The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-09-06
HANDBOOK ON
HOME MAKING
Is AVAILABLE
Work by Dorothy MyerSon
Covers Wide Range of
Subjects.

Not only a cook book, but also a
sort Of omnibus that answers about
any question a hOusekeeper might
have 70 face IS Dorothy Myerson's
"Homemaker's Handbook" Just
published BY Whittlesey House.
Besides telling how to cook almost
everything, the author describes up
to-date nutritiOnal theories. special
diets. functions and sources of vita
Minis. with tables attached, menus
for family and party meals and for
children, tables Of weights and
measures, rules for taking out ink
spots. mending the roof, washing the
clothes.
The bride who supposed that to
"baste' meant to sew up the roast
could get quite an education from
the pages Of cooking terms. They
are all there-baste, boil, braise.
brOu. casserole, compete, cream
Cblend well 70 a smooth paste) cur
die, dice. fillet, fold in and so on
down 70 steam. stew and whip. Mere
mention Of them must set some el-
bows itching to join the chorus
made by the clatter and clang Of
kitchen equipment.
Chapter on Equipment
Tie book starts out. sensibly
enough. with a chapter on equip
ment, listing pots. pans, dishes.
glasses. gadgets. cutlery. silver. jars
on pantry shelf and describing
proper cishrags, refrigerator and
stove. Their ideal arrangement is
pictured in plans for a kitchen lay
out, neat arrangement that almost
any women would adore to ponder.
Household Hints" tell how to
clean roasting pans, to remove fish
odors. remove cake from pan, to
fight reaches and mice. keep hands
clean. how TO care for flowers.
And wouldn't any woman like to
memOrize these shortcut hints on
the use Of herbs? Use bay leaves
for Slows and boiled meats. Use
poultry seasoning. sage. thyme for
stufing. tarragon, BASIL chervil
with Drowned butter for fish;
chopped chives over cream cheese,
boiled potato or eggs; caravay seeds
over fried potatoes.
Roasting Rules
These are some of the cooking
directions:
In roasting meat. If an uncovered
pan is used, place roast in pan with
one to two cups of water and basic
every fifteen minutes. If covered
pan is used, basting will not be
necessary. Beef roast should not be
basted after it browns if rare meat
in the center is desired. Constant
baSting cooks the meat through and
through.
Boiled Beef With Sauce
Put meat into boiling water to
cover. Season with salt, pepper,
onion and bay leaf. Add one carrot,
some celery and parsley. Cook
slowly two and one-half to three
hours. Reserve broth for soup.
Serve meat with this sauce:
One tablespoon butter, one table
spoon flour. two cups soup stock,
one teaspoon cor mOre) hOrseradiSh,
a pinch Of sugar. a little paprika. Or
make this parsley gravy: Brown
one tablespoon butter and one
tablespoon flour, add two cups soup
stock, one teaspoon kitchen bouquet.
salt. pepper. paprika to taste and
minced parsley.
Baked Meat Loaf
Mix half round steak and half
chopped veal as for hamburger
steak. Place in small baking pan
with strips Of bacon on top. Add
a little water or tomato juice for
basting. Bake in hot oven one-half
to one hour, depending on size.
Potatoes Baked With Onion
Fill buttered pyrex dish with al
ternate layers of raw thinly sliced
potatoes and white onions and cabs
of butter. Season with salt and
pepper and One-half tablespoon
whole allspice Pour milk over all.
Bake two hours. If moisture cooks