standard about an inch above the top of the utensil or if the lid
rests loosely on top. This permits the water to evaporate quickly.
Much food value is destroyed if large amounts of water in which
the vegetables are boiled is thrown away. If cooked down, this
may be served with the vegetable dish.
The ideal potato kettle is one equipped with a cover which
strains the contents without danger of spilling the cooked vege-
table. When this is not available, a strainer which resembles a
small kettle only that it is perforated and has a long handle is
satisfactory.
Cabbage and onions and all other strongly flavored food are
best cooked in a flaring-sided pan so the water in which they are
cooked evaporates quickly. No lid is used. Frying requires
greater heat than other types of cookery so iron and aluminum
utensils are best for this purpose.
The most important point in selecting the frying pan is its
size. The same is true of percolators. It is impossible to make
2 cupfuls of good coffee in a large percolator. Mixing bowls are
an essential piece of equipment. Those of enameled ware or
other light-weight materials are satisfactory. As to shape, the
deep bowl with a conical bottom is desirable since a small
amount of food can be dealt with in it as well as a larger amount.
In other words, the depth gives the capacity so that 8 eggs may
be beaten in the bowl while the conical bottom permits the
beating of 1 egg with just as much ease.
Casseroles are gaining in popularity in American homes.
These bake dishes may be of china, glass^ aluminum, steel or
iron. If the china, earthenware and glass casseroles are used,
the food is not only cooked in them but it also is served in the
same dish. When the casserole is to be used in hot ovens, the lid
should contain a small hole through which the boiling liquid
around the food can escape as it evaporates. With a low oven
the moisture can be retained so this hole is not necessary. If
the lid has a hole, it may be filled with a stiff flour paste.
Glass rolling pins are proving happy additions to kitchen
cabinets because they can be opened and filled with crushed ice
or ice water. This makes them cold for making pastry ; one of
the best assurances that the pie crust will be flaky and tender is
to have it cold when placed in the oven.
LABOR-SAVING DEVICES 261
A set of measuring spoons and two measuring cups, one for the
liquids and the other for the dry ingredients, make the housewife
more certain of success with the recipes she tries. She can be
sure that her measurements are accurate. Long-handled spoons
with slits in the bowls are useful in mixing foods and a straight-
edged knife with a flexible blade, the spatula, makes it possible
to scrape all the scraps of biscuit or cooky dough from the bowl.
Page 129
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
standard about an inch above the top of the utensil or if the lid rests loosely on top. This permits the water to evaporate quickly. Much food value is destroyed if large amounts of water in which the vegetables are boiled is thrown away. If cooked down, this may be served with the vegetable dish.
The ideal potato kettle is one equipped with a cover which strains the contents without danger of spilling the cooked vegetable. When this is not available, a strainer which resembles a small kettle only that it is perforated and has a long handle is satisfactory.
Cabbage and onions and all other strongly flavored food are best cooked in a flaring-sided pan so the water in which they are cooked evaporates quickly. No lid is used. Frying requires greater heat than other types of cookery so iron and aluminum utensils are best for this purpose.
The most important point in selecting the frying pan is its size. The same is true of percolators. It is impossible to make 2 cupfuls of good coffee in a large percolator. Mixing bowls are an essential piece of equipment. Those of enameled ware or other light-weight materials are satisfactory. As to shape, the deep bowl with a conical bottom is desirable since a small amount of food can be dealt with in it as well as a larger amount. In other words, the depth gives the capacity so that 8 eggs may be beaten in the bowl while the conical bottom permits the beating of 1 egg with just as much ease.
Casseroles are gaining in popularity in American homes. These bake dishes may be of china, glass, aluminum, steel or iron. If the china, earthenware and glass casseroles are used, the food is not only cooked in them but it also is served in the same dish. When the casserole is to be used in hot ovens, the lid should contain a small hole through which the boiling liquid around the food can escape as it evaporates. With a low oven the moisture can be retained so this hole is not necessary. If the lid has a hole, it may be filled with a stiff flour paste.
Glass rolling pins are proving happy additions to kitchen cabinets because they can be opened and filled with crushed ice or ice water. This makes them cold for making pastry ; one of the best assurances that the pie crust will be flaky and tender is to have it cold when placed in the oven.
A set of measuring spoons and two measuring cups, one for the liquids and the other for the dry ingredients, make the housewife more certain of success with the recipes she tries. She can be sure that her measurements are accurate. Long-handled spoons with slits in the bowls are useful in mixing foods and a straightedged knife with a flexible blade, the spatula, makes it possible to scrape all the scraps of biscuit or cooky dough from the bowl.