“Had I only learned the use of the spatula in cooking school I should have thought my course to be a lifelong economy.” This was said somewhat in jest, but it shows just what the value of the spatula is. It is an economy. It is not a cutter but a very flexible, bendy blade with round corners which can assume the curve of any vessel and pick up dough or anything left behind in bowl or pastry board which is worth saving. It is a scraper and saver. You need not waste a bit of the precious egg on the sides of your dish or a bit of batter if you use the spatula. It also lifts comfortably the egg, griddle cake, fish etc., from the pan. It is really a joy unbounded. A larger sized spatula is a convenience, too, for scraping and cleaning large kettles and also for a cake or pie lifter. Being larger it is a trifle stiffer. One corner of the end of this blade is sharp and the opposite corner is round. The reasons are obviously for attacking corners and not scratching surfaces. HOME BUTCHERING In some homes a certain amount of butchering is done in the kitchen, sometimes to save expense and sometimes for certain and very fine results if the chef is a jewel. To this end there are some good implements on the market: strong, well balanced and riveted to give good service. Knife blades for this work range from 5″ to 14″ in length and are in various styles. The cleaver is a good thing to have should the butcher sometimes neglect to break a furtive bone. These come in pleasant weights and dimensions, the one with blade 6″ long by 2¹⁄₂″ wide, weighing in all one pound. In connection with knives for fruits and vegetables you will be interested in the story of the late product of steel which is so fast coming to the markets of the world. It is stainless steel. A steel (with an admixture of chromium) which resists rust, does not corrode or scale, and is impervious to food acids (with the exception of the mustard plus vinegar plus salt combination which makes a muriatic acid, which is the acid with which steel is etched). It keeps a fine edge and is of fine temper and hardness when made by accomplished manufacturers. The steel you use now is a carbon steel. Before the war, both in England and America, it was rapidly coming into our markets, but the value of such steel was so patent to governments that the war and construction departments used it all. Now, however, it can be bought even in some department stores. Think of not having to scour or polish your knives. Think of the knife having an indefinite life and always looking highly polished. Soon, too, even the handle will be made of this steel and the knife will look like a highly polished silver utensil. What may this mean in a servantless home?