The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1932-04-08
SIMPLE MEALS
WITH LITTLE WORK
Meal Preparation Speeded
Up in Three Different
Ways Listed Below
LESS TIME AT STORE

1HSIc are Only three rules you
need to know IL you want to spend
less of your life at the stove-but
the ways of using these rules are
many and exciting. How to use
them In practical recipes is explain
ed BY Sarah Field Splint in Me-
Calls for May. for which we quote
descriptions of two delightful dish
es of the many she presents:
Meal preparation can be speed
ed up in one of three ways. The
easiest way is to select for the main
dish a prepared food that merely
needs thorough heating before 1t
comes to the. table. Corned beef
hash, baked beans, frankfurters,
and chicken a la king are only a.
few of the excellent cooked foods
that can be bought in cans or jars.
The second method Is to use food
that requires a short cooking per-
iod. Steaks; chops; fried, broiled,
and scalloped fish; meat balls;
creamed Clipped beef on toast; liv-
er and bacon; and boiled ham have
been Thea refuge of all Of us when
time has pressed.
1.-THE third plan is plan. The
cooking-or most of it's done in
advance. For instance, while you do
your mornings work you cook a
lamb stew: before the evening meal
you merely reheat it. Or you par
TALLY bake meat loaf or a cas-
serole dish which gets it's final cook
ing in the last half hour before din
ner. Besides getting this early start
on the main dish, you prepare salad
ingredients, peel vegetables, and
make the dessert. In short, you de-
pend on a time-saving plan, in
stead of time-saving food, to
work the magic.
perhaps the following sugges-
tions will help you as they have
me, to eliminate some unnecessary
hours in the kitchen; Keep a list
on hand of the quick desserts and
main dishes liked by your family;
it caves needless thinking when you
are in a hurry. Don't attempt too
many courses or too many foods
serve a few well-chosen foods, but
plenty Of them. Keep your pantry
well stocked with staple groceries,
and with canned and packaged
goods. Arrange your equipment and
supplies so that they will be con-
venient for use. Stews, scaHoped
potatoes, meat loaves and similar
dishes can be partially cooked in
advance. The dry ingredients for
biscuits or mullins can be meas
ured, sifted and put in the refriger-
ator ready for the liquid to be add
ed. Prepared biscuits, ready to bake
can now be bought in cans.
SCRAMBLED EGGS,
TARTUFFE
cups canned tomatoes
....2 teaspoons sugar ;. >. :. :.
teaspoon salt
la teaspoon pepper
4 tablespoons fat
slice onion
Q eggs
Add sugar to tomatoes and cook
slowly for minutes. Add salt and
pepper. Heat fat and fry onion un-
til yellow. Remove onion. and pour
in tomatoes to which slightly beat
en- eggs have been added. Stir with
fork until light and creamy. Gar
niah with parsley.
CASSEROLE, ITALIENNE
cups cooked spaghetti
can tomato soup
1 lean chopped sweet pickles
1 cup grated cheese
1 cup ground leftover meat
1 tablespoon chopped onion, or
1 teaspoon onion juice
Combine soup, pickle, meat. on
ion and IL cup grated cheese. Mix
with spaghetti and put in creased
casserole. Cover top with remaining
cheese. Put in a moderate oven
(3y0 degree FL until contents are
thoroughly heated. (The sauce may
ho ~ do II, tho m orniper q nd mt in
the refrigerator until ready to use).