Show 4 v HOUSEHOLD MATTERS 0 there is a i tradition that a steak to be good must be a big steak and that a roast to be good must be enough for eight this Is true to a certain extent unless the housewife knows exactly how to buy tn in the same animal mal the joints much larger at one end than at the other for a family of two the roast should come from the small end so that it may be compact and thick A steak to be absolutely good must bethlee be three inches thick for a family of two do not hot select one from the large end of the loin join but from the small end and divide it so I 1 that the whole Is not cooked tor for the same meal buy a small porter house steak and for a roast two ribs from the small end of the standing ribs divide the steak into three parts cut out the tenderloin and use it for one meal broiled and served with sauce bear naise put aside the sur purloin surl oln loin having first brushed it with oil oil and vinegar this will preserve it for a couple of days and at the same time make it tender chop the long tough end and use it for ca anelon hamburg steaks or bouillon the bones of course will be used fu for soup in this way one gets four rl ji i good dishes making a good steak n much cheaper than a thin poor steak to be used at a single meal A small roast must oe no cooked ay iy or it will be dry and tasteless serve it hot the ii first arst day then chen cui cut the best part in thin slices and serve erve cold and use the rema remaining inin part in croquettes croquet tes boudias bou dins bobot ce fand and the bones for soup after all you you have got more from this roast with less money than you would have had from steaks and chops or smaller pieces of meat how recipes may be divided almost all recipes are written for four or six persons for instance muffin or gem recipes fill twelve cups ais as a i rule it if four cupfuls are enough for two cut the recipe into r thirds with an ordinary measure ing schools one lean divide th ac br idt tr very easily one bif cup P Is marked in thirds and the ahe other in fourths p du may have the thirds on one side and the fourths on the other the difficulty comes in the division of eggs and here is where our recipes are faulty v a quantity of eggs should be named by weight not by number ten ordinary eggs should weigh a pound then by using various sizes of eggs the exact quantity can be obtained if a dozen muffins call for three eggs one third ol of a arund one small egg would malce make the necessary quantity for four muff muffins ilis which Ss Is enough for two persons everything must be divided exactly you cannot take all of the liquid and a part of the flour the liquid and the flour must be b e similarly divided divid td small quantities should not be cooked in large utensils for instance a two egg omelet must be cooked in a two e egg 9 I 1 omelet ilan pan othera otherwise ise the mixture will be so 0 thin that it wilt will harden at onic once A two egg sponge cake must je be baked in a two egg pan and not in the ordinary large pan meals just enough for iwo EW 0 must be cooked in small utensils or in those which ut fit the recipes and herein kierein lies the secret of doing good cooking ill li small quantities or in large quantities where the recipes have to be multiplied the rhe ordinary angels cake pan holds an eleven egg cake but for the four ogg egg cake tor for a family of two a smaller pan must be used E even ven bread Is better when baked tn in small loaves for the simple reason that it dries out as soon as the crust la Is removed cut from a large and 8 BO 0 you cannot loaf tor for two days without leaving it tasteless and dry A rounding founding spoonful Is just juat two level spoonfuls in the beginning it Is wise to measure everything exact and level for instance recipes for making croquettes croquet tes calf call for two rounding tablespoonfuls of lour flour and one of butter to each halt half pint of milk and pint ot of meat for two persons use but halt half a pint of 0 meat a gill or half a cupful of milk a level tablespoonful tablespoon tul of butter and two level tablespoonfuls tablespoon of dour flour you will have exactly the same recipe divided this quantity will make four erdl nary sized croquettes croquet tes buy perishable things in small quantities the perishable marketing for half a week be very great provided the store closet holds macaroni nuts and a few dried beans and lentils then chops and a small chicken will be quite enough meat tor for three days for a family of two droll broil halt half of the chicken for one meal pan the other half or make it into a or bake it with some tomato sauce or serve it maryland style at the next marketing change entirely not only the meat but also the methods of cooking buy perhaps a neck of mutton for an irish stew and a pound of chopped beet beef tor for a candelon can nelon or for hamburg steaks small quantities must be cooked quickly or they lose moisture and for or this reason gas or oil stoves are arc iest best in small families to saute well requires a brisk fire the quick er the things are cooked in tat fat the better slow frying makes greasy and unwholesome food good cooking requires great care A person may h have ve delicate feelings good so sound und judgment fine sight and an artistic taste in furnishing and arranging thel th ehouse louse and yet lack that sense and taste that one must have to cook properly cooking tor for two is but play when one knows how lot let us divide a few recipes and observe the change of methods meat recipes are easiest of 0 all in n fact from a cooks standpoint stand point meat dishes do not call for recipes rules ules must always be observed a good cook Is an accurate cook she taster A I 1 guesses e knows how to tile ii rii tre quickly b ut alle iwas 1 measures even the salt and pepper iier her soups and savory evory sa vory digI fes we lali always I tin uniform fiorin dull ana nive ne ver r e cake recipes aro the most difficult to divide even the time of baking must be changed to suit the quantity or thickness of materials with pastry it Is very different A small quantity Is so much more easily handled bandied that it Is as a rule lighter and more tender sauces are also easily made in small quantities and are really much better so croquettes Croquet tes bou boudias dins and timbales tim bales and delicate small luncheon dishes are easily aca seasoned and cooked when the mass Is small and can be stirred quickly and ea venly |