New Britain Herald Newspaper, August 10, 1928, Page 23

. Cho, Broiled Chicken Is Delightful. Order the Fewl Cleaned and Split Down the Back and Arra: N the picturesque kitchens of I olden times, low-beamed and blackened with smoke from gaping hearths, revolving spits be- fore blazing fires seemed to have solved the problem of perfect roasting and broiling. One of these in the Broiler as lllustrated. old-time spits, turning one hun- dred and thirty roasts at once, even played twenty-four tunes. Whatever it played corresponded to a certain degree of cooking, which was perfectly understood by the cook. Thus a leg of mutton Consider the Banana The Institute Offers Several New Combinations Utilizing This Highly Nutritious and Healthful Fruit. Banana Sandwiches. Bananas Lemon juiece Brown or maple sugar Whole wheat bread Butter d nuts EL and cut bananas into thin length-wise slices. Arrange a layer of sliced bananas on thin slices of buttered whole wheat bread; squeese a little lemon juice over the bananas and sprinkle with a little brown or grated maple sugar and a few finely chopped nuts. Put on the top slices of but- tered bread, press together, trim and cut. Bai 2 cupfuls %, cupful granulated sugar 3% teaspoonful salt 3 teaspoonful vanilla 2 lnfie bananas 4 tablespoonfuls sugar 3 eggs Pastry 3% cupful cornstarch Yine a medium-sized pie plate with pastry having a fluted edge. Scald one and three-fourths cup- {fuls of milk in the tog of a double- boiler. Combine the remaining one-fourth cupful of milk with the three-fourths cupful of sugar, the cornstarch and salt well mixed, and add gradually to the scalded milk, stirring constantly. When smooth and thick, after fifteen minutes’ cooking, cool slightly, and stir in carefully one whole egg and two egg yolks, which have been beaten together. Flavor with one- half teaspoonful of the vanilla and a-Cream Pie. Decidedly new and very charming i this i-me?liu 3 ing formal semi- tsz::blc. The dress s of colorful inted chiffon, sleeveless, with o metal cloth coat lined in chiffon to match the gown. The.soft cape, which hangs grace- fully from the pour into the pastry lined })l. late. Bake at 450 degrees F. for en minutes to set the rim and at 325 degrees F. for thirty minutes, Remove from the oven. Peel the bananas, remove the bitter threads and slice the fruit over the surface of the pie. Cover at once with a meringue made from the two egg- whites, four tablespoonfuls of sugar and one-fourth teaspoonful of vanilla and bake at 300 degrees F. for fifteen minutes or unti a delicate brown. Banana and Celery Salad. 6 small bananas 6 tablespoons peanut butter 6 large sticks celery Lettuce % cupful mayonnaise _Stuff the cleaned celery sticks with the peanut butter and then cut into, small pieces. Arrange on beds of lettuce with the bananas either sliced or diced. Serve with mayonnaise. Whipped cream may be added to the dressing, if desired. Banana and Mint Salad. 6 small bananas 1 tablespoonful lemon juice Lettuce 2 tablespoonfuls ehopped mint 1% cupful chopped nuts % _cupful mayonnaise Remove the skins from the bananas and cut them in halves lengthwise. Place them on beds of crisp lettuce and sprinkle with the lemon juice. and chopped mint. Garnish with the mayonnaise or other preferred salad dressing with which the nuts have been mixed. The three-piece suit will find its e T well- S et a lovely ver of it in black-and- white flat crepe. Very mew is the white blowse with its soft jabot bousd in black. Note the fringed hem and matching fringed sash ends, It Is Now Possible to Purchase for Use in Gas or Electric Ranges a Type of Broiler That Eliminates Almost All Smoke proved to be excellent at the twelfth air, fowl was most juicy at the eighteenth air, and so on. As years passed, however, the fireplace with its spit for roasting and broiling was succeeded by the cook stove, ich brought even ireater po: lities in cooking. nd today, with wood and coal no longer generally used as fuels, kerosene, gas and electric ranges offer undreamed-of convenience in broiling. Broiling ovens and top- stove imi!vrs operated with the aid of the kitchen clock have sup- planted the spit and the tunes it sometimes played. Contrary to an accepted feeling among some housekeepers, fre- quent use of the broiler in meal preparation simplifies cooking and dishwashing to a remarkable de- gress. Furthermore, the use of the broiler can be extended so far beyond the realm of meat cookery . that it behooves every housekeeper to give careful consideration to its possibilities. Gas and electric ranges are used in many homes—ranges equipped either with separate broiler ovens or with broiling pans and racks to be used under the broiler heat in the baking oven. Even the small gas and electric plates, which we find in apartments with only kit- chenette facilities, can take care of broiling nicely with the aid of a portable broiler. It may be used on a gas, electric or kerosene stove, ~ This broiler is of alumi- num and is made in two parts. The lower plate is like a griddle with angular grooved grids and a groove about one-half inch deep around the edge for holding the drippings; over this lies an upper detachable plate designed so that drippings run down the grooves into the lower griddle. Such a broiler requires from six to eight minutes preheating; the time re- quired for broiling is comparable with that of other broilers. Another broiler which makes broiling over a kerosene stove not only possible but particularly de- sirable is that shown in the centre above. In use the grate of the kerosene stove burner is removed, and the drip {:an support is secured underneath the flange of the grate hole. The grid is then placed on the drip pan, and during the broil- ing process the food is covered with a hood-shaped cover. This This charming frock would delight the heart of the most par- ticular little sub-deb. There is wothing more youthful er mors flattering te the slim, girlish fig- ure than organdy, and this model of very light pink with blue stripes_running across the very full skirt & indeed lovely. and Spattering. Time Table for Broiling Approximate “Time 18 minutes 30 minutes 10-12 minutes 10-12 minutes n Meat Rara Beefstoak (1% thiek) Medium Beefsteak (1% thick) Rib Lamb Chops (113" thick) Loin Lamp Chops (13 thick) > (1% thiek) ~ 15-20 thick) ken Fish Fillets (thin) Fish Fillete (thick) 15-25 minutes — 2050 minutes broiler requires about 10 minutes preheating. It is unique in that the food is cooked by the circu- lation of heat around it, rather than by being directly exposed to the heat. Furthermore, no turning of the food is necessary, and the rocess is comparatively smokeless. he best results are obtained by following the manufacturgr's di- rections for use. Some broiling processes occasion more smoke than others, but the smoke is never particularly agree- able. There is on the market a type of broiler which eliminates practically all smoke and fat spattering dur- ing the broiling ‘process. It may be used under the broiler heat of either gas or electric ranges and is particularly suitable for moderate amounts of broiling. In fact, it will accommodate medium-sized steaks, as well as seven or eight French chops. This device con- sists of an aluminum pan, in the top of which an aluminum, con- ical-shaped drip pan is placed and a grill which rests on the top of the tray. The drip pan has an opening in the centre through which fat may drip into the outer pan. The drip pan is convenient for gravy making. With this de- vice also the manufacturer’s direc- tions for using should be carefully followed. Another useful top-stove broiler for a kerosene, gas or electric range is the upright model shown on this page. A trough-shaped pan fitting into the bottom section of the broiler serves as a drip col- lector and is partly filled with water—about four tablespoonfuls —when the broiler is in use. The central broiling rack is hung on hooks and is protected by two up- right side pieces. One of these is hinged and opens down, as illus- trated, in placing and removing the steak, h is not turned dur- ing the brmlmi. % There is nothing more delicious or appetizing than broiled steaks rOl or chops, yet too oftén the flavor and appearance are completely ruined by poor broiling methods. To sear the meat quickly, the broiling oven should always be pre- heated. At the Institute we have found ten minutes usually ample time for this. In placing the meat _ [The Silver on You We Have Just Seen It Being Made for You. her mouth” still signifies aristocracy to us, but it doesn’t mean so much as it did many years ago, when this coun- try was young and teaspoons were bought by weight. For those were days when the spoons were made by hand and varied in size and thickness. Or more often a few silver dollars, saved with great hardship, were taken to a silver- smith, who would melt them and shape them into the family spoons. A set of silver spoons in those days was a real mark of distinction. Today it is illegal to mutilate a coin, yet there are few families who do not have silver spoons and knives and forks, too. For practi- cally all our table silver, both ster- ling and plate, is fashioned by cleverly designed machines, in styles and types to suit every taste and every pocketbook. Strict ~ regulations eontrol the manufacture of sterling silver to- day, so that any ware stamped “sterling” can be depended upon to reach the standards set by the United States Government as to the amount or the proportion of pure silver in a given weight of sterling silver. Unfortunately, however, sterling silver may be rolled very thin, and the weight of any one piece of silver should be given consideration. For while one piece marked sterling may appear “BORN with a silver spoon in . ¢ [ ° on the broiler rack, first grease the rack well with a piece of the fat. Then lay the meat, which has been wiped with a damp cloth, in the center of, the rack with the skin or fat side on the outside toward the front, using a broad spatula, tongs or a fork pierced into the fat. Never pierce the flesh with the fork, as juices are lost. After the meat is in position, return the broiling pan to the oven, placing it as near the heat as it can be without actually com- ing in direct contact with it. We are frequently asked about the best method of broiling chicken, Any flesh food that has not a fairly generous amount of fat should be well brushed with oil, melted fat or butter before broiling. Order chickens for broiling cleaned and split down the back. Spread them apart and wipe carefully. Sprinkle the flesh side well with salt, pepper, paprika and a dash of celery salt. Then rub Certified by Good Housekeeping Institute These Nouseholé erticles ere supervised by the Cookery De- partment of the internationelly recognized Good Howsekeeping Institute, where, in their Jully equipped, modern laborstories types of Rousehold devices ere tested by & corpa of scientifically trained men and women. Fur- thermore, new cookery methods are constantly being evolved to save steps, time and lador to housekeepers. All recipes are tested and standardized and will always work if directions are carefully followed. Recipea printed on this page serve siz people unless otherwise specified. The Portable Top-Stove Breller Shewn Above May Be sed to Coek Steaks, Chops, Etc., on a Gas, Electric or with melted oil, fat or butter, sprinkle with finely chopped parsley, and over all squeeze the juice of one lemon. Follow the usual procedure of pre- heating the broiler oven. Arrange the chickens skin side down on the rack, well spread apart, so that s they do not touch each other, and place them in the broiler oven, as good-looking and attractive as another, it may be of such a light weight that it will not stand long wear. The makers of sterling sil- ver have partly adjusted this prob- lem, however, by adopting recently new recommendations for sim- plifying the varicty in weights of teaspoons, there being three now, while formerly there were four. Other pieces of flat silver—that is, forks, knives and the larger spoons—are made in only one or occasionally two weights, and a new pattern is put out by any one manufacturer only once in every two years. This is a distinet sav- ing, and more attention can be given to perfecting the pattern and the workmanship of the silver. We consider that medium-weight teaspoons are the best purchase for ordinary use. The making of a picee of high- grade silver plate involves many operations: Formerly all silver plating was done by hand, follow- ing the method used in making the famous Sheffield plate. Now all silver is electroplated, and each piece must go through more than thirty distinct processes before it is finished. Every possible care is taken to make the silver beau- tiful and to insure long wear. If you happen to have some old plated spoons which were made before electroplating was per- fected, you have undoubtedly SNAPSHOTS Taken at Random; Copyright, 1028, by King Features Syndicate, Isa Analyzed by Elsie Clevan, Expert. it brings ws the cape dress again, and s sophisicated model i particularly modish. However, not all of us are fortunate enough to be able to wear this type of dress well— ou must be sure you're the right type be- The fur note is the latest in Spring fashiens. Three- quarter length coats of flat fur will be most pop- alar for cool Spring days. Here is a lovely model of beige kangaroo with an embroidered design variety, you can this-coat and be just as smart in a wrap of im- ported wool silk clothl Kerosene Stove, B Sear the surface well, then turm, apply oil, melted butter or fat te the skin side, and broil until the skin is well browned. en turn and complete the hrnflin.(uen the flesh side. Since the skin side browns quickly, most of the broil- ing should be done on the flesh side. Broil according to the time r Table noticed the worn spot on the back of the bowl. Today, manufacture ers of silver plate study to prevent wear at this point, .ndy also on the back of the handle, by various methods. One manufacturer uses an leu¥ of &\:‘n silver at the points of grea! ‘Wear on and forks, fusing the blocg ' silver into the base before plati: Another manufacturer puts an ex- tra heavy plate on the bowl and back of the handle befere %htinl the entire spoon or fork. In an- other plant which we visited, & very heavy plate is put on the en- tire spoon and also the fork to guard sgainst any possible wear of the entire piece, The initial purchase of sflver is a problem which every new heuse- keeper must meet, unless she is one of those fortunate brides who receive a chest of silver as a gift. As silver is such an important pur- chase, much thought should be given to the pattern. Although the more simple patterns may often be the choice, it is well to remember that plain silver will show scratches more easily. There are several factors which will helj to determine the extensiveness your service. For instance, the size of S’our family, the number and kind of courses you wish te serve, and the number of guests you are in the habit of entertain- ing must all be considered.