Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-07-06

have tools which are needed for tn
regular routine of work. These tool
should be good of their kind. but no
more numerous than is necessary be
cause that would make more work in
stead Of less. Cooking and the prepare
ton of meals are the chief activities o
the kitchen. but there are others also
as about 90 per cent of domestic dutie'
Is accomplished in the kitchen.
As most Of the requisites for cookins
are kept in kitchen cabinet, the wori
is centralized. thus saving time anc
space aud unnecessary running bach
and forlh. Various types of kitchen
cabinets are on the market. They are
all more or less alike in general form
but differences in quality and the num-
Der of accessories determine their price
and 1t is well to remember that cheap
furniture is often made Of inSufficiently
seasoned wood and is careleSsly con-
structe6, and will soon develop the
drawer that sticks and the cupboard
that won't shut, which is a constant
source of irritation to the person who
uses such 8 cabinet, The best kitchen
cabinets have incioSed shelves and cup
boards and drawers beneath, are sup
ported on legs clear of the floor so that
the space below can be easily cleaned.
one can be placed In any suitable posi-
ton
When you are furnishing your
kitchen. don't forget the shelf for a
clock. A clock is almost next TO the
stove In kitchen Importance. II it has
not a stationary place, you will be
forced to look around for it. and from
the standpoint of appearances, a clock
Just placed anywhere is never as good
looking as clock that is rightly placed.
so when you are furnishing your
kitchen. don't forget the clock shelf In
a small kitchen. stool can be used in
place of chair, and 1t takes up less
room.
A tea wagon is very useful. 1t saves
the carrying of heavy trays and dishes.
and much unnecessary running back
and forth between the kitchen and
dining room, and in the kitchen itself
All the requirements for meal can
be carried upon it to the dining room.
and it can also be used as small
buffet or side table from which dishes
can be served. Afterwards everything
can be cleared away with great expedi-
ton. It is also useful for afternoon
tea. which can be placed upon 1t in
the kitchen. then wheeled straight into
the room In which it is to be served,
&&&&Alut Oily Aux SALCL t&NubfC.
Choose Utensils Carefully.
In kitchen utensils We have
wide choice, including fine, china-like
enamel. silvery aluminium. attractive
oven glass, and ironware. When you
buy pots and pans. see that they are
seamless. Cleaning out dirt-catching
seams is too iaborious. From the point
OF view Of easy cleaning, 1t Is good
idea TO choose pans with rounded cor
ners This is more important In a
frying pan. but it is also wise to re-
member 1t when buying saucepans. Do
exceptionally narrow utensil There is
no advantage and 1t will take longer
to bring the contents to the boiling
point.
Aluminium has several advantages.
In the first place. it is light compared
with its bulk 1t is easy to clean, viii
not rust or chip, heats quickly, and
when once hot retains the heat for a
long time, thus saving fuel. and II good
quality viii wear well. Avoid aluminium
handles as they get too hot. II
aluminium pans get discolored inside,
Ill them with boiling water TO which
little borax has been added. allow 10
stand for several hours, then pour OF
II.
and the stains viii disappear. Burnt
marks can be removed by boiling raw
onion in the pan. This causes the
burned material 70 rise to the surface
as scum.
Do not choose enamel for q utensii
that must be subjected to great heat,
such as frying, for with too great heat
the steel foundation expands and the
glass-like coating, unable to follow. has
no other alternative than to crack
Enamel is ideal for sink strainers.
clippers, O nest Of bowls, refrigerator
dishes, dishpan, colanders and tunnels.
For even distribution OF heat, iron
stil is I'm q class by itself. An old
fashioned iron kettle IS good purchase
II you are well versed In the economy
that expresses itself in soups. stews and
pot roasts of tough cuts that require
long cooking.
Care Of Cutlery.
The most used tool Of any kitchen is
the knife in its various designs. With
out IL. vegetables cannot be pared,
meats trimmed, bread cut, or pastries
divided. Knives can be bought in sets.
and the housewife sometimes thinks
that this Is a scheme OF the n1anufac-
tzIrer or storekeeper 70 make large
N6tE 10 GdEu pCAoJ1As HLt sAAAo 40 AiAs lax
reason. With q set Of knives. the house
wife has at hand tools exactly suited
for different uses. A pairing knife
should not have the same shape or
length OF blade as a meat knife or
bread knife or a carving knife. The
length of the blade has a great deal
TO do with the efficiency Of any knife.
A carving knife should have blade 8
or 10 inches long. pairing knife should
not have more than three inches Of
blade. and cold meat or bread sliceT
should have a blade at least 10 inches
in length. A knife used for slicing cake
should have wayy edge. This serrated
edge distributes the force Of the slicing
pun on tender food. The wayy edge
knife is also best for bread Chopping
knives in al least two sizes are con-
venience. small chopping knife with
q small wooden chopping bowl will be
found 10 be a JOY when only little Of
something Is 10 be minced for salad
or a garnish- A larger chopping knife
end bowl viii be needed many times
because q good sharp chopping knife lis
preferable. for certain purposes, TO even
the useful nincer
While the first cost Of stainless steel
knives is little higher, il will repay
one in the saving Of time 10 buy them,
even If one leaves out Of account the
comfort Of always being able TO use
bright clean knives. With any kind
Of knife, after cutting acid foods such
as Lemons, the knife should be rinsed
Oh Immediately In cold water. II we
Do not have stainless steel knives IN
the kitchen we can at least select q
high-grsde Of adequately tempered
metal bearing the stamp Of reliable
flrm. rather than stray knives Of I'M
certain lasting qualities.
q q