Evening star., 1940-01-24


So the wise cook will keep a rec
ord of how many servings she can
get from a certain amount of the
different foods she uses. Her rec
ord might include such facts as:
One pound of prunes yields 10 to II
servings, one pound of broccoli
yields 2 to 3 servings, quart OF
sauerkraut yields to 6 servings,
and one pound Of ground meat
yields S servings.
Many times there are considerable
savings to be made through buy
ing food in fairly large quantities.
The skllful buyer will compare the
prices of foods in different size
containers and figure out how much
she can save by getting the larger
sizes. Then, of course, she will
have to plan adequate storage space
for keeping the food.
Well-arranged shelf space, covered
jars and refrigerator dishes of diff
ferent sizes are important kitchen
aids when there Is food to be kept
from one meal to the next. But re-
member that there is no saving if
you buy more food than you can con-
veniently store 1t is also poor
economy to buy large amounts Of
foods that spoil quickly or lose their
food value upon standing. For in
stance, fresh beans will shrivel after
day or two, sea foods spoil quickly.
and fruit juices may lose some of
vitamin C after they stand for some
time.
If you make use of the economies
of purchasing in large quantities
when there are only two in the
family, it is important to plan meals
for several days in advance. In this
way there will be no waste and all
leftover food will fit into a varied
menu scheme
For example, the No. 3 size can Of
fruit is often the most economical.
But if you buy large can of peaches
or pineapple, you don't need to serve
the fruit the same way for every
meal. Use the peach halves as a
salad with cottage cheese for lunch
one day. make them into shortcake
for a dinner dessert the next day,
and serve them with toast for break
fast on another day. Use some of
the pineapple from a large can in
a salad, and save the rest for broil-
ing witty ham and for later use in
a fruit cup. By planning meals this
way, there is no monotony and you
save a few pennies each time you
buy one large-size can of fruit in
stead Of three small cans Of different
fruits.
Fortunately there are some foods
that are almost planned-to- order for
the family of two. Egg dishes can be
made to fit group of any size
Chops, outlets, ground meat, stewing
meat, sausage. bacon, sliced ham
and liver are among the meats that
a family OF two can use to good ad-
vantage. In many markets chicken
and fish Gan also be purchased cut
into sections Of convenient size.
But cooking more than enough for
a single meal is often necessary, and
sometimes it results in a saving of
time and fuel. For example, roasts
must weigh at least three pounds if
they are to be cooked without undue
shrinkage. So, If there is roast for
Sunday dinner. 1t is important to
plan the meals for the following days
around this leftover meat.
A beef roast may be used in hash
good hash, we'll Drowned. with
poached eggs on top. Another day,
the beef can be minced and heated
in a barbecue sauce. Or the meat
can be ground and mixed with eel
cry, onion, and mayonnaise for a
sandwich spread. Leftover veal or
pork roast can be served cold, it can
be shredded for chop suey, it can be
diced and mixed with rice and vege-
tables to take one-dish meal, or
used to stuff peppers or large onions.
Even steak is a problem when
cooking for two, A good steak that
is thick enough for broiling is
usually too large for two persons
However, a porterhouse will be
closest to the two-serving size. Cut