Evening Star Newspaper, March 26, 1926, Page 52

FOOD PAGE. Practical Suggestions Are Offered Showing How Some Simple Changes Will Result in Saving Time and Energy. The kind of - furnishings a house has and how the house itself is ar- ranged and finished have much great- er effect on the work of house clean- ing than many persons realize. In many cases just a few changes will soon pay for themselves in time and energy saved. For instance, a dura- hle waterproof finish or a covering, such as linoleum, for the floor in the kitchen and pantry and other rooms, if liked, with removable rugs or smoothly finished floors in the other rooms, will prove to be an economy. Poing away with superfluous shelves and moldings, flling up cracks and crevices in which dirt lodges, and ar- vanging adequate storage places will also help. “requent cleaning saves time and ength in the long run and is also better for the house and its furnish- ings, because the fabrics and finishes receive less rubbing and wear. If dust is allowed to remain, it may be ground in or covered with a grease film. In either case it will be harder to remove. Also, the fine particles of dirt rub against the fabrics and finishes and tend to wear them out. Different kinds of surfaces and furnishings must be treated in different ways to keep them clean and prolong their usefulness. Cleaning a room according to a definite plan will save work, because the different steps in the process will not need to be repeated. When rooms near together are to be cleaned on the same day it Is often easiest to get all of them ready. then clean them all, and finally put them all in order. Sweeping and dusting should be made as dustless as possible. for the object is to remove dust, not to scatter it. When sweeping, the strokes bhe firm and even and taken a way that the broom or brush is kept on the floor most of the time and not flirted through the air. Have a vacumm cleaner if possible and use nothing but dustless dusters for dust- ing. Small pictures and bric-a-brac should be dusted and removed from the room or placed in a piie and cov- ered. Al draperies and curtains should be taken down or pinned up. Furniture, mirrors and pictures should be dusted and covered. Walls and ceilings knd baseboards should be brushed and dusted. Floors and floor coverings should be cleanad ac- cording to their kind. Spots should be removed from woodwork and win- dows washed. When a room is «<leaned with a wcuum cleaner, the order of pro- ceeding is different. The room is first dusted, then the vacuum cleaner is wused on upholstery, hangings, walls, and carpets or rugs, and finally the floor is dusted. By this method of cleaning fewer articles need to be moved, no dust is scattered, and more dirt is actually removed. Cleaning Implements. No matter how carefully the housevl eleaning is organized, it can not be done easily and quickly without suit- able cleaning tools and materials. The ideal arrangement is to have a com- piete set stored in orderly fashion in a convenient closet. Whether few or many kinds are needed, it is best to buy well made, durable tools, and keep them in good condition and grouped together if possible. B The first cost of implements of good quality may be a little greater than those of poorer grade, but substantial ones give longer and better service, so are more economical in the end. Be- fore buying «n expensive cleaning de- Vice or one used only occasoinally. such questions as the following should be considered: Will it be used enough to justify the cost? How much care in cleaning and storing will it re- quire? Will it really save time and energy? Will it make some especially disagreeable task less unpleasant? A few well chosen implements will give better service and will require lJess cave than a large collection bought at random. Have the cleaning closet located where it can be quickly reached from any part of the house. Walls and Furniture. Ordinary plasiered and papered Wwails and ceilings should be cleaned with a wall brush, and light, over- japping strokes should be used, as he; strokes rub the dirt in. Til- ing in bathrooms may be cleaned by . washing with warm, soapy water, rinsing, and drying thoroughly, or when necessary & fine scourer may pe used. If water is allowed to re- main on tiling, it wilt injure cement of the kind in which the tiles are get. and thus loosen them. Olled floors should be swept with a soft brush and dusfed with a dry or ofled mop. Occaslonally they may be washed and afterward wiped with an_ oily mop. Varnished and shel- Jacked surfaces should ordinarily be dusted clean with a soft brush or cloth, then polished with an oiled mop or soft cloth moistened with a few drops of light lubricating oil, lemon oil or furniture polish. The oil or polish should be well rubbed in and any surplus removed Wwith a soft cloth. The appearance of badly Worn, varnished woodwork may be improved by rubbing it with a good grade of floor wax. Waxed surfaces may be cleaned with a goft, dry dust- er, or, in the case of flours, with a soft brush or a mop free from oil. If very dirty, use cloth moistened with turpentine or gasoline, but mot if there is a fire or.lamp or candle in the room, as these are very inflam- mable. Dusting furniture thoroughly and nften helps to keep, it in good con- dition. In addition, the woodwork should be rubbed occasionally with furniture polish or wax, or oil, ac- cording to the original finish, and only soft dusters, free from gritty substances, should be used. Silk and chamois are excellent because they leave no lint. For upholstery either a vacuum cleaner or a brush is the most effec- tive tool. Leather furniture coverings last longer and look better if rubl occasionally with castor oil or a com- mercial leather polish to restore the ofl that gradually dries out, but it must be used sparingly and be well rubbed in. Daily or frequent dusting of win- dows and mirrows will keep the glass clean and bright a long time without special cleaning. The most effective liquid cleaners are clear water or water to which washing soda, borax, ammonia, or kerosene has been added. To dry clean, whiting or a commercial powder of the same finepess should be used, made into thin paste with water, applied to the glass, allowed to dry, then rubbed off with a soft cloth or paper. This also is a good way to clean mirrors and picture glass. Clean Storage Places. It is easier to keep a house in order if it is equipped with storage facili- ties. Less time is wasted in looking for misplaced articles if similar ones are stored together and if the con- tents of boxes, drawers and closets are suitably labeled and ed. Articles that have outlived their usefulnese should never be stored, even if there is space, as they simply add to the ma- terial t must be cared for, without giving any service in return. Attics and cellars do not need to be | as frequently or carefully put in order as living rooms, but they should be gone over, often enough to keep their contents In good condition. A cellar may be damp and, of course, in this case will require special care because things stored in it may spoil and be- cause the quality of the alr in it af- fects that all over the house. It should be regularly ventilated, and open windows and doors should be | screened against insects and dirt. | Unplastered walls should be white- washed occasionally because the light color reflects the light and the white- wash is a germicide. Boxes or shelves in which things are stored hould not be set directly on the floor, but instead they should be raised on racks - or blocks of wooed to avold dampness and mustiness. Old news- papers, magazin “Y'\‘d paper boxes should not be stored in the cellar, be- cause vy absorb moisture and be- ‘rupulous cleanliness everywhere on the premises is the best protection against insect and animal pests Screen all windows and outside dou Fill cracks and holes in floors and walls. Clear up all crumbs. Leave no food uncovered. Keep garbage in closed receptacles and insist on prom',t disposal, and allow no stagnant we .er in or near the house. To sum up: Keep dirt out of the house by cleaning walks, steps, porches and window sills often, and by screening windows and doors near the ground. Reduce the number of dust- collecting articles and places, such as unnecessary cupboards and super- fluous draperies and bric-a-brac. Do heavy cleaning a little at a time, and e’ a supply of good cleaning tools. Use water and cleaning agents spar- ingly, because they may spoil finishes and weaken glue, paste or cement. Make alk the family help by leaving things where they belong and in good condition. In rural England there is a super- stitious belief that if the wind is east on Easter day, it is a wise plan to draw water and wash in it, as by this means one will avoid the various ill effects from the east wind throughout the yea Magic Pots and Pans Werks instantly. ‘Three whisks, and your pans look € new. Fine for aluminum. Try PLEASING flavor—whole- some goodness —never-vary- ing quality. No wonder Chase & Sanborn’s Seal Brand Coffee has won the friendship of a nation! Chase&Senborns SEAL BRAND nGOFFEE COFFEE Seal Brand Tes is of the some high quality THE EVENING STAR. WASHINGTON, D. C, FRIDAY, MARCH 26, 1926. MENU FOR A DAY. BREAKFAST Grapefruit * Dry Cereal with Cream Fried Ham and Eggs sh Cake i g Hot Spider Corn Cake Coffee DINNER Cream of Mushroom Soup Roast Chicken, Cranberry Sauce Stuffed Celery Mashed Potatoes s on Toast Banana Ice Cream Coftee SUPPER Lobster Salad Mlyonmua’ubr\umz Parker Hduse Rolls SPIDER CORN CAKE Take three-quarters cup corn- meal and then pour enough white flour to fill cup, one table. spoon sugar, one-half teaspoon salt, one-half teaspoon soda. Mix flour, meal, sugar, salt and soda together. Beat one egg agd add one-half cup sweet milk and one-half cup sour milk and stir into dry mixture. Melt one tablespoon butter in hot spider and pour in mixture, pour over top one-half cup sweet milk, but do not stir it in. Bake in hot oven 20 minutes and serve at once. BANANA ICE CREAM. One quart cream, one quart milk, three eggs, one-half pack- age unflavored gelatin, one pint sugar, flavor to taste. Soak gelatin and strain. It is fine with bananas jammied up and frozen with cream. MAYONNAISE DRESSING Yolk two eggs, one teaspoon dry mustard, one teaspoon con- fectioner’s sugar, one-half tea- spoon salt, dash paprika, four dessert spoons vinegar (or two each of vinegar and lemon Juice), one small cup olive ofl. Have all ingredients cold and use egg beater for beating. Mix seasonings, add yolks of eggs, beat until smooth, add oil drop by drop at first, beating constantly until thick, like soft butter, then add one dessert spoon vinegar and beat again, then add oll. When it begins to thicken the oil may be added faster. Add vinegar and oil al- ternately as it thickens. Keep in cool place. Lima Bean Toast. This is an adaptation of the vege- table toasts for which the Battle Creek Sanitarium s noted. These toasts make excellent hot matn dishes for either lunches or suppers. For the 1ima bean toast use two cups of canned or stewed lima beans, three-quarters of a cup of milk, one tablespoon of flour, one tablespoon of butter, one teaspoon of salt, one egg yolk and ten slices of bread. Strain the beans through a colander and add a white sauce made from the milk, flour, butter and salt. Combine the two mixtures and then add the beaten egg yolk. Cook until the egg is thick. Pour over the slices of crisp toast bread. T In parts of Ireland it was once— the custom still lingers—the practice for housewives to prepare Easter's feast on the Saturday, but woe unto any pne who, however wel they have fasted during Lent, ventured to par- take of any of the dainties until the cock had crowed on Easter morn. FOOD PRICE DROP IS EXPECTED SOON Young Spring Chickens :Arriva at Center Market in Large Numbers. Virtually no change in the price of fruits, vegetables, meats and other art'cles offered at Center Market was made in the last week, but the influx of ne wshipments already made gives promise of considerable drop in prices within the next two or three weeks. Chief among the indications of the coming of large shipments of market goods, bringing uctions in price, are chickens. Young Spring chickens are finding their way into display ¢n the stalls in larger and larger num- bers and a fall in prices seems immi- nent. These “springers” now are for sale by many dealers at 76 cents a pound, fresh killed, and for 60 and 65 cents a pound alive. Hens are selling for 40 and 45 cents a pound, dressed, and roasters remain at 60 cents, with a dealer or two sell- ing at 48 cents a pound. Ducks are 40 cents a pound, geese at 35 and tur- keys, 65 cents, all of which are highly scarce. Eggs 40 Cents. The tumble in the price of egys halted early this week at 40 cents for the best grade of fresh eggs, and further reductiol are not expected until later in the Spring. & Butter remains steady at 55 and 5 cents for the best grudes of creamery brands. There has been no change in the cheese lines, Swiss selling at 70 cents a pound and mild domestic brands at 40 and 45 cents. Asparagus is the feature in the vegetable line. New California as- paragus is offered at §1 a bunch, a drop of 25 cents from quotations on the first arrivals two weeks ago. Older stalks are selling for as low 5 cents a bunch. Celery is abundant at 20 cents a bunch, large size, and 25 cents for heart celery. Spinach of good qual- ity and quantity is offered at 15 cents a pound. Lettuce, scarce, went up to 20 cents a head, and is not of the quality that was available last week. Good Tomatoes Plentiful. Tomatoes are on display in large quantities and are of fine quality, though of medium and small sizes. They sell for 35 cents a pound. The biggest drop in prices was shown in strawberries, which are ap- pearing in larger and larger quanti- ties. They are offered by many deal- ers for 55 cents a quart box, whereas they have been quoted in the past two weeks for as high as 75 cent Artichokes are plentiful at 16 cents each or $1.50 a dozen. New Florida lima beans are $1.50 a quart, honey dew melons are §1 each and pine- apples are offered at 60 cents each. Apples are for sale at § and 10 cents each for the Delicious varlety; four for 25 cents for Rome Beauties and 5 cents each for Winesaps. Grapefrults are scarcer this week at 15 cents each or two for 25 cents. Oranges remain at 60 cents a dozen. Mushrooms 50 Cents a Pound. Jersey sweet potatoes are 10 cents a pound, or 3 pounds for 25 cent and old Irish potatoes are $3 a bushel, and 25 cents a quart box, or 2 pound for new Florida and Bermuda pota. toes. Other offerings are: Summer squash, 15 and 20 cents a pound; peas., 20 cents a pound; rhubarb, 20 cents a large bunch; cranberries, 35 cents & quart; mushrooms, 50 cen's & pound; carrots, 10 cents a bunch. Among rany other articles for sale at the Center Market are large sup- plies of nuts. Brazil nuts are offered at 35 cents a pound; imported wal Heinz Spaghetti is already Just hest and serve. Not only cooked, but defi- ciously cooked, after the recipe by a famous Italian chef—origi- nated exclusively for Heinz. This recipe brings together Heinz-made dry spaghetti, Heinz tomato sauce, and a rare cheese, in 2 form most delicious and nourishing. The work is all Heinz—the pleasure, all yours. Here is spa- ghetti at its best —ready to eat. HEINZ COOKED pa Other vavicties — et oJauce HEINZ TOMATO KETCHUP - HEINZ VINEGARS HEINZ BAKED BEANS - The taste HBINZ CREAM SOUPS is the test Planning This During these early Spring days we are still clinging to the more hearty forms of breakfast cereal, reserving the delicate and crisp flak nd shreds until Summer. It is possible, however, to vary the hot porridges, as, for ex- ample, next week we have barley, hulled wheat, hominy, cream of wheat and rolled oats. This means that the weekly dietary is provided with at least six different forms of starch and the vegetable proteins as they exist in our cereals. While there is a general plan under- lying all of the weekly menus, this also varies from week to week. For example, next week more vegetable and other soups are served than dur- ing certain other weeks. Whun soun appears as the chief dish at luncheon, it is not, as a general thing, served at dinner, although Friday 1s an excep- tion. On the other hand, luncheon chowder is meant to follow the plan of the old-fashioned chowder and be more of a thick stew than a soup. This old-fashioned chéwder was con- sidered as contributing most of the meal. It contains potatoes, carrots and sometimes another vegetable be- sides the clams and the substantial Boston crackers. Once more the vegetable dinners are distinctly “different.” On Monday, for example, creamed oyster plant makes a very palatable accompani- ment for the baked potatoes, while l):&ffl buttered onions add still more e In these days of high prices broiled steak 1s served only occasionally. One of the more expensive cuts is usuall Nutrition Nuggets. When hard sauce is served with fruit .pudding or any other dessert, make it with powdered sugar rather than granulated, and be careful not to serve too much of the sauce at a time. Children especially must be cautioned about this, because it is easy to allow a sauce of this character to overbal- ance the diet both as regards fat and sugar. Try baking macaroni with some- thing besides cheese! Combine with corn, which is also delicious and nour- fshing, and it also goes well with mushrooms or other vegetables. The best macaroni Is made from hard wheat, and for this reason usually contains a good proportion of the wheat proteins. One must not forget, however, that this must be supple- mented by the proteins of milk, meat, and cheese and eggs if the diet is to be_thoroughly adequate. Do you know beans? Old-fashioned baked beans are good, but they are only one of quite a large family. Kid- ney beans, for example, are distinctly attractive and are also rich in food value. Black becans make a very un- usual soup, and it should be served with slices of lemon and bits of chop- ped hard-boiled egg. Dried lima beans are one of the aristocrats of the bean family, as they contain certain valu- able elements in larger proportion than do some of the other varieties of beans. When vou are trying to keep the meal plan simple, date sandwiches, for example, or those made with a filling of figs and nuts or silver prunes are Geliclous. By the way, if you do not know silver prunes, make it your busi- ness to find sume. You have a treat before you. Parsnips are not delicate vegetables, but they lend themselves to more methods of cooking than we some- times realize. Fried in butter or mash- ed, they are fairly well known, but cut in dice and creamed they are more of a novelty and much more delicate in flavor. nuts, 36 cents a pound: Georgia paper- shell pecans, 85 cents a pound: Georgia pecans, 45 cents a pound, and English walnuts, 35 cents a und. b ThereisNo “Just as G o To satisfy your children’s appetite — to serve upon your table—you want the Dest (especially when it costsnomore)and Libby's Apple Butter is the best. It’s whole apple butter— no broken, spotted apples, that lie under the tree rot- ting. No ma'm! Libby’s Apple Butter is whole apples picked from the trees,and made extradeli- cious by the addition of pure cider, choicest spices and real sugar, Not a grain of glucose in it. Demand_Libby’s Apple Butter. You get more ciousness for your money. In 2-pound cans— less than 15¢ per pound P Week’s Food. required for this, although porter- house or tenderioin is not essential. The top part of the round makes a very delicious steak. The possibilities of cold beefsteak are not fully appre- clated. Any bit of left-over broiled steak, particularly that from the flavorous round, is deliclous when chopped and mixed with mixed pickles and served as a sandwich filling. Again, strips of plain cold brofled steak are appetizing served simply as cold meat. Cut the steak in finger lengths and arrange in an attractive manner on a small platter, choosing the garnishing with great care. Then cut slices of crisp little sweet pickles. Another addition is a border of stuffed olives or one of minced sait olives moistened with salad dressing. Bits of sweet red peppers may be added to give the necessary dash of color. Desserts next week are very inex pensive, as dried fruitsare used more than has been the case. The fig tapi- oca, the steamed fruit pudding, the dried apricot gelatin all feature dried fruits, while the pineapple sherbet and the pineapple dessert are delicious made with canned pineappl FOOD PAGE. Curry for Flavor Easy to Prepare. Housewives and cooks have been known to think of curry as some- thing to fall back on when some un- desirable flavor, scorch or slight staleness would otherwise make a dish unpalatable. If you have been treated to such cooking, then doubt- less you have a dislike for curry. But when added to food otherwise fresh and toothsome curried dishes are delicious. There is something else some of us have thought of curry. We have thought of it as a purely exotic dish. one that could be properly prepared only by Oriental, preferably Hindu, cooks. We have read old-fashioned recipes calling for fresh cocoanut milk, long cooking, intricate hours of preparation, expert tasting to make sure it was quite right. And perhaps we have a memory of refreshments served at an inter- esting house, refreshments consist- Ing of curried ducks from Bombay that had made the long trip just for the entertainment in question. Somehow we have thought that curty, to be right, must be an ex- travagance. Not s0. Curry may be added to »| “The taming of the.S Many a wife gets credit for a sharp tongue simply because she lacks an important element in her diet. Careless choice of food often means too little bulk in the quite simple recipes to give its own deliclous flavor. Here are some worthwhile ways of using it: Rice Curry. One can of tomatoes, six table- spoons of rice, one onion, salt, one saltspoon of curry powder, white pepper and one tablespoon of butter. Put the butter in a saucepan, grate into it the onion, add the liquor of the tomatoes, rice and seasoning (salt, pepper and curry powder). Simmer for about an hour on the back of the stove. Lobster Curry. One lobster, medium size; ounce of butter, two gills of stock or water, salt and cayenne, two onions minced, one tablespoon curry pow- der, juice of half a lemon, bolled rice Cut the boilea lobsier into dice, frv the onion in butter, stir in the curi® powder and stock or water, Stew all together until beginning to thicken then put in the lobster meat. Stew for about 20 minutes, stirring occa- sionally. Just before serving, add the lemon juice, salt and cayenne Serve with boiled rice around the edge and the lobster in the middle. X REW body such vital health essentials as: phosphorus, iron, protein, carbohydrates and vitamin-B. Try it tomorrow morning. diet and that’s enough to ruin the nature of a Pollyanna. Continued indefinitely, cven more serious consequences may result, endangering health and even beauty itself. A corrective cereal this need. Eat it regularly, every day for two weeks and sece how much Eating Post’s Bran Flakes is a pleasure. Just pour some into a bowl and add milk or cream. It is the best-liked bran food in the world. Millions eat it every da now meets - Post’s Bran Flakes is a cor- rective cereal that supplies just the bulk the intestine needs and at the same time brings to the ©ee.F.C.Co Battle Creek, as an ‘‘Ounce of Prevention.’’ Send for free test ! package. - 7 7 Postum Cereal Company, Inc., Dept. J-58, Michigan. Makers of Post Health Products ; Post Toasties (Double- Thick Corn Flakes), Post’s Bran Flakes, Postum Cereal, Postum and Post’s Bran Chocolate. Grape - Nuts, Instant