Evening Star Newspaper, March 8, 1929, Page 42

42 FOOD PAGE. | Home in Good Taste BY SARA HILAND. l Making Pies and Puddings I Success May Be Insured by Carefully Following Rules Laid Down as Result of Ex- perience and Study. No man ever started off to business| in a happy frame of mind after a breakfast of cold, flabby toast and the | inconvenience of trying to read his| paper by holding it in position with | ‘one hand. | | 'The illustration shows two articles | A reliable rule for making good plain | nut and a pinch of salt and there will | which are sure to bring happiness to try is as follows: Mix one and one- |not be any complaint about the pies any breakfast table, for they mean m{ cupfuls of flour with half a tea- | tasting flat. Put in t sugar when | crisp, hot toast and a mcans of hold- spoonful of ealt, half a teaspoonful of | the dish is half full insfead of on top |ing a newspeper so that both hands‘ baking powder. half a cupful of shorten- | and the pastry will be lighter. | ing and about four tablespoonfuls of ‘When making any berry pie that is joe water. Less shortening may be used | very juicy, beat an egg light, mix in if desired, as the usual proportion of | the sugar required by the fruit, add a shortening to flour is from one-fourth | little flour, mix thoroughly, then bake to one-third as much shortening as as usual. In this way excess juice will flour. The baking powder may be omit- | be in the ple and not in the bottom of ted, but it adds to the lightness of the | the oven. Another way to keep the | crusts. The thickening properties of | juice from running out while baking | flour vary to such an extent that it is |is to make the lower crust an inch| almost impossible to state the exact wider than the upper crust and pinch | amount of water needed, but no more ' the lower up over the upper one. | water is needed than just cnough to| If the crust of a julcy pie breaks, hold the ingredients together. 2 | make a thick paste of flour and water a stiff dough that leaves the bowl clean. | and spread it over the broken edge with | This recipe makes cne double-crust pie a knife. When the pie is done, the or two single-crust pies. | added pastry may be lifted off, leaving Flaky Pie Crust. | the pie in good condition. To brown p e | pies and tarts, use a small pastry brush In a bowl put one cupful of shorten- | apg prysh them with milk before put- ing. Over this pour half a cupful of | ting the pies in the oven, and to glaze | Dollng ler e tature, con. | Ples brush them with the white of an | ow E , con- B sisting of three cupfuls of fiour, one tea-J'“ i you wish them to be a shiny brown, Spoonful of salt, if lard is used, or half | o teaspoonful of salt it butter is used, | Ples Promn Ono Fountstion. B4 aad one teasponful of baking pow- | A plain cream filling is the founda- | A Atir all together and Toll thin, | tion of many kinds of pies. To make s makes four crusts. which are very | this cream filling for a plain cream pie, oy, and Jittle time 18 required in the | mix together half a cupful of sugar| are free. A magazine that is not too | heavy might be used in the rack, making it possible for an_ invalid to | read in comfort and without tiring| FOOD AND THRIFT IN THE HOME making. four and one-half tablespoonfuls of flour and one-fourth teaspoonful of salt. Scald one and one-half cupfuls of milk in the top of a double boiler, then pour the milk over the dry mixture. Return to the double boiler and cook Quick Pie Crust. Quite a quantity of pie crust may he kept for some time if the water is not added until you are rezdv to use the crust. Mix enough for a dozen or more pies and keep in a cool place. When you wish to make a pie or two, add water to the necessary amounts of pre- pared flour and have fresh pie crust without having to stop to mix flour and ingredients. You may fill 8 good- :&:b:gm. since the mixture does not | fuls of butter. Cool, then add half a cool place. Gl e e with meringue made as follows, which - o . . |mever falls and which is of much When making egg custard for PIeS | fner consistency than that made in always heat the milk almost to the boil- | the usual way: ing point, but do not let it boil, be(m)'! Before beginning to make your ple mixing it with the eggs. If this Tule| preay the egg whites in a bowl or plat- is not followed, the undercrust of the ter ang add three tablespoonfuls of pie will be soggy and not crisp as it| granylated sugar to each egg white. should be. Water at the bottom of & |Set aside until the filling is made, then ple is the Tesult of not heating the milk | beat the meringue to a stiff froth and before adding the eggs. Custards cooked | figyor it. Spread it on the ple and below the boiling point are smooth in retyrn to the oven to brown. This consistency and not curdled. It iS 8| meringue will be as fine and smooth prolonged high temperature that ruins a5 whipped cream. When making one- many a custard. In a custard Tecipe|cryst pies, sweetened whipped cream calling for several eggs, one or two of may be used for the meringue in place the eggs may be left out if half a | of beaten egg whites. tablespoonful of cornstarch is added for |~ Goconut pie—Fallow the above direc- every egg omitted. Beat well, add the‘mns for making cream pie and add sugar and gradually pour the heated |half g cupful of coconut. milk over the mixture, stirring con- Date pie—Add two-thirds cupful of stantly. | chopped dates or prunes to the cream of the filling and combine with two well-beaten egg yolks, then turn into | the hot mixture. Beat well and cook | for about one minute longer. Remove Pie Flavorings. | pie. Before putting the top crust on apple | Chocolate pie—Add one-fourth cup- ple, dot the fruit with bits of currant ful of sugar and one ounce of melted r quince jelly to give an extra delicious | chocolate to the cream pie. vor. Butter scotch pie sprinkled with | Coffee cream pie—Follow the direc- finely cut walnut meats, then covered | tions for making the cream pie, substi- with a meringue, makes a novelty that | tuting strong coffee for half the milk. 48 also a surprise to most people. A| Banana ple—Follow the recipe for dash of cinnamon added to the cocoa | cream pie. Fill a pie crust with alter- or chocolate for a chocolate pie gives | nate layers of the cream filling and a taste that is delicious. For a novel |sliced bananas. Top with meringue or custard pie, spread the top with cur- |serve with whipped cream. rant jelly after the custard is cooked,| Pineapple ple—To the cream pie add then sprinkle with cocoanut. To make | two-thirds cupful of drained pineapple lemon or orange flavoring, roll and |or one small can, either grated or diced. ‘bruise the fruit, put it into a tight giass i Plneup%le juice may be used for part jar, then cover with granulated sugar.|of the liquid. Other canned fruits may After a day or two remove the fruit, | be used in place of pineapple in this keep the sugar sealed in the jar, and use | cream pie, but_only one kind of fruit for flavoring. When grated lemons are | in each ple. Peaches, pears, apricots ?;ed]ed for a pie, instead of grating, jor cherries would be good. e lemons in pieces, remove tn A Puddings. . then put the lemons through chopper, using the fine knife blade. | ‘This way is a saving of time and fingers. | This can also be done with oranges, citron, figs, dates and nuts. A table- spoonful of lemon extract is a very good | substitute for a lemon when making | lemon pies. When making rice pudding alwa; allow the rice and milk to be left in the dish in which it is to be baked for two or three hours before putting it in the oven. If allowed to bake very slowly it will be more creamy. Plal rice pudding may be enriched by add- Fruit Pi ing grated chocolate at one time, at it Ples. | another time whipped eggs, or currents Butter improves any kind of fruit|and raisins, pleces of crystallized ple. Add a piece the size of a hickory | ginger, or pleces of crystallized fruit, or until thick. Remove two tablespoonfuls | | from the fire and add two tablespoon- | in | every one will ask what makes it so under the strain of holding a mag- | azine upright. The little nickel-plated rack has a small alcohol burner at the bottom. | over which is a plece of glass which protects the toast from the flame and holds just enough heat to keep | | it _crisp. \ | _ Either or both of these articles could | not help but lend an air of distinction to your breakfast table, and once you have begun to make use of them you you ever kept house | will wonder how 1 without them. e e }be baked with a custard on top, or | sprinkle each serving: with a generous | spoonful of brown sugar and pecan | meats. The sugar melts and gives a | delicious taste similar to that of maple. | . If milk puddings are cooked too fast | the milk will boil over or evaporate | so that not only is the milk wasted, | | but the cereal is imperfectly cool If a wrong | and, of course, indigestible. proportion of cereal is used it will re- main hard also, as the starch grains have not enough moisture to allow | them to swell properly. The proper proportion is one and one-half ounces | of cereal to & pint of milk. It is wise | to scak barley, large sago or tapioca | in cold water before cooking them, and all cereal puddings should be cooked in a really slow oven. It is best to first cook these puddings in a double boiler over the fire, stirring until the mixture is a smooth paste, then pour the mixture into a pie dish and bake slowly. | Suet puddings will be lighter and more digestible if made with a com- bination of flour and bread crumbs, and if they are steamed instead of being Lofled. If a hot pudding breaks when turned out, put it together as carefully as possible and coat it with the sauce that is to be served with it, instead of handing the sauce in a sep- arate sauce boat. White sauce for a pudding will taste raw if it has not been allowed to boil. The grains of flour do not burst until the boiling point is reached, and the sauce should be allowed to boil, while stirring vigorously all the time, for at least five minutes. A little clove adds zest to peach flavoring in a pudding sauce. A little lemon extract enhances the flavor of strawberry. Pineapple does the same thing for raspberry flavor. Add to lemon pudding sauces just & little nutmeg and cinnamon and good. For a delicious, quickly made udding sauce, melt a glass of your avorite jelly over a very slow, fire, being careful not to let it come to the boiling point. | peppe | before the cereals have time to swell, | egg, ked | grating of nutmeg and one small chnpA! |p one or one and one-half inches thick | |and then broil for 15 minutes. Transfer |to a platter and serve with the juices poured from the pan over the steak. Balls may be made of the same mi; |ture and broiled or baked. Turn sev- eral times during the broiling and serve | with an onion sauce. MENU FOR A DAY. BREAKFAST. Stewed Prunes ‘Wheat Cereal with Cream Frizzled Beef with Eggs Oatmeal Muffins CofTee. LUNCHEON. Chicken Soup Corn Fritters with Bacon Rolls Apple Sauce Fudge Cake DINNER. Boiled Corned Shoulder Bolled Spinach Potatoes Carrots Parsnips Cabbage Salad French Dressing Baked Apple Pudding Lemon Sauce Coffee OATMEAL MUFFINS. Pour one cupful scalding milk over two-thirds cupful raw rolled oats, let stand 5 minutes, add salt, two tablespoonfuls sugar, one and two-thirds cupfuls flour, two teaspoonfuls baking powder, one tablespoonful melted short- ening (butter or lard) and one tablespoonful milk. Makes 12 muffins. Bake 12 to 15 minutes. FUDGE CAKE. Two squares chocolate, one- half cupful butter, one-half cup- ful boiling water; cook in uncov- ered pan on stove until thick; add to this one cupful sugar, one and one-half cupfuls flour, one- fourth cupful sour milk, three- fourths teaspoonful soda, after mixing all together, add one cgg last. BAKED APPLE PUDDING. Cream one cupful sugar with one-fourth cupful butter, add one beaten egg, one-half cupful milk and one and one-half cupfuls flour mixed and sifted with two teaspoonfuls baking powder. Half fildd buttered deep earthen dish with sliced tart apples, pour bat- ter over top and bake about an hour. Serve with lemon sauce. Tea and, Salisbury Steak. Mix two pounds of hamburg steak | with two teaspoonfuls of salt, a pinch of | r, one teaspoonful of parsley, one | two tablespoonfuls of butter, a ed onion. Pack into an oblong tin until Willie Willis BY ROBERT QUILLE! “I could of made Mary stop bein’ mad at me today, but I decided just to get two ice cream cones for myself.” (Copyright, 1929.) invi THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MARCH 8, 19 29. FOOD PAGED Prices in Marke Economy is a virtue save when it is| practiced in the dining room. It is not necessary to expend lavishly for the table, but it is the one department of housekeeping that should have a more or less free rein. One may be able to extend the use of wearing apparel or live in a house in need of paint and repair, but the human system must be replenished daily. Whether one operates on a budget plan or not, the simple fact remains that there can be but little curtail- ment in the food bill. It is difficult at times to restrict purchases if the table is to have variety, and this it should have if meals are not to become deadly monotonous. The quickest way to a man's heart may not be through his stomach but it is an aid to his disposition, as most clever women know. So frequently the daily meals are taken for granted both by the family and the housewife and a tidbit added occasionally will often change a repast from a mere physical function to an event. A new recipe may be experimented with, a surprise in- duiged. On the shelves of every store are sug- gestions that will aid the lady of the house. Appetizing articles come pre- pared for her who cares to mull around. Once again it must be said that there is nothing like personal shopping, if one is to keep up with the latest ideas in foodstuffs. All the stores and markets display the usual stock of produce and fruits with comparatively little change in price from the figures quoted last week in this column. Practically all of it is Eat Your Salads ts Show Few Changes being received from distant points, in- cluding Florida and California, two | States that have rapidly stepped into | the forefront in the growing and ex- | porting of various produce. | The prevailing prices in the vor table domain are as follows: Califor eas, 20 cents a pound; celery, 10 c a bunch; cauliflower, 20 to 30 cc: head; hothouse cucumbers, 30 co. aplece; small Florida cucumbers, 10 to 15 cents each; spinach, 10 cents a pound; squash, 15 cents a pound: tur- nips, 5 cents a pound; parships, 10 cents a pound; lettuce, 10 and 15 cents a head; sweet potatoes, 7 cents a pound white potatoes, 3 cents a pound; 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. There is an abundance of fruit on the market of practically every variety. Among them are Florida oranges rang: ing from 45 to 75 cents a dozen; grape: fruit, 10 to 15 cents each: apples, 5 to 8 cents each; grapes, 10 to 15 cents a pound; table pears, & to 10 cents apiece. a vances eggs will decrease in price. This, of course, is usual each year. At pres. ent eggs are selling for 60 to 70 cents a dozen and butter is bringing 60 cents a pound. Chickens are fairly plentiful: roasting size, 45 to 50 cents a pound; frying size, 50 cents a pound; stewing size, 40 cents a pound. Among meats the following prices 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 Home-made Cake! The thick, luscious icing cents; round steak, 50 to 53 cents |loin, 58 cents; porterhouse steak, 60 cents; chuck roast, 35 cents. In the Spring Salads are as necessary a part of |the Spring diet as they are in the |~ Summer. It may not bz possible to | have as wide a variety of salad greens | and fresh vegetables this time of year, but there are many combinations pos: sible using lettuce, romaine and shred. ded cabbage. All of these are valu able from a nutrition standpoint and | should form a regular part of the daily diet. Celery, apples, oranges, grapefruit | and pineapple, green peppers and onions | —all of these may be used to make | enough salads to supply a different | kind every day in the week. b0 More Fuel Needed In Cool Weather | | Cold weather makes it necessary that | | we eat more food to supply the added | | fuel to keep the body warm. Heartier | foods are in order, such as steamed puddings, griddle cakes and sausage, | fried mush, etc. The danger is that we are too apt to neglect the green foods | and to decrease the amount of fruit used. If this is done the system is apt | to be overloaded with an excess of starch and fat foods, which in turn wil!] | —_— Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make ATWOOD GRAPEFRUIT | | J Table Luxury cause digestive upsets. See to it that LOOK FOR THE NAME you eat of the hearty foods, but that you balance them with one green vege- table a day, a salad, and at least one kind of fruit. Fruit Juice .Eioodi With Many Foods Prult juices in combination with froz- en sherberts, water ices or ice cream; fruit juices combined with gelatin, taploca cornstarch or other cereals— all these are ideal desserts from the point of view of ease of digestion, as well as food value. They have the added advantage of being good for children and grown-ups alike. CHARLES HEITMULLER CO. 923 B Street N.W. N. Chocoln]e Sauce. Beat the yolks of two eggs with three | tablespoons of sugar and one teaspoon | of cornstarch. Melt .two squares of | chocolate over hot water, and scald one | and one-half cups of milk. Stir the egg | | mixture into the milk, add the choco- | |late and stir constantly over a slow | fire until smooth and slightly thickened. | Cool, flavor with vanilla and serve cold. | Umm!! ites you— at the breakfast table Improvement LWAYS IMCS YOU’VE seen it happen in every line—from automobiles to pencils. Now it’s here in bran flakes! | There has been no change in the cost | of dairy products, though as Spring ad- | | | Today you can get the best you ever tasted just by asking your gro- cer for Kellogg’s Pep Bran Flakes. They have the flavor of PEP you like so well! Crispness that lasts till you eat the last spoonful. And so good for you—these im- proved flakes. The nourishing ele- ments of wheat. The vitamins. The natural mineral salts. With just enough bran to keep you well and fit. Try these better bran flakes. Made by Kellogg in Battle Creek. Sold in the red-and-green package. | ! | | i [ | l L 2 i PEP Bran Flakes z 2 IMPORTANT — Kellogg’s Pep Bran Flaki ildly laxati ‘ALL-BRAN —gnother Kellogg product—is l‘t;)'."‘:"br:'r: ¢:d :::rb:: to relieve constipation. —to delight you ‘Tomorrow—as a welcome variation from the customary breakfast fruit—serve Welch’s, Rich in fruit nourishment, mineral salts and the anti-acid properties of fresh ripe fruit, this colorful and tempting fruit juice quickly wakens the appetite and gives good-morning pep. A remarkable time-saver, too. You simply pour and serve. By the bottle or case from your nearest dealer —or at the fountain ask for straight Welch’s or a Welch-ade. “Have a piece; it’s de- licious.” Made with Jack Frost Sugars it is more than just a cake —it’s an achieve- ment. SUGARS IN THE HOME areeverinuse. Remember Welch's Grape Juice Try these Famous Recipes! WELCH PUNCH To 1 pint Welch’s add juice of 2 lemons and 1 orange, ? | : icaeriiios e shere sa ..Iacl.( Frost S.uxar 3 S s Isn’t that the sweetest brown you ever saw add a new vitamin in a distinctive, sanitary | — R0 raa —that butternut color on its crinkly round to Muffets Try Thia Oranse Blue or Brown Package E:;_::fi;-‘;?;;-;g;m 1 top? Doesn’t that say toasted just as plain s, ' 3 F::lm:.::F ::::. | for every purpose. of Concord! ‘dm:l“:l.ltl:mel:.unm as .lhe “or'd :sel(? “ hla(t a prom1,5e of crunchy taste the same. B:I,filu;b:—.‘g w;.:r':'l“;: Loy GRANULATED — POWDERED e WELCH GRN Wit crispness! A promise kept by every spoonful now have a new vitamin— Rindandsoftpulpefens || poawN CONFECTIONERS WESTFIELD ALE that crumbles in your mouth, from the first D, bone-builder, tooth. Whin eags to stif froth; = i B e " to the last. There’s the way to get your whole :i’,:‘;:::' —rarest of all i‘f&.’:;;s:&tf:fif"fl:‘fg TA with ginger ale. A favorite wheat—in Muffets. Calories, minerals, bran, Rays ;’i’;’"’d'”""_d"" ¥nip'ia fuip and vind || Sold by All Stores That Feature plus mighty good eating. And isn’t it just lamp, 3,-,,,,1”' ,.',‘,”;;;.;"”’” Quality Products. WITH “gigglmc about the logical moment to give your family ealth-giving rays 0/di':'e?: Refined by The National Sugar Refining Co. of N. J. * Wy i Sl it something really new for breakfast? Muffets, Sunshine,appliedto Mugress with other fruit juices—and then, tomorrow morning! The Quaker Oats by the Steenbock Process of L e ) : Irradiation, now add this cHNE &n you up ..5 refreshes element so im, Your health, Jor Vitamin Co., Chicago. You will find it convenient to erumble the Muffet before adding cream end suger portant for DI:.; at Muffets NATURE'S ESSENTIAL SW;ET