Evening Star Newspaper, May 14, 1926, Page 52

FOO D "PAGE. THE EVENING 'STAR, WASHINGTON, D. ¢, FRIDAY, MAY 14, 1926. ' FOOD AND THRIFT IN THE HOME Facts About Special Garnishings and Salad Combinations Which Will Add to Value of Meals Served by Skillful Housewife. with the near- n of youth, & to one noted physician. He . “Through diet, especially, is the age of the body affected. Of course, the person who frets and worries will | age more rapidly than a person who takes life serenely with an optomistic hopeful attitude, and a great man: things, such as bad air, want of exer- cise and overwork will help on the wrinkles and stff joints, but in this | connection food more important | than any other s, and a proper choice of food and mode of feeding will prevent worry, lighten the cares of life. make work easier and so prolong youth.” Spring Vegetables. Lettuce is good for the nerves, cooling to the blood and a good sleep producer. Celery is also good for the nerves, for nervous dyspesia, uPu—I zplzia and rheumatism. Tomatoes SIve @s a stimulous for the liver. Sicumbers cooling and have a z00d effect on the complexion. Spinach ind dandelions have a good effect on the kidneys. Spinach also gives re- lief to those troubled with gravel | and will help to cure rheumatism and gout. Carrots a help in case of asthma and are good for the com- plexion. They are also sald to be zood for the hair, skin and eyes. They contain sulphur. Raw cabbage when voung and tender furnishes phosphates to , enrich the blood. Turnips and radishes are recommend- ed for gravel, scurvy and nervous disorde It is said that radishes were fed abundantly to the pyramid builders by order of Pharoah. Boiled beets, ed with salt and oil, were used by the Greek philosophers as an ald to mental exerch Onions are among the best nervines known, a remedy for coughs and colds, and also for eczema and scurvy. Being | soporific, they are invaluable for peo- - ple troubled with insomnia. They ab- | sorb impurities from the blood. The | onion is the only vegetable that is readily inoculated with disease, =o never use any that appear to be even slightly -stale. Among the frui uicy apple: aten just before re- tirin promote sound sieep, excite the action of the liver, help the kidney secretions and relieve indigestion. They contain more phosphoric acid in an ‘easily digested form than any other fruit. Ways to Cook Meats. iling is really roasting. One side of the meat is exposed to the fire or heat and the other side to the fresh air Meats cooked in a closed oven re baked. not roasted. We bake cer- tain meats. bread, pies and cakes, but we should grill or broil our steaks, chops, Spring chickens and fish. To broil over a coal fire, put the meat in a wire broiler, hold it near a perfectly clear fire v it is seared, then turn it and sear the other side. Turn it every 10 seconds for 2 minutes, then lift_the broiler and place it about & inches above the fire. If the steak is an inch thick, broil it 8 minutes, turn- ing it once or twice. If it is an inch nd one-half thick, broil it 12 or 15 minutes. If 2 inches thick, it will take fully 20 minutes. Season with salt, pepper and butter. Baking of certain meats is not an inferior method if the meat is well cooked. chicken, chicken creams,. tim- souffles, chicken croquettes and salad and chicken a la_King are all made from left-over chicken or turkey. To Serve With Meats. Beet Jelly—Cut enough boiled beets 10 make three cupfuls. To this add 1wo tablespoonfuls of prepared horse- radish, one tablespoonful of tarragon Vinegar and one cupful of water. Let this boil for 5 minutes, remove from the fire and add one-fourth teaspoon- ful of salt and one-half box of gelatin, first dissolved in cold water. Pour this into & shallow pan and when cold cut in squares. Cucumber Jelly—Boil together four nedium-sized cucumbers, first pared «nd cut in small pieces. Add one red yepper or eight pepper-corns, four cloves, one sprig of mace, one slice of onion and three cupfus of hot avater. Let this boil until it boils down 10 one-half. Remove from the fire, edd two tablespoonfuls of tarragon vinegar and one-third of a box of gela- tin, first dissolved in one-third cnpful of cold water. Add a little green fruit coloring. Strain at once and pour nto molds. Tomato Jelly—Boil together for 20 fuinutes one-halt can of Tomatoes, one ay leaf., one sprig of mace, five cloves, 10 drops of onion juice and | one-fourth teaspoonful of salt. Re- move from the fire. Add five table- £poonfuls of tarragon vinegar and one-third box of gelatin that has been | dasolved in one-third cupful of cold | water. Pour into small glasses, first rinsed in cold water. Set aside to «cool. This is also delicious served on u lettuce leaf as a salad and gar- nished with mayonnaise dressing and pimentos, Dieteties furnishes u Garnishers. The art of garnishing foods should e practiced by il cooks. It makes the simplest dish appetizing. For cold dishes later in the season green nas- turtium leaves will afford a change from parsley. White small blanched lettuce leaves and white celery tips can be used with equally good effect ‘Watercress is especially suitable for vrofled meats and game, while pickles of all kinds have There'sno hard work to Some Foods them. Olives and stuffed olives can be used with anything except sweets. Pickled caulifiower, well washed, goes very attractively with them. Radishes, when ‘the skin is slit in strips and made to curl by immersion for an hour in cold water, look much like tiny roses and make a salad.or meat dish twice as interesting looking as it was before, Turnips cut into shapes of all kinds, such as dice, flowers or stars, and then colored with red color. ing, should be used more often than they are, as very pretty effects can be obtained with them. Parsley chopped very fine can be placed in ‘a patte over salads and potatoes, and in com- bination with other garnishes looks very well. Small flowers menting. For cold geraniums, sweet peas, jessamine and many kinds of small flowers look well. Blanc mange looks espec well decorated in this way, and jellies ‘of all kinds. Rice, cornstarch and hominy, bofled in milk and then put into tiny fancy molds, can also be used with good effect to zarnish, while hard-cooked eggs can be used in a variety of ways. A good way is to cut one in rings, removing the volk and filling up the center with a piece of tomato, a small radish, chopped olives or finely chopped lettiice, mixed with some of the grated yolk, or the white part can be cut in small dice nd the yolks finely grated and put round them in a pattern. or the yolks might be left whole and the whites chopped fine and sprir kled over them Carrots can be cut in various shapes and used for stews and minces, while spinach, well cooked and press little molds, can also be us: same dish. Horseradish, instead being served quite plain, can be well beaten up with cream and used for beef in connection with tomatoes. Kill slices of tomato with the sauce and put on and over the meat. Melted butter also plays a prominent part in garnishing when dropped through a bag and tube in a pattern on cold meats, such as ham and tongue. Candied fruits, pistachio and wal- nuts with filberts and al»#onds can be used with advantage. dates and other spall fruits make a fine garnishing &ir certain dishes. Good “alad Combinations. Diced apple, celery, nuts, vonnaise or cooked dressing. mayonnaise or chopped pea- n be used for orna- with me One-half a banana, cooked dressing, and nuts. Pineapple, oranges, marshmallows. | Head lettuce with Thotsand Island | dressing or mayonngise or chili- sauce. Pineapple Wwith cre grated cheese and nut Asparagus with pimento dressing. Cabbage with pimento or green pepper and dressing Cabbage with uncooked carrots and ground peanuts. Salmon or tuna fish with shredded celery or cabbage and hard-cooked egES. Diced meat soaked for one hour in French dressing and drained before using, and diced celery and hard- cooked eggs. salad of tomatoes, cucumbers and onion. Tomato, celery and cooked caull- flowe! ' Mixed vegetables with cheese. Fruit _dipped In mayonnaise] with nuts added. Pears dressed with mayonnalse or cooked dressing, topped with cream or Old English cheese and nuts. Salad of cooked peas, peanuts and chopped pickle, Diced apple with dates and coco- nut. Note—Canned vegetables, left-over cold vegetables and cold meat and fish have a_better flavor if they are soaked in French dressing at least one hour before serving. Marinate each ingredient separately. Green peas, string beans, globe artichokes and asparagus make very good salads it seasoned with &n ordinary vinai- grette sauce. This sauce is a mix- ture of three parts of salad oil .and | one part of vinegar, salt, pepper and | chopped parsley. Many vegetables, | especially peas, beans, artichokes and sprigs of caulifiower, make good gar- nitures for meat Qishes and soups. = Fish With Rice ‘Wash one-half a pound of rice in several waters, then boil it in stock until soft, but not mushy. Fry with- | out browning one chopped onion, mix it with the rice, and season well. Remove all skin and bones from a pound of any kind of cooked fish, and break the fish in flakes. Put halt the rice in a greased fireproof dish, spread the fish over, and sprinkle it with salt, cavenne, and a few drops of lemon juice. Cover with the rest of the rice piled up pyramid form and sprinkle thickly with grated cheese and the sifted volk of a hard bofled egg. Arrange the chopped white of the egg round the edge of the dish, put a few pleces of margarine or butter over the rice, and brown lightly in the oven. If preferred, the egg may be omitted. bananas and m cheese or| nuts end n and hot sweets, | Prunes, figs,} | Then, It pays to read the want columns of The Star. Hundreds of situations are obtained through them. MENU FOR A DAY. BREAKPAST. Stowed Rhubarb. Oafmeal with Cream. Dropped, Eggs on Corned Beef | Hash, Marmalade. Toast. | Coffee. | LUNCHEON. ! Frankfurts, Potato_Salad Rye Bread. 1 Chocolate Layer Cake. Tea DI R. Cream_ of Asparagus Soup. Southern am. rench Fried [otatoes. Creamed Carrots. Pear and Pimento Salad. Apricot Tapioca Pudding. Coffee. CORNED BEEF HASH. Mix ane cup chopped corned Dbeef with one and one-half cups chopped potatoes and ong-half | | 1p chopped hoiled beets. Sea- | | son with pepper and salt, turn into frying pan in which one fourth cup butter has been melt- ed, moisten with one-third cup brown stock, let simmer 10 min- utes without stirring, then cook over more gentle heat until browned. Serve with dropped esg on cach portion. POTATO SALAD. Cut cold bolled potatoes that are dry into dice shupe, season with salt, pepper and vinegar. If vinegar is too sour add little water, Add onion cut up very fine. also cclery if you like, then cut up very fat bacon, say three slices, cut into dice shape, fry out nice and brown, turn this into the above. SOUTHERN HAM sh and soak for thyee hours ces Jean ham, cut one and one-fourth inches -thick. But- ter bottom of vasserole, sprinkle with paprika, then with brown eugar, and dash unpowdered wloves: place ham upon this, dot with s butter, sprinkle with brown sugar and add water the depth of ham. Cover and cook in slow oven five hours. W FOOD AND HEALTH BY WINIFRED STUART GIBBS. Food Speciallst. “Neficiency diseases,” murmurs Mrs. Amevican Housewife, “Awfully sad, isn't Xt, that those poor little chil- dren must suffer from that dreadful eye trouble, and all the other terrible things that come from too little food." with glance at her own voungsters,” [ wonder why Jack's teeth are =0 soft! He has everything in the world to keep him well fed! And Jane's report wasn't very en- couraging last month. I must give her a tonic.” And all the while and Jane are suffering from deficiency diseases just as certainly as the little under- feds of Russial True, the diseases are not called by the'same names, nor are thelr results as evident, but the: are none the less dead If Jackls mother will but think over what he is eating she may have new light on the problem of his soft teeth. Does he, for example, take his Lreakfast ng Not Jack! He passes it up for a tablespoonful of | porridge nestling coyly under four or more tablespoonfuls of sugar. His luncheon vegetables are tasted it is true, but investigation may show that most of his lunch has been of the nature of a hastlly snatched sand- wich, that he may have more time to spend with “the fellows.” As for Jane, she “just hates milk she drinks both tea and coffee, her charge account at the confectioner’s 1s out of all proportion for a girl of her age, and further investigation will probably show shat in a number of other ways she is a long way from eating the proper dlet. It is not a pretty sounding verdict | but Jane and Jack are suffering from deficiency disense and their mother: first care should be to remedy this condition. Deficiency of food lime, which might be got so easily from milk and fruits and vegetable; defici- ency of the elements that make for alkalinity of the blood. Here ugain fruits and vegetables shine and do valiant service in offsetting the acid products from the digestion of the cereal, the sugar and other foods. Another deficiency and a serlous one, is that caused by indigestion. The overindulgence in sugary and archy food Jack has been prac- ticing inevitably leads to overstrain of that portion of the digestive system charged with caring for these food principles—result, deflciency! Behold how great a deficiency a little carelessness kindleth! Deficlency of digestive julces, result lack of milation and eventual undernourishment. Undernourishment, result, general ill health. o0 it is time for mothers of indulged children to get rid of and feelings of complacency over the fact that their children “have everything they " They may, it is true, “have vthing,” but if they do not know how to take advantage.of their pros- perity they are just as badly off as are the underfed scraps of children who lack literal material for maintaining fully nourished bodies. (Conyright. 1626.) Is Headquarters for Blue Moon Hose shining with Solarine- it’s very quick and safe- for brass, gold, silver, nickel and aluminum, Recommended by care- ful housewives every- where. Sold ood grocers, hmfiw-vb’ ey drug stores and auto shops e —A complete assortment of the various thread silk and chiffon weights is al- ways available in al} the smart colors. Prices are $1.65, $1.85 | fa | lower | dew FRUITS IMPROVED . AT MARKET KERE Prices Remain Unchanged, But Summer Vegetables Are More Common. Prices at Center Market today re- mained at levels of last week gen- erally, but a marked improvement in quality was noted in a number of fruits and vegetables offered for sale, due to later shipments from sections of the country where harvests now are in progress. Improvement in the quality of strawberries, tomatoes, new potatoes and melons particularly i to be found. Beef and pork prices remain un- changed, hut commission men expect to be able to cut the price of lamb some as the receipts are growing in volume. Front quarter cuts of lamb are tasty and much cheaper than the hind quarter parts, affording oppor- tunity to alert housewives for keep- ing within economy programs. resh Sausage Gone. I'resh suusage is a thing of the past season and will not return to the market until Fall. Poultry also remains firm in price, but market officials say that with larger receipts expected as Summer arrives, the price of broflers will re- cede. 'Bakers reain at 45 and 50 cents and brofle's and turkeys now are 80 cents at most stands, There is no change in fish prices. Because of the few warm davs thus this scason. the possibility of a marked reduction in the price of g and herttng is diminishing, market men sav. The season' for shad now is well advanced. Eggs remain at 40 and 45 cents for the best grade of selected -eggs, with quotations on fresh eggs of less selected quality available in plen- tiful quantities. Butter remains at 50 and 55 cents for the best grades of creamery brands. Strawberries Are Cheaper. Strawberries have dropped to 30 cents a quart box and are of fine quality, solid and luscious in ap- pearance and are to be found in plentiful quantities. Latest ship- ?wtl‘lnls gre from the region of Nor- olk. Cantaloupes have found their way into the market in good numbers and are quoted at 35 Jerts each. Honey- melons remain at the luxury price of § eacn The speciality of the market this week is an extiemely limited amount of fresh corn, which is offered at $1.50 a dozen ears. The ears are not all fully filled, but are fair for this early season. New Potatoes Larger. New potatoes, larger in size than were the last few weeks, are ale for 10 cents a pound at most of the stands. Old potatoes also remain at 10 cents a pound despite the Influx of new potatoes. A few sweet potatoes are still to ba found. Tomatoes, firm and full, are bring- ing 35 cents a pound and asparagus from North Carolina is offered for 40 cents a bunch and home-grown asparagus at 60 cents. Eating apples are 5 cents each and oking apples are sold 3 pounds for 5 cents by most of the commission men. String beans are offered for 35 cents a pound, peas, 20 cents a pound; eggplant, 25 and 30 cents each; carrots, 10 cents a bunch; beets, hothouse, 15 cents a bunch; radishes, 5 cents a bunch, and Sum- mer squash, 10 cents a pound. Celery 20 Cents a Bunch. Celery, from nearby States, is 20 cents ‘for a large bunch, artichokes are 20 cents each and spinch is 10 cents a pound. Cucumbers are 10 cents each and white onions are 3 pounds for 25 cents, while Ber- mudas are 15 cents a pound. Orapges remain at 50 cents a dozen and large grapefruits are 15 cents each. Small grapefruits are oftered by some commission men for 3 for 25 cents. Lettuce is 10 cents a head. Rhu- bard, limited in quantity, is 10 cents a bunch. Apricot Souffle. This is variation of prune whip or souffie. Have ready nicely cooked dried apricots. Strain and fold into stiffy beaten egg whites. The preparation should be about the same @s for prune whip. L “Taming the Brute.” From the Seattle Times. Towa co-eds picked as a model hus- band & man who says he:“would treat 'em rough if he desired.” Think of the fun any modern girl would have while taming the brute! the popular | FOR sheer endurance, for exquisite silk stockings choose Blue Moon. Made of pure Japanese silk, the longest wearing fabric known. that will really wear, Fuil fashioned, in all the Blue Moon Silk Stockings at your dealer’s. Patented triple garter strip preventsruns. No. 100—Light weight, pure slik, full fashioned. Lisle tops and soles. $1.65. No.200—Medium weight, pure slik, full fasirioned. Lisie tops and soles. $1.85. No. 300—Heavy weight, pure silk, full fashioned service stockings. Lisle tops and soles. 81.95. What Do You Know About It? Daily Science Six. What are the chief peninsu- las of Europe? What are the chief island possessions of Denmark? What is the Jargest country in the world? . Wriere is Baluchistan? Through what countries does the Rhine flow? What countries have sessed Florida? Answers to these questions in tomorrow’s Star. What Shape Is the Earth? Ancients naturaly believed that the earth was flat, though some of the enlightened Greeks thought it to be round. Columbus, we know, belleved it round, though he cannot be said to have proved it, as he never circled the globe. One sect believes we are on the inside of a hollow sphere, with the sun in the middle, while the old- fashioned school mistress taught that the world was round. But it is not round, and not only is it flattened at the poles, but it is otually bigger in the Northern Hemisphere than in the Southern. ~Stranger still is the fact that all the continents are roughly triangular in shape (except the smail island-continent of Australia) with the broad part of the triangle at the top. Also they all have archipelagos of is- lands off their southeastefn corner, and in the Western Hemisphere the high- est mountains are on the western edge, in the Eastern Hemlisphere on the eastern slope. The plan looks too symmetrical to be due to chance, but nobody knows to what it is due. Now what do you know about that? Answers to Yesterday's Questions. 1. The sun is the nearest star to the earth. 2. Our sun {s moving in the direc- tion of the constellation of Lyra, which contains the brilliant blue star, Vega. 3. The Pole star can be located in v: Follow the line connecting the two end stars in the handle of the big dipper and continue the line into he next star you strike is the pos- Pole star would appear to be on or near the horfzon when seen from the Equator. + 5. The Southern Cross is visible in southern Florida in Summer. 6. More stars are visible Northern Hemisphere than Bouthern. the the in in (Copyright. 1926.) il e A Bird’s-Nest Pudding. On each dessert plate or at each plate at the beginning of dinner, place a small bird s nest of candied orange peel in which there are some candy eggs. The eggs can be made of un- cooked fondant, rolled in ground pecan or walnut meats or dipped in chocolate. Make the fondant by mix- ing an unbeaten white of egg, a pinch of cream tartar, two tablespoons of cream and _enough confectioners’ sugar to make a Stiff cream. Then mold into little eggs and vroll in the nuts or else chill for two hours after molding and dip in melted chocolate. To make the nests make candied orange peel as follows: Cut the thin outer peel of two or three oranges into shreds and soak for 24 hours in cold salt water, with two tablespoons of salt to a quart of water. Rinse cover with fresh cold water and boil until tender. Make a sirup of two| cups of sugar to a cup and & quarter | of water, and when it boils add the | peel and simmer gently until the peel | looks clear and the sirup thickens. Take out a little at a_time and roll | in granulated sugar. Let it dry and form into little nests. 'FOOD PAGE. Nutrition Nuggets. EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine “3. He eats frregularly, betweel | megls, poiling his digestion by cake: ind trash. |, "4 He bolts his food, neve time enough at meals to chew his ood indication of whether or not they | food proparly, but . wishes ot are victims of malnutrition. with water. If the youngster seems (o be stead- “5. He drinks tex ily losing welght, or not galning nor-| of milk and water. mally, he should be taken at once to 5. He does not get enough sleep: a competent physician to find out if | 4t 1o or 11 years he does not get 1o there are phy defects that should heq until 10 o'clock or after, when he be corrected, like bud teeth or ton-|ghould be in bed at 9 o'clock and sleep sils, And also to be sure that no dis- | with windows wide open. ease like. tuberculosis” is develop 7. He suffers from habitual consti Sally Ann may be breaking ion, rules of health in what sh “8. He gets too much stimulation ice cream godn an hour ‘hefore d i [and emotional excitement—motion pic how she eats—fast or slow, nibbling tures and other evening entertain at all hours: in playing when she : ment should be in bed: going 1o the movies | g when she should be hiking in the open alr; too much homework or crowding | it fn at night when tired out; in not sleeping enough or 'ping in a poor- ly ventilated room. Causes of Malnutrition. The number of pounds a boy er girl gains a year, 4 * numbe) of inches he or she stretches out, is and coffee instead pa too hard—too many and intense a man fe plays hours in t00 active . He is overworked in metimes he has too m hool hours. may be caused or ings as decayed tonsils or beginning of serious United Siwsres Public H in one of the health re long list of reasons wi be undernourished. quoted below. You food heads the list “1. The child does not get food. _ He does not get the right kind ot food. He spoils his appetite for simple foods needed for growth, such as milk, cereals, vegetables, etc., excessive indulgence in candy, sw pastry and other indigestible food. | | surgeon of the | | | : « and it may be th i1 | disease. that | a child may They are will notice In places where: malaria or hookworm is present malnutrition is sufficient | often the result of these infections.” Mrs. E. S have most fron. Answer. and cabbange. Spinach time much as cabbage, , | bage has 26 per cent mor I nighest, which is fresh s vegetables sinach s four nd cab. N next beans. hat I oS, i Planning the Week’s Food. served more frequently than during yme weeks, and this is deliberate because of its appetizing properties. Readers of “The Enchanted will remember the omelette served at luncheon which was “bursting at each end with green This is a| There is an innovation in the vege good hint for any one who plans a table dinner served on Monday. One vegetable omelette, The omelette with | popular restaurant in York green peas served for Sunday morning | respons breakfast should do just that “bursi| every one ing agreeably.” | growing t To prepare such an omelette have| average vegetable plate. the vegetables cooked and mnicely| ing what the & seasoned before folding over the ome. | \F ¥ome othe tf";‘ ,h‘;"“'“ 1a ‘{l““" bl lette. -Part of the peas should then| do to give zest and cha o such Yo otded into the omelette and the| plate. That it also adds to the foud others allowed to serve as @ border, | Value, of course, oes without saying ‘Any tender Spring vegetables may be| Although it s early for straw used in this fashion. It is also a goo | berries. except in certuin sections of way in which to use bits of fresh left.| the country <Al 4 a_ judicious use of this popular et o | They are served stewed for (el ol i | Juncheon, and this means that oo s vill “o farther™ than if the raw fruit pre E yming N oranges are less plentiful th I itas the Winter. To make carrot mar-| ¢ o FE0H T malade, use W CArrots, four CUpS | 1ot amount m of sugar, three lemons, one 8aspoon | (o1 derable work ground cloves, one teuspoon ground | e are (1 cinnamon and one tablespoos gro:nd 5 e allspice. Grate the carrots; add sugar. | e ¥ and let stand one hour. Then add|yreqkfasts, the | lemon juice and splces and cook slow-, ly for one hour. Turn in the jars and| seal when cold. The breakfasts served week are a little more h usn: because of the more priges of e Al as had the experience of ed of the sameness of the It is surpris. apple sauce f is a good vari ade during the weasons when n during | i again also appear Here Onl fresh the more Thera cept en Tues ese bails with such & dish. themselves 5 A the n nuts take the pl th Other lurches moder gs. hot bread is salad or a fruit sauce taking | ible for the suggestion. Almost | they nourishing ncheons for the week no h hot broth and either a \'cge!:\hw‘ Although the acid is one that is especi considerable of this heverage is drun ther ated tongue this ¢ digestible may be signs of ¢ e may be two re . the wholeson Iy system the other ¢ be sons for . the in which ¢ on hand, the grape juice alone , heavy, and such a cor be a sign that for a time should be served diluted 1 water the 4 it with chill weeks when erisp re especially in order we may conscientiousiy but from the middle of hot weather the system ydemands such _er foods ns radishes, cucumber other su culent vegs bies. In serving new po prepare the cream sauce very | fully. The fact that potatoes then selves contain considerable starc means th th white sauce should [be made rather thin In consistency | Anything more disappointing than {aainty new p ws served in a thick nd pasty sauce would be hard 1o | pieture. When Boston served for luncheon « |ber that it is especialiy ay even be served for place of cereal so suhstantia ‘Vllr- grains that v into its composi | tlon, green foods All Winter eat greens, April until oes in ¢ n bread is dish as tomatoes scalloped vith bread crumbs and g nishes a surprising amount | different fo these are | hody-regu. 50 en: three of the tomatoes fore, ths considered ~heese of in me the acid salts W ti is not strange, dish_like thic may a meal In itself.” . Molasses Doughnuts. Sift together two and one-half « fuls of flour, one teaspoonful of b: ing powder, one-fourth teaspoonful of | cinnamon dnd three-fourths teaspoon ful of salt. Sift one-half a teaspoonful | of baking =oda into onefourth cupful of thick, milk and stir until | foams. Add to one egg and an extra | yolk heaten light with one-half a cuy | ful of molasses and stir into the dry ingredients. A little more flour may be needed. Keep the mixture soft Take upon the board in small j tions, knead slightly. roll into a sh cut_in rounds and fry in hot fat It week’s plan includes | the | a v be made to do once during berries served | AT LEADING DEPARTMENT G Ning of Food Fish” Wholesome, Creamy Richness for the SALMON FRENOE ROLLS Season a rich cream sauce, mix with 1 can of Pink SAL« MON and a cup of green peas. new colors. Insist upon Add beaten Qfli', cool, form into French roll shapes, roll ia crumbs and beaten eggs and fry in deep hot fat. Sandwich Spread! LITTLE minced pickle, olives or tender Pink SALMON (any brand), some salad dressing and good seuoninq. sandwiches for the outing lun egg, a can of Flavory sea food ch, the children’s party, without a bit of trouble. And a one-pound can makes enough sandwiches for everybody— although they’ll call for more and MORE! Con- venience without waste ; enticing, endless variety of dishes and treats—just a matter of having a few cans of Pink SALMON on hand. Season 1 pourid can of Pink SALMON, mix with cracker crumbs and butter, Fill in parboiled halves of green peppers, bake, Plan now to serve it tomorrow—not more than 25c a pound can anywhere. ASSOCIATED SALMON PACKERS 2530 L. C. Smith Building, Seattle, Washington $ Royal combination dishes, simj 1,0 of A PRIZE or one of these: ‘To equal chopped h: salmon and flake 3‘;.-. ing ST L SALMON used. Contest YOURS IN NOW! No. 400—Chiffon welghe, pure silk, full fashioned. Lisle tops and silk soles. $1.88. No. 500—Chiffon weight, fine gauge, puresilk,fullfashioned. Sifk feom top to toe. $2.15. _No, 600—Medium weight, full fashioned service stockings. Silk from top to toe. §2.15. Colors: Black, White, Skin, French Nude, Gravel, Atmos| 3 Ve B e o ool bt Oy St o e g 1 4 INEVERY PAIR" Melt 1 tbep. butte . flour, add one pint milk and return to fire to thicken like cream. Season. But- ter & baking dish, cover bottom with bread crumbs, then a layer of canned Pink SALMON, then bread crumbs, etc., un- t} ‘dish Is mearly flled. Cover with dressing. Top with orumbs. Bake 30 minutes. Garnish with mashed potato fluft, parsley and lemon. coming in! We serving canned Pink SALMON—to win the $500 FIRST Second Prize, $100; Third Prize, Fourth Prize, $20; Fifth Prize, $15; 20 Prises, $10 each 28 Prizes, $5 each. Please state whether recipe has been tried by ou how many persons it should serve. We would like to znow total cost preparing dish. Kindly indicate brand of Pink IN CASH PRIZES! le, “surprise” treats—so many '¢’re waiting for your favorite closes August 31, 1926. SEND RECIPE