Evening Star Newspaper, October 19, 1928, Page 52

FOOD. PAGE. Saving Time and Energy Money Also Conserved Recommended for Housek Three things most valuable to a housewife are time, energy and mon Any methods that will save for her a of these are valuable. If a housewife is obliged to do her own work, she will act | wisely if she turns to mechanical labor | gavers for help. The decision she should make is not whether to use tools, but | What tools to use. | The first questions which the house- wife must ask herself are: “Do I really need this piece of equipment or tool? ‘Will T use 1t enough to pay for buying it, or will I only use it a few times and | then put it back on the shelf and for- et it.” | . The size of her family will also de-| termine her need. A utensil which| may be a great labor-saver in a large | may prove to be ah expensive r'a family of two or three. | ement of the kitchen and | small equipment are also of saving energy and | larger equipment is to its use in the Preparation meal. many steps may be saved, and thereby time and | energy may be conserved. Successful | dispatching of work depends partly on | the placing of equipment and partly on | making the most of the many excel- lent labor-saving devices on the market, choosing them with the needs of a par- ticular family in mind, taking care of them after they are purchased and| being on the alert for new ideas. | It adds much to the zest of house-| keeping if you can decide to put away | & little money each week out of the| household budget for the little things| that mean so much more than they For instance, two or three hot- d mats that are as decorative as they are useful, a kitchen slate, and while you are getting one find a slate | that adds something to the kitchen| docoration, a tiny brush for greasing pans, a set of measuring spoons that <do away with guessing or the alterna- tive of tedious dividing, and pans that| beke cornbread in roasting ear forms | instead of monotonous flat sheets. Per- | baps merely a pretty dith that you can | just se filled with dep green olives| or a larger one that was obviously de- signed for the dainty salad you know #0 well how to make. Needed in Every Kitchen. A new pie pan is of heavy aluminum and made with a crust supporter—a piece of perforated aluminum which is laid in place after the pie filling has been poured into the lower crust. The upper crust is then laid over this. When the pie has been baked the sup- porter may be pulled out, leaving a crisp, unsoaked upper crust. This pan 18 plenty deep, and a deeper one can be bought for meat br chicken pie. A tool called a pie crimper makes the decora- tion on the rim of the upper crust uni- form and decorative, A salad and berry washer is a round wire article which will save hands as, ‘well as the appearance of food washed in it. One places the salad leaves or berries to be washed in the wire bas- ket, brings its handles together, thus| closing it, and either places it under the water faucet or immerses and agi- tates it in water. A potato peeler that saves one's| hands is in the form of a small ma- chine that clamps onto the kitchen table. It consists of a revolving fork and also has a knife placed just right to neatly peel the skin from the potato as it revolves on the fork., It comes in family size and is not expensive. Only the cook who has often burned her hands because the handle of a spoon used to stir cooking food became teo hot to touch, will realize the ad- ventage of having aluminum spoons with wooden handles. You need not worry about having only a bottle of milk on hand when you really need a little cream, if you have one of the several good, though inexpensjve, cream separators now available, Be sure to supply yourself with sev- eral spatulas. They come in various | sizes and are useful for turning things, | for lifting foods and for frosting cakes. | Keep plenty of wooden toothpicks on hand. They serve as sanitary cake testers, as skewers for bread rolls, or for rolled canape. Save your hands and your temper by having handy the little instrument that | :e effectively pulls out pinfeathers from owl There' is a knife sherpener on the | market that can be clamped to a sheif. | It is provided with crank-turned emery | wheels that will really sharpen knives | or scissors. | A glass fruit knife will save the stains that your steel knieves must suffer un- less they are of the stainless variety, and the glass knife is so pretty that it is a Ppleasure to use it. Buy a set of fancy cooky cutters and 8 pastry tube set, and ice cream molds and jelly molds, and an cgz!sncer. | Any hardware store will tell you about | these tools, and if they do not have | them in stock they will tell you where you can secure them. Larger Equipment. The housewife who has electricity in U AUNT HET BY ROBERT QUILLEN. “The first child is a burden an’ a| t after you get a house full | kind o' get used to seein’ ‘em (Coprrizht, 1928 ) 1 the Family 25/ everywhere rltlome Complexion Peeler Beautifies Skin | as the saving of the time and energy. | the cake that bakes it, or the steam | by Methods Which Are Better and Easier eeping. the house and does not use it for some of the many purposes other than for | giving light is’depriving herself of one of the greatest blessings that we have today. ‘ An electric vacuum cleaner with specially constructed parts to reach all places and motor-operated floor polish- THE EVENING STAR. WASHINGTON. D. C. FRIDAY, OCTOBER 19, 1928. In Washington Markets MENU FOR A DAY. BREAKFAST. Stewed Prunes. Oatmeal with Cream. Plain Omelet. Toast, Coffee, LUNCHEON. Baked Macaroni and Cheese. Graham Bread. Caramel Bavarian Cream, Cookie, Tea. DINNER. Cream of Pea Soup. Broiled Hamburg Steak, Brown Gravy. Boiled Squash. Boiled Potatoes. Home in Good Taste BY SARA HILAND. With the demand for the fascina- ting, oldtime four-poster beds, quaint chests of drawers, ladderback, Wind- sor and Hitchcock chairs and drop leat tables comes the search for just the right type of floor covering to combine with these. We want something reminiscent of the times when this furniture was in use, and we look at our modern rugs with a sigh. Not because they are not beautiful, but because they are inap- propriate. ers are not luxuries but necessities. A miniature vaccum cleaner has a | motor-driven brush which very effec- | tively picks up the surface litter of | threads, hair and lint, and takes out the | deeply embedded dirt as wetl. It is a very useful plece of equipment, and may be used in cleaning upholstred furniture, stair _carpets, draperies, clothing, auto- | mobile upholstery and other things. It | weighs only _three and one-fourth | pounds, has 15 feet of cord, which al- | lows freedom of movement, and the bag | is easily detached for cleaning. | A whole meal can be cooked on an clectric table stove after guests are seated at the table, or if you do not care to do your cooking at the table | but would like to be sure that a soup or other concoction will be steaming hot | whether it is served at the appointed time or not, provide yourself with an electric warmer. There is one on the| markei that can be regulated to any desired temperature. | Often one piece of equipment may | meet the three demands of being a time, energy and money saver. The fireless cooker is a good example of this. The food, after being put into the| cooker, requires no further expenditure of time or energy on the part of the cook until it is ready to be taken out and ser Also the money saved in the use oi fuel is equally as important Cooking 15 not necessarily done by actual contact with the flame, but by the heat generated by that flame. It is_the hot water that boils the vege- tables, or the hot air which surrounds which cooks the pudding or potatoes. If one flame can be used to heat the radiator on which several vessels con- taining different foods can be placed, and heated radiator with its filled ves- sels placed in an air-tight container so that the heat will be conserved and the cooking confinue, only about one-fourth as much fuel has been used in the cook- ing of these articles as would have been necessary had each vessel been kept over a flame until the food was done. _ Another fuel saver, because it is a time saver, is the pressure cooker. Here the cooking of the food can be done in less than a third of the time re- quired in an ordinary boiler or sauce- pan. Two or more foods may be placed | in the cooker at the same time if suit- | able containers are used so that the| flavor of one will not be transferred | to the other. Care in the use of the })ressuxa cooker is necessary if these oods are to retain their best flavor. | If the directions accompanying this utensil are followed you will have suc- cess with it. In the Sewing Room. Both time and trouble are saved | when sewing by simply placing an or- dinary three-arm towel-rack above the | right end of the sewing machine. On this rack can be hung tape measure, | pieces of unfinished goods, which other wise would slip to the floor beneath the machine. With this time-saver, the machine must be kept in its perma- nent position, where the rack will al- ways serve it. An ordinary 10-cent sash curtain rod, attached to the under edge of the sew- ing table, with the little brackets that 80 with it, is excellent for keeping spools of thread untangled and in place where they can be located immediately. Fasten a strip of felt around the arm of the machine for holding pins and needles. Hang a pair of small scissors at the side. Fdr another con- venience, make an old-fashioned pin- cushion, and in one corner of it make a little pocket to hold a thimble. - In the cushion put straight pins, safety pins and two needles, one threaded with black thread, the other with white. Keep the cushion in a convenient place. When in a hurry, or in case of emer- | gency, this is more convenient than | hunting in a work basket. By folding a plece of adhesive tape over one sharp edge, old safety razor blades may be used with safety as rippi.nf knives. Discarded felt hats, particularly the bright-colored ones, make many pretty ornaments and useful objects for wear and for the house. House slippers made from old felt hats will outlast the ordinary felt slippers and are very easy to make. You can cut a pattern from an old' pair of slippers. There are many ways of trimming them. One hat will make a sixe 4 pais. Old felt hats will also make excellent holders for hot pots, and o on, if cut into con- venient shapes and sizes. A hat for a little girl may be made by dyeing an old felt hat of mother's a pretty color bg boiling. The hat will then fit the child’s head, as it will shrink a little. When dry, cut off the brim, leaving enough to turn up in front. ‘Bind with a strong ribbon and put a band of the same color around the crown with a bow in back. 1t 15 simple to make your comzlex- ion beautiful and keep it so by the regular use of pure mercolized wax. Procure an ounce from your druggist and use as directed. It will quickly peel off all the grimy d or blemished skin with such | s freckles, pimples, black- d excessive oiliness. The new skin then revealed, is smooth, fresh, firm and younger looking. Mercolized wax brings out the hidden beauty. To quickly remove wrinkles and other age lines, use as face lotion | 1 cunce powd-red saxolite and 1 half pint witch hazel—Advertisement. Lettuce, French Dressing. Sunshine Pudding. Coffee. PLAIN OMELET. The one sure way of securing the right floor covering is to buy antique hooked rugs. Some of us are not in e DedDedDed . b -<lll¥~ b2 'lw- ‘\"' l lémon color; add !5 teaspoon . ,I[i'\,fllb\ VAN salt, few grains pepper and 4 tablespoons hot water. Beat ) whites until stiff and dry, cutting and folding them into t mix- ture until they have taken up mix-~ ture. Heat omelet pan and but- ter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally: turning pan that omelet may brown evenly. When well puffed and delicately brown- ed underneath, place pan on cen- ter grate of oven to finish cooking top. The omelet is cooked if it is firm to_the touch when pressed by the finger. 1If it clings to the finger like the beaten white of egg it needs longer cooking. Fold and turn on hot platter, pour around 115 cups thin white sauce. Milk is sometimes used in place of water, but hot water makes a more tender omelet. CARAMEL BAVARIAN CREAM. Two cups milk, 2 tablespoons sugar, 3 cup sugar, 13 cup boil- ing water, 2 cups cream, 4 eg yolks, 1 teaspoon vanilla, 4 table- spoons granulated gelatin, 15 cup cold water. Scald milk and pour over egg yolks beaten slightly with 2 tablespoons sugar. Cara- melize 3, cup sugar and dissolve in boiling water. Add to custard. Add gelatin, which has been softened in cold water. Strain into bowl and set in ice water. ‘When it begins to thicken add vanilla and cream beaten stiff. Mold and chilled. SUNSHINE PUDDING. Mix 2 tablespoons cornstarch in enough cold water to dissolve, and stir into 1 pint boiling water. Add pinch salt, 13 cup sugar, stiffy beaten whites 2 eggs and 1 teaspoon vanilla. Heat just long enough to cook eggs. Have 3 or 4 ripe bananas sliced thin. Place layer of these in dish, then layer of pudding, continuing until all is used. Have pudding for last layer. Make soft custard of yolks of eggs, !i cup sugar and 1 pint milk. Pour over pudding Wwhen served. i i, R R | Include Fruit In Children's Lunch In packing the children's lunch, re- member always to include some fruit or a sandwich with a vegetable filling rather than making up the lunch en- tirely of bread and meat, or bread and egg, etc. A sandwich with a filling of lettuce and tomatoes, or en beans mixed with chili sauce or sliced radishe: —any of these will provide a welcome change. A few stalks of raw celery wrapped in wax paper, a small whole tomato, an ngple or a cardboard car- ton filled with sliced fresh fruit, or fruit gelatin mixture add considerably ;D t;! healthful qualities of the school unch. P2y (44 Y a N AN AN a position to do this, however, so we look about and gather scraps of all sorts of material and start to make a hooked rug just like our great-great- grandmother's. But she did not have bridge, movies or week-end trips to in- terfere with her rug work, and in no time at all her rug was finished. Manufacturers must have realized how difficult it was for the modern woman to find time to apply herself to the task of rug making, and now | we find old-time geometrical designs in pile rugs, shown in the illustration, a perfect background for the early Colonial type of furniture. (Copsright, 1928.) MOTHERS “Candy Time."” —_——m One Mother says: My children receive a small piece of candy every evening after dinner. They are allowed no Sweets between meals, only a fruit lunch mid-morn- ing and mid-afternoon. This seems to satisfy their candy craving. If any | one gives them a piece of candy or a sweet cookie between meals they run home with it and tuck it away for “after dinne as a matter of course. And the “stomach troubles” of child- hood have not as yet appeared in my children. g s It is estimated that there are now | 186,000 Brifish ex-gervice men in the | Irish Free State, and 6,000 of these are in financial wi b time (Copyright. 1928, The World’s Fastest Hot Breakfast Cooks in 3': to § minutes—quicker than toast *The most widely used and enjoyed coffee in the United States [HASE&ANBURNS *It is a matter of record in the history of the coffee trade that Seal Brand was the first coffee ever packed in sealed tins. CHASE & SANBORNS SEAL BRAND COFFEE l Seal Brand Tea Is of the Same High Quality Appetites and purses vary. What is meat to one may be poison to another, and what may a necessity to some may be a luxury to others. One house- wife must provide salads and deserts for a “finicky” fam- ily, while another must give attention | to the simple sub- stantial fooda Those who lead redentary lives, of course, do not re- quire the nourish- ment of those whose work is manual or out-of- doors. Here is where the house manager should exercise discretion in the choice of food. Sometimes she is compelled to face a problem of considerable dimen- sions. This is especially true if the members of her household are engaged | in_widely diversified pursuits. | There may be children in the family, small, hungry, growing lads who would | eat six meals a day if they could be provided. The father may spend his day in an office, while a son is out- doors for 8 or 10 hours. Obviously she cannot prepare special dishes for each and must set a well balanced table to suit everybody. She may or| may not be discreet in- food expendi- | tures, but the average housewife is usually careful that she receives ex- actly what she pays for. That is why | she doessher own shopping most of the | time. A few cents saved here or there may mean dollars at the end of the year. Waiting until prices come down is not the best plan when considering the cost of commodities such as essential LADS WOULD EAT SIX MEALS A foods. The visitor to the stores and markets today will find little cause to complain about high prices, even though there are a few items that are a trifie above normal cost. In the fruit kingdom there are quinces, selling for 10 cents a pound; crabapples, 10 a pound; apples, 5 and 10 cents % pound; California grapes, 15 and 20 cents a pound: Concord grapes, 10 cents a pound: cranberries, 20 to 25 cents a pound; Casaba melons, 50 cents each: honey- dew melons, 25 to 75 cents aplece; honeyballs, 10 cents each; Per- sian melons, 50 cents to 81, ac- cording to size. There are very few peaches left, and cantaloupes are practically gone for the sea- son. California to- matoes are taking the place of home- grown tomatoes, which are rapidly dis- appearing. %he following may be accepted as the prevailing prices of vegetables seen in ‘Washington markets and shops: Broc- coli, $1 a large bunch; celery cabbage, 15 cents a head: eggplant (still high), 20 to 25 cents each; squash (is the highest known, according to dealers), 15 cents a pound; string beans, 20 cents a pound; red cabbage, 10 cents a pound: California beets, 10 cents a bunch; caulifiower (very high), 40 weet potatoes, 10 cents a pound: cents a pound. Dairy prices have advanced, as was to be expected this time of the year. Eggs are selling for 63 cents a dozen and butter 60 and 65 cents a pound. Meat prices are as follows: Leg of lamh, 40 and 42 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoul- der chops, 36 cents; veal cutlets, 65 cents; breast of veal, 32 cents; veal chops, 45 cents: shoulder roast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 45 cents; round steak, 50 to 53 cents; sirloin, 58 cents; porter- house steak, 80 cents; chuck roast, 35 cents; fresh and smoked hams, 30 cents. SHE 1S CAREFUL TO RECEWVE WHAT— Questions and Answers My little girl is to have her sixth birthday very soon. I would like to have a birthday party for her, and I will be glad to have any suggestions you can give me as to menus for children from 6 to 8. I have planned to have the party in the afternoon.—Mrs. G. T. I am glad that you have planned the party in the afternoon, and I would suggest 3 to 6 as the best time, with re- freshments served at 5. These should be of a character to serve as supper for the children, so that there will be no lr&;frrerence with their regular meal- time. A good menu would be creamed , chicken on toast with green peas; sand- | wiches made of whole wheat and white | bread—one slice of each—spread with | butter and cut in fancy shapes; home- made chocolate sundaes of vanilla cream with chocolate sauce; birthday cake, of course, with the proper number of candles and decorated with plain sugar icing in colors l&plied with a pas- try tube; or, if you wish, the cake may be iced with plain icing and decorated with a parade of animal crackers march- ing around the sides and the top of the | cake. . If you prefer a less elaborate menu, you might serve refreshments at 4 o'clock, consisting of ice cream—which is always necessary to children in order to have a party—and birthday cake. Games may be planned afterward, so that some appetite may be restored for the children’s regular supper. . Will you please tell me at what age healthy children should be given raw foods, such as celery and lettuce? ~ Also, when may they have cheese and the un- | cooked cereals?—Mrs. A. N. Raw celery and lettuce should not be given to children until they have most | of their teeth. These foods. of course. should be thoroughly chewed, and very small children either eat too fast or chew insufficiently or are not_able to thoroughly chew such foods. I should say that it is best not to give them any until after the age of 6. Cottage cheese or cream cheese can be given to children about the age of 3. Other cheeses are best omitted until after 6, and even then should be grated and used as a seasoning for food rather | than eaten alone, Uncooked cereals with plenty of milk can be given as soon as & child is able to eat cereals at all. There are now more than 800,000 seals on the Pribilof Islands. FOOD PAGE.” Goodies BY JESSIE A. KNOX. | An old-fashioned housekeeper, who | of children who had all grown up and most of whom had gone to homes of their own, said to me the other day that she felt that the modern child lost a great deal by not having a cookie jar to dip into when he was hungry. | Perhaps she i right. For those of | us who remember a pantry with a stone | jar filled with sugar or ginger cookies, | or chocolate jumbles covered with white iceing, would not willingly give up such | memories for a modeérn kitchenette and a box of ready-made cookies. If you have children, initiate them into the delights of a cookie jar. There | are a few simple kinds that can be | made quickly. They fill the need for | a child's desire for sweets in a whole- some. nourishing manner and they have many uses as “fillers in” on various household occasions. A good standard cookie recipe, which can be varied in many vavs, is as fol- lows: Work one-half cup butter or Any | other shortening to a soft cream with | one cup of sugar. When thoroughly | blended add two eggs and beat well Then stir in two_tablespoons of milk, water, strong coffe, orange juice or | ineapple juice. & smp ptogether three cups flour, one- half teaspoon salt and two teaspoons baking powder. Add_this gradually, | mixing thoroughly. It will make a has successtully raised a large family |C rather stiff dough. but one that is just a little sticky to the fingers. Chill thor- Eighth-Grade Education. ‘We are saying that all children ought to have eighth-grade education or its equivalent before permitting them to work. We are generally agreed that children should have a long protected childhood during which time they are to be educated to the highest possible Standard in harmony with their abili- ties. 8o far, so good. But not all children have the ability to take eighth-grade education as usually offered by the schools. Not all children can master grammar and his- tory and algebra and written composi- tion and literature as required by the usual eighth-grade course of study. (Many of them slow down at the fifth | year and a great many more at the | seventh. Are they to be held marking | time in the school benches until they accumulate enough birthdays to free them from the law? Are they to know | the education law only as a bond upon | their liberties? | That must happen where the schools | make no provision for those boys and girls whose tastes and powers: are not those of the book-minded child. In| any school you may see children of the early teens, bodies well matured, sitting in the small benches provided for the younger children. They are not feeble-minded boys and rls either. They are boys and girls whose physical development has out- stripped their mental development. The mental development reached its maxi ment was rapid in the extreme. Such bodies and minds demand work within the powers of the individual. It ought to be supplied by the school. Most of the time it isn’t. The “slow” children mum early, while the physical develop- |} are kept in school until they have the right age for a discharge card. Un- Jar Provides Wholesome for Youngsters oughly. which will further stiffen the mixture, and allow it to be rolled easily. hilling the mixture insures a_crisp, more tender cookie than if more flour is added to the dough. Too much flour makes a tough cookie. Roll part of the mixture at a time on a floured board until about one-eighth inch thick. Shape as desired, place on a greased baking pan and bake in a hot oven—400 degrees—for 10 minutes If fruit juice or coffee is used instead of milk, the flavor of the cookies wil! vary. If milk is used, chocolate cookies can be made by adding two squares of melted chocolate to the mixture before the flour is put in. For the chocolate jumbles, roll the dough to one-eighth-inch thickness and shape with a doughnut cutter so that there is a hole in t| enter. Bake in a moderate oven— degrees—as 2 chocolate mixture burns quite easily Bake from 8 to 10 mirutes, thea cool and spread each jumble with a sugar iceing made by mixing confection- sugar with a little water, allowing bout two teaspoons to one-half cup of sugar. For nut cookies, add one-half cup chopped walnuts, peanuts or pecans to the mixture with the flour. For fruit cookies, add one-half cup of chopped, pitted dates, one-half cup seedless raisins and a teaspoon of grated orange rind. Roll to one-fourth-inch thickness and bak~ for 12 to 15 minutes at 375 degrees. (Cop: 1328.) OUR CHILDREN By Angelo Patri happy, disorderly or half asleep, they clutter up the classrooms and waste precious time of their own and their | mates. Thes= children must be provided for if we are to do justice to a big group of young people. It is not fair to set them aside as hopeless becauss they need a different education from their bookish mates. They are entitled to the training that will bring out their gifts to the fullest stage of develop- ment, to their highest power. What- ever gifts they have, and be assured . they have some, are to be made ths most of and trained to service. That means that we ought to have in every school two parullel lines of education, bookish with some hand experiences: hand experiences with some book work. That is a cruds way of putting it, bu} it is the basic idea of a complete schoo: system as far as the courses of study go. All children are entitled to a good eighth-grade education, but education is not achieved by sitting in a bench term after term, marking time until the right birthday comes around. I am against child labor. There are enough able-bodied men and women to do the work of the world. The chil- dren are to have their childhood, their education, their training and so be fitted for fine citizenship. But just passing a law regulating ages won't d- that. The schools must be manned and equipped for the task. Is yours? d to answer any in. d developent of - ehidren Write him in care of this paper. inclosiy stamped, addressed envelo; 3 - Eomyrians, 1588 TP Beggars must either sing or play musical instrument if they wish to as alms in any. public place, stipulate: Britain's latest law on the subject. Not the Cheapest—But Always the Best lhsist on Auth’s—and You Insist on the Best If you could go through our great modern plant...as spotless and clean as your own kitchen. If you could see the choice, plump porkers. . .the savory spices and other ingre- dients which go into all Auth’s products. If you could witness the scrupulous care with which every detail of production is handled ...finally receiving your own government's okey. . .there would never be a question as to why you should always ask for and insist on Auth’s. N. AUTH PROVISION CO. By the Pound Auth’s Pure Pork Sausage Auth’s Pure Pork Sausage Links Auth’s Delicious Pork Pudding Auth’s Royal Pork B’ Auth’s Nourishing Scrapple