Evening Star Newspaper, January 29, 1926, Page 41

FOOD PAGE. THE EVENING STAR, WASHINGTON, D. €, FRIDAY, JA How to Prepare Jellied ISTINCTIVE tinctive dishes need seasonings and col orinzs. For example, kitchen bouguet is valuable for ing color 10 a sauce or gravy which lacks the desired brown tint \ hottle of olives should he for sauces and salads and also ca which will keep a long time if corked. It is well to prepare of flavored vinegars. Genuine cider vinezar may be flavered with mint. rlic. spices, celery seed, tarragon d herbs of various kinds. Pour the sealding hot vinegar over the herb. seed vegetable to be used. and infuse for a few d filter. Other liquid flavorings Worcestershire sauce. walnut mushroom catsup. anchovy essenc and tomato « as well as flz ings in the racts fr n of and flowers. These amo known liquid com ving flavor and zest to and fish. It is also wdd to your list some of the harmless coloring ingredients for cook ery now on the market. Keep vour pantry shelf stocked with the follow ing seasons. placing h kind in small jelly glass or jam bottle so that it can he seen. and prop- erly label each Kind Onfon let then torn P soris fruit for me. also ts celery and common Peppers chili, round sice, zinger. m “White, Mack hot chili spices—Cin tard yed pepper ind paprika non. nutmes cloves. and <pices—Cinna cloves llspice. mustard seed hon ginger root. and celery des Powdered Summer Dried rhe—Thyme. sage and savory herbs age, basi thyme, celery and Bay leaves chevril 6. ho curry adish ershire ic pimen capers and truffles weets—Honcy, zlucose. miple sirup. map gar, confec T er's sngar. powdered sugar. “A” sugar dark brown sugar, loaf sugar and pre- naer re—Cider and tarrazen Mive and peanur Flavoring: Lemon. oran Almond. raspherry. strawhberry ehin and vanilln hean Dried fruits—Raisins, or lemonr neel, 4 2lica. citron, figs and currants. Nut encoanuts, tos molasses, vanilla pista- nze peel. dat almond nd pec: -Parmesan, sa walnuts ns. and Fnz ans—Marrowfat. Spanish. lima. zreen vellow spli peas. Flours—Wheat. graham. rve. entire wheat. corn meal. buckwheat. veast (dry). cream of tartar, haking powder and saleratus Farinaceous— rice. noodles, hominy. spaghetti celli. macaroni and barley Miscellaneous — Gherkins mushrooms, anchovies. sardines. mato paste. fruit colorings. meat tract. gelatin, junket and chocolate Jellied Fish and Vegetables, Thin and watery made into rich and by addinz gelatin. It is necessary in the preparation of the cold bouillon and consomme. The quantity to be used will depend upon the desired thickness of the stock. hut in ordi- nary cases one-half an ounce to one quart of soup will greatly enrich the stock. When vou have bits of cold meat, fish, game, or the remains of a joint to dispose of. gelatin is indis- pensable. When these are made up with gelatin in_pretty molds they form an attractive luncheon sup. per dish Kidney split peas farina vermi apioca. sago olives, to. ex stocks may he nutritious soups The difference 1IsCream Heinz Cream of Tomato Soup is different. For, so far Heinz is the soup on the with real cream. Fine, lus- cious tomatoes, fresh- picked, and rich dairy cream—no other thicken- ing—the Heinz chefs know how to combine them! A smooth, delicious soup all ready for your table. Just heat, and enjoy every creamy, appetizing spoonful. Ask grocer for new prices HEINZ Cream of Tomato SOUP The taste ts the test Other varieties— HEINZ TOMATO KETCHUP : HEINZ BAKED BEANS HEINZ COOKED SPAGHETTI - HEINZ VINEGARS dis- | cover | Meats, Fish and Vege- tables—Other Valuable Food Suggestions for the Household. Jellied cupfuls aked Fish.—Mix one and on of well sensoned and freshly cooked fish cold with | two tablespoonfuls of chopped green | ¢ | peppers or caper: juice if desired. a little salt and a dash | d a little on of mace. & | zelatin_in | water for alc_one tablespoonful of one-fourth cupful of cold 10 minutes, dissolve in one - | cupful of boiling water and add ty [ tablespoonfuls of lemon <ome slices of hard-boiled | hottom of a dish or mold | fish_and jelly. Chil platter and garnish with watercress lettuce. Use any kind of salad dressing or sauce tartare. Jellied Vegetables velope of gel |of cold wat { one-half Put in the juice. nd nd remove to Kk one en tin in one-half » cupful for 10 minutes. Add cupful of vinesar cupfuls of beiling water. one-half upful of sugar and one teaspoonfu of salt. Strain, and when the mixture | ins to thicken, add any ve tables on and. such beans. peas. beets, chopped ca few stalks of celery, and lit "umber or green pepper. Tt |mold first dipped in cold w | chilled This may he served [or without mavonnaise and Jellied Chicken Bouillon {well seasoned stock from a | fowl, adding celery salt o parsley if additional flavor vak three-fourths of gelatin in one table water for five minute one tablespoonful of Add one. f a cu en stock and chill 1 fork and serve in Salt Pork Cookery Ham and bacon for hreakfast receive | an honored place, but salt pork is rare 1y taentioned in a cook hook except ir connection with baked beans. As | matter of fact. salt pork can be made |even more of a delicacy than bacon ind can be used in more wavs o sea- | |son savory dishes. Many dishes can be given just the right amount of fat by the addition of a_bit For breakfast slice pork medium thin sweet milk. then roll in flour or corn meal and fry to a | brown. 1f You prefer this dish for luncheon {make a cream gravy with the fryings for seasoninz and heat potatoes diced in it for a side dish When making potato” soup sbout six large potatoes sliced thin and add one cupful of chopped salt pork, cover with water, and boil until !the potatoes are soft. first addinz a hopped onion. Season with salt | pepper and a few celery seeds. * When making fruit cake, follow usual recipe. only substituting pound of chopped salt pork for cupfuls of butter. pouring one of boiling water over the pork in of using milk. and omitting the required. You will find this to good cake and it will keep moi long time. When baking a fish salt pork over the baste it and keep it from being | About one pound of salt pork addec to a boiled dinner when beef forms' the basis of this hearty dinner dish will add to the flavor. One-half a pound of salt pork chopped fine and added to a nut loaf will make it more | palatable and more like a meat dish Useful White Sauce. In a small saucepan over the fire place a rounded tablespoonful of but ter and one of sifted flour. then stir these together until they bubble and | ire well blended. Then pour in one and | one-half cupfuls of cold or lukewarm | milk, and continue stirring until the | sauce simmers and becomes thick and | smooth. Then add one-half a teaspoon- | ful of salt, one-fourth teaspoonful of | white pepper. and a dash of papr | Do not allow the butter and flo nio then ettuce fake younz chopped wanted. ronful of « and diss i chick in fat soak overn take one two slic skewer fish and it as we know, only tomato market made | { | | i rimp Wig, | alf | on | wdd the | with | with | 1 j parsiey the MENU FOR A DAY. BR Baked § Cereal with Cream 1 Eggs on Corned Beef AKFAST uffed Apples Coffee. sted Crackers. Hot ¢ Tea Cup Cakes. DINN Chicken Raked § Creamed ot i Buttered Beets, Stuffed Peppers with Bacon, Butterscoteh Pie, Coffee. STUFFED 3 i Core and pare apples. Put a | little s r. water and lemon juice into baking dish, fill cen- with jelly or marmalade pour liquid from baking Make merin e nd 4 table: flavor with Drop me- apples, from in moderate nish BAKED APPL [ 1 ters | ana | | aish over them | | with whites 2 spoons su. 1| temon and vanilla i | rinzue on tops of tip of spoon. Bake oven about § minutes. (¢ with jelly WIGGLE salt, 4 tea- tablespoons pinch eavenne pepper, together, stirring con- then pour in gradually soon as it thick- cup of shrimps, pieces, and 1 cup draining from the ifter adding 1 heat SHEIM P One-half t spoons flour, melted stantly ens. Add 1 broken in | | peas after lique shrim Iy t showell RU Yolk spoons butter, fi 1 teaspoon vanilla Use egg white to thicken a little meringue salt. | hecome eve ghtly brown before ‘dding the milk and do not hot milk, as‘this would make the sauce | lumpy. 1t should be creamy and deli cate. Tt may be used with cauliflower cahh a i spi h diced turnips, potatoes any other vege table. Pars) made by add iing a tablespoonful of finely chopped the white sanc just be. "*'I" removin; it from the fire. For legg sauce, substitute in chopped hard | boiled ezg in place of parsley. Onlon, ch s are 1= ees for half the milk | for of water in which < hoiled, then press £ the cooked vege | the same qu 1 the vegerabie w li half a cupfu { table through thin, add a | These simmering. are milk and cook very tasty fish, and for using over coked letie sances they smail vege. time 10 cook. hould be cooked | hoiling water pound of It ' water in ind should | put into a another quart f water and 1t, be brought to the boil simmered for half an hot 1 be eaten as a breakfast food with milk cream. and sugar or sirup. The re { mains of cold hominy can be cut in slices, dipped i and coarse oat- and be in hoiling fat and eat jam or marma water quart be pan wit v little and the when { meal Drain White fully used corn in meal can be success. conjunction with fine tmeal or wheat flour for making stry. cakes and seones and it excellent sances in place of flour The sieve and adding it 1o Dol & 1 with | Already the signs of Spring are to be seen at the public markets of the cit green vegetables, imported from warmer sections, are offered in greater quantities, bringing greater lemand for them and a lowering of price on a number articles. | . A considerable enlivening of market- ing is expected within two or three weeks, when imports from Cuba, Flor- ida_and other trucking sections will be increased. While merchants now in- sist_they no longer have seasons on most articles of produce, as they did| hefore importing of foodstuffs from listant countries became ax popular and successful as today, the abun- dance of vegetables and fruits in near- by places has a salutory effect on | prices. which brings increased demand from housewiv The chief attraction on the market [today is the quantity of lurge. solid tomatoes, which are retailing as low sa pound. They are Cubuns followed in the near future with greater quantities from Florida, commission men say. A limited qua Florida tomatoes is offered for 10 cents a pound, of excellent | quality. | “lceberg head lettuce. from Cali- | fornta, is selling at the cheapest figure this yvear, 10 to 15 cents a head, | Whereas the past months it sold for as high as cents a head. Another article of exceptional grade is Cuban yellow yams, unusually large and free from blemishes, vhich are |retailed at $2.25 a bushel. at | In the meat lines high prices pre- vail in a number of articles. | Hen turkeys, very scarce this | period, are for sale at 65 cents. fresh Iy dressed cy grade chickens offe E nts, with baking chickens at 3 cents and broilers at W0 cents. Frozen and storage hens ire sold at lower prices Rabhits, freshly killed in the vicin ity of Washington, are offered for 60 cents and weigh about 13 pounds each. The season on rabbits is up February 1 Other meat pure pork at steadv in price ranging from 30 to nts a pound: ba 1, best grade, 13 cents a pound. sliced: ham: |40 cents, best grades; shoulders, sugar ured, 23 cents a pound: beef roasts top ade, 35 cents a pound: leg of Lamb. 40 cents for hest to 30 cents for zrades ¥ t are quoted at e 1 dozen. with small ones at 40 cents, and the bhest grades of eamery butter are selling at 55 to cents. Cheese is the highest it has n for months, at 10 cents a pound the old ripened brands Swiss ¢ 0 cents extremely scarce because of tion of cahbace, is 1 quart quantity of strawberries testimonial of the year’s crop, and they are sales at the The best of the quart. while | marked for | are 1si heese is Kraut the limited prod selling for 20 cents offered ness of this Iy < disappointing ce being asked are priced at $1 a others, les luscious, are is ries. are “sky high.” ‘chants hold out no hope fa of pri as the season for the grade of the herries is all but Cranberries of excellent grade | however. can be obtained at 35 cents |4 pound. The price is expected to » up rather than down | Celery is quoted at 13 a bunch. small bunches, and quantity Wl quality are expected to be en hanced in the near tuture | ments come from Florida. | also is high. selling at 20 | pound. there being but a limited quan | to be seen tushrooms | another fall best | gone. however. have taken | in price and now are | for retail at 60 cents a pound, but | merchants sav they will begin to zet arce ax warmer weather approaches. | The price has heen Only Whole Flake Cook in All the deliciousness and nourishment of WHOLE FLAKE Oats are co‘mbirfed with quick-cookmg in Armour’s Oats. While the coffee boils, you can prepare tasty your f amily this warm, breakfast for With sugar and cream, it is a perfect morn- ing meal for young: stersand grown-ups- There’s better! Arm WHOLE FLAKE Qats contain nothing our’s all the natural body- regue lating oat to 20 cents | as ship- | Spinach cents al WHOLE FLAKE ATS = Spring Foods in the Market Limited quantities of French en- dives are offered at 50 cents a pound, and are soon to disappear from mar- kets, as they cannot be shipped in warm weather. Artichokes are offered in limited numbers at from 25 to 30 cents apiece. Brussels sprouts from California are marked at 35 to 45 cents. Hothouse radishes and green onions are for sale in limited quantities and peppers are retailed at two for 5 cents, or 20 cents a dozen, about the same price as they have been for some time. Little change is noted in carrots, which are offered in excellent grades nd quantities at 10 cents a bunch or for 25 cents. Eggplants from Florida are offered at 25 to 60 cents, depend- ing on the size and grades. They will fall in price as warmer weather ar- rives. New York and Pennsylvania cab- age are offered at 6 cents a pounnd, red cabbages at from 5 to 15 cents a pound. New shipments are expected within two or three weeks. Fresh California peas are 35 cents a pound and beans are 50 cents and higher. Lusclous grapefruit is offered at 3 for 25 cents, whereas they were 10 cents each. Tangerines, however, have about run out of season and a few are offered at 20 cents a dozen. Apples are said to be reasonable at $2.50 a bushel for Black Twig. Stgrk’s Delicious are sellipg at 10 cents éach. Cooking apples are 2 pounds for 25 cents, and others at $2.25 a bushel. Emperor grapes. from California. are offered at 75 cents a barrel. Puffy Omelet. Four eggs, one-half teaspoonful salt, four tablespoonfuls hot water, one-eighth teaspoonful butter. First separate the eggs. _Beat the whites until stiff and set away to keep cool. Beat the yolks until thick and lemon color. Add the seasonings and hot water and then fold in the stifly beaten egg whites. The whites should not be stirred too vigorously or some of the puffiness will be lost. Potato Pancakes. and one fourth cupfuls grated potato, one teaspoonful baking One raw | powder. one-half teaspoonful salt, tablespoonfuls flour, one egg, pepper to season. Beat the egg and com- bine with the potato. baking powder, flour. pepper and sall. Drop by lLuge spoonfuls into an omelette pan con- taining a little hot fat. Cook until brown on both sides. Dependable MEALS FOR MOTHER. By Food Specialist. Although, in the language of the day, “most mothers are fat,” we will sup- pore that in this instance mother is thin and “nervous.” It is frequently what used to be called the “wiry kind" that show great endurance. On the other hand, they are apt to “work on! their nerves” and presume upon their own vitality, thus overtaxing their systems. If mother is that rara gvis—a wom- an seeking extra pounds—she will be ocager to learn of a dict that will make her more plump and at the same time more comely and comfortable. The average housekeeper will re- aquire about 2,100 calories of energy daily. Mother, in this instance, may consume 3.000 calories and be all the better for it. A daily ration planned on this theory calls for & generous portion of dried stewed fruit, such as stewed prunes. The weight of the fruit dry should be about 11, ounces. Cereal should take the form of one of the crisp, ready-prepared varieties An ounce of puffs or shreds served with three-quarters of a cup of top milk and a scant tablespoon of sugar may be served. Mother should have her breakfast egs cooked plainly, shirred or boiled or coddled, and with the egg she should have two slices of toast with one-half an ounce of butter. The three-quarters of a cup of top milk or thin cream should be divided between .the cereal and the single cup of coffee in which mother should in- duige. In the middle of the morninz a cup of cocoa cooked with three-quarters milk or a_cup of hot milk may be taken to advantage. For luncheon our old friend the cream of vegetable soup is the best beginning, and three-quarters of a cup of these nourishing purees is about right. The next course should be a light salad, preferably of fruit, served with a roll and butter. The dessert should be a tapioca or cornstarch pudding, about cne-half cup served with two tablespoons of whipped cream. At tea time let mother turn her hack on the teapot and take instead a glass of fruit juice with a beaten {e2g or a cup of hot malted milk with checolate flavor. At dinner mother will not need soup, since she had it at noon. but may de- gin her chief meal of the day with a 3-ounce serving of plain roast lamb or beef or hroiled sieak. Stewed potatoes come next—a zood cup, of these and about one-third of a cup of masched carrots or buttered cabbage or heets or some other Win- ter vegetable. The dinner salad. like that served st luncheon, should be simple. but composed largzelv of vege Quality "SALADA’ TEA Always possesses formly delicious flavor. substitute. Insist Hels a fresh and uni- Accept no upon SALADA. Of course the eggs should be strictly fresh —and so ought the fat you cook them in- a Every cooking-fat or shorten- ing is fat. so much better when it is absolutely fresh. Snowdrift is fresh—frgsh, as you usc the word to describe 2 new laid egg. Snowdrift is sweet—what And any fat is ever Snow tables, if fruit has been served at noon. A plain lettuce salad with mayonnaise is a good dinner salad for mother when she Is trying to fatten up. Mother's dinner dessert may be x" “custardy pudding”—one composed | largely of egzs and milk asx a basis| with varlous frills for the purpose of ornamentation and delectation’ With her pudding mother may have nut cookles, and throughout the din- | ner she may nibbhle salted pecans or almonds, about 10 or one dozen nut | meats. Such a diet takes for granted that mother's digestion is good. It also takes for granted that she is ver) | active and that she ha: plenty of fresh air. A sedentary woman atfack ing such a ration would be layinz up for her much retribution Nutrition Nuggets. Although fruit acids are in main wholesome for every one, there are certain conditions where sweet fruits are indicated, as, for example. when there s little activity in the stomach. Baked sweet apples solve this problem for breakfast. Later in the day the fruits to be used are verv ripe bananas, grapes, raisins and figs. While roast goose or gosling makex | a very acceptable varlation in the Winter, it should be remembered tha:. | considered from the point of view of | food value, this is an expensive form of meat. The proportion of bone and waste to the actual nutritive material is large. Scallops are not particularly in actual nutritive value, but their| fresh flavor. suggestive of salt water. | is frequently an appetizer. For a particularly pronounced sea tang. the emall scallops are best. Thos: known as deep sea scallops are lorger, lmi are apt to have less of this special flavor. When pork and other heavy meats are served, see that there are represented on the menn potatoes to furnish alkaline material, a vegetshir like cabbage. with the power 1o “sweep the stomach.’ as the French express it, and a crisp salad besides. Thes points may seem simple. but they really necessary for the much-talked of balanced diet. The housewife should count - n her store of canned fruit, wheiher dom tic or commercial ient heln in balancing the family diet Con tained in these jars are such valuulle elements as fruit acids and mineral salts for regulating the bodily proc esses as well as delicious juices to help in_making the dieta hle. the hizh LEA & PERRINS’ L The “come again” signal to your appetite! The goodness of Libby’s Apple Butter is due to the imagination and skill of an artist chef, who took a real old - time farm recipe for apple butter and created Libby’s Apple Butter—the most deli- cious of all apple dainties. Cider and spice, apples that are nice—plus the skill of putting them together just right — that’s Libby’s Apple Butter. In 2-pound cans— less than 15c per pound M¢Neill « Libby. Ch iciffi you mean when you say “sweet” cream. Open the airtight can in your kitchen—the new blue and whiteairtight can opens as easily as winding the clock—and you will find Snowdrift as sweetand fresh as-the day it was made. drift richgcreamy;cooking fat