Aluminum Foil in Oven Can Cause Trouble Says Economist The Daily Register-Mail, Galesburg, 111. Thursday, October 22 fc 1953 23 Aluminum foil is a handy aid in the kitchen in many ways— so handy, in fact, that many homcmakors try to use it for cooking tasks where it's likely to cause trouble. For one thin;?, a foil sheet provides convenient protection against spillovers in the oven, but it also serves AS a heal reflector which can cause improper air distribution, according to Mrs. Vivian Overand, director of home economics for Admiral Corporation. And when it distorts the scientifically designed heat pattern in a modern electric range, it can turn the veteran cake baker's masterpiece into a failure, she warns. There are other possible IMFC MEAT JLIleUlJ MARKET WHOLESALE AND RETAIL 8 EAST MAIN STREET - PHONE 5256-6 OPEN FRIDAY EVENING TILL 9 Choice Cuts ^B^ Veal Roast 5 J lb. Beef Hearts lb. 23< Beef Tongues lb. 27( Beef Liver lb. 29c troubles, too, Mrs. Overall Adds. Aluminum foil placed on the bot torn of the oven can fuse to the oven liner if heat becomes excessive, causing the porcelain to craze. Temperature control will be erratic if heat is blocked from the upper part of the oven where the thermostat is placed. The Admiral home economics department lists four "do riots'" or clrctric range owners: 1. Do not use aluminum foil to cover the bottom of the oven liner. This can result In warping of the oven liner or a fusing of the foil to the porcelain. Heat is ' reflected back toward the' source, resulting in uneven browning. 2. Do not cover oven racks to catch spillovers. The foil will hold the heat underneath the rack and bottoms of baked foods may be too brown while upper portions are too light or not browned at all. 3. Do not cover the grill of the broiler pan. Juices should drain to the bottom of the broiling pan, allowing air to circulate around the meat. Otherwise meat will be cooked by the moist method rather than broiled. Juices will be close to the heating element and smoking will result. 4. Do not cover the drip pans under surface units. If the unit is on high and a large pan is used for a long period of time, foil may fuse to the drip pan. Also, many electric ranges use one of (he surface units as an • oven vent, and if the drip pan is completely covered air will Choice Cuts Beef Sliced Chuck Roast Bacon 43c lb. 39c lb. Beef Veal Rib Boil Sirloin Steak 19c lb. 59c lb. Pure Fresh Pork Sausage Ground Beef 37c lb. 39c lb. Round Bone - Sugar Cured Swiss Steak Picnic Hams 49c lb. 39c lb. not circulate through the oven. Here Are Good U»es These are points to avoid, but they leave the cook .many convenient uses for foil, Mrs. Overand adds. It's excellent for covering foods with strong odors, such as cabbage, hamburgers and onions, or fish. Foods cook in .their own. juices and aluminum foil eliminates odors. Rolls and muffins can be wrapped in foil for wai/ning. .Baked apples preserve tempting [juices when wrapped in foil, and potatoes, yams and acorn squash will bake evenly and can be served attractively in an aluminum wrapper. Two or three vegetables can be cooked by one pan if separate cups arc made of foil. ' And, of course, there are a whole host of refrigerator, lunch basket and picnic uses for foil. If the homemaker wants to use it for broiling, lining the bottom |of the broiler pan, not the grid, will give good results. In baking, pies and casseroles, the Admiral home economist advises making a pan-like receptacle slightly larger than the baking dish and placing it directly under the dish. This permits better heat distribution. Remember, Mrs. Overand concludes, engineers designed your electric range with proper wattage and balanced heat distribution which will insure perfect baking results. Don't redesign your own oven by adding additional insulation. I Blueberry Pie for Company Dessert COMPANY SUPPER Baked Ham Stuffed Sweet Potatoes Cooked Vegetable Salad Bowl with Crisp Greens Thin sliced Rye Pickles Bread and Butter Pantryshelf Beverage Blueberry Pie* PANTRYSHELF BLUEBERRY PIE* Ingredients: Pastry for 9 inch double-crust pie, 3 tablespoons quick-cooking rice cereal, 1 cup sugar, V* teaspoon cinnamon, 4 cups drained canned blueberries, 1 tablespoon lemon juice, 1 tablespoon butter or margarine. Method: Roll out pastry ai.tl place bottom crust in pie plate. Mix together the rice cereal, sugar and cinnamon. Pour over the blueberries and mix lightly with fork. Pour berry mixture into pie plate, arranging evenly over the bottom. Sprinkle with lemon juice and dot with butter. Cover pic with top crust. Bake, in hot (400F) oven until crust is golden brown and filling has boiled about 35 minutes. Serve warm or cold. Note: Be sure to drain blue berries well before measuring, reserving the juice for other use. Four No. 303 cans (18 or 17 ounces) will be needed for this recipe. Saturday noon, when the children and Dad are home from school and office, is a good time to serve an omelet. But make it something special by adding about three-quarters cup finely diced ham and a teaspoon of grated onion to a regular six-egg mixture. Heat a can of savory stewed tomatoes—such a worksaver!—to go with the omelet. READ THE CLASSIFIED ADS Tip for weight-watchers: Clear soups and bouillon cubes have little food value. Cookies Made in Minutes Lean Meaty Spare Ribs lb. 43c\ Fresh Dressed Fryers - Pig Tails Ears - Feet and Chitterlings CHOCOLATE CRUNCHIES are delicious cookies made in a matter of minutes. Simply melt one 6 -ounce package of semi-sweet chocolate bits over hot water. Add VA cups lightly-crushed corn chips (measured after crushing) and mix until corn chips are.thoroughly covered with chocolate. Drop by spoonfuls onto wax paper, then chill ami serve. During moderate weather, these crisp, creamy nuggets need not be refrigerated to stay fresh for days, and their rich, chocolate, nut-like flavor will make a hit with every member of the family. Biggest worth oTdolfoibus, refreshing -tea! Soup for Lunch Here's a nutritious soup with good old-fashioned lima bean flavor to serve your family with a sandwich for lunch. Creamy Lima Bean Soup Ham Sandwiches on Rye Bread With Tomato Relish Fruit Beverage CREAMY LIMA BEAN SOUP Ingredients: 2 cups cooked large dry lima beans, 4-cups milk, 2 tablespoons finely diced onion, 2 tablespoons finely diced carrot, 2 tablespoons butter or margarine, 1 teaspoon salt, Va teaspoon pep-j per, 1 tablespoon chopped parsley. Method: Put drained lima beans through coarse strainer or grind. Heat milk in top of double boiler. Cook onion and carrot in- hot butter 5 minutes. Add to hot milk along with lima beans. Cook over boiling water 10 minutes. Stir in salt and pepper. Divide parsley among 4 soup bowls. 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