Iron, Tin, And Enamelware

It is a general custom to prepare a new iron utensil for use, after thorough cleaning, by rubbing unsalted fat over it and baking the fat in. The same treatment is adapted to tin, for, while it destroys its shiny new appearance, it protects the tin from rust and increases its capacity for holding heat. Another way is to coat the kettle with fat outside and inside and allow it to stand for two days. It should then be cleaned in a solution of washing-soda (page 235). Enamel-ware is said to be protected from cracking and chipping if it is well rubbed with fat before being used for the first time; the fat, however, cannot be baked in as with tin and iron, since it would not be absorbed but only burned fast to the glaze.

Glass

Tumblers, jars, and lamp chimneys may be toughened by being placed in a kettle of cold water which is brought gradually to the boiling point. After being boiled for a few minutes they should be allowed to cool gradually in the water.

Machinery

Egg-beaters, ice cream freezers, and other utensils in which there is friction between two parts, should be carefully oiled before being used, the wheels turned until the oil has reached every part, and all surplus oil wiped off before the utensil is used for food.