The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1914-09-05
SBelgian Scouts on Battlefield of Waterloo
SOME POINTS
IN SELECTING
NEW UTENSILS
HOUSEWIFE May Save Foolish
Expenditures by Consider
ing Size, Shape and Use of
Cooking Vessels.

Just at this season Of the year,
when all the stores are offering bar
gains before getting in their new fall
stock, is an excellent time for the
housekeeper to lay in supply of
kitchen utensils. Successful shop
ping along this line depends on know
ing whether the utensil is fitted to
the purpose to which we are going to
put it and on choosing the utensil
that is most durable. No one can
afford to buy just because the long.
shining rows displayed in the store
window look attractive or merely be-
cause the price is low. Carefully con.
sidering the points desirable In the
new utensik will spare housewives
many regfets that unthinking pur-
chases are sure to bring.
Is the utensil durable? II 1t Is, the
expense of the purchase need not be-
charged against this year alone, but
all the years over which its useful
ness extends. 1t Is always good in
vestment to add to the permanent
equipment of the kitchen, but extrava-
gance turks in the perishable.
10 It Convenient?
Is the utensil convenient to han
die? This decision must not rest on
the fact of its being light. Heavy
utensils that are well balanced are
more convenient than lighter ones
that must be steadied by the hand or
wrist in order not to dip. This is
difficult point to settle without seeing
the utensil filled.
Do you want this utensil with an
out,stretching handle or a bail? This
will depend upon the use to which 1t
is to be put, the size of the storage
space, the size of the utensil and the
amount of room on top of the stove.
For utensil of moderate size, re-
uuiring little space of itself and to be
used on top of the stove only, fairly
long handle is best; it is out of the
way when the contents of the utensil
Is being poured out, and if properly
constructed does not get uncomfort-
ably hot. Wooden handles are most
successful on oil or gas stoves, where
the heated portion does not reach out
as it does on the range. Hollow han
dies do not heat as do the solid ones.
Utensils that may need to be placed
in the oven are most convenient hav-
ing two handles of the sugarbowl
type, with the bail or a very short
tector is not practical as, hanging so
close to the fire it soon cracks off.
The bail Is in the way when pouring
and makes trouble often in adjusting
the cover. In spite of all these dis
advantages. however, it is the only
handle that can be used on certain
utensils that require much storage
space or that require two hands to
lift.
To Choose Covers.
Is the choice of cover important?
Very, and is controlled by the use of
the utensil. For boiling, the cover
must be loose fitting so that the
steam can readily escape; for long,
slow.cooking, tight-ftting cover to
conserve heat, moisture and flavor is
necessary.
Is the lip in the right place? Right
handed and lefthanded people will
differ on this question, and habit is
an important factor. Many utensils
have a lip on each side and are es-
pecially desirable. Those of US who
have been trained to use the right
hand only when stirring are at loss
when pouring from a right-lipped ket-
tie If stirring is necessary at the
same time. A saucepan designed to
be held in the left hand, leaving the
right free for stirring would, in the
language of scientific management,
rid us of poor tools, awkward meth
DDS and unnecessary motions"
Is the utensil easy to clean? The
opening should be large enough to
admit the hand or swab to every part
of the utensil The large opening in
the modern teakettle that permits the
insertion of the whole hand offers a
sanitary and time-saving example OF
this. Avoid kettles with a rolled rim
and rough edge underneath; they are
tedious to clean. The perfect utensil
is made of one piece of metal having
rounded sides, no seams and corners,
and no joining of the handle and uten.
sil to offer gathering places for
grease, dust and soap. 1t is most i'm
pOrtant, of course, that the inside
rather than the outside be smooth and
easy to clean.
Figure Size Of Family.
Is the utensil the right size and
cooking to be done? The size of the
family figures here as to size, and the
old utensils must be considered when
deciding the shape. For instance: a
small kettle that fits in the teakettle
provides a quick and convenient dou
BILE boiler. The bottom of the utensil
greatly affects the time of cooking
and economy of fuel, especially in an
oil or gas stove. If the flame spreads
beyond the edge of the utensil, heat is
wasted; If it strikes only one point
there is danger of scorching the food
at that point
Is the utensil safe as receptacle
of food? There must be no risk OF
forming poisonous compounds. We are
always cautious about using an iror
kettle for preserving and canning, be
cause we know that iron and fruit
acids form a harmful compound An
enamel kettle that has become chip
ped presents the same difficulty; even
II the danger to health is slight
there remains to be considered the
loss Of flavor and danger of scorch
ing.
MRS. SMALLEY DIES