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FOOD PAGE.’ Recipes Are Given for Frozen Desserts, \V Combinations. By praved ice cream freezers the making of good frozen desserts is one of the simplest problems that the housewife has to solve. Even with the simplest kind of a freezer much can be done. Many delicious combinations of frozen desserts can be made from one founda- tion recipe of ice cream or water ice. This also saves times and labor, which are very important considerations. The cnly difference that need be made is in the kind of flavoring used and in the quantity of sugar used in accord-| ance with the acidity of the fruit. Foundation ice cream recipe—Beat | the whites and yolks of two eggs to- | gether and mix them with a quart of | rich milk and a pint of cream. Add| sugar until the mixture is very sweet if acid fruit juices are to be used. The | addition of a little gelatin will make | the cream smoother. Finally add the | flavoring and freeze. Certainly nothing | could be more simple. Strawberry ice cream—Mash some | strawberries and add six_ounces of | sugar and the juice of one lemon. Put | six ounces of sugar and a pint of | cream in a double boiler, stir until the | sugar is dissolved. then stand aside to cool. When cool add one pint of | cream, turn the mixture into the freezer and stir until partly frozen. Remove the cover, add the mashed strawberries, then stir again for about | 10 minutes, or until the mixture is sufficiently hard to repack. Pineapple cream—Make a sirup by boiling one cupful of sugar and two| cupfuls of water for 15 minutes. Strain, cool, and add one can of grated pine- applie or an equal amount of fresh pine- apple and freeze to a mush. Fold in two cupfuls of cream that has been whipped. Let stand for 30 minutes be- fore serving. Serve in frappe glasses and garnish with candied pineapple. Prize Vanilla Ice Cream. Put a pinch of baking soda in a quart of rich milk. Turn the milk into a double boiler and bring it to the scald- ing point. Have ready six eggs, whipped light, with three cupfuls of granulated sugar, and slowly stir the scalding milk into these. Return to the double boiler and cook, stirring constantly until the custard coats the spoon. Now remove from the fire, add three teaspoonfuls of vanilla extract and set away to cool, ‘When cold stir in a quart of cream, mix | thoroughly, then turn into the freezer.| Freeze very stiff. Serve on chilled | Pplates with hot chocolate sauce. Tces and Sherbets. ‘The following recipe for orange ice may be used with either lemons, straw- berries, pineapple, raspberries or any other fruit: Orange ice—Boil one quart of water, then pour it over one pound of sugar. ‘When the sugar has dissolved pour the sirup over the carefully extracted juice of six oranges and two lemons. Let stand for about 30 minutes, then strain and freeze. If a sherbet is to be made, add the stiffly beaten whites of two eggs just before packing the ice. Strawberry sherbet—Add two quarts of fresh, ripe strawberries, well crushed, to one quart of water, or, better still, strawberry juice; one tablespoonful of gelatin and the juice of one lemon. Let stand for an hour, then strain through a cloth, squeezing hard. . Add a fourth of a of sugar and. stir-until the ;u‘lr dissolves. Strain again and reeze, Rhubarb sherbet—Cook: some rhubarb without peeling, sweeten ‘it well, then add orange juice to ‘taste and a little powdered gelatin in the proportion of one teaspoonful to three cupfuls of sherbet. Strain and add one beaten egg white to every two cupfuls of the mix- ture and freeze. Parfaits and Mousses. Even the more elaborate ices, such as parfaits and mousses, are made cording to a general rule, so that a sin- gle recipe wil furnish the basis for many different kinds of flavoring and fruits and nuts, Mousse foundation—Soak a heaping teaspoonful of gelatin in a fourth of a cupful of cold milk or water, then dis- solve it over hot water. Let it cool, then strain it into a pint of cream that has already been beaten into a stiff froth and to which fully half a cupful of sugar has been added. Finally add the flavoring and other materials, such as nuts and fruits, and freeze by packing | in a mold in ice and salt. Coffee mousse—Whip one pint of cream to a stiff broth, sprinkle over one- half a cupful of powdered sugar, add two tablespoonfuls of coffee extract and when well mixed pack and freeze. This will serve six persons. Maple parfait—Sweeten some cream with maple syrup and whip it until it is very thick. Pour the cream into a mold that has been sprinkled with nut meats chopped fine. Cover the top of the mold with wrapping paper and press the cover down securely and tie it with a stout cord. Bury the mold in crushed ice and salt and leave it for four hours to_ripen. Pear parfait—Dissolve one teaspoon- ful of powdered gelatin in three table- spoonfuls of boiling water. Beat up four egg yolks, add one can of pear syrup and cook over hot water until as thick as custard. Remove from the fire, add one tablespoonful of sugar and the dissolved gelatin, beat until cool, then fold in two cupfuls of whip- ped cream. Press into a plain mold, cover tightly, then pack in ice and salt, allowing to stand three hours to ripen. Turn out onto a pretty dish and deco- rate with one can of pears, some whip- ped cream and some chopped nuts. Frozen Fruits. Frozen banana fluff—Slice six large, ripe bananas, sprinkie with lemon juice PINK Salmon Omelette Cook 1 tablespoon onion and green pep‘]‘:er in bacon fat until delicate brown. Add 113 cups cool 14 teaspoon salt, dash of pepper and 1 can PINK Salmon, flaked. Simmer 10 minutes. Add 1 tablespoon flour beaten smooth in 14 cup milk. Cook 1 minute. Remove from fire. Whip in the well-beaten yolks of 4 eggs. Pour in well-buttered, flat bottomed skillet. When partly cooked spread over one-half the stiffly beaten egg whites. Fold the other half of the yellow mixture over Bake in moderately hot oven for 10 or 12 minutes. Serve at once on hot platter. 130 Prize Winning Salmon Recipes will ifyouwrite to the ASSOCIATED 2502 Smith Tower, using one of the new and im-| | Peaches may be used in place of Igfl- e | this to the crushed peaches. Turn into | then put the custard on the stove, ade Ice Creams and Other| hich Offer Pleasing 5 and grated cocoanut and place directly on ice for one hour. Then mash smooth with a wooden spoon, add a scant qu~ ful of powdered sugar and the stiffly | beaten whites of two eggs, which should | be lightly folded in. Pour the mixture into a freezer, leave for a few minutes, then add half a pint of whipped cream. Freeze thoroughly. | Frozen apricots—Drain one can of | apricots and cut in small pieces. To the syrup add enough water to make four cupfuls and cook with one and one- half cupfuls of sugar for five minutes. Strain, add the apricots, cool and freeze. cots. To make a richer dessert, w] frozen to a mush add the whip from two cupfuls of cream. Frozen cherries—Boil one cupful of sugar and two cupfuls of water for about 10 minutes. Add two cupfuls of cherry pulp that has been run through the colander. Pour into the freezer and chill. Then add the beaten whites of two eggs and freeze. Serve with a large cherry on top of each portion. Frozen strawberries—Add one pound of sugar and the juice of two lemons to one quart of stemmed strawberries. Let them stand for one hour, then mash them through a colander. ~Add one quart of water and stir until the sugar is dissolved. Pour the mixture into a freezer and turn slowly until frozen. To serve frozen strawberries, helg them in tall parfait glasses and garnish the tops with whipped cream, chopped almonds or grated maccaroons. Frozen peaches—Wash six large peaches or eight small ones, peel and mash them. Boil three cupfuls of water with two cupfuls of sugar, the peach skins and four peach stones for five minutes. Strain, and when cold add the freezer and freeze. Beat the white of one egg until stiff, add one table- spoonful of powdered sugar, then add this to the peaches when frozen. Pack and let stand for two hours before serving. This is deliclous, almost as smooth and creamy as ice cream and more inexpensive to make. Puddings and Custards. Nut pudding—Prepare a boiled cus- tard by scalding one pint of milk and then adding the yolks of three eggs beaten with two tablespoonfuls of sugar. When of the right consistency, remove from the fire and stir in white hot four ounces of melted chocolate. Allow it to cool and then add one pint of whip] cream. Turn into & freezer and when half frozen pour in a cupful of chopj nut meats, half a cupful of can cherries, two tablespoonfuls of sliced preserved ginger and one tablespoonful of chopped citron. When frozen, re- pack in a melon mold and serve on & latter. 2 Custard with fruit and nuts—First make the custard as follows: Take three S A e olcapeonial of ugar yol irsf a ul added with each yolk. While be.n"tfl:‘ the yolks, boll two cupfuls of milk. Stir the boill milk into the beaten yolks, d- ing & tablespoonful of cornstarch which has been dissolved in a little milk. Let is thicken, stirring it the entire time that it is on the stove. When thick, set it aside to cool. When {:u are ready to freeze the custard, beat the egg whites very stiff with a little sugar e Y e and.Toe st them in cus A fres ... Whe) ha nuts, crystallized cherries, ma or any fresh fruit that is in season. To Serve on Cream. Grated maple sugar with’a few minced walnuts is delicious over vanilla ice cream, as is also a sprinkling of rolled macaroons and minced almonds. in the juice from a can of cl , add & cupful of sugar to the julce and cook it until it forms a thick sirup. Pour this over ice cream and place a few of the cherries on top. If you wish to serve jce cream, cut in fancy shapes. get some _plain brick ice cream and slice it lengthwise in half-inch thicknesses. Use a cookey cutter in the form of a heart, fruit or animal, and dip it in boiling hot water. After wiping it dry. but while still hot, cut the jce cream in as many pleces as the slice will make. Pepper Popular. Black pepper is the most widely used of all spices. There was & queer medieval belief that black pepoer came from a forest that had been burned over. When means of transportation were not well developed, and when the monotony of a smaller choice of foods made spices even more desirable than they are now, there must have been a tremendous interest in the caravans from the t that made spices one of their chief commodities. Pepper they brought from the East Indies, although it is now cultivated in other tropical countries. It is the dried fruit of a vine- like tree. ‘When Cardinal Gasquet, who recently died in Rome, was buried in Downside Abbey, England, the coffin contained a scroll signed the Pope containing the dead cardinal's record. For Salads POMPEIAN PURE VIRGIN IMPORTED OLIVE OIL At All Good Steres. ed tomatoes, / THE EVENING STAR. WASHINGTON, D. C. FRIDAY, MAY 3l 1929. MENU FOR A DAY. BREAKFAST Stewed Apricots Hominy with Cream Poached Eggs on Toast Coffee Cakes Coffee LUNCHEON. Lamb Stew with Vegetables Graham Bread Preserved Peaches Orange Cake Tea DINNER. Cream of Mushroom Soup Brolled Hamburg Steak Baked Potatoes Carrots and Peas Pineapple Salad Banana Pudding COFFEE CAKE. One-half cupful sugar, one tablespoonful lard, one and one- half cupfuls flour, one egg, pinch of salt, two teaspoonfuls baking powder. Mix above ingredients with milk enough to make soft batter, Sprinkle with powdered sugar and cinnamon. Bake in hot oven twenty minutes. Coffee LAMB STEW. Cook meat day before. Cover with water and put on back of stove to boil slowly, if it is coal fire. If gas, let boil under low flame. By doing it this way the meat will always be covered with water, making much broth. Next day skim fat off and add vege- tables. Do not allow those to boil fast either, but just little harder than meat. Add rice just short while before scrving, as it seems to absorb all the juice. PINEAPPLE SALAD. Place on lettuce leaf one slice pineapple, cover with salad dress- ing made with six tablespoonfuls pineapple juice, two level table- spoonfuls sugar, butter size of walnut. Heat in double boiler, add two beaten eggs and cook until it coats spoon. When cold add one cupful whipped cream and over this put dressing. Press through potato-ricer cream cheese and lay a preserved cherry on top. MOTHERS AND THEIR CHILDREN. New Interest in Music. 7 A mother Who is clever, &8 she Is devoteéd to her. family, has suddenly Succeeded in making her 9-year-old boy Ralph take a live interest in learn- ing to play the piano, which he did not when first starting music lessons. ‘This mother has discovered that lit- tle songs give him a chance to play the plano part, for his younger sister to sing, or even for his mother. There are numbers of song books today that have simple airs for children and sim- ple accompaniments. And this boy practices them faithfully, for his mother often asks him “to accompany” for company—a performance that gives him a new role—one that appeals be- cause it is little more novel than iun playing pleces—and he works to live up to this new role! (Copyright, 1920 — In an airplane trip from London to Durban, South Africa, this Spring, uadron Leader L. H. Slatter made 29 s on the way. “Pals” 4. = Their tastes are the same—and their luncheon basket holds a generous supply of sandwiches filled to the brim with— o 9, Peanut Butter *That fresh-roasted flavor” Buy the 1.lb. economy jar BETTER FLAVOR IT’S in Kellogg’s Pep Bran Flakes! The wonderful flavor of PEP blended with the nourishing elements of the wheat and just enough bran to be mildly laxative. Serve with milk or cream. ‘Wonderfully crisp—to the last spoonful. Sold only in the red-and.green carton. Made by Kellogg in Batde Creek. e whites. be sei ¢ SALMON PACKERS, ATTLE, ton, Home in Good Taste BY SARA HILAND. One of the unique and yet practical features of modern bookcases is that they may be bought in sections and rearranged as often as one wishes a change in their position. Or two bookcases may be made out of one instead of having one large one. In the accompanying illustration are shown several sections built into one case, but i desired, the tall cen- s ter section might be used all alone on a larger table (at one end of it) and the smaller parts brought to- gether. The two sections at the right could be used on a desk to hold letters. The tall center part is then pushed over to the right and the smaller com- partment at the left placed on the taller one, which should be laid hori- zontally. If all of the sections are to be used together they should be finished alike, but if they are to be separated they might be finished in different colors, so that there will be no suggestion of “makeshift” in the accessories of the room. Good Cooks BY SALLY MONROE. | The way to a man's heart may not | be through his stomach, but the sur- | est way for a mother to rate high in the estimation of her sons and daugh- ters is to be a good cook and hotse- keeper. The majority of girls and boys would rather have a mother who can cook and keep house well than a mother who respects their opinion or one who always has time to read, talk or go on picnics. Being well dressed or being active socially counts for little in comparison. This is true at least of the high- school boys and girls whose opinions are recorded in “Middletown,” the re- cently published book by Robert S. and Helen Merrell Lynd as a result of their exhaustive investigations made in a eity of thirty odd thousand somewhere in the Middle West. While the conclusions of this study of a so-called average town are sup- posed to be a cross section of Ameri- can life, the average American town, as the authors say, is not yet sufficient- 1y standardized to be subject to general~ 1zation. However, the book is unusu- ally interesting, and takes up every conceivable phase of the average American’s life—his work, his ideas, his amusement and his food. “Despite the fact that children in Middletown,” say the authors, “place ‘being & good cook and house- keeper’ foremost among qualities de- sirable in a mother, cooking occupies a less important place than formerly.” A Middletown butcher is quoted: “‘The modern housewife has lost the art of cooking. She buys cuts of meat that are easily and quickly cooked, whereas in the nineties her mother bought big hunks of meat and cut them up and used them in various ways. Folks today want to eat in a hurry and get out in the car.’” To explain this change in attitude toward the art of cooking a foreman’s wife is quoted: ‘It keeps me hustling just to keep up with my husband and boys. I go to high school games and root with the boys. Sundays I go to base ball games with my husband. I don’t like Sunday sports, but he does, and it's our onc chance to enjoy things together. Yes- terday my husband said, “Wouldn't umpkin pie go good?” but I oodness, no, I have this cus- {F@'al{tuu'm LORNA DOONE REG.U.$. PAT. OFF. SHORTBREAD | Stardy little squares of shortened eake—jast right to fit the fingers . .« rich to the crambling point, with the best of “home-made” materials. Buy them by the package or the pound. NATIONAL BISCUIT COMPANY B The best food for the growing child must of necessity contain Calcium and Vitamin A, because they are 8o essential to the forma- tion of straight bones, sound teeth and for normal healthy growth, “Philadelphia” Cream Cheese contains both these vital food elements in abundance. And child specialists, doctors and nutrition experts freely recommend it because of this very reason. It is, besides, a delicious dairy product made with the utmost care, Phila- delphia” Cream Cheese is wrapped in small foil packages to protect its creamy richness, It is never sold in bulk. Ask for it by name. For new and original recipes, send R B Kot 405 Bt to 401 Rush St., Chicago Have you tried Velveeta—the delicious NEW cheese product? Children Want Mothers to Be Above All Else| |y tard because I can't take the time to |, make fancy things and still keep up with the family.”" " Interesting food facts brought out in this study of cotemporary Amer- ican culture that are undoubtedly true of practically every community in the country are these: That while in some families the ownership of an automobile makes it possible for the husband of th: family to come home to luncheon, factory | di d | elsewhere, | to growing indifference toward kitchen | work. While the actual physical labor | | of housework is less, rising standards | | in other respects often use up the time | saved. i | wite is | about having things nicely served and FOOD PAGE. families throughout the bulk of the year when fresh garden products are | expensive.” Among the factors that make the work of the housewife in Middletown less arduous than it was a generation | to be acquired. Though there are somg e: Smaller houses, labor-saving de- ces, canned goods, bakers' bread, less leavy me But in Middletown, as ere is evidence of reaction d. eople are more particular about let today,” one Middletown house- quoted as saying. “They care ressing for dinner. So many things cafeterias and business men’s lunch- | our mothers didn't know about we feel eon clubs draw many away from home | at the noon hour. That there is far less bread baking at home today than there was 30 years | ago, In 1890 not over 25 per cent of | the bread eaten in Middletown was bakers' bread, while today the per-| centage has risen to from 55 to 75| per cent—the figure varying accord- ing to the season. That there is far less home canning now than formerly. “Increased use of commercially canned goods,” say the authors, “has meant not only less time spent in home canning, but a marked spread in the variety and healthfulness of the diet of the medium d low-incomed it before using it. more annoying than to bite Into a sand- | boiled rice, and add pepper, salt and a wich and encounter a slice of tough |little mustard. Put the mixture into a meat. that we ought to do for our children.” . ] For Sandwiches. Use the best butter. Cream the butter before spreading it. Spread the butter before slicing the | bread. Trim off the crusts unless you are making hearty picnic sandwiches. Unless the meat is very tender, grind There is nothing 43 Sweet Tooth. | Every small child seems to possess & | natural taste for sweets. It never hap adults who really do not care for swe | flavors, the child without a sweet toot | would be hard to find. Th!s fact les some persons .0 suppose that sweets a always good for children. To so! extent they are, and doctors now t‘:‘ us that pure sugar in limited amounts is wholesome to most children. 1 | Perhaps the reason for the universal fondness for sweets is that fruits‘fh ; their ripe, wholesome condition are sweet, while green fruits, unfit for con- sumption, are sour, lacking in sweets. Moreover, many foods that have grown . " are sour. Fresh milk is sweet, W] stale milk becomes sour. Usually the sour food is unwholesome, while the fresh food is in a measure sweet. And so we are most of us naturally endowed with a fondness for the sweet. Cheese Pie. Melt two and one-half ounces of but- ter in a little milk. Add to one well | beaten egg. Pour over one and one- half pounds of cooked potato half a | pound of grated cheese, one-fourth pound of bread crumbs, two ounces of pie dish and bake for about 30 minutes. oven-baked 1o HOLD the FLAVOR Plump, mealy, little beans just bursting with good- ness and flavor. Oven-Baked so carefully to hold the flavor in . . . Oven-Baked for health, for goodness. No other method takes the place of oven-baking. Everybody likes Heinz Oven-Baked Beans. You couldn’t serve a more delicious, joyous dish than this. They’re always a treat—so brown, so mealy, so nourishing, so well-baked. No other beans have their happy flavor and goodness. It really costs you very little to enjoy Heinz qual- ity—the quality that you find in Heinz Tomato Ketchup, Heinz Rice Flakes, Heinz Cream of Tomato Soup, Heinz Apple Butter—orany of the 57 Varieties. OVEN BAKED BEANS with PORK o TOMATQ HE!NZL S OVEN-BAKED BEANS oven-baked for joyous flaver How To Judge Bread according to experis These Seven Quick Facts an Aid to Women Remarkable new slo.baked bread con- tains to a marked degree qualities long sought by housewives. Won’t you try aloaf? SEVEN QUICK FACTS about Wonder Bread 1. Slo-baked toseal in the deli- cate flavor and prolong the freshness. Toasts quickly to an even, golden brown. Rich in vital food elements for growth and energy. Made of specially milled short patent flour—heart of the wheat berry. Double the usual quantity of milk. (Pasteurized.) Ingredients tested for qual- ity, nutritive value. 7. Atyour grocer’s, oven-fresh. in the afternoon. 2. 3. By ALICE ADAMS PROCTOR THE seven quick facts printed above cast new light on Wonder Bread’s amazing success. To read them is to realize at once how utterly different this bread is from ordinary kinds. So try a loaf today. But first please note these additional advantages. For toast it knows no equal. And eaten plain it amazes with its delicate flavor. It's splendid, too, from the housekeeper's point of view. It slices without crumbling. And keeps its freshness for days. If eaten daily, it promotes family health to a marked degree. It restores burned-u energy and fosters growth. This because of its hig| calorific value. Also its remarkable protein content. To maintain its remarkable quality day after day, we go to great lengths. We specify a specially milled short patent flour. The heart of the wheat berry. So please Note its ITS SLO-BAKED And double the usual amount of milk. Pasteurized. We employ, too, & Slo-baking, it is called. in the dietetic value of our ingredients and to im- prove their flavor. et it from your grocer today. gainry flaver. See how evenly it toasts. How easily it slices. Your grocer has it fresh every day. CORBY BAKERY Continental Baking Company special method of baking. X method designed to seal WONDER BREAD © 1399, Chatinental Baking Co. — o BAKED BY THE BAKERS OF HOSTESS CA?I