OUR BABIES

Waipawa Mail, Volume LXVI, Issue 70, 2 March 1938, Page 1

OUR BABIES

Published under the auepiees of the Royal New Zealand Soeiety for the Health of Women and Children (Plunket Soeiety). “It ie wieer to put up a fenoe at the top of a preeipiee than to maintain an ambulanee at the bottom.” SOME COOKING HINTS FOR THE BUSY MOTHER. It has been said that we eat for physiological reasons, for psycholocial reasons, and for sociological reasons. However that may be, it is certain that if we are to obtain the greatest value from food it is necessary to consider—(l) Th best method of cooking the food. (2) The appetising appearance of the food when served. (2) Pleasant anticipation and environment. (4) The avoidance of emotional strain. (5) The desire for food. (6) Proper mastication of the food. Successful cooking is an art, and needs a long apprenticeship. It requires exact times, measurements, temperatures, and sufficient variety in the serving and cooking of the food to prevent distaste ensuing from monotony. Many busy mothers find the preparation of three meals a day a tedious duty, but by careful planning it can be turned into a pleasant pastime —and after all, do not our meals, when daintily cooked and appetisingly served in a cheerful atmosphere,, form the fundamental basis of happy family life? Young mothers devoted to their families, and recognising the need for play and companionship, often grudge the hours that have to bo spent in a hot kitchen away from their children, and are apt to substitute a meal prepared in ten minutes from tins for one composed of fresh fruits and vegetables that may require an hour for proper preparation and cooking. Perhaps the following notes will help such mothers to run their kitchen easily and pleasantly. KITCHEN PLANNING. Don’t think a small kitchen is a drawback. On the contrary, if you have a very large kitchen concentrate your cooking equipment into the smallest space possible. The ideal kitchen is one with the table, the store, the sink, the refrigerator or pantry, and cupboards all as near to each other as possible. Everything should be within easy reach, so that you save time and energy by not having to take many unnecessary steps. Choose good plain and solid furniture. A rickety table or a flimsy stove will annoy you —set your nerves on edge and spoil both your temper and your cooking. UTENSILS. Have a minimum number of utensils. You know the type of cooking you have to do; stick to essentials and don’t add to your difficulties by having a lot of unnecessary gadgets in the way. Three really good sharp knives are most important—a small, a medium, and a larger one, which can he used as a chopper. A strong', solid chopping board, a colander, a strainer, a large two-pronged fork, and one or two oven-proof dishes are a great help. Now a few hints on methods of cooking! Frying.—Most frying should he slow. If deep frying is used, the fat must be really deep. When a blue smoke rises the fat is at the correct temperature for the immersion of the food. Do not put too many pieces of food to be cooked in the pan at the same time, as they will stick together instead of revolving freely'in the fat. Always dust fish with flour before frying it. The best way is to sprinkle flour on a clean cloth, rub it all over the fish, and then shake away the surplus flour. Boiling.—Soup ingredients should be started in cold water and brought slowly to the boil. Remove the scum frequently. This method ensures that all the juices come slowly out of the meat and vegetables. In preparing stews use the reverse method. Start the ingredients in boiling water. This Seals the tissues and keeps all the juices in. Once brought to the boil, both soups and stews should slowly simmer. Put a, teaspoonfnl of vinegar in the water when poaching eggs, and the whites will not spread and will retain their white. Baking.—Begin with a very hot oven and reduce the heat onee the outside of the roast is browned. Season with salt and pepper. Rub the outside of the joint with fat and stand on a grill to prevent the under surface becoming sodden. Baste the joint frequently, and if the outside is getting too brown, cover it with a well-greased paper and reduce the heat. Tidiness and Washing.—Time is a really golden rule—wash up as you go along. It takas half the time and keeps the kitchen clear. Don’t throw away any scraps that may he useful; a soup or savoury for the next day can often be made from odds and ends. _____