Evening Star Newspaper, April 12, 1929, Page 36

ity Efficiency in Food Program Serving the Simple Dinner ‘in Kitchenette and Small Home Becor There are many.tvpes of simple din- ners. There is the &il-in-one-dish meal; the boiled dinner fhat can always be made appetizsing’ by the use of a piquant sauce; the soup, platter, and salad dinner; the blue plate special, and the efficiency dinner, which can be cooked and served in half an hour. You can also have a delicious, satisfying dinner with two courses, and you can have recipes that are quick and easy to_prepare. The simpler the meal, the gayer the table should be. Colored linens, bright patterns in china, candlesticks, candles, or flowers or potted plants. may all be used with little expense. Whole fruits for centerpieces may be arranged in attractive containers. Color can be ob- tained in food with a sprig of parsley, a slice of beet, shredded green or red pepper, orange, grapefruit, or apples, Jellies, and green or yellow vegetables. First Steps. ‘The first step in getting the easy or and adjust a third slice of toast, spread- | simple dinner is to plan several dinners | in advance. It is very comfortable, for instance, to find that on a busy Wednesday morning your dinner menu ‘was planned on Monday. An easy dinner to prepare is the one- Diece meal, or, in other words, a meal cooked in one utensil, served on one plate, and which includes everything needed for the meal except bread and butter, coffee and dessert, or a salad which' may not call for cooking. By serving such & meal, you save time, fuel, utensils and work. , Have a good recipe for the central dish. To supply starch in the menu, macaroni, spaghetti and egg noodles are more useful than potatoes because | they cook in less time and they com- bine well with all types of food. Buy the noodles, as they are too much trouble to make at home. ‘When preparing a bolled dianer cook- the meat separately from the vegetables and dress the meat up with a sauce, ‘which makes even a cheap cut of meat appetizing. You may use horseradish sauce with \eef and current jelly or caper sauce With mutton. Kitchenette Cookery. To be a really good cook, especially & kitchenette cook, one must know foundation recipes. For instance, plain white sauce is so simple any one can make it quickly. Flour and butter, milk, salt and pepper are the usual in- gredients. Other seasonings may be added and proportions may vary as you desire. With this foundation recipe you may make not only sauces, but souffles, luncheon dishes and_ tasty dishes with leftovers. All that a kitchenette cook needs to know about soup, for instance, is that a few bits of leftovers or fresh meat, simmered slowly with water to cover and what- ever seasonings she may have on hand, will produce & soup stock which she may thicken or dilute with white sauce, Various vegetables or other ingredients may be added to enrich it. It is not economy for the kitchenette ©ook to buy fresh meats and vegetables in such quantities that they will spoil before they can be eaten, because jcebox facilities are usually so limited. There are many food staples that can be kept on hand in cans and jars, of course. ‘The kitchenette cook can depend upon the high-grade canned fruits, vege- tables, meats, sauces, seasonings and | Kt other things to make the preparation of & meal quick work. ¥or cooking pur- poses it will be much cheaper and easier for her to use canned‘or dried milk than to try to keep ‘fresh milk and cream from souring. *. Certain electric ' utensils are very helpful in a kitchenette, among which are a coffee percolater, toaster and grill. With their help an elsborate meal can be prepared in & small space. Cooking for Twe, You cannot cook small quantities of food satisfactorily in hrlenutemlh, 80 that the first thing to do when cooke ing for two is to buy a few utensils of the right size. Most recipes are arranged for about six persons, but all except a few can be cut down to one- half or one-third and made exactly as if the entire quantity were to be used. 1t is easier to reduce the recipe 1o half the quantity than to thirds. You can also use one recipe in differ~ ent ways for several occasions. For in- stance, a leftover from creamed chicken may be used for an au gratin oven dish. Ple dough will make ples, tart shells for meat or dessert, cheese strips for soup or salad and jam turnovers. ‘When baking apples for breakfast stuff some of them with nuts and raisins for a dessert for dinner. Small poultry or game birds can be broiled, fried or baked, and it is easy to secure a small amount of any kind of meat. Small pieces of leftover meat may be used with a few mushrooms, a few slices of potato, an onion or two, small cubes or iant or other vege- | tables, a few curls of bacon or a smell | sausage or two. As to fish, either buy small fish or a steak of fillet from the larger fish, such as halibut, cod, had- dock or salmon. Shellfish is suited to |and bake in a moderate oven—375 de- the needs of a small family because it is possible to buy just the right amount of clams, oysters, shrimps or crabs. Almost any kind of baked pudding cupful of boil water. ean be made In Individual custard cups | remove the. string or ramekins, or with one large enough ing pies extra crust to use in a few days, after rehéating to freshen, and use any de- sired filling. Make individual shells and turnovers. = As to fruits, you can buy the smaller varieties in the de- sired amount, and a larger fruit, such as a pineapple or a melon, can be used P arined wegetagies, fruita, meats, fiah N b4 les, fruits. meats, and other food dispense with the time- ot and paring, eRd I 18 possiog 1o DLy an , Al uy :ll:lhtununb\lthehenmr r needs. Fruits and nuts, salad pickles and relishes, in cans or jars of suitable size, are always ready for ads, desserts, appetizers and ga Plate Combinations. Serve spaghetti browned in a cas- serole with & thick meat soup. Salmon may be heated in tomato with pepper or peas. R D P o celery soup, may be browned with grated chy eese. Pry shrimps with bacon, peas and onlons. o Browned codfish cakes may be served with bacon and tomato sauce. ‘Bake ham and ninelvm;;mg‘ in the § i afifiggfiggi R 4 it Boiled fresh | bu tongue needs Waustard or sweet pickle | sauce. Do not overcook the vegetables. | nes Pleasant Task. making a three-tier sandwich to have the first slice of bread spread with the dessert mixture, the second spread ol top with the salad course mixture, and the top slice spread with the main course, lettuce separating’ all ume: @ourses. . | Different varieties of bread are of great assistance in securing variety for the whole-meal sandwich. Toasted white bread is very popular for the: three-tier sandwich. Whole-wheat bread is good to use with many kinds of fill- ings for two-tler sandwiches. By re- moving the crusts {rom the bread and | cutting the slices the same size rye bread, Boston brown bread, raisin bread and nut bread may be used. ‘Try the following: 1 Using toast, place a slice of baked ham on the first piece. Cover with a second slice of toast, spreading with a potato salad containing, besides pou-] toes, some other vegetable, such as cu-| cumbér or pickled beets. Cover the| salad mixture with a leaf of lettuce ing it on top with cherry preserves. Spread a slice of white bread, toast or:whole-wheat bread with an egg salad mixture made by combining chopped hard-boiled eggs with chopped pickled beets and mayonnaise. Put a lettuce leaf over the egg salad, place next a | plain dlice of buttered bread. Cover | with & third slice of bread, which may |be raisin bread spread on the inside | with & mixture of nuts and candied | pineapple finely chopped and moistened Ewun a little thick cream or whipped | cream salad dressing. |~ Using either whole-wheat bread or | white bread, spread the first slice with | a filing made by mixing minced chicken, shredded lettuce and small pieces of pineapple, the quantity of-let- tuce and pineapple to equal the amount (of chicken. Mi" the ingredients with | mayonnaise and place a second slice | of bread on. top. | Spread a slice of whole-wheat bread ‘with cottage cheese. Cover with a leaf |of lettuce and place a slice of white bread on top, spread on the under side with strawberry preserves or peach tler. Nutrition Nuggets. - | Cottage cheese, or pot cheese, as it is sometimes called, is & valuable food from | the nutrition standpoint, as it contains |a large percentage of muscle-building | protein in an easjly digested form, and from the housewife's polrit of view be- | eause it can be combined in so many ways to make economical, nutritious " hditon: o the proteln tn n addition to the protein in cottage cheese there is present a considerable | amount of lime, which is so needed to | {build firm bones and strong teeth. | | There is also some vitamin content, and | | when the cheese is made form whole | | milk some fat as well. Skimmed milk cheese lacks the fat, but contains the other nutrients, ‘The Parents’ Exposition, recently held in New.York City, offered many valu- able suggestions on right feeding habits. A committee of home economics experts B‘l;z:red & group of menus and food ts for families of modest and lib- eral incomes. These were distributed to any desiring them, and they were many. | Among the very helpful hints and sug- | gestions the pamphlet contained weré | the following for building menus: At as much money should be spent for milk and its products as for meat and fish. At least as much should be spent for fruits and vegetables as for meats and fish. Raw vegetables or fruits should find some place in each | day’s meals. Part of the bread and | cereals used every day should be made from whole grains. Serve cereal occasionally with honey 88 a sweetening instead of sugar, Its flavor will give the variety to & homely cereal that is often necessary to tempt the appetite. And the food value added by the honey will help in promoting wholesome living. Honey is also an ex- cellent addition to salad dressings used for fruit salads, or as a sweetening and flavoring for fruit cup. The 50 favorites, and certainly honey does not duervde to be pushed quthe back- Baked Stuffed Steak From a Flank Cut Have the flank steak trimmed and scored: that is, cut all over the surface in criss-cross lines. This breaks the fiber of the meat and makes it more tender. Mix together one cupful of soft bread crumbs, one small onion, ¢hop- ped; one-half cupful of grated raw carrot, one-half cupful of finely diced celery, one tablespoonful of minced parsiey, one teaspoonful of salt, pepper to season and about one-third cupful of hot waters or enough to moisten. Spread this mixture over the flank steak and roll up as tightly as possible. Tie firmly and sprinkle with flour, pepper and salt. Brown quickly in hot fat, then place in a covered pan grees—for one and one-half hours, Baste two or three times during the cooking with two tablespoonfuls o? but- ter or “cooking fat melted in one-third When done | remove the strings, cut down in slices and serve with brown gravy made from the fat in the pan. ERRR A A — Beets Special. Remove all but one inch of the stalks | fr:flm ll; ::ehul end. cook in boiling water until tender. Drain, rinse with cold water, then rub off the skins. Cut the beets in half-inch dice, Mix one tablespoonful of cornstarch with four tables; fuls of white sugar and half a cupful of vi ar. Heat to the bolling point, s o constantly. Add the beets and two tablespoonfuls of butter and let cook 10 Stastes. lef eh::u hot water for Drmin:!;:r Greens, Mix two tables) the fat from t| { smboth. Remove from the fire and add o one well beaten egg mixed with two apt to forget our old | baby and leave on all the root | lotte, hor and Home in Good Taste BY SARA HILAND, A screen that is a bit different from the ordinary three-fold type has a feel- ing of skyscraper design, and it so gives a very modern touch to a room. The usual screen is often too large |. appearing for a small room, while one ‘hich leaves considerable wall space in iew lends decorative value. . The one shown in the illustration is constructed of wood or wallboard, all panels being the same width, varying only in height. ‘The fronts may be painted and deco- rated with a hand-painted design or with wall paper, after which a few coats of shellac will protect the surface and give it & more attractive appearance. The back of the screen may be paint- | ed in a color to match the predominat- | ing shade in the design. H An easy chair, small table and bridge lamp are cozy placed in front of thi screen, and & few pictures on the wall | above the smallest panel give a final important touch. (Copyri . 1929.) MENU FOR A DAY. BREAKFAST. Sliced Oranges. Hominy with Cream. Scrambled Eggs. Coffee Cake. Coffee. LUNCHEON. Corn Chowder, Crackers. Pineapple, Shortcake, ea. DINNER. ‘Tomato Soup. Fillet of Sole, Tartare Sauce. French Pried Potatoes, Carrots and Peas. Lettuce, Mayonnaise Dressing. Cottage Pudding, Lemon Smwe.' Coffee. SCRAMBLED EGGS. Four eggs, one-half cup milk, plece butter large as walnut, lit- ‘tle_salt. Stir_constantly until cooked. Serve hot on toast. CORN CHOWDER. *One can corn and butter size of ene. Pare and slice thin three potatoes, cut few slices pork and fry until brown. Put potatoes on in water enough to cover; cook 10 minutes, then add pork and one onion cut very fine. Now add corn and one quart milk, salt and pep- per to taste. COTTAGE PUDDING WITH LEMON SAUCE. One egg, three-fourths cup sugar, two tablespoons butter, one heaping teaspoon bak powder, little salt. Flavor ane bake in loaf pan in quick oven. Temon sauce—One cup sugar, two tablespoons flour mixed together. Add two cups boiling water. Cook slowly until quite thick. Remove from fire and add grated rind and juice small lemon. Lastly add one tablespoon butter. Cut cake in squares, pour hot sauce over them and serve. Nuts, Cheese, Fruit ; and Spice for Variety BY JESSIE A. KNOX. A hostess of my acquaintance has gained a considerable reputation for the unusual and delicious hot breads she serves. She has gathered together a large collection of recipes for these, | and wherever she goes is always on the | lookout for new ideas to add to it. Most tea rooms make & specialty of at least one kind of hot bread, and many res- taurknts where the afternoon tea hour 18 popular specialize in fancy sandwich breads or small biscuits, muffins or buns that have some individuality. Practically every meal in the day lends itself to the use of some kind of hot bread, but the fancy types are best | reserved for luncheons or afternoon | teas. Once you become interested in| the subject it is astonishing how many variations will occur to you and the fascinating flavor combinations and | methods of serving that can be de- veloped. ‘Take plain baking powder biscuits, forq instance. Once you have mastered the art of making & flufly, tender biscuit of this type, you can vary it by adding finely chopped nuts, spice, chopped candied ginger, grated cheese, cocoa, chopped candied or dried fruit, etc. ‘They may be cut into any number of small, fancy shapes by the use of the y cutters on the market, or they may be rolled up like a jelly roll and cut down in slices, or baked in w? patty cake pans that have been buf- tered and spread with honey or sprinkled with brown sugar and chopped nuts. I think that ginger biscuits are among the very nicest kinds of hot bread to serve with a fruit salad or with a salad made of preserved figs that are stuffed with cream cheese. To make them, sift two cupfuls of flour with four teaspoon- fuls of baking powder, one teaspoonful of salt and a tablespoonful of sugar. Rub in three tablespoonfuls of butter or vegetable shortening and one-half cup- ful of chopped crystallized ginger. Mix to a soft dough with three-fourths cup- ful of milk and turn out on a floured board. Pat to a scant half-inch thickness, shape with a very small cutter and bake on & buttered pan in a hot oven for 10 to 12 minutes. If you are-not fond of ginger, substitute chopped, candied orange rind or equal parts of orange rind and citron for the ginger. Cheese biscuits may be made from the same recipe by vmmm the sugar and using one-third cup! of grated cheese instead of the ginger. These are nice if they are made a day ahead of time and split and toasted before serv- ing. They are an excellent accompani- ment to & vegetable or green salad ion to the after- and an appetizing ad noon mmle. It you would ltke recipes for some other kinds of rather unusual hot bre;m. write me, inclosing & stamp for reply. Planning a Week’s Food ‘The number of fresh fruits and vege- tables avallable is steadily increasing, and the planning of meals is becoming correspondingly easier as regards va- tiety. Appetites can generally be stim- ulated by serving the crisp, young, raw radishes, spring onions, cucumbers and carrots, in addition to the celery and lettuce that we have been serving e Saking of le 1 speal of lettuce you will no- tice that there is a fair amount of the Boston style lettuce as well as romaine in the markets. The use of these is to be recommended for the change in flavor and appearance they offer. Fresh pineapple and strawberries are the most Ppopular arrivals in the fruit family, but they are still rather e: ve for gen- eral use, and we will e to rely on the old standbys—oranges, grapefruit, bananas and stewed dried fruits—for several weeks yet. ‘ Roast Spring lamb with mint sauce forms the main dish for Sunday din- ner. Unless your family is very small, purchase the whole hind quarter, hav- ing the bones well cracked, and roast- ing it. A hind quarter of Spring lamb | weighs around 7 pounds. It will fur-| nish enough for another meal the next day, and the bones can be utilized to | make a delicious lamb broth that is sea- soned with vegetables and thickened with rice, Figs are served for breakfast on Mon- day, and may be either the dried figs | that you have stewed at home or the | canned figs that come rud{ to use. | ‘The appearance and flavor of the two will be quite different, but both are very good and make an excellent' breakfast fruit. Also use stewed dried apricots to make a_charlotte that is served for dessert Priday night and to use as des- sert Saturday. As the plain stewed fruit is made into & puree for-ihe char- . enough can be cooked at one time for the two meals. | Vegetables are mdnli used for lunches, and a vegetabie dinner is' planned for Tuesd: of the lamb broth. cream of pea soup or any vegetables with the exception of ; tomatoes could very readily be luh!l-‘ tuted for the lamb if desired. The tomatoes served that night are | stuffed with corn, bread crumbs and e"&n ?ylcbh“t;‘h used for dessert are ‘mad good p: verted tart pans, then cooling them and filling with a half of a drained canned peach. The peach may be covered with & meringue or garnished with a small i tablespoonfuls of sugar, one-fourth tea- lolnltmfllplnchafptgn over hot water until thick, , then { 2dd the bacon, cut or broken into small | bits, to the dressing. 1 DAILY - DIET RECIPE CABBAGE CASSEROLE. mg-'hremed young Enmge, three ted onion, two tablespoons. Salt, one teaspoon. - SERVES 3 PORTIONS. Grease casserole. Put in shred- mixed i 8| ful of whipped cream mixed with redded cocoanut. This is the last month in which oys- ters are good until September comes around again, so make use of them while you may. They may be creamed on toast for one luncheon. The tomato and shredded cabbage salad served with them supply an abundance of vitamins and minerals, and offer an excellent contrast in flavor, color and texture. i =2 "Fruit Meat Loa. Mix thoroughly half & ind of chop- R:xd pork, hu‘;’ s pound on“ beef, f s cupful of chopped , half a cupful of crushed pinapple, and two cupfuls of rolled cracker crumbs. Break in one egg. Work in three of salt and half a teaspoonful of pep- per. Pack into a greased bread pan and bake for 45 minutes in a moderate oven. Serve either hot or cold. Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine to make ATWOOD GRAPEFRUI with the exception | }i LOOK FOR THE NAME ‘Wholesale Distributer: N. Charles Heitmuller Co. 923 B Street N.W. There's no possible substitute for C. The Coffee Planter Knows that Aging Brings Mellow Flavor FRIDAY. APRIL 12. 1929 '}NotaPoundisSold 2 SOLATED in his little bungalow, sur- W its 2 YearsOld rounded by thousands of acres of Coffee trees, the plantation owner has not only learned how to grow good Coffee but how to make good Coffee. For his own table his Coffee is sun-ripened and age-matured before it’s used. In clipper ship days the Coffee mellowed between hot decks on the way north. Today the trip is short, so coffees used in the Wilkins blend are mel- lowed in hot warehouses and under tropical suns while green for two years—and more. This gives you the same coffee pleasure that the coffee planter enjoys. Aged in the.Grecn Fresh-Roasted Daily WILKINS COFFEE re itis at last’| 2 B A Help to Child Health That childish between- meal hunger is at once delighted and satisfied when “Philadelphia” Cream Cheese is used as a spread. And it is one of the most desirable foods yourchild can have, Notonlyisita food elements, Calcium and Vitamin A, about which all Child Specialists essential for sound teeth, straight bones and nor-. mal growth. ‘We guard very jealously the purity of “Philadel- phia” Cream Cheese, and 80, to protect ‘its creamy richness all the way to your table, we wrap it in small tinfoil -packages. It is never sold in bullk.” Never before have we been able to offer a cheese product that would at once spread, slice and cook, and do each with equal facility and ease. these we add in making Velveeta. The result is purely a milk product that looks like cheese, tastes like cheese, but which because of its enhanced food value should be called a super-cheese. Velveeta has a delicacy of flavor that pleases everyone— young or old. Children love it and it's as digestible as milk itself. Try a package, you'll marvel at its rich creamy ‘That s the surprising characteristic of Velveeta, the new cheese prod- uct. For,bemde' 't‘rmnfla its new and decidedly better flavor, its velvety food can be used in'all of these ways equally well. : Velveeta is a new idea in cheese making. We extract from the whole milk more Vitamins, mma (milk sugar), Calcium and. other milk minerals than ever was possible before by old methods, and to recipes, i ome