Evening star., 1932-06-03
Some Domestic Furnishings
Selections Made for Dining Room, Kitchen and
Bathroom-Curtains and Draperies
Preparing Meals.

cient equipment than any other rooms
in the house except the kitchen. Many
new devices. together with the advent
of color and clever decoration, trans
form modest bath rooms into luxurious
interiors. Suitability is important. II
is never possible to consider the bath
room alone. 1t must be suitable tc
its occupant, the adjoining room, and
the house in general There are de-
lightful color combinations that may be
used in the bath room. provided they
do not clash with the adjoining room
Whether or not the lower part OF
the walls is covered with tile, some por-
ton is sure to need decorating. There
is also imitation tiling that can be at
tached to the wall We need not con-
fine waterproof enamel paint to white
or cream. A delicate sentimental
color does, however, make a good back
ground. The ceiling should usually be
lighter than the walls.
Towels are less likely to slip off the
square bars than the round ones. There
cannot be too many towel bars. One
above the bath tub for bath towels
might be useful. Some shelves come
with a towel bar underneath. The grab
after you have slipped once. There are
!
to the bottom of the tub.
There is great variety of rubberized
fabrics, either plain or figured. The
shower curtain might be in a solid
color rubberiZed fabric, matching one of
the shades in chintz which may be used
for window draperieS or roller shade
There are so many kinds of scatter
rugs suitable for bath rooms that you
should have no trouble in finding the
one that suits. Hooked rugs, either
hand or machine made, are good, as
are the various types of rag rugs and
the deep-pile cotton chenille
Time saving is the most important
OF the kitchen economies, for upon it
depends the saving Of expense health,
patience. and all the other indispensa-
bles. The right tool for the task saves
time and temper. A new electric iron,
vacuum cleaner, range. pressure cooker,
pairing knife, mixing bowl, food chop
per. or dish drainer may be needed.
With some money allowed each month
by the budget. it is possible to replace,
repair and invest in new labor savers.
The arrangement Of the kitchen
equipment is an important considera-
ton. The furniture should be so placed
and the utensils so hung as to require
a minimum Of movement on the part
OF the worker. taking no more steps
than are absolutely necessary between
sink and table, between table and stove,
and as little reaching as. possible for
sitter or for measuring cup. Among
other points to be studied are how to
employ the fewest utensils for a given
task, how to keep several dishes cook
ing properly at the same time, and how
to avoid the accumulation of waste ma
mil GrI
the work Of dishwashing can be short
ened by piling the different kinds OF
dishes separately and by soaking egg
cups and milky glasses in cold water
before putting them in hot water If
the china is taken from the water,
turned down to drain in wire basket
and then scalded, it will dry with
scarcely any wiping, and there are a
dozen other ways to save time and
work.
Meals With Little Work.
Consider the time and labor in meal
preparation in relation to other house
hold duties. Plan simple menus with
fewer dishes. Try for variety from day
to day. so as to use many kinds of
foods during a week, even though the
menus be ever so simple Use fire.
quently such simple desserts as stewed
fruits, dates, fresh fruits, raisins and
nuts, or let sweet salad do also for
dessert. Several hours a week can be
saved by preparing every day some dish
That Will make two or three meals.
Again, If the articles needed for every
meal are left on the table, protected
from dust, the housewife will save at
least half day month in setting the
table.
Broad, fiat utensils that completely
cover the flame are economical of fuel.
They absorb every bit of heat. Alumi-
numware should be heavy for long, slow
cooking, but thin for saucepans used for
warming up canned foods The pres
sure cooker. waterless cooker, Dutch
oven and triplicate saucepans all save
!uel. They cook several foods at one
time with low fame. The simmer
burner can be used often. After food
comes to the boiling point, the flame
can be lowered always, as rapid boiling
merely boils away the liquid, but does
not raise the cooking temperature.
Inc use OF standard measures, recipes,
ana oven temperatures in food prepara-
tlon relieves the housewife of much of
tne uncertainty and frequent failures
which result from the trial-and-error
method. The cost of standard measur-
ing spoons, cups, quart measures, suit
able mixing bowls and household ther-
mometers Is trivial compared with the
Joss IN time and materials resulting
rom lnethcient practices. All small
equipment should be selected on the
oasis OF ease OF manipulation, Of safety
lime saving. The best is the cheapest
at any price.
When choosing the larger equip
ment for the household it is wise to
ouy only such as is produced by a
manufacturer who stands back of his
goooS. That is one of the best proofs
mat the article Is scientific. reliable
and up to standard Study carefully,
Whether or not it suits your problems
ana conditions. Remember also that
nlgh-class equipment requires an intel
lgent, thoughtful and sensitive ope-
orator to get the best results. People
with little Initiative and who are not
persistent In the mental effort neces-
sary To- change long -practiced meth
ooS, Will never get value received from
expensive, complicated equipment.
Appropriate containers, attractive in
appearance. OF suitable size, correctly
LABELED, well covered and conveniently
arranged. are a great aid in keeping
things in absolute order and in sys.
tematizing the work A good variety
OF sizes and kinds of such utensils
as strainers, colanders. saucepans and
Kettles with convenient covers Is al
ways a great convenience.
ring mold is a very useful piece
OF Kitchen equipment. Besides serving
in its primary capacity of molding
gelatin mixtures of all kinds, it is
excellent for baking cakes and pud-
dlngs. Quite novel dish is to bake
meat loaf in a ring mold. When
done. remove and fill the center with
mashed potatoes. A rice ring is nice
filled with separate mounds Of vege-
tables. such as carrots, peas and as
paragus.
1t is economy. not only from the
standpoint of convenience, but also of
Sparing the equipment, to use each