This section is from the book "A Manual Of Home-Making", by Martha Van Rensselaer. Also available from Amazon: A Manual of Home-Making.
Spoons of hard wood should be used whenever possible; they are lighter than metal ones, do not discolor the hand, make less noise, and do not scratch metal surfaces. For basting roasts, or whenever a specially strong spoon is needed, a tinned iron spoon is good. Enamel spoons are not practical, as they are likely to bend and crack the enamel.
 
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