Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1928-02-03
Home g Kitchen
Suggestions
Edited by MARIAN JANE PARKER
Home Economics Dept, Calumet Baking
Powder Co.. Chicago, I'LL
THE EFFICIENT KITCHEN


What housewife does not desire an ef-
hcient kitchen, but there are many whc
do not possess one. Seems as though
when houses are planned. very little at
tention is given to the kitchen, the place
where the busy housewife spends the
greater part of her time,
In the first place to have an efficient
kitchen. small and compact, choose only
pieces of furniture and equipment that
you know will be used.
Built in cupboards are very convenient
and they do away with the pantry which
is really a place that catches everything,
in order to be out of sight of visitors
who might chance to drop in.
No kitchen is complete without a sink,
which should be of the proper height
and If you are fortunate enough to over
see the building of a new home see that
there are windows above the sink.
Good ventilation is necessary SO that
odors from cooking may escape.
Have all OF your furnishings sanitary,
even the walls which can be washed the
same as the enamel table top.
After selecting your kitchen furnish
ings, arrange them as conveniently as
possible, so that no time or steps will be
wasted while doing YOU work.
To make the kitchen more hospitable
have bright, washable curtains at all
windows.
The floor covering is a problem to most
housewives. Congoleum rugs are attract
i've, but in time the designs will wear off
while If an inlaid linoleum is purchased
the design will never Wear off, and II
lasts indefinitely. 1t is much more ex-
pensive than ordinary linoleum, but not
in the long run The treatment of floor
covering is an important problem. If it
is given a good coat of wax before it is
used designs will not wear of so soon.
Hot Breads for Cold Mornings
Cold mornings give us all a good appe-
title for hot breads OF some kinds. There
is a wide variety from which to choose
such as biscuits, mullins. popovers, waf-
1es and griddle cakes Of various kinds.
Many times left over breakfast cereals
can be utilized in breakfast hot breads
the following morning. There are many
delicious cereal mullins and griddle
cakes.
SO often thoughts of rising early
enough on a cold morning to pre-
pare biscuits before breakfast is a dis
c%ouraging thought to the housewife.
However, this can be overcome by max
ing some of your preparations the night
before. Biscuits car even be mixed and
cut out the night before, ready for bak-
ing the following morning.
There are many points to be observed
in the making Of hot breads. After all
the housewife as a cook is judged by the
biscuits she bakes and serves to her
friends. The chief secret lies in the way
in which the dough or batter is treated
In the case Of biscuits, If the dough is
handled and kneaded a lot the finished
biscuit is going to be hard and heavy.
Since bread flour or hard wheat four is
used in the making Of breads, great care
should be taken not to beat the batter
for mullins too muc The beating de
velops the gluten in the flour, making g
heavy porous muffin.
After you have once formed the habit
of making hot breads they are really very
little trouble, and there is no necessity
Of a sameness in their choice. Select one
good basic recipe for all of your quick
breads and there are infinite variations
for the mullins n griddle cakes.
At first many housewives have diff
Guilty in making waffles, the batter is
either too thick or too thin, or the fin
ished product is heavy and soggy in place
Of being crisp as they should be.