Cooking For Two

The problem here is really more one of planning and marketing than of actual cooking. No roast leg of lamb or baked ham of course, no standing rib roast of beef, not often a whole watermelon. But it is possible to buy cuts of meat and to plan the other marketing so that to all intents and purposes these favorites may form part of the menu even for the smallest family. Moreover, many dishes which are too expensive to be served to a large and hungry family are often possible for a family of two.

How To Use One Recipe In Different Ways

Often a full recipe can be made and used in different ways for several occasions.

The Recipe for Creamed Chicken, for instance, will provide enough for an au gratin oven dish.

A Rich Baking Powder Biscuit Dough will make shortcakes for one meal, toasted biscuits for another, and, if baked in a sheet and covered with cinnamon and sugar, coffee-cake for a third.

Pie Dough will make pies, tart shells for meat or dessert, cheese strips for soup or salad, and tiny jam turnovers for afternoon tea.

Cake Batter may be baked as loaves, layers, sheets or cup cakes, as cottage pudding, to be served hot with a sauce, or as a ring in which to serve fruit, jelly or a creamed dessert. A fruit cake mixture may be baked as fruit cake or steamed in small molds and served hot with sauce.


Whole Fish that will serve six or more persons are not a wise purchase for the small family. Either buy small fish, such as smelts, perch and butterfish, or a steak or fillet from one of the large fish - halibut, cod, haddock, salmon and the like.

Shell Fish are particularly well suited to the needs of the small family. It is possible to buy just the right amount of clams, oysters, shrimps, hard and soft-shelled crabs, and sometimes a lobster just large enough for two is procurable. Shad roe and frogs' legs are luxuries that are more often possible for the small family than for the large family.


The Large Vegetables will give left-overs that can be used in many ways. A small cabbage makes one nice salad, and, a few days later, one cooked dish. Winter squash can be used up in pies and custards. An egg-plant will give one-half for stuffing and baking and several slices for frying, with some, perhaps left to cook in Oriental style. Left-over cooked cauliflower may be served cold as a salad, or scalloped.

The Smaller Vegetables, fresh peas, beans, carrots, beets, potatoes, etc., can be bought and cooked in exactly the quantity required, though, as all of these are good for use in salads, it is generally wise to cook a little more than you need for one meal.

Spaghetti, Macaroni and Noodles are often served as a vegetable. These, of course, are easily managed if there are cooking utensils of the right size.


Any Creamed Vegetable Soup can be made in a pint quantity.

A Quart of Meat Stock can be made from the bones and trimmings of meat purchased for other cooking, and whatever is not needed for soup can be made into gravies and sauces for following days. A thickened meat stock containing small pieces of meat and plenty of diced vegetables makes a substantial dish.