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Show fr Xi fvwvj Jlake a Delicious Spinach Ring With Leftovers (See Recipe Below) Conserving Food As the quotation "Food will win the war and write the peace" gains prominence, homemakers all over the country are gg, beginning to real- f fc lj DO tT S ize that they must I B do their part to 17"" making the most KVijitiMa of the food atli&uaj Your first step ( F in conserving food will come when you plan your menus and shopping. If you are not in this habit, then start now to practice prac-tice the true economy that comes only with this kind of planning. You will rarely have bits of leftovers that are difficult to fit into the menu if you provide a place for them. Your second step in conserving food will come in proper storage. No matter how careful a shopper you are, if you do not provide the facilities fa-cilities that keep food from becoming becom-ing decayed, wilted, or spoiled, you will not have done your part. Refrigerator Storage. Milk, eggs, butter, cheese, meat, opened canned food, or leftover food, require the cold of a refrigerator to keep them in good condition. Fresh fruits and vegetables also retain their freshness and moistnes s in the icebox. Place them, after they are washed and carefully dried on the racks or in their special compartments. Lettuce and other greens keep best when stored in damp cloth bags. Protein foods such as eggs, cheese and meat need the controlled cold of the refrigerator to keep their protein from decomposing. Uncooked meat may be left uncovered or covered lightly with waxed paper. Cooked meat should be covered. Cheese may be wrapped in a waxed paper or cloth, and covered with a thin film of butter if you expect to keep it for a long time. Keep eggs away from strong foods to prevent their porous shells from absorbing odors. Leftover food remains usable if kept in covered containers. Canned foods will be perfectly safe to use even if left in the cans in which they come. Canned fruits keep best in their own liquid or syrup, olives best in their own brine, and pimi-entoes pimi-entoes will not become molded if left in the oil in which they come. The problem of keeping an egg yolk or two after the white has fbeen used is easily easi-ly solved if you just leave the yolk in a half of a shell and cover it with the other half. Several egg yolks or several whites can be placed in a glass jar and kept well covered. Take stock of your refrigerator frequently so no food remains there for too long a time. Even though you are careful about storage, do not expect food to retain its good condition indefinitely. Storing Cookies, Cakes, Bread. Crisp cookies will retain the crisp-ness crisp-ness if you place them in a loosely covered tin or box to permit the free This Week's Menu Hot Consomme Spinach Ring with Shrimp Sauce Grape, Peach, Banana Salad Whole Wheat Bread Butter Baked Apple Stuffed with Raisins Coffee Tea Milk Recipe Given circulation of air. Soft cookies remain re-main moist if kept in a well-covered tin or jar with an apple or slice of lemon, orange, or grapefruit to provide pro-vide additional moisture. Change the fruit every several days. Tight containers which close out the air are recommended for keep-tog keep-tog cakes at their best freshness. Cover them with waxed paper, too. A bread box scrupulously cleaned at least once or twice a week with soap and water, and dried thoroughly thorough-ly contributes in large measure to the freshness of bread. Keep in a Cool, Dry Place: Coffee, spices, flour and crackers need dry, cool storage in tightly covered containers since they are affected by air. Use metal or glass containers for them. When crackers crack-ers get soggy, crisp them in the oven for a few minutes and they will' be as good as when you bought them. Fats which are so valuable at present should be treated with the best of care so they do not become rancid. Store them in a glass jar or crock and place in a cool, dark storeroom. Storing in the Cellar. You are extremely fortunate if you have a cellar for storing purposes. pur-poses. Now with home and defense gardening gaining in popularity, you may have vegetables to keep for later lat-er use. If the cellar tends to become be-come warm, leave the windows open at night, closed during the day. Cook to Save Food Values. Poor cooking may cause the biggest big-gest kind of waste in food. Perhaps you roast your P- , ' meats at too high t a temperature 11 and cause them ' to shrink more I""! than necessary. Be careful to watch temperatures tempera-tures and time in roasting or cooking meats. Meat, cheese, eggs and milk are all protein pro-tein foods which should never be cooked too long or at too high temperature tem-perature since this causes the protein pro-tein fibers to become tough. Measure water carefully when cooking vegetables so you do not have to throw any out and lose valuable minerals and vitamins into the kitchen drain. As soon as food is cooked serve it immediately as standing or overcooking causes loss in food value. Cook with covers as much as possible pos-sible except in the case of green vegetables which lose their coloring if covered. Starting the cooking of vegetables with boiling water will cut down cooking time. Our recipe of the day is a good example of how you can combine several kinds of leftovers into one delicious main dish. The spinach may have been left over from yesterday's yes-terday's dinner, the shrimp from a luncheon you gave, and the bread crumbs rolled from stale bread. Sp.nach King With Shrimp Sauce. (Serves 6 to 8) 3 cups cooked Bpinach 1 teaspoon grated onion 1 tablespoon butter 1 teaspoon salt Vn teaspoon black pepper teaspoon paprika 2 eggs 3 cups cream sauce 'A cup fine bread crumbs 1 to 2 cups whole canned Khrimp Chop spinach fine und add grated onion which has been browned in butter. Season with salt, black pepper, pep-per, paprika and add the well beaten beat-en yolks. Mix the spinach with I'A cups cream sauce and fold In well beaten whites. Place in a buttered ring mold and dust with bread crumbs. Place in a pan of hot water wa-ter and bake In a moderate '350-de-gree) oven for 20 minutes. Loosen by pressing spinach from side of mold. Heat shrimp with remaining white sauce and serve in center of spinach ring. you would Uhe expert advice on your cooking and household prohlfms, write to l.ynn Chambers, Western New, paper Union, 210 South Dcsplaines St.. Chicatio, III. 'lease enclose a stamped, sell-addressed enveUipe jor your reply. (KeleaBCd by Western Newspaper Union.) |