The Steam Cooker - Soap-saver - Automatic Meat-baster - An Interchangeable Sieve - Tht Quick Bread-maker - A Useful Grating Machine - A Practical Knife-cleaner - Fireproof Dish in "There are hundreds of women who miss golden opportunities of providing their domestic staff with time and labour saving articles, owing to the fact that they have not yet realised the difference that a few good household tools make to the worker, and often to the family purse as well.

Combination with a Spirit-lamp

A steam cooker with four compartments

A steam cooker with four compartments

The following utensils are eminently practical. Take, for instance, the steam cooker. A cook is expected to serve up a dinner of several courses every evening; this usually entails the use and washing up of many saucepans, also a large fire or several gas boiling-rings. Buy one of these handy steamers, costing from 6s. upwards, and at least four different articles of food can be cooked over one pan of water, in which potatoes or a pudding can be boiled. They are constructed on scientific principles, giving concentrated heat with steam pressure. Each compartment is separate, and any number can be used, as food is as thoroughly cooked in the top compartment as in the bottom.

Soap was a source of constant waste in a house, but now there is no excuse for this state of things, when it is possible to purchase an excellent contrivance known as a " soap-saver." It consists of a wire basket into which all odds and ends of soap may be put. Close the basket securely, and shake it about in the water in which the articles are to be washed, when the water will soon become soapy. Used occasionally while washing up plates, etc., it will prevent any grease remaining, and wall make the articles bright and clean in much less time than without its use. Another advantage, and by no means least, of this soap-saver is that all risk of finding soap adhering to the cups, forks, etc., is done away with. This " saver" costs only 6 1/2d., and can be obtained at most good ironmongers'.

A clever contrivance by means of which soap may be saved

A clever contrivance by means of which soap may be saved

An automatic baster

An automatic baster

In houses where the cook has much work to do which takes her out of her kitchen, the "automatic meat - baster " will be found invaluable.

If she is particular about basting the joints, much time will be wasted running backwards and forwards to the oven, while, if she is unconscientious in this matter, meat will often be dry through lack of basting.

The automatic baster thus supplies a great want.

It can be ad j usted to any baking-tin, and to various heights to suit large or small joints. It consists of a tray with small holes in the bottom. Into this are put small pieces of mutton fat, beef suet, or, if preferred, dripping. With the heat of the oven these melt, percolate through small holes, and drip on to the meat, thus keeping it thoroughly and continuously basted without taking up the cook's valuable time.

In our various recipes instructions are constantly given to " rub through a sieve," or a " fine sieve," or perhaps a " coarse sieve"; obviously it is supposed the kitchen is provided with more than one. In these days of small flats and limited kitchen space, where every inch is of value, in few kitchens is there sufficient room to store three medium-sized Here is an invention which solves that difficulty. It consists of one-frame with interchangeable bottoms.

A frame sieve with interchangeable bottoms

A frame sieve with interchangeable bottoms

These can be changed instantly from coarse to fine, and are very easy to keep clean.

These can be changed instantly from coarse to fine, and are very easy to keep clean.

The quick bread maker

The quick bread-maker

The frames cost from 2s. to 4s., and vary from 8 inches to 18 inches in-diameter. Bottoms to fit the same vary from is. 4d. to 2s. 11d. As shown in the illustration, the bottoms are quite flat, and, therefore, will take up very little room.

Bread-making used to be a long, tedious process, and for that reason home baking became unpopular, and baker's bread was used instead of the more nourishing and satisfying home-made variety.

With the invention of the " three-minute bread-maker," which mixes and kneads bread perfectly in three minutes, home-made bread is again becoming popular, to the great advantage of health and purse. Full directions are sent with each bread machine.

A useful grating machine

A useful grating machine

They are made in two sizes - one, measuring 10 inches by 11 inches, costs 8s; while the other, 13 inches by 13 inches, costs 10s. 6d.

A fireproof dish with spirit lamp attached

A fireproof dish with spirit-lamp attached

Each year vegetarians and fruitarians are greatly increasing in numbers, and as nuts play a very important part in their diet, the grating machine illustrated comes as a great boon to them. It also deserves a place in every kitchen, for it greatly lessens the time and labour required for grating bread, cheese, nuts, etc. It is made in two sizes Meatless Soups one, specially for grating bread, cheese, etc., costing 2s. 3d., and one for almonds and other nuts, etc., costing 1s. 3d.

It can be fixed to any ordinary kitchen table in the same way as a mincing machine.

Another excellent contrivance is designed to preserve and lengthen the life of knives, as the blades can be washed without the slightest injury to the handles.

Consisting of a metal stand, with slots in which to put the knives, it fits into a can in which the water is put, quite out of reach of the handles.

A machine to wash two dozen knives at once costs 4s. 11d., and it is money well spent.

In houses of doctors and clergymen, who are often late for meals through no fault of their own, the fireproof dish with spirit-lamp attached is a great boon, for dishes of all kinds can so easily be kept hot in it.

The dishes are made in either green or brown fireproof china. In the oval shape they cost either 16s. 3d. or 18s. 3d. complete, but are slightly cheaper if round, costing 14s. 3d. or 16s. 3d. each.

By Mrs. Eustace Miles

Vegetable Essences Preserved in Soup - The Possibility of Making Delicious Soups Without any

Meat Stock - How to Prepare Vegetable Stock

In spite of all that we who call ourselves ' Food Reformers " can do and say to prove that we do not live on vegetables, and that we never regard ordinary vegetables as at all a substitute for meat, the idea still persists that those who give up meat live on vegetables.

As a matter of fact, food reformers who study food values (as distinct from the haphazard kind) not only eat fewer vegetables than most meat-eaters do, but actually believe that we need fewer vegetables than they do.

Why?

Because the vegetable essences have, as one of their chief merits, a power to counteract uric acid in the human body. And, as a class, food reformers need fewer vegetables, and, indeed, fewer medicines altogether.

For vegetables, and especially their juices, when taken in the right form and at the right time, are as much a medicine as a food.

In a previous article I described the best and healthiest method of cooking vegetables conservatively, so as to preserve all their precious flavours, salts, and juices. In this article I shall describe the best and healthiest way of making delicious soups from vegetables and cereals without any meat stock whatever.

First of all, we must begin with the most important part - namely, the preparation of the vegetable stock from which the soup is to be made.

It is very difficult to make the ordinary cook believe that it is possible to make a delicately flavoured soup without meat stock or meat juices. I hope that the following recipes, when tried, will prove that it is possible.

There is no doubt that meat soups and extracts are more stimulating than vegetable soups, for meat extracts and gravies are amongst the most powerful stimulants; but all these contain uric acid, and uric acid is one of the commonest causes of some of the most ordinary complaints that people are subject to, such as gout, rheumatism, eczema, dyspepsia, etc.

A good vegetable stock is not unlike meat stock in appearance, and in flavour too, but the taste is purer and cleaner. Vegetable juices have a very different effect on the system than meat juices, for, having an alkaline tendency, they help to counteract the uric acid and to get rid of it. They are very cleansing, and when made properly are, most delicately flavoured. Most delicious soups can be made for the dinner-table or for invalids from pure vegetable stock, to which can be added varied flavours and ingredients, such as tomato, mushroom, curry, and celery.

Pure vegetable juices, unflavoured, are amongst the finest curative medicines, and in many cases, if taken the last thing at night, can work most wonderful cures, for the juices act as a gentle aperient and corrective where many ordinary drugs fail to be of use.

For instance, the juices of lettuce and onion are especially good for sleeplessness. Opium is extracted from lettuces, and that is what makes it such a soothing drink. If plenty of celery is added to the lettuces and onions, it then becomes a splendid drink for those who are suffering from gout and rheu-matism, for the salts and juices of these vegetables correct the acids which are the cause of so many complaints, especially gout and rheumatism. There are many other vegetable drinks which are also good for eczema.

It must always be remembered that in preparing vegetable stock for soups every particle of the vegetables can be used. No outside leaves or stalks should be thrown away, as I have explained in my previous article on the conservative cookery of vegetables. And it is well to remember that in preparing vegetable stock, turnips and carrots should never be peeled, for all the most valuable salts lie just under the peel. The peelings of apples may also be added to the vegetable stock-pot. But when the carrots and turnips or celery, etc., are cooked for garnishing, or for a table vegetable, and have to be peeled, Of the outside leaves taken off for the sake of appear-ance, then the peel must be cut very thin, and can be added to the stock-pot,

In "stalks " are included the outside stalks of celery, mushrooms, and watercress: and do not forget that a bunch of watercress is a most cleansing addition to vegetable stock

When vegetables are being cooked as foundation of good vegetable soup, must be allowed to simmer for about five hours, and then be well pressed with a large wooden spoon, and the liquor strained into a clean bowl.

This stock can then either be made into a clear soup, or used as a foundation for the following recipes: