Evening Star Newspaper, October 21, 1927, Page 47

FOOD PAGE.' Variety in Healthful Combinations in the Well Ordered, Household—Green Vegetables and Desserts. Green vegetables shou'd be served to the family at least once a day and twice a day it possible. These may consist of lettuce. celery and salad greens, as well as canned or fresh beet tops and other greens. s should be served three times to every member of the fam- ily. They will take the place of orange juice for the baby. They are so valu able in the Fall and Winter diet that they should he used s often as pos sibla in cream soups. vegetable soup or stew, in sauce for meat loaf and croquettes, in salad and tomato jelly, rice or in baked macaroni | lettuce and are al- ways in the hous s will make good hles are needed for their cellulose, which is laxative, and for their calcium, phos- phorus and maznesium. which build | strong hones and teeth. When oxi dized in the body they form alkaline carbonates, counte ting the too acid | effect of breads, cereals and meats. Steak and potatoes are a very zood combination for dinnar, but should he accompanied by a fresh green salad or a dish of boiled spinach. or a tumbler ful of buttermilk, and it would be all right to use all three of them at one or you may use sliced ripe tomatoes for a salad. With a heefsteak dinner plain grapefruit is nice for d sliced peaches, or any fruit in season. Replenishing Food Stores. Fruit put up in Summer - tumn saves many a dessertmaking after snow falls, but unless the house- wife keeps alert her glasses and jars of jelly and jam and other good things will be depleted altogether too soon. A | good plan to follow in order that one’s | treasured stores will not fail is to| make occasional use of evaporated | apricots, prunes, peeled peaches or Bartlett pears. or to make apple sauce or compote. When preparing any of | these allow a double or treble amount | and put the surplus in some of vour | empty jelly and jam jars to fill later demands. This takes no more time | than to cook up a single meal's serv- | ing, and will conserve time and en-| ergy. An occasional glass of apple | jelly can be made from clean apple | parings, and the apples will not need | to be peeled so close as when you e pect to throw the parings aw Orange and lemon and grapefruit skins with a little of the pulp and juice added can be utilized for a m: mwalade and the necessary simmering can be done on the back of the stove while you are cooking meals. Importance of Flavoring. New and delicious flavors can be produced by combining two or three different extracts. Lemon and vanilla extracts combine nicely, as do lemon, | vanilla, and a little almond. Crab-| apple sauce flavored with a little cin- namon just before serving it it is del clous for a change. A very little lemon | extract added to dried apple sauce, or| pie, will bring out the apple flavor. Left-over fruit juice from crabapples, | other apples, grapes, plums, cranber-| ries, raspberries, and others may be | thickened and made into crust pies. | Tse one tablespoonful of cornstarch to| every one and one-half cupfuls of juice. Cover the tops of the pies, when | they are done and when cool, with{ whipped cream or the whites of two eggs whipped dry and stiff and fla-| vored with two drops of vanilla. If you happen to have a cuptul of | stewed prunes and some of the juice | left over, they can be made into a pie, which is a nice way of using them up. Remove the stones and put the prunes through a potato ricer. Add one cup- ful of juice and flavor with a little nut- meg and add two beaten eggs. Bake nutil done, and just before serving cover the top with whipped cream. Stewed dried peaches or canned peaches can be used in the same way except they should be flavored with a little cinnamon. A cupful of apple mauce can be pressed through a col- ander and then flavored with a little lemon: extract and nutmeg. Add to this one cupful of sweet milk and one beaten egg. Put in a one-crust pie-and bake until done. Just hefore serving, cover the top with whipped cream or the beaten whites of two eges. A good filling for a plain white Iay caka can be made from the sirups from canned fruit. Just thicken them | to the consistency of whipped cream | by adding a little cornstarch. Spread | between the layers before it has had | time to set and cover the top wi whipped cream or a plain white fre ing. Tart fruit julces make a ver: good sauce for puddings, and some times they are improved by adding a few drops of some flavoring or a dash | , or two of a spice. When using fruit juices as a sauce for puddings, thick- en them a little. Often they can be used when treated thus to pour over | pieces of cake to serve as a pudding. | Steam the cake first. Fruit juices go | especially well with bread, starch, and fruit puddings. Two Complete Luncheons. | Melt two tablespoonfuls of fat and | 244 to it three tablespoonfuls of flour, | one-half a teaspoonful of dry mustard. | one-fourth teaspoonful of salt. and a | little pepper. Mix well and add one | &nd one-fourth cupfuls of milk. Stir; constantly until the boiling point is | reached and then add one can of string beans which have been thoroughly drained, and three-fourths cupful of | nayonnaise | | | r corn- | moderate oven |a cupful of white sugar and season | double boiler or in a tin pail set in Daily Menu of Food Are Necessary Moisten with some of the liquid in | | which the meat wi cooked. Small raw potatoes may be browned with the ribs. Let the whole cook for 20 minutes or until the vegetables are done. Add salt to taste, Serve the | | meat on a hot platter garnished with Meat and Vegetable Pie. Make some pastry with one pound lof flour and half a pound of finely | minced suet.and a little salt and bak- inz powder mixed wit Slice fine some raw potatoes and a little onion and turnip, then cut some steak into dice. (ut the pastry into large vounds, using a pudding plate as guide. On half a round put a layer of thin potatoes, onion and turnip, season well, then add a few pieces of the meat. Then put another layer of veztables on top and fold the other half of the pastry over the whole, pinching the edges together and turn. ing them up. Bake the pastry in a for about three.quar- ters of an hour. Tt should be hrushed over with milk before being put in the oven. Special Apple Charlotte, This is a delicious dessert. To make, stew enough tart apples to make a pint of thick sauce. veeten with with cinnamon. Soak two level table- spoonfuls of gelatin in one-half a cup- ful of cold water for five minutes, Stir the gelatin into the boiling apple- sauce, remove from the heat, beat un- til perfectly smooth, then stir in the stifiy beaten whites of two eggs. Turn into a single mold or into indi- vidual cups and set away to chill. Use the yolks of the two eges to make the following custard: Bring one pint of rich milk to the boiling point in a hoiling water. Sift together one table- spoonful of cornstarch, two-thirds cup- ful of sugar and a pinch of salt and \f' stir the mixture into the milk. Con- tinue stirring until it boils up, then add a small lump of butter and the well beaten volks of the two eggs, stirring briskly for a few minutes. Remove from the heat and beat until cool. then add a tablespoonful of vanilla flavoring. When serving, turn the apple mold into a glass fruit dish or from cup molds into individnal sauce dishes. Cover with custard and decorate the top with bits of currant jelly or other jelly. Apricot Dessert. For this dish one small can of apri- cots, half a pint of cream, several small sponge cakes and some sugar and flavoring are all the ingredients needed. Lay the sponge cakes in a glass dish and sprinkle them with juice from the can of apricots mixed ith a little lemon juice if required. Whip up the cream until it is stiff, adding the sugar and vanilla, lemon, almond or any flavoring, and arrange it round each sponge cake in a ring. Drop half an apricot in the center of each, the cut side down, and sprinkle it with a little nutmeg to resemble pepper. This dish looks exactly like a dish of poached eggs and is a great favorite at children’s parties. Cranberry Muffins. Break one egg into a m beat it lightly, then add three-fourt! cupful of milk. Sift together one fourth cupful of sugar, one-fourth tea- spoonful of salt, four teaspoonfuls of baking powder and two cupfuls of flour. Add the milk and egg mixture, aleo one-third cupful of melted butter. Roll one cupful of cranberries in two tablespoonfuls of sugar and fold them carefully into the batter. Place in greased muffin pans. Bake in a mod- erate oven for about half an hour or until brown. This makes 12 muffins, MOTHERS AND THEIR CHILDREN. “Smashing Things.” One Mother Says: When a child begins to show a de- structive tendency in regard to his | toys, instead of scolding him, try to | and appl THE EVENING RETAIL PRICE GAINS QUOTED AT MARKET Butter, Eggs and Fruit Increase|q. Over Last Two Weeks—Toma- | [ toes Slightly Higher. | of butter, | of fruit are ons in Cen- | Increases in the prices eggs and several varietis noted in retail price quota ter Market this week. The upward trend in prices is at tributed hy the dealers to the usual iner ¢ in demand for the various food commodities which comes each Fail, they say, with the first prolo spell cool weather. The present trend of the market, therefor said, is normal for this time year. Best hutter is selling at from 65 cents a pound, the top price being 5 cents higher than it was last week, while eg: 55 to are selling at from 60 to 75 en, the top price also heing igher than it was last week | and 10 cents more than the maximum for the week bhefore. Pineapples are bringing as his ece in place of last we cents straight, while hon dew miellons are selling from 50 to 75 cents each, the top price being slightly higher than it was for the greater part of last week and 25 cents more than the Lighest price for the week preced ing. Bartlett pears, which last week jumped from 40 to 30 cents a box, are still selling at the latter pric Slight decreas re noted in usual variety of grapes, selling at cents a box in place of 25 cents the usual price for last week, and pefruit, which is selling at from | 25 cents in place of last week’s prices of 15 and 20 cents each, according to grade. hange noted in the veze- table line is in that of tomatoes, which | are selling 2t from 10 to 15 cents a | pound, according to quality, in place | of 10 cents a pound straight. | Prices on the various grades of ats and poultry remain the same generally as they were last week. The prices are quoted as follows: Vegetables—Tomatoes, 10 and 15 1; new potatoes, 6 pounds ring heans, 20 cents a pound: new eabbag a pound out-of-door cucumber cents apiece; carrots, three bunches for cents; | turnips. 8 gplant from 15 . cents as the 0 , 25 cents a_pound. cing and frying size chickens, 45 pound; stewing size, 40 cents ducks, 40 cents a pound. n cheese, 45 cents a pound, and imported che from 70 cents to $1 a pound: cents a dozen; butter, pound. Meats—Veal roast, 35 and cents a pound, depending on the lamb shoulder, 30 cents a pound grade porterhouse stea 5 cents pound: sirloin, round, cents; prime ribs, cents: three-cornered, 35 cents: porl corned beef, 15 and 35 | cents: beef liver, 20 cents; veal cut.| lets, 66 and 65 cents; breast of lamb, | 15 and 20 cents, and calf's liver, home dressed, 80 cents to $1 a pound Fruit—Alligator pears, 60 10 each: grapefruit, from 10 cents eac to twe for 25 cents: seckel pears, cents a hox; Bartlett pears a hox; usual variety of g cents a hox: California grapes, a pound: honeydew melons, 3 cents each; plums, 15 cents a hox pineapples, generally 50 cents each, 5 cents each. Prune Conserve. Wash and remove the stones from aix or seven dozen prunes. Add three | small oranges sliced very thin, and one cupful of granulated sugar. Cook until it thickens, and just before re- moving from the fire add one small cupful of walnut meats, More sugar may be added if liked. 4 | Proper I | she | different one almost every day | of ] ot | | for example. STAR. WASHINGTON, Although fresh pincapple makes a delicious breakfast fruit, it is, after all, erhaps wiser to serve this most fre- ently as an accompaniment to meat The fact ihat pineapple juice conta a digestive element which helps t stomach greatly in digesting meat is m_indication that these two foods make good combinations at the same meal Perhaps there is no other one dish | whose possibilities for good are so lit- tle understood as the fruit salad. | de, such a salad is de- licious ang full of extremely rich food clement. When a heavy mayonnaise dressing, however, is added the food value is overbalanced along the enerzy line and the delicate flavor of the fruits is distinctly interfered with Furthermore, the simplicity of after all, one of its al fered with e, if not ion. Fruit_salad should ideally be served with a French dressing and not too much of that. Azain, if accompanied by a bit cheese, it should take the place of both salad and the dessert course. One of the advantages of vegetahl soups seems to lie in the fact that they have a special value in Summer and another fn Winter. Kor example during the hot w r, when ap- petites are low and digestion some times wes soup is ide disruption, | in that it furnishes both body-building and body-regulating ma- terial. AR when cold days the | of | hot cream of vegetable | | pretty effects are easily achieved with | their” furnishinge, come it is just as 18 one of the most which to add that extra dish warmth and energy tha Winter vegetables, potatoes, cabbage, canned corn and o on lend themselevs especially well to concoction of such ouy Ask the average housewife what she serves in the way of fruit juice for breakfast and she is apt to say: “Oh, orange juice mostly.” True, she does have more imagination about furnishing fruit juices for beverages served later in the day, such as fruit ades. This is just a suggestion that put two and two way. Without half trying, as phrase goes, we might easily vary the breakfast fruit juice so as to serve a For juice,” grapefruit juice, grape juice,” pineapple juice combined with any desired canned fruit juice. Other combinations will the individual housekeeper to family tastes, 1In &pite of the emphasis frequently laid on the advantages of simplicity in diet, tkere ia much to be said in favor wisely made combinations. The dvantages of a skillful hand with fruit juices has already heen pointed out. The same principle might be said making vegetable combinations, nuch as the okra and tomatoes served At one of the meals during the “‘week, Most vegetables combine well with one another, and making example, orange | such combinations is one way in which to use up small portions of fresh | cooked vegetables that might other- wise be wasted. — . Delicious Fruit Salad. Beat the yolks of four eggs until very thick and light colored, then beat nto them carefully and gradually one cuptul of sifted powdered sugar, and half a level teaspoonful of salt. Beat until the sugar is dissolved. Add the juice of two lemons and heat again. Peel and slice thin six bananas with silver knife. Remove the skins from four oranges by cutting close to the pulp. pick out the seeds and then slice across in thin slices. Put into a deep giass dish a layer of banana. then the egg dressing, then the sliced orange, and again a laver of each with banana on top, and pour the remainder of the dressing over the whole. Keep very cold until served. Pineappie, cut fine, may also be used with the bananas, using more sugar if necessary and varying the amount of lemon juice. BAKED thats the way you like them Baked, in ovens, in the real old fashioned way. Baked until they are plump, mea! ly and tender— baked until they are a rich and golden brown—baked until they are nearly ready to burst with their own goodness. Baked until together and | | vary the breakfast fruit in the same the | finely diced boiled potatoes. Place thin| divert the child's mind by showing slices of cold hoiled ham on serving | him new and interesting games that plates and heap the creamed mixture | may he played with the old toys, so on top. Sprinkle with finely chopped that he will be more ahsorbed in using parsiey, | them than in breaking them. This When carefully made, this Juncheon | practice will nearly always block a Is delicious. It can he prepared in'iondency toward destructiveness. many different ways, but this is well (Copyrizht. 1025.) < liked. Have your butcher cut some | Vegetable Cocktail. short ribs of heef two and one-halt inches wide. Put the ribs in a kettle, | weil covered with cold water, on a| All sorts of vegetables may be used slow fire. i | tor this, served in glasses or hollowed. Let come to a boil. Simmer for 45| out tomatoes, green peppers, or lemo minutes. Drain well, sear in hot drip- | or glass soup plates may be used. pings to g golden brown and place in | Put half a lemon, with the pulp re- (casserole or baking dish with the | moved, and filled with Thousand Is. following vegetables F r rots, | land salad dressing, in the center of the plate with one small letture 1wo turnips, one stalk of celery, one |each plate. and fil cabbage, leeks, two hay | eracked ice. On » two peppercorns and one onion | leaf put a few hoiled mushrooms, on stuck with six cloves. Do not forget ' another asparagus tips, on another the bay leaves, peppercorns and cloves, | some diced tomate, and on the fourth es they give the oma. | thin strips of cucumber or celery, WORD GOLF—Everybody’s Playing It BY JOHN KNOX. necessary Go from BREW to B #stronomical sense: the siar.g Go from BUCK to GAME. heat any game of chance won't work. Change 3 BOOB to a SAGE. The reason there are y that they think the process has already heen completed. gt s il PRINT your “steps” here: That word “near” must be used in the s think under 12,000,000 miles away is “near.” You can work out an infallible system to the only trouble with the systems is that they this page in today Bolutions on - (Copyright, 1027.) the beans “drink up” the Heinz delicious tomato sauce in which they come. It is the oven-baking that makes Heinz Baked Beans so tender, so good to eat, so digestible. Onlybecause they arebaked,can Heinz Beans be labeled “Baked”. Beans not baked cannot be labeled “Baked” + - The taste is the test. HEINZ pven-baked Beans AND REMEMBER - ALL HEINZ 57 VARIETIES ARE REASONABLE IN PRICE | used in one end of the living room to | seem to he | qired “when Winter comes.” Again, | D. €, FRIDAY, OCTOBER 21, 1927. HOME NOTES BY JENNY WREN. Some ot the newer small houses, | 213 ished the planning of particularly those of the English vil-| weekly s continues to take on| ¢ lage and American colonial types, are | n Tt will | 1 often planned with very small dining | searcely be practicable tn have more rooms or with breakfast rooms whic displace the dining rooms atogether. As ‘these little rooms are cheerfully informal in character, unusual mes more the aspect of Winter | than one vezetahle meal in th> week unless the family meals of this tvpe | vegetables of today —far from it. At least thre | have been studied a been found to contain larger share of vitamin in pr to their bulk than when fr are cahbag tomatoes and a the member of th> family is limited to yecetablos | cious variety will ha pos | “'on the other band, the | leading active liv and | special reasan for cur | will find themselves relishing o | serving | of food | assimilated form . ereature has eaten and d 1e ble foods mean that | en is a storehonse of | val hle food eloments ‘HI' net is a matter for family to de ste lea Not ti and then, who i | 1 deli are modest | | 1 | ested ves- | the flosh y number of To eat meat® the individua Then there are begin to take re the hreakfas hicl 1 little more hearty | Solutions of Today's Word Golf Problems. BREW, READ, hench shown here | hoice for such somewhat like n ol ut its hinged | ends are supported hy flaps horrowed from the butterfly tables. | The bench is simple but appropriaste and can be supplemented by chairs. | Sometimes a table of this type is | The table and "BRED BEAR, room. TACK, LACE ~five steps BOLT, BROLE SAGE-—six steps. form the nuclens of a dining group. ERE'S coffee that actually tastes as good as fine coffee smells when it’s roast- ing. This is because the delicious aroma- flavor is roasted right into the bean—bound in till you brew it out. The Flavor is [o{O)3 333 Roasted In! [t ‘ COFFEE DWINELL-WRIGHT COMPANY, Boston, Chicago, Portsmouth, Va. ocking MOCKING shapes of silvered glass that tell the truth. . . . What a tragedy that some women fade so soon! What a shame! Just a few short years ago, beauty and health were theirs to spare. Now—their mirrors mock them! 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Just a little planning of this sort will work wonders in furnishing a seeming variety with a few foods, 1 should not like to leave the question bre two mornings pro dish, althougch unless special ked finnan s breakfast of hot hreakfast Finnan haddie, how pared in a varists Ty At hot h not and indi haddie serv a good ir id> a kfast al note A= I noted in an earlier paragraph, all vezetables are alkaline, are more o than others. the lima beans have the st preportion of alkaline residue. a pointer for those who must individuals suffering from it 1 It making nd flake it uee and the i fish on t I am stil as this product unusual quantities of food in especially d Practically 1 mem rnishes huild tible form s of the famil can t this cheese = Samples of air in different parts of iris are being collected and analyzed to determine the degree of odor and the extent of un. even thoss who may yo limited in their selec order Better flavor in your cakes and biscuits—this way! 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