Evening Star Newspaper, May 10, 1929, Page 43

FOOD PAGE. FOOD AND THRIFT IN THE HOME Making Food Attractive There Are Numerous Expert Ways of Adding New Touches to Your Favorite Dishes. ‘The Aext time you are planning to stuff a small chicken for a large num- ber of persons, use your favorite meat loaf with a little sage added instead of the usual stuffing. Allow a little longer time for baking so that the meat will be cooked, then take the chicken broth and make a dressing as usual and bake it in another pan. Serve the meat loaf with the carved chicken. If you wish to serve meat loaf sepa- rately for the main dinner dish, bake it in greased muffin tins. When done, turn it out and garnish with slices of hard-boiled egg and parsley ‘When fricasseeing a chicken, in addi- tion to the seasoning of salt add a tea- spoonful of sugar. It gives a delicious flavor without any taste of sugar and helps to brown the chicken. | ‘When frying round steak that is likely | to be tough, first pound and season, dip in flour, then milk, then flour again,| then drop into hot fat. Treated this| way the meat will not shrink and will be tender. Beef and pork roasts are | much improved in flavor if sweet peach pickle juice is added to the roast after it has cooked a little while. Use two or | three tablespoonfuls of the juice to a | small roast. After removing from a guck the feath- ers and as much of the down as pos- sible, melt some paraffin and pour it over the duck. Let this cool. then re- | move the paraffin, and the duck will be entirely free from all fuzz. A table- | spoonful of vinegar added to every quart of water in which wild meat or fowl is | to be cooked will greatly improve the flavor of the meat and also make it cook more quickly. Some cooks soak wild duck in buttermilk for two or three hours before cooking it, which takes away the strong flavor. New Ways With Vegetables. Slice some white potatoes lengthwise in small strips, add a iittle salt, then sprinkle & little cornmeal over them, | then toss in a dish until covered with the meal. Pry like potato straws or like the usual fried potatoes, Turn occa-; sionally to fry evenly. Instead of using milk or cream for mashed potatoes, add an egg and beat thoroughly. This gives a delicious new flavor. Then, if any potatoes are left, form them into small cakes, roll in flour, place in the refrigerator until the next day, then fry a golden brown. In this| way all left-over potatoes are used, and | vet they are served attractively. Adia sprig of mint to the water in which you boil your potatoes and a delicious flavor will be imparted to them. Sliced raw potatoes can be baked instead of fried if put in a hot oven, and they will be crisp and good. If vour beans have scorched, remove | the pot from the fire and place & clean wet towel over it. Leave for at least 15 minutes, dampening the towel again if it dries. Now empty the beans into an- other pan and do not attempt to scrape out the beans that stick to the bottom of the pot. With this method the beans will not taste scorched. Pour bomnf water over tomatoes and the skins will come off very easily. A i baking soda mixed with to- or cream will prevent their curdling. If kale is h, it is because it has been ove , or left in the water when cooked. If it is a bad color, it probably has saucepan, or lemon j added to the wal ‘water. A crust of bread bolled with eabbage, caulifiower, or green of any kind, will do away with the disagreeable odor while cooking. To keep the bread from boil- ing into a pulp among the vegetables, put the bread in a small gauze bag. Knot the bag loosely at the end. Making Fish Tasty. When making creamed tuna fish, place the canned fish in a pan of water and heat gradually before opening the can, then add to the cream saucc. This prevents cooling the sauce and | makes the dish more palatable. Boiled fish will break apart and be a bad color if it ic cooked too quickly. After the water has reached the bolling point. it should be allowed to simmer only. Add some lemon juice to the boliing water. A quarter of an hour is long enough to boil fish trimmings for making stock. The stock is apt to be bitter if they are boiled longer. To fry small, fresh fish like perch, trout or catfish, after dressing them, place in cold salt water for a few min- utes; remove, dry the water from them, put on more salt, roll well in cornmeal, and fry until a nice brown in very hot lard. Do not crowd the fish while fry- ing or cover the pan if you want them to be crisp. Serve hot. Cake Wisdom. If you have no cake flour and wish to make an especially fine-grained cake, substitute cornstarch for a portion of the flour, A teaspoonful of corn- starch to every four teaspoonfuls of flour will make a very fine cake flour. Many really good cake makers spoil a perfectly delectable cake by the omis- sion of a very little salt to destroy the flat taste. Even if butter is used for shortening, the butter contains too small an amount for a cake, Do not add enough to taste salty, of course, l;l\:i“]ust a pinch to make the flavor To make a substitute for whipped cream to serve on cake, beat stiffly the white of an egg, to which add a table- spoonful of sugar and a tablespoonful of jelly of your favorite flavor. Beat very thoroughly. This is also delicious to serve over sliced bananas or other dessert; such as cottage pudding or gelatin dishes. After measuring the flour for an angel food cake, take three tablespoonfuls of it away and add the same amount of cocoa. This does not affect the baking of the cake, but gives it a light brown color and a chocolate flavor. By using coffee instead of water when making gingerbread, you will greatly improve the taste. To prevent cake from sticking, grease the pan with cold grease, hold it over the flour bin, and sift in a little flour. Shake the flour around in order to get it well into the corners and on the sides of the pan. If this method is followed carefully your cake should never stick. If you want to keep icing soft, add a pinch of baking soda to the whites of the eggs before beating them, then beat in the usual way and pour the hot sirup over the beaten eggs. The icing will then be soft and creamy and the part left over may be used as a cake filling. If you have a cake made and decided o1 haven't time to make icing for it, put into a bowl one unbeaten egg white, and into this put one pind of grape jelly. Any kind of jelly may be used but grape flavor is especially good. With an egg beater beat until the mixture is too stiff to drop out of the bowl. This makes a smooth, delicious filling that can be made in about three min- utes and you will not miss the icing. 1 but sometimes the milk is too sour or | too fresh, so try this method. 1f at any time you have more biscuit | dough made up than you care to cock, [grense a plece of heavy waxed paper, such as comes in cracker boxes, and | securely roll the dough in it. Put in | the refrigerator and it will keep for two | or three days without forming the usual | hard, dry crust on top. It can then be easily worked into fresh dough. | To freshen bread, dampen a frying | pan, invert a pie plate over it. put your rolls or bread on the plate, cover with a close-fitting bowl to retain the heat, and steam. Leave over a slow fire for five minutes and the contents will be as fresh and hot as if they had just been baked. When you are frying pancakes, place a bowl or boiler, with a close-fitting | cover, over a Kkettle of hot water on the back of the stove. As you cook the cakes, place them in the bowl or boiier, with a lump of butter, replacing the cover each time. You will then have delicious hot cakes when the family as- | sembles for breakfast without the extra treuble of bringing them to the table so_often. To not throw away the crusts trim- med from sandwiches. Sprinkle a little salt on thm ahd toast them in a quick oven. You will then have a delicious substitute for crackers, to be served with soups or salads. Other Helpful Hints. ‘To secure l.:recill flavor in hot cocoa or chocolate, add about half a teaspoon- ful of vanilla flavoring to & pint of the drink. This should be added just after the milk has been added. Then beat the cocoa with an egg beater. Beating the cocoa keeps scum from forming on top after it has boiled. If oll rises on the surface of mayon- naise dressing that is left standing, dip it off with a spoon instead of trying to stir it in. After the dressing is made stirring infures the quality and tend: to make more oil separate and rise on top. When mixing a gelatin dessert, it is wise to mix it in & wide-mouthed pitcher, then the gelatin may be poured into the sherbet glasses or molds easily without spilling. WHO REMEMBERS? BY DICK MANSFIELD. Rexistered U. 8. Patent Office. When the with her red bandana and corncob pipe was a familiar figure around tLg markets. Observatory for Sale. At one time a center of research, Mount Weather Observatory, at Blue- old - fashioned mammy | THE EVENING STAR, WASHINGTON, D, C, . FRIDAY, MA¥ ‘10 Spring in Washington is bringing its | usual large quota of visitors and a | plentiful supply of produce, both of which mean continued activity on the part of the dealers. The local consum- ers must still de- pend upon outside shipments largely, although the near- by producers will soon be providing much of our farm- grown products. the buyer to know how many ers, within motor distance of Wash- ington specialize in many of their fa- vorite vegetables and fruits. Most of our mllk, too, is | delivered by dairies located near the city. | " Early in the morning, before most | of the city is awake, the caravans begin | hauling their wares. The old Farmers’ | Market was a picturesque place during aided the wholesale buyers and huck- | sters materlally. ~ The farmer would often be sold_out before the business day began. In one sense their earl departure made it difficult for house- wives to avail themselves of the oppor- tunity to purchase the fresh produce, which was probably picked the day before the sale. Through scientific | refrigeration, however, most of the shipments can be depended on to con- | tain excellent quality. The distance does | not affect the products. Even storage fruits and vegetables can scarcely be told from fresh-plucked goods. There has been little or no change in | the prices during the past week. Among vegetables on display are: Hothouse cucumbers, 20 to 35 cents each; small Florida cucumbers, 10 cents apiece; California peas, 30 cents a pound; Mex- can peas, 25 cents a pound; spinach, 10 cents a pound; white and yellow MENU FOR A DAY. BREAKFAST. Stewed Prunes. Hominy with Cream. Creamed °"‘“§& Beef. Bran Muffins. Coffee. LUNCHEON. Egg_Croquettes. Spinach. ‘Toast. Mocha Cakes, Tea. DINNER. Buttered Beets. Boiled Parsnips and Carrots. Mock Mince Ple, Cheese. ee. BRAN MUFFINS. Two cups bran, two cups milk, salt, one-half cup molasses, one cup flour, one scant teaspoon a. No cream of tartar is used. EGG CROQUETTES. Four hard-boiled eggs chopped fine. Mix with one-half cup white sauce. To make white sauce, heat one tablespoon but- fer in saucepan and when bub- bl!fi stir in one tables) flour until thoroughly blended, then gradually pour in one-half cup milk, stirring constantly. Let boil two minutes and season with salt and pepper. When cool shape in croquettes, roll in egg and cracker crumbs and fry in deep fat. Serve hot with or without sauce. - MOCK MINCE PIE. Cook one cup currants and one cup raisins 10 minutes in one cup water, then add one cup sugar, one cup molasses, one-half cup vinegar, one-half cup melted but- ter, two crackers crushed to pow- der, two teaspoons cinnamon, one teaspoon each_ cloves, allspice, nutmeg and salt and one-fourth mont, Va. has been offered for sale by the Federal Government. Work at this observatory ceased in 1914. the ordinary. It spreads like butter or son. For new and original recipes, send ® Home Economics Kitchen, 401 Rush Street, Chicago Good Biscuits. Test the amount of baking soda by | teaspoon black pepper. This quantity will make three pies. 1t nothing less than marvelous ‘To produce a cheese product that will spread and slice and melt, all with equal facility, is quite out of But when the product is also as de=~ licious as Velveeta, it isnothing less than marvelous. Velveeta represents a new idea in cheese making. ‘We extract from the pure whole milk more Vitamins, Lactose (milk sugar), Calcium and other milk min- erals 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 its enhanced food value should be called a super-cheese. Use Velveeta wherever you would use any cheese, will slice when chilled. It melts, dissolves and blends so readily with other foods that for cooking purposes there is no compari- It is as digestible as milk itself. Include a package of Velveeta with your next grocery order. Steady Prices Prevail In Markets of Capital || It might surprise | grow- | the early hours before daybreak. This | | squash, 10 to 15 cents a pound; tur- I nips, 4 pounds for a quarter; parsnips, ounds for 25 cents; lettuce, 15 cents | a head: eet potatoes, 3 pounds for a quarter; white potatoes, 3 cents a ound; California and Texas carrots, | 10 cents a bunch; slaw cabbage, 5 cents | a pound; green cabbage, 15 cents a | head: onfons, 25 cents for 3 pounds; California_and South Carolina aspar- | agus, $1.75 to 82 a large bunch; hot- house asparagus, single portion, 60 cents a bunch. There is an abundance of fruits on | the market of excellent grade and ap- pearance, some of which are being re- | ceived from South America. Among them | are: Grapefruit at 10 cents apiece; bananas, 25 to 30 cents a dozen; large Florida | oranges, 50 cents | a dozen: apples, | 8 to 10 cents each; | South American grapes, 75 cents to $1 a pound; Cali- fornia grapes, 25 to 40 cents a pound; strawberries, 20 to 30 cents a box; | Argentine melons, $1_apiece. Extre; fancy | fruits are higher, of course. and the | size of the purse will guide the buyer of this commodity. | There has been no change in the | price of dairy products and none is | expected in the near future. Eggs are bringing 40 to 50 cents a dozen; best grade butter, 60 cents a pound; American cheese, 40 cents a pound; imported Swiss cheese, 70 cents & pound. Chickens, roasting size, 45 to 50 cents a pound; frying size, 50 cents a pound; stewing size, 40 cents a pound. Meats maintain a steady price and are as fol- lows: Leg of lamb, 40 cents & 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 ham, 30 cents; round steak, 50 to 53 cents; sirloin, 58 cents; porterhouse steak, 60 cents; chuck roast, 35 cents. THE CARAVANS ARRIVE EARLY, N PR Home in Good Taste BY SARA HILAND. The wheel chair now enters the sun room, and is being very graciously accepted. Larger, or rather longer, than a chair, but not as bulky as & settee or sofa, this chaise longue with wheels and handles, too, offers the utmost in the way of relaxation and change. There is scarcely a housewife who; does not get .a real thrill out of changing the furniture about, but this is sometimes difficult to accomplish when pieces are large, heavy and too | awkward to handle. A sun room fur- nished with this piece combined with light-weight single and arm chairs, one medium-sized table and sereval small ones, has no obstacles as far as the changing about of the pleces is con- cerned. This chaise longue may be finished to match one or two pieces of the furniture in the room, so t there is plenty of variety (for the worst thing we can do is to furnish everything alike), and the cushions may be covered with cretonne or chintz to match the drap- eries. Or, if desired, a plain colored material o match the predominating tone in the drapery material may be chosen for this. e Eggs With Dried Beef. Tear one pound of thinly shaves dried beef into small pieces, y ur boil(3 ing water over it, allowing it to remain a minute, then drain and place in a saucepan with lukewarm water to sim- mer for about 10 minutes. If the wa- ter has not evaporated, pour most of it off, add half a cupful of milk or water, butter the size of a walnut, and three unbeaten eggs. Stir back and forth as you would scrambled eggs. Season with salt and pepper. Serve hot. BY JESSIE A. KNOX. Not long ago I went to an afternoon tea where the food that was served ‘was rather novel, in that it was made up entirely of Chinese delicacles. It seemed to me that the idea was one that was worth passing on to those of you who wish to do things in just a {ittle different manner, or who wish sometimes to serve an especially at- tractive tea. In the first place the tea table was covered with a cloth of Chinese linen; & bowl of plum blossoms was used as & decoration at the back of the tea table. Chinese tea was served—pale golden in color and delicately scented with jasmine blossoms. T is the ceremonial tea that is usually served, though of course if you do not care for the flower flavor, there are the plain teas to choose from. Chinese tea is served without milk or sugar for those who want to truly enjoy its flavor, but lemon, sugar and m! best be provided for most American tastes. Thin rice wafers and tiny little almond cakes made up the “solid” food, and golden preserved limes and the deeper orange of preserved cumgquats furnished color and provided sweet. These fruits may be impaled on toothpicks so that they can be laxative. Pep Bran Good f Bran Flakes Ideas From Orient Add New Refreshment Note BerTER VALUE IN BranN FLAKES BETTER in flavor! Crisper! Richer in the food elements and mineral salts of the wheat. Just the right amount of bran to be mildly All this goodness in Kellogg’s and that famous flavor of PEP will win you forever. and evening meals. milk or cream. Made by Kellogg in Battle Creek. Sold in the red-and-green package. easily eaten, or they may be served as Jjam 1s served, Crystallized ginger and little squares of nut candy may be add- ed to the menu if further elaboration is desired. If you want to carry out the Chinese idea still further, serve the tea in handleless cups, which may be bought in most department stores nowadays. You may prefer to make the lee almond cakes, so I am giving you the following recipe which will make about two dozen. The cakes will keep for a long while if put between layers of waxed paper in a tin box. To make them, sift one and one-half cups of flour with one teaspoon of baking pow- der, one-half cup of powdered sugar, one-eighth teaspoon of salt, Rub in one-third cup of shortening until the mixture is very thoroughly blended. Then add one well beaten whole egg and al dditional r{( yolk. If neces- sary add a little milk to form a dough that can be easily molded into small balls. These balls should be about one-half inch in diameter. Flatten slightly on the top, press half a blanch- ed almond into each ball and brush with beaten egg white. Place on a greased pan and bake in a very mod- erate oven—325 to 350 degrees—for 20 minutes or until pale tan in color. Cool before packing away. | i Flakes. Try a bowlful or children—morning Serve with 9 PEP FOOD PAGEY The irthplace §\ \‘I/,4 7//ll\\\§ The microscope kwows guaLITY + « « 20 on behind the thousand windows Bakermen working at great, white-tiled ovens, specially built on the top floor, far above the street traffic...truly, kitchens- in-the-air... Bakermen peering into microscopes... those unblinking eyes which do our shop- ping for quality ingredients... Beaming pans of fine, plump biscuits basking in the sunshine... Such is the realm behind the thousand windows ... which is at your service.,.if you say Sunshine to your grocer. whenever you want CRACKERS COOKIES & CAKES FROM THE THOUSAND WINDOW BAKERIES of Loose-Wiles Biscuit Co. Picked on the day of perfect ripeness —in California’s far-famed orchards NOW they are being offered to every family in this city—these luscious big peaches that have set the nation talking! For years Libby’s DeLuxe California Peaches were arare luxury. For years they were a delicacy served only in great houses and exclusive restaurants. Then new trees came into bearing out in the Cali- fornia orchards. Last year saw the biggest pack of DeLuxe Peaches in all history. So now they can be offered at a price within the reach of all! Libby’s DeLuxe California Peaches— so firm, so delicately ripened! Peaches so wonderful, just to see them is a treat for the eye. To taste them, a delight you will want to experience often. Today you can serve your ramity this famous lux- ury. Your grocer has Libby’s DeLuxe Peaches or can get them for you. Libby, M¢Neill & Libby, Chicago Local address: 526 Light Street, Baltimore Phone—Plaza 1441 putting it in your milk and stirring | before you mix it with youreflour. If it| foams up at once, you have too much | baking soda, 50 add a little more milk. | It it seems thick and makes a foamy sound, it is 2ll right. If it does mot, seem to thicksn, it needs more baking | soda. If you follow these directions, you will always have good biscuits. The sy mount of baking soda used it half a teaspoonful to a cupful of milk, IMPORTANT — Kellogg’s Pep Bran Flakes are mildly laxative. —another Kellogg product—is 100% bran and guaran- to relieve constipation. BETTER BRAN FLAKES Made by the Makers of “Philadelphia” Cream Cheese