Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-20
Preparation of Small Meals
Menus Take Account of Both Time and Budget
While Supplies Are Carefully Watched
Marketing and Equipment Questions.

fish Of many kinds come in cans of va
rious sizes. so that it is possible to buy
the size you need. In light housekeep-
ing the smallest size of can is best to
buy If you wish to avoid having left
overs. Steamed puddings. pie filings,
pudding ingredients chicken a la king,
whole baked chicken, baked beans,
spaghetti in sauce. soups Of all kinds
and other things in great variety come
in cans and packages to help you In
quick service.
Small Equipment.
Many dishes which would be too ex-
pensive to serve to a large family are
often possible for one or two people, but
small quantities of food are not salts
factory cooked in large utensils, SO it Is
important to buy utensils of the right
size. Individual dishes in which the
food is cooked and served are perhaps
the most useful utensils for cooking for
ono or two persons. These include in
dividual casseroles, ramekins and Gus
tard cups. Leftover food can be made
much more attractive in these little
dishes than by merely warming it or
making hash.
You will need the following articles:
A small casserole or a large ramekin
baked buildings. Two small frying pans,
one for cooking eggs, bacon, and so on,
the other for roasting meat. Small
saucepanS and kettles for boiling vege-
tables and other foods. Saucepans that
1T together, two or three on a single
burner A double boiler holding a
quart. Muffin pans In sets of six. Small
layer cake and pie pans, small-loaf
pan for baking bread, loaf cake or a
nIol
shallow pan for baking sheets Of cake,
gingerbread or cookies. A small egg
beaten and few small bowls. A small
oven for use on top Of the stove, which
is convenient for baking q few potatoes
or apples, or rice pudding, or custard.
small food chopper and quart size
ice cream freezer.
Kitchenette Outfits.
Kitchenette cookery is the business
woman'S method Of cooking. The
satisfaction of the Arrangement will be
increased If the kitchenette is we'll ar
ranged and well equipped. In kitch-
enette, above all other places, there
should be pretty and dainty arrange
ments, The furnishings should be
small and in harmony with the whole
idea. Everything depends upon the
planning of such a small place.
MANY ldISC SUOE6S sell QlIISE6IlC k1nQS
OF compact kitchenette furnishings. No
matter what type you choose 1t must
be Sapce and time saver and easy to
keep clean. One great advantage to
cooking in a kitchenette Is that you
don't waste your steps so much as in a
large kitchen. There is not much space
to walk in. Utensils in a kitchenette
may be decorative as well as useful, but,
above all, they must be the right size.
-
double duty-that Is, user for more
than one purpose.
Put up all the shelves you have room
for, and screw some hooks on the
under sides of the shelves, which to
hang small utensils. For q place to
keep fiat silverware, make a bag of
heavy felt, stitching the felt to form
separate compartments. Tack this Sc
curely to the inside of the door. Shelves
may be put up over the sink and ice
box and in all other available places
making q kitchenette more easy to
work in. A roll of paper toweling fast
ened to the under side of the shelf oveI
the sink will be appreciated by the
kitchenette worker.
Keep Meals Simple.
A hot dish with one or two vegetables
and a cold salad or sweet will please II
each OLSn Is perfect IN 1ISeu.
Finely chopped cold meat or ham
cold flsh, or vegetables. can be used as
a filling for an omelet Serve with q
banana mash with jam.
Summer Breakfast Dish-Peel three
tomatoes and cut out the hard piece
around the stem end Set in a we'll
oiled broiler and cook over a rather slow
fire until hot throughout, turning often
to avoid burning. Arrange on a serving
/ dish. Place on each two pieces of to.
mato an egg carefully poached in saltec
water, and arrange a slice of broilec
bacon above and below the eggs. If pre-.
ferred, the tomatoes may be cooked in
the oven.
Table Cookery.
Light lunches can be prepared at the
| table on an electric grill, among which
are creamed chicken, creamed oysters
chicken a la king, tuna fish with caper
sauce, creamed sweetbreads, and cur
ried dishes, hot sandwiches, creamed
toast, French toast, cinnamon toast
and tomato cream on toast, griddle
cakes or waffles. various omelets, Scrarn-
bled eggs, poached eggs on toast, cheese
and eggs, and panned and grilled dishes
such as fried tomatoes, hashed brown
! potatoes, or beef hash.