Omaha daily bee., 1908-06-21
MAKING House WORK EASY
Cooking Utensils that Lessen Labor
and Aid the Culinary Art
EoURPEG THE MODERN KITCHEN
Contributions Of Domestic Science 20
Her Majesty, the Kitchen oueen
Economy in Time and
Steps.

che watchword OF the modern house
keeper is economy-economy OF ume anu
steps. She studies the arrangement ana
eoulpment Of her kitchen and pantries as
i carefully as she does the drawing room
| furnishings. and II she be a wise woman
Rhe supplies herself with the countless lit
tie devices for the simplifying OF her work
. Labor savers for the kitchen are sold IN
the shops where a speciality Is made OF
such ware. The counters present a fas-
4 ~oinating front to the neat housekeeper.
. odd little window ~eaners measuring cups
polishers and pans tempt her TO open wide
her purse strings when she passes by piles
OF ailuring chiffons and laces without more
than a casual glance.
No thorough h-ousekeeper can resist en-
~larging her kitchen equipment. even at
1 the sacrifice of her wardrobe She takes
as much pride and pleasure In having a
j perfectly appointed cooking realm as In
an attractive living room.
The list OF modern cooking utensils de-
signed for the purpose Of lessening work
is legion. Each month OF week something
new is launched on the market. Few are
costly, and some are. of course, Of little
or no practical use, but among the host
fcattered over counters and shelves are
many that are a genuine help to the
worker.
Beaters for eggs. cream and sauces are
now made to be operated with one hand
and they take far less time and are more
thorough than the old-fashioned two-hand
kind. They have a much-needed cover, and
the jar is OF glass, with a large and sub
s;antlal base to keep It firm on the table
or shelf. small hand churns make home
made butter and cheese possible. II is
no froub1, Whatever IN make a not OF
fresh butter, yellow and sweet, by the
aid of one of these convenient little
} churns. After ii is made, It may be rolled
into delicate little pats and kept In an
-6arthen jar made purposely for butter.
Potatoes can be served in a hundred diff
ferent ways by making use Of the many
devices for cutting them into queer shapes
and bits. Balls, chips, strings. dice, fluted
pieces. long fancy strips like carnival dec
oratlons-every imaginable form 10 offered
for vegetable cutting. and 1t Is no harder
to prepare them In these fancy shapes
than to serve them in natural form. and
think how much daintier and more appe
tizing the dish is when presented in this
form and served crisp and brown or with
some delicious sauce.
Measuring Ingredients.
The modern cook has no excuse for being
Inaccurate in her measuring OF ingredients
She Is provided with sets Of glasses. cups
and spoons which hol1 an exact amount OF
either liquid or solid and the amount Il
plainly marked on the outside of the ar,
ticlc. Tin and SILVER plated measuring
spoons com in sets of three, with handles
fastened together and a hole through tn,
Top by which they can be hung up anC
always kept at hand for immediate use
The sizes are a teaspoon. dessert spoon an
able spoon. or a quarter spoon, half spoor
ard teaspoon.
Tlc-e Ga a brush for everything In thu
ktcieu. A special shape and size is intended
." cleaning cut glu S. another for tumblers
4 tlird for cleaning the buffers pantry, 9
'nurth for the sink; several smaller oneI
arc designed for pastry brushes, and ther
there are not brushes, floor. window, shell
and refri, sfator brushes-a host In them
relyes. bu, every one useful and deserving
a REGULAR place in the kitchen equipment
Brushes fr cleaning windows and polish
'ug the glass are made in different size