Detroit evening times. (Detroit, Mich) 1921-1958, 1943-03-14


with such lightning speed In the
food field that many a home
maker finds difficulty in keep
ing up with their results in her
own home kitchen.
Further, she is so intent and
occupied on understanding and
adjusting her daily marketing
system which went into effect
on March LIST, that she may have
failed to see quite radical
shift in important techniques due
to such rationing.
But to this writer at least, one
trend seems very clear and also
very important: it is that today
the home-maker is fast laying
aside her rooster and her frying
pan, and replacing them with an
earthen casserole or an ovenware
glass baking dish.
Why? Because the prominence
of soft-textured, homeless. avail
able" meats such as liver, sweet
breads, kidneys, tripe. etc, and
thrifty soup meats, will call less
often for the big oven roasting
pan.
AS long as we were roasting
the traditional seven-pound leg
OF lamb, or the handsome stand
ing roast of beef or splurging
on two-inch porterhouse, we re-
CURED large, heavy iron roasting
pans and skillets and broilers
which could take" high oven
temperatures over long intense
cooking periods.
But just as soon as we begin
TO feature small soft organs, "
homeless meats which are deli
cate and quick-cooking, fragile
10 lift, and frequently top-of-
range cooked, then we must seek
smaller cooking vessels, those
which are shallow and bowl-like,
and preferably of cooking glass
or earthenware in place of the
good old frying pan, SO they may
be both cooked and served in the
same dish.
Again. since the point ration
ing" system stringently limits,
for example. all canned soups 10
minimum purchase. we will
have 20 Gas we'll as desire to-
make our own soup.
And not only soups, but stews.
ragouts. chowders all the whole
group Of dishes which have more
liquid ingredients than solid and
WHICH therefore must be cooked
in a vessel replacing the old
fashioned, outmoded. (but not in
1943D soup-kettle. And served
in a big, generous container at
the table, too!
This will undoubtedly bring
back the ancient soup-tureen onto
the dining table as more than a
decorative flower holder. For
THRIFT in foods means saving
scraps, bones, leftovers. and so
we take advantage of the good
looking earthenware stock-pot,
the marmite soup-pot, always so
thrifty in its magic transmuta-
tion of scraps into dinner.
Another point: vegetables and
fruits both, in canned form, are
also less available under this
point system" Of food distribu-
ton. Hence II can be easily seen
that we are going 20 cook these
health foods much more fire.
quently in their natural, fresh
form, just as they come from the
market or Victory gardens.
Instead Of relying on the too
easy availability of opening a
can of peas, we shall be steaming
fresh peas, or, again, instead of
hastily opening can of peaches
for dessert, we shall more thrift
lily. and with more care, be stew
ing up a fruit sauce made from
small seconds" or less perfect
berries and fruits as they ripen.
To cook both vegetables and
fruits 10 perfection so that not
only their health and vitamin
values are retained, but also their
charm Of color and texture, there
is nothing better than top-of-
range crystal clear cooking glass.
Unaffected by food acids, glass
utensils cook more quickly. and
after the cooking is finished,
the food may be taken right to
the table without rehandling.
It should be pointed out, too,
that at last we Americans are
going to enjoy the economical
values, the flavor and delicious
ness of what we may call gen.
orally bowl or casserole dishes.
And now, we in our own home
kitchens will surely begin TO use
the types of cooking equipment
which the French chef relied on
TO create his food masterpieces:
the casserole, the stock-pot, the
marmite, the ramekin, the famed
bowls for onion soup. Either for