ing the flavor of all kinds of dishes, write to Llano Cooperative
Colony, Newllano, Louisiana, and they'll supply the finest we ever
tasted, at a price much lower than any chain store offers.
Piping Hot. The recent success of sizzling platters, whose virtue
is that the meat is still hissing on a metal platter when brought
to table, proves that we like our hot dishes piping. This can be
done with stews and vegetables as well, bringing them on bubbling
in thick earthenware dishes, so they're as attractive as a savory
Lobster Newburg or Welsh Rabbit made right on the table. It's
also good to remember to heat the diner's plate in cold weather
and in summer to chill plates before serving salad, cold consommes
and such things on them, just as a good bartender chills his beer
steins before using.
HOMEMADE FIRELESS COOKERS
We seldom hear of fireless cookers these days, but at one time
not so long ago, they were a part of regulation kitchen equipment,
and they cut dollars off the yearly fuel bills. World War propaganda
further popularized them, for then all housewives were urged to
save coal, not so much for their own account as for the dear Allies.
Wheatless and meatless days, and fireless cookers for pure patriot-
ism, with never a thought on the part of either war profiteers or
their helpless fellow citizens that after-the-war-depression would
bring enforced wheatless weeks and meatless months to millions.
Metals, which are wasted in peace times on all sorts of useless
contraptions, had to be conserved to their death dealing ends. So
the press carried instructions for making fireless cookers at home.
All one needed was a wooden box or paper carton, and a lot of old
newspapers to insulate it, layers of paper fitted into the bottom of
the box and around the sides, with a cylindrical hole left in the
center to receive a boiling pot of soup or stew; then wads of paper
on top to hold in all the heat for hours. An excellent device for
long, slow cooking of cheap foods. Dried beans, peas, and lentils,
tendered in their unbroken skins; and cereals, started the night
before, are still hot at breakfast time and have attained a jelly-
like and delicate consistency which only many hours of low heat
can give.
HANDY HINTS 1 67
These economical, practical cookers will save coal now, just as
they did then, and are well worth reviving.
And before we leave the wheatless, meatless and eatless days
when owner patriots urged wage-slaves' wives to half starve their
families and "Win the War in the Kitchen," we'd like to record
the fact that one of these Official Recipe Books was published under
the chairmanship of Samuel Insull.
SEASONING SECRETS
Page 92
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ing the flavor of all kinds of dishes, write to Llano Cooperative Colony, Newllano, Louisiana, and they'll supply the finest we ever tasted, at a price much lower than any chain store offers.
Piping Hot. The recent success of sizzling platters, whose virtue is that the meat is still hissing on a metal platter when brought to table, proves that we like our hot dishes piping. This can be done with stews and vegetables as well, bringing them on bubbling in thick earthenware dishes, so they're as attractive as a savory Lobster Newburg or Welsh Rabbit made right on the table. It's also good to remember to heat the diner's plate in cold weather and in summer to chill plates before serving salad, cold consommes and such things on them, just as a good bartender chills his beer steins before using.
HOMEMADE FIRELESS COOKERS
We seldom hear of fireless cookers these days, but at one time not so long ago, they were a part of regulation kitchen equipment, and they cut dollars off the yearly fuel bills. World War propaganda further popularized them, for then all housewives were urged to save coal, not so much for their own account as for the dear Allies. Wheatless and meatless days, and fireless cookers for pure patriotism, with never a thought on the part of either war profiteers or their helpless fellow citizens that after-the-war-depression would bring enforced wheatless weeks and meatless months to millions.
Metals, which are wasted in peace times on all sorts of useless contraptions, had to be conserved to their death dealing ends. So the press carried instructions for making fireless cookers at home. All one needed was a wooden box or paper carton, and a lot of old newspapers to insulate it, layers of paper fitted into the bottom of the box and around the sides, with a cylindrical hole left in the center to receive a boiling pot of soup or stew; then wads of paper on top to hold in all the heat for hours. An excellent device for long, slow cooking of cheap foods. Dried beans, peas, and lentils, tendered in their unbroken skins; and cereals, started the night before, are still hot at breakfast time and have attained a jellylike and delicate consistency which only many hours of low heat can give.
These economical, practical cookers will save coal now, just as they did then, and are well worth reviving.
And before we leave the wheatless, meatless and eatless days when owner patriots urged wage-slaves' wives to half starve their families and "Win the War in the Kitchen," we'd like to record the fact that one of these Official Recipe Books was published under the chairmanship of Samuel Insull.
SEASONING SECRETS