Evening star., 1953-04-02

stew over asparagus or proccoli. |
or top it with a broiled tomato
to make q satisfying main dish.
Any of the three would make an
excellent pot pie. Empty the
contents Of the can into individ-
ual caSseroles and top with q
f1aky pastry crust, bake until
brown.
Revolutionary Change
You're due to see something
new in the interior ARRANGEMENT
OF refrigerators this spring. En-
gineerS and home economists
who designed this new 1858
model have done so with an eye
on the greatest accessibility Of
the most frequently used food
items. A study showed the aver
age homemaker took items from
the fresh-food shelf six times
more frequently than foods from
the freezer chest. Taking their
cue from that, they have re-
versed the order Of things. The
freezer chest occupies the bot
tom compartment rather than
the conventional top area. AS
the tendency is for heat to rise
and cold to settle, they claim
that's the logical place for it
anyway. Top storage space is
given over to fresh foods, includ-
ing a convenient shelf with drop
sides to hold such bulky foods as
q whole turkey or half a water
melon. Two sliding drawers in
the center area hold the fruits
and vegetables. beneath is full
width drawer for meats. The ice
cube compartment comes next
with the frozen food space at
the very bottom Of the refrigera-
tor. Defrosting in both the fresh
and frozen food areas is taken
care of automatically as it is in
most Of the modern refrigera-
tors. The operation is so rapid.
they say, that frozen foods, even
ice cream, will remain in the
frozen state. Service shelves in
the door provide space for butter.
bacon and quart-size bottles of
milk or soft drinks.
Here and There:
From the land of sieStaS and
sombreroS comes peppy season.
ing which was present in the first
Mexican cookery. Aside from its
better known uses in chilli con
carne and tamales, try Sprinkling
chilli powder over pork chops |
after browning. Then add lit
tie liquid, such as tomato juice.
and cook, covered. until tender. |
Or mix it with flour. salt and
pepper in Touring a pot roast.
You'll like q bit Of chilli powder
in a Swiss steak, too. Use |
your electric mixer. with a single |
beater, for stirring cooked pud- |
dings and filings and for mix
ing in q small bowl. One beater |
also comes in handy for blending |
ingredients in a measuring cup |
:. For an easy-to-make top
ping for ice cream or pudding |
put " pound chocolate pepper 1
mint waters (Solid chocolate, not |
fondant f1lled) and 3 tablespoons |
cold water in a 1-quart saucepan !
and stir constantly on low heat |
until thorouhgly blended. Cool
to desired consistency and serve.
Makes n cup chocolate pepper
mint sauce. When you're
adding canned blueberries to
mullins. make sure you drain the
berries thoroughly before meas
uring. If you're using frozen
berries. thaw them completely
and drain them thoroughly be-
fore measuring :. Taste dried |
beef before you add it to q cream
sauce; If it is Saltier than you
like. place it in a sieve and |
rinse it under cold running water. |
Drain the beef well before add
ing it to the sauce. Is the |
teen-age crowd gathering at |
your house? Then make up this
punch. Chill q couple of quarts
Of grape juice with a cup of
orange juice and two cups of |
lemon Juice. Just before serv-
ing time, pour the fruit juice
combination over ice, and add q
couple quarts of ginger ale.
Garnish with naraschino cher
rieS and thin slices of orange
You can have hot home
made mullins for breakfast any
time If you keep a supply on
hand in the food freezer.