Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-02-18
HOMEMAKKRS COLUMN.
Correspondence on topics Of interest the ladies
q solicited. Address: Editor HONNfAK1Rs
COLUMN. Oxford Democrat, South Paris. Ne
shorten Hours in the Kitchen.

shorten Hours In the Kitchen.
(By Janet n. Hill.)
Waste no minutes In the kitchen; II
kept there to watch some process, get
ready for something that ID to be finished
ut some later time.
Keep all articles, as far % possible,
near the place whore they are to be used.
Have . spstula at hand ready for use.
To lift dough shaped for cookies or
doughnuts from the board, run the side
rather than the end of the spatula be-
meath the dough. Either the end or the
side may be used to remove cooked food
from the pan. &
Dough, batter, whipped cream or egg
white may be scraped from Q bowl With
q spatula In half the time required with
Q spoon or other utensil.-
Jellies are removed with ease from
aluminium molds.
Creams, hot or cold, are removed with
ease from any mold, II the mold has
been lined In whole or part with cake;
also solid slices of cooked fruit or even
parchment paper.
Hot baked buildings and custards will
not stick to the baking dishes If the
dish be first rubbed over with fat and
then dredged with sugar.
Cakes, loaf or layer, are quickly re-
moved from loose bottom aluminium
cake:pans and the washing of the pans is
. very simple matter.
Use "magic cover' when rolling out
soft dough of any sort. When through
work, scrape the cloth with knife, II
necessary, then shake out of doors.
Wash the stockinet on the rolling pin
often.
To press any cooked or uncooked food
material through sieve or strainer\ u SO
"gravy strainer," shaped like dipper
with q short handle. Let the strainer
stand firm in receptacle of exactly the
right size and depth, then press tho food
through it with wooden pestle or pota-
to masher.
When preparing dish of mashed po.
tatoes use vegetable ricer, to mash the
potatoes, and slitted wooden spoon to
beat them.
When making yeast rolls or biscuit to
be rolled into thin sheet for shaping,
before returning the dough to the bowl
after knesding, wash the bowl, then
rub over the inside with fat. When
light, turn the dough, without cutting
down or disturbing IL in the least, upside
down, on lightly Toured board, treated
thus it may be rolled into sheet with
but few strokes of the rolling pin.
A small vegetable brush, without ban.
die, and costing five cents, shortens the
time of cleaning many cooking dishes.
Also, used with little Dutch Cleanser,
coffee and tea stains may be quickly
removed from the cups in which these
beverages are served.
Housekeepers are anxiously looking
for "made in America" cooking ware
that will clean as easily and be as dura-
BILE as the wares, both agate and porce-
lain, formerly made in Europe. The
Pyrex glass cooking dishes now made In
this country approach the porcelain in
giving satisfaction, but there is need Of
the porcelain, also.
A Scotch bowl of cast-iron with bail
for lifting, used for no other purpose
than frying, tends to simplify this mode
of cooking. II the fat be strained after
use and returned to the bowl after 1t has
been carefully wiped out, no delay IL
occasioned when frying is again In order.
A kitchen knife with point turning
upwards slightly shortens the time Of
removing the eyes and the parings from
potatoes.
A grapefruit knife, made with two out
ting edges, shortens the time of prepar-
ing grapefruit for the table. Cleansing
the knife at once after use saves work
later on.
The use of double boiler in scslding
milk, or In any cooking In which milk is
the foundation, insures more perfect
cooking and more easily cleaned dish.