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World peace is at hand, right in the American kitchen, as more and more cooks sharpen up their diplomatic skills to blend batches of specialties from ail parts' of the globe. A delegation of cookbooks representing spicy dishes from the Orient, haute cuisine from France and pasta pleasures from Italy are uniting wîth food pro- cessors, slicers and convec- tion ovens to help transform U.S. cooks front meat-and- potatoes mwen to fancy gour- mets. However, there is more to dav's cuisine capers than '_1fIets the stomach. Though the endless hours of slicing, chopping, miincing and mix- in.g are relieved by the ad- vent of food processors and blenders, no shorttuts have been foundl for the inevi- table cleanup. Instead, cooks must reiy on tried- and-true measures passed dlown by Gratidmother, like good, old elbow-grease and somte time-tested tips. Bon Ami, whicb has been the cook's "good friend" since 1886, o ffers these home- grown recipes to shape up the kitchen andi ship out cooks in rtime for relaxed coffee and conversation. 0A watched pot neyer bouls. So, while waitîng for the sauce to thicken or the soup to boil, mnake use of the timie to get at chores that cati be dloue in anl instant. Wipe smudges fromi cabi- nets and walls withi a clamp sponge, straighten itemis on counitertops and clear couinters of crumbs and food particles. Il Burned-on foods from the bottom of pots can be remnoved by filling them wvith water, plus a spoonful of' washing soda, and boil- ing until the food loosens. Il Line the broiler pan with foul to help elîminate unnecessary hours of scrub- bing. 0 Keep drains running smoothly by serving each a monthly dose of 3 table- spoonis washing soda, fol- lowed by a flush with' bot water. 0 To clear a sluggish drain, pour 1A cup baking soda, followed by V, cup of vjnegar, thien flush with bot ttel'. s Glass-top stoves, stain- less steel sinks, porcelain sinks and other scratchable surfaces can be kept dlean and shining witb regular use of mild and gentie Bon Ami polisbing cleanser. Remember, scouring can scar surfaces and in the kitchen, that's not only unsightly, but unsanitary because food particles and dirt cati work their way down into pores and cre- vices. Go easy and gently with Bon Ami's "hasn't scratched yet- feldspar formula, wvhich is recoin- mended by leading manu- facturers of kitchen appli- ances front flooring to the kîtchen sink.-t Tips on How to Buy, Freeze and Store Foods Important always to thie health of your family and especialîy so now, in order to more closeîy maintain a food budget, a thorough knowledg-e of buyling, storing, freezing and de- frosting foods is JUst an- other vital requiremnent of today's homie- mnaker. lin refrigerators, in cool- ed or roomi-temnperature storag2e areas, or in a home freezer or freezer comlpartmient, "keeping ciuality- depends upon the types of food and length of storage timte. Grenerally speaking, meat and poultry, unfro- zen, should be stored in the coldest part of the re- frigerat or. Leftovers should lbe refrigerated, or frozen immediately. F-reezer--bound 'foods should be wrapped se- curely. Precise time charts cati- not be made; onîy knowl-ý edgeable estimates may be made for. there is no way to determine how fresh an item was before purchase. For frozen food stor- age, remember that there, is a loss of food quality when frozen foods are maintained at maximum storage time and highest temrperature. If a power failure were to occur, a fully packed freezer will safely, keep food for-two Itecipe Supplement of the Canadian Statesman, Septemnber 1979 il Bugs in Your Pantry? Here's How bo Cope! If bugs in your kitchen are driving you up a wall-literally-here's some saving ,advice. Household pests can be controlled, provided you're thorough in your insecticide treatment and you take certain precau- tionary measures. Beeties are hardy crea- tures (witness how they've flourished in such an un- natural environment as your kitchen), but with a littie patience and deter- mination, you should be able to win the battie of the pantry. It's not a very appetiz- ing thougbt, but you should know, first of ail, that many beeties don't necessarily poison the foods they travel tbrough, and even if someone has eaten infested foods, sick- ness is not necessarily in order. If you hate the thought of throwîng food away, you can save foodstuffs infested by non-poisorions bugs-spread the foods on pans and sterilize themn by heating in the oven at 120 to 130 degrees f'or two hours or, freeze the foods at 0 degrees for three or four days. if that's a littie bard for you to swallow, your best bet is to destroy the food by burning it or placing it in sealed plastic bags and discarding it far from the food area. Check through ail your other dried foods; examine unopened boxes with glued-on flaps. Clean out -your sheif areas thoroughly, wash and rinse them, spray them with a mild insecti- cide (21% malathion) and cover the shelves with paper before replacing days. If not opened, a partially-packed freezer will only keep food for a day. Partial contents of a package of frozen food can be used, but the re- miainder should be put back into the freezer imi- mediately. Quick thawing cani be accomiplished by imrsirng in warm water for 20 inrutes or putting under cold rurming water food and utensils. After these initial inceas- ures, make sure you check every package of cried foods you bring- homo; in- festation cati take place in the supermarket or ware- house. After you open a package, place unused portions in coffee tins, plastic containers or glass jars. Inspect your cup- boards regularly and keep shelves, counters and floors scrupulously clean. Don't let the bugs get to you! There's No Place Like Home! for 80 minutes. Be sure to select undamaged pack- ages and avoid any which appear somnewhat warm or overly moist. In a freezer at 01 F., fresh meats, processed meats, cooked mecats, fresh or cooked poultry, can be-sforecl from one to several months. These samie items can be refrig-- erated at 300 to 401 F. front one to seven days. 0f' course, ail dried food, including dry mnilk, dry cereals, spices, flour, coffee, tea, beans, or dried fruits in tightly sealed containers mnay be kept indefinitely. Aill food deteriorates to somte extent with the pas- sage of tîme, so the best possible way to derive maximum nourishment and taste pleasure from the food you eat is to pre- pare and serve it shortly after purchase. GELATIN CREAM CAKE 3/ butter ek sugar ½flour 1 chopped nuts Crust - 375 degrees Spread on 9 x 13 pan. Bake 10 min. Do flot press too firmly in pan or you rnay have difficulty removing it. Filling - dissolve one box lemon jello in 1 c hot water and let cool.ý Cream ¾ c sugar and 1 - 8 oz. pkg. cream cheese. Whip 1 c whipping cream or substi- tute and add to the cheese mixture. Then add cooled gelatin. Pour over cooled crust and chill until firm. Topping - dissolve one familv -size strawberry flavoured gelatin in 3 c hot water. L~et cool. Pour on top of chilled cheese mixture and chili until firm. A cheaper and less rich variation of cheese cake. Marg Hall Hamptoni Thanks to book "More of Our Favourite Recipes", Island of Maui. OLD FAITHFUL ONION CHEESE PIE 1 unbaked pastry shell 2 c milk 3 eggs slightly beaten ½/ tsp. dry mustard 1¼ /2tsp. salt ¾1 tsp. cayenne 3/ tsp. Worchestershire sauce 1 cup grated onion 1/ tsp. paprika 11/ c grated cheese (medium) Paprika Scald milk and gradually pour ove" eggs stirring. constantly. Add seasoniags and onions; mix 'thoroughiy. Pour into prepared shell, bake 450 degrees for 25 min, or until custard is almost set. Cover top with cheese and sprinkle again with paprika. Bake 350 degrees F - 10 min, longer or until a knife inserted in filling cornes out dlean. Serve hot. Marg Hall, Hampton Thanks to book Wyoming Cookin'. 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