Evening Star Newspaper, October 1, 1926, Page 52

52 i ! School and Home Lunches FOOD PAGE. Dainty Dishes Easily Prepared—Tested .Recipes by The Star’s Household Expert—How to Pack Lunches. The average dinner prepared for| adults is suitable for school children it served in a_way that adapts it to their needs. The usual first course of meat and vegetables contains noth- ing. except the meat, which cannot be given even to the youngest children Simple vegetable dixhes are specially %ood and can be made attractive to children by being served with a little meat gravy. As a substitute for the meat ftself milk can be provided for the younger children. With bread and ‘butter these foods supply most of the nourlshment needed. The dessert course is suitable for children as well as for grown people unless it consists of rich pastries or puddings. Such desserts as frult, either fresh or cooked, with cake: cereals with milk or cream and sugar, custards and custard puddings, gelatin dishes, sim- Dle ice cream. water ices and other simple desserts may be given. Vegetables cooked in water or in their own julces and seasoned with aalt and a little butter or cream are easier to prepare than those that are sarved with white sauce, scalloped or cooked in other elaborate wavs. The food: to children need mot always be soft or finely divided, as “hildren’s teeth need exercise quite as much ag thelr muscles do. If time for eating s limited. foods that are difficult to chew should be omitted. Packed Lunches. The basket or box lunch is more mm‘:ult to plan and to prepire than the lunch at home. There are many foods which cannot be included in it elther because they are not good cold or because they cannot be conven- jently packed or easily carried. This Jeaves fewer foods to choose from and £0 extra care is necessary in order to prevent monotony. Extra care is needed also in the preparation of foods that must be packed in a small space and kept for everal hours be ng eaten. h?h‘:fln:mber ot foods that can be easily carried has been enlarged by the use of parafin paper and parch- ment paper, in which molst foods can be wrapped so s to prevent them from sticking to other foods. Paper cups and jelly glasses are a great) help, for the reason that sliced raw fruits, stewed fruits, gustards, cottage cheese and other half-solid foods can | be carried in them. The quality of the bread used in a basket lunch is very important, because it is usually served in the form of sandwiches and is considered not only as a food in itaelf, but also as a means of Keeping other much-needed foods in’ an ap- petizing condition, or of serving them in attractive ways. Wheat bread, whole wheat bread. cornbread, rye or oatmeal breads; nut, ruisin and date | breads; beaten biscuits, rolls, crisp | breads, breaten biscuits or soda b cuits, and toast, zwetback and crac ers may be used in turn to give va- riety. Rolls hollowed out can be made %o hold a large amount of sandwich | fling, which is sometimes an advan- tage. Various kinds of lunch boxes, bas- Kkets and pails can be bought for pack- ing lunches. Some boxes are better than palls, because they can be folded when empty and then strapped with a child’s school books. Baskets are ventilated and are suitable for carry. ing moist foods. Small holes can b punched in metal boxes or pails to let in the air. There should be no part| of any food container that cannot be | cleaned. For this reason simple boxes and baskets are better than elaborate one, Paper napkins are useful f\\vl" packing lunches. TIf no provision is ade in the school for serving lunches | an extra napkin, either of paper or cloth, should be put in the basket, to be spread over the school desk when the lunch is eaten. Napkins can be | made from cotton crepe cut in squares | and fringed. Paper cups, jelly tum-| blers with covers, bottles with screw | tops and small jars can all be used for packing Jjellies, jams and honey, as well as other foods School Sandwichs. With a sharp knife cut fine-grained bread in slices about threeelghts of an inch thick. cut away the crusts, then cut the bread in squares, tri- angles, or round shape. The best | butter must be used. and it should be | <oft, so that it will spread evenly. | Both slices of the sandwich should be huttered. but the filling should be put only on one slice. Following are some good fillings: A deliclous sweet sandwich can be e by finely chopping some candied ‘herries, then molsten with orange iuice and a little lemon juice. Spread on either thin slices of brown or white bread. | Mix some gzood jam, preferably | atrawberry, with one-half the quan- | tty of cream cheese. If not soft | anough to spread. add a little cream. Spread on thin slices of white bread. Run through a food chopper one- half a pint of raisins, one-half a pint of pecan nuts and one tart apple. oisten with a little thick sirup which has been flavored with lemon juice. Spread on thin slices of whole wheat | bread Take one-half a pint of finely chop- | ped dates, one-fourth pint of finely - grated coconut and one-third pint of finely chopped pecans. Spread either on thin slices of brown or whole wheat bread. i Cream one tablespoonful of butter and add one cupful of chopped chicken and one-half a cupful of cured tongue chopped fine. Season with paprika, salt and a small pinch of mutmeg. Spread on thin slices of brown bread Run some baked or bofled beans *hrough & vegetable press. Spread on thin slices of brown bread with a | few thin slices of sour pickles. This is @ §ood way to use left-over beans. | Soften some grated chocolate wi'l a little thick cream and butter. Add | some ground hickory nuts or ad-| monds. Spread on slices of brown | bread. Warm Lunches at Home. The ingredients of milk soups are a liquid, a starchy substance used for thickening, a fatty substance and a | favoring. The liquid may be milk, alther whole or skim, or a mixture of two or more of the following in any proportion: Meat stock, water, cream or vegetable juice, including the pulp. The starch substance may be flour, | cornstarch or potato starch. Tha | s are usually three-fourths 1 tablespoonful of flour_and City and Suburban Delivery West 264 and West 2190 { used. an equal amount of butter to each cupful of liquid. If starch is substi- tuted for flour, one-half a tablespoon- ful to a cupful will usually be tound sufficlent. Chowder ingredlents are milk, whole or skim; fatty substance, which is usually salt pork, although butter may b used instead: potatoes or crackers, or both, and in addition to these one of the following: Fish, vhich may be either fresh or salt; zreen corn, either fresh or canned; ,arsnips, vegetable oysters or celery. A chowder consisting chiefly of milk, potatoes and crackers, and flavored with a little salt codfish, is one of the most economical of these dishes. For a brown stew the cheaper and less tender cuts of beef, such as the rump and round, can be used. Re- move the meat from the bone and cut it in small pleces. Dredge with flour and cook in a small amount of fat until it {s well browned. Add hot water, about one quart, to every pound of meat. Season with salt, pepper and onion, and cook slowly for an hour. The meat should be very tender and the gravy thick. Tomato and other vegetables may be added while the stew is cooking. There is a great variery of nutri- tious soups that can be made from dried navy beans, black beans, len- tils cowpeas, or other legumes. The vegetables should be first soaked in water for several hours, preferably overnight. In the morning add fresh water and cook until tender with a little onion, celery, or other highly flavored vegetables and salt, and then put through a strainer to remove the skins. The juice and pulp should be diluted or boiled down and then thick- ened with flour and butter. Cooking Eggs. ‘The usual way of preparing eggs is ! by cooking them for three minutes in boiling water. By this process the yolk is left entirely uncooked and the white is more cooked than most peo- ple think desirable. A better way is to place the eggs in hot water, re- move them from the stove, and allow from six to eight minutes for cook- ing. Much will depend upon the tem- perature of the eggs and the amount of water used. In most cases the fol- lowing method will be found satisfac- tory: Bring to the bolling point one cupful of water for each egg to be cooked, put the eggs in the water, remove from the fire, and cover the pan closely. Leave the eggs in the water for about eight minutes. Hard- boiled eggs can be prepared in the same way by allowing a longer time. Making Sauces. There is a great variety of sauces which can be used to serve with meat or vegetables and can also be used for making sandwich flllings. In a gen- eral way they are made like milk soups, excepting that more flour is Two tablespoonfuls of flour and two tablespoonfuls of butter or other fat are usually allowed for each cuptul of liquid. This liquid may be water, broth, tomato juilce, milk, cream, the water in which vegetables have been cooked, or a combination of two or more of these. Flavoring for Desserts. An economical caramel flavoring for custards, ice creams and other desserts may be made by browning or caramelizing. ordinary sugar. To each cupful of sugar add one-fourth cupful of water. Heat until well browned, stirring constantly, even after the dish has been taken from the fire, and until the danger ot burning in the hot dish is passed. Be- fore the mixture hardens, add hot water and cook until it is about the consistency of thick sirup. Bottle and save for use as needed. HELP YOURSELF TO THE EVENING STAR, WASHINGTON, D. C. FRIDAY. FOOD AND THRIFT IN THE HOME MILK 1 CENT HIGHER AT CENTER MARKET Prices of Cream Also Advance, Due to Boost in Wholesale Quotations. | An advanee of 1 cent in the retail price of milk and increases of from 2 to b cents in the price of cream went into effect this morning at Center Market and generally through- out the city, following similar boosts in the wholesale quotations on dairy products. Conditions at Center Market also were featured by the receipt of large shipments of cranberries of fine quality and a number of rises in the | price of fruits. Supplies remained plentiful and a large selection is available. The new price of milk is 15 cents a quart at Center Market, while at some dalries Guernsey milk is bring- ing 18 cents. Double cream at Center Market stands is selling for 76 cents a pint and single cream at 36 cents a pint. Buttermilk is 14 cents a quart or § cents a pint. American cheese of medium sharpness is 45 cents a pound. | Plenty of Cranberries. Cranberries, now arriving in large quantities, are offered at Center Mar- ket at 25 cents a quart. Another new arrival of interest to thrifty housewives is damson plums which make fine preserves. They re- tall for 25 cents a two-quart box. They are available now in fairly large quantities. Large plums are 15_cents for a box of 10. Peaches, not so plentiful as here- tofore, are 35 cents for 10, an ad- vance of 10 cents over last week. They are an attraction to housewives who do their own canning. Crabapples bring 25 cents for a two-quart box and seckel pears, 25 cents for & box of 24. Eating apples are § cents each generally, through the market, and cooking apples are quoted at three pounds for 25 cents. Large pears are 25 cents for pans of 10. Eggs remain at last week's quota- tlon of 60 and 65 cents for the top grade hennery brands, with some- what lower levels for fresh eggs of more common grade. Butter of the best creamery brand is 55 and 60 cents a. pound: White potatoes. large in size, retail at 6 pounds for 25 cents, and sweets 3 pounds for 25 cents. Sweet corn, nearing the end of its season, is offered at 25 cents or 50 cents a dozen, and tomatoes of best quality 15 cents a pound. Lima beans went up 25 cents a quart during the week and now are offered at 2 cents a small pan, or $1 a quart. String beans are 20 cents a pound, peas 25 cents a pound and eggplant from 15 to 35 cents each. Turnips bring 10 cents a bunch, cabbage 5 cents a pound, carrots 10 and beets 10 cents. Spanish onions of large size at 10 cents each and smaller ones retail from b to 8 cents, Cantaloupes Nearing End. Cantaloupes, nearing the end of their season, cost 20 and 25 cents each, honeydew melons of large size are 60 and 75 cents each, while small ones are as low as 40 and 50 cents. Caulifiower sells for from 25 to 50 cents a head. Meat prices remain steady, a slight weakening in the wholesale price of beet not yet having been reflected in retail prices. Baking chickens are generally 50 cents a pound and fowl or stewing chickens 40 cents. Frys dropped 5 cents_during the week and now sell for 45 cents. Turkeys are rare here vet, but Long Island ducks and do- mestic ducks sell for 45 cents. Keats are $1 each and are here in greater quantities. Fish, plentiful, are offered at the following prevailing prices: Mackerel, 25 cents a pound; Halibut, 40; salmon. 40; rock, 25 and’30; butterfish, spots, 20; blueflsh, 25, and cod, Oysters retail for 60 and 70 cents a quart; soft crabs, $2 and $2.50 a dozen, and hard crabs, $1 a dozen. MENU FOR A DAY. BREAKFAST. Sliced Peaches. Dry Cereal with Cream Shirred Eggs Potato Cakes Raised Muffins Coffee. cis e LUNCHEON. Stuffed Peppers on Toast Graham Gems Spiced Apple Sauce Brownles Tea. DINNER. Cream of Celery Soup Cold Roast Pork, Brown Gravy Baked Potatoes Creamed Cauliflower Beet Salad Baked Indian Pudding Coftee. SHIRRED EGGS. Butter shirrer, cover bottom and sides with fine cracker crumbs. Break an egg into a cup and slide it carefully in‘o shirrer. Cover with seasoned. buttered crumbs and bake in moderate oven until whites are firm and crumbs brown. The shirrers should he placed on a tin plate that they may be eas- ily removed from the oven. BAKED STUFFED PEPPERS. One dozen sweet peppers, one can vegetable soup, one-half cupful cracker crumbs, one small onion, one egg, salt and pepper. Put onion through food chopper. Mix all together. Cut top from peppers, remove seeds and fill. Put top or cap on again and bake in greased pan. Serve on buttered toast. BAKED INDIAN PUDDING. Seald one pint milk. Stir into it two heaping tablespoon- fuls corn meal. Let stand un- til cool. Plece butter size of egg, one-quarter ¢cupful mo- lasses, one-half cupful sugar, one teaspoonful salt, one tea- spoonful ginger, one egg. After all is mixed thoroughly pour on one pint cold milk, but do not stir. Bake one hour. NUTRITION NUGGETS Don't forget that the most impor- tant food elements present in any one foodstuff are not always those exist- ing in largest quantities. Take pota- toes, for example.. Starch makes up the principal portion of potato, but starch may be had from any number of other foods—bread, rice, all cereals and the like. On the other hand, thé most important elements in the po- tato are the mineral salts which are found just next the skin. Besides this, one of the chiet services rend- ered by the potato to the diet lies in the fact that it is alkaline in its final reaction. If you wish to give an occasional festive touch to your home table try using cream puff shells instead of puff paste. Cream puft shells are composed merely of flour, water, butter, eggs and salt. Puff paste is an indigestible mixture containing a considerable amount of fat. Here is a recipe for puft shells in which creamed mushrooms or any other fancy may be served. Flour, one cu butter, one-half cup; water, one cu eggs, three; salt, one-half teaspoon; vaniila extract, one teaspoon. Place the water and butter in a saucepan and bring to @ boll. Combine the flour and salt and stir into the first mixture. Remove from the fire and add the well-beaten eggs and flavor. Drop large spoonfuls on oiled paper making as nearly round as possible. Bake for one-half hour in a moderate oven. When cool serve with any de. sired filling. Still another suggestion for vary- ing luncheon patties is to use a sim- ple popover batter. over according to any good recipe and remove the top very carefully with | the fingers 80 as not to crush the pop- over. Fill the center with any desired creamed mixture and serve imme- diately. HEALTH o HloH It was not sleep he needed BREAKFAST drowsy, lifeless el h. R e e old-time vigor and zest?, Why, he was him, anyway? « . and he was tired, Why? Eight hours of only a young man. . . . Yes, and he is only one of a countless number of young men who have grown old and tired long before their time—all because of constipation's vicious poisons. Constipation will dull the keenest mind —blemish and line the fairest skin, cause headaches, and undermine the health of Thank goodness, there is sure, safe, permanent relief from the strongest person. this disease. Kellogg's ALL-BRAN is what doctors call a bulk food. As it journeys through the body its fiber remains unchanged. ‘Therefore, it sweeps the intestine clean. N.also absorbs and carries moisture through the intestinal tract, thus stimulating regular, healthy action. urges nature to act normally. to the forced, i action of pills and drugs. How different! Once you fix the amount of which you first find effective, you need never increase the portion. you could never do with pills and drugs. ALL-BRAN Compare thi The original ALL-BRAN—ready-to-eat 5 Elt at least What ailed chronic cas: flavor makes it with milk or preserved fi sometimes are take chances? ALL-B day. , gripping restaurants. ALL-BRAN Something ALL-BRAN N because they know per cent bran product brings results. Kellogg's is the original ALL-BRAN. Ask your grocer for a package this very Begin eating it at once. You'll feel better in a week. Kellogg's ALL- BRAN is served in leading hotels and Kellogg's ALL-BRANis nature’s friendly two _tablespoonfuls of Kellogg's ALL-BRAN every day —in s, with every meal. If eaten regularly, it is guaranteed to bring per- manent relief or your grocer refunds the purchase price. Its delightful nutty good as a cereal. Serve or cream alone or with fresh Sprinkle over other cereals; cook with hot cereals; use in soups, or in the recipes on the package. Insist on Kellogg’s ALL-BRAN Only ALL-BRAN brings sure results. Part-bran products are doubtful and of no use at all. Why Doctors recommend a 100 Made by Kellogg in Bettle Creek, Michigan Make the pop- | OCTOBER 1. 1926. FOOD PAGE, .The Daily Cross-Word Puzzle (Copyright. 1926.) dEl @ JdE JEE Answers to readers’ questions not cause constipation ing diet, will be wiven by | it all the time, however AL SR LT test | of perfectly sound dai e mocompaned i rove too heavy and e: ¥ stamped’ envelope as oniy those of e eral interest will be answered in thi Column: ‘others will be answered thro the maiL. Every effort will be made t answer questions promptly. but we he- | Speak the Indulkence of our readers for v unavoidable dclay. The ter, The theory on which t are now preseribing minera to do with the fact that it is gested on its w W liver recelved ix larée and iitnel D Addrens: Wini ¢ 5 lh‘ix Fourth avenue ik es by its mere passi tines. S atter of time use i " possible to give a diet for iedi i ) s N T eney is nost always an ind = = 2 idual one. Some const T If you mean to ask whether or v B aiRecal t{ hest ) it 'is ‘possible to outline a diet which |’ afel with castor the ted |« diabetiec may follow without | consulting his physician, the answer is no. The very nature of the i | requires expert medical know | The physician must find out exactly what foods his patient may safely eat | {and how much of each one | On the other hand. when such a | diagnosis has been made. the patient i may feel that he has the control of | his” disease ulmost within his own ‘h:‘ndfl. | One of the lates on this subject is for Diabetics.” by ter: fned to f if some of it is mplishes its purpose the intestines fre Salted Nuts. nuts or other ¥ be salted and brown ed with butter or oil, ther in the oven or hy deep fat ving. NI with thick skins should be bla irst in boiling ws ind then dried bhrown the nuts in the oven, spread them out in a flat pan with two tea spoonfuls of ofl to each cupful of nuts Wks to be isened alled “A Guide ampbell and g I am a man 60 years of age : would like vou to advise me : - Roaate my diet. T have high blood pressure | And roast in a hot oven. If roasted land have been just recovering fron Unsh Aeel e N (6 aeed a stroke. T have w good appetite. - I SE & o hout 15 minutes, stir ving frequently to keep the « Dratn off any excess « | r. then place on wixe paper and sprinkle with salt in the proportion of abeut one teaspeonful or uni oods which are most fat ov | eause high blood pressure containing purins. T { bits which are particy ous in meat soups apt are those Across. Down. Omit s foods, the | ot salt to each cup of nuts. To brown - ax meat ftself,’ especi nuts in deep fat, put one cup of of 1. French author. | 1. Young married women.® organ: * ‘foods, such as liver, | in . small saucepa hen the fat few nuts at , brown even- | is hot submerge 1 time in a small st 6. Book of the Bible. 11. City in Brazil. Help. k . African insect The foods which are hest for those 2 " <uffering- from blood pressure are | |y, drain and salt W nuts require 12. One hundred and one (Roman). . Playing card archy foods, sles, fruits, fats | ahout 3 to 6 minutes to brown . New England State (abbr.). Stariahetcro: nd milk prepa i 2 . Not in. i 1t should be to e Tt favoryas plan a diet as it Is chiefly a matter To Keep Sugar Soft. Mountaln in Crete. . Form of address. of making up menus composed of . o . n who prepares materia or - wotable: rhy an . i iy 3 Man wh D terial f Hehiadie g8 i 1o composed of | prown sugar @ tendency to be publication. |ihs “‘|"" BHIne el LS 3 L ery hard If kept in an ordinary 3 Mire, o r T8 emed 0l s to 19 Btior: woem, cots the course of A 'before breakfnst drink of fruit |[oniainer. The vemelly for this in to . : Te uice is ood way to hegi o iy ecatiie & il 121. Prusslan watering place. Niwe peperot i egin the dav. [ oo Become very hard, it wil 24. Title of 1.). ound trip. { Botirbtine, . soften and may be easily used if hept 26, N FSaD=eC (DY Mother. I porridge, cc e in this wav. Candied fruits, such as 25, i'[;‘:f]‘g:;,lim | Tiny bits of burning material |; him bread {oast and a cup BEIHOE L n Sehhre Doars Terioin veesrand 28. U 3 : treele ol milk or coreal coffee il 29. Form of address (abbr.) - Ancisufyiveslecliy. 1 “l"lvl hmw)w:‘n :hl‘]r‘ may be a v “‘“:‘{ cher s, will ¢ be Kep! f stored in a stone crock . Cheap cigar. 30. Abstract conception of being. 26, Obligation of the Government ith whole wheat bre 5 31. Wanderer. Negative prefix }dessert of ire cveam and anothe - 34. Charge in a gun. ; of milk. Swedish Rice 36. Uncommon. Dinner may begin with a cream $ 7. Eskimo dwelling. . Pt of New of vegetable soup and be followed by, \Wash thovoughly twe eupfuls of rice York State (abbr.). L 38, Noah's ship. e Ve R e s Lonapr botler with twe 30. Street (abbr.). - Arablan definite articl a baked vegetable dish. o crisp sulid | juarts of holling water. Cook fo 42. Rent. - Kasxons ikl about an hour. or until the rice fe 45. A particular thing jaamenT datin What do you think of the use of | perfectly tend Drain off all water 46, Pertaining to Buropean mountains, | 40- Particular ‘m;..‘n_\ mineral oil in constipation?— M. T. I. | add two cupfuls of sweet milk. one {47, Arablan name 41. h.""(‘q"fd‘;?“l‘( et As a temporary expedient for tallespoonful of butter, one lovel tea ! 48. Employ. (o Bt LR ) temporary attack of constipation min: | GE CInTAIon ATE sttt 51. Something of moment . Qutburst. eral oil is excellent, provided it does 56. Afternoon meal. . Body of water ' 7. Snake-like fish. . Tree. i 58. Upon. like bird s name. ivening. L Breal(ing' Records - "SALADA" people prefer these as w first | uUss ‘Ihl‘ dressing, mix to- . All Records BroKen for Sales Southern State (abbr.) 60. A color. 61. Chinese river boat. A powerful nation Answer to Yesterday's Puzzle. ClHTANNR ERE | couiee: NE[S|T hirds sharp catsup with e aise, addin 1 dasxh | S hot for u flav sardine put up in oil makes a good foundation, using sliced green ollves for a flavor. | Tiny cubes of chicken with one- | { third ~the amount of cold boiled | mushrooms bhecome very appetizing with cocktail sauce. A vegetable cocktail is unusual. Cucumber, onfon and string beans in | equal parts are good with the above | dressing. H Color is always attractive, and this | may be in the cocktall sauce, or a garnish of pepper or pimento, or in | the fruit itself. Again you can enjoy this refreshing, tonic fruit! Serve and preserve this delicious fruit. For heaith’s sake cranberries should be on your table every day! The tart flavor of Cranberry Sauce adds to the enjoy- ment of chicken, beef, pork—in fact, all meats, hot or | cold. The sauce can be made in ten minutes. See | recipe at right. Cranberries make the tastiest jelly—unequalled for color 'nnq flavor. Jel;bwith.half the sugar used with most ‘ froits. See recipe at right. Ten-Minute Cranberry Sance And you can work wonders with Cranberry Sance and 1. (4 cups) cranberries, 2 cups boiling water, Jelly for dai 9 1/2 to 2 cups sugar (34 to 11 Boil sugar and e -nmrmhnforSmhpm:lddw— THE TONIC FRUIT. Rich in iron, lime and carbohydrates—the vital elements that aid in restoring nerves and building up the system. Always cook cranberries and keep the sauce in enam- eled, porcelain-lined, giass or aluminum vessels. | Cranberries. Trade-mark on every box. Eatmor Cranberries Send for FREE Recipe Folder Address Department N | AMERICAN CRANBERRY EXCHANGE 90 West Broadway, New York Gity (8dbs. cranberrios and 2% Ibs. sugarehe 10 glemsm) Cook until soft the desired quantity of cranber- ries with 134 pints (8 cops) of water for each 2 Iba. (8 cups) of berries. Strain the juice throngh ajelly bag. Measure the juice and heat it to boiling point. Add 1 cup (4 Ih) of soger for every 2 cups of juice; stir until the sugar is dis- plvcd:h\ilh‘kl’ ly for 5 minutes, skim and poor into glass tumblers, porcelain or crockery molda.