Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-02-09
Housewives Can
Use Less Fuel
For Cooking
Meat and Dessert
May Go in Oven
For One Meal
By Edith NJ. Barber


Advertising long has been used
as a means Of promoting increased
uses of products produced or manu-
featured. No change brought about
by the war has been stranger than
that which is demonstrated by the
advertisements Of today when we
are asked to save or to use less by
firms who previously attempted,
generally successfully, to induce us
to use more. Now the gas COM
panies are suggesting that we use
less fuel for cookery.
Thrifty housekeepers have always
been careful about the use Of fuel.
They know that liquid can get
no hotter than boiling and turn
down the flame after the boiling
point has been reached. They cover
kettles in order to save fuel and
to hasten the cooking process. 1t
actually takes about twice as long
to bring quart Of liquid to boiling
in an uncovered pan as 1t does in
covered pan. Another fuel saving
may be made by cooking enough
potatoes, for instance, for two
meals. They may be served boiled
or baked for dinner and then used
the next day for Dreaming or frying.
OF course if the oven Is heated to
bake potatoes 1t is a good idea to
plan some other use for it at the
same time. Vegetables, such as
parsnips and carrots, can be baked
with a small amount of water in
a covered casserole or tomatoes may
be "scalloped."
Apples may be baked at the same
time or shortcake or ginger cake
for dessert may be put in to bake
as soon as the potatoes and other
vegetables are out Of the oven
We will have the benefit Of the
retained heat. OF course we must
not forget to lower the temperature
for the cake baking. After the fire
has been turned out entirely the
retained heat may be used to dry
bread for crumbs.
Just one more note about fuel
saving and this concerns roasting
meat. The larger the roast the
shorter time per pound is necessary.
There are always good uses for
roasted meat served cold or hot. A
dessert, such as Indian or old
fashioned rice pudding may be
baked on the second shelf OF the
oven while the roast Is cooking.
INDIAN PUDDING.
cups milk.
u cup dark molasses.
Y cup sugar.
u cup yellow cornmeal
y teaspoon salt.
u teaspoon cinnamon.
Y teaspoon nutmeg.
2 tablespoons butter.
Heat cups Of milk in top of
double boiler. Add molasses, sugar,
cornmeal, salt, spices and butter.
Cook over hot water, stirring oc-
casionally. about 20 minutes, or until
mixture thickens. Pour in 1h-quart
casserole and add remaining cold
milk without stirring. Bake in slow
oven 600 degrees F. az hours.
Serve warm with plain cream.
Yield: 8 to 8 servings.
---.ss. .STEWED POTATOES.
; cups diced cook potatoes.
2 tablespoons butter or margarine.
2 cups milk about.
Salt.
Pepper.
Dice potatoes In small, even-sized
cubes. Melt butter in heavy frying
pan. add potatoes and stir over
medium heat until butter Is ab-
sorbed. Add milk and cook over
low heat about 20 minutes, until
mixture is thick. Season to taste
with salt and pepper. Yield: 6
servings.
Note-Potatoes cooked in this
manner are delicious when poured
IN a creased baking dish. covered
with buttered crumbs, and put in
a hot oven (450 degrees F. to
brown lightly.