Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-20

There may be some problem to solve
when cooking for one or two in a FAM
lily, but preparing a meal for this num-
Der is not as much work as preparing
for greater number once the method
is learned. The same rules have to be
followed in both cases. First, consult
your food budget; second, plan your
menus to flt both your time and your
budget, and third, list and purchase
your supplies.
The business girl or woman and the
young houSekeeper who wishes to have
her afternoons free should plan meals
that can be prepared quickly and that
will include some dish that can be made
In the morning. The f1relesS cooker is
q valuable help. especially in warm
weather. Food can be placed in 1t in
the morning and kept there all day.
Casserole dishes may be prepared in the
morning and kept in the refrigerator
, until ready to cook.
Instead of buying a large roast of
beef for a small family. get a thick
steak. roll 1t. tie, then roast it in your
small oven at q good heat. or buy a
1-inch-thick slice of raw ham, brown
it on both sides in frying pan, then
cover it with mustard, -four and sugar
and stuff the top with cloves. Add a
little water and cook covered in a mod
crate oven for an hour. Instead of pre-
pairing stuffed shoulder of lamb, NUT
ton or veal. buy a slice of the meat and
spread it with stuffing and roll with the
stufhng inside. Brown, then bake, or
put in the oven Immediately without
first browning.
Buy small fish, such as smeltS, perch
or butterfish, or a steak or fillet from
a large fish, such as halibut, Goldfish,
paddock or salmon. In the matter of
shellfish, you can buy just the right
amount OF clans, oysters, Shrimps or
crabs.
Large vegetables may be cooked, be-
cause they will allow left-overS that can
be used In appetizing ways, and small
vegetables can be bought and cooked in
$WSt the quantity desired. AS all Of
these can be used in salads, 1t Is usually
best to cook a little more than you
need for one meal.
Any small pieces of meat are good
q broiled on q skewer or prepared as a
@nixed grill or a mixed fried dish. A
. mixed grill broiled or cooked in skillet
= Is quickly prepared. For any one of
these you need only few small pieces
of meat with accomplishments, such as
a few mushrooms, few slices Of po-
tato. an onion or two, small cubes OF
vegetables. or a few curlS OF bacon or
q little sausage. For mixed grill. any
meat or vegetable that can be put I'M
0CA a b1OAACA may NC uSCds 01lCGo Va III
mato. eggplant or pineapple give good
variety.
Changing Recipes.
A full recipe can be used in different
ways for several occasions, and this Is
where the use of left-overs becomes val
liable when cooking for one or two per-
sons If the leftover is dry, it will need
to be moistened; II hard, softened, and
If lacking In flavor, it will need to be
well seasoned or mixed with something
that will make 1t appetizing and at
tractive
If you wish to reduce the quantity of
food called for in recipe, it is better
to reduce it to half the quantity rather
than make it into thirds. This is the
easiest method. 1t will become compli-
Gated If you try to reduce 1t into thirds
or less. Use little more liquid for the
small quantity, as there Is more loss of
moisture when making this change. If
o recipe calls for three eggs and you
wish to use half the amount, use two
eggs and two tablespoonfuls less of the
liquid, such as the milk The tempera-
ture at which the food Is to be cooked
remains the same. The length Of time
would be shortened according to the
size Of utensil used.
How to Market.
by BOlIlE 10 mdIkeb anu EIldklIlB your
own selections you will get far better
value than by ordering over the tele-
phone or through a salesman. Paying
cash is conducive to economy A charge
account is usually a temptation to ex-
travagance. Buying In season is a very
important matter. Foods bought out of
season are usually inferior in quality
and always cost more. You can have a
larger quantity of the same food and a
better quality If you will save your
money until later instead Of spending
it on forced product. An excellent
plan is to make out a calendar that will
show at any time in the year what
foods are in season and what is gen.
orally the minimum cost at that time.
Canned and packaged goods are a
great help in light housekeeping. They
eliminate much time and work in the
preparation of meal and are especially
helpful in the method of cooking for a
small number Of people. When buying
food in packages there Is an advantage
In being able to choose brands Of stand
ard make. Fancy wrappings and glass
containers add nothing to the value Of
the contents, but add good deal to the
Price. Fruits, vegetables, meats and