The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-12-30
Home g Kitchen
SUGGESTIONS
THE LABOR SAVING KITCHEN
Edited by MARIAN JANE PARKER
Home Economics Dept, Calumet Baking
Powder Co., Chicago, Ill

formerly aQeQuaC enough 10 pT6pdIS ILC
meals and serve the family is rapidly 1
fading out. Very few houses are being
built now with such Inconvenience both
because Of the space required n be-
cause of the steps the housewife must
take to prepare the daily meals.
The kitchen equipment should be so
arranged that those articles which are
used INTERCHANGEABLE should be near
each other. A table should be near the
stove so that any preparation or mixing
Of a product may be done near the stove
used. If a pan Of batter or a soiled
spoon is left on the stove spots OF food
may dry on the stove, thus marring its
appearance.
If it is possible have a sink which is
of the proper size for dish washing A
rubber suction stopper will close the
drain sufficiently to hold water so that
there will be no need Of keeping a dish
pan.
A wire dish drainer saves so much
time. After the dishes have been washed
they may be placed in this wire basket
and thoroughly rinsed with scaIolng
water. The rack may then be placed on
the draining board where the dishes will
soon dry.
Many housewives have difficulty with
the sink drains stopping up. Much OF
this can be prevented II a perforated
metal container is kept in the sink, into
which all Feelings and scraps are poured.
This not only aids in preventing stop
page Of the drain but helps keep a clean
er looking sink.
A ten-cent rubber dish scraper makes
dish washing much quicker and easier.
A dish mop is a very useful article
because much hotter water can be used
for washing the dishes. Then, too, the
hands can be kept in a much better
condition if they are not in the strong,
soapy water so much.
An oven regulator or a thermometer
which can be slipped into the oven is
not only a l~abor-saving device but is
certainly a most economical possession
since it will aid in preventing so much
l burnt food.
There are so many small, inexpensive
S devices which will eliminate much IN
necessary work. Whenever you visit a
= ment section for you may gain much
S assistance there.
PROPER COOKING OF PROTEIN FOODS
The first twenty-five years of u life
l is usually designated as the growth per-
iod. During this time the body in
e creases in weight, if it is in a healthy
: condition, from fifteen to twenty times.
n In order that this can be made possible
n the right lind Of food u be given
g The more important foods for body
building are proteins and certain ash
constituents.
Since milk is one of the best growth
promoting foods much experimentation
has been carried on to determine the
proper amount to be given daily. 1t has
been decided that each child fourteen
S. years and younger should have at least g
quart per day, while grown-up individu-
IS ais should have at least a paint. 1t Is
not necessary to give this in a raw form
a since there are so many delightful ways
in which it can be made up combined
E. with other foods.
Eggs seem to rank next to milk among
n the protein foods for ease and complete
lie ness of di%gestibility. The same poin-
" must be borne in mind when cooking al
1t dishes which contain eggs, avoid cooking
them at high temperatures for tina
70 causes the protein Of the egg to tougher
n and makes it less digestible.
to Meat ranks next among the protein
I'd foods in ease Of digestion. 1t should b
la cooked at high temperatures just lon
enough to scar 1T on the outside to re
h tain the juices, then the temperatur
should be lowered.
. POPCORN
Popcorn tina won't pop will often spoI
the party. 1t is a matter Of common ex
Id perience that popcorn varies greatly wit
Mt respect to popping. One lot Of popcor
st may pop all right at one time and not a
ne all at some other time. Again, a lot c
y. apparently good popcorn may not po
ut satisfactorily at any time. A good pop
ar, ping corn % have a moisture con
tent of about u per cent. says the Unit
". ed States department Of agriculture. TIL
moisture content depends upon the tim
Of gathering the corn and the condition
IL under which it is kept afterwards. POP
corn should ripen fully on the stock an
eg should not be harvested until the husE
ng are white and the stalk is dead and he
lost its sappy condition. The ears shout
st, then be stored in a cool, well ventilate
place, preferably outdoors, for a fe
Nv weeks. Popcorn will, Of it's own accor,
q take on or retain the right amount
of moisture under natural or suitable a
ras mospheric conditions, as on a shade
ais porch on the north side of a buildin
no. Exposing the ears to the hot sun wi
IA cause them to dry out too much for Dol
a ping. If popcorn that has become t.
"a dry is wanted for immediate use, it ms
!. be improved somewhat by sprinkling wit
NV water before trying to pop it. Sometim
giss popcorn that is too dry for popping in
wire pepper over a flame will pop 8
iii right in oil or grease in a pan.
~ Is Cases SMALLPOX