Evening star., 1932-09-02


IL refrigerator is of first impor-
tance. To begin with. the air
a. Il circulation should not be OBJ
structed. Foods should not be
crowded together on the shelves, nor
placed too close to the walls Of the
cabinet. No tray which covers an en-
tire shelf should ever be placed in the
box. except fiat on the bottom. Alb
sorbent paper bags and wrappings and
such non-edibles as carrot tops and
such things should never find their
way into q mechanical refrigerator to
increase unnecessarily the load Of the
motor.
In many Of the most modern me-
chanical refrigerators there are COM
partmentS in which the temperature is
maintained constantly just below the
freezing point. These compartments
are most convenient for the storage OF
extra ice cubes. frozen desserts or
salads, or such frozen foods as fruits,
vegetables, frozen fish and the new
quick frozen packaged meats. Fortu-
nately for the housewife these foods
may be stored indefinitely in such
compartment.
Because of the dryness Of the air
most foods, especially those without
their own protective covering should be
covered or wrapped in oiled or waxed
paper in order to prevent drying. This
is especially true of foods high in wa
ter content, such as greens, celery,
radishes, lettuce and other leafy vege-
tables. Leftovers, butter, milk, meat
and berries should. of course, all be
covered Eggs, oranges and other foods
with their own coverings may be placed
in open dishes
Menus which will stimulate the
Summer appetite and which may be
largely prepared in the cool morning
hours are easy to plan with the aid of
your mechanical refrigerator. Fruits,
desserts or for the main course should
be cleaned and prepared In the morn
ing and stored in the refrigerator.
ready to cook or serve. Frozen. jellied
and chilled dishes, should, OF course, be
prepared In the morning They will
then be all ready to serve for luncheon
or dinner. Do not limit your frozen
dishes to desserts. Often one might
wish to serve cooling Zrozen luncheon
or supper during the warm weeks.
Frozen appetiZers are delicious and re-
freshing, as are chilled soups. Combi-
nations of meats or fish with vegetables
or fruit make good frozen entrees.
Frozen salads of everv kind and de-
scription are well liked.
Special Baked Potatoes.
Potatoes baked the day before, emptied
from the skins and mashed and sea-
soned, are delicious after half hour
IN a slow oven the next day. Return
them to the skins after adding hot milk
and butter to the cold mashed potatoes
and slicing strong cheese throughout.
This cheese will melt and soften the
potato and give delicious flavor Bits
of parsley, strips Of red pepper or a
dash Of paprika make these attractive
on a platter. Small potatoes may be
boiled the day before needed and then
Drowned in bacon fat in a few minutes,
heating them well through. Potato
chips may be made the day before
for five minutes before serving. Sweet
potatoes should be stuffed with an egg
and spice addition to the filling,
especially cinnamon. Even green pep
pers may be parboiled in the morning,
stuffed with vegetables and set in a pan,
ready for the oven, in the refrigerator.
A fine filling for peppers Is made from
o can Of vegetable soup with shredded
pepper and q little cold potato.
Two-Dish Meals. M
Mix together one pound Of ground
veal, one pound of ground ham. one
cupful Of cracker crumbs, one and one
half cupfuls of milk and two beaten
eggs. Place in bread pan or other
dish which may be placed in q steamer.
Steam for three hours. Turnout onto
O platter and serve with olive sauce
made as follows: Heat four tablespoon
fuls Of butter, add six tablespoonfuls Of
flour, half teaspoonful of salt, little
pepper, and mix until smooth. Add
two cupfuls of canned chicken soup
gradually and bring to the boiling point,
stirring constantly. Cook for minutes.
then add IL olives cut into pieces and
] tablespoonful of lemon juice. If it is
not convenient to use chicken stock, use
boiling water In which two bcuillon
cubes have been dissolved.
Vegetable-cheese surprise-Cook one
and one-half cupfuls of macaroni in
boiling salted water. Drain and place
In baking dish. Pour over it a can
of tomato soup. Lay one can OF
asparagus or one pound OF fresh
asparagus on top. Sprinkle with salt
and add three-fourths cupful of grated
crumbs and sprinkle with paprika. Cut
the six pieces on top. Bake In a mod
bacon may be cooked separately and
laid on top before serving.
Salad Combinations.
tomatoes and green pepper and any
salad green.
Ground artichoke and cucumber with
lettuce or creSS