Every evening, Wilmington daily commercial., 1920-08-23
GOOD HOUSEKEEPING.
By Laura A. Klekman.
DINNER ON THE STEAMER.


Some time ago wrote an article on the
subject OF the business persons cooking
his own meals, stating that food variety
could be gained II he possessed but one
burner (any kind of stove) and n steamer
Since the appearance OF the article hnve
had many letters from business people
who enclosed stamped envelope, request
ing me to send them personally suggestions
and recipes for dinners cooked on n
steamer. | believe there may be maj y
who would like to have me write further
upon the subject through the column. :.
Tho following things may be steamed
to perfection, using the same recipes that
are followed in the case OF cooking the
dishes in any other way; no special recipes
are needed for steam cooking.
Meats.--Old fowl, steam hours and
remove skin before slicing. Brown chicken
first in fat in the frying pan, then steam
hour. Brown shoulder OF lamb tboned
steam II hours. Brown pork chops in the
same way, steaming them hour. Rump
of veal is Drowned in the frying pan
together with sliced onions and carrots
and steamed with these vegetables about
2 hours. Meat loaves of all kinds may be
steamed, using the same recipes as Tor
Fish-Haddook, cod, lake trout, salmon
(cut salmon first in steaks before steaming,
doing the same with oil of the thicker iish).
Fish loaves NAV be steamed, using the
same recipes as for baking.
Vegetables Spinach, oil green's whole
tomatoes, cauliHower, cabbage, corn IN
the husk, peas, beans, succotash, corn IN
| milk. summer squash, winter squash, In
fact all vegetables may be steamed.
Breads. s.-Boston brown bread, corn
meal bread. whole wheat bread, date
bread, prune bread, nut bread and raisin
bread may be steamed.
Desserts ts.-Tapiocas, cereal and corn
starch puddings any kind of fruit betty,
cottage pudding, bread puddlngs. fruit
| dumplings, suet puddlngs and custards
az well as many puddings made oil stale
| bread, stale cake, etc.
Fruits.-Apples, pears, peaches, blue
| berries, blackberries, raspberries, cherries
| Make a sugar sirup consisting OF ] cup o'
sugar and Is cup of water; boil this foi
five or six minutes, then pour il over tbs
prepared fruit and put in the steamer tc
cook until tender.
The following bread pudding is par.
| ticularly delicious when cooked on the
steamer: Steamed Bread Pudding
4 niflt rf nTfnn UFDhell III stihii It't'7f
| cup milk. l-3 cup molasses, ] egg wei
beaten, l cup raisins stoned and cut IT
half. Put these things into mixing bow
in the order named and sift over them
after mixing them thoroughly, - teaspoon
each of cinnamon, grated nutmeg, salt ano
soda. Turn into buttered PUDDING
mold and steam for hours. Serve with
| hard sauce made by creaminn | table
spoon of butter and adding brown sugar
| to it until it makes stiff hard sauce
flavor with few drops of vanilla.
All inquiries addressed to Miss Kirk
man in care of the Efficient Housekeep
ing" department will be answered IN thesf
columns in their turn. This requires con
siderable time, however, owing to th'
hgreat number received. So il a persona
or quicker reply is desired, stamped
and .self-addressed envelope must be en-
closed with the questionable Editor.