Evening Star Newspaper, January 21, 1927, Page 36

- FOOD PAGE Proper Combinations Must Be Considered if Per- manent Results Ar the Family. : LRI S ‘It 1s in childhood that good habits of eating must be acquired. child who will not eat enough nourishing f80d can be induced to do so if the food is made more appetizing by being praperly cooked and more att by being served in a novel manner. For Growth and Repair. Yor children from 1 to § of age. .Rich in protein, which builds and repairs muscle: Milk—Used as a drink, with toast, in sauces, as cheese and in simple puddings. Eggs—Raw, soft-boiled, scrambled, poached, in creams, omelets. Poultry—Boiled, roasted, fricaseed. Meats—In limited amounts, best broiled, boiled, baked or in tender meat cakes. Fish—Any baked fish. Rich in mineral matter, bullds bone and regulates body ties Soups—Any soups made with pUlp of carrots, spinach, celery, nips, onions, potatoes. 4 ruits—All stewed or baked fruits, either fresh or dried; also jams and Jetl Tireens—All cooked and sieved dan delion, beet tops, mustard leave chard, purslane, lettuce, Bruss sprouts, cabbage. Meat broths—Chicken, beef, mutton, veal. Rich in fat solubles, which stimulate growth: Cream—Served ddings. P ¥ hote milk—As a drink, as junket, Ar¢ soups, in _custards. Butter—Where desired. Carbohydrates rich in starches, which yield energy slowly for he: and work: Breakfast foods—Made from oats, barley, wheat, corn, unpolished rice. Potatoes—Baked, boiled, mashed, ereamed. Rice—Boiled, steamed, in puddings. ‘Sweet potatoes—Boiled, baked Carbohydrates rich in _sugars, . which yleld energy’quickly for heat and work: Prunes—Stewed in puddings. “Apples—Stewed or baked. - Children of AH Ages. Do not serve milk plain each time. For a change heat it slightly, add little sugar and a few drops of va- nilla, or chill the same mixture and serve it with a straw. When making coeoa for a child use milk entirely in- stfad of part water. Serve in a pretty cup and add a little whipped cream or* a marshmaliow. Use milk when making soups and cook cereals in mflk. Don't offer the same custards and milk puddings twice in succes- sion. Strive for variety, Care shoul be’ taken with the milk and where it is:kept. 'No food absorbs anything aifi everything as quickly as does milk. One test of this is to place cut orflons near a bowl of milk. You will find that in a few hours the milk will have acquired an onion flavor. Dnless used for dessert, cereal dishes and ready-to-eat cereals should bef served. with milk and with very little sugar or-none.at all. "If cereals arp heatily sweetened, children are likely to eat so much that they neglect otBer and much needed foods. If care- fully salted, cerea satisfy the taste copked cereals wi fruit or a little molasses, sirup, honey orsugar make good desserts for din- ner, lunch or supper. Dried fruits, suth as dates &nd raisins, may be cogked with the cereal to sweeten it ami give flavor. Bread and breakfast cereals provide almost the same kind of nourishment. Bread may take the place of cereal mush, but neither can take the place of “milk, meat, eggs, fruits and vege- tables. Bread and milk make a fine breakfast food for children. Pour hot milk on the bread, which makes it nice and soft, or the bread may be toasted and buttered and the boiling milk poured over it, which gives milk toast. When toasting bread for a chjid be sure to do it carefully and make it an even, golden brown all ovpr. -A child does not like thick slices ofbread, either. Ergs are especially good food for yojing children if they are cooked right. When eges are cooked in the shpll the heat reaches the white be- fore it does the yolk, so that there is mere danger of the white being over cooked than of the yolk. The best ways of serving eggs for children are popched, soft-boiled, coddled or soft- scrambled. In some families children do’ not get enough meat and eggs, in others they get too much. A child two vears old or over should be given an egg every other day and about the same amount—two ounces—of meat, fish or poultry on the days that come between. if your child does not like eggs try this method of preparing them: Beat the white of an egg in & cup until stiff. Add salt while beating and when It stands up firmly, place the yolk in a little nest in the center. Bagke this in a medium hot oven until the white has puffed up and turned qu Children Mr. Bumbie. Mr. Bumble kept a large shop in a middle-sized town. He paid a good bit of the school taxes. No more than his due share, of course, but because that share was larger than the others, he. believed he have some claim the One day he called on the principal. “I've called to see what you can say for yourself. I like to hear what & man has to say in extenuation of his errors. Your school frequently sends me young people for service in the store. I must say that few, very few, indeed, measure up to the stand- » set. Ver—r—y few this is a fair sample todk in this girl last Monday. A ste- nographer, useful clerk, a little book keeping, a few telephone calls, some typewriting, of course, usual work, you understand”? What do we zat. As I said, this is a fair sample of- what we are constantly getting See this letter ou notice that receive is wrong? Look at yours truly. zain these beginners spell it The letter makes no sense. s dictated as a request for some felt mattresses and it reads, ‘six stand on h box “Now I know that you cannot be held responsible for everything these puplls of yours do in the way of con- duct and behaviors, but some re sponsibility vou have even there. The people pay vou for that. But surely you are to be, held responsible for sending out such ill.prepared young people as this work indicates. 1 pay high and I got to get something fop it.” The principal listened quietly, as all gaod principals do. When Mr. Bum- ble drew his breath and sat back to hear what help the school could give -4 bim, the head of the school said, “Ho 1 vears in soups, cottage coddled, custards, fish, boiled fresh any which activi the tur with cereals and should on &chool. We spelled Again e to Be Obtained in then re- toast It will Serve with ape. a delicate brown. semble a dais cut in a faney Meat and Vegetables. Soups and broths are a good form in which to provide the nutriment of animal food. A little meat cvery day will do no harm, but it must be tender and well cooked, and eaten at the noon meal. Mutton, lamb and young beef are most suitable for youthful stomachs. Veal and pork are not to be recommended. If a child does not like meat, hide the flavor in stews, pies and vegetables Serve soup with bits of toast in tiny \gquares or dfamonds, or other shap Do not serve too much at one time Chicken and- turkey are palatable stewed and served with rice. If roast chicken is used select portions which are tender. Do mnot give a child highly seasoned stuffing or rich gravy. Fried meats, especially those that_are pan fried or cooked in a small amount of fat, should not be given to very young children. Broil- ing and roasting are the best meth- ods of preparing tender meat. Tough meat should be stewed or prepared in a fireless cooker or first chopped and- then broiled Vegetables and valuable because they supply lime and other mineral matter to the body, as well as mild acids. A chila should be induced to eat vege- tables in preference to rich meats | and hea They should be eaten evers There is nothing so healthful for children as well- cooked green vegetables. They should be used as a flavoring for soups or or added to milk or meat or served with meat gravy with very little fat. Children may be given the young and tender parts of celery chopped and slightly salted and lettuce, as a sandwich filling. Vegetables served as a separate dish should be steamed, boiled, baked or stewed, using the juice in which they are cooked. Radishes and cucum- bers should not be given to small children. All vegetables should be washed carefully before cooking. Some fat is important in the diet of children. They get some in butter and milk. Salad oils of various kinds may be given in small amounts, introduced gradually in the diet. A good way to serve it is on spinach and other greens, or on tender salad vegetables. Do not give such fatty foods as pastry fried meats or fried vegetables. In winter diet should be more fatty than in summer, but in no case should a child be forced to eat fat. Fruits and Sweets. Fruit should be served in some form at least once a day. Fruit juices and the pulp of cooked fruits are safest. Fruit in gelatin can be served in many attractive combinations, To serve an orange and an apple, separate the orange into sections and arrange, them round a plate like the petals of n flower, with a circular piece of the peeling in the center. Cut an apple in thin sections like an orange, allowing the sections to remain in position so that it looks like a whole apple. Put inside some seedless raisins or a few dates with nut meats. As far as the important matter of preventing constipation is concerned, coarse grains and mildly acid fruits serve the same purpose; such -as up- ples oranges and grapefruit.. If fruits are plentiful, the kind of cereal served is not as important, but if fruit is scarce, coarser cereals should be used. Sweets of good quality and in mod- both iron fruits are THE EVENING STAR, WASHINGTON, D. C, FRIDAY, JANUARY 21, 1927. MARKET CONTINUES POST-HOLIDAY CALM Products and Prices Show Little Change Since Yule- » tide Lull. The same calm that has prevailed at Center Market since the end of the Christmas holidays continues this week, with practically no change in the prices at retail stalls and without the reappearance of season-retired | vegetables. Only Isolated changes are noted Lima beans, which disappeared from | the stands into the clouds of high | prices seve weeks ago, to be had at a few of the dealers’ stalls if the marketer is willing to the necessary §2 for a_quart of them. The few that are on the market are ‘com. ing in from Cuba. Brussels sprouts, bit last week, were priced 5 cents higher again this week, the retail price heing 50 cents a_quart. Meats remain steady, . porterhouse | steak selling at about 60 cents a | pound, sirloin at 50 cents and round | at 40 cents. The various cuts of roast | beef cost anywhere from 25 to 45| cents, depending upon whether one buys a chuck or a rib roast. Pork chops are bringing 40 cents a pound, while the roast of pork sells at 35 cents. Legs of lamb are priced at 40 cents, and the breasts cost 20 cents, with the shoulder selling at 30 cents a pound. Veal chops are 50 cents, the cutlets 60 cents and the roast pleces to 35 cents a pound. Potatoes Hold Firm. Calf liver sells for 70 cents a pound, while the older beef liver can be had for 20 cents. The best all.pork saut ells for 35 and 40 cents, with aper grades at 30 cents a pound. Corned beef is anywhere from 15 to 35 cents, depending upon the cut. Lamb Kidneys are 5 cents apiece, veal kidneys 20 cents and beef Kioneys 25 cents. New potatoes are 25 cents a quart and the old variety are 5 cents a pound, or six pounds for 25 cents. Sweet potatoes are 4 pounds for a quarter. String beans are 50 cents a quart and tomatoes are 60 cents pound. French artichokes are 15 cents a pound, two pounds for a quarter, the same price they have held for many weeks, and the Jerusalem variety holds its same level of 25 cents a quart. Spinach remains at pound, selling at two pounds for cents. Mushrooms are 60 cents a pound this week, that price being 10 cents higher than_last week. Old cabbage remains at 5 cents a pound with the new variety of two pounds for 25 cents. Orange Prices Stead. Celery remains at 15 to cents a bunch, while beets hold at 10 cents a bunch. Turnips and parsnips are both selling at the rate of three for a quarter. Rhubarb, which game on the market last weeks, remains through this week, holding the same price of 25 cents a bunch. Peas in the hull are 40 cents a pound. Oranges, as last week, are 60 to 90 cents a dozen, and tangerines remain at 60 cents a dozen. Eating apples are still 5, 8 and 10 cents each. Straw- berries from Florida jumped 15 cents on the quart this week, and they now cost §1. Tokay grapes are still 40 cents a pound. Alligator pears are 60 cents apiece. Turkeys hold their 65-cents-a-pound level, and chickens remain at last wveek's prices. Bakers are ‘45 cents and stewers are 40 cents. Kedts are which jumped a| 90 cents to $1 each. Rabbits added erate quantities may be given after a certain amount of solid food has been eaten, but never on an empty stom- ach. Some sugar is desirable in the diet, but should be used in the form of simple sweets, such as lump sugar, maple sugar, sirups, honey and plain pure candy. Make sandwiches of toast with a fil- ling of powdered sugar moistened with milk and flavored with vanilla. Mix a little cocoa with the sugar be- fore moistening, if a chocolate filling is desired. Cut the sandwiches in at- tractive shapes. Crisp crackers put together with a little of this filling are delicious also, and eaten with glass of milk make a nourishing lunch. | The drinking of plenty of pure wa- ter is important in a child’s diet. Fruit Jjuices, fruit drinks, such as lemonade, plain or flavored with other fruit juices and fruit ices are attractive ways in which to give water to chil- dren, but most mothers are too busy to prepare them except for sick child- ren or for parties or for other festive occasfons. Tea and coffee are stimu- lants only, and ought not to be given to children under ten years of age at least. At children’s parties there is dan- ger of overeating. This tendency will be reduced if the refreshments are served at such a time as to take the | place of one of the regular meals of the The same care should be taken in selecting foods as in the cases of the usual meals. At a party the | mother also has the responsibility of | feeding other people’s children. By Angelo Patri old. v letter? “0, T should say she w course, yes. She 16.” “Was she g ed hool 7" “How should T know? What does that matter? Even if she wasn't she ought to know how to spell, oughtn't the. girl who wrote that 16. Of fu: from the | *She probably spells very well for all the chance she got to learn. You took @ girl who had not completed her eclementary education and ex pected her to do the work of a well trained high school graduate. You | paid her on the basis of an incomplete training and demanded expert work. You can't get thatg Stenographers need a high school education, special | training in business methods and | letters, ‘a course in business English, | That would cost you much more than | you are evidently willing to pay. I | think, Mr. Bumbie, you got the goods | you paid for.” But Mr. Bumbl Mr doesn't agree. i will giv sonal attention to inquiries from parents or school teachers on the care an velopment of children Write him in care of this Duaper. incloxing self-addressed, stamped envelope for reply (Copyright. 1927.) Cottage Cheese Cake. Sift together twice two level cup- fuls of flour, two teaspoonfuls of bak- ing powder, one-half a teaspoonful of salt, two_tablespoonfuls of sugar and one.fourth teaspoonful of cinnamon. Work in one and one-half tablespoons of fat, then add one cupful of milk. Spread in a greased shallow pan and ture: Beat one egg until light, add one- fourth cupful of sugar, ol 1t pound of cottage cheese, half a tea- cover the top with the following mix- | spoonful of cinnamon and one-fourth teaspoonful of cloves. Bake in a hot )u en for about half an hour. MENU FOR A DAY. BREAKFAST. Preserved Peaches Cereal with Cream ausage Cakes Rye Muflins, Coffee. LUNCHE Vegetable Parker Hous Creole Cake. ON. alad Rolls Tea. DINNER. Baked Slice of Ham Rofled Potatoes. Spinach Apple and Raisin Salad Sponge Cake and Custard Sauce Coftee SAUSAGE CAKES, Break off bits of sausage meat of equal size, roll them in palms of hands into balls and pat into flat ea Arrange pan and cook (not too fast) in their own fat, turning twice until they are evenly browned. Time aliowed for fr: ing depends on size of cakes If they are not large 15 min- utes should be enough. Serve on a hot dish without gravy. VEGETABLE SALAD. Mix together 1 cup of string beans cut into small pieces, 1 cup peas, 1 cup fine cut cele 1 cup boiled beets cut into d and 15 cup diced cooked carrots. Dress with' French dressing and serve on bed crisp lettuce leaves. Rub bottom of salad bowl with garlic and let stand half an hour before servin SPONGE CAKE# yolks 2 egzs, add 1 cup sugar, cup cold water, one cup pastry flour, % teaspoon baking powder, whites of the eggs, well beaten: flavor to taste. Make 1 loaf or 1 dozen patties. Custard sauce- ing milk, yolks spoon cornst Beat One pint boil- 3 eggs, 1 tea- h rubbed smooth in Ittle cold milk and 1 table- spoon sugar. Boil in double boiler till it thickens and serve cold. KITTY McKAY BY NINA WILCOX PUTNAM. Never lend money to a friend un- less you are trying to pick a fight with her. another 5 cents to their price, and they are being sold at 65 cents. Dairy products remain steady. But- ter, eggs and che have not changed their prices, and the samo grades that were found on the stands last week remain now. ~ want Qualiy L in the world! There’s only one It’s the simplest thing EAT AND BE HEALTHY Dinah Day’s Daily Talks on Diet The Right Food Is the Best Medicine Eating What You Please. It seems to me the news has lately been deluged with advice from elderly people as to the rule to be followed to attain great age. One counsels abstemiousness. One counsels moderation. And today an elderly, hale man of 80 says: “Eat what you please. Do what you like.” Ho claims he has never been sick a day in his life; that he has always caten everything he wished; that he had never had indigestion; that his ans today are all working per- fect] This gentleman forgets that people differ. Also it may be that he has all his life eaten proper food—that he liked and indulged In what was best for him, and, in addition, that his body functioned perfectly. There is a wying that if a man wishes to live long he should develop a chronic disease in early youth. And wo do see examples of frail, ailing people outliving robust ones. ' The rea. son is that the semi-invalid knows his limitations, eats only what agrees with him and conserves his strength. The robust fellow goes on the theory that nothing can hurt him. And at about 50 his kidneys give out or his heart is affected or his stomach gets troublesome. John D. Roekefeller, utes his ability to play nine holes of golf every day to his abstemious eat- ing and refusal to worry. He lives on a diet of milk and gluten toast and at 88, attrib- drinks 3 quarts of water a day. But this program might not keep Jim Brown in_health. George Bernard Shaw, past 70, has the clear skin of a baby, is in per: fect health and his brilliant mind still sparkles with unimpaired radiance. He does not eat meat, does not smoke, does not take any kind of alcoholic drinks, nor tea or coffee. Some people cannot eat green pep- pers without distress. Others cannot eat onions. If they do like the flavor very much, they could experiment a few times in eating the vegetable raw, or perhaps grated, so there will be flavor but not bulk, or cooked simply If indigestion always follows, it will be necessary to leave the vegetable out of the diet. Sometimes food dislikes are based on mental reaction rather than actual in- ability of the body to digest the food And if the food is wholesome and necessary to health, like milk, fruit and vegetables, an_honest effort should be made to include such food in the diet. Eat what you please if it happens to be the wholesome, nourishing food necessary to good health. R. K. O.—Are green vegetables and raw fruits fattening? Answer een vegetables are not fattening. Neither are most raw fruits. Both are ex- tremely valuable in every one’s diet. Readers desiring personal answers to their auestions ehould send sel{-addressed. stamped envelope to Dinah Day, care of The Star. MILADY BEAUTIFUL BY LOIK The Correct Powder B;;se. The question of what is the correct powder base is one that perplexes many of my readers. Is it vanishing cream, cold cream or some oil or skin lotion? The answer to this problem is that different types of skins re- quire different powder bases, and even the same individual needs sometimes to change her powder base to suit the changes in the condition of complex- ion. The skin is oiller at some sea- sons of the year than at others and secretions are also influenced by general health. It is therefore ssible to recommend a single preparation that will serve every one, The oily type of skin with enlarged pores is usually the most difficult to p well powdered. The make-up tends to mix with the natural oil to form unsightly lumps or else the powder refuses to remain on it at all. The thing to do in this case is not to buy new brands of cosmetics, but to correct the excessive ofliness by the use of astringent applications. After the pores have thus been reduced to normal size, vanishing cream will make a successful powder base. For tender, dry skins that chap and flake off easily, an olly base is most satisfactory Cold cream may be massaged in and then the excess wiped off before the powder is dusted on. The light film of cream on the face will hold the powder and protect the complexion. Cold cream for this purpose may be bought ready pre- pared or it may be made at home of the following ingredients: Two ounces rose water, two ounces oil of sweet almonds or olive ofl, one-half ounce spermaceti, one-half ounce white wax, one-half dram tincture of benzoin. Melt the waxes and oil in a douple boiler, stir in the rose water and ben- zoin and beat the mixture well. Pour into jars to cool. A liquid powder base that is suit- able for the average skin is made of one and Qne-glll drams of subnitrate ot bxsmtgx,, 0% #rains of powdered starch, tWo drams glycerin and one and one-half ounces rose water. Mix requirement—and that’s to know exactly what you want. In any canned food, quality is bought through knowl- edge—not by chance! That’s why it’s so important—so really worth your while —to know the quality for which DEL MONTE stands and to see you get this brand. On fruits, vegetables and many other it stands for uniform, dependable goodness foods and flavor— the same advance assurance of satisfaction—the same high quality—no matter when or where you buy. LEEDS the first two ingredients together, then gradually stir in the glycerin and lastly the rose water. The lotiord may be thinned with more rose water if desired. Moisten a clean plece of absorbent cotton in this lquid and wipe the skin with it before applying powder. The regular use of powder has a drying effect on sensitive skins that may be counteracted by using cleans- ing cream to remove the make-up. The cream will not make the com- plexion too oily nor encourage the growth of facial hair, as some of my readers fear, if an astringent lotion is used after the cream is wiped off. (Copyright. 1927.) - Banana Spread. Cut some bananas lengthwise, sprin- kle with lemon juice and bake until tender. Then mash and mix with dry shredded coconut. Put in a tight jar and store in a cool place. Unless put piping hot into jars and immediately covered with paraffin, this will keep only a few day. FOOD PAGE. | til the dish is fillea, layer of ma oni. Put bits of butter over the top and dust thickly with cad erumbs, ut over this four espoons of cream and bake in en r about twenty min. Oysters With Macaroni. baving the last Put four ounces of macaroni in hot | water and boil rapidly for sbout thir ty minutes. Drain, throw into cole water for fifteen minutes, then dr again, Drain fifty oysters. Putalz of these oysters in the hottom of baking dish, then a layer of boi . macaroni, anot layer « and macaroni, du 1 ing a little pepper over each laycr rie Michel, 74, recently celebrated fiftieth anniversary as servant to 1 fami s good food Taste EvenBetter It takes mighty good Ketchup to improve good food. That’s why most folks insist on Heinz Ketchup. It is as good as Ketch- up can be. It is made in immaculate kitchens, of specially Heinz- grown tomatoes boiled down until only their rich, full-flavored essence remains—combined with pure granulated sugar and skill- fully spiced to a tempting pi- quancy. Millions use Heinz Ketchup to make good food taste better. HEINZ TOMATO KETCHUP Other varieties— HEINZ CREAM OF TOMATO SOUP - HEINZ OVEN-BAKED BEANS HEINZ COOKED SPAGHETTI + - HEINZ RICE FLAKES The taste is the test Canned Pink SALMON Rich in Food Value! The following table (Bulletin No. 142, U. S. Dept. of Agriculture) shows the percentages of brain, blood, bone and muscle-building elements in canned Pink SALMON as compared with other foods: Average Cost Pound Can Pink LMON and rotein PINK SALMON Sirloin Steak Sugar Cured Ham Fresh Eggs Spring Chicken Bread Potatoes Try one of these delicious recipes Friday—Fish Day—or any day: PINK SALMON ROLLS PINK SALMON CUTLETS Mix 1 can flaked Pink SALMON Melt 3 tbis. butter. 3 tbis. flour. with 1 cup cooked rice. Season. Add I cup boiling milk, I can Pink Divide Into 8 parts. Roll each pari SALMON. " Stir until thick. ~Season in cabbage leaves, fasten together Add 2 raw exg volks. Shape with toothpleks. cook until tender in into “cutlets, roll in flour, then_in Jules from " snlmon and & littie wa- or in a steamer. (106) Cool beaten exgs diluted with milk. Dip in bread crumbs and fry in decp fat. Serve with tomato or eream sauce. Muscle Heatand Energy are supplied by a perfectly balanced combination of wheat, corn and rice. You get this combination ready mizxed in Virginia Sweet Pan- cake Flour. THE FISHBACK CO. Indianapolis, Ind., U.S. A. Copyright, 1926 For a richer, full-bodied syrup ask for' Virginia Sweet. Made of finest granulated sugar and pure maple sugar. It has the old-time maple flavor. VIRGINIA WEET PANCAKE FLOUR BUCKWHEAT FLOUR snd SYRUP )