Indianapolis Times, Indianapolis, Marion County, 30 March 1952 — Page 35
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SUNDAY, MAR. 30, 1952
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REVOLUTIONARY —Waffle iron and toaster (left to right above) of the era of fireplace cooking.
Period Kitchen Utensils Are a Museum Feature
By JOAN SCHOEMAKER Times Foed Editor
- JL VOLUTION applies to pots and pans as much as to
the human race.
To great-great-grandmother ‘‘modern” meant the last word in convenience just as much as it does to today’s
cook injher mechanized kitchen. The vast difference lies in the contrast between the often handmade equipment of yesteryears and the efficient mechanically equipped workroom of the present. day. The kitchen utensils of an earlier period shown in the above pictures can be seen at the Children’s Museum. Not all of the same period, the utensils show a certain progress in making cooking easier for the housewife. » = a THE BUTTER MOLDS in the center top picture show the evolution of wooden ware to some extent. The smallest and oldest mold, handmade, is a flat handcarved rectangle with the owner’'s name, Edna, carved into it. The mold was pressed into the top of the butter. The largest mold, of Swiss origin, is also handmade on the same pattern as the modern spring pans used to make cheesecake. The middle butter mold has a machine turned bowl but a handcarved top used to decorate the butter. The butter designs of that period were
as personal as the cattle brand of a later day. Cast iron, of a later period, was used for the parts on the coffee grinder. Known facts concerning equipment available and type of workmanship help collectors and dealers determine age of items in their collections. As always, kitchen tools are suited to. the conveniences or lack of them in a household. This was true especially during the days of the three-legged boiling pot swinging on a crane in the fireplace. Food deception started shortly after some of the first colonists landed. Butter made from the milk of cattle “put out to grass” was white instead of golden yellow, It was “colored” with finely grated carrots which were simmered and strained before being worked into the butter. . Many cooking utensils, completely outmoded on the East coast, were commonly used in both the Midwest and Far West into the 19th century when new areas were first being inhabited by the white man.
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Be a vision of loveliness in exquisite nets over singing rayon taffeta. Here are
»___- THE INDIANAPOLIS TIMES __- =
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. 2 4 Art Layoyt by J. Hugh O'Donnell. STRONG-ARM METHOD—Butter molds (top center) are of different types. All wooden, the largest is of Swiss origin with deco-
rated sides as well as bottom. A wooden peg makes the sides detachable to permit the decorated sides of the butter from being marred when removed from the mold. A spice mill, mortar and pestle-and coffee grinder (left to right, lower left picture) are of a later period. Lower right is a coffee roaster of the Revolutionary period. Coffee beans were placed inside, the trop door closed, the spike thrust into a hot ember in the fireplace and the roaster turned until the beans were done.
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three from a collection
Left to right:
Doll-like ruffle style. White, pink, aqua. Sizes 7 to 15. 49.98
Beautiful figurine effect with embroidered bodice White, pink, blue. Sizes 7 to 15. 49.95
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Circular tiers whh two-tone Iridescent coloring. Blue,
pink. Sizes 9 to 15. 29.95 (Long
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versions, 39.95).
Times photos by Dean Timmerman.
DELICATE MATTER—Fried foods, a delicacy during the period of fireplace cooking, were prepared by banking a fire under a three-legged skillet (upper left).
An Exotic Recipe...
BRAZIL NUT CRABMEAT SALAD
1 (6%-0z.) can crabmeat 15 c¢. diced celery 14 ¢. Brazil nut chips 2 tbsps. chili sauce
slices. Serves four.
CONNER TENET INN N RNIN eRRISETRRNUIRRRNRENNRIIIRERRTRNINEIN
The Book Nook—
Shred crabmeat and remove membrane; celery and Brazil nuts.” Combine chili sauce, mayonnaise, lemon juice and salt. mix lightly. Serve on avocado wedges or tomato
14 ¢. mayonnaise 1 thsp. lemon juice 14 tsp. salt Avocado or tomato add
Add to salad mixture and
New Cook Books Tell Past
HE COOKBOOKS are sprouting as fast as crocuses
this spring.
Everything from weight restraint to 100 ways for cooking hamburger is discussed in new ones just out.
Bernard Koten, a New Yorker who is not a professional cook, is the author of the LowCalory. Cookbook (Random House) containing 348 nonfattening recipes.
” “ . CHINESE COOKING for the average American home is discussed in the House of Chan cookbook (Doubleday), written by Bou Chan, a New York restaurant owner,
Most of the ingredients for
the dishes are available at your neighborhood grocery, al though you might have to shop around for such items as bean sprouts, or Chinese cheese (Foo Yee), : Recipes from various nation. alities which have settled the West Coast, including the Chi-. nese, Italian, Mexican and Spanish, are included in Helen . Brown's West Coast Cookbook.
(Little, Brown & Co.).
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