Evening Star Newspaper, August 3, 1928, Page 20

Camp and Picnic Menus Suggestions in Nourishing and FEasily Prepared | | | Foods and Other Helpful Hints for Vacati To be absolutely sure of taking with) you what is really necessary for a va- cation and not forgetting some special and indispensable article. make a list of what you require, gather the things, all together, pack them. and fasten the list inside the cover of your suit case or trunk. It will be very handy when you come to pack again at the end of your vacation, and will dispel all fears as to Jeaving something behind which would have to be sent on by mall or express or. rerhaps. sacrificed Take with you a few simple remedies for little illnesses and mishaps. includ- ing boracic ointment and a piece of lint, carbolic ointment, W h smeareC on the skin keeps one comfortably free from insect bites, and a little essence of verbena. & drop of which put on the 1apel of your coat or the rim of your hat will serve the same purpose. Olive oil is excellent to soothe painful sun- burn. Apply at night and allow it to remain on until morning. It both whitans and soothes. Methylated spirit is invaluable for the soles of the feet if they #-e inclined to be tender. As sn -extra precaution for keeping the feet {n good condition. bathe them every night first in warm. ‘hen in cold water. but not in hot water. When camping, or at other times, it i sometime: necessary 1o set drinking water aside to use a few days later. In- stead of putting it in 'a pail with a paper or cloth over it, put it in a large glass fruit jar or similar receptacles, screwing the cover on tight. Kept in this way. it will not collect a scum nor catch any dust. but will be perfectly clear and good when opened. For| long tramps on hot days. juicy fruits are better than water as thirst quenchers. Of these, lemons are best| of all. but do not use sugar with them. Lemon ay be added to water, soda wa'er, or to tea made without milk. Sip slowly. For a temporary shade on a lawn, tie a large umbrella, the big kind known as beach umbrelias, to the handle of & large pitchfork, and keep it for use in a garden or side lawn. It will be coni- fortable when you wish to sit outside to read or sew. The long slender tines of the fork will not injure the lawn, and as they go all the way into the ground they do not show. Outdoor Refreshments. Plenty of peanuts and gum drops help to make a day pleasant for grown- ups as well as for children. Also a/ supply of cracker sandwiches for that midmorning hour, either saltines | or ordinary soda crackers put together | with cream cheese, peanut butter or| jam. Potato salad mixed with sliced | cucumbers and diced sweet pickles is a | good main dish for a large picnic. Individual chicken pies, eaten cold, | taste good. Make them six inches across, using pie crust and boned | half & cupful of flour and add it grad- | m chicken. Beef or pork sliced makes good pies also. Fruit pies, filled wnh' fresh fruits, or drop cakes, split and! filled with jam, cream filling or whip- ped cream. ‘the whole iced. make a fine | dessert which carries easily. Club sand- | wiches made of soft bread in_three | layers, filled with sliced chicken. bacon, | cheese, split pickle and slices of tomato | offer a way of serving several things easily. Cut each sandwich into at Jeast four pieces, held together with a tooth- pick, and wrap each in a piece of firm, ofled paper. | Lamb and mint sandwiches are de- | | { w mayonnaise over all at serving e, For veal mold mince & pound of veal | and a large onion and fry them to- | fiuu- untl brown in two ounces of | tter, Then add two tablespoonfuls of | tomato sauce, a pint of stock, a tea-| spoonful of curry powder and two! NCE you have used it you will never go back to ordinary sugar for table use. On fresh fruits, it brings out their flavors as a sugar less smooth and even could never do On cereals it develops delec- table tastes—even the children want cereals when covered with this sparkling, smooth, fine, new sugar. In iced drinks it dissolves in- stantly, bringing out the deli- cate flavor of delicious tea or the subtle blends of cool fruit | minute. | | door activities, necessitates the supply- | ing of really refreshing drinks. There | on Days. ounces of rice. Tet all simmer slowly until all the molsture is absorbed. then | press into & mold. Serve very cold on | a bed of lettuce and decorate with | alternate slices of hard-bolled egg and tomato | Molded vegetable salad is _another good food for the camper. To make supply one cupful each of shredded cab- | bage and diced sour apples, one-half a cupful of diced celery and half a cupful of nut meats. Soften two tablespoon- fuls of granulated gelatin in the same amount of cold water and dissolve in two cupfuls of bolling water. Leave fo stand until it begins to set, then beat in six tablespoonfuls of lemon juice, half a teaspoonful of salt, an eighth of a tea- spoonful of pepper and paprika and a tablespoonful of sugar. Fold in the cabbage and apple mixture and turn into & cold mold to chill and become firm. Serve on lettuce with mayon- naise. Made Over Campfire. Corkscrew Bread —When a camper is in a hurry good bread mav be made upon a stick. Mix flour and a little salt to a stff dough with water, pull this into & long, thin strip and then wind it. corkscrew fashion, around a stick that has the bark on. Hold over a hot fire turning constantly until done For corn cakes, pour two cupfuls of boiling water over two cupfuls of corn meal and add two teaspoonfuls of salt, then let the mixture stand to cool Shape into flat cakes and fry in fat until brown and crisp on the outside. Split and butter Fish chowder is a satisfving dish in camp. Fry several slices of bacon in a pan. add sliced potatoes and onions, | dredge slightly with flour and cook a Add the fish cut in slices. cover with water, season, and let sim- mer for half an hour. Add hot milk enough to make the desired quantity of chowder. and serve poured over soda crackers that have been placed in the bottom of a dish. Fruit dumplings may be made if one can obtain the fruit. With berries. al- | low one cupful of sugar to & quart of | fruit and add enough water to COOk and then bring to the boiling point. | Mix two cupfuls of prepared flour, or flour with baking powder added, with three tablespoonfuls of powdered milk | and add enough water to make a dough which will drop from the spoon, | drop by spoonfuls into the hot, boiling fruit, cover the pan closely, and cook for 12 minutes. Serve at once with the cooked fruit for sauce. Picnic Cakes. Prize Sponge Cake —Separate four beat the yolks thick, add a cupful | granulated sugar, and continue b;::; | | of ing. Beat the whites stiff, then into the first mixture. Sift one E ful of baking powder with one- | ually to the egg mixture, beating vigor- ously all-the time. Bake in a moderate oven for 30 minutes. Much of the success of this cake depends upon the | beating. Mashed Banana Cake.—Beat one-half s cupful each of white and brown sugar to a cream with one-half .a cup- ful of shortening. Add the yolk of one and one cupful of mashed bananas. together three times, one and one- half cupfuls of flour and one teaspoon- ! ful each of baking powder and soda. | Stir the flour into the cake, alternating with two tablespoonfuls of sweet.milk, | and lastly fold in the stify beaten | whites of the eggs. A frosting made of confectioner's sugar, into which enough pineapple juice has been stirred to make | :..lhtck paste, is excellent with this) e. Refreshing Drinks Important. Warm- weather, with its many out- | is the picnic lunch; the river trip, the | motor trip, the country hike, and the tennis party. While all care should, of course, be expended on the ‘supplying of food, and usually is, often only hur- ried thought is given to beverages, with the result that ready-made mineral | waters have to be ordered, or lemonade a?lckly made. There are many cooling | inks that are easily made. These in- clude home-made fruit drinks and ice cream sodas and fruit cups, all of which are made from simple ingredients and give just the necessary finish to a suc- cessful outdoor repast. Remedy for Bee Stings. Household ammonia will kill the pain of formic acid. When a bee stings, it sends into the flesh an amount of for- mic acid that causes great pain. If or- dinary ammonia is used at once on the painful spot, the pain will disappear and there will be no swelling. This may also be used for the sting of other insects. Prepared especially for these purposes. A sugar of fine and even texture, it runs freely and dissolves instantly. Ideal for summer uses. Ask for it by name, This new Jack Prost Fruit Powdered Bugar is easily identified by the attractive blue container. For sale by all stores that fea- ture quality products Refiond by The Patiora) Sugt Home in Good Taste BY SARA HILAND, Did you ever hurry to catch a certain bus or street car, and at the last mo- | ment miss il because there was some- thing that just had to be wrapped up and taken downtown? And the real cause of your delay might have been | that you couldn't find any string any- where, when you knew very well that there must be lots of it somewhere about the house. This would never happen if you had | a string box like that in the illustration string which runs out as smoothly and i as fast as desired, but there is a tiny razor edge in the top of the cover that snips off the string and saves scurrying around at the Iast minute for a knife or_pair of scissors. The kitchen is an appropriate place for such a box, though the desk in the living room or bedroom might well ac- commodate one. Light green, orchid vellow, black and red are the various colors of which you may have a choice for the finish, and be sure to select one that lends a good amount of color to your scheme by way of contrast. Planning a Week’s Meals Roast duck makes a welcome change in the family meat supply and is one that is well adapted to the Summer menus. Ducks are comparatively in- expensive at this time of year, are ex- cellent in flavor and are easy to covk They are best when roasted, and may be stuffed if desired. Plain poultry stuffing made of bread and raisins, prune stuffing, or a mixture of bread crumbs, chopped celery, chopped apple with a little onion and poultry seasoning | for added flavors are all good If & raisin stuffing is used, stew one- quarter cup of raisins with an equal | This box not only contains a ball of | mount of water until they have ab-| sorbed the water. two cups of bread crumbs. teaspoon of salt, one tablespoon of elted fat. a teaspoon of minced onion and enough boiling water ‘to hold the mixture together. remember that the bread will swell, so do not stuff it too full. Duck is quite Then add them to| Mix in one | tea- | teaspoon of grated lemon rind, one-half | In stuffing the duck, | fat so that only a very small amount | of shortening is required. | processes and probably cause indiges- Sprinkle the duck with flour and a | little salt and roast in a covered pan, allowing one-half hour for each pound | time of year and there are many com- Eggs have been used quite frequently | in this week's menus as they are still relatively cheap and lend themselves | to the making of many easily digested wholesome Summer dishes. Vegetable luncheons have been largely order to increase the amount of vege- table foods that are served during the week. The vegetables are sometimes used raw as in the jellied cabbage salad, the tomato mixtures, etc. Any mixture of vegetables may be used in making the scalloped dish that ' tend Columbia University's Summer is served on Thursdays for lunch. Add'school this year. You’ll agree these Bran Flakes BETTER YES, there are better bran flakes and Kellogg of Battle Creek makes them. Eating is believing. You get the zest- ful flavor of PEP, The nourishment from the wheat. Just enough bran to make them mildly laxative. And how crisp they are! Serve them with milk and cream. Great for chil- dren because these better bran flakes make them peppy. Eat them any time. At grocers in the red-and-green pack- age. Try them right away. You'll agree at the first taste these bran flakes made by Kellogg are better. Pep Bran Flakes are mildly laxative. ALL-BRAN-—another Kellogg product—is 100% bran and guaranteed to relieve conastipation. Y PEP BRAN FLAKES used in' SHINGT! WA MENU FOR A DAY. BREAKFAST. Grapefruit. Cereal with Cream. Broiled Bacon. Ontmeal Biscuits, Coffee. LUNCHEON. Dried Beef with Tomato Sauce. Hot Rolls. Blueberry Cake. T DINNER. ‘Tomato Soup. Fricasee of Veal. Mashed Potatoes. Buttered Carrots. Radishes. Baked Indian Pudding. Coffee. OATMEAL BISCUITS One cup cold boiled oatmeal, one tablespoon butter, one table- spoon sugar, one teaspoon salt, one-fourth yeast cake, one cup milk or water. Make rather stiff batter, adding flour enough to do so. Let rise as any bread and bake in gem pans. DRIED BEEY: WITH TOMATO SAUCE. | About one-fourth pound dried beef, washed, scalded and drained. Cut a green pepper up fine (re- moving seeds and white part tions), scald pepper, drain and | | add to can tomato soup. Pour | | hot over dried beef. Mix well: serve on toast. If any is left, use in an omelet. BAKED INDIAN PUDDING. Put three cups skimmed milk and one cup hot water on to boil. Add when boiling seven table- spoons yellow cornmeal wet in little cold skimmed milk and stir till thick. Let cool and add two- thirds cup molasses, one-half tea- spoon emnamoh and little sailt. Stir well, put in buttered pudding pan and set in oven. When hot, add two cups cold skimmed milk. Do not stir. Bake three hours. enough cream sauce to the vegetables | to moisten them, put them in a greased | shatlow baking dish, spread with but- | tered bread crumbs and brown in a hot | oven. When salads are used serve them s far as possible with simple salad dr ings rather than the heavier mayon- naise. Varfety in flavor, so far as French dressing is concerned, can eas- ily be obtained by using lemon or fresh | lime juice instead of vinegar or using any of the fresh fruit jellies, such as pineapple, strawberry, raspberry, etc., ! when serving the dressing with a fruit| salad. ¥ruit beverages are valuable fo cooling effect on the system and be used often. Fresh limes may be added to iced tea or any other fruit juices instead of lemon juice for variety in flavor. Lime juice is, perhaps, one of the most refreshing of any of the fruit juices and is especially valuable for its antiscorbutic properties. Remember in serving cold beverages not to have them too ey or they will slow up the digestive tion. Fruit desserts are the best for this binations possible and many ways of using them which make appetizing and delicious dishes. Most people prefer to use fruit in its natural state and wisely so. However, we are apt to grow tired of them when served too often in this way and welcome the change to fruit tarts, tapiocas, custards, dumplings and sauces for ice creams, junket, etc. U Fourteen thousand students will at- 005 commay. v | mi FRIDAY, AUGUST 5, 19%8.° Questions and Answers I am troubled with constipation. Can you furnish me with some sug- gestions on how to cure this trouble?— B. H. M. I am suggesting a general diet, but| am asking you to remember that this| is only a general diet, as, of course, we have no means of knowing your | physical condition or what the contrib- utory causes are. | Perhaps the first thing to be con- | sidered in planning a diet for constipa- | tion is that of complete digestion. No | other one measure will prove so effec- | tive in combating this condition. A mass of undigested food will often cause | constipation when there has been pre- ! vious tendency In that particular. The second fundamental principle is to look to exercise and see that this is as vigorous as is compatible with age | and occupation. | Young and vigorous | men and women may safely take at| least a three-mile walk every day in| addition to whatever games they may indulge in. Older persons will do well | to fit their exercises in with their con- dition of health. | Coming to the diet, it is a good plan | to begin with the idea of changing the | type of bacteria In the intestines. In| normal health there is a growth of beneficial organisms and these are necessary to maintain good health. In| changing the growth, it is often found | desirable to use specially prepared but- | termilk or to introduce an extra supply | of these beneficial organisms through | other prepared foods. | For a laxative diet choose from the following list: Celery, lettuce, cucum- bers, beets, all greens, radishes, cab- bage, carrots, cracked wheat,, bran | preparations, shredded wheat, wheat | flakes, oatmeal, figs, fresh and dried prunes, tomatoes, nuts, fresh berries, | malt sugar, malt honey, maited milk. | We hope that these rather general suggestions will be of some help to you. * I would like to get a diet list from you. I am 48 years old and weigh 185 pounds. I am feeling fine, but I would | like to reduce my weight. 1 would appreciate a booklet about canning and preserving all kinds of frujts.—Mrs, A. C. In answer to your request for a re- ducing diet, I am suggesting the fol- lowing: It has been found that the best way to reduce without injuring your health | is to use a general mixed diet, but to eat smaller portions of foods. In this way you are sure of all the nutritive elements at the same time you are cutting down on the food supply so that you cannot store up extra fat. | For breakfast you might have an orange, one soft cooked egg and one slice of unbuttered toast, one cup of| coffee with two tablespoons of skimmed milk instead of cream variety any fruit may be substituted for the orange and the egg may be made |Into an omelette, may be scrambled or occasionally a slice of lean ham could be used instead of the egg. For luncheon, a vegetable salad made of sl cheese, w! lemon or a gl | French dressing made with lemon juice | point of the collar. r their | O & cooked salad dressing with lemon | emblem on one should | Julce 4nstead of vinegar should be | could easily be made used on the salads instead of mayon- striking seaside costume for a young | call “profit.” In the Winter thin vegetable | | naise, soups or a generous portion of cooked vegetable may be used instead of the vegetable salads. For dinner, a small serving of any lean meat or fish, one-half plain boiled potato, a generous fruit dessert with- out cream and very little sugar, and a cup of black coffee. If you are very active you may find It necessary to take a cup of broth in the middle of the morning, with a plain cracker, and a cgpdn{ hot skimmed milk before going to_bed. 1 would suggest that you write to the Department of Agriculture, Washing- ton, D. C., for Farmers' Bulletin, No. | 1471, which gives complete directions |as simple as possible. for cannihg fruits and vegetables at home. Inclose 5 cents with your letter as that is thé cost of the bulletin. What is apple butter made of and do you consider it a wholesome food? -~T. R. Apple butter is made of stewed apples, cider, sugar and spices, usually cinnamon. Fresh apples are cooked and then run through a sieve or coarse strainer, removing the skin and the seeds, They are then cooked with the cider, sugar and spices to the consis- tency of a thick apple sauce, Apple butter or any of the fruit butters are wholesome foods as they contain all the good ot the fruits and in addition the food value of sugar. When prop- erly made they are a good addition to the average diet. MOTHERS AND THEIR CHILDREN. Nautical Frock. RS S R One mother says: I' made my little girl a striking In order to get | gygical frock” for Summer out of a | be forgotten. plain little dark blue linen which had, | I thought, been ruined by having ink | spilled down the front. I simply put in a new front of white linen, with a hredded cabbage and tomatoes, or any collar fn two points, edged the pockets | ever one may term it. isture of vegetabies or orange or it wide bands of 'white, and:-nere is | e e | pineapple; a tablespoonful of cottage | the important part—u: lots of blue | is worth and proceedin; the ba: hole wheat bread and tea with | wooden buttons as trimming, a row on ot Ft s lass of buttermilk. Plain | each side of the front, and one on each | of our average fortune will do much| There is a naval sleeve, This dress new to form a girl. (Covsri e st FOOD PAGE." Frigid Delicacies for BY JESSIE A. KNOX. ‘The most informal of entertaining is | |all that is expected of the August | hostess. When the weather is too un- comfortable to allow of much “fuss and feathers” guests are most comfortable | when little is required of them in the way of socfal effort. So far as food is | concerned—and, after all, even for us grownups, food very often makes the | party—choose that which fs cooling and | If you have a wide porch, use-it in- stead of your living room or dining room, even for the serving of refresh- | ments. Informal suppers or luncheons can attractively be served on a porch. One clever hostess made use of a novel | ldea which 1 am passing on to you. | Her porch is a wide one and is equipped | with several electric outlets for lamps |and has, in addition, two wall brackets | for_additional lights. She made use of the floor outlets for an electric waffle Iron and percolator, and, although the night was a hot one, the guests were delighted to be served with waffles hot from the iron A bowlful of cracked ice supplied the necessary requisite for the making |of iced coffee for those who preferred it served that way. A bowl of crushed frult—raspberries, crushed, sweetened |and flavored with a little red current | juice—was used as a sauce for th: | waffl | A cool salad of jellied cucumber, I shredded cabbage and diced pineapple with dainty cream cheese sandwiches formed the first course, with the waffles | for dessert. There were only six people. | which made it possible to do with one | waffle iron, and not much delay in the | cooking. However, if more guests are | to be served, it would be perhaps better {to plan a waffle iron for each four ipPr\")IP, Borrow them from your neigh- Afternoon and Evening bors and have a sort of community supper affair. For afternoon gatherings make use of your porch again and serve refresh- ments from a tea wagon or a small table. Usually it is lots more com- fortable so far as the guests are con- cerned either to seat them around card tables or to usz the nests of tables that were so popular a year or so ago, placing one between each two or thres people to hold glasses or coffee cups. It is quite a difficult feat to balance a "cup on one’s knee and eat from a plate at the same time. When iced drinks are served, it is even more uncomfort- able than with hot ones Afternoon refreshments of well- chilled fruit salads, making use of the Summer fruits in such combination, for instance, as diced cantaloupe or honey- dew melon, slices of seedless orange, cubes of fresh pineapple that have been sprinkled with powdered sugar and let stand for an hour to develop flavor, with a few red raspberries or large cherrfes cut in half for color and served with a honey dressing or with a cream mayonnalise ‘and crisp white lettuce is sure to be favorably received. Some people prefer hot drinks while others feel that a cold one is the only thing possible. ‘The carbonated bev- erages offer many possibilities in the line of providing novel cold drink mix- tures. Ginger ale served with a ball of orange ice or vanilla ice cream in a tall giass make a good homemade soda mixture, Sarsaparilla and ice eam is equally popular. Grape fhice diluted with plain soda S i with a ball or orange ice or pineapple fce is another enticing possibility. Because these are a little bit different from the usual run of beverages served they are sure to be received with appre- ciation and the August hostess will do well to use her inventive imagination 'in producing others. Straight Talks to Women About Money BY MARY ELIZ, Worrying Over Losses. | Do losses worry you? If they do not you are both fortunate and wise. No woman is expected or urged to be in- different to her fortune, but worrying | over a loss will never retrieve it. Many | of our sanitariums are filled with per- | sons whose reason has been affected by constant -worry over money losses. Whatever Is lost beyond recall should Readjust your mode of 1iving to your new means. Then seek | to improve both. Few of us go through life without ex-, periencing some fil fortune. It would | be safe to say that none of us are with- | out our failures and ill luck or what- | Acknowledging this fact for what it | that any loss we suffer is merely part | to relieve our minds of worry. | Most of us assume some risks in | order to make gains, or what we may | This is true of the con-| | servative business woman as well as| | the speculator. The only difference lies | Pirst with the iden- 7 not ind neces- sary to parboil” tag. First with the iden- tifying and protect- ing wrapper. HE distinguishing goodness of Premium Hams and Bacon led Swift & Company, years ago, to distinguish the appear- ance of the product so that identification at the time of purchase would be possible. Many of these guides to identification, planned by Swift & Company for the pro- tection of the purchaser—the branding on the rind, the sanitary wrapper, the blue tag —have become general trade practices. Now, Swift & Company has inaugurated a new method of identification — the name “Swift” branded in dots on the side. Hereafter, your smallest purchase will show whether you have or have not obtained the genuine Swift's Premium. Swift & Company Swift's Hams ABETH ALLE. in the nature of the risks and the amount of possible gain. If we are lucky, fortunate or success- ful—as we may choose to call it—three times out of five, we will ultimately be on the favorable side of the ledger. Theé first two losses may come first or they may come I Possibly there may be more than two losses before we strike our average. No matter what ratfo fortune may have with us, we should bear in mind this fact: That the persistent player, worker or investor cannot lose if she will persist to the end. Setbacks are to be expected. We may invest in a gilt-edge security to find that its gilt edge has worn off and made the security valueless or almost so. The | best businesses have their lean years and sometimes their failures. in human hands is whims of fate and the turn of human nature. In other words, nothing is so safely ours that it cannot be lost. Our mar- gin of safety is never absolute. It can be made substantial, however. So in any loss recoup what you may, and then look ahead, not back.