Evening star., 1934-09-07
New Kitchen Equipment
Ingenious Devices Facilitate Work and
Result in Better Care and
e.. Preparation of Foods.

implicitly of service is the
keynote Of genuine hospitality,
and your equipment for enter
- tanning is not complete unless
you have an ample supply OF
trays to facilitate serving. The new
trays are attractively decorated with
reproductions of old prints. including
hunting and tavern scenes, French
restaurant menus, and other var1a-
tions. Some are made OF feather
weight wood, and some are Of metal.
There are trays that are impervious
to stains of hot or cold beverages, or
even to marring by smoldering
cigarettes.
Until you have used them, you may
be inclined to think that server tongs
are unnecessary gadgets, but they are
really very useful and they give the
hostess an assurance that she cSn
serve in the deft manner heretofore
monopoliZed by skilled walters. The
server consists of two forks, or fork
and q spoon, hinged together on a
scissors principle They vary In size,
depending upon the purpose for which
they are intended. Large servers are
suitable for salads, chops, French
fried potatoes, and other foods which
are difficult to pick up. Smaller
servers are convenient for deviled
eggs, sardines, and foods to which
the guest often helps himself, as in
the case Of buffet supper or a colo
collation.. Then there is pie server,
with q little device for helping to
remove the piece of pie from the knife
to the plate.
: Keep account of the food supply
that you have on hand. If the pantry
shelves hold a variety OF the new and
old foods, such as delicious pickles,
fruits, sauces, vegetables, soups, des-
serts. and canned and packaged goods
of good quality, to add variety to the
family fare and happy note to COM
pany meals, then you are a house.
wife who looks ahead and keeps
posted on what the market offers, and
has enough on hand to prepare an
emergency guest meal without a
furry, but II, on the other hand, your
pantry shelves have meager oollec-
tion of vegetables and fruits of un-
certain quality, with none of the
newer foods that can be had in cans
or jars, and none of the new varieties
of the old Stand-byS, your meals will
be dull and uninterestirg. Do not
have your refrigerator gorged With
week-old left-overs.
There is nothing like attractively
garnished food to intrigue the appe-
tite, and a salad lends itself beauti-
fully to this end. A crater set with
four removable disks produces varia-
tions Of uniformly cut vegetables and
fruits, and there is no danger of
scraped fingers. The slicer disk is
Just right for potato chips or for
slicing cheese, carrots, beets, and
other tubers, and for shredding let
tuce and cabbage. The finer shredder
disk shreds any vegetable, such as
cabbage for coleslaw or potatoes for
hash-browning. The mincer disk is
an in-between size for vegetable
salads, shoestring potatoes, and
creamed vegetables. The large, coarse
disk cuts potatoes for French frying.
Fried nests of potatoes, spaghetti
or noodles are made by interlacing the
ingredients between two wire-screen
basket molds and frying In deep fat.
Chicken a la king, creamed lobster
and scalloped fish are especially good
in fried nests. There are new moldS
for desserts, cake and candy.
Feeding the healthful banana to a
young child is best done by crushing
the ripe fruit and Incorporating the
pulp In a smooth milk drink One of
the electric mixers on the market has
q special attachment for creaming
bananas, useful also for sieving baby S
vegetables.
Special Kitchen Conveniences.
We all know that planning the work
day by day is essential If time is to be
used to advantage. This is a large
subject, but there are little ways to
save minutes every now and then, and
incidentally make work easier. The
old story Of having a place for every
thing and everything In its place is
only half the battle. Having the right
things and the places for them care
fully located, is an equally important
matter.
One Of the greatest aids in the
kitchen is the heat regulator built in
gas and electric ovens. It not only
tnSures perfect results in the baking