Evening Star Newspaper, March 5, 1926, Page 41

FOOD PAGE THE EVENING STAR. FOOD AND THRIFT IN THE HOME Vegetables and Greens When Cooked at Their Best, They Are Given Greater Importance on the Menu—DMethods Used to Obtain the Finest Results. All vegetables should be thoroughly |quarts of water. cleaned just before being put on to cook. Vegetables that form in heads, h as cabbage, caulitlower und Brus- els sprouts, should be s ~d, hewds turned down, in salted cold water, to which a few spoonfuls of vinegar may te wdded. Then, if there are worms or other forms of animal in the ve life yreparing vegetables for the {4 almost ¥ of potatoes and is an economy which is worth while to practice and Is 1 easy way of decrea less loss, All “green vegetal roots and tubers should be crisp and firm when put on to cook. If for any reason vegetable lost its firmness and crispness it should be soaked in very cold water until it becomes plump and crisp again. With new vegetables th tut old roots and tubers often require eral hours. White potatoes and usalem artichoke are c fied as ibers. Beets, carrots, ph ] t potatoes, salsify or 1d turnips belong to the and shallots are celery and chives ure me. Under the name of Jeaves come Brussels sprouts, beet reens, cabbages, dandelions, lettuce, sorrel, spinach and watercress. To secure the best results all herba- ceous vegetables should boil rapidl all the time. They must be put in Yoillng water, and the water must be made to boll again as soon as possible witer the vegetables have been added s#nd must be kept bolilng until the covking {s finished. With tubers, ots and cauliflower the bolling uld not be so violent as to break the vegetables. All vegetables should be thoroughly cooked, but the cook- ing should stop while the vegetable is still firm. This, of course, does not apply to vegetables that are cooked in such as purees or thick strained roots, buibs. IS Aoups. A The best seasoning for most vege- bles is salt and good hutter. Vege- bles that are blanched and then cooked with butter and other season- ings and very little moisture are more savory and nutritious than when all the cooking is done in a good deal of clear water. Blanching, which in cookery is entirely different from the tleaching or blanching of green vege- bles in the garden, is a COOKINg s often used with vegetables, since it removes the strong or acrid taste and improves the quality. It s also convenient, since blanching may he done at any time, and the cooking completed in u very short time, when the dish is to be served. Have a large stewpan half full of | rapidly bolling water. Add a table apoonful of salt. for every two quart of water. Have the vegetables clean- ed and well drained. the bolling water and bring the wa- ter back to the bofling point us quick- Iy as possible. Boil rapidly, with the cover partially or wholly off the stew- ) minutes, depending upon the vle, then drain off the w: ter. 1f the cooking of the veret Lle {8 not to be finished at once, pour cold water over the vegeta- ble to cool it quickly, then drain und set astde until needed. If the cooking is to be continued at once, it will not be necessary to rinse the vegetable with cold water. To com- plete the cooking, the vegetable should be put in a small stewpan with but- ter or drippings and the other sea- onings and cooked gently until done. A few spoonfuls of liquid will b quired for every quart of very juley vegetables, and half a pint of fiquid for vegetables more dry. The stewpan must be covered, only a light opening belng left for ventila- tion. All vegetables cooked In this manner should be cut up rather small either before or after the blanching. Kale, Spinach, Beet Greens. There are several varieties of Kale. The dwarf, green-curled kale is the best for the table and Is a Fall and Kpring vegetable kale, removed all the old or tough Jeaves. Wash the kale thoroughly nnd drain, then put on to cook in a kettle of bolling water, to which has been added salt In the pro- portion of one tablespoon to four UNLIMITED Convention Hall MARKET Make shopping a pleasure in this spacious palace of white tile market stands, teeming with the choicest meats, poultry, fish, game, vegetables, fruits and every conceivable va- riety of groceries and food products. MUSIC " By Meyer Davis Band UNLIMITED Drop them into | any | minced tables, these will crawl out. | serve at once. Tiis not at | | | | Boil rapidly with the cover off the kettle untl the vegetable s tender. Pour off the wa- ter and chop the Kale rather tine, then put back into the kettle and add one teaspoon of butter and two of meat oth or water for each pint of the vegetable. Add more salt if Cook for 10 minutes and The time required for cooking kale varies from 30 to 56 min- s. It 1 fresh from the gurden it will cook in 30 minute: No_ matter how cheap raw spiniach may be, it {s always expensive in two things—labor and butter. It takes good deal of time, water and pa- tience to wash it clean, and no other vegetable requires s0 much butter if it is to be at its best. If strict econ- omy must be practiced, sweet drip- pings from roast beef or chicken can be_substituted for the butter. To clean the spfnach, cut off the required. < will take only & very few minutes, | roots, break the leaves apart and drop them into a large pan of water, rinse them well in this water and put them in a second pan of water. Continue | wushing in clean waters until th e of sand the bottom in_which the vegetable If the spinach is at |all wilted, let it etand in cold water {until it becomes fresh and crisp. Drain from the water and blanch. For half a peck of spinach have in a large saucepan three quarts of bofl- {ing water and one tablespoonful of salt. Put the drained &pinach in the boiling water and let it boil for 10 minutes, counting from the time it begins to boil. When it begins to boll draw the cover of the saucepan a little to one side to allow the steam to escape. At the end of 10 min utes pour the spinach into a colan der and when the hot water has pass- ed off pour cold water over it. Let it drain well and mince coarse or fine as s suitable for the manner in which it is to be served. One peck of spinach will make about 1% pints when blanched and minced. Beets are usually thickly sowed, and as the young beet plants begin to Rrow they must be thfnned out. The young plants of the n was washe the root has attained quite a size. Unfortunately the leaves are often attacked by insects, so they must be examined leaf by leat and all which are infested rejected. Do not separate the roots from the leaves. Wash thnrr;\whl_\' in many waters. Put int- a stewpan and cover generously with botling water. Add a !i&spoonf\i] of salt for every 2 quarts of green: Boil rapidly until tender. This wi be about 30 minutes. Drain off the water, chop rather coarse and season with butter and salt. Fresh Asparagus. market, have an eve for the bunches Whose stalks have straight heads. the cut ends should not be drv and brown. It may be kept a day or two with the stalks in cold water. but is much better fresh. They should lie in cold water until time 10 cook. This deliclous Spring vege- ble should be treated very simpl. t carefully. Cut off the woods part and scrape the lower part of the stalks. Wash well and tie in bunches. Put into 4 deep stewpan with the cut end resting on the bottom of the stewpan. Pour in boiling water to come up to the ten- der heads, but not to cover them. Add a teaspoonful of salt for each quart of water. Place where the water will boll. Cook until tender, having the cover partially off tha stewpan. This will be in about 30 minutes, depending upon the fresh- ness and tenderness of the vegetable. Have some slices of well toasted bread on a platter. Butter them slightly. Arrange the cooked aspar- agus on the toast. season with but- ter and a little salt and serve at once. Save the water in which the asparagus was boiled to use in mak- ing vegetable soup. Another method of cooking aspar- To serve minced| spus s to cut all the tender part into short pieces. Add boiling water enough to just cover the vegetable and place where the water will boll. Cook for about 15 minutes, season with salt and butter, and serve in the greater part of the juice. If pre- Shop Tomorrow at the New 10:00 to 12:00 A. M. 2:30 to 4:30 P. M. ' 6:30 to 8:30 P. M. re | pulled from the bed | make deliclous greens, particularly if | When gelecting asparagus in the | Nodding heads denote staleness and | PARKING PARKING IRules for Feeding the Toddler. These are the days of carefully studled dietary needs of all members of the family. The toddler, or the one who is called the pre-school child, de- serves a special chapter all to himself. His voice is tiny and not yet ready to take part in the family chorus, but he knows what he likes! In this connec- tion it is Interesting to reflect on the fact that nutrition specialists impress it on even the Z-year-old youngster that it is “up to him,” so to speak, to eat what fs given him. In other words, even 2 years is mnone too early to begin the training in.selt- control that is so necessary to after Iife and health. The most necessary food for the tod- dler is milk. Even through the year and up to school age, milk s fornd the basis of the diet. The out- standing characteristic of the run- about diet implicity. Milk _plus well-cooked cereal, strained until the baby 15 at least 3 years of age, with the addition of vegetable juice, strain- ed fruit and whole-grain bread will make up the necessary dietary. As to whether or not our young friend considers that such a ration holds out in “treats.” that is another story. In fact, it depends largely on the ‘mother’s skill in preparing the food. Milk that is fresh and clean; cereals that vary from time to time, 80 that one day it is white and an- other bran; fruft served in “different” W but’ always well cooked and stiuined—these offer a few of the pos- sibilities for converting a necessarily limited dlet into ovne that blossoms with occasional surprises. At this early age vegetables will probubly present the greatest prob- lem. It is not too strong a statement to say that, other things being equal, this is at first largely a matter of psychology. If we begin by taking it for granted that Tommy, the toddler, likes vegetables, why then he usually likes them! Quite seriously, education along this line begins properly with the mother. Let her sweep the dust of old-time ideas out of her brain. Let her treat even the toddler as a rea- sonable being and talk to him about vegetables as being quite matter-of- coursely attractive. Again, this is the golden period for | laying the foundations of a taste for simple flavors. Even the bady must be watched in forming the habit of demanding over-flavored food. He will bless vou for it later, but all his life he will entertain the liking for the | nutty flavor of plain bread, the in-| describably fresh flavor of sweet but- ter and so on. | Finally, in thinking of treats for | the toddler, our minds naturally turn to sweets. What has been said of training in self-control applies espe- clally to the question of sugar. Under no circumstances is the toddler to have anything more than an occa- slonal and scant spoon of sugar. Can- dies and cakes, pastries and puddings are all to be reserved for later vears. | ‘Tommy. the toddler, has but = Z.year- old digestion to correspond with other portions of his 2-vearold body. Do not give him desserts or any other food suitable only for the 4, or 6 year. or 10 year, or 12.year-old child ferred. a cream dressing served with asparagus. As @ substitute for butter in sea- | soning vegetables there is nothi better than sweet. savory drippin Not all meats supply fats that | in the sense In which the is used here. The followin: | fats may be used alone or in com- binations for seasoning The fat from friend sau bacon ard nork and from roast pork veal and chicken. Fats trimmed from poultry, veal. pork and may be fried ont carefully and save? for use In cooking vegetables. Such fats have a flavor which comes from seasoning, as in sausage; from smoke as n ham and bacon, or from browr | materfal, as in roast me: | The fat skimmed from the water in which poultrv has been hoiled and the fats skimmed from the = | most roast meats mav be and also used in the preparation of | vegetables for the table. Gr must be taken to see thas fats are clean and sweet and tl the temperature at which they fried out shall not be so high as injure the flav When rendering the trimmings of fat meat, add a small onlon or a shallot (do not cut them). a few leaves of Summer savory and thyme, | a teaspoonful of salt and a little | pepper. This seasoning is enouih | for half a pint of fat. Keep the drip- | pings covered, and in a cool. dry place. mauy SPACE | ~we |that the demand for fresh e WEST COAST FRUIT IN CENTER MARKET First of California Products Ar- rive—Busimess Brisk Despite Cold. Business at Center Market opened in brisk manner this morning despite frigid temperatures, which ordi: ily put o decided erimp in the market. Despite the cold, the first shipments of 4 number of California products arrived here today and are offered for sale, a forecast of the wealth of fresh fruits and vegetables that will be availible within the nfxt few week California asparagus, the first to ve this season, was offered for bunch and Carolinn as- paragus for 0. Hothouse asparagus sold for a bunch or pears from Low 8 ind Mexico retailed for and $1.50. The first fresh lima l_)k’unq from Bermuda were offered for 50 cents a pound in the hull. Strawberries Limited. wherries were sold for from 70 to \l! e art hox. They are of but fal ity and are still limited in quantity. Potatoes in most « offered at remain at and sw 3 pounds for 6 cents a pound potatoes are 5 cents. re for sale it from 30 to 49 while s merchants for in limited quantitie cents a pound offered by som: a pound. Other vegetables remain asked last week. String b and ents 4 pound; old « and 6 cents a pound; new cabbage, 10 cents a pound, and red cabbage, 10 cents a pound; carrots, 2 bunches for 15 cents; peppers, 5 cents each; cele 15 and 20 cents a bunch; turnips, 5 cents a pound; eggplant, from 25 to 10 cents each, depending on the size, mushrooms, cents a pound, and cymblings from Bermuda, 20 cents a pound. at 1 pric are 7 bbage, & s a Retail Meat Prices. sefruit, large si and small ones arc le are 15 and 20 cents each. Oranges and | tangerines remain : cents a dozen. In th there was change ces in the week. Also there was no more reduc- | tion in the general pr asked for fresh o mer 1ty complaining &S is not with the at supply Fresh eggs of the top thix mornin; hut lower Best i for re 15 cents, Artichokes | ing pa now available de were for cents offered butter « sule zen, s | of | sold 60 Fresh dressed chickens remain at 50 cents i pound for fries and bakers, 40 cents for fowls and 60 cents for ca- pons. Turkeys are pound and duc ) cent H 60 cents a Vi y\\\‘7\\'1!\\““!““ Give the youngsters plenty of it! “Good apples,” saysthe dietitian, Dr.C.Watson, “are a wholesome food. Theyare useful fortheir laxative properties.” Libby’s Apple Butter has that real, old-time flavor of the genuine home-made delicacy. It is a rare blend of juicy apples, spicesand cider. Economical, too. Try it once, and you'll ask us for more. We've 60 years’ experience, you know. In 2-pound. cans— ‘less than 15¢ per pound SPACE Libby. MENeill & Libby. Chicago ASHINGTON, D. C A SERMONETTE. BY WINIFRED STUART GIBBS. Food Specialist. en Cost Must Be Considered.| - It.is comparatively simple to map out first a plan as for in- expensive meals, developing this as the income increases until the meals are more varied. If the plan has been made care- fully they need not necessarily be more nourishing. Take breakfast, for example, In changing the fruit for the less expensive meals we select bananas or oranges or apples, according to the season and lo- cal conditions. We are careful to seek out the places where such fruits may be had at least cost, as, for example, if we live' in a large city, at one of the public markets or even from the downtown fruit push- carts. The variation for a more elaborate breakfast takes the form chiefly of selecting choicer varieties of the same fruits. Cereals chosen for the first type of breakfast will be old- fashioned rolled oats or graham mush or sone other grain that can be bought in bulk. Not that we advocate buying in bulk, but if every penny must be counted we ure ced with the necessity of hunting up a very cheap shop that will give us this bulk cereal. When the cereal possibilities expand with the income we are, of course, in 2 position to add one or another of the attractive package prud- ucts on the market. In passing it may be pointed out that not until we are ready to spend a fairly generous sum on our ta- ble should we indulge In the especially prepared package cereals, * The very inexpensive desserts will take the form of rice or tapioca puddings, while those of the more elaborate meals may blossom out into ices and occa- sional pastries. When the income is at low ebb the vegetable problem is one of the most difficult. We must depend largely on dried vegetabl exoept for such fresh foods as can be purchased at the type of market already spoken of. Dried peas, bea; and lentils, carrcts, beets and cabbages are among the stand- by: Whatever else is omitted in the plan for inexpensive me: let us remember t we ca not afford not to buy milk for the children. Although the first cost may seem too much, the final returns in actual food value will more than pay for the initial expenditure. D MARCH 5, 1926 Bread cake for Sunday morning breakfast suggests homemade bread. This cake is made simply by adding sugar, spices and dried fruit to a por- tion of the plain bread dough and a little extra shortening. This brings up the question as to whether the house- wife should make her own bread or purchase it at the bakery. Although it is undoubtedly true that it will be to her advantage to purchase most of her breud, the very appearance of something like bread cake in one of the menus is answer to the other part of the question. It undoubtedly adds much to the attractiveness and, therefore, to the value of the family dietary to serve occasional homemade bread biscults or sweet dough prod- uets. Mushrooms and olives are two foods thut are usually thought of as par- taking of the nature of luxuries. While not rich in food value, they have, on the other hand, a distinct place when we are striving to pre- serve the balance between foods with an acld h and those with alkaline, Both olives and mushrooms are in the alkaline class and are therefore frequently hailed as treats by those who are suffering from too much acid. Asparagus from the canned vegeta- ble suggests the possibilities of vary- ing the Winter salad in a most ac- ceptable manner. Almost any of the canned vegetables may be made to enter into the construction of a salad and the originating of such salads of- ters opportunity for the exercis considerable ingenuit tween season” of the HERRINGROE A NOURISHING | LENTEN FOOD | SANITARY GROCERS Do you know you can cook good old-fashioned rolled oats FOOD FPAGE. |pummi|_v for a variety of accompani-} Planning the Week’s Food. | { varied by a homemade sirup or by a canned vegetables will fill a very definite need. 3 Except for a leisurely, sensible | morning breakfast, hot cakes, such as waffles, pancakes and the like, are | better reserved for luncheon. They | are particularly appetizing for eold days and in the weekly plan such dishes are usually followed by a sim ple fruit salad. This serves also as dessert and prevents the overloading of the digestion with too many hearty | dishe: Friday luncheon carries fried oat al mush. We are too apt to think of corn meal as being the only break- fast porridge that lends itself to slic- | ing and frying. Almost any well cook ed cereal that has been made rather stiff can be molded and sliced for fry ing. _These fried mush, Other varieties— The taste ments. The standard sirup may bel a dry fruit. ing of stewed fresh or canned -Not Boiled The Heinz way of baking beans is the home way. Every bean inspected and only the perfect ones used. Every oughly baked in real ovens with dry Every bean full of nourish- ment and a flavor that only oven-baking can produce. Oven-baked—not boiled— that’s the Heinz way—the home way. label —if the label says baked beans the beans are really baked. HEINZ OVEN-BAKED BEANS with tomato sauce 57 HEINZ TOMATO KETCHUP - HEINZ CREAM SOUPS HEINZ COOKED SPAGHETTI - bean thor- heat. Read the HEINZ VINEGARS is the test Snowdrift “two cups sugar, half cup walnuts, one cup No, you don't have to use Snowdrift, only it is so rich and creamy—" Wesson Oil people out of oil as good as fine silad oil-—hardened and whipped into a creamy white fat—and packed in an airtight Snowdrift is made by the. ican to keep it as sweet and fresh as the day .it. was made. There couldn’t be anything nicer or more wholesome for making cake, bis- cuit or pie crust or for frying.