The Indianapolis times., 1931-07-04
June Bride
HaSPMz2IeS
in Cookery
BY SISTER MARY
NEA Service Writer

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 a
sauce pan or baking dish or spider
in proportion to the ingredients.
Size of Importance
The rule for six must be divided
by three, each ingredient 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
surface exposed to heat the more
rapid the evaporation. This ac-
counts for many thick, lumpy
sauces and burned or overlooked
vegetables and meats.
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 re-
suit that the texture of the finished
pudding is not what it was intend
ed to be.
Use Individual MOlds
Lacking small baking dishes, the
use of individual molds makes for
uniform results.
Even pie pans in small sizes will
be found a worth while invest
ment. Instead of serving large pies
cut in sixths you will serve the
small pie cut in halves.
This insures fresh pastry. Three
fourths of a cup of flour and Il cup
shortening will make enough dough
for a small two-crust pie. If a one
SHELF or pie is wanted, l table
spoon more than 1-3 cup flour and
2 tablespoons plus 1 teaspoon Short
ening should be used. The little pie
pan will hold about 2 cups of filling,
while an eight-inch pie pan holds
4 cups.
Plenty of Pans
There are small cake pans on the
market-layer, loaf and chimney
type. The small chimney pans
make it possible to bake small
angel foods and sponge cakes, US
ing half the original recipes.
Usually recipes for layer cakes are
calculated to make two layers, so
when the rule is haIved 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
the method Of cooking and serving
is an important factor in determin-
ing the amount required. When
extra materials are added, as in the
case of stew and meat pies, less
meat is needed.
Chops Least Probe
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 is
Chops present the least problem
In the meat line, since If individual
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 bit too generous.
Of fruit and vegetables. two
per day per person is recon-
The average man doing
moderately hard physical work
needs from two to five pounds of
each week in addition to
five or six pounds of potatoes.
People doing light work will not re-
quire so much.