Evening Star Newspaper, January 28, 1927, Page 33

g ’ g FOOD PAGE. How to Equip Yours W ith Labor-Saving Devices and Things Which Contribute to Comfort. There are two kinds of Kitchens that Rre especially attractive. First, the Jarge old-fashioned kitchen with rag rugs on the floor and flowe: window sills and several doors windows open to the sunshine and but with few working convenience "The other kind is the modern, up-to- date, well equipped, convenient kitchen with its cabinet for keeping all sorts of utensils and implements, its electr &as, or coal range, ; and_labor saving de The first vEftehen will appeal to one’s artist nature and to one's sentimen The second will appeal to one's desire for the efficiency and speed which is today yecognized as a necessary quality in the management of a home. When possible, it is best to combine, even in a kitchen, at least something ,of the attractive with the useful. Above all, it should be a cheerful place. How to Plan; What to Buy. When planning and equipping a kitchen, think about the work to be done in'it. Do not b do not need, but have e hing you an afford that will make your work o for ventilation in all Xinds of weather and for good lighting at all work centers at night as well as during the day. Choose a house with the sink in the lighted corner of the room. of filigree work and decorations on it. Such fancy decorations only collect <y dust and make the work of , cleaning difficult and unsatisfactory. The plainest, smoothest surfaces are best. Buy a stove that heats easily and in which the heat can be quickly vegulated. Many of the new stoves have a thermometer on the oven door, which indicates the oven temperature. A kitchen table covered with zinc 15 very useful. Hot Kkettles and dishes can be placed on such a table with no danger of burning anything, as would be the case if a bare table or ollcloth #5 used. Any kitchen table can be covered with zinc at small cost, can le kept clean with little trouble and never wears out. The table should be mounted on casters, and may be moved wherever it is desired or nec- ssary. Have a drawer in the table 10 hold vegetable cutters, molds, pas- tubes and cutlery in every day use. A stool is a useful accompani- muent for this table. You can then sit and peel vegetables, beat eggs or may onnaise, make a cake and do man) other things you would otherwise do while standing. When not in use and @ush the stool under the table out of | the way. As to the matter of kitchen cabi- nets, there are many good ones to choose from. Do not buy too cheap a one. When you buy a kitchen cabi- net you are buying something that is expected to last for a good many years, € you do not want one that will come unglued or warp or lose its screws and hinge It must also be absolutely sanitary. There are many excellent wood cabinets, but sn al- steel, seamless cabinet is spotless and easy to keep clean. Kitchen Utensils. Never buy Kkitchen utensils with seams or joints. Food lodges in the cracks and they become insanitary. ‘Wooden handles are best for all uten- sils. Buy utensils that are safe from poisonous compotnds, easy to clean, heat quickly and are durable. Safety for all kinds of food is found in alum- inum, glassware, enameled ware and earthenware. Non-acid foods are safely cooked in iron and tin. When buying enameled ware see that the enamel has no bubbles or lumps in it, as these uneven spots soon chip off. To sear the surface of raw meats , requiring a high temperature, iron is best, bui for roods requiring a slow cooking in the oven select an earthens ware casserole or baking dish. Use shallow saucepans of granite or alum- inum with ciose-fitting covers for stewing meats. Glass baking dishes are excellent, but cost somewhat more than other utensils. Flat plates of iron, which can be placed over the burner of a gas range are very use- ful and save gas. By using a chop or . steak cover, these plates may be con- verted into miniature ovens, excellent for baking potatoes and apples. Tin and fron ware used for baking should be given a parafin bath before using. They will keep bright longer. For baking bread or cake, tin heats quicker to the degree in which the leaven responds, but for, pies use pans ot granite. What housewife would not like to see on her shelves shining pleces of aluminum? The kettle, with its many compartments, séems to com- prise all the duties of kitchen utensils in one. By combining its various pleces one can boil, steam, bake, roast and poach materials within its roomy sides. -Two shapes of cups are in- cluded, a set of six cups for poaching eggs and another set suitable for steaming puddings. A tea kettle with double boiler inset saves the use of an extra pan and also saves fuel, as food can be cooking or heating while the kettle is boiling. A metal or slate pastry board and ¢ glass rolling pin are sanitary -and easily Kept in good condition. One should have some standard measuring spoons. Often five sizes of spoons can be found attached to the same ring. By the use of these and a standard cup, one is certain of suc- oassful results in cooking if recipes are followed strictly. When buying ‘o0d grinders or other complicated articles of kitchen equipment, saye “he directions that come with them, and follow them strictly. % Ice chippers are implements with steel teeth for reducing a cake of ice o small pleces for use in the freeze The advantage o their save the ice by cutting it into uniform pieces instead of the uneven chunks obtained when ice is pounded with 7 rnallet in a bag. Chipped ice packs ny step | anything you | Do not buy a stove with a lot | more sol. thus ly around a ptacle and hortens the time £ freezing These implements are also usetul in | on the | chipping ice for cold drinks or other | | foods. For a meal prepared for { tray, there is the three-in-one sp which is composed of cream | pitcher, sugar bowl and teapot, all in | one tier. These sets come in different | colors and designs. A wheel-tray ot tea w mplifies serving by only carrying food and dishes, bu | will hold "soiled dishes or an extra | course, avoiding so much jumping uy tand down. Cupboards and Shelves. Have you plenty of well planned cupboards and shelf space for storing | utensils and food supplies in your kitchen? Save steps by grouping sim- flar things and placing them near the part of the room where they will be used. For instance, keep mixing bowls and spoons and such dry ma- terlals as sugar and flour near each other if possible. arrow shelves often economize space better than wide ones and are easier to clean and o keep in order. Low cupboards are usually preferred to those reaching to the ceiling, and are not so likely to become catch-alls. Keep ticle: classified, then you will know just where to find what you want and things won't be in a jumble. emergency cupboard is an eve friend. Canned or prepared getables, meats, fruits, sweets beverages may be kept here. Jars holding cereal, dried fruit, sple or other food products, neatly labeled, are handy and useful, Above the sink place shelves con- taining all articles required for dish washing, vegetable scrubbing and other work. Above the kitchen stove place a strong shelf to hold sait, pep- per, coffee, tea, coffee pots and teapots and flour and sugar dredgers. Under this shelf, on the narrow strip of board which supports it hang spoons, soups, and i ! using little A and mixing implements, brass cup hooks for the purpose. shelf for cookery nd household magazines a good | thing. A card cabinet in which tested recipes are filed is valuable. Exact and correct knowledge at a critical moment is a great time and labor saver. Palnt all shelves white or cover them with white table oilcloth. | fit and paste down tight. In this way | the shelves can be easily washed. A | paper covering is not good to use be- cause it has to be changed so often and also gets out of place. Line the pot and kettle closet with zinc, so that the utensils may be hung against the wall without making unsightly marks. Pieces of zinc cut the right size may be bought at a hardware store. To Prevent Confusion. A great help in housekeeping is small blackboard hung on the kitchen wall. Any special plan, anything about the house that requires atten- tion, or any list of materials desired, should be recorded on this board. Each morning look the board over carefully, erase anything that has been disposed of, place on it any new record necessary, and note the special duties of the day or week. In this way you can be reminded of your many duties of housekeeping without being unduly burdened with them. It is trying to keep in mind the long list of duties before they are to be per- formed that proves so burdensome. Group all equipment, large and small, into compact work centers for the preparation of raw food, cooking, serving, clearing away and dish wash- ing, and any other activities done regularly and often in the kitchen. Kit¢hen utensils hung in groups abeve the kitciien table will save many un- necessary steps, In a small tool box keep a hammer, assorted tacks, thumb tacks, a pair of scissors, can- opener, a screw driver, and other articles you will be likely to need in the kitchen from time to time. | { Pork and Bean Soup. Empty the contents of one can of pork and beans into a saucepan. Add one quart of bofling water, one small onion cut fine, one small bay leaf, and a dish of cayenne pepper. Sim- mer one-half an hour, then strain. Cook two tablespoonfulls of butter and two of flour to a light brown. Gradually add a little of the soup until you have a smooth paste, Then add to the soup and cook for 5 minutes. Serve at once with a few croutons in each plate. ] ! | | | Canned Pink SALMON Rich in Food Value! The following table (Bulle: tin 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: e Y o 20c PINK SALMON e 21.8 Sirloin Steak Sugar Cured Ham Fresh Eggs Spring Chicken Bread 16.5 14.2 13.1 12.6 2.1 1.8 52¢ 63c 48¢c 49¢c 80c 60c ipes Friday—Fish Day—or any day: c's““. “fl.l s, flour. Ad‘r. i 3 can Fink T ofl: _":' fi'um 4 ce | not | strainers, skimmers and other stirring | books, and cookery | Cut to | THE EVENING STAR, WASHINGTON. 'PRICES AT MARKET | HOLD OLD AVERAGE :Increases and Reductions on Prod- ucts of Week Equally Divided. With increases and ds equally divided in the price of produce, the marketing at Center rket this week will find her tot expenditure about the same her {last week's output for foodstuffs. Old potatoes remain at cent pound and the new varlety remain |25 cents a quart, with sweet potato | selling at the rate of four pounds for cents. While tomatoes went up 10 cents on the pound to 60 cents, string heans dropped 10 cents, now selling at 0 cents. Rhubarb is 10 cents highi and is selling this week at 35 e bunch, but new cabbage, | housewife | | | which sold last week at the rate of two pounds for a quarter, is this week quoted ut 10 cents a pound. Fruit Changes Di came balance of in the prices of fruits and also. Turke ve dropped 5 centr, now selling at 60 cents a_pound, {and those on the stands are particu- |larly fine. Keats, howeve gteep jump from 90 cents to § each. Dealers say they are scarce present. Rabbits helped even mart changes, howeve { ided. The ses and falls r the whe from their week’s level of 65 cents. Oranges, which have beel for at least two months at prices ran ing from 60 to 90 cents a dozen, de- pending upon ., are priced this week from 60 cents to $1. Tangerines hold steady at 50 cents a dozen grapes lowered their price selling at 35 cents a pound, gator pears dropped to 50 cents, Lima beans are still on the market {at the same price that was asked las | week—$2 a quart in the hulls. | sels sprouts are 40 cents, which is 10 | cents below last week's level. artichokes remain at 15 cents A pound, and the Jerusalem variety hold their same price of 25 cents a quart. French endives are 50 cents a pound. Strawberries Lower. Turnips and parsnips are steady 15 cents a pound, 35 to 50 cents a pound. Beets cost 10 cents a bunch, and celery is still 15 25 cents a bunch. Peas from Florida are 40 cents a pound. Strawberries dropped from §1 to 80 cents a quart, while grapefruit re mains at 15 cents and pineapple at cents. Dairy products hay price since last week, @ the most part remain steady. Beef is quoted at the same prices that were asked last week, when porterhouse teak sold at about 60 cents a pound, sirloin at 50 cents and round at 40 cente. The vagious roast cuts bring anywhere from 25 cents to 45 cents, and ranged from chuck to rib Dealers are inclined, however, to an- ticipate a 5-cent reduction on lamb, although they are not sure they will be abld to lower their prices in time for this Sunday's dinner. Lamb at present sells at 40 cents a pound. for the begt legs, while lesser grades bring 35 cents a pound. Breasts of lamb are quoted at 20 cents, while the sheulders are selling today at 30 cents. Pork remains steady, and the house- wife will find prices the same this week as last week. Veal also is un- changed. quoted | | d meats for . Efforts are being made to interest the government of Mukden, China, in an equipment for transmitting photo- graphs, documents and messages by telegraph. The secret of Found in impossible to other way. eases about | nts a | Brus- | French | nd eggplants are | | not changed in MENU FOR A DAY. BREAKFAST Sliced Orang al with Cream ached in Milk Marmalade Coffee LUNCHEON oni with Tomatoes Crisp Rolls ked Stuffed Apples Cream of Asparggus Soup Calves Liver and Racon Baked Potatoes Carrots and Peas Lettuce nch Dressing Raisin Cracker Pudding ! Coftee EGGS POACHED IN MILK. Put one-half cup milk, one- half teaspoon salt. dash pepper, scant one-half tablespoon table sauce in chafing dish, cover, | | when boiling drop in'three eggs, sprinkle with three-fourtns tablespoon butter in 1 bits, dash of salt and pepper. When poached serve on buttered MOLASSES COOKIE: One-half teaspoon ginge tablespoon sugar, two-third molasses, one-half cup snorten ing, « teaspoon sod; which is poured onc hot water. Flour to roll. S, ipped down to 60 cents apiece | | | RAISIN CRACKER PUDDING Pour one quart scalded milk over oune and one-half cups rolled crackers. When cool, add one cup sugar, scant one-half cup melted butter, four beaten eggs, one-half teaspoon salt and one and one-half cups seedless raising cooked in boiling water | ] until plump. Flavor with | | srated nutmeg, turn into but- | | tered dish and bake in slow | oven. Serve with liquid sauce. | 'The Sunday morning breakfast of- fers two var of fruit. The grape | truit juice is really an appetizer. It contributes the valuable body-regu- {Inting salts so necessary for the pres- | ervation of health. The dates served | with the cereal, on the other hand, are a different type of fruit and add |to the body-building food as well. rving two types of fruit at one meal festive touch for Sunday | giv | morning | Provision is made for sufficlent | quantity of oysters to have some |with the dressing for the Sunday |chicken and also enmough to serve as | While this may seem at first glance |a violation of one of the laws of menu-makiing, the oysters in the chicken dressing are really added largely for flavor. When planning tried mush for luncheon on Tuesday it is well to use one of the finer corn cereals, such as corn meal or fine hominy. The close, firm texture lends itself better to slicing and frying than do rolled oats or large flaked cereals. Another point to note is that the fried mush is reserved for the following day. This riety to the week @s a whol t dupli- cating anything so soll cereal on the same day. Molded spinach salad served at Tuesday’s dinner is capable of many variations. In this case, it is served with a border of finely ground raw carrots. The crispness of the raw H an always-eager appetite! The joy of cating! The pleasure of a real meal! Heinz Tomato Ketchup, which is produced by Heinz exclusive methods and produce in any Heinz patiently develops the tomato seed. The tomatoes are grown under Heinz supervision. Sun-ripened and freshly picked, they are boiled down in Heinz kitchens until only the rich, full essence remain: s—all combined with Heinz own mellowed vine- gar, pure sug experience goes Other varieties— HBINZ COOKED SPAGHETTI The taste ar and selected spices. That’s Heinz Tomato Ketchup. Fifty-seven years of into the making of every drop of it. HEINZ TOMATO KETCHUP HEINZ CREAM OF TOMATO SOUP * HEINZ OVEN-BAKED BEANS g HEINZ RICE FLAKES 1s the test the main dish at Sunday night supper. | | | |/ 1 | | 1 | before ever the | something about the normal processes intensify food | quir And our t tracted | on this score our {my table and T must have good food | ishly. D. C. FRIDAY, ——— FOOD AND HEALTH | | BY WINIFRED STUART GIBBS. Food Spectalist. The most delicate fabrics can be | spoiled in the weaving; the most | beautiful flowers stunted if the gar- dener does not know how to take care of them. Foodstuffs that are full of | potential help may lose this quality | bl v come to the grocer’ shelves if they have not been prop- erly processed. Tt behoove: something w | ou | ea bo the housewife to’ know bout this processing; about, as a Western college professot expressed it, “what happens to our | fes foodstufte.” She knows that she |f should demand high standards should make it her business to learn | sa that either preserve or values, How often we hear a di housekeeper say, for example, “How | shall 1 decide which grade of canned fruits to buy? T like nice things f for my family. On the other hand, |m: I must husband my housekeeping | te allowance and must not spend it fool- In it extravagance to buy a choice grade of fruft?” There is a simple answer to this | question. As known to the manu- facturer, there are three canned fruit—standard, fancy. Then down the scale there are two other groups, sometimes known as natural; sometimes known as pie grade. The last mentioned, to dispose of them first, are frequently made up of very ripe or underripe fruit. Not that the fruit is unwhole some, for the pure food laws take care of that, but the attractiveness of both appearance and flavor is in terfere with. The average fol cholce and | {al 'm it ve ce |are | g household may, erally speaking, be satisfied standard grades. That there are occasiond where the choice or even fancy grades will be the best to select we shall all agree. These occasions, however, are special occasions. | Unless the housewife knows about these grades, their names and their characteristics, she cannot decide intelligently as to which type of fruit she will buy. She may have heard from Mrs. Jomes that nothing but fancy will do her family and from Mrs. Smith that Mr. Smith will de- mand fruit that is merely choice. But she wishés to know how to plan for her own particular household. gen- with PLANNING A WEEK’S FOOD carrots combines very pleasantly with the smooth textured spinach. { Vegetables in casserole form the | main dish -of Thursday’s luncheon. A | ®ood time to serve such a dish is the | day after a vegotable dinner, although | it was not done in this particular | case. | Saturday offers an old-fashioned | bean pot of baked beans. Many of | us do not care for anything so hearty | as beans in the morning, but for a| cold day when perhaps the luncheon Is to be light they are worth con-| sidering Cottage Cheese Salzd Use (hree-fourths pound of well | seasoned cottage cheese, three large | tomatoes, @/ few stuffed olives, one | cupful of bolled dressing, lettuce and | six hard-bolled eggs. Chop the olives | fine, mix with the cheese and form | into balls about the size of a walnut. | Upon each individual plate arrange | a bed of shredded lettuce and a | large slice of tomato. Place three | cheese balls on each slice of tomato and top with the yolk of a hard-, cooked egg, thus forming a little | pyramid. Sprinkle the chopped egs white over the salad and pass the | dressing after the salad is served. | B9 2 | More than 90,000,000 metric tons of raw steel were produced in the world | last year. JANUARY 28, EAT AND BE HEALTHY ! with our mother of | W | cleanliness, but, other than this, she | our muscl The various Heving bad diet be su | ishe groups of | qupply the | ees | sallva { benefits as w 1927. FOOD PAGE. Dinah Day's Daily Talks on Diet The Right Food Is the Best Med Food for Teeth. It our teeth are fai ing, the fault may I wi right quart of milk r: | under varic vegetahles n so disguise ster ade and crum vith us and us, because fods! With ¥ did not we were peas us s 1 te the Dbeca foods @ do not ar t orn Wher ed onr od se| © must_fe eat mothers, Eor unket and iee cre eat, we do not Iy | bodies as a whole, te portions of our d our blood, our our tissues, etc. In the ve must feed our teeth parts of our bodies re their special kinds of food. eth are quite as particular as any other thing i mer but we bodies nerves The m | they 1d dentist once eve, teeth shot me way Boston Brown Bread. system. Diet authorities that bad teeth result from which does not supply the ineral substances upon which bones eth and tissues depend What should we give our children to their teeth are properly nour flour, three-fourths three-fourths cup molasses, ¢ v unit in be- granulated corn meal, | milk nd thr | sweet one two eu milk), and sift all the dry | ready molasses which has bined with the milk and the first mixture, Turn 1 mold steam thr half hours. Before plac r on the is butt tied down with f to fill wo-thirds full powder _box mold. When > cover on spoon sa raterials First roeve of y all, milk—a quart a day wing child. This wil aleium which bones and | eth Tequire. Fresh vegetables, fruit, | gs and wholegrain cereals ought <0 to be included in the menu Next, the teeth, like the muscles, ust be used to be preserved. Henc is advisable to have foods wh quire chewing. Whole wheat b lery, whole apples and foods of th rt which bring the teeth into use o good. This chewing massages the ums, stimulates them and causes to flow. The general health string. mold -pound an e stean a k makes ready to a trivet in which there is sufficient | bolling water. Let the up to about the middle of th: dd the wver and steam, more boiling water 1. The child need not ‘have his whole | One cup rye meal, one cup graham tablespoon irths cups t Is then more amount water if necessar: Nutrition Nuggets Grape juice 1s ¢ Iy good any one whose diet must he carefu 1 alkal@s hat cofflic els ma One x?“. ver, balanced foods. € regards acid . @ Any one with th 150 be ben: catar tion of mach and bo ed by its use. deli wait he is il enjoy us beverag potatoes, hick llack beans make tion for the more o« white beans and ler very i t, rice building teir T houtt ve lemor 100 flavo vith ¢ makes it advisabile slices with the s The | i= excellent in combinati richer flavor of the b ns h is the season for serv apples frequently. It is an e 1 ice to use this form of f breakfast at least ¢ a wes | & practice adds variety to the menu.iw it better than this. it provides th 1 saits and vitamins undisguised sugar m the of bakedt apples or stewed applesauce . crisp texture of raw apples is a pat ticularly good appetizer and stomacls stimular for breakfast f the v is fond of pork s the time of year to serve it ren and invallds should be nd ! lighter for of meat, but the | adults may like an occasional treat this | pork tenderloin. roast pork or chops. Pork Is very high because of its fat. The | closer texture than t mutton, and it is this makes it less easy to di n place ! Don't forget ettle in | these cold day nl’di.fll\ to serve at | a weel come | The healthful acids formed in its premy e mold. | aration are especially good for all dis dding | turbances of digestion accompanied b | fermentation in the intestine: n t — Te it a Sucl 7 soda me cup DS sour Mix Ha n com- o ir this into ee ing . chil 3 given 4 healthy o care- than b xcellent o substitute for quality/ If yOU must want it~ be insistent sure you say DELMONTE The bakermen who & At R S A card party tonight? Order SunshineHydrox from your grocer now -— to van- quish that ten P. M. hunger, went to sea TWENTY years ago a group of Sunshine master bakers went abroad — doughty discoverers they were. They brought back a shipment of baking wisdom and English baking machinery to bake the tempting British “hard sweets” fresh in the Sunshine bakeries. Today these delicious “hard sweets” lie on your grocer’s shelves at the popular Sun- shine prices, under such names as Sunshine Hydrox, Sunshine Sylvet Creams, etc. You can thank the Sunshine Bakers for this. Ask for them'by name. That’s thanks enough, thank you. Prsicse.