“ 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. ”

“ HEALTHFUL WATER-LESS COOKING
(cooking with minimum amount of water)
The Water-Less way of cooking is highly recommended by leading health and home economics authorities.
Heavy-weight Stainless Steel construction and seal-tight covers assure perfect Water-Less cooking results. Meats and vegetables cooked the Water-Less way (cooking with minimum amount of water) retain their precious mineral elements and vitamins ... and this modern method also preserves the natural flavors and color of the food.
29 WAYS TO USE LEFT-OVERS
If it’s good food, don’t throw it away. ”

“ 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. ”

“ Wash thoroughly in cold water but do not soak.
2. Melt vegetable fat and butter over low heat in chicken fryer.
3. Combine flour and onion salt in sturdy paper bag. Place three or four pieces of chicken in the bag. Shake the bag to coat the chicken with flour. Put chicken pieces into hot fat. Repeat until all pieces of chicken are floured.
4. Cook over low heat until browned on one side; turn to brown on all sides evenly. Avoid turning more than necessary.
5. Add water. Cover pan. Cook over low heat for 30 minutes. Uncover; cook 15 minutes longer. ”

“ 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. ”

“ America’s largest canneries, food processors and the better restaurants cook and process food in stainless steel utensils. Stainless steel not only preserves natural food flavors ... it is also easiest to keep sanitary and is immune to wear. ”

“ HEAT CONTROL—Medium to Low Heat should be used for all cooking. Start vegetables over medium heat. When the water comes to a boiling, turn to low heat to keep water boiling gently. Brown meat slowly over medium to low heat. ”

“ Add onion and green pepper; cook about 10 minutes, until onion is tender but not brown. Stir in tomato paste, tomatoes, water, bay leaf and sugar. Simmer over low heat about 1 hour.
3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. If a more highly seasoned sauce is liked add a few drops tabasco.
4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan cheese. Makes 4 to 6 servings.
18 PREPARING Vegetables
When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. ”

“ Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 11⁄2 quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 11⁄2 to 2 hours. Makes 10 to 12 servings.
Shape hard sauce into balls; roll in coconut; chill.
28 HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES
STAINLESS STEEL, the most modern development in metallurgical science, is wonderful for any type of cooking. ”

“ Look for the word “enriched” on white bread and flour labels. This means that the “B” vitamins and Iron, lost in the milling process, have been replaced. Also check the “net weight” when comparing similar bargains.
Avoid Waste
Extra-large sizes of canned fruits, vegetables, juices and staples like baking powder may not ALWAYS be bargains. Often these purchases are only partially used, and eventually go to waste. Unless you can use the entire contents of the extra-large container, buy the smaller size.
Cut Meat Costs
Less tender cuts of meat are just as nutritious as the more expensive ones. ”

“ 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. ”

“ Pack the prepared vegetable into a greased ring mold. Unmold at once onto serving plate. Fill center with vegetable of contrasting color.
FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package.
20 VEGETABLE PLATTER
Prepare cauliflower, lima beans, carrots and string beans according to directions on pages 18 and 19. ”

“ Properly cooked they are equally delicious, and you’ll be surprised how often you can work them into well-planned menus.
Variety meats, such as heart, kidney, sweetbreads, brain, liver and tongue are high in nutritive value and comparatively low in price. ”

“ For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert.
26 APRICOT WHIP
2 egg whites
1⁄3 cup sugar
1 tablespoon lemon juice
2 tablespoons fruit juice
few grains salt
1⁄2 cup apricot pulp
1. Combine all ingredients except apricot pulp in top of double boiler. Beat with rotary beater to blend.
2. Set over boiling water. Beat until mixture forms peaks.
3. Fold in fruit. Turn into serving dishes. Chill.
4. Garnish with banana slices; serve with Custard Sauce.
CUSTARD SAUCE
1 cup milk
2 tablespoons sugar
1⁄8 teaspoon salt
2 egg yolks (or 1 whole egg)
1. ”

“ Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.
6 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. ”

“ Brown meat balls in hot fat, a few at a time; place in bowl until all have been browned. Add a little extra fat to skillet as needed.
5. To drippings in skillet add 1 cup water. Bring to boil. Blend 1 tablespoon flour with 2 tablespoons cold water; stir into gravy. Stir constantly until thickened.
6. Return meat balls to skillet. Cover; simmer gently 1⁄2 hour. Makes 8 servings.
10 PAN-FRIED BANANAS
6 firm bananas [1]
Salt
1⁄4 cup melted butter or margarine
Keep whole or cut crosswise into halves. ”

“ Beat egg slightly; blend in milk.
3. Dip fish in egg; roll in crumbs.
4. Melt fat in skillet or chicken fryer. The fat should be about 1⁄8-inch deep. When fat is hot but not smoking, fry fish at moderate heat. ”