Evening Star Newspaper, March 2, 1928, Page 44

FOOD PAGE. Flaky Pastry and Good C May Be Achieved—Delicious Cake Icings. @ all kinds of pastr to be digestible 1 addition, flaky wess of rich, flaky, stries ds due 10 ] o shortening | s stantly, then in for ces o one-half & of salt, and five or six o shortening or fat one-half one-half butter, or entirely butter, o S ki I cold and i Half lard and hall butter makes ste. Sift the flour and salt n and mix to a stiff paste with cold Turn onto d expelling so that the f ol then 3 the rolling p 1 two or th T to distribute the ¢ Roll the pastry g careful not to press the rol fng pin over the edges next to and away |t} from vou, as this would expel the con-| fined air. d { of . one-fourth cupfuls of water dissolve one and jand three-fourths cupfuls of sugar and in | boil exactly 16 minutes after the sirup becomes bubbly all over. |for some time in the refrigerator, and place the rest of the biscuits over n- | hot oven, out into a | cooks put these tiny biseults together in th orange juice. Over this they grate a lit- MENU FOR A DAY. BREAKFAST. ‘Tangerines. Bran with Cream. Rice Omelet. Popovers. Coffee. LUNCHEON. Cream of Corn Soup. Fish Souffe. Baking Powder Biscuits. Fruit Taploca with Cream. sSugar Cookics. Tea. akes, Rolls and Biscuits DINNER. Cream of_Celery Soup. Baked Pork Chops. Botled Onions. Lyonnaise Potatoes. Radish and Cucumber Salad. Steamed Chocolate Pudding. Coffee. Allow it to ook and to cool without stirring. To ifted confectioners' sugar add_cnough { the sirup to give the ting rood reading consistency, stirring con- dd the desired flavoring . Tor a chocolate frost- | buttered pan, so that | ate will stick to the | aved or grated choeo- | 10 eakes, and 1f chopped | v other decorations are to be dded, put them on before the surface { the frosting becomes firm. This is an sv. quick and reliable frosting for all inds of cakes, as the sirup will keep suit the meil RICE OMELET. Mix together 1 cupful cold bofled rice, 1 cupful warm milk, 1 tablespoonful melted butter, 1 lovel teaspoonful salt, 'y tem- spoonful pepper with 3 well- beaten eggs. Melt 1 tablespoon- ful butter in hot frying pan and pour in mixture. Bake in hot oven, fold over once and serve on hot platter. FISH SOUFFLE. Mix equal quantities any cold cooked fish with mashed potatoes. Stir in !, cupful milk, season, stir in 1 beaten egg and set in | | hot oven in buttered dish. When || very hot, beat white of an egg and stir 1t into yolk, with salt and pepper. Put over fire and brown. Orange Tea Biscuits. Prepare a filling by melting two table- of butter, then adding to it of an orange and four table- of sugar. Cook until thick, 1l the time, then set aside to e and sift together two flour, four teaspoon- powder and half a tea- alt. Work in three table- | shortening. then add ring it in grad- ft dough, from one cupful of the milk. ured board. roll out to 1 in thickness. then cut small biscuit cutter. Put & small hount of the filling on half the biscuits CHOCOLATE PUDDING. One egg. !, cupful sugar, '% | cupful milk, 1 cuplul flour, 1tes | spoonful baking powder, 1 table- | spoonful melted butter, 1 table. spoonful cocoa, pinch salt.: Mix cocoa with egg and sugar. Steam | one hour and serve with follow- ing sauce: One egg beaten stiff; add 1 cupful sugar, little at a time, % cupful hot milk with small plece butter melted in it. Add this to sugar and egg, just before serving, and flavor. e for about 15 minutes in a | according to their size. Some nter with half a loaf of cut sugar hat has been soaked a few seconds in e orange peel before pressing the other {rag rug, which may be bought by the | running_yard and | room. |anced effectthat STAR, WASHINGTON, D. C., When furnishing a guestroom be sure to remember that it must be a room to suit the tastes of young, old, man, woman or child; and that, while it should be hospitable in feeling, it should be neither too claborate nor too severe. ‘The room as sketched has been worked out to bring about a quaint eoffect, and only very inexpensive fur- cen employed. ng is the “hit-and-mis: made to fit any These are in such a well bal- almost any one of the shades fay be picked out as the keynote to the color scheme, In this room the floor covering is in old blue, red, green, gray and black, and the draperies are of old blue ground cretonne, with floral design in yellow, rose and green; the furniture walnut, and the bedspread, to carry out the idea of quaintness, is a patchwork quilt in red, blue, green and cream. (Copyright. 1028.) Nutrition Nuggets. In most markets, rhubarb makes its appearance in M color and tart rel come addition ;{fitfl we\lfmmq tender stalks should washed and cooked without with the addition of a very The acid and minerals in somewhat ;h:x’bm'h leaves should mever be eaten, be in relatively large amounts Ak cnml:l and have been known to of oxallc acl iieene pvere J c“"T’fie"Jm-mmm; properties of the cltrus fruits—especially oranges, lemons, grapetrult—give them their high place e food list. This means that these fruits have the power to neutralize the acldity of keep the necessary widesprea such I}rulu, because they are in them- solves acld, tend to produce a large amount of acld in the system. Science has shown that just the opposite Is true. The consumption of ice cream has fncreased in this country until now it is estimated that there is manufactured and used an average of three gallons per year by every individual. Ice cream is a nutritious, wholesome food contain- ing as it does all the nutritive elements of milk and cream, plus sugar, and whatever frult juice, fruit, chocolate, etc., that is added for flavor. Ice cream that is commercially made by reputable manufacturers is a perfectly safe and wholesome food. Coconut is rich in the energy-giving elements, especlally fat and olls. It is also high In mineral salts and, like all nuts, has a high caloric value. Fresh coconut, even when thoroughly ripe, is rather indigestible unless it is thor- oughly chewed. In a shredded form it is casler €2 digestion because it can be more casily chewed and can be used in the making of a great many whole- some desserts and puddings, as well as a number of meat substitute dishes. It is used in this respect not so generally as it might be, probably because the fresh coconut has, until now, been rather difficult to obtain and prepare. In the West Indies, In Hawall and In Japan the people make wide use of coconut in combination with rice and vegetables to make main dishes for their meals. Prunes have of late years become more and more popular and because their health value has become more widely known, 00d deal of the odium formerly attacl to this fruit has dis- appeared. to good health. Cream buiter, one cupfy of one eg2 of mil Add two squares of chocolate melted. one tea- spoonful of vanilla and at last th is usual petites are concerned. | feeling the effects of the Winter season s for the week | olives. Remember that the olives are v some unu slightly salty, so be careful in the ad- 5 and to keep | dition of extra salt. Stir the mixture 10 meals as varied as possible. March | until thick and boiling. v a bad month so far as ap- Most of us are Everyday Law Cases |and food is apt to become rather mo- notonous and boring, unless special at- tention is paid to the supply of appe- | tizing flavors. Now is the time to use as many of the citrus fruits or acid flavors as we can work into the meals, for they have rather a stimulating ef- {fect upon the appetite. Orange juice, for instance, would be more appreciated than the orange eaten with a spoon One economic advantage of this is that the small oranges are usually quite in- expensive at this time of year, and can for fulce at much less cost than T ones beaten egg white. Bake in layers in a medium oven. Ice the cake with the | | Mix two cupfuls of confectioner: sugar with five teaspoonfuls of cocoa. Put two teaspoonfuls of butter in the center of a dish with the sugar and cocoa. Pour over this four tablespoon- fuls of hot coffee and one-half a tea- spoonful of vanilla. Beat until creamy and spread on the cake. Currant Cream Cake.—Spread a layer of rather rich short crust pastry with| red currant jam On to place a thick laver of h ed Wit green, erisp and A plain Frenct is best a sweet m ng the cust: o ped ¢ 3 lies and other things a | served with g va y of de ts. as simpl fruit should be used in elaborate s you wish.' When pudding that follows the salad. Canned iy best when not too fresh. | @Pricots or peaches, cherries or canned To make the cake, beat the yolks of | Strawberries or loganberries are all good six eggs until thick and light. Add| For Sunday uight's supper grilled two scant cupfuls of sugar gradually sardines are served on toast. These and continue beating. Then add two |Ar® Simple and usually popular, espe. tablespoonfuls of hot water and four | Cially with man folks. Simply empty teaspoonfuls of lemon juice. the sardines from the can into a frying Has Holder of Certified Check a Prior Claim Against Insolvent Bank? Being cautlous, John Cole, as soon as he was given a check by the Wood Co., had the check certified. He carried the | check with him for two days, intending to deposit it to his account, and in the meantime, the Branch Bank, on which 2 was drawn, failed s grieved, but the affair did Cole. persons, that money had been set aside by the bank espectally to pay his check. 1is claim, he argued, was, therefor prior one. | He filed his claim with the recefvers of the Branch Bank. demanding full payment, but Cole’s assurance receiveed & shock when he was told to file it as an ordinary claim, as he was not en- titled to any priority in spite of the certification of the check. Cole filed a petition to compel pay- His check was certi=i| ‘Add one taspoonful of sait to the egg | Pan, using all the- oAl that there is in whites and beat until very stiff. Sift| two cupfuls of pastry flour with one | teaspoonful of baking powder three | times, add one teaspoonful of extract | of lemon and fold in the flour and| the beaten egg whites alternately and as gently as possibie, ate oven. Angel Food Sticks.—Meke a b; 1 ter as it in the can. are thoroughly hot. slices of crisp, hot toast and sprinkle | ! juice and a little butter may be mixed together Beke in a moder- | be Monday wi ment of his check as a prior claim, but the court dismissed his petition, stat- ng: “The holder of a certified check is not entitled to preference over ordinary creditors upon the finsolvency of the bank. He is merely a creditor who has delayed collecting his claim.” (Copyright., 1928 ) Heat them slowly until they Then place on berally with lemon juice, or lemon and spread over the toast| fore the sardines are placed on them. The corn pie served for lunch on | Il probably be rather a new | Answers to Food Questions 1¢ you have n food matters o ' Questions | a stamped. welf | those of general hie cotimn: | the mal e ma swar quies: | hut we bespeak the il unavodable proeived e large and each must take its turn. I am underweight several pounds and wish to gain. I will be very grate- ful if you will give me a list of health- ful and welght-building foods—L. R. The following diet list should help you gain weight. In addition, I would suggest that you drink at least 1 quart of milk a day, more is better {f you! can stand it. You may have gotten into | the habit of not eating enough food or | not ecating three regular meals, These x will be effort w promut | once are necessary if you wish to build up. are as follows: Brcakfast or grapefruit juice; hot cereals with thin cream and sugar; two slices of toast and butter or two muffins, eggs in some form, preferably For with bacon, and a glass of milk. lunch, a cup of some cream vegetable soup or & large baked potato or a serving of some macaroni preparation; a vegetable salad with mayonnaise; two slices of bread and butter and a cup of cocoa or & glass of milk. For dinner, a generous serving of lean meat; a large helping of mashed po- tatoes, or potatoes cooked in some form; one green vegetable with butter; at least two Slices of bread and butter; plain salad with French dressing, and A simple dessert such as rice pudding, bak custard, fruit with a custard sauce, ete. Drink one glass of milk be- tween breakfast and lunch, between lunch and dinner and before going to bed. It may be necessary to use bran a day with your cercals, but | usually if a lberal supply of vegetables and frults is used no other laxative foods are required Please glve me a list of foods con- taining a large amount of fron. What foods are especlally good for a person suffering_from anemia?>—R. W. O, ‘The following foods have a high iron content: Spinach, Swiss chard, raisins, prunes, rolled oats, dried lima beans and lentlls, egg yolks, whole grain cereals, dried fruits, such as dates, figs and raisins, green vegetables as celery, cabbage, lettuce and asparagus. ‘The extract of liver or liver fitself, used three or four times a week, has been found very efficacious in the treat- ment of anemia. I would suggest that you speak to your doctor about this and get his advice as to the use of it in your own case. arch, and its pink treshing flavor make to the family food ling and ittle water. thubarb have | may be ascribed to the fact that the tonic effect on the system. he body fluids, and thus help more even balance that is There is a but wrong impression that A glass of orange juice oatmeal or other’ FRIDAY, MARCH 2, 1928 FOOD Attractive Displays Seen Practically the first commodity to feel the advent of Spring is cggs. This hens are awakening from their Winter lethargy. With an increased there 15 a corre- sponding decrease in price. An egg, as every housewife knows, is one of the most cs- the the only from standpoint. of nutrition it pro- vides as a single feature, but also as an ingredient in the baking of cakes, the making A of puddings, cte. of eggs s impor- tant, and is usually an expensive item, particularly if the household consists of a large family. The prices of eggs vary a trifle, ac- cording to the store, although in m places they may be purchased for 35 to 50 cents a dozen. These, of course, are strictly fresh. Stores that have been getting from 65 to 75 cents a pound for the best grade butter are now selling this article for 55 to 60 cents a pound, Dealers state that there is very little likelihood of the price of butter and eggs dropping to any mea urable degree below the figures quoted. Certainly there will be no advance in the near future, unless the hens should strike or cows refuse to furnish milk. ‘The buying during the first the Lenten season, while not bris been stable. Fancy fruits and tables continue to arrive in Washington, and the display of tempting produce is as indicative of the coming Spring as the birds which will soon nest in the trees. There has been no noticeable change in the domain of fruit since last week, and, for that matter, prod- uce remains about the same. Plums of the hothouse species are selling for 10 cents aplece; nectarines, 15 cents aplece, and Elberta peaches 20 cents apiece. Kelsey plums are bringing 15 cents aplece, While the supply is none too plenti- ful, there is a sufclent quantity of strawberries on the market for those who are willing to pay the price for the luxury. These are selling for 75 to 85 cents a quart Fresh pineapples are in abundance and may be had for 50 to 75 cents aplece. Large, luscious honeydew mel- ons are bringing from $1 to $1.50 aplece, according to size. Eating apples may be obtained at four for a quarter Cooking apples have remained the same in price through the Winter, four pounds for 25 cents. Vegetables are selling as foilows: Cucumbers, 25 cenls apiece caulifiower, 25 to 33 cents: Summer squash, 10 cents a pound; potatoes, 3! of has supply, | sential rations, not| Therefore the price | i | | cents a pound; local oyster plants, 15 | cents each; California_ artich ents a stali; | cents; ce California : Florida eggplant, 25 to 40 cents | new cabbage, 5 to & cents a California hothouse asparagus, ents a bunch; Florida siring beans, ents a pound; California peas, 30 In Markets of Washington lery cabbage, 15 carrots, 10 to 15 cents cents & pound. It may be added that grapefruft re. mains about the same. this fruit may be pu for a quarter, a dozen, Orati 50 to 60 cen okes, 2! In rome store: chased at thre DAILY DIET RECIPE Gingerbread Shortcake. Butter, three tablespoont: Granula gar, one-half cupful. Egg. on Molas Whole fourths cup Balt, one-half teaspoonful. Soda, one-half teaspoonful. aking powder, one teaspoonful. 20 | 0| one-half cupful. i t flour, one and threee Boiling water, one-half cupful, Whipping cream, one-half pint. TWO-LAYER CAKE. Cream butter and sugar togeth | Add egg. s ‘There has been a slight advance in baking st size, 40 c cents a pound, pound. diminished, as was to be expected, ai iey bring 60 cents a pound for home- ed. . fryin stewing size, Broilers are 60 cen supply of turke: ze, 50 cents a ents a pound ‘The h nd 40 abnut 25 minute put, together a a5 portions, ‘The sale of fish has experlenced accel- eration during the past we cents; althy rs o eal o 115 8 ponnd; veal | “Ychops, 45 to (- ; veal cuile to 79 cent lamb cents porte 5 cents; corned beef, 5 cents; oreast * liver, 70 cents It might be said that tho shopping kets abol looking dis) rewarded AUNT HET BY ROBERT QU “We was in a hotel fire once an’ Pa scolded me for stoppin’ to put on a coat, but I'd rather get scorched than run out in public wearin' a old-fashion- ed outing gown " wiil find the stor inding in extr lays and one elf-conduc and More Convenient HE finest and richest of baking chocolate put up in a new way. An easier and meore con- venient way. Cuts off two-thirds of the work of sauces and icing making. Ready grated Stratford pours easily from sanitary package with patented pouring device. Melts i stantly. Does not soil fingers. Ready for use at all times for cooking, baking, desserts, candy making and all chocolate beverages. At All Good Grocers GRATED igh | - Baked Stuffed Mushrooms. 50| Twel 9 s, grace - New s IT'S GRATED T— BAKING CHOCOLATE oot Trr e bt o is quite a hearty dish. Tues- | nig pes use of a e meal, as mea! s been served | that day. I se- oni cutlets with cheese and are made by mis i with thick white | ing one cup At least one ounce of bran a day is recommended to counteract any tend- ency toward constipation. This has| been found to be eacily taken when mixed with cereals or other foods. Bran also is rather rich in iron. (Convrieht, 1028 ) MOTHERS AND THEIR CHILDREN. | “Aunt Clara is the kind that calls| you back to the kitchen an’ lets you | eat the liver before dinner if you're | | going’ to have to wait for the second table.” | (Covvricht | A | Sharing Toys. | One mother s | I believe very strongly in children T | having their own playthings and clothes and learning how o care for thelr own but I also think it wise for them to have some toys that all share. ing “mine from thine” is a rule but sharing things teaches un- selfishness. ‘There are & few loys chosen each year that are community playthings in which all four share ownership, saice and grat wh pound of led chopped macaroni. The mixture led and then shaped into cutlet | rolled tn beaten egg and then in gn 2 4 dry breadcrumbs. Fry in deep fal or i "Hl":’ = X;"”,{‘_'}':l‘l: pe st | Vake in @ very hot oven until crisp and erfect frosun sho | brown. rve hot with a sauce made Q'n';ugn 0 hold )"s'«nap« and b}a)‘ ‘»*»h"'; by melting and browning three table- it is put, yet moist enough not o crack | yoong of flour. Then stir in one cup d crumble ffl”" ra cake 15 ‘;uh 1(; of water, one-half cup of tomato julce, o o shoma e iy | S UM ST DTRG0 enough v taste good, and soft enough | one and ore-nall c;p:wlr;iu: ‘stufted o cut eastly. Frosting should never be sugary, but always smooth and creamy. The quickest fros made with confe 1008 ) nuts, pped 3 in nuts. e and roll (Copyrizht. 1028.) An interesting new salad to try tonight MIX the scooped-out insides of firm toma- toes with chopped, hard cooked eggs and chopped green pepper—then moisten it all with Butt-R-Naise, the new salad cream. This gives it a spicy richness and flavor, Rehll the tomatoes and serve them on lettuce with more But-R-Naise, But-R- Naise s fine for all salads as a change from mayonnaise, and for all sandwiches as a change from butter. It is specially pre- ared fresh egg-yolks beaten with lemon Jnice, pure creamery butter, vegetable oils and spices. A happy way to eat the vita- mines you need! fresh, in 30¢ glass jars, 2t your dealer’s. Order some today -with Gelfand’s Thousand Island Dressing. ‘The Gelfand Mfg. Company, Baltimore. Disteshutors, THE CARPEL COMPANY, Washington, D. €. GELFAND’S BUTT-R-NAISE sure sign of child health 1s 1g to make is that sugar. Ak d smoother first to quid In- You don’t know how good Marmalade can be until you have tasted - PAPPY’S - YOUR GROCER HAS IT TRY A JAR East Coast Preserving Co., Jacksonville, Fla., U. 8. A, neflal,o’. of t,"‘s u"‘ole Futg hflhh-! .n‘ Teel, ~h wheat cereal makes B children ask for more OTHERS always worry ]\1 when children’s appe- tites fail. They know a husky appetite is a sign of a healthy child. Here is a whole wheat cereal with a flavor so good it will arouse lagging appetites and tempt children to take the nourishment they need. Post’s Wheat Meal has, in addition to its tempting flavor, food elements essential (v growth and health.® 1t builds strength in growing bodies and Ready 20 serve tn 2% minutes Post's Wheat Meal is partially pre-cooked for your convenience. All you have todois to 214 minutes, and it is steaming hot, ready to serve. lts tempting aroma and delicious flavor stimulate the most delicate appetite. Its golden color tells you that 1t is whole wheat, with the healthtul nourishment that everyone needs. Ornder a package of Post's Wheat Meal trom your grocer today. s Hlavor will earn for it the regular place it deserves upon your breakfast table. Postum Campany, Inc., Batde Creek, Mich, Makers of Post Health Produces— Post’s Wheat Meal, Post's Rran Flakes, Postum Cereal, Post Toasties, Grape-Nuts, Post’s Bran Chocolate and Instane Postum. YOU KNOW OATMEAL —~ NOW TI'RY POST'S WHEAT MEAL THE QUICK.COOKRING WHOLE WHEAT CEREAL Jt brings back happy memories! PPLE BUTTER The old-fashioned kind, made by Libby So good with hot biscuits /0y fl it ¥ n1ul of ot coftee n akes *Nerved with milk or cream, Post’s Wheat Meal provides: Vitamine for growth Proteins tor body building Carbohydrates for energy Minerals for seuad teeth and sturdy bou Braa for healthtul regularity Orienta - Brand Prarnt eugar ¢ ehe same £ iy | awthe | g Wil sice wid grated jind cralige ) oL part chocolate, ther ik wnd 1l CAD be weil s 3 thie Shield Chopped enndied | on peels | fruty Chvon weed 10 fron of & cuke oranye, cherie praded U 1 1o iig Chopped 1 ot L Eprinklea over e top ot Ve ¢ b Lrowied wid | Loasted 11 & poderste o Vroting 1o hiy Uik | ; 4 S . WHEAT MEAL L BROWNING&BAINES.x. WASHINGTON, D. C, Finely Jemaon u tutt uin white iy sk “ e nny In 2-pound cans ~ /S'per poundeor less - I ous uml