European Stars and Stripes (Newspaper) - September 15, 1989, Darmstadt, Hesse                                A signally honed received my food Christmas ii took me j and to using it and " Ever lived without it. Lyonnaise Puree Riti ties of cheese and f Susor put away in Yourd put it on a Cabinet ourself to use it in spies a Back Shell does everything the " e. I piece of advice my Vas to buy a hand Viji everything a ffi-3do but would Only a a shelf space baloney. J whipping Cream with mry to stand there " e Little machine land s grandmother s 1945. It s heavy it s sly durable. I love this icentry saw one ale Sale Lor $15 and grandmother s Ever i As Sal less As Pepper is a mainstay but my favorite is a Rinder that i use Lor ii pulverizes the powder than the Ary with a regular Der has a Little Cap on the Bottom that will store up to 3 Tablespoons of ground Pepper. Crackpot i realize these contraptions have seen their Day in the Sun but Lor the Way my family lives they re Ideal Lime savers a Stew Chili roast Beans or soup can be thrown together in the morning plugged in All Day and be ready Lor a hungry family at dinner time. My pot. Unfortunately is one of the earliest models and the Ceramic cooking Basin is not removable for washing nonetheless. I use the Crackpot Al least four times a week. Copper cookware i m still searching for the perfect pots and pans but my Copper pots lined with Nickel Are pretty close Copper is such a Fine heat conductor that the pot immediately responds to any change from the heat source the drawback with these pans is thai they have to be polished and it is not advisable to use Metal spoons or spatulas because they pit the Metal lining if the pans Are lined with tin and become pitied they need to be relinked because reaction of food with Copper can have a toxic effect. Garlic press garlic is big around oui place and the garlic press is a great Lime help my press is reversible so the opposite Side of the pressing Teeth is a plastic pad with Teeth that cleans excess garlic from the press a Lime saving hint it s not necessary to Peel garlic before placing it in the press the Basket on the press will retain the Peel Rice cooker i Lound this Gem Al a Lea Market Lor $3 this Little pot was a promotional Gadget sold by Comet Rice in the 1950s and has the name of the company embossed on the lid. Resembling a double boiler but with Small holes around the lop pan portion this cooker is great for steaming vegetables. Wok i be had my wok since College when chinese food was trendy in the United Stales now i use in in the cholesterol aware 1980s to stir Fry vegetables and combinations that include Little meat but lots of flavor. I find the electric woks Don t get hot enough for successful stir frying which demands High heat so the ingredients Cook Al minimum time Lor maximum flavor and crunch Ness. Colander for draining or Lor rinsing a colander is perfect. Because we eat a lot of pasta. Vegetables and fruit our colander is m constant use. Lined with cheesecloth it s also Good Lor Delat Ling Slock. Beverly Bundy. Lof Mer stripes Laganne editor. Is Lood editor Al Trie fort Worth Star Telegram in teas. Poultry and game Lerm meters Register out 200 degrees and use in conventional e into the meat or j and leave it in be cooking period meters Register Between 60 and 220 inserted into food for of Are particularly readings of goods ind microwave. Only thermometers should wave ovens amended cooking 1 and poultry in degrees for rare 140 him 160 degrees for agrees for rare 145 5 60 degrees for Well. Grees Lor medium 160 i. Degrees Lor medium tone. Agrees Lor medium 160 within this classification there Are also thermometers designed especially Lor chocolate they measure temperatures irom about 50-140 degrees in wide one degree increments that Are easy to read. As with older baking and roasting recipes Candy temperatures Are sometimes described in terms of appearance rather than degrees. Here Are the equivalents thread 230-234 degrees soil Ball 234-240 degrees firm Ball 244-248 degrees hard Ball 250-266 degrees soft crack 270-290 degrees hard or acc 300-310 degrees thermometers an rna Lely 325 degrees is a margin of safety l degrees required Tor ire Glass tube types by May be attached to measuring tools of the Trade by Joan Drake los Angeles times y is. We All know great Cooks whenever measure an ingredient an everything they make comes out perfect most of us. However would be courting disaster in we started throwing in a Pinch of this and a handful of that. Precise measurements not Only assure consistent results they sometimes can make the difference Between the Success or failure of a recipe. We Are limiting this discussion to the tools most commonly used to measure ingredients in recipes developed Lor american Consumers. Although the metric system of measuring by weight is recognized As being More accurate volumetric measures Are still the most commonly used in the United states. Liquid measuring cups liquids should be measured in standardized Glass or Clear plastic cups most Glass measuring cups Are heat proof and can be used solely with boiling liquids or near hot surfaces. You need to be a Little More careful regarding heat when using plastic varieties although they Are less Likely to break. The handles and spouts on these cups Aid in pouring a Little extra space at the lop of the cups prevents spillage. Most liquid measuring cups Are now marked with both English and metric units. The most common sizes have one two and Lour cup capacities. To measure accurately using liquid measures place the cup on a level surface and with your eyes level with the markings add the amount of ingredient needed Bend Over in necessary rather than lilting the cup to your Eye level. Dry measuring cups the cups used Lor measuring dry ingredients usually come in graduated sets of Lour a 1-3, i and 1 cup although to it and two cup measures Are available. Generally the cups Are made of aluminium stainless steel or plastic. By using the exact size of dry measuring cup called Lor in a recipe you can assure Success. Measuring spoons smaller amounts of both liquid and dry ingredients Are measured using standardized measuring spoons. Fill spoons to the rim with liquids level off dry ingredients to ensure accuracy. Dense ingredients need to be packed into the spoons to eliminate air pockets. The spoons typically come in sets of our a. A and one Teaspoon and one Tablespoon. Some sets however include a it Teaspoon and a i Tablespoon. Reber 15,1989 the stars and stripes Page 15