Evening Star Newspaper, May 17, 1929, Page 43

FOOD PAGE., Value of Fir This Household Convenience Is a Great Help to the Housewife—How to All fireless cookers embody the same $dea, whether you buy one or make one at home; namely, that a kettle of food if heated to the boiling point will retain its heat if packed in a recep- tacle lined with non-conducting ma- terial. A fireless cooker is closely Te- lated to the refrigerator, since both are built upon the insulation plan. The simplest form of cooker is that which requires the food to boil for a few minutes on_the stove, then be placed in the cooker without any radiators. All the heat which the food has ab- sorbed is retained and so the cooking goes on. When cooking on a_stove heat is continually lost by radiation 80 that mo; 15t be constantly sup- | plled. Radiators are used in many fireless cookers. They are heated to the desired degree, then placed in the cooker. Somtimes food is put in raw over the ed radiators. The great a ing are the sav tlon, better results, prevention of over- cooking and burning, and hot foods | ready when wanted. Healthful foods requiring long cooking are made prac- | tical for the daily menu, and the weight | of the cooked product from a pound of raw material is much increased. It is excellent for cooking cereals and soups and stews and vegetables, as well meats, and it will bake your bread, ples and cakes when you use the radia- tors. For cereals and soups and stews use one radiator heated to the right | degree. 1g of time and atten- | Meat in the Cooker. Meats cooked in the fireless can scarcely be made anything but deliclous. The cheapest cuts respond to treatment and come forth juicy, tender and deli- cious. To boil meat cook as usual on the stove for about 20 minutes, then transfer to the cooker and leave for three to eight hours, using one radiator in the bottom of the compartment. Meats may be roasted or baked in the cooker to excellent advantage. Do not heat the meat, but put it into the cooker cold and raw, using two radia- tors with racks. Allow about half an hour for each pound of meat when roasting. There is no evaporation when cooking this way, so when roasting do not add any water. The juices from the meat will be sufficient. After 20 min- utes the cover may be lifted for an instant to let the steam escape. This will let the meat brown better. Like meat, fish may be baked, boiled, scalloped, steamed or made into a loaf and be delicious when it comes from the cooker. Staying in the cooker for some time after it is done will not cause it to fall to pleces, but one hour or less will cook it, If it is to be baked, two radiators are used; if to be boiled or steamed, only one radiator in the bottom is necessary. Vegetables. Vegetables are cooked with one radi- ator at such a temperature that the ‘water will boil in a kettle that is placed on the stone. The kettle with water in which the vegetables are to be cooked can be put on the stone and when the water boils the radiator is hot enough to be put into the fireless cooker. ‘The triplicate kettles (three kettles that fit into one compartment) are excel- lent to use for the cooking of vegeta- bles. For the homemade fireless with no radiators, vegetables are cooked on the stove long enough to make sure that they are boiling hot all the way through and then placed in the cooker to remain from one to three hours, according te the’degree of tenderness required. Soups. Soup seems to be an economical dish. Meat and bones for use in this way cost very little and the vegetables are usually leftovers, but long cooking over a fire and th~ constant watching neces- sary make it expensive unless the fire- less cooker is used. To cook soups in the fireless cooker, allow them to boil slowly on the stove for 10 minutes, then remave to the fireless cooker, where they may remain from four to eight hours. One radiator in the bottom of the compartment may be used or not, as you wish. Bakes Bread and Cakes. Bread, biscults, cakes and pies may be baked in the cooker with success. ‘The crusts will be browned just right without danger of burning. Prepare the material as usual, then place in the cooker, using the baking rack, each baking between two hot radiators. Two bakings can be done at one time by using the middle radiator as the bottom radlator for one baking and the top radiator for the other. The cooker is an excellent place to bread to rise N Oh, so good. Del and cocktails . . . sandwiches . . . delightful in hot dishes, too. Splendid for [the it’srichin phosphorousandiodine, those goiter-resi The preferred brand for more than 16 years . . spotless kitchens of the world’s largest tuna canner, antages of fireless cook- | is closed down at once when the kettle | several hours, they may be heated first | eless Cooker Make One at Home. overnight, for there it is free from ]umw and keeps warm, no matter how the temperature of the kitchen changes. This means no delay in the morning. For pies and biscuits, the first radiator is put in the bottom of the cooker and B small rack of the thickness of wire or & piece of steel raises the ple or the bread or the biscuit from the radiator. The other radiator goes in a rack above | the pie, so that there is perhaps an | inch of space between the top crust and | the radiator. Steamed puddings and steamed | breads cook very nicely in the cooker, using one radiator only and having that heated to such a temperature that when the kettle is placed over the radiator the water boils. It is wise to | have the pudding or the brown bread | | cook over the fire for about 20 minutes before being put into the cooker. The | radiator is at the bottom, the covef has been put in and left for three hours | or longer. than is liked, it may be dried off by | placing it in the oven for a few min- utes. ‘Tapioca puddings, fruit whips | and dumplings are baked between two radiators. Bread puddings, cereal pud- dings and custards are baked by using | one_radiator on top. Dried fruits can be cooked in the | fireless cooker to perfection. After they | have been soaked in cold water for | and then placed in the cooker without radiators, or they may be placed in | the cooker cold, after being soaked, on a radiator heated as hot as for meats. | Heat of Radiators. How hot to heat the radiators is & matter of importance in order to s cure good results. There is & mometer especially constructed for use on radiators. Tables of temperatures are furnished with the thermometer, showing the exact degree to which & radiator should be heated for the ar- | ticle of food to be cooked and the meth- | od employed for cooking it. If you do | not use a thermometer, the flour test may be used. Drop a pinch of flour | on the radiator. If the flour browns immediately a very light brown, the | heat is sufficient to bake cake or bread, | apples or macaroni and cheese. If the flour browns immediately to a golden | brown, the radiator is hot enough to bake pies, meat pies, potatoes, fish, meat loaf, hash, steam or boll fish, boil meat, cook cereals, meat, stews, soups, vege- tables, steam bread and puddings and bake most puddings and custards. A chocolate-brown color indicates a tem- perature hot enough to roast meat. To Keep Things Cold. A fireless cooker is just as capable of keeping out heat as it is of holding it in. There is no better way of pack- ing a mousse or parfait. To freeze a mousse or parfait, fill a one or two quart jar with the mixture and put it in the utensil in the cooker surrounded with ice and salt. Use three cupfuls of ice to one cupful of salt and leave in the cooker for three hours. Be sure that the cover of the cooker is clamped down tightly. Homemade Cooker. A cooker may be purchased ready- made or with a little trouble and very small expense one may be constructed at home which will serve every purpose. For the outer receptacle either a wooden box or butter crate bought from the grocery, store or a galvanized traeh pail may be used. If a wooden box 1s used, all cracks must be care- fully filled in. A galvanized garbage pail is the safest to use, as it is abso- | lutely tight and has a tight cover. A four-galion pail is the best size. Line the pail with five or six pounds of mineral wool. To hold the wool in place a circular piece of asbestos should be fitted over the bottom layer and a sheet of the same material should be | used to support the sides of the pail. | ‘Treat the covet in the same way. Min- eral wool is a particularly effective non- conductor of heat. Tightly packed ex- celsior also makes a good lining. The | lining of the outer receptacle should be | so packed as to leave a space just large enough to hold the pail in which the food is cooked. An agateware or aluminum three-quart pail with a close- fitting cover will serve this purpose well. Foods like cereals, meats, stews, soup stock and dried fruits, which require a | long slow cooking, cook well in this | home-made cooker with a great saving of fuel. Foods that require a tempera- ture higher than that of boiling water, such as roasts and cakes, or those that require browning, cannot be well cooked in this cooker unless a radiator is used icious in sdads wonderful for system because sting elements. . packed in the 1f brown bread is more molst | o0\ /ares of leather over the knees. This THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MAY 17, 1929.~ MOTHERS AND THEIR CHILDREN. Life of Trousers. One mother say. I take my boy's play trousers to the shoe shop and have the shoemaker put saves stockings, trousers and knees, especially in marble time; and I think the patches are not half bad looking, certainly more desirable than the patch which mothers usually have to put on |after the knee has worn through. in it. You can buy radiators in pairs or singly. Prepare the food for cooking accord- ing to the recipe you wish to use. Place the food in the inner palil, cover with water, and cook long enough to allow the heat to penetrate to the very center. Cover closely, and while it is still boiling place quickly in the out- side retainer and shut this tight. When bolling a piece of ham or something that weighs a good deal it is often a good plan to take out the inner recep- tacle that holds the food and reheat it after it has been in several hours, then replace and pack. Recommended this week flny , “Uneeda Bakers” Newtons REG.US. PAT. OFF. " e -u-—:fi Little brown muffs of cookles wrapped around fig jam. And what good figs go to make them!... Wholesome and delicious. Buy them by the package or the pound. NATIONAL BISCUIT COMPANY One famous say: with greater that it is being used a2s a spscial food for children. It ‘Steadily increasing weight, firm flesh, good bones (ncne of the bowed legs or rits that characterize rickets) ars the marks cf a healthy child. 2 “Tor the promotion of growth, good bones, strong teeth, the child’s diet must supply Calcium and Vitamin A, Cream ‘Cheese is an excellent ‘source of both elements.” Besides, it is a fine dairy product, made ) DAILY DIET RECIPE STUFFED TOMATOES. Medium size tomatoes, four. Shredded cabbage, six table- spoons. French dressing, 2 tablespoons. Salt, one-half teaspoon. Lettuce leaves, four. SERVES FOUR PORTIONS, Wash tomatoes. If skins are in good condition and tender they are best left on—if not, peel tomatoes by quickly dipping them in scalding water, then in cold. Cut off tops. Scoop out centers. Chop these and mix with the finely shredded cabbage, French dressing and salt. Fill tomato shells. Chill and serve on lettuce leaf. DIET NOTE. Recipe furnishes fiber—much lime, fron and vitamins A, B and ©. Could be given to children over 8. Can be eaten by normal adults of average, over or under weight. | |Nut Bread Makes S| Very Good Eating Mix and sift two cupfuls of flour, four teaspoonfuls of baking powder, three-fourths teaspoonful of salt, one- fourth cupful of sugar and the grated rind of half an orange. Rub in one- |third cupful of shortening, working the mixture until thoroughly blended. Beat one egg and add one cupful of milk, | | then stir this into the dry mixture. Add | one cupful of coarsely chopped pecan or walnut meats and mix thoroughly. Pour into a well greased, medium sized bread pan and let stand for 20 minutes. Cool before using, and if possible let| stand for 24 hours, as this will improve the éhvor and slicing qualities of the bread. Britain is considering the formation of a central body which will be re- sponsible for the purchase, use and dis- tribution of radium, and to prevent competition between hospitals in ac- quiring supplies of the element. expert on nutrition has this to ‘Philadelphia’ care because of the knowledge is never sold in bulk. Have you tried Velveeta . . . the delicious NEW cheese product? o Variety In Cereals There are few foods that offer as great a return in nutritive value as cereals, and there ate few foods that can be more completely spoiled in flavor and appearance by poor cooking than these cereal grains. On the other hand, a very small amount of care and the observance of a few simple rules can Kmke them most appetizing and attrac- ve. Cereals are valuable for their starch oontent, which furnishes energy; the small but easily assimilated amount of protein they contain, and for their varying amounts of minerals and vita- mins. The coarse cereals also contain considerable cellulose, which makes them of use in providing some of the necessary bulk that is an aid in pre- venting constipation. The whole-grain cereals also contain a slightly higher percentage of mineral matter and vita- mins than the refined ones. Most cereals are divided into these two' classes of the coarse and the fine. In cooking them boiling water should always be used, and enough time should be allowed to develop the flavor. Pro~ portions should be carefully measured, according to the type of cereal used, in order to avold the sticky, sto masses that are so often served in the name of cereal. Practically all package cereals give directions for the proper cooking of their contents. In most cases these recipes have been very carefully worked out by cookery experts, and are planned to give the best possible results. It is foolish to neglect them and to substi. tute guesswork in the matter of meas- uring and then expect good results, If your family has formed a dislike for eating cooked cereals, it may be possible that it can be traced just to this. Finely ground cereals generally re- quire one cupful of cereal to four or six cupfuls of boiling water. The grain should be stirred gradually into the water in order to avoid lumping, and at least 20 minutes allowed for cooking. When ready to serve it should be of the consistency of a thick jelly and as del G | isten melts i for | cale in texture. Such cereals may be made even more appetizing by the addi- tion of a small amount of cut-up fruit, such as raisins, dates or figs, or by serving them with sliced bananas, sliced peaches or any of the berries. ‘The coarser cereals are used in the proportion of one and one-half to two cupfuls of cereal to four cupfuls of boil- ing water. In some instances, where quick cooking, almost equal proportions |of cereal and water are used. Again | 1 urge you to read the directions accom- panying the cereal and follow them carefully. Present-day cereals are especially manufactured to save time and trouble for the housewife. It is entirely ble to buy the old-fashioned t; cereal that has not been partially cooked by steam, and that requires several hours or more of cooking to make it tender and digestible. Some people think that such have a richer flavor than the par- tially prepared ones, but that is largely & matter of individual taste, and few :}5 us have the time to give to cooking em. —_— Creole Rice Makes Good Lunch Dish Wash one cupful of rice and drain thoroughly. Melt two tablespoonfuls of butter or any cooking fat, add one medium sized onion cut in thin slices and one shredded green pepper. Cover and cook slowly for five minutes, then stir in two cupfuls of canned tomatoes, one teaspoonful of salt, a pinch of sugar and one-fourth cupful of finely diced celery. Cover and simmer for 20 minutes. Meanwhile cook the rice in two quarts of boiling salted water for 20 minutes. Drain, rinse with boiling water and add to the tomato. Stir with a fork to mix thoroughly but lightly. Be sure the mixture is well seasoned with salt and pepper, and serve hot as the main course of luncheon or for a vegetable dinner. Libby’s famous DeLuxe Peaches now offered at a price within the reach of all For years these superb DeLuxe Peaches, so amazingly big and beautiful, were a luxury known only to the fortunate few. For years the supply was limited. Then, last summer in California the peach trees hung low with a_bumper crop! So exquisitely ripéfied was the fruit of this historic harvest, so flawless and full of fla- vor, that more peaches could be graded as DeLuxe than ever before.’ .. Sonow they can be offered to every fam- ily in this city! Libby’s DéLuxe California Peaches—long a luxury of the few. From the day when the first great ship- ment was announced by a unique gift to the Commissioner, these wonderful peaches have awakened widespread in- terest. The city over, people are enjoy- ing them, talking about them. For now the whole city can have them. Now Libby’s DeLuxe Peaches are being offered at a price within the reach of all. Glistening gold that melts in your mouth! Big, luscious peach halves with all the bloom of perfect ripeness—all the perfec- tion of fruit specially selected for delicacy and fine flavor.” Let your family enjoy this famous luxqry. Order a can of Libby’s DeLuxe California Peaches from your gro- certoday. Libby, M¢Neill & Libby, Chicago. - To get choice varielics of all fruits: Hawa- Zian Pineapple, Bartlell . Pears, Apricots, Plums, Cherries, elc. as sure to ask for Libby's. well as Peaches, be Big, perfect peach halves—the' cream of the California harvest! Selected out of many for size and beauty, packed at once so all their malchless flavor is sealed 'dn. Libby’s DeLuzxe California Peaches! the cereal is especially prepared for (¢ven The BUBICEh OF 8 O CE R %ea. | ing go n your mouth FOOD PAGE:™ Homemade Cakes Have Charm for Busy People BY JESSIE A. KNOX. No one wants to spend much time this beautiful season of the year in baking cakes in a hot kitchen, but nevertheless thera is a certain charm about homemade cakes that tempts even the busiest of us. Nothing seems an early picnic or Sunday night supper, and the cold drinks that are such a| popular part of warm weather enter- | taining often seem to taste so much | better when accompanied by a crisp oatmeal or coconut macaroon, & Spicy cookie, or a small iced nut cake. ‘There are some recipes that require a very short time in preparation; some of these are listed below, and others will be found in any good cook book. I would suggest that you gather together a group of a dozen or so and keep them on file for ready reference. Nut Drop Cakes. Cream together one-half cupful of shorteriing and one cup of sugar. When well blended add three eggs and beat until smooth. Then stir in two tablespoonfuls of milk and two cupfuls of cake flour mixed and sifted with two teaspoonfuls of baking powder, one tea- spoonful of cinnamon and one-half tea- spoonful of salt. Next add one cupful of finely chopped nut meats. The mix- ture should be a very thick batter. Drop from a teaspoon on well greased pans, and bake in a hot oven—400 de- grees—about 12 minutes. Cool, spread with an uncooked icing which may be variously colored and flavored. This recipe makes about 30 cakes, which will keep for nearly a week if stored in an | alrtight box. Coconut Macaroons. Beat the white of one egg until stiff, | 2dd one-fourth teaspoonful of salt, and stir in two-thirds cupful of sweetened | condensed milk, one-half pound of shredded coconut and one-half tea- Id spoonful each of lemon and vanilla ex- tract. Mix thoroughly and lightly, then drop in small piles from a teaspoon on a well greased baking pan. Bake in a moderate oven—350 degrees—for 30 minutes. Remove from the pans 8s soon s baked and place on waxed pa- per or a wire rack to cool. Makes 15- 18 macaroons. ; Almond Circles. 4 Beat ‘the whites of three eggs until stiff, then fold in one and one-half cup- fuls’ of powdered sugar, one-half ted- spoonful of cinnamon, the grated rind of half a lemon and one-half pound of bleached, finely chopped almonds. This should make a quite stiff mixture. ‘Turn out on a floured board and knead lightly for a minute until smooth. Pat out to one-fourth-inch thickness, shape with a doughnut cutter, and place on a greased pan. Bake in a moderate oven—350 degrees—for about 15 min- utes or until firm to the touch. Remove carefully from the pans and set aside to cool. These may be iced if desired with any unccoked icing. The recips makes 15 to 18 circles, which will keep for a week or longer. (Copyright, 1929.) Miss Elizabeth Anderson of Lenzie recently won the special Air League scholarship of $250, open to the wom- en of Scotland, for free training as an afrcraft pilot with the Scottish Flying HAWKINS | NASH Club, Dec. 3320 that i o e s i A luxury new lo many—and at @ moderate price! Your grocer can get Libby's DeLuxe Peaches from Libby, M¢Neill & Libby, 526 Light ;S_t Baltimore. Phone— Plaza 1441