The Lexington advertiser. [volume] (Lexington, Miss.) 1904-1985, 1949-08-25
H O M E
HIN S
A APPLIANCES
BY
FRANCES
FORTENBERRY
Home Economics
Director Miss. Power
q Light Co

Table Broilers-use them right
at the table to broil luscious meals
of chops, chicken or hamburgers
with fruits and vegetables. Make
a Sunday night supper of golden
cheese buns or sausages with glaz-
ed apples. Or use them at a buffet
party for grilled specialties or
canapes where each one cooks mis-
own. To broil: plug in cord in
any wall outlet, AC. Preheat 5
minutes for crisper browning, then
arrange food on grid. Turn food
once when half done. that's all.
Broilers have two heats-High for
browning and broiling. low for
keeping foods warm. Mos, broil-
ers have adjustable air vents.
hence better browning may be OBJ
tanned when desired. Some broil-
ers have covers that may be invert-
ed SO the heating coil serves as
an auxiliary hot plate.
Waffle Bakers-come in a vari-
ETY. of shapes round, square.
oblong or twin to make crisp,
golden brown waffles. Some are
automatic and indicate by a light
when batter should be added and
when 1t Is ready to serve. A con-
troll knob regulates the degree of
browning. Non-automatic bakers
have an indicator that tells when
the baker Is heated and ready TO
use. When steaming has stopped,
the waffle Is done. Handy to have
built into a waffle baker is an
overflow shield to catch drippines
from overfilled grids. Don't con-
fine the use of the waffle baker
to plain waffles. Try gingerbread.
brownies. date tories and ever Gin
namon bread -. they're different
and good.
To season.: all new waffle bak-
ers should be seasoned before u.s.
ing. Pre-heat; brush the grids with
unsalted fat: close the cover and
allow to heat about 5 minutes. Dis
connect and cool. Remove any ex-
cess grease the baker Is ready.
To clean: Leave grids open after
each use. While still warm, brush
grids to remove crumbs. Wipe out
side of baker with a damp cloth.
polish with a dry one.
Mixers-do a variety of tasks
from mixing cake and bread bat
ters to grinding, slicing and even
sharpening knives. There are two
types available-the one that has
a stationary bowl and a single
blade beaten with planetary action
so that each bit of bowl is cover
ed by the movement of the beat
er. The other type mixer has 2 or
3 beaters that spin around in a set
position while the bowl turns
around the heaters. Features in
clude: portable mixer heads that
a be taken to the range or other
work surfaces; legends printed On
controls to tell purpose of each
speed; motors that need no lubri-
eating; bowl control that shifts
the mixing bowl from side to side
so all batter is easily mixed: speeds
varying from 3 to 20. Attachments
lend versatility and are particular
ly helpful when preparing guam
titles of food such as sauerkraut,
fruit juices, chopped foods, etc.
Some mixers even have ice cream
freezer attachments.
To clean: Wipe motor housing
and revolving discs with a damp
cloth never immense them in
water. Wash bowls and beaters.
drying beaten shafts well before
.rA-inserting. Oil as recommended.
To use: Read instruction book.
lets and follow manufacturers ii
rections. All recipes are carefully
timed to ensure mixing success
Be careful not to overhead d.
mixer is so much more efficient
than hand mixing! When scrapinG
the bowls, use a rubber spatula-
a wooden or metal object will bend
the beaters ana strip the motor
gears if caught between the beat
ers.