Evening Star Newspaper, June 7, 1929, Page 48

THE EVENING FRIDAY. YOOD PAGE. FOOD PAGE. STAR, WASHINGTON, D. €, Desserts fo Pastry Made With Summer Fruits Offers Op- leasing Combinations. portunity for Many P All ripe and fresh fruits possess valuable qualities, but overripe or un- derripe and fibrous fruits should never be eaten. Many fruits are improved by being combined with Blackberries and _blueber better pie than when the larger quantity Jelly made wit bined has a firmness. mixed moke the best 3 quarts of strawberries add two quarts of gooseberries, either green or turning red. Gooseberries, c berries in equal qu jam. Black raspbe: stewed with red, juicy cherries make a good sauce. Peach jam and grated pineapple are delicious Blackberries are improved if a cup- ful of currant juice is added to each jar of fruit. Black or red raspberries are delicious if crushed slightly and served with ice cream or if they are placed in a pretty dish of d covered with zresh, ripe rved with sugar and cream are good, there are many other ways in which they may be served to better advantage, especially if they are scarce and high addition to being stewed, be_made into many desse Fresh pineapple can be gerved with almost any other kind of frult in glasses, then covered sirup. It is strawberries, wi rants, with diced or: or with ananas sliced or diced. It be diced and slightly sweetened served in o appetizer. in anv of thoroughly can and never pin these ways it s chilled. When pineay b fresh, the canned almost as (e substituted for the fresk all recipes except marr Fruit Pies. Rich Strawberry Pie—Line a pie plate with good pastry and prick with a fork to prevent shrinking and blistering Cut s top crust out a little larger than the other crust, prick this also and bake, Put a thick layer of berries and sugar between the crusts, serve with rich cream or whipped cream. The berries may be cooked in the pie if you wish. Cherry Ple.—Line a pie r the Season Home in Good Taste BY SARA HILAND. The articles shown in the illustra- tion do mot appear to have much to do with interior decoration, but any- thing that has to do with' the light- | ening of the burden of the home-maker | can truly be included in her scheme of be made with & good biscuit dough and not with sponge cake. Here s & good of flour add half of bak- | furnishing. £ i poonful of | Summer and picnic days are ‘here and e lard or melted ‘and enough | those who heretofore have disliked pic- milk to make the dough. Bake the|nics because of the disagreeable task dough until the crust has attained just | Of cleaning the dishes, glassware, silver- | 1t degree crispness, after half h geod butter and when the fruit has been piled high upon them and has been plentiful covered with powdered sugar, serve them, one on top of the other, with thick, yellow cream. Shortcakes, wheth- er made of biscuit dough or cake dough, should be eaten as quickly as possible after they are spread with fruit or| dough will become soggy. Biscuit | dough cakes are best served hot, but| those of cake dough should be served | cold. The cream used with either kind, | whether whipped or plain, should be d | Paste Shortcake—Make some paste with a pound of butter, a pound | of flour and cold water sufficient to| make a stiff dough. Chill and roll | out, fold up and roll out again for seven | times, chilling between each roiling. | Finally roll out an eighth of an inch | thick, and cut in strips two and one- | half inches wide and four inches long. | ware, etc., will be won over by the new | Butter, spread one-half with crushed |articles which have been manufactured sweetened fruit, put the other plece |of paper on brush with white of egg.| The large square tray is really a com- | sprinkle with chopped almonds, bake ' partment plate, which will hold meat, brown and decoratc when cold with salad. a vegetable and bread and butter, whipped cream and whole berries. and it is heavy enough to last through Tutti-frutti Shortcake.—Make a rather the meal without becoming soaked and | plain dough and bake in “dippy.” The cup is heavily enough | While hot, put between Waxed to allow hot coffee to e served | rs any berries which are in in it, and paper is even being used mr; season, ©d and well sweetened, | the making of spoons and forks. Cover the top with whipped cream and | _Plaid napkins or those of crepe tn| in this embed sliced peaches. Serve | imitation of damask may be had to| at-otie match tablecloths of the same material: | Individual Shortcake—Sift together |#nd the fluted plate toward the front | three times one cupful of flour, one Of the plcture is for dessert. It may | cupful of sugar and one rounding tea- be had in & shiny finish in aimost any | spoonful of baking powder. Place one |color and is not only practical. but a thblespoontul of butter in a cup and |colorful addition to the picnic lunch. | put on the stove to melt. Break one | - — egg in the cup, and without stirring add | >, J rly fill the cup. Add | ] rune balad. | enough milk to n i 1 to the flou. mixture and stir until well | Stewed prunes may be used | | mixed, Bake in gem or cup cake tnS. | ap fnaxpensive saiad toat 1o ::u::“:i Cut when cold and put_between them | delicious as & salad made with dates mashed and sweetened berries. ~Place | Select firm, large prunes, remove pits some berries on top of each little cake. | and cut in halves, or leave them whole. sprinkle with powered sugar and top | stuffing them with cream cheese. Two each with a spoonful of whipped cream. | or three prunes placed on lettuce leaves plate with rich pastry. Stone some cherrles and |Any kind of berries may be used. 1ill the pie plate. Then pour over them | Light Frult Desseris. four tablespoonfuls of molasses and dust over all one tablespoonful of flour. | gtrawberry Whip—Wash one quart Put on an upper crust and bake 10r | of strawberries through a colander and with mayonnaise dressing make an in- dividual portion. If you like you may add two or three sections of orange freed from skin and seeds laid on the lettuce with the prunes. | one-half an nour in a moderate oven. | gyeeten to taste, using about & cupful When cool, dust the top with a gen- erous sprinkling of powdered sugar, Plum Meringue Pie.—Stew some yel- Jow plums with sugar and a little water until quite tender, then pass the fruit through a sieve. Line a pie plate with short pastry, bake in a moderate oven and fill up with the puree. Top this with the whites of two eggs. beaten stiff with a little powdered sugar. Re- turn to the oven for a few minutes to set and brown the meringue. Orange and Nut Pie.—Scald two cup- fuls of milk. Sift together two-thirds cuptul of sugar, one-third teaspoonful of salt and three tablespoonfuls of comstarch. Add the grated d of one orange. Turn the milk slowly into the dry ingredients, stirring constantly to avold forming lumps, and cook the mix- ture over hot water for about 15 min. utes, or until it is smooth and thick and the cornstarch is well done. Pour it onto the beaten yolks of two eggs, cook & minute longer, then add the Julce of the orange and half a cupful of coarsely broken walnut or pecan meats and stir well. When the custard is smooth again, pour it into a baked shell, add meringue made from the Stewed Mutton. Prepare and season to taste, remove the pink akin and extra fat and put | into botling water. Boil for 15 minutes, | push the kettle back and allow the | meat to cook slowly until tender for 115 minutes for each pound. A carrot diced and cooked with the meat im- proves the flavor. Serve the meat with & border of baking powder biscuits split in halves, and pour over brown sauce, using the mutton stock. Add chopped parsley. | of sugar. Soak two tablespoonfuls of | gelatin_in two tablespoonfuls of cold | water for ten minutes and place in the |oven to dissolve. Add this to the strawberries and beat untll it is of the | consistency of custard. Then add the | whites of two eggs well beaten, and | pour the mixture into a mold. Serve with whipped cream. Rhubarb With Strawberries or Figs.— Cut rhubarb into inch lengths and place |in & double boiler or & crock. Ordi- | narily allow no water, but cook as in baking rhubarb, when a very gentle heat will make the juice exude suf- | ficiently to moisten and stew it. Add | sugar when clear and tender. ~Serve | cold. It served plain, spice may be added to taste when cooking, or when cold add uncooked whole strawberries. Figs may be soaked in hot water or | steamed until plump and added to the | rhubarb when_put on to cook, Pineapple Cream Puffs—Make in- cisions in some cream puff cases and | fill them with custard cream to which | a cupful of grated fresh pineapple has been added. Drop sweetened whipped | cream by spoonfuls onto chilled serving | plates, place a puff on each one and MENU FOR A DAY. BREAKFAST. Sliced Bananas. Hominy With Cream. Corned Beef Hasl Poached b Bran Muffins. Coffee. LUNCHEON. Lamb Stew With Potatoes, Onions, Carrots. ‘Wholewheat Bread. Fruit Gelatin, Tea. DIN VER. Beef Broth. Hamburg Steak, Brown Grav: Baked Potatoes. Creamed Carrots. Fruit Salad. Crackers, Cheese, Coffee. CORNED BEEF HASH. Mix equal parts chopped corned beef and diced potatoes; add one green pepper, chopped fine, one teaspoon grated onion, salt, pep- per and butter. Moisten with two tablespoons stock or milk, Heat thoroughly. FRUIT GELATIN. Two tablespoons gelatin, two and one-half cups water, one cup sugar, one-half cup lemon juice, two cups fruit. Soften gelatin in one cup of the water. Add sugar to rest of water and bring mix- ture to boil. Add gelatin. Dissolve thoroughly, cool, and add lemon juice. When it commences to set stir in fruit, which has been cut in pieces, and finish cooking. The fruit may be any desired kind. Serve with whipped cream. BEEF BROTH. Buy one pound beef for broth or bottom of the round and cut into inch pleces and cover with cold water. Let siand about one hour, then bring to boil and let simmer about 15 minutes. Skim off top. AUNT HET BY ROBERT QUIL “I was glad to see Pa's cousin Silas, but I got busy fixin’ supper an’ forgot to take my best sheets off o' the com- pany bed.” Success starts at the breakfast table Food Rich in Calcium Helps BY SALLY MONROE. The one element that is likely to be lacking in American diet is cium, the metal contained in lime, chalk and marble. And because an adequate supply of this substance is necessary for bones and teeth and heart action, and is especially necessary for the p‘rx})er bodily development of babies and children, every housewife and mother ought to know something concerning the calcium content of various foods. It is perfectly possible to plan meals do not supply enough calcium, ‘To make & rather complicated mat- ter as simple as possible, we should bear in mind first that 93 per cent of the human body is made up of sub- stances that can be reduced to the elements, oxygen, carbon and hydrogen. The other 7 per cent of the normal human body may be reduced to 12 or more other elements such as sulphur, sodium, chlorine, iron, jodine, etc. One of the most important of these 12 elements is calcium. Although only 11, per cent of the human body is made up of calcium, it is absolutely necessary. And according to experts it is the one element that is most often lacking in the daily fare of Americans. Certain primitive people who never even saw a toothbrush have better teeth than most Americans who use toothbrushes regularly. This is due to the fact that these primitive people get enough calcium in their food while the more civilized Americans do not. Ninety-nine per cent of all the cal-| cium contained in our bodies is in the bones. Calcium is a necessary ingre- dient of teeth. Without normal calcium content blood fails to clot—a serious matter in case of injury. It is also needed in the functioning of certain organs, and when there is not enough calcilum for this latter purpose it is withdrawny from teeth and bones. ‘The reason that tooth decay is so frequently incidental to motherhood is that a great deal of calclum is needed for the nourishment of the young and later for the production of milk, and when this is not supplied in abundance in the blood it is actually drawn away from bones and teeth. Growing children need from three to four times as much calclum as adults and for this reason foods con- taining calefum should be supplied in abundance all during childhood and adolescence. 1t is & well known fact that meat as we eat it lacks calcium. Carnivorous animals can thrive on all-meat diet because they eat the bones as well as the muscles, and the bones supply calcium, Fges are also lacking in calclum. Preserve Teeth Young chicks are able to develop en- irely from the egg because the requisite | amount of calcium is obsorbed from the | | shell during the hatching period. | Cereals, or grain foods, do not con- taln an adequate amount of calcium— | | hence the importance of serving cereals with milk, and of including an abund- | ance of leafy vegetables when the diet | is largely one of bread and cereals, |~ Celery, caulifiowers and chard con- tain a very rich supply of calctum. | Among other vegetables containing rel- atively large amounts of calcium are the | following: Spinach, kohlrabi, lettuce, | | rhubarb, dandelion greens, cabbage, | | carrots, asparagus, string beans. Among | other foods that contain liberal supplies | | of this important mineral are clams and | cheese. While milk does not contain as high a percentage of calcium as somc | of the leafy vegetables, such as caui- | flower, celery and lettuce, it has been | found 'that the calcivm in milk is more | readily made use of than that of any other food. For children especially. the calclum in milk is especially desirable. | Fruit has an important place in the diet—but fruit does not contain much calcfum. For this reason fruit should | not be looked upon as a satisfactory | substitute for leafy vegetables in a diet | consisting largely of bread and cereals, unless milk is included in generous | amounts. Milk or leafy vegetables are the only foods that provide proper bal- ance for the cereal or meat diet, It has been pointed out by students of diet that Italians and children of | Ttalian parents living in this country | | are much more subject to tooth decay | than Italians living in Italy. in spite of | the fact that efforts are taken here to | educate children in the use of the | toothbrush. This is due to diet. In their native land Italians have an abundance of leafy vegefables and cheese. In this country the Italian is unwilling to eat the less expensive | American cheese and finds imported | | Ttalian cheese too expensive. He is un- | | willing to pay high American prices for | | fresh vegetables. So he gets in the habit {of eating larger amounts of cereal, bread and sugar and when he has money to spend is more likely to spend it for meats than leafy vegetables, doubtless feeling that in so doing he is | more of an American. In this way he deprives his body and the bodies of his children of the requisite amount of cal- cium and tooth decay results. Miss Touisa McLean of London has a hot-cross bun which she says is 130 | years old, having been handed down for generations and which she plans to dis- pose of in her will. Fresh Fruit Cake. Mix and sift one and one-half cup- fuls of flour with two teaspoonfuls of baking powder with one teaspoonful of spice three times. Cream one-fourth | dough as described above and cupful of butter with one cupful of |in a shallow pan 7 by 11 inches. sugar, add the beaten yolks of two|strawberries, a’ civerries, eggs, then the flour mixture emé Balved and stomed, sliced 3 cupful of milk , and tBe | egphm, er ey other fruit. beaten egg whites last. HAIf & tea-|in parshek rows on top of = nxlmflfulf 0{ Mflavo’rml = be g bake in & moderate place o spice and afied _lsoe. 473 wimeben, or until well done. Beat well and bake about 30 ¥ dioleennd in a medium oven. Two ounces ef melted_chocolate may be used. added from the United States atter the egg yolks, or two tablespoon- ice in Mexico in 1928, fuls of cocoa mixed with the flour. Ralsins _quartered d seeded ana sprinkled with flour may be added just | before the egg whites. For & change, make a plain cake Rate lums A suggestion from “Uneeda Bakers™ for this week HOLLAND RUSK Big toasty-tan rounds, faintly sweet. Ahndfinlh‘. fruit and cream. Just smy Bay these by the package to serve as toast . . . with way at all they are delicious. Uneeda "Way ahea whites of the eggs and brown in 8| Gecorate with wedges of sliced pine- moderate oven. Serve cold. Delicious Blackberry Pie—Make an | upper and a lower pie crust. Mix one quart of sound blackberries with about | six or eight ounces of sugar, two soda | crackers ground fine, a little cinnamon and salt and bake in a good oven until a light brown. Canned Pie Fillings. The busy housewife will often find it a great ecenomy as well as a sav- ing in time to make a suply of lemon, | butterscotch, chocolate, cocoanut and cocoanut caramel ple fillings when she has extra egg volks on nd. Canned and sealed while hot, these fillings will be ready for pies or tarts whenever needed. Turn them into hot baked pie | shells and finish with meringue as. usual for a delicious dessert made in a | few minutes. To reduce still more the | time, before serving, slightly sweetened whipped cream may be heaped irregu- | instead of & | larly over the filling meringue. Canned cherries, citron, or bits of currant jelly scattered over the top make a ple suitable for any ac- easion. To be at their best, shortcakes should orChz'ldréfié and my, how thee;' like it apple. Cherry Ambrosia—Soak four table- | spoonfuls of pear! tapioca in one pint of water over night. Next morning stone enough cherries to make one pint of fruit. Add to the taploca the juice of the cherries mixed with one pint of water. Let simmer for about 30 minutes, add sugar to make sweet, add the cherries, and cook for 4 min- utes longer. Set on ice and serve with whipped cream. Cherry Tarts.—Make a paste of one pint of pitted cherries, one cupful of sugar_and half a cupful of water. Fill tart shells nearly full with this mixture and serve with cream. Red Raspberry Sponge—Fill an | earthen bowl closely with thin slices | of toasted bread, then a layer of red | raspberries, and a liberal ~sprinkling | of sugar. Continue until the bowl is | full. Place a weight on top, and_set aside for a couple of hours. Then | remove the weight and with a large | spoon serve the &ponge in cups. Over each serving pour two tablespoonfuls of sweet cream, or the sweetened fulce of the berries thickened with a little cornstarch. roth, CHEVY CHASEDAIRY CREAM and POST TOASTIES EAP the bowl with flaky, golden-brown Post Toasties and then pour on the cream—rich, sweet, whole cream or fresh top cream from CREAM TOP—the new style milk bottle. Such a breakfast isn’t only tempting—it gives you ample energy, easily digested. Milk and cream are economical for they contain all the body-building elements and vitamins—and Post Toasties supplies day’s work - WKAT- wonderful start on the day the Wake-up Food gives you with its rich store of quick, new energy! That's why it’s called the Wake-up Food. ‘Not because you eat it when you wake up but because you wake up when you eat it. And this hight energy food is as temptingly delicious as it is easy to digest. Crunchy,delicate flakes ‘of choice, sun-ripened corn — how good Post Toasties is! What a perfect energy-breakfast for boys and girls who are always craving some- thing sweet and who need food that’s full of easily digested energy! What an ideal energy-lunch for the busy husband —tempting enough to arouse Post Toasties his appetite and full of quick energy that will carry him through the afternoon! Remember, there’s just one way to get the At breakfast, how this delightful fruit juice wakens the ampetite and gives good morning pep! Vitamins, mineral salts, mildly laxative properties, the anti-acid qualities of fresh ripe fruit— all these are present in the juice of luscious Concords. They greatly help to keep one’s body fine and fit. Serve Welch's for tomorrow’s break- fast fruit. A welcome change! Welch's apeJuice Wakeup Food. Ask for Post Toasties—in the red and yellow, wax-wrapped package. POST TOASTIES The Wake-up Food you with quick new energy. Young bodies need milk and cream to grow; grown-ups need them to keep well. Use plenty of milk and cream in your breakfast cereal or coffee. A pint will serve five people; more Mark Wise Brothers' milk card tonight with your order for (ulfi and cream, or telephone to Wise Brothers CHEVY CHASE DAIRY Oum.r.00. 00