tag="{http://www.w3.org/1999/xhtml}a">Puddings With Eggs

• Icings and Fillings

GENERAL

COOKING UTENSILS, THEIR USES AND CARE

“A good housekeeper without perfected kitchen conveniences is as much of an anomaly as a carpenter without a plane, a dressmaker without a sewing machine.”—Anonym.

What would we think of the farmer who to-day was cutting his hay with a scythe and reaping his grain with a cradle because he could not “afford” a reaper and mower?

While we should be able to adapt ourselves to circumstances, to improvise double boilers, steamers and ovens when necessary, it is at the same time true economy to have an abundance of cooking utensils if possible. A half dozen saucepans will last six times as long as one used for everything and save much valuable time.

“To many people, anything out of the usual custom is deemed extravagant.” This I suppose accounts for the fact that many housewives who have beautifully furnished parlors and wear fine clothing cannot afford conveniences for the kitchen.

The room in which is prepared the “food to sustain life and nourish brain, bone and muscle,” should be the most attractive place in the house, and it will be when arranged and furnished for convenience. I can think of nothing more interesting than a kitchen with the frequently used utensils decorating the walls where they can be reached with few steps; and such little things as spoons, egg beaters, can openers, spatulas, cork screws, potato mashers, measuring cups, funnels, soup dippers, wire strainers, pinchers and skimmers, not forgetting a small cushion with pins, hanging just over the table; the table