Evening Star Newspaper, October 5, 1928, Page 49

FOO s A it b PATE: Popular Food Combinations {There Are Many Such Dishes That Are Healthful and Appetizing for Apples are delicious Sliced and baked Wwith a slice of ham or with sausages. After preparing the meat for baking, cover with apples which have been peeled, cored .and cut in eighths. Sprinkle the apples liberally with brown sugar and dot with butter. Bake until the apples are soft. To prepare the slice of ham for baking, sear it on both sides, then rub a little brown sugar into it and stick in the upper side a couple of whole cloves. If ~ou use sausages. prick the casings witd a fork before they are covered witlk the sliced apples. Sausage meat me) be baked in scooped-out apples, each apple | containing an individual serving. The spples should be baked covered, with a little water in the pan. For service with roasts, stuffed ap- ples baked in the pan with the roast are good. The apples should be halved, the cores removed and a place Iargeenough to hold a tablespoonful or two of stuffing hollowed out from the center of each half. The hollows should then be filled with any favorite bread dressing, preferably one contain- ing sage, and placed in the pan. The apples should be basted occasionally during the baking with melted butter. Apple mint felly is delicious served with roast lamb chop: Pineapple is very good to serve with | pork in any form. Slices of canned pineapple may be browned in the pan in which ham is being baked. the pine- apple being placed in the pan a short time before the meat is cooked thor- | oughly. The sirup from the pineapple may be poured over the meat at the same time that the pineapple is put in the pan, or slh~d pineapple may be dipped first in flour, then in butter and fried in deep fat to serve with pork. Plums or prunes are good used as meat accompaniments. Plain, stewed {.flums served hot are good with pork n almost any form. Stewed or steamed prunes, from which the stones have been removed, may be stuffed with two or three steamed raisins, then dipped in batter and fried in deep fat to serve with veal. Drained halves of stewed or canned apricots may be served plaip as a meat accompaniment. Sliced lemon or pieces of lemon cut in fancy shapes are good meat accom- paniments. Lemon is best used with fish or with cold meats. . A highly spiced raisin relish is made with one cupful of raisins, one-fourth teaspoonful each of cinnamon, nutmeg and powdered cloves, one-fourth- cupful each of vinegar and water, and half a cupful of sugar. The sugar, water, vinegar and spices should be reduced to a sirup before the raisins are added. Continue the cooking over a very slow fire until the raisins have taken up most of the sirup. ¢ Quince sauce made with three parts apple and one part quince is a good variation. Enough water to cover the fruit should be used and a whole clove cooked with the fruit. When soft the fruit should be sifted and sweetened while still warm. Eggs Prepared in New Ways. Poached eggs may be served on fish | cakes with Hollandaise sauce mixed | with puree of onions poured over, or | poached eggs can be served on anchovy toast with cream sauce with shredded mushrooms and chicken poured over. the Whele Family. and served with cubes of cake topped | with whipped cream in the center is | | good as well as attractive. | oughly. Chill thor- Salads and Dressings. When preparing salads it is best to use as many fresh, raw foods as pos- | sible, as you are then sure of getting full benefits.” Foods rich in energizing prop- crties are spinach, eggs, string beans, | cabbage, lean beef, celery, dried beans |and peas, tomatoes, carrots, potatoes, beets, graham bread, grapes, dates, figs, raisins, prunes, lettuce, onions and or- | anges and others. Salad Combinations. Walnuts, cucumber, apple, mayonnaise. Lettuce, hard-boiled egg, mayonnaise. Rice and shrimp with oil and vinegar dressing. Rice, mushrooms and shallots sprin- kled with grated cheese and mayon- | naise. Lettuce, orangs, walnuts and ba- nanas garnished with watercress and mayonnaise. Salad Accompaniments. Squeezed cucumbers are good to serve with fish salads. To prepare them, peel the cucumbers and slice the very thin. Place the slices in ice water that has been well salted and let stand for several hours. An hour or so before serving them. empty them into a clean piece of cheesecloth an |then squeeze out all the water fro them. Place in a small dish, cover with a French dressing or with vinegar and put into the refrigerator until needed. Pass after the salad has been served. Celery stuffed with a half-and-half mixture of cream pimento cheese and Roquefort cheese well blended and soft- ened with Worcestershire sauce and a little sweet cream is a delightful ac- companiment to a jellied vegetable or fruit salad. Canned pears stuffed with a cheese mixture like that described above and topped with minced celery and nuts are tasty, too. String beans, carrots or green peppers cut in fancy shapes, with hard-boiled eggs and bits of aspic jelly, are valuable aids in making an otherwise ordinary-looking salad appear attractive. Salad Dressings. When making mayonnaise dressing, if it curdles, put an extra raw yolk of egg into a dish and add the curdled dressing to this drop by drop, stirring all the time with a wooden spoon. To color mayonnaise dressing red, to half a pint of mayonnaise add a gill of tomato puree or cold tomato sauce, mixing it in gradually. Add a little carmine if too pale. ¢ To color green, wash and pick over equal quantities of parsley, chervil and watercress. Boil about a handful in salted water for six minutes, drain, then squeeze thrugh a cloth. Pound well, then rub through a fine sieve. Add enough to the mayonnaise to get the right shade. Special Russian Dressing: Wash, peel thin and grate or grind with a small blade of the food chopper one medium small raw beet, one medium raw car- rot and one small raw onion. Add these with one tablespoonful of chopped green pepper to one cupful of mayon- celery, chicken, Hard-boiled eggs cut in halves and the yolks chopped with ham, parsley, tarragon leaves and cream are good served hot with maitre d’hotel sauce poured over. Stuffed hard-boiled eggs with spinach, beef tongue, nutmeg and cream may be served hot with Spanish | sauce. Hard-boiled eggs cut in slices with paprika, salt, rice and curry sauce are very tasty. Garnish shirred eggs with eggplant | cut in squares and sauted in butter and pour tomato sauce around. Shirred eggs are also good served with creole sauce and chopped bacon, or you can garnish shirred eggs with calf’s brains. | Pour browned butter over. i Plain cooked eggs may be garnished with brown butter and split and broiled sausages. Eggs may be cooked with fried onions, seasoned with butter, lemon juice and cayenne pepper. Vegetable and Fruit Ring Molds. Ring molds add attractiveness to everyday foods. Various styles and sizes of these molds can be bought in aluminum, enamelware, tin and in china. Any large, round dish may be used to hold the finished mold for serving. Spipach is a favorite vegetable for molding in a ring. A molded spinach circle filled with creamed chicken is very tasty. A spinach puree, seasoned with salt and pepper and molded is very good when filled with cooked veal chopped fine. Gravy should accom- pany this service. Boiled rice makes an attractive, appetizing mold to serve with curry of chicken. ‘There are many delicious desserts that can be served in molded ring form. Any gelatin dessert molded in a ring naise dressing. Wash some spinach carefully, crisp it for several hours in ice water, drain. stack the leaves, then shred them with a knife. Place in mounds on salad and add & generous helping of the Russian dress- ing. Potato Dressing—Mix two ounces of sifted cooked potatoes with salt, pep- per and half a teaspoonful of made mustard. Stir in gradually three table- spoonfuls of salad oil or cream or un- sweetened condensed milk. Mix well, then stir in a tablespoonful of vinegar. Dressing Without Oil.—Rub two hard- boiled egg yolks through a sieve. Mix them with salt, pepper and a pinch each of cayenne and sugar, half a tea- spoonful of made mustard and three tablespoonfuls” of cream, which must be added gradually. Stir in, last of all, two tablespoonfuls of vinegar or lemon juice by degrees. Unsweetened con- densed milk may be used in place of cream. Eggless Mayonnaise.—Mix half a tea- spoonful each of salt and mustard with one-fourth teaspoonful each of pepper, paprika and sugar. Add three tabl spoonfuls of evaporated milk and grad- ually beat in three-fourths cupful of salad oil, then add two tablespoonfuls of vinegar or lemon juice, beating until smooth. . ¥ < TIh A Cycles Carry Poison Gas. Motor cycles equipped with contain- ers of poison gas were recently demon- strated at recent special maneuvers of the French army. The holder is placed on a side-car support. French officials believe that the device solves the prob- lem of quick transportation of the gas. Home in Good Taste BY SARA HILAND. Now that school days are well under way again, it behooves the conscien- tious mother to provide for the girl of “home-study” age with a pleasant | place in which to prepare her lessons. The living room where the family is gathered in the evening is no place in which to concentrate, for no matter hoy interesting the lessons may be, conversation is not conducive to close application. Therefore, what could be a more pleasing arrangement than to have a portion of the room given over espe- cially for study hours? A grouping which would call the most reluctant one to her studies is shown in the accompanying illustration. The spinet desk holds sufficient paper, pens, pencils, clips, rubber bands and other supplies now required by modern meth- ods; and the hanging shelf placed above it provides space for the keeping of text and reference books. A bridge lamp should be placed at the left of the desk, and it may be a very simple one with a black iron base and shade of plain parchment. This should have a long cord attached to it, so that it may be moved to the side of an easy chair or beside the bed. Scalloped Oysters. Wash one pint or thirty oysters in cold water in a colander and remove the pieces of shell. Strain the oyster juice or liquor. Mix bread and cracker crumbs enough to make one cupful and stir_in half a cupful of melted butter. Put a thin layer in the bot- tom of a shallow buttered baking dish, cover with oysters, and sprinkle with salt. nutmeg, and paprika. Add half of the oyster liquor and one tablespoon- ful of top milk or cream. Repeat and cover the top with the remaining crumbs. Do not have more than two layers of oysters. If more layers are used, the middle layer will be under- done. Bake for about thirty minutes in a-moderate oven until the oysters are cooked and the crumbs are brown. September means for most of us re- suming the daily routine interrupted by (he vacation period, gathering together all loose ends, and getting the children started again in school. All of these (hings are reflected in the planning of the family meals. School time means a good hot breakfast for the children, and a lunch that can be readily digested, and at the same time supply good grow- ing and energy material, In ning a week's meals these fac- tors have been given considera- tion. It will be noted that breakfasts are heartier than they have been for the last month or so, and that lunch- eons are also more “satisfying” in their character. Liberal use has been made of the wide variety of vegetables and the early Fall fruits, and or some raw vegetables are provided at least once a day. In shnppingl for meat for Sunday din- ner select either a leg or a boned shoul- der of lamb. Shoulder will be found considerably less expensive than the leg, and has a further advantage of being more practical for a small family. A boned shoulder can be bought weighing from three to four pounds, while the smallest leg of lamb that is economical weighs at least five. Planning a Week’s Food STAR. WASHINGTONX. D. ¢. TRIDAY. OCTOBER MENU FOR A DAY. BREAKFAST. Peaches. Farina with Cream. Rice Omelet. ‘Toast. Coflee. LUNCHEON. Creamed Salmon. Whole Wheat Bread. Lemon Tarts. Tea. DINNER. Chipped Beef in Brown Gravy. Baked Potatoes. Succotash. Vegetable Salad. Floating Island. CofTee. RICE OMELET. Three-quarters cup hot boiled rice (rice may be fresh or re- heated, but grains must be sep- arate), two egg whites, . beaten dry; two egg yolks, beaten light; one tablespoon cold water, one- fourth teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter. To beaten yolks add rice and seasoning, mix thoroughly, then fold in whites. Melt butter in omelet pan, turn in mixture, making it smooth on top. Let pan stand on top of range to set egg on bottom, then move to oven, which should be of mod- erate heat. When a knife cut down through center of omelet comes out clean, score omelet en- tirely across top, and at right angles to handle of pan. Put on hot platter. CREAMED SALMON. Remove salmon from can, place in colander and wash under run- ning water or scald with boiling water. Break into small pieces, discarding all fat and bone, stir into hot cream sauce, bring all to boil, and serve in patty cases or on toasted bread or crackers. Sauce—One tablespoon flour, one cup milk, dash red pepper, one tablespoon butter, one-half teaspoon salt. Melt butter, being careful not to brown it; add flour, stir until smooth, then add milk gradually, stirring constantly until it boils. Season and ugse at once. FLOATING ISLAND. One quart milk, four eg; tablespoons sugar, _one-fourth teaspoon salt, one-half cup cur- rant (or any other kind) jelly, two teaspoons vanilla or almond extract. Scald milk, beat egg yolks, stir in sugar and salt, add hot milk gradually, mixing well. Cook slowly in saucepan until mixture thickens, stirring con- stantly. Cool, flavor and put into dish. Make meringue of whites ‘whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top: or drop by teaspoons on top of cus- tard, and put small pieces jelly on top each. Chill and serve. Fresh succotash made from corn and lima or shelled green beans is used for the vegetables, and mint jelly relish makes a good accompaniment for the meat, Either canned or fresh cooked chick- en may bz used for making chicken loaf served on Sunday night. A fricas- see fowl is the best buy if fresh chicken is preferred. The dai leces may be chopped and used in mal the chick- en Joaf and the breast and wings used with boiled rice for chicken, a la creole to serve on ‘Tuesday instead of the pot roast: Cheese souffle forms the main hot dish for Monday lunch and may be made with either grated American cheese or with cottage cheese. A very simply made souffle is made by butter- ing slices of bread cut a half-inch thick, then sprinkling them thickly with grated American cheese or spread with a thick layer of cottage cheese. Place them in a wide, shallow buttered pan and pour over them one and one- half cups of milk mixed with one beaten egg and one-half teaspoon of salt. This quantity is for five slices of bread. Bake in a hot oven for 15 to 20 minutes. The bread will absorb the milk and become puffy and brown. There’s One Way to ‘ Get the BEST —Insist on Auth’s Quality Meat Products By Name MOTHERS AND THEIR CHILDREN. Preparing for Gue: One mother says: I do not need to worry about my little daughter “behaving” before guests. I get her interested in helping me prepare for them before their ar- rival. We talk about little things that will add to their comfort. I have her put a rose in the bud vase in the guest room. And the day they arrive her duty is to take a small pitcher of cold drinking water and a shiny glass to their door. These little services help her to forget herself and aét natural and_friendly. A Sermon for Today BY REV. JOHN R. GUNN. When a Sinner Repents. Text: “There is joy in the presence of the angels of God over one sinner that repenteth."—Luke xv.10. In “De Profundis,” written by Oscar ‘Wilde, when he was imprisoned for his wrteched wrongdoing, is this striking sentence: “The highest moment in a man’s career may be the hour when he kneels in the dust and beats upon his breast and tells all the sins of his life.” When a man reaches that point, when he becomes penitent for his sins and confesses them to his Maker, he has, indeed reached a high point, for he is on his way to the divine favor. Christ taught that the act of repenting for sin is the most momentous of all acts. He tells us that all Heaven is made glad when a sinner repents. The angels re- Joice, and God rejoices. Be ashamed of it if you have wandered into the far country, but do not be ashamed to say, “I will arise, and go to my Father.” Be ashamed of your sins, but do not be ashamed to repent. It is the only way back to self-respect, the fi‘ffly way back to God and the better e. Let men mock if they will. Let the hostile elder brother turn away from you in \his self-righteousness if he pleases. The angels are elder brothers who will stand by you. When Lot start- ed to flee from wicked Sodom, no doubt some mocked. But we are told, “The angels laid hold upon his hand.” There Home canning is & good means of providing a sufficient supply of vege- tables and fruits during the Winter months in localities where markets are not easily accessible or where the price of fresh products is too high for the family purse. bt It is a comparatively simple matter to can fruits successfully, but it is more difficult with vegetables, and un- less you are absolutely sure of fresh products we do not recommend their being canned at home. If you have a garden or are so situated that you can can foods the same day that they are picked, you will find the directions for oven canning useful and much simpler then the old method of hot-method canning. Last week we described the method of canning fruits by this newer oven canning, and then outlined a few of the essential points. Oven canning, as we said then, is the latest development in the home-canning field and is en- tirely successful if you can regulate the heat of your oven. Follow direc- tions exactly. ‘The method for vegetables is rather more difficult than that for fruits and more care must be taken with them. The acid in the fruits acts as an aid to their preservation when they are canned, and is useful in preventing the growth of harmful bacteria. Vegetables do not, have this acid, therefore more heat must be supplied for the steriliza- tion process. (1). Use only fresh, sound, whole vegetables. (2). Have all utensils ready for use before beginning to work on the vege- tables. Wash and sterilize the jars —_— — are angels always waliting to lay hold upon the hand of the penitent sinner when he turns his back on Sodom and faces about toward God and Heaven. Indeed, when a sinner repents he has with him “a vast world of divine, an- gelic, and saintly sympathy.” (Copyright, 1928.) Parker fiann Cheese Rolls. Sift together one and one-half cupfuls of flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. With a pastry blender or two knives add one tablespoonful of shortening and two tablespoonfuls of grated cheese. Add three tablespoonfuls of milk, mix quick- 3y, roll to half an inch thick, and cut with a round cutter. Spread the top with melted butter and fold on a knife as for ordinary Parker House rolls. Bake in a very hot oven. Serve hot Pineapple Cream. Mix one-third cupful of cornstarch with one-fourth chhfl of sugar and one-fourth teaspoonful of salt, and di- lute with one-fourth cupful of cold milk, Add. this mixture to two and three- fourths cupfuls of scalded milk, stirring constantly until the mixture thickens. Cook the mixture for 15 minutes in a double boiler, then add half a can of grated pineapple and the whites of two eggs beaten stiff. Mix thoroughly, mold, chill and serve with cream. Preserve By Oven Process FOOD PAGE. and test them to be sure that the caps are in good condition. Keep the jars filled with boiling water until ready to fill with the vegetables. Wash new rubber rings; sterilize them before using. (3). Wash, pare and trim the vege- tables as required; cut string beans, asparagus, etc., in pieces or otherwise prepare. (4). Carrots, lima beans, spinach and string beans should all be covered with boiling water and boiled actively for five minutes, then drained and dipped in cold water and drained again. Fill the jars with the vegetable, add one teaspoon salt to each quart jar or one- half teaspoon to each pint jar and fill the jars with boiling water. Partially seal, place the jars in a shallow pan so that they do not touch-each other or the sides of the pan, and put them in the oven which has been heated to 275 degrees. Allow two and one-half hours for carrots and string beans, three hours for lima beans and spinach. Boil beets for 15 minutes, then dip in cold water, remove the skins and pack in jars as described above. Cook beets for two and one-half hours. Scald to- matoes in bolling water, drain, dip in cold water and peel. Pack in the jars as closely as possible. Do not add water to tomatoes. Cook for 45 min- utes. = i When a doctor In Havana Emergency | Hospital recently produced a stomach | pump to relieve one Juan Fraga from | the effects of food poisoning, the patient became {frightened, dashed from the place and disappeared. The Deep’s Ricesf 77'easd e HEALTH-in a Conven, Economieal Can If housewives only realized how much the family’s health depends upon a properly balanced diet the; Wl*figl'B STAR A ‘would make A a regular fea- ture of their menus. Both health and goodness are packed in the convenient, economical can all grocers sell. When fishermen gather, and the talk turns to Tuna, this great delicacy is praised for its tenderness and rare flavor. But tuna is more than a highly pal- atable food ... . itis a health food, too. Phosphorous Tuna Italian and iodine, two elements our bodies need, are liber- ally supplied in WHITE STAR TUNA. There are literally dozens of ways to serve it . . . ways so de~ lightful that appetites never tire. cipe...andserve WHITE STAR TUNA frequently. Use this tested re-~ Mince one small can of White Star Brand Tuna, add quarter of a pound of gratedeheese, one onion and a itele celery and ey . Season andserve with mayonnaise dressing. WHITE STAR TUNA There’s somebody like him . in every office PLAINZOR) & nop FLAVORED moisture and carries it through the intestines—gently distend- ing them, sweeping, purifying, cleansing. In a part-bran prod- uct the amount of bulk is usually; too small to be completely ef- fective. That's why doctors recommend ALL-BRAN. Because it is 100% bran=100% effective. ALL-BRAN brings natural relief Kellogg's ALL-BRAN is totally different from dangerous drugs and pills whose dose must be constantly increased to be effective. It works as nature works. The amount you need for healthful regularity need never vary. A pleasant cereal. To eat with milk or cream. Delicious with fruits or honey added., Use it in cooking too. Mix it with other cereals. Sprinkle it into soups. Just eat two tablespoonfuls daily — chronic cases, with every meal. The health of the entire family can be maintained by serving ALL-BRAN in some form every day. But get genuine Kellogg's—the original ALL-BRAN. Don't run the risk of part-bran Only ALL-BRAN is 100% effective S mams K oogt o AR it eoid b It is bulk that relieves constipation. Because diners. Made by Kellogg in Battle C ,. itis 100% bran, Kellogg's ALL-BRAN supplies o / bulk in generous quantity, This bulk absorbs P i Kellogg’s ALL-BRAN is sold with this definite guarantee: Eat it accord- ing to directions. If it does not relieve constipation safely, we will refund the purchase price. LISTLE&SLY he begins the day. But he has no grip on his job. His desk piles up with unfinished work. As people help and ity him, he realizes that Ee might as well face the truth. He is through. The pace is too much. Some- thing has been stealing his energy—Xkilling his ambi- tion. He isn't sick—and yet somehow, these days, he never feels well. Thousands of men are slipping and fail- ing, falling behind the crowd, all beca!ne they fail to realize how deadly constipation is. Constipation can wreck the strongest body. 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