Evening star., 1928-06-17
Less Heat Is Needed i'm
Cooking of Summer Meals

For warm weather cooking you really
ought to have some of those combina-
ton Saucepans which make 1t possible
TO cook more than one dish over one
burner Of course, If you have to cook
by coal In warm weather then IL won't
make much difference. But most
women use oil in Summer even where
gas is out Of the question. And then
these combinations are wonderful.
/ There are sets of three saucepans with
| obtuse angles on one side, so that the
three may be set together and placed
over single burner-with three differ
ent foods cooking in them.
Then there are sets OF saucepans
| fitted one over the other, so that fuel
and heat may be saved in that way
There are tea kettles with small sauce
pans at the top--or you may buy a
little saucepan with fitted cover 10
go over the tea kettle that you already
possess. This is large enough for
warming up small portions or for cook
ing sauces. 1t is possible to poach an
egg very nicely in small saucepan over
the top of the tea kettle. Put little
butter in the small saucepan and break
the egg and slip it into the pan. Set
it over the tea kettle, put on the cover
and in a few minutes 1t will be nicely
done.
Some housewives make a rule TO have
no oven food during hot weather, but
the variety provided by roasted and
baked dishes makes 1t worth while to
have the oven on once in while. But
while you are cooking in the oven try
and arranGa The othpr dishes 50 that
| they also may be cooked in the oven
and thus save the additional heat of
| top burners.
The menus as planned for this WeHe
/ really don't need so much stove work
/ as they may at first appear to. II
| you have had rice. as suggested for
/ Sunday breakfast. this may be used
| for the rice balls for breakfast Mon
| day, and so you will only need to use
| frying pan for short time while
| you are making coffee. The toast may
| be made on the table toaster.
| II you are planning iced coffee for
/ luncheon make twice as much as you
| need for breakfast and as soon as it is
done pour off enough for the iced
coffee for luncheon. 1t should be
poured into an earthen jug-not a
metal coffee pot.
| Cold vegetables from the day before
may be made into the salad or you may
| use uncooked cucumbers and toma-
! toes with the lettuce. The waff1es may
| be made on the table. For dinner the
/ onions and potatoes may be cooked
! with the stew from the leftover lamb
and this may all be placed in one of
| the three-part stewpans. Carrots may
/ be cooked in another and peas in the
| third-the peas not requiring to be
/ put on to cook until half hour before
| dinner. The orange charlotte needs no
! cooking.
| If you haven't courage to bake gra-
| ham gems before breakfast Tuesday
| buy some at the bakers and heat them
| up for breakfast. Eggs may be quick
| ly fried in butter The pea soup may
be made from leftover cooked peas.
strained, with milk and seasoning
| The strawberry sandwiches are made
| by placing halves of strawberries be-
! tween slices Of buttered white bread
with a little powdered sugar The
parsnips for dinner may be cooked
at any time and simply warmed up
I in white sauce for dinner. You will
need the broiler for a short time for
the steak-one burner for the fat for
/ French fried potatoes and another for
/ the frying pan for the onions. But
/ these may all be done in 10 or Is
/ minutes. No cooking Is required for
I the dessert
So If you look through the meals