Most steamed puddings improve with keeping, so it is quite possible to make an entire recipe, steam it in small molds, and keep the extra ones for future need. They can be reheated in the top of a double boiler or in a pan, surrounded by water, in the oven. For strawberry shortcake of the old fashioned variety, cut the crust with a biscuit cutter and make individual shortcakes. For a sweet shortcake, bake the batter in muffin 202 NEW DELINEATOR RECIPES pans. Cottage pudding, souffles, and similar desserts may be baked in custard cups or ramekins and either turned out or served in the dish with or without sauce. Pies — A small sized pan will make as good a pie as a large one. If an extra shell is baked at the same time as a two-crust pie, it can be kept for several days, then reheated to freshen it and filled with a custard, cream or lemon filhng. Individual tart shells made with the muffin tins, or turnovers just large enough to serve one person make a variation in form. FRUITS These offer little difficulty, since most of them come in indi- vidual portions. If you feel impelled to buy the large fruits, such as watermelon, honeydew and cassaba melons, and pine- apple, serve them in different ways so that they do not become tiresome before they are eaten up. From the pineapple make a fruit cup, a salad, an open tart, frosting for cake or a delicous sherbert or ice cream. After the first sHces of melon have been used, cut balls and allow them to stand in fruit juice. Serve, chilled, as a fruit cup. Watermelon can be used for a cooling sherbet or frappe and the other melons make interesting fruit salads. NUTS These should not be forgotten in planning meals for two. Chestnuts, for example, make a dehcious vegetable with meat when boiled and buttered or creamed. Chestnut puree with sweetened whipped cream is an unusual and delicious dessert. Blanched walnuts are particularly nice in making many dishes and can be roasted with a little oil or butter and served hot and crisp with meat. CANNED AND PACKAGE GOODS FOR TWO Although it is easy to feed a family of two with home cooked fresh foods, as shown by the preceding suggestions, an acquaint- ance with the possibilities of canned and packaged goods is important to the manager of a very small household. This is particularly* so in the case of one who does work outside her home, or who makes her home in a kitchenette apartment where space-saving is a major consideration. NEW DELINEATOR RECIPES 203 Canned Vegetables eliminate the time-consuming operations of washing, scraping or paring, and simpHfy the problem of garbage disposal, which must always follow the preparation of fresh vegetables. Fruits, Vegetables, Meats and Fish of many kinds come in cans of various sizes, so that it is possible to buy the size that experience teaches you is the best for your domicile. Ready-to-Mix pie crust, pancake, cake and pastry flours shorten the time and reduce the utensils needed for mixing pies, biscuits, pancakes, muffins and cakes. Fruits and Nuts in Cans or Jars of suitable size are always ready for salads, desserts, appetizers and garnishes. Condensed, Evaporated and Powdered Milk may be kept in small space and, before they are opened, and if not kept too long, do not require a refrigerator temperature, as fresh milk does.

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Most steamed puddings improve with keeping, so it is quite possible to make an entire recipe, steam it in small molds, and keep the extra ones for future need. They can be reheated in the top of a double boiler or in a pan, surrounded by water, in the oven. For strawberry shortcake of the old fashioned variety, cut the crust with a biscuit cutter and make individual shortcakes. For a sweet shortcake, bake the batter in muffin pans. Cottage pudding, souffles, and similar desserts may be baked in custard cups or ramekins and either turned out or served in the dish with or without sauce. Pies — A small sized pan will make as good a pie as a large one. If an extra shell is baked at the same time as a two-crust pie, it can be kept for several days, then reheated to freshen it and filled with a custard, cream or lemon filhng. Individual tart shells made with the muffin tins, or turnovers just large enough to serve one person make a variation in form. FRUITS These offer little difficulty, since most of them come in individual portions. If you feel impelled to buy the large fruits, such as watermelon, honeydew and cassaba melons, and pineapple, serve them in different ways so that they do not become tiresome before they are eaten up. From the pineapple from a fruit cup, a salad, an open tart, frosting for cake or a delicious sherbert or ice cream. After the first sHces of melon have been used, cut balls and allow them to stand in fruit juice. Serve, chilled, as a fruit cup. Watermelon can be used for a cooling sherbet or frappe and the other melons make interesting fruit salads. NUTS These should not be forgotten in planning meals for two. Chestnuts, for example, make a dehcious vegetable with meat when boiled and buttered or creamed. Chestnut puree with sweetened whipped cream is an unusual and delicious dessert. Blanched walnuts are particularly nice in making many dishes and can be roasted with a little oil or butter and served hot and crisp with meat. CANNED AND PACKAGE GOODS FOR TWO Although it is easy to feed a family of two with home cooked fresh foods, as shown by the preceding suggestions, an acquaintance with the possibilities of canned and packaged goods is important to the manager of a very small household. This is particularly* so in the case of one who does work outside her home, or who makes her home in a kitchenette apartment where space-saving is a major consideration. Canned Vegetables eliminate the time-consuming operations of washing, scraping or paring, and simpHfy the problem of garbage disposal, which must always follow the preparation of fresh vegetables. Fruits, Vegetables, Meats and Fish of many kinds come in cans of various sizes, so that it is possible to buy the size that experience teaches you is the best for your domicile. Ready-to-Mix pie crust, pancake, cake and pastry flours shorten the time and reduce the utensils needed for mixing pies, biscuits, pancakes, muffins and cakes. Fruits and Nuts in Cans or Jars of suitable size are always ready for salads, desserts, appetizers and garnishes. Condensed, Evaporated and Powdered Milk may be kept in small space and, before they are opened, and if not kept too long, do not require a refrigerator temperature, as fresh milk does.

New Delineator recipes.