Evening Star Newspaper, September 23, 1927, Page 39

FOOD PAGE. THE EVENING STAR, WASHINGTON, FOOD AND THRIFT IN THE HOME Potatoes and Rice in Diet Suggestions Made as to Dishes Which Will Be Pleasing and Healthful—Rice Is Valuable in Combination With Other Foods. Potato starch provides a healthful, appetizing food product which can be used in many ways in place of flour. To prepare the starch no equipment is needed other than a cylindrical grater or sausage grinder, a.pan or galyanized utensil for holding the potatoes, another utensil fn which the grating or grinding is done, and an- other into which to empty the grat- ings, water in abundance. and cloths for wiping. It a sausage grinder is used, -the potatoes should be cut into . small pieces before grinding. The potatoes should be thoroughly washed with a scrubbing brush. Do not remove the skins. After grating or grinding into a dish pan held on the lap‘or on a low table 2mpty the potatees into an- other utensil until it is half full or slightly more. Pour over these grat- ings fresh, clean water, stirring thor- ougly, in order that the entire mass may be saturated. After this has stood for & while. remove .the par- ticles of peelngs and other, material floating on the surface. Add more water, stirring well, anfl let stand overnight to allow the starch gran- ules to settle to the bottom. and all pulp or peelings to rise to the surface or settle on top of the pile. The water and the pulp and skins should be removed carefully and the dark coat scraped from the top of the starch formation, taking care to re- move none of the starch. Then pour fresh water oter the potato starch, stirring well, and allow this to stand for several hours or overnight. The water and pulp should be removed, as before. and water again poured over the starch. Repeat this process until the starch is perfectly white and is free from pulp, sand, or sediment. The finished produet resembles wheat flour in whiteness and smooth- ness. A short cut in the process may be achleved by straining the pulp, starch and water through a cheese- cloth or cloth of even finer mesh im- mediately -after the first rinsing. To Use Potato Starch. Boiled Custard—Beat four . eggs slightly and add one-half a teaspoonful of salt'and eight tablespoonfuls of su- gar. Take one quart of milk, mix four tablespoonfuls of potato starch with a little of the milk, add the remainder of the milk, and coek, in & double boiler for five minutes, or until thickened. Pour slowly over the eggs, stirring steadliy. Again cook in a double boll- er for a mew minutes, taking care to see that it does not cook long enough to curdle. Add one teaspoonful of va- nilla just before taking from the stove. To make a thicker custard use a little more starch. Frozen Custard—Some thin custard, made as directed in the preceding re- cipe, may be frozen with or without the addition of fruit, either fresh or canned. Serve.with lady fingers. Lemon Pudding—Take the yolks of four eggs and after slightly beating them, add threefourths of a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of two Jemons. Mix eight tablespoonfuls of potato starch in a I quantity of cold water and a gradually one quart of scalded-milk. To this starch water and milk add the other ingredi- ents and cook in a double boiler until thickened, with constant stirring. Beat the whites of the four eggs until stiff, add to the pudding, pour into a mold, and serve with cream and sugar after chilling, Fruit Branc Mange—Take one pint of fruit julce, sweeten to taste, and place in a saucepan over the fire until it boils. Mix three and onéhalf table- spoonfuls of potato starch with a small quantity of cold water, add to the fruit juice, and pour fhto a mold to cool. Serve with boiled custard, made as directed, or with whipped cream and sugar. Lady Fingers.—Beat the whites of three eggs. When stiff and dry, add gradually one-third cupful of powder- ed sugar and continue beating. Add the yolks of two eggs beaten thick, and then add .one-fourth tablespoon- ful of vanilla.-- Then cut and fold in four tablespoonfuls, of potato starch into which has been mixed one-eighth teaspoonful of salt. To force the bat- ter into proper shape, four and one- half inches long and one inch wide, use a pastry bag and tube or a cornu- copia made of paper, squeezing the batter into a tin sheet covered with unbuttered paper. Bake for about 10 minutes in a moderate oven. Potato Starch Angel Cake.—Beat until frothy the whites of eight eggs, add one teaspoonful of cream of tartar and keep on beating until stiff and faky. Add one cupful of. fine granu- lated sugar gradually. Cut and fold in three-fourths cupful of potato starch, into which has been mixed one- fourth teaspoonful of salt, the com- bination having been sifted several 1 of food materials can work out many others with the aid of the following recipes: Rice added to any kind of meat stock with a little parsley, bay leaf, or thyme, or a pinch of celery seed for seasoning, makes a palatable as well as a nourishing soup. Also, rice 1makes excellent thickening for soups made of highly flavored vegetables, such as tomatoes, asparagus, celery or onions. Baked and stewed rice dishes are planned with the idea of making appetizing and nourishing dishes in which small quantities of the higher priced foods may be made to go farther than when served alone. Some of these combination dishes, such as Itallan baked rice, savory rice omelet and oysters scalloped with rice, can well be used the main dish at dinner or supper. Most of the rice curries in the Orient are made with a basis of plain bolled rice, to which are added other dishes combining many foods and flavors. After taking a portion of plain rice, each person chooses as few or as many of the other dishes as desired, spreads them over the rice, then covers the whole mass with curry sauce made as follows: Pro- vide two tablespoonfuls of fat, two tablespoonfuls of curry powder, two cupfuls of hot milk or water, tomato juice or coconut milk, the julté of haif a lemon, three cloyes, one table- spoonful of grated coconut, salt and cayenne pepper to taste, one chopped onion, and one tablespoonful of chut- ney. Melt the fat and stir in the curry powder, add the milk or water, tomato juice, or coconut milk, and cook until it is smooth and thick, then add the other ingredients and let the sauce simmer for 30 minutes. Beef with rice and vegetables: Use one and one-half or two pounds of beef of one of the less expensive cuts. Pound on f a cupful of flour into the meat and cut the meat FEW CHANGES NOTED IN RETAIL PRICES Produce Dealers in Market Fix Various Commodities at Last Week’s Quotations. | | i | A decided decrease in the price of {lima beans and a small increase in the |price of calf’s liver, home dressed, which is reported scarce, constitute the only changes in retail quotations noted at Center Market this week. Lima beans are selling at 35 cents a quart, 15 cents a quart less than last week's price, which was 10 cents & quart cheaper than the price for which they sold the week before. This rapid decline, dealers say, is due to an abundant supply on hand. Calt's liver, home dressed, is bring- ing 80 cents a pound, 5 cents above last week’s price, while many dealers recently have been unable to keep & supply on hand, it is stated. Best Grade Eggs Still High. Best grade eggs continue to sell at 60 to 65 cents a dozen, the prices to which they jumped from 55 and 60 cents a dozen last week. Dealers, how- ever, predict another small increase in the near future. Prices on various other food com- modities remain steady at last week’s quotations. Besides prices already mentioned, quotations are as follows: Meats—Veal roast, 25, 35 and 40 cents a pound, depending on the grade: lamb shoulder, 30 cents a pound; best grade porterhouse steak, 65 cents a pound; sirloin, 55; round, 45; prime ribs, 40; chuck, 30; three-cornered, 35: pork chops, 45: corned beef, 15 and 35; beef liver, 20; veal cutlets, 60 and 65, and breast of lamb, 15 and 20. Quotations on Fruits. Fruits—Seckel pears, 35 cents a box; damsons, 35 cents a basket; Bartlett pears, 40 cents a box: usual variety of grapes, 25 cents a hox, and California_grapes, 16 cents a pound; honey balls, 20 to 35 cents each; honeydew melons, 35 to 60 cents each; watermelons, 85 cents to $1 each; cantaloupes, 15 and 20 cents each; plums, 15 cents a box; pineapples, 25 cents aplece: oranges, 75 cents & into inch cubes. Cut six slices bacon into fine pleces and fry for a few minutes in a large, deep pan. In the fat thus obtained brown the beef, turning it constantly, then add six cupfuls of boiling water, cook the mixture for a few minutes, then turn it into a large cooking pot. Add one large chopped onion, into which six cloves have heen stuck, one cupful of fomatoes, three teaspoonfuls of salt, one-fourth teaspoonful of pep- per, one small piece of bay leaf and a little lemon peel. Cover the kettle and simmer the mixture for an hour, then add one-half cupful of uncooked rice, one cupful of chopped celery, and one cupful of diced carrots. Simmer for 45 minutes and serve hot on a platter. This will make about 14 average serv- ings and is good when reheated. S Practically all housekeepers agree that the varlety is one of the major problems of meal planning. With he largest imagination in the world working overtime, it is not always easy to secure this important element. In planning meals in this service from ‘week to week I have tried consistently to think of each meal asa type, keep- ing in mind ¢ variations of each food used. As I have frequent- ly pointed out, there is no one set of menus, no matter how carefully they may be planned, that are ap- plicable to conditions and circum- stances in every home. With ‘this thought in mind, su) we yse a week’'s meal plan as the starting point end decide what would have to be done in order to plan a little more tacitly. The chief thing to do is to use each food as an alternate and to give lists of other foods that may take its place according to the market. I think I can {llustrate my point by using one day's meals as the basis. Take Tuesday. With the meals for that day entered into the housekeep- er's note book, we might have a memorandum something like this: BREAKFAST. Early apples or bananas, Concord or Delaware or Tokay grapes, Florida or California oranges, honey dew, muskmelon or watermelon; fresh pine- apple or stewed quinces. Wheatena or cream of wheat, rolled oats, bran mush, cracked wheat, rye porridge, puffed or flaked rice, corn- whole wheat: bran, raisin, €luten 1r 3 3 n, gluten, hs ; L4 rye Coffee. Milk, times. Add three-fourths teaspoonful of vanilla, Bake for about 50 min- utes in a moderat oven or in an un- buttered angel cake pan. When the cake begins to brown, after rising, cover with buttered paper. The cake should be loosened around the edges and turned out at once after baking. Potato Starch Lemon Ple.—Mix four tablespoonfuls of potato starch with three-fourths cupful of sugar. Add three-fourths cupful of boiling water, stirring steadily. Cook for five min- utes. Add one teaspoonful of butter, the wolks of two eggs, .and three tablespoonfuls of lemon julce and the grated rind of one lemon. Pour the mixture in pie crust already cooked, 2nd use the whites of the eggs for a meringue, which should be browned oven. ’nPgl‘:!': Starch Sponge Cake.—Take the yolks of six eggs and beat until thick and lemon colored. Add one cup- ful of sugar gradually and keep on with the beating. Add one tablespoon- ful of lemon juice, the grated rind of half a lemon, and the whites of the eggs beaten stiff and dry. When the whites have become mixed with the Jolks, cut and fold in threefourths cupful of potato starch mi with one-fourth teaspoonful of sall. Bake for .one hour in a slow oven, using 2 deep, narrow pan or an angel cake pan Rice in the Menu. of its mild flavor and its teifi‘,":lce is especially suitable to combine Wwith other foods of mnr‘- pronounced flavor. For instance, it n be used as the basis for substan- ?fiu Qishes or for nourishing soups and appetizing salads and desserts. In countries where rice is an lmpnm:‘; jtem of diet it is usually combin with some other local food of g::. tinctive flavor. In Ceylon and In h for instance, the sauce for rice is rimost invariably flavored with cunl-y, end the garnish dishes may consist of a dozen or more & ch foods as minced ham or salt fish, ch;pped hoiled eggs, preserved ‘mg"i: .og;: radish, pickled peppers, or other ental fruits or vegetables. = In Japan and China, soy bean uau{ or curd, which is not unlike nena’n cheeses in taste and appearznc:, ‘. served with rice, and in llnlyh [h‘. trequently combined With the ig! ny flavored cheeses -for which m‘?; 'c:: try is famous. American housewives Answ to ire’_ QI . diet llfrgi Wi I o R TR trition. Questions should be ted b; a self- Iressed ivelope, as on! pg of general interest will be an: &n this Sglumn; ‘others will ol the mail. very ef made to an- i o) 5% 2 Y. of iters re- ceived is 8t 1 Can you tell me in a general way what foods I should buy to keep & man well fed? There are two of us and I have no trouble with my own food, but I should like to be sure that my husband is getting sufficient food and of the right kind, since he works y that the r problem is ’;b: every penny that I spend bring in the most ible food value.—Mrs. C. C. i Such a dlet as you ask for should include foods from the main divisions, as_follows: Breads, about three-quarters of a pound; cereal, cooked, about one cup- ful and one-half; m| at least three cupfuls, including that used in cook- ing beans, about onehalf a cup; canned tomatoes, one cupful; shredded cabbage, about two cupfuls; potato, one; butter, two good table- spoonfuls, provided at least two table- spoonfuls of fat of some other kind is represented in the diet; sugar, two tablespoonfuis; molasses, one and one- half tablespoonfuls; cheese, about one ounce; inexpensive cut of meat, about three ounces. This is adopted from a low cost dlet as planned by Mary Swartz Rose, an authority. The various foods are se- lected with the very question which you have in mind, namely, that of pro- viding the most possible food value for ‘every penny expended. e purposely chosen because of their large proportion of three of the fmpor- tant vitamins. Potatoes are added for s, ons of these belng most economical way best of the alkaline No mentien is made For this I should advise part of the diet. of fruit. dried fruit or canned, although the former is the least expensive. For such a diet as this two or three table- spoonfuls of date marmalade for breakfast or a small dish of seedless ralsins or prunes will provide the necessary fruit. PLANNING A WEEK’S FOOD % | at present, dozen, and apples, b cents each. Baking lns trying size chickens, 45 cents a pound; stewing size, 40 cents a pound; ducks, 40 cents a pound. Best butter, 56 to 60 cents a pound; American cheess, 45 cents a pound, and imported cheese from 70 cents to $1 a pound. Vegetables—New potatoes, § pounds for 25 cents; string beans, 15 cents a pound; spinach, 15 cents a pound; new cabbage, 5 cents a pound; out-of-door cucumbers, 10 cents apiece; carrots, 3 bunches for 25 cents; turnips, 8 cents a bunch; eggplant, from 15 to 25 cents each; okra, 25 cents a quart; beets, 8 cents a bunch; Summer squash, 3 pounds for 25 cents; peas, 25 cents a pound, and cauliflower, 35 to 60 cents 2 head, depending on the size and quality. LUNCHEON. Cream of green: corn soup or lima bean, cabbage, celery, mushroom, po- tato, spinach, tomato. Toasted cheese sandwiches, cheese fondu, cheese croquettes, tomatoes stuffed with cheese, cottage cheese salad, ete. (or hot cooked vegetable dishes). < , Thin white bread and butter or gluten, .rye, graham, whole wheat, raisin or homemade hot bread. Orange cream or fruit sherbets and other ioce creams, etc. Tea. Milk. DINNER. Baked blucfish or other baked or broiled fish or roast or broiled beef, lamb or mutton, chicken, ete. Creamed potatoes or baked, scal- loped, mashed, riced, stewed, French fried or Saratoga potatoes. Tomatoes, lima beans, string cabbage, sweet potatoes, white or yel- low turnip, Hubbard squash, peas or oyster plant. Cucumber salad or celery, cabbage, radish, onion, watercress, Romaine, escarole or lettuce salad. Snow pudding or fruit pudding, ices, ete. A few minutes’ study of such a skeleton plan should be of service in suggesting how each housekeeper may be her own menu maker. The im- portant point is to prepare a list of fruits, vegetables in season and an- other of the types of dishes that are suitable for the season. With those as a guide, one needs only to play 2 game of checkers or chess with the foods, moving each about until it fits properly into its place in the whole scheme. yo)(y first bl; of advice is this: Since u_are underweight, you probably need more food than you are eating A girl of your age gener- ugh | ally requires almost or quite as much 88 her mother, especially if she is ac- tive. ~This means that your diet should give you about 23,000 measures or eulories of energy. But I must give you a word of ocaution. Some girls who find that they must crowd their diet hunt up a list of foods giving the most calories and concentrate on those. When we remember that sugar and fats are the ones which occupy this office for us, it is easy to see how & sudden and excessive supply of sugar and fat will almost inevitably upset the digestion. If you can drink milk, I should ad- vise this as the starting point of your diet, & quart each day, if possible. You might plan your diet somewhat like this: For breakfast have grape- fruit or a good sized orange, a cupful of cooked cereal with three-eighths of a oupful of top milk, a cupful of whole milk to drink, two slices of buttered toast and a cupful of cereal coffee with a tablespoonful of sugar. For luncheon have a good cupful of cream of vegetable soup with a graham or white bread sandwich containing a cheese filling, a cupful of cocoa or ‘another glass of milk, with fruit, ac- cording to the season. At this season :rb‘:mna. will make a good luncheon ult. For dinner have a medium sized plece of broiled round steak with gravy and a baked potato, followed by a salad of crisp greens to which has been added a plain French dressing. Buttered roll, a fruit dessert and an- other glass of milk should complete the dinner. (Covyright, 1027.) Sweet Pickle. Cut 50 firm dill pickles in cross slices one-half inch thick. Drain in & colander over night. In a 3-gallon stone crock with a cover pack the pickles in layers, using two garlic buttons to each layer. Boil together for 15 minutes 3 pints of cider vinegar, 1 pint of tarragon vinegar, 1 pound of brown sugar, 10 pounds of granu- lated sugar, one-half a cupful of whole alspice and one-third cupful of whole black pepper or 6 hot red pepper T am 18 years old and am trying to put on flesh. This may seem surpris- ing when almost-every one is trying to reduce. I. am underweight, how- have lof some of these com- blnauon:l,znnd from our great variety ever, and the doctor L b that I must gain—B. R, 543 2 s pods. Watch carefully that this does not boil over. Pour at once over the pickles. Next morning stir in one cupful of olive ofl. Stir the pickle well each day for 10 days, ready to use, Although Welsh rarebit is some- times used as a synonym for indiges- tion, i it is carefully prepared it need not have undesirable consequences. The chief thing to remember is not to give it to very young children or to persons of delicate digestion. A se- {eret of making a good rarebit is to keep the heat evenly applied so as not to let the cheese become stringy; When any cheese dish is part of a meal plan remember that it is very concentrated food and that other hearty dishes should not be served at at meal. "‘An excellent left-over dish to be gerved as a sequel to vegetable din- ner is macaroni served with a veg- etable sauce. For each three-quar- ters of a cup each of canned peas, string beans and canned tomatoes, use salt and pepper to taste with three tablespoons each of butter and olive oil, two small sliced onions and a clove of garlic. A little grated f\lnerlcfln cheese is used for the top. No definite recipe need be given for lll‘ch a combi- nation as this. The “trick” is to apply one’s ingenuity in making use of such left-overs as may be in the pantry. Combinaltons of flavor' and color should be taken into acoount, and one has the satisfaction of knowing that such a dish is a good supplement to the body-building foods used in main dishes such as meat or fish. In planning vegetable meals make definite provision for serving a vege- table boulllon or soup with excessive vegetable stock. Th: water in which the vegetables are cooked serve as th5 basis for this stock. If the “‘meaty flavor is desired one may add Vegex or some other yeast extract. Oftentimes one hears that hot breads are indigestible. Such a statement, like most others, should be qualified. For healthy adults who are exercising there is no reason why the breakfast bread should not have this pleasing part. One of the most digestible forms is the popover. The fact that much of the lightness is introduced by beating means that the entire mass of dough is alrylng and thus made more ready for mixing the digestive juices. ‘While sweet potatoes do not have quite so large a proportion of mineral It U ¥ L] fll'fl. salts as white they are almost equal in energy and may be looked upon in the main as a substitute for white po- tatoes. Sweet potato pie, by the way, Is a very digestible form of pie for chil- dren and offers a good change from pumpkin or squash. Lamb With Vegetables. Season a breast of lamb with salt and pepper and simmer until the bones can be slipped out easily. Re- move from the water. In the meat stock cook vegetables such as turnips, carrots, celery or onions cut in small pieces, green beans, peas and okra. More salt may be needed. A few po- tatoes cut small may be added to cook during the last 20 minutes. Re- move the bones from the meat, fold the meat together, then secure it with small skewers or twine. Dredge with flour and brown on both sides in hot fat. Place on a hot platter and sur- round it with the vegetables, which have been well drained. Ginger Pears. ‘Wipe eight pounds of pears that are not too ripe, remove the stems, quar- ter, then core them. Cut the pears into small pleces. If you use small sugar pears, cut them in halves. Add four pounds of sugar and five or six pleces of ginger root varying in length from one to two inches. Let stand over night. In the morning add two lemons cut in small pieces, re- Jecting the seeds, and cook until thick. ‘Watch the mixture carefully lest it stick and scorch. Don't let it cook down ®0 long_that the rich amber color is lost. Remove the fruit when it becomes clear, then concentrate the juice. An_ asbestos mat under the kettle will keep the pears from stick- ing. So Easy So Good ‘When you serve Heinz Cooked Spaghetti in Tomato Sauce with Cheese think of the time and trouble you save. This delicious food is all ready to heat and serve. And think of how gvod it is— how full of flavor, how satisfying and nourishing. It is prepared ‘according to the recipe of a fa- mous Italian chef—prepared with Heinz own spaghetti—Heinz own tomato sauce—and a specially selected cheese. When you want spaghetti at its best, as the main dish or as a side dish, try this treat Heinz has prepared for you. Just heat and « The taste is the test. AND REMEMBER— e ALL HBINZ 57 VARIETIES ARE REASONABLE IN PRICE | - D. C, FRIDAY, SEPTEMBER 23, LITTLE BENNY BY LEE PAPE. I wrote a letter to Mary Watkins today, being, \ Paris, France. Deer Mary, It seems a long wile since I wrote you a letter, how are you? Im all rite. I have saw some pritty gerls in Paris but so far you are still the most bewty looking gerl in the world as far as I know from ixperience, altho of corse I have ony bin in 2 countries so far but I can imagine the others. If I had a picture of you I could make the French gerls as jellis as enything, but dont send me one unless Yvou feel like it. 1 am going to have some picktures of me taken by a Frentch fotographer, but of corse 1 wont intrude myself by sending you one without a speshil invitation. You see some funny things in Paris. One of them is the men tip their hats to each other and seem to injoy it. If 2 man got a hat tipped to him at home he'd think he was bing called a sissy and he’d wunt to fite rite away, 5o I gess it all depends on wat your use to and not knowing eny different. Wen a Frentchman is in- terduced to my father and tips his hat to him my father has to tip his hat back but it makes him blush to do it and it makes me blush to see him. The ladies dont tip their hats to each other but they quick kiss each other on each side of their face, some- times looking as if they would rather bite each other insted, wich they pro- berly never dont but enyways it would be_a good chance. I got a letter from Puds Simkins and he says he wawks home from skool with you every day and he says you think he's grate. Wat do I care? TRespectively effectionately yours Benny Potts eskwire. Your Baby and Mine BY MYRTLE MEYER ELDRED. Homemade Powder. Mrs. A. F. writes: “Will vou please tell me how to make a powder to use for my baby?” Answer—I'm sorry that I can't give you a recipe for making a good tal- oum powder. I think these should be much finer than could be made at home, in order that they may not be irritating to the skin. Mrs. R. W. writes: “My baby weighed more than nine pounds when born, and now at 2% menths weighs more than 18 pounds. Is that the proper gain? His upper lip is dead white and he has no color in his face. He sleeps well all night long and seldom cries. Is there anything you can advise me? He is a nursing baby.” Answer—It is possible that he is anemic. He has made a good gain, and there certainly seems nothing very wrong with him. You might fuel better satisfled if you let a doctor look at him. Mrs. E. R. Z. writes: “I read your column daily, and wonder if you will have some time and space to devote to my baby. At birth he weighed five pounds, and now at 6 months weighs 15% pounds. Isn't this a wonderful gain? I put him on a formula at 6 weeks, and we have had wonderful results. He was a very small and puny-looking child, and now he looks even larg- ' than his weigh would indi- cate. “He ge ; sult-water baths when the weather is warm and sun baths every day it is possible, and he is tanned. His arms and legs are as solid as rocks, and he is so happy and con- tented that he seldom cries. ““He now gets five bottles dalily, con- taining seven ounces each—four day- time bottles and one at 10 at night. He gets one teaspoonful of cod liver oil'and one-half ounce of orange juice. “At 10 o'clock he gets cereal with one teaspoonful of butter, which is cooked until it bubbles. Then his bottle. At 2 p.m. he has peas, spin- ach or string beans, cooked for one hour in unsalted water and the mashed through a fine sieve and 192 salted, with one teaspoonful of butter added, as in the cereal. At 6 he gets the cereal and bottle again. “He would sleep from 6 until 6, but the doctor gays he needs the 10 o'clock bottle. “His milk formula contains three | tablespoonfuls of maltose to five | ounces of water and 30 ounces-of milk boiled for 10 minutes. He also gets a zweiback to chew on in the afternoon. What do you think of my bab: Answer--As long as the baby is ng so beautitully on the regi- h you have started, I think Personally, I think he gets it is fine a lot more food than the average 6 month-old baby actually needs. He gets twice as many ounces of milk per pound of his weight, instead of the classic one and one-half ounces, and he gets the sieved vegetable in- stead of the juice from the cool vegetable. But if he is doing well, there is no reason to crowd him into the regulation pigeonhole. I would warn you mot to rush too fast with the feeding. He's getting plenty un- | til he is 9 months old. FOOD PAGE Appetizing "SALADA" TEA Delicious on all occasions. Just try it. U114 We’re breakfast pals! It's Kellogg’s wonderful flavor that tempts the taste of young and old —more than 11,000,000 people daily. Matchless flavor and crispness! Kellogg’s are always easy to digest. Serve with milk or cream — and add fruits or honey. Have them for lunch—for the kiddies’ evening meal. Order them at hotels, restaurants, on dining-cars, Sold by all grocers. Made by Kellogg in Battle Croek. Oven-fresh in the inner-sealed red-and-green package. Imita« tions cannot equal such wonder-flavor. Demand the genuine—Kellogg’s—and get the original! 9 COREN FLAEARES family size now 15¢ Now 10c Men Who ~i"eep-Clean Prefer Energine “Give me something that doés the work! Doesit quick! And does it well!” That’s the command of every success- ful American. And that’s why suc- cessful men who work ‘and yet keep clean, prefer Energine. /A soft cloth saturated! or two! And the ugly from coat collar, vest, trousers, neck- tie, hat-band, spats or tan shoes. And, Energine LEAVES NO ODOR. Shopping around isn’t necessary tobuy Energine. The nearést drug store has it. Energine removes dirt and grease spots' uickly, easily and economically. caves no odor! L 0-ounce can, 35 cents! For greater ecohomy buy the 20-ounce family-size, 60 cents. Millions of cans sold'annually. hard and fast, A gentle rub spot vanishes LEAVES NO ODOR H