Aluminum will doubtless supersede all else, and is already quite extensively manufactured. It is very light in weight, beautiful in appearance, nearly indestructible and although rather expensive at present, it cannot fail to commend itself to those who would save time and labor. Our country homes will ere long be lighted and warmed with electricity, which will then become the household fuel for cooking. As these two labor-saving and refined necessities become universal, we may expect more syste- matic routine in every home, more rational methods of preparing food and a notable reduction in all branches of household labor. The kitchen is the laboratory of the home and should be furnished with, as perfect an outfit as possible of really needful articles. Many so-called labor-savers prove to be labor-makers. Indeed the inventory of uten- sils required to furnish a modern kitchen is sufficient to COOKING UTENSILS. 47 almost paralyze the heart and hands of the strongest professional domestic, and quite bewilder the prospective young housewife as she reads over the lists now and then found in some article from the pen of an expert cook. Aside from the expense, it would require a good-sized room to hold them, and a first-class memory to retain their names and keep them in place. Cooking has truly become an "art" — a *' science" — the art of spending time and money — the science of wasting talent and making invalids. When we consider the needs of the human family, food will be more plainly prepared and better relished, and cooking utensils less in number. To render kitchen labor less laborious, a few of the really useful modem utensils, that have been thoroughly tested will be mentioned. Bread mixer and kneader. This invaluable utensil may be fastened to a table, or the pantry shelf when in use and you are sure to have' clean, superior bread with- out the contact of hands. Those who use yeast will find that it saves both time and labor. It cuts and beats up the dough, stretching and rolling it into that elastic con- dition necessary to produce light, fine grained bread. For kneading unleavened bread, rolls, biscuit, crackers and wafers, it gives better results than any hand kneading, and moreover the dough is kept cool, no hands touching it until ready to turn on the board and be at once shaped into biscuit and rolls that seem to begin to rise before they reach the oven. Simple in construction, easy to wash and a pleasure to use, it is one of the most useful kitchen inventions. The steam cooker. Next to bread stands the econom- ical and healthful importance of properly cooked vegeta- 48 THE FAT OF THE LAND. bles and cereals, indeed everything that can be boiled or stewed is far better cooked by steam, and many things we bake would be much nicer steamed. A steam cooker, once used, would be appreciated, and soon save its cost in labor and fuel. No steam nor strong odors in the kitchen and no burned food. It will cook an entire din- ner including the dessert at the same time, w^hile the flavor of each article is strictly retained as none of the salts and juices are lost, thus requiring little or no seasoning. The convenience of it in summer is unsurpassed, as it may be used over gas, gasoline, kerosene — and electricity — with equal success. It may also be utilized to can fruits, a method strongly recommended. As there are several steam cookers on the market, it would be invidious to mention any one, but the principle is heartily endorsed. There are also various small steam kettles that serve useful purposes. A double boiler of porcelain is a household necessity, as it is impossible to burn anything cooked in it. Gem irons. Two gem pans are indispensible in a large family, as it is often convenient to bake two kinds of gems at the same time.

AI-modernized reading of the original text

Aluminum will doubtless supersede all else, and is already quite extensively manufactured. It is very light in weight, beautiful in appearance, nearly indestructible and although rather expensive at present, it cannot fail to commend itself to those who would save time and labor. Our country homes will ere long be lighted and warmed with electricity, which will then become the household fuel for cooking. As these two labor-saving and refined necessities become universal, we may expect more systematic routine in every home, more rational methods of preparing food and a notable reduction in all branches of household labor. The kitchen is the laboratory of the home and should be furnished with, as perfect an outfit as possible of really needful articles. Many so-called labor-savers prove to be labor-makers. Indeed the inventory of utensils required to furnish a modern kitchen is sufficient to COOKING UTENSILS. 47 almost paralyze the heart and hands of the strongest professional domestic, and quite bewilder the prospective young housewife as she reads over the lists now and then found in some article from the pen of an expert cook. Aside from the expense, it would require a good-sized room to hold them, and a first-class memory to retain their names and keep them in place. Cooking has truly become an "art" — a *' science" — the art of spending time and money — the science of wasting talent and making invalids. When we consider the needs of the human family, food will be more plainly prepared and better relished, and cooking utensils less in number. To render kitchen labor less laborious, a few of the really useful modem utensils, that have been thoroughly tested will be mentioned. Bread mixer and kneader. This invaluable utensil may be fastened to a table, or the pantry shelf when in use and you are sure to have clean, superior bread without the contact of hands. Those who use yeast will find that it saves both time and labor. It cuts and beats up the dough, stretching and rolling it into that elastic condition necessary to produce light, fine grained bread. For kneading unleavened bread, rolls, biscuit, crackers and wafers, it gives better results than any hand kneading, and moreover the dough is kept cool, no hands touching it until ready to turn on the board and be at once shaped into biscuit and rolls that seem to begin to rise before they reach the oven. Simple in construction, easy to wash and a pleasure to use, it is one of the most useful kitchen inventions. The steam cooker. Next to bread stands the economical and healthful importance of properly cooked vegeta- bles and cereals, indeed everything that can be boiled or stewed is far better cooked by steam, and many things we bake would be much nicer steamed. A steam cooker, once used, would be appreciated, and soon save its cost in labor and fuel. No steam nor strong odors in the kitchen and no burned food. It will cook an entire dinner including the dessert at the same time, while the flavor of each article is strictly retained as none of the salts and juices are lost, thus requiring little or no seasoning. The convenience of it in summer is unsurpassed, as it may be used over gas, gasoline, kerosene — and electricity — with equal success. It may also be utilized to can fruits, a method strongly recommended. As there are several steam cookers on the market, it would be invidious to mention any one, but the principle is heartily endorsed. There are also various small steam kettles that serve useful purposes. A double boiler of porcelain is a household necessity, as it is impossible to burn anything cooked in it. Gem irons. Two gem pans are indispensible in a large family, as it is often convenient to bake two kinds of gems at the same time.

A practical cook and text book for general use