The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-07-09

your IocaIity. The supply of milk
in some summer communities is
sometimes unreliable, and In this
event it is advisable to lay in a gen.
erous quantity of eyaporated or
powdered milk, both of which are
useful and economical for cooking.
Freshly killed poultry. butter and
eggs are often available, although
it is always we'll to arrange for the
delivery of regular supply of these,
as well as milk, before the season
opens.
Clean fresh meat is at times
difficult to procure in country mar
kets. Some housekeepers, with q
fairly large number to provide for,
have a standing order for BIZ
weekly express delivery from their
own butcher or one in the nearest
large center. OF course, there must
be ample refrigerating space to do
this. However, this whole problem
can often be met by using less
fresh meat in your summer menus
il necessary. Poultry, fish, eggs,
and cheese as well as the canned
meats, fish and substantial soups
may often take its place. And in
making your selection of these
canned substantials. you will fir
these foods which have appeared
from time to time on this page.
Greens and Berries
Many sections OF the country
abound in fresh berries, cherries
and apples for sauces and pies, and
all manner of green vegetables.
s9.RZ
However, in some districts, deliv-
cries of fresh fruits and vegetables
are uncertain and infrequent. In
this event purchase a representa-
tive supply OF the canned variety
at the beginning of the season.
You win save on your food budget
by so doing.
There will, of course, be n sue
cession of impromptu picnics to
plan for, so let there be plenty of
sandwich spreads and materials on
hand.
A word Of advice here for the
kitchen engineer. Service in a
simple country home or cottage Is
often Of the inexperienced variety.
In fact, many housekeepers prefer
to send all laundry out of the
house and divide the cookery and
other homework among the vari.
Gus members of the family. Enough
cannot be said in favor Of ar.
ranging aR summer homework on
a carefully planned. cooperative
basis for young and old.
Fireless Cooker
An increasing number of cot
tages and houses in the country
are being wired with electricity,
making it possible to use an cleo
trio range or fireless cooker.
Some cottages, too, are equipped
with fuel gas and either gas
range or a gas plate with a port
able oven like that shrown on this
page may be used. The country
cottage may, however, boast moth
ing but a. temperamentaI wood
stove or. a coal stove. In this
event. it may be, expedient to take
with you an oil stove with a, port
able oven for quick heating and
what little cooking is necessary on
hot days.
BY all means equip your kitchen
with steam pressure cooker of
some variety, Such a utensll will
assure you of foods cooked thor
oughly in a minimum of time with
a minimum amount OF heat, both
of which are major consid era tions
for housekeepers who are doing
their own homework. A waterless
cooker, too, is splendid helper.
And now We come TO the mentfs
themselves. 1t was in a tiny
weathered cottage on the shore of
a lovely lake in northern Michigan
ut
of -. first learned that there
was real artistry in the prepara-
tion and serving of food. no matter
how simple the ingredients. Two
cousins came into cool living
room ravenous from a morning of
strenuous boating. At one end of
a pine table scrubbed to a satiny
finish was luncheon. The center
piece was a crockery bowl OF Solo,
mons seal and Queen Anne lace,
ever since a faVorite combination.
The doilies were plainly hsmmed,
soft gray linen crash. And the
menu-deep bowls of savory soup,
made of oatmeal and PURGE Of
vegetables with crisp crackers, and
big plates OF golden cornmeal
gems" And when the bowls were
empty they were filled. Dessert
consisted of heap1ng plates or enor-
NOUS red raspberries with sugar
and rich country milk.
One-Thing Meals
II is urged that all luncheons con
sist of what one husband called
"one.thing meals ''-and let this rule
annIv to dinner in so far as possible.
Naka an exhaustive study of casse'
role dishes, especially those of the
rice. paghetti, or cracked wheat va
,ietv These starches may he com
bined with vegetables, meats, tish'