The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

several thicknesses 2½ to 3 in. square, saturated with oil. A spatula (similar to a palette knife) of medium size will soon pay for itself in the material it saves from the sides of the pans, as well as in time. A large French knife chops vegetables on a board more rapidly than they can be done in a chopping bowl; it also slices onions, shaves cabbage, cuts croutons and does many things as no other knife can, while smaller ones of different sizes all have their uses. For stirring dry flour and meal into hot liquid, for gravies, and for beating all batters, nothing can take the place of a strong wire batter whip. The “Surprise” beater with fine cross wires makes the whites of eggs for meringues and cakes lighter than any other. The smaller the wire around the edge, the lighter the eggs will be. These very delicate ones are for sale in some of the five and ten cent stores at 3 for 5c. Next to the “Surprise” beater for beating whites of eggs comes the silver fork. The “Dover” revolving beater gives a fine close grain when that is desired, as in egg creams, the “Holt” coming next and being more rapid in its work, while the “Lyon” gives a fine, fluffy result. A large sized beater is more useful. Eggs can be beaten in a deep bowl, narrow at the bottom (the regular cooking bowl shape) in half the time that it takes to beat them in a broad bottomed bowl. The nearer the sides of the bowl are to the beater, the quicker the work will be done. The same is true of whipping cream, and as cream spatters at first, a pitcher or a tin can, not so deep but the handle of the beater can be operated, is best for the purpose. It is better to set the dish in the sink while whipping cream. If possible have a good scale, as much more accurate results are obtained in cooking by weight than by measure. It will be useful in weighing