Evening star., 1948-07-26
For the Junior Mrs.

Can Opener-The cutting blade Of
good quality steel so that 1t will cut
with clean straight edge.
Spatula-A flexible narrow one to
remove the last bit Of batter, to
loosen freshly baked cakes from
pans and to level measurements.
Scissors Sharp ones for cutting
fruits. coconut, pimientos. peppers,
parsley, etc.
Rotary Beater A sturdy one
which glides easily for eggs, frosting,
gelatin and whipped cream desserts.
Sifter-A good -four sitter strong
ly constructed and fine enough to
sift -four fine. ..
Spoon-Wooden mixing spoon for
beating the batter - makes little
noise and does not color the batter.
Pans-Three types: square shall
low pan s x s x 2 inches or two
9-inch layer pans for butter cakes;
a pan with center Tube and remov-
able sides for sponge or angel cake;
cup cake pans for small cakes.
Bowls-Mixing bowls of glass or
earthenware with rounded bottoms.
Even with accurate equipment,
temperatures, and measurements 1t
is. necessary to perfect techniques
just as in chemistry. In measuring
flour always sift the -four once be-
fore measuring then heap lightly
with spoon into a cup and level It
OF with a spatula or q straight
edged knife. Flour packs down so
easily that 1t Is necessary to heed
these precautions in order to insure
accurate results.
To measure shortening-In meas.
uring one cup be sure to pack the
shortening into the measuring cup
and press it down firmly with a
spoon so that there are no air
spaces. Level of the top with q
straight edged knife.
To measure a half cup use the
water displacement method. Fill the
cup half full of water then put in
the shortening pressing it down un-
der the water until the water reach
es the top Of the cup. Pour of the
water and use the shortening.
In one-pound prints of butter each
"a pound stick equals y cup or 8
tablespoons.
To measure sugar-For granulated
sugar fill the spoon or cup full then
level off with a spatula. Small frac-
tions of cup are more easily meas.
ured by tablespoons.
Brown sugar must be pressed down
firmly with the back of a spoon.
Confectioners' sugar must be sift-
ed before measuring.
To measure liquids-Follow marks
on sides of measuring cup.
To measure baking powder-Fill
measuring spoon full then level of
with knife. Do not measure baking
powder by pressing spoon on side Of
can.
Now that equipment and tempera-
lures have been taken care of the
bride is ready for her collection of
tested recipes. This collection may
be gathered from several reliable
sources including The Bureau Of
Iluildll NuultlOtl hllu t1Ollle ECO
nomics, United States Department
of Agriculture: the testing kitchens
of well known manufacturers. ma
tional women's magazines, women's
page editors, university extension
services and public utility companies.
Her library should have at least one
good cook book
One other but very important
method of obtaining the very best
results in cooking is to read care
fully the directions on food pack
ages. Food manufacturers maintain
the services of food experts and
their tested recipes will appear on
the package. These people realize
that 1t is not enough to offer prod
uct of quality. The real test Is in
the cooking and the pleasure de.
rived from it.
A word of caution to the new cook
follow recipes implicitly; do not
improvise or revise until experience
has given you that sixth sense which
the old cooks Of long ago developed.