Evening Star Newspaper, June 4, 1926, Page 37

How to Select Suitable Accompaniments and Attractive Dishes—How to Glaze Meat and Poultry. Game, poultry and other meats to he served cold may be very much im- proved in appearance by being gla which also means that they will | Tomato houillon served In blue | ehina individual cups with a little un. sweetened cream floating on each cup is_another good idea. with a stone, 5o as to he sure the meat will stay wholly immersed in the pickle, A stone jar is a, good receptacle for the corning. The quan- tities given are enough to pickle meat for an average-sized family for ahout two months. The brisket of beef is a first-class corning plece. The rump and round are often corned, so are the plate and navel. Any thick piece, well covered with fat on the outside, Is adapted to corninz. for the coat of fat preserves the lean from the solvent action of the pickle. Thig recipe can be used for pork as well as beef. Unless vour eellar ix exceptionally cool, it would be better not to corn too much meat at ene time at this season of the vear. Spring Vegetable Omelets. | shoppere. PEACHES, CORN AN BERRIES PLENTIFUL Summer Foods Make Up Large Part of Center Market ‘Offerings. ‘Three new seasonable articles made their way into Center Market in the past week in goodly quantities and are attracting speciai attention among They are fresh peaches from California and the Bouth, black- berries and fresh corn. Pure Water—Fear It Not. My aunt tells me that when her baby was born (about 40 years ago) [ the established method was to deprive the new mother of water drinking and cut down on liquid food. Too great a Can you imagine such a reason? It seems 80 obvious and so sensible that since it is the duty of the kidneys to get rid of waste the best plan is to give them a helping hand, especially in times of sickness. Today the ap- proved method for nursing mothers is tax on the kidnews, sald the doctor, EAT AND BE HEALTH'Y Dina;t_ VD;y'l Daily Talks on Diet The Right Food Is the Best Medicine green vegetables and fruit at'his din- ner, with the usual cup of coffee or tea, he needs six or eight glasses of water a day If a man {s pounding rock, eats sandwiches for his lunch, fills up on a dinner of beans and potatoes, with pudding for dessert, his need of more than a Tllln and a half of water a ain. man would he hetter for hut he would surely come to grief if he did not watch his individual water supply. Bome people are benefited by drink- ing one or two glasses of was al meals. If they use water sensibly between mouthfuls of food, and not to wash the food down, it does no FOOD PAGE, See That Family Drinks Water. ‘When our colonial ancestors hoasted | of the fact that the heer made in the new settlements was &o good that they were no longer forced to run the riek of injuring their health by drinking water, they, of course, were tn be ex- cused on the ground of ignorance. They hadn’t been told by scientists nd doctors how necessary plenty of water {8 to the welfare of the human system. If they didn't insist that their children drink a certain amount of water every day, they weren't to be hlamed, wers thev? They gave them clder or beer instead to quench their thirst and never dreamed that some of the maladies of childhood were at- tributed to this source. Such things were a dispensation of Providence or, perhaps. the working of the evil one, or a bit of witchcraft. Besides, maybe water in those days wasr't the most wholesome of hev- ma sometimes have to take this as a matter of courss, ' One mother who found a four-vear. old child nene too eager for this pre- breakfast heverage when served in ' the ordinary way. hought a small glass at the tencent store—a little glase with a handle at one side. Shy made up some little varn about fairies liking 1o drink dew drops . every morning and sugested that the water in that glass when taken in the morning was fust like the fairies’ dew drops. Urging is no longer neces- sary. The glass remains in 8 certain place on a shelf in the bathroom, and Woe betide any one who uses it for,any ordinary purpose. We used tn hear ahout the habit of drinking water at meal now the consemsus of opinion to be that taken sensibly water is not injurious gt meals. If vou use the water to make it possible to swallow only half masticated food, then of course it is injurjous. but so is tea or erage shielded typhoid and other villainous germs. o maybe those ancestors of ours who turned up their noses at clear water, were not so foolish after all. But here in this land we can always get fresh, pure water; or we at least know where we can get it And we have been told so repeat: that it i wholesome and conducive to long life and good health that we cannot &0 well excuse ourselves. A glass of water on rising in the morning {8 an excellent thing, and children may very easily be persuaded coffee. If you drink the too eold and not ton rapidly. your mouth is empty. it is benefiolal. Persons at meals almost always drink more water in the course of the day than those who do not. and therein they are benefited by the custom. One of the duties of the housewife no doubt is to see that members of her family have every oppertunity to get their quota of water. Water must be served enticingly and it must he always accessible a diet contalning plenty of fluids. Not only does water flush the kid- neys, but it is also necessary to avold be made more appetizing by this treat- Turnip croquettes fried brown, lajd yment. {in a nest of white potato snew and As the process of glazing is very |garnished with parsiey look well. simple, any housewife who wishes 10| To serve salad, cups can he made ornament a ham, tongue, joint of | from heets, or the shelis of rosy venizon. or a small bird in this way [apples filled with chopped celery or ran readily do so at home at much |jjtrie lettuce leaves. Hard-boiled eggs les cost than if a professional conk is | can he cut in strips with volk engaged to do the work. In these | enters and upon nasturtium daysof readymade preparations, glaze [ 1ot Sl8 A0 (R L ter Tilies. can be purchased put up in skins. and | “Jet 02" e Gerved in the shape will require only 1o he melted in or- | o0 (Gl QW00 C8 SOOTED L0 ves of der to apply. but this is not as deli- | 3y oojiog. eate either in color or taste as that P ikiaehio: i aeamssiey e tesvi Sl o in @ enp with a little creme de menthe O 4 - jelly is an excellent e r cook. Reat throe ith rdinary aspic jelly is an excellent | © 0 TP CO L i g | per and k. t three eggs W laze for many alishes, but it is rather a tablespoonful of cream and a pinch .fith' in color g thiy forimost vll!he\n green grape. of salt, add l!hom ‘:‘ the spinach and Anything of a gelatinous nature will | finish as a plain omelet ) aoc) (for inse: munh s ik | Shortcake and Biscuits. Celery omelet—Beat the yolks of two and calves feet, k.:untw..rw( veal, eggs. add twa V:hll;"pnnn,(ulnln( mitk shins of heef and shanks of mutton or eream, two of chopped celery and but there are other more economical salt and pepper to season. Fold in the methods. stily beaten whites of the eges. cook An excellent glaze may he made in a hot huttered pan until lightly of half an ounce of gelatin dissolved browned underneath, place in the in a pint of “'ll'v;‘ and flfl\'fll"t"‘ g oven until d(r\’ on ln;;]. |hT'nhlnld ove well as colored with extract of bee and turn out onto a hot dish. A glaze for ham or tongue may he e s iRt Tan made of the water in which they were | o Make uce Crisp. holled, by r:mkinxdfi‘nmtu ve ’\' low. After washing the lettuce, take a then skimming and clarifying it. To make hot-water ple e small, sharp knife and cut off a R e A I o= | Into) ahew] ione Bt of hard awd |slice of the stalk while you hold the | o ap’mlf;d o the first coar. | {Wo-thirds cupful of boiling water. | head of lettuce under LA h'*' B Ihs Sllawed v dre hefore the second | Measure into a flour sifter three cup- | the siice oo g “hd“‘ ek costing ir applied. The glaze must fuls of flour. one teaspoonful of salt | remains "“"1"""" . ""j '”"rh Al be well melted and warm. If the|2nd one teaspoenful of baking pow-| Water. &0 that o alv touches (e weather (s warm. the meat should be |der. Sift this into the bowl of hot |fresh cut Let the lettuce stand on lce, and the werk done In n cool | Vater and melted lard. and stir with | the water for 10 minutes or longer, lace. Glaze should always he ap- (3 ¥poon nntil a stff dough is made. | ther Nehilv wwap ihe unper nart of plied with a little brush kept for the | Set away te eool. Never use whi the head in :-l o P’--h"rn \-l; plac < After glazing any dish, it | hot. a8 It is ton ofly. Keep in & cool in a deep bowl wit enough water ey in the bottom to cover the stalk and to act hy mes e | may be ornamented into any fane: ‘El::;' ;l"h'l:wd:'».u\rzg k'\_'i.l‘l“:n"’-"p(:;‘.: ¥ d. the glaze serving to|week. ¥ g z : k ; requently used to es wi ¥ moist. how] and r"erleh (r,.a‘fi:,‘_k_mf:f.f's’:",:)] oume. to|crusts or five shells for open-face|keep in a cool place, The letuce |cents a dozen and emone., l{n reater | ev’;:s(‘h hg dds much to the thickness | ies. should remain erisp for several days [demand with the coming of warmer i o :ndrfla\’n: A famous home baker's secret for|if fresh from the garden. and a :’v_«lih"»l are nvvd !’fl. l‘l; cents. "an Bethune, MacBain. i : N making superior baking powder bis- [ wilted head, unless the leaves are|fornia plums an a "l:ma apricots RACIAL ORIGIN—Scottish. Special Food Combinations. cuits i= the addition of a little sugar. | quite limp or bruised. will renew its|are 30 cents a '|n7.-r‘\” :rfnp-lr,nn «; SOURCE—A given nam! Cheese .or ezg sance tastes gnod|not enough to be detected, but enough | freshness by this method. poarge) M""*”ME"- selling for 15 an You might not imagine that with baked or hoiled fish | to remove the erude taste sometimes 2 ':"""":: Wil for 10 cents for new | MacBeth made famous by Mr. Shal Sauce Tartare may be served with|attributed to ton much baking pow- e s rente A pound far o |&peare had the same name as the e oratian P L e mes. which still are mlentifnl. 1t | more frequent and modern one of Mac- Harseradish or mustard sance goes|the quart of flour will be unnoticed, gnes. which atll are splentiful, Eat | more fteauent and moderr ohs of Joe, well with hoiled herrings. {but will give a mellowness and deli ne apples ‘are not plentiful. winesaps | Vey. | 1€ the geniaman soou wAor Serve corn fritters. strawherry pre. | cacy of flavor ta the sbiscuits not and Rome Beauties' being the chiet | the play mas wrltien Sore Xl {otae. serves or cream gravy with fried | obtainable without it |offeringe, and sell for 10 cents u|BES DI, b0 ey, for with or ehicken. | Sponge cake. angel cake and all L without the “a,” these “Mac" names Roast heef mayv he served with | nther cakes which depend upon air pounds for Meents, | are the e Neither doe the torem Yorkshire pudding. grated horee. | for a lea need every inducement Lo e r are mlemtiul. Ttho. | Beaton look much like MacVey and ragish, fomatoes stuffed with mush.|thex can be given to hold them up |liquid from the ran. then add olive oil [cents a paund and ate plenmtil. Bun-| G0 “patnune. Al of them are reoms or horseradish sauce. while baking, €0 do mot grease the |io cover the peppers to the deptn |harh is three bunches for 28 oente |00 S BLOUNC, s Varfations of eucumber catsu DBy ) Loghd SHODeRID EA RO SIEaCe; o . W 5 o MacVey. | < no support to hol | 3 a e iELgRs ond -}]‘:Tg’?mmw | batter. To Serve New Peas. 1:1’;;;:»). and bananas are 35 cents :\y.";‘.l‘ ,\'l:‘v:";;mlomhn‘l.!hlhl“r:mn o lives sstuffed with cheese Home-grown lettuce has supplanted | Gaelic @b has the sound of “v.' stuffed with peppers. (he Teehers variety and In offered for | OWIng to the peculiar Inflection of con Cherry sauce. mint sauce, new 10, cante . head b ;‘",‘:n,; };‘. ‘\.nnpu ':n';"". }:Fs‘:fihfid’: 4 gty 5 . oth of Ireland an 3 i Berr “pesa carrite. urmine and. sain ROl s and that a “th"” can he just as silent in Gaelic as & “gh” ean in English, it is easy to see how MacVey becomes a Ingical and natural Anglicized form of the name. But often in the trans- bers, peas. carrots, turnips and salad 0 1% and 20 cents a pound: cele: all g0 well with roast lamh. and greens. You can do the corning | slowlv, stirring constantly, until the [anq 25 eents a bunch: asparagu lation of A name from one language to another the attempt is made to Choose apple fritters, apple sauce [and pressing at home by the follow- |peas aré so tender that they almost | and 60 cents a hunch; fresh peas, or orange salad with cold ham. ing_method: Dissolve three pounds | meit in the mouth. cents a quart box. With roast veal serve bread sauee,|of dairy salt in two gallons of water,| A French way of serving peas is . thick brown gravy, refled bacen.|add one pound of sugar, one ounce [tn conk them In a casserole with s tomato satce, quarters of Jemon op|of saltpeter and an ounce of haking | plenty of butter, but no water at all. Cheese Savories. horseradish sauce soda. The soda keeps the meat from |A small onion. ' little parslev, the| o o000 00 L o |render the spelling more accurate Fried liver is made appetizing when | becoming hard and dry. Boil all|heart of a lettuce, a sprig of mint, and | Geat Bt & cupil 0 K2 0 FUNEE than the pronunciation. which ac- served with fried onions, horseradish | together for 10 minutes after boiling |if liked a clove or two are cooked 4 AnH one % {‘q P RbEil ot Eatts counts for the other variations listed. sauce or erisped baron. has commenced, immerse the meat|with the peas, which are seasoned |lard and one tablesp ; .| The MacVeys were a sept of the Season well and spread a thick layer | \facDonald clan, and the tradition i= of the mixture onto huttered hread. [that they derive their name from an Irish chieftain named “Beath,” who crossed over to Scotland in the train of the hride of one “Angus Og.,” a in the pickle. let hoil one minute |liherally. Attractive Dishes. more, then cool as quickly as possi- i A good way to serve melon for the v 9 L . then cut in finger lengths. Lay thése on a baking tin and bake until very friend of King Robert Bruce. (Copyright. 19261 harm ‘to some folks. Others do bet- if they drink their dally quota of water between meals. This is the method for these who are trying to Water is not fattening. A good rule for every one is one or two glasses of water the first thing in the morning, with a total of six or elfh' glasses of water as the day’'s supply. A very limited amount of corn has heen avallable for several weeks, hut the quality has been discouragingly poor, Today's offerings. however, are well filled ont, large and milky in ap- | constipation. pearance. ‘ligis selling senerally for b in Summer when our hodies lose a three ears f® 25 cents. The black- |, Sture Nt er- berries are 2§ cents a quart box and | 5'eA! deal of moisture through ‘n“ the peaches ara §1 for a four-quart |spiration we yield to our natural de- box. aire to take plenty of water and cool- Other market produce remain at |ing drinks. e ‘eat freely of salads last week's levels in price and much |and fresh fruits. Ax a rule, every- the same in quality body feels better in Summer. That is Fresh eggs are 40 and 45 cents for [not only hecause of the vacation feel- hest grades and the top grade of Ling and the flowers and singing birds. creamery butter i 50 and 55 cents. It {5 because we do not stint on fresh Country butter i< 40 cents. An indica- bair; plenty of water hoth to swim in tlon of poultry prices, which are[and drink: plenty of frech vegetables steady, {8 shown in the quotation of |and Juselous fruits. fresh haking chickens, 50 cents. In the Wintertime many of us re- In the fish lines, shad ranges from | press our natural desire to drink wa- 35 to 50 cents m pound: eroakers, 15 | ter until the hody falls tto the bad cents a pound; trout, 25 cents; spots, | habit of running short on its water 0 cents, sea hass, cents, and |quota. Our thirst does not hound us porgies, 25 ceng until we delibergtely go and get & In the red meéats, round steaks are |drink. “I forgot to take a glass of 10 cents a pound:.sirloin, 50 cents, | Water today,” says the busy person and porterhouse, 60 cents. Ve Imuu‘fihnutyl in’ the evening. 1 didn't are 20 tn 35 cents a pound; cut. | know T was so dry. lets, AN r'nm.'lam; rhn‘rr:a. 60 cen"l:, Because of their nccupations or be- and leg of lamb. 45 tn 55 cents: pork [wause of the kind of food eaten, differ. chops are 45 and fresh ham s 28, ent paople drink different nmoun'u of Whole or half pleces of cured hams | ¥ But WHEHGE & iman S8 10 e sell for 40 cents a pound and bacon, |0fMce all day with small physical exer: aliced. g 50D (B0 cints. tion on eats a rather lquid diet, like Honeydew melons have come down |8oup and milk for his lunch, and has to 75 cents, a drop of from 15 to 23 cents. at various stands. Pineapples | plentiful, large and luscious M:fll”‘ of Qflufi ”lmé quality, at from 10 to 25 cents each. #Y PHILIP FRANCIS NOWLAN. | Cantaloupes are 10 and 15 cents each, MacVEY fine in quality. Florida oranges, large ones, are ‘VARIATIONS—MacVeagh, th, Beath, Beaton, Mushroom omelét—Fry a few thinly sliced mushrooms in butter and spread them, butter and all. over a plain om- elet before folding it. or chop one-half a can of mushrooms or fresh mush- rooms and one-fourth eupful of olives, fine, beat, in a little cream to make a paste, season to taste, fold in a plain omelet and garnieh with parsley and stoned olives. Spinach omelet-—Pick,” wash and chop a handful of tender spinach and put it in the pan with one eunce of hot butter and a little ealt and pep ns] angwers 10 "Rend seld-addressed man Day, care of Besters dearing their questions shoul med envelope to Star. If von want to make a shortcake flaky, roll out the dough very lightly to a quarter of an inch in thickness, then brush it over with melted but- ter, sift on a little flour, just the merest suspicion of flour only, then roll up the pastry like a jelly roll, double the ends under, and roll aut again. If you.de thiz with a light touch. you ought te have a shortcake {that will he flaky Mac- Beton, \ To keep olives and pimentos leave the olives in the hottla surrounded by the liquid in which they came. Pour in olive il to cover the liquid to the depth of about half an inch and put in the cork or tie a pieca af cotton cloth nver the tep of the bottle. Stare in a cool place. Remove the pimentos from the can to a glass fruit jar, pour over them the hould he served with or olives The bhest way to cook new peas to keep them tender is to use as little i= is good meat (o serve in Spring | water as possible, plenty of hutter, and Summer hecause it can be sliced and add a lump of sugar and a sprig cold and is good with all vegetables |of mint, hut not too much. Cook Serve Pressed Corned Reef. String heans 20 ble. Rapid cooling is v impor- 2700 beginning of dinner is to cut it into|tant. Refore covering to put away| An inn at Fredonla, N. Y. was 3 t - haped pieces and lay it on|in a cold cellar, place a wooden disk |illuminated with natural ga= in 1824, |hot and. slightly colored. Sprinkie on the nccasion of Lafayette's visit {some grated cheesa on top and serve aver the meat and weigh it down to the town. Heinz Pure Vinegars are aromatic and abounding in flavor because of the slow, careful, painstaking way in which they are made. Patience is the watchword. You cannot hurry good vinegar along. The vinegars are mel- lowed and the flavor devel- oped by aging in wood for more than a year, There is no other way to develop such flavor. There is no other way to make such vinegar. Buy vinegar by name, and not by guess. Flavor makes Kellogg’s the universal favorite OVEN-CRISP. Golden-brown and crunchy. Kellogg’s are daily demanded by more than 10,000,000 people. Kellogg’s are the original corn flakes. Light and easily digested. Never tough- thick or leathery. : Serve them with milk or cream: Fresh or preserved fruit. Have them for lunch. For after school or at camps. Sold by all grocers. Served at all hotels and restaurants. / ‘ SALMON “King of/Food Fish” Better Canned Than Fresh ~—8o0 Enriching to A Flufty Omelet! * FOR a really delicious breakfast or luncheon nugl t yet supremely satisfying, enjoy the new taste experience of canned Pink SALMON, flaked in the beaten eggs and seasonings of your favorite omelet recipe. Whnun{ul. ocean-fresh flavor! Canned Pink SALMON offers 5 " heall whenever want it, easily, '“k!”ixm l‘nh‘l‘ h in fiflmfiafigfi' i .BZONO;{C’A“{"'X"IM'?W .u“fl:- can el e Hon of sea nn."nfonouomv cc';'bxlm IN THE GAN. Packed immediately aftet the salmon Sreilanded = ; Tempting, inexpensive dishes for any olcasion, any . ; » emergency are assured housewives who buy canned Pink SALMON by dozen or case lots. ASSOCIATED SALMON PACKERS 2530 L. C. Smith Bldg.; Seattle, Washington. $1,000 in Cash Prizes For Practical, Appetizing Ways te Serve Canned Pink SALMON. F you have a good canned Pink SALMON recipe—send I it in NOW—it-has a real chance to win one‘:l these big cash prites: FIRST PRIZE, $500: Second Prize, $100; Third Prize, $40; Fourth Prize, $20; Fifth Prize, $15; 20 Prizes, $10 each, and 25 Prizes, $5 each. Please state whether recipe has been tried by you, and how many per- sons it should serve. We would like to know .:on], cost. dish. Kindly indi m‘:‘“ ly ‘umbrnnde’fPhkSAl.MON HEINZ TOMATO KETCHUP . HEINZ OVEN-BAKED BEANS HEINZ CREAM OF TOMATO SOUP - HEINZ COOKFD SPAGHETTI The taste is the test erunchy . flakes have® the signature