Evening star., 1933-02-17
Cooking for Small Family
Modifying Full-Size Recipes to Meet Limited
Requirements Utensils Which
tx May Be Used.
May Be Used.

KNOCKING IoT TWO OF tILee per
sons has its problems, but If
you face the problems squarely
~ you win see that most OF them
are problems OF planning and
marketing. and not cooking. To cook
successfully for a small family. the
idea should be to buy double guam
tity iof food to be used In different
ways on two occasions rather than
Just enough for one meal, with left
overs. A steak cut the right, thick
ness Is too much for one meal. but
If only the most tender and choice
part is broiled, and the rest braised-
with tomatoes and onion, for the sec
ond day following, there will be no
leftover
When dividing q full-sized recipe, do
not make the mistake of continually
having to recalculate the Ingredients
When you first figure them out. make
a careful note of them in the margin
of the recipe. Almost before you know
it you will have written your own
cook book for two.
When dividing recipes the cooking
utensils must, Of course. be suitable
In size. For instance, when halving
q standard cake recipe there is usually
enough batter to fill one layer cake
pau VI tuc uouda bHc' M tt10 case
bake 1t, cut 1t In halves and then
put the halves together with the same
filings or icings as for a two-layer
cake. The small loaf pans, the five
or six inch layer cake pans and tiny
cup cake pans, will be good to have
as staple utensils in the home.
The first course Of the dinner Of
fers little difficulty In planning and
marketing for a family of two, as SO
many fruits come in individual por-
tions. Halves of chilled grapefruit or
cantaloupe, fresh berries, cool glasses
of orange juice, grape juice, punches
Of grapes, segments of orange-all
these, together with the many fruits
In small cans or jars, make for eco
nomical purchase IN planning the first
course.
The salad course pretty much takes
care of itself, with all the fresh and
canned fruits and vegetables which you
can combine with salad greens. With
bottled mayonnaise, French dressing and
cooked salad dressings In q variety of
sizes, as well as the many salad dress
ings that can be made at home, there
Is no problem.
Meat and Fish Problem.
Lamb, veal, pork and mutton roasts
are usually too large for small fam
lily, unless one Is satisfied to have the
same meat served in different ways at
two or more meals. II Is possible, how
ever. to buy loin chops OF lamb veal or
pork which for q family Of two or three
would be four or i've chops weighing
separated at the joints, but do not
have the meat cut all the way through.
Then sprinkle this loln roast with salt
and pepper and roast 1t In the usual
way, allowing 20 minutes to the pound
and having the oven very hot for the
first Is minutes and medium for the
remaining time.
A shoulder Of lamb, Weighing about
1k pounds, may also be purchased for
roasting. Follow the same temperature
and time periods for roasting as given
for the loin roast. A cut Glove Of gar
lie rubbed over the surface Of these
meats before roasting gives q good
favor. It is possible to buy a one-rib
roHed. Such a roast is large enough to
eerye two or three persons generously.
Hpast beef Is not necessarily roast
beef ON the following day. It may be
deviled-beef slices, which are thick
slices spread with mustard, dipped in
salted -four and quickly sauted. If there
Is any left, it may be chopped and
made into croQuetteS Tor stiil another
day, and so on. There are many ways
Of serving the dish, 70 that the meat
sedIns freshly bought and cooked for
the occasion. A family of two Will re-
qutre one-haH TO perhaps three-Quarters
Of "a pound Of hamburg steak, liver,
Sausage, ham, tenderloin, scallops or
fish fillets. OF chops, steak, whole flsh,
1lsh steaks or meat for stew, about
pound will be needed, and pound and
Q kalf of chicken.
BESIDES chops, there are sweetbreads,
kidneys, SQUAD, pigeon, frankfurters,
oxtnils. Chops may be baked, braised,
stuffed, Dreaded or broiled. One
chicken will provide f1llets from the
breast, 10 be sauted In fat and served
with tart jelly, and enough meat
for brown fricassee or chicken pie or
stuffed legs and second joints, deviled
debciously. A double quantity OF vege-
table cooked at one time will serve
for the first meal simply buttered, with
enough ready for a quick warming in
cream or seasoned sauce for later
meal.
Small amounts 60 only SO far; they
would be lost in q regular-sized family
The remains of a chicken will often
yield cupful or more Of meat, which
win make an adequate dish Of creamed
chicken au gratin, with, perhaps, mush-
rooms The last bits of turkey from
b guest dinner, or roast pork, may
appear as delicious chop suey or