kind of utensil, for, really, the expert cook is known by the small
number of utensils she uses. Of course, the proper handling of utensils,
as well as the right selection of them, will come with experience, but
before she starts to cook the beginner should endeavor to plan
definitely what must be provided. She should likewise remember that the
use of an unnecessary number of utensils not only will increase the
labor involved in preparing a dish, but will affect considerably the
amount of work required to clear them away and wash them after the
cooking is done.

2. The materials of which cooking utensils are made, as well as their
shape and size, have also a great bearing on the success with which
cooking may be done. As no one material is suitable for all utensils,
they are made of various materials, such as wood, tin, glass, enamel,
aluminum, sheet iron, and earthenware. In the purchase of a utensil,
therefore, it is well to have in mind the use to which the utensil will
be put, and then to select one that is made of durable material, that
can be easily cleaned, and that will not affect the food that is cooked
in it. Likewise, the shape of the utensil should receive consideration,
for much depends on it. To be satisfactory, a utensil should be without
seams or curved edges, because it is difficult to remove particles of
food that collect in such places. A vessel that is hard to wash should
be avoided, and one that will tip easily is not desirable, either.

The size of utensils must be determined by the number of persons for
whom food is to be cooked, for the amount of food to be prepared
indicates whether a large or a small utensil should be selected. On the
other hand, the length of time required for foods to cook depends to a
large extent on the size and shape of the utensil. When food is to be
cooked a long time, a deep vessel with a comparatively small surface