Evening Star Newspaper, February 22, 1929, Page 35

FOOD PAGE. Variety in Lenten Menus Iggs, Fish and Cheese M for Meat in the Meals for This Season. On account of their high protein con- tent, eggs are an excellent substitute for meat, if properly cooked. Even in the simple matter of boiling, there is a right and a wrong way. If eggs are kept at a low. steady u-mpemtu?e throughout the cooking the white will be soft and jellylike. If the tempera- ture is greatly increased the white will tough and leathery. NEggsgshnuld be cooked either soft or hard, never medium, when boiled. They are at their best when placed in boiling hot water and kept closely covered in a saucepan at the back of the stove, sim- mering but not really boiling. If wanted soft, cook for about eight minutes, and for about 45 minutes if liked hard ked. O teaspoonful of salt added to the water in which a cracked egg is cooked will prevent the white of the egg from escaping from the shell. They will also be easier to peel after plunging in cold water. “Steamed cggs are very tender and MNght. Butter a plate or an egg dish, break six eggs into it and sprinkle them with salt, pepper, and plenty of grated chesse. Cover and steam until the eges are set. Sprinkle chopped parsley over the top. Serve hot. Eggs cooked this way are very tasty. i To prevent eggs from popping or sticking when frying them, sprinkle a | little flour in the grease before putting the eggs in. If a few drops of water are added to the fat and the frying pan is Kept covered, the eggs will not be tough. When eggs are scarce and high in price you can almost double the bulk of scrambled eggs by adding half a slice of white crustless bread soaked in milk and mashed with a fork, for each egg used. This greatly reduces the cost of the dish and the bread cannot be tected. If scrambled eggs are watery they have probably been cooked too quickly. ‘They should be stirred over a very gen- tle heat. Eggs curdle when they are cooked too fast and too long. Stir them continuously over a very slow fire until they are a soft, creamy mass, just thick enough not to flow off the crisp, hot, buttered toast on which they are served. Scrambled on cheese toast: Prepare five slices of milk toast and put them on a platter, Scramble five eggs, pour them over the toast, then sprinkle four tablespoonfuls of grated cheese over them. Place in a hot oven for a minute to brown the cheese slightly. They are aiso rich and fine when scrambled and served on milk toast with a generous supply of well seasoned cream sauce poured over. Scrambled eggs and fried onions can also be combined to make a savory dish. Eggs poached in scalded milk are greatly improved in flavor and the hot milk can then be poured over the toasted bread. Scald the milk in a dou- ble boiler and add salt, butter and pep- per. Slip the fresh eggs in one at a time and poach as usual. Skim them and put each egg on a slice of buttered toast. Serve . ‘To poach in cheese sauce, six eggs will require six tablespoonfuls of grated cheese, one cupful of white sauce and six pieces of toast cut round with a large Mn: Lemon Stuffing Goes . |or a piece of boiled veal may be used. more often used than stock. The soup or stock to which this is to be added should be removed, while boiling, to the side of the stove and some of the sauce or soup s into the egg mixture. Then the egg mixture should be poured into the sauce or soup and the whole stirred over a slow fire for several min- utes without allowing it to boil. Left- over egg yolks may also be used for making a batch of noodles. Lot dry, !keep in a covered glass jar and use ater. Fish and Opysters. ‘To fry small fresh fish, take either perch, trout, catfish or others. When dressed, place in cold salt water for a few minutes, remove, dry the water from them, put on more salt, roll well in corn meal, and fry until a nice brown in very hot lard. Do not crowd the fish while frying or cover the pan if you ‘want them to be crisp. Serve hot. Baked halibut; Wash and thoroughly dry two pounds of halibut cut in one thick slice, season with pepper and salt and scatter one chopped shollot on the dish. Place the fish on this and sprinkle another chopped sHallot on top. Place small pieces of butter on the fish and add a little milk to the dish. Cover the fish with a greased paper and bake in a moderate oven for about an hour. + When cooked, strain off the liquid from the dish, remove the skin from the fish, and keep the fish hot. To make the sauce, melt half an ounce of but- ter, blend one tablespoonful of fiour with it as in making an ordinary white sauce, then add the strained liquid, making it up to rather more than hali & pint by the addition of milk. Bring to the boiling point, stirring all the time and boil for three minutes. Then add one tablespoonful of capers cut in halves and one tcuspoontf;lxll caper vine- d P ver THE EVENING STAR, WASHINGTON, ay Be Used as Substitutes | the fish and garnish with a few capers, slices of lemon and some parsley. | Smoked Fish. | Boiled: Boil enough cured fish for the number of persons to be served When done, remove the skin and bones. Make a sauce by heating some milk thickened with a little flour, to which add butter, and salt and pepper to taste. Serve with baked potatoes. Baked: Wrap one average size smoked fish in one or two thicknesses of brown paper used by butchers, place in a pan and leave in a hot oven for half | an hour. The fish will then be thor- oughly heated without being dried out. | Before serving remove the paper wrap- | ping and the skin of the fish, Creamed on toast: Take two cup- fuls of milk or cream, two tablespoon- fuls of flour and one cupful of smoked fish cut into small pieces. Boil the milk and flour, then add the fish. Serve hot on toast. Oysters. In addition to being used as a relish, and fried and stewed, oysters can be baked, broiled, scalloped, fricasseed, curried, deviled, panned, grilled, made into croquettes, used in pies alone or with other fish or meat, made into frit- ters, tarts, puddings, served with vege- tables cr eggs, used on toast, baked in the shells and used in other ways. | Oyster Potpie—Put one pint of oys- ters, with a cupful of water, into a | saucepan. Place on the stove and heat | slowly, adding one tablespoonful of but- | ter, a little salt and a pinch of cayenne. Thiaken with a little flour and allow to cook for six minutes, stirring gently. Have ready some light biscuit dough, cut into small squares, drop them in and boil until they are cooked through. If preferred, this dish may be baked in the oven with a top crust. Cheese. If cheese is served as a meat substi- tute and properly cooked, or if combined suitably with other foods for a meal, it is as easily digested as are other foods containing a high percentage of fat and protein. Cheese is a hearty food and must not be served in addition to an already hearty meal. Flavor is the best indication of quality in cheese. A crumbly cheese has an acid. flavor, a cheese full of gas holes has a flavor that is unusually undesirable and a new cheese has a mild flavor and is tough and leathery in texture. An old cheese has a stronger flavor. Cheese must be cooked at a low temperature, as a high temperature hardens protein. Combine cheese in a meal with crisp foods, such as toasted bread or crackers, and with succulent fruits or vegetables. Cheese Cutlets.—Combine one cupful of mashed potatoes with one-third cup- ful of grated cheese, half a cupful of dooked and ground lima or navy beans, two tablespoonfuls of minced pimento, a pinch of poultry seasoning, one tea- spoonful of salt, and a little paprika and curry powder. Shape the mixture into cutlets about half an inch thick. Brown them in a small amount of hot fat and serve with horseradish sauce. The sauce: Melt one tablespoonful of butter, remove it from the heat, then add one tablespoonful of flour. Stir the mixture until it is smooth, add one cupful of meat stock and return the mixture to the fire. Bring to the boiling point and boil for about four minutes, stirring constantly. Add half a tea- spoonful of salt, one tablespoonful of borseradish and a little pepper. With Roast Veal Scald two cups of broken bread by pouring boiling water over it and drain- ing immediately. Mash the bread with a fork until free from lumps. Add the grated rind of one lemon, one-third cup of lemon juice, one tablespoon of minced parsley, one teaspoon of minced onion, one teaspoon of salt and pepper to season. Stir in one beaten egg. Melt two tablespoons of fat and mix with one-half cup of fine, stale, dry bread crumbs. Add this to the dressing and mix thoroughly. Use as a stuffing for veal cutlet, or to stuff shoulder or leg of veal for a roast. Veal andiRice‘Loaf. Mix together two cups of boiled rice and three cups of finely chopped cooked veal. The remnants of a left-over roast Add one teaspoon of grated lemon rind, one teaspoon or more of salt, two table- spoons of chili sauce, one well beaten egg, and one tablespoon of finely chop- ped parsley. Mix well and add left-oter gravy or milk to moisten. ' Pack in a well greased bread pan and bake in a moderate oven—350 degrees—for forty minutes. Turn out on a hot platter and serve with tomato sauce. | Fried Cer;l. Fried cereal, especially cornmeal mush, hominy and the fine wheat cereals, makes a good breakfast dish that can be used as a change from the regular hot cereal. Simply slice the cold cereal, roll it.in flour, or dip in beaten egg and then in breadcrumbs, and brown in hot bacon or sausage fat. Serve with maple sirup or honey, Cereal pancakes, using left-over cereal to replace part of the flour, also offer a |are low and therefore dwarfed by the {wide, half an inch thick, and the re- | Home in Good Taste BY SARA HILAND. What to do with the top of draperies has made many of us look about for something different from the regulation valance, especially for windows which addition of this treatment. Where there are very few windows in a room, valances have a tendency to darken the room as a whole. A treatment which is different and very attractive in the wooden cornice, because it may be finished to harmo- \\ nize with the drapery material. These may be put together by a local carpen- ter and painted at home. The board should be about 3! inches | turn at the corners should be about 3 | inches, giving a boxed effect. | At the top and bottom a simple wood molding should be tacked to give a finished edge. The entire outside may then receive a couple of coats of flat paint. followed by enamel in a color to match the ground of the draperies. The moldings at the top and bottom may be decorated in a color and design to match that in the material. (Copyright, 1929.) Baked Oysters With Mushrooms Butter a shallow baking dish and cover the bottom with a layer of oys- ters. Peel large mushrooms, cut in slices and sprinkle over the oysters; season with a little salt and pepper and continue with alternate layers of oysters and mushrooms until one quart of oysters and a half pound of mush- rooms have been used. Beat one egg until very light, add one cup of milk and pour over the oysters. Sprinkle buttered breadcrumbs over the top and bake for half an hour in a moderate oven, French Books for Boy King. To form the beginning of a French library from the royal palace, the boy King Michael of Rumania, through a French publisher, was recently presented a collection of children’s books in French. The books are reported to be beautifully illustrated. JABBY MENU FOR A DAY. BREAKFAST. Preserved Cherries. Dry Cereal with Cream Creamed Codfish on Toast Corn Meal Muffins. Coffee. LUNCHEON. Cheese Souffle. ‘Toast. Orange Tartlets. ‘Tea. DINNER. Cream of Spinach Soup. Beef Loaf, Tomato Sauce. French Fried Potatoes. Green Beans. Shrimp Salad. Cocoanut Custard Pie, Coffee. CORN MEAL MUFFINS. One cup of corn meal, one-fourth teaspoonful salt, one cup flour, one egg, onec-fourth cup sugar, one cup milk. If sweet miik is used, use three teaspoonfuls bak- ing powder; if sour, one teaspoon- ful saleratus. Sift dry ingredi- ents together, add eggs and milk well beaten; lastly at in one tablespoonful melted butter; bake in gem pans about 20 minutes. ORANGE TARTLETS. Beat together juice two oranges, grated peel of one, three- fourths cupful sugar, one table- spoonful butter and enough lemon juice to wet one teaspoonful corn- starch. Bake in tartlet shells without cover. SHRIMP SALAD. Mix one can shrimps with one cupful peas, one cupful canned mushrooms cut in small pieces, one cupful walnut meats and one cupfyl finely cut celery. Moisten with mayonnaise and serve on crisp lettuce leaves. Nutrition Nugget I In these days of so much unintelligent dieting 1t is well to remember that bread is a valuable part of our daily food sup- ply. Well made, well baked bread sup- plies the body with the elements that create heat and energy; when the bread is made with milk it adds the necessary calcium for bone and teeth develop- ment, and the yeast contributes vitamin B, which is essential for preventing some of the deficiency diseases. Planning and preparing meals cannot be a haphazard sort of thing and be successful; it is a real job. ~ A truly appetizing dinner is the Tesult of a weil thought out plan. Every day’s dinner should be thought out as part of the whole week's meal plan. In this way it is easy to build up a unit made of seven parts, so that marketing, preparing meals and using left-overs will be a simple matter. It must be kept in mind, however, that such a plan should be more or less flexible, since there are many things that may come up to change it—un- expected guests, sudden changes in mar- ket supplies, etc. However, with a reg- ular plan of some sort menu making, meal preparing can be made a more :xlxlt{eremng and much more worth-while ng. Veal that is thoroughly cooked is no more indigestible than other meats. It cooks best in a moderate temperature, as in this way the fibers have time to soften more completely, and the meat is very tender. Cold veal has much the flavor of chicken and can be used in many recipes calling for that more ex- pensive meat. Veal salad is just as ap- tizing as chicken; creamed veal, rved with a border of boiled rice, is ‘equally appetizing and equal to creamed “When a fellow runs after something he can’t handle, it's likely to be just too bad if he ketches it.” (Copyright, 1 Kellogg’s ALL-BRAN Wi There's danger in diets that lack bulk. This roughage is absolutely necessary to keep well. Without it constipation begins its deadly work. Unless prevented its poisons will ruin health, steal beauty, blast hopes. Sallow complexions, headaches, listlessness are signs that constipa- tion is present. But these can be banished—health and vnfiw can be regained by eating Kellogg’s ALL-BRAN. Kellogg’s ALL-BRAN is 100% bran and is 100% effective, It is welcome variety to the usual breakfast dish. guaranteed to bring natural, sure ‘thicken, and chopped veal, moistened with mayonnaise, makes sandwiches that are just as acceptable as chicken tsandwiches. R R Rty Minced Ham With Toast. Grind some minced or pressed ham or left-over baked or boiled ham in a food chopper, allowing three heaping tablespoonfuls for each serving. Add a little chopped parsely and onion, too, if liked, Mix lightly. Fill patty pans about three-quarters full, pressing the mixture in so that it will hold its shape. Break an egg into each one. Bake in a moderately hot oven until the eggs are set. Remove carefully from the pan so as not to break the food. Serve on individual plates with a strip of toast on each side. 5 DON'T NEGLECT DAILY ROUGHAGE 11 Supply It in Generous Quantities relief. Eat two tablespoonfuls daily — chronic cases, with every meal. Doctors recommend it. A delicious cereal to serve with milk or cream. Delicious in cooked dishes. Recipes are on the pack- age. Your grocer sells ALL-BRAN. otels, restaurants and dining- cars serve it. Made by Kellogg in Battle Creek. 9 WHITE STAR TUNA a delicious deep-wafter sea food S S— | D. C, FRIDAY, FEBRUARY 22, 1929. Shopping for Produce Yields According to a recent statement in The Star, the American public spends approximately $49,000,000 a day for food. This enormous sum comes from the purses of the rich and poor, for all must eat. Most of it is doubtless spent wisely, much of it foolishly. Some can afford to in- dulge in luxuries or | those articles that & may be more delec- A table than useful An occa- 50 - called as necessary more substantial and essential eat- ables, for if it pro- vides pleasure it likewise enhances health. | Those who are compelled to set a | plain table will find that the introduc- | tion of a tempting salad or new dessert | will more than compensate for the effort and expenditure. There are, of | course, certain restrictions imposed on many housewivés. Particularly is this true if one or more members of a family are dieting. Foods containing starch or sugar may have to be elimi- nated to some extent and substitutes provided. This at once presents a ve: atious problem for the woman who pre- | sides over the health and welfare of her househoid. Fortunately, comparatively few are| thus troubled, with the result that most meals become highly standardized in characte! sometimes too much so.| This is an excellent reason why per- sonal shopping is beneficial. Most pecple who dine at restaurants delight in home-prepared dinners. On | the other hand, the housewife who is | charged with the daily duty of deciding what she will have for a change is| pleased when she can cacy one likes particula are being offered at a Long a rare luxury, orchards surrounding |cents a pound; Good Results now and then and choose from a variety of dishes which may be hers for the asking. ‘The shops and markets of Washing- ton suggest scores of articles perhaps unthought of until one sees them on display. It is worth the time and trou- ble to look them over. Wherever one decides to shop, he or she will find littie difference in prices unless a particular article is advertised for a special sum. Generally speaking, there has been little change in the situation. Fruits and vegetables are still in abundance. Among the vegetables on display at present are the following: | Cauliflower, 20 cents a head; California peas, 20 cents a pound; spinach, 10 celery, 10 cents a bunch: small Florida cucumbers, 10 to 15 cents each; Boston hothouse cucum- bers, 30 to 40 cents each; hothouse asparagus, 75 cents a bunch; white squash, 15 cents a pound; parsnips, 10 cents a pound; turnips, 5 cents a pound; lettuce, 10 and 15 cents a head; sweet potatoes, 7 cents a pound; white pota- toes, 3 cents a pound; California beets, 10 and 12!, cents a bunch; carrots, 5 cents a pound or 8 cents a bunch; slaw cabbage, 5 cents a pound: new green cabbage, 8 cents a. pound; onions, 8 cents a pound. Fruits are plentiful with no change in price. The grapefruit seen is of excel- lent quality, ¢his delicious article bring- ing 10 to 15 cents apiece. Strawberries have been on the market for a consider- able time, and as the season is advanc- ing the price is decreasing, being 35 to 50 cents a box. Table pears, 8 to 10 cents each; Florida oranges, 40 to 75 cents a dozen; apples, 5 to 8 cents each; cranberries, 25 cents a quart; Malaga 25 and 30 cents a pound; Em- 10 to 15 cents a pound; kum- quats, 20 cents a quart; honeydew mel- ons, 1.25 to 2.00 each. Among dairy products there has been little if any change, eggs selling for 60 to sit a restaurant | 70 cents a dozen and butter 60 cents a | THEY come to you from California’s finest orchards—these superb peaches, so amaz- ingly big and luscious. Libby’s DeLuxe Cali- fornia Peaches, which a distinguished New York hostess has described as “the sort of deli- rly to offer guests.” This year Libby's celebrated DeLuxe Peaches price that places them within the reach of every family in this city. served by famous host- esses and in exclusive restaurants, it is only recently that these DeLuxe California Peaches could be offered on general sale. ! New trees have come into bearing in the Libby’s model canning kitchens. Trees that have yielded the first large harvests of DeLuxe grade peaches. Now a great shipment of these big peaches has arrived from California. Libby’s DeLuxe Peaches—fruit that is the talk of the town! Great luscious halves, exquisitely firm, yet tender! Libby’s DeLuxe California Peaches! A delicacy that will lend distinction to your table. A luxury that means new delight for your fam- ily and friends. Leading grocers can now supply you with Libby’s DeLuxe California Peaches. Libby, M¢Neill & Libby, Chicago. To get choice varieties of all fruits: Hawaiian Pineapple, Barilett Pears, Apricots, Plums, Cher- ries, etc. aswell as Peaches, besuretoaskfor Libby's. FOOD PAGE: pound. Chickens, roasting size, 45 to 50 cents a pound; fry- ing size, 50 cents a pound: stewing size, 40 cents a pound. In the meat do-| main the following prices generally prevail: Leg of lamb, 40 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 cents; shoulder lamb, 28 cents: shoulder 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; porterhouss steak, 60 cents; chuck roast, 35 cent: ITS HARD (F SOME HMEMBER OF THE IFAMILY IS OM A DIET:| BUT | CART, EAT THAT ! Potato Omelet. [ Cut enough raw potatoes into \'rr)‘: small dice to make one and one-half cupfuls. Melt two tablespoons of butter | or bacon fat in frying pan, and add the potatoes and one tablespoon of minced onion. Cover the pan and cook rather slowly for about 10 minutes or until the potatoes are tender and prown. | Meanwhile beat six eggs slightly, add one-half cup of milk and sait and oepper to season. Pour over the potatoes and cook slowly until firm. Fold over, turn out on a hot platter and garnish with watercress. pealEait e k] Tractors for Alpine Roads. Tractors have invaded the land of the St. Bernard dogs, and are keeping the famed passes of the Alps clear of snow this Winter. The Swiss postal depart- ment has installed a fleet of highpow. ered endless tread machines to keep the highways open. Powerful spot- lights on the machines make night work possible when necessary. The | machines have been kept busy recently. | Pecan Muffins 2 Tempt Appetite Mix and sift one and one-half cups of flour, three teaspoonfuls of baking powder, one tabespoonful of sugar and one-haif teaspoonful of salt. Beat one egg until light, add three-fourths cupful of milk and two tablespoonfuls of melted fat. Stir the liquid into the dry material, and beat until smooth. It may be necessary to add two or three tablespoonfuls more of milk; the batter should be just thick enough to casily from the spoon. When well mixed stir in one-half cupful of finely chopped pecan nut meats. Pour the batter into well greased muffin pans and bake in a hot oven—425 degrees—for 20 19 25 minutes. Foot Ball Lesg;s for Europe. With the development of foot ball in Europe an international rugby league is now considered possible. England will send a team to Spain in May. The sport is becoming popular in France, Belgium, Germany, Switzerland, and even Russia, so that observers be- lieve that matches between other coun- tries will be played in the near future, possibly this year. DAILY DIET RECIPE GELATINIZED MILK. Plain gelatin, one teaspoonful. Hot milk, one glass. SERVES ONE PORTION. Before heating the milk soak gelatin in one-fourth of it for ten minutes: then heat milk and stir in gelatin, stirring until it is dissolved. Useful as a before- bedtime nourishment. The gela- tin in some cases makes the milk more digestible. DIET NOTE. Recipe furnishes protein, lime, vitamins A and B. Can be taken by children of any age and by adults of average, over or under weight. A luxury new o Now offered at a price within the reach of all! Your grocer can get them from Libby, McNeill & Libby, 526 Light St., Baltimore. Phone— Plaza 1441 Deviled Tuna Baked in Shells One can of White Star Brand Tuna, cut into small pieces, half cup of bread crumbs, two hard-boiled eggs chopped fine, juice of one lemon and Worcester sauce to taste. Mix all with a cream sauce, one cup of milk, piece of butter, one tablespoon of flour, salt, pepper, dash paprika, two bay leaves. Cook till it thickens, then fill shells with mixture, sprinkle over top with cracker crumbs and grated cheese and bake. Very fine. WHITE STAR FOR MAKING CHOP SUEY AND FOR SALADS Cultured in ourown nurs- ery from the finest Mung beans. Rich infood value; high in wvita- mines, You will ike them; they are delicious. Buy a can st your grocer's. Oriental Show-YouCo. Columbia City, Ind. Wvite for Free Recipe L B B Book