clean. If they are not to be used for some
time, the surfaces should be greased or coated
with paraffin.

2. Cleaning:

(1) Wash in hot soap-suds, rinse in hot water,
and dry thoroughly.

(2) If food is burned on, scour with some
gritty material or boil in a solution of
washing soda, rinse in hot water, and dry
thoroughly.

TIN

Utensils made of this are light and inexpensive; they are good
conductors of heat, but they are also good radiators and lose heat
quickly.

1. Care:

As tinware is steel or iron coated with liquid
tin, the grades vary according to the
"base-metal" used and the thickness of the
coating. Utensils made of this metal must be
carefully kept from scratches, since deep
scratches expose the base-metal and allow the
formation of rust.

2. Cleaning:

(1) Wash in hot soap-suds, rinse, and dry
thoroughly.

(2) If food is burned on, boil in a weak
solution of washing soda, rinse in hot water,
and dry thoroughly.

NOTE.--Whiting may be used to brighten the tin,
but scouring is not recommended, as it wears
off the coating.

GRANITE AND ENAMEL WARE

Utensils made of this are attractive, not heavy, and they do not tarnish
or rust.

1. Care:

These wares are made by coating steel or
sheet-iron with a specially prepared glassy
substance called enamel or glaze. Two or three
coats are applied. The durability depends on
the ingredients used in the glaze and on the
number of coats applied.

Such utensils should be heated gradually,
scraped carefully, and handled without
knocking, to avoid "chipping".

2. Cleaning:

(1) Wash in hot soap-suds.

(2) If stained, use some scouring powder; wash
and dry.

(3) If food is burned on, boil in a solution of
washing soda and then scour; wash and dry.

ALUMINIUM

Utensils made of this are very light in weight and, as they have no
crevices, are easily cleaned. They are also good conductors of heat.

1. Care:

This metal warps under a high temperature, and
should, therefore, be used with care. Do not
turn the gas on full, or, if used over wood or
coal fires, be sure to leav