The Waterbury Democrat., 1935-06-26
SISTER MARYS KITCHEN

stored in the refrigerator, pu1 them In the warmest place.
 Put Food Away Quickly
 Put food away quickly aftsA every meal. When any food dens tined for the ice box is allowed to stand in a hot kitchen or left uns necessarily long on the dinin9 table, an extra amount of ice ia required to chill 1t, and, of course, there Is danger of the milk and cream turning.
 Buy as little as possible in hot weather. Make 1t a habit to use left-overs promptly unless, of course, you have adequate refrig- eration. Cooked vegetables that have been served buttered for the first meal can appear in vege- table or combination salad, or may be relocated in a cream sauce or served au gratin. This changes the dish enough to make 1t accept able for the following meal.
 Vegetables and meats that have been prepared with milk require extra precautions. The milk should be actively boiled if there is a chance of some of the dish being left. After the meal 1t should he cooled quickly and stored in the coldest part of the refrigerator. All creamed dishcs should be used within twenty-four hours. It's a worthwhile precaution to reheat all creamed foods, gravies, sauces and soup stocks that must | be kept more than 24 hours. Bring quickly to the boiling point, boil vigorously for few minutes and cool quickly on the morning of tho second day. Then they may be kept on ice with perfect safety for another twenty-four hours.
 Chilled Fruit Juice Convenient Always have ginger ale in the refrigerator. This can Do used with fruit juices for cold drinks or combined with ice cream to mako q more substantial cooler. Chilled watermelon, bottled fruit juices such as loganberry, grape, pineapple and limo are re. liable standbys.
 Have on the pantry shelves plenty of sandwich spreads, crack- CTS, cookies. plain and stuffed olives, cheese in variety, canned | Ash for both sandwiches and sal- ads, potato chips, marmalade and | preserves.
 Tiny appctlzers made on a cracker foundation and open-faccd sandwiches are easy and attractive to serve. Cheese is especially good with fruity drinks.
 If you like pumpernickel you'n love this one. Mash a package of Licderkranz with fork until soft and smooth. Add teaspoons of beer slowly and blend to smooth paste. Fold In two tablespoons minced wntercress and spread on fingers of pumpernickel. Garnlsh each with row of watercress leaves.
 To mako ten Roquefort cheese and olive canapes you will need ounces of Roquefort cheese, tablespoons butter, Is teaspoon salt and 1-S teaspon paprika. Cream cheese and butter work ing with wooden fork. Season with salt and paprika and spread on rounds of hot buttered toast, Make border of slices of stuffed olives. <.
 Guard Bread Against Mods
 Bread and bread crumbs re- quire particular care. Crumbs and odd slices of bread should not be allowed to accumulate in the bread box. Those not usable for toast should be dried thoroughly in cool oven and saved for crumbling. Frequent scalding and summing of the bread container helps to keep the bread fresh and prevents mold.
 Buttered toast does not keep we'll and should never be stored | in the bread box.
 It seems wisest to buy Hours and cereals in small quantities while the weather is hot. Dry foods delivered in paper bags should be turned into glass or metal containers for safety against mice and weevils. Flours. cereals and sugars are sensitive to moist ure in the air and absorb 1t read | ily, so air-tight cans are desirable for this reason also.
 Crackers and ready-to-serve ce- reals lose their crispness very quickly if they are exposed to the air. However, they can be made crisp again by placing them in the oven for. ten or fifteen minutes They must be cooled before serv- ing.