Every kitchen needs a table, every kitchen needs a cupboard. A cabinet combines the two and is the solution to the problem of being neat and tidy when there is no space to spare. Cabinets such as the one illustrated below can be bought from a hardware store and painted to match the room. Ifa spare piece of linoleum is tacked on the top the cabinet will ake its place unobtrusively in the miniature home, and be easy to keep clean. With skilful furnishing your cabinet will be as handy as a ship’s galley. For your dishcloth and teacloth hang an expanding curtain rod inside one door, and for jugs, graters and anything that will hang, screw half a dozen cup hooks into one side. Keep dinner mats and napkins in one drawer and cutlery in the other; if you have only one drawer divide it down the centre, so that they won’t get rumpled if you dive for a spoon or tin-opener. Have a shallow box in another part of the drawer for the “ best’ cutlery, to spare it scratches. Choose your utensils carefully and beware of gadgets. Here is a list of the items with which you should equip your “* kitchen.” 1 kettle 1 perforated spoon or fish slice 1 frying pan (7’-8” in diameter) 1 kitchen knife 1 enamel bowl for washing up 1 fork 1 enamel plate 1 spoon 1 milk saucepan 1 wooden spoon 1 larger saucepan 1 vegetable peeler 1 pint jug 1 washing-up mop 1 small basin 1 dishcloth 1 mixing bowl 2 teacloths 1 tin opener 1 pot brush 1 strainer Salt and pepper sprinklers 1 grater Fireproof dishes, piedishes, etc., should, of course, be added according to the type of cooking you will be undertaking. GAS APPLIANCES FOR THE ONE-ROOM COOK There are hotplates with one or more boiling burners and a grill, single or double boiling rings and neat table cookers with boiling rings and oven. Above left: A table griller with one boiling burner and fold down tcp. 4 Right : This model has one boiling burner and a reversible “ grill-boil” burner. | = SB te Left: A table cooker with two boiling burners and oven (or one boiling : burner, grill and oven). Right: A hotplate with grill and boiling ring. y 32 ‘y iS) “oO 4: NEWER ic: Sou Say ’ Another double ring, finished in mottled grey or cream enamel. 33 INDEX Page No. BEVERAGES Cocoa ; Coffee ; Lemonade ; Orangeade ; Tea He PA) CABINET, KITCHEN .. an Nae A ie fo | COOKED FOODS, TO RE-HEAT fe La scan #30 COOKERY, METHODS OF _... ae Re ae .. 45 EGGS - ve % ay a ee 22 Methods of cooking Recipes : Bacon and Egg (fried); Bacon and Egg (grilled) ; Savoury Omelette ; Scrambled Egg ; Spanish Omelette 25 FISH .. es = =e ay Be ee ae .. 7-8 Methods of cooking ; preparation Recipes : Creamed Salmon ; Finnan Haddock ; Fish au gratin ; Fish Pie ; Haddock Savouries ; Hard Roes; Jugged Kippers ; Kedgeree ; Normandy Herrings ; Poached Fish; Scalloped Cods Roes; Soused Herrings ; Stuffed Baked Cod ay a sa ao .. 9-11 FROZEN FOODS To prepare and cook .. Ke ay ae ‘S 5 GAS APPLIANCES ee ee os . me .. 32-33 GRAVY Ne ie ete ae o i a See AS MEASURES@HAND Y= 3.00) 9) yee MEAT Suitable for grilling and frying. Method of grilling : Bacon ; Chops and Cutlets; Kidneys ; Pork Chops and Gammon Rashers; Poultry ; Sausages; Steak. Method of frying : Bacon and Sausages; Chops .. 16-17 Recipes : Braised Chops; Liver and Bacon; Pot Roast; Sausage and Macaroni Mould; Sauté Kidney; Savoury Gammon Rasher; Shepherd’s Pie; Steak and Bean Casserole ; Toad-in-the-Hole ; Veal Cutlet a la Neapolitan ; Vienna Steaks He By .. 18-20 34 Page No. SALADS General hints on preparation... Bi ka a oes Recipes : Flemish Salad ; French Salad Dressing; Tangerine Salad xe a, a oe Mae a a eer S SAUCES . Hints on preparation a2 oes ft Ac Se ae Recipes : Foundation White Sauce. Variations: Anchovy Sauce ; Caper Sauce ; Cheese Sauce; Egg Sauce ; Parsley Sauce. Bread Sauce ; Brown Sauce ; Horse-

AI-modernized reading of the original text

Every kitchen needs a table, every kitchen needs a cupboard. A cabinet combines the two and is the solution to the problem of being neat and tidy when there is no space to spare. Cabinets such as the one illustrated below can be bought from a hardware store and painted to match the room. Ifa spare piece of linoleum is tacked on the top the cabinet will make its place unobtrusively in the miniature home, and be easy to keep clean. With skilful furnishing your cabinet will be as handy as a ship’s galley. For your dishcloth and teacloth hang an expanding curtain rod inside one door, and for jugs, graters and anything that will hang, screw half a dozen cup hooks into one side. Keep dinner mats and napkins in one drawer and cutlery in the other; if you have only one drawer divide it down the centre, so that they won’t get rumpled if you dive for a spoon or tin-opener. Have a shallow box in another part of the drawer for the “ best’ cutlery, to spare it scratches. Choose your utensils carefully and beware of gadgets. Here is a list of the items with which you should equip your “* kitchen.” 1 kettle 1 perforated spoon or fish slice 1 frying pan (7’-8” in diameter) 1 kitchen knife 1 enamel bowl for washing up 1 fork 1 enamel plate 1 spoon 1 milk saucepan 1 wooden spoon 1 larger saucepan 1 vegetable peeler 1 pint jug 1 washing-up mop 1 small basin 1 dishcloth 1 mixing bowl 2 teacloths 1 tin opener 1 pot brush 1 strainer Salt and pepper sprinklers 1 grater Fireproof dishes, piedishes, etc., should, of course, be added according to the type of cooking you will be undertaking. GAS APPLIANCES FOR THE ONE-ROOM COOK There are hotplates with one or more boiling burners and a grill, single or double boiling rings and neat table cookers with boiling rings and oven. Above left: A table griller with one boiling burner and fold down top. 4 Right : This model has one boiling burner and a reversible “ grill-boil” burner. | = SB te Left: A table cooker with two boiling burners and oven (or one boiling : burner, grill and oven). Right: A hotplate with grill and boiling ring. y ‘y iS) “oO 4: NEWER ic: Sou Say ’ Another double ring, finished in mottled grey or cream enamel. INDEX Page No. BEVERAGES Cocoa ; Coffee ; Lemonade ; Orangeade ; Tea He PA) CABINET, KITCHEN .. an Nae A ie fo | COOKED FOODS, TO RE-HEAT fe La scan #30 COOKERY, METHODS OF _... ae Re ae .. 45 EGGS - ve % ay a ee 22 Methods of cooking Recipes : Bacon and Egg (fried); Bacon and Egg (grilled) ; Savoury Omelette ; Scrambled Egg ; Spanish Omelette 25 FISH .. es = =e ay Be ee ae .. 7-8 Methods of cooking ; preparation Recipes : Creamed Salmon ; Finnan Haddock ; Fish au gratin ; Fish Pie ; Haddock Savouries ; Hard Roes; Jugged Kippers ; Kedgeree ; Normandy Herrings ; Poached Fish; Scalloped Cods Roes; Soused Herrings ; Stuffed Baked Cod ay a sa ao .. 9-11 FROZEN FOODS To prepare and cook .. Ke ay ae ‘S 5 GAS APPLIANCES ee ee os . me .. 32-33 GRAVY Ne ie ete ae o i a See AS MEASURES@HAND Y= 3.00) 9) yee MEAT Suitable for grilling and frying. Method of grilling : Bacon ; Chops and Cutlets; Kidneys ; Pork Chops and Gammon Rashers; Poultry ; Sausages; Steak. Method of frying : Bacon and Sausages; Chops .. 16-17 Recipes : Braised Chops; Liver and Bacon; Pot Roast; Sausage and Macaroni Mould; Sauté Kidney; Savoury Gammon Rasher; Shepherd’s Pie; Steak and Bean Casserole ; Toad-in-the-Hole ; Veal Cutlet a la Neapolitan ; Vienna Steaks He By .. 18-20 Page No. SALADS General hints on preparation... Bi ka a oes Recipes : Flemish Salad ; French Salad Dressing; Tangerine Salad xe a, a oe Mae a a eer S SAUCES . Hints on preparation a2 oes ft Ac Se ae Recipes : Foundation White Sauce. Variations: Anchovy Sauce ; Caper Sauce ; Cheese Sauce; Egg Sauce ; Parsley Sauce. Bread Sauce ; Brown Sauce ; Horse-

One-room cookery