Keep a Pair of Scissors in Your Kitchen

Radio Record, Volume VII, Issue 14, 13 October 1933, Page 48

Keep a Pair of Scissors in Your Kitchen

HW housewives realise the infinite possibilities of a pair of scissors in the kitchen. Yet anyone who can flirt with a paper pattern in the sewing: room, cutting ‘all the intricate notches, following the curve of a sleeve, can, in the kitchen, cut deftly with scissors many things which she merely hacks with a knife. _ Who does not know the difficulty of the rind off rashers of bacon

without tearing the rasher and cutting the surface on which the operation is being performed? A pair of scissors will glide through the bacon fat, trimming off the rind as neatly as can be, Moreover, small bits of bone or gristle lurking in the lower edge can be detatched without any waste of the lean. In cutting slices of cooked ham or tongue into small managable pieces for sandwiches or savouries the scissors are invaluable, Scissors will also come to the rescue in a task from which even the strong-est-minded cook is apt to shrink-cut-ting the gristle or skin or veiny portions from liver or sweetbreads or kidneys. The flesh of these parts, being very tender and not very thick, yields easily to scissors, which the average woman can manipulate with much more delicacy and precision than she can use a knife. Scissors will also eut easily the small pieces of skin which join sausages together. After use, the scissors should be very earefully scrubbed in hot soda water and they should be occasionally disinfected. Care should be taken that no

pieces of food remain in the angie where the blades meet. They should be of a moderate size, and. they need not be very sharp. A pair which is no longer in its first youth can yyell be assigned to the kitchen, where it will spend a prolonged and useful old age.