Evening Star Newspaper, February 19, 1926, Page 42

FOOD PAGE Pies, Cakes, Fancy Pastry Tested Methods by Which Delicious Products May Be Achieved in the Home Kitchen by the Skill A good formula, a light touch, a hot oven, and a pie should be per- i fect if made with good materials and given a generous filling. The plain- est pastry will be improved by a thorough “chilling before it is made up, and a fine pastry will be made much finer by following this line of treatment. A cool or even moder- ately hot oven will cause the fat in he ‘pastry to dissolve and mix with the starch in a tough ma; The pastry should really bake before the it has time to dissolve, then it will be light and flaky. When the pas- vy shell is baked, which should be in about 10 minutes, slip it from the pan on to a Jarge plate, and it is then ready to®ill. One-crust ples are al S pop he beginner in pas try-making 1 Iy chooses to make them firs a little easfer | of accomplishment n a ple with | an upper and lower crust. - Some of the open pies are made by baking the | filling in the crust, other first | baking the crust. then adding nd possibly a fluffy, delicate which “may be browned in'a moderate oven Two-Crust Pies, together one and two-thirds-cup d flour. one-half a tea spoonful of salt and one-half a tea spoonful of baking powder, if desired Cut or chop five tablespoonfuls of cold shortening into the flour until e mixture is like m Mix with ater as cold as possible until a vather stift pastry is formed. Divide the pastry into two parts, rolling the first part and fitting it into the areased or flour-dusted ple tin. Do not stretch the dough when placing it in the pan t shrinks in baking. Roll the dough for the upper crust into a long s et and spread lightly with a_tablespoonful of shortening. Dust with flour, fold the dough into thirds, and roll into shape. Fold over in the middle and slash several times at the fold. Open out the sheet. fold over crosswise, and slish again at e fold. Then place on the pie Trim closely to the plate and press top and lower crusts together. E e | in a hot oven. Chill the pastry be fore rolling and it will be more flaky, and handle as little as possible. If | the filling is very moist, it will be | hetter to bake the lower crust in a | hot_oven ihout five minutes, or | until just nning to color, before | adding the filli i Try These Pies. Chocolate pie is such a general fa vorite that every housewife should know how to make it e a pas try shell, ng, make the fillin, v this place a cupful and | a half of milk in a double boiler and add to it two squares of unsweetened chocolate broken into small pi and half a cupful of white sugar Bring to the boiling point, then heat the yolks of two eggs with two table- spoonfuls of cornstarch and a little | cold milk, stir into the boiling milk, | and cook until thick. Flavor with hal x teaspoonful of vanilla. Cool, then put in the pastry shell. Make a meringue of the whites of the eggs and place over the pie. Brown lightly and serve cold with or without whipped cream. | Lemon sponge pie is a fine one-crust | pie. It is baked in a pastry-lined pan, er than in a pastry shell. To make am _one-half cupful of butter with ipful of sugar and a tablespoon cornstarch, add the grated rind uice of one lemon and a cupful of milk, beat well and gradually add the well-whipped yolks of two eggs. When well blended. fold in the stiffly en whites of the eggs, then pour into the pastry-lined pan and bake carefully in a moderately hot oven. It | may be necessary to cover the top of the ple with heavy white paper dur- ing the baking, it usually becomes brown too soon. When finished, the pie should have a delicate spongy top with a rich custard-like foundation. Sweet potato custard pie alls for two medium-sized boiled sweet pota- toes, which should not be cooked too soft. When cold, peel and grate the potatoes, add to them three-fourths of a_cupful of sugar, two tablespoonfuls of softened butter, and half a tea- spoonful of cinnamon. Beat well, then whip In the well-beaten volks of two eggs, a cupful of milk, and the grated rind and julce of half an orange and half a lemon. Pour into the pan and bake like a lemon sponge pie. Make a meringue of the whites of the eggs and brown delicately. Apple pie will be more delicate and richer as well, if the apples are slight- Iy cooked before they are placed in the pie crust. Peel and slice them rather thin, then add just enough water to prevent them from sticking to the saucepan, add bits of butter and the sugar, then cover the saucepan and simmer the apples in the butter and sugar until they are tender. When the pie tin is lined with the pastry, sprinkle it with flour, then place the apples in it and finish the pie in the usual way. So prepared, an apple pie will not require more than about 20 minutes of baking in a hot oven. Leftover Pastry. When making pies, a small portion of pastry, not enough for another pie, is frequently left over. This may be utilized in various ways as follow: Pastry Crisps.—Roll the pastry thin, cut it into squares, sprinkle with sugar and cinnamon and bake until crisp. These are very nice to serve with sauce or other dessert and are more ecconomical of time and money than are most cookies or cake. Roly-poly.—Roll the pastry until about one-fourth inch in thickness, cover with dried currants or with fresh berries well sweetened, sprinkle with flour, then roll like a jelly roll. Bake in a moderately hot oven until well done. Serve with liquid sauce. Cheese ~Straws.—Roll the pastry thin and cover it with grated cheese or with a highly seasoned soft cheese. Fold into thirds and roll again Into w thin, long sheet. Cut into narrow strips ‘and bake in a bot oven until delicately browned. These are nice to_serve with salads. Pastry Shells.—Bake the pastry in- side or on the outside of muffin pans, then fill these shells with jam, preserves or well sweetened stewed fruit. With or without the addition of whipped cream these make a de- licious dessert. Such pastry shells may be filled with creamed chicken, creamed peas or other savory food and In this way will make an at- tractive and appetizing dish for another meal. Fancy Cookies. It is a simple matter to convert plain cookles into fancy cookies. The 10p of a cooky may be decorated by pressing onto it before baking a plump raisin or pieces of other drféd fruit and dusting lightly with sugar. Ground nuts may be scattered over the top, or halves of nuts, such as pecans, English walnuts, peanuts or thers may be pressed onto the sur- ce either singly or.in the form of n design. Another time the cookles may be coated with a plain icing when they come from the oven and halves of nuts or fancy forms in the shape of stars. diamonds, or other designs, cut from fruit paste, may te used to further decorate the cookies. The plain icing maye be mixed with shredded cocoanut, sround nuts eF a mixture of nuts | ing_it ed Worker. . A SERMONETTE. BY WINIFRED STUART GIBBS Food Specialist. The Meal Before and the Meal Ahead. “We look before and after,” sang the poet of long ago. True, he was discoursing learn- edly ‘on life, but after all his words may be applied to the matter of diet. When we are not feeling just right we are very apt to say: “I must have caten something at dinner that disagreed with me.” While this may very possibly be true, it is by no means the whole story. What about the break- fast that came before that din- ner and the dinner of the day before that came before the breakfast, and so on? Quite seriously, the- building up of a good digestion is some- what akin to the building up of a succession of generations. No one generation is sufficient unto itself. It bequeathes to its successor certain _qualities of body and strength. Back of the generations. whether past, present or future, are such mat- ters as food. Only by a s cession of well fed individuals can a dynamic generation be built. So there we are! .So let us remember that the sequel of one fll-digested meal is a far more complicated question than may be described. nd dried fruits, and spread on top or between two plain cookies. Marsh- mallow frosting, soft chocolate fros ing, maple frosting or other flavor may be used as a filling between cookies. Special Large Cake. Make a white cake as follow in a pan measuring a by 5% inches bottom measure: ¢ three-eighths of a cupful of butter, and gradually add one cupful of sifted sugar, then alternately one-half a cupful of milk and one cupful and me-half of pastry flour, which has | been mixed with one teaspoonful and one-half of baking powder. Flavor with one teaspoonful of vanilla and fold in the stifly beaten whites of two eggs. When well mixed. pour into @ buttered pan lined with parchment paper, and bake in a moderate oven for about 40 minute: When the cake is cold. ice it with a | fruit icing, and over that spread a thin layer of plain icing. Crease with a _clean, wet string, dividing the width of the cake into thirds and the length of the cake into give 12 squares when cut. In the center of each square place a tiny mound of chopped pistachio nuts, and radiating from each group of nuts place five small petal sections cut from glace cherries, arrange some with cut side up, some with outside up and some with the petals curved, all to give an irregular effect. Chocolate “Hurry Cake.” Sift together one cupful of pastry flour, one cupful of sugar, two and | one-half teaspoonfuls of baking pow- | der and | salt. one-half a teaspoonful of Melt two tablespoonfuls of but- ter and two-thirds of a square of chocolate in a measuring cup, add two teaspoonfuls of milk and stir the mix- ture until the ingredients are blended. Add two unbeaten eggs and fill the cup with milk. Pour the contents of the cup into the prepared dry mix- ture and beat it briskly. Pour the batter into a medium-sized pan and bake it in a moderate oven for 30 minutes, Frosting for the cake: Add one and two-thirds cupfuls of confectioner’s sugar to three teaspoonfuls of cocoa and two tablespoonfuls of melted but- ter. Mix the sugar, cocoa and butter with hot coffee to the proper con- sistency to spread easily upon the cake. Work rapidly, as the frosting sets very quickly. —_— Nutrition Nuggets. Potato biscuits, while furnishing a pleasant variety for the whole family, will be especially acceptable to any one who is perhaps laboring under the necessity of including a large propor- tion of alkaline or base-forming foods in his diet. Potatoes, while usually popular, are pleasant varieties by just such dishes. Although rhubarb is introduced early in the year, remember that it is not for any one who has digestive irritation nor for any one who may be suffering from kidney trouble. Once more we call attention to the advantages of fruit toasts for break- fast. A carefully prepared sauce made from either stewed or canned berries, such as blueberries, is delicious when poured over slices of crisp hot toast. LeLt the slices be made of whole grain flour and thick enough to have some substance, although not of a soft con- sistency. In this way one may offer both the fruit and cereal courses in one dish. Notice the ginger sherbt served at one of the meals for the week. This is made by cutting three-quarters of a cup of preserved ginger very fine and stirring this into a sirup made from four cups of water, one and one-quar- ter cups of sugar and three table- sroons of lemon juice. When the ginger and the sirup mixtures are combined the beaten whites of two eggs are added and the freezing is continued. This makes a very attrac- tive form of frozen pudding for any one who wishes variety in this nour- ishing form of dessert. Remember that mushrooms may be a very great help in planning a dletary that is largely alkaline. Use themasa meat substitute and you,will be sur- prised to find how many attractive main dishes may.be prepared from these vegetable beefsteaks. Very digestible and palatable varia- tions may be made of the apple pud- ding with cornflakes. The light char- acter of the flake cereal lends f{tself particularly well to combinations as fruit. There is an absence of a more or less heavy and rich batter or dough and one gets the nourishing qualities of both the finely flaked cereal and the fruit in full measure. If you make your own mayonaise use lemon juice instead of vinegar. Not only will there be a more delicate flavor, but the food value of the salad dressing will be enhanced. Chocolate Drop Cakes.. Yolks of four eggs, half cup pow- dered sugar, one ounce melted choco- late, white of four eggs, three-quar- ters cup flour, few grains .salt, Beat egg yolks until thick and add gradu- ally,” while beating constantly, the sugar. Cut and fold in chocolate, then flour mixed with salt, and lastly whites of eggs beaten until stiff. If the ingredients are stirred in rather than cut and folded in, the resulits will not be as satisfactory. Drop by teaspoons, one inch apart, on a paper brushed over with clarified butter, then dredged with powdered sugar and placed on a tin sheet, then sift over cakes powdered sugar. Bake in a slow oven 15 minutes. | cents | short buttered | fourths, which will | THE EVENING Increased Trade And Veget verm weather the last few days been reflected in an enlivened ness at Center Market and a larger quantity of fruits and veg tables, most of which are of much better quality than were available during the freezing temperatures. Washington 'housewives took advan- tage of the larger opportunities to lay in supplies of market foods, and commission men responded by ing greater shipments of article: Prices remained fairly steady, a drop in one or two article | reductions are not to be expected for | some time yet, however, until ship- ments of Spring vegetables from nearby communities are possible. Creamery butter dropped 5 cents from quotations at the market last and best grades of creamery can be obtained at 55 and 60 and even lower for unwrapped butter eggs remain at 50 cents selected A grade, but fre be had for as low as n from ‘a number of mer- The latter are small in size quality inferior to the top eggs mu cents chants, and_ of grades. Chickens remain at week and are not_plentiful and friers are offered at pound, dressed, fresh; fowls are 40 cents a pound. and turkeys are 60 cents a pound. Red meats, offered in large quantities, remain at steady | prices. Fresh hams cents a pound; sugar-cured -on is 46 pound; dry salt pork is 35 and chipped beef, 60 cents. New small Bermuda potate !peared on the market this priced at 25 cents a _quart box are of excellent quality, but ited in supply. White prices of last Roosters | 50 cents a cents p- | week, They ¢ | chokes STAR, WASHINGTON, in Fruit a_»b_l_gsw at Market be had at 4 pounds for 25 cents and fancy sweet potatoes, large and fine of quality, for 10 cents a pound or 3 pounds for 25 cents. Wax beans, limited in quantity, are offered at 40 cents a quart and have been having but_discouraging sale. Green beans are 75 cents and are get- ting small sales. Peas are 30 cents and are sold in larger quantities than beans. Tomatoes, of but fair quality, ship- ved green from Florida, are 35 cents & pound. Merchants say next tweek's offerings will be much better in qual- s they will have had more time to ripen. awberries remain high at 75 cents a quart and are offered in but limited quantities. ges are for sale at 3 cents and old white cab- Mushrooms are cents A pound, spinach cents, carrotsy b bunch, depending on the size: ce cents a bunch and fairly plentiful and of good quality. Spanish onions are 10 cents 2 pound. Other offerings are Winesap ap- ples at 10 cents a pound or 3 pounds for 25 cents: lemons 20 to 35 cents a dozen; California grapes, 20 to 35 cents, and Argentine white grapes, 140 cents; grapefruit, 20 cents for large size, dowri to 10 cents for small ones: oranges, 50 cents a dozen: tangerines, to 50 cents a dozen, depending on size; pears from 60 cents to $1.50 a dozen, depending on size; dates, 30 to 10 cents a pound; French endives, 50 cents a pound; cucumbers, 25 cents each; eggplants. from 20 to 25 cents each: y cents a pound; arti cents each from 60 to 7 is 2 pounds for and 10 cents ns take oranges for housewives feel that it i3 as necessary to have oranges in the house as it is fo have br l»or baking powder or onions or vanilla | extract. If they anges | they order them without delay. This | condition holds true in many hous holds for the entire year—save fc period in the Summer when other fruit is plentiful and « are not so plentiful. g 1 two_generations really rare. la rarity as a ator pears are wi us now, and to receive an orange in | the heel of one’s stocking on Chris mas was regarded as much of a freat as to receive a shining new quarte: in_the to | Now « Most Ameri granted—many much of anges are abundant and | comp ively speak not expen- sive. If vou make vour own marma- | wde, now is the time to do it. ve esh o < breakfast ve | them for salads and us them to | make interesting desserts And use oranges for decoration 1lso. No flower ve the pot marigold or cal- { endulum offers * so bright and sheering as doe nge. One pung housewife has a liner | breakfast set with an orange border which she sometimes spreads on her breakfast table, and then she makes a centerpiece of ora s and serv oranges for the first course. Y { like to mix other fruit with vou { oranges, though vou may feel that { the rosy cheek of the apple strikes = | disc lant note and that the ban: acts from the effectivene: the orange. The best plan i | some dark green leaves with vour | bowl of oranges. | Orange Salads. In any orange salad yvou will want the orange sections firm and free from connecting tissue, without much juice. One way to get these sections in the best condition is to peel off the skin without a knife and then sep- rate the tions carefullv. Thi ite skin can then be pulled off with the fingers if the oranzes are fTairly firm. A less troublesome way is to re- move the skin of the orange with a | sharp knife, cutting deep enough to get off the white skin. leaving_the orange a juicy. golden ball. Now with the ald o silver fruit knife | cut out the section from hetween each layer of connecting white skin. It vou find that a good deal of juice remains in the core this may be pressed out and used for somg other | purpose. With these s tions many inter alads may be made. Try combining diced cooked | beets with the orange. Serve in in- | dividual portions cn tender lettuce leaves with ssing. ange makes a use mayon naise with this if vou like. Orange sections and halves of stewed prunes are good in a salad served on lettuce leaves with French dressing. A good mixed fruit salad may be made, from cut up canned pineapple. | orange sections, drained canned white | cherries and a few broken pieces of | blanched almonds. Another fruit salad calls for grapefruit, pineapple, o and pecan meats, served with mayon naise dressing, to which whipped cream has been added. Orange Desserts. Among the delicious orange de: don't forget ol Bavarian o CLOCK-LIKE REGULARITY HIS REWARD Kellogg’s ALL-BRAN relieved constipation of long standing Mr. Charles R. Pollard, of Wal- ‘worth, Wisconsin, will testify that habit-forming pills and drugs were even worse &an useless in reliev- ing his constipation. “Iam writing to tell you of the grand results 1 have received from using your Kellogg’s ALL-BRAN. Before I commenced using your ALL-BRAN food I was obli o take a laxative every night, and being a ruptured man aggravated this trouble and made it all worse . . . but since using your ALL-BRAN I have iaid all my Jaxa- tive medicine and pills away and my bowels are as regular as a clock. Crmanies R. Porraxo, Walworth, Wisconsin. Don’t let constipation drag you down, and don’t become a slave to habit-forming pills and drugs. Kell 's ALL-BRAN, eaten regu- larly, 1s guaranteed to relieve con- stipation or your money is returned, because it is 100% bran. Eat two tablespoonfuls daily —in chronic cases, with every meal.’ Ready-to- eat with milk or cream. Use it in cooking with_the recipes fiven on the package. Kellogg’s ALL-BRAN is made by Kellogg in Battle Creek, Michigan. Sold by all grocers. Serves everywhere. o ALL-BRAN Various Uses of the Orange orange charlotte, orange custard and ange ice. Orange rind is liked by many persons as a flavoring for vari- ous cakes, etc. Orange doughnuts or ullers are made by adding a little freshly grated orange rind to the recipe for crullers. They have a deli |cate flavor that will be sure to please those who like crullers. delicious cake is made by using {the juice and rind of two oranges in making sponge cake. irst_separate Useit on Chopped Tenderiein LEA & PERRINS’ The right way to eat sugar, says Robert Huchison, the dietitian, is in apples. Cooking rendersapples moredigestible. Andin Libby’s famous Apple Butter you have them most healthfully, deli- ciously, economically prepared. Making Apple Butteris an art, in which Libby excels. Whole, juicy apples — rare cider — and delicate spices — are combined in a most appetizing food, In 2-pound cans— less than 15¢ per pound D. C, one and a half cups of sugar. Beat the whites stiff and add a half cup of sugar. Have ready the juice and rind from two medium-size oranges and two cups of flour. Mix the yolks and whites together with the flour and orange at the same time. Beat well and bake as you would any layer cake. This cake should have a white icing by way of contrast. FRIDAY, FEBRUARY. 19, [] four eggs and stir up the yolks with 1926. A good white cake should have an orange icing. A very easy way to make this 18 to have the strained juice of an orange and some sifted confec- tioners’ sugar. Add ehough of the sugar to the juice to make an icing of the right consistency. Another orange fcing is made by adding one tablespoon of cream to one and a quarter cups of confectioners’ sugar, and ample juice to make icing of the right thickness at Rea ove baki. means n~| 8 Only when beans are really oven- baked can the label say «baked.” So, look for «oven-baked” on the label. Heinz beans are oven-baked. That’s what develops the taste in them—the taste that brings the plates back for more. . They’re oven-baked—that’s what keeps the nutrition in and makes them so casy to digest. They’re oven-baked—that’s why the words «oven-baked” appear on the label. HEINZ OVEN-BAKED BEANS with tomato sauce Other varieties— HEINZ TOMATO KETCHUP - HEINZ CREAM SOUPS HEINZ COOKED SPAGHETTI - HEINZ VINEGARS The taste is the test Snowdrift----for making cake , when the success ‘of the “party” W; on cverything being as nice as mice can be! Snowdrift is made by the Wesson Oil people out of oil as good as fine salad oil—hardened and whipped into a creamy white fat—and packed in an FOOD PAGE. Springs Deep and Hot. Pagusa Springs, largest of like temperature in Colorado, in the world, have heen fathomed to a deptl of 850 feet and bottom never reach The tem ure of the water is airtight can to keep it as sweet and fresh as the day it was madc There couldn’t & anything nicer for making cake, biscuit or pic crust or for frying.