Evening Star Newspaper, July 30, 1926, Page 21

Directions for the Preparation of Such Dishes and Various Recipes Which Are Approved I you have a tough steak to fry, first ‘pound it well, then drop in a le water with a good pinch of soda dissolved in it. Let soak in the water for five minutes, then add salt, pep- ver, and flour, and fry in hot grease. ‘This is much better than the old way of cooking. Another way to treat tongh steak is to take two teaspoon- fuls Of vinegar, one teaspoonful of salad oll, and a small pinch of red pepper. Mix this on a flat dish and Jay the steak in it for one hour. Then turn and let it lie on the other side for one hour. The steak may now be fried or broiled, as usual, and will be found 10 be both julcy and tender. Take a tender steak, salt and pep- per it in the usual way, then dip it in a well-beaten egg and roll in crack- er crumbs and fry in hot fat. By this treatment you will have a_de- licious golden brown dish instead of ust an ordinary steak. To secure a ender roast, first rub it well with salt, pepper and flour, then cut washes in the thickest parts and sprinkle sugar over the surface and in the cuts. Pour over the roast a tablespoonful of good vinegar and sufficlent water to make the gravy. Set in a hot oven and roast slowly with regular heat. A tough roast will become tender if cooked in this way, especially if roasting pans are used. When preparing sausage, put the seasoning on the meat before you grind it and see how nicely it will be mixed. . Ham or other salt meats will be rreatly improved by soaking in butter- milk after slicing. When the galt is sufficiently drawn out, let the meat #tand In sweetened water for a few minutes. Before frying bacon or ‘ham, soak the slices for a few min- utes in a little warm water in which R teaspoonful of sirup has been poured and the meat will then be a nice brown with a deliclous flavor, Made With & Shank Bone. Jellled meat—Take a shank bone and have it carved. Put it on the fire in sufficient hot water to cover. Cook slowly until the meat falls from the bones. Remove the bones, chop the meat fine, and season with salt end pepper. . Add the lquor, which £hould be about 134 cupfuls. inse a mold with cold water, pour in the meat and set away to cool. When cold, it will be firm. Slice like any other meat and it is very good. Dry hash—Cook a shank bone until nearly done. Cut the meat from the hone and run it through a food chop- per. Add one egg, one medium size onfon chopped fine, one cupful of cracker or bread crumbs and salt, pepper and a tiny bit of sage. Mix thoroughly, put in a pan, and pour ever it one cupful of the liquor and three tablespoonfuls of bacon fat. Place in the oven and bake for 30 minutes. If you buy a whole shank with kunckle joint, trim some of the meat off the upper part, run it through the meat chobper and make a loaf or hamburg steak. The remaining meat, with the bones, make into hash or jel- lied meat. You will have the stock for soup or to use in other dishes. Hot Beef Loaf. For this procure one and one-half younds of round steak and one-half a pound of pork, and run through the food chopper. Mix with this two eggs, n_cupful or more of bread crumbs, a xlass of milk, some water if it seems too dry and salt and pepper to taste. Shape in a round loat and place in an iron pan. Place an onion on top of the meat, and bake from two to two and one-half hours. Beef loaf baked with tomatoes is good. Take about a pound of the chopped beef, mix it with” some btead or cracker crumbs, An egg, salt and pepper and water if necessary, and when molded pour over it a cupful of tomatoes., Good Meat Balls. Take one pound of round steak, one-half a pound of pork, one small onion, one-half a cupful of bread rumbs, one teaspoonful of salt, a lit- tle pepper, one and one-half table- spoonfuls of flour and one egg. Grind the meat and combine all' the in- gredients. Make into balls the size of walnuts and brown in hot fat. Mix one tablespoonful of flour, one table- spoonful of butter, then add one cup- ful of strained tomato pulp, and when smooth add to the meat balls. Cook slowly for several minutes until well done and serve hot. Meat Substitutes. There are many people who, economy or for other rea- ,sons, wish partly or entirely to elimi- nate meat from thelir diet, who wel- come palatable substitutes that can take the place of meat. For these people, & list of food articles that have been found to contain protein and the energy-giving properties of meat, are given below. Cheese may be classed first in the list of substitutes. Others are fish, eggs, milk and butter, jeguminous foods, such as peas, beans, lentils, nuts and mushrooms. Any of these substitutes can he com- bined with other food articles so as to increase their palatability and give a greater variety. Cheese can be com- bined with various kinds of flour preparations, such as macaroni, spa- ghetti, noodles and bread or cracker crumbs. It also combines well with many kinds of vegetables and with fruits. Mock meat loaf—To two cupfuls of ked and finely mashed red kidney by the Experts. beans add two cupfuls of grated cheese and four cupfuls of stale bread crumbs, one-half a cupful of butter, one large onion chopped fine, and salt and pepper. Mix the in- gredients_thoroughly and form into a loaf. If too dry, add a little milk. Bake for about two hours, basting frequently with hot water and butter. Served hot with tomato sauce, this loaf very strongly resembles meat, while its nutritive qualities are al- most the same. A loaf can also be made of white beans and cottage cheese, two cup- fuls of cheese, and one cupful of sweet cream, two cupfuls of mashed beans, four cupfuls of bread, and one cupful of cracker crumbs. Season with finely chopped parsley, chives or onions. Mix thoroughly by kneading ‘with the hand., Form into a loaf or round flat cakes. Bake and baste well. Serve with tomato sauce or catsup, or any other sauce desired. Cheese and tomato patties: Moisten a quart of stale bread crumbs with a cupful of stewed tomatoes, add two eggs, one large cupful of grated cheese, & medium-sized onion finely minced, and a piece of butter the size of a walnut. Season with salt and pepper. Knead thoroughly and if too soft to mold into patties, add fine cracker crumbs until it is moldable. Dip in beaten egg and then in crumbs, &nd fry in butter to a nice brown. Serve hot. Vegetable loaf: Boil five potatoes until the skins may be easily removed and no longer, then cool and cut into medium-thick slices. Place a layer in a buttered baking dish and cover with a layer of peeled onlons sliced thin as a wafer, then add two cold, hard-cooked eggs, sliced. Sprinkle Wwith salt and pepper, and cover with dry grated bread crumbs, repeating with another layer of vegetables, then more crumbs. Dot with bits of butter land pour over enough sweet milk to come to the top of the crumbs, Bake in a moderate oven for about half an hour, This makes a nice luncheon or e Seail cgotad ice loped with Ve les.— Place in_a buttered baking dish a layer of finely diced carrots. On top of this place & layer of thinly sliced potatoes, and then a thin layer of sliced onfons. Make a sauce by blending together in a double boiler two tablespoonfuls of butter, two tablespoonfuls of flour, and then gradually stir in one pint of good soup stock. Milk can be used if you do not have the stock. Pour this sauce, after it has been well season- ed, over the vegetables in the dish, then on top of this place a layer of rice that has been boiled until tender and seasoned with salt, pepper, chop- ped parsley and choped celery, It would be well to keep a small por- tion of the sauce to mix with the rice. If liked, a little cheese can be grated over the top. Cover and bake until nicely browned. As the vege- tables should be cooked, it will take only about 20 minutes to bake. This is a substantial as well as deliclous dish. Rice is also good scalloped with either fresh or canned peas. Arrange in alternate layers, using a cream or butter sauce to place be- tween the layers. Corn and Tomatoes.—This dish may be prepared from canned or fresh vegetables in season, but is better when made from fresh vegetables. To make you will need three medium- sized tomatoes peeled and sticed thick, six ears of corn cut from the cob, the tops of the grains being cut of and the balance scraped. In a baking dish place a layer of the sliced tomatoes, seasoning with salt, butter and a slight sprinkling of sugar, and one medium pod of hot green pepper. Then add a layer of the corn, with salt, butter and black pepper to season. Continue the al- ternate layers until the dish is full, having tomatoes on top. Cook in a medium oven until the corn is well done. The finished product should be very hot with pepper. Spinach and Eggs.—Cook two quarts of spinach in a very little water. Drain and chop very fine. Season to taste with butter, salt and peppen Keep the spinach hot while poaching six eggs and preparing one cupful of medium-thick white sauce in the usual way. Place the spinach on a hot platter, and on this arrange the poached eggs. Over each egg” pour a spoonful of the sauce, sprinkle with anflkn. and serve at once. If pre- elrl;ad' these may be served Individu- ally. Fish Souffle. ‘When this dish is planned for Fri- day dinner the fish should be boiled in the morning so that it will be cold in time to appear for dinner. To make the souffle have ready a oup of aspic Jelly and into this beat three table~ spoons of mayonnaise. Add a tea~ spoon of lemon juice and three cups of the cold fish which has been flaked. Set away in small molds to be thor: oughly chilled and served with cress. To make aspic jelly dissolve one tablespoon of gelatin which has been softened in one cup of hot meat stock and seasoned to taste. Strain and chill and set away to become thor- oughly set. ———— A Chinese is compelled by law to leave his possessions to his male children. S Special railway cars needed —to help keep them crisp : THE EVENING STAR, WASHINGTON, MOTHERS AND THEIR CHILDREN. Vases for Flowers. One mother says: It was difficult to find enough vases for flowers so my daughter set about providing more from empty jars and glass container. In each case she had in mind the kind of flowers she wish- ed to use. For the coarse Fall flow- ers whose stems are best hiden, she used the earthenware pots in which jam and marmalade come, painting them a dull green or brown. Olive bottles and odd shaped glass jars which were meant to hold daisles, sweet peas, morning glories or any delicate flowers she decorated very slightly, the flowers’ stems in the clear water being more charming than any design. Nutrition Nuggets. Serve as many Summer meals out of doorisas possible. The extra steps may be reduced to a minimum by use of a tea wagon and fresh air and different surroundings will do much to stimulate appetites and add to the actual food value of the meal. As a variation of Summer yege- table meals, try combinations of cooked vegetables with cheese. For example, vegetable fritters of baked vegetable scalloped dishes may be served with cheese sauce and the food value of the dish thereby in- creased considerably. When Amer- ican cheese is used in a white sauce to appear over vegetables certain precautions are necessary. ‘The cheese should be dry enough to grate if possible. Tiny bits are then added very carefully to the hot cream sauce and stirred in slowly so that there will be no stringy particles. In fact, it is quite possible to add cheese in this way to white sauce so skillfully that the resulting mixture will be lit- erally as smooth as cream. This is the season for cucumbers. They should not be given to young children, but for grownups they are admirable salad vegetables. Their reaction is alkaline and they are so crisp in texture as to make a in which they appear palatable to the average individual. . Now that the time for corn on the cob has arrived why not study dif- ferent ways of serving any that may be left over. Scraped from the cob and served as part of a creamed soup, it is deliclous. This scraped corn may also appear in the form of fritters and the number of other dishes is only limited by the house- wife's ingenuity. ‘While rhubarb is usually popular and is considered very wholesome not every one knows that it should not be eaten in very large quantities. Not like other fruit acids the acid contained in rhubarb harbors Inac- tive poison and this may irritate any but.the strongest stomach. PRICE OF VEGETABLES STEADY AT MARKET Fruits Also. Plentiful, Especially Peaches—Crab Meat Offered at 80 Cents. Prices of all lines of produce of- fered at Center Market remained generally steady this week. A large selection of choice vegetables and fruits, quoted at reasonable prices, i3 avalilable. Peaches, pears, plums and small berries of a fine quality are among special attractions. Meat prices cling to levels that have been prevalent for a number of weeks, and market officials report the demand has turned to articles more particularly suited for Summer dishes. 'Among articles suggested by market experts for hot-weather dishes of lighter protein value are fish, crab meat and fruits. Crab meat of recommended quality sells for 80 cents a pound. Salmon 1is offered at 40 cents a pound, mackerel, 25; halibut, 40; rock, 25a85; croakers, 15; bass, 26; butter, 20; fresh cod, 25; fresh had- dock, 15, and fillet haddock, 30 cents. Peaches are unusually plentiful the last week, and are quoted at 25 cents for a box of 12 peaches. They are large and mellow ripe. Pears, extra large size, sell for 40 cents for a basket of 10; plums are 40 cents for a basket of 12, and white grapes, none too plentiful, are offered at 20 cents a pound. In the small berries lines, blackber- ries of quality not up to best standard but still good, sell from 20 to 30 cents a quart. Currants are 25 cents and huckleberries 30 cents. Cantaloupes are at prices belleved to be as low as ever sold at Center Market. They retail for as low as & cents each, but the melons of best quality range as high as 20 and 25 cents each. Tomatoes of good quality and large size are for sale at 25 cents a pound and are plentiful. Lima beans remalin at $1 a quart, at which they have been quoted for many weeks. String beans of good quality are 10 and 15 cents a pound and carrots and beets are 10 cents. Potatoes, Irish, are 5 cents a pound generally, though prices vary soms what between the different commis- slon merchants. Sweet potatoes are offered at 15 cents a pound. Corn, now available in larger quan- tities and of good quality, sells for 76 cents a dozen, or generally for 10 cents a ear. Peas are 20 cents & pound unshelled, eggplant 20 and 35 cents each and okra is 35 cents a quart. Eating apples of various kinds are quoted at 4 pounds for 25 cents, with homegrown “Transparents” at 10 cents a pound. Bananas are from 25 to 40 cents a dozen. Pineapples are 25 and 35 cents and honeydew melons are from 35 to 50 cents. ‘Watermelons range in price from 75_cents to $1. Butter clings to 50 and 65 cents for the top grades of creamery brands, with country butter from 10 to 15 cents cheaper. Eggs are 40 cents for best selected fresh product. EARENEES AT P, Sweet Green Tomato Pickle. Slice and sprinkle lightly with salt the desired quantity of green toma- toes. Let stand for 24 hours, then scald In alum water until green. Drain and soak in cold water until the fol- lowing sirup is ready: Te five pounds of tomatoes allow three pounds of sugar and cover with vinegar. Boil and skim, then add one teaspoonful each of mace and cinnamon and two pounds of seeded raisins and the to- matoes. Let boil until the raisins are plump and the tomatoes are clear like citron. like? If Helnz makes it, then it tastes like real vinegar—because it is real vinegar—it has the true vinegar flavor — something more than mere sourness. : Long aging in the wood brings out the ripe mellowness of this true vinegar flavor which en- livens other flavors and adds a zest of its own. Good vinegar cannot be hurried. It helps a lot in making good salad dressing to use good vinegar —Heinz Vinegar. ‘ | D. O, FRIDAY, JULY 30, 1926 EAT AND BE HEALTHY Dinah Day’s Daily Talks on Dict The Right Food Is the Best Medicine Dark Bread. - “Tam very glad to see you empha~ sizing the importance of wholewheat. Several years ago this truth was brought home to me and siuce then I have trled to give my family real wholewheat. We have no food law governing the sale of bread and many women ask for dark bread, thinking they are getting wholewheat. This 1s part of a very pleasant letter from Mrs. R. C. The point that struck me was this: “Many women buy dark bread thinking they are getting whole- wheat.” Just because bread is dark is no reason why it is made from either whole wheat or whole rye. There is a demand for wholewheat bread. Nutrition experts have been ham- mering on the importance of whole- wheat for years and the public ear is heeding. Today at the soda foun- tain lunch it is possible to get a sandwich made of wholewheat bread. This was not true a few years ago. It is in answer to p#blioc demand. After 20 years of pure food laws there s still food adulteration. There are unscrupulous bakers who put out dark bread and call it wholewheat. But naming it so does not make wholewheat out of bread made of white flour darkened with molasses. A rose by any other name may smell as sweet, but white flour bread darkened and called whole- wheat fails to provide the real nourishment of wholewheat. If the housewives will take the trouble to buy from only honest bakers they will get honest whole- ‘wheat bread. It is now possible to get whole- wheat flour and that is one solution of the problem. It may be trouble to make wholewheat biscults, but they taste good. They may be the means of getting the family to like wholewheat. Ginger cake and pea- nut butterbread can be made of wholewheat flour. The spofled dar- ling husbands who find wholewhat bread too coarse may be induced to eat the wholewheat “unbeknownst.” Nature stored in the wheat grain protein, carbohydrate in the starch, fat and mineral salts and vitanvns. That is why the unrefined grain is such a perfect food, It contains every element the body needs. Its up to the mothers to be sure the family gets wholewheat. It is one of.the foundation stones of a nourishing dfet. M. B~—Is it dangerous to eat fish and milk at the same meal? Answer~—Not if both are sound, clean and in a wholesome condition. The idea that these foods must not be eaten together has probably wn up because food polsoning followed a meal that contained the two. The combination did not cause the pois- oning. It was due to eating spoiled fish or spoiled milk or some other spoiled food. S. H—I am told not to eat meats. Should I avold soups with meat in them? o ~ Answer—You must not eat meat soups, broths or gravies since you are not allowed meat, Ginger Snap Pudding. - How many housewives know that aj deliclous and inexpensive pudding can be-made from ginger snaps? To one-fourth pound of ginger snaps, broken in small pleces ahd soaked in two parts milk and one part water, add a pinch of baking powder, a tiny lump of, butter, two tablespoon- fuls of sugar, two eggs and one-half a cupful of raisins. Bake in an oven not too hot, This pudding may be served with hard sauce or whipped cream. Smoked Fish Omelette. Prepare an omelette In the usual way and have ready one-half cup of flaked smoked fish. Kipper herring may be used or smoked finnan haddle. Sprinkle the fish over the omelette Just as it begins to set. HELP YOURSELTF Answers to readers’ amest gt will be given e sred B ruare Bibn, food ) alist, writer and lecturer on nu- trition. Quesitons should be accompanied by a self-addressed. stamped envelope. as only those "I xer‘arm interest v“i“ b an- In_ this column; others be an- ugh the mall. Every effort will answer questions promptly, but he mgwenm n{ our readers elay. The number of rece ard gach must take R e e S ‘Will you pleaso adviss me how to prepare small sweet gherkins, and sweet mixed pickles?—Mrs. 8. R. Recipe for Gherkins: Four quarts small unripe cucumbers, two quarts boiling water, four red peppers, two tablespoons cloves, one cup salt, one gallon vinegar, two sticks cinnamon, two tablespoons allspice. ‘Wash the cucumbers and place in a stone crock. Add the cup of salt, which has been dissolved in the two quarts of bolling water. Let the cucumbers stand in this for three days. Drain and bring brine quickly to the boiling point. Pour this over the cucumbers and again let stand for thres days. Repeat the same operation. Drain and wipe the cu- cumbers and pour over one galllon of bolling water in which one table- spoon of alum has been dissolved. Let stand six hours and then drain from the alum water. Cook the cu- cumbers ten minutes, a few at a time in one-quarter of the pickling mixture which has been heated to the boiling point. Boil ten minutes. To make pickling mixture, com- bine the vinegar, the red peppers, cinnamon, allspice and cloves. Place the pickles in a stone crock and strain the remaining mixture over them. Mixed Pickles: Six cups tomato pulp, four tablespoons chopped red pepper, four tablespoons salt, six tablespoons mustard seed, ons tea- spoon cinnamon, two cups vinegar, one-half teaspoon cloves, one tabi: spoon grated nutmeg, six table- spoons sugar, four tablespoons chopped onion, one cup chopped celery. ‘Wipe, peel and chop ripe tomas toes sufficlent to make ‘three pints of pulp. .Add the other materials and stir until thoroughly mixed. Place in a stone jar and cover. Let stand a week before using. This nrtxture will keep for several months. L MR I weigh 160 pounds. Please tell me o safe way to reduce. What shall I eat' for breakfast? ‘What about ice cream? I am five feet, four inches tall. What should I welgh? aw prunes fattening? Please tell me about how long it should take mo to reduce to about 135 or =14'l)‘pounrlsh—)5nl. E. D. G. s you do not tell me your I cannot tell you what you Shouid weigh. The fact that you are eager to lose 20 pounds makes me hesi- tate to give you anything but gen- eral advice. That advice may seem to you so simple as not to be very helpful. = other hand, it based on the modern scientific prac- tice. This advice is as follows: Plan a diet made up of foods most easily digested and stick to that dlet. eating only about half as much of any one food at a time as you ord> narily do. This modern theory pro- vides for at least partial nourish- ment on all parts of the body rather than partial starvation by cutting out all the so-called fattening foods. Of course, there are certain foods that are so obviously fattening that you would leave them out of this diet. Such foods are fat meat, ex- cesstve quantity of butter and other fats. Ice cream in small quantities should be a good desgert for you, although you would find water lces perhaps more suited to your require- ments, Raw prunes are not of them- selves fattening, although the sugar contained in them is, of course, tech- nically a fatforming food. - Southern Rice. One cup uncooked rice, two cups fresh or canned tomatoes, one table- spoon flour, ono teaspoon sugar, four tablespoons margarin, one teaspoon brown sauce, one and one-half tea- spoons salt, green pepper and onion, one of each. Cook the rice and drain, Melt the margarin with the sliced onion and chopped pepper and cook for two or three minutes, Combine with the tomatoes and other seasonings and cook for 20 minutes more. Thicken if necessary with a tablespoon of flour. Combine with the rice and warm In the oven. A cool, crisp lunch for a hot- weather day TRY Kellogg’s Corn Flakes for Iunch. With cold, rich milk or cream. Or a bit of fruit. See how fresh and fit you feel all day! You can’t imagine a more delight- ful treat than Kellogg’s: Crunchy-crisp hearts of corn! Toasted to golden-brown deliciousness! Kellogg’s are corn flakes as they ought to be: Never tough-thick or leathery. Easily digested: Marvelous flavor! Serve Kellogg’s for the kiddies’ e:,vening meal. Have them between meals. Sold by grocers everywhere. Served at 170 give you the tender crisp- nessyoulikein pickles,many country stations are maintained by Libby and a fleet of special wooden tank cars. All this, so that the cucumbers can be rushed into brine on the very day of picking, and later transport- edwithout fearof bruising them. ‘ThatiswhyLibby’sPicklesareso Imitations cannot bring you such wonder-' vor—such crisp, crunchy flakes. The pnluh mhhchnlll:llplmtf the originator, ion the package, PURE MALT VINEGAR ‘PURE CIDER VINBGAR + TARRAGON VINEBGAR DISTILLED WHITE VINEGAR, BEST FOR PICKLING