Butter or Margarine?
These two table fats are equivalent in food value, and may be used interchangeably in any recipe.
Plan TO PLEASE!
Plan meals when you are a little hungry ... your culinary imagination is better then. Articles in magazines and newspapers help provide inspiration when you need it, for greater menu variety.
When there are small children in the family, it is easier to plan meals around the type of food small-fry can eat. Adults, too, enjoy this simple food, which can be served in attractive and tempting combinations.
Plan the whole day’s meals as a unit. This is the only way you can be sure of providing the proper amount of the right kind of food.
These are the foods needed every day for good health:
MILK—3 or 4 cups for children; 2 to 3 cups for adults. Milk used in cooking may be counted in the total.
VEGETABLES and FRUITS—1 serving of green, leafy or yellow vegetable; 1 serving of citrus fruit; 1 serving of potato; 1 other vegetable or fruit, preferably raw. Noodles, spaghetti and macaroni cannot be considered substitutes for potatoes. True, they are high in starch, but important minerals and vitamins found in potatoes are lacking.
MEAT, FISH, POULTRY or CHEESE—1 serving daily.
EGGS—at least 4 a week; 1 daily is better.
Enriched or whole grain CEREALS and BREAD—2 servings or more.
BUTTER or MARGARINE—2 tablespoons or more.
EYE APPEAL—Colorful combinations are more appetizing. As you plan a menu, try to visualize the food as it will appear on the table. Strive for good contrast of flavor, color, and texture.
OFF THE BEATEN TRACK—Now and then introduce the family to a new food, or an old favorite in new guise. But don’t overdo it. One new food at a meal is enough.
DESSERT—Dessert is actually a part of the meal and should always be planned as such. Serve a light dessert when the main course is hearty. Serve rich cake and pie only when the main course is not too filling.
LITTLE EXTRAS—A few sprigs of parsley go a long way to make the meat platter more attractive. A sprinkling of paprika provides a flourish of color for creamed dishes.
A tray of raw relishes ... carrot sticks, celery curls, green pepper rings, radish roses and cucumbers cut lengthwise into fingers ... may pinch-hit for the salad occasionally.
Used with discretion, food coloring is a boon to the cook. Add a few drops of yellow coloring to chicken gravy; a few drops of red coloring to step up the eye appeal of desserts made with canned cherries.
SUPPER IN A Half-hour!
Every homemaker needs two or three quick supper dishes “to fall back on” when kitchen time is limited. They can be hearty and attractive, as well as inexpensive.
Following are four such supper menus, easily prepared in about half an hour. Three of them are planned around canned meat, dried beef and corned beef, which should always be kept on hand for emergency meals.
Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an all season quick dessert, with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers.
Tomato Juice Cocktail
Busy Day Supper Dish ([page 22])
Tossed Chef’s Salad
Hard Rolls
Butter
Fresh or Frozen Peaches
• • • • • • •
Frizzled Beef ([page 12])
Buttered Carrots
Head Lettuce Salad
Roquefort Dressing
Pumpernickel Bread
Butter
Orange Sherbet
Cookies
• • • • • • •
Corned Beef Hash with Poached Eggs
Buttered Peas
Tossed Green Salad
French Bread
Butter
Chilled Fruit Cup
• • • • • • •
Hamburger Platter ([page 10])
Emergency Gravy ([page 22])
Cole Slaw
Toasted English Muffins
Strawberry Shortcake
PREPARING Meats
Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved.
Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling.
Less-tender cuts are cooked by moist heat: braising, stewing, soup-making.
ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven (325 degrees) to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving.
BROILING—Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once.
PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.
PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet. Dip meat in flour or egg and crumb coating. Fry slowly until browned on both sides. Reduce heat to finish cooking, if necessary.
BRAISING—Brown meat slowly in hot fat in chicken fryer or saucepan. Meat may be dipped in flour before browning, if desired. Add a small amount of liquid. Cook at simmering temperature until tender.
STEWING—Cut meat into cubes; brown in hot fat in saucepan. Dredging with flour before browning is a matter of choice. Nearly cover meat with water. Cook, covered, at simmering temperature, until tender. Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.
NO SMOKE—Never heat fat to the point where it smokes. Keep heat low enough at all times to avoid smoking. For best flavor, brown meat slowly over moderate heat.
BEEF—Tender cuts of beef are cooked either rare, medium or well-done, by dry heat: roasting, pan-broiling or broiling. Less-tender cuts must be cooked to the well-done stage by moist heat (braising or stewing) in order to make them tender.
PORK—All pork cuts are tender but must be cooked to the well-done stage. Roasting is suitable for any of the larger cuts. Pork chops and steaks should be cooked by braising for best results.
LAMB—Roasting, pan-broiling, or broiling are suitable methods to use with lamb because all cuts are tender. The fell, the thin papery membrane which covers the lamb carcass, should not be removed before cooking. Lamb may be cooked rare, medium or well-done according to personal preference.
VEAL—All cuts need to be cooked slowly to the well-done stage in order to make veal tender. Veal may be roasted, braised or stewed. When an egg and crumb coating is used, chops and steaks cut ½-inch thick may be pan-fried successfully. (This must be done slowly over medium to low heat.) (see [front cover])