Show Portable Stove Solves Vacation Food Problem By MARY E. E DAGUE July and August are the months when all an of or us want to be away from rom the city's heat when when when-if if Its It's at t all an possible possible we we pack up and andset set ct out for the country lake or sea- sea shore ho re How wonderful that first breath of f cool air is And the sight of the cottage cottage itself is sheer joy Then presently its it's mealtime me and and for for mothers at least the least the trouble is likely to o begin Summer cottage kitchens usually have their vantages The range probably wont won't work as the one at home did Or if it it does its it's likely to turn the whole place into an oven Perhaps there lere isn't a range at a all and cooking cooking cook- cook ing ng facilities are limited to a two- two burner urner oil stove or electric grill Two Burners Will Serve We Well Vell I remember one summer we spent pent in the country I did a all the cooking on a two burner oil stove with ith a portable oven It took a l lot lotof t of f figuring to to get meals on the table but It was fun too If your our cottage is equipped with electricity you'll find a a portable table table tale ta- ta ble le stove a great help There are several everal types so that you can fill any ny special need If the family like ike broiled foods you can find a splendid electric broiler In connection connection tion on with the top top tove units If you ou prefer baked dishes and casseroles casseroles cas- cas you'll be inter interested sted in one featuring an adequate oven Even Event at t home you'll use one of these portable electric stoves many times to o supplement your permanent range ange An excellent meal which can be prepared on a two-burner two stove be beit beit bet it t oil or electric is built around fried ried spring chicken and is sure to tomake tomake tomake make a hit with the family and guests For Outdoor Meals Of course you'll serve all n your our meals out of oC doors whenever possible possible pos- pos sible ible because food lood tastes better out In n the fresh Cresh air Here Hero is the menu for or a fried chicken dinner Fried spring chicken corn on the cob potato salad filled cup cakes milk coffee The potatoes are arc cooked for the salad alad ear early in the morning or the theay day ay before This This leaves leaves both burners burners burn- burn ers rs or elements for the chicken and corn orn The cup cakes rakes are baked in ina ina a portable oven and arc are out of the wa way ray before before- the stove Is needed for forthe forthe the le top stove cooking Fried Chicken Country Countr Style One chicken weighing about 3 pounds dressed 4 tablespoons buter butter butter but- but ter er 4 tablespoons lard or other shortening flour lour 3 teaspoons salt 1 teaspoon white pepper Clean and disjoint chicken Sprinkle each piece with salt and pepper and roll in flour Melt butter butter but- but ter cr and lard in a heavy iron frying pan an and when ver very hot quickly brown rown each joint of chicken on a all sides ides Reduce heat cover closely and nd cook slowly for one hour If IC you want to make gravy remove chicken from spider and stir in three tablespoons flour When smooth and bubbly slowly add two to o three cups milk or thin cream stirring constantly Cook and stir sUr until mixture boils and serve without without without with with- out straining The tiny bits of crunchiness that break from the chicken during frying are delicious In n the gravy Remember to have the water boilIng boilIng boil- boil Ing ng when you drop the corn into it and md then count eight minutes after It t begins to boil boll the second time Use an uncooked frosting for the cup cakes and fill them with sugared fresh fruit or a custard filling |