Evening star., 1927-11-04

For the kitchen there is always a
wide choice of new utensils to make
cooking easier, and they are also at
tractive in form and color, but there
are also differences in quality and eff
ticiency to take carefully into account.
The purchase of inferior articles at a
low price is not economy; a greater
initial outlay is cheaper in the end.
A utensil or other piece of equipment
may Of course be a labor saver for one
housewife and not for another, all de-
pending upon the number in her fam
ity. the kind of fuel she uses and the
time that she has at her disposal for
the preparation of the family meals.
The housewife when buying new
equipment should consider carefully
whether the proposed utensils are
really labor savers for her or not. Far
too often the new equipment is laid
upon the shelf and not used because
thought was not given to it's selection.
Sometimes the housewife is influenced
by the demonStrator of the particular
piece Of equipment instead of careful.
ly thinking out. the uses of the pro.
posed new investment to see if it will
fit in with her plan of housekeeping
When buying kitchen utensils be
sure to look well at the covers. They
must fit closely, but not overtightly.
should have deep f1anges to prevent
escape of heat and loss by evapora-
tion. The handle is a point in eff
cheney. One that is placed too high or
too low, is badly balanced or too short,
gets very hot, is uncomfortable in the
hand and is awkward to grasp, and
a constant source of irritation when
the pan is in use, is certainly not the
right handle.
There is such a choice of fine
china-lke enamel, silvery aluminium.
clear, attractive oven glassware and
ironware that is so much finer than
formerly that we can choose for each
utensil needed the ware that is most
appropriate for the uses to which
it is to be put. When choosing. there
are certain universal principles to
keep in mind. In selecting the shape
and size We must think of what par
ticular use we have for the utensil,
and buy those without complicated
parts in order to avoid unnecessary
dishwashing. There must be no
seams or creases in which food can
lodge.
We may become slightly confused
over the difference between agate
ware and enamel but they are essen
TALLY the same. Agateware is the
while enamel usually is a plain and
china-like blue or white. Do not
choose agateware or enamel for a
utensi1 that must be subjected to
great heat, such as frying. Enamel
is ideal for sink strainers. dippers,
nests of bowls, refrigerator dishes,
dishpans, co1anders or tunnels. The
objection of some housewives to en-
ameled ware is that it chips, with
the result that the steel beneath is
exposed and there is danger of the
enamel getting into the food. This
Is true of the inferior enameled
the better type.
Aluminium, although it is somewhat
more expensive than enamel or iron
or agateware, has the advantage that
il is so constituted that it can be
subjected either to the heat neces-
sary for baking or only to that nec-
essary for cooking with liquids.
Aluminium is light and easy to ham
die, much easier to handle if one
makes sure that the handles are made |
Of some other and cooler material. |
Aluminium is such a ready conductor |
of heat that II will cook at a lower |
temperature than other metals, and |
If used for q griddle or waffle iron |
it requires little or no grease, thus
eliminating much offensive smoke.
There are many advantages to be
placed to the credit of aluminium pots
and pans. They are also attractive,
not difficult to keep clean, absolutely
free from forming poisonous COM
pounds, and affected only in the
slightest degree by food acids. An
important point to remember Is to
avoid the use Of soda in cleaning the
pan. as this substance blackens
aluminium.
Glazed Fireproof China.
In addition to the very useful cas-
serole, there is the white-glazed fire.
proof china and the other varieties
of fireproof ware in different colors,
some articles of which should be in
cluded when choosing kitchen equip
ment. This ware is made in green.
yellow, blue, and brown light or dark
china, the lining being also glazed,
and generally either white or yellow.
The advantages Of this ware are that
il is very attractive in appearance on
the table, that the food cooked in it
is sent straight from the oven with
out redishing, and is therefore served
hot and without any risk of spelling
Work is reduced, since these uten-
sils are easily cleaned, and, the same
with glass, there Is no rust or cor.
Iosion. E
If blue is a favorite color, you can
find 1t IN glazed china. in a very at.
tractive shade of mottled blue with
huE linifE IL liked, both the outside
and inside being highly glazed and