Come Into My Kitchen |
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There's some kind of mathematical principle involved here. It goes something like this: It's more trouble to cook for one than it is for two. And it's just as much trouble to cook for two as it is for four. In addition, it's no more trouble to cook for six or eight than it is for four. In an effort to clarify my thinking on this I questioned a smart mathematician about it and he assured that my reasoning was not only bad arithmetic, but also completely screwed up. Nevertheless, it's my opinion and I'm stuck with it. The bottom line is that it's harder to cook for one than it is for any number you choose. And besides, there's very little satisfaction to be gained from the chore. New homemakers have yet to discover this piece of wisdom. They're too involved trying to solve the problem of how to cook for two without having leftovers every other meal. Since most recipes are designed to serve four, many a new cook has confidently waded into a recipe, prepared to simply divide all quantities by two — but divide one egg? (Here's a tip for doing just that: Beat the egg in a glass measuring cup, then dip off half. The tipster didn't suggest what to do with the remainder and my thrifty soul recoils at the idea of pouring it down the drain.) The new cook is in good company. Such frustrations aren't the exclusive property of the young. Many a longtime homemaker, her children grown and gone finds herself back in her bridal state — with only two and sometimes one to cook for again. Many people with a leftover problem go about feeling like human disposals, forcing themselves to polish off last night's dibs and dabs for lunch the next day before finally consigning the empty bowl to the dishwasher. The results of such salvaging operations are all too obvious, and the would-be dieter pays dearly for her thriftiness. The freezer is my answer. You can always cook for four and freeze for two or even three. I am reminded of Gracie Allen's comment, 'When my mother had to get dinner for eight, she'd just make enough for 16 and only serve half." Why not go ahead and cook for four and have a few friends over to share your favorite meal. New in town and don't know anyone yet? Maybe you've just retired and haven't met the co-dwellers in your apartment complex or condo yet. Use the following recipes to break the ice and have a few prospective dinner partners over for a cool beverage before you decide which are the lucky ones for whom you want to cook a full meal. MAPLE COOLER 3/4 cup maple syrup
Combine ingredients and beat 1 minute. Pour into tall glasses; top with scoop of ice cream or whipped cream and a few chopped pecans if desired. Serves 6. ROSE'S ORANGE SPRITZERS (Excellent as a brunch starter) 1 can (6 oz.) frozen pineapple juice concentrate
Empty concentrates into pitcher. Add water and bitters; stir well. When ready to serve, add sparkling water and pour over ice in old-fashioned glasses. If alcoholic beverages are desired, add gin or vodka — a small jigger to each glass. FRANCES' READY-TO-DRINK ICED TEA 3 quarts medium-strength tea (2 family-size teabags + 3 qts. water)
Combine tea, sugar and lemonade concentrate. At serving time add ginger ale and pour over crushed ice. Serves 10. SPICED ICE TEA 1 stick cinnamon
Tie cinnamon and cloves in cheesecloth bag and bring to boil in water. Simmer 10 min- Remove from heat, add tea and allow to steep about 20 min. Strain; add lemon and orange juices and sweeten to taste. Serves 8. ROBB'S KNOCK-'EM-COLD DRINK (For brunch or bedtime) 12 ounces frozen orange juice (do not thaw)
In blender container put first three ingredients. Blend, add gin or vodka and blend again. (Any leftovers freeze beautifully.) ORANGE FLOAT 1 can (6 oz.) frozen orange juice concentrate
Put all in blender container and blend thoroughly. Serve with straws
to four.
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