Evening star., 1934-08-31
Cooking for Two Persons
Successful Service for Small Family Depends
on Method of Buying
Foods Are Valuable

sizes Of pots and pans. A cupful Of
sauce is lost in q quart saucepan; q
cake for two cannot be baked in the
regulation cake pan; two-person
meat dish becomes watery or burned
in a six-person casserole. Fortunate
ly. practically everything one needs
comes in small sizes.
Cofnbinations for Two.
Savory Broiled Hamburg
Idaho Baked Potatoes Green Peas
Lettuce Salad with French Dressing
Coconut Apple Betty
The baked potatoes and apple betty
may be baked together in q medium
oven, then the temperature Of the
oven may be raised for broiling or
baking the hamburg.
Savory Broiled Hamburg: MIX one
pound Of hamburg steak with one
teaspoonful Of salt. Spread in q
shallow pan about three-fourths inch
thick. Cover with half q cupful Of
chopped green pepper and one
fourth cupful of chopped onion. Pour
one can Of tomato soup over the
meat. Broil for about 10 minutes
under q flame, or bake in q hot oven
for 20 minutes. ..,..
Coconut Apple Betty: Arrange
six sliced apples. one cupful Of soft
bread crumbs, two tablespoonfuls of
butter, and one teaspoonful Of Gin
namon in layers in baking dish,
topping with one cupful Of shredded
coconut. Bake In q moderate oven
for 40 minutes. Serve with hard
sauce.
Recipes for Two.
Baked Salmon Casserole: Com
bine IA cupfuls of faxed salmon
with two tablespoonfuls Of melted
butter, one cupful of milk, one cupful
Of bread crumbs, one egg, one table
spoonful Of chopped parsley, half o
teaspoonful Of salt, and a. little pep
per. Bake in moderate oven for
80 minutes.
Ham Mold: Soak one tablespoon
ful Of gelatin in one-third cupful Of
cold milk for five minutes. Make q
white sauce with. two tableSpoonfuls
of -four, two tablespoonfuls of but
ter. and one cupful of milk, and
while hot add to 1t the soaked gelatin
and / "a cupfuls Of chopped cold ham
and salt II needed. Mix well. Pour
into large or individual mold. I'm
mold. Garnish with three table
Spoonfuls Of chopped pimiento or
olives and serve on o bed Of lettuce.
Left-overs.
Mince the meat into pieces as large
as large-sized peas; pick out all bone,
gristle, fat and skin, and mix with
the following sauce: Mash the yolk Of
hard-boiled egg with tablespoon
ful of butter, little salt and pinch
of cayenne pepper, and when it be-
comes a paste add teaspoonful of
-four. Pour on two-thirds of cupful
Of boiling milk, cook q few minutes,
add the white Of the egg, chopped fine,
and then stir in the meat. Set on the
stove long enough to heat, but not
cook, and serve on thin slices Of
dipped and buttered toast.
Another way is to cut the meat in
slices half an inch thick, trim on the
fat, brush with milk or water, or dip
in beaten egg. bread with powdered
cracker crumbs and fry Just lone
enough to brown outside. Serve on q
bed of watercress, and cover each cut
let with thick sauce made Of little
-four, cracker crumbs, butter, boiling
water and lemon juice or minced
parsley. Pass currant or grape jelly
Roast pork may be made into outlets
In which case pass crabapple jelly ol
stewed apples. Saline crackers are
nice for breading.
| Fritters for Two.
Sift one-half q cupful Of -four with
half q teaspoonful of baking powder
and q large pinch of salt; beat one egg
add one dessertspoonful Of melted but.
ter and one-third cupful Of milk, ther
the -four mixture. and lastly one pint
of sliced fruit or berries, or stonet
cherries lightly sugared If desired
Bake In spoonfuls on griddle. Serve
hot, either with butter and powdered
sugar, or hot sugar sirup made witt
one cupful Of sugar cooked until cleal
with one-third Of . cupful OF water