The Waterbury Democrat., 1931-06-15
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(NEA seryice Wriferl

The June bride who is doing her first marketing usually finds it somewhat puzzling to know how much food to provide for two per- sons.
 As far as recipes are concerned, cooking for two reduces itself to a mathematical problem. Most recipes in current cook-books are calcu- lated to serve six persons. My own are planned to serve four. So if. a recipe large enough for four is used and a dish for two is wanted it's a simple thing to take half of each ingredient and use 9 sauce pan or baking dish or spider in proportion to the ingredients.
 The rule for six must be divided by three, each ingredients carefully and accurately figured if dish for two is wanted.
 The size of the cooking utensils is of far more importance than most people realize. The larger the sur- face exposed to heat the more rapid the evaporation. This accounts for many thick, lumpy sauces and burned or oyercooked vegetables and meats.
 Pudding for Two
 A pudding dish designed to hold enough pudding for four to six per- sons is too large for just enough for two. The pudding mixture is too thin in the dish, with the result that the texture of the finished pudding is not what it was intended to be. Lacking small baking dishes, the use of individual molds makes for uniform results.
 Even pie pans in small sizes will be found worth while investment. Instead of serving large pies cut in sixths you will serve the small pie cuts in halves. This insures fresh pastry. Three-fourths of cup of flour and IA cup shortening will make enough dough for a small tWo-crust pie. If a one-crust "shell' or pie is wanted, 1 tablespoon more than 1-3 cup flour and ? tablespoons be used. The little pie pan will hold eight-inch pie pan holds cups.
 There are small cake pans on the. market--layer, loaf and chim- ney type. The small chimney pans make it possible to bake small angel foods and sponge cakes, using half the original recipes. Usually recipes for layer cakes are calculated to make two layers, so when the rule is halved one layer can be baked, cut in two and one-half put on top of the other.
 One-half pound of meat usually is calculated for each person when purchasing roasts and steaks, but I, of 1f n6 if1 Or is an important factor in determin- ing the amount required. When ex- tra materials are added, as in the case of stew and meat pies, less meat is needed. Cuts with little bone and waste need not weigh as much as those in which there is a small percentage of clear meat. Chops present the least problem in the meat line, since if individual appetites are known one or two chops can be supplied for each per son. However, meats can be worked over into such a variety of delicious leftover dishes that waste can be avoided even if the meat supply was a bittoo generous.
 Of fruit and vegetables, two pounds per day per person is rec commended: The average man do- ing moderately hard physical work needs from two to five pounds of vegetables each week in addition to five or six pounds of potatoes. Peo- ple doing light work will not require so much.
 When Buying Vegetables
 Some vegetables are confusing, for it is hard to know how much must be allowed for waste in pre- pairing for cooking. Peas in the pod are deceiving, for unless the pods are well filled the yield of the eatable vegetable is small. One pound of well-filled green peas-in- the-pod will serve two persons.
 One-half pound green beans Will serve two persons generously.
 One pound fresh spinach will serve two persons.
 Vegetables like beets, corn and carrots must be chosen in regard to size. One large beet or carot is considered enough for the average serving, but if the vegetables are small, two or three will be needed.
 MONDAYS MENU
 BREAKFAST: Oranges, cereal. crisp bacon, cress, mullins, milk, coffee.
 LUNCHEON: Naked stuffed to- motoes, Boston brown bread, cot tage cheese, strawberry preserves, milk, iced tea.
 DINNER: Casserole of lamb. endive salad, stuffed honey ball melons, milk, coffee.