Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-28

Lil6TG are TWO Ol hilCtiCIlS AheA
hre especially attractive. First, Thu
large old-fashioned kitchen with RAJ
rugs on the floor and flowers on TIL
window sills and several doors ant
windows open to the sunshine and air
but with few working conveniences
The other kind is the modern, up-to
date, well equipped, convenient kitchen
with its cabinet for keeping all sorts
of utensils and implements, its electric
gas, or coal range, and its many steI
and. labor saving devices. The frs
kitchen will appeal to ones artistic
nature and to ones sentiment. The
second will appeal to ones desire fol
the efficiency and speed which Is today
recognized as a necessary quality II
the management of a home.
When possible, it is best to combine
even in a kitchen, at least something
OF the attractive with the useful
Above all, 1t should be a cheerful
place.
How to Plan; What to Buy.
When planning and equipping a
kitchen, think about the work to be
done in 1t. Do not buy anything you
do not need. but have everything you
can afford that will make your work
easier. Arrange for ventilation in all
kinds of weather and for good lighting
st dAl WI N NttltSIc at Al1E III otS wen uS
during the day. Choose a house with
the sink in the lighted corner of the
room. DO not buy a stove with lot
of filigree work and decorations on it.
Such fancy decorations only collect
greasy dust and make the work OF
cleaning difficult and unsatisfactory
The plainest, smoothest surfaces are
best. Buy a stove that heats easily
and in which the heat can be quickly
regulated. Many of the new stoves
have a Thermometer on the oven door,
which indicates the oven temperature.
A kitchen table covered with zinc
is very useful. Hot kettles and dishes
can be placed on such table with no
danger of burning anything, as would
be the case if bare table or oilcloth
is used. Any kitchen table can be
covered with zinc at small cost, can
lie kept clean with little trouble and
never wears out. The table should be
\ mounted on casters, and may be
moved wherever it is desired or nee
essary. Have a drawer in the table
TO hold vegetable cutters, molds, pas
try tubes and cutlery in every day
use. A stool is a useful accompani-
ment for this table. You can then sit
and peel vegetables. beat eggs or may.
onnaiSe, make a cake and do many
other things you would otherwise do
while standing. When not in use
push the stool under the table out of
the way.
AS to the matter of kitchen cabi
nets, there are many good ones to
choose from. Do not buy too cheap a
one. When you buy a kitchen cabi-
net you are buying something that is
expected to last for a good many years.
SO you do not want one that will
1lrulltad nr 1nGa q
screws and hinges. 1t must also be
absolutely sanitary. There are many
excellent wood cabinets. but an all.
steel, seamless cabinet is spotless and
easy to keep clean.
Kitchen Utensils.
Never buy kitchen utensils with
seams or joints. Food lodges in the
cracks and they become insanitary.
Wooden handles are best for all uten-
sils. Buy utensils that are safe from
poisonous compounds, easy to clean,
heat quickly and are durable. Safety
for all kinds of food is found in alum
mum. glassware, enameled ware and
earthenware. Non-acid foods are
safely cooked in iron and tin. When
buying enameled ware see that the
enamel has no bubbles or Jumps in it
as these uneven spots soon chip off.
To scar the surface of raw meats
requiring a high temperature, iron is
best, but for FOODS requiring a slow
cooking in the oven select an earthen.
ware casserole or baking dish. Use
shallow saucepanS of granite or alum
inum with ciose-fitting covers for
stewing meats. Glass baking dishes
are excellent, but cost somewhat more
than other utensils. Flat plates of
iron, which can be placed over the
burner of a gas range are very use
full and save gas. BY using chop or
! steak cover, these plates may be con
verted into miniature ovens, excellent
for baking potatoes and apples. Tin
and iron ware used for baking should
be given a paraffin bath before using
They viii keep bright longer. For
baking bread or cake, tin heats
quicker to the degree in which the
leayen responds. but for pies use pans
OF granite. What housewife would
not like to see on her shelves shining
uieces of aluminium? The kettle, with
its many compartments, seems TO com
urise all the duties of kitchen utensils
in one. BY combining its various
pieces one can boil, steam, bake. roast
and poach materials within it's rooniy
sides. Two shapes of cups are in
cluded, q set of six cups for poachine
saeaming buildings.
A tea kettle with double boiler insef
saves the use of an extra pan anc
also saves fuel, as food can be cooking
or heating while the kettle is boiling
A metal or slate pastry board and {
glass rolling pin are sanitary and
easily kept in good condition. One
should have some standard measuring
spoons. Often five sizes of spoons
can be found attached to the same
ring. BY the use of these and &
standard cup, one is certain of sue
cessf,il results in cooking il recipes
are followed strictly. When buying
food grinders or other complicated
articles of kitchen equipment, say'
The directions that come with them
and follow them strictly.
Ice clippers are implements Will
steel teeth for reducing a cake of ic'
10 small pieces for use in the freezer
The advantage o their use is that the,
save the ice by cutting it into uniform
nieces instead of the uneven chunk
obtained when ice is pounded with
Ynallet in a bag. Clipped ice packs