Evening star., 1932-04-22
T is wise to make list Of cooking
utensils before going to the store

i is wise 10 make uSC OI COOKING
utensils before going to the store
to buy them, as the temptation to
Il buy attractive and seldom used
novelties and to forget some of the
<Ynost necessary articles. Every house
wife has to decide for herself whether
= She wishes to make a real investment
In the form of the finest and most
durable equipment or whether she would
kprefer to spend less money at one time
and renew her purchases more often.
1T is important to list carefully the
utensils required to cover the needs OF
food preparation for ones immediate
Sfamily and probable guests.
e. A small saucepan is indispensable for
melting butter and chocolate and for
similar needs. The next size saucepan
is used for making a cupful OF white
sauce, drawnbutter gravy or puddlng
sauce required for small family. The
next size covered pot takes care OF
larger quantities of sauces when they
are needed, and is also needed when
-bpiling a single vegetable or small
Fquantity of meat
For getting the family dinner quickly,
the triplicate sauce pans are very useful.
Fitting into each other as they d.. they
arc real fuel and space savers, for three
vegetable or two vegetables and soup
sffiay be cooked over a single burner. AS
sthey hold sufficient quantity for serving
-four or five persons, they are useful
most of the time for the average family
or for small dinner party.
A large pan with steamer addition
allows sufficient capacity for making
soup for a small family and is also use
eful for cooking a bulky vegetable. All
the original sweetness and flavor are
retained when corn on the cob is cooked
10, efa orad YnfQFnpS and nAnV
other vegetables may be steamed in the
top while chicken or meat is Stewing in
, the kettle itself.
--. For Preparing Greens.
: It is a difficult matter to dry salad
Blants we'll without breaking their deli
cate tender leaves, but you can buy a
a salad washer and drier in basket
shape which will be extremely useful
to you. Green lettuce leaves, romalne,
or chickory should be rinsed and placed
in it. then dipped several times in
pan of cold water. Hang this wire
basket in a cool place where the con-
tents may drip. To hurry the process,
Swing the basket back ana forth few
stiines. Place the basket close to ice in
order to crisp the contents.
You should eat lettuce, not leave it on
your plate. If you have no ice. salad
greens can be kept crisp and fresh by
wrapping them in damp cloth, or put
ting them in an alright can and leav-
ing them in cool place. Oil will not
stick to a wet surface. That is why
salad leaves should be very dry before
the dressing is added. Dressing should
not be added to green salad until time
to serve it, as vinegar and other acids
Draw the water out of tender salad
leaves and cause them to lose their
crispness. If your mayonnaise has cur
died when making it, on account of the
oil being added too fast or the ingre-
dients being too warm. take an egg yolk,
put it into a dry cold bowl, and add the
curdled mixture a little at a time, the
way the oil should have been added in
the first place, and when the yolk is
well beaten in, slowly add the fresh
oil
There is an ingenious little parsley
enter that will eliminate all the bother
and time when cutting parsley, for the
cutter only needs to be wheeled back
and forth over the leaves a few times
and the cutting is well oone. The par
-sley is ready with its crispness still
preserved, to wreathe an omelet, grace
lufsh of au gratin potatoes, or mask
lemon slices which are 20 adorn baked
fish. 1t is also useful for cutting noodles
or for chcpping hard-boiled eggs or
cheese.
Useful for Vegetables.
- Lattice potatoes are very attractive,
and are as simple to prepare as plain
Boiled potatoes if you have the right
utensil. which is a little slicer so clev-
erly planned that one has only to draw
the potato across its surface and the
potatoes are latticed. Fried a delicate
Brown steamed in butter, or baked
With meat or fish, these potatoes are
ready to garnish dish in very at
tractive way. Other vegetables, either
cooked or raw, may also be latticed
with this cutter. Beet slices make COL
.orful and attractive garnishes when al
ternated with white turnip or golden
carrot Fruits of the hard sort may
also be shaved in dainty, cross-croSs
Slices with this cutter.
- You can plunge a little vegetable
scoop into a potato, turnip, and other
vegetables, such as beets and carrots,