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Show W. IT" 1 5s-'o BY HEUKKAlt POTS AND PANS that are really clean, bright and shining are beautiful to see and they'll also do a much more efficient cooking job for yu than will soiled and stained Ones. Dark films which often dull the surface of aluminum ware can be removed by boiling a cream of tartar tar-tar solution in the pan for few minutes. Use 3 teaspoons cream of tartar to one quart of water. Bleaches should never be used on aluminum because the chlorine reacts re-acts with the aluminum and discolors dis-colors it even more. , Average stains which accumulate on aluminum can be removed with steel wool. For spun aluminum, use the pads in the direction of the Unci on the utensil. Stainless steel needs little care because K is highly resistant to stains. When it's necessary to EECIPE OF THE WEEK Nngreta (Makes 3S 1 cup peanut butter 1 tablespoon lemon Juice 1V4 cups sweetened condensed ' milk 1 cup seeded raisin teaspoon salt . Combine peanut butter and lemon juice. Gradually stir in condensed milk, then add raisins and salt. Drop from teaspoon tea-spoon on greased baking sheet about one inch apart. Bake in a ! moderate (350F.) oven for about 10 minutes. j brighten it, use a mild vinegar-water vinegar-water solution and let simmer an the range. Copper-bottomed utensils should be kept bright and shiny with special spe-cial cleaners made for the purpose of cleaning the bottoms. Use It periodically as pans do stain simply sim-ply from use on the range. All-copper utensils must be washed with hot soap and water, or detergent, rinsed thoroughly, then dried well.. Hard-to-remove stains often respond to rubbing with a salted lemon section or salt and vinegar. Rinse after this application. Cast iron needs hot water and soap or detergent for regular cleaning. clean-ing. Rinse well and then use baking soda in the last rinse water to retard re-tard rusting. Utensils should be thoroughly dry before, putting away to prevent rusting. |