Evening Star Newspaper, November 4, 1921, Page 40

S S amiie WOMAN'S PAGE. THE EVENING ealth FOOD FOR WELL PLANNED MENU Eatmor Cranberries | 'Their Popularity as a i Relish — Stews and Brojled, Baked and Grilled—A Number of Tested Recipes. Oyeters are frequently eaten raw as ,a relish for the first course, which ‘uffords & delicious morsel, but it is :better economy to cook them in one | of the appetizing ways in which they ican be made to yield more nourish- ment and conmstitute an Iimportant part of & meal at which they are served, or they may be so cooked that they form a meal in themselves without anything elss. Thers are many new ways of cook- | ing oysters that are not generally! known. In addition to being used as a relish, fried and stewed, they can From Natures own Laboratory A cunning theft from the soil—a whiff of the sea—a tinge of frost— and you have the most healthful— most zestful of fruits—Cranberries! Cranberries are also the most eco- nomical of fruits—moderate in cost —easiest to prepare—quickest to cook—and there is no wastel Try this recipe: Cranberry Sauce ' One quart cranberries, two cups boiling water, 134 to 2 cups sugar. Boil sugar and water to- gether for five minutes; skim; add the cran- Derries and boil without stirring (five minutes is usually sufficient) until all the skins are broken. Remove from the fire when the popping stops. Always cook cranberries in porce- lain-lined, enameled, or aluminum vessels. To be sure of a selection of the choicest varieties—ask for Eatmor Cranberries. A folder containing recipes for other ways to use and preserve cranberries, sent free. AMERICAN CRANBERRY EXCHANGE 90 WEST BROADWAY NEW YORK (The red and blue trade-mark label is on all barrels and boxes) into croquettes, used in pies alone or with other fish or meat, ade intoi tritters, tarts, puddin, ed with vegetables or eggs, d on toast,| made Into stuffing, spiced or jellled for a relish, or baked In the shells. These are a few of the delicious and nourishing ways in which they can be used: i Sauce for Raw Oysters.—Take one, dessertspoonful of tarragon vinegar. one tablespoonful of olive oil, one-l half teaspoonful of table sauce, the juice of half a lemon and one-half' teaspoonful of tabasco sauce. Add a lnmu salt and half an onlon, grated ne. Oyster Boulllon. — Mash and ehop fine fifty good-sized oysters, put them in & double boliler and cover and cook ' lilowly for one hour. Add a pint of rater, a level teaspoonful of celery seed and strain through cheesecloth. | Reheat, add a tablespoonful of butter, | a little salt and serve in cups. | Oyster Chowder. — Chop fifty good ! sized oysters. Prepare one cup of finely chopped celery and two cups of | cold” boiled rice. Put a I | celery in the bottom of the pour over one cup of boiling water. Cook slowly for| twenty-five minutes. Beat up the yolks of two eggs with one cup of ! milk, add this to the chowder, stir carefully for a few minutes und serve hot. Special Creamed Oysters. Take twenty-four o: put t lig 1in a pan, add the strained juic land pepper to { boiling point, butter, add, two teaspoons of flour, one cup of' white stock, a teaspoon of mushroom catsup and ook for five minutes, stirring all the time. B | the yolks of two eggs with half a| cup of cream, add to the sauce and | pour it over the oysters. Fricassed Oysters.—Cook one pint of oysters in_hot butter until plump, drain and keep the oysters hot. Add enough cream to the oyater liquor to make one cup, cook one tablespoon of flour in one tablespoon of hot buiter, slowly add the hot cream and ter liquor, season with one t of lemon juice, and salt and p taste. Pour the sauce into o beaten egg. add the hot oy heat one minute. Serve on toast or in paper cases. Curried Oysters.—Scald {n on of water and draln une quart of o ters, dry thoroughly and set aside in a shallow dish. Mix together one-} fourth pound of butter, one teaspoon of cornstarch, one tablespoon of curry powder, one gill of the oyster water, one teaspoon of lemon juice and on half teaspoon of tabasco sauce. ! slowly in a saucepan and gradually add one gill milk, stir hard and add salt and cayenne. When smooth add| the oysters and cook for five minutes. Oyster Roast.—Put one pint of oys- ters in a deep dish, season with salt, cayenne and a teaspoon of finely chop- ped onion. Place a thin slice of bacon on each oyster, sprinkle grated Par- mesan cheese over the top and bake. Garnish with parsley and serve with slices of lemon. Deviled Oysters.—Take one pint of oysters and chop them fine, put them into a saucepan with one teaspoon of melted butter and a gill of cream. season with cayenne and galt and add one-half & cup of rolled cracker crumbe. Put on the stove and allow to simmer for five minutes, stirring gently; then put them in a baking 1t two tablespoons of ] THE CANDY OF THE ) Do you like— G Caramels in a rich chocolate coating —nuts of the finest quality chocolate dipped—or creams of et . You will find them in the Nunnally Boxes—and all so delicious] They just arrived from the fflory, fsh by expres. —Kellogg’s Bran, krumbled. Kellogg” Kellogg’s Bran is fier! Bran mechan the bowels! ing; bran causes no Experienced Advertisers Prefer The Star bake briskly. Worries of constipation will be off your mind permanently if you’ll accept advice and eat BRAN «=and an ideal cleanser and puri- Unlike pills and cathartics, bran is not habit-form- Halloggs = the original BRAN - cooked and krumbled STAR, WASHINGTON, D. C., Add sixty oysters and their liquor, one teaspoon of finely chopped pars- ley, one teaspoon of lemon juice and a seasoning of salt, pepper and red Dpepper. As soon as the edges of the oysters begin to curl, pour them ingo a hot dish and serva o ance. Oysters With Tomatoes.—Melt two tablespoons of butter, add a slice of onion and cook until brown. Add a cup of stewed tomatoes; when thickened add a pint of drained oysters, and cook until the edges curl. Add a drop of tabasco sauce, one-half teaspoon of salt, and a tablespoon of chopped parsley Serve on toast. Oyster Croquettes.—Take the hard ends of one pint of oysters, scald and chop them fine, and add an cqual weight of potatoes rubbed through a colander. Add a tablespoon of but- ter, a teaspoon of salt, one-half tea- spoon of cayenne, the same of mace ayenne, and one-ha!f gill of cream. Make up four and into small rolls, dip in egg and rolled for 8ix minutee, stirring gen: cracker crumbs and fry in deep lard. ready some light biscult doug The parts of the oysters left over inte small squares; drop them in and { may be used for a soup or stew. boil until they are cooked through.| Oyster Scramble.—Take about thirty If prefererd, this dish may be bak oysters, drain them well, chop fine in the oven with a to 8t :and season with salt and pepper. Oyster and Chicl Then beat well six eggs with three ! chicken, cut it up into small pieces tablespoons of cream and one-half and place It In a deep baking dish.i cup of fine bread crumbs. = Melt a Over this place one pint of oysters, ' lablespoon of butter in a frying pan. add two hard-boiled eggs cut into| small pieces, a_tablespoon of butter, some celery, chopped fine; salt and cll.iylun?o. lammun with flour and a Orster Rarebit. gill of milk, put a puff paste on top - and bake for about forty minutes in a | Take ane/cup of oysters, twe tible hoderate oven. | 8poons of butter, one-half pound of Oyster and Beef Plo.—Make a good Cheese, one-fourth teaspoon of salt, a little cayenne, two eggs and six ces of toast, Parboil the oysters to remove the tough muscle. Drain and reserve the liquor. Melt the butter, add the cheese, salt and cay- enne, beat the eggs, add the oyster and stir it into the melted . butter and other ingredients. id the oysters and eerve on hot dish, sprinkle with bread crumbs and bits of butter over the top and huke until the top is a rich golden brown. ¥Fried Oysters Supreme. Mix thoroughly one-half cup of flour, one-half cup of milk, one-half cup of citsup ana one-half teaspoon of salt. Dip one pint of oysters into the mix- iure, then roll thom in ker dust. Fry in sweet, fresh lard until & dark brown. Serve very hot. Oyster Potpie. — Put one pint of oysters. with a cup of water, into a saucepan. Put on the stove and heat slowly, adding one ti then put in the egg, cream and bread. When beginning to cook stir in the oysters and scramble them well. ouit crust, putting a runnel In the middle to curry off the steam, and Oyster Fritters—Chop some oysters fine, add two s, one cup of milk, two cups of flonr and salt and pe to t Add_one teaspoon of aking po r to the four while dry. Beat all well nuts. Oyster Ba ?.\'swru and u‘:::ftrllrl')o‘lhl leve, h oyster In the buttered add onc-half . crumb mixture and then fill the tur- yolks of four e key or goose. The oysters may be ! tahlespoon of cuoy chopped up coarse and mixed with the seasoning of sa crumbs If desired. For a large fowl nutmes. hen it will be necessary to increase the i t ortions of thia' recipe to obtain Wking B and| icic.it amount of stuffing. oiting botifat, Dralnias | JOyster Fulling for Sandwiches.— e a quart of oysters fine, season { with salt, pepper and nutmeg, add pepper well mix, n flour them and f iem serve hot. Oynters With Onions. Peel and cut cight small onions into | one-ha'f cup of meclted butter and ! dice and fry them in two tab 0ons ' one-half cup of cream, the whites of of hot butier until a golden brown. - three egss beaten, and cight pow- Its Sale is Phenomenal e Its Quality is Irreproachable "SALADA T EA s Is the Purest and Most Cleanly Prepared Tea in the World THIN, FADED HAIR NEEDS “DANDERINE" TO THICKEN IT 35-cents buys a bottle of ‘‘Danderine." Within ten minutes after the first application you can not find a single trace of dandruff or falling hair, Danderine is to the hair what fresh showers of rain and sunshine are to vegetation. It goes right to the roots, invigorates and strengthens them, helping your hair to grow long, thick and luxuriant. Girls! Girls! Don’t let your hair stay lifeless, colorless, thin, scraggy. A single application of delightful Danderine will double the beauty and radiance of your hair and make it look twice Largest Selling Hair Saver and Beautifier in the World Insist upon g5 . ~the original Bran cooked and krumbled in the green and red package discomfort! Physicians indorse Kellogg’s Bran for constipation! Kellogg’s Bran, cooked and krumbled, can be served with all cereals, its nut-like flavor adding zest to a meal. - Kellogg's Bran adds greatly to the goodness of muffins, pancakes, macaroons, etc, Kellogg’s Bran, cooked and krumbled, eaten regularly will relieve constipation permanently! cooked and s is delicious! nature’s food ically sweeps irritation or FRIDAY, NOVEMBER 4, 1921 WOMAN’S PAGE. skim them out and season with three aste. Place away to cool, then cut | tablespoons of vinegar and a little n thin slices and spread between | salt and pepper. Cut cnonfin celery bread. to make & pint, using only the tender Oyster Salad.—Let fifty oysters just | When ready to serve, mix wel! come to a boll in their own lquor.!| v n_the oyster: Have ready a dered crackers. Cook until a smooth little more than half a pint of mi naise dressing, add part of this to the oysters and celery, arrange in a salad dish. pour over the remainder of the dressing and garnish with white celery leaves, 3| “A PERFECT COCOA ~dissolves instantly” ~SIR THOMAS J. LIPTON package of Lipton’s Instant Cocoa; if he hasn'’t it in stock, send us his name. Lipton’s Instant Cocoa dis- solves the moment boiling water or milk is poured over it. No mixing or further preparation is necessary. Lipton’s Instant Cocoa is healthful and easily digested. recipes. Address Thomas J. Ask your grocer TODAY for a Lipten, Inc,, Hoboken, N. J. Look for the signature of Sir Thomas J. Lipton ewevery package of cocoa you buy—thus Arrmaoflpdin Tea Correeae Cocon AunTER Gnaw Also write us for our new free ‘booklet giving 30 delicious cocoa ANVENSUTW WKL U000 100% Nourishing Pictured above are the two principal in- gredients of Jelke GOOD LUCK a- rine. Creamy, pasteurized milk forms the larger portion and the next impottant ingredient is the pure nutritious elements from selected fat, - These wholesome farm products are churned together under high sterilizing temperature in spotless, shining churns. The surplus moisture is worked out, salt is added and the delicious finished product is JELKE GOOD LUCK MARGARINE Finest Spread for Bread The Scientists have found that the human body requires meat fats for health and growth. GOOD LUCK Margarine is &rfimticafly all pure, wholesome fat and is of health promoting vitamines. The high milk con- tent gives a flavor equalled by none regard- less of price. Churned by JORN F. JELKE COMPANY Chicago Distributed by Potomac Butter Co. 307 13th St. N.W., Washington, D. C. Phone Frankiln 4891 nnd Main 203 4% &, Y RPY [ 52 A i 4 L7,