HOUSEHOLD NOTES.

Manawatu Standard, Volume LII, Issue 2, 2 December 1931, Page 11

HOUSEHOLD NOTES.

SOME GENERAL HINTS. One of the most important things in the equipment of a kitchen is a set of scales (states a writer in the Sydney Morning Herald). I think that a new shape in cake tins, or something for cutting out biscuits and scones, all tend to make the work interesting — work which, no matter how hard one tries, is apt to become monotonous. For example, the latest idea in cake tins has a hole in the centre of it, so that when your mixture is baked you will find your cake with a hollow in the middle which may be used for some special kind of filling. The prettiest shaped patty pans, and cutters are also there, and these will make your cakes or biscuits look very attractive. When you are working in your kitchen, the great thing is to tidy up as you go along. Even some of the best cooks fail in this respect, and I have seen kitchens where there was not one particle of space on the table, and indeed where many things had flowed over on to the floor. The best way to manage is to study your recipe first of all, find exactly what ingredients you need, weigh or measure them out on to squares of kitchen paper, or into suitable receptacles, and put each tin or jar away. When you have everything to hand’you can begin mixing. There is nothing more annoying than to have your hands in the flour for scones or something ef the kind, and to realise that something is needed which you must fetch perhaps from another part of the house. Unless you have method, you cannot gain good results. Very few successes were ever evolved out of a muddle. As many labour-saving devices as possible should be in every kitchen. There is not the slightest reason why you should look for work, as there is plenty to do in the ordinary way without it. White kitchen paper, is often a great help, and saves many a plate or saucer. Onions and eschallots should never be cut up on a board, and paper should be used here. All knives should be sharp, and you can get small ones for peeling, and these are most handy. A culinary present is always much appreciated, so that 1 advise all those who can to walk through the kitchen departments of the various shops, and see what new device has been originated. If you are able to afford the extra few pennies, it is well worth while to buy all your dried fruits ready cleaned. Packets of mixed fruits are procurable, and these include raisins and currants, finely cut up ginger, chopped cherries, and shredded candied peel. A handful of these in any cake or pudding is the greatest improvement. Mixed nuts, too, are useful, and it is so helpful to have everything all ready to hand. A sprinkle of chopped nuts on the top of icing is a great improvement, and a few in the filling also are usually appreciated. All ingredients should be of the freshest, and it is false economy to use such things as are of the doubtful order. For baking and frying, fresh sweet clarified fat should be used, and anything burnt or rancid should be carefully eschewed.

You will find everything easier to deal with if you use method in every case. All dishes and containers which have been used for scones, cake, and the like, should be put into soak at once, and instead of drying your cake tins on your very best kitchen towels, wipe them over with your dish cloth, and then place in the oven for the heat to do the rest. In this way Mie tin will never rust. The glass mixing bowls are very handy, and a set should be in every kitchen. This would also make a good Christmas gift. Glass also looks very attractive. These days, however, there is no display in the kitchen; the old-fashi&ned open dresser, with its net covering, through which the rows of plates and dishes showed, has departed. Instead of this we are asked to patronise closed-in cupboards, like linen presses, and these, -often, with leadlight doors, make the room look both charming and artistic. Indeed the kitchen these days usually is as attractive in its own way as the living-room. Have you ever come across a sheer for hard-boiled eggs? You will find this excellent when you want to cut up eggs for a salad. The sheer is quite inexpensive, and, being made o aluminium, is easy to handle and keep clean.