Detroit evening times. (Detroit, Mich) 1921-1958, 1942-08-16

other hand the tired hOme-maker
eXclaims: "Oh, it's too hot TO
cook I"
Yet, both eating and cooking
must carry-on If folks are TO
stay we'll and have enough en-
ergy and reserve stamina 10 en-
able them to do whatever Job
they're tackling without strain
or failure. Eating is never a
chore If the dish or food is APP
petizing. well-seasoned and deli
cious, nor is cooking ever chore
if the method is right and the
cook sure of her results i'm adj
vance.
If there's enough time TO pre-
pare the dish, and not too much
time required for its baking,
then any home-maker is willing
10 cook when she knows what a
thrill her family receives as they
sit down 10 enjoy some freshly
baked homemade treat.
But in hot weather, when the
housewife welcomes a temporary
shortcut in cooking, she may
avail herself of what may be
called "quickies" in baking, viz,
those ready-to-use. pre-measured
flours and cake mixes which may
be beaten-up in the twinkling OF
the mixing spoon.
There are many varieties OF
these baking "quickies," and
each deserves place -eh-the
pantry shelf. One of the most
popular is the ready mixed bis
cult flour, which requires only
the addition of water or milk as
liquid, TO enable the home-maker
TO produce a pan Of mouth
watering biscuit, pastry crust
topping for pie, mullins, waffles
or what you will.
Here, for instance, is a left
over vegetable problem: A sau-
Ger of beets, an ear Of cooked
corn, a cup Of peas. a couple Of
whitening carrots.
Too good to throw out? Not
enough, or sufficiently tasty, TO
put before the family tonight
All, but here's the trick: Com
bine all vegetables in a thin
cream sauce and turn into a but
tered casserole. Mix up a 90
second crust Of pastry fit 1t over
the casserole, and pop IL into the
oven. Serve as the main dish OF
the hot-weather meal, accom-
panied by a tossed green salad
and a fruity dessert.
or again--there's a small box
OF berries, but not enough to Of
fer a saucerful TO each person.
Yet the family loves fresh fruit.
Wen, put the fruits into a glass
shallow casserole, and again do
the magician's trick of envelop-
ing them in a pre-mixed pastry
crust, and bake as a deep-dish
pie. Ingenuity and thrift tri-
umph. and everyone has both
fruit and delicate. flaky top pie
crust, Of which not a crumb Will
be wasted.
The same idea can be followed
by combining leftover meats, a
small can of salmon or portion OF
frosted FISH or sea food, with
hot biscuit crust, baked in either
a roll-type or as pie with reg
ulation crust. These "quickie"
pastry and baking "extenders"
provide simple, easily digested
energy breads which enhance and
give dignity to scanty or expen-
sive foods. Hence, they are
prime penny-savers. and deserve
purchase on this score alone.
One of the most perenially-
popular desserts is gingerbread,
favorite with small boys and
grandfathers alike. There's
piquancy to the flavor Of mo-
lasses and ginger and other
spices which tickles the palate,
no matter how jaded, or how
trying the weather. Indeed,
gingerbread seems an ideal
Summer dessert, because it can
be eaten plain or easily glamor-
lied with the addition Of cream,
sauces, cut fruits and the like.
Take. for example, a package
OF gingerbread mix, which, when
baked by the simple addition of
hot water, produces a light,
feathery cake, filling the usual
s. inch square shallow baking
pan. II is said that the recipe
for this particular gingerbread
mix was the secret of Mary Ball