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Show I t, lltlllA !t'!&8Wv.N . lhllllll.l.f.l Broiled Lamb Chops Keep Your Kitchen Comfortably Cool (See Recipes Below) Kitchen Comfort Spring Fever? Are the warm lazy days working havoc with your desire de-sire to cook, to Ework in the kitchen? kitch-en? Then dispel these lagging feelings feel-ings with quickly quick-ly put - together meals that cut down your work to a minimum and the use of your oven to practically practi-cally nothing. This is the season to make the most of your broiler and meats that are at their best when broiled. Broiler Broil-er specialties are lamb chops (both shoulder and loin), steaks, thick ham slices, and young chickens. If you heat your oven very hot and also the pan in which you are broiling broil-ing your meat before you put the meat into the oven, you will actually ac-tually be cutting down the time you have your oven on. In this way you are way ahead on economy of heat and also in keeping your kitchen comfortably cool. To cut down the time you spend in actual cooking, select foods that cook quickly or that can be cooked and served together. Our menu today to-day is a good example of this: the lamb chops broil quickly and the lima beans brought to a boil and cooked quickly take only as much time as the lamb chops to cook until un-til tender. Serve them on the same platter, too they're pretty that way and you will have fewer serving dishes to wash. The Refrigerator. Your appreciation for your refrigerator refrig-erator or icebox undoubtedly zooms upward quite fast with the first appearance ap-pearance of warmer weather. Indeed, In-deed, what could you possibly do without refrigeration that keeps fruits, vegetables, . . leftovers, meats, cJCj I milk, butter, eggs 7&7W and eountless oth- t I 1 7 er products in ll 1 1 A perfect condition? I jJf I In what other V! place could you ( X'. possibly store away the salad to keep crisp and cool and the delectable desserts that must remain firm before serving? Those reasons are enough to make you keep your refrigerator in the best of condition, but the recent limitation lim-itation on making and selling refrigerators re-frigerators will certainly give you further reason to cherish it with the best possible care. Keep the refrigerator away from the sun that comes into the kitchen. Keep it away from the stove, too, 'and give it enough space for good circulation of air at the back and top. Most refrigerators need a 2-inch 2-inch leeway at the back and 6 to 12 inches at the top. Temperatures are important so check them with a thermometer. Safest temperature is between 40 and 45 degrees Fahrenheit. Cool hot foods before putting them into the refrigerator. Cover foods except those having thick skins. Moisture from uncovered foods collects on the freezing unit and you will have to defrost oftener. Your refrigerator has a big job in keeping everything cool, as every piece of food requires just so much energy to cooL For this reason you should not overcrowd your refrigerator refrig-erator or stuff it full with bags, cartons car-tons and vegetable tops that also need energy to be cooled. Defrosting. Once a week or oftener in the This Week's Menu Broiled Shoulder Lamb Chops Lima Beans in Tomatoes Hashed Brown Potatoes Bran Sour Cream Muffins Butter Wilted Lettuce Salad Frozen Prune Whip Coffee Tea Milk Recipe Given. summer if the weather is humid, defrost the refrigerator. This will help it keep the proper temperature. tempera-ture. When you defrost, wash the inside of the box, the trays, etc., with a solution of 3 quarts of warm water and 1 tablespoon of soda. Wipe with a cloth wrung in clean, clear water and dry thoroughly before be-fore returning the food and trays to the box. In this way you give your refrigerator good care and prolong pro-long its service to you. Broiled Shoulder Lamb Chops. Have lamb shoulder chops boned and rolled and cut into slices about 1 inch thick. Thor- ... oughly preheat -J- s broiling oven with . regulator set for -i broiling. Place lamb chop, onjggj rack so that there tsM" is a distance of " . about 3 inches be- tween top of chops and source of heat If this distance must be less, reduce the temperature accordingly. When one side is nicely browned, season with salt and pepper, turn ' and finish cooking. This requires about 15 minutes. Serve with tomatoes to-matoes which are stuffed with cooked lima beans and broiled. Here are muffins that will act as a spring tonic with their rich-in-iron molasses and bran cereal that pepi up even the most wilted spirits: Bran Soar Cream Muffins. (Makes 18 small muffins) 1 cup flour 1 teaspoon soda 1 teaspoon salt 1 cap sour cream cup molasses 2 tablespoons water 1 egg, beaten 2 cups bran cereal Sift together flour, soda and salt. Combine cream, molasses, water and egg. Stir into dry ingredients and add bran cereaL Fill well-greased well-greased muffin tins two-thirds full and bake in a moderate oven (350 degrees) for 20 to 25 minutes. Wilted lettuce makes a quick and easy salad combination. It is perfect per-fect with the broiled lamb chops because be-cause of the bacon flavoring which blends so well with them: Willed Lettuce. i slices bacon, cut In small pieces and fried brown cap vinegar cap water 1 teaspoon sugar When bacon is browned, add other ingredients and heat to boiling point. Pour over lettuce. Sliced hard-cooked hard-cooked eggs and a little diced onion may be added to make the salad extra delicious. Frozen Prune Whip. (Serves 6) 1 cups cooked prunes cup granulated sugar for prunes Vt teaspoon ground cloves 2 cups milk cup granulated sugar 1 teaspoon vanilla extract 1 tablespoon plain gelatin 2 eggs 1 cup whipping cream Cut prunes from pits in small pieces. Combine prunes with sk cup sugar and spice and heat to dissolve sugar. Chill. Combine Vh cups milk, salt, and cup sugar and scald. Add flavoring and gelatin moistened in remaining y cup milk and stir to dissolve gelatin. Pour over beaten engs, stirring briskly. Chill until thick. Whip cream stiff and fold into chilled gelatin mixture; mix-ture; add prune mixture. Pour into refrigerator tray, place in freezing unit and freeze. Stir once or twice during freezing process. Have you a ijarlicular household or cooking problem on which you would like expert adi ice? Write to Miss Lynn Chambers at Western Newspaper Union, 210 South Dcsplaines Street, Chicago, Illinois, rxplaining your problem fully to her. Please enclose a stamped, self-addressed self-addressed envelope for your reply. (Released by Weslern Newspaper Union.) |