Evening Star Newspaper, March 29, 1929, Page 46

FOO Historic Attitude of Annual Observance Festival—I Sal Lo World “55 D PAGE. Has Established Joyous Spring Cakes and as s, ads Home in Good Taste ’ BY SARA RILAND, ‘ A very good and also aitractive way “house” one’s buoks is shown in the companying illustration. Taking up | ttle wall space and yet accommoda- | ting a large number of books, this ar- rangement is ideal for the small living | | room. | | "The window furnishes not only day- | To the anclent Easter was a Spring cake batter, filling the shell two-thirds | light, but the center of interest for the | festival. Easter not only represents | full. Stand upright in a small tin and | setting, the book shelves being built time of rejoicing in church history, | bake. Let cool for 5 minutes and then | apove, below and on each side of it. | but it comes at an inspiring time of | year, when trees and flowers are bud- | ding and sunshine is beginning to throw a warm glow over the Winter earth. It is the season for flowers all over the world. It was natural for the carly Christians to decide that flowers were suitable emblems of the Easter resur- rection. Ferns, potted plants and cut flowers are all appropriate for Easter decora- tions. Whatever you may have in your | dough had been pulled out to form a | possession or are thinking of buying | sort of nest appearance and a big pink | can be used. If you buy cut flowers, get those that have stems long enough to lift them well above the vase in which they are to be placed. To ar- range long-stemmed flowers artistical- Iy, iay them in a straight row on the table and cut their stems diagonally across, Stick them into the vase one | by one, regardless of length, and 'he‘.i will fall into graceful positions. Small | flowers, like sweet peas, to be most | effective, should be cut with the longest | possible stems and no attempt made | to arrange them before they are put | into vases. Use of only two colors to- | gether produces & finer effect than when many colors are used. Pink and white are a beautiful combination. This prin- ciple applies to the arrangement of col- ors of all other flowers as well as sweet peas. There are at least two ex- ceptions to this Tule, howéver. A bou- quet of wild flowers or a bowl of pan- sies may be arranged in a riot of colors. Easter Eggs. & The Easter egg is the acceptance by & modern festival of an emblem that is older than any human records. In the earliest system of philosophy the egg was already well established as the | symbol of life. Eggs are as closely associated with Easter as the turkey is with Thank: giving day or presents are with Chris mas. The egg is the traditional food of Easter and must appear in one way or another to give proper background to the day. It is an appropriate time to_introduce some delicious egg dishes. | ‘To color eggs a beautiful, rich, shiny brown, put some onion skins on to boil, and when the water is a deep yellow. | put in the eggs and cook them for 20} minutes. An easy and attractive way to | color egegs is to paint them with gilt | paint. Tiny, yellow chicks or duck- lings, perched on golden eggs, fastened with glue, make fascinating souvenirs for your guests or gifts for children. To improve-the flavor of your boiled eggs, chop th up with some freshly grated horseradish. If you don't like horseradish, chop the eggs up with butter, pepper and salt. Your toast »can be made egg-shaped by using an egg-shaped cutter. Consomme can served with egg balls and ice cream can be egg-shaped and in several colors. Eggs_deliclous: = Remove the shells from four hard-boiled eggs, cut in halves lengthwise, and remove the yolks. Cream two tablespoonfuls of butter, add half a teaspoonful of onion juice, one | tablespoonful of finely chopped parsley, | a few grains of salt and paprika, and } the egg yolks passed through a fine wire _sieve. When the mixture is evenly blended, use to refill the egg whites. ‘These eggs may be served with creamed tatoes as a luncheon dish or on heart leaves of lettuce with mayonnaise dressing as a salad. Eggs with savory sauce: Boil six eggs hard. After removing the shells, cut the eggs in halves lengthwise, and take out the yolks and mash them. Add one teaspoonful of melted butter, three sardines rubbed to a paste, a dash of red pepper, and half a teaspoonful of salt. Mix thoroughly, form the mix- ture into balls, then fill the space in each half egg with a ball. Have rcady one cupful of carefully boiled rice, make a mound of it in the middle of the platter, press the eggs down into the rice, then stand the platter over hot water while you rub together two rounding teaspoonfuls of butter and two teaspoonfuls of flour. To the but- ter and flour add half a pint of stock and half a pint of milk. Put this sauce over the fire and stir it until it boils. Add one level teaspoonful of salt and a dash of red pepper. Strain this =auce over the eggs and rice, dust with chopped parsley, and serve very hot. Egg curry: Boil six eggs for 20 minutes, put them in cold water for a few minutes until cool enough to handle, then remove the shells. Fry one very small onion until brown in one tablespoonful of butter, add a tablespoonful of curry powder that has been mixed with cold water, and fry for 10 minutes longer. Add about a quart of water and boil rapidly for 20 minutes. Add the eggs cut in halves, season with salt, and boll moderately for 10 minutes longer, when the egg curry will be ready to serve. Eggs with pepper sauce: Chop a green pepper fine and cook for several minutes in one and one-fourth table- spoonfuls of butter. Poach some eggs and put them on rounds of unbuttered toast. Put about one and one-half teaspoonfuls of the pepper sauce on each egg. To make a still more attrac- tive dish, use part red pepper with the een. Celery and egg: Scrape and cut into inch pleces three or four stalks of celery. Cook them in boiling salted ‘water for about 20 minutes, drain, then mix wtth white sauce. Put into indi- vidual china dishes, break an egg over the celery and sauce, and bake in a moderate oven for about 10 minutes. Eggs with tomatoes: Chop half a pound of fat mutton and fry it rare be | & little salt and mustard. chip off the shell. tinted icing. | “Easter loaf for children: Some bread | cut in the shape of a funny rabbit and Dip in fondant or a tree were exhibited in a show window. | The same can easily be made at home | for children by any one used to han- dling dough. The bread was not thicker | than a thick cooky and was cut in the form of a tree trunk, with a part of a branch at the top. At the base the egg was inserted in it before it was | baked. "The rabbit was standing on his | hind legs and leaning one forepaw against the tree in a realistic attitude. A dried currant formed his eye, al- though a small raisin would have been better to use. The loaf was slightl; It was about a foot in height and al- most as wide. Easter lily salad: This is made by shaping hard-boiled eggs into a flower form by cutting the whites to repre- scnt pelals and using the yolks for the center. Place on letluce and serve with mayonnatse and egg-shaped sandwiches. Easter nest: Cut some young cab- bage leaves in thin strips and arrange them on 8 plate in the shape of a nest. Peel some hard-cooked eggs and roll them in powdered parsley, or cut them in_halves or quarters and place in the cabbage nests. Drop some salad dress- ing on top and serve with crisp crack- ers and cheese balls. For the children’s party: Wipe and cut up two pounds of apples without peeling or coring them. Cook them with just enough water to cover, desserispoontul of sugar and a strip of lemon peel. Rub through a sieve and add more sugar and the strained juice of a lemon. Whip the whites of four ggs to a stiff meringue, flavor with vanilla and stir gradually with the ap- ples when they are cold. Have ready a red jelly set in a plain, round tin about two inches deep. Turn it out onto a glass dish and pile the apple mixture on top. Sprinkle with pink sugar or finely chopped glaze cherries. The jelly may be left to set in small paper or china ramekin cases, one for each child, and the apple mixture piled over. The yolks of the eggs may be used for custard or some other dish. For Butterfly Luncheon. The menu for this luncheon may consist of egg sandwiches cut in the form of butterflies, small sweet pickle being tised for the bodies, broom splints for the feelers, and the wings may be spread with a dressing made by ricing the yolks of hard-boiled eggs and blending them with warm butter and Chicken salad may be made out of the white meat of the chicken dressed with yel- low mayonnaise and garnished with celery tops, and served on small blue plates. Ice cream may be served in blue paper cases accompanied by small butterfly-shaped cakes iced in yellow with chocolate for the body. Serve yel- low and white bonbons in blue boxes decorated with yellow butterflies. ‘The color scheme for the table deco- rations may be carried out in yellow. blue and white. Arrange in the center of the table a mound of lilies-of-the- valley as if they are growing. From this centerpiece stretch narrow, pale blue ribbon to each plate like the spokes of a wheel. Tie small sprays of the lilles to the ends of these ribbons, fin- ishing with a neat little bow. At in- tervals along the ribbons fasten yellow crepe paper butterflies by means of a little mucilage or paste. The place or name cards should be pale blue, square in shape, with a group of yellow butter- flies arranged on one end, kept in place with a little mucilage. A space should be left at one end for the name lettered on in gilt. glazed with milk to give a pretty crust. | | It the woodwork in this room is | fnished in walnut, mahogany or oak, | | | the bookcases may be finished to match, | and the same is true if the woodwork is enameled. It would also be very at- tractive to have bookcases of maple with enamel molding. The vivid and varied hues of the bindings are largely depended upon to supply the color in an arrangement {such as this, but a further touch could | be applied along the edges of the shelves {and the narrow scalloped valance |effects. Some might find chintz or | wallpaper, shellacked and used to line the backs of the shelves, very attrac- tive, (Copyright, 1929.) | How Food .Is St(;red For Future Needs | Food that is eaten, but not needed | immediately for body uses, is stored in | the body for future use. It has been found that when there is a sudden call | for energy or strength the stored-up | starch is the first reserve to be called | upon. | In fact, unless there is sufficient | starch stored away in the body, the surplus fat that is also stored cannot | | be used properly. Those who are con- | | cerned about a reducing diet should keep this fact in mind. Every one has to meet sudden emergencies in the way of physical exertion, and it is a good thing to be sure that by cutting down on the starchy foods you are not unduly | lowering the resistance to the point of | being unable to meet such situations, Chocolate (.];l\jem With Marshmallows | Melt four squares of unsweetened | chocolaté over hot water. While the| chocolate is melting cream together one- | third cup of shortening and one cup of sugar. Beat in two egg yolks and then add one cup of milk. Sift one and one- half cups of cake flour with one-fourth teaspoon of baking soda, two teaspoons of baking powder and one-fourth tea- spoon of salt. Add this to the liquid mixture, then stir in the melted chocolate and one teaspoon of vanilla. Fold in the stiffiy beaten whites of two eggs. Pour into two well greased layer cake pans and | bake in & moderate oven—375 degrees— | | for 20 minutes. | Remove from the pans, cool and cover | | with fresh marshmallows pulled in | pteces. Spread whipped cream or boiled | | fting over the marshmallows and put | the layers together. | MENU FOR A DAY. BREAKFAST, Apple Sauce. Oatm-al With Cream. Bacon Omelet, Toast, Marmalade. Coflee. LUNCHEON. Chicken Croguettes, White Sauce. Clover Rolls. Pineapple Shortcake. Tea. DINNER. Cream of Mushroom Soup. Baked Ham. Escalloped Potatoes. Boiled Spinach. Beet Salad, French Dressing. Squash Meringue Pic. Coflee. BAKED APPI);J SAUCE. Pare and core apples and cut in quarters. Allow one cup sugar and one-hall cup water to two s. Place them in Apple sauce baked s sugar than when long cooking in the oven devclops natural sweetness of apple. Cover closely and cook 115 hours. If they cook too fast steam will cause them to burst, and mushy sauce will be result, but moderate cooking leaves each piece whole in delicious cidery sirup. Let apples cook in dish without touching them. This is the old-fashioned way to make apple sauc PINEAPPLE SHORTCAKE. Sift together two cups flour, one-half teaspoon salt and three teaspoons baking powder. Work in one-third cup butter and molsten with enough milk to make dough soft as can be han- dled. Roll out one-half-inch in thickness, cut into 12 small round cakes, spread 6 with softened butter, place remaining 6 on top, bake, until delicately browned, split open, spread with butter and put shredded . and sweetened pineapple between layers and over tops. BEET SALAD. Cook desired amount beets until tender. Slice, place in deep dish add mint leaves, chopped, one clove garlic, cut fine, one teaspoon salt, two tablespoons olive ofl and cover whole with vinegar. Serve very cold. (Amoun of salt and olive oil is for two bunches me- dium-sized beets) This salad keeps a long time, and can be used with other vegetables, same as plain boiled beets. | Digestion Counts In Food Values The value of food to the body depends on the amount of material it furnishes after digestion. That is, food must be broken up by the digestive processes be- fore its varfous constituents can be ab- sorbed or assimilated. This means that the relative digestibility of foods is im- portant and must be considered when forming food plans or menus. No meal should be made up entirely of foods that are slow or difficult of digestion. and Are BY JESSIE A. KNOX. Good waffles make an almost uni- versal appeal to the masculine heart. And every new housekeeper (judging from requests I have had) has a yearn- ;ing to master the art—for art it is, just | as all good cookery is an art. There are very few difficulties in the way and such as they are may be readily overcome by paying attention to | a few simple rules. Electric waffle irons | are surely a great boon, as they do away with so much of the smoke and dis- agreeable odor that used to accompany the making of waffles. These electric irons need no greasing and may be used directly on the dining room table. Since linstant they are cooked, this is a de- {cided advantage and a great con- venience. However, it is by no means | essentfal to have an electric iron in | order to make good waffles. | The first essential is a good recipe, the second the use of accuracy in fol- lowing the recipe and the third an jron heated to the right temperature. This should be hot enough to cook a waffle in two minutes. The characteristics of a good waffle are lightness, tenderness and crispness, ‘The first essential, a good recipe, may |be met in this way: Beat the whites |of two eggs until stiff enough to hold | their shape; beat the yolks until frothy i and add to them one cup of milk. Melt | butter to make one-third cup _or measure one-fourth of cooking oil. Sift lone and one-half cups of flour with one-half teaspoon of salt and two and | one-half teaspoons of baking powder. { Stir this into the egg-and-milk mixture, beat until smooth, then stir in the | melted butter or oil. When well biended, { fold in the stifflv-b egg whites. This batter will make enough to serve four people, and if desired it may be you are ready to use it. It will keep for at least 24 hours. ‘The second essential, accuracy, can readily be met by the use of care. for about 10 minutes. If the iron is new, follow the directions that accom- pany it in regard to its initial use. It is almost always necessary to grease a new iron until two or three waffles have been cooked in it. A pastry brush, which can be bought almost anywhere, is by far the most convenient and the best thing to use for this. A gas iron or one that is used on a | coal stove has to be greased more fre- Waffles Appeal to Taste all good waffles should be eaten the | For the third, heat an electric iron | Ready for the 4 hardest hours of the day Easily Mastered quently—in fact, after every second waffle, The fron should be heated until a little of the batter dropped in will brown |in two minutes. You will have to test | this type of iron in this way, &s it is | almost impossible to say the length of | time required for heating. | Whatever iron is used, when it is hot | enough drop a small spoon of the batter {in the center of each compartment, | close down the fron and cook. you’ve WANTED YOU have wanted better bran flakes and here they are — Kellogg’s Pep Bran Flakes. You'll like the famous flavor of PEP, the extra crispness. Also, you get the nourishing elements of the wheat. Just enough bran to be mildly laxative. Sold in the red-and-green package. Made by Kellogg in Battle Creek. covered and kept in the ice box until | PEP Bran FLAKES AKES When you open your package of Velveeta and note its fresh, JA SWEETNESS A poonfulof JackFrost Brown Sugar is all that is needed to give cereals the delicious flavor * dren love. Brown Sugar con- tains mineral salts of health value to youngsters. SUGARS [IN THE HOME are essential. Each kind should be ?oulht in sanitary package orm. There’s a_Jack Frost Sugar for Every Purpose GRANULATED — POWDERED BROWN — CONFECTIONERS TABLET AN A Sold By All Stores That Feature Quality Products Refined by The National Sugar Refining Co. of N. J. CK FROST 55o% SUGAR NATURE’'S ESSENTIAL SWEET to eat as it is good for health! When you find a food that is as heathful as it is delicious, and one approved by Child with butter. Add one pound of toma- | toes that have been peeled and cut up. | Season the mixture with salt and | pepper. When the meat and tomatoes | are almost done, add three eggs and ; cook all a little longer. Easter Cakes and Salads. Easter cakes: Empty an egg_through | 8 good sized hole in one end of the | shell, rinse, dry and ofl. Use any soft Specialists because of its nu- tritive value, it's an exception. “Philadelphia” Cream Cheese is such a food. Many eminent doctors bave recently added it to the list of foods advised for children. They recom- mend it because of its un- usual richness in those two elements, Calclum and Vita- min A, so important to a child's normal development. “Philadelphia” is purely a dairy prodact; its creamy rich- ness protected by the tinfoil wrapper. Itis never sold in bulk. Your dealer has it. golden creaminess, you are going to expect much. But even so, your first taste of Velveeta will still be a revelation in deliciousness. And this exquisite flavor, this velvety texture, this supreme goodness will always be the same, for it is something that we can control. Yet Velveeta is even more than a decidedly delicious food. Velveeta represents a new idea in cheese making. We ex- tract from the pure whole milk more Vitamins, Lactose (milk sugar), Calcium and other minerals of the whole milk in greater quantities than ever was possible by old methods, and these we add in making Velveeta. The result is purely a milk product that looks like cheese, tastes like cheese, but which because of it’s enhanced food value should be called a super-cheese. You can use Velveeta the same as you would use cheese. It spreads like butter. It can be sliced when chilled. It melts, dissolves and blends so readily with other foods that for cooking purposes it is superior to any cheese made under the old methods. Velveeta is a cheese product that can be freely eaten by cither children or grown-ups, and good for both. It's as digestible as milk itself. Your grocer has Velveeta. Try a package. You'll remember to buy often after that. For new and original recipes, send to Home % :E Economics Kitchen, 401 Rush St., Chicago raf ;j)h enix Cheese Corporation . N Ultra-violet rays add a new vitamin to Muffets They look the same. 7 tastethesame, BulMufifi'ez 10w have a new vitamin— Vitamin D, bone-builder. tantln-pmemtr—raresr n} all vitamins in our ordi. nary diet. Rays of the ultra-violes amp, rays just like those of direct sunshine, applied to Mufets by the Steenbock Process of Irradiat; on, now add thiselement so import- ant for your health, Eqt Mufets for Vitamin D? Muffets are whole wheat! And whole wheat means calories for energy, minerals for body building, natural bran roughage for the good of your digestion. That’s nourishment in appetizing form, a crispy toasted, crunchy cereal that blends perfectly with cream and sugar, with fruit. Now we’ve added one thing more. By exposing Muffets to ultra-violet rays, we’ve put in a new vitamin. You can’t see it. You can’t taste it. But it’s there—Vit- amin D for better bones and teeth. Another reason for getting acquainted with Muffets right now! The Quaker Oats Co., Chicago. 9 o _ o o’Living ‘When you havea bottle of Oriental Show-You Sauce st hand, nothing else matters. It makes everything taste good. ‘Wonderful for stesks, chops, soups, gravies KRAFT-PHENIX CHEESE CORPORATION Oriental Show-You Co. Columbis City, Ind. Write ree recipe A L L All Muffets now on grocers’ shelves are irradiated—whether the package is so marked or not.