Evening star., 1944-09-08
Readers Clearing House

lrAte 4 piece Of cloth In ammonia
and lay over the grease. As the
INH4 gas passes out Of the ammonia
Idrop fresh ammonia from the bottle
lonto the cloth. The ammonia dis
solves the grease, so II the accumu-
lation OF grease Is thick, wipe OF
the dissolved grease and repeat the
process about every half hour.
When all Of the grease Is removed,
wash the stove with soap and water.
For regular cleaning Of the stove,
two or three minutes of soaking
under the ammonia saturated cloth
is enough to remove the grease.
This method of cleaning will not
scratch or dull the surface of enamel
as cleansers do after continued use.
To clean the oven and broiler of
your stove, put about half inch Of
ammonia In large, fiat pan and
place In the oven overnight. Then
wash the oven with hot, soapy water.
Some further hints on caring for
the stove include using silver polish
to remove the black streaks left. by
metal (moStlv aluminum) pans on
the enamel surface, as it does not
dull the surface.
Also, after using the oven, always
leave the oven door open until the
stove Is cool, because as the tightly
closed oven coOlS, the moisture col
lects on sides, bottom and racks,
and rusts metal parts, sometimes
affecting the temperature indicator
and regulator.
\
TWO RATION BOOKS.
(Th1nks 20 Miss F. c., Washington. J
Mrs. A. D. asks that other women
with two ration BOOKS will tell her
how they manage their red points.
have no set schedule, but since !
always seem to have enough, what I
say may help. OF course, purchases
vary with what find in the market
and with the time that can give
to cooking. We use, think, about
the same amount of butter that
Mrs. A. D. smentions-2 pounds a
month. I plan on having two days
week without meat. On one Of
these days we have fish and on the
other either an omelet or scrambled
eggs with bacon, or a cheese dish,
usually spaghetti with tomato sauce
and grated cheese toasted in the
oven under the broiler. The cheese
comes already grated in cardboard
shakers and points worth Is
enough for several times, so the
point value is negligible. For the
remaining five days of the week,
one week I have chicken, which for
two persons lasts three or sometimes
four days, especially if a chicken pie
Is made. Another week I cook a
small roast of veal, which supplies
dinners for four days-hot, cold,
heated in gravy or in a stew or pie.
The third week cook a small pot
roast Of beef, a chuck roast, which
is low in points and becomes very
tender II cooked with tomatoes or
tomato juice. This, too, gives four
dinners. On the remaining day of
the week I have shoulder lamb
chops-one apiece-or veal chops or
some other point-free meat. So far
have spent 80 points for butter, II
points for beef pot roast (the point
value Of my last roast) and 4 points
for the lamb chops (the point
value of my last shoulder lamt
chops). Having so points for four.
week period, this leaves me 7 points
for the fourth week. will probably
spend these points for lamb chops
for two days-I have frequently
bought four chops for 7 points.
will add second fish DAY and fol
the remaining two days of the week
have point-free meats. If. the
weather is cool enough, I will have
stew-I believe all stew meat Is
now point free. On any day when
the quantity Of meat is short ado
hard-boiled eggs to the salad or plan
dessert which is rich in eggs, such
as a baked custard. When I want
steak substitute this for the beef
pot roast. The same point value in
beef steak will not give as many
meals, but I can always add q second
fish day, since we are fond of fish
and there are the red points from