Evening Star Newspaper, April 9, 1926, Page 43

What to Cook for Persons §V'ho Are 11l and How to Make the Food Both At Recipes Which Have Been Tested. Of equal importance in a_sick room are the surroundings and the manney in which food is served to a sick person. I vou serve the food on a tray <ure and cover the tray smooth napkin napkin. Use the ou ean find, flower in & A flower feel bet- new o he n N paper prettiest chinaware that and, if possible, put tiny vase on the tray. always makes a siek person ter and affords something lnok at. Soups and Bro‘hs, not easily hv @ sick person on nt fate they con‘ain. so whatever kind of soup vou serve, first cool it, then remove the fat from the top, reheat the soup and serve. Rice thrown into a lamb or chicken broth should he removed before the broth is served to an invalid, as vice absorhs and holds fats. Cream soups should never have the milk boiled, but simply brought to the boiling point, then serve immediately. he stock o vegetable fl must be heated sep arately and the hot milk slizhtly thick poured on. Croutoens make 1t iditions to how! «f broth not put them in the broth sonk Instead. serve | them on an atiractive plate quite hot To make them, cut bread into half- inch cubes and set in a het oven on a pan to brown with sait and & little butter, Rich 1re dizested Delicate Toast. Very thin pieces of toast, well browned tnrough, Are much more ap petizing than the kind made with a aoft center. Hold the toast fully' a foot from the fire for a while, so that it will begin to brown very slowly, hen it will be more digestible. Turn tx often while it is toasting. and when put 1t on a warm plate and spread with softened but- er. I the patient likes it soft, put A spoonful or two of boilin on it and cover It with na Cinnamon toast made of ® t Is just right a1 of the | tractive-and Nourishing. flour and one-fourth cupful of milk, | | Season with salt, pepper and one-half | & tersnoonful of chopped celery. Add | the fish and let the mixture cool. Beat the volk and white of An egg sepa- vately until light. Stir in the yolk and put the white in quickly. Bake in patty dishes, set in a pan of hot water and garve as soon as the fish is puffed and brown. Orange ice —Boll one-half a cupful of water with ene.-fourth cupful of sugnr and rind of onefourth of an orange for two or three minutes, | When this sieap is cool, add the juice nd shredded pulp of one and one-half | oranges. Strain and freeze. It is attractive served in the orange shell. For making this and all individual ices, a freezer can easily be impro- vised by piacing the liquid in a bak- ing powder can and packing this with ice and salt in a small wooden bucket. If the top of the can arefully | | removed and the contents stirved fre- | | auently they will freeze more evenly. Junket For a small dish, dissoive | one tabtespooninl of sugar in one-hale v eupiul of warm milk. Add one-halt a teaspoontul of rennet and two or thiee drops of flavoring, BREAKFAST. Creamed Kgg, Toasted Stewed Prunes, Roll, DINNER. Cream of Tomato Soup. Broiled Lamb Chop. Riced Potato. Snow Pudding. SUPPER. . Oyster Stew. Crackers. Raked Apple. Craamed Kgg.—RBeat an eggz until It | is well broken up. Add silt, pepper | aud one-half & teaspoonful of butter | Pour over it one-fourth cunful of hot | { milk. Put this in a double boiler, and < it congulates around the sides and | ring sold for 10 cents a pound. | prices which have been in effect for THE EVENING _8TAR, WASHINGTON, D. C, FRIDAY, APR FISH ARE PLENTIFUL, WITH PRICES LOWER Vegetables Unchlnged-——foeberg Lettuce Gone and Cauli- flower Scarce. reductions in the price of fish n disnlay in large quantities at Cen Nsrket featured the post-Faster eason, which was marked today with unugual activity, While the quata tionk on vegetahles, fruits, And other | linea of produce at the big market remained steady, fith prices dropped | ns much as 10 cents from last week's | and earlier levels, | ad was offered in great at 30 cents pound, hereas it has heen selling for 40| cents. Rock fish was retailled at 30 cenis, another 10.cant drop, and her- Big shipmenis of white perch and croakers found their way into the market in ihe lust two davs, perch selling for 25 cents and the latter for 20 cents. Halibut and salmon re- mained at former quotations of 40 cents a pound. Red meats showes majority of stands (rom the last sev- eral weeks’ prices. Smoked ham went cent uf, some stalls, selling for pound. iler chickens are offered ents o pound, fresh killed and | Ivies nd bekers were an fowl 45 cents and ducks 45 Turkeys, when thex can be by “the commission mer etail for 60 cents n pound, | no change at the onts, cents obtained hants, several wesks, Best grade of selected fresh e ] 4 . still are 15 centa a dozen, with otheeh of good qualllu but regarded as “com- mons” seiling at 35 cent places, ST o Blitter of thé best creamer; mllll for 55°and 80 cents. oy ) the vegetable lines there is noted but little change, either in prices or in the products on display. Green string beans, however, took a Arop irom 50 cents a pound to 38 cenle,_but are to he found -in but imited’ quantities. Cauliflower alsp is arce and nigher than last week, re- tailing for from 25 to 50 cents & head. Tomatoes, small and of qual in- A SERMONETTE. RED STUART GIRBS, ‘0od Specialist. Don't Hurry. Sometimes when one I eager for fresh light in solving a cer. tain problem this U'ght comes from unexpected qu long ago 4 wWoman w i= to teach nutrition wondered how in the world she could pos- sibly ssy anything new or even different. In her casual reading her aye fell upon a sentence in Ar 'his was the sen. the train goes in BY W half an hour. There was a suggestion, Not that the point ix either different or new, hut we all knowgthat the average person {8 not train- ed 10 see relationship between the nutrition problem and every-day happenings. This san individual would f quently overlook the fact that hurry ‘has anything to do with ition. “Don’t hurry,” might be taken as a slogan for the student of nutrition, Not that occa speeding up in elther wr play is harmfdl. In fact, occa- sonal spurts are necessary If we are to face the varying de- mands from day to day. But burey, using_the word in one .18 an abeolute menace to and nutrition, Mental hurry or luck of el ton will keep one from eating the proper meals, Beginning the dnv with this tense attide of mind, we soon find the tense ness snreading to the body ft- self. Muscles are held taut; the posiure is seldom ever the same, and, in short, one goes through the whole day in a perpetual atage of being tied up In knots. ANl of this has a direct bearing, ficst, on the muscular side of di- gestjon, and second, on the chemical, Stomach and intes- | tinal muscies that are held will not pérform their duties of turn- ing over food until it is fit for dl- xestion. The glands whose busi- ness it Is to secrete intestinal Juices will also lle down on their job and the result is a feeling “like lead" in the stemach Make, haste when it is neces sary, but don't hurry. ! the " Interesting Informal Dinner. restaurant frequented by numbers of business men at luncheon’ time you would find that grills are well liked. However, an ever-increas- ing number of men is adopting the custom of golng without meat fqr luncheon. “Meat once a day" is the order of many a doctor even to pa- tients who are not actually disordered. Men, like women, realize that when meat is served at dinner, they often do better with a meatless luncheon. To a great many persons a “grill” atill megns a gridiron, or possibly the place where ‘“grilled” dishes—like chops and steaks are served. But to some, I am sure, the firat thought that enters the head at the mention of the word grill 18 one of those new fashloned ensemble dishes —con- slsting of mest, vegetables and starchy food all served up on one plate. lls were first considered a mas- culine meal. Few. women wanted such a hearty luncheon as the old-time grill. Now, of course, a lot of men are eating a light, vegetarian lunch- eon. They would perhaps like the hearty grili luncheon, but they know a salad is wiser choice. Inf the meantime arill has heen promoted to the place of a dinner dish. So often one wants a didner of few courses that will not take lonz to serve. The grill I= co planned then that all you need beside is soup or hors d'oeuvre and some sort of sweet and coffee to top it off. At an; With Ham. Your grill may consist of grilled ham, with mushroome, pineapple and white potatoes with green peas latd on each plate hefore serving. The. ham is parbolled hefore it is placed npe e grill and so are the mush- ms and potatoes. The . potatoes e sliced lengthwise and shghtly huttered he pinapple s gently hroiled—preferably under flame, ax in a gas ove An interesti wrill brotled fish could easily be devised hy the clever honsewife. Planning grills I8, In fact, getting te be a pastime, and in a certain suburban éommunity fome of the ybung housewives take leasure in thinking of original grills. 'hey havé a group. of {ntimfate friendw in: for informal grfll dinner to-show off their new combinafions. 4 English Grill. Here is the recipe for making a real E deliciotis. Rix It serves six. half a tomatoes. piaced | {upon the xrill and the whole ix then | the.| containing | glish grill that vou will find lamb chopg, one lamb kidney, six pork sausages, six slices of hacon, 7en mushrooms, three or four | In another five minutes lift them to a hot dish, ind let stand in the oven while you prepare the gravy. Ktir a level dessertspoonful of flour very gradually and smoothly Into the pan, and then dilute it with cold water to the quantity required; season with table sauce, continue to stir until it bolls up, then pour over the grill. Russlan Grill. Here is the recipe for a Russian grill—a little less usual—but some- thing tht you will like if you like the flavor of shrimps. One thick slice of ham, half a dozen large shrimps, half a dozen me- mium.sized mushrooms, one can of green peas. First heat the peas, then lay the slice of ham in a little hoiling fat and fry it over a low heat: peel the mush rooms and cut them in thin slices; re- move the heads and skins from the shrimps. When the ham has been cooking slowly for ten minutes, turn it over and place the shrimps and muskrooms on top of the cooked side, Seven minutes later, remove the ham and keep it hot in the over, while you cook the mushrooms and shrimps more briskly for three or four minutes. To serve, place the ham on a large hot dish, cover with mushrooms and shrimps and surround it with the peas . In Tunis the wearing of hair on the face is the exclusive privilege of sovereignty. €ut the kidney fn xmall pieces andf - the tomatoes in halves, FOOD PAGE. BY JENNY WREN. Here is the fashionable adaptation of the early American lamp at its best. The base is a talf column of dark blue glass mounted on a square brass hase. Square-cut ‘erystal prisms hung ahout it add sparkle and intprest. The square shade is of parchment paper and the little figures of hoop- difference ! skirted ladies seen upon it were cut' from an old Godey print. Here, by the way, is an idea for util- izing worn and torn prints which are unfit for framing or for use in their original proportions. 1f a print can boast even one figure which can be carefully cut out and pasted on a dif- ferent background it need not be wasted Often these little eut-out figures are pasted on other“decorative articles, such as boxes, portifolios and waste- baskets, (Copyright. 1926.) i Japanese Poets Ambitious. Tn Japan, 29,000 poems were entered in the annual'New Year poetry eon- teat, which number is 7,000 more than in any previous year. The contest is conducted by the imperial household department. Bhe birth of an imperial grandchild this year is thought to have had something to.de with the in- creased Inspiration. The ‘crown prin- vess anc several princesses and princes entered the contest. & Billions in Philanthropies. is stated private or institutional dona tions to putstanding philanthropies have reached the. enormous sum of more than $2.000,000.000. - mates belng as high as ; These huge donations are those mad by sueh individuals asCarnegie, Rock feller,’ Puke, Frick and others of out- standing_wealth. These funds it fs estimated will multiply into enormous sums in due time. wont sweeten coffee —— yet it looks just like sugar. But oh, whata Skin the | bottom, scrape it away untl the whole is cooked soft. Serve on toast. Snow Pudding.—Soak one teaspoon- ful of granulated gelatin or two tea spooufuls of shredded gelatin in three tablespoonfuls of cold water. Add | one-third cuptul of boiling water, one. third cupful of sugar and ohe (able. | spoonful of lewon juice. When this jelly begins to thicken whip into it the stiffly beaten whiie on one egg. When it is smooth and beginning to harden old. Serve with it a one-half & yolk of an e ferior (o those offered last week, are 45 centx a pound. Iceberg lettuce has virtually disap- peared, and has bheen replaced by Fiorida lectuce which sells for 15 cents A head or (wo for 25 cents. Celery In cents for large stalks, and ents for heart celery. trawbecries are still high and will be until large shipments ave available |in the coming weeks, selling now for from 60 to 70 cents a quart bo: Green lima beans are (alling price in a way that will plense Mrs. Housewire. Whereas they sold for as [actual work and darkens the finge high as $1.50 or sven $1.75 a quart | By way of compromise vou should s | several weaks ago, they are not to he | that when potatoes are to be cooked had for $1 a quar preparatory to being scalloped, =an | New potatoes, small, from Florida, |teed, mashed. they should always he |are offered for centa for two|ecooked with the skins on. They may |pounds. Larger poiatoes, oid variety, [ then be cooked a little ahead of tinde are §1 a peck. #0 that the peeling need not coinclde are more plentiful, with the busiest time of meal-getting. * Yellow Newtons & three pounde for 28 cents, with When to Peel Potatoes. Of course, there Ix the old question iling potatoes with or without skins on. ‘The fir meth i, of course, the more economical. Then, too, it is generally agreed that val: uable nutrients are scraped or pared off with the skin. On the other hand. it in often inconvenient to peel steam ing hot potAtoes just when dinner is heing taken up. Hired cooks almost alwava prefer to pare “them before cooking, even though it means more rve hbread toasted. buttere + spread with slightly sweetened cinna mon, will prove tempting to & dedi- cate appetite. Graham. whole wheat or bran muffins may be served cold with rich milk in a bowl, and’ slices of them make excellent toast on which to serve eggs. The difference between Kraft Cheese and other cheese may not always be obvious to the eye, but it’s always evident to the taste. So long as you can get Kraft Cheese at the same price, why should you be satisfied with less than Kraft quality? That’s right, you shouldn’t. | | mushrooms and cut off the stalka | s a lurge frving-pan and heaf a little fat: then lightly fry tHe n for three minutes; now place the chops and sausages in the center, with the pieces of kidney, .tomatoes and mushrooms all round, - Sprinkle a little salt and peppect over them, and lay" (he half-cooked hacon on top of the” ¢hops. Cook gently for even or efght minutes, Eggs and Meat, Baked eggsare nourishing and gos to 100k upon when served In the rame- | kins in which they are prepared. Ten [ nour it into a minutes in a moderate oven is suf- | Jiclard made o riant. To prepare coddled eggn, 8lloW | aet “one half & cupful of hot milk, thiecos to aiaio. 1o ""”‘_"""(‘_l"’" tablespoonful of sugar and fAavorin Al be found to be just bavely set. | Seven ovste Heat and strain It Wil be found 10 b e e et it 1a | Scald one-fourth cupful of milk, Add nn' A Dor 'steaks or chops or |the oyvsters. and cook them just lonk slices of chicken, but you may 'be|®nOUEh to have the hmh.-p.- ourl_f |A||4:‘ e O et In ihe form of |the juice. one-fourth teaspoonful o Aelicate sandwiches mixed with let. | Pitter, salt and pepper and xerve im- tues or celery, with mediately. mayonnaise, chopped nuts or olives, i e | Iarge quantities of Delicions apples scrape or pound the meat and serv & 2 calling for higher prices, it in soups or broths. To prepare My Neighbor Say Asparugus 15 plentiful in excellent hacon, place the slices on a pan in a | o b Well Wi woap ona lity, =elling for 75 eents a bunch, hot oven, drain off the fat as it melts smooth rub well with “oap once large xize. Radixhes are 8 centt a and serve the bacon crisp and d; a day. Dishcloths -should be | |bunch: cucumbers, 35 centa each: = washed and hung in the sun to endives, 50 cenis a pound: mush- Liquid Nourishment. 1| ary ofien in warm weather. rooms, still clinging to the market, Fggnog is made by bsating one egg | Tn removing spots from cloth- 80 cents a_ pound: rhubarb, until it s very light and foamy. Then Ing with gasolina & ring often found in very limited amounts, add a teaspoonful of sugar and beat | | forms where the spot has been. cents a hunch, and spinach, cents | again. Finally pour a glassful of milk A little malt sprinkled in the for two pounds. Kggplants are sea on the egg and beat it again. Next gasoline will prevent this. heing offered at from 30 to 50 cent pour it in a glass and scatier just a Ollves opened for soma spacial | | cach. sprinkis of nutmeg ov the top. on, when all are not re- | | Grapes are for sale at some stalls Crisp some crackers by placing them d. may be kept almost in- at 50 cents a pound for Argentine in = hot oven for about three minutes definitely it olive oil b poured Amalagax. Grapefrult is 10 cents | ana serve with the egunok Info the bottle. The oil, being | | each: oranges, 30 cents a dozen. Those who do not like eggs and | light, rises to the top of the Peas are cents A pound; beets | milk can take a chocolate egg-shake | liquid in which the olives are | And carrots, both plentiful, are 10 made of half a glassful of milk, one | | stored and thus keeps out the | |¢ents a pound: artichokes, scarce, are | heaten egg And two tablespoonfuls of | | air. |15 centa each. chocelate sirup. Don't throw away stale loav Honey Dew melons have dropped A quarter of a teaspoonful of of bread. tea cak: ete. Dip cents in price from last week's ground clove, sweetened to tamte, with them in cold water—if very dry, level, heing offéred today at 75 centx half a lemon, and A cupful of hot leave them in for a few min. | |and $1 each. Summer squagh is 15 water, makes a tempting hot drink utes—then place in 2 moderats. cents a-pound. Cabbage Is 5 cénts and one far more popular than ginger Iy «hot .0 until well heated a pound. tea. through. The result will b beau- B titul light hread or cakes A coat of whitewash I8 a valu- able disinfectant. It preserves food, And if prop preparad in a fire retardant. P It vour clothing ecatches five vou will only make matters worke by running. as running fans the fire. The hest thing to do i« to wrap vourself at once In some heavy material and roil on the floor. This smothers the in &@omet Rice gopks h&ht.whitc and e Wine. quoted S g e Eggs Shirred With Scallops. Prepare one cup of scallops and then cook for bout ten minutes in one and one-haif cups of cream sauce Arrange in five or six small individual baking dishes. Break an ezg in each aprinkie with salt and pepper: add » little butter and bake until eggs are Arm mELP YOURSELF TO HEALTH A =3 Custard Pie. | Coconut Three eggs, one-quarter (eaRpoon «alt, two eupt milk, one cup sugar, one-half cup graied coconut, one and one:half tablespoons cornstarch. Make # custard, stireing in the coconut last. Pour into. pie tins lined with a single crust and bake until the custard in wet: -One way in which to tell this i8 to insert a silver knife hlade or handle of a silver apoon in the middle of the tard. If it comes out clean, the custard don The fastiest of all mild mustards IT GIVES you all the appetizing fla- vor that mustard adds to food—yet delightfully mild! Delicious in sal- ads. A wonderful seasoning for fish, meats, cheese. Buy a bottle today—1sc. ’ GULDENS “AL40RERSING By the Makers of Guldew's Prepaved Mustavd N Menus of Light Ibiet. The following menus indicate the proper proportion of starchy sub- stances, vegetables, meats and fruits, | and therefore should he valuable to | the home nurse who finds herself at | A loss to know wimt to provide for the | sick and convalescent: Breakfast—Egg poached served on toast: cocoa. Dinner—Raw oysters with erackers rice cream. . Supper—RButtered stewed fruit. Poach the egg in a very small sauce- pan of scalding milk. Take it out with a skimmer, cut off the ragged edges and put it on a round of but tered toast. Some of the milk may he poured around the toast. Rice cream-Soak » large table- spoonful of rice in one-half a cupful of warm milk until it is soft. Beat one. half a volk of an egg with one and one-half tahiespoonfula of sugar, atir into the rice and milk. add a pinch of salt and cook until the mixture thick- ens. Flavor with vanilln and pour it Into a custard cup. Make a meringue of one-half the white of an &g and one heaping tablespoonful of gugar. Put this over the pudding and brown in the oven ) 1 in milk; dry toast; Delightful Recipes by Alice Bradley— The Campfire Recipe Book illus trates in colors many dainty, de- licious foods prepared - especially for -the Campfire Company by Alice Bradley of Miss Farmer's School of Cookery, well known food authority. This booklet of delightful recipes should- be in every home. Write us for a free copy. Recipes also in Campfire Cartons. Buy a package today. Campfire Marshmallow Teas Place unsweetened round wafers on a tin sheet. On each wafer place a Campfire marshmallow. Make a deep impression in the center of each marchmallow and in each put one-fourth tea- spoon butter. Place in moderate oven and leave until marshmallows spread and nearly cover crackers. Remove from oven, place a candied cherry on the top of each marshmallow and serve. Your grocer sells Campfive Mershmatlows in economicalsized packages and from 3-1b, tins. THE CAMPFIRE COMPANY 804 MAIN ST., CAMBRIDGE, MASS, and MILWAUKEE, WIS, . " Flavor! keeps Kellogg’s in the lead! CRUNCHY-CRISP Kellogg’s Corn Flakes! With milk or cream, fresh or preserved fruit. What a feast of flavor! Rich, toasted hearts of corn! Crisp and easily digested. More than 10,000,000 people daily demand them. ~ * Kellogg’s are the original corn flakes. Never tough-thick or leathery. . Try them at lunch. Sold by all grocers. Served at all hotels and restaurants. t Toast Steamed Dates. Coffee. DINNER. Cream of Celery Soup. Fish Souffe Orange lce. SUPPER. Toasted Crackers. Junket. Steamed dates—Whash six dates and put them in a very small saucepan with a tablespoonful of hoiling water Ret this saucepan in another ceptacie of hot water, cover .ciosely mnd steam until the dates are soft. Thay may be served with cream. i hred one-fourth cup- white fish. Make a spoonful of of Phicken Jelly. ful of cool 'WHERE tea is the national drink, as in Ire- land, Scotland, England and Wales — Lipton's is the popular choice. Oventrish ALWAYS in Kellogg’s patented inner- Non Porsonous J.S.TYyrREE wASEINGTON D €