The melon and round padding moulds are nice for frozen or steamed
puddings.


[Illustration: Stew-Pan.]

The stew-pans that are porcelain-lined are better than the tin-lined,
because the tin is liable to melt when frying is done, as, for
instance, when meat and vegetables are fried for a stew. Granite ware
stew-pans are made in the same shapes as the porcelain-lined.


[Illustration: Heavy Tin Sauce-Pan.]

The tin sauce-pans are nice for sauces and gravies. The porcelain-
lined come in the same shapes. Copper is a better conductor of heat
than either tin or iron, but when it is not kept perfectly clean,
oxide of copper, which is very poisonous, collects on it, and is
dissolved by oils and fats. Then when fruit, pickles, or any food
containing an acid is allowed to cool in the vessels, verdigris is
produced; and this is a deadly poison.


[Illustration: Bread or Dish Pan. Shallow Milk Pan.]

[Illustration: Dripping Pan. Bread Pan.]

The stamped tin-ware is made from a better quality of metal than the
soldered; therefore, it comes higher, but it is in the end cheaper,
and it is always safer. Bread, milk and dish pans should be made of