Evening star., 1933-08-11

chairs OF very light weight anu palIIG
them to carry out the color scheme Oh
your porch.
IF YOU can't buy outdoor furniture,
choose from the house any coml0ll-
able. solid-wood chairs and table that
YOU have. preferably painted ores. You
NAV have a few old chairs that would
be improved by a coat OF green. gray
deep orange. blue or black paint. A
strip of mating bound on either END
would make an inexpensive ana serV-
iceable rug. Mating, crex or hoer
may be used for porch rugs. 1t IS cool
and does not permit dampneSS TO re-
main. The heavier type OF rug Is pref
cradle. as the wind will not roll 1t over.
Cover cushions with bright, WaShapie
bingham. New coverings Tor cnalr
cushions may be made OF dehlm or
lightweight canvas in contrasting
color If a new covering IS requidLo
for the long hammock cushion, take
of the faded outer material and use II
for a pattern Striped awning clolh
Is verv serviceable and makes an at
tractive covering.
IF you intend to buy new furniture
for the porch. consider well the type
of house and its location. Porch lur-
nit11re. carefully chosen, Will later be-
come an investment If substantially
made, it will not need repairing, paint
ing or covering every year.
When Planning Meals.
When planning meals for porch
service. remember that individual SerN,
ines and foods which must pe pIaceo
in separate dishes are not desirable
Meat should be carved in the kltchen'
and it and the vegetables should pc
Matter
thev have been cooked in casserole
they should be served in it. The large
varieties of casseroles are the most
useful. Some of the new casseroleS
come with partitions, so that two fooos
NAV be served in the dish at the same
time. These dishes have covers. ana
they hold the heat as long as necessary
for Summer serving. HOt-Water pat
ters and serving dishes are on the mar
ket and are not very expensive. Tney
are excellent for keeping food warm.
Some of the smaller fireleSs cookers
NAV be left on the porch.
Almost anything that can be bralseo l.
roasted stewed, or baked may oe pre-
pared in a casserole. Less hquld Is
used than in other methods OF prepar-
ino since the casserole is covered. The
water or stock may be well seasoned
With vegetables and savorV herbs, as
the flavor is absorbed throughout the
food that is being prepared. The time
for casserole cooking should be double
that for ordinary cooking. because OF
the slow conduction of heat and the
desirability Of slow cooking. An oven
of about simmering temperature is pest
for casserole cooking.
Casserole dishes are very good, When
prepared IN a fireless cooker, and THIS
combination of devices is excellent Tor
the preparation of porch meals. Soups,
fish, poultry, meat. vegetables. pud-
dings. eggs, hash, stews and ragout are
types of casserole possibilities. Chicken
cheese, beans and chops are famlllar
dishes. Supplement casserole dishes
with green salads. fresh fruits. or 1ro-
zen desserts, and you will have de-
licious Summer meals that may be con-
Veniently served.
Electric Grill
The electric grill is a hospitable de-
vice. and its appearance on the tanle
produces a feeling of good fellowship
Success in its use lies in preparing the
dish decided upon, as far as possible,
Ia advance Of the meal. and in having
Me materials and equipment neceS-
sarv TO complete the dish on a large
tray or tea wagon with the cooking
device
Any dishes that are to be prepared by
boiling. sauteing. or irving. or in a
double boiler. may be prepared In a
grill. Scrambled eggs with anchoVy
paste. chicken a la king. mushroom
dishes. clam chowder and cheese scrap
ple are prime favorites, as well as
substantial foods. Chops or steaks may
be pan-broiled. or an egg omelet may
be prepared on this grill.
It is surprising that lot OF left
over food may be used for platter
grill" The end of the sirloin left
from dinner may be ground and put
AWAY to make four small meat cakes.
This may be mixed with a spoonful OF
cold rice or cereal. or a piece of sauS-
age. If you have had mushrooms dur
ing the week. save out four large ones
to broil Leftover mashed potatoes
will make little nests for vegetables. A
cupful of rice, mush, or any cereal can
be sliced and fried The chicken giblets
may be fried and served as the only
meat, with a slice of crisp bacon as an
accompaniment. One tomato will cut
into four nice slices for broiling. but
they should not be too thin. Try a
many odds and ends you can use up in
this appetizing way.
One-Dish Meal
A one-diSh meal is a saving of time.
Spinach and veal pot roast make good
combination. After cleaning the spin
ach, do not break the punches apart.
Tie them whole around the pot roast
Of veal, using as little string as possible,
until the meat is covered on all sides.
Use rack-an old toast rack will do
in pan that can be covered. Lay. the
pieces of bacon beneath the rack, to
give the pan a start. and cook in a slow
oven. To serve, unite the spinach and
pile It on one side of the platter The
spinach gains much by this method of
cooking, and the flavor of the veal
Is greatly improved by the spinach Or
there may be added to the pot roast of
veal dozen small onions and a cupful
Of water, after which it should be SIM
mered until thoroughly cooked. Take
out the meat. add flour and milk to the
gravy, to make white sauce, and pour
over the meat.
When Making Salads.
When making fruit salad one often
wishes to remove the sections of the
orange or grapefruit in whole pieces
from the white membrane to which it is
httached. If the following method is
used much time and labor will be
saved. and the sections may be easily
removed without being broken up into
small pieces. Cut the skin of the fruit
1engthwise and crossWise so that the
skin is divided into quarters. 1t can
very readily be peeled Off. Place the
peeled fruit in a pitcher or pan of cold
water and let it stand in the refriger-
ator for at least two hours. The white
membrane will then peel from the sec
tions of the fruit very easily, and it will
be found that the fruit will not break
easily.
Keep a wide-mouthed, glass-stopped
bottle for making French dressing. All
the ingredients may be placed in the
hottie, the glass top put in place, and
the bottle shaken vigorously. The
dressing will keep well and is ready for
use by simply shaking it before serving.
Mayonnaise which is made in the