| Show Planning Your Meals Ahead Of Time Quantity buying has often been beeD re rec recommended rec- rec o led as aa an economy when there la is suitable storage space apace but less ices has hall b been een said about the economy of quantity quan quan- ti lity ty cooking Both require think thinking lei a head and one ono often otten supplements the ot other her Having Bating a quantity of ot flour lour or 01 s sugar ugar in the house ma may lead to extravagant extravagant ox- ox ex ex- tr or wasteful use of the materiaL material ma ma- to nal unless the housekeeper plans ca carefully If she knows a few days In advance however what she la Is going to serve to her family she will wilt not w waste aste her materials and she will also find fi nd means of saving time and fuel fue In InI q quantity cooking It Is obvious that I I h heat eat and trouble are saved by boiling I I Ill at one time enough potatoes for tor two d days ays or by making a n a d double quantity j I o of f white e sauce u or salad ld dressing e n Whorl When a II double quantity of vegetables Is prepared prepared pre pro p pared ared the amount can be divided and ande th the e second lot served so as to seem entirely en entirely en- en t irely different For Instance ce half halt t the he potatoes may be put on the table tp p plain lain boiled or mashed and the other j I h half alf may later inter be diced and creamed O or r hash browned Plain boiled string b beans ean may be followed by beans in a a. w white hite sauce or 01 with a sour dressing C Cabbage abbage lends Itself to warming over overn i In n a number of ways The same ume Idea may be applied to m meat eat Purchasing a quarter of ot lamb iamb lambor o or r several ribs of beef Is usually t thrifty In a II large household The parts tm t that hat keep least well can be stewed Immediately Im Jm- un- un m mediately and set away for several d days ays except In the hottest bottest weather Some S ome housekeepers may also find that t they hey can advantageously do more of ot otheir t their heir baking at one time In many h homes omes for tor example baking bread twice a a. week Is an economy The United States department of at ag as- agriculture r recommends the tho use of at the old fashioned o soup pot Into which b bones ones meat scraps and vegetable waters waters wa wa- t ers can b be put The Tle soup however s should hould not be kept on the back of at the I stove tove s except when It Is actually cook- cook I Ing ng It should be kept at other times I In n a cold place and Its contents either r renewed entirely every day or two or b boiled oiled to sterilize them Cooked vegetable vegetable vege vege- t table able and cereal leftovers can be put i into nto the strained soup when It Is heated heated heat heat- ed e d up a little before serving time An increased milk order every second seend see sec o ond nd day will enable one to make malte two d desserts at once saving time and fuel I o or r a dessert and a milk soup or a d dessert and white sauce The cooked milk product Is easier to keep over a aday aday aday day than the uncooked milk When milk even skim milk replaces water watern i In n cooking the food tood value of the product product pro pro- d duct will be Increased by valuable building body II I protein n and lime n Desserts Deserts Des Des- s t f s erts In which milk Is used e or e eggs o or r both are suitable when the main dish of ot the meal Is less hearty than usual A good rule rulo to follow Is to plan menus so that one can prepare In advance advance advance ad- ad ad ad- vance as many foods as possible at atone atone one o ne time and to combine such work with other kinds necessarily done In Inthe Inthe inthe the kitchen Start something cooking before t-etore washing the breakfast dishes often otten It will be done when the last plate Is washed the required saucepan can be disposed of and the time saved put to to another use a |
