New Britain Herald Newspaper, March 4, 1930, Page 18

Certified by Good Housekeeping Institute These household articles are supervised by the internationally recognized Good Housekeeping Institute, which is .conllucted by Good Housekeeping Magazine. In their fully ecquipped, modern lgboratories types of household devices are tesied by a corps of scientifically trained men and women. Furthermore, new cookery methods are constantly being evolved to save steps, time and labor to housekeepers. All recipes are tested and atandardiz.ed and_ will slways work if directions are carefully followed. Recipes printed on this page serve siz people unless otherwise specified, desirable. To keep the air mov- eons, and cut down the travel ing also adds much to the com- necessary in the preparation and fort of the kitchen. This can be serving of meals. To be more | accomplished with a portable utilitarian, it may mean the re- - 3 4 electric fan or blower type, set moval of laundry equipment ¢ i into the window. from a dark basement to a well- A fan should be so located that lighted, convenient location for it moves air from the warmest a home laundry — right in one part of the room—which, of corner of the large kitchen. With the Some Faults Common to Many Houses---and How Can Correct Them "%e’ Kitchen Work i i / Tnnittt v R, AR IO, IR B IO 207 ‘. s s N N N N N N\ N y N i N § N § § | 1 § DY o kP Ymn If You Can Place Your Refrigerator Next to Your Supply Cabinet, It Will Be Convenient and Will Save You Many Steps. ANY old kitchens have been handed down from on to generation so much as a equipment to convenient. is no room in the more careful them there more planning chosen equip A Often the entire atmosphere of an uninteresting kitchen can be changed by the addi- tion of something new and up- to-date —new linoleum, a re- frigerating unit, a modern sink, new cooking utensils in color or gleaming metal—any one of wisely these in it: can make a Keep the Family Milk Supply Clean ATIONALLY recognized authority on all phases of the milk industry has given the Institute the following uctive suggestions for safe- ing the family milk supply: dairy cow is the most effi- ine we have for con- verting roughage into food suit- able for human consumption. A cow is six times as efficient in supplying milk as the beef ani- mal is in supplying meat. And rilk is the most valuable food known to man. Milk is easily contaminated, so for this reason it behooves the consumer to use more painstaking and intelligent care in choosing her milk supply than in selecting her Winter hat, for the quality of milk chosen affects the lealth of the whole family. Broadly speaking,” consumers may be divided into three classes —those living in rural districts, those living in villages or small towns, and those living in cities. For the family living in the rural districts, one main consid- eration must be borne in mind if the milk is to be consumed in the raw state. The cow should be tuberculin tested, for the m profession generally agrees that most of the tuberculin infectic occur in_childhood, and raw milk may easily be a carrier from the tubercular cow. As to sanitary precautions, it should be horne in mind that cleanliness is next to i but in all’ probability not ob: 2 any should be clean; ou we might cay that a germs are in the family. + For the family living | village or town, do not be fied by your neighbor Oh, buy J clean ) depart- ip on the local he most cffective definite re with ever: andled all up nant, or, better department. terest and As a Supplement to Your Working Center, a Small Cabinet for Holding Accessories and Supplies is Convenient. kitchen more liveable and more convenient. The difficulty in most kitchens the lack of a place to “put down.” Unfortunat time does not permit washing and putting away food preparation and utensils before the things lishes dishes meal must be served, resulting in a chaotic mass of soiled dishes and pans covering every avail- able surface. If such a condi- tion exists in your kitchen, try replanning it so that thsre will ivision of food preparation and serving table areas. For ex- ample, the work table or cabinet, which should be adjacent to the sink and range, should be used only for food preparation und for baking dishes and ute they come from the rang wise there should be table space near the dining room. November Hint For an Easy Oven Meal N the menu given here we have a so-called oven meal, for the meat souffle and baked coru and tomatoes are baked in the oven at the same temperature and time. Furthermore the sweet potatoes, which should be cooked previously, chilled and sliced in half, can be broiled in the broiler- oven. The baked corn and to- matoes can be completely pre- pared early in the day, ready to bake. The romaine salad dress- ing and melon can be put in the refrigerator to chill early in the day. Meat Souffle Broiled Sweet Potatoes Baked Corn and Tomatoes Romaine Salad French Dressing Piquante Honeydew Melon For Meat Souffle, melt five tablespoonfuls of butter in a saucepan, add five tablespoonfuls of flour and stir until smooth. Then add one cupful of aradually whi stirring con- stantly. Add one-half teaspoon- ful of salt and one-cighth tea- spoonful of pepper, continue stir- ring until smooth, then remove and cool. When cool, pour over the slightly beaten yolks of three eggs, stir well and add one and one-half cupfuls of chopped cooked meat. Lastly fold in three egg-whites, beaten stiff, and pour into a greased bal dish. Set in a pan of hot w and bake in a slow oven of degrees F. for one hour. ~Lamb, beef Sala1 Dressing Piquante, one-half cupful of well- French dressing and before chilling add one- r cupful of chopped gherk- , one-quarter cupful of chopped P ] and one-quarter cupful of chopped celery. Serves green olives * Baked Corn and Tomatoes, combine two cupfuls of canned corn, two cupfuls of fresh or canned tomatoes, one teaspoon- f salt, two tablespoonfuls chopped green pepper, omne 1ful of minced onion, and poonful of . Pour greased baking dish and ith one cupful of fresh abs. Top with four poonfuls of butter or mar- divided into small bits a moderate oven of . for forty minut This will furnish a surface for the various dishes ready to go to the dining room. At the end of the meal, soiled dishes may be placed upon it as they come from the dining room. Another common fault in kitchens, new and old, is the lack of a working center at your work-table where staple food supplies and food preparation tools — the mixing bowls, the measuring spoons, the egg-beater, ete.,, — are assembled and can be used without countless trips from work-table to a pantry or to a cupboard at the other end of the kitchen. If you are about to replan or remodel an old kitchen, you should devise some such means of centralizing your working operations. 1f you have been using a pantry and do not wish to go to the experse of pur- chasing a kitchen cabinet, you can put up shelves for some of your daily supplies over an or- dinary kitcaen table and make it your work center. Or there A Shelf Over the Sink Is Convenient for Holding Cleaning Supplies and Cooking are inexpensive with shelf space, w little room and therefore might {ind a place beside your work table. Small tools can hang from hooks beneath the shelves over vour table and your bowls and baking pans can be placed upon them. A small service wagon can then be used to advantage to bring other supplies to the table. As a further supplement to this working center, extra shelves can be placed near the sink or be- side the range. Your sink may be old or of poor design, and in all probability it is too low, as are most sinks installed some years ago. There is wide choice in modern equipment today, so if you feel that your present sink has served its day, it should not be difficult to make a selection that wil' suit your purse and an- swer your requirements. If a new sink is the answer to your problems, consider a dishwash- ing sink — one with a dishwash- ing compartment built into it. Combination faucets from which cither the hot or cold water, or a mixture when re- quired, issues from the same spout are being used on most of the modern sinks. These come with a long spout that extends con- veniently and yet can be swung back out of the way when de- sired. Some of these faucets have a hose attachment to be used as a spray for vinsing dishes, for avashing vegetables, and for washing down the sink. It is relatively a simple matter for a mechanic to change existing fau- cets and install others of newer type, the very thing needed to make your sink con- venient. Perhaps you have been doing without such a simple de vice a dish rack so built that it will hold your dishes for scald- ing and thus eliminat2 the drying of dishes. Such deficiencies as these de- scribed are not the only sources of inconvenient kitchens, for many old kitchens which are reasona- bly well planned an¥ equipyed are unhappy ones because of inadequate lighting. Often the small expenditure required for a new bulb of higher waltage than the one you have been using will take away the dingy look, and if your fixture can be raised to the ceiling, many of the shadows will disappear. In very large kitchens the addition of wall brackets at the various working centers is |—How to Make Those Flu%fy Omelets—’ HERE is hardly one of us T but succumbs to the lure of a puffy omelet—one of those light, airy, delicate crea- tions which is the height of every new cook's ambition. And as in every phase of cookery, certain fundamentals alone can furnish the clue to the omelet which ad- mits no rival. A puffy omelet can be suc- cessfully made if fresh eggs are always used and the customary amount of care is taken in its preparation. In selecting a pan for the omelet, use either a regu- lation omelet pan or an iron or aluminum frying pan—the re- sults are equally satisfactory in both. If you are using a fi z pan, choose one that is adapted regulation omelet pan, a three or four-egg omelet fills it nicely Since the yolks and whitus beaten separately in a puffy omelet, it is a good plan, it pos sible, to have two egg-beaters one large one for the whites and a smaller one for the yolks, How- ever, if only one egg-beater is vailable, the discreet housewife vill beat the egg-whites first and the egg-yolks second, using the same beater, without washing, for both operations. For a puffy omelet to serve six persor separate the yolks and whites of six eggs. Beat the yolks until’ thick and lemon - colored, then add six tablespoonfuls of cold water or milk—that is, one tablespoonful of liquid for each l. Also add three-quar- poonful of :a oonful of pepper, s of paprika and beat all together again. Beat the b parate bowl un tiff and very dry; rmine this, ona should be nvert the bow! in which tes have becn beaten without any fear of their slip ping out. t this point, we find it place over a low heat th g or onelet pa with one and one-half tablespoon fuls of butter or margarine in it Do not have the heat too great, or the fat w n and give a dizagrecable taste to the omelet. When the Omelet Pan Is Well Greased the Omelet Should Slip From It With Ease. Turn the beaten egg- whites on the egg-volk mixture, and with a spoon fold them in carefully, but not too thoroughly. Gre: the sides and bottom of the omelet pan with the butter that has been melted in it. Into the hot, but- tered omelet pan, pour the ome- let mixture, spreading it evenly on the surf egulation omelet pan is : both sides with but ter-or margarine and pour half of the mixture in either Cook the omelet over a until it “breath of bregking air i at urface, zolden brown ou the und Then place the t slow oven at about degrees I for about five minutes or until the omelet is dry on top. To determine this. 1y the finger on the surface of the omelet, and if the egg mix- ture doe to the finger, the emeiet is ready to come out. more than carcful that oven 15 low and that the omelet is left in no_ longer t! is necessar intense heat to toughen the albumen he omelet will shrink in ad of ex ing. your Remove the omelet from the oven al once when it is done. Run a spatula gently around the o and underneath the omelet to loosen it. Then, if a f pan is being used, make a sl incision with a knife through the middle of the omelet at right angles to the handle of the pau and fold the omelet over upon itself awayv from the handle. With the frying pan in the left hand and a hot platter in the right, gently turn the omelet out on [H nlatter If the regulation omelet pan is used, run the tula cently around both £ double over the omelet, and turn out on the platter. Garnish and serve at once. A puffy omelet is the founda- tion for manv combinations. Just as the omelet is removed from the oven, spread on one-half of the rface one-half cupful of iny kind of minced or di meat, moistened in one-hali cup- ful of hot, medium-thick white sauce or gravy. Then fold over the omelet as directed above. Just before the omelet'is placed in the oven, cheese, grated or thinly sliced, may be sprinkled over half of the omelet. course, is usually just over the range—toward the windows which will be opened at the top to permit the warm air to escave. The fan can be mounted directly on the wall or on a bracket about seven feet above the floor. In this position it will be out of the reach of children and much more efficient as a ventilator than if placed at a lower elevation. To make the fan convenient there should be an electric outlet ad- jacent, and preferably a switch controlling the outlet circuit put in such a position that it can be operated easily. If you find it necessary to change your lighting arrange- ment, you may find it desirable to add one or two additional con- yenience outlets for electrical ap- pliances. Or if, at some future time, you contemplate the use of an electric range, this would be the ideal time to arrange wiring facilities for it. The propger disposal of gar- bage always will be a serious problem in the home. There are several ingenious devices to store small quantitics pending a permanent disposal. Some of these are attached to the sink; others, with a footpedal attach- ment for opening the cover, are placed on the floor beneath the sink. From these small contain- ers refuse can be transferred to home incinerators or to large containers placed in the ground conveniently near the kitchen door, where it is left to be col- lected. In general your method must conform to the community regulations for collection. In large, rambling kitchens the consolidation of equipment or the shifting of range, cabinet, refrigerator, etc., to one end of the room may release the space for a delightful nook or corner for family breakfasts and lunch- An Apple a Day And What to Do with It apple a day keeps the doc- tor awhy. apple at night dentist's bill light. E have heard these fa- ix; miliar saws as far back a5 we can remember. They suggest that apples should be caten becauze they not only are good to cat, but are good for our health, as well. Every housekeeper serves baked apples occasionally, but seldom realizes that there are many other equally as appetizing apple dishes. Here arc a few from our readers: Canadian Club Deep Dish Ap- ple Pie—Peel and core six tart apples. Cut each into eight pieces and arrange in_a deep, greased baking-dish. Cover the apples with one-half cupful of cleaned, seeded raisins. Then cover all with a mixture of the grated rind of one lemon, one- half cupful of sugar and one-half teaspoonful of nutmeg. Cover the pie with pastry, using one cupful of pastry flour and one- third cupful of shortening as the ba Bake in a hot oven of 450 degrees F. for forty minutes, reducivg the heat to 400 degrees F. the last ten minutes. This re- cipe s six. ruit Ring Salad—Pare and core three large apples. Peel three seedless oranges. Slice the apples and oranges crosswise into thin rings. On cach salad plate arrange a ring of the fruit, al- ternating the orange and apple slices so that they overlap. Place a whole walnut meat in ihe cen. ter of each apple slice. Across the center of each ming lay a piece of banana one and one-half inches long. Sprinkle the fruit with finely chopped walnut meais and garnish with equal parts of whipped cream and mayonnaise mixed together. ‘his recipe serves six. Prickly Pear Baked Apples— Pare and core six tart, well-flay- ored apples. Simer the apples in a saucepan with a syrup of one cupful of sugar and one and one- hall cupfuls of water, turning the apples frequently until they are tender. When don2, remove the apples carefully and place in a greased baking-dish. Stick the surface of each apple with salted almonds, so that the duts pro- trude from all sides. Sprinki the apples with granulated <u and pour the syrup about them. Place in a hot oven of 450 de- grees F. until the nuts have taken on a golden tint. Serve the apples hot or cold with cream This recipe serves six. A An makes the In reality, the rehabilitation of an old kitchen becomes a problem of just which pieces of equip- ment-must be renewed first. For instance, an old refrigerator, no matter how often it is repainted and repaired, cannot possibly at- tain present standards of food preservatipn if its original con- struction ~ was faulty. And a worn-out range of a past gen- eration will cook no better, no matter how you change its rela- tive position in the kitchen. New equipment may be the only so- lution. False Beliefs About Food Combinations ANY strange beliefs about |vl foods and food combina- tions, which unfortunately are widely prevalent, are for the most part prejudices which are not based on a sound knowledge of nutrition. Many persons, for example, firmly believe that acid tasting foods such as oranges cause acidosis. As a matter of fact, oranges are distinctly an enemy of acidosis. Others believe that such combinations as acid fruits and milk, lobster and ice cream, starchy foods and acid fruits are sure to produce disastrous results. Do they also believe that na- ture erred in creating foods which in their natural state con- tain both acid and sugar or starch? And the other prejudices are equally ridiculous! Provided we are in normal health and do not overindulge our liking for a particularly de- licious concoction, there are no foods we should avoid, or which we cannot safely combine in any one meal. Don’t be like the man who consumed an_ exceedingly hearty dinner. Course after course he ate lustily and thor- oughly and topped off with a rich dessert. Later in great pain and distress, he remembered an entree of lobster which had been one of the courses. ‘‘Never,” he groaned, “never shall I eat lob- ster again.” And thus he con- demned the innocent lobster, vather than his own gluttony. There are individuals, however, who are sensitive to certain foods and find that they suffer distinct reactions whenever they eat them. These persons are suffering from a food allergy, or a reaction to certain proteins in foods, which usually takes the form of hives, violent sneezing, coughing, etc., exactly as certain substances in pollen’ cause hayfever and ro. cold. Once it is found what par- ticular foods cause this reaction, it will be wise to avoid them. , Do not be guided by the food faddists who shout the merits of their diets, which are often seri- ously restricted and lead to harm- ful'results. Instead listen to the counsel of those authorities whose advice is known to be based on scientific fact. Cooks Use Terms Seldom Found Elsewhere NLY beginners in cookery realize how many terms are used in recipes that are seldom used clsewhere. And learning the meaning of those terms is no small part of learning how to cook. Experienced cooks take these terms for granted and forget that h_egim\ers. cannot do this. From time to time, we hope to explain the meaning of many of thesc terms for the benefit of the un- initiated. Let us take a few terms commonly used in recipes. . Many may not know that to simmer is to cook in a liquid just below boiling-point, from 180 de- gress F. to about 200 degrees. In boiling, 212 degrees F. at sea level, bubbles break on the sur- face of the liquid, making it ap- pear actively in motion, while in simmering these bubbles break below the surface of the liguid, with just a suggestion of motion on the surface. To baste is to retain the mois- ture in meat or other food during baking by pouring over it at in- tervals spoonfuls of fat, or a liquid containing fat, which is usually in the bottom of the bak- ing pan. _ To cream shortening is to work it to a soft, creamy consistency with the back of a spoon or a fork, or with a knife. Do you know what dice means, or shred or fold, when applied to cookery? Or have you questions in re- gard to any other terms? P e P % % W,,,,W/ k- y 7 7 —“— iy, R A I PRI A i I A I IR 307 i GBI 3201300 MRII I PP 8 905 Copselant, Yotk Eren AT s Journal, Inc