|
º º
ſºng...?
ºnade €2.5 AjFEN
ALu-nº-ur-
6%using a Sº
-
"We ar—Ever”
ALU Nº.1 ! N U.S. RCA's TEFº
"Wear-Ever”
P R E S E R NZ I N G KETTLE
This booklet tells how to preserve fruit that will
be tempting in appearance and delicious in flavor.
ſº
-
º

The Principles of
Preserving
Foods
HE secret of canning and
preserving lies in thorough
sterilization—and heat is
the means of sterilization em-
ployed.
Each and every piece of fruit
should be heated to a temperature
of from 150 to 212 degrees F. If
the temperature is not high enough
or if the heat does not penetrate
the whole fruit, parts of the fruit
will remain “alive,” will ripen
further and thus create a condition
favorable to the growth of bacteria,
or mould.
Not only is it necessary to
thoroughly sterilize the fruit or



- º º ºr. - a - -
º
º º £º tº-l w &
vegetables to be canned, but it is
quite as important that all the
utensils used in the process be
sterilized.
Saucepans, spoons, strainers,
etc., should be placed in boiling
water and allowed to boil for ten
, or fifteen minutes. Tumblers,
bottles, glass jars and covers should
be put into cold water, to which
may be added a tablespoonful of
borax, and heated to the boiling
point and then boiled from ten to
fifteen minutes. Dip the rubbers
in hot water but do not allow them
to stand. The jars should be
taken out one at a time, filled at
once with boiling fruit and sealed
immediately.
The kitchen itself should be
a model of neatness and cleanliness
—the towels used as well as the
dress of the worker should be clean.
-§-
-yº
ºy
ºz.
WEAR-EVER
-
P
n
ALUMINUM







º
º
Utensils Needed
ū i-
for Canning and
Preserving
The following is a list of utensils which are useful
—some of them indispensable in the art of canning,
preserving and jelly making.
2 Preserving Kettles
1 Colander
1 Fine Strainer
1 Skimmer
1 Ladle
1 Large-mouthed Funnel
1 “Wear-Ever” Roast-
er or Flat-bottomed
Boiler and a wooden
or willow rack for
pottom of boiler
1 Wire Frying Basket
2 Quartor Pint Measures
1. Pair Scales
1 Wire Sieve
4 Long-handled Wooden
Spoons
1 Wooden Masher
A few large Pans
Knives for paring fruit
(plated are preferable)
Jars
Rubbers
Tumblers
Covers for Jelly Glasses
Straining Bag.
Ordinary kitchen pans will answer for holding and
washing the fruit.
Mixing bowls and crocks can
be used for holding the juice and pared fruit.
Iron or tin utensils never should be used. The
fruit acids attack these metals and give the fruit a
bad color or metallic taste—or both.
Because of the peculiar qualities of the metal,
aluminum utensils are to be recommended for the
purpose of preserving fruits.
“Wear-Ever” Aluminum Utensils are stamped
from thick, hard sheet
aluminum. There is no
coating to chip off, the metal is not attacked by
fruit or food acids, absolutely no poisonous com-
pounds can be formed and the metal will not
discolor the most delicate foods.



Selection and Preparation of the Fruit
It, of course, goes without saying that the “best
is not too good for canning.” This does not mean
that fruits which are not perfect cannot be used.
Jams, jellies and marmalades may be made from the
fruits which are somewhat inferior.
Prepare at one time only the quantity of fruit
that can be taken care of before it becomes dis-
colored.
A plated paring knife is to be preferred because a
steel knife will discolor the fruit. For peaches it is
well to have two knives, one with which to pare the
fruit and another with which to cut the peach and
remove the stone, as contact with the stones soon
takes the sharp edge from the paring knife. The
quickest and easiest way to peel peaches is to fill a
wire frying basket with peaches, lower it into a
Kettle of boiling water and at the end of three
minutes lift the basket out and plunge it for a
moment into a pan of cold water. Let the peaches
drain a minute, then peel. Plums and tomatoes
may be peeled in the same manner.
In canning peaches, for the sake of flavor a few
stones may be put into each jar.
Canning Fruit
There are several methods of canning fruit, and
while the principle is the same in all methods, the
conditions under which the housekeeper must do
her work may, in her case, make one method more
convenient than another. For this reason three
methods will be given. These are: Steaming the
fruit in jars in boiling water; cooking the fruit in
jars in the oven; and stewing the fruit before it is
put in the jars.
WEAR-EVER
-
Fº
ALUMNUM
TRADEMARn.


Hº|
ſ
4
-
-
FºT.
*
t-
-
El
[.
L-
\
*
Ull T.
*Tºgº.T. TJTIs
Since the easiest way is the best way we will
describe first:
FRUIT STEAMED IN JARS IN BOILING
WATER: Prepare the fruit to be canned. Make by
boiling together sugar and water a syrup suitable for
use with the fruit. (See table page 7.)
Fill the sterilized jars with fruit, but do not pack
too tight; fill full of hot syrup and put covers on
loosely. Place the rack in the bottom pan of the
“Wear-Ever” Roaster, put in enough warm water
to come about four inches above the rack and place
the filled jars in the roaster, but do not allow them
to touch one another. Cover the roaster and let
the fruit steam from ten to thirty minutes, depend-
ing on the kind of fruit being canned, from the time
the water surrounding the jars begins to boil.
When the fruit has steamed the required time, draw
the roaster back, remove cover and when the steam
has passed off take the jars out one at a time, stand
in a shallow pan of boiling water beside the roaster
and fill to overflowing with boiling syrup. Run
the blade of a silver knife around the inside of the
jar to break any bubbles and seal immediately. If
jars with screw covers are used do not screw the
cover on too tight at first as there is danger of break-
ing the jar. Do not place jars in draft of air. When
the glass has cooled screw the covers on tight.
CANNED FRUIT COOKED IN OVEN: Pre-
pare the fruit as directed for steaming in the “Wear-
Ever” Roaster. Cover the bottom of the oven with
a sheet of asbestos—the kind plumbers use in cover-
ing pipes. If asbestos is not available, put into the
oven shallow pans in which there are about two
inches of boiling water. Place the jars in the oven
6
ºutſilllllll Z. Iºjº
"T-
ãº






*::::::: ...).
hºse -->
either on the asbestos or in the pans of water. The
oven should be moderately hot. The fruit should
remain in the oven from ten to twenty-five minutes,
depending on the kind of fruit being canned. Re-
move jars from the oven, fill full of boiling syrup,
wipe and seal immediately. Do not place jars in
a draft of air. If screw covers are used tighten
them after the glass has cooled.
CANNED FRUIT COOKED IN PRESERVING
KETTLE: This method of canning fruit is very
simple. Place the fruit with the amount of sugar and
water required in a “Wear-Ever” Preserving Kettle,
bring slowly to the boiling point and boil the required
length of time—the time varying with the kind of
fruit to be canned. When cooked, fill into sterilized
jars and seal. A syrup may be made of sugar and
water, the fruit placed in the preserving kettle,
covered with syrup and cooked the required time.
The following table may be of service in determin-
ing the density of syrup to be used with various
fruits. Use granulated sugar:
One pint sugar and one-fourth pint of
water makes a syrup suitable for preserving
strawberries and cherries.
One pint sugar and one-half pint of water
makes a less heavy syrup.
One pint sugar and three-fourth pint of
water makes a syrup suitable for preserving
peaches, plums, quinces, currants, etc.
The preceding syrup may be used for these
same fruits.
One pint sugar and one pint of water
makes a syrup to be used with acid fruits.
Light syrups made of one pint of sugar
and one and one-half or two pints of water
may be used for canning pears, peaches,
sweet plums and cherries, raspberries, =
ſL
f
}
blueberries, and blackberries. weapºea
7 E
-
ALUM-nu-
r
Trade Manx












Canning
Canned Peaches
Pare peaches and put into jars. For each pint
jar take half a cup of water and a cup of sugar.
Make a syrup of the sugar and water and fill the
jars full. Fasten the covers loosely and set in the
“Wear-Ever” Roaster, filling the lower half of the
roaster half full of water, cover and let come to a
boil. Boil 10 or 12 minutes. Take out the jars one
at a time. Fill each to the top with boiling syrup
and seal. You will have peaches perfect in shape
and color and you will use less time and fuel. Try
peaches canned in this way and you never again
will cook them in the old fashioned way because
they will taste so much better cooked in jars.
Canned Pineapple
Remove skin and eyes from pineapples. Cut in
small cubes or shred with a silver fork, discarding
the core. Allow one-half as much sugar as the



E
E.
weight of the pineapple and 2/2 to 3 cups of water
to each pound of sugar. Boil sugar and water ten
minutes to make a thin syrup. Put the pineapple in
the jars, fill the jars with syrup, adjust covers
loosely, place jars in “Wear-Ever” Roaster half
full of water and steam for 30 minutes. Take the
jars out one at a time and follow directions for
canning peaches. This is an easy way to can pine-
apples and they will taste more delicious than if
prepared in the old-fashioned way. It can be done
right only in the “Wear-Ever” Roaster.
Canned Pears
Wipe and pare the fruit, cut in halves and core.
Fill jars with fruit and follow directions as for can-
ning peaches, allowing about 20 minutes for
steaming. A few slices of lemon or a small piece of
ginger root may be cooked with the syrup. Bartlett
pears are best for canning.
Canned Raspberries
12 quarts raspberries. 2 quarts sugar.
Make a syrup by boiling together for ten minutes
two quarts of sugar and three quarts of water. Fill
sterilized jars with berries, cover berries with syrup,
place in “Wear-Ever” Roaster and steam for ten
minutes after the water around the jars has reached
the boiling-point; or, if you prefer, put two quarts of
the fruit into the “Wear-Ever” Preserving Kettle,
heat slowly, crush with a wooden vegetable masher;
spread a square of cheese cloth over a bowl, and turn
the crushed berries and juice into it. Press out the
juice and return into the preserving kettle. Add
the sugar and place on the stove; stir until the sugar
is dissolved. When the syrup begins to boil add the
remaining 10 quarts of berries. Let them heat
wean-
Even


º
|
|--
§
i
ſ
º
-
slowly, boil ten minutes counting from the time they
begin to bubble. Skim well while boiling. Put in
sterilized jars and seal.
Canned Grapes
6 quarts grapes. 1 quart sugar,
!/4 pint water.
Squeeze the pulp of the grape out of the skins.
Cook the pulp five minutes and then rub through a
sieve that is fine enough to retain the seeds. Put
the water, skins and pulp into the preserving kettle
and heat slowly to the boiling point. Skim the
fruit, add sugar and boil fifteen minutes. Put into
jars and seal.
Canned Rhubarb
Pare rhubarb and cut in one-inch pieces. Pack
the jar, put under cold water faucet and let water
run 20 minutes. Then screw on cover. Rhubarb
canned in this way has often been known to keep a
year. Or pack the jar with rhubarb, fill with cold
water and let stand 10 minutes. Drain off the
water and once more fill to overflowing with fresh
cold water; and seal.
Canned Whole Tomatoes
Use 8 quarts of medium sized whole tomatoes and
4 quarts of sliced tomatoes. Prepare the sliced
tomatoes as for stewed tomatoes. Boil 20 minutes.
Rub through a strainer and return to fire. Now
pare the whole tomatoes and put into sterilized jars.
Pour over them the stewed and strained tomatoes
until the jar is full. Put the uncovered jars in the
“Wear-Ever” Roaster and steam for half an hour.
Remove, fill to overflowing with boiling hot strained
tomatoes, and seal. Any strained tomatoes left
over may be canned for sauces.


ºvº - - T - ITTTT -
Sºº-ººººº & & Fººl-SS
tº -’, ſº ºù,3; 1 º £32 -
lº-ºliº J * - I 36 5-> 3 -
- -->
-
Preserving
Preserving fruit is cooking it with from three-
fourths to its whole weight of sugar. You must
expect that this large quantity of sugar will destroy
much of the natural flavor of the fruit and make it
very sweet.
For preserving use either glass or stone jars with
covers that screw on.
And use the
“Wear-Ever”
Preserving Kettle.
Aluminum is purer, cleaner, safer than any other
ware—especially for cooking fruits. Aluminum
cannot chip, cannot rust and cannot form poisonous
compounds with the acids in fruit. wº
-
P
n
ALUMINUM


Strawberry Preserves
Pick over, wash, drain and hull the strawberries;
then weigh. Make a syrup by boiling three-fourths
their weight in sugar with water, allowing one cup
of water to each pound of sugar. Cook syrup for
fifteen minutes. Fill glass jars with berries. Add
syrup to overflow jars. Let stand 15 minutes,
when fruit will have shrunk and more fruit must be
added to fill jars. Screw on covers and set in
“Wear-Ever” Roaster half filled with water. Heat
water to boiling point and keep just below boiling
point one hour. Remove jars from roaster, set out
of draft of air and when glass has cooled tighten
covers. Raspberries may be preserved in the same
Way.
Raspberry and Currant Preserves
6 lbs. currants. 6 lbs. sugar.
8 qts. raspberries.
Pick over, wash and drain currants. Put into
“Wear-Ever” Preserving Kettle, adding a few at a
time, and mash. Cook one hour. Strain through
double thickness of cheesecloth. Return to kettle,
add sugar, heat to boiling point and cook slowly 20
minutes. When syrup again reaches the boiling
point add one quart of raspberries. Skim out
raspberries, put in jar and repeat until raspberries
are used. Fill jars to overflowing with syrup and
SCTCW On covers.
Preserved Plums
Wash the plums, cut a small piece off the blossom
end, and place the fruit in jars. Make a syrup by
boiling together three cupfuls of sugar and one and
one-half cupfuls of water—until it is rich and thick.


*ś,
º
Pour the syrup over the fruit in the jars, adjust
covers slightly and steam in the “Wear-Ever”
Roaster until the plums are tender or the skins
burst slightly.
Peach Preserves
Pare the peaches and remove stones. For each
pound of peaches allow one pound of best granulated
sugar and about six kernels taken from the peach
stones. In the “Wear-Ever” Preserving Kettle
put a layer of peaches, then a layer of sugar, and so
on until peaches and sugar are used. Cover and
let stand over night. In the morning add the peach
kernels, bring to the boiling point and cook slowly
until the peaches are tender and clear. Put the
peaches carefully into glass jars or tumblers. When
cool pour over the syrup, cover and keep in a cool
place.
Apricots and pears may be preserved in the same
Way.
Spiced Peaches
!/2 peck peaches. 1 pint vinegar.
2 lbs. brown sugar. 1 oz. stick cinnamon.
White cloves.
Boil sugar, vinegar and cinnamon 20 minutes. Dip
peaches quickly into hot water and rub with towel
to remove fur. Stick four cloves in each peach, put
intojars with syrup, set in the “Wear-Ever” Roaster
half filled with water and let boil until peaches are
soft. Peaches spiced in this way retain their full
delicate flavor, and they are much easier to prepare.
Spiced Pears
Follow recipe for Spiced Peaches, using pears in
place of peaches.
13 weap-Eve R



N
#|||||Păiţ
Fºrmuttº 2+ KTT; --L
fºLiºsºINTIN
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons.
Cover with water in which has been dissolved two
teaspoons powdered alum to each quart of water.
Heat gradually to boiling point and cook slowly for
ten minutes. Drain, cover with ice-water, and let
stand two hours. Then drain again and dry between ºf
towels. Weigh, allowing one pound of sugar to
each pound of fruit, and one cup water to each
pound of sugar. Boil sugar and water ten minutes.
Add melon rind and cook until tender. Fill into º
stone jars and cover. It will improve the flavor to
cut two lemons in slices and cook in the syrup.
Tomato Preserves
1 lb. yellow pear to- 2 oz. preserved Canton
matoes. ginger.
1 lb. sugar. 2 lemons.
Wipe tomatoes, cover with boiling water and let
stand until skins are easily removed. Add sugar to I
tomatoes, cover and let stand over night. In the #
morning pour off syrup and boil in the “Wear-f
Ever” Preserving Kettle until quite thick. Skim, t
then add tomatoes, ginger and sliced lemon from
which the seeds have been removed. Cook until
tomatoes become clear. E
-
\
º
º
A
=lſº
Red Raspberry and Rhubarb Preserves
1 cup red raspberries. - 2 cups rhubarb.
3 cups sugar.
Use no water. Cook until almost done before
adding sugar.
14
== Z). m T º I&








Jelly Making
Jellies are made of cooked fruit juice and sugar.
In nearly all cases the proportions are equal. An
acid fruit is the most desirable for jelly making; and
the fruit should not be too ripe, inasmuch as a fruit
that is fully ripe has lost to a great extent its jelly
making properties.
The best fruits for jellies are: Currants, crab
apples, apples, quince, grape, blackberry, rasp-
berry, peach.
Jelly will be clearer and finer if the fruit is sim-
mered gently and not stirred during the cooking.
Forjelly making you need jelly glasses, a jelly bag,
a large spoon or ladle, a pint or quart measure, paraf-
fine and a “Wear-Ever” Preserving Kettle.
TO PREPARE GLASSES FOR JELLY: Wash
the glasses and put into a kettle of cold water, bring
TRADE MARM





to the boiling point and boil for five minutes.
Remove the glasses and drain. While filling glasses
place them on a cloth wrung out of hot water, or
stand them in a shallow pan containing very hot water.
TO MAKE A JELLY BAG: Place together the
two opposite corners of a piece of cotton or wool
flannel 34 yard long. Sew up in the form of a
cornucopia, rounding at the end. Bind the seam
and top with tape to make more secure. Finish
with two or three heavy loops by which it may be
hung.
TO COVER JELLY GLASSES: After the jelly
has become “set” pour over it melted paraffine and
adjust covers. Keep in a cool, dry, dark place.
Currant Jelly
Remove leaves and large stems from the currants;
put them into the “Wear-Ever” Preserving Kettle;
crush a few with a wooden vegetable masher or
spoon; heat slowly, stirring frequently.
When the currants are hot, crush them with the
vegetable masher. Turn the crushed fruit and
juice into the jelly bag and let it drain as long as it
drips, but do not use pressure. This clear juice
will make the most beautiful jelly. Into another
vessel the juice may be pressed from the fruit, which
juice will make a less transparent jelly.
Measure the juice, and put it into a clean “Wear-
Ever” Preserving Kettle. For every pint of juice
add a pint of granulated sugar. Stir until the sugar
is dissolved, then place over the fire; watch closely
and when it boils up draw it back and skim; put
over the fire again, boil and skim once more; boil
and skim a third time; then pour into hot jelly
glasses and set on a board. Place the board in a


sunny window in a room where there is no dust. As
soon as the jelly is set, cover with paraffine and
adjust covers.
Apple Jelly
Wipe apples, remove stem and blossom end.
Cut in quarters and put into a “Wear-Ever” Pre-
serving Kettle. Add cold water until apples are
nearly covered. Place cover on kettle and cook
slowly until apples are soft; mash and pour into
jelly bag. Allow juice to drip through the jelly bag
without squeezing—otherwise jelly will be cloudy.
Boil the juice 20 minutes and add an equal quantity
of heated sugar. Boil five minutes more, skim and
pour into glasses. Put in a sunny window and let
stand 24 hours. Cover and keep in a cool place.
To heat sugar: Put into a “Wear-Ever” Pan, place
in oven, leaving door ajar, and stir occasionally.
Quince Jelly
Follow recipe for apple jelly, using quinces in
place of apples and removing seeds from fruit.
Many people use quince parings for jelly—the better
part of the fruit being used for canning.
Grape Jelly
Pick over the grapes, wash and remove stems
before putting into the “Wear-Ever” Preserving
Kettle. Heat to boiling point, mash and boil slowly
for 30 minutes. Strain through a coarse strainer
then allow juice to drip through a jelly bag. Measure
juice, bring to the boiling point and boil 5 minutes.
Add an equal amount of heated sugar, boil 3 minutes,
skim and pour into glasses. Place in a sunny
window and let stand 24 hours. Cover with
A
w
E
A
º:
EN
R
E.
w
E
R
N
Ul
º
E7
m
A
R
r


FTE …” Rºº-ºººººººº...Tº
sº-is Sº, º,
melted paraffine, keep in a dry, cool place. Wild
grapes are excellent for jelly.
Plum Jelly Kee
Wipe and pick over damson plums. Prick several
times with silver fork or nut pick. Make same as
grape jelly, using 3/4 as much sugar as fruit juice. M
º
frui
Jams
Raspberries, blackberries and huckleberries are
º the fruits most often used in making jams and, P
}: require equal weight of sugar and fruit. º
e
£2.
º Raspberry Jam poin
º Q Pick over raspberries. Mash a few in the bottom pull
-
of the “Wear-Ever” Preserving Kettle, using a skin
wooden vegetable masher. Continue until all the slow
fruit is mashed. Heat slowly to boiling point and buri
s
i.
º add gradually an equal quantity of heated sugar.
Y Cook slowly 45 minutes. Put in stone jar or
º tumblers. S
º' Oral
Bi, Blackberry Jam Sug
º Follow recipe for raspberry jam, using black-lora
berries in place of raspberries. Tenſ
Huckleberry Jam º
Follow recipe for raspberry jam, using huckle- || “W
berries in place of raspberries. poi
Grape Jam hou
int
Pick grapes from stems, wash and squeeze out the
pulp. Put the pulp into the “Wear-Ever” Preserv-
ing Kettle and bring to the boiling point. Press |
through colander to remove seeds, then add the ore
skins and measure. For every quart of fruit allow rer
-
. 18
- ºs- -
ºšº cº--ºº: Yºº-ºº: +-








Wild
eral
E as
andº
Onn
the
and
ar.
OT
-->r- -
*g Tºº &ºº
~n
nº-r-, → ~ ºf wº
º& 13 sº & & º
one pound of sugar. Put the fruit and the sugar
into the “Wear-Ever” Preserving Kettle and boil
for twenty minutes. Pour into tumblers and seal.
Keep in a cool place.
Marmalades
Marmalades are made of the pulp and juice of
"fruits with sugar.
Grape Marmalade
Pick over, wash, drain and remove the stems from
grapes. Separate pulps from skins. Put pulp into
the “Wear-Ever” Preserving Kettle; heat to boiling
point and cook slowly until seeds separate from
pulp. Rub through sieve and return to kettle with
skins. Add an equal amount of sugar, and cook
slowly 30 minutes, occasionally stirring to prevent
burning. Put into a stone jar or tumblers.
Orange Marmalade
Select sour, smooth-skinned oranges. Weigh the
oranges and allow three-fourths their weight in lump
sugar. Peel oranges and cut into quarters. Put
orange peel into water and boil until soft. Drain,
remove white parts from peel by scraping with a
spoon. Cut thin yellow rind in strips, using a pair
of scissors. Remove seeds from oranges. Put into
“Wear-Ever” Preserving Kettle and heat to boiling
point. Add sugar gradually and cook slowly one
hour; add rind, and cook one hour longer. Pour
into glasses.
Orange and Rhubarb Marmalade
Peel and quarter eight oranges and prepare as for
orange marmalade. Divide oranges into sections,
remove seeds and tough parts of skins. Put into
, ºt, "Tº Twº -º-º-º-º-º:
ºs-º-º-º:
f -- 7-X -> *-y
- :- sº 3 -- -
Xº
§º
WEAR-EveR






“Wear-Ever” Preserving Kettle with five pounds of
rhubarb which has been skinned and cut into half-
inch pieces. Heat to boiling point and boil half an
hour. Add four pounds of lump sugar and cut
orange rind. Cook slowly two hours.
Currant Conserve
Take five pounds of ripe currants, two pounds of
seeded raisins, two pounds of rhubarb-peeled and
cut into inch pieces—and seven pounds of sugar.
Cook together gently for 45 minutes, pour into jars
or tumblers and seal.
Grape Conserve
1 basket of grapes. 2 oranges.
1 pound seeded raisins. 1 pound English walnuts.
Pick, wash and pulp the grapes, boil the pulp and
put through sieve. Peel the oranges, grind the peel
—and use only the meat or pulp of each section of
orange. Grind or chop the nuts to about the size
of grape seeds. (If large raisins are used cut or
chop.) Mix together, using the grape skins as well,
To every quart of the fruit mixture allow one quart
of sugar, boil 20 minutes. Pour into jars or tumblers
and seal.
Peach Plum Marmalade
Six pounds pared peaches, cut small and cooked
three-quarters of an hour with 5 pounds sugar (gran-
ulated) without any water. Add six pounds green
gage plums with seeds and 5 pounds more of sugar
and cook half hour longer.


The Superiority of
“Wear-Ever”
Aluminum Utensils
will impress itself upon you—once you have used
them. They cannot rust—there are no joints,
seams or soldered parts in which dirt may collect—
they cannot chip or scale—are pure and safe. There
is little danger of food burning, and even though an
accident should happen the utensil can be cleaned
without injury.
Because aluminum stores up so much heat, a large
amount of heat should be applied to a “Wear-
Ever” utensil when it is first placed over the fire in
order to “fill” the utensil with heat. As soon as the
utensil is heated throughout, however, the amount
of heat should be reduced. Thus you save time and
fuel.
Be sure always to look for the “Wear-Ever”
trade mark—on the bottom of every utensil; and
just as there are different kinds of enamel utensils
on the market so also there are different kinds of
aluminum utensils.
Besides the responsibility of the man who sells
you utensils bearing the “Wear-Ever” trade mark,
is the responsibility of the many magazines in which
it has been advertised, as well as the responsibility
of the manufacturer who makes them.
WEAR=EVER
-
rº-
r
- ALUMINUM
- c
sº TRADE MARK


zºº
- - - ſ T- T. - -
*T-2 II tº-rjLIN
S-N |. |
Sº
#2H
E.
A HALF DOZEN
“DON'TS”
º
º
Å
zº
Don’t use more heat than is necessary
to cook food thoroughly. Save
one-third your fuel bill.
Don’t scrape an aluminum utensil with
a knife. Use a wooden spoon or
clothespin, and thereby preserve
the smooth surface of the utensil.
-sfH.
Don’t put soda, ashes, lye, washing
powders or soaps containing alka-
lis in aluminum utensils.
Don’t fail to clean aluminum utensils
thoroughly as soon as burned or
discolored. By so doing unneces-
sary labor will be saved.
-i
Don’t expect too much of aluminum
T utensils. Use them well and they
==
will serve you well and long.
Don’t forget that the “Wear-Ever”
trade mark is your guarantee of
safety, saving and service.
\
&
W
W
#
22
à
fin (-ims
FM TTTTTTE=mi Z. IºTjirº
Fl












WEAR-EVER
AEFRA
ALUMINUM
TRADE MARK
“Replace utensils that wear out
With utensils that “Wear-Ever.”
WEAR-EVER
-
A.FEN
ALUMINUM
c
r
o
TRADE MARI.


wear-EveR
-
>
- - - º Iº. H
Cookery lººd Ca Cºnſ % lſº 3, - - Lº º
* ALUMINUM
c
r
-
TRADE MARK
:
Wear-Ever
Seamless Double Roaste
tº with Rack & inch from the botto
* * * ... Ventilator in end.
Size Height Size Top and
º
Catalog Outside Outside Bottom Cutside
- No. Inches Inches Inches Priº
324 144 x 10 7 I 1537% $3.
. . .325.1% ºx!!º 8 13%-8%
326 1754.6x1294; 8% ºf 14%x9%
Preserving Kettles º
- Diam Dam
Top Bot. Depth
Cat- Cap. (Outs) (Outs.) (Inside)
No. Qts. Im. In. In. Price
119 2%. 8% 553 31346 $ 9:
120 4 914 71s 4745 1.25".
121 * 6 10% 75.3 5315 1.55
122 8 114 83s 51%g 1.8Gº-
123 10 111%g 8% 6% 2.20%
124 12 i234, 9;s 78s 2.65
125 14 13345 95; 7745 3.05. Asº
126 17 135s 97.3 8% - 3.50
128 24 15 10% 914; 4.95
On all orders transportation charges will be
prepaid by us to your nearestparcel post, express
or freight station, method optional with us.
Premiums given on Orders
totaling $5 or more.
Complete Catalog sent upon request.
Prices Subject to Change Without Notice
º
EAREVER
§y
º
§7 º
ADEMARK -
º
WEAREVER
-
ſº
º
TRADEMARK