USEFUL ARTICLES

Dominion, Volume 29, Issue 150, 20 March 1936, Page 4

USEFUL ARTICLES

Knives in the Kitchen Efficient knives and other cooking tools in the kitchen are just as important as knives and forks fur the table. The time and trouble saved with work-saving equipment makes cooking a pleasure for any housewive. Good carvers are essential. A cook’s fork with a thick, round wooden luuidle, two stainless steel prongs, and a safety guard makes carving easier, and also protects the hand when used iu turning a grill. A French chef’s knife, the blade of which is very broad at the base and narrows to a sharp point, is an excellent knife not only for carving, but for any kind of cutting and food chopping. For vegetables there is a stainless steel potato masher, a series of French scoops in different sizes for making balls of vegetables for garnishing, a stainless steel vegetable knife, and tjie ever-useful potato-peeler. Another useful article .is, one in whicli old razor blades can lie adjusted at any angle for scraping, chopping parsley, cutting linoleum or cork, and other uses. A French garnishing knife has many uses. One half of the blade is for cutting ami tlie other half, with Its serrated edge, for garnishing. Cake-niakors welcome a spatula in the kitchen. Its broad, flexible, mid blunt blade makes it useful for icing a cake, removing a mixture from a mixing basin, and so ou. Do not forget to include a good knife sharpener and a tin-opener. When scrambling eggs, use a frying pan instead of a saucepan. Have a lump of butter sizzling hot when the egg is poured In. Do not stir until it has begun to set, and then just turn it ever, The result is deliciously brown and buttery, like omelet,