The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1913-04-06
Kitchenette Marketing

] Nitchenette marketing Is In q class
| by itself. Dealers have ceased to Joke
about the dIminutive orders for Theses
miniature households, and many mar
ketmen and srocers make "a speciuI
bid for this class OF patronage. Tho
| orders, though small are usually for.
the best quality, and the sales are, as
a rule, for cash So that the call for
Just two chops or a. minute steak"
Is not frowned upon as being too
much trouble for the price paid
The well-trained marketmah In au
apartment house neighborhood is apt
| to be we'll posted in the needs OF tho
| light housekeeper. He knows that am
extra thick cut Of steak, devoid OF
OF bone. is styled steak roast" in
/ the parlance of the kttchenetter. This
! must DO thick enough SO that 1t wifi
warrant being cut, up an down. like II
steak, only in much thinner sections.
| The slices should not be much dick
er than generously carved roast or
| beef, and the marketman accustomed
! to such orders has this miniature
! roast down to science. Tho trim
| mings he runs through his meat chop
! per aud delivers to the thrifty bachc-.
lor maid. to be used as y savory dll-
ing for baked green peppers. ,r In any
other way she may prefer.
! Tho minute steak Is quite another
! matter. This is haif-lnch slice cut
from a steak showing the minimum or
| bone. When cooked, ii is moro like
a thick slice OF roast beef than any
| thing else, and Is the exact opposite
OF the cut before described. 1t an
swers very well for two persons. and
| requires hardly more than the min
ute's cooking which Its name implies.
| An accommodating markctnian Will
| trim such a steak so that 1t will make
! a good appearance when served. If
asked. no will even divide it into the
/ required number of portions.
The buying Of fish is always more
or less OF problem for the kitch-
enetter. especially IL she does not want
the trouble OF running a refrigerator.
With the opening OF the shad season.
the obliging fish dealer is pretty sure
to have calls for a half shad.' Some
times the kitchcnettcrs come In pairs,
so that the dividing of a fine shad be-
tween them Is an easy way out of this
small order proposition.
A different request Is that half tho
shad be delivered one day and the ball
ance the next, the second half shad
being kept, In the meantime in the
big ice chest of the fish dealer. This
same arrangement is often made when
a large chicken or n small turkey is
bought, and. provided the entire fowl
Is paid for at the time. there Is usually
no objection made to this rather novel
| suggestion.
The skilled kitchenotter knows that
what Is termed pan broil'' Is an
easy and delicious mode OF serving n
half chicken. Brushed thoroughly
with olive oil, with tiny bits of bacon
tooth picked into the flesh, and gen
erous sprinkling Of salt pepper and
paprka, u bird either baked or pan
broiled Is an easy proposition for even
the lightest OF light housekeepers.
An obliSing green grocer Is bless
Ing to the inexperienced lsitchenetter.
She probably buys her potatoes she
does egSs--by the dozen lie let's her.
pick out q half dozen OF the Same size,
for by so doing he knows he gets her
for regular customer. Hearts OF
lettuce and the smallest, most compact
OF celery stalks seem to be made es-
pecially for the kitchenetter. as she
has no extra space for unnecessary
garbage. She generally chooses her
onions, as she does her potatoes, for
their size and general good looks. and
Insists that they be picked out one
by one! But, take IT. all in ALL the
whims of the home loving bachelor
maid are not difficult to meet. and she
il catered to much more attentively
now than she was n few years ago,
when leitchenetting was in It's infancy.
Fun in Old Cook Book.
The modern housewife, who amor
lions her foods and mikes cakes and
cookery recipes with mathematician
precision. can find nothing more anus
ing than some Of the vague directions
by which the old-fashioned cook of
several generations ago prepared
foods These random sentences.
cleaned from little cookery book
that belonged to the great grand
mother OF a Baltimore girl, suggest
pointed examples
Take whatever quantity OF rice you
think proper. according to the size OF
your family; boil 1t in good broth and
some lard; when cool mix 1t with as
much flour as rice, n good deal of but
ter, some eggs to hold 1t together,
and make puff paste OF It, Form
into hot cakes OF whatever shape and
biGness you please. and bake"
IF your ire is not very quick and
clear when the poultry is laid down
{ to roast. 1t will not eat near so sweet
or look so beautiful to the eye
According to the goodness of your
| fire. your meat will be done sooner or
later"
"A few eggs, a little milk, a pinch
! Of salt. sweetening to taste, flour TO
thicken good beating, and bake ac-
cording to Judgment These are di-
] rections FOR n breakfast bread.--Ex-
change.