Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-09-11
Useful Cooking Equipment
Some LARGE and Small Kitchen Appliances
That Make Housekeeping Easier.
Simplifed Food Preparation.

over any single burner and used with
any kind of fuel. Foods may be baked,
roasted and boiled at the same time
with satisfactory results. This bake
pot Is equipped with heavy aluminium
semi circular pan, two heavy aluminium
uuarter-circular pans and three-cup
muffin or pudding tray, each with a
litter arrangement and two master
lifters. which are very useful for re-
moving the aluminium pans from the
bake rot. There Is also a deep, heavy
aluminium pie pan.
The value of a master bake pot is
that a whole meal can be cooked over
one burner. The construction OF the
bake pot is such that every bit Of heat
is conserved, thus making the utensil a
very efficient fuel saver. 1t will not
cook as quickly as pressure cooker,
and it will not make tough foods as ten
der. but it is ideal for cooking an en-
tire meal over one burner. Meat may
be roasted, vegetables may be boiled
and a pudding may be baked over one
burner, and each will be cooked to
perfection
White and sweet potatoes will bake
we'll in a master bake pot. All that is
necessary is to wash them thoroughly
and place them directly on the bottom
of the bake pot. At the same time
in one of the pans and chicken roast
ing in the largest pan all three cooked
over one burner. The master bake pot
will also bake delicious bread, mullins
and simple cakes
Scalloped PotatoeS-Wash. peel and
slice thin six white potatoes. Arrange
! in layers in one of the pans of the
master bake pot with a little chopped
onion, SeaSonirgs, and sprinkle each
/ lax ,r,tfA of
Repeat until the dish is full. Add milk
until it can be seen at the sides of the
pan. Dot over with butter and cook for
60 minutes.
Swiss Steak-Use a round stock cut
one inch thick Sprinkle with salt and
pepper and flour. Brown in hot fat
Place in the large pan of a master bake
pot, add one-fourth cupful of water.
| cover, and let cook until the steak is
! tender, usually for about 80 minutes.
Remove the steak and make brown
gravy with the liquid in the pan. Strain
over the steak when ready to serve
Spaghetti With Tomatoes.-Have a
small quantity of sailed water boiling
in one Of the pans of the master bake
pot. Break up the spaghetti and add
1T to the water. Boil hard for five
minutes. az which time most of the
water will have evaporated. Add one
can OF tomatoes, one tablespoonful of
finely shopped onion, and salt and pep
per then place the pan in the master
bake pot. Cook slowly for 80 minutes
When ready to serve, add one table
spoonful of butter or bacon fat and a
small amount of grated cheese.
Other Housekeeping Equipment.
Electric equipment from an electric
range to fruit juice extractor, de-
lights housekeeper There are cleo
tic mixers, food choppers. percolators,
toasters, waf1e irons, and even an cleo
trio device for boiling eggs. An electric
percolator is attractive and useful on
the breakfast table
mayonnalSe mixer is not only good
for making mayonnaise, the screw in
the funnel adjusting the flow of oil as
desired, but 1t can also be used for
whipping cream or eggs. Mixing in the
mayonna1se mixer causes less arm ia
tigue than when using a bowl and
beaten.
There Is sitter which can be oper-
ated with one hand while you stir
the batter with the other hand. You
just hold it and pull back and forth
on. the inner section of the handle
while the cutter section remains station
airy. 1t Is a sort of squeezing motion.
1t Sits twice in one operation.
There are several different kinds of
knife sharpeners, beginning with the
kind that you turn with a crank to the
kind that is drawn across the knife
between discs. An eight-sided carbo-
rundum stone is good looking enough
to carry to the dining table, where the
host may prepare his carving knife to
suit the tenderness of the fowl or the
thinness of the desired Slices
Favorite family recipes have an added
interest, and the popularity of less
favored foods is much increased by
using attractive individual services.
Round ramekins are useful and deco
ratiye. They are very light weight and
can be bought in various sizes. The
larger sizes make excellent pie shells,
particularly for deep fruit pies and
meat pies. They are useful for making
one-crust pie on account of the deep
fluting. There are also oval ramekins
in various sizes
Real sea shells that have been care
fully selected offer a suitable and at
tractive way to serve creamed shell fish
or scalloped fish of any kind. They
are suitable for plate luncheon and
can be bought in different sizes.
One person doesn't get the small
piece and another person the large
piece If the new evcn-slice cake pans
are used. These pans have 10 sides, so
that the cake may be cut into 10 even
slices instead of relying upon the usual
inaccurate way of cutting cake. If
desired. the cake may be cut into 90
pieces If it is tall cake with three or
four layers. There is also a checker
beard cake set. A metal form is placed
in the cake pan, then a dark batter is
placed in two divisions and light bat
ter in the third. The form is then
lifted and the batter is allowed to flow
together, but as it is rather thick
batter it does not mix. Then the
alternating design OF light and dark
batter is used on the other two layers