Evening Star Newspaper, November 2, 1928, Page 52

52 FOOD PAGE. THE EVENING STAR, WASH[NGTbN, D. C, FRIDAY, NOVEMBER 2, 1928. Beautifying the Rooms Variety in Treatment Involves Extensive Use of Pictures and Other New Furnish- ings for the Home. There is scarcely a cheaper way of beautifying a room than to hang on its walls just the pictures it needs. If the pictures are home made, time and thought will be involved rather than expense. The first step in framing in- expensive pictures at home is to collect and save all the colored advertisements, calendar pictures, magazine covers, illus- trations and personal photographs that interest you. You can’t have too large a pile, for you never know what sub- ject you will wish to frame for a special room, occasion. or person. Sometimes just a section of a larger picture will make a good subject. Among the ad- vertisements you will find charming sub- jects, pictures painted by first-class {llustrators and artists, although often unsigned. Be sure, also, to collect and save the most attractive greeting cards you and your friends receive. In tiny frames they look like miniatures and are charming for your walls or for gifts on the particular holidays which they represent. Every room in the house requires a different kind of picture, different in subject, different in coloring, and often different in framing. Often pictures that are still interesting are in the wrong frames, or good frames are wast- ed on unsuitable pictures. 1f you decide to frame your own pic- tures, get frames the exact size of the picture if possible. Occasionably you may find yourself obliged to cut down a picture to fit, although that should not be done if anything important has to be cut away from the subject or the bal- ance of the composition. Sometimes a single figure can be cut from a large piciure. Never allow a white border to show between a picture and its frame. Only the most delicate of water colors, engravings and etchings can be framed with such a blank expanse showing. Prints and most photographs require absolutely close framing. Colors of Frames. One of the most successful ways of merging picture and frame is to paint the frame some color that we want to emphasize in the picture. Almost any one or two of the picture’s colors will do, although there is always a best one, if the exact shade is copied. Often a frame can be given that color in the picture which will look best with the color seheme of the room in which the picture is to be hung. Simple gilt frames are made doubly artistic and suitable if they are lightly brushed over with thin color, an exact ture is scarce and simple, as in a nar- row hall, decorative quantity is readily imparted by the walls and is really needed to avold bareness of effect. Bold, highly-colored designs add both warmth and cheer, and since a hall is occupied only for short intervals, this boldness of pattern does not weary one. In the Kitchen. A Kitchen is primarily a workshop and nothing should enter into it which is not strictly practical. The busy housewife cannot be hindered in her work by handsome materials or acces- sorles which require constant care, but on the other hand there is no reason why one should stifle one’s love of the beautiful and make the daily round of work more of a drudgery than need be for the lack of what may be done with a quart or two of paint and a few yards of tasteful curtain material. A whole chapter might be written about kitchen floors. You may choose a hardwood floor and use small color- ful rugs or softwood, oiled or painted, varnished and waxed, or cork and rub- ber tiling, or linoleum. Probably lin- oleum is best suited to all tastes and purposes. It best combines the beauti- ful and practical. To preserve it, you can varnish it or use liquid wax. ‘The correct color values for a kitchen are as follows: Floor, darkest and strongest color; walls and woodwork lighter; ceiling lightest of all. Wood- work may be painted or finished in nat- ural wood colors—white, cream, ivory, gray, yellow and light blue are favo: ite colors for enameled woodwork. When furnishings and walls are neu- tral, the woodwork can become the vivid color note of the room with ar- tistic effect. As for walls, painted walls are ideal, especially those that are washable. Wall paper is effectively used and can be made more service- able by one or two coats of shellac. Oilcloth is also practical, although not so decorative. A window seat in the kitchen is a worthwhile plan. Not only will it make the room more comfortable, but it pro- vides a seat where the light is good for doing many household tasks. Under- neath the kitchen seat may be stored many kinds of food. Jellies and jams will be cooler on the floor than higher up in the room on a shelf. Potatoes, onions, beets, turnips and carrots can be kept handy for cooking. Pears can be ripened, or oranges, apples and nuts stored here. Bulk supplies, such as duplicate of a color in the picture, and then the color rubbed lightly and par- tially off with a cotton cloth, almost at once, before the paint has a chance to dry. After such rubbing. just a sug- gestion of the color will be retained in the grooves and carvings. The effect is charming. In the nursery, where taste is to be trained, the use of pictures is espe- cially important. It should here be remembered that pictures of any sort, whether for rugs, walls or draperies, should never be grotesque in effect. Often a child is seriously frightened by some representation which to older people is amusing, and the cruelty of forcing & child to occupy a room so furnished, especially after dark, is bad judgment. Let your child share in the choice of furnishings for the nursery. In this_way not only will any such trouble be avoided, but an increased interest in the room and in its care will result. In the Bedroom. Great variety is available in bed linens. Sheets and pillowcases are made with plain or hemstitched hems, with scalloped edges, with monograms and with insertions of fine lace. Deli- cately tinted sheets and pillowcases are gaining favor, especially for the rooms of young girls and for guestroom use. Single biankets are more popular than the old double variety, and they are easier to handle. In addition, they wear longer. Many of the new single- length biankets have the two thick- nesses of a pair of blankets woven into a single length. = If you are making a patchwoirk quilt, Temember that the beauty of it aepends mostly upen the accurate cut- ting and arrangement of the pleces, the skillful harmonizing of color and the neatness and precision of the needle- work. Care must be taken to have all of the corners and points of the pieces even. There is much opportunity for originality in the design and arrange- ment of the patches. Very simple and effective floor mats for a bedroom can be made from almost any scraps of felt, and in any size or shape required. Use for the background an oval piece of felt of any color de- sired. After cutting out a floral design in contrasting colors, arrange the pieces to suit your taste, then applique them in blanket stitch round the . A more simple mat can be made either square or oblong in two contrasting shades. These little mats are very pretty and can easily be made at home. . Useful Window Seat. F Some of the advantages of a window seat in a room are that it provides an extra seat, storage space and frequently brings more light and sunshine into a room with its extra windows. The built- in seat with a cover is the one that pro- vides storage S for linen, clothing, newspapers and other things. It may be exceedingly useful if cedar-lined. In a bedroom this is a good place for storing furs, blankets or other woolens. Also, it may have a lock. It is a very useful place to keep sewing materials. In still another bedroom scheme the window seat will hold shoes or hats. Instead of opening on.top, a swinging door under- neath makes it easy of access. Plants are another decorative pos- sibility for a window seat. A northern | exposure is ideal for ferns, and more light will be gained in a dark room. Utilizing the window seat for plants is pleasing both for a dining and a break- fast room, for growing green makes any eating room more inviting. Children always enjoy a window seat to the fullest. It is such a cozy place to play in, and underneath is the logi- cal place t0 keep playthings neatly put away. Painting paper dolls or sewing doll clothes, solving puzzles or_ poring over books will keep children happily engaged if the seat is spaciously built 50 that they can sprawl there undis- turbed. Built in a child’s room the win- flour, sugar or molasses, will be out of the way and yet be convenient in such a place. There may be separate com- partments for each commodity if liked. MOTHERS AND THEIR CHILDREN. Encouraging Naps. One Mother says: I have found that when my little tots tire of their naps, nap time can be made more interesting by setting the alarm clock and telling them not to talk until the alarm goes off. It takes only a few minutes for them o drop off to sleep and after they wake up I let them hear the alarm go. This plan has sometimes to be altered or exchanged for that of putting little 1d stars after their names on a chart for taking their naps. (Copyright, 1928.) Stuffed Baked Potatoes Tempt ‘Wash six good-sized potatoes and bake in a hot oven for 40 minutes, cr until done. Remove from the oven, cut a slice from the top of each and scoop out part of the inside. Fill each potato with a large spoon of creamed fish flakes, sprinkle lightly with buttered breadcrumbs and put back in the oven ‘l’or about 5 minutes to reheat and rown. Home in Good Taste BY SARA HILAND, ‘There are all kinds of magazine racks and all of them seem very handy and attractive; but did you ever settle down for a pleasant evening of reading and find that the magazine rack was so low that you were put to the inconvenience of leaning over to reach the magazines? If you had had a rack like the one in the illustration how easy it would have been to put your hand on any one you wanted. The pocket portion of this rack is made like those which are placed directly on the floor, but the addition of the legs makes it so con- venient and adds to its charm. This rack may be finished in walnut, mahogany or maple, decorated with a hand-painted design in dark, rich tones; the interior may be painted to match the predominating shade in the motif or may be left like the exterior. If this magazine rack is to be used in a sunroom, of course,a much grayer finish may be given it. If your room will permit it, you will find that a Chinese red exterior with black in- terior and trimmings will be very ef- fective. Or black may be used for the exterior with any shade desired for the interior. MENU FOR A DAY, BREAKFAST. Stewed prunes. Farina with cream, Baked sausages. Griddle cakes, maple syrup. Coffee, LUNCHEON. Creamed mushrooms on toast Lettuce, Russian dressing. Baked apple sauce. Brownles, tea. Cream of potato soup. Baked Virginia ham. Grilled sweet potatoes, Buttered cauliflower. Endive salad, French dressing. Squash ple, cheese. g Coffee. GRIDDLE CAKES. Two cups flour, one-half teaspoon salt, five teaspoons baking powder, one-half cup milk, two tablespoons| shortening. Mix and sift dry in- gredients, add milk and melted shortening, beat well, Bake on) slightly greased hot griddle. BROWNIES. To one cup sugar add four table-| spoons melted butter, one egg, two) ounces chocolate melted over hof water, one teaspoon vanilla, one-half| cup flour and one-half cup broken| nut meats. Line square, shallow pan| with waxed paper, turn in mixture, ISpread evenly in pan and bake in slow oven. Cut into squares when| done. SQUASH PIE. Press one heaping cup baked Hub-| bard squash through sieve, add one| teaspoon flour, one tablespoon but- ter, melted, one-half teaspoon each) , one tea-| spoon_cinnamon, one-sixth teaspoon| grated nutmeg, four tablespoons with brown sugar, dot with bits but-| ter and bake in moderate oven. Two Sorts of Pie Crust dow seat may take the place of any BY JESSIE A. KNOX. Perhaps it is because pie is the ac- knowledged “Great American Dessert” that the culinary ambition of the great majority of housekeepers is to make a perfect pie. Most of them are like the young bride who said she could always make the filling, and it was only the crust that bothered her! For those who have not yet achieved their ambition, in so far as crust is concerned, the fol- lowing facts may help: There are two main types of pie erust—the short, tender variety, and the crisp, flaky kind; that is, this is the technical classification. Those actually produced run all the variations in be- tween the two. There are four factors determining the kind of pie crust you make—I, flour; 2, kind of shortening; 3, method of mixing; 4, temperature of baking. Pastry flour makes the best pie crust, because it contains less gluten than bread flour. I have sometimes had people ask me if by pastry flour I meant DAILY DIET RECIPE ORANGE AND RAW EGG GELATIN. Orange juice, two tablespoons, Raw egg, one. Suga: r, one tes n. Salt, one-twenty-fourth teaspoon. Plain gelatin, one teaspoon. SERVES ONE PORTION. Soften gelatin by soaking in orange juice five minutes and dis- solving it over boiling water. Beat egg yolk, add salt and sugar. ‘Beat egg white and gradually add to the egg yolk. Add dis- solved gelatin, beating constant- ly. Mold in an individual mold. Chill and serve. DIET NOTE. Recipe furnishes protein and much lime, iron and vitamins A, B and C. Good for a convales- cent. Good as extra nourish- ment in diet to gain weight. Can be taken by children 3 years and over at a dinner where meat or was omitted. Can be eaten by normal adults of aver- age of under weight and even by those who are overweight, pro- vided sugar is omitted. The Winning Candidate JACK FROST the prepared flour that is put up in packages ready mixed with salt and baking powder. I do not. Pastry flour is simply wheat flour milled in such a way as to give it a small gluten content. It has nothing added to it. The vegetable ofl compounds, soft lard or well clarified chicken fat, or any shortening that can be readily and thoroughly worked into the flour, should be used if short, tender pie crust is desired. This kind of a texture de- pends on a thorough distribution. cf fat throughout the flour, and it cannot be aecl‘;red if a very hard shortening is used. A flaky crust, of which puff paste is 2 good example, revalts from the use of a harder fat. ThJs sort of crust needs a much less perfect blending of fat with the flour, and small bits of fat should always be present in the mixture when the dough is rolled out” In making puff paste or any flaky pastry it is usual to mix only a small amount of fat with the flour, and to add the rest in small lumps when rolling the dough. ‘Thorough chilling is also necessary to achieve the layers of flakiness in the final product. ‘The methods of mixing used are, first, for the short, tender crust a vigorous rubbing together of the fat and flour until the mixture is so thoroughly blended that no particles of fat can be seen, This can b done by means of a fork, the fingers or one of those clever littl> pastry mixing devices that can be bought for very little and that are made of a number of wires held to- gether in a small frame, to use as a sort ofl( a chopper in cutting the fat into the our. Secondly, in making the flaky crust about one-fourth of the total amount of fat is rubbed into the flour, water added to make a stiff dough and the remainder of the fat divided into three parts. This is chilled, each part cut in small bits and dotted over the dough as it is rolled out. The dough is then folded over the fat and rolled again. As for baking, all pie crust should be baked in a hot oven, about 450 degrees. There was & slight fluctuation in the volume of buying during the past week. This was due in part to other condi- tions than lack of spirit so far as the consumers were concerned. Actu- ally there was less to be had at the stores and markets in the preduce line, The shipments were lighter with the resuits that the dealers were unable to display their usual abundance of wares. Weather is an important item in the raising of produce. A frost may cause a dearth of certain fruits and vegetable: great that many of the large orchardists and growers are prepared to meet the emergency by the use of smudge pots which are lighted at the first indication of frost. Although the markets were not quite as well stocked as the week before the prices apparently did not suffer. In most cases they remain stable. Apples are being received from nearby orchards but vegetables are coming largely from distant points. There seems to be a plentiful supply of melons which in- cludes Casabas, honeydews and Per- sians. Casabas, 50 cents each; honey- dews, 25 to 75 cents and Persians, 50 cents to $1 according to size. ‘There is an abundance of quinces which are selling for 10 cents a pound; crabapples, 10 cents a pound; apples, The popularity of cheese as a regular article of diet is rapidly increasing and people are more and more becoming familiar with the many ways in which this wholesome, nutritious food can be used. ‘Time was, not so long ago, that here in America we looked upon cheese as something to eat with pie, or, if we wanted to be particularly festive, to use in making a Welsh rarebit. Once in a great while we would sprinkle a few shreds ®ver macaroni and bake it, but that was the limit of our knowledge .| as_to its uses. When popular interest in nutrition became more general cheese began to come into its own. Its high nutritive value has long been recognized, and this in combination with its flavor has helped a great deal in bringing it into wider use, for, after all, we eat those foods whose flavor we like. And there are so many types of cheese that there is a flavor for every taste, for they vary decidedly in flayor, ranging from a mild cream or cottage cheese to the strong cammembert and odoriferous limberger. The foundation of all cheese, how- ever, is the same—namely, the curd of milk. It can, in fact, be considered as a concentrafed form of milk and can be used to supplement part of the milk used in the diet. It must be re- membered that the curd of milk con- tains all of the protein of milk and a Jarge part of the minerals. The amount of fat present varies according to the kind of cheese.” When made from whole milk it is about the same as in milk. American manufacturers have re- cently become interested in duplicating some of the types of European cheeses, with more or less success. However, we still depend upon Europe for most of our finest cheese, as it is in that sec- tion of the world that the cheese in- dustry has been brought to its greatest perfection over a period of centuries. Since the food value of most cheeses is about the same, the choice of the kind we use depends largely upon indi- vidual taste and somewhat, of course, upon the price we wish to pay. Gener- ally for most cooking purposes ‘we use cheddar, or, as it is more commonly called, plain American or “store cheese.” Swiss cheese can be used in some cooked dishes, especially a combina- tion of spinach, white sauce and eggs. Parmesan cheese can be used to ad- vantage when we want to give an Italian flavor to our food. It is espe- clally good with spaghetti, with onion or cabbage soup and with rissoto, or a mixture of rice, tomatoes, onions and green pepper with a few shreds of meat. It is, perhaps, as luncheon or supper dishes that we make the most use of cheese, using it in place of meat. Cheese fondu, cheese timbales, souffle, some of the hearty toasted sandwiches or rarebits of various sorts; rice or macaroni baked with a cheese sauce and vegetables scalloped with cheese— In Washington Markets Cheese Added 5 and 10 cents a pound; California grapes, 15 and 20 cents a pound; Con- cord grapes, 10 cents & pound. Vegetakles prices are as follows: Cal- ifornia tomatoes, 20 and 25 cents 2 pound; broccoli, $1 a bunch; celery cabbage 15 cents a head; eggplants, 20 to 25 cents each; squash, 15 cents a pound; string beans, 20 cents & pound: red cab- bage, 10 cents a pound; California beets, 10 cents a bunch; caulifiower, 40 cents; sweet potatoes, 10 cents a pound; okra, 30 cents a pcund. While eggs are higher than they were there has been no increase in that commodity during the past few weeks. They are selling for 65 cents a dozen in most places although cheaper in some stores. Butter is bringing 60 lo 65_cents a pound Meat_prices remain the same, and cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents; shoulder chops, 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; porterhouse steak, 60 cents; chuck roast, 35 cents; fresh and smoked hams, 30 cents. to Salad Dish these and a number of other similar dishes fit excellently into such meals. ‘When serving a cheese dish such as any of these, try to include with it a green salad or some raw vegetable such as shredded cabbage, carrots or raw celery. - This is because of the fact that cheese is a concentrated food and so lacks the bulk that is necessary in a well balanced diet. Long, slow cooking is necessary for the tough cuts of meat in order to soften the fiber and to develop the flavor. The heat must be slow or the meat will not be tender. Keep the pan covered closely all the time the meat is cooking in order to avoid loss of flavor, When the meat is boiled some of the valuable food and flavoring ma- terials are dissolved out in the water. This water or stock may always be used either for soups, for the making of gravies, or for cooking vegetables. This latter method is used largely by the French and not often enough in our own country. Celery, for instance, turnips or cabbage, are all improved in flavor by cooking slowly in meat stock or by braising in the oven in a small amount of meat stock. Meat that has been boiled merely to make meat stock loses consider- able of its flavor but retains most of its protein and it can be used very nicely for making meat loaves, croquettes, hash or some gelatine dishes. Extra flavoring must be added but this can be in the form of vegetables, a little chopped pickle, chopped olives, various sauces, etc. Soup meat makes eco- nomical meat loaves and.meat cakes. Different seasons of the year make their own appeal to our appetites, for instance, in the Spring nothing tastes ?um so good as the first young greens. n the Summer the delicious fruits have their special place in diet, while in the cold weather warm, heac-zlvinf foods are most in demand, especially the fatter meats such as pork and the various pork products. Keep this fact in mind and serve seasonal foods—they not only meet the appetite needs better but they are also much more eco- nomical. —_— Demand for automobiles in New Zea- land this season is so great that many customers are awaiting delivery of cars. in CASH First prize . . . . $500 Second prize . . . $300 Third prize . . . $100 Aund ten other prizes of $10 each ERE’S an unusual contest that offers every woman in the opportunity to win $500. There is no work to do. are as follows: Leg of lamb, 40 and 42 | FOOD PAGE.’ Experienced housekeepers look upon any printed menu plan, such as we give each week, as a means of providing them with suggestions rather than any cut and dried formula. They know that there are many times when a printed form cannot be followed exactly, per- haps because of market conditions, per- omy. And they know that other foods can readily be substituted, provided they belong to the same group. For instance, any hot cereal may be used in the breakfast menu calling for “hot wheat cereral”—the main thing is to get variety into the dietary and not to serve the same food day after day Veal, beef or lamb may be substi- tuuted for pork in Sunday’s dinner. I have chosen pork because it is an in- expensive meat at this time of year, and is a good cold weather food. You will notice that cranberry sauce is used instead of the more traditional appk the days of the real with .its holly leaves, cheery Yuletide logs. Richardson Cake Contest! town No- Planning a Week’s Food QUAKE Food that “stands by” through the morning luscious fruits and fragrant spices. Have R & R Plum Puddings on your table these crispy Fall days. They’re the perfect climax to a luscious dinner. «..Established since 1855... FINE PLUM PUDDING sauce. It is a good thing to get out of a rut in regard to serving certain food combinations. Apple sauce is good with pork, because the fruit acid aids in the digestion of the meat, and there was a time when apples were about the only fruit avallable in the Winter months. Any other fruit acid will act in the same way as that of apples, so far as pork is concerned, and nowadays there haps because of family dislikes, and|is quite a variety of fruits available, often because of the question of econ- | either fresh or canned. Shredded pine« | apple makes a good sauce, as do stewed plums or apricots, and any of them ‘may be used as desired. In the toasted cheese sandwiches that are served for supper Sunday night use |a little finely chopped pickle mixed | with grated cheese for the filling. Make | the sandwiches first, using a liberal amount of cheese in each. Then toast The tomato jelly salad may ba from the plain tomatoes, ot ded cabbage or celery, or any lefts vegetables may be added to the before i | them. ma | av | tomato ~jelly mixture just stiffe Breakfast ROATS is mixed from a recipe which dates back to old-fashioned Xmas, snow-clad roofs and A recipe that calls for &Robbins Ask your grocer for full S | barticulars about the contest. Ask bim, too, about the Hostess Cakes J0u see pictured below, We suggest you try ones HERE’S THE FA- MOUS SILVER BAR. A splendid_all-around cake. A delightful but- tedious drudgery. All that’s re- ter sponge cake covered with the most delicious quired is a short letter. We want vanilla icing you_ ever you to write this letter in your own other playroom. A long cushion adds much comfort to a window seat. CANE SUGAR 2 Furnishing Reception Hall. boporos o The housewife is wise who has at words. thiscalesot least one. misror ih her. reception. hall His Platform , eake it opdemcn This would occupy no floor space, and Your Grocer Has the Rules 3 s reven b 15 et PURITY . : narrow space, removing all sense of INTEGRITY Just gohto YO\IT 8’::;‘" ::hd ask him closeness. It reflects light if it is hung about the simple rules of the Hostess MAREYOURMOUTH Drihtening aid chosting the BalL . 1t PROTECTION Cake Contest. - WATER? Thew e i an Selemm——_—"- e e Theyare easyto follow, but weask ug s o sreccest Ready to serve you in the form you require..., guest, and affords a “last look’ CRISP woman who answers the doorbell and, ou"s.ns v of course, it has a decorative impor- you to please read them carefully. Don’t forget—your grocer has all tance that immediately attracts atten- 2 . tion. Tt should always hang over some TEN BROWN the particulars. Ask him today. It five cents for two, picce of furniture, a console table, & ENDER TABLET an $500 to yo chest of drawers or a chair, so as not i may me L s to seem unsupported. In & Very narrow INSIDE POWDERED Contest Closes hall where thiere {8 not room on the i GRANULATED D il wall for a mirror it may placed on ecember by the. door"or in the center of & wal . | CONFECTIONERS aanas Most x;cfption halhs &g{ hn;'eh room FRUIT WDER and need for a smal le with per- 3 haps & drawer or two for message pads ;fl' sale by all stores d“t: 0 S e S,S i and pencils, for wrapping paper an ..m- Qll.ll‘ylld“c P cord, for pins and other things. This - A { table m:y ?nva rn c})elcor:tllve scarf, a Refined by vase or bowl, preferably, but not neces- The National Sugar Refining Co. of N.J. Continen, S " A tal product | sarily, with flowers or anything imper- R Whenever furnl~ v sonal and charming. ¢ w7 o