Evening Star Newspaper, February 27, 1925, Page 40

th th fo tirs 3 T th lu trying 1 usually t way not make good toast Purpos ippetizing tu uniforn had that which w and lieving spoiled the baking. Another mistake has ra pe ba cu; tu: w to WoMA Who Ar Should Be Known Al exceedingly tention in the dishes m RENCH instaking in their a small details and of simple These are the qualities that sl anywhere. lustration, i uit, such while « all are As an white i rubs the lemc she order to keep and okin over with gree ns five nk nd saited until they of serving th in cold wat chop fine, then pi sauc with some heat stirring al th R th t in r pieces of fried 3w ud \ Fr King coh- nd watching it ver her pots over her < doiu without she hov nething bhurries a L sauce, Her prep and her play omplicated wa d all ways. T of her sayces uses In making with which she 1% is the by sauces is something subtle th 1st flour, but- Ragouts and stews 1 kinds, soups, and gravies de- d for their success upen this one ing more than any other. She melts butter with the seasoning, what r it may be, and sprinkles in the and browning If required. She all the time with a wooden oon and nev ops stirring for one inute. Before serving, she passes It rough a fine sieve so that the least mp of flour ain from the will be elim can learn & never the butter and to the s her roux hot uch more and bou slki The or any g ated ach from French n the matter of making t little expense e ¥ do not throw aw make use of all lef no matter how small the por- On the other hand, if they the materi; k with, they srate dishes for in most attrac- it ix in their ability bst of what they have We ish Good Toast. surpri how in th comes badly household. table cu ough. course toast It in r- made ough secret In cooking thin fir undercooked at the of successful toast rather slow, but not he bread should and held a_little New bread does A loaf one or to use for the browning and will be insured very gently moving the toasting rk from side to side. One clevor chef has declared that a is not worth eating unless it been kept moving all the time. dges and the crust must be owned also. Toasted crust Is an aid digestion if masticated theroughly. nediately after they are finished, -es should be placed upright, ably In a rack. Toast browned in the oven is apt be hard and burned because not osely watched. Electric toasters are od if closely watched. When mak- & toast 4 cooker, constant rnin insure a he aking o slow, cut fairly from the 0 days old is best A form crispness of browning. Using Up Somr Milk. It used to no be the case that if we sh mllk on hand, but only had soured, we would use to m our homemade bread throw the sour milk away, be- that would surely have Nowadays when d the sour milk for we use it to mix the better bread and more | mixed with water, good as if we mlxed! ater it do mnot cen correated | cently Always we have been told | t never must we use sour milk or | am to mix cake in which baking swder is to be used. Now we use king powder and sour milk In our p and layer cakes and get a mix- re quite as good as if the milk ere sweet When we m let it get ver into a ce enough sour cream a cupful, sour and then we quare of cheesecloth { the cheesecloth are tle bundle is hung Seeking Expert Advice — What a dish deco- | | rch cook never has her dinner | | favor. N’S PAGE. hout Various Article Jor two it 1s taken down, & tiny bit of salt is mixed in It and a spread 1s made for bregd. This. we think i= more elicious than butter. Mixed with chepped olives and walnuts it makes délicious sandwiches. | We use the sour milk with baking |soda and no baking powder for| | breukfust pancakes and for soft mo. ses cukes. The sour milk dish w {ke bext of 4ll, however, is cheese| cake. The milk for this has to bel enough to clabber and then las | to stand in a draining cloth until il l ure hes G:sappeared. Ta a cui-| of this mixtyre, which is really | L used te be called pot cheese. w. | udd two eggs and a piut of good | swest milk. Twe hesping tal spoontu's of sugar, & pinch of sali and ancrous dagh of grated nut- | meg n peaten in with the milk and the curdled milk. A pie pan s lined with “short and the bottom sprinkled with seelless ralalns. mixture | potred on this and t oie Is thea | vaked to a 1ight brown in a hot oven | We often substitute cannad milk for fresh when making the cheess cale nd also for custard ple. The pro | vortions are a cuatyl of seur milk and half o cupfal of canned milk to two cupfuls of watar. and this makes very rich custard. and a little more | an a pint of n ysed with | e two e o make milk puddings we often| use canuned milk and find it very go0od. It has the advantage of keeping in- definitely as long as the cans are not opened. A large can for 8 cents will answer (he purpose of a pint and a half milk, and it properly flavored it is hard to tell the differ- ence, but do net ever try to use sour a milk deep past Importance of Le: There is no fruit growing in tem- perate reglons, with the exception of the olive. that is more valuable in the diet than the lemon. There is nothing so bepeficial to the digestive organs. In the soyth of Europe they found at nearly every meal, and largely take the place of the cooked vegetables which northern races use as a corrective to a meat diet. The chief virtue of the lemon ls its power of increasing the sacretions, hence its value to people who use a good deal of oil or fat in their diet, as constan use of these foods makes great de- mands on the billary secretiens, The palatability of lemonada de- pends a good deal upen the way it is prepared. It is a mistake to sliee the |lemons and pour the hot water over them, for this retains the bitter qual- ity contained in the white pith. The rind should be peeled off lh_!n_l\. placed in a pitcher, and the juice squeezed over it. As little sugab as will sufice to take away the extreme acidity should be added, and the bojl- ing water poured over. Those whe suffer from digestive de- rangement would find that the addi- tion of a teaspoonful of glycerin to a cupful of lemonade makes a Sooth- ing drink, allaying flatulence and aid- ing digestion, An attack of billous- ness ar nausea will sometimes disap- pear almast immediately after a drink {of hot lemonade made with glycerin instead of sugar, Vinegar, There ars several things that one should know about vinegars to use for various purposes. For example, cider vinegar is net sure to be goed vinegar just because It is sour. It must have been rubjected to repeated clarifying and aging processes before | being at its best. Distilled or white vinegar is a de- sirable vinegar to use for fancy sal- ads, not only because of its clear, co)- orless appearance, but also because it is delicate in flavor, adding taste to an insipid frult or vegetabls, Sugar vinegar, which is amber in celor, Is excellent for general use, possessing good pickling and pre- serving qualities, and a distinctive There are specially prepared sweet vinegars for salads, flavored with spices and other condiments. Tarragon vinegar is & malt vinegar flavored with tarragon, a fragrant, aromatic garden herb. It imparts & pleasing tang to any salad, being e pecially good for potato salad. i All vinegars are extremely sensi- | tive to atmospheric conditions, Il\di should be kept in a dark, cool place, | with containers tightly corked. Some cooks say tpat a tablespoen- tul of good cider vinegar, used in a cake instead of an egg. has the same effcct a8 an egg, and 18 more econom- ical to use. Try it some time in g plain cake when you are short one egk. ety e The woman's Medical College of Pennsylvania, the oldest regular col- lege for women physicians, reaches nail with wl placed unders th for it to drip into. In a day YOU CUT, YOUR FINGER?ON WHAT ?¢ its seventy-fifth anniversary thls year, vear. {Qoeam CAVALER, THE SIEUR DE LA SALLE, WAS {4 FRENCH NOBLEMAN WHO SACRIFICED WEALYTH AND IA LIFE GF EASE AND PLEASURE THAT HE MIGHY BUILD A FRENCH EMPIRE IN THE FORESTS OF NORTH AMERICA, —— = HiS$ PLAN WAS TO ORGANIZE |WE FUR TRADE IN NEW FRANCE AND WITH THE PROPITS FINANCE EXPLORING EXPEDIVIONS To DEVEIOP NEW REGIONS. Confhipa 1060y THE MGLE NEWSNOER § The Daily Cross-Word Puzzle (Copyright.) Acrons. Smells . Gapes Repose. . Impatiently anxious. . To disperse a liquid in . Placed. . Pertaining to punishment . Backward . Southern constellation . Covert sarcasm . Huyrry. . A constellation. . Most sincere. . Writing of emotion and beauty. . Frightens. . Te sum. Nobleman, To bark er yelp. A propesed internatienal Buage. Overwhelming sorrow . Greek (abbr.). . A title of address. Grimace of contempt. Ocean. . Poplars with tremulous leaves. . Petty, Bird of the swallow variety. . To walt upon. . Worthless leaving. . Spear. . Tiny. Vessel for eonsecration of wine (early church), Rate of motien. Plg pen. fine par- . City of ancient Greece. . Slow-moving creatures, . Raved. . Qovers scatteringly . New Zealand bird. . Limb. . Short doze. . Playing card. . Clear of charges . Turkish governor of Algiers (be- fore 1830). . Point of compass. R TR Nutrition Nuggets Don’t forget the food of the people who are working for you. Even the kindest of housekeepers who never think of stinting their helpers may not alweys charge their minds with the responsibility of seeing that these falthful workers have the right kind of food. A little careful supervision may mean much to the health of the servant and the comfort of your household. Although it used to be thought that cereals must be cooked for many hours before being fit for food, the late experiments are tending to the conelusion that this long coeking is not needed so far as the starch goes. It does, however, make the protein or body-building material more easily digested. Be careful not to count on standard dieta if you have any children who o exceptional In any way. Use the standard diets s a starting point, but adapt them very carefully ta your own children’s needs. 1f it is necessary to use milk that has been protected by pasteurization be mure to give infants and young children fruit juice and the juice of green vegetables besides. Otherwise they will suffer from lime starvation. Before moving to a warm or sem trepical climate you may find that you will be better if you cut down on your protein or body-building food. Studies have been made that {ndicate such is the case. If your community has not already & mnelghborhood health association why not start one? There are many orgenizations that will be glad to eo-operate with you in putting your own’ assoclation on a sound basis One important subject for you to study will be that of neighborhood foad ganitation lan. Dewn. Membranous peuch. Period of time. Converted into leather. Capital of South Dakota To be wrong. Negative. Insect. Emotional songs. White wine. Of him, . Nevertheless, Provinee of nerthern Ttaly. Somamoesn~ BODNENE E GREMTEA US| Ol P lWIRIOINIG) [CIOIGIN 1| (€D IR (E (515 JMITIN] pAYE 3 3@ @ NIAIME|S IVIAIWIEID] RN OWERMROC| oL [T MR O MIAID JINIC| Here’s the coffee for percolators CHASE & SANBORN'S Seal Brand Coffee prepared especially for percolators! Some- thing that will be welcomed by these who know the fine flavor of Seal Brand Coffee and who employ the percolator method of making. Seal Brand Percolator Coffee makes clearer coffee, and extracts the very essence of the coffee-oils quickly and surely. It is the same high quality that has made Seal Brand famous since 1864. The flavor is delicious and always the same, Trede supplied by Chase & Sanborn 200 High Ete ool ot M 1S PLAN MET WITH NO SUPPORT AND FACING FINANCIAL RUIN, LA SALLE SET OUT IN 1681 TO FOLLOW THE M(SS1351PP) TO THE SEA . WITH FIFTY:FIVE FIRENCHMEN AND TNDIANS LA SALLE EMBARKED ONYHE CHICAGO RIVER. IN CAHOES, PADBLED UP TO 115 SOURCE, PORTAGED: TO THE TLLINOIS, DOWN WHICH HE FLOATED TO THE MISSISSIPP| . D. C, FRIDAY, FEBRUARY 27, La Salle, L 9N ANY HARDSHIPS SALLE HAD M MENTS 70 FACE . THE INDIANS WERE HOSTILE AND MANY OF HiS MEN DESERTED HIM - ONTHE 111INOIS RIVER , HE HAD BUILT A RUDE FORT 10 USE AS A BASE OF SUPPLIES AND CALLED 17 FORT CREVECOEUR WHICH MEANS BROKEN HEART LATER ON WHEN LA SALLF RETURNEDTO THE FORT HE FOUND 1T HAD BEEN ABANDONED BY HISMEN . g @u APRIL 65,1682, AFTER MANY HAQDSMI;B., LA SALLE REACHED THE MOUTH OF THE M55~ 1SSIPPI ANDLANDING ON THE SHORE CLAIMED THE RIVER AND ALL THE REGION FOR THE KING OF FRANCE . HE NAMED THE COUNTRY LOUISIANA, AFTER KING LOUIS, AND PLANNED TO ESTABLISH A FRENCH COLONY. JoMORROW — ATTEMPY 70 COLONIZE LoUISIANA - = AND DISAPPOINT- ittle Benny’ « Note Book Me and Skinny M had 4 fite vestidday guy fer me to fite o ing licked ma ghout 5 ¢ and us fellows was scand the lam post and argewing about diff- rent subjecks and Skinny Martin sed that peeple live on the sun and I con- terdioted him and sed maybe they use te but they dont eny more, and Skinny sed, Hay, who you calling 2 liar? Nobody, 1 sed O is that so, do you meen to insinu- ate Im nobody? Skinny sed. For pins 1d give you a push in the face he sed. © you dont say so. T sed Me not being afraid him but| knowing he could lick me on account of him having proved it so often, he ped. Yes 1do s and you cant back it up or do O you dont say sc Reing the best thing to say I could think of on account of not wanting t say too much, and Skinny sed. 1 can lick you with one hand behind my back ard one eve shut without even getting out of breth, see? O you dont say so, I sed [ 1 you say that once more 11l pasts you one in the jest for good luck, tin pritty him being a account of hav- s alreddy 1 erround | Skinny sed. | Making it harder for me to decide wat to say, and jest then ma came out | on our frunt steps and started to! wave for me, and I sed, Its a lucky thing for you I haff to go rite now. Meening a lucky thing for me, I quick ran home, may saying, wonder of wonders, I dident ixpect you quite as quick as all that, I jest wanted to let you know suppir is all- most reddy, you can go back and fin- ish your conversation if you want to. O well. Im heer now, 1 sed I Proving there is sutch a thing as duty being a plezzure. { Sl Red Pepper. ! “Won't you have some cayenne?' This was the question asked a| young guest, and later she confided | to a friend that she would “give | lot™ if she knew the differen be tween cayenne, red pepper, paprika and tabasco There may something of the same feeling of confusion, and while pepper is not In the literal sense a food, in its char- acter of spice it adds zest to many dishes and it is quite worth while to set our minds straight as to the forms known as red pepper, cavenne | and the like When it comes to age red pepper is in the day Tight there!" In fact, as an early American it can outrank the haughtiest of Mayflow- | erites, for hefore Columbus came it | was growing busily on these shores. The varieties of red peppers are very numerous, but when we think about it chiefly as the spice known on our tables here are a few that stand out. Cayenue, for example, fs the name of a city which exports the variety to_which It gives its name Tabasco comes from Mexico, and unlike £ome of ite brothers and sis- ters is too olly to be made into a pul- verized spice, hence the well known “tabasco sauce."” Red peppers seem to be possessed of the love for travel, for we are told that one or another of them may be found at almost any part of the globe. be others Wwho have honorable line- | the phrase of | outside BEDTIME STORIES Fright and Hope. | Aiwars Lo t cling fast Rabbit at the wom. hed trange noise t whine grunt and | growl—that wakened and frightened Reddy Peter was no less frightened was Re He heard Reddy jump and T He knew by the hurry Reddy was in that Reddy was badly part had Fox than | “OH!" CRIED PETER BREATH. “IT IS BL HE IS WAKING U UND TER HIS EAR! tened. s back in who frig that made But, being bei he couldn't that dreadful noise. cried Peter can tha be? 1 heard such a noise, It <'if it were right in Buster bedroom. Perhaps it is just 1 hope so. Anyway, Reddy Fox has gone and I have got to get out of here. 1 can't stand it being squeezed in here ther m ute. So Peter wriggled and twisted and squirmed until at last he had his head out of the narrow entrance to that| hole in the back of Buster Bear md.i room. Then he knew where that| strange noise was coming froin. He’ { | | | see had under his Neve Be knew that Buster Bear was making 1! Oh!" cried Peter under his breath s Buster Bear! Whatever shall I do no Peter tried to wriggle k into that little hole. but he couldn't. His heart was going thumpity-thumpity- thump so that it seemed to him that | Buster certainly must hear it. He| was o frightened that it_seemed to | him fe couldn't breathe. Not for the | world would he have gone into Bus- | r Bear's bedroom had it entered his | He is waking up! Buster to wake up. What a dreadful position to ba| in!" thought Peter. “If Buster fings | me here I'll never, never sce the dear O1d Briar Patch again. I do hope he won't look around. 1 don't dare to| try to run past him because then he | would be sure to see me. 1 hope he | will be so anxious to see what it is| like outside that he won't look around | inside at all. If he goes right out T'll be right at his heels. Reddy Fox | won't be around. He won't want| Buster Bear to know that he las been around here. Oh, I do hope Buster will go right out! Ouch! I can't stay in here any longer. I'm S0 squeezed in this tight hole tbat I can hardly breathe. Peter began to wriggle and squirm again, but he took great care that he made no noise in doing it. At last he was out of that little hole. For the first time since he had gonme in he was able to iake a long | to the Jittle hole BY THORNTON W. BURGESS breath and to get on SUR all over. He sq and waited ould happer should discover hir back into that 1 didn’t discover hi 1o get He was as but with that was now some hope of these who always he is hoping for t where he is wi badly off you may hope. (Copyright chance room ever, as fright t Peter is ho Al b That is | No matt:r how be, never give 19 Snow Pudding. One-half cup cornstarch, “Edilaihona wndera i salt, four cups milk, ene-| I was a girl a woman didn’t ha fourth cup sugar, four egg whites,| much hope of keepin' on good term e aesonens it flavoring. Ruyb|With God if sassed her husband (Copyright, 1975.) the in lttle of | = = the 1ilk. Combine s with the rest of the milk and istune] A Question a Day. to the mering point. Stir in grad- | . = ually the blended cornstarch and cook | in a double boile t 1 € ho Have ready the egg whites, | stiffly beaten and fold these gradually | erab into tt h. Add th flavorin salt and pour into custard cups which have been wet in | cold water. When melted turn out| and serve with a border of jelly or a | sauce made from stewed canned fruit. one-half teaspoon cornstarch »oth the best way to grale ar pre reese grater wh nd holes. Very crated easily o But the softer grated heese part coarse grater, r. \ore easily on Delicious! "SALADA” TE A Always sealed in air-tight flav- or-preserving aluminum pack- ets. Rich, pure & fragrant. Try it. He18 4 e High-Priced Chocolates in the Low-Priced Box” JOWNEY'S GOLD STRIPE CHOCOLATES Up in Vermont Is made a good old-fashioned breakfast cereal—strengthening, sturdy and depend- able as a2 morning cereal ought to be. Almost exclusively a New England dish, Malt Breakfast Food comes to Wash- ington with other distinguished Ver- monters, and is representative of Ver- mont’s best. Made from specially grown whole wheat and malted barley, it is steam cooked 20 hours—then baked over great open fires to a crisp, partridge brown, This gives it a delicious flavor of toasted nuts. Serve Malt Breakfast Food for breakfast and you'll avoid that midmorning ainking sensation. Easy to digest, different in flavor, healthy and satisfying, it stands by your days like a friend. LESS THAN A CENT Representatives of Mah Breakfast Food are in Washingten. They will leave samples at the homes of those not familiar with this distinctive Ver- mont product. When your sample comes, test that Vermont goodness and DISH flavor. Then order from your grocer. He should have it. MALT BREAKFASTFOOD Made only by The Malted Cereals Co., Burlington, Vermont A Chase&Sanborn's SEAL BRAND COFFEE HORIZONTAL t -OPPOSITE TO FROM, 3-CORRECT (AB) 5-GOOV TIMES. ©-POSTSCRWT(AB) 1 -ON THE ENP OF TiE TOES. Z -COVERE? WiTW FVRZ. 4 - YOUNG CATS, 7 +APVERD TELLING M A UKE MANNER. 5 - YO ®XST TALL TREE. [AIPIPIV] - 33 (| BA] IZ R IR L WERA ] 11 -ORGAN oF 3,6mT. - (Fow Ci0W) Rewiturs)