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INMMEW" mu The home economists are enl- neatly receiving letters from homemaker: who need help with cookin‘ problem. Many your; homemaker: want to know what the various meat cookery terms mean One rather bewildered bride wrote that she we: huh; rue” dilllculty trying to - out what was mum when the terms "simmer", “boil" or “m toast" were used in recipes. home economists quite under- stood her predicament become some such terms are misleading. Take tor instance the expression "boiled beef". Beet ia not "boiled" by good cook: today, neither are eggs "boiled". Instead, these mods are "simmered", that is, they are cooked in water just be- low the boiling point. The reason tor the lower heat is that pro- tein foods are toughened by the high heat of boiling. Whenever you see the word "boiling", re- ferring to meat cookery, it realty means to "simmer" the meat or to cook it in water just below the boiling point. - . i‘m.’-Iu~ One interesting letter that the home economists received recent- " came from a young girl who Manned to practice housekeeping for her summer holidays. She had never taken home economics in school and so she had to start from the beginning. The home economists sent her a complete set of their consumer bulletins; and then they explained to her what the many terms used in re- tines meant. One word they ex- [-lained was "sauté". To "sauté" meat for example. first brown it quickly on both sides, in a small "Brtsising" and "pot roasting" are two terms used when speak- ing ot cooking meat by moist heat. Generally the word "bruise” " used in referring to cooking small cuts of meat an and pot roasting to larger cuts. When meat is braised or apot roasted. it is usually browned rst in u small umount of fat, then liquid is added and the meat is cooked covered until tender. "ither on the top of the stove or m the oven. The liquid trom meat which has been braised or pot roasted should always be served with the meat, It may be thickened and served as a gravy or in some cases where the liquid is tomatoes or tomato juice, it is served as a =auce with the meat, The word "dredge" often appears in meat recipes. To "dredge" means to coat, usually with flour and the easiest way to do this is to put a small amount of ttour in a paper bag. Then add the meat and shake well The dredging helps to brown the meat and tar thicken the grayy. _ 7 MENU PLANNING n no st. w. (Opp. Dominion we nmav - Waterloo STOP RUNNING AROUND IN CIRCLES News Of Interest To Women 334 m... w.» Ile Cinderella Shoppe MCGOWAN APPLIANCES ' TV OPEN FRIDAY NIGHT TILL 9 SEE . . . The CROSLEY SHELVADOR Just Arrived. . SPECIAL . . . Come in and see our latest arrivals . . . Dresses for mid-summer wear. We have the latest and smartest signings, designs and patterns for you to choose from. SPRING AND SUMMER DRESSES GREATLY REDUCED PRICES amount of fat, in I frying pan. Then reduce the hell to 3 modee- ate temperature and cook ‘lhe meal uncoveted. turning oceano- ally. until it in lender. Mull; many ot us one the term "tty" instead ot "a.uti"--eithee in cor- rect but the won! “some" in the more modern term. "Deep-fat frying" in another type of trying but it refers to cooking food In I [one human! of tat which has been healod to a detinite ten to- ture. With this method Jflttt example, is cooked €011,813.er u the one temperature. It con hardly be a discussion on meat cookery without explaining what "roasting" is. i','d""tlttr', is a method of coating in " heat. The meat is cooked in an oven in an open shallow pun with no li- quid added. a! a specified tem- pennure. This diners trom pot roasting when roasts are cooked covered and water is added. Broiling is another ‘type of cooking 2, dry heat where. the tuodisptacedonarackio. broiling pan and is cooked under the direct heat of the broiling unit, Broiled foods are becoming more and more popular and there are certainty many suggestions for using thés meghod et cooking in cook book: today. Most elec- tric or gas stoves have broiling units, but the home economilts say that many homemaker: are not too sure how to broil. Thick cuts of meat which take quite a long time to broil are usually glued further away from the roiling unit than thinner cuts. In electric stoves. the broiling unit is usually the top element of the oven, In gas stoves the broil- er may be a separate set of iets under the oven or it may be a unit level with the top ot the stove. Before starting to broil. be at"? to read the manufacturer's directions for brolling in the booklet supplied with your stove. l 12-ounce tin pork luncheon meat 2 tablespoons tHur "A teaspoon pepper 'a cup finely chopped onion 'a cup chopped celery 5: cup milk Pastry using 2 cups ttour 1 cup tomato sauce Mince the pork. Add the ttour,' pepper. onion. celery and milk and blend well. Roll out the pas- try into a rectangle t2" x 18". Cut into 6-inch squares. Form the meat mixture into 6 patties. Place one patty on one halt of ouch square and told over the other halt to form a triangle. Press edges together with a fork. Hake on a baking sheet in a hot oven, 425R. for 20 minutes or un- Jt'gi'ii if Clearing at Midget Pork Pies KITCHINEI of hi t cub mashed 'peas I cup mushroom or tomato sauce 2. High heat for scrambled eggs tends to make them watery. Cook at a lrw temperature and stop when eggs are just coagulat- ed, shiny and soft. tit tightly browned. Serve with tomato sauce. Yield: six servings. Potato-Pork [all t it-ounce tin pork luncheon meat 6 tablespoons dry crumbs , teaspoon pepper Mince the pork. add the crumbs, pepper, egg and milk and blend thoroughly. Place on a sheet of waxed {inner and press out in a teenage 56 to 56 inch thick. Spread half the surface with mashed fetches, Spread the other hat with peas. Roll the melt firmly, jelly-roll fashion. startinf " the potato end. Place the roll on a baking sheet and bake in a moderately hut oven, 375E. tor 25 minutes or until browned. Serve with mushroom or tomato sauce. Yield: six serv- ings. HYDRO HOMEMAKEBS' CLUB Cooking Error: If we used the same accuracy in measurements and directions as the tspesetter who prints the Menu Planning we should have excelient results from recipes You must admit he does a splen- did Job. However, in recipes we do not use the same brands of food or the same type of equipment which often makes a big diner, "tce, Uedortuaateiy, too, some people try to use the listed mgre dients without following the di- rections. Perhaps the most com- mon error in cooking is the use of wrong measurements. Level, rounding and heaping spoonfuls give quite different measures. A tableware te poon heaped with baking ponds: may contain more than twice the amount of a level measuring spoon. A fallen sake could be the result of doubling the amount of baking powder. A heavy, compact cake might be due to using unsitted Rour since a cup of unsifted cake flour often mea- sures tV, cup after sitting. This extra '3 cup can change a light ake into a bready. compact one, . Take A Tip 1 The omission of cream of tartar or corn syrup from a boiled 'rosting causes a dry, sugary rust on standing, For best re- sults use the cream of tartar and in exact amounts. TPaenen.??.?,.?.'?.?..'?-?,,'.,'., .mwuo ttst', 'fdtfA"llkWm'd'd'ldl",urflr'ghtt'l at“... ',i'iiii?iS.i'itW'i'iii " JrMr.tr taet.Tctt= flaw-“fluhum-Mh-mam Calswiaeroerhet mm» extremely malarassdnddnto M‘dem.8umdeeormhu£udahuorflud rtgireq, an nimbl- and "was about lite-like when worked in can. "urt_.Pi-ubyehirateaAimsmruoert.tri-otiink.tae, my: yellow to ugh your {name net of dishes. Anotheridea in to -hi-ekatrod.-ithi.aored tntyien forefererst edteet, For instance Tetpsstetine.enattteeomtrtiedwittsro-orpeachtue. flvm.wadphpmubmnmmuvewolornmumunmd PAte1tfftpyreiieiu.hueudeieunmersett-,tsr.eakaaoo.ok 't..hastahm.muut.cryyntrie-ru.turtsuusetrudur;Grta-i" "d-tni-tnut-to-ou-tou/tteu, AMnen-dlnb ouihblotopaueeuytomkewhely- mum-tmmreoumemmkethh-etin-w eotnbietietae_thiuud-,or rupermaketoetfrommiiud eotrtmfotuheightee elhmt.Adirietiois LWirl'v'lifft,'ie for mkingthee tdt,t,tro'Wtdgtge.htt,i,rdd Jtt'/t'i'g2gg",'ea'gie/,fitt,tgtfa.- vebpeto was Day-mm. F per and A81 , unnatural. " m m“ V1 55p milk I cup mashed_ potatoes My.“ New. M “54' by m"yu"o Boy 4. Over-cooking of green vege- tables turns the color to brown. Cook green vegetables in a small amount of water, drain as soon as tender and it necessary, keep hot in a sieve over hot (not boil- ing) water. 5. It you told the sugar into beaten egg whites for meringues the baked product forms water at "dges Add fine granulatvd mgar when beaten egg whites are at frothy stage. Brat until mm and shiyv, - - ..._.._-.. “w... WrBET " 6. Hard-cooked eggs have union on Aug. 10. green ring on the yolk when left‘ "As far as I am com to cool in hot pan. Cool eggs tax changes announced quickly in a bowl under AtnriG'iliGiiiiii stand," he said 3, Over-cooking of a putty ome- let causes a shrunken and tough product, Bake at a low tempera- ture until just set. 7.. - .,: ')jl11iil , 2trfu" . " "iU7sra""'"""" nun .mvvnlu. vuuunua W7 Ree 0% s1uaatt'f a& 140 I N S s :63”? 'jlRhs't " © f,,l?j1]lplti,l', ER E'l1i; he-hte lax Changes hlikislr t . Coiling; 'dtlg'"it"t in am: reqm y mu m cunning. Stir measured 'our into milk bo- tore combinin with potatoes to, The “hum of hot milk to tomatoes while making soup can-u cunning. Always add hot tomato'junce to hot white sauce gmd but ace-morally mid! new mg ttme, Answer: A large open package of baking soda is best to throw on any fire. Then, too, be sure to know how to shut off the switch at the main fuse box. OTTAWA-prime Minister St. Laurent said last Friday he does not expect there will be tax changes before the general elem titrtytAutr. lo. t. Cam-q M'm I. a much: ('J2fg1gtt, "you c . tegttlt in»: 2th'flt Wu cram um: - 6.4.0010: wttttse [um at... ETootn aluminum for {men 'gegtg cnunu I Bott 'qtrrture with an" Danton bot- tmn. loam mu: with tor (loan deserts. Answer: The enamel cover over the bottom unit in an electric ov- en is used to help distribute heat. Engineers have designed banks to suit each oven although remov- able battles are more readily cleaned. Answer. You may purchase spring-driven or an electrically operated device which when set and put in rperation will start and stop the appliance (Tel-anon at predetermined times. t lau- pecially convenient tor oven meats This item should not be sunfuaed with the minute minder which itysiee helpful, _ 7 - Mrs. S. W. “is: What should we keep handy in case of a grease fire: at electricrrange? "As far iis fem concerned. the t,aotchyyres Nylounc?d in the last _ $1btttrtrt cannon Efllmfymwélw THE QUESTION BOX Mrs. I. K. uh: What is a ball: in the oven and are some better than others? Mrs. C. C. uh: Do you think an automatic timer is a worth- while investment? 'i',',; ? New .. 2?e foeersel8l _'f/ " Egg A REM/AIRMBE tfTrPneulr OFEERING! But when we arrived home with the dry sink In tow, my friend's husband had a small fit, What, he pondered, would they ever use that for-and besides it wig in an awful condition. However, since then, we have seen dry sinks time and again pic- tured in the various home maga- zines and they appear so attrac- We spied an old and somewhat battered dry sink and my friend decided she could do all sorta of things with it. We discovered, having arrived late, that it had been sold to a dealer, approached him, and purchased it at. about twice what he bid for it. How- ever it still seemed fairly reason- ab e. A friend and maven recently attended an auction on the chance that we might see something we needed, but largely for an after- noon's diversion. td"2fAtttt'.'ttffuUtii ',)tl/h%'rrtgttettrt;2.t the (we: null: bu. For this "tertrrexmtehidttt. clou- ly angina!“ m men-d but ma u to look on: the thing: tor sale, decide what you can! use and ttar a maximum price in your mind. We soon un- derstood why, - When the bidding got; a bit feverish on an up! to lose your head an: suddenly and yourself the owner of some item, " I price you can't word, that jun doesn't tit into your scheme at tttiles: 7 We have ',"ir,i,gt seven] pieces of furniture o which we are very fond, Just because we visited I sale. We'd set all with the idea of buying a bedstead and arrive home with an antique rocking chair. Another time we had in mind a chest of drawers and end- ed up with an artist's and. “out.“ -t..odf6tyrimrt s;romiiuu, Maybe it is the unceruiny of the whole ‘business that adds to the general excitement. [and bug [and that ttw "hm ii%rGarltlToNT people who just can't keep quiet when there in bidding Join; on and inevitably he woul end up with somethinlf for which we had no use. Uaun y it wax an animal of some sort. since he had a penchant for them, and he ar- rived home one day with a young call. True we lived just outside mu Icahn couple. moved by out Ms about rem-1mm: tur- a“ “Mini up wit L'.,','; at was. purchased a me chat of drawers at a tale. One of the witnesses It the sale to talking with our friend Ind SIT-“to expound on the various tt fl"'f,fr2 Our friend took it I] n and decided on the method he would use, arriving home (tech with enthuaitum. ly “the: used to attend the auction sale held every Saturday in Calgary at which animals and farm equipment made up the ma- jority of sale items. About: out-olden couple In law to auth- ulu have you. nth-hp“: follow-Ion. We lived in susbense each Sat- urday. wondering what he would trtinq home. Jre wurone of those his?“ auiriiaauaTCiiri who]. “at . Us in. that _"i3rAilAt,gtlt/'ttttttdtt However a tew days pl med and tin enthusiasm dimmed (uh time he thought of the work involved. He wound al" painting it and 2ril “ten an lucuon sale since an“ EYE CARE " [lug M. West Waiver Hotel Block Optometrist Serving the Kitchener-Waterloo public for the past 12 hyears wit YOUNG’S BETTER VISION GLASSES C. I. NIMMO mind ait' in I 'i'riS',t'i,aiii.i% iy an of the In“, him that by and F"ii't%Fit, 'dh2h 1'g"sidtatd'? tt w . law he wally lot " In: - non hing-tin home M I punch In ”may i. chicken- to I "dim H iovsdthemau. bntvohndhb thawed! I ' . h ovovcr an: - dcuund Dad’l 'deer. an I In the attending a]. and I- tympani“: with him in his Ind ot resistance to anything that seemed lu.e I balsam, MALXON GIVES annuals or coRoNAhoN m STAB WEEKLY Matthew Halton, acclaimed by most Canadians as the beat (or- eign correspondent to report and interpret British "airs Iron a Canadian point-ot-view, will write a special feature for The Star Weekly, giving his imprec- sions of the coronation. It " an article you will want to read and add to your collection of corona- tion clippings and pictures. Ten gages of actual picture- taken at the coronation appeu in the rotogravure section ot this Star Weekly issue dated June " In tart I Am wondering I tun might be nuns-i ”Inland shudders at the alter hearing of Dad's I but he u a he an " thankful { don't attend auctions. gnaw-$2.? 1 I until 'tt't to?“ and In gull_ He cin pretty well count on not having a goal around the house! the - "rm-”g 'i:r'.lt222 Dill 2-1," 9:914:31