OCR Text |
Show r-v : sm' ---,Tc-s Fruit Plate Enhances the Bride's First Dinner (See Recipes Below.) i Cooking for Two Now that the honeymoon is over, the serious business of housekeeping begins. Most brides manage well with the general cleaning routines, but marketing and cooking presents some problems. No bride need feel alarmed, however, how-ever, about cooking or marketing for two, for it 'v'"'a s often iust as S fi-rN much of a prob-lem prob-lem to market -f(KsJgg anc eed two Peo' Y.yxyJ5- dozen. To help jrijXj out this year's ' bride, I've formu lated a few rules by which she can start guiding her culinary adventures. adven-tures. First, the marketing. How, exactly ex-actly does one use the food dollar? It's done by fifths: one-fifth of the money should go for purchasing fruits and vegetables; the next fifth for milk and cheese, and the bride should remember to provide a pint of milk for her brand new husband and herself, every day, in drinking or cooking. Another fifth goes for meat, eggs and fish, and still another an-other fifth provides the bread and cereals. The last fifth is used for purchasing fats like butter or enriched en-riched margarine, sugars and accessories. ac-cessories. The above yardstick will help the bride plan her well-balanced meals. Purchasing fruits, vegetables, milk, butter and cheese will be simple if she follows the guide. The wise bride will buy carefully, planning menus in advance so there will be no waste and all leftovers will be used in menus. Before she markets, she makes a list, looks through the advertisements advertise-ments to decide where she can get the most for her moneyi After making mak-ing sure her list is complete, she goes to the grocers to do her buying. buy-ing. In this way she does not have to make too many trips and she can save her own time and that of her grocer. She knows there is a premium on time in wartime. The bride also deplores waste, especially in buying meats. To aid her in making out the meat list for two, I have made out the following: Beef: 2 club steaks 2 cube steaks 1 T-Bone steak 2 rib steaks 1 pound round steak (for swiss steak) 2 pounds pot roast 1 flank steak (for stuffing) 1 pound ground beef (for loaf) W pound ground beef (for patties pat-ties and casseroles) H pound liver 4 large frankfurters Pork: Z chops (butterfly, loin or shoulder) shoul-der) VA pounds spareribs 4 to 6 slices thin Canadian bacon pound bam slice 2 pounds fresh loin roast 2 pounds smoked butt (boned) pound bulk sausage or links Vs pound bacon pound tenderloin Veal: 2 pounds rolled rump roast 2 loin chops Bride's First Dinner Pineapple-Apricot Juice Swedish Meat Loaf Asparagus Parsleyed Potatoes Whole Wheat Bread and Butter Fruit Plate Cookies Beverage Recipe Given Vi to pound steaks or cutlets 2 rib or kidney chops 1 sirloin steak VA pounds riblets 1 pound breast or neck meat for stews pound liver Lamb: 2 shoulder, loin, or rib chops 2 lamb patties 2'A pounds shoulder roast Small leg roast 2 lamb shanks Hi pounds riblets 'A pound cut up Iamb for curry or casserole Poultry: One broiler usually serves two people. It is very often possible to buy certain pieces of fowl, especially espe-cially chicken, and you can decide how much .of each piece according to your appetite. For frying, a 3-pound 3-pound chicken is just about right A simple dish for one of the bride's first dinners is this Swedish meat loaf. It's TODAY simple as first CHUCr grade spelling to r" BOAST ma'ce' anc cer" CTf ' tam to please the ryS. brand new hus- Ty 'A band. If there is IotXP some left over, the pftr'- SJtlffe. 'oa' 's very deli-rti deli-rti cious served, cold Uulw sfefciJ in sandwiches or sliced with potato salad: Swedish Meat Loaf. (Serves 2) cup twice-ground beef Ya cup twice-ground pork Vi cup grated potato 1 tablespoon grated onion 3 tablespoons milk Salt and pepper Mix meat thoroughly, add onion, potato, milk and salt and pepper. Blend thoroughly, and shape into loaf. Place in a buttered loaf pan and bake of an hour in a moderate mod-erate (350-degree) oven. Baste at 15-minute intervals. To make gravy gra-vy (after loaf has baked) take 2 tablespoons ta-blespoons of the drippings, blend with 2 tablespoons flour, Vi teaspoon salt, a few grains of pepper, and then mix in slowly 1 cup of milk. Asparagus. Take of a pound of asparagus, clean, add 2xk cups boiling water with 'A teaspoon salt Boil uncovered, uncov-ered, 15 minutes, drain, and serve with melted butter. Fruit Plate. Make a circle of orange slices on a large individual platter. In the center of the wreath, place a lettuce cup, fill with avocado balls, a devilled dev-illed egg and watercress. Use halved strawberries for one fruit mound at the side of the plate, raspberries and blackberries for the second berry patch, with a cluster of cherries for further variety. Select easy-to-peel Valencia oranges or-anges for slicing purposes. Bride's Biscuits are exquisitely simple to make if you use this recipe: rec-ipe: Bride's Biscuits. (Makes 18 Biscuits) 2 cups enriched, sifted flour 3 teaspoons baking powder 1 teaspoon salt 2 to 4 tablespoons shortening ,i to V4 cup milk 2 tablespoons softened butter but-ter or margarine Sift dry ingredients together, cut in shortening. Add milk to form a soft mixture. Turn on lightly floured board and knead minute. Pat out to 'A inch thickness. Spread with 1 tablespoon butter. Fold over and spread top with remaining butter. Cut with a 2-inch cutter. Bake on a baking sheet in a hot (450-dcgree) oven 10 to 12 minutes. Why gel hot and bothered over your cooking and household problems when you can get expert advice on them? Write, explaining your problem to Miss Lynn Chambers, If extern Newspaper Union, 210 South Jeiplaines Street, Chicago, Illinois. Please enclose a stamped, self-addressed envelope for your reply. Belcased by Western Newspaper Union. |