WOMAN’S SPHERE

Northern Advocate, 25 October 1935, Page 3

WOMAN’S SPHERE

i FOR ONE OR TWO. I | THE CATERING PROBLEM. It is well known that the smaller the family the more difficult it is to cater well and economically. The business wc-man who caters for herself, or the wife who has only her husband and herself to think of, knows that monotony ,is likely to creep in quickly, or alternatively the larder is filled with odds and ends which cannot be utilised easily. To avoid these two difficulties, states an English correspondent, it is necessary to have a wide knowledge of the possibilities of the different foodstuffs, especially meat and fish, and to have dishes and receptacles of just the right size. The latter is important, for if food is cooked in dishes which are too large it is liable to be less tender and juicy than it otherwise would be.,

Some useful utensils for the caterer for small families are: a round and an oval fireproof glass casserole of suitable size, a small frying pan, a small double baking tin with grid, a chafing dish, two fireproof glass plates, and a good assortment of individual moulds. When small quantities are being cooked it is also an economy to possess a set of three triangular saucepans which fit together on one gas-ring or-hot-plate.

The following is a list of dishes which can be made for one or two people- with this equipment,, together with recipes for some of them,—-Large joints are oUt of the question, especially in the summer, so the best must be made of the smaller pieces of meat. Chops, cutlets, and small fillets can be cooked in various ways; a mixed grill, with tomatoes, bacon, kidney or sausage (all the ingredients should be arranged on a fireproof plate, then cooked and served on it); they can be dipped in egg and breadcrumbs and fried; or the cheaper neck chops can be stewed, braised or made into hotpots.

Casserole and Hoisting Tin. Steak can be stuffed with savoury stuffing and stewed; 4 cut into pieces and stewed or braised with vegetables in season; made into meat pies arid puddings with a crust on top, and baked or steamed; minced and simmered with thick gravy, or made into savoury meat balls and fried or cooked in a casserole. Small pieces of veal from the fillet can be simmered with mushrooms; flattened and stuffed with savoury forcemeat; or cooked with ham and macaroni. Liver can be fried with bacon and tomatoes, or, made into hot-pot with potatoes, onions, and bacon. Sheep’s hearts can be stuffed and slowly simmered. Sweetbreads can be stuffed and simmered with veal, or dipped in egg and breadcrumbs and fried. A casserole can be used for somewhat larger pieces Which can serve for two meals if necessary. A piece of fillet or round of beef can be braised in it, and if carefully done will not get dry as it does when a small piece is roasted. Breast of mutton or veal can-be stuffed and stewed in it.- Sometimes half a shoulder of lamb can be bought, and this makes a good little joint for two people if cooked in a casserole with green peas and rice. Joints small enough to be cooked in an open baking-tin are limited in number, as anything much under 31b, in weight dries during cooking, however well it is basted. One rib of beef, however, can be cooked to perfection in a double roasting-tin, if boned, rolled, and stuffed. ' Lamb Hot-Pot.—For two people. Three-quarters of a pound of neck of lamb should be divided into chops. Skin and slice half a pound of tomatoes and half a pound of new potatoes. Cover the bottom of an oval casserole with the potatoes, season with pepper, salt, and a little chopped onion, and sprinkle with breadcrumbs. Put the chops on top, season in the same way, cover with the tomatoes, and season them. Pour over half a cup of gravy, stock, or water to which a tablespoon of tomato sauce has been added, and cook slowly for an hour and a half. Stuffed Steak. —Have half a pound or more of steak cut in one piece about an inch thick. Beat it out, season with salt and pepper and sprinkle with vinegar on both sides. Now make a stuffing,with four tablespoons of breadcrumbs, two tablespoons of chopped suet, one tablespoon of chopped parsley, a pinch of herbs, the grated rind of half a lemon, pepper, salt and nutmeg. Mix well, bind with an egg, place the stuffing on the meat and roll up, then bind with tape. Dip the roll in seasoned flour and fry it for a minute or two in hot dripping; put it into a casserole. Stir a dessertspoon of flour into the dripping, add half a pint of stock or water, seasoning and browning to colour, then boil up. Pour the gravy over the steak, put on the lid, and stew very gently for an hour and a half to two hours. Veal and Macaroni. —Boil four ounces of macaroni for 20 minutes. In the meantime mince half a pound of veal, and mix with it two tablespoons of minced ham, and the same of breadcrumbs. Season well, and bind with an egg and a little stock. Line a small greased mould with the macaroni, put in the meat, cover with greased paper and a cloth, and steam for an hour and a half. Turn out and serve with gravy.

An Extra Help.—Black walnut or oak furniture responds excellently to an occasional cleaning with cold tea to which a lump of sugar has been added. It will give a really lovely gloss which will last for a long time.