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Show f Woman's Page What Are Your Needjvfor the Kitchen? Few Hints on Buying Buy-ing Kitchen Utensils Should be Selected From a Viewpoint View-point of Your Own Needs All Articles Should be in Good Shape to be Truly Beautiful Recipe for Small Nut Loaf and White Mountain Cream. ....... . WHAT ARE YOUR NEEDS? There 1b no question but that a definite study should be made of the conditions under which the work of any houseboid 1b carried on, in order tq improve these In every possible way The kitchen should be looked upon as a workshop where thought should be applied to see where time and effort may be saved Most of us would like to begin with a new workshop work-shop made to fit our seeds This be-Jt be-Jt ing wholly out of the question, how may the old one be rearranged There are certain simple physical laws which must be kept In mind, such as that heat rises; light comes from the sky. not the earth; therefore there-fore comen in at the top of the rooms and windows, that it takes two holes to make ventilation; and rough surfaces sur-faces catch the dirt. Some kitchens cannot be changed, except in improvement im-provement of equipment. And then comes the troublesome question, what shall I select? The selection of uteneils and kitchen kitch-en furnishings should be made from the viewpoint of your own needs. I There are places even considered warm In some portions of this country coun-try where refrigerators are not required; re-quired; there are others where they are indispenslble. If your family is small, and you dally cook small portions por-tions of everything, it means waste of fuel, time and material to select roasting and saucepans which may be required once or twice a year or when company comes. There are general artistic rules which apply to the selection of kitchen furnishings just as much as to other things In the household. To be truly beautiful, all articles should be in good shape, should disclose their purpose, and be appropriate for such use Milk pitch-iff pitch-iff ers with twisted handles difficult to keep clean and with noses out of which the liquid will not pour without spilling, are not labor saving devices, nor even beautiful. SMALL NUT LOAF CAKE. An emergency cake, easily prepar- ed, yet delicious, which may be baked bak-ed in layers, paddipans or a loaf Ingredients: 1-2 cup butter; 1 cup sugar; 3 eggs; 1-2 cup milk; 1 3-4 cups flour; 4 teaspoons baking powd er; 1-2 teaspoon vanilla extract; 3-4 cup broken nut meats. Cream the butter and sugar. Sift Ihe baking powder with the flower. Add the milk and flour to the creamed cream-ed butter and sugar, as directod for white loaf. Mix thoroughly, then add a whole unbeaten egg. Beat this into the cake mixture, then add another egg and beat. Finally add the third egg. and then the extract sund nut meats. Bake in the medium-sized dripping-pan dripping-pan in a moderate oven. Frost with caramel icingk The nuts may be omitted from the cake and added to the frosting, or omitted altogether. This cake is best when fre6h. White Mountain Cream. This frosting Is soft inside and has a glossy surface. It may be used for the base of numerous cake fillings fill-ings Ingredients: 1 cup sugar; 1-3 cup boiling water; white of 1 egg, 1 teaspoon tea-spoon of vanilla or 1-2 teaspoon of lemon juice. Combine the sugar and water, and place over a slow fire so that thp sugar may be dissolved before the syrup begins to boll When the sugar is dissolved, wash from the sides of the saucepan any granulations This is nicely done by the use of a fork wound with a clean wet cloth. Cook rapidly. Do not stir or jar while boiling boil-ing or it may grain. When cooked to 238 degrees by the sugar thermometer, thermomet-er, or when it will spin a thread one Inch long when dropped from the tines of a fork, pour in a fine stream over the stiffly beaten egg white. Beat constantly, and continue beating until of the right consistency to spread on the cake and not run off. The cooling process may be hastened hasten-ed by setting the dish containing the frosting in a dish of cold water Beat occasionally while cooling If the frosting Is not cooked long enough, it will run from the cake This may be overcome by setting the dish containing the frosting in a dish of boiling water over the fire, and beat while it cooks more. Remove to cool If cooked too long it will be-rome be-rome too hard to spread. This may be remedied by the addition of a few drops of lemon juice or a little cream of tartar, or a teaspoon of boiling water A little experience even without with-out the sugar thermometer will give perfect results. |