The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-05
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Kitchen Utensils

HOUSEWIVES. take counsel from
lTl your English and French sisters!
Do your cooking with earthen-
ware mixers and in earthenware dishes
and keep your staple cooking materials
in earthenWare jars. They can be kept
spotlessly clean, and ingredients are
much more palatably blended when
cooked in their thick walls, the cook
ing process continuing after a dish is
removed from the fire. Crockery, not
being able to withstand the direct
blaze, can never be of unlimited ser
vice in the kitchen. but it is decreed
by foreign housewives. who have used
it for years. to be by far the most sat
| isfactory kind of utensil in every other
way.
The casserole is the piece of crock
cry which American women need most
to learn the value of. No one dish Of
fefs so many possibilities for combin-
ing and serving vegetables in an I'M
recognizable form and for cooking
meats in new and savory guises. In
the French ware Casseroles have a
pretty light exterior, while in German
ware they have a dark brown glaze.
They are lined with the whitest of
porcelain, and may be bought in in
dividual receptacles or In large dishes.
In either size they are sent to the ia
BILE just as they have been taken from
the stove, thus keeping the contents
piping hot until it is served. Covers
of the large dishes often have a minia-
ture rabbit or brace of partridge mold
ed on the top instead of handle, the
casserole being a faVOrite way in
which to cook game and poultry of all
sorts.
Small shallow dishes with long han
dies in this same earthenware furnish
a most satisfactory means of serving
shirred eggs. as they retain their heat
so long when cooked in these indiVid-
ual receptacles. Individual pots for
cooking and serving beans are made OF
royal blue crOckery.
A kitchen never looks so tidy as
when its shelves are covered with OIL
cloth topped by white earthenware jars
for holding rice, raisins and all the
small staple goods needed in cooking
and which are so often strewn around
in musSy looking bags. Both the large
sized jars and smaller ones for spices
are attractive in simple patterned delft
ware on which the name of the con-
tents is printed in blue.
An entire outfit for preparing ingre-
dents for cooking is made of blue and
white delft ware, with the exception
VI the IOlLlti5 edCH article Hldy
be suspended on the knobs of a wall
plaque, which has a porcelain delft
center. The outfit contains muddler
or ball-shaped crockery mixer,
crockery strainer, a rolling pin with
wooden handles and porcelain cylinder,
a cabbage cutter with porcelain body
and steel knife edge, a pancake litter,
meat beater, a soup ladle and pota-
to masher. The pastry board has
square porcelain center with wooden
borders. Each article shows some
quaint Dutch scene in delft blue and
the whole outfit costs just $7.S7.
Another receptacle which no kitchen
should be without is a stone water
cooler This is in the form of a keg,
and IS equipped with a small faucet
for drawing off the water and a sep
arate compartment for ice.
Attractive flower pots for the kitch-
en- are of highly glazed German ware.
saucer and pot being surrounded with
wide nickel bands.