Evening Star Newspaper, March 6, 1925, Page 38

WOMAN’S PAGE. When Food Is Appetizing Proper Use of Seasoning and Relishes in Numerous Ways Produces the Kind That Is Most Satis- factory for the Home From Every Standpoint. all like to know what can be put on the menu to make it tempting. Per- haps we are going to en- tertain, or perhaps we wish to tempt the delicate appetite of a convalescent, or we may have some other reason. Afternoon tea can be made tive rite by some simple changes. instance, instead of serving the con- ventional cream or lemon for the tea, serve lemon, cloves and Maraschino cherries. This combination makes hot tea unusually delicious, and looks very attractive when served in a three-compartment dish. Fruit juices are pleasing substitutes for lemon in tea. Lime juice or the liquid from preserved pineapple or peaches is luscious in hot tea when a teaspoonful to a cupful of tea is used. For a change it is interesting to use orange or lemon sugar. To pre- pare it, rub lump Sugar over an orange or lemon until it has absorbed some of the oil flavor of the fruit One of the novelties the war taught us during the sugar shortage was the use of orange marmalade in tco It is delicious. Relixhes o There are probably v flavoring meats lse. Burnt onio E Meat. more delicacies than anything sauce will appeal to many. Mushrooms come dried from Italy, and in the form of pow Chestnuts for stuffing come fresh in cans from France, and are Zood with poultry. Gravies may be flavored with kitchen bouquet, tabas- o sauce or vinalgrette sauce. An effective arrangement for a meat relish may be made with little molds of grated carrots, white and green cabbage and scraped baked beets, just moistened with flavored vinegar. Grated raw carrots may be mixed with horseradish and a pinch of ground saffron added to make more yellow in color. Olives may be stuffed with all sorts of things, such as cheese, preserved ginger, nuts, either whole or chop- ped: caviar, red or green pepper, or bits of sweet pickle. A mixture of equal parts of grated horseradish and grated baked heets is good tasting. Red and green peppers, the white cen- ters removed and the outsides hashed, together with an equal volume of finely shaved white cabbage, the whole moistened with vinegar, make anotherg ood relish. The reddened juice from can pimentos may be Jellied and also uted as a relish Directions for preparing dry mus- tard for the table usually are printed on the box, and it is not always wise to use recipes that were not made for the particular brand of mustard under consideration. However, we may tell you that it is best to m dry mustard with cold or slightly warm water. Hot water makes it flat. A little sugar is often added and some cooks always mix their mustard with vinegar instead of wa ter. Tarragon vinegar gives an e pecially good flavor. A little spice, too, such as cayenne, or a very few drops of tabasco sauce add to the taste of the mustard. The following mustard relish may be made in a large quantity and will keep well: Put into a two-quart bowl the contents of a four-ounce can of dry mustard, with one table- #poonful of salt and_three-fourths of & cupful of flour. Stir all well to- ether. Pour over slowly, stirring 811 the time, enough boiling water to make a stiff paste as thick as a cake batter. Have ready one small onion grated on a coarse grater and mixed with one-fourth cupful of vinegar, one-fourth cupful of either tomato or mushroom catsup, and two table- spoonfuls of anchovy sauce. Boll together for about 10 minutes, or as long as they may be stirred without sticking to the saucepan. Add to the ure in the bowl, all thor- oughly until completely blended, and put away in small bottes, sealed air- tight Soups, Salads and Vegetables. Fine salad oil comes from Italy and France, as well as from California, and also certain brands of macaroni, spaghetti, ioodles and cheese. Italian Parmesan cheese comes all grated in bottles, and Roquefort dressing comes prepared to use on crackers or to stuff into endive. England and Switzerland also send us cheese in the form of tilton and Neufchatel. Pimentos are grown both in the Southwest and in Mexico and usually come packed in oil Grated Parmesan cheese or some other very hard, dry cheess is some- times used very much as croutons are used, as an accompaniment to soup. It is perfectly correct to put a spoon- ful of this right in your soup, the same as you would croutons. The cheese dlssolves In the hot soup and enriches its flavor. Curry paste is good With rice, noodles or any Orlental dish, and chop suey comes all prepared and is imported from both China and Japan. If it is a canepe you wish, Russian caviar, served on tiny triangles of oast, is good. Sometimes sardines are sed to make such a relish. Those Im- sorted from Norway are fine quality. Flavoring herbs, which' are some- imes called “pot herbs” are made 1p of the leaves of plants and shrubs, Chis group comprises thyme, mar- oram, parsley, Summer savory, sage, >ay leaves, mint and besides these here are varlous seeds which also nd their places as flavoring or con- timental substances. There are also ress and various little salad plants or greens, such as tarragon and >thers, whose function it is to be con- liments, although they are used exten- sively in the preparation of broths and soups. Parsley is nutritious and stimulating, as well as being an_{m- portant flavoring substance. When wanted to give flavor or zest to @ dish, parsley is crushed into fine par- ticles, whereas for a garnish on meats or salads, the sprig is used. Kitchen Bouquet. Kitchen bouquet flavoring can be easily made at home, and a twaspoon- ful added to soups, stews, sauces or gravies will not only enrich their flavor, but will add to their color. To make, take one onion, one celery root, one carrot, one parsnip, one red pepper, one shallot, four cloves of garlic and six bay leaves. Remove the seeds from the peppers and chop all very fine. Add and mix together one-fourth teaspoonful of powdered cloves, one- fourth teaspoonful of powdered mace, one-fourth ‘teaspoonful of powdered cinnamon, one-fourth teaspoonful of powdered allspice, one teaspoonful of salt and one-half teaspoonful of white pepper. On the bottom of a pudding dish put a layer of this mix- ture, sprinkle well with brown sugar, then add another layer of the vege- table mixture, then a layer of the second .mixture, and so on until both mixtures are used. Bake in a hot oven until a rich brown, add one pint of cold soup stock and simmer until a thick brown sirup has formed. This will take about one-half an hour. Strain carefully and keep in a cool place. Fruit Cocktail Sauce, For a fruit cocktail you may use a sugar sirup flavored with lemon juice, or you could use the juice from any canned fruit. For oyster or other cocktails you could use sifted tomato pulp, thickened with flour, in the pro- portion of a tablespoonful of flour to a_cupful of the pulp cooked until &mooth and chilled. With this for a foundation, you may use a seasoning of salt and pepper, a few drops of tabasco sauce, the juice from canned pimentos, vinegar from the horse- radish bottle or chili sauce. Do not use more of a sauce than is needed to just moisten the cocktail. Sugar and Spice. The pleasant odors of most spices stimulate the gastric juices and in- cite an appetite, but the right amount of pepper, nutmeg, cinnamon and all- epice aids digestion. Did you know that a stick of cin- namon adds a delightful flavor to chocolate? Bread pudding is a meal fn itself, but If lacking a sprinkle of nutmeg how uninteresting! Who wants ap- ple tapioca without a dusting of cin- namon? A little cinnamon or nut- meg will improve chocolate ice cream. French dressing for fruit salad is fmproved by the addition of a little clove or allspice, and the same spices give zest to tomato sauce for spa- ghetti. It has been said that Itallans have really the most balanced diet of all nations, and wherever they go they insist on having highly seasoned sauce for thelr spaghetti, their salad with peppers, and their fowl with a peppery and flavorful stuffing. Starch needs an engine back of it, so the Indian cook prepares a dish of rice with curry, and the Mexican adds peppers to his beans. The home cook should serve more spiced cakes, gingerbreads, spice- THE = ittle Ma was in the sett(ng room this af- |- ternoon and I started to g0 in saying, G ma, T forgot to tell you the won- derful dreem I had last nite. Wich jest then 1 ntoiced ma had company, being a long thin Jady with glasses on her nose but not erround her ears, saying, Well well, the little boy had a wonderfill dreem, iszent that exquisite. Benny, say how do do to Mrs. Haw- ker, ma_sed. How do do, I sed. Im very well, thank you, and now do tell us of your bewtifill dreem, deer child, Mrs. Hawker sed. Me not saying enything, and ma sed, Well go on, Benny, tell Mrs. Hawker wen she asks you, your not usually so bashfill. Wich Im not, and Mrs. Hawker sed, I love to heer childrens dreems, their minds are so pure and fresh it makes their dreems like the dreems of deer little angels, reely I think & childs dreems is the most bewtifill, most poetic thing in the werld, 8o un- werldly, so divine. Mrs. Hawker rites poetry about childern, Benny, that wy she’s so in- tristed, ma sed. Yes indeed,a ndn ow for the dreem, Mrs. Hawker sed. Me still not saying enything, and ma sed. Well, Benny, wat was It, well? Well, T dreemed I was in & grate big marble cassle, I sed. O izzent that lovely, Mrs. Hawker sed, and I sed, And the mayor was there, and he was signing & law with a fountain pen made out of gold and diamonds, and as soon as he signed it everyboay hung flags out of their windows and everything, and the law gave the name of 10 fellows that nev- er had to wash their neck eny more, and I was one of them. O deer, O goodniss, Mra. Hawker sed, and ma sed, Benny go out and play. Wich I did. Nutritious Nuggets. In boiling eggs the temperature at which the white will be most readily digested is 160 degrees Fahrenheit. If the water reaches the bolling point the white will be tough. There are fifteen elements prasent in the bodily structure. The most important of these are oxygen, car- bon, hydrogen, nitrogen, lime, phos- phorus and iron. The remalning ele- ments, while Important, need not be especially considered in selecting food since an ordinary mixed diet will pro- vide the necessary quantities of these. ‘Water provides the followling serv- ices in the body: (1) It dissolves the nutritive ele- ments in the food and passes them on in such » way as to make possible their absorption into the blood. (2) It helps to remove waste. (3) 1t regulates body temperatures. (4) It enters Into all of the cells of the body and also the bodily fluids. Meat is composed of many muscular fibers. These in turn are aibumen, in- organic salts, water and extractivei When cooking meat the principal ele. ment to be considered is the albumen. Broiling is the method of cooking that renders meat most digestible, as it is cooked in its own julces. Roast- ing comes next. At one time it supposed that the heart, kidneys, liver, brains and sweet- breads were especially nourishing. We know now that they contain two of the important vitamines. These animal organs, however, should not be given to young children, but to active adults. flavored pies, cinnamon rolls and buns. There is no need of denying spices to children in a moderate amount. A hot ginger cake fresh from the pan, or & Sugar cooky with nutmeg in lit- tle brown clouds over its top—was there ever anything so 00d, accom- panied by a glass of cold buttermilk with & tiny bit of ginger floating on top? Many new things can be evolved for the family table with the aid of the row of spice boxes. Every house- wife knows what a salad saver pa- prika is, how it adds to dressings and sauces, but did you ever try paprika on grapefruit or cantaloupe? Try it some time. The matter of the use of spices has been neglected and wrongly regard- ed. Of course, only the best spices must be used. Those put up in neat containers with sprinkler tops are best for general use. The new Oakland Coach with body by Fisher is now on display in our showroom. Its beauty and roomy comfort mark an advance in coach construction as impressive as its low price. The New Coach « 31215 Features that are winning and helding geod will Roomy comfort for five Duco finish in Sagebrush Green with orange striping Luxurious upholstery Four-wheel Brakes One-piece V.V. Windshield ‘Wallace Motor Company Dealer 1709 L St. Balloon Tires Disc Steel Wheels Uit Instrument Panel . Controls on Steering Wheel Permanent Visor Rear-View Mirror Automatic Windshield Transmission Lock Cleaner Automatic Spark Control Dome Extra Wi t le Doors—34 inches Adams Motor Company Associate Dealer Main 7612 1612 14th St. Pot. 1742 OAKLAND PRODUCT OF GENERAL HOT’ORS EVENING _ST. WASHINGTON, D. C., FRIDAY, The Daily Cross-Word Puzzle (Copyright.) To go with a steady, Jogging pace. Parts of a circle. City of Nevada. Precious stone. Part played by an actor. Baking place. Meadow. Arabian seaport. Grandchild (Scotch); also & diph- thong. Part of the body. Like. Coated with a thin layer of precious metal. Chinese monetary unit. Steering apparatus of a vessel. Paper or cardboard horns. Southern State (abbr.). Indefinite article. Persia, Seed vessel. Heavy wind. Smooth and self-satisfied. One—indefinitely. Foot covering. Engineering degres (abbr.). Frozen water, One of the Dakotas (abbr.). Insomnia. Dowa. A cavalry unit. Festlvitie A unit. Heavy welght. Bouthern constellation. Stafr. Frees from darkness. Sound or natural judgment, Happy. Ever (poetic). Mother. Female singer. Ripping apart. Paradise. Advance the fobt. Fences made of pickets. Girl's name. Lutecium (abbr.). Exclamation; a call. Mountain in Central Palestine. Drawing rooms. Clamping devices. 37. Requires. _A.nzwer to Yesterday's Puzzle. Symbol for gold (abbreviation of “aurum’). Bucket. At one time. Stains. Exclamation of surprise. The designers of smart decorating accessories have not overlooked even the requirements of Goldie, the gold- fish, and one sees many novel styles of globes and bowls in the shops This unique globe is patterned after a Chinese temple jar. It has a teak- wood etand, and the.carved teakwood top serves to discourage the atten- tion of inquisitive cats But the truly wonderful thing about this globe is that it can be il- luminated at night by means of a light concealed in the base. The rays of light, shining up through the little water castle, turning the tiny shells to jewels and the water to silver, make one think of a fantastic, deep- sea fairyland with finny little fairies of purest goid. (Qopyright.) Fillets of Sole. Fold each fillet over a buttered strip of potato that has been parboiled for 5 minutes, as wide as the fillet and half an inch thick. Mix one cupful of canned tomato, half a chopped onion, two parsley branches, half a tea- spoonful of salt and half a teaspoon- ful of paprika. Pour into a deep bak- ing dish. On this place six fillets pre- pared as directed, pour over one- fourth cupful of tomato julce and set to poach in a moderate oven. Baste several times. The fish will cook in 30 minutes. Place the fish on a hot platter and pour over all the liquid from the baking dish. Keep the Hair Fresh and Clean with ED. PINAUD’S Elixir Shampoo delightfully perfumed with the Eau de Quinine odor In ¢leansing the hair it is important to avoid the use of any ingredient which may discolor it or injure the scalp. The world-wide reputation of ED. PINAUD'S Toilet Preparations is a guarantee of careful and scientific manufacture, ED. PINAUD ED. PINAUD BLDG. NEW YORK MARCH 6, 1925. What TomorrowMeans to You BY MARY BLAKE. Pisces. ‘Tomorrow’s planetary aspects do not, during the early part of the day, counsel any foreeful action, or effort of a radical nature, Rathcr do they presage success for work done in the routire way. There will probably be experienced a fecling of mistrust in one's own efforts, and a desire to seek the counsel and advice of others. Under such conditions, prudence Sug- @ests the advisability of deferring the final making of any important agreements or contracts or the as- sumption of any financial obligations until the signs are more propitious. In the afternoon, conditions show a decided change for the better, but even at this they rather favor social and recreative enterprise than that of the commercial variety. Any social function or athletic gathering will be, successful and productive of 8004 Tésults, A child born tomorrow will, in spite of many infantile ailments, yield readily to proper treatment, and will develop more than normal physical strength and prowess. It will excel in all sorts of outdoor sports and pastimes, and while it will not wil- fully neglect opportunities for the acquisition of learning, it will al- ways consider these of secondary im- portance. Its disposition will be happy, and its charaoter will be a good one, and very resentful of and sensitive to any act that savors of unfairness or injustice. Its affec- tions will be deeply rooted, and giv- ing much love and loyalty, it will demand just as much in return. If not forthcoming, it will show a dis- position to sulk. It should never be engaged in any work of a sedentary or humdrum character. If tomorrow is your birthday, you have a very calm and cool disposi- tion, and rarely, If ever, allow excite- ment to get the upper hand. AS a matter of fact, you feel as deeply as others, but always have your feelings under perfect control. This gift, quite exceptional in its way, has en- abled you to acquire quite a satis factory degree of material succes It has not, however, tended to create for you that feeling of happiness which is experienced by many of those who are not creatures of sup- preesion. Ylelding within reason to natural impulses—even though it | sometimes brings untoward results in fts train—is sometimes more pro- ductive of the actual joy of living | than snuffing them out with the ex- tinguisher of affected indifference. You are of a very saving disposi- tion, but are generous to those whom you lo A little more affectionate demonstration, even though accom- panled by less lavish expenditure, would cause greater pleasure and happiness. Well known persons born on this daté are: Richard M. Upjohn, archi- tect; Galusha Anderson, educator; Daniel Giraud Elliot, scientist; James M. Thoburn, Methodist Episcopal shop; Henry Draper, scientist; Luther Burbank, horticulturist. (Copyright, 1825.) —_— sgow expects a business boom Always Heeps Fresh | "SALADA” TE A retains its delicious flavor in t aluminum pacKets in which all SALADA is sold. the air-tigh FEATURES. Building a New Home. The truth of this remember, neighbor: To bulld a home is bappy labor. —Plunger the Osprey. Farmer Brown's boy gets up very early. Living on a farm, he hLas to. But early as it was when he came out of the house, and the very first thing looked over to the cart wheel on top of a pole he had put up the day be- fore one the edge of the Green Forest, he saw that others had been up before him and already were at work. Mrs. Plunger the Osprey was just alighting on_that cartwheel with a stick. Farmer Brown's boy chuckled. “THEY KNEW WHAT I PUT THAT THING UP FOR,” SAID HE HAP- PILY. knew what 7 put that thing up for,” sald he, happily. “They have al- ready begun to build on it.” Just then he heard the shrill whisper of Plunger and saw the latter also with a good sized stick. He joined Mrs. Plunger on the cart-wheel platform at the top of the tall pole. He could hear them talking things over. Then they flew away. One went in one direction and the other in another direction. It wasn't long before Plunger was back with another stick. A few minutes later Mrs. Plunger appeared also with a stick. “I wonder,” thought Farmer Brown's boy, “why they don't use the material of that old nest, which fell with the tree when It blew down.” But there wag no one to answer that question | for him. Had he carefully examined that old nest he might have guessed | why Plunger and Mrs. Plunger pre- ferred to hunt for new material. As a matter of fact, they had looked over that old nest and had decided that there was very little of it that would do. Many of the sticks In it had been there so long that they were decayed. ‘This Is to be a new home and everything about it shall be new,” Mre. Plunger had declared. And tc this Plunger had agreed. Mre. Plunger took great pains arranging those first sticks. She wedged some of them in between th spokes of that old wheel. She meant to have that new nest firm and in cure. Plunger was content to simply bring the sticks and leave them for | | HE1 BEDTIME STORIES | that haa | next year BY THORNTON W. BURGESS Mrs. Plunger to arrange. They did a lot of talking about it as they worked. How those two big Hawks did work, And how happy they were in their work. Forgotten now was the dis- tress they had felt when they had re- turned and found their old nest gon They took time enough to go fishing over in the Big River, for of course they had to eat. But every other min- ute of the day they worked. It was surprising how the pile of sticks grew. It was just the same Plunger, y the next day. flying over Farmer Brown's cornfield, discovered some old corn stalks, “Just the thing!” exclaimed Plunger, and, picking up one of them, he carried it over to the new nest. “Where did you get that, my dear?” Mrs. Plunger asked Plunger told her, and together they flew over to the cornfield for more. From along the edge of the Big River they brought ruhes and wa weeds been cast up on the shore had dried. At last the nest was shed. Compared with the old nest it was small. That was because the 0ld nest had been added to year after ear. They would add to this nes nd every year so long as they used it When the last bit of material had been placed to suit Mrs, Plunger she gave a sigh of pure happiness. Yow, my dear,” sald she, “we'll go fishing. We have a home once re. And until it is time for me to sit on the eggs we wi ave here soon we'll play a little. And this and just what they did do. (Copyright, 1925, by T. W. Only the week will try to cling Too Tong to any passing thing — The strongest man is he who stands And lets life G run through R open hands = (AR to users of ARMOUR'S OATS the world’s largest Cross-Word Puzzle 2082 words! Took over 300 hours to create. Won a $1,000 prize. Has stumped experts. “Free to all users of Armour’s Oats who cut pame *‘Armour’s” from package and send with grocer’s name to Cross-Word Puzzle Division, Mapl-Flake Milks, Inc., 208 S. LaSalle St., Chicago, Il. ARMOURS New Process o ATS WHOLE FLAKE minutes ook . Also ARMOUR'S UICK OATS t cook in 3 minutes. You'll like them. “What’s 2 word of nine letters that’s 2 good shortening?” “Snowdrift” Ask Your Grocer