Evening Star Newspaper, July 9, 1926, Page 23

£ How 'to ? Sorts of Cooling Sumimer 7. ‘When making-ice creams use three measures of ice to one of salt for freezing. Crush the ice very fine. ‘Large lumbs of ice will not pack ‘closély ‘and-this lengthens the process _of freezing.® Do mot fill the can with ‘éream ‘more than two-thirds full, as allowance must be made for swelling. Add” acld“truits after the cream is mfly frozen. This prevents curdling. hen frozen, pack down the cream firinly with a”spoon and replace the cover. Repack with ice and salt and Jeave to ripen for an hour. - 'When serying, dip the spoon In hot water before removing the cream from the cap, This will enable you to cut into nepater portions. The following recipes can be fised in any kind of a freezer, old-fashioned or new. Peach ice cream—Take one quart of rich eream, three pints of new milk and two cupfuls of sugar. No cook- ir.g 1s required. Put in a freezer and tarn until the consistency of mush, then add one quart of thinly sliced Turn the freezer again nnty hard, pack the cream and allow 1o fipen for about three hours before Setving. v Scrawberry cream — Mash two quarts of strawberries to a pulp, add to them a pint of sugar, a pint of water, ‘the “juice of"two lemons and '+ the unl whiltes ‘of six eggs. Turn “into a and freeze. The turn- “4ng of the ‘dasher ‘Will ‘beat all to & foamy and delicious ‘cream. ‘Wainut - chocolate- .eream—Pound one pint of walnut meat to a paste Obtain the Best Results in Making All Products for the Months. - N ‘ ing for ices can be madé by cooking to IN THE & thick sirup all surplug julce when |* preserving or canning = raspberries. This bottled andycorked will keep & long tinje. Threé tablespoonfuls will ‘color a gallon of ice a rose pink. You, can, of course, deépen the color to & raspberry red by | ing. the amount of coloring. This also adds much to the flavor punch. . Cold Drinks. Ice Tea Punch.—Make two gallons of tea by tying four heéaping table- spoonfuls of tea in a thin cloth. Pour over the boiling water, Let stand eight minutes.. Remove the cloth, put in the hot tem four or five whol cloves, the grated rind of one orange and the juice of four.and the juice of | ' half'a dozen lemons. Sweeten to taste with any kind of. preserve juice, or a sirup made of|: nd water about two cupfuls of sugar, ’ boiled down very thick. Let stand for about three hours, then strain. Let get ice cold. When serving, put a plece of thin sliced orange and one or two cherries in‘each glass Iced Chocolate.—Scrape or grate a quarter of a pound of unsweetened chocolate and-put it into a porcelain- lined. saucepan with three-quarters of a cupful of sigar, and one cup- ful of boiling water. Stir-and cook steadily until a smooth paste ' is formed, but take care that it does| not>burn. Add ons and one-half pints- of boiling water and let boil slowly until a sirup is formed, then . and mix with a quartsof rich cream. # Grats two jsquares of chocolate into three pints of fresh mifk and place in & "doubis.“boiler to heat. 'Beat four |n , 1%e_ cupfuls of -sugar and one fwl- of cornstarch for five mi & and rum through a sieve, add to-the scalding milk and stir carefully until thick. Add the cream and wal- nuts, let cool and freeze. Coffee ice cream — Scald together (one and a3 half cupfuls of milk and ‘one-third. ¢ 1 of freshly 'made strong - st black ‘coffee. . Then beat together two eggs and one and {one-third cupfuls of sugar, to which {add a pinch of salt. Stir into the egg mixture the coffee and milk grad- ually. When mixed, stir vigorously for, two minutes and cook in a double hoiler until thick, then add gradually one quart of cream, stirring constant... ly. Let stand for I1§+-minutes and then freeze. 5 Maplé mousse—Beat the yolks of four eggs very light, stir in one cup- ful of maple syrup and cook until it thickens, stirring constantly. Add one pint .of whipped cream and the beaten iWhites ofthe eggs. Pack in molds in ice and salt, and let stand for_ahout thires hours before serving. Nut C —Make a plain bolled custard of one pint of cream, one pint “mifk}jone cupful of sugar and @ :~wll0n cold flavor the l¥,one teasponful each of ‘afid rose extract. Add one cup- ehopped freeze in the usual way. Serve cream. t-~Byry a can of best " ple, apricots or nd. ked ice for four ready to serve cut the edge: all around-to garnish with whipped red cherry. o Fruit Toes. : h‘:’ug id.ohe-hait cupfuls of white fheri 11d oihe-] &% ‘add four cupfuls of water and ,'”" v 2 dninutes, or until it sirups. . 3 eupfuls of any preferred Juice, such strawber! #tra ‘When usifig affawbeéiry or raspberry, 8 nice flavor can be made by adding to the -strawberry a tablespoonful of lemon Em or to the raspberry two raspberry, currant or ’au raspberry and half 48 a nice combination. tabl fuls: When the mixture is col it. To get the pure juice of fruit mash it, heat a little, but add ng water. Squeeze through a cheese- ‘*‘nh bag, and strain until the juice is jear. A { Orange and Banana Sherbet.—Dis- ive two cupfuls of sugar in two cup+ is of boiling water, add the grated ind of two oranges, one cupful of ange juice and half a cupful of ymon juice.. Turn into a freezer and eeze to a mush. Best ome pint of gum until stiff, add the beaten Whites of two eggs and three bananas liced very thin. Add this to the mix- ire in the freezer and continue the eezing. * § Watermelon lce.—Press the pulp of & well-ripened watermelon through a #olander and sweeten to taste, usually one cupful of sugar to a n of ice. Partly freeze, then add the well ten whites ‘t two eggs and finish Ing. * Coloring for Ices—A beautiful color- BEAUTY CHATS Sunburn and Freckles. There aré so many skin bleaches hat the greatest problem is not how o bleach the skin but which-one of he several hundred methods to use. remove from tHe fire and stir every tew, minutes until cool. - Flavor with vanflia and a little einnamon; pour L0, & preserve jar, screw the top on tight; and place in the refrigers« tor.-‘When ready to serve, add three- quarters of a cupful of rich cream and, beat with an egg, and until light. Half fill the glasses with crushed ice, fill up with the choco. late, and top with a teaspoo: of whipped cream. . . berry Lemonade. pint of fresh and ripe. to a paste, add three piits of water, then strain through & cloth, squeez- Add; the juice -of three. lemons and three-fourths pound of white' sugar, stirring until dissolved. ‘When ready to serve, add another pifit of “berries;and one ripe banana sliced in thin: pieces. Pour _into glasses half full of crushed or finely feracks . The amount of sugar may ry. according to taste and acidity of the berries. Pineapple Lemonade.—This is a deli- clous and. cooling beverage. = The nineapple should be very ripe. Care- fully remove the skins and eyes and grate or cut in ‘t’hln' slices. !prl-k‘l: oneshalf a poupd of sugar over and squeeze over that theé juice of tour large lemons. Let’ stand an 0 Mash' through a fine pieces of pineapple. Milk Shake—Put pecan nut meats, | of, Iy jar.is pour Into filled . with foam. glasses and drink at once. .of sugar and grated rind of one lemon. Let stan one hour, then pour over it one quart of bolling water and boil for fen minutes. Remove from the fire, add one-third cupful@of lemon juice and one-fourth cupful of orange , strain and cool, add a few drops of regetable coloring, then freeze. little sprig of mint in each glass. This is very good served with lamb, Cream Without & Freeser. ‘Whip some rich, cold cream stiffly, Sweeten and flavor to taste. Filk wder cans, which do- and can. Pack the can in ice and salt in a bucket, covering the top of the can or cans. then cover with & sack and leave for four hours. The h clea to the can and cover and hards the salt water from entering the can. When ready for use, wash off the can under a faucet. This will loosen the cream from the can. Turn ouf onto a cold plate and slice. with pineapple or strawberries. If desired less rich, combine stiffiy beaten egx whites with the whipped cream and proceed as above. BY EDNA KENT FORBES. ith five dropa of spirits of wine or 1t the skin has been badly burnt, rub it with olive ofl or a good qual- ber that ot me give a few general directions | rat. % Ordinarlly T am against vanishing eream except for the elbows, but if you are going to be long in the hot #sun you can avoid sunburn and freck- * Jes by rubbing the skin with vanish- ing cream and, then covering it with powder, rubbing the powder in- well #0 it does not show on the surface of Carry a compact powder jease with vou for the cream may ke the skin oily when the -heat fopens the pores. If you're going to be out all day in the sun you might rry a tiny tube of ‘the vanishing it after you've ‘cream to. renew ‘washed your face. £ «tier exposure to the hot sun do dnot wash with hot water, only luke- varm. 1 would not-advise using soap ‘atther. for it will only make the ski: nore sengitive,. The best thing is to vash' the“face in warm water to which. a littiewplain or powdered oat- meal haslgee& A very simple . ieucumber Totion to be wiped over ‘the Jace after washing it is made by slic- “ing fine about 4 inches of a thick f{eucumber, squeszing, out the. juice {h_equal amount fi‘ Trose- : Open ‘Sah’m-l-li;“. & FANS LOWEST -PRICES < MUDDIMAN & in | served ou amount 709 13th, Main 140 | of the ice or|; Cut, stal thin as pos- #ible, put it in the oveh and leave it until it is a nice brown; then' crush it to & fairly fine powder with a rolling pin and it in glass future found e t for eroquettes, will bro . cutlet: FOOD AND HEALTH " BY WINIPRED STUART GIBBS. - Nood Speclallet.. . : Camping and Eating. That there are camps and ‘camps, each good or bad of itg kind, as the case may be, is well known to all of us. The “bad” camps-frequently fall into this undesirable category because of the indifferent’ guality of the food served and, fortuantely, it is quite ,fl:nlbl. to remedy matters along this The smart camps for girls and boys few if iy camps | pound. .ghlef concern. T iny bables who contribute.to 'the anxieties ‘as well as to the joys fof the trips must have first consider- ation. Just as when the family is at home, many of the precautions taken /| quality of last w,ak‘:m und | o — "PRICE OF TOMATOES IS CUFAT MARKET W 20 cents 10 and 15 ce: Quality. ° Virtually all other ' produce offered at the ;market remains at prices and | the available quantities ', are '' about .the & same. Peaches are more plentiful, as are a number of varieties of Market. announce ‘that the S5 season eEEs v begin 8 in price that con- tinues to the high peak in December, Eggs of best quality are 7145 cents a dozen, with selected grades of fresh eggs Butter remains at §i for the best grade of nds and #vith country brands 10 .£0°16 cent apricots, cents;’ pears,. 50 ce cherries, 50 and 60 cents; figs, 40 cents, and dates, 30 cents. Stuffed olives are 40 cents & pint o the freah feult Hinea the folgWIng n the ines the prices are general: Blackberries, ‘fine in_quality and plentiful, 26 cents"a quart box; gooseberries, 126 cents a quart box; pears, muoh more plenti- ful than last week, 50 of 10; plums, also very pk in quality, 50 cents for & and i) . are 25 cents, and white grapes are 30 conte's taloupes are 20 and 26 ceiits. 'lll;zfity. tatoes, both new and old are offered at three rum% cents: ‘-pwn and other cooking for the health of the babies and older | cents' children rebound to the good of all concerned, so that the busy mother is saved just 8o much trouble. er must h':.bouod'ru- every ane, rnd this precaution may save the very l!‘flthihb-)’c. ‘His milk s of equal . and . care. The notes as to water, milk, and so on will apply especially to this er offerings are: St: ‘beans, a e ble ingreat gquant ) 15 cents a pound; beets, 15 salmon, 40 40;. bass, 25; and rock, 25 Sticed Ham Beked. Place a thick slice of ham in.a And..36 | consist d?éii! H H g S i = g 2 5 !3 i 1 I H) ; i H H i 1 i ef | - BE £ H i . |choose such dishes as best fi case. AP 1t fluids cause the crease - drinking only a "méal and right through the jos drinki: little at day: 1 at however, are responsible f us over-stepping the req: ‘have been il 1d . Here list that will give you the percen of salt in a few of our common From this list you should be able to t your Milk_contains from .15 fo .18 per of fresh butter, .03; theat, 04 04; potatoes, white bread, .48; mashed :n.;mtc, -; poached egg, .5; roast beef, When Duels Were Popular. In olden times wheri two men quar- reled they did not go into a’law court to have the dispute settled by & wise Judge, but instead they decideq the heart. | matter b; th e y fighting. am sorry that I cani more, but you will understand that I should hate bu: !l:.l the responsi- s U g pounds for 25 cents| to eraly are 5 u-E v.r{“.wh in not ulnn&nl in mind and definite procedure of | was 8o popular among France that between 1601 and 1 started when, in olden In the Seventeenth century dueling the nobility in over 2,000 men were killed on dueling ground. This needless waste of life, which really was far from real justice, soon led to the passage of laws which stopped the c: L many lands. ‘Yet even as late 48 76 years ago men in our own country Bo;?y-—l’l.w becomes of a baseball player when he gets old and blind and deaf? P 4 mr.m»-—-ruy make am umpive of im. Eat . FOOD PAGE. AT AND BE HEALTHY Dinah Day's Daily Talks on Diet i I ot e I Eizig? § Planning the Week’s Food. In planning hot cakes Tor breakfast;) it is a good idea to'get out of the rut of serving only white flour cakes or buckwheat cakes. This week, for ex- ample, the plan offers whole wheat griddle cakes for Sunday morning breakfast and this might be va ried to provide a_different form ol hot cakes for many Sundays fo come. Rice pancakes are delicious, as are those made from corn meal or cooked cereal, and bread crumbs, Another attractive variation is to combine the batter with fruit, Two- thirds of a cup of chopped raisins stirred into an ordinary batch of grid- dle cake batter make a delicious addi- ‘ion. Then there are such variations the milk; If a heartier pancake is de- sired one might add one-half a cup of minced ham or chicken. vious issues and that is the rolled or French pancakes served with jelly or ywdered sugar. This type ‘is, of rse, more suitable for a luncheon rt,. although for a special. treat may do at breakfast, Briefly, no one set of menus was ever applicable in every detail to’ any one family at' a 1 given date. The advantage of such meal plans, as we have already noted, Hea in the fact that they are sugges- tive and-that they may be used as a basis for individual plans. ‘The Sunday dessert, angel eake with fresh strawberry ice cream, is an idea adapted definitely from a well known chain of restaurants. The idea is, of course, s0 simple as to seem almost lacking in originality. One advantage of serving angel cake with fresh fruit and ice cream is that this makes a particularly good dessert for the chil- dren’s midday meal. Angel cake is light enough and the fresh fruit ice cream wholesome enough to make it a particularly desirable combination for the youngsters. The jellied chicken bouillon served at Monday’s luncheon suggests other possibilities in jellled soups. As to.the hyglenic advantages of such types of soup, these are perhaps not quite so great as those by hot broths. cold bouillons lack qualities of the hot soups. other hand, the mere fact that the meat has been jellied means that the cold soup has considerably more ac- tual food value than the hot. The gela- tin present in the jellied bouillon is valuable, whereas hot soups must pend more or less on their extractivea. Elmer J. L. Shane Announcés the Opening Of ':__Shan,e’s Cafeteria -~ 727 11th St. N.W. “A Better Place-to Eat” Quiality Food at Popular Prices ‘Breukfast We: Make Our Own' Pies and Pastries " " Luncheon ; Dinner