Evening Star Newspaper, August 31, 1928, Page 32

FOO D PAGE. THE EVENING STAR. WASHINGTON. FOOD AND THRIFT IN THE HOME Food as a Major Problem Marketing and Planning g Menus Are Important Factors in Serving \Well Balanced Meals. There are several good reasons why & housewife should do her. own market- fng. In the first place, she is able to fee just what she is getting and judge its quality in relation to the price Different stores have different prices on like articles. Some specialize on certain things and it pays to compare prices. It is a common practice to offer specials on Saturday. Unless it i& very convenient to visit all the stores before buving, it is well to read the advertisements concerning these specials before starting out to purchase the Sunday dinner. It is not a good plan to order by telephone. as it often hap- pens that a poor grade of stuff is sent on such orders unless it is known that the customer is likely to send it right back. One thing to guard against in marketing is the buying of more per- ishable foods than can be used while they are still good. Buying a perishable article just because it is offered at a bargain is waste. Before attempting to market housewife should realize that food has three distinet missions to perform First, building and repairing the body: second. supply third. regulating the bodily function: Protein, which comes under the first classification, it found in milk, eggs. meat, fish, cereals. cheese, nuts and dried peas, beans and legumes. It is important to remember that while cercals and vegetable proteins are good. they need to be supplemented with the animal proteins. This is especially true in the diet of children, because there is special need for growth-giving foods. ‘The minerals or ash constituents, which are specially important for growth. are calcium, phosphorus and iron. Milk is the richest source of calcium of any food that we have. Other sources are leafy vegetables. such as cabbage, celery and Jettuce. This element is needed for building strong bones and teeth and foods containing it should be supplied liberally. Phosphorus is an important e:ement in all living tissue. Foods con- taining it are milk, cheese, egg yolk. Whole cereals and dried beans. Iron is heeded for good red blood. Foods which contain iron are egg yolk. lean beef and Jeafy vegetables, such as spinach, and whole wheat. Carbohycrates. Foods that furnish heat and energy eré called carbohydrates. They are found chiefly in sugars, starches and fats. Such foods are cereals, sugar fruits, potatoes, beets and mapie sugar ‘The fats are butter and cream, olive oi! and other cooking oils. Nuts and fats in meat may be included in this list Some food materials really belong ir more than one group. Cereals, for in- stance, supply protein as well as starch, and potatoes supply starch as well as the mineral mattes body-regulating substances, for whici; they are .especially vaiuable, and most meat supplies fat as well as protein. The hougewife who has been servinz bread, potatoes and Tice or hominy in one meal will see that one or even two may be left out without omitting any important nutrient. For instance, a custard which is made of milk and egss ‘would hardly be needed after a meal in: which a liberal supply been served, and a child does not need milk at the same meal with an egg or meat. Baked beans or other legumes or thick soups made of legumes, are substitutes for meat rather than foous 1o be eaten with meat. ‘The regulators of the bodily processes are the bulky foods, such as bran of whole grains. cereals, coarse fresh vege- tables, salads and garden greens, ansd the vitamines found in yolks of eggs, milk, butter, cream and fresh vegetables such as lettuce. spinach. cabbage, ‘water cress and various salad plants fruits and whole grains. Water is found in many foods. It is well, however, to cuitivate the habit of-drinking several glasees of water daily. When we realize that the body. taken as a whol>. iz almost three-fourths water, the fact that we need to remember to drink water is clearly understood. Planning Daily Menus. Rare skill is required in the plan- ning of a perfect meal. The old ques- tion as to what foods go well together iz always present in the mind of the the | , acids, cellulose ana | ly of meat had | The custom of serving meals in courses is & very good one. because it not only increases the artistic effect but really is easier than putting every- thing on the table at once. Courses should contrast with cach other. a mild | lone and then a more highly flavored one. Another Rood rule in meal plan- ning is to avold serving the same food twice in the same meal, such as tomato | soup and tomato salad. Do not repeat flavors or colors in the same meal. | Planning the meals for a week in ad- vance is one of the greatest labor and | time-saving practices eof which the | housewife may avail herself. The first | thing to see to is that the different food clements necessary for adequate nutrition are represented each day in some form. Then attention may be turned to securing variety. and this | may be obtained by differences in form. | | color. flavor and texture of foods | served. | Friday afternoon is an excellent time to plan_the menus for the following | week. There are usually leftovers to be | can be used as the basis for Saturday’s meals. For ex- | ample, the left-over bits of bread or | cake may be made into a pudding for | dinner, and when served with a cara-| mel sauce make an‘attractive and appe- tizing dessert. The vegetables en casse- | role for lunch and the combination salad for dinner will utilize any left-over e- tables which may be in the refrigerator With the menus made, the marketing | list for the entire week may be written | out and all staple groceries and perish- | able foods to be used from Saturday | until Tuesday can be checked for the Saturday morning marketing. The green | | groceries and fruits for the remainder | of the week may be listed for the respec- | tive days on which they are to be pur- | chased. With this systematic tabula- tion, the time required for marketing is reduced to the minimum. Of course the green vegetables and fresh fruits are nicest when used the day they are| picked. so the housekeeper may prefer | to go to market each morning, but if| the supplies for that day have already | been checked on the market list it will take only a very few minutes of time to make selections. Rarely are these fresh supplies on the market on Monday morning, and for this reason the mar- keting for Monday as well as for Sun- day should be done on Saturday morn- | ing if satisfactory meals are to be pre- | pared. | Luncheon and Dinner. | Luncheon should consist of a light, | palatable meal containing a small amount of protein, a liberal amount of | fresh vegetables, and then cnergy food | { in the form of potatoes or whole wheat | bread and good butter. If a dessert is | ! added to this meal, keep the fact in| mind that all forms of sweets are heat | and energy producin? foods and if made | from fresh fruits during the Summer | | the dessert will have additional value with important food constituents. Dinner is_practically the same as| luncheon. To actually estimate the | amount to serve to each individual de- | | pends entirely upon the amount of en- | ergy expended by that individual. The i person who is indoors sitting at a desk will not require as much food as the one who is in the same building, but | moving about and standing all day long. | doing constant heavy and laborious work, nor would the out-of-doors work- er be able to continue his work for a | | long time if he were supplied with the | food required to keep the sedentary | worker in condition. For this reason the | | housewife must be governed by the ap- | petite of the family. |~ Heavy dinners have no place in menu planning at this season. as they require too much work to prepare and tax the system too heavily to digest. Fresh fruits, melons and vegetables, whlch‘ are so plentiful now, may well form a | large part of the daily meals and they | are most acceptale served in their nat- {ural form whenever possible. Gelatin recipes suth as pressed chicken. jellied { tongue and tuna fish salad serve as { excellent main dishes for the summrr} | dinner. They contain a good supply | | of nutritive material. and at the same | time present a pleasing picture to the | | eye, and thus appear in a much more | attractive form to the diners | | _An economy which may be adopted in | the preparation of meals is the cooking | because of this Home in Good Taste BY SARA HILAND. The little table shown in the illus- tration is the kind that is almost in- | dispensable in a guest room, for no | matter how small the room there should be space for letter writing, and this is | the table that solves the problem. | There is nothing more awkward than | attempting to write letters with a book | or magazine on one’s lap as a desk: | and the most/ delightful memories that | | a visitor has of her hostess’ home are ——————————————— ! ; | of the little comforts that have been provided for. | Of course, in a large room, a regula- tion sized desk may be used, but in the tiny room this table answers the purpose beautifully. It may be finished to match the furniture or treated as an individual piece and given an entirely different color. For example, with maple furniture the table-desk may be light green with just a touch of color, the shade chosen matching the pre- dominating color in the draperies of the room. A simple chair, such as a small sized ladder-bacl: or Windsor, may be fin- ished to match the table: and a nar- two-tiered shelf hung over the table adds an attractive touch. Make Standbys MENU FOR A DAY. BREAKFAST. Melons. Bran with Cream. Ham Omelet. Oatmeal Muffins. Coffee. LUNCHEON. Fried Eggplant. Glazed Sweel Potatoes, Crisp Rolls. Peach Tart, Tea. DINNER Oxtail Soup. Calves' Liver and Bacon. Baked Potatoes. Boiled Summer Squash. Tomato Salad. French Dressing. Cocoanut Custard Ple. CofTee. HAM OMELET. Three eggs. yolks and whites beaten separately, three tea- spoons milk, pinch’ salt, one-half cup chopped ham; add whites of egrs last. Pour into hot but- tered spider, shake until set, then put into oven and cook un- (il brown; butter, fold and serve ot. FRIED EGGPLANT. Peel and slice eggplant about half an inch thick, then cut as you would French fried potatoes. Soak in salt water, one even ta- blespoon salt to one quart cold water, two hours; then dip in flour, then egg batter. Roll in crumbs, preferably bread, and fry in deep fat until soft. 5 COCOANUT CUSTARD PIE. Beat two eggs slightly, add three tablespoons sugar, one- half teaspoon salt and one and one-half cups milk. Line plate with paste, and build up fluted rim. ~ Strain in mixture and sprinkle with shredded cocoanut and few gratings nutmeg. Bake in quick oven at first to set rim, decrease heat afterward, as egg and milk in combination must be cooked at low temperature. Seem Like Rich, New Tidbits BY JESSIE A. KNOX. | September market stands are loaded with a wealth of fresh vegetables, but very abundance we | often find ourselves casting around for | some new way of serving or cooking them. A variation in the flavoring, in the sauces used, in the method of cooking—steaming, sauteing or brais- ing, for example, instead of always boil- ing—in the manner of serving, all these will work wonders and will make old foods seem like entirely new ones. The white or golden turnips are de- licious, for example. “Turnips for com- pany!” do 1 hear you say? Yes, when | cooked in- this way you will find them welcomed by the most fastidious guest. Pare the turnips, cut them in -tiny cubes, then boil for 10 to 15 minutes | or until just tender. Be careful not | to break or mash the cubes. Drain | carefully, add melted butter and | sprinkle with a few very finely chopped | mint leaves. Pour carefully into a hot dish and garnish with tiny triangles of | crisp toast or fried bread. Serve with | roast lamb, broiled chops or hrollcd‘ fish. | The crook-neck squash or sweet po- tato squash may be cooked in the same way, substituting minced parsley for the mint and adding just a few drops of lemon juice to the butter. Green tomatoes are pleatiful and often scorned, but they, 0o, can be transformed into morsels with an illu- sive epicurean flavor when prepared in | the following manner: | Select firm, green tomatoes, cut them across in half-inch slices. Dip each slice in beaten egz that has been sea- | | crumbs soned with salt and pepper, and a few drops of table sauce, then in fine bread Saute the slices in melted but- ter until crisp brown on the outside and tender inside, Meanwhile, pare a small eggplant and cut crosswise in slices one-quarter inch thick. Dip in melted butter or drip- pings, season with salt and pepper and broil until tender. Place the eggplant on a hot platter, on top of each slice put a sauted tomato and garnish the tomato with a large broiled mushroom or with two crisp slices of bacon. Serve as a vegetable with roast veal or beef or seeve with a brown mushroom sauce as a main luncheon course. Your Baby and Mine BY MYRTLE MEYER ELDRED. We have in mind at the moment a small chap who lives on a lonely farm with his parents. All day long he is his | father works in the fleld. He trots at her side, she allows him to help her, | | and he is seldom out of her sight. Infrequently they have visitors and | lit is then that the mother finds Sonny almost impossible. He refuses to leave { her side. He cries when she talks to | {her visitors. He fights with any small | children that are present. He is a | complete nuisance, and his mother | | cannot understand it when he is such | | a perfect dear when they are alone. Of course it is easy to guess the an- | swer. Sonny is the sun, moon and stars of the household when he is alone. Everything he says is important. every- thing he does is noticed. Mother has time for it. When visitors arrive her attention is abruptly diverted. She wants to listen to them instead of fo onny, and he grows irritable and ugly, hangs on her and whines to be noticed. |so that he may feel his usual rominence There is one way of handling such a | situation once it has arrived and that | is by engaging Sonny as an ally, instead of allowing him to assume the position | of a tyrant. Make him feel before the visitors arrive that they are ‘“his" guests, too: that as the small boy of | the house he shares mother’s responsi- | bility toward making them happy. | Mother can let him help her in all the | preparations for their visit. Instead of | an unhappy onlooker, he picks flowers, | and fills vases, and helps cut the cake, | | and brings up the pickles and does ali | the hundred and one things that his | mother can devise to make him feel | helpful. While the visitors are there she can encourage him occasionally and com- | pliment him on the way he is helping to entertain the little ones. He will feel that they are working together, and later they compare notes as to the many things mother had seen Sonny do_for the guests. If the child is a baby too young to be treated this way. one can best avoid trouble by giving baby a little taste of being independent of mother when no one is around. Babies shouldn't be so | constantly in the limelight that when the mother is forced to leave them, or entertain visitors, they will make the whole family miserable by howling out | their discontent Don't sneak out of a door to prevent | a child seeing you go. Wave your hand | at him and go anyway even if he cries. | When you are alone with him let him |play by himself and not bother you {constantly. You are paving the way | for the future days when he has to grow |into even greater independence of you, ! | and rellance upon himself. | ——— *~— _ | Spanish Omelet. | Fry one tablespoonful of finely chop- ped onion with one tablespoonful of | chopped green pepper and half a clove | of garlic in two tablespoonfuls of butter | until brown. Add to this one chopped | tomato, season with salt and and let simmer for about 10 minutes Make an omelet with six eggs. Fill the center of the omelet with the solid part of the sauce and pour the re- | maining sauce around. Large cucumbers, cut in thick slices | or in medium sized dice, are cooked in boiling salted water for 15 minutes, then carefully drained. Put in a hot dish and cover with a thin, rich cream sauce flavored with a trace of nutmeg and a little grated lemon rind. Gar- nish with sprigs of watercress or with minced parsley Small, firm, ripe tomatoes are deli- cious when the insides are scooped out, filled with a tables n or more of creamed celery. sprinkled with but- tered bread crumbs and baked in a hot oven for 20 minutes, Stuffing for Bal;ed Heart. Brown one slice of finely chopped | onion in one-fourth cupful of melted 1at, Add one cupful of bread crumbs, ene-fourth cupful of hot water, half » teaspoonful of salt and a little cayenne pepper. Flies and - Wl D. C. FRIDAY, AUGUST 31, pepper, | i breast of veal, 25 to 30 1928. Personal Shopping Solves Many Marketing Problems ‘The proprietor of a store beamed across the counter and greeted his cus- tomer with “Is it cool enough for you?” | mother's sole companlon, while his | “Cooler than out doors” was the friend- | round, 45 to 50 cents; delmonico steak, ly reply which was | the fact. Those to whom shopping for | table supplies Is a | burden during the | atry days will find that most es- tablishments are a few degrees at least more com- fortable. Very few | housewives who do their own purchas- | ing are enthusias- | tic about, visiting shops and markets these days so long as there is a tele- phone av: This is not surpi ing though a per- | sonal shopping tour will relieve the wife of concern beeause she does not have to do so much “heavy thinking” | if she will only rummage around the average grocery store. Innumerable suggestions stare at her from well stocked shelves and mutely seek to help her. Granting that the recent warm | weather is not conducive to an en- larged appetite there are many light foods tempting to the eye and taste. | Tomatoes and lettuce may suggest a salad for example. Lemons may sug- gest a change from iced tea as a bev- erage to lemonade. This is the ad- vantage one has when one visits the grocer. Vegetables, of course, are healthful and provide more or less light | Summer eating. The housewife may resort. too, to sardines and canned meats, although | the average man is fond of his steak or chops regardless of the weather. There {5 an abundance of vege- tables to he seen at most stores and markets. A new crop of sweet pota toes has arrived ! and are selling 4 | pounds for 20 cents. Other po- tatoes 10 to 15 pounds for a guar- ter. In the fruit realm there s €| plenty to be had ¢ Elberta peaches, 5 pounds for 25 j| cents; plums, 25 cents a dozen bananas, 25 and 30 cents a do: apples, 4 and 5 pounds for 25 cents cording to the size and variety:. pears 3 pounds for 30 cents: Malaga grapes, 13 to 15 cents a pound. | Among the vegetables are tomatoes, 7 and 8 cents a pound: asparagus, 25 to 40 cents a bunch: squash. 3 pounds for 25 cents: home-grown peas, 15 cents a pound: beets, 5 cents a bunch: orcumbers, 5 cents each: cabbage. 15 cents a head: carrots, 5 and 10 cen a bunch: onions, 5 cents a bunch: string beans, 10 cents a pound: iceberg Iettuce. 13 and 15 cents a head. Meat prices are: veal roast, 35 to 40 cents a pound: veal chops, 45 to 50 cents: veal cutlets. 60 to 70 eents: | cents: lamb ' {15 1T cooL ) | ENOUGH For U sou2 SALAD | before serving. For the dressing, beat | | sugar. |tard, and a dash of red pepper. |=poons of vinegar over FOOD PAGEY shoulder, 30 cents; shoulder lamb chops, | 35 to 40 cents: stewing lamb, 18 cents; breast of lamb, 18 cents; best porter- house, 55 to 65 cents; sirloin, 55 cents; 48 cents; flank steak, 45 cents: prime ribs, 40 to 45 cents, depending on cut: chuck, 30 to 35 cents; three-cornered, 35 cents: legs of Spring lambs, 45| cents; prime loin pork chops. 35 cents! prime roast pork, 30 cents; orned beef. 15 to 35 cents: beef liver, cents; calves’ liver, home-dressed, 70 to 80 cents; fresh hams, 30 cents | Chickens, baking size, 45 and 50 cents a pound: frying size, 45 cents a pound: stewing size, 40 cents a pound; broilers, 50 cents a pound. Eggs are | bringing 40 and 50 cents a dozen and | best grade butter, 55 to 65 cents a | pound. | o & Salad for Thirty. Peel and core 16 apples and chop them fine. Shred two bumches of | celery and one large head of cabbage. Mix and add one and one-half pounds | of raisins and two cans of crushed | pineapple, first draining off the pine- apple juice. Then mix with the dress- | ing given below and chill thoroughly | one egg yolk with half a cupful of | Add one-fourth teaspoonful of | salt, one-third teaspoonful of dry mus- Cook two table- Cool and | of _whipped for one minute and add spoonfuls of cooking oil. beat mto two cupfuls cream. Celery and Beet Salad. Dice cooked boets to make two cups- | ful, mix lightly with one cup diced, | p celery, one small green pepper. shredded, and one teaspoon minced or | shredded onion. or two teaspoons fine- | Iy chopped chives. Pour two table- | the mixture, | cover and let stand for one-half hour. | Then add enovgh well-seasoned mayon- naise to molisten. Serve on Iettuce, wa- | tercress or romain~. When it’s a time the meat is done, spread it thick layer of lemon dressing. To make this, break enough stale bread into pleces witn boiling water, then squeeze dry in My Neighbor Says: Haddock served with an egg sauce, or with curry sauce or a cream sauce poured over it and baked in casserole, is very tasty. A nice salad is made from cold left-over fish. When frying foods in deep fat always have the fat completely cover them and have it smoking hot. The skin of young fowls will peel easily. If the spurs of chickens are over a quarter of an inch long it indicates old age. Milk may be kept four or five days if it is boiled. Sterilize the bottles and paper covers, put the milk in the bottle when cool and Kkeep it on the ice. A little onion juice adds much to the flavor of French dressing. Roast Veal With Lemon Dressing Select a piece of rump or leg of veal, have it boned and rolled. A piece wi sconomical family. as it will allow for cold sliced meat_another day. roasting pan, and if it is lean, brush it with bacon fat sprinkle with flour, salt and pepper. Cover the pan and roast in a very hot oven for the first 20 minutes, then re- duce the heat to a moderate oven or to 350 degrees and continue cooking, allow- ing one-half hour for each pound of meat. eighing ‘about six pounds will be most for the averaged-sized Put the meat in a meat or dripping. ‘before Three-quarters of an hour with a to make three cupfuls, scald piece of cheese cloth or an old napkin. Add the grated rind and the juice of sne lemon, three tablespoons of minced parsley. one onion, one teaspoon salt, and pepper to season. thoroughly blended. ing is spread over the top of the meat in this way it cooks with a brown coat- ing and can be sliced down with the meat, making a drier dressing scant teaspoon minced Add one egg anc mix until When the dress- than “hen put inside the meat and eooked {1t to serve the salad YOU want something refreshing after that substantial meat platter. A light salad, yes —hut on it Butt-R-Naise. This spicy cream F“" up stiffly on the lettuce, or holds the resh cut fruits together like whipped cream. It BUTT-RNAIS, Butt-R-Naise is butter and spe- cially prepared yolks of eggs whipped with lemon juice, vegetable oils and spices. full of good vitamines, and lends piquant flavor to sandwiches when used in place of butter. Order a 30c glass jar from your dealer. Itis always fres . Also Gelfand’s Thousand Island Dressing. The Gelfand Mfg. Co., Baltimore. Dustributor The Carpel Co. Washington, D. C. GELFAND’S BUTT-R-NAISE Premium Q) ) 8 | 4 Mosquitoes? one who plans the three daily meals. | Varety, which is always desirable in | meal planning. is especially so at the | end of Summer, when the appetite is | inclined to be a little jaded, but nutri- tiona' requirements should never be sacrificed to variety. A well balanced diet, even 1f monotonous, will be more satisfying from day to day than an il balanced one. even if great attention has been given to securing variety, It i= & good plan to avoid serving any food twice in the same day, with the excep- tion of staples, such as butter, bread, milk and such foods, An exception to thiz rule is in the case of fresh fruits end berries, Variety can also be ob- tained by varying the form in which the {ood= a TABLE SUGAR || Sogpreme/ PECIALLY prepared for fruits, cereals and iced drinks. It is ideal for summer uses Ask for it —by name ACK FROST FRUIT POWDERED SUGAR easily identified by the at- tractive blue hox. For sale by all stoves that featuve quality products. of an amount of meat sufficient for two | or more meals at one time. A roast of | three or more pounds has always a bet- | | ter flavor than a smaller cut, as it re- | | tains more of the juices in cooking: | then, too, there is less waste in the cook- | ing of the larger roast. The cold sliced | meat is very acceptable for the Summer | | meal, and if there is some of the roast | left for the third day it can be very, appetizingly combined with rice or pn-[ tatoes into an escalloped dish or baked | hash. Heart and tongue make delicious | meats for dinner and are inexpensive ! 5000 'Y TEACUP GOOD POSITIONS AND \ FINE INCOMES | Tearooms, Motor Inns. hops need women. s year LEWIS HOTEL TRAINING KCHOOL syivanis Ave. at 23rd 8L | Cateterias You can kill twice as many with Black Plag, the deadli- est Insect-killer made — for you get twice as much for your money. Full pint, only 43 cents! Others cost 30 cents for ox a half-pint. (Money back if not satisfied) Some prefer Black Liq to kil Aiving pests—flies, mosquitoes, ete.,, and Black Flag Powdertokill crawling pests—roaches, ants, ete. BLACK © 1928, B.F. Ca. FLAG Don't Let the Heat Bother You! SHREDDED ounces full-size biscuits Crisp crunchy, oven-baked .. keeps you fit on hot days -- Easy to digest Refreshing with cool milk and fruit TRISCUIT A real whole-wheat cracker MADE AT NIAGARA FALLS ) VISITORS WELCOME Pr BWE POUND WMET WEIGHT WIFT'S Premium Bacon in cartons can always be identified. Premium Hams and Bacon can now be iden- tified not only by the brand “Swift Premium” but also by the distinctive marking of the name “Swift” in dots on the side. This branding resembles the rich brown color of the broiled ham and bacon. This means of identification insures the discrimi= nating consumer and protects the dealer. Look for the identification ju? aco display Wehen it is being sliced by the dealer Afterit is sliced and on When it is delivered to Yyour home. Swift & Co mpany