kitchen equipment

Dominion, Volume 26, Issue 105, 27 January 1933, Page 5

kitchen equipment

Making Cookery Efficient One of the most important aids to good cookery is to have your kitchen properly equipped, says an English writer. What used to be luxuries in this line—cabinets, refrigerators, and so on—are now within the reach of the majority of careful housewives. But even if you cannot afford these laboursavers, there is scope for efficiency in the smallest details. It pays to give attention to such things as really sharp knives for filleting and trimming, a sharp, two-pronged steel fork for turning the breakfast bacon, a really efficient tin-opener, and wooden spoons that are not too clumsy or too worn. In this connection I always keep a pair of sharp scissors handy for chopping parsley, trimming fish and bacon, cutting paper for cake-tins, and many other jobs. My aluminium saucepans were an investment —the best quality I could afford. Being scoured daily, inside and out, with a patent cleanser, they are kept bright and shining with very little trouble, and economise fuel by heating in the minimum time. I have a drawer full of papers of all kinds—lace and dish papers, cutlet frills and little paper cups for cakes and souffles. Here I keep paper for draining and greaseproof paper for cake-linings and grilling fish —when I have a few spare minutes I cut some cake linings to fit. my tins, and thus save time when I am “up against it” — and tissue paper for wiping out frying and omelette pans. Also, make sure that your furniture is arranged so that steps are saved in moving from the table to the stove and sink. A badly planned kitchen means that needless miles are walked in a year.