Home Haven Homemaking Lesson

Mercy sakes...it has been a while since I typed up 

a chapter from my 1926 COPY of 

The 

ART OF 

COOKING and SERVING

by Sarah Field Splint

Christmas 2010 has come and gone.

I rang in the new year and then got a horrible head cold.

Celebrated a Grand Daughter's 4th Birthday.

Worked on stripping ancient wall paper off the family room walls...still working on it.

Started Spring Cleaning early.

Coffee Party.

In February we will celebrate 2 Grandsons and a Daughter-in-law's Birthdays!!!!!

A brother-n-law's birthday... and 2 nieces are expecting.

Valentine's Day is just a few days.

Which warms my soul.

It's been a while since I read anything in my book.

I've missed it.
Reading this material feeds my homemaking hunger.

Wanted to get back at it and thought this week would be a great time to do this.

So here goes as I enter into 

CHAPTER III

Helpful Cooking Equipment

AFTER you have the indispensable "pots and pans" for your kitchen and it's a question of what to add next, do you sometimes wonder what to buy?

Or perhaps you realize that the preparation of food is a lot more trouble than it should be.  When you begin to look around for ways and means to make it easier, do you know which of the up-to-date devices save labor?

Or possibly you're a thrifty housewife who doesn't like to see food wasted, and yet that old casserole has been so overworked the family sighs on seeing it.  What you need is a new baking dish or a few individual ones to give those unavoidable left-overs an appearance of exciting novelty.

On the other hand, you may have solved these particular difficulties and want to know just what equipment you will need to add attractive, original touches and tempting garnishes to your dishes.  A little "dressing-up" will often make the simplest food a delight to the eyes of your family and friends.  For instance, potatoes ~most prosaic of foods! - take on a new interest when you cut them with a fancy cutter before frying them; a plain pudding or molded dessert prepared in a fancy mold gains a prestige it never had before; and the most easily made vegetable, meat or fish salad becomes a party dish if a few fancy-cut garnishes of beet, pimento or green pepper are added.

Whatever your problem this chapter will help you.  It has many suggestions from the most efficient equipment for deep fat frying to the latest implements for making fancy cake icings and the vegetables garnishes.

This does not mean that you will need them all, but certain of them you will surely want, and a few minutes of "eye" shopping here will save you many hours of wearisome looking in the stores.

May you have all the cooking equipment you need in the Kitchen
as well as all the tools you will need in Life!

Have a great week and a sweet day,
~Deanna~