Evening Star Newspaper, April 12, 1929, Page 37

FOOD PAGE. Markets Suggest Variety For Household Purchases Holidays, which mean stimulation of g, are past and another not due for six weeks, byt the dealers are en- gunfego:y the tmc_ ';lbu’t the conven- g of gress will o more peovle to the city and result in a revival of business. This, of course, will not affect the housewife. whose purchasing is steady and consistent. For her there are no holidays or days off. If she is inter- ested in the health of her family— and who is not—she must endlessly apply herself to the task of provid- ing the proper menus. Labor, though 1t be impelled by love, is often arduous and the choosing and preparing of daily meals is not easy. To avoid monotony is or should be her greatest care. Even those foods most favored by members of the family become tiresome if set before them too often. There is an art in varying the family table. In large families the matter be- comes a problem of serious importance, | £ PO for the tastes may be different. An oc- . casional dinner in a restaurant comes as a welcome vexation of prepar- ing meals. Here she and the family may choose the dishes. At home there can @Ais usually the | @i housewite's busiest. /4 Relaxation from Pl the week-clay duties seems stimu- late the appetite. There is no one quite s0 hungry as the one who is idle. Fortunately there is a plenti- ful mixture of all sorts of fruits and| vegetables in the shops and markets at, present, offering suggestions to those | who will take the time to visit them. | And there is the freshness of Spring to be seen in the displays. { Prices have varied little during the | past week and practically the same products may be obtained. | Among fruits are pears, 10 cents each; bananas, 25 to 30 cents a dozen; | grapefruit, 10 cents a plece; large' oranges, 50 cents a dozen; apples, 8 to 19 cents each; Scuth American grapes, 75 cenis to $1 a pound; California grapes, 25 to 40 cents » pourd; straw- 35 & box, and Argentine melons, $1 a piece. Vegetables are still I'llxfi from distant points and until the local growers are able to reap their harvest and deliver. Among some excellent vegetables seen on the market the other day were hot- house cucumbers, 20 to 35 cents each; small Florida cucumbers, 10 cents each; celery, 10 cents a bunch; California peas, 30 cents a pound; Mexican peas, 25 cents a pound; spinach, 10 cents a pound; white and yellow squash, 10 to 15 cents & pound; turnips, 4 pounds for a quarter; parsnips, 2 pounds for 25 ceénts; lettuce, 15 cents a head; sweet potatoes, 3 pounds for 25 cents; white potatoes, 3 cents a pound; California and Texas carrots, 10 cents a bunch; slaw cabbage, 5 cents und; green cabbage, 15 cents a head; onions, 25 cents for 3 pounds; California and South Carolina as- | paragus, $1.75 to $2 a large bunch; hot- house asparagus, singie portion, 60 cents & bunch. Poultry products remain about the same. Chickens, roasting size, selling for 45 to 50 cents a pound; frying size, 50 cents a pound; stewing size, 40 cents a pound. Dairy DINNER IN A REST- | foods, particularly eggs, vary a trifle in price and will d bringing €0 cents a und. ‘The foliowing are ‘meat prices: Leg of lamb, 40 cents a pound; loin lamb chops, 60 cents; stewing lamb, 18 Wl [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 ham, 30 cents; round steak, 50 to 53 cents; sirloin, 58 cents; porterhouse steak, 60 cents; chuck roast, 35 cents, Biscuits Tax Abilities The difficulty that so many pecple have in making biscuits is due to the fact that they work so hard over them. A light, fluffy biscuit is the result of quick, light mixing and handling. I know of no other product, with the pos- sible exception of ple crust, that is so labored over or that causes so many sighs and tears. Resolve, therefore, to follow directions explicitly and to work quickly, and I do not think you can fail. To make enough biscuits for two people, sift to- gether one and one-half cups of flour, one teaspoonful of salt and two tea- spoonsful of baking powder. Grease a baking pan and light the oven. Add one and one-half tablespoonfuls of fat— butter or any of the vegetable fats you prefer. Work the fat into the flour with a fork or one of those clever little pastry choppers that you can buy in any department store. When there are no large lumps of fat to be seen, add one-third cup of milk, mixing it in with the fork, and working Jjust as lightly as possible. The dough should be just soft enough to handle easily without being sticky. It may sometimes be necessary to add a little 'more liquid, as flours vary in their com- position and some absorb more liquid than others. ‘Turn the dough out on a floured board and pat it lightly with the palm of the hand to a scant half-inch thick- ness. Shape with a small cutter, gath- er the scraps lightly together, pat them out again, and cut the rest of the bis- cuits. You should have six medium sized or eight small biscuits, from this amount of dough. Place on the baking pan and bake in a hot oven—450 de- grees—for 8 to 10 minutes, These same biscuits may be changed into baked dumplings by placing them close together on the top of hot stewed fruit, beef stew, etc., and baking for the same length of time in a hot oven. The fruit or stew should be hot to aid in quick cooking and to prevent the dough becoming soggy by soaking up the liquid. If you are having a bridge party or are serving Sunday night supper, cheese biscuits make an excellent accompani- ment to almost.any salad. Use the rec- ipe given, adding to the flour one-fourth cup of grated stale cheese. If you are serving & number of people it prob- ably be necessary to double the recipe. The biscuit mixture may be put to- gether, omitting only the liquid, and kept in a cold place until ready to bake. It takes only a few minutes to add the liquid, shape-the biscuits and pop them into the oven. This is a good plan to use for company meals. Bacon and Rice. Pan broil six slices of bacon, lift from the pan, and place in & warming oven where they will keep warm. Add two cupfuls of cooked rice to the fat in the pan. If there is more fat than is needed, pour off part of it, and stir the rice with a fork until hot. Add two tablespoonfuls of milk, two well beaten eggs, and a pinch of pepper. Stir for a minute longer, then remove from the pan and arrange the rice in the center of a platter with the bacor as a border around the edge. ENJOY A CHANGE " FOR THE ETTER -~ HERE are the bran flakes with a petter flavor—that stay crisper in milk or cream—Kellogg’s Pep Bran Flakes. Try a bowlful. There’s nothing like that famous flavor of PEP. And as you enjoy each spoonful, you get the nourishing elements of the wheat. Also, just enough bran to be mildly laxative. Great for grown-ups. Good for children—at any meal. Soldin thered-and-green package. Made by Kellogg in Battle Creek. K - Bran Flakes — g’s Pep Bran Flakes are mildly laxative. Iuct—is 100% guarane " IMPORTANT 'S ALL-BRAN —snother bran and ‘Gathering the cream of the .FOOD. PAGE. 3 California harvest “A wonderful achieve- ment” says Jacques Haeringer, disfingdt‘shed chef of the Carlton, on hearing the story of these famous peaches that have set all Washington talking All over Washington people have been talking about them. The city over these great shipments of fruit ate causing a sensation. For until the past season these luscious peaches, so amazingly big and beautiful, have been a luxury denied tomany. Always the supply has been limited. Always the fruit has sold at a premium. Only last fall the first great offering reached theccity. Now come the new shipments bringing enough of Libby’s DeLuxe California Peaches for all Washing- ton. Shipments that have been made possible by Libby’s years of work and care. Great canning kitchens in California’s garden spots It was the story of the years of patient care and amazing foresight that lie back of these shipments which Monsieur Haeringer learned in a recent con- versation with C. T. Barber, Head of Libby’s Wash- ington District. Monsieur Haeringer, who is chef de cuisine of the Carlton Hotel, called the development of this great supply of DeLuxe Peaches “a wonderful achievement—one of the most impressive I have ever heard about.” For he was told of long, painstaking study of new methods of pruning and tending. Study that has resulted in producing the big, perfect peaches that are packed as DeLuxe. On a large scale map he was shown Libby’s great canning kitchens, scattered in strategic spots from ity ot ks alifornia peach cr comes 1o Libby's great_kilchens still warm with sunshine, Only perfect, full-flavored fruit 1s Dacked u} Libby's DeLuxe Cali- lornia Peaches N BETTER BRAN FLAKES |HiS =8 fimy;fz/e 333 Gridley to Selma. Canneries carefully planned and equipped so that when new trees and new methods had produced far more DeLuxe Peaches than ever Efore. Libby was ready with the facilities to pack em. : So now all Washington can have them! At last this wonderful fruit can be offered at a price within the reach of all! . Peaches mellow and full ripe. Glistening with syrup—chock full of that mouth-watering real peach Coupe de Péche Carl- ton, featured by Mon- sieur Haeringer at the Carlton. The dishis made with Libby’s DeLuxe California Peaches which Monsieur Haeringer finds: “unsurpassed for beauty and fine flavor”, Jacques Haeringer, well-known chef of the Carlton Hotel, and C. T. Barber, Head of the Washinglon District of Libby, M¢Neill & Libby. Mr. Barber is poinling out the great Libby can- ning kilchens where the pick of the, California peach crop is packed as Libby's DeLuxe Peaches flavor. Fruit that will be a new experience for your family and friends. Just ask your grocer for a can of Libby’s DeLuxe California Peaches. Libby, M¢Neill & Libby, Chicago. To get choice varieties of all fruits: Hawas- ian Pineapple, Barilett Pears, Apricots, Plums, Cherries, elc. as well as Peaches, be sure to ask for Libby’s. ; Srom s Your fm" can )\’:i:{lL;b%‘ DeLuzxe Peaches 526 Light St., 1441 %Mc 'S