The Daily Alaska empire Newspaper, February 4, 1932, Page 5

FOOD ECONOMY Careful Planning Every housewife has @Wad ‘to learn to ©e thrifty during thase trying times whether she had to give the matter of budgets a thought before or not. It is aston- ishing hew a little careful planning can save time and monsy and labor, | Generally, every woman knows v ! quantities to buy for her fam- ily, be it large or small, but to( few women realize that deliciously ‘tempting dishes can be made from left-overs. The simple addition of cheese, spices, or sauces can change a commonplace dish into an appe- tizing one. Attention must be given to variety. See that your menus are thought out as to caloric value, | particularly if there are older peo- 12 in ycur home, or those who lead | a sedentary (ife. Plan to have plenty of fresh vegetables and fruits at all times, especially if you have growing children .and the wise planner will watch the seasons for vegetables and buy them when prices are at their low- est. Bargains in the Stores ‘Though it may seem that the ac- tual output is greater at the time, it pays in the end to buy foodstuffs in large quantities. That is, staple foods which will not be wasted by spoilage. Watch your grocer's ad- vertisements for values in canned foods, in household necessities, such jas soaps and cleansers—and ouy | these things while prices are down, {in quantities sufficient to care for |your needs. Season and Out Unless you are preparing for spe- cial occasions it is always best to 'inqmre as to the vegetables in sea- | {son. Usually about twenty vege- | tables are produced and put on the lmarkc: at every season of the year. {Nevertheless, if there were only | fifteen, innumerable combinations are possible—running into the thou- | sands, enough to vary your menus | throughout the week with ease. !Veg:mbles are so important 9 source of minerals and vitamins that it is unbelievable how many housewives limit themselves to four or five old standbys, lacking the; agination to create new dishes or ow combinations. Delicious—Nct Extravagant One recipe which provesthat de-| liciousness need not be a maiter of extravagance is presented. Egg Crecle—Take one cupful canned tomato soup, one table- tpoonful chopped green olives, one tablespoonful minced onion,one ta- H {blespoon butter, pinch of pepper and a pinch of salt and mix all to- jgether. Let simmer gently for ten minutes. Meanwhile butter four| custard cups and drop two egzs in each, being careful not to break the yolks. Sprinkle the eggs iparsley, and setina pan about fourth full of boiling water. Steam, | !closely covered, for ten minutes. ! | | | i | |Turn the eggs out on individual | |plates and surround with sauce.| Serve at once. | This not only presents the basis for a delicious supper, but has, as its chief recommendation, the val- | |ue of intriguing novelty.Too, noth- ing so stimulates the palaie as an | laye appealing dish. Try it on your |family tonight and watch the happy | results. Your Children’s Meals Children with their brimming energy and eagerness for play are apt to eat meals ! hastily, thereby destroying half the value from the foodstuffs ac- tually eaten. See that they em} slowly, masticating each morsel| completely. See that they drink a glass of water upon rising to stimulate intestinal activity. See that they have quantities of fresh spinach, beets, cabbage, carrots, are chosen. THE DAILY ALASKA EMPIRE, THURSDAY, FEB. 4, 1932, Some Different Meals When the family clamors for something different to eat, please! then Mrs. Housewife, ransacks all her old cookbooks and probably gives up in despair. Here are a fow excellent recipes which may jadd that touch of variety and in- terest to your daily menu. Spiced Steam Pudding—Cream one tablespoon of shortening, add one-fourth of a cupful of sugar, cne cupful of molasses, two ahd one half cupfuls of flour, sifted with a |teaspoonful of soda, and one and one-half teaspoonfuls of baking powder; add one cupful of sour milk, one teaspoonful each of salt and cinnamon, and one-fourth tea- spoonful each of cloves, nutmeg and allspice. Add one cupful of |cut raisins sprinkled with some of the flour to keep them from sink- |ing in the batter. Steam one and one-half hours. Serve with a pre- ferred sauce. For Sunday Night Suppers This is Delicious Apple Cinnamon Waffles—Take one and one-half cupfuls of flour, one-half teaspoonsful of salt, one- ! |third teaspoonful of cinnamon, onz- fourth cupful of sugar, two tea- spoonsful of baking powder, two eggs well beaten, one cupful of milk, one and three-fourths cupfuls of diced apples and three table- spoonsfuls of shortening (melted) Mix and bake on a hot waffle iron. Serve with butter and brown sugar. Baked Steak—Place a three- pound sirloin steak in a flat bak- ing dish. Spread withbutter afier boning steak. Sprinkle with salt NUT SCRAPPLE POPULAR DISH COLDMORNINGS Everyone loves a good old south- ern dish, particularly a good nut scraffle, a breakfast favorite in Mammy's southland. It will cer- tainly hit the right spot on a chilly morning. Sift together 1 cup cornmeal, cup grits and 1 teaspoon salt. Scat- ter in a quart of rapidly boiling water. Stir until smooth and cook |2 hours in a double bolier . Then stir in 1% cups chopped peanuts. Pour into a greased pan and chill. Then slice and fry until golden brown. Serve with fried |apples. a little vegetable oil or butter,and |bake until tender. Serve hot. Onions served with white sauce |and grated cheese, baking for a few |minutes in a hot oven (after cook- |ing the onions) with bread crumbs |to cover the top are delightfully piquant in flavor, —— e | JEWELED EARRINGS RETURN TO VOGUE | PARIS—Long earrings are dang- ling about fashionable society again. Brilliantly jewelled ear pendants | are back in style for evening wear and some of the smartest Parisians are appearing at formal affairs (wearing earringes three to inches long. Diamonds and emer- iaIds are the favorite stones. | | | four | FLUFFY CHEESE OMELET LOVELY ON CHILLY DAY " Now that the cold weather 1s here, what could be nicer for luncheon than a big, fluffy cheese omelet? Here is an excellent re- cipe for one to serve four persons. Use ¢4 egg yolks, 4 tablespoons cold water, % teaspoon salt, % teaspoon paprika, % ‘teaspoon cel- ery salt, % ‘teaspoon onion juice, % cup grated cheese, 4 egg Whites, beaten, and 2 tablespoons butter. Beat the egg yolks and add water and seasonings. Add cheese and fold in the egg whites. Heat butter in a frying pan. Slowly poud omelet into it. Cook slowly. When under side of omelet is light brown, carefully turn half over. Hold in place with a fork and spoon. ‘Cook 4 minutes. Serve immediately. el S CUT CRYSTALS Cut crystal jewelry ,with sports ‘motifs or initials, and gold jewelry in animal design, both find favor for tie holders, cuff links, and so on. There is the belt to consider, ‘with its attendant buckle, but the trousers, like skirts, are built hign at the wal When either the dishcloth or dampened steel wool, first rub soap on the cloth or wool and then apply cleanser. Now rub vigorously on \pots and pans and see hew readily | they will polish. Musical March to Health Demonstrating for the first since her arrival in the United States the manner in which she achieves her perfect health and que, Miss Edit Mezey, famous Hungarian physical culture expert, ig shown goin: through her repertoire of calesthenics at New York. Miss M declares that five minutes each day of systematic exerci one normally fit all year round. In order to make her wical, the eye-pleasing young woman does her “one-two-three: musie of a bhonoerann. l’m ook enougl\ to EFFECTIVE FIRST AIDS FOR HOME FURNITURE TOLD As most homemakers are refurn- ishing and renovating the home, | effective first aids will make your J\rumstm'e look better and last much longer. Remedies should be ap- | plied promptly, however. | To remove white spots from var- | nished wood surfaces, rub with a | cloth wrung out of a weak solution o fammonia and warm water. Pol- ish immediately afterwards with | wax or some other good polish. Unsightly scars and scratcheson beautifully finished ftables and chairs may be disguised by stain- ing, filling and polishing. The stain should match the rest of the wood as nearly as possible. When dry, fill with shellac and allow to dry completely. Polish with rotten stone and oil. Wipe clean and ofl and polish with a soft, dry cloth. e —— IN THE LAUNDRY It is wise to keep a small stiff | brush in the laundry to brush out |the dirt that collects in sonny's | pockets before his suits go into the jtub. It will make the articles much |easier to wash as the dirt clings |to the material when it is wet. R R, WASHING LACE COLLARS | Fine lace collars can be washed | without fear if basted carefully on |a piece of white muslin and wash- ied on that, using lukewarm water and white soap. Rinse thoroughly and dry in the sun. and pepper and add a thin layer O” lemon slices, then one layer of| | chopped green peppers, and a third | layer of onion slices.Use two large Bermuda onions and one green pep- | |custards and other body-building per and one lemon Cover with! |foods are a necessity if you would |two cupfuls of catsup and place in| keep your children in the best Mi“ hot oven to bake, allowing t'wen:y; string beans or othe: getables daily. See that both fresh and |cooked fruit is included in their E daily diet. Cream soups, milk, Small growing bodies need foods health. A typical luncheon for the minutes to the pound. Add mush- that promote good health, foods §rowing boy and girl might in-|yooms to the gravy in the pan and abundant in minerals and health- Clude cream of tomato soup (small|serve with steak. | ful vitamins. ©pecial attention DOWD, small poriion baked carrols.| pBaked Carrots—Cut in uniform | should be paid to the types of and whipped squash, raisin bread|sizes and place in a baking dish | i % - " f00d eaten so that foods high in and butter, glass of milk, and sliced |with salt, a grating of nutmegora | HAT I know about making cigarettes...doesn’t calories :mdwth?de ec}s'fly digested oranges or other frult. | bit of mace, one-half cupful oislrup,% onnt 1o flnyflling at all! But I'm a good | s e ’ enough cook to be sure of this...You can’t get a thing to taste good ... unless you use fine ingredients. “And what’s more . . . you have to know just how o 7 ’ y ’ q “It must have taken an amazing knowledge of lts a Better I““!A“ S ot fifi tobacco flavors . . . to work out that recipe for ~ Chesterfield’s good taste. | “Just as in a pudding. . . the proof of any cigarette ... lies in the taste. “Recently I tried Chesterfields for the first time. Right away, I knew that such taste and fragrance had to come from grade A ingredients . . . to say nothing of a carefully worked out recipe for combining them. “Then, too, I found Chesterfields milder. I didn’t know a cigarette could be so mild and at the same time so good-tasting. “And have you noticed the paper? Pure white. I'm told it’s the purest paper that can be bought. “Even the package is whiter and cleaner-looking, Little things, I suppose, but I'm cook enough to know that purity and cleanliness must count in to combine them. It’s the kind you’d bake yourself if you had the time. We save you so much labor by baking it for you — and mak- Ycur children will love its freshness, its delightful, whole- some taste, and the men of your house will appreciate it ing it exactly as de- every day of the licious as your own. week. Serve it today. Bread at your Grocers ©® And what a satisfying radio program Chesterfield has! Nat Shilkret’s Orchestra and Alex Gray, soloist. Tonight and every night except Sunday at 10:30 Eastern Standard Time over the entire Columbia Network. Real radio cnmmrcn' @ WRAPPED IN DU PONT NO. 300 MOISTURE-PROOF CELLOPHANE... THE BEST AND MOST EXPENSIVE MADE THEY'RE MILDER ¢4y THEY TASTE BETTER . © 1932, Liocary & Myaas Tosacco €O, THEY'RE PURE , ,