Evening star. [volume] (Washington, D.C.) 1854-1972, 1942-12-09
Wise Use of Fuel,
Care of Stove
Necessary
Saving Also Demands
Thrifty Planning
OF Menus
Bv Edith NJ. Barber

The salvage program has held the
limelight for the last few months.
Many of us have learned something
about the value of materials which
used to be thrown into the waste
basket or garbage can without a
qualm. We are straining our used
fats for sale to the butcher and we
are cleaning and preparing tin cans
for collection We are saving our
old silk and nylon stockings. We
shall be called upon to continue this
program for the duration.
There is another word which
should come more often into our
vocabulary, and that is saving"
The large definition of this word.
as applied to the household, might
be given as making the best use of
everything we have on hand and
everything we buy" Among these
purchases is the fuel used for heat
ing and for cooking Not all of us
have the responsibility of the first,
but every housekeeper should survey
her cookery practices and do her
part in the kitchen.
First of all, we should make sure
that we are getting efficient work
from our stoves. This calls for daily
care, wiping the burners with a
damp cloth after use, if you have a
gas stove, and brushing them if you
use electricity. The burners of
gas stove become clogged very easily
and will indicate this fact by uneven
flame and by yellow color. The
fame should be bright blue. The
holes may be cleaned with a piece
of fine wire. Occasionally it may be
necessary to take out the burner and
scrub it thoroughly in hot suds. 1t
must then be allowed to dry while
upside down before it is replaced.
Sometimes the air inlets near the
handles" which turn on each
burner may need adjustment. Any
thing spilled in the oven or broiler
should be removed Immediately
and occasionally the compartments
should be washed. OF course, the
broiler pan should be washed after
each using, otherwise it would be
impossible to keep it in good con-
dition.
Remember that anything cooked
on the top of the stove can get no
hotter than boiling. After this
point is reached, the flame should
be turned low. When the oven is
used, the regulator should be set at
the proper temperature and the
oven pre-heated before use. Try to
make the oven do double duty when
it is used, as it takes much more fuel
than does a burner on top of the
stove. A utensil of the Dutch-oven
type can often be put to use in the
preparation of dish which is usu-
ally prepared in the oven.
BRAISED CARROTS.
2 punches carrots.
celery top.
l tablespoon minced onion.
cup boiling water.
bouillon cube.
Scrape carrots and cut in thin
slices. Arrange in baking dish and
sprinkle with minced celery top and
onion. Combine boiling water with
bouillon cube and pour over carrots.
Cover and bake in moderate oven
$3.50 degrees Fahrenheit) about
forty-five minutes, until carrots are
tender.
BRAISED SHORT RIBS.
Cut short ribs into individual
servings and roll in salt, pepper and
flour Brown in suet or other fat.
Add one cup of water and one or
two sliced onions. Cover and bake in
moderately hot oven (375 degrees
Fahrenheit, or cook in Dutch
oven on top of the stove about one
and a half hours, until meat is
tender. Make a brown gravy from
the liquid which remains in. the pan.
Slices of potato and carrots may be
placed on top of the roast at the end
of an hours cooking