By Nancy A. Meadows-Galloway
How many of us remember being in our grandmother’s kitchen and
seeing all of the strange implements that she used to make her
wonderful creations.
Many of these strange looking items had very simple uses and were a
necessity for any 1950’s kitchen.
Pastry blenders were very common and used by most cooks during
this period. They were mainly made of nickeled iron and had a wooden
handle.
The cook would simply make her dough and then use this peculiar device
to blend it together better.
Another useful utensil in the kitchen was the biscuit/cookie cutter.
Most were made of tin and had a rolled edged handle.
Often the different sized cutters would stack together inside of each
other for easy storage.
Some cutters were made with wooden handles but
were not as durable as the complete tin cutters.
Eggbeaters were another well-used item in the 1950’s kitchen.
Most were made of tin and had a cast iron gear wheel that turned the
blades.
The handle would be wooden or tin depending upon the model.
Some beaters were elaborate machines that could beat in seconds by
turning the handle and others were simply whisks that required
a strong hand and a firm grip.
The flour sifter was another handy device. Most recipes called
for sifted flour, which would ensure that a cake would rise properly.
Flour sifters were made of tin. Some had a handle that you would
simply shake from side to side and the flour would fall through.
Others had a handle that you pulled as if you were firing a gun, over
and over and this repetitive motion would cause the wire in the center
of the sifter to turn and the flour would fall through.
Either model
worked sufficiently.
Since most cooks made their own biscuits, cakes, and cookies, a
rolling pin was a necessity. Most were made completely of wood but
some contained a marble roller instead of the standard wooden roller.
The cook would simply flour the rolling pin on her dough board and
then roll out whatever was being prepared.
Pie Crimpers were also a well-used item in the 1950’s. Cooks made
everything from apple pies to chicken pot pies.
The crimper was used
after the cook had placed the dough “lid” on the top of the pie. You
would place the crimper on the edge and roll it around the outside of
the pie.
It would mash the top dough and the bottom together and also
create the lacy edging that makes every pie attractive.
Since cakes were considered a staple and were made each week, a cake
plate with a lid was a must.
Most were made of tin. Some were
decorated with elaborate pictures and painted with very vivid and
bright colors.
The cook would place her wonderfully decorated cake on
the plate and then the lid would be placed on top into the groove.
This insured that the cake would not dry out.
Plastic storage containers were not yet the norm in the 1950’s. Most
cooks used glass refrigerator jars to store leftovers.
These jars came
in every shape, size and color imaginable.
Some were given away as
prizes or premiums and some could be bought with green stamps that you
collected every time you went to the grocery store.
Most of the things listed above are still in use today by cooks
everywhere.
As with many things, items made in the fifties era were
made to last and are still around today.
Next time you venture into someone’s kitchen see how many of the
things listed are present.
You will be amazed at how handy these
utensils and items continue to be.
Go
to Rewind the Fifties Home
