Cooking Utensils

( Originally Published 1922 )

After you have arranged about your flour and meal, the next thing to think about is the proper cooking utensils for your vegetables. Since the juices of vegetables contain the mineral salts they must not be wasted. Casserole cooking is the ideal way, hence you should have at least one casserole—two is better and a steamer which will cook at least two vegetables at the same time. These steamers are now on the market arranged in tiers, one on top of the other from two to six compartments. They are recommended as gas savers. There are several types which a first class hardware merchant will show you. One good one has a chimney running through each steamer through which the steam escapes into and from each compartment. You will find the double or treble steamer ideal for cooking string beans, young carrots, etc. If your dealer hasn't one in stock he has them on catalogue. Make him order one for you. If, however, you don't get one immediately use your old-fashioned steamer. You can contrive to divide it if you wish to cook two vegetables.

Much has been said recently in favor of the "Pressure Cooker" which is also steam confined until it reaches a pressure of twenty pounds. It will cook the toughest chicken in thirty-five minutes. If all that is claimed for it is true, it would be ideal.

There is also on the market now a very heavy cast aluminum ware called Stroluminum. In these utensils vegetables can be cooked with a few table-spoonfuls of water (the same as casserole cooking) and potatoes can be cooked in their skins—over the firewith no water at all.

If you can afford to add a fireless cooker to the list, do so.