Evening Star Newspaper, February 26, 1926, Page 41

FOO D PAGE. THE EVEN FOOD AND THRIFT IN THE HOME Lenten Fish There is no better ubstitute for meat than good, freeh fish. It con- tains virtually the same amount of nutriment and is no less palatable. Fish should be served at least twice a weel As to the method of cooking, some fish lends itself best to boiling find chowder, other kinds to baking still others broiling. Almost all fish can be fried, either breaded and fried in deep fat, or tried quickly in a little fat. 1t is the same with fish as with meat, the left-over portions may be made into croquettes, or sal ads, or may be creamed. Followlng is list of ways in which the different kinds of fish can best be cooked: Black lass and sen bass are best fried. the larger ones being baked with hacon, or with creole or tonto sauce. Bluefish may be buked. broiled and sometimes boiled. but is best broiled or baked. Butterfish is strictly a pan fish. Catfish, the very small ones, should be breaded and friend in deep. hot fat; the second size should be panned, and the larger ones should be trimmed from the bone and made into wded, then fried in deep fat mes may also be made into chowders, soup « viled fish. PFresh dfish is best boiled and served with sauce, but it vy be breaded fried for a chan deviled « nto a_chowds alibut i espec xood for boilt creamed d s zood fol deviling or erel is good broiled, baked or fried Perch is hest fried; the la ones may be split und broiled. Pike is used in the same way as perch and pick- almon should be brofled. baked. yped or made into a sal ad. Shad is best when baked or broil- ed. Shad roe should be used plain or for salads or croquettes. Smelts should be breaded and fried in deep fat or fried like other smail fish. large sea trout. sometimes called weakfish, is good for baking, hoiling, fryinz. deviling Small trout or brook trout is at best when fried, but may also be broiled Do not buy fish cloudy and have lost th cyes of fresh fish are bright « ing. Do not buy tfish whose s dry or can be loosened {ly with the fingers. Do not buy fish whose skins are wrinkled. Do not buy fish when the blubber shows. Do not buy fish whose gills are a pale red. Fresh fishes have bright red gills. Do not buy soft fish. After pressing a fish, if the prints of your fingers remain, re- fuse absolutely to buy that fish Your Favorite Fi This fish pudding fs delicious. To make, pound two cupfuls of boiled halibut until it is thoroughly mashed, then rub it through a sieve and sea 8on it with one and one-half teaspoon- tuls of salt, one-fourth teaspoonful of pepper, and one-half a teaspoonful of onlon Juice. Put one and one-half tablespoonfuls of drippings into a saucepan. When it is meited, add one-half @ tablespoonful of flour and let it cook for a few minutes. Now lowly add one-half I of stirring until well add th fish pulp. mix- | ture from the firy eggs, and mix everything thoroughly. Grease well a mold that holds a pint a little more. Put in the mixture. pressing it well against the sides to remove any air bubbles. Cover the wold with a greased paper, and set it in a pan in which you have poured warm water to half of the height of | the mold. Place the pan and the mold in a_moderate oven and let re- main for 30 minutes, but do not let the water boil. To prepare savory mackerel, clean four fish, cut off the heads, tails and fins and cut the fish open without di viding them down the Lay them out flat, remove the bones, and epread salt, pepper and two {able- epoonfuls of chopped parsley all over the inside of each fish. Roll them up and tie w string. Put them in a pan with equal parts of water and vinegar to cover, add a little salt, ten it s < {of mace, and a bit of bay le: Luncheons | the fish is cooked. Remove the fish | and put it into a deep ple dish. Pour | the liquor over and leave until cold. | Remove the string from the rolls of fish, add a little more vinegar to the liquor and return the fish to the lig- uor, which must cover it. Serve on a deep dish with a little of the liquor and garnish with parsley or fennel. To make fish croquettes, mix two cupfuls of cold, cooked fish, one cup- ful of croquette sauce, one tablespoon- ful of chopped parsley, and add sea- soning of salt, pepper, lemon juice and onion juice. 'Shape thé mixture into croquettes, dip them in crumbs, and then in a latter of exg and crumbs. Place them in a pan and bake in the oven untll they are thoroughly | browned, or make a saute hy frying them in a pan with a little fat. To make the croquette sauce, melt three tablespoonfuls of drippings and add five tablespoonfuls of flour, a little salt, pepper. celery salt, lemon juice and a few drops of onion juice, and one cupful of fish stock or of milk. Cook the mixture untfl it is thick. The sauce is sufficient to thicken two cupfuls of fish for all kinds of fish croquett It may be varied by add- ing the volks of tWo eggs or one egg, and by substituting one cupful of to. | mato or canned tomato pulp for the milk or stock. i Scalloped fish is alwavs a favorite, cald one and one-half cupfuls of uilk with one slice of onion. @ blade Then | reniove the seasonin | spoonful of dripping: spoontuls of flour, one-half a teaspoon- ful of salt, and a little pepper: then gradually add the milk and let it boil hard. Put one cupful of boiled fish in a greased baking dish, sprinkle it lightly with salt and pepper, and pour over it half of the sauce, then put in another cupful of fish, season it as before, cover the top with crumbs molstened with drippings, and bake the mixture in a hot oven until the crumbs are brown. Casserole of salmon—If you use fresh =almon, take about two pounds and simmer in enough hot water to cover. Flake the fish and put it in a casserole in the bottom of which have been placed buttered bread crumbs. Pour over this a can of tomato soup and one cupful of stock seasoned. Cover with butterad crumbs and bake slowly for about an hour. Scalloped salt fish—Mix one cupful and one-half of cold boiled rice with two tablespoonfuis of cream. Alternate the rice in a buttered baking dish with salt fish finely flaked, finishing with fully break four eggs on top. Season with salt, pepper and bits of butter. Bake until the eggs are set. Individual ramekins may be used and an egg slipped on each. Creamed shrimps—Mash the yolks of two hard-boiled eggs until fine and rub them into two tablespoonfuls of butter or margarine and one table- spoonful of flour and one teaspoonful of mustard. Place one pint of top milk in a double boiler. When it is scalded, stir in the mixture of eggs and so forth. Season with one teaspoonful of salt and one-half a teaspoonful of paprika, adding one tablespoonful of lemon juic Add one pint of flaked shrimps. Fill into pate shells just be- fore sending to the table. Sprinkle the top with parsley. Scalloped oysters and shrimps— ace a layer of cracker crumbs in the bottom of a baking dish. Moisten with a little thin cream sauce, then add a layer of oysters freed from shell and gristle, and also a few shrimps split lengthwise. Sprinkle with salt and paprika, dot with butter or margarine, add a few more cracker crumbs and sauce, and repeat according to the amount desired. . Bake in a moderate oven until puffy and a rich brown. This is nice served with a lemon or tomato sauce. Oystercarrot _bake — Scrape two dozen small carrots and boil them in salt water until tender, then remove, drain and saute in some butter to which a little minced parsley has been added. Place the carrots in & bakin dish, pour over one pint of ovster: with' their liquor and one-half a cupful of cream, sprinkle with salt and pep- per, surround with mayonnaise and bake. peppercorns, one bay leaf and one teaspoonful of pounded mace. Sim- mer gently for 20 minutes. or until e In cold weather many are called, but few want to get up. A SERMONETTE. BY WINIFRED STUART GIBUS, Food Specialist. These “Grippy” March Days’ We are facing what is gener- ally called the most difficult month of the year. Resistance is’at low ebb perhaps after a Winter of storms, and even though we live in what is known as a temperate climate, we are almost certain to have snow and sleet with which to battle. It is no novelty to be told that Spring tonics are better obtained from the food we eat than from the drug store bottles. The body- regulating and life-giving vita- mins are contained in such foods in rich abundance. What we do not always realize is that we are apt to have mistaken notions about “bullding-up” diets for Spring. Suppose, for example, that we have lost more welght than is good for us during the Win- ter's strain. One of our first cares should be to get that welght back. It can be got back aecording to our individual likes and digestive capabilities. Other things being equal, fresh cream and unsalted butter are the best helps. Let us not be afraid of our silhouettes, but let us think of our depleted systems. Another important thing to re- member about Spring diets is that simply because we feel tired we do not need an extra quan- tity of what is known as protein or body-building food. It has' been pretty well established that the demand for this type of food, as represented by meat, milk and and eggs, is constant. What the body does need in time of stress is extra energy, and part of this will already have been obtained in the cream and butter. Let us get the remainder of the extra energy that is required from carefully chosen desserts. Ice cream is excellent for this pur- pose. So are rice and taploca and cornstarch custards, par- ticularly if served with chocolate sauce. Finally, let us not whip up nerves already tired with even the mildest stimulants. Not that it is necessary to cut out reasonable allowances of tea and coffee, but let us be especially careful not to overdo our use of these beverages. A glass of fruit juice for the second cup of breakfast coffee or a glass of milk in place of the second cup of tea at luncheon will work wonders all around. Planning Week’s Food. Although the days are getting on toward the warmth of Spring we are still in midseason. This means that the housekeeper who has the respon- sibility of planning the daily and weekly menus must keep her mind somewhat on Winter foods and at the same time provide a judicious mix- ture of dishes that are especially adapted to warm weather. Fruits must still, unless the family belongs in the milllonaire class, be largely dried or canned. A judicious mixture of grapefrult and oranges will help to vary the daily fruit pro- gram. It is a comfort to know that the dried fruits rank high in food value and that modern canned fruits have not lost their vitamins. Cereals will still be largely of the hot cooked variety; that is, if economy is important. The flakes, puffs and shreds are especially digestible and appetizing, but, naturally, the con- sumer must pay for the complicated processes which they have gone through. Housekeepers are advised to serve this {orm of cereal frequently to children or to any member of the fam- ily whose digestion must be considered. This leaves the piping hot corn meal, oatmeal, hominy or bran porridge as the basis for the breakfast of those who are older and who have abundant exercises. ‘When rich preserves are served re- member the excess of sugar and see that the children do not partake un- duly. There isn’t anything nicer than a freshegg fried in Snowdrift. is a rich creamy cooking fat made by the Wesson Oil people out of oil as good as a fine salad oil. Snowdrift EGGS ARE BRINGING 49 CENTS IN MARKET Top Grade Is 50 Cents—Wide Field for Selection of Vegetables. While commission merchants at Center Market continued today to ask 50 cents a dozen for top-grade, we- lected, fresh eggs, a large increase in the supplies of good quality fresh eggs served to effect a substantial reduction from last week's quotations. Fresh eggs of good quality were for sate generally for 40 cents a dozen, and some dealers sold for as low as 35 cents. Housewives have a wide fleld of selection in vegetables and frults, large shipments of which have been received from Bermuda, Florida, Chile and California. Tomatoes, to be seen in much greater quantities than last week, are offered for 40 cents a pound and are of fair quality. Apples are available in large quan: titles und dealers say they are rea- sonable for this season of the year. Medium-sized Johnathan apples from the West are quoted at 5 cents each or 6 for 25 cents; Deliclous apples are 6 cents euch at some stalls, 1 cent up from lust week: cooking apples also are plentiful. Lamb Cuts Reduced. In the ment lines lamb cuts dropped 5 cents, but other kinds remained steady. Legs of lamb sell for 35 cents a pound, lamb chops for 50 cents and shoulders for 25 cents. Turkeys remain at 65 cents a pound; fresh dressed chickens, roasters, fries and broflers are 50 cents a pound; ducks are 45 cents and squabs are from 75 cents to $1. Best grades of creamery butter re tail for 55 to 60 cents a pound and other grades are cheaper. A number of delicacies for this sea son are offered at the fruit stands. Californin celery cabbages are for sale at 20 cents a pound, limited sup- plies of rhubarb are 25 cents a pound, Chilean watermelons are $2.50 each and Chilean peaches, a rarity, are 650 cents each. Grapes from California, Belglum and South America are quoted as low as 30 cents a pound and as high as $1. Nectarines from Chile are 15 cents each, Alligator pears, very scarce, are from 65 to 90 cents each; pineapples are 40 and 50 cents each, and sugarloaf pineapples are 60 cents each. Cranberries are high, selling at 40 cents a pound. Large King or- anges from Florida from 85 cents to $1, and smaller oranges of good qual- ity are 60 cents a dozen. Lemons re. main at the standard price of 30 cents a dozen. Honeydew mellons from Argéntina range from $1.50 to 2 each, according to size. Large Idaho Potatoes. In the vegetables large Idaho pota- toes are the feature, being offered at $1 a dozen. They are of enormous size. Bermuda eggplant sells for 25 and 30 cents each, fresh Florida okra is 50 cents a quart: white squash from Ber. muda, at 20 cents a pound, is at highest price this Winter. Fancy string beans are 75 cents a pound peas are 30 cents a pound and hot house cucumbers are from 20 to 35 cents each. Head lettuce is 15 cents, burr arti- chokes, 20 and 25 cents each, Cali- fornia sprouts are 50 cents a quart, and New York sprouts are 35 cents a quart. Hothouse asparagus is 75 cents WM N ) U R mends cookedapplesat bedtime, because. their antiseptic acids prevent inflammatoryprocesses inythe throat. Spread bread with Libby’s tangy, luscious Apple Butter, A spread a day keeps the doctor away. It's good for children. ji too. In 2-pound cans— less than 15c per pound Libbv. MENeill - [ibby Chicavo NG STAR, WASHINGTON, D. €, FRIDAY, FEBRUARY la bunch, and celery, still high, sells 1 for 20 cents a lagge bunch. Large supplies of beets, spinach and caulifiower are to be had at reasonable prices for the season. S e Griddle Cakes With Eggs. One and three-fourths cupfuls flour, one-half teaspoonful salt, spoonfuls baking powder, two eggs, one and a half cupfuls milk, one tablespoonful shortening. sift dry ingredients; add beaten eggs, milk and melted shortenin; Bake immediately on hot griddle. —_— Mrs. E. M. Bolton, a grand-niece of Sir Humphrey Davy, has invented a “‘concertina” stair-carpet sweeper. The brush is attached to the tray by an extending device and the dust is swept directly into the tray without carrots, three tea- giving them Mix and mix well. | teeth. processes. erly. : Nutrition Nuggets. Let prunes appear by all means fn the diet list of one who requires special attention to the mineral salts, but do not forget that this fruit is | mu. one that must be omitted from the dletary of any who should have only | f¥ some member of the family alkaline foods. When you give your famil berry toast for breakfast you are flavored dish, ing to their store of food lime, which is 80 necessary for strong bones and Furthermore, you are giving them an equally generous share of phosphorous, without which the bodily mot be maintained prop- Finally, you are adding richly to the store of alkaline foods. last is especially important for those who must guard aaginst rheumatism, gout and kindred disorders. 1 you are like the average Amer- jcan family your dietary is inclined Distinctive Character "SALADA” TEA Has Character and Distinction 26, 1926. FOOD PAGE to be low in lime. The cheese toast which you are serving this week will help to bring up the lime content of the dlet, while it isat the same time affording it body-building material for cular tiss Next time you are put to it to paci- lime. are pro tities in slightly smalier qu their power to nentral ize the acid best of all other food they rank high, heing equal in this regard to ovste nd overteppins several of the other standard alkaline wha | fo has been ardered to cut out all foods ose who for some reason must with acld one may cheer up when limit their sweets are advised to tiy you give him scslloped mushrooms or | molusses. This form of sugar s often brolled mushrooms on toast. Care.|tolerated when the cane sugar is not fully prepared mushrooms furnish di.| Moreover, molasses Is slightly laxa gestible forms of alkalire food that| tive. that & moderate quantity is may be classed as one of the body|&iven for children. and it is very de bullders. 1If they are fried and sonked | cidedly alkaline. For this reason it fs with butter or other fat, this will in | advantageous for older people who terfere with their digestion and con.|mUst take care about eating an ove: sequently with their nutritive quall.|abundance of acld forming fond es. : > Olives are frequently thought B ¢ frequeny « lanks of ;);::gy“oer I:::iu.tnou ne @ relish ;\—m.‘h\r\-u: 'p‘p(vlnu-lvl a court baliift t . a 3 ¢ recent session of the countv add to the dietary Important salts s nd ju as the distinction of well as being alkaline in their final hoine - i residue. Olives furni e ot fi;‘.f:’:‘wmn e HEEIREOREATTE Tasp- not only a deliciously but you are also add. This Mrs. Betti Meridian ¥ O-FEP the first 6weeks ' You will prefer goodold-fashioned rolled oats Cook in minutes No other brand can equal the delicious flavor and healthful nourishment in Armour’s WHOLE FLAKE Oats. Full of vitamins, mineral WHOLE FLAKE During the critical period when chick mortality is high, feed this remarkable oatmeal-base Chick Starter. For it contains both Cod Liver Oil.and Cod Liver Meal, which build strong bones and bodies 80 that mortality is reduced to a minimum. This remarkable chick ration prevents leg weakness and other chick troubles. Your chicks will ’ive and grow to profitable maturity. Be sure to ask for Ful-O-Pep Chick Starter. Made by The Quaker Qats ®Gmpany Sold by E. W. Hughes, Brookland, D. C. ‘Ward Bros, Rockville, Md. Dickey & Cao., Inc., Roslyn, Va. Ulle Brothers, Beltsville, Md. VAL L L L L L L L L L L L4 This is the varieties 1 Heinz Oven-Baked Besns with Pork and Tomato Sauce 2 Heinz Oven-Baked ‘Beans without ‘Tomato Sauce, with Pork—Boston ei i § . i g,i E | 5 17 Heinz Preserves 18 Heinz Pineapple Preserves 19 Heinz Black Raspberry Preserves 20 Heinz Blackl Preserves a1 Heinz Crab-Apple Jelly 22 Heinz Currant Jell; y 1§ Heinz Apple Butter 26 Heinz Preserved Sweet Gherkins 17 Heinz Preserved Sweet Midget Gherkios 28 Heinz Preserved Sweet Mixed Pickles 29 Heinz Sour Gherkins 30 Heinz Sour Gherkins 31 Heinz Sour Mixed Pickles 32 Heinz Chow Chow Pickle 33 Heinz Sweet Mustard Pickle 34 Heinz Dill Pickles 35 Heinz Sour Pickled Onions 36 Heinz Preserved Sweet Onions 37 Heinz Saendwich Relish 38 Heinz Spanish Queen Olives | 39 Heinz Spanish Manzanilla Olives 40 Heinz Stuffed Spanish Olives 41 Heinz Ripe Olives . 42 Heinz Pure Spanish Olive Oil 43 Heinz Tomato Ketchup 44 Heinz Chili Sauce 43 Heinz Beefsteak Sauce 46 Heinz Red Pepper Saucs Heinz Green Sauce Heos Prepared Mosard Heinz ;g Heinz Mustard Seuce 51 Heinz Relish s2 Hein#Evaporated Horse-Radish 53 Heinz Mayonnaise Salad Dressing 54 Heinz Pure Malt Vinegar 55 Heinz Pure Cider Vinega 56 Heinz Distilled White Vinegar 57 Heinz Tarragon Vinegar