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Accessories important to microwave cooking (As the popularity of mi-cess the microwave energy ing. Metal reflects micro- crowave cooking increases will have for reaching the waves. Because the micro- daily, and the sales of micro- food. wave process depends upon wave ovens multiply, it be- Another point to keep in microwaves entering the comes more and more impor- mmd when considering mi- food, food can't cook prop- tant to consider the area of crowave cookware is the erly in metal dishes which microwave cooking acces- ware already in millions of prevent the microwave sones. American homes. Although energy from passing through. There are several criteria many products are now de- Other products suitable for to consider when choosing signed specifically for mi- microwave cooking include the proper cookware for use crowave cooking (ie. glass- some paper, plastic, wood, in microwave ovens. The ceramic browning dishes), and ceramic products. Each size and shape of the dish, for much of the cookware now of these, however, has cer- instance, is even more impor- used for conventional pur- tain limitations which should tant with microwave cooking poses is ideal for microwave be considered when deciding than it is for conventional use also. This applies espe- on cookware purchases. The cooking. In order for micro- cially to glass and glass- followin chart illustrates the wave energy to effectively ceramic cookware and din- benefits and limitations ofthe cook food, microwaves must nerware. variety of cookware materials reach that food as uniformly Metal cookware, which possible for use with micro- as possible. The doser the homemakers use for conven- crowave cooware is th nd tional cooking very regu- e, larly, however, is not appro- c- priate for microwave cook- Kitchen Talk. by Joan Fielden For specific indication of the suitability of certain products for microwave cooking, consumers should refer to the use and care in- structions for their own products. Some companies also indicate directly on their packages which products are suitable for microwave cook- RçiDe Supplement of the Canadian Statesman, September 27. 1978 Page L MATERIALS METALS WOOD & NATURAL MATERIALS ADVANTAGES Canvenient for limited use. PAPER Good for covering spattering foods, PRODUCTS underlining and wrapping; conve- nient for one-time use.: PLASTICS Available in a variety of shapes for microwave ovens; inexpensive; lightweight; transmits microwaves easily. CERAMICS Should be tested individually. LE. POTTERY, EARTHEN- WARE HEAT-RESIS- Non-porous, transmits microwaves TANT GLASS easily; versatile (ideal for freezer, conventional oven, mw ove.n and serving use); won't warp, pit or stain. GLASS- Non-porous; transmits microwaves CERAMIC easily; versatile (ideal for freezer, rangetop, conventional oven, mw oven, and serving use); won't warp, pit, or stain; available also with spe- cial coating for browning. DISADVANTAGES May cause arcing and damage mag- netron tube; will not cook foods. Can absorb moisture causing drying, cracking, and scorching of material Not for repetitive use; wax-coated paper products can absorb wax into hot food; deterioration of paper. Variety of plastic materials exist, all with different temperature toler- ances; plastics can melt or warp; others, such as melamine, absorb mw energy which can cause scorch- ing or cracking; fat or steam from cooking foods can distort some plas- tics. Porous (can absorb food particles which in turn absorb mw's and dam- age dish). Breakable. Breakable; glazed glass-ceramîic dinnerware shouldn't be used in mi- crowave ovens-it may absorb mi- crowave energy and break. Home Economist Consultant "Seasoned Butters for Zesty Sandwiches" It's THE season for sandwiches the time of year when the lunch box takes over. Every year sand- wiches take on more importance as an ideal meal- in-the-hand food to keep pace with the needs of busy people. They are no longer just "snack foods" but may be substantially filled with a variety of foods such as meats, chicken, eggs, fruits or vege- tables, butter and cheese. Butter, next to bread, is the basic ingredient in sandwiches. It adds rich flavour and food value and also serves to join the bread to the filling. A smooth coating of buttei keeps moist fillings from soaking into the bread. Remove butter from the refrigerator ahead of time to soften. Cream until light and fluffy but do not melt it as it would soak into the bread. Use a pliable knife or a small spatula for spreading evenly. Savory butters are used as spreads or fillings for dainty sandwiches and canapes, or as a base for other fillings in more substantial sandwiches. Experiment with seasonings for butter, you will be surprised at the variety of flavour blends that can be made. You can make up several little pots of seasoned butters ahead of time and store them, covered, in the refrigerator so that the flavours will blend. Then for a quick snack or a light supper or the lunch box you can put out the seasoned butters and make your own sandwiches. Add only slices of meat, cheese, tomatoes or cucumbers no fuss at al. Butter carries the flavour that goes with the particular food e.g. Caraway butter with fish: Chili sauce butter with eggs and beef; Curry butter with sliced meat or chicken, Dill butter with luncheon meat; Horseradish butter with beef: Tangy butter with ham or cheese. Seasoned butters are tasty and handy to have on hand. They're good, too, on open-face sandwiches and canapes. Spread them on hot rolls or thinly sliced bread strips and serve them with salads. WHIPPED BUTTER Makes 12/3 cups 1 cup butter, softened ¼ cup milk - Beat butter. Gradually beat in milk until light and fluffy. CARAWAY BUTTER: To ¼ cup whipped butter add 1 /2tea- spoons caraway seeds and i tablespoon chopped fresh parsley. CHILI SAUCE BUTTER: To ¼ cup whipped butter add 2 tablespoons chili sauce. CURRY BUTTER: To ¼ cup whipped butter add ½teaspoon curry powder, 1 teaspoon lemon juice and dash cayenne. BLUE CHEESE BUTTER: To¼ cup whipped butter add ¼ cup crumbled blue cheese and / teaspoon Worcestershire sauce. DILL BUTTER: To ¼ cup whipped butter add 1 tablespoon dried dill weed. HORSERADISH BUTTER: To ¼ cup whipped butter add 2 teaspoons horseradish, 1 teaspoon dry mustard and 1 table- spoon chopped fresh parsley. TANGY BUTTER: To ¼ cup whipped butter, add 1 table- spoon minced onion, i tablespoon lemon juice, ½ teaspoon dry mustard and dash celery salt. NIPPY CHEESE SPREAD: To ¼ cup whipped butter add 1 cup (4 ounces) grated old cheddar cheese, and 1 teaspoor, Worcestershire sauce. Chart provided by Corning Glass Works, Corning, New York. food conforms to the size ai shape of the cookwar therefore, the more even a