White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1933-03-16

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Il ~ x u corn are luXuries,
"A n III Fl and others where
Fl Fl n A1N ripe olives, ava
MI cado pears, pump
~ w hl kin flowers used as
" wi vegetable, are no
luXuries at all. 1t
Mother MADE the is we'll, therefore,
iU"u oou''u to give the whole
'ii'ious some foods which
are abundant, some appearance OF de-
sired Injuries, in order to give them
the appetizing appeal of the exclusive
articles.
A Simple Method.
This plan Of Installing the usual
with elements of the desired, but not
easily attainable articles, is not so
difficult as might at first appear. For
example remember one mother who
wished to make fish seem very desir-
able to children who were not inclined
to relish it as much as meat. She kept
it as an especial dish to serve one
day only. Then she surrounded the
idea of fish dishes with a sort of
glamor by mentioning just often
enough that she was having a par
ticularly delicious dish on that day.
Also she was careful to procure dain-
ty fish and to prepare it in most
attractive dish in looks and flavor.
After a few weeks Of creating this
atmosphere and bringing the edible to
a high degree Of excellence through
such careful preparation, the children
began to clamor for certain fish dishes
and to look forward to the one day
in the week when they could have it
Association.
Making food a treat through infre-
quent serving Of it is one way to make
it seem desirable, therefore. Another
way is to have the less desired food
as an accompaniment to some dish
which the children delight in. BY as
ISOLATION of the less wanted with the
wanted the former absorbs some Of
the wanted characteristics. One child
WIN was OSpCCluliy lVuu vi lOdSI DCCl
acquired an almost like appetite for
macaroni and cheese because both
were always served together in her
home.
Making foods appeal to the eye is a
well-recognized method Of creating a
desire for it. Installing an unusual
flavor through mixing with other in
gradients is another method. Salads
afford good opportunity for this
way. Altering looks is sometimes sue
cessful. One mother colored rennet and
topped it with whipped cream and,
once despised, it became favorite
dessert.
Heating Of Left.Overs
Oven warming up Of left-overs is
apt to be more successful than re-
heating food on top of range. The
heat in the oven is more even than
over flame which comes directly on
the bottom Of the pan and has, after
that. to be distributed. In an oven
the heat radiates to surround the sides
and top as well as the bottom Of the
Enclosure. This makes the top of the
container get as much, or nearly as
much, heat pressure as the bottom
Of it.
When the edible to be reheated Is
LIQUID such as soup and sauces they
should be heated on top Of the range
as the under heat is taken up imme
diately into the liquid and distributed
through it fairly evenly and very
quickly. There is no advantage il
having heat on all sides, and there 1:
distinct disadvantage in handling
pans of liquid when putting them ii
and out of the oven. Containers will
handles should be used, for the re
heating of liquids and not regular
oven pans, which are generally minus
| handles.
Beefsteak leftover is delicious /
put in a tightly covered c0ntainer witt
| very, very little water in the bot
| tom Of the pan, just enough to GERM
nate steam and the temperature b
kept medium or lower. Never try &
| reheat food in hot oven for the out
side of the food will be hot when tn
inside is almost cold. have reheate
steak thus and found 1t practically a
good as when first broiled.
should be dotted with little bits Of bu
ter, and salt and pepper should b
lightly sprinkled on it also. Remov
the lid Of the container for two g
three minutes, not more, before servin
the beefsteak on hot platter. Ga
nlsh with parsley.
G. 1888 Bell syndicate.--WNu Service.