The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-03-22
SOME TIPS
ON KITCHEN
PURCHASES
Answers to Guide You in
Taking Advantage of
UtensiI Sales.

With the Spring Sales" at hand,
it behooves the housekeeper to look
over her kitchen utensils and replace
those in bad shape or add to her
equipment.
Whenever an article is to be pur-
chased and there are several shapes,
sizes and materials from which to
choose, ask yourself these questions:
Will this shape fit in the aver
age cupboard or kitchen cabinet?
Will it fit my oven? If it's a rooster
or baking dish, will it unmold on
any serving dishes? If it's a mold
Of some sort, will it clean easily?
Only for Guests
Will this size prove adequate for
average occasions? There are some
utensils that are used almost only
when guests ar expected or on fes-
tive occasions. A large rooster is
one of. these. A rooster large
enough to hold a ten-pound turkey
is much larger than is necessary for
the Sunday roast" for the average
family or three or four persons.
The big rooster fills the oven so
that other baking cannot be done
with the same heat and probably
will take up too much valuable
room in the kitchen cupboard
So. if your dining room Is too
small to serve more than six per-
sons comfortably, don't buy big
sizes in anything. Seven and five
inch frying pans are convenient for
the family of two to four persons,
and two-quart saucepans are ade-
quate. Small saucepans for making
sauces should be provided and in
cluded in every list of kitchen
equipment. The likes and dislikes
Of members of the family must be
considered in choosing sizes, for
this determines the quantity to be
cooked.
Some Heavy, Some Light
Will this material clean easily, will
it stand hard wear, intense heat, is
it light to handle?
Certain kinds of cooking utensils
must be made Of heavy materials
while others may be as light weight
as you prefer them.
Some utensils are used oftener
than others and must be made of a
material to stand this frequent and
almost constant wear.
The fuel you burn has much to do
with the material chosen.
Iron is the best material for frying
pans or Spiders" It holds the heat
we'll and requires little fat. Cast
aluminium is good but more expen-
sive.
Covers should At closely on kettles
and saucepans but one for each pan
is not necessary if adjustable coeers
are used.
There Is a Difference
The chief difference between a
saucepan and kettle is that the
kettle has a pale handle made of
heavy wire looped over the top and
the saucepan has a handle extend
Ing fro none side. Notice how this
handle is fastened to the pan.
"A oe1dOCPdh tips OfC4 Cdo1CE NIldIk
a kettle because Of this handle, but
the handle makes it easier to use for
many things. It's easier to pour
from saucepan than from a kettle
for one thing and if the pan must be
held while some connection is stirred
the handle makes it possible to hold
the pan firmly and with less danger
Of burned fingers and holders over q
gas fire.
These Are Essential
Wooden mixing spoons, two sizes
iron spoons, a spatula, pairing knives
Of stainless steel, dover egg beaten,
wire whisk, potato masher, vegetable
ricer, one long-handled two-tinted
fork, one short three-tinted fork -
these are essential in the simplest
equipment and should always be in
good condition. A long thin knife
of the finest steel obtainable for cut
ting bread or cake will be worth buy
ing. Good steel will stand much
sharpening and keep its edge as a
cheaper grade cannot do.