Evening Star Newspaper, June 14, 1929, Page 41

Foon PAUR, THE EVENING STAR, WASHINGTON, D. C, FOOD AND THRIFT IN THE HOME Effective Summer Labor How to Cultivate a Small Garden to Supply Fresh Vegetables for the Home Table. A good way to start a vegetable gar- den is first to make a plan on paper, showing the exact size and shape of | your garden plot. Having definitely de- | cided what you intend to raise, you can | then proceed to mark out rows of vege- tables, Many vegetables for the Summer sup- ply may be planted now or later, while for the Fall and Winter crop you should | be setting the various vegetables out at | different times from now on until Sep- tember. By studying cdrefully the rotation of erops, you can take two crops each sea- son from most of your garden space, and a garden so planned will be much easier to keep free from weeds than one in which more space is used to raise the same amount of vegetables. Those vegetables which reach matur- ity early in the season should be fol- Jowed by later crops of the same vege- table or by rotation of other kinds. For instance, when early cabbage comes off, plant late carrots, beets'or turnips, Follow early peas with late tomatoes, sweet corn or celery. Follow onions from sets with turnips or spin- ach. Early potatoes may be followed by spinach, late cabbage or other crops. Onions to be used green may be grown in rows which may be occupied later by tomato plants, or a few of the onions may be removed to make room for the tomatoes. There may be several suc- cessive plantings, two or three weeks apart, 0f string beans, beets, lettuce. radishes, spinach, sweet corn, peas and carrots. Your Garden. Straight rows add to a vegetable gar- den’s beauty and make cultivation easier. To make the rows straight, stretch a stout string between stakes and follow it with the point of a hoe, or with the end of the handle of the rake or hoe, to opén up the row.” Fre- quent hoeing will save much watering and is better for the plants. Hoe once | & week at least and always after a rain or watering of the garden to break up the crust which forms. It is not necessary to. hoe deeply. About an inch is enough. Cultivation 13 necessary, not only alongside’ the Tows but also between the plants in the Tow. Be careful not to disturb the Toots of your plants. A certdin amount of hand weeding is TNecessary, for it cannot all be done with tools, but frequent, careful hoeing causes the formation of a dust layer which prevents the soil underneath from drying out. ‘When watering the garden, it is bet- ter to soak the ground once a week rather than sorinkle every day. Late afternoon is the best time to sprinkle. The value of liquid manure on growing vegetables' is not realized by many. peonle. This fluid then mav be used with good results om afy growing plant. Reep the garden free ‘from weeds as these, 1t permitted tn grow, will on- duces the yield of the vines. one good row of potatoes could be grown | in it, or, at the most, by crowding, two | rows. If, however, good earth is heaped to a depth of two feet over the three- foot width of space, and the top of the bank is flattened and the sides are packed gently but firmly to prevent slipping, three Tows of potatoes can be raised, all of them under conditions that will favor their growth. You will need to water more often by this meth- od. String beans and lima beans are grown in the same way. ‘They both need a rich soil, which holds moisture but is well drained. Frequent, shallow cultivation must be given. Never cul- tivate while moisture is on the vines. ‘There are two ways of growing string beans and lima beans—low, bush vines and bean vines that climb poles. Pole beans are best for small gardens. Plant beans and bush limas one inch deep, four to six inches apart in rows. Plant pole beans and pole lima beans in hills one inch deep, four seeds to the hill, the hills three feet apart. Thin to two plants to the hill. Before planting, fix firmly in each hill a pole five or six feet long. If desired, have two rows of hills and slant the poles so that each set of four may be tied together at the top like an Indian teepee. This pre- vents the poles from falling, but re- Help the vines to start twining around the poles from right to left, Plant lima beans with the eye of the seed downward. Cultivation. ‘Tomatoes form one of the favorite crops of the home garden, as they will grow in any type of soil. Sandy loam, with plenty of humus, is ideal for growing tomatoes. Plants suitable for setting out should be four to six inches high, haying a thick stem and dark green leaves. Begin cultivation as soon as the plants are set out. Cultivate deeply and close to the plants at first, but later cultivation should be more shallow, to prevent injury to the roots. Cultivate frequently to keep the soil loose pver the surface, preventing evap- oration. Always cultivate affer a rain. ‘Train the ‘plants to stakes or ‘other supports. They may be trained on wires or on poultry wire fastened on posts set about 15 feet apart in rows. Barrel hoops a foot apart fastened to stakes 18 inches apart are sometimes used. The staking method permits the planting of such vegetables as radishes, lettuce, and beets in the rows between the tomato plants. Small pieces of cloth may be used to tie the plant to the stake. The fruit on stakes ripens more -quickly and more evenly. ‘When the plants have reached a height of two or three feet begin to prune them, reducing the iumber of branches to three or-four, selecting the strongest branches.. 'False branchés found right at the junction of the stem' as it branches out: from the main stem of best time to use beets is when they are an inch or two in diameter. This drying. There is a fine choice of varieties of | peppers which may be grown. They are | & warm-weather plant, are easy to grow, and will thrive in almost any soil. Choose varieties that will mature in succession, to provide a constant sup- ply through the hot weather. ‘When turnip plants are three or four | inches high, thin out the extra ones, | leaving the others three inches apart. The tops of those thinned out make good “greens, . The richer the soll, the better the turnip, because it must grow quickly to be tender and sweet. Begin using turnips whila they are rather small, €0 as not to miss the best quality of the crop. While lettuce thrives better in cool weather than in the heat, there are several varjeties which can be secured that resist heat quite well, and in this way you can have a supply of this delicious and healthful vegetable all Summer long, and then on until late in_the Fall. Sow the seed half an inch deep in rows one foot apart, and later thin out until the plants are five or six inches apart. Lettuce should not be allowed to grow in a crowded row. When thin- ning out, so as to give plenty of space to the plants that remain, the pulled-up plants may be transplanted. The work of thinning should be continued so that each other at any time. A final dis- tance of about a foot apart for head lettuce will be found to be about right, require up to 18 inches. New Zealand spinach will thrive in hot weather, and as the tender shoots are picked for use, the plants increase in size and continue to produce new shoots until frost. Horseradish should be allowed to grow in a corner of the garden. For straight, thick roots, the sofl should be deeply prepared. This plant likes moist soil. Half a dozen plants will vield & constant supply. Plant one or two clumps of mint roots in another corner of the garden, and find & place for some herbs, to use in cooking, such s a plant of sage of the large-leaved varlety, as well as Summer savory, sweet, marjoram and thyme. B;rley Water. The old-fashioned regard for barley water as a warm weather beverage was well founded. Properly made barley water really is refreshing and one of the best warm weather “pick-me-ups” for old and young. Interestingly enough the taste for barley, water grows upon one—as if the system discovered on bet- ter acquaintance that it really was help- ful and consequently sent out word through the taste nerves of the tongue that more would be welcome. To make barley water you will need pearl barley. To make a good-sized pitcherful of it, wash four ounces of the barley and put it in the pitcher with a slice or two of lemon and tablespoon of sugar. Pour over it a quart of ac- tively boiling water, cover and let stand until cool. Then stand in the refrigera- tor until wanted and, if you like, dilute is also the right size fpr canning or | the plants do not touch, let alone crowd, | although exceptionally large kinds may | Home in Good Taste BY SARA HILAND. “There is so much satisfaction in mak- | ing something very attractive for very little money, and that is what has been accomplished in the window treatment shown in the accompany- ing illustration. The curtains are for a country house and are of tarlatan. Every one knows how inexpensive that is, and thinks of it as nothing but material for mas- | querade costumes. ~Nevertheless, just | try it some time in one-of your rooms and see how delightful it really is. Little or no time would be required | to make these curtains, and should «you tire of them you would not feel extrava- | gant in discarding them. Be sure to select tarlatan in a color or make curtains in white and trim them with a color. ‘The edges are scalloped and bound with gingham, chintz, chambray or any material (cotton) which you may prefer, A valance consisting of two ruffles, scalloped and bound, gives the top a finished appearance. (Copyright, 1920.) Stewed Berries If you do not think you will need all the berries in a box at the first meal, hull only part of them. If. however, there are hulled berries left over, be careful to cover them well before put- ting them in the refrigerator. An ex- cellent plan when there are a few ber- ries left over that will become soft be- fore the mext meal is to stew them in a little water and sugar. This makes a good sauce for & pudding or filling for a cake the next day, and they keep perfectly after they have been cooked. Or they may be simply served as stewed | berries for luncheon or supper. or as an addition to boiled rice or waffies to harmonize with your color scheme BY SALLY MONROE. Refined foods, like refined people, are not always so wholesome or so agreeable as those of the coarser, less denatured sort. We could get along | quite well without some members of both groups. Yet refinement in both |food “and people is necessary to civilization. ‘The art critic, whose tastes have been so highly cultivated that they seem to most of us to be entirely artificial, and who is so_highly cultivated himself that we find him somewhat tiresome and | pedantic, serves a purpose in raising | the general trend of art and design. |So also white flour, highly milled cereals, white sugar and pasteurized milk have all been of definite value, although at present we know that whole wheat flour, whole grain cereals, brown sugar and raw milk contain nutrients and vitamins that the more refined products do not. In our present enthusiasm over the more natural sorts of foods—based on the new knowledge of nutrition—we are inclined to feel that the taste for white flour, white rice, highly milled cereals, etc, has been entirely un- reasonable, and that it is only be- cause of the stubbornness and pig- headedness of food manufacturers that these products are not at once Te- placed for the cruder, more natural sorts. The truth of the matter is, of course, that thé chief motive for re- | fining certain foods has been to make them keep better, Under ordinary conditions of transportation and storage whole grain much more readily than those that have been more highly milled. The original idea in removing the outer brown coating of rice was to make 1t | keep better. Brown sugar has certain advantages over white sugar, but every housewife who has gone back to the habit of using it knows that it has an annoying trick of getting hard and lumpy. Granulated white sugar is much less easily affected by changes of tempera- ture and humidity. And no one who knows the facts can deny the tremen- dous advantages that have been gained by pasteurization of milk. = The lives of thousands of babies bave been spared since pasteurization of ordinary milk has become customary in this country. At the same time doctors often pre- | scribe raw milk for babies and children and we all know, or ought to know, that certain vitamins are more abun- dant in raw milk than in the pasteuriz- ed sort. But we also know, or ought | to know, that bacteria that may be | fatal are destroyed by the pasteuriza- tion | When doctors specify raw milk for children or bables thev also specify thht it should be certified. And cer- | tified milk is so much more expensive | than uncertified milk that it is almost out of the question for poor people. In the case of milk, |Grocers Hav cereals and flours spoil |, doctors have | | unraveled the tangle in a way that FRIDAY JUNE 14, 1929. Foods, Like Many People, May Be Too Refimed has been entirely satisfactory for babies and for parents. They have discovered that the vitamins lacking or scarce in pasteurized milk are abundant in| they prescribe | fruit juices. And so orange juice, in amounts varying from & teaspoon for a very small baby to a cupful for the runebout child. For the mother who cannot afford to buy oranges they advise tomato juice—be- cause the juice of tomatoes, raw or canned, has been fourd to contain the vitamins needed for growth and de- velopment that are lacking or not suf- ficlently abundant in pasteurized milk. Peach.i‘loat. Select ripe, well flavored peaches and skin and pit six of them. Slice them thinly and put them in a buttered bak- ing dish. ~Pour over them a rich custard, that is chilled through and flavored with almond. There should be a scant pint of custard for six peaches. Dot the top of the custard with tablespoons of slightly sweetened whipped cream or with a meringue made from the whites of two eggs, whipped stiff and sweetened with two | tablespoons of granulated sugar. Seaside towns of England are omit- Mr;"m the number 13 from bathing cabins. FOOD PAGE. Chocolate Wafers. Choéolate walnut wafers are delicious. To make them you will need half a cup butter, one cup sugar, two eggs, two squares chocolate, one cup chopped English walnut meats, one-quarter tea- spoon vanilla, one-eighth teaspoon salt, two-thirds cup bread flour. Cream but- ter. and add sugar gradually, while beating constantly; then add eggs, well beaten, chocolate (which has 41 melted over hot water), nut meats, vanilla, salt and flour. from tip of spoon on & buttered tin sheet and bake in a moderate oven 15 minutes. King Prajadhipok of Siam has launch- ed a policy of economic and commercial development along modern lines, and at the same time ordered retrenchments in government expenditures, getting much of his advice from American and been ' European speci Nature’s sSandard—not ours—makes this a better breakfast : eatsworth 100% WHOLE WHEAT CEREAL Sunshine Bakers are white-frocked persons who work in the thousand window bakeries with care with cold water before drinking. sume ‘plant food: and moisture needed | the plant also should be pinched off, as by the plants. Vegetables You Can Grow. Potatoes are adapted to a wide va- tlety of’soils. The chief requirements are that the Jand should be.well drained and fairly rich. A rich, sandy loam is best.. For the best results with this crop, the land should be plowed or spaded to a depth of seven or eight inches, and thoroughly pulverized with a deep-working harrow. Make furrows three feet apart and five to six inches deepllf Distribute the tubers evenly. There is a method of planting white potatoes that gives a maximum yleld from a minimum space. It is the banking system, which is admirably adapted *o the home garden, but not for extensive planting. Suppose the space available is only three feet wide and of moderate length, By the usual method of planting on the level, only this strength should go into the fruit itself. Do not remove flower custers. ‘When the plant has reached a height of five feet, cut off the top. When three ‘or four clusters of fruit have formed “and.-some of the fruif is as large' as a silver dollar, prune the leaves at the base one-half. This has- tens ripening. Once a month, apply & little commercial fertilizer around each plant. Sow. ‘earot seeds half an inch deep, using one-fourth ounce of seed 25 feet In a:roW, Thin to' two or thiree inches apart-when the roots crowd each other.. Radishes are planted and grown the same as carrots. Sow beet seeds rather thickly in a row, ‘using one ounce of seed to 50 feet of space, but thin the young plants by pulling until the survivors are four inches apart. The pulled plants make fine greens for cooking or canning. The Barley water made as indjcated may | be used with a little lemon juice or | orange juice. Or you may leave out | the sugar and lemon slices and use the | plain barley water as a dilutant for milk in very warm weather. Some children who rebel against drinking milk in the | usual way will take it with barley water. Care should be taken, of course, that the total required amount of milk is | drunk during the day. | Puree of Salmon. Shred as fine as possible one can of salmon, keeping out all the bones and skin. Pour off every drop of oil. Heat one quart of cream with one teaspoon- ful each of salt, white pepper and maize. Thicken with two tablespoon- fuls of flour and one tablespoonful of butter rubbed smooth together, add the salmon, cook for about 10 minutes, then strain through a puree sieve, Piping Hot Toast That Melts in Your Mouth From this Bread Dietitians are Urging Orderaloaf today. Simply as a test. You’ll be delighted and amazed. By ALICE ADAMS PROCTOR SEVEN QUICK FACTS about Wonder Bread 1. Slo-baked toseal in delieate flavor, prolong freshness. 2, Toasts quickly to an even, golden brown. 3. Rich in food elements for growth and energy. 4. Made of specially milled short p.unrn-m.-. e heart of the wheat berry. 3. Double the usual quantity of milk. teurized. Try Wonder Toast once and you'll avoid all other kinds. It 'scrisper, more evenly browned, to make a profit, but good grocersrealize thatlong qualityand short profits hold customers. That’s why they feature and push Puritan Malt. for them. Velveeta has made a decided hit with children. And it's a wonderful food at their elbows and skill at their finger-tips . . . . that’s why we keep telling you to ask for—s FROM THE THOUSAND WINDOW BAKERIES of Loose-Wiles Biscuit Co. e One unshi . CRACKERS ¢ COOKIES CAKES oMENT, M apam! Have You Tried this Cocoanut Layer?' It’s baked to an old New England recipe. Saves you time and money! THE ACTUALREC- our Cocoanut, Taver: % cop, gran tued sugac 2 e e Bocmipk. 1 cup Cake OUR COSTLY : INGREDIENTS FLOUR. Made from the country’s very choicest wheats. Specially cakes often save half the cost of baking at home. For Velveeta is a new idea in cheese making. It contains more of those precious elements — Vitamins, Lactose (milk sugar), Calcium and other milk minerals—than it wa$ possible to in- clude by old methods. Velveeta has greater food value and a delicious new flavor. Use it wherever you would use any cheese. It spreads * like butter or will slice when chilled. And as for cooking, it melts, dissolves and blends so readily with other foods that there’s no comparison. You can buy Velveetaanywhere. Try a package. 6. All ingredients tested for purity and nutritive value. 7. At grocer’s, oven-fresh, in the afternoon. I IERB, Madam, is a real surprise for you. A grocery store cake, delicious and inexpensive, the equal in every way of the finest home- baked kinds, It’s a cocoanut layer, in the New England style. Its recipe was a real discovery, originating, as it did, in an old Connecticut kitchen. Tt is known as a “Hostess” Cake. A brand name that has come to stanc' for the finest in bakery products, Domestic science experts will tes million women. In view of the rich ingredients used, this may seem almost incredi- ble, until you learn how we reduce our retail price by purchasing our ingredients in vast quantities. So start, if you-will, with our Cocoanut Layer. Or if you prefer, our Chocolate Layer. Or our Devil’s Food. Or our now-famous cup cakes. All are heartily endorsed by the Good Housekeeping Magazine. In ordering, only remember this: you ask for a Hostess Devil’s Food or a Hostess Pineapple Layer, emphasize that word “Hostess.” This is highly important if you want the kind {:f ukpou descn’é:d here. Since these Hostess Cakes cost you mo more than ordinary brands, to accept a substitute is folly. milled for us, MILK. Every drop pasteurized twice. BUTTER. A fine grade of fresh creamery butter. It tests score” by United Scates Govern- ment standards. FLAVORINGS. We make our own, No others measure up to the standard we set. double the usual amount of milk. We employ, too, a special method of baking. Slo-baking, it is called. A method designed to seal in the dietetic value of our ingredients and to improve their flavor. Hence when you get Wonder Bread you get the best. Millions have found this to ‘be so. So please try it at once. Simply to prove what it offers you. Note its dainty flavor. Its freshness. See how evenly it toasts, How easily it slices. But remember! Ordinary breads are not like this. Avoid them. Insist on Wonder Bread always. Your grocer gets its oven-fresh, daily. CORBY BAKERY Continental Baking Company ONDER BREAD ITS SLO-BAKED BAKED BY-THE BAKERS OF HOST! A ADAM: Please don’t make another slice of toast until you obtain this remarkable bread! With it you get toast an even, golden brown. You largely avoid burned edges. The difference it makes will really amaze you. If eaten daily, it promotes family health to a marked degree. It restores burned-up energy and fosters growth. This because of its gigh calorific value. Also its remarkable protein content. ‘This new bread is called Wonder Bread. And to maintain its quality day after day, we go to great lengths. A We specify specially milled short patent flour, . Only the heart of the wheat berry is used. We use . 3 often to renounce home-baki atterly, More than ten tho women have written to tell us this. For months their letters literally poured into our offices. Frank, sin- cere, unsolicited tributes to the flavor of these remarkable cakes. Their letters stressed, too, our reasonable prices. These women amazed to find that these ZHostess9Cake \BAKED BY THE BAKERS OFFONDER BREAD o For new and original retipes, send to Home Economics Kitchen, 401 Rush Street, Chicago, Ill. Why these cakes win women All cakes bearing the name “Hostess” are baked to time-proven recipes, The ingredients used are actually superior in most ways those you can buy yourself. ( ly i gzedunu are, we show ' what these in in the box above.) Hence to trya Hostess Cake once Made by the Makers of “Philadelphia” Cream Cheese @ 1929, Continentsl Baking Co.