The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-10-04
SOLUTION OF THE DIFFICULT TIES
INVOLVED IN CATERING FOB TWO
Kitchen Utensils Should Be of Suitable Size.
An Economical Selection of Meats and
Vegetables Necessary
By CORNELIA C. BEDFORD

Catering for family of two presents
some difficulties which are not encounter
ed by those who provide for larger
households. For instance small roast
of beef is never as juicy and tender as
a large one. but an eight or ten-pound
roast set before two people looks APP
paliing and. II economy must be prac-
ticed, the same roast must appear in
some shape at so many meals before
the last cut still remains We are not
apt 10 relish the same kind OF food If
served repeatedly on successive days, so
That 1t is wisest not to provide too law
ishly of any one article no matter how
tempting ii may appear from across the
counter On the other hand. some dishes
are more easily provided for two than
for a larger number. Through more
than half OF the year sweetbreads are
decidedly expensive and difficult to OBJ
tain even at a high high price. one pa!- can
be divided and so prepared as to make
two good-sized dishes for a tiny house
hold; calfs liver. squads and various
other meats as well as vegetables and
fruits somewhat out of season are pos
sible where a small quantity will suffice.
For the Kitchen.
To aid the caterer for two IL is well
to provide the kitchen with some uten-
sis of suitable siZe-two or three small
saucepans. some little baking dishes and
fancy molds and a small double boiler.
Make a list of favorite dishes. divide
and subdivide the recipes-usualIy much
too lerge-until the proper quantity is
reached; then. with the proper proper
tons in mind. purchasing viii be a
much easier task. To state in a general
article Of this character. precisely how
much meat. fish. or other commodities
should be consumed at q meal by two
persons Is manifestly out of place as
Inc amount would of necessity vary ma
terialy according to temperament. in
door or outdoor. or mental and physical
work. the season. and sundry other con-
slderattons. This must be ascertained
Tor herself by each housekeeper and.
once learned. calculations become easier
In Selecting Meats.
For the tiny households where rigid
economy must be the rule. Il is well TO
Keep In mind that fresh meats, on which
we Americans lay so much stress, are
not a necessity at two or even one daily
meal. from the standpoint of physical
well-being. Eggs. milk. and the legu-
minous seeds-ripe beans, peas. and
lentils. and the many varieties Of mac
aroni are all muscle-making foods and
yield an equal amount Of nutriment at
.ower cost than meat. Rice, sweet
and white potatoes. white -four and
bread. corn meal, and other cereals. but
ter. cream, and olive oil give heat and
force; sugars and starches make fat IN
the body while oils give direct heat
Green vegetables and fruits yield the
natural acids and mineral substances
which keep the body in good general
condition, while nuts produce both mus
Gle and heat. With this simple division
in mind IL may be less difficult for the
economical housekeeper to think of
many little dishes which are within her
means and Will yield the best results I'm
health and strength.
To Prepare Steak.
Even when carefully cooked. a thin
steak Is not likely TO prove satisfac-
tory purchase. 1t would be better to
buy thick cut from the top of the
Found. braise part OF II. and after chop
ping. make the remainder into a can
melon. Or buy a good heavy porter
house or sirloin steak: cut out the ten
derlOfp on z