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Show 1 baking bread and rolls, from cookies, from baked beans, or other , roasts which were always prepared while the oven fire was "up." Of course there was usually a roast, fresh or warmed over for the main dinner dish. Chops and steaks were not considered respectable dinner dishes. They were reserved for breakfast or luncheon. With our modern refrigerator facilities facil-ities we can make a new baking day program which will be appropriate to our present-day life. We are able to keep a roast, for instance, for more than one day and to vary the tn-be-tween meals with another meat We can make up cake and cookies, bake part of them and reserve the rest to hake fresh another day. Here is a plan for what we can more Justly call a "mixing" day for which we will be more likely to choose Tuesday or Friday than Wednesday or Saturday, as we like to have our week ends as free as possible. pos-sible. In the morning, after breakfast break-fast is cleared away, mix first some cookies and bake them all or part of them. Then mix a cake and have it ready to go in when the cookies come out Then mix up pastry, which is such a quick process and put away in a refrigerator to chill. Also mix a veal loaf and have ready to put in oven, when cake comes out or to put in refrigerator to bake the next day. bet? HOW TO REDUCE KITCHEN HOURS IDS It's Wise to Cut Down Work in Heated Season. res Ith. !rs' By EDITH M. BARBER 0 In cutting down time which must the be spent Id the kitchen in hot weather use there are two completely different of plans which may be followed or Com tek ibined into a special program which Is better than either. ,' One includes cooking large roasts, iah making up cookies, cake and pastry, re- .and other things which will keep e-) well, several times a week, serving them hot the first day and cold the , aj other days. Cold meat can also be made up into quick, hot dishes. ; of The other plan consists of using all quickly prepared dishes, supple- mented with cakes and other desserts from that good bakery or made up from the fruits in season. Lf the family Is of any size, you ' will find the first plan more econom leal, as roasts are less costly per pound than such meats as steaks and chops. Many modern housewives have returned to a modernized, old ; fashioned custom of "baking day," which once every well-managed household celebrated Just as regularly regular-ly as wash day and Ironing day. In j sic most households Wednesday or Sat in arday was selected for this purpose and many were the tempting odors which came out of the kitchen from en if- |