Evening Star Newspaper, January 11, 1929, Page 36

Cereals, Cakes and Waffles fThere Are Clever Ways by Which Breakfast . Foods May Be Mad e Appetizing for the Family—Ideas of Expert Cooks. Next to their use in bread, cakes and other baked goods, the most common way of using cereals for food is in the form of breakfast foods. When a preparation can be bought either in package or in bulk the cost of the pack- age goods is usually, of course, & little higher. Each housekecper must decide for herself whether the greater convenience and attractiveness of the package goods is worth the difference in cost. The larger her family is and the more good storage space she has, the greater will probably be the advantage of buying in bulk. If she decides to do this, she chould be careful to get cereals which have been kept in clean, closed bins or bags and to keep them as carefully after they reach her home. In light housekeeping the conven- fence of the ready-to-eat preparations | often more than compensates for their higher price. Careful Cooking of Cereals. There are several practical points to remember when cooking cereals. One 1s that there is more danger of not cooking them enough than of cooking them too much. Uncooked cereal preparations need several hours of cooking and are often improved by be- ing left on the back of the stove or in a fireless cooker overnight. Cereals | partly cooked at the factory, such as the rolled or fine granular preparations, chould be cooked fully as long as the directions on the package suggest. Flavoring is an important part of cooking cereals. The flavor usually added is salt. Such added flavor is less necessary in some of the ready-to-eat cereals which have been browned at the factory and have thus gained the pleasant flavor which also appears in the crust of bread and cake or in toast, but in the plain boiled cereals or mushes the careful use of salt in cooking them may make all the difference between an appetizing and an unpalatable dish. Milk, cream, butter, sugar, sirup, raisins, dates, and other fruits are often added to breakfast cereals when they eaten and make them more pala- le to most persons. The materials ~Jso add to the food value of the whole tsh. When the raw cereal is poured into toiling water, it must be constantly s'irred to prevent its growing lumpy. This means unnecessary work, because ~dinarily if the cereal is placed in cold ter and heated slowly it needs no It will not lump. The t way to heat it slowly is in & double oiler, although with care it can oked directly on top of the stove. If s> cooked, stirring is necessary only vhen very large quantities are pre- rared and the upper part presses heave “y on the lower part or when the cereal i Ve fine. ot "z( uncooked cereal, oatmeal or rice, for example, cooked with three cupfuls of water, gives over four cupfuls vhen boiled, but the water, ‘which chiefly causes the difference, does not to the entire four cupfuls any e I el shpti. For than was in the B \his Teason we must not judge the food ~f the finished dish, but must remem- that the raw food material has been Ailuted, so that a cupful cooked may ve only & quarter the food value of & “upful of the raw grain. If the cereal wore cooked in skim milk, which itself s rich in protein, this valuable mate- ial would be taken up by the cereal “nd the cooked dish would be that much more nutritious than if cooked - water. A cupful of rice cooked <owly in & double boiler can be made ‘o take up six cupfuls of skim milk, -nd the amount of tissue-building ma- +~rial and vitamines in the cooked dish is much greater than in the rice alone. ‘White and Fluffy Rice. A cupful Southern cooks boil rice in & large auantity of water to keep the ';l‘:?; s=parate and make them swell. "n}: cupful of rice through several wa- tors until all the loose starch is re- moved, then drain it. Have four or five o D cscmaonul of st sauce one OO} it, c‘owlyp. are in the rice and allow it to boil rapidly for about 30 minutes, or until a grain when between thumb and finger is entirely soft. In order to prevent it from sticking to the pan lift, if necessary, from time to time with a fork, but do not stir it, as stir- colander or sieve and after the water has drained off cover with & cloth and <=t over a pan of hot water on the back of the stove. or in the oven, or turn the rice into a shallow pan, cover, then place in & warm oven for a short time. Rice may also be cooked successfully in a smaller open saucepan or kettle, »llowing eight times as much water as | quantity of water. watching. If the starchy liquid sur- rounding the grains is washed off by pouring hot water through the colander in which the cooked rice is draining each grain will be left separate and dis- tinct. This is not usually necessary when the large proportion of water is used. Some housewives prefer to cook rice in a double boiler with an even smaller Three parts of boil- ing water are used to one part of rice and a teaspoonful of salt is allowed to each cupful of rice. The rice is dropped into the hot salted water, the boiler is covered and the rice is cooked for about 30 minutes. Then the cover may be removed and the rice cooked slowly a little longer, until it has dried some- what, or it may be turned into a pan, covered, then dried in a hot oven for & few minutes. If rice is soaked in tepid water until the grains lose their luster and become sclid white, the time of cooking by any method can be reduced about one-half. Rice first washed and then cooked for one hour in tepid water will cook in 10 or 15 minutes in an open kettle and in about 20 minutes in a double boiler. The grains are very large and distinct if soaked and then cooked in a large quantity of water. Rice, like all other cereals, may be cooked satisfactorily in a fireless cooker. It should be prepared in the same way as for cooking in a douole boiler, three parts of water being used to one part of rice. The rice should be dropped into the boiling water, boiled on the stove for five minutes, then put into the cooker for about an hour. Cornmeal Mush. Cornmeal mush is made by cooking the meal in salted water. To produce a satisfactory flavor it should reach the boiling point at some time during the cooking. An old method is to allow the water to come to the boiling point and to add the meal slowly, stirring con- stantly. The objections to this are that there is considerable danger that the mush will become lumpy and that it is often unpleasant for the cook to stand over a hot stove and stir the mix- ture sufficiently to make it smooth. better method, therefore, is the follow- ing: Put the cornmeal, cold water, and salt together in.the top of a double boiler. No stirring is necessary. Put the top of the double boiler into the lower part and allow the mush to heat slowly, cooking for half an hour, or longer, if convenient. Many people cook it as long as four hours. For each cupful of meal allow from one to one and one-half level teaspoonfuls of salt and about four and one-half cupfuls of water, depending upon the length of cooking.” Milk may be added in place of part or all of the water. Just before serving remove the top of the double boiler from the lower part and boil the mush for about three minutes. In boil- ing it at this time there is no danger that it will lump. Pancakes and Waffles. Cornmeal Pancakes—Add half a cupful of cornmeal to one and one- half cupfuls of boiling water and boil for five minutes, Turn into a bowl, add one and one-fourth cupfuls of milk and two cupfuls of wheat flour mixed and sifted with one and one- half tablespoonfuls of making powder, one and one-half teaspoonfuls of salt and one-third cupful of sugar. Add one egg well beaten and one table- spoonful of melted butter. Cook on & greased griddle. Cornmeal and Wheat Waffles—Cook half a cuggul of white cornmeal in one and one-half cupfuls of boiling water for 20 minutes. Add one and one- half cupfuls of boiling milk, three cup- fuls of wheat flour mixed and sifted with three table fuls of sugar, one and one-half tablespoonfuls of bak- ing powder and one and one-half tea- spoonfuls of salt. Add the yokes of two eggs well beaten, two tablespoon- fuls of melted butter and the whites of the two eggs beaten stiff. Cook on a waffle iron. These waffles are often considered by most persons to be better than those made Wil wheat flour only. Rice Waffles.—Press one cupful of cooked rice through a coarse sieve. the | Sift together one cupful of wheat flour, one ' teaspoonful of salt and one and one-half teaspoonfuls of pow- der, then add three-fourths cupful of sweet milk, the yolks of three eggs, the rice, one teaspoonful of butter, drippings or other melted fat, and finally fold in the beaten whites of the eggs. Have the waffie iron hot and well greased. This quantity will fill the waffle iron four times. This recipe may also be used for rice fritters by adding one tablespoon- ful of sugar and frying in deep fat. If preferred, the grains of rice may be left whole. rice, or two quarts of water to one cup- ful of . The same method is as with the large proportion of water, but the rice requires more careful Most persons will agree that plan- ning, preparing and serving three meals a day i5 a real job, and that it can bz made simpler if one can so plan that marketing can be done for sev- eral dnr at 2 time rather than meal by_meal. The week's menus will be considered more as a unit than from the individual real standpoint. The marketing trips, with good refrigeration and storage space, can be cut down to two or three. On’ Saturday, when marketing for Sunday, buy a large enough piece of cal to do for Monday as well. The left-over veal is to be cut in small nieces, mixed with a well-seasoned white sauce and served in a noodle ring. The remnants of the veal, to- gether with the left-over porl e utilized in making the meat pies that are served for dinner on Wednesday. Enough of the staple vegetables such as potatoes, onions and canned goods or the week should be bought on Sat- vrday. Apples, cranges and other citrus ruits, as well as the prunes and apri- ots, dried lima beans, celery and let- AUNT HET BY ROBERT QUILLEN. Planning a Week’s Food Cold rice, or rice reheated by steam- ing, may be used as a breakfast dish with sugar and cream, with stewed fruits or with baked or coddled apples. tuce may also be purchased on Sat- urday for the weekly menu. Celery that is washed may be wrapped in a damp cloth or a piece of parchment paper, or put in a dish with a very small amount of water, and kept in the ice box for four or five days. Let- tuce may be kept in the same way. Vegetable meals have been planned for dinner on Thursday and for most of the luncheons. The Winter vege- tables, dried lima beans and canned foods are all used to give as much variety as possible. Eggs are expensive at this time of year, but they are so nutritious that it is best not to omit them enurelfi unless great economy must be pract . In the week's meals are eggs as a main item of food on three different occa- sions, and also occasionally in* cooking. Shellfish and deep-water fish, such as cod and haddock, are good sources of iodine and vitamins, and for that rea- son should be used often. Oysters are the most -popular form of * shellfish, and, as they can be obtained either in fresh or canned form in practically all parts of the country, one may use them for Sunday night sufper. Boiled cod- sh is served on Friday with parsley sauce. When serving any of the white- fleshed fish, some contrast in color should be provided in a sauce or in the vegetables. Parsley sauce gives this contrast, while the peas and carrots and the cranberry ple also help. Purther- more, the acid in the cranberries pro- vides the mecessary contrast in flavor l Abundance of With the passing of the holidays, the housewife once again resumes her normal tasks. What so often is a season of festivi- ties for others is frequently a pe- iod of added re- sponsibilities for her, With the re- sumption of ~nor- nfalcy she will doubtless give sin- cere thanks, even though her duties are unending. In the pursuit of her purchases for the table, of course, she is aided by her knowledge of the family appetite and tastes. This knowledge ~ some- times leads to a monotony of menu. Variety is the spice of the table as well as of life, and the suggestion is made that an occasional different dish be provided. It is sur- prising what may result. Breakfasts, of course, are more or less standardized. One usually con- sists of cereal, fruits, meat or eggs. Lunch, unless there are small chil- dren or old folks at home, is rather a “pick-up” affair and is unimportant in the average household. Dinner is the outstanding meal. Tt is the one time in the day that the entire family foregathers, and here is where the housewife meets her prob- lem daily. A new salad or a fresh des- sert may be tried. It is extra labor, but the result is often worth the thought and preparation. “What is this?” one may ask. “Taste it and see,” may be the re- ply, and the house manager has solved another perplexing problem in the feeding of her flock. Each individual has his or her fa- vorite dish, but regardless of how much it is relished there is a tendency to become “fed up” on it. Therefore a change is acceptable. It may be a slightly added expense, but it is often merited. A visit to the stores and markets will suggest so many things. Like our Christmas shop- ping, the purchase of one gift sug- gests others. This is one reason why a personal shopping tour is advisable. For example, strawberries were seen In planning company meals or in giv- ing suggestions for entertaining, many of us pass by the woman who is keep- ing house in a kitchenette apartment, where the kitchenette varies from an electric plate on a shelf in the closet to a real miniature kitchen. Entertaining at meals under such conditions offers far different problems from those that must be faced when there is plenty of working space and a large kitchen. Nevertheless, there are many appetizing and attractive combinations that can be planned and served in such a small space. And these days, when the corner grocer’s shelves are supplied with such a wealth of can- ned and ready prepared foods to help out, even the most amateur of cooks need not hesitate to plan a company dinner. Menus must, of course, be simple, and it is best to plan not more than one hearty cooked dish and a vegetable. A good menu is as follows: Chilled grape- fruit sections, creamed chicken and mushroom patties, peas, hearts of let- tuce. with Roquefort cheese dressing, toasted crackers and coffee. Small hot rolls may be served, and olives, celery and salted nuts added if desired as relishes, ‘With this menu the only things that have to be cooked are the filling used for the patties and the coffee. Either fresh or canned grapefruit thoroughly Crusts Used BY JESSIE A. ENOX The use of leftovers, especially the remnants of a roast, often taxes the ingenuity of the housewife in a small family. Cold meat and plain stews become monotonous when they are served time after time, yet the same foods cooked in a savory ragout, or made into a meat pie, have the ap- pearance of entirely new dishes, Meat pies are not difficult to make, and one wonders why .they are mnot used more often. When leftovers form the base, a number of ‘combinations can be worked out, depending on the supplies at hand. Bits of potato, car- rots, peas, small amounts of Brussels sprouts, caulifiower or cooked toma- toes—all these may be mixed with any kind of meat, moistened with gravy and baked with a biscuit crust, a po- tato crust or one made from regular pastry. The last of a bolled ham may be cut in small pieces and combined with peas, string beans or small boiled onions, mixed with a generous amount of well flavored white sauce and baked with a potato crust. This is an ex- cellent way of utilizing the odds and ends of ham. The potato crust may also be used Menu for a Day. BREAKFAST. Orange_Juice. Fried Corn Meal Mush. Bacon Curls. Prune Gems. Coffee. LUNCHEON. Corned Beef Hash, Diced Beets. Rye Bread. Apple Turnovers, ‘Tea. DINNER. ‘Tomato and Barley Soup. Broiled Liver and Bacon. Baked Potatoes. Green Beans. Fruit Salad, Mayonnaise Dressing. Crackers, Cheese, Coffee. PRUNE GEMS. One-half pound prunes, two eggs, one and one-half cupfuls flour, three-quarters cupful milk, one-half cupful sugar, one tea- spoonful cream of tartar, one and one-half tablespoonfuls but- ter, three-quarters teaspoonful nuimeg, one-half _teaspoonful salt. at eggs separately. Soak prunes overnight, add yolks of eggs well beaten with sugar and ;'t.;rt in egg whites, beaten stiff, Appears In Markets D. €, FRIDAY, JANUARY 11, 1929. Fruit in the stores yesterday. While the price naturally is high, at present, there are those who are fond of this delectable product and are willing to spend 85 cents for a box. Luscious tangerines are plentiful and are bring- ing 40 cents a dozen. In fact, there is an abundance of fruit on the mar- ket at present. There are alligator pears selling for 50 cents apiece; table pears, 10 to 15 cents each; fancy oranges, 75 cents a dozen; grape fruit, 15 to 25 cents each; California grapes, 15 and 20 cents a pound; cranberries, 25 cents a pound:; kumquats, 35 cents a quart; casaba melons, 75 cents each; honeydews, 50 to 75 cents apiece. There has been no noticeable change in poultry and dairy prices. Turkeys continue to sell for 50 to 60 cents a pound. Roasting chickens, 40 to 50 cents a pound: frying size, -50 cents a pound; stewing size, 40 cents a pound. are still 70 cents a dozen, and butter, 60_cents a pound. In the vegetable domain the follow: ing may a cepted as the gen- eral prevailing prices: _California peas, 30 cents a pound; celery, 15 cents a bunch; cauliflower, 40 cents a head; hothouse cucumbers, 35 cents each; spinach, 15 cents a pound; squash, 15 cents a pound; turnips, 6 cents a pound; parsnips, 10 cents a pound; lettuce, 15 cents a head; sweet potatoes,* 10 cents a pound, or three pounds for 25 cents; beets, 10 cenis a bunch; carrots, 10 cents a bunch; cabbage, 5 cents a pound; onions, 8 cents @ pound. Meat prices remain firm. Leg of lamb, 40 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, 32 cents; pork chops, 40 cents; fresh hams, 30 cents; round steak, 50 to 53 cents; sirloin, 58 cents; porterhouse steak, 60 STRAWBERRIES ARE ON THE MARKET Planning Company Dinner - cents; chuck roast, 35 cents. chilled and served in small cups with a garnish of maraschino or a green mint cherry makes the first course. The patty shells and the rolls may be bought from any good bakery and need only reheating. The boned chicken that comes either in glass or tin can be used conveniently for the creamed chicken. A one-pound jar or tin will serve four very generously. One-quar- ter of a pound of mushrooms will be needed with this, -#md two cups of well-seasoned white sauce. The peas need only reheating. The dressing for the salad is made by working two ounces of Roquefort cheese into one- half cup of French dressing. The let- tuce should be thoroughly chilled, cut in quarters, and the dressing added just before serving. Saltine crackers or the hard water crackers that can be spilt are best served with the salad. Dessert is not necessary with such a meal, but if you have an especially sweet tooth, ice cream, cake or a fruit dessert may be added. Most of this meal, it can be seen, may be prepared ahead of time. That is, the grapefruit and the salad may be put in the icebox to chill, the mush- rooms may be peeled, and the chicken cut in dice. It should not take more than 45 minutes, or at the very most an hour, for the entire preparation of the meal, including setting the table. in Meat Pies for beet ple or for chicken. To make it, sift together one cup of flour, one- half teaspoon of salt. and one and one-half teaspoons of baking powder. Then work in two tablespoons of fat and one cup of cold mashed potatoes with a fork. The potatoes must be very smooth; if there are lumps in them it is best to rub them through a strainer before adding to the flour. Add about three-quarters of & cup of milk, or enough to make a stiff dough. Turn out on a flouréd board, and roll to one-quarter inch thick- dish, cover with the crust, pressing the edges firmly to the edges of the dish. Cut several slits in the top to let the steam escape and bake in a h:)t oven until brown—about 25 min- utes. . Beef and kidney pie is an old favor- ite. Cold roast or left-over steak may be used with either veal or lamb kid- neys. To make it, cut enough beef in medium-sized pleces to make three cups. Cut one veal or four lamb kid- neys in small pieces and roll the kid- neys and the beef in flour that has been seasoned with salt and pepper. Melt two tablespoons of fat, add two sliced onions and the meat. Stir until the meat is brown, add two cups of boiling water, one-half cup of carrots or any left-over vegetable, and a half cup of small mushrooms. Cover and cook slowly for 30 min- utes. Thicken slightly with flour and be sure the mixture is well seasoned. Pour into a baking dish, cover with potato or a rich baking powder crust rolled a scant quarter inch thick, and bake in & hot oven about 25 minutes. Meat ples are good baked vidual dishes. When regular casseroles are not available for this, small vege- table saucers make good substitutes. Another type of meat pie, often badly Mfi is u:hebyom.ttnmt cottage This i made by usi WO cu) of chnrpkped eool::d lnu.znb, msxtwn. begg or po! mixed with enough milk or gravy to make it very n:‘;!gt WHO REMEMBERS? BY DICK MANSFIELD. Registered U. 8. Patent Office. ‘When your mother poured real rum over the plum pudding and then touched a match to it? NANCY PAGE Mush and Sausage Resemble Scrapple. BY FLORENCE LA GANKE. When the mornings are nippy and getting up in the dark is anything but a joy, it helped some, Nancy found, to have a gay dress to wear and a gay, perky kitchen to go into. And she found that Peter was not quite so loath to get up and shut the windew and turn on more heat if he knew a good break- fast would be waiting for him. Nancy discovered he was fond of fried corn- ness. Place the meat filling in a baking | fat. meal mush, so they had it frequently. She would cook the mush all afternoon, give some of it to Joan for her supper, and then put the rest in a bread tin. In the morning she would unmold it, cut off some slices and saute them in hot bacon or sausage fat. Then she would pass the maple syrup and the hot, fragrant coffee. She always saw to it, however, that Peter had orange juice as first course and some crisp dry toast as well. To make the mush, she put one and one-half quarts water in upper part of double boiler. To this she added two teaspoons salt. When this was boiling she put into it a paste made of one cup corn meal stirred with one cup water. When she put in this paste she did not Mmu SAUSLAGE have a lumpy mush as she always had when she put it in dry unless she took time to sift it slowly, stirring all the time as it went in. ‘The mush was cooked over direct heat for 15 minutes, being stirred constantly. Then it was set in lower part of double boiler and allowed to cook for three hours. Some- times she added two cups sausage meat to the mush as soon as she set the mush over hot water to cook. When the mush was done she rjnsed a bread tin in cold water and poured in mush. Next morn- ing she sliced it and sauted it in sausage at. Exercise and reducl both used by Peter after a breakfast sort. If you are interes! ite e, care of wite to Nancy Pag this paper, inclosing stamped self-addressed envelope, asking for her leaflet on reducing. Questions and Answers Can you tell me how to make a cooked icing without using egg white to prevent crystallization? Can anything else be substituted for egg white for this pur- pose?—Mrs. L. D. H. When making a cooked icing, egg white is not used so much to prevent crystallization as it is to give it a light, fluffy texture. Usually an acid sub- stance such as cream of tartar or lemon juice, or glucose or white corn sirup is added to prevent crystallization. One- fourth teaspoon of cream of tartar mixed with one cup of sugar; one teaspoon of lemon juice added to the liquid used in making the sirup; or one teaspoon of white corn slru? added to each cup of sugar will give the required result. ‘There is nothing that I know of other than the white of egg that will give the fluffy texture necessary in a good cooked icing. Sometimes a small amount of latin may be used to help in produc- g this texture, but egg white is also only when the A greased baking dish is lined with|gn a layer of mashed potatoes, the meat is put in the center and a layer of pottoes is spread over the top. The potatoes are brushed with milk or melted butter and browned in a hot oven. Such a pie is best served with g‘ ::uce—wmam, mushroom or brown e. (Copyright, 1929.) o Cinnamon Rolls For Breakfast Mix and sift two cups of flour, one teaspoon of salt, four teaspoons of baking powder and one-half teaspoon of cinnamon. Rub in four tablespoons be poured into the sirup when it is added to the beaten egg white, using in this case one egg white and the gelatin to & cup and a half of sugar. e s Coconut Cake. Cream one cupful of butter with two cupfuls of granulated sugar then stir in four well beaten Add one cup- A Washington mother recently showed us the room occupied by her young son. Pictures of movie stars adorned the walls. Here and there were college pennants and pho- tographs of noted ball players. In one corner of the room was a bare kitchen table on which stood a homemade radio set, a screw- driver, hammer and other gadgets. Books lay careless- ly_about. In all essentials it was a boy’s room. Opening a chiffo- nier drawer, the mother pointed to a conglomeration of gew-gaws and gim - cracks which had evidently been discarded. ‘I don't understand why Arthur saves all this junk,” she complained. “Most of this stuff he will never look at again and I have often been impelled to dis- pose of it without his knowledge. Some day he will probably throw it away himself, but in the meantime it con- tinues to litter up the place.” And yet we might safely have wa- gered that little Arthur’s pop could boast of as much useless junk. Take the average man’s pocket case, for example. What_useless stuff may be found in one! Business cards of men whom he has forgotten; notations and addresses that have long ceased to have any meaning to him. How seldom does he dispose of clippings and other impedi- menta that clutter up the pocket. Every man carries a cluster of keys, perhans only two of which are actually used. And yet the same old keys dangle and get in his way as he seeks the one he constantly uses. ‘What does the mother save? Letters, bridge scores, trinkets, souvenirs, pho- tographs and broken jewelry. In fact, we are ell savers of much useless stuff. Why blame a ycung lad? * ok ok K A few weeks ago a Washington resi- dent publicly sought a wife. A news- paper column was his Cupid. According to reports he was showered with a barrage of letters from women who oe- lieved they could make him happy. Many persons perhaps chuckled at the gentleman’s method of searching for a helpmate, and yet he was serious in his pursuit. Living on a small farm near this city is a young fellow who answered an ad- vertisement in & matrimonial paper. Restricted to an area singtlarly unpop- ulated with the fair sex—or at least one who appealed to him—he consulted the “wanted—a husband” columns of a periodical devoted to aiding the love- lorn. Correspondence followed, and an exchange of unembellished photos. The young woman was a product of a city and vearned for a place where she might raise flowers and chickens and be reasonably sure of a husband who would not leave her for a game of pool around the corner with the boys. The two met, were agreeably im- pressed, and discussed the future sanely and intelligently,. He has a faithful spouse; she has a diligent husband, and A POCKET PURSE PLLED WITH JUNI<. It's going to be a big year for brunettes. The list of 13 baby stars of Hollywood for 1929, announced today, contains only two blondes and three redheads. All the rest are just plain garden variety of dark-haired girls. ‘The list compriges Jean Arthur, New York City; Sally Blane, Salida, Colo.; Betty Boyd, Kansas City, Mo.; Ethlyn Claire, Talladega, Ala.; Doris Dawson, Goldfield, Nev.; Josephine Dunn, New York City; Helen Foster, Independence, Kans.; Doris Hill, Roswell, N. Mex.; Caryl Lincoln, Oakland, Calif.; Anita Page, Flushing, Lang Island; Mona Rico, Mexico City; Helen Twelvetrees, | Brooklyn, P:i Y., and Loretta Young, Rliceh anes e chaaplais of o ongane ublic: f in of organ- Eumm chose the beauties. This puts the fine touch of dignity to the proceed- ing. Most of the baby stars make good. Out of each season’s crop invariably th_zrre are‘ r'glw failures. 'wo of the outstanding successes in Hollywood have never been baby stars— Alice White and Clara Bow, queens of whoopee and hoop-la in celluloid. Gen. Lodijensky has reopened the Rus- sian cafe where once thgecnme de la creme of Hollywood's professional group made merry. Pola Negri was the bright flame of the old Russia Eagle. That has passed into local history, together with Pola’s Inky hair and tragic pallor, the exotic extravagance of her gowns, the profu- sion of flowers and champagne at those festive boards where she reigned over the babble of German and Polish and French and Hungarian talk. Pola, brightest moth in the Holly- wood collection, is gone. Her loves were swift and intense. She had no ghrtvag:g‘ l;lf the h;:‘rt. Pola lemoud for erican public, professionally an ou‘[’;mflficfl e ang er I successor is Lupe Velez. She is cast in the same rmthz:? Lupe, who passed from a Mexican shanty and lean days when there were no tortillas to the eminence of sending Al Jolson on his way because he kept her waiting for a dinner engagement. “Nobody make Lupe wait!” was her classic sentence at that time, and she has extended the flat even to direetors. Ladies from Indiana, Iowa and Kan- DAILY DIET RECIPE CARROTS IN STRIPS. Carrots, two cups; minced onion, one-quarter cup; butter, one tablespoon. SERVES FOUR PORTIONS. in strips. Cook until tender by steaming or boiling in very little water so that water will be lod. Simmer finely minced onion in butter until tender but not brown. Mix this with the cooked carrots, heat and serve. DIET NOTE. Recipe furnishes fiber, lime and vitamins A and B. Can be eaten by children of 6 and over and by no adults of average, over or under weight. The Sidewalks of Washington BY THORNTON FISHER. "FOOD PAGE two youngsters are being brought up in a simple and happy household. Shortly after the war, a German girl was brought to America by an uncle. Two of her brothers had lost their lives in the world catastrophe and the shadow of the confict rested heavily upon her young head. The United States spelled happiness for her, evan though she did not anticipate marriag: She was unfamiliar with a single English word when she reached our shores and this handicap isolated her. Her few companions had necessarily to be her own countrymen. At the same time there was a young artist drawing for the newspapers. He had been places and seen things, and was rather bored. He was acquainted with many eligible young women, none of whom appealed to him. One day he met the little Ger- man maid. He told her he loved her, but she did not understand and merely _ answered “Jah.” He recog- nized the frigid fact that he was up against a des- perate problem to convey his affec- tions, so he drew pictures for her of hearts and wed- ding rings and preachers. He painted e picture of a small house in the country. A picture, like music, is a universal language and the German irl began to understand. A few months ?nter he married her. Then came his trials. Patiently and perseveringly he set out to teach her his native tongue. He invited his American friends to meet the wife from Germany. The young wife listened attentively and tried to interpret the meaning of the strange words she heard. The husband sur- rounded her with every facility for ac- quiring a knowledge of English and eventually she began to learn. They have been married for nearly eight years, and, with the exception of a slight accent, her English is perfect. It is needless to add that they are happy. * ok ok K Not long ago a cabinet lady spoke at a gathering of church people and said that during 1928 she had con- trived to save $5,000 for the purpose of purchasing a new sports roadster of a well-known make. Instead, she said, she intended to contribute her savings to the church cause. This expression of generosity was a surprise and the news spread. The next morning & young automo- bile salesman drove to her home and rang the bell, which was answered by a butler. Upon being ushered into the lady's presence the salesman explained his mission and informed her that the car she desired was outside at the curb. She told him that she had decided to give the money to the church. “Oh, Mrs. ——,” he said, “you know that was a lot of apple sauce.” It might be mentioned that when he left he took the new car along with MOVIES AND MOVIE PEOrLE BY MOLLIE MERRICK. HOLLYWOOD, Calif., January 11.—|sas, Texas beauties and coastal stars who speak their American in approved talkie fashion will flock to Lodijensky’s place. They will drink borsch with wry faces, wishing it were good old noodle soup. They'll struggle through the linguistic difficulties of the menu bravely with fixed smiles on their per- fect faces, and only a few of us meanies will even suspect that all the time they're thinking of the shrimp salad they used to get at the Grand Hotel in the home town. Being a star includes eating the wrong food in the right places. Japan has very decided likes and dislikes in its movie stars. Geor Bancroft is enjoying a great vogue the Orient these days. Whenever we analyze foreign favorites we discover that they give out something quintes- sentially American. ‘Tom Mix, for instance, and his vogue In Paris. He is of Western America— ;-!l:: :lrne:c:-fl'z’l‘tgg. rough-talking son of 3 le- 8] , that land of which Mlmezpe;ld?”? it's God's country, I'm an atheist. George Bancroft is truly American. He is typical of the oil fields. You find his prototype in any oil sector. The Japanese posters give him nice, slant eye. Even the Oriental imagination cannot conceive of a great hero with eyes at the Occidental angle. Mary Pickford is almond-eyed in Ja- pan also. So is Richard Dix, another prime favorite. Both of these in their rlly express something typically Amer- can. The first feature-length picture was made 16 years ago. This movie infant began to talk about 13 years too late. Blanche Craig was leading lady in this cinema masterpiece of the early days. Today she finds herself in Maurice Clasvam‘r‘:il pl?ture. urvival of the fittest goes in Holly- wood as well as in the zoology mnnulyl. Producer (he has just given a small part to a Hollywood blonde)—One of these d you'll be a leading lady, earning a huge salary. Blonde (not at all impressed)—One of these days I'll be a corpse without need of a salary. And I'm certain of that! (Copyright. 1929, by North American Newspaper Alifance. French Toast With Marmalade Is Good Beat two eggs, add one and one-half cups of milk, one tablespoon of sugar and one-half teaspoon of salt. Cut white or whole wheat bread in three- quarter-inch slices, Cut each slice lengthwise in half. Dip in the egg and milk mixture and then brown in a pan in hot butter or any short- ening. Serve hot with a spoonful of marmalade on top. Apple sauce, any of the stewed fruits and preserves or jel‘liv.dmly be used instead of the mar- malade. For Breakfast Luncheon or Today in Washington History BY DONALD A. CRAIG. January 11, 1855.—This has been & hard Winter on the poor people of Washington, but it appears that some persons who are not poor are taking advantage of the generosity of the municipal government. Today the mayor's office was be- sieged by persons claiming an interest in the appropriation for the purchase of wood for the destitute. There were seen among the applicants men who are owners of real estate in the city and others who are strong and able- bodied, while still others made appli- cations for wood in behalf of women who have been deserted by their fam- ilies and are not considered properly public charges for various reasons. Some few persons, however, who are really deserving were among the ap- plicants. But in most cases, if the police happened to enter the homes of applicants on tours of investigation there was a desire manifested to evacu- ate the premises in great haste. ‘There have been various reports re- cen sent out from Washington that James Buchanan of Penn: ania de- signs returning soon from London, where he is American Minister. Other correspondents of out-of-town news- papers think he will remain until next August, claiming to have information from the State Department that he | promised President Pierce he would do so. A general shake-up in the diplo- matic corps is also predicted by some writers. Mr. Buchanan is prominently men- tioned in some quarters as the best man to be the Democratic candidate for President this year. If he enter- tains such an_ honorable ambition, or his friends in his behalf, his continued sojourn abroad until late Spring or Summer need not necessarily interfere with it. Notices are out of the first public reception of the season to be given at the President’s Mansion by President Pierce tomorrow night. The hours will be between 7 p.m. and 10 p.m. These levees will continue every Friday until further notice. Senator Norris Moses died tonight of an affection of the heart at his lodgings in this city. He had been ill for the last 48 hours and death was not un- expected by his friends and associates. His body will be sent on the 5 o'clock train to his home in New Hampshire tomorrow evening, in the charge of Charles S. Jones, an officer of the sa:;be',w ‘The :rr?tn'g:min,t: have made a commi of his colleagues in the Senate. Cabbage Provides Needed Vitamins Cabbage is a Winter vegetable de- serving of a wide use in planning well balanced meals. Science has proved that this once so plebeian vegetable contains all of the essential vitamins, is an excellent source of minerals, sup- plies roughage and is even more whole- some raw than when cooked. It can be used in the making of . many salads, but it should always be finely shredded when used in this way. When cabbage is cooked it should be cooked not more than 30 minutes and cooked quickly. In this way it retains more of its food value, is more delicate in flavor and more appetizing in ap- pearance. . Galantines of Sardines. Skin and divide some boneless sar- dines and lay two halves side by side in individual sardine or lobster tin molds, put between these two halves, a strip of red pimento and on the sar- dines two thin strips of sour pickles and here and there a few grams of capers, and pour in each mold some rich veal stock made in the following way: Put on to boil a knuckle of veal with two pounds of round beef meat, a bouquet of two sprigs of celery, two sprigs of parsley and two green onions tied to- gether. Add three quarts of water and pepper and salt. Boil slowly until the meat is well done, strain and the next day skim the fat from the top and you will find the stock jellied. Melt part of this and when cool pour over the sardines and place in the refrigera- tor to harden. When ready to use dip the molds quickly in hot water and that will harden the jelly without melting. ‘Turn onto buttered toast shaped like the individual molds. My Neighbor Says: House plants grow toward the sun. Turn them frequently so that they will not grow one- sided. If the leather on the inside of S e 3 e T cover le with & pi of adhesive tape and thus prevent the wearing of a hole in the stocking. To keep waffles crisp take them from the waffle iron, place them on a cake cooler and set in the 18“ oven after turning the gas low. Don’t use your.gas oven and the top of your stove at the same time. If you plan to have a roast have a complete oven din- ner. By a little thought many complete menus will suggest themselves to you, and you will save considerable gas. CORNED BEEF HASH WITH of butter or any shortening and when y are =T e s el OO e cann | | ended ads e et cep and | bt Dinner On Thur: ht Mix together two cupfuls eac make a dougl can A5 coutber This ey be. made cltne | | diced cooked corned beet and | |be easlly handled—this should be about is always Refroshing and from dried peas or canned peas. The cold potatoes, add one chopped one-half cup. Turn the dough out on a and on top choice depends entirely on individual sweet green pepper, one teaspoon= well floured board and roll in a long | Sprinkle with freshly graf A in Good Taste — whether taste, ful onion juice, and pepper and rectangular plece about one-quarter-|The combination of orange, lemon and OMBINE with of ¥, salt to taste. Moisten with melt- inch thick. Brush with melted butter | coconut gives a deliciously fresh, deli- “iSh, a8 can served to embellish a . ed butter, cook until thoroughly | |and sprinkle with granulated sugar and | cate flavor. Py Ao Chow Banquet,oras a Breakfast Rice Waffles. hfi;:“d' h'{:: d""%,” puh‘:e’ ax;namon ’?"‘eid mgettm&,nllnwm: 0{: 3 of “S]:ow .Y.t'm" Sauce, s "Dg...fl 2 slices ~ buttere 3 easpoon of cinnamon one-quarter : & : Fruit, Salad Soak for half an hour one and one-| | poached egg on each and sprin- | | cup of sugar. Sprinkle a thick Nyer of Sweetbread-Oyster Pie. and you have a ¢ s s v half cupfuls of cooked rice in enough| | ke with pepper, salt and chop- | |seedless raisins or currants and a little| Boil the sweetbreads until they are most tempting, Every Day at Home. warm water to cover, add one well ped parsley. shredded orange rind over the sugar and | tender, strain some oysters and stew substantial o beaten egg, two and three-fourths cup- Catrd roll the dough up like a jelly roll. them with a little It’s inex- LOOK FOR THE NAME fuls of rich sour milk and two and one- FRUIT SALAD. Cut crosswise in three-quarter-inch 1 pensive, 100, prktuisio half cupfuls of flour mixed and sifted One cupful diced canned pine= slices. Place each slice in a well greased . with one teaspoonful of salt. Beat apple, one cupful diced canned e “A good very hard to | very . thoroughly and when ready to peaches, one cupful diced oranges, hot oven—350 to 375, please, an' to me like |cook add half a teaspoonful of baking | | one-half cupful marshmallo 25 minutes. The i THATCENS SIS 0 . elelflongu a Wi the - Worse, mdl.;ad beat again. Use plenty of| | Mix with dre be brushed with ooled "he gef ® 8 K B . e = 4