Evening star., 1933-10-20
Efficiency in the Kitchen
Compact Quarters Save Time and Labor for
Worker-Direct Route to Dining Room.

, them in the steamer in pans or on the
racks and be sure that the hot-vate.
pan does noe boil dry.
There are different kinds OF steamers
to be had, but they are all used IN the
same way. After the water begins to
boil, the heat, whether gas, oil or cleo
tricity, can be reduced. All that Is
needed is to keep the water boiling IN
the water pan. Some steamers give q
signal when the water boils down.
The pressure cooker saves time and
fuel and makes the canning of meats
in the home safe. BY the use Of we'll
fitted insets, whole meals may be cooked
in the pressure cooker with excellent
results.
In the Same Dish.
BY the use of earthenware or glass
casserole dishes, meat, soups and veg
etables may be cooked and served in
the same dish, which greatly reduces
the dishwashing needed. Before select
ing a casserole, ask yourself these
questions:
l. Is it made of an oven-proof, heat
retaining material that is suitable for
table service as well as for baking?
2. Is it well balanced and easy to use?
6. Are the handles well placed. sturdy
and dependable? T. Are the surfaces
smooth, non-absorbent and easily
cleaned? Watch for blemishes or small
cracks. 5. Does the cover f1t well?
fiat bottom? z. Will it fit into the
oven space with other utensils, likely
to be used at the same time? g. Is
the cost justified by the number Of
purposes it will serve?
There are many small pieces Of
equipment that are labor and time saw
ing, such as egg beaters and whips.
Spatulas, scissors and so on. There is
no single kitchen tool more important
than the knife, and yet no other tool
is so universally abused. It is rare to
find in kitchen either good knives
or knives in good condition. The most
efficient knife blade for general cutting
Is triangular in shape For cake and
bread slicing, special knife with ser
| rated edge makes quicker and cleaner
cut than the ordinary straight edge
Even the small vegetable pairing knives
should be OF the best quality. firmly
r1veted into the handle and with points
adapted to their use. Learn to use
sharp knives without cutting yourself.
Never cut toward you. or hold the knife
in such position that. if it slipped,
1t might hit and cut your other hand.
Be careful not to leave sharp knives in
the dishpan, where the edge may cut
the hands. Knife handles that be-
come loose may be made firm again
with stiff paste Of powdered alum
and water, filling the shaft of the
handle with 1t. Insert the blade and
leave until dry.
Electric Cookery.
,ooE;rr a.. xA~
OF all methods, possessing many out
standing advantages. It is automatic
cookery, tnasmuch Is at any hour, and
on any day, turn Of the switch will
release the same amount of heat, and
the cook has only to know the relation
between the weight of the food and the
time and heat required III cooking it, to
obtain the same successful results again
and again. Thus, haphazard cooking
becomes unknown, worry Is eliminated,
and continual attendance at a hot
stove Is no longer necessary. When you
consider fuel, ashes, dirt and work, an
electric stove costs very little more, If
any.
Electric cookers contaminate neither
the food nor the atmosphere. Food
cooked in them never comes in contact
with the products Of combustion, for
none are generated by electricity. The
heat which escapes from a coal or gas
stove IS entirely absent. Thus, the
kitchen is cool, so far as cooking is
concerned, even in Summer. and may be
kept clean with little trouble. There Is
no SCOT to remove from saucepans and
kettles, no dirt to be cleaned up, and no
ashes to be removed or flues to be swept
The stove, too, IS trim and workmanlike,
and extremely convenient. It can be
placed and used where desired, whereas
the position Of the coal range or gas
cooker Is determined BY the f1ues or
means Of egress for the products Of
combustion. This has often meant
that items Of kitchen equipment had
to be placed remote from the window
which convenience dictated as most ap-
propriate.
One great advantage Of electric cook
ing is the substantial reduction OF
wastage of meat during the cooking
process. Sharp heat is first used to
close up the surface, and cooking Is
then completed at lower temperature
and carried out in q closed oven. with
the minimum Of ventilation, The re-