Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-12

the boiled dinner that can always be
made appetizinE by the use of q |
piouant sauce; the soup, platter. and |
salad dinner; the blue plate special, and |
the efficiency dinner, which can be |
cooked and served in half an hour. You |
can also have delicious, satisfying |
dinner with two courses. and you can |
have recipes that are quick and easy |
to prepare.
The simpler the meal, the gayer the
table should be. Colored linens, bright |
patterns In china. candlesticks, candles,
or flowers or potted plants. may all be |
used with little expense. Whole fruits |
for centerpieces may be arranged in |
attractive containers. Color can be OBJ |
tanned in food with a sprig Of parsley. a |
slice Of beet, shredded green or red |
pepper, orange, grapefruit, or apples, |
tellies, and green. or yellow vegetables
First Steps.
The first step in getting the easy or
simple dinner is to plan several dinners |
IN advance. 1t Is very comfortable. for |
instance, to find that on q busy
Wednesday morning your dinner menu
was planned on Monday.
An easy dinner to prepare Is the one
piece meal, or. in other words, q meal
cooked in one utensn served on one |
plate. and which includes everything !
needed for the meal except bread and |
butter, coffee and dessert, or q salad |
which may not call for cooking. BY
serving such meal, you save time, |
fuel. utensils and work.
Have a good recipe for the central
dish. To supply starch in the menu, |
macaroni, spaghetti and egg noodles !
are more useful than potatoes because
they cook in less time and they COM
bine well with all types of food. Buy
the noodles, as they are too much |
trouble to make at home.
When preparing a boiled dinner cook
the meat separately from the vegetables |
and dress the meat up with a sauce. |
which makes even q cheap cut of meat
appetizine. You may use horseradish |
sauce with Neef and current jelly or
caper sauce With mutton. Boiled fresh !
tongue needs mustard or sweet pickle |
sauce. Do not overlook the vegetables. !
Kitchenette Cookery.
To be really good cook, especially
kitchenette cook, one must know
foundation recipes. For instance, plain |
white sauce Is so simple any one can
make it quickly. Flour and butter.
milk, salt and pepper are the usual in
gradients. Other seasonings may be
ADDED ana proportions may vary as you
desire. With this foundation recipe
you may make not only sauces, but
Soufnes, luncheon dishes and tasty
dishes with leftovers. All that a
kitchenette cook needs to know about
soup, for instance, is that few bits |
OF lettoverS or fresh meat, simmered
slowly with water to cover and what |
ever SeaSoningS she may have on hand, |
VIII produce q soup stock which she |
may thicken or dilute with white sauce. |
Various vegetables or other ingredients |
may be added to enrich it.
1t Is not economy for the kitchenette |
cook to buy fresh meats and vegetables |
in such quantities that they will spoil |
before they can be eaten, because icebox |
facilities are usually so limited. There |
are many food staples that can be kept |
on hand in cans and jars, Of course. |
the kitchenette cook can depend upon
the high-gTade canned fruits, vese-
tables, meats, sauces, seaSonings and
other things to make the preparation
or meal quick work. For cooking pur-
poses 1t will be much cheaper and easier |
Tor her to use canned or dried milk |
IMAM to try to keep fresh milk and |
cream from Souring.
Certain electric utensils are very
helpful in kitchenette, among which |
are q coffee percolater, toaster and grill |
With their help an elaborate meal can |
De prepared in small space.
Cooking for 1--WE.
You cannot cook small quantities of |
food satisfactorily in large utensils. 40 |
that the first thing to do when cook. |
ing for two Is to buy . few utensils /
OF the right size. Most recipes are
arranged for about six persons but all |
except few can be cut down to one
half or one-third and made exactly |
used. It is easier to reduce the recipe |
to half the quantity than to thirds. /
You can also use one recipe In differ. |
ent ways for several occasions. For in |
stance, leftover from creamed chicken |
may be used for an Au gratin oven dish.
Pie dough will make pies, tart shells
for meat or dessert. cheese strips for
soup or salad and jam turnovers.
When baking apples for breakfast stuff
some OF them with nuts and raiSins
for dessert for dinner.
Small poultry or game birds can be
broiled, fried or baked, and 1t is easy
to secure small amount Of any kind
OF meat. Small pieces Of leftover meat
may be used with few mushrooms,
few slices of potato, an onion or two,
small cubes or eggplant or other vege-
tables, a few curlS of bacon or a small
sausage or two. AS to fish, either buy
small fish or a steak Of flllet from the
larger fish, such as halibut, cod. had
dock or salmon. Shellflsh is suited to
the needs of small family because
it is possible to buy just the right
amount Of clans, oysters, shrimps or
crabs.
Almost any kind of baked pudding |
can be made in individual custard cups
or ramekins, or with one large enough |
to serve two persons. Recipe VIII need
no change except to reduce the quantity |
in the right proportions. A small sized
pan will make as good . pie as large
one will. When making pies make an |
extra crust to use In few days, after |
relocating to freshen. and use any de- |
shells and tarnovers. As to fruits, you |
can buy the smaller varieties in the de-
sired amount, and larger fruit, such |
as q pineapple or q melon, can be used |
Up IN various ways.
Canned vegetables, fruits. meats. fish |
and other food dispense with the time
consuming operations of washing, scrap |
ing and pairing, and it is possible to buy |
the size can that is the best for your |
needs. Fruits and nuts, salad dressings, |
pickles and relishes, in cans or jars OF |
suitable size, are always ready for SAL
ads, desserts, appetizers and garnishes. |
Plate Combinations.
Serve spaghetti Drowned in cas- |
serole with thick meat soup.
Salmon may be heated in tomato
soup with green pepper or peas.
Tuna FISH mixed with asparagus or
celery soup, may be Drowned with grated /,
cheese.
Fry shrimps with bacon, peas and
onions.
Drowned Goldfish cakes may be served
with bacon and tomato sauce.
Bake ham and pineapple slices in the
oven and serve with noodles
Corned beef is good with creamy mus.