Evening Star Newspaper, July 16, 1926, Page 20

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‘Serving Melons—Cake Fillings Made: Withoqt Cooking—Suggested Menus Which Will Be Useful on Vacatio{m Parties. An outing equipment should be kept | ready‘at hand during’ the Summer [ months so that there will be no cen- fusion when a quick, decision is made §/ "¢ a motor trip or ether outing. The julpment should include aluminum [« .c paper plates, ‘napkins, knives, forks, spoons, cups, a bread knife, can opener, bottle opener and cork: crew, A small fireless cooker in which hot ‘o0d rhay be. takén would be a great onvenience. The preparation can be started on the stove it home and the [ - cooking will continue during the jour. . Stews, roasts, casserole creamed dishes, tables and desserts may, be /In this way. A small ice cream freezer or a vac- yum freezer, one or more vacuum bottles for hot or cold beverages and a vacuum food container which will hold .creamed things, vegetables, ice cream or salads are great conveniences A tightly covered tin can, packed in a box and the ice cream taken .in a treezer, The following asticles may be pur- cl from & groce! ride along: Leaf d pound of butter, one one cream cheese, can of deviled r chicken, head ol lettuce, bottln of where there is nmnlnl ‘water so that you can wash the lettuce.’ 'S the bread with butter and with Cover with lettuce and salad dress- and | ing and buttered bread. To Serve Melons at Home. All water and flavor and ocolor, a melon's wole duty ia o provide cooling refreshmen duty. the lnm molon. mrmom, numw(, cassava, varieties take tumn in D‘rhrrmlnl ! hout the hottest weather. =Their ces, how- ever, are grest a large covered tin pail or a small | are properly new gar can, filled with crushed ice and well wrapped in many thick- nesses of nomr. will answer very well for cold things. A covered tin or glass jar filled with hot food and wrapped in many thicknesses of news. paper will remain hot for several * hours. To Take With Yoi. Chickaen in Aspic.—Dissolve one ta- blespoonful of gelatin in one-fourth cupful of cold water, and then stir it into one pint of strained stock which has been flavored by simmering in it ** bay leaf, 'Ae Imletpnnl'a);; ‘b‘l‘? a P::: lfi.lkto(ce ry cut up in s, me -of this seasoned Jelly into a xold let become firm,*then slice ‘. two Mmohl eggs, one large cook- . ed beet, one large cooked carrot and jay them over the felly. Pour on more of the jelly and harden again. On this place two cupfuls of cold cooked seasoned chicken cut up into dice. Pour on the remainder of the jelly and set away to harden. This may be sliced and served just as it " is, or_it. may be turned into a salad by adding mayonnaise. Celery cut into bits may be added to the chicken desired, or sweet pepper. Eggs in Tomato Aspic. —Simmer one quart of tomatoes with three cloves and one-half a bay leaf, one bunch of parsley, two stalks of cel-| iery, one carrot and ene sliced onlon for 20 minutes, then strain. Season well with salt, paprika and about a teas ful of sugar. Cut- six hard- ‘cooked eggs in halves, remove the lks and mix them with a little salt, anchovy paste and paprika. Re- the yolks and rejoip the halves. g:x“ two tablespoonfuls of gelatin in one-fourth cupful of cold water and stir into the hot tomato juice. Pour some of the aspic into molds or alumi- num cups. After it hardens place the egg halves in the molds and -pour the rest of the aspic over them. Set .away to harden thoroughly. These. _‘'may be carried in the cups. If the " whole egg.is too large, & Ml may be used in each mold. Fried Chicken- !Tell, cle-.n and " ‘cut up a tender chicken as for fric. assee, Sprinkle with sait and pepper and roll in flour or in corn meal Heat a frylng pan untll very hot. Put in one-fourth cupful of bmter and one-fourth cupful of bacon fat or lard. When hot put in the chicken and brown quickly on all sides. : Re- duce the heat, cover and ‘cook until the chicken is tender, which will be in about one hour. When cool wrap in waxed paper and pack carefully, . o Make Saratoga Chips—Siice the * potatoes. crosswise in the thinnest " slices possible, either with & knifée or with a vegetable shaver. Soak four hours In lce water to draw out the starch and change the water three times during the soaking process. n in a colander, then spread out on towels or cloths and gently rub dry. taking care hot to break the slices .Fry a pint at a time in deep hrd. smoking hot. Stir occasionally and cook until they are brittle and brown. Skim them from the fat and place on brown paper in a pan, then sprinkle with salt, and so __proceed until all are fried. &g Club Sandwich.—Toast oné side bread over a fire. Ceok some \-aon in a frying pan, remove to the untoasted side of the bread and fry _#ome eggs in bacon fat. While the eggs are cooking lay a slice of to- mato on the bacon and cover wita mayonnaise dressing. ‘Then lay slices of chicken on the put the hot © fried egg on the chicken, lay slces of cucumber on the egg, cover with * Jettuce and mayonnaise and another slice of toast. . ‘Western Sandwiches.—Put one small, finely. chopped onion in a frying pan with two tal nfuls of - butter, . and stir apd cook for two minutes. . Add a small can of deviled ham or ‘one-half cupful of chopped ham, sepa- rated in bits, and four eggs. Cook and stir until the eggs begin to get firm. Season to taste with salt and Spread between l'lcel of. Chocolate Coffee Beverage.—Meit one-half a pound of vanilla sweet . chocolate over.het Water, uld one enp * ful of very strong coffee al boll one minute. ' Add to six ¢ h of scalded milk, beat uamtil a thick froth forms on top, and leave over lwé ‘water for- tén minutes. Chill ane carry in a vacuum bottle with a few pleces of i ce. Ginger Ale and @irape Juice Punch, ~—Take two bottles of ginger ale and one bottle of grape juice, packed in _ 3ce -if possible, Combine in drinking S :‘u.pt- as required to suit the individual e, Ice cream cones may be packed in cylinders, triangles, or hearts for attractive service and less uwhx some eating, These cuts from any imelon are also suited to the making of salads. A dash of salt improves the flavor. The crushed pulp of melons is in ices, mousses or whips.© Melon halves may with ice cream, whipped cream, fruit Jutte or cut fruit. ‘While melons are plentiful, make conserves and butters which will car- ry this delicious flavor of midsum- mer well into midwinter., Melon con- serves may be used simply as an ac- cessory -to & meal, or by adding|t! a touch of crushed nuts, Whipped marshmallow choose those that seem heavy wi ‘weighed in the hand, that llA springy givé a the knuckles. Cake Fillings Without Cooking. During the Summer it is desirable to get the baking done as early in the day as possible, and it is often con- venient to bake a cake in the morn- ing and leave the making of the filling" until ready to use In order to haye it fresh.. The following fillings are made without cooking, and are as deliclous as those requiring a hot fll'! for preparation. Unless other- ated, the sugat required fruit may be used, .the mo-t belng strawberries, ban orn? or peaches. Cut the fruit'in vsry slices and spread on the cal over a generous amount. ol vnlppcd cream. Prepare each layer in the same way. For the top, put on the cream first and arrange_the fruft artistically ‘upon it. Apple Fluff Filling.—In a genemul' sized bowl place the whites of two eggs, two large tart apples grated very-fine and one and one-half cup- fuls of granulated sugar. Beat all to- gether rapidly until it becomes light and foamy. If too thin, add another half cupful of sugar and beat again. Spread on cake and serve at once. Chocolate Cream Filling.—Beat the ‘white ‘of an egg very lightly. Add a teaspoonful of vanilla. Flace a square of chocolate to melt over a fire. Put about half, a cupful of sugar in the egg and stir briskly with a spoon. AM the chocolate, two tablespoonfuls of thick sweet cream, and as much sugar as is required. A:good more addition fs a cupful ot finely chopped Sty nut meats or raisins. Orange Filling.—Take the juice of one large o or of two small be served | pared at the ends, and" Juu '.Immp‘vhon tapped wnu pou FURTHEH'REDUO'HGN IN PRICE OF PRODUGE Hml&lhflflflmfi,mm ctions in the price of at Center Market eonumn to be made by retall com- misgion merchants, The featurs this week is a 25-cent slash in the, price -t ngm ng-the quotation o 5 cents a quut. A price re@uction, however, which means much more to housewives, be- | cause of the greater utility of the is that made ln poum c-n\l. a cut ot pound E"“' lull maintain, though s of imported varieties can boobulmflhrumum«nul V[nuuly the entire remainder of the market's offerings, however, re~ malin at steddy price that ha to choose from. Frults are more abundant at this season than was the case ‘in several months t Gooseberries, huelbborflu. mel blackberries and péaches are lnll- able {n maly quantities, and are choice in ‘The co tl\m ot the meat -rut and prices re- rage person would detect any ap- pred..ble difference In i\lvor of a pre. article, point out for the. benefit ot buynh seeking cheap but good pork cuts. Butter and eggs remain steady, Fresh but ungraded eggs are bringing 40 cents a dozen, while the selects are commanding 5 cents higher price. mntry butter h 34 to 40 cents and he best of creamery butter is In the fresh fruit lines peaches are among the most-sought-after articles. 'l'hay sell for 25 to 35 cents for a box Blackberries brii qunn bo: rt box: pears, ut 10; plums, 60 cents for a box of 15; uckieberries, 50 cents a quart, and nqpborrtu. 35 cents a quart. Lemons, much in demand at seasori for lemonade and other re. freshments, are unusually moderate in price, though the demand is high, as oranges are an off-season article now. ‘Watermelons, cents h-.nutv Im! this mid-season has not q wvorable to qulmy. market 35 35 E ‘white and 35 cents a pound. All from 20 to 40 cents eac! apples and ‘other varieties of ng apples are 25 cents for three oound-. and eating apples generally. are b cents each. Corn 1is three ears for 25 cents. Other offerings are string beans, 16 eonu a pound; beets, 15 cents, a pound; car- Tots, 10- cents a pound; bananas, cents a dozen; lettuce, 16 and 20 cents a head, and llmu. 35 cents a dozen. 1In the its, raisine are 20 and 25" cents, and whue ralsins are 3§ cents a-pound; dried apples are 25 cents a pound, prunes, 25 cents; peach- es, 40 cents; nvrleo%‘o cents; 50 cents; cherries, figs, 40 cents, and dates, 30 cents: Stuffed olives are 40 m a pint, ones, Stir in as much sugar 4s is| required. Spread between layers and over the top and sides of the cake.| ‘Take another orange, peel and it into six equal parts. Cut each piece cross-wise into thin slices and plnu a row around the outer edge of ton of the cake, with the points to- ward the center. Make a'smaller eif. ck‘ in the éenter of the cake, points out. Blueberry Mufius. . Sift two cupfuls of then add -half _teaspoonfuls baking powder. Then add graduall one cupful of milk, one egg beaten, and blueberries, Bake in buttéred i pans in & hot oven for about 25 min- utes. Bacteria are divide | be. only. eirs{dozen that ‘are harmful to mam, not so many as 100 that are. to phm- or animals of an tact, ‘Scotch Broth, | Baked Styiffed Pork Chops. Delmonico Potatoes, Green Beans. ber Salad. Cheese, * Cucum| Mh Ple, Coffee. RICE GRIDDLECAKES. /To one- cup *bolled rice add One cup sugar, two eggs, one- um:‘t cup Mmui cream ‘bmm eggy light and. add to sugar tmhlnh cup milk, one and one-halt oups flour before “sift- on top. one cup powdered sugar “and one tablespoon butter together; add one teaspoon vanilla andone of cocoa, two tablespoons hot cof- fee. - Beat until smooth, spread on top. CUCUMBER SALAD. Peel and slice, cucumbers, drop in iced water and let lu.nd an hour. Place > lfivfl of lettuce on lnll('ldlul salad cumbers,” place half a walnut on each slice, sprinkle with W nuts and minced pars- and dress with French it EP i §f‘=‘;§§?¥§§ For m first 24 wmn 48 hmlrl. (3 not bs put to the breast mmr once m six hours. “y After this, even if the true milk has not come into the breasts, it is advis- ‘to- ‘nurse baby at regular £ once in four hours, so that e may be’trained to three hours, and 0 that the mother’s breasts may re-|® ceive regular stimulation. : Premature babies cannot be treated | this way. mmnmmw that they. ) | food oftener, and their teeding should' be in the Hands and under the ‘ot the nuwu les under six ogouu- in weight |and the thn.-hwr sty t shoul roulvo his lh Mflh r‘tuhfl% 2 pam., 6 pm., D.ln.. 2 a.m,, 6 um After three months of age the 2 a.m, m may be almumnd. provid- m-uq mnofm.lulnlorububvl-frqm g“’u”‘:yumm tud-;-thq for same wtiM- n should be M does not gain normally the mother may try a complementary Nurse for 10 mlmll-. Then give the: bably a bottle feeding which will make up in Qu'.nmy the amount he falls to get from the breast. One ounce n.nor a nursing should be suficient for the baby. of aix weeks to two month and one-half ounces from two to three months llM 80 on. These anu;:nu are merely suggestive, as some large o!dxw«l-nfinths\mw one and one-half ounces after a _baby of the strength of the formula can be one-third milk to two-thirds of bofled ‘water, One-fourth teaspoon of sugar can be added for further nourishment. For the baby of two months or ‘more one-half. milk » bolled water, plus the sugar, will be about right. ‘Water. 3 baby a drink of water Give it to him hmm a Give bottle, being sure the as clean as the feeding bottles. Use bolled water, cool, comfc It h:mm- the nfl-wh One as well put vmeflr Inw drinking water. wm are to be used —.lldl nney -hnnm be peeled and sliced er the other greens are in the rhd bowl, as cucumbers sliced ine’ wither quickly. Pour the dressing over the salad 1M vinegar in m pot will’ make wg’h meat or chicken tend- é ' Afeerill, there isnompmqabont " HeinzKetchup—no secret process _or ingredient. Bfldy dlemy. ofmbmhvothd:h Heinz develops the pedigreed sced and supervisés the growth eoohhdmdbleanuedimly wnthcelected spices and’ pure mgnr Annrplnsmhm my. le.rkhketchnp-—oil Bu; all this is! done in thu» qua}ity mdisthebnlyseuet.-— d:er&lmetoffirm Ask ?flr Grom[orNclvm ‘Pamily Pood Expenditures. It t.hn mm for food ‘were to be divided 1 ‘e piles and stowed away lnt\n mtllhn,lohvdomnutdnrtn( he week, the division should be made lke this: ¢ You could imagine one of those fas- inating cereal sets all glowing with L lvwlon.butmrmowor‘d:m BPhie umpa stat, muM' es Agriculture, whou -:bn chemists are studying food vmblmu, suggests that the food allowance be spent as follows: One-fifth or more for seasonable and fruits. or more for milk and cheose. “guflMwmmMmm One-ifth or more for bread and v h and as cereals than from the “refined” ‘r(.)rl:l:llflh leas for sugar, fat, cof- or 3 fes, tea, chocolats, spices and flavor. You will see that more than one-fifth ne | of the spending money is to go for the three groups—fruits and vege- PLANNING A Hot cereal has absolutely been omitted from the Midsummer break- fasts, and for at least five mornings no cereal at all is served. It is a good plan to get one’s Summer energy from less hearty food than hot porridge. The breakfast fruit is varled by liberal use of fresh berries. For the |next few weeks lemons may, be used ® | treely by most sections of the country until August brings inexpensive es. ’ ' FOOD PAGE. EAT AND BE HEALTHY Dinah Day's Daily Talks on Diet The Right Food Is the Best Medicine = is the best), corn and barley; under bread would be bread, crackers, rolls, zwelback, cakes, cookies and ples. Now _for the two remaining. divi- slons there should be spent one-fifth or hu for either group, d diet must balances pmvw- daily for all body needs by furnldll% uffs for each need ht amount. In order to make this correct n we must eat foods each day from each five- M groups. We mun not eat an abundance of food from one group and -u;m the others by never eating them lll No one could keep n..un, eating just meat, pota- toes and bread for years. In time, the lack of the other absolutely neces- h-‘:“y foods would show I'nl( in il ‘The effects of wrong eating are sometimes slow, but tb‘; ‘floen!‘.l are always sure. B. N. c,—xmnnrnngm bal Can I eat green vegetables? yAnl"y You should eéat them plmmuny ‘They contain mineral salts and vitamins :l’\d furnish cellulose to offset con- . H—What causes anemia? Ans.— A lack of iron and oth neral: the blood. i R e WEEK’S FOOD use of vegetables. The whole grain wmflupmwl ub?nl times a ] te for the cooler wu.lhylrr. e n‘lerved era to thelr usm- Sivelope Corn-Chicken Pie. Cut up a young chicken and boil until tender. Line a deep pan with any good biscuit dough rolled very thin. Put in the chicken, add the corn from 10 or_12 ears of roasting corn, cut from the cob with a sharp knffe, 84 & lump of butter the size UP%|ot an egg, a dash of pepper, a tea- the meal where table plate’ nnku up the u-lnetpu at- traction, one may %.m melon or omit the first eour-, dnu lln vegetable dinner itself furn generous a share of the required minon.l- usually sought in vegetable nnm desserts offer opportunity for s -!ndv It great care is pastry, herry p[u dnllclou- and whole- -nm at least for the older members of the family. On other days there may be a liberal' use of frozen desserts and such things as meringues and trifies. It i8 a good plan to vary the hot tea with iced tea and to use as a substitute for either a delicious fruit Endiess variety may be by _studying "the action of The favorite ly the basis, al- is nu by any means obliga. trawberry, currant, black- berry, raspberry juice are only a few ot the lddmonl. Just as certain diet lurm. are advised to fit each indivi- lual need so must we use our judg- nunt in our fruit drinks. . Frankly, one advises a larger por- tion of white bread and butter dllflll‘ . It is usually more Appetl.llns for the Eum mer appetite and its lack of may. Oullybommnpwlhehvhh spoonful of salt and a pint of rich sweet milk. Cover with a thin crust, dot with butter and bake slowly until a nice brown. Just before serving Idd the bm(h in which the chicken ‘was and Jlet boil up onge. ishes | Serve th A SFor CMOMT (’Tfl f Nutrition Nuggets. Anl.lll tell us that to be of service ing must be beautiful. Dietitians us that a-food to be useful must luwo some special funetion to per form in the body. All of which gives us a very good reason for not eating merely for the pleasure of taste! you know how to alternate equlvalent foods, it takes only a little I?Hu:tln for the housewife to become X at lup:ll:luln: prunes for ranges, grapefruit for prunes, and 80 on. True, the substituted food may not folloy exactly in_ composi- tion, the original, but if you know the general laws of dietetics you will know how to make such substitutions without robbing the diet of its food vnll.:ne p ven In Summer time, lood.mthcord.rn(undw Ifi ldmlnmhlnmhndhhuunh meal. This need not be a hearty cooked dish. At one meal broth will set the digestion going. At another the heat may be supplied by a spoon of savory creamed vegetabies. It is because of the fact that during the hot season we are so prone to indulge in ice drinks that this bit of advise is especlally necessary for Americans. A continuous filling of the stomach without an stimulus such as supplied by heat may bring on in- digestion. May we not ‘strike something be- tween the old-fashioned law th-.:n‘ one mun eat -mnmn; on his plate and present-day carelessness about Mo’ ‘The old-fashioned rule was a good one from many -unapolnu It may be followed if we 1 observe one point. Instead of pflin‘ the chil- atamped dm-urlh‘ldul!lphxuwithhup ing servings of each food, let us serve each dish in what might be called *|half portions. There are many in norinal health. whose systems refuse to cope with even ordinary-sized por- tions. Such individuals are consclous about wasting food and often give themselves indigestion by eating more than is good for them. Foods which give the most nour- ishment for the - least money are cereals, fats such as suet, sugar, mo- lasses and fried vegetables. Next we have such foods as cornstarch, bread, raisins, Then come macaroni and bacon. These foods are staples. In the next group come meat, fresh truitd, eggs, milk and veguabln Raspberry Whip. Beat the' white of an egg to a stiff froth and add slowly one cupful of sugar. Wash one pint of rasp- berries. Add one spoonful of the raspberries to the beaten egg white, but well, add another spoonful of raspberries and continue in this way until all the raspberries are beaten in. CS ' Who wants to putter around a kot kitchen in hot weather? ' . And whj’ do it when it isn’t nécessary? - Auth’s Frankfurters make gettinga GOOD meal QUICK the simplest thing in the world. You can serve them cold in two minutes— or hot in five. Etther way they re delwwus—nl.,:) n twus. \ iri- And remember this: that there’s a differ- ' ence between AU TH’S’Franks and-“franks.” 4 difference you’ll m:tantly note — and LIKE

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