New Britain herald., 1924-01-04
SISTER NldNS Nl@4EN ((|lHlk5
Bl SISTER MARY KITCHEN TOOLS.

KITCHEN TOOLS.
 Do you ever take an inventory, so
 to speak. of your kitchen utensils and
 weed out the old and worthless 10
 make way for the new and neces-
 sary?
 It's quite as important for the
 7s housekeeper to have a full set of
 tools as it is for the carpenter or plumber
 Sharp knives, broad blunt knives, stiff knives, Timber knives, one long two-tined fork, one short three tined fork, assorted spoons pair of scis- sors are as necessary in the kitchen as The bits and chisels and saws and hammers are in the carpenters tool chest. And the housekeeper uses her tools three times a day, s6s days in 1 the year, rain or shine.
 4 nicked or bent-edged pairing knife is worthless in the kitchen, so throw il away and invest in good steel knife that will stand sharpen { ing and then take care of it. A par ! ing knife is delicate tool and should not be used for scraping pots and pans nor prying off refractory lids. If you pay good price for a stainless steel pairing knife with sharp, easily turned edge designed specially for pairing and then abuse it you are throwing your money away. Don't cut down on a hard surface with a pairing knife. For instance, when mincing parsley. put the par sley on small board rather than an old plate or saucer.
 Keen Edge. If you would keep your temper dull, keep your pairing knife sharp. A sharp knife Is an economical de- vice in that thinner parings can be taken in less time. thereby saving both time and food.
 A long. thin case-knife with 8 round end Is valuable for cutting butter, spreading sandwiches or toast, putting on some kinds of cake frost ings. cleaning vegetables and tho like. Very often In cooking the stiffness of a case-knife makes fl possible 10 loosen some tiny corner which has stuck and won't yield 10 the spatuls. After grntly prying loose with the case knife slip the spatnla under to turn Nitn0lt DTedhnSs
 And no woman can keep house without one of these long. broad, | timber spatulas. They are used for turning pancakes, potato cakes, meat balls, fish. any vegetable or meat that is to be Drowned on top tho stove l The flexibility of the blade makes il | possible to remove it without break ing. Or run under the contents of a mold
 Economical, Too.
 When you arc baking cookies you will use the spatula to remove them from the molding board and again to remove them from the pan and 1 gain to remove tho mixing bowl. \ | light. fluffy cake frosting is spread | with the spatula and inc last trace of the frostinr is removed from the platter or bowl with this same tool A spatuls will save many times its cost just by being the means Of using every bit of batter or frostng of pudding or omelet or anything which must be mixed in a bowl.
 4 wooden spoon is essential for creaming butter and sugar and beat ing stiff mixtures.
 X slotted spoon is convenient for beating cakes, stirring grayies and or beating mashed potatoes If a wooden masher has been used.
 A long-tincd and lone-handled fork is an insurance against burned fin- gers for oven use.
 X wire whisk is as necessary as a dover beatcr. And the joy of hay- Ing two sizes of dover beaters must be experienced to be appreciated very often it is quite important to beat ihe yolk Of one egg Every knows the futiliiy Of try Ing 10 beat one egg in bowl large enough 10 hold the ordinary dover 5eator
 There's a Difference. ':
 Egg whites cannot be beaten for a souffle or mcringUe with T dover beater. A whisk must be used. A Nhisk is also excellent for beating sauces while cooking 10 insure prevent sticking and makes sure per and prevent the necessity of straining.
 Do not put in cogs or a dover 1: oeatcr in water when washing and i, be sure the beaters are dry before putting away whisk should be -inscd immediately after using to ect cleanliness.
 \ sharp. thin-bisded knife for cut ing bread and cakes should be kept Or these purposes only. The knife mould not be put with other kitchen snivcs and forks but placed where ii viu not be nickeJ or rubbed to dull Is edge.
 With reasonable care good knives will last for years and add much 10 he pleasure Of cooking.