Evening star., 1924-03-05
Cooking for Two.
Frying.

The young housekeeper in her
| natural eageness to serve well bal
| anced meals has probably studied the
| fundamentals of food values. She Is
! careful to provide plenty of body
| building food and she has counted
| the calories'H to. such good purpose
| that she and her husband are pro-
vtded with sufficient energy to keep
| their healthy young bodies keyed up
| to the pitch required by their full and
varied days. She knows in a more or
less vague way that she must have
plenty of vegetables"
A complete understanding of that
other requirement of the body, that
| is, its need for mineral salts. and the
reasons therefor, is less apt to be
| clearly in the housewives mind.
Now the three chief minerals re-
quired by the body are lime, phos-
phoruS and iron.
Lime is the principal element in
the bones, and bone making or lime
bearing foods are milk, eggs and
cheese, oranges and prunes. peas,
| spinach and celery. oatmeal, walnuts
| and peanuts.
We have already talked about the
principles underlying the proper cook
| cry of eggs; how the white must not
| be subjected to too great heat, else 1t
| digestible; how soft cooked, coddled
| or shirred eggs are more digestible
than are fried. This matter of the
degree of heat applies as we'll to Gus
tards. In preparing baked custards
for two beat three eggs slightly, add
one fourth cupful of sugar and one
eighth teaspoonfuI of salt: then pour
on slowly two cups OF scaided milk !;
strain into small pudding pan; set
| in q larger pan of hot water and bake
| in a slow oven. If nutmeg Is used for
| flavoring sprinkle on top Of custard
| lust before baking; IL vanilla. stir in
just before custard begins to set.
The test for custard Is to run
silver knife blade through the cen
ter. with a quick stroke. II the knife
comes out clean the cuStard Is firm. II
the custard Is to be serveo in cups the
usual proportion Is one egg for each
cupful OF milk.
Delicious variations Of plain baked
custard are: Coffee custard. in which
= Tablespoonful Of ground coffee Is
scalded with each cupful Of milk and
then strained out: ginger custard.
using strips OF Canton ginger as q
French custard, which calls for three
egg whites and two cupfuls of thin
cream. two tablespoonfuls of sugar.
one-half teaspoonful OF vanilla and
I one-fourth teaspoonful of salt The
cream is heated. the egg whites are
beaten stiffiy and stirred with the
sugar, salt and vanilla into the cream.
After beating with an egg beater the
| mixture is baked in cups set in a pan
of hot water. When firm the custardS
are chilled, removed from cups and
served with sugar and cream.
Peas and beans may be served in
a number of ways, either as soup,
country STYLE" with the thoroughly
r,x; at,,ty in, q
| soup, the whole favored with tomato,
or as a cream of pea or bean soup. To
make these last, allow two cupfuis Of
| strained vegetable pulp to two cup
| fuls of thickened milk or white sauce.
combine and serve very hot with crou-
| tons or small one fourth inch cubes Of
| toasted bread on top.
| Caulifiower, another lime-bearinG
| vegetable, is one Of the cabbage fam
| lily. 1t may be served creamed or
F, with a Hollandaise sauce, or with
| cheese or Drowned crumbs. "A good
| sauce to serve with cooked cauli-
! flower Is made as follows: Beat the
yolks Of three eggs, add one and one
one-fourth teaspoonfuls Of salt. one
| teaspoonful of powdered sugar, one
| fourth teaspoonful of paprika. one
fourth cupful of olive oil and one
| half cupful of vinegar. Cook the
mixture In a double boiler until
creamy. remove from fire and add
one-half tablespoonful of curry pow
der, two tablespoonfuls of melted but.
! ter and one teaspoonful Of minced
Our next Iime-bearing vegetable,
| the parsnip, is not always in high
favor. Many persons do not enjoy its
| somewhat decided flavor, while others
| And 1t difficult of digestion: Careful
and thorough cooking will some
times take care of the latter objec-
| ton, while a little extra pains In
help at least to make the parsnip
more popular.
| Most persons like parsnip fritters.
| Wash the vegetables we'll, cook in
boiling salted water for. three-quar-
skins. Mash, season with butter, pep
uer and salt and form in small round
cakes. Dip in -four and saute in but