Evening Star Newspaper, August 17, 1928, Page 20

FOOD PAGE, FOOD AND THRIFT IN THE HOME Rules Which Apply to Guests and Hostesses in Vacation Time Are Reviewed-—General Kinds of Formal and Informal Events, Avitat for & week end or for may bt handwritten on note and thould be mailed A week or « defore the date set for a dinner 4 longer defore a week end visit vitation should be addressed d indi one coctions. and fluted paper collars with which to encircle a ;\K.nm pan holding & casserols dith. All of these are uséful in decorating piain-appearing dishes. A The paper doily must not be despised cither. It performs a very usfful and artistic service, especially for the hostess who has to consider the laundry prob- lem Vegetable cutters which form ventional flowers when pressed J slice of vegotable are fatlure-proof means of ntking artistic garnishes for salads. meats and other things. There is & knife with a scored edge which i much used for slicing vegetables at- tractively and with little trouble. There o curler that helps the hostoss urlicue vegetable salads There is a grapefruit corer that one inserts in the center of the fruit. clos- i the handles, and the core is out here are scoops of all sizés and shapes. both plain and fluted. All these things Are helpful in making vegetable gar- nishes. There are attractive molds to hold ice eream When using these molds firet chill them, then Il them full. packing down the mixture. already frozen. with A spaon. Cover the ice cream with a The ldeal Guest piece of wax paper. press down the be agrecabls and | Metal cover securely and bury the mold ble in sAlt And ice. using about four parts of ic6 to one of salt. Be suré to wipe the mold carefully before opening it tion with a cordial & 24 hours and general n her 1 forget 1o tak hostess, 1 family. tak~ ecessary or expected q our visi Include a cake decorator in vour list | of hostess tools One that is easily manibulated i in the form of A pastry tube of rubberized cloth. Severhl color- ing tablets come with it and directions for usirg them. for making a decorating paste. for operating the device and for cleaning it All these are free with the purchase of the decorator hostess Departing Guests. Do not fail to leave on the date set for your going even if your hostess politely suggests vour staying longer Your own good sense will guide you in ny possible exception to this rule. With- in two days after your write vour hostéss a cordial note ex- pressing appreciation of her hospitality To Gelay this act of courtesy allows time for other interests to intrude and the note will then seem more like A duty than a pleasure. To send A covet- ed book to one's hostess in place of a note of thanks is & pleasing thing for a woman guest to do. while a man guest, mav send flowers or A box of sweet®. These are always pleasant things to do and may vary o suit conditions 1 guest is oné who b e of manner and kinfness of temper and lovable disposition makes people want her. Buch a guest <. Instine! good conduct & gomehow £ loval o her She alwaye refrains from shé thinks when an sav- guest must observe. The most ing. perhape. is punctuality e for meals. If it extra sleep And a cup of coffee room. Provide yourself with all neces- | gary toilet articles, particularly & pack- | Afternoon tea served on a porch of- age of absorbent cotton or absorbent | fers one of the easiest methods of Sum- tissue paper for removing cold cream. | mer entertainment for the August You may prefer to use soft old towels | hostess, and at the same time can be a at home, but do not be so discourteous | means of providing general hospitality as 16 use your friend’s towels for the | and cool comfort for her guests > urpese. Provide vourself with station- | If your porch is not on the shady ery, stamps and sewing materials. A |side of the house so far as the after- eareful hostess usually provides these | noon sun is concerned. it should. of thinge as guest-room accessories. but it | course, be provided with awnings or 48 wise to have a supply of your own. | with ;un screens during the Summer B months. There are many attractive | Formal and Infermal. patterns and designs in these that add | Thé woman in her own home does considerably to the decorative effect two general kinds of entertaining. of oné’s home. formal and informal guesté for meals and afternoon and | requisité number of comfortable chairs evening guests by invitation include | And séveral low..small tables to hold Mmost of the formal oecasions. The | refreshments. Low bowls or flower jars infortnal occasions are more numerous | filled with Summer flowers in some at- and therefore easier to be careless | tractive color scheme certainly BY JESSIE A. KNOX return home | Specially invitsd | ‘The porch should be supplied with a | have | THE EVENIN Home in Good Taste | RY SARA HILAND. We have taken bathroom equipment | for granted for so many years fhat | nothing has been done, until recently. |in regard to colorful and attractive bult-in Accessories. | The cabinet as shown in the illus- | tration i one of the latest ideas for the fccommadation of linens and bottles for the bathroom It may be either built in or fixed upon fhe wall, and the doors may have a fretwork formed by leaded pancls or wooden strips. The entire outside of the cabinet including the fretwork (if may be enameled to match wooden) the pre- dominating shadé in the color scheme | of the room. and the interfor be finished in & contrasting tone The shelves may be of glass or wond. and if of the latter the edges may be painted or enameled to mafeh the ex- terior 1f you so desire shelves with oilcloth mateh the exterior. scallop it the bottom and bind it with a con- trasting shade of passe partout Raisin Spice Cakes. Cteam one-fourth cupful of with half a cupful of sugar. Add one well beaten éga. Sift seven-cighths cupful of flour with one and one-half teaspoo: of salt, one-fourth teaspoonful each of cinnamon and alispice and add alter- nately with oné-third cupful to the egg-and-sugdr mixture. Chop and flour half a cupful of raisins and add to the batter ake in oiled muffin tins in a moderate oven. may you may cover the in a shade to Easy But Adequate Form Of Summer Entertaining ture and then cover with the second siee of bread. Cut in small squares for serving One sweet sandwich should be pro- vided. which may be cream cheese and guava jelly or cream cheese and fresh strawberry or raspberry jam. These with -some well made cold drinks and hot tea, for those who wish it. and a plate of erisp brown nut cookies wid supply refreshments that are not too heavy for the hottest day and that by their daintiness and appearance will add much to your reputation as A hostess. Cold Apricot Souffie. For this dish canned apricots may be used. If fresh fruft is used it must be stewed until quite tender in a little Rlass ACrOss | butter fuls of baking powder. a pinch | of milk | Sbout Thev have more to do with set- | their place on the porch. as has a tea | SUSAT SirUp. ‘Tie & band of folded white ting the tone and Atmosphere of the table of, bettér still. as I have just | paper around a china souffie case. the home than the more formal ones. | said. several small tables from which| paper to extend two inches to three If you can serve certain things that | refréshments can be served by those | 3 on Bove &) 4 b are good to look at as well as good to assisting the hostess | Inches above the top of the case. Ru taste. =0 much the better, but do not| The menu should be simple, but as| enough apricots through a fine sieve to | forget that the more pretentious a dish | ;l:’t;;grt‘:rr.;; hot ;hr‘vu'id be mldrbl.s‘ make haif a pint of apricot puree. If it is. the more it will invite criticism as dainty as possible. | 45 4oy X t " it e Important thing in dinner giving s | Small _sandwichés, cold drinks -and | ' Over-thick thin it down with a little to réfrain from doing anything you | cakes that are not too sweet. are usually |Of the sirup in which the fruit has been cannot do well. The simple dinner | most popular. Keep in mind, however, | Preserved Whip the puree with the perféctly achieved is as admirable a | the fact that there are some people | VOIKS 0f three eggs and three ounces P e aborate dinner perfectly | ¥ho prefer hot tea to cold even on the | Of Confectioner's fugar in a saucepan achibved The hostess who h,,‘hnuu: day. over bofling water until the mixture A nca the art of giving perfect din-| If you are the lucky possessor of a | becomes hot and thickens Remove the Ters, although they may be small, may | Samovar you can add to the novelty of | Pan, add the julce of half a lemon and bé proud of her attainment. You| Your tea'by using it on the porch to| let the mixture get cold. Half whip Tay give informal or small dinners, | Serve hot tea to those who wish it, and (O and onehall gille of cream and and vou need not worry because you | DY keeping on hand a bowl of cracked blend it thoroughly with the mixture Sannot sérve the dishes of a profes- | I8 of icé cubés can make the most|il the saucepan. Have the whites of Samal dinner-party cook, If the table | délicious of eold tea as well. For the | three eggs stifly whipped afd in readi- N Gievartly. and’ sttraciively 1aid, cold ten usé as a garnish a sprig of | Ness. Melt three-fourths of an ounce e rad s Bo0d of its kind and | fresh mint, thin slices of orang>, lemon |Of powdered gelatin in twa tablespoon- | ®I the welcome is cordial | And frésh lies or long narrow strips | fuls of apricot situp, adding a few | the company congenial. the simple | 0f Very ripe frésh pineapple. Be sure drops of watér if necessary. Strain this @inner may rank with the most elabo- | At powered sugar is provided for | into the cream mixture and lastly mix ) 1 dinnér sweetening. in the whipped egg whites lightly but rate formal din | A very wainty and rather unusual | thoroughly and evenly. When the mix- Seating the Guests. sandwich that is especially appealing | ture is beginning to set like cream pour | PR 4 welcoming | DECRUSe of the quality of coolness it im- |1t into the pfeparcd souffe case and o eI e host and Parts nas a filling made from finely {"" in a cool place to set. To remove | the gue rests ln‘b t A:‘ flm 16 ehopped fresh cucumbers, chopped salt- | the paper band first dampen with warm hostess Ihn receive until ‘n :d 13| ed almonds and mayonnaise. Peel the | Water. Decorate with chopped pistachio | minutes after the time mentioned if | cucumbers, selecting the long narrow |huls and small pleces of Apricot | the 'm\:.'a.ymm !);:n 1:"': 'y Bfl,m(" ones, as they contain fewer seeds thHan guest or two may m rged' 1t the the fat ones. .Chop fine and drain tomary for dinner to be served I tht| thoroughly. To one cup of the chopped T — dinfler 1= being e 0 nat be served | Cucumber allow one-haif of chopped al- celebrated guest, 1 "d’”““‘ est ar.| monds, mixed with enough well sea-| e has arrive |, Buest - | soned ' mayonnaise to hold together hostess must strive 10| Cut white bread in very thin slices, re- A Ainmer piace | Move the crusts and spread lightly with | At & small Qe Pl s | butter. Place a crisp lettuce leaf on necessary. 11 thers '® 2| haif the slices. spread the lettuce with | A e ire vt | Agencrous layer of the cucumber mix- of the host; if a man, at the righ the hostess. As the guests entef t o Y dining room. the hostess .r.mu"m /m;ban/.r tc[l? where she wishes each guest fo NO ., . %o more than four courses should be 4 at an informal dinner. Por No MATTER how expert his “coffee” taste, he can't detect t course. grapefruit. me fruit | soup. the second, the main any difference in Kaffee Hag coffee that's free of The du barrassment carfis are not lady, st 'TABLE SUGAR | Sogpreme t or fish and vegetables dessert. In erware A r SFECIALLY prepared for fruits, cereals and iced | drinks. It is ideal for summer uses Ask for it ACK FRO d 1 served a he left. 5 meat fork Extra silverware for by name EaTAing 478 — the i caffeine. For Kaffee Hag is not a It is a blend of the finest coffees. We extract 97% gf the caffeine by an exclusive process. It leaves the aroma and strength untsuched. But the whale family ean drink it even at midnight, without fear of disturbed sleep easily identified by the at- tractive blue box, For sale by all stoves that Seature quality products, s or bonbons and ¢ napkin should « the table is when it may be should be placed h are placed Knife and L in the oifed diagopaily. It the left 6f the forks whi of the service the Grocers carry Kaffee Hag. Full pound=—16 oz, —in every can. Ground or in the bean. Now a M” product they are Helps for the Hostess. large vacuum bottle may be fil cracked ice and water far in ad f the dinner hour and thus save the ordesl of preparing the minute and At gua tee her a really fee-cold drink when needed Similarly beverage may be prepared in likewise will give no fur- the same time ravance No fancie cert hostess forget that give fest her concoctions. such eups in eh to bake cakes, o1 io which o the many paper i S i fluted paper as oufe serve frozen col Not a substitute — but REAL COFFEE—minus caffeine , G _STAR, WASHINGTON, Nutrition Nuggets. If you suffer from acidosie check over your diet and reduce the amount of fais you are eating. ‘These inelude fat ment, butter, mayonnaise, pastries, ete. Reduce also the amount of meat to a minimum. One very mall serving a day should be sufficient, or hetter &fill, one moderate serving (W or thres times a week. Lessen also 1 the amount of cerenls that you use and increase As much A8 possibie the base- forming foods, such as potatoes, all fruita, ospecially oranges, bananas, and the fresh green vegetables. Salads made of raw vegetables or fresh fruits with n dressing made of lemon juice and a little salad ofl should be used At least onee a day--twice if possible, Carrota are particularly valuable in cnsex where n diet must be used to overcome auto-intoxication. They may be used efther raw or cooked, grated or finely chopped raw carrots ean be used in A number of salads. They also make deliclous sandwiches when mixed with a little salad dressing and shred- ded lottuce and spread hetween slices of whole wheat or white bread MENU FOR A DAY. BREAKFAST. Sliced Bananas Hominy with Cream Corned Beef Hash Toast Ornngr Marmalade Col oo LUNCHEON. Vegetable Salad Rolls Sugared Red Currants Sugar Cookles. Tea DINNER Cream of Potato Soup Hamburg Loaf, Tomato Sauce Raked Potatoes Summer Squash Cucumber Salad Steamed Blueberry Pudding Coffee. it slight attacks of intestinal infection with: Inoseness of the bowels this occurs the diet should be restricted CORNED BEEF HASH Chap cold cooked corned heef rather fine. Fry an onion in little butter. When done add beef, salt and pepper to faste mofsten with leftover gravy if you nave it. If not, add little water and plece butter. Let cook until one side is brown, turn over and brown other side, turh out on hat platter. ~ Garnish with parsley Serve with diced beets | most any of the cereals two being especially good shotld he cooked for about ing offective in stimulating the growth of the tight kind of bacteria in the in- testines—the kind which does such good work in getting rid of the infec- tion and poison set up by the harmful bacteria In the question of fond selection, re- member that a mixed diet is most use- ful and should be given precedence if good nutrition is to be expected There is no one food that will keep the body supplitd with all the necessary nutrients. Each has its own particular part to play. Animal fonds. for ex- ample, furnish building material that is far more complete—that is. much better suited to bullding and repaiting body tissues than vegetable Vegetable foods, on the other hand valuable for the vitamins and mineral salts they supply. they are far more complete in this respect than the ani- | mal food. Therefore, by judicious mix- | ture of the two, best results will be ob- tained. SUGAR COOKIES Two-thirds cup shortening, 1 cups sugar, 2 eggs, 3 cupé flour 1, poons salt comit i but- ter is used), grated rind 1 orange 1 tabléspoon orange fuice. Cream shortening and sugar together Add well-beaten egge and mix well. Mix and sift flour, salt and baking powder and add to first mixture. Add orange rind and juice and mix to smooth dough Chill. Roll on slightly floured board and cut. Sprinkle with sugar and bake in moderate oven 1325 ), 12 to 15 minutes. This recipe makes about 60 cookies STEAMED BLUEBERRY PUDDING One egg, ', cup molasses, 1 cup sour milk, 1 teaspoonful soda. little of all kinds spice cinnamon, cloves, allspice—1 coffee cup blueberties. Add flour to make it not too stiff. Steam in well greased mold 1! hours Serve with whipped cream or liquid sauce. st sri et sttt Jellied Mint Relish. This s A good relish to serve with any cold meat. Finely chop one-haif cup of fresh mint leaves. add one cup of boiling water and let stand until cold. Soak one and one-half table- spoons of gelatin in one-fourth cup of cold water for 10 minutes, then dis- solve in one-half cup boiling water | Strain the mint leaves and add the liquid to the gelatin mixture with the juice of one lemon, one teaspoon of powdered sugar, one-fourth teaspoon salt, one small cucumber cut in fine diee and one-fourth cup of celery diced 1t the mint liquid is not a good green in_color, eolor it with some vegetable coloring paste. Pour the mixture into very small molds. set aside to chill Tufn out on lettuce and use to garnish cold meats, or use to serve as a salad relith with'a cold meal At Haverhill. Mass. the other day & wedding cake baked in 1877 was ti £t~ golden v awlale *'Tain't &0 hard to find a drink. even durin’ these dry is drinkin’ it." davs. The hatd part say “It’s good” DO YOU know of any other sandwich cream or salad cream that tastes so good, and is 30 good for the children? Pure creamery butter mixed with pure egg yolks specially prepared, lemon juice. oils and spices. Creamy and light like whipped cream— such is Butt-R-Naise. On their graham crackers. on toast, 1n thin lettuce sand- wiches, on their fruit salads. . . . Chil- dren like Butt-R . and its vitamines keep them well. resh, in 30c glass jars at your dealer’s. Some time give them Gelfand's Relish Sut hSpreadtoo. The Gelfand Mfg. Co.. Haltimore. Distributer I'he Carpel Co. nington. D. C. GELFAND'S BUTT-R-NAISE WAFER-SLICED BACON times a day, tahles, the vear, three Auth’s Bacon welcome visitor on Washington it a Delicions Ba fine, Bacon and vegetables, Creamed Ba B world m and eggs. Bacon muf- Bacon and tomato sandwiches, n Dressing for salads . . . what a of possibilities here for the busy honsewife And she knows Auth’s Bacon is eured in the good old-fashioned way . . . hy our secret process, which imparts that full-flavored in ordinary Bacons, delicionsness not found Insist on Auth’s, N.AUTH PROVISION CO. g rich | are highly | | pounds for 25 cents: home-grown peas. | combination of fAavors Its flavor makes children D. C. FRIDAY, AUGUST 17. 1928, FOOD PAGE. | | 'eents cach | mangoes, 25 | alligator | have varied a little but not enough to | affect the purse of the buyer | | | | storms as the one which paid an e tended and deal in food commodities. The hnt weather often brings with | erally speaking, have not been mate- | When | tables the cost has increased. | Fruits are plentiful to well eooked cereal. gruels, using al- | and apples are in abundance and com- | cornmeal, | paratively | | whole whent, rice, barley, etc., the last | freestone peaches may be obtained Gruel | pounds for 25 cents, one hanr | selling for and then thoroughly strained for serv- | places. The starch element of cereals, of | apples on which the grains are made, are \N'vt'hmlzzh delicious, pounds for a quarter, The prices of other table commodi- tiee are as follows [ doen. | cach: honeyballs, 15 cents each: canta- | loupes. 10 to 15 cents each; pears, 3 | pounds for 25 cents. wal th ar 25 Now! for 7 and 8 ceénts a pound. Asparagus, ihrfllmn add a can of eriished pineapple. | DAILY DIET RECIPE DATE-NUT SANDWICHES. Dates, one cup. Shelled almonds, one-third cup. Otange juice, two tablespoons. Lemon juice, one tablespoon. FOR SIX SANDWICHES. Wash, steam and stone dates Combine all ingredients and put through a food chopper, using a coarse blade. Spread on but- tered slices of wholewheat }'vr"rad‘ cut from an ordinary sized oaf. Market Prices Reasonable ‘ Despite Severity of Storm | is affected by such|15 cents a pound: beets, 5 cen al bunch: radishes, 5 cents a bunch: ru-‘. cumbers, 5 cents each: new cabbage. | 15 cents a large head; carrots, 5 and 19 cents a bunch: new green onions. 5| cents a bunch: okra, 20 and 25 cents: | new potatoes, 10 pounds for a quarter: | string beans, 10 cents a pound; leeberg 13 and 15| Corn on the | selling for 5 cents an All plant life unwelcome visit to thia vicinity last_Satur- day and Sunday Its devastating ef- fects were felt not | only by the grower, | but by the dealers | lettuce, throughout the cents, city. The consum- ear is ers who were fortu- | about nate enough to| ear. | have a stocked| Meat prices re- larder did not| main about the bother to leave the | same. and the fol- house to shop.| lowing quotations while many of | generally prevail thése who were not Veal roast, 35 to 40 supplied stayed in- cents a pound: veal | doors. | chops. 45 to 50 Extreme weather | cents: veal cutlets. | invariably strikes at 60 to 70 cents the merchants who breast of veal. 23 N e 0 30 cents: lamb ol Lo shoulder. 30 cents shoulder lamb chops, to 40 conts; stewing lamb, 18 cents: breast of lamb, 18 cents; best porterhouse, 35 to 63 cents: sir-| loin, 55 cents; round, 45 to 50 cent delmonico steak, 48 cents; flank 45 cents: prime ribs, 40 to 45 cents pending on cut; chuck, 30 to 35 cents; | three-cornered. 35 cents: fresh hams, | 30 cents: legs of Spring lambs, 45 cents; prime loin pork chops, 35 cents: prime roast pork. 30 cents: corned beef, to | 35 cents: beef liver. 25 cents | liver, home-dressed, 70 to 80 cents | Chickens, baking size. 45 cents a pound: | frying size. 40 cents a pound: stewing size, 35 to 40 cents a pound: broilers 45 to 50 cents a pound | The cost of dairy products remaing | practically the sanie. Egge. 40 to 50 Apricots. 15 cénts 8 OX: | cents A dosen. and best grade butter, | 55 to 65 cents 1 pears, 40 to 60 cents apiece. N0 B iha o ! the vegetable domain the prices DIET NOTE Recipe furnishes protein. fiber. lime, iron, vitamins A. B and C Good filling for school or pienic lunch or sweet sandwich at bridge refreshments. Can _he eaten by children over six. Can be caten by normal adults of average or under weight Orange Milk Sherbet. Mix the oranges W uice of one lemon and three th one and one<half eupfuls of kugar. Stir constantly while adding four cupfuls of milk. If the mixture curdles it will not affeet the quality of the sherbet as the curdled appearance will come out in the freezing. Freeze and serve y WEAIHED. EXTREME & 1y higher, although in some vege- | afercT THE MARKET Plums, peaches | reasonable. Elberta and while plums are 25 cents a dozen in some There are some fine speckloss | display and this common fruit 5 GOOD POSITIONS AND FINE INCOMES Restaurants, Cafeterias Candy. Gift and Fond fieed tramed men and Earn 32500 tn 55.000 Clatees now for is bringing Tearaoms. Bananas, 25 cents honeydews, 25 to 60 cents = LEWIS HOTEL TRAINING SCHOOL L Pennevivania Ave. At Sird St termelons is rapidly diminishing. but | 0se to he had are bringing 50 to 60 Guaranteed pure importe POMPEIAN OLIVE OIL Sold Everywhere Pears and Pineapple. | and while they are | In Tomatoes | ¢ cheap and plentiful and are selling | Stew some pears to 40 cents a bunch: squash. 3| You will find that this makes a deliciov Safe food for hot days SHREDDED 12 Toasted shreds of whole wheat Filled with nature's health givers Delightful for any meal TRISCUIT+ The shredded wheat wafer VISITORS WELCOME TO ALL FACTORIES New and Greatly Reduced Prices on Qvaltine Formerly 80c Formerly $1.50 Effective At All Stores Because of enormously increased public demard for Ovaltine, important manu- facturing economies, due to quantity production, have been effected in the Ovaltine plants. ounces full-size biscuits Demand and get cexvine Ovaltine at these low prices. It is folly to accept a substitute. f s for your own sake and your children’s. If you are effered a “chocolate™ of “malt” imitation as being “like” Ovaltine, refuse it. Ovaltine is widely different in formula, action and result. These economies are being passed on to users of Ovaltine in the form of greatly reduced prices. In the future, you will pay considerably less for Ovaltine at your dealer’s, than you have paid in the past. Only Ovaltine itself is “like” Ovaltine. Only Ovaltine itself gives Ovaltine results. Rgaults that have made over 20,000 dad%ors endorse it, and over 50 differ- ent nations adopt it. Remember this when you buy. OVALTINE The Swiss Food-Drink Incidentally, these economy prices will attract thousands of new users to this world-famous Swiss Food-Drink. There no longer remains a reason to risk the use of imitations.