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Warming Up

It often happens that while the father of a family needs his dinner when he comes home in the evening, it is necessary to provide a mid-day dinner for the others, especially if children are included. Many housewives thus go to the labour of preparing a hot dinner twice a day, but this may be avoided if the following directions are carefully carried out:

Prepare the mid-day meal as if the father were at home, and serve him first. Put his portion—savoury, vegetables and gravy—in one soup plate, and cover it immediately with another. Do the same with the pudding, and put both dishes away in the pantry. A good hour before they are wanted put into a warm oven. If a gas oven is used, see that there is plenty of hot water in the floor pan.

When quite hot the food should not be in the least dried up. This is ensured by having the oven warm, but not hot, warming up the food slowly, and, in the first place, covering closely with the soup plate while still hot, so that the steam does not escape. I have eaten many dinners saved for me in this way, and should never have known they were not just cooked if I had not been told. Of course, a boiled plain pudding or plum pudding can be returned to its basin and steamed and extra gravy saved and reheated in the tureen.


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The Healthy Life Cook Book (1915).

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