Rare Vintage Books. High Class Cookery Made Easy. 1880

At the outset we have to remind all who read these pages, that great pains must be taken to have all pans and dishes scrupulously clean. In cleaning copper pans, attend to the following directions:—If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking.

Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. To clean ordinary pans, place them on the fire with some water and a little washing soda, and let the water get hot. Then wash out your pan, rub lightly with a few ashes and rinse with clean water.

Keep a pan for omelets only.