Evening Star Newspaper, June 11, 1926, Page 40

FOOD PAGE FOOD AND THRIFT IN THE HOME Spring Foods in Variety Cold Meats With Appetizing Sauces and Savories Quickely Prepared—Sandwiches for the Pianic A specially prepared chart will merve as a constant reminder of the dishes your family care fc d will show you at a glance how often you are serving them. It will be a good plan to make six lists, Soups. meat dishes. ding 1 and G ibles, salads, me and special dishes and desserts Print the chart on a heavy piec cardboard with a blank column each of the written ¢ . or write or type each of the six lists on a sep- arafe strip of white paper and paste the six strips on a_small slate with about half an_inch of slate each column. Write the lists firs & practice sheet, putting down, from time to time, as you recollect them, the dishes that vou usually serve to vour family. When you serve a cer- tain dish, put a check mark opposite it in the blank column. You can then tell by glancing at the chart just how frequently vou have served any dish and which dishes you have re- cently neglected Once a month, ot stated interval, er: from your blank ca wipe them from the in A few dishes, efully cooked and daintily served, will afford much greater pleasure and satisfac- tion to the family than a lot of elab- orate dishes badly prepared and served. Make it a polnt to buy the best that is in season rather than Ktrive to obtain far-fetched novelties. Avoid repetition in the menu. For in- stance, do not serve fried fish, fol- lowed by another fried dish, such as cutlets. Do not serve celery soup and follow with braised celery as a vege- table. al uny other the check narks iboard column, or slate, and besin selected, Sauce for Cold Meats. Cold meats can be made ver petizing with sultable sauces. lowing are two meat sauces whic may be prepared early in the day or the day before u: They may be served with cold meat of any kind Green Spanish sauce: Soak two ounces of very fine bread crumbs in water for a quarter of an hour, then press out the moisture and set to one slde. Pound in a chopper a_handful of parsley. six minced anchovies freed from all bone and skin, a level tea- spoonful of chopped onion or chives, and one or two chopped gherkin: Then add the soaked bread crumb: and when vou have thoroughly mixed all into a smooth paste, thin out with olive oil drop by drop as for a mayonnaise, and add a dessertspoon- ful of tarragon vinegar. This is good with cold boiled beef, mutton or veal. Special horseradish sauce: Grate about four tablespoonfuls of horserad- ish and then bruise by rubbing it with a wooden spoon. Mix with it 1wo teaspoonfuls of raw mustard, a Jittle salt and pepper, a_dessertspoon- ful of sugar, three tablespoonfuls of tarragon vinegar, or two of ordinary vinegar and one of tarragon vinegar, and a dessertspoonful of very fine bread crumbs. Mix throughly with & wooden spoon and let it stand for at least half an hour. Just before using, mix in about half a pint or a lttle more of whipped cream. Olive Savories. The principal uses of olives in the menu are as a garnish for various kinds of salads, as an appetizer be- fore dinner, or made into some kind of a savory. vorfes with olives may be prepared either by stoning the olives and filling the interiors with some kind of stuffing, or by chopping them up with hard-boiled eggs and other ingredients and serv- ing them with or without a sauce on emall pleces of toast. Another method is to serve In aspic, and still another way is in savory cream in little china or paper cases. They are also used as an addition to brown sauces for steaks and other entrees, A special way to prepare is first to peel the olives from the stones by cut- ting round them in a spiral. If this is carefully done the olives will have preserved their outward appearance, but will be hollow inside. Stuff with anchovies pounded into a paste with cream. Another way is to stuff with finely chopped shrimps mixed with a little minced pimento and made into a paste with whipped cream. Add a dash of paprika. You can also stuff olives with to- mato pulp which has been seasoned with pepper and salt and mixed with whipped cream Creamed Olives in Cases.—Mix thor. oughly in a dish the pounded yolks of two or three hard-boiled eg; good pinch of salt and white pepver, a lit- tle anchovy » and half a_ dozen apers min in ‘nough whipped cream to make a very thick consistency. Put in enough olives, stoned and quartered, to allow about cight pieces of olive to each case. Pile the mixture high in the center and decorate the top with aifted yolk of hard-hoiled or with coralline pepper or with both in alter- nate strips of color. Sandwiches for Luncheon. A well stored emergency shelf is a wonderful help to the busy housewife. Well slected foed on such a shelf will g help in quick entertaining and in furnishing the pienic basket with tasty viands at short notice. French mushrooms bought in glasses, if kept in readiness, will make a steak into a company dish. Provide cream cheese and peanut butter for sandwiches and soups, and salted peanuts to change plain salads into fancy dishes. Sandwiches for a_picnic luncheon should be fairly substantial, neither very small nor very thin, with & filling of a satisfying and appetizing nature. The bread should be one day old, but never stale. Brown bread is good for cheese sandwiches. The filling for gandwiches may be meat, poultry, game, fish, whole or in paste form: cheese, hard-boiled eggs and nuts, all of which should be finely divided, chopped or grated or thinly sliced. A dash of mayonnaise, simple or varied by the addition of a few chopped capers, gherkins, or olives, greatly improves a meat, cheese or nut sand- wich. Other additio are chutney, curry paste, celery salt and sauce. shredded celery, sliced tomatoes and cucumbers or lettuce and cress moist- ened with mayonnaise. 1If the but- ter is firm, cream it, that is, beat it to a cream-like consistency with a wooden spoon. It will then spread more easily and go farther. Tongue, ham, chicken and other meats are best for sandwiches when minced, shredded or grated. Do not spread the butter too thickly. Vary the shape of the bread by cutting in square, three-cornered, round or cres- cent shapes. Do not forget to add some kind of flavoring. such as salt, paprika or minced herbs, especially with plain meat or fish sandwiches. With cress and leaves of all kinds use only the green leaves and not the stems, and they should be well dried. Lobster, Shrimp or Crab and- wiches—~The paste for thess sand- wiches is made of poundec lobster, shrimp or crab mixed with yolks of bard-boiled eggs, creamed butter, two one | Season. or three chopped capers and a dust of red pepper. Spread on plain white . Chicken or Ham Sund- 'hese meats can be used sepi or the chicken may ‘be mixed h ham or tongue. The meat should be minced or shredded, not cut in slices. Flavor with a eze of lemon, a dash of paprika, few finely minced harbs, or just a little mustard, pepper and salt. lgg and Parmesan Sandwiches. Mix the yolks of hard-boiled exgs with grated Parmesan cheese and enough creamed butter to make a stiff | paste. A very little essence of anchovy lis an improvement. Spread on thin slices of plain bread. Egg and Cress Sandwiches.—Chop three hard-boiled eggs very fine, sea- son well and add sufficlent cream or mayonnaise to form a paste. Spread this on slices of buttered white bread, | cover with cress and another slice of buttered by then press well to- and in fancy shapes as d, cut \rdine Sandwiches.—Wipe dry of oil some boned sardine: Add some cress, tarragon and chervil minced. Place { hetween two thin slices of brown bread {and butter. Very finely grated lemon | peel, used rather sparingly, may be substituted for the tarragon, which is | not always easy to obtain. Salmon Loaflets.—Remove the crumb from some small round or oval rolls and fill with finely cut up salmon and icumber made into @ paste with sauce tartare. Radish Sandwiches.—Cut some round radishes in very thin slices. Mince the green leaves quite fine and mix them with a little sugar, moistened slightly with white or tarragon vine- ar. Spread this mixture on a thin slice of brown bread and butter, place { the radish slices on top and close With | another slice of bread and butter. ‘Whip some cream grated Parmesan Celery Sandwiches. land add as much ! cheese as will maks the mixture on_some thin slic ite bread and butter, and cover with chopped celery. Add at sprinkling of paprika. eam Sandwiches.— ¢ stiff aspic cream and mix in @ few finely chopped preserved cherries, or some minced angelica, or simply flavor the cream with an es- sence, or maraschino, or finely-grated lemon peel. Make into sandwiches with white bread. THE EVENING STAR, WASHINGT! Nutrition Nuggets. In spite of the fact that this s the season for fresh fruits, it 18 to be hoped that there is still a supply of grape juice in the house from last season. The mineral constituents of grape juice help to bulld both bones and teeth. There are salts of sodium, magnesium and lime and all of these are valuable in keeping the blood alka- line and other bodily cells in good con- dition. If fruit juices are served in one's own home one can have free access to these body-regulating beverages. With the different combinations of fruit juices for Summer meals, the old-time favorite lemonade is always valuable, but it is only the beginning. Orange- ade is excellgnt, but grape juice com- bined with Water or ginger ale is also both desirable and nourishing, and, as for combinations of the different juices from fresh berries, their name is le- sion. When vegetables become wilted soak them in cool water. As one recent writer points,out, vegetables wilt very h in the same manner as do flow- s. They should not be kept im- mersed in water as bacterla multiply in such water. The crisp lettuce, rad- ishes, cucumbers and celery should be kept wrapped in damp paper. Steaming is the ideal way of cook- ing vegetables. This wastes less of their valuable salts than any other method. Remember that there is a minimum quantity of hody-bullding food below which it would be dangerous for us to fall. It is now known that less of this type of food is required than the older writers advise, but nothing can take place. Types of these foods are milk. eggs, tish and meat The quantity of body-building food required by different individuals has been estimated according to weight. Adults need about two protein calories for each pound of their own weight; children from 12 to 17, three calories; those trom § to 12, four, and children from 1 to 2, four. T Baked Mackerel. Fillet the mackerel, pat them out, and trim with a wet knife on a wet board. Butter a baking tin, place the fillets in it, season them with a little red pepper, white pepper, and a little onfon julce, cover a with a buttered paper, and cook a moderate oven for 10 minutes. sh the fillets straight down the dish, sting one on the other. Pour an: chovy sauce over them and serve hot. To make the sauce, melt two table- spoonfuls of butter in a saucepan, mix In it one and one-half tablespoonfuls of flour, then add one cupful of boil- ing water, season with a dust of red pepper, a pinch of salt, six or efght drops ‘of lemon juice,” one dessert- spoonful of anchovy essence, and four drops of red coloring. Stir all together until it boils, then add half a gtll of cream, strain, and use. They had been to the matinee and as their mothers were out for the day, | members of the Food for Fune Club decided that they would have a Food for Fun supper at one of the well known restaurants. Beatrice and Dorothy seemed to be especially hungry and they immediate- ly seized upon the menu and after a few moments' conference ordered fried ham with fried potatoes and coldslaw, buttered cookies with maple sirup and custard ple with coffee. Marian had been keeping an eve on these two and suddenly said very quiet You girls must be hungry. Beatrice retorted pleasantly and em- phatically “We are and intend to have food. 1 suppose because you work for a dietitian you think that you kno 1 about eats, but I'll say you don't! Marian merely smiled and proceeded to order her own supper, thinking that she would accomplish more‘h_\' force of example than by too much objec- tion. She ordered savory potato soup, Veg- etable dinner of new cabbage, String beans, buttered potatoes and spinach. Her dessert consisted of prune whip and a glass of milk. she thinks she’s smart,” said Doro- But then she has an awful good complexion,” was Mabel's comment, “and between ourselves there is some- in the ‘dope’ that she's handing out Then a general chatter began in the course of which in spite of their rail- wy the girls convinced Marian that they would like to hear what she had to say on the subject of eats. She pointed out that Dorothy and Beatrice had ordered first of all the type of meat that is most difficult to digest and least nourishing. “Ham.” said Marian, “is all right for cold daye in Winter once or twice a4 Wi At the Foog for Fun Club not for these lovel, “Here, here, id Mabel. Marifan proceeded: “Then, you see, you have a very fat meat: it is fried in fat and with it you have fried pota- In fact, the only saving point ut your order is the coldslaw.” 'hanks for these few kind word sald Beatrice, “I'm glad there something good about us.” Marian laughed and proceeded: “Your dessert after such a hearty dinner is too heavy, and, of course, Spring evenings.” is vou know what I think about coffee. | |a cupful of grated maple sugar and As for the butter cakes, I am ashamed of you. They are all right for luncheon perhaps on a cold day when you are not going to have much else: combined with this hear dinner they would make almost any one drowsy and dull Counting your two desserts, the but- ter cakes and the pie, vour supper | comes to more than 900 calories of energy. As I chance to know that you both ate a good breakfast and luncheon, this gives you more than you need.” “What about your own supper, since you are so smart,” was Bea- trice’s question. “Well, in my potato soup,” said Marian, “I have milk and potatoes and these have lots of good points My vegetable dinner gives me a good supply of the vitamins and my des- sert with the milk gives me plenty of building material.” The girls were far from being self- conscious prigs, but they were all serious-minded when they wanted to be and it was quite cvident that Marian’s lesson had taken root. The mothers of both Dorothy and Bea- trice noticed during the next weeks that their young daughters were ask- ing rather frequently for vegetables and that they had a sudden fondness for milk. Bread may be taken for granted, but hot biscuits are always a treat. They’re especially good when they’re made with Snowdrift, because Snowdrift is so good itself. And because Snowdrift is such a creamy shortening it lightens the task of creaming it in with the other ingredients, TOMATOES AND CORN ARE NOW PLENTIFUL Large Selection of Summer Fruits and Vegetables Seen at Center Market. A G-cent reduction in the price of tomatoes, which are large and of fine quality, was the feature of Center Market at the opening this morning. Price and quantiay of other articles remained steady, with the exception of ear corn, which now is much more plentiful. Tomatoes dropped from 30 to cents a pound at a maojrity of the stands. Kar corn sells for 10 cents per ear and is a good buy. Supplies at the Center Market now are good, affording housewives a large selection at moderate prices. In addi- tion to the general lines of fruits, vegetables and meats, there are avallable plentiful varieties of dried fruits, 5, breads, cakes, pastries s, salads, slaw, flowers and potted plants. No change was noted in butter, eggs or poultry. Best grades of selected ezg8 are 40 and 45 cents a dozen, with a few merchants asking 50 cents. Good fresh eggs, not finest grades, sell at lower levels. Best grades of creamery butter are 50 and 55 cents and country brands are cheaper. At the fish stalls shad and herring | are gone for the season, but croak- ers, porgl , trout and spots are plentiful at steady prices. Beef and veal prices also remain firm. Lamb cuts show a little stiff- ness in price, selling at 60 and b5 cents for leg, 60 to 70 cents a pound for chops, 35 cents for shoulder and 25 cents for breast, best grades. Smoked pork also shows a ten- dency toward higher prices, ham and bacon being up in wholesale price about 2 cents over last week. Bacon, retall, 18 60 and 55 cents and sliced ham, according to location of the cut, ranges from 45 to 60 cents. Pork chops are 45 cents, fresh pork loin, 40; owing to the more or_less cool weather, a limited amount of all-pork sausage can be obtained, selling for 40 cents a pound. o Baking chickens and fries are 50 cents a_pound and fowl is 45 cents. Strawberries are 40 and cents a quart box: blackberries, cents; cherries, 20 cents, and plums, 50 cents. Honeyballs, a new arrival at Center Market, which are similar to but small- er than honeyvdew melons, are offered at 25 cents each. Pineapples are 25 cents each, and cantaloupes are 20 and 25 cents. Peaches are 25 cents a dozen, and apricots, fresh, are 20 cents a dozen. Home grown asparagus is a large bunch, string beans are 15 and 20 cents a pound, and a limited amount of lima beans sell for §1 a quart box. Other offerings at the market are Potatoes, new and old, three pounds for 25 cents; egg plant, 20 to 35 cents each; lettuce, 10 and 15 cents a head: celery : carrots, cents a pound: beets, 15 cents; mer squash, 10 cents a pound; squash, 10 cents a pound; oranges, 60 cents a dozen; eating apples, a basket of 10 for 33 cents; cooking apples, three pounds for 25 cents: mushrooms, 75 cents a pound, and okra, 40 cents a pound. T 60 cents Maple Sugar Pudding. Beat the yolks of three eggs with a level teaspoonful of cinnamon until licht and add a cupful of hot milk. | beating well. Then place in a double | boiler and stir constantly until the | custard coats the spoon. When cold add a cupful of rich cream and va- niila to flavor. Freeze like ice cream. Prepare a cupful of candied fruits, raisins and figs, in thin slices, the raisins in halves. Make a sirup of a quarter of a cupful each of maple sugar and water, add the fruit and hoil until it is plump and tender. Ten minutes is sufficient time. Then drain the fruit and stir into the cream when half frozen. Finish freezing it. Trans. fer to a melon-shaped mold and let stand for an hour packed In ice and salt to acquire the shape. Serve with whipped cream sweetened and flavered with vanilla. Turn out the mold and garnish with the cream. This pudding is delicious and decorative. Cucumber Salad. To make this salad a suecess mix five teaspoonfuls of sour cream, two tablespoonfuls of vinegar, half a teaspoonful of paprika, a. pinch of salt and half a teaspoonful of finely chopped chives. Blend all carefully and add to the cucumbers, cut in very thin slices. Mix well and serve. D. O, FRIDAY, JUNE 11, X Answers to Food Questions Answers to readcrs’ questions regarding it will be given by Winifred Stuart Gibbs, food speciallst, writer and lecturer on tion. " Questions should be accompanied by a self-addressed. stamped envelope. a8 only those of general intereat will be answered in this column ; others will be answered through the mail 1y effort will be made;to an- swer questions promptly, but we Bespeak of _our réaders for any un- ay. The number of letters re- celved 18 Jarge and each must take its turn. Address Winifred Stuart Gibbs. 37 West Thirty-ninth street, New York City. Some months ago I wrote you for a diet list to be used after my teeth were drawn. Since then I have been 11l and am not walking at all. Rheu- matism, arthritis or gout took posses- sion of my knee. My hands are sore and often painful. Will you please prescribe a diet which will be sus- taining and not fattening? T am 64 years of age—Mrs. B. A. M. Authorities are somewhat uncer- tain as to the exact cause of the bodily disturbance which results in trouble like yours. Some think that it comes from incomplete digestion of food containing purin bodies and others think that the system cannot properly tike care of food lime. More lately, these same authorities are beginning to feel that the dis- ease comes from a chronic infection, although no one knows just how the infection can cause deformity of the Jjoints. The diet planned with this theory as a basls is largely one of general building up so as to help the system get rid of the infection. Unfortu- nately such a plan calls for consider- able in the body. I cannot prescribe a spectal diet; T can tell you that your diet should be a gdod all-round gen- eral one, simply taking care not to overdo in the matter of fat, but being equally careful to keep the hody very well nourished. It may be that, since you must sit all da is in some form of exercise by means of massage, or a careful, supervised system of muscular movements which you can do yourself. I realize that I am not being very helpful, but you can readily under- stand the difficulty in considering from a distance a case like yours. It is largely a matter of patient ex- perimenting from day to day. The gouty side of your trouble would call for curtailing food containing purins such as meats and all animal organs used as food, but, as I said before, it is of the utmost importance to keep yourself well nourished. I have a trouble which the doc- tor calls nervous indigestion. The least excitement gives me a throb- bing throughout the whole body. Do you think that these spells to which I am accustomed come from indiges- tion? I have much pain at times in my stomach when I eat. Can you give me a diet, as my doctor tells me slm];‘ v to avoid heavy food.—Mrs, I hesitate very much to prescribe a diet for some one who is under the care of a physician. I can only try to give you a few general directions for the treatment of nervous in- digestion. The first thing to take care of is to see that the diet is made up of foods that are best suited to your individual tem. You probably know better than any one else just which foods these are. You see, be- sides what is called mervous in- Vegetable Mince. Chop equal parts of boiled vege- tables, such as onions, carrots, tur- nips, parsnips, and potatoes and peas, and mix well together. Put slices of salt pork in a frying pan, and when well cooked take them out and chop fine, then add to the mixed vegetables. Turn the mixture into the pan in which the pork was fried and cook until very hot. Serve hot garnished with sprigs of parsley. Waffles. Sift two cupfuls of flour into a dish, add two teaspoonfuls of baking powder, half a teaspoonful of salt, and one teaspoonful of sugar. Beat up two yolks of eggs, add one cupful of milk to them, add gradually to the flour, then lightly mix in one table- spoonful of butter melted and the whites of the eggs beaten to a stiff froth. Fry on a hot well greased waffle iron. Serve hot with honey. Molmsses Wafers. Mix well in a dish two cupfuls of molasses, one cupful of butter, two heaping cupfuls of flour, one cupful of sugar and one teaspoonful of vanilla extract. Drop in spoonfuls into a but- tered tin in different places. and put in the oven. It will melt and run to- gether. Let it bake until it begins to harden on the edges,'then remove, cut in squares and while hot roll each piece around a buttered stick. O-Cedar Polish and your floors, doors and furniture take on a look of freshness and luxury that will amaze you. No work either. Just O-Cedar, a damp cloth, then a dryone. Works just as well on all auto finishes, too. Sold in varying sizes everywhere; 30cto $3.00. , your best hope | digestion you may hav® a deficiency or an oversupply of one of the diges- tive ju and in one case certain foods would be advisable and in the other you would need to follow a different line. So T am going to give you only such suggestions as apply to those who have normal digestive action, but whose digestion is simply interrupted by nervous fatigue or ex- citement. I should try strained fruit juices for breakfast followed by crisp ready- to-eat cereals. The cereal might be followed by bran bread toasted and served with very little butter and a cup of hot cereal coffee. Luncheon should be light and con- sist chiefly of fruits and vegetables with a glass of milk. A hot baked vegetable dish is a good standby for luncheon and white or brown bread and butter may accompany it. The luncheon dessert had better be fresh fruft. Then for dinner try a cup of clear, strained broth followed by a plain’ broiled chop or a slice of lean roast beef or white fish. With this serve a baked or plain boiled potato and one cooked green vegetable with a salad of plain lettuce served with leman juice instead of vinegar and a cream dessert of cornstarch or tapioca or junket. These suggestions are very general, but I really cannot be more specific than this without know- ing more about your condition as a hole. HELP YOURSELF As in previous weeks the effort has been twofold—first, to have a general plan for each meal and for the week, and, second, to make certain varfa- tions in this plan according to more or less well established principles. One of the variations has to do with introducing variety by means of the veriest trifles. For example, to serve red strawberries unhulled and accom- panfed by the gleaming white of pow- dered sugar may in itself seem to be more or less unimportant. Actually such service of this always popular fruit strikes a new note. It is one of the many pleasant fashions which we owe to our English friends. In many parts of Europe strawberries are not go plentiful as they are with us, and those who eat them are correspond- ingly more careful in their service, so as to bring out not only the flavor, but the exqulsite color. ‘There are several somewhat unusual methods noted for using left-overs. For example, after vegetable dinner on Monday, Tuesday’s luncheon begins with a vegetable hash. This dish has been featured in previous weeks. but its possible variations are as numer- ous as there are meals in the week! Like 8o many other dishes, vegetable hash is capable of many interpreta- tions and its preparation allows the housekeeper wide latitude for exercis- ing her individual taste and skill. Just as the old-time meat hash was for vears used as a synonym for boarding houses and unattractive fare, so fits modern relative vegetable hash might ome a synonym for make- With the passing of the boarding house we should bury the proverblul criticism attached to the vhich is a very aying that an ex and delicate dish of left-over vege- quisitely flavored may be prepared tables. In preparing vegetable hash, just as in the case of meat hash, the season- ing is very important and the moist ening even more 0. An ideal moist- ening for vegetable hash consisis of juices of the vegetables themselves, at least some of the w in which they have been cooked combined perhaps with a little thickened milk. Our old friend. vegetable plate, is still with us and beside the sug gestions which we have noted previous weeks, we might add one more, and that is that serving an occasional poached egg with the vegetable plate adds body-bullding food to a meatless day. e Twelve times as many threshing machines of a popular make were bought in France this year as in 1925 Americans’ desire for dlamonds is causing a rise in prices of the gems over the world 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 fied with less than Kraft quality? That's right, you shouldn’t. TO A treat any time of day GOLDEN-CRISP Kellogg’s Comn Flakes. Serve them with milk or cream. Fresh or preserved fruit. Kellogg’s are always light and easy to digest. Never tough or thick. With a flavor beyond comparison. Serve Kellogg’s for lunch. For supper. Between meals. Order them at cafeterias, hotels, restau- rants. On the diner. No other flavor is like Kellogg’s—the original, genuine corn flakes. Sold by grocers everywhere. Oven-fresh ALWAYS in Kellogg’s patented inner-