Evening star., 1934-08-31
(Copyright. 1934.l

IF THERE is any dificulty in cook
ing for two, it comes from the
feeling that handling such small
amounts is not worth while. But
If there is any difficulty. 1t is not
30 much one of cooking as it is one
Of planning and marketing, and Of
serving the same basic food in several
new and quite different ways. Small
amounts can be made to 60 far. but
they would be lost If you tried to
serve them for a regular-sized family.
The remains of @ chicken. for in
stance, will often yield cupful or
more Of meat, which will make an
adequate dish Of creamed chicken au
gratin with perhaps mushrooms.
Roast beef or meat loaf, cut into bits
In gravy, will make delicious Italian
sauce for spaghetti. Lamb combined
with tomato and baked in an egg
plant, squash, cucumber, or green
pepper shell. is something out Of the
usual routine.
To cook successfully for o small
family, the working idea should be
that one should often buy a double
quantity Of food to be used In different
ways on two occasions, rather than
Just enough for one meal. with the
inevitable left-overs. BY such
method the cost is usually less, and
the actual time spent in cooking and
marketing is reduced to the minimum.
For instance, q steak cut the right
thickness is far too much for one
meal, but If only the most tender
and choice part Is broiled, and the
rest is braised (the whole piece in q
casserole with tomatoes and onions),
for the second day following there
will be no atmosphere of leftover.
A double quantity of vegetables 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 a subsequent
meal.
Buying in Packages.
Many meats and vegetables can be
bought in packages of a size for one
or two persons. Besides chops, there
are sweetbreads, sausage, pork tender
1oin, kidneys, squad, pigeon, frank
furters and oxtails. Even chops may
appear in different ways-baked,
braised, stuffed, Dreaded, as well as
broiled. Among the vegetables are
potatoes, tomatoes, cucumbers, arti-
chokes, endive, Brussels sprouts and
corn on the cob; all are wrapped in
portions for one or two persons. Peas,
string beans, lima beans, asparagus,
mushrooms, spinach and other vege-
tables are easily purchased in the
right quantity.
the right size. The smaller fish and
shellfish are in made-to-order por-
tions. Then there is the canned food
supply to draw upon. There are many
fruits and vegetables in the half-size
as well as the No. can. Fish and
meat and entrees and puddings for
dessert come in many sizes.
A family of two win require one
half to perhaps three-quarters Of q
pound Of Hamburg steak, liver, saus-
age. ham. tenderloin, scallops, nsh
hllets, and the like. OF chops, steak,
whole fish, fish steaks, meat for stew,
and so forth, about a pound will be
wanted, and a pound and a half Of
chicken is advised for one meal.
Vegetables run about the same. And
do not forget that good, cold, sliced
meat cannot be improved upon.
Six biscuits or muf1ns are easy to
make. A larger number of biscuits
baked, to be later split and toasted,
will make a delicious addition to soup
or salad. Pies in the small pans are
just enough for two, and extra shells
may be made, to be warmed up later
on and filled with any of the one
crust pie filings. Thus many Of the
standard recipes for cakes, puddings
and desserts will do for various oc-
casions by slight adaptations in form
and cooking. Often it is better to cut
q six-portion recipe in halves for
serving two people, rather than In
thirds. Sometimes 1t requires more
liquid to counteract the greater evap.
grafton. Beyond this there Is little
need for changing the recipe.
1t is very essential to have the right