The Daily Alaska empire Newspaper, January 22, 1932, Page 3

revw SorrEEeE e THE DAILY ALASKA EMPIRE FRIDAY, JAN. 22, 1932, TOMO TREME Planinga Well Balanced Menu Easy Inexpensive Three houndred and sixty-five days in a year, and three meals a day for each one of the days —what a task it seems! No won- der Mrs. Housewife sighs as she starts the dinner preparations. Careful planning to maintain an adequate diet for the various ages represented in each family, careful and white pepper; add the celery liquor and stir until smooth, then and a cupful of cream and bring to the boiling point. Put a layer of the cooked celery in a baking dish, sprinkle with cheese, using one- half cupful forthe dish; repeat, using another layer of celery and, cheese with white sauce. Cover the marketing and careful budgeting—‘top with buttered crumbs and bake are all her daily problems. The until the crumbs are browsn. same old vegetables, the same old| Escalloped Cheese and Olives— :mples&:d HEaMpckrosy e oae o | Brown one small onion, chopped, in nters Jrocers, 9 0- |one tablespoonful of butter. Add experienced cook can learn to n’(l;une and one-half cupfuls of toma- these good familiars in a new and to, strained, one-half teaspoonful appetizing manner. {each of salt, sugar, and one-eighth Cassercles of Cauliflower—Soak a teaspoonful of paprika with threz head of cauliflower in salt water tablespoonfuls of tapioca; cook 15 for half an hour, head down sofminubes until the tapioca is clear, that if there are any insects lodged | stirring frequently. Place a layer in it they will come out. Break in-|of the mixture in a greased baking to sprigs of flowerlets and cook infdxsh. cover with one-half cupful of very little boiling water for twenty cheese and 18 ripe or stuffed olives minutes. (Too much water lessenscoarsely chopped; finish with a the flavor) Take one and one-cover of buttered crumbs and baks half cupfuls of cooked maca:onl,{zo minutes. one and one-half cupfuls of m-sin-', Escallcped Eggplant—Cut a large ed tomatoes, one half cupful °f|eggp]xnt into half-inch slices, pare grated cheese, salt, pepper, “ndithem and place in salt water fora buttered cracker crumbs. Add the few minutes, then rinse and cut into cheese to the tomatoes and cOOk |ayhes, Cover with boiling salted :}":}111 tfl*{: ;‘m;:flm:ln‘:dwm‘: water and cook until te';der. Drain Si ‘well, add one small onion, chopped the layers of caulifiower and mac-{ang fried in butter, a ‘tablespoon- Quick . . . Inexpensive Desserts % Almost invariably there is some ,member of your family who will have a decide dpenchant for des-! serts in any form. The difficuties 'of finding new ones to satisfy those | gourments of the more delicate| end of cooking is always a prob- | lem to the busy housewife. Desserts | that are tasty, pleasing to the eye,! ,and yet quick to make seem hard to find. We have prepared a few that have all mgre EORD & saitiying Cogron, three-fourths of an hour. Cool and Lemon Pudding—Mix one cupful'place in jce chest. Turn out and of follur, two egg yolks well beaten, 'serve with whipped cream the next ,one lemon, juice and rind, one tea- 4ay § spoonful of melted Putter, and one cupful of milk. When well blended | Lemon Fluff Pie—Taxe the grat- fold in the well-beaten whites of l rind and juice of an orangeand the eggs and bake in a shallow & lemon, add three-fourths of a baking dish set into hot water,|CUPful of sugar, the well-bepten Bake three minutes, Serve hot or YOlk§ of three eggs to which jone cold. | tabblespooful of cold water - has Chocolate Nut Pudding—Mix one D0¢1 added gradually. Cook in a er with lemon — seasoned apple sauce, add another layer of cracker crumbs and sauce until dish, is cakes, dip into crumbs and fry] brown in hot butter on both sides and serve with a hot steak. . Oyster Potato Balls—Take seas- oned mashed potatoes, make into flat cakes, roll into each two oys- ters and dip into beaten egg and crumbs, Place in a baking dish and | bake. and baste until the potato is| well: browned. - Serve with a sprig | of parsley in each. These are very quick to make and unusually tasty. | three qualities %0 g4 “pake in ,a moderate oven( RECIPES |THAT WORK Tried and trusty reclpes that' never fail are a delight to the housewife who can't. waste time, Peanut Muffins—Mix and sift| two cupfuls of pastry flour with four tablespoonfuls of baking pow. der, one-half cupful of granulate sugar, one-half teaspoonful of sal one-fourth cupful of peanut buttes and two tablespoonfuls of butter, | add one cup milk and mix well. | Bake in well greased muffin tine | experimenting. Our first recipe twenty minutes. Serve hot with ai is not only fun to make, s ulti- 'salad for a main course at a lun-! mate deliciousness will prove a cheon. These , are also deliciou source of pleasure to the entire for an informal tea. family. We might add that it's ———— — VeI, ineEIRIAIYG 19 fudke. HOUSEHOLD HINTS Spanish Steak—Take tWO. pounds i of round steaks cut. about, two inches! Do not keep sme. electric | tron | thick; leave on, the fat, brown in ain the kitchen if you want it to' hot frying pan,, then add three- remain bright, aroni. Cover with buttered crumbslful each of chopped parsley and and bake about twenty minutes. Serve hot. Baked Stuffed Onions — This makes a most satisfying main dish. Peel and cook the onions in boiling salted water for ten minutes. Take out the centers and drain well parboil a small green pepper and remove the seeds. Peel 12 large mushroom caps, c¢ook in three tablespoons of butter with the onfon scooped from the centers, finély chopped. Add one-half cup- ful of bread crumbs, salt, pepper and a tablespoonful of butter; mix ‘well. Fill six medium sized onions and top each with a mushroom cap. Put into a baking dish with a little water, cover, and bake with a moderate oven about one hour. Remove the cover the last fifteen minutes and brown. They are de- licious without mushrooms, or with a bit of sausage. This can com- prise the entire vegetable and meat course. Celery au Gratin—Take one bunch of celery, scrape each stalk and wash carefully, cut into half- inch pieces and cook until tender in salted boiled water. Drain and save a cupful of the liquid for the sauce. There should be about three cupfuls of celery. Melt two table- spoonsful of butter in a saucepan aend add four tablespoonfuls of dlour, one feaspoonful of. salt, oner fourth teaspoonful eoch of paprika AR S CAPITOL FRIDAY SATURDAY add salt and paprika; when thick add the eggplant and turn into a buttered baking dish. Cover with buttered crumbs or dot with butter and bake to a nice brown. Green Pepper and Corn Scallop —Take two tablespoonfuls of su- gar, one teaspoonful of salt, one- eighth teaspoonful of pepper, one- half cupful of milk, one chopped green pepper, one chopped red pi- miento, and two. cupfuls of fresh or canned corn. Fill a buttered cas- serole one-third full of the mixture and add one- fourth cupful of fresh buttered bread crumbs, then another layer of corn and peppers and cover with buttered crumbs. Bake until well done. Lemon Ice Box Cookies — Take one cupful of shortening, one and one-half cupfuls of sugar, three beaten eggs, two tablespoonfuls of lemon juice, one tablespoonful of grated lemon peel, five cupfuls of flour, one-half teaspoonful of salt; ‘candied orange peel, chaopped nuts or raisins may be used as top dec- orations. Roll up and place in the ice chest. Cut into thin pieces in the morning and bake quickly. This is delightful served at tea or any of the three meals. The children or men of your family will be par- ticularly fond of it. flour; cook, stirring for a few min- | cupful of soft bread crumbs with two cupfuls of scalded milk, one cupful of chopped black walnut meats, onc-half teaspoonful of salt,! three-fourths of a cupful of sugar, and the yolks of three cggs slightly beaten. Cut and fold in the stiffly ' beaten whites of two eggs and one teaspoonful of vanilla. Turn into buttered molds or gem pans and bake in a moderate oven. Serve with hard sauce. i Graham Cracker Dessert—Roll a half pound or more of ErahamM . uze anq fill with cooked ‘and |Will be very tender. A dish to well own clothing. crackers into fine crumbs, add enough melted butter to moisten. Place a layer in a baking dish, cov- | calleg - Brench double boiler:until smooth andpcvu:1 over the stiffly beaten whites, to which one-fourth cupful of sugar has been added. Pour into a baked pie shell, add a tablespoonful of butter and bake until firm—about ten minutes. For those who 'dis- like a meringue, this is especlally attractive as the texture is 'like sponge cake or omelet. Graham Cracker Pie—Roll four- teen graham crackers into. crumbs and mix with one-half cupful of butter. Line a pie tin with this nicely seasoned apple sauce. Serve with cream after baking about twenty minutes. apple; -pie and is This is sometimes | |quarters cupful. of boiling water. of steam. from cooking will rust. it. | Cover and bake forty-five minutes, To make meringue,on pies and in a. moderate oven.. Then sprinkle | puddings hold .its shape, bake it at! with salt and . pepper. ¢overed .witha 'a moderate temperature just long {layer of slieed, , seasoned onions. |enough to give it time to nise and { Bake . another . hour, then - cover cook the egg whites. with layer of the solid meat of a| No real craftsman. will tolera can . of tomatoes. Bake again 15 poor.er dull .tools;. yet many a| minutes. Sprinkle oyer top two housewife struggles along with | tablespoonfuls of grated . eheese, dull, badly worn, or stained knives. \place in oven long enough for thc} Take children shopping occas- |cheese to melt. ‘Fherg will ke a ionally to give, them some of the! delicious thick gravy and thesteak ' responsibility of selecting their repay the length of time taken Ior| H baking. . Some -Amerlcan manufacturers | Peach Cakes—Miix one cuplul < have advanced their automobile mashed" peaches ' with | two” capfuls | prices in - fomden’ to squalive’’ the il S utes. Pour in a cupful of rich milk, Tasty Spinach—Fry six slices of unusually delicious. 'of cooked rice, form into smallflat bacon, retaining in the pan one ta- —_ blespoonful of the fat and in it brown one-fourth pound of fresh mushrooms. Sprinkle over them one teaspoonful of flour, pepper, paprika and one teaspoonful of salt; add a half cupful of milk and cook slowly ten minutes. Place one-fourth peck of cooked, drained spinach in the center of a hot plat- ter with the bacon slices around it and pour the sauce over the spin- ach. Rhubarb Spenge—Scald one cup- [ful of milk with one-third cup- ful of sugar, add two tablespoon- fuls of gelatin which has been softened in one-fourth cupful of water. Stir until gelatin is well dissolved, then set away to stiffen. Beat well when it begins to thicken and fold in one cupful of rhubarb sauce and two stiffly beaten egg whites. Pour into a mold and set away to chill. Serve with cream. Did you know that rhubarb, un- peeled, baked with sugar, makes & most. delicious sauce? Did you know that used in place of apples for Brown Betty it is also good? A delectable . rhuparb shortcake makes a fine desert, so use it free- | ly while it is fresh and tender. Daily Empire Want Ads Pay. T Buying for the week-end, or to stock the family larder is no task when where foods of high quality are offered in un- usual variety at very low prices. at all times make selectiqn easy. We have listed a few specials. LARGE CANS PEACHES—Sliced or ) fall in the pound sterling. HEN 'you buy bread, buy that kind that’s always fresh, always crispy crusted, al- ways the kind you’d like to bake yourself. PEERLESS BREAD “REMEMBER THE NAME” Ask For It At Your Grocers BUTTER Fancy Cremgery—Sanitary Wrapped i 3 })ounds for ve e 89e SOAP Fels Naptha 10bars. ... « . . 58¢ /CRISCGO ‘Nafionally Knovm 3 pounds . o the buying is done here Fresh foods 4 BANANAS ee..09c 6 dozenfor......99¢ ORN FLAKES EGGS . «..Clean and Fresh 3dozen........89¢ MILK el SoF B BN R R R R 9.50 e TS S S e ORANGES |Sw9et and Juicy Il Vo ADDS TO THE WEALTH OF EVERY COMMUNITY You never go awwrong: in building up your bank account and our customers have plenty of chances to addito their’s . . . . with the money they save by purchasing FOOD SUPPLIES from PIGGLY WIGGLY. brese YELLOW PEAS Swedish—Whole 2.pounds . .. ..19¢ “. GREEN PEAS el Whole m TAPIOCA Pearl 2pounds . ., . RAISINS halves, in heavy syrup, can SWEET CIDER— ..18¢ Golden Ripe : 3p0und3o‘oi.““-296 { Kellogg’s ‘Sunmaid Seediess 4 Pmu“h‘:’"‘.m e ‘“”..fi‘ % 0% FriGcG 174 |l TELEPHONE 24 o s 5 i 45 3: gallen glass jars ............... S L 635¢ GESUNDHEIT MALT— hop flavored, cam{.j.........ccccooormemmmmuen. 65¢ (Wgter Glass FREE with Each Can) WIGGLY B .. :PROMPT-DE MIDNIGHT SHOW TONIGHT 1AM GLORIA SWANSON in “INDISCREET” GARNICK’S—Phone