be used on tin.
3. Tin utensils are in general not good for cooking acid foods because even the best tin is like...ly to be acted on -by hot acid.
General care: 1. Wash tinware in hot suds made with neutral soap.
2. Use scouring powders if necessary to remove food that has been burned on.
3. Do not scour tin to restore its brightness because the tarnish acts as a protective coat and makes the utensil wear longer.
Special care: Boil tin utensils for two or three minutes in a solution of washing-soda made in the proportion of 6 quarts of cold water to 1 pound of washing-soda.
Wood Advantages: Wooden spoons are lighter than metal spoons and not so noisy, they do not scratch saucepans, they do not discolor the hand, they are non- conductors of heat.
What to read after A Manual of Home-Making?
You can find similar books in the "Read Also" column, or choose other free books by Herndon/vehling Collection. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
They are good conductors of heat; this allows food cooked in them to become evenly heated.
5. The best grades of tinware are not corroded by water.
1. Tin does not endure intense heat, which makes it unsuitable for frying and makes drying it by setting it on the stove a bad practice.
2. Scratches expose the steel and make rust possible. Therefore, metal spoons and scrapers should not be used on tin.
3. Tin utensils are in general not good for cooking acid foods because even the best tin is like...ly to be acted on -by hot acid.
General care: 1. Wash tinware in hot suds made with neutral soap.
2. Use scouring powders if necessary to remove food that has been burned on.
3. Do not scour tin to restore its brightness because the tarnish acts as a protective coat and makes the utensil wear longer.
Special care: Boil tin utensils for two or three minutes in a solution of washing-soda made in the proportion of 6 quarts of cold water to 1 pound of washing-soda.
Wood Advantages: Wooden spoons are lighter than metal spoons and not so noisy, they do not scratch saucepans, they do not discolor the hand, they are non- conductors of heat.
What to read after A Manual of Home-Making?
You can find similar books in the "Read Also" column, or choose other free books by Herndon/vehling Collection. Fmo to read onlineMoreLess
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