Los Angeles herald., 1905-10-08
BY CorneIia C, Bedford

CATERING for a family of two pre-
sents some difficulties which are
not encountered by those who
provide for larger households For in
stance, small roast of beef is never
as juicy and tender as a large one, but
all eight or ten-pound roast set before
two people looks appalling and if econ
omy must be praCticed, the same roast
must appear in some shape at so many
meals before the last remnant is gone
that the appetite for 1t Vanishes, while
much of the original cut still remains.
We are not apt to relish the same
kind of food if served repeatedly on
successive days so that it is Wisest not
to provide too lavishly of any one arti-
Gle no matter how tempting it may APP
pear from across the counter. On the
other hand, some dishes are more easily
provided for two than for larger
number. Through more than half of
the year sweetbreads are decidedly eX-
pensive and difficult to obtain even at
a high price: one pair can be divided
and so prepared as to make two good
sized dishes for tiny household; calf's
liver, squa his and various other meats
as well as vegetables and fruits some
what out of season are possible where
a small quantity will suffice.
For the tiny households where rigid
economy must be the rule it 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 ply
steal well being. Eggs. milk and even
the leguminous seeds-ripe beans, peas
and lentlls and the many varieties of
macaroni are all muscle-making foods
and yield an equal amount of nutri-
L 10.
sweet and white potatoes, white flour
and bread. corn meal and other cereals,
butter, 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 sub
stances which keep the body in good
general condition, while nuts produce
both muscle and heat. With this SIM
PIE division in mind it may be less diff
cult for the economical housekeeper to
think of many little dishes which are
within her means and will yield the
best results in health and strength.
Even when carefully cooked, thin
steak is not likely to prove a satisfaC-
tory purchase. 1t would be better to
buy a thick cut from the top of the
round, braise part of it and after chop
melon. Or buy a good heavy porter
house or sirloin steak, cut out the ten
derloin and use for one meal; brush the
back or upper portion with a French
dressing, set aside and broil for an
other meal; put the long, tough end
through a meat chopper and make in
to hamburger steak, the bones being
utilized in the stock pot. To braise a
piece of round steak. sprinkle slightly
CREASED pan with little chopped onion
and carrot, lay the meat on 1t, pour
over it a cupful or more of strained
tomato add salt and pepper, cover
closely and cook in a moderate oven
until very tender; the result is eX-
ceedingIy good.
When chicken is purchased, try re-
moving all the dark meat after the
fowl has been cleaned. Melt a table
spoonful of butter in kettle drop in
the divided legs and thighs, draw back
and turn often until the meat is nicely
colored. Add a tablespoonful of flour,
stir until mixed with the fat, then add
gradually two-thirds of pint of boil
ing water. Stir until smoothly thick
ened; add herbs or other seasonings,
cover and simmer very gently for an
hour and a half. Serve this garnished
with toast points and parsley, and ac-
company ii with a corn pudding and
creamed celery. Boil the remainder of
the fowl, use carcass and liquor for
soup. Cut the white meat into inch
dice and carefully heat it in a thick
cream sauce. Serve this i'm a rice
boiler and sprinkle with a little chopped
parsley To go with this, have a dish
Of nicely scalloped tomatoes or stuffed
peppers.
Where gelatine desserts are likely. it
Is well to know that there is sufficient