Evening Star Newspaper, March 11, 1927, Page 35

FOO D PAGE. ) THE EVE G STAR, WASHINGTON, D. C, FRIDAY FOOD AND THRIFT IN THE HOME . Avoid Failures In Cooking There Are Many Ways in Which Food May Be Made Especially Attractive. To do away “with the wild taste so people dislike in ducks, squirrels d rabbits, taken enough cold water 0 cover, and to each half gallon of ter add one cupful of strong vine- r, one tablespoonful of salt and one ea nful of black pepper and soak ve night. Bay leaves may be added llked. In the morning wash off and jook your favorite wa To cook a fowl successfully, first ut the fowl into neat joints and re- Inove all the skin. \Mix a dessert- jpoonful each of curry powder and pur on a plate, dip in the pleces of owl, then fry them brown ajl over. prain off the fat and put the fowl in casserole. Brown a sliced onion in lhe fat, and add it to the fowl with hree-quarters of a pint of stock und little salt. Shake in any flour re- aining. Cover the casserole and cook In & moderate oven until the fowl is lender. Serve in the casserole with olled rice. R joint of meat 1s tasteless because has not been put in a hot enough ven to begin with. Roast meat needs very hot over for a few minutes to lose the pores of the meat so that all jhe juice and flavor are kept inside stead of dripping away. Steaks and hops cooked in a hot, dry pan are xcellent because the outside of the §at is seared and none of the good- €8s escapes. ‘When frying chicken, break an egg jver the chicken, and after stirring @ chicken in it until all parts are lovered with egg, dip in flour, then ry as usual in hot fat. This adds a ne flavpr and sweetness and causes e chicken to brown nicely and venly. To make a poached egg attractive, ave the water bolling in a small tensil, and in it place an aluminum ea strainer, one with a handle. Now efully break an egg into the trainer, allow it to cook the required ime, 1ift the strainer, then turn the gg out on toast. There will be no vater_with the egg as there is when a ‘with a spoon, and none of the lbumen will be lost in the water. Milk Soups and Puddings. People who tire of milk puddings d of milk as a drink should take it the form of soups, which are easy o make and can be delicious when hade right. To make watercress oup, boil together an onion and about ve good-sized potatoes. When done, sh well or put through a sleve, x with half a pint of the water in vhich they were cooked, and half o hint of milk heated, and season te . Then add a good handful of lafercress finely chopped,. and & mall lump of butter, and simmer tly for about 10 minutes. Another fon, and one pleasing, to the eye, to cook a carrot with the onion nd potatoes, and beat all up with an bgg before adding the milk and water- 'c make an egg and cheese soup, boil an onion, mash well, then mix 'h half hot milk and half onion pater. Thicken with flour or corn- tarch, and when cooked add a little itter and a well beaten egg. Sprinkle hickly with grated cheese. To make py thin, rather tasteless milk soup § her, add a little grated cheese, ut a quarter to a half a cupful. id the cheese when the soup is done, d as soon as the cheese has melted perve the soup. Tomato soup can be more nourishing by using milk _ud of stock. Perfect Desserts, /Pastry will be hard if too much er has been added’in the making nd if it has been Tolled too offen and he wrong way. Pastry mixed with k will be light, and it must be bllea as little as possible and always he same way. Pastry made entirely th a knife on a marble slab and ith a glass rolling pin ought to be s light as it is possible to make it. Many housewives. dislike baking ookies because it takes so long. This s because pie tins and similar pans, vhich do mot hold many cookles at a ime, are used for the baking. The ntire batch of cookies, or at least of them, can be baked at one time u have a large tin sheet that will just it easily inside the oven. A ipner can cug out such a sheet, and will be useful not only for baking gokies but for tiny luncheon biscuits, t which a large quantity is always ded. A good cake iciag s quickly made y placing two tablespoonfuls of pelted butter in a mixing bowl. Grad- ly add two cupfuls of confectioner's figar. He sure that the sugar is not lumpy. T it is, sift it. As the mixture becomes too stiff to work with, add o teaspoonful of vanilla extract and ned evaporated milk, a teaspoon- fl at a time. Vary this recipe by the ition of chocolate, nuts or fruits. is icing has many advantages be- quickly magde. It preserves greshngss of the cake longer than al, 18 easy to work with, and by ing & Httle stiffer with the addi- * sugar, it may be used ry tube to make fancy a cake, hoil milk without scorch- g, put, or three tablespoonfuls water Ui a utensil and let the water il briskly, then pour in the cold HOME NOTES BY JENNY WREN. Of great interest to antique seekers the quest of Lowestoft china. One ever knows where one may chance ross a piece or two, and besides be- valuable, Lowestoft makes a very orful, decorative and satisfying ollection. The pleces shown here were sketch- d in the Metropolitan Museum of Art n New York City. They are espe- Mally fine examples of crested Lowe: the It was orig- najly the property of Samuel Chase,| vho was one of the sigpers of thejof flour, one teas Metropolitan owns 248 piece: toft. The fomplete set, aration of Independence. milk and It will boil without sticking or burning. To sweeten whipped cream, about two hours before whip- ping the cream, cut six soft marsh- mallows Into small pieces and add to the cream. Neither sugar nor flavor- ing will be required and the cream will be doubly delicious. Before using bananas in a salad, first leave them in hot water for a few minutes. This will prevent their turning black, and the salad can then be kept for a longer time without losing its freshness. White sauce will be of a pasty flavor if it has not been cooked long enough. After the sauce bolls and begins to thicken, it should be kept boiling for at least 10 minutes longer, stirring vigorously all the time to al- low each of the tiny particles of flour to burst. If the sauce is served be- fore this happens, it will taste un- cooked and is not good. When making custards or any juley ples, you will find it a good thing to brush the pie shell with melted fat, then dust with a small amount of flour before putting in the filling. This will keep almost any pie crust flaky for some time after the pie is made. * ‘When you make an apple charlotte, don't crumble the bread; chop up the apples, alternate the two, and then bake them in ‘a dish with dabs of butter. There is a better way. Cut the bread about a third of an inch thick., Butter it well, and cut the slices in halves. Stand these upright and a little overlapping in a high china mold. Cover the bottom of the mold with buttered bread. Fill up with apples, cover the top with but- tered bread, and bake. By this method the bread will be crisp and the apples a pleasant contrast. By the other method the result too often is a soggy, pasty pudding. For a change, use of a good sprinkling of ground almonds in place of the usual cloves or lemon rind for flavoring the apples. A jelly does not set because’ too much water has been added or not enough gelatin allowed. In this case add a teaspoonful of white vinegar or the juice of a lemon. To make a jelly ‘set quickly, place the mold in a Qish of cold water in which a handfal each of salt and baking soda has been dissolved, and to make sure that it turns out well, first brush the mold with ollye oil. Coffee ‘will be muddy and of bad fla- vor if the berries have not been fresh- 1y groun and the water used is not bolling. Also, the coffee pot in which the coffee is made should be covered to keep in the aroma, and ‘the coffee should be cleared with a little cold water and allowed to stand in a warm place for a few minutes before being served. A pinch of salt adds greatly to the flavor-of coffee. Raigins, highly recommended be- cause of the amount of iron they con- tain, should appear on the menu more often than they do. Seedless ones are the best to use in recipes. To make a good raisin pie, soak two cupfuls of raisins overnight and stew them until .tender with half a cupful of sugar in the water in which they are soaked. Remove most of the water and add the juice of a lemon and a tablespoonful ~ of flour to thicken. Cook for 15 minutes. Line a flat plate with pastry, fill with the mixture and cover with more pastry. An interest- ing variation is to use chopped nuts with the raisins, an@ @ more elaboraté dish can be made by omitting the top layer of pastry and covering the pie, when nearly cooked, with a meringue. Apple pie is improved if a handful of raisins are placed with the apples, and some raisins in a rice pudding make a big difference in the flavor. A Dish of Sprats. This little fish, like the herring, is of an oily nature, so is more nutritious than white fish. After being carefully cleaned and drawn, the fish may be grilled, fried or baked. Wipe the sprats, dip them in flour and run a skewer through the eyes of about a dozen at a time and fry them on the skewer in deep fat. Drain on soft paper, remove the skewer and serve with thin brown bread and butter and cut lemon. Garnish with fried pars- ley. To grill, prepare the sprats in | the same way as for frying and grill on a greased gridiron. Serve as above. To serve for’ breakfast, remove the heads and talls. and place the sprats in a ple dish or casserole with a chopped onion, bay leaf, blade of mace, a few peppercorns, a spray of parsiey, a grate of nutmeg and a little salt to about one and one-half dozen sprats. Cover with vinegar, scatter a.few small pieces of butter over the top and bake for about 30 minutes in a moderate oven. Serve cold for breakfast. Everyday Law Case Can Creditor . Beize Entire Property of Debtor to Pay Judgment? BY THE COUNSELLOR. ~When Mrs. Thomas Jones returned home from shopping she learned that a' sheriff had been admitted to her home and had seized, on a judgment against her, four sets of lace curtains valued at $172, and a pler glass, with base, valued at $125. Mrs. Jones hur- ried to her attorney. MARKET CHANGES SLIGHT THIS WEEK Vegetables and Fruits Hold Old Prices, With Few Minor Shifts. The retail market, centering about Central . Market, has been unusually quiet during the past week. Little or no activity is noted in the manipula- tion of prices, and the Washington housewife in all probabllity will find that her Sunday dinner will cost about the same she paid for it last week. With the exception of string beans, which dropped 10 cents to sell at 25 cents a pound, and French cndives, which were reduced 20 cents to retail at 40 cents, vegetable produce is un- changed in price. Dealers declare that French artichokes are scarce this week, and very few of them will be available tomorrow. The price, how- ever, is unchanged, the average being 15 cents a quart. The so-called *‘pedi- greed” asparagus, which demanded $2.50 a bunch last week, has given way to a “California” brand that sells for $1.50 a bunch. The plainer varie- tles areé still to be had, however, at 85 cents to $1. Strawberries registered the only price change in the fruit line, and they eased upward 5 cents cn the quart to the 50-cent level they held before their drop last Friday. The Tokay grapes which came in last week are nearly exhausted, and C-n- ter Market dealers say that few ha arrived since the earlier shipment replenish the supply. The price r mains the same—=60 cents a pound but there is a possibility that they be higher tomorrow. The big South American peaches which graced many stands last week at 25 cents aplece are not to ce had today, and there is little likelihood of their reappearance. in time for tomor- row’s marketing. Other fruits are steady in price and quantity, with oranges at 60 to 90 cents a dozen, tan- gerines at 50 cents, eating apples at 5, 8 and 10 cents apiece, grapefruit at 10 and 15 cents and pineapples at 50 cents each. Poultry, too, remains steady. Tur- keys are still 60 cents a pound, and Long Island ducks are 45 cents a pound. Keats cost 90 cents each, and chickens hold their same price levels of 45 cents for bakers, 50 cents for the fryers and 40 cents for the stewers. Dressell beef, lamb, pork and veal are also unchanged. Lima beans will sell tomorrow at about $1 a guart, the same price they brought last week. Other week-old prices and their products include all potatoes—old at six pounds for 2§ cents, new at 25 cents a box, .and sweets at four pounds for 25 cents. Brussels sprouts remain at 50scents a quart, and spinach two pounds for 25 cents. Mushrooms remain steady, most dealers charging 50 cents a pound, while old and new cabbage costs 5 and 10 cents, respectively. Cauliflower holds at 15 and 30 cents, and hot- house cucumbers at 25 cents. Rhubarb is unchanged and sells at 25 cents for a large bunch. Peas are 25 cents a pound, and tomatoes 3¢ cents a pound. Okra can be had fo 50 cents a quart, while parsnips an< turnips are each three pounds for 27 cents. Carrots are 10 cents a bunch and cranberries 20 cents a pound. Dairy products hold steady' for an- other week, and hennery eggs arc selling at 40 and 45 cents a dozen, while the lesser grades are down around 30 and 35 cents. FOOD AND HEALTH BY WINIFRED STUART GIBBS. ' Food Specialist. Any one who reads even superfi- cially the literature relating to food and diet must have been struck with the frequency with which iron is mentioned. Even before the days of careful nutrition work in laboratories there was a prevailing impression that “iron is good for the blood.” To- day, of course, we know that iron is not only good for the blood, but that it is essential. Lists of food containing iron are frequently noted in articles and books on diet. Among these foods we find wheat, bran, egg yolk, lentils, lean beef, dried beans and, peas, mustard greens, hazel futs, barley, rye, al- monds, spinach, turnip tops and olives. But even with an authentic list before us, we are not always quite clear in our minds as to just why we need iron. Iron is absolutely necessary to pro- mote growth and development. The tiny baby receives enough of this im- portant element through his mother’s milk, if he is fortunate eough to be breast fed. Bottle-fed bables also de- pend on milk for thelr iron. If you have been studying diet carefully you may rise at,this point and call at- tention to the fact that milk contains comparatively little iron. True, but nature has taken care of this. She puts in the body of the new-born in- fant almost three times as much iron as a mature adult possesses. The conclusion 1is, of course, that the adult gets other parts of his iron ration through his mixed diet. This is what iron does: It is car- ried into the blood, where it becomes part of the substance that is absolute- 1y necessary for the conversion of food into fuel. This substance is called hemoglobin. Hemoglobin car- ries the oxvgen, which is utilized in burning fuel foods; it forms the chief part of the red blood cells. This iron is also necessary for cell aetivity in the body, which is only a formal way of expressing the well known fact that iron and other min- eral salts are body regulators. One writer gives it in this way: He says “iron acts as.the key with which energy is released from food.” Experts who have been working on the problem for some time have come to the conclusion that iron is most ef- fective in the body when it appears in combination with protein or body- building material, and with the color- ing matter found in green and yellow vegetables. A healthy adult will get sufficlent iron if his meals provide a large serving of spinach, an egg, a pint of milk, a potato, a serving of fruit and a whole-grain cereal and whole-grain (Copyright. 1927.) Spanish Rice. Slice three medium-sized onions and cook them until tender and slightly brown in one-half a cupful of drippings. Remove them from the fat, add one-half a cupful of un- cooked rice, whth has been care- rully washed and dried, and brown it. Then add the cooked onions, three cupfuls of fresh or canned tomatoes, three green peppers cut into strips and two tablespoonfuls of salt. Turn the mixture into a baking dish and bake until the rice and the peppers are tender. This makes six or eight servings. o PLANNING A WEEK’S FOOD Almost every family has certain favorite ways of serving the simplest foods. For example, diced raw apples with cream and sugar served at Tues- day’s breakfast are a great favorite in one particular household. Another type of this original way of using simple foods is the dessert sometimes given in this department consisting of rice with a generous amount of combined sugar and cinnamon on top. Still another is old fashioned bread crumbs in milk, which serves the double purpose of using up stale bread and taking the place of cereal, of which we sometimes grow tired. The combination of celery and oysters to make a cream soup is one that we have been using several times within the last few weeks. There is a reason beyond this. While cream of celery soup alone or plaini oyster bisque makes a delicious soup, there are several advantages in the combi- nation. The addition of oysters to t| celery makes a more hearty as'w. as appetizing soup. .Adding celery oysters, on the other hand, conti utle]; to the vegetable content of the milk. Hamburg steak with tomato sauce served at Monday's dinner is another dish capable of many variations. e method which is less frequently em- ployed 1s to proceed as follows: Flat- ten the chopped meat out in the shape of a rather thick steak. This lhg'll‘l be patted with the hands and pre rather firmly together on a board. ‘Then with a well oiled wired broiler the meat is slipped in between the wires and the whole is placed over The attorney informed his client that a statute exempted from execu- tion all household furniture ‘“neces- sary for supporting life.” On the grounds that the articles selzed were necessary according to the standard of life of his client, the attorney instituted proceedings to recover the chattels. But the court held against Mrs. Jones, declaring: “While exemption laws are founded in humanity and benevolence, and in the interpretation of the statutes, it has been the rule of the courts to give them a broad and liberal con- struction; superfluities, however, and articles of Juxury, fancy and orna- mént, are excluded. A “Prior to the enactment of statutes on the subject all the property of a debtor was llable to seizure.for the satisfaction of His debt. By statute and. constitutional provisions, how- ever, the rigor of this rule has been mitigated. N “In some jurisdictions now all necessary household gogds are ex- empt from execution on a judgment debt; in others, certain specific arti- cles enly are exempt; in still others only a limited amount in value is declared exempt.” (Covyrixht. 1927.) e Buttersootch Cookies. Cream one scant cupful of butter and butter substitute mixed, with two cupfuls of brown sugar. Cream thoroughly and add two eggs un- beaten, then one teaspoonful of vanilla. Sift and afld four cupfuls nful of cream of tartar and one teaspoonful of sure you say the dripping pan in the gas oven directly over the flame. This is an ideal way of serving chopped meat. Again the meat may be made into a long roll as in the present case land braised in the oven with either omato sauce or a simple brown gravy flavored with onion. Remember that vegetable hash is an excellent followup for the vege- table dinmer. If the original com- bination has been carefully made so that both flavor and appearance are attractive, vegetable hash. served at Wednesday’s luncheon, for example, may be made a very appetizing dish. Select the vegetables fromr the fresh left-overs and put through the meat grinder and 1if necessary moisten with a delicately flavored white sauce. Better still, if you have any vegetable stock, mix this with the white sauce 80 that the vegetables will be of the proper consistency to spread nicely on toast. The toast might be cut im riangles and these arranged on a ter with enough of the sauce ured around the slices to give an ttractive appearance and added nour- ishment to the dish as a whole. — Oriental Rugs. p The great enemy of good rugs and carpets is gritty dust, which a vacuum cleaner will remove best. To revive the colors of an oriental rug or carpet, wipe it over with a cloth dampened in vinegar and water or tea and water. This method is to use on real rugs, not on imitation vith cheap dyes. Your Baby and Mine BY MYRTLE MEYER ELDRED. Questions come to this department || daily in the following forms: “The mother is nervous, will the child inherit this nervousness? Will the child of deaf parents be deaf? A mother dislikes milk intensely, will the baby Inherit this dislike?” Every question here can be an- swered with “No,” and yet there is no doubt that such idiasyncrasies may seem to descend to the child in this way. 'lyhe mother is nervous. The child comes into the world and is put in the care of this nervous mother. Shortly he reacts by being nervous, irritable, frightened by noises and persons; and by jumping at a sound, and then every one says: “No wonder the poor child is nervous, his mother was so much that way before he was born.” The baby's nervous system was undoubtedly as stable as any baby’s at birth but the constant as- sociation with a mervous mother would bring about all these results. If deaf parents of a baby had their hearing destroyed through some dis- ease, and never learned to talk be- cause they could not hear speech and therefore could not imitate it, there is no reason to think that their baby would have any such defect at birth. But, it is possible, that a child who is reared with mute persons only, would never learn to use speech, though this is too far fetched ever to_happen. In -act, I have never heard of a case in which deaf persons gave birth to anything but normal children. There may be such isolated cases, but I doubt it. The chiid of the mother who dis- likes milk will not necessarily dislike milk, unless the mother shows him her dislike of it. In that case undoubtedly the child | would react against milk and then the mother would think that he had inherited the dislike, which, of course, is not true. Mrs. E.—Thank you for your commendation. You'd be surprised | how “perked up” it makes me feel. | We cannot all have exactly the sarhe | ideas about everything, but if one feels sure that he is on the right track, he is foolish to be swayed by the opinion of others. Keep on in the way you have started. Mrs: F. R—I am sorry I cannot print your letter. Also glad you agreed with me that baby's place is in the home. You have no idea how many things have to be crowded into the space allotted me. Angwers to Food Questions I have been reading your articles about getting energy from food, but I do not understand it very well. Will you please esplain?—L. R. This matter of getting energy from our food is. one that is not clearly understood by many persons. Per- haps the simplest way to tell you about it is to say that originally energy comes’ from plants. We do not get it all directly from the plants because sometimes animals eat plants and the food elements which they contain become part of the animal’s body. Then when we eat the flesh of the animal we 'get this indirect energy. If you wish to go even farther back than that, I should say that the plants in their turn derive their energy from the sun and work it over through in- tricate processes of their’own still life until it is part of their-own tissues. Returning to the energy that we humans get from our own food, there are two outstapding facts to remem- ber about it. First, some energy is obtained from all foods, but more in proportion from some than - from others, The second fact is this. Each one of us has a definite amount of energy which he requires to keep him well. When, for any reason, there is an extra demand put upon the body, it is the energy given to food that we need to increase rather than food that builds tissue. To put this in every- day language, instead of eating more meat and eggs and fish, we shall probably do better to increase our hot cereals, our bread, and our other starchy and sugary foods since it is from starch and sugar that we get the highest proportion of energy. I am subject to attacks of illness which the doctors calls acute indiges- tion. Can you tell me what to eat for it?—T. E. - ‘While the attack is going on, I should go without food altogether for at least a day. Then, begin very slowly and take only a glass of milk or a cup of weak tea or broth or other liquid until the irritated diges- tive system has had time to heal. You should avoid sugars which irri- tate the lining of the stomach and are apt most quickly to ferment. The next foods to be added are vegetables and fruits, but these are to be cooked and strained. Baked potatoes and baked apple will be good examples for this stage. Then gradually you may add very dry, crisp toast with the soft part of oysters, a bit of lean broiled or roast meat, buttermilk, butter and cream. Eat very small quantities at a time and unless you have especially ardu- ous work eat lightly for at least every day after you are recovering from the DELMONTE ~ Canned | MARCH 11, 1927 FOOD PAGE. Near Y Oranges for Our Regular Price of One Dozen e 18¢ Until Tomorrow’s Closing 15 South Carolina grown Orange Sale Potatoes, 10'%:31¢ o Iceberg Lettuce ™o Head 10c | CeleryBunch 10c | Cars - sow - s € | New Cabbage Lb.5¢ | Onions, 4 Lbs. 19c | Fancy Grapefruit vm et B Grpeinitno Sweet Potatoes tree ripened. Eat Grapefruit now. Land O’ Lakes Butte SE"::,,T Per Doz. 29(: ’ 1 i l Fresh Eggs Sanico Coffee st o in 20¢ X::lp’s Mi“( Can 10(: ‘ PET MILK Can lZc Washington *sacxi* Flour 5-Lb.Bag 30c niv -’ Fresh Milk pt. Te—at. 13¢ GRANULATED SUGAR *maize” 33¢ nde hoe Peg Corn AR ‘ 1t’s wonderfully. good cake! ¥ I . SALMON I HOSTBS Finest”'whole "grain corn. ’ A real bargain at this price. Until tomorrow’s closing. SQUARES || Until tomorrow’s closing. Per Can 2 5 c Delicious squares. of white 2 Cans 2 5c * Shriver’s ” :\?\‘\(';;'saslifizoioasm);lj(lé ‘i“t‘m:]l? fol' A-1 Beand Com e 2 Cans for Zlc home. Frosted, too, just as . Brick Codfish Why not buy this better | you like it. A very select genuine cod. corn at this very low price. It’s the Corby Special for B Brick &uiC Have .you tried one? Per Gl 25¢| Asparagus Tips this week. 1-Lb. Libby’s—quality unsurpassed SMALL TIPS—56 to 70 tips to each can Per Can 29c 45¢ 15¢ Lb. 25¢ Per Can 10c Libby’s ‘21 to 30 Tips to cans for cans for Asparagus Tips ::5, Keystone Peaches .x:c. Canned Hominy %==-...... 2 Blue Ridge Corn Silver Label Peas Per can 10c ‘Le songess Green Beans Per Can 10c Tomatoes Gy No.2 Tins 3 Cans 25¢ Guee Lima Beans Per Can 15¢ Pure Lard—1-1b. Carton—Lb. 15¢ baking soda, then add one cupful of chopped .pecans or walnuts. .Shape into a long round loaf, wrap in a slightly mofst napkin or cloth and let stand over night in the refrigera- tor. Next day slice one-fourth nch | thick ‘wnd bake until brown, at this old china {s immensely aluable goes without saying. A ingle teapot with an American frigate coration sold recently for $825. A fair of vases with covers brought 2,100 at an auction. (Copyright, 1077 [uits OFFEE 1. 35¢ 4 "