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I R U T E
By MRS. CHRISTINE FREDERICK
Deviled Crabmeat served in natural shells is a colorful quick-cooking novelty. Grand for lunch or dinner
IF YOUR FAMILY IS "UNFAIR," IF THEY DEMAND THAT YOU STAY IN THE HOT KITCHEN THIS SUMMER, DON'T STRIKE, STUDY THESE TEN-MINUTE MEAT TREATS. THEY PACK LOTS OF NOURISHMENT
NFAIR TO THE HOMEMAKER!" "STRIKE!"
"DOWN WITH HOT WEATHER COOKING!" "OUT OF THE KITCHEN!"
Many a woman would gladly march under any of the above banners if her family proves "unfair" and demands that she stay in the kitchen cooking heavy meals in midsummer. Of course every family must have its eats, no matter what the weather. But why have "this family unfair to its cook" when a little more attention to menu-planning will prevent such disasters as roasting the cook while she cooks the roast !
Doing a bit of heavy figuring, it would appear that the whole crux of the cooking-in-summer problem resolves itself on the MEATS. It's not the vegetables — they cook in a quarter-hour ; it's not the salads which require no cooking whatever ; nor of course is it the dessert which so rightfully takes the shape of fresh fruits, melons or their combinations with light cake or cookies. It's the MEAT which usually requires time to cook, which heats the whole kitchen, and which demands the attention and pot-watching of the homemaker. "Ten-Minute Meat Treats" should be the slogan of every woman this summer and here's how to achieve these "Cook's Rights."
First, select a condensed meat. Now a condensed meat is one in which is packed a whole lot of nourishment with the least percentage of bone, fat, gristle or other waste. Sausage, especially the "summer sausage" or cold cut, is an ideal example of this condensed, non-cooking, or quick-meat. And speaking of sausage, just how well do you know your sausages ? Let's take liver, or liver-sausage, not only because it's packed chock-a-block full of vitamins, but because it tastes so good and is SO adaptable in summer menus. Here's only a few varieties : [Continued on page 82]