Evening Star Newspaper, June 21, 1929, Page 37

h AN \ Y S FOOD PAGE. THE EVENING STAR, WASHINGTO Drying of Vegetables Is . | Important and Economical ‘The housewife who expects to have a | ‘Yegetable garden this Summer will find it profitable to dry her surplus supply for Pall and Winter use, and the house- wife who does not have a vegetable garden will find it economical to buy vegetables when they are plentiful and low in price and dry them for future | use, e process is simple and the | cost is little. One hundred pounds of fresh vegetables will reduce to ten | pounds in drying without loss of flavor | or food value and little space is re- | quired for storing dried food. Thres | methods of home drying are drying by | artificial heat, drying by eleetric fan and drying in the sun. These methods may be combined to good advantage. | As a rule, vegetables for drying must be cut into slices or shreds, with the skin removed. A sharp kitchen knife will serve every purpose for slicing and cutting vegetables for drying. The thickness of the slices should be about & quarter of an inch cut small, but not too small, to be suitable for serving. ‘The vegetables should be fresh, young and tender, and root vegetables should be peeled and washed thoroughly. rying by artis I heat is done in the oven. The simplest way is to place small quantities of vegetables on plates in a slow oven. In this way very small quantities may be dried if desired. To keep the heat from being too great leave the oven door partly open. For oven use a simple tray may be made of galvanized wire screen of small mesh and of convenient size, with the edges bent up for an inch or two on each side. Drying may also be done on the back of the kitchen stove with these same utensils. A simple form of home- made drier is a tray with the bottom composed of galvanized wire screen which may be hung over the kitchen stove. Several kinds of driers may be mrlnfinl from the most simple of more elaborate construction. | ‘When using artificial heat, be careful to start at a comparatively low temper- | ature and gradually increase. To be able to gauge the heat accuraely, a | thermometer must be . A Httle ex- perience, however, will make it easy to tell when the vegetables are dry enough. When first taken from the drier the vegetables should be rather brittle, but not so dry as to snap or crackle. On the other hand, material ‘will mould if not dried enough. An electric fan may be used for dry- ing. The sliced vegetables should be placed on trays which are stacked \anc the fan should be placed with the cur- rent directed along the trays length- wise. Drying by this process may be done in a short time. d the slices or pieces of vege- table on sheets of white paper, or lengths of muslin if there is danger of ing, and expose to the sun on a day that i bright and hot with the air free from moisture. Provide protection from rain or dew and take indoors over night. Cover with cheesecloth while drying to protect from insects and while indoors also. Once or twice a day the produvet &hould be turned over or stirred and the thiznner pleces, which dry first, be taken out. Blanching is important for success. :"ul vege.uble d'x;yl.um Blanching gives ore thorough - cleansing, removes strong odops: and flavors, and softens and loosens the fiber, allowing qu nnd‘ 'more “uorlfll e‘:lfllfinfl'o‘ the moisture. Blanching is done i, the vegetable in a piece of cheeseew ’I.lith'. a wire or other porous container doesn’ and plu :them into boili ‘water. 2 e him without murs It may be that the child needs more The time d Tot (his. 1 sty o s e oce "making A" scene| Of certain nutrients or mineral salts varies wit rent vegetables. - Blanch- | nnout 1. But practical experienée with | than the milk contains—in which case a oljowed by 8 eold dip. |children snows to any unprejudiced per. | ps [ondness for il wlt, relues when ic] means ti A »: into_eold ey T o st rables 'aci- that en antipathy for milk on the anced diet, including more fresh frults removal from the het water. Cold | s &l vege! les. a hardens the Pulp and causes | *ays an epinion is that the child| . It may indicate that the milk he vegetables | o retain their original | wia® shows & very definite antipathy 18 getting is not satisfactory. Some coloring. After blanching and dij , | the surface moisture -hmfld be nsz‘\"'d by placing the vegetables between two | towels or by exposure to the sun. Green string beans—Select only beans | that are in perfect condition for table use. Wash carefully and remove the | strings. If, full-grown, they should be | split lengthwise or eut, not snapped, into pieces, about one inch in length. If young and tender, dry them whole. Blanch from six to ten minutes. set the color, add half a teaspoonful of baking soda to each gallon of boiling | water. After blanching, dip quickly | into cold water, then drain thoroughly | to remove surface moisture. Drying | time for young beans, 2 hours; for | thoss more mature, 3 hours. Start | at temperature of 110 degrees and raise graduslly to 145 degrees. Wax beans may be dried same way as green string beans. o ! Lima beans—Gather lima beans | when young and tender, shell them,| wash, then blanch from 5 to 10 min- utes, the time varying with maturity | and size. Cold dip. Remove the sur- | face moisture. Drying time, 3 to 31 | hours. Start at temperature of 110 de- grees and raise gradually to 145 degrees. | Garden hell when of s size | suitable for table use. Blanch 3 to 8| minutes, cold dip, ~remove su moisture and spread in single layers on trays. Drying time, 3 to 3! hours. | Start at temperature of 110 degrees, | raising slowly, in about 1% hours, to | 145 degrees, and then continue for 1% | 0 2 hours at 145 degrees. For use in| Zoups or puree, pass shelled mature | peas through a meat grinder, spread | the pulp on trays and dry. | Beets: Boil whole until more than three-fourths eooked without removing | the skin. After dipping in cold water, peel and cut into one-fourth-inch slices. Drying time, two and one.half to three hours. Start at temperature of 110 degrees and raise gradually to 150 degrees. Another method is to | blanch long enough to loosen the skin, | cold dip, slice, then dry. Drying time and temperature the same as method given above. Beet tops and Swiss chard: Select | the tops of young beets suitable for greens. Wash carefully, cut the leaf stalk and blade into pieces one-fourth of an inch long, spread on screens » 2 a a & 4 Steam until the skin soft- ens, or place in a biscuit pan in the oven and heat until the skin blisters. Peel, split in halves and take out the seeds. Start drying at a temperature | of 110 degrees and gradually increase | to 140 degrees. Thick-fleshed peppers, | such as pimentoes, must be dried very | slowly and evenly., Small varieties of | Ted peppers may be spread in the sun | until wilted and the drying finished in | A drier, or they may be entirely dried in the ‘sun. Another plan for drying peppers is to split them on one side, remove the seed, start with air drying | and finish in a drier at 140 degrees. Tomatoes: Blanch long enough 1o | loosen the skin, cold dip, peel and slice | to the thickness of one-eighth of an | inch. Start at a temperature of 110 | degrees and gradually raise to 140 de- | grees, continuing until _thoroughly dried. Another plan is, after pe-ling, 10 cut erosswise in the center, sprinkle with sugar and dry at a temperature as above descried until the finished product _resembles dried figs. Caulifiower and Brussels sprouts: After cleaning caulifiower, divide into small pieces. Blanch for six minutes and cold-dip. Drying time, three to ihree and one-haif hours. Start at| temperature of 110 degrees and ra'se | o 145 degrees. Although turning dark while drying, caulifiower will recover | part of its original color after soaking and cooking. Dried caulifiower is es- | pecially good for soups and omelets, The drying process for Brussels sprouts is the same as with caulifiower, w.th the addition of a pinch of baking soda to the blanching water. Carrots and parsnips: Clean thorough- Jv_and remove. the outer skin, prefer- ably with a stiff-bristle brush, or the |50 far as diet is concerned. milk is normally To children an inferior race, either men- Home in Good Taste BY SARA RILAND, | 'The three articles shown in the ac- six_minutes, cold-dip and remove the | SOMPANYINE mu;'z'm mu;m:;fi;; s g o o S Do L ®ould mean nothing less than un- Y ess o woman wl eves | T B\ v ey aar s and aien | that order is first in importance in the ch, parsiey and other herbs: ANome of good taste. w After washing carefully and removing |, At the top is a coat hanger whi - | the leaves, slice, blanch for four to six "3‘;’ ,:rdlmry ::gufi..:‘kn V.:lv‘:l Teally | [ninutes in steam, cold-dip, then dr¥ | color to harmonize beautifully with the in the sun or by artificial heat. If - | interior scheme of the closet. Wound Steam 1s not easily available, dry with- | L\ "C, et and finished with s tiny | out blanching or cold-dipping. Celery | tops, mint, sage and herbs of all kinds | for ‘flavoring are treated in the same | w { tables to be used | uld be prepared | These are mixed | ay. Soup mixtures: Ve for soup mixtures sl and dried separately. as desired. Of importance equal to proper drying the proper storage of the finished uct. Before storing the dried vege- | | tables they should be placed in boxes | and poured from one box to another | once a ul{x for three or four days, in | order to mix thoroughly. If any part of the material is then found to be too | moist, return to the drier to finish. Eas- | lly available containers for storing are baking powder cans, coffee cans and | | similar covered cans, pasteboard boxes | having tight-fitting covers, strong paper | | and parafin paper boxes. | | preparing dried vegetables for | | cooking. the first process is to restore | | the water which has been dried out of | them. This requires time. After soak- ing, the dried vegetables may be cooked in almost any. of the ways in which fresh vegetables may be cooked. |is | tor, as | covering el | to the floor. Cabbage au Gratin. | e little, flower-like object in hhe | ecenter is “the last word” in stands; i Cook in & double boiler white sauce | 4", you just imagine how delight- | made with two-thirds eupful of milk. ful a row of these would be on jour one and one-half tablespoonfuls of fat. closet shelf! | one and one-third tablespoonfuls 1 At the bottom is a shoerack, ome or flour and one-third teaspoonful of salt. | more of which may be attached to the {In a easserole put in alternate layers | inside of the closet door. The heel slips of finely chopped cabbage, white sauce over the top and the toe is supported and bread crumbs. Season with butter, | by the bottom rall. This rack may be salt and pepper. Grate cheese on top |lacquered in any desirad shade snd and put in a hot oven long enough | should, of course, match the velvet coat for the cheese to melt. hanger. Milk Not Essential for keeps the dresses from slipping Normal Child Health BY SALLY MONROE. | g than, are. Japanese children bom and reare apan. “My 3-year-old child disitkes mik.|*"g TCHUS L CoB%s Anxious Mother | { We have to coax and scold even to get | that she ive up scolding and conxing him to drink a pint & day—much less| her -3-year-old c! rink milk, I| emphatically do not suggest that she than the quart that I have been "‘""em o L s tien he should have. Is it really necessary| milk. I merely want to make clear | for a child to drink milk in order to| that drinking less than his quart a e well nourished?” day isn’t going to do any serious harm. This query that has just come to What Causes Dislike. me from “Anxious Mother” is typical t the food Some people are innately hyper- R H e el hiieh sensitive to certain foods, and mrfl bound to receive. In any ::Io\;:;fl'"h. hux:‘drednmomers “anxious” |18 the remote possibility that the child t their children's diet, at least 75 Who refuses milk does 30 for this rea- ;:3:“ thie. problem to solve. So long as| son One person in every 10 has a | Bobby or Betty, Mary or Malcolm drinks | more or less well defined food ldiosyn:| his quart of milk & day the Amenc.“t mcruu'fn Lo u”“p.'m’i“'»y th.u; ‘m Ly e ’r‘br':n“or the food in question. Unless there | are marked disturbances, such as hives, rash, intestinal trouble or nervousness, there is no reason to suppose that your child's aversion to milk has any such basis, On the other hand the aversion to milk may indicate one ®f two things. no country in the world is the value| of milk in the diet of children so well a ted as In our own. t is all very well to say that Bobby| must be made to drink his milk, that| Bobby has been badly brought up if he| 't realise that he should take| | part of a child is not always due to ht never to be forced to|children need richer milk than they :‘:;nk-!\ltk :‘yl.thrnu scoldings, punish- | 8re getting, and show this by refusing ments or even in spite of the fact that| the thinner sorl. And some children ideal food for young | [0, from ereamy milk. Care should be taken to see that the children. Chinese dchMren .rgw. r‘:p 1o be robust men and women and rare- . 1y have any milk after they are weaned, | ;“l‘“‘_: "l;ghdt::‘ not. dm;:n 'Tu:.:ux‘::d and Prench children rarely have as|Plied with the ingredients oo 4 much milk as our children do. e L AL R TR .mmulm You could hardly call the Japanese| Ule., The bRoteiy 'Y be suppied The child who drinks no milk tally or physically, yet in Japan the | *888. erage amount of fresh milk consumed | 2‘..‘.‘;":‘.'}?:,5"‘;? p for it with meat per person is less than & quart-a year) ot BEBS I KON of condensed milk, which has with- L T:‘reeem years been introduced in| The fat of milk may be sup) by { butter, while of the carbohydrates | needed he will undoubtedly receive | enough in the form of bread and cereals. ~The various mineral salts | found in milk he will be able to get | trom fruits and vegetables. Vitamine | Japan, there is less than half a can per person a year. Even if no adult, n Japan ever had a drop of either| fresh or canned milk, there would still be far too little left to be of any im- portance in the diet of the children. |, "ypicp is plentiful in milk, he may Japanese Children Sturdy. get in butter, egg yolk, spinach and | These facts should not, however, be| other green vegetables. Vitamine B is | taken to indicate that our custom of | abundantly supplied in orange juice, giving children a lberal supply of milk tomatoes cooked or raw and most vege- 5 not entirely desirable. In China and| tables, while Vitamine C, which is Japan children are weaned at & much | variable in milk anyway, is abundantly later age than in this country. “If supplied by oranges and other citrus the Orientals weaned their infants at | fruit and various green vegetables. 9 or 12 months of age’ say McCollum My suggestion to “Anxious Mother"” S04 Simmonds of Johns Hopkins, “their is then to provide these foods in simple, At mortality would be greater than | easily digested form and for a week | e TAnd these authorities ppint out| or {wo to discontinue milk entirely. | that children born of Japanese parents | Then begin milk rations with a very h"ihis country, and brought up here small eup or glass twice a day. grad- I he tmnal dlet. im which milk plays| ually increasing it as the child shows an important role, are larger at all| that the old aversion has gone. "SUGAR s Sweet ke ~and so are YOU Sweet, clean, delicious Jack Frost Brown . Children love it par- ties ... Spread on bread or sprinkled on cookies. They love it on their cereal or fruit. » -~ Give them generous help- ings of Jack Frost Brown Sugar. It is good for chil- dren. It’s rich in mineral salts and vital vitamins as well. Insist upon JACK FROST BROWN SU in its distinetive Brown Box Each of the other Jack Frost Sugars: CONFECTIONERS POWDERED GRANULATED TABLET is packed in a distinctive Blue Box. For sale by all steres that feature quality prodnets. Refined by THE NATIONAL SUGAR REFINING CO. of N. Ju JACK FROST 2% SUGAR skin may be removed by paring or .' &lice into the thfl:.knem of % of an inch. Blanch for’ MENT FOR A DAY. LUNCHEON Orange Juice Bran with Cream Scrambled Eggs Bacon ‘Toast Crullers, Coffee LUNCHEON New Vegetable Salad Baking Powder Biscuits Sugared Currants Sponge Drops, Tea DINNER Vegetable Sou Baked Slice of Ham Creamed Potatoes Stuffed Peppers Walnut and Cream Cheese Salad Baked Pruit Tapico Coffee CRULLERS. One cup sugar, one tablespoon butter, two eggs, one cup sweet milk, 3 cups flour mixed with two teaspoons baking powder, one- half teaspoon salt. Pry in very hot fat. SPONGE DROPS. Beat to froth three eggs and add 1 cup sugar, beat 5 minutes; stir into this one and one-half cups flour into which one tea- spoon cream of tartar and one teaspoon soda are thoroughly mixed; flavor with lemon: butter tin sheets and drop by spoonfuls about 3 inches apart. BAKED FRUIT TAPIOCA. ‘Take two cups boiling wat seant cup taploca, bit of salt put these into double boiler, steaming until tapioca iz soft. Then open a.can of ruit salad, measure the juice, which is about & cup. add this and fruit to tapi- oca with a bit of milk, turn it all into a baking dish and bake until thick. Serve this with cream. Red cherries make it very attractive. Two Sandwich Fillings. Mix together with mayonnaise or bolled dressing half a pound of ecold roast veal chgpped fine, one apple chopped fine, one celery heart chopped fine and six English walnuts chopped fine. Spread between slices of buttered bread. Grind together one pound of seed- less raisins and half a pound of figs. | Combine with one and one-half cupfuls | ot sugar and one tablespoonful of T, Add one-fourch cupful of water, a eupful of orange juice and the rind and juice of two lemons. over hot water until thick. Cool. ted ¥ Gook then store in a glass jar in a cool piace until ds will erect a State ready to usg ificial fertilizer plant. This week try “Uneeda Bakers™ oven {resh Uneeda A86.U.8 PAT.OPF. GRAHAM CRACKER 11| of liver with the bacon and a bit of | D. €, FRIDAY, MOTHERS , AND THETR CHILDREN. Daughter’s Jelly. One mother says: My little girl has a small set of aluminum ware, as well as a little china set, and she is very proud of them both. | One day when I was making jelly I had a little batch left over, which was not enough to fill & regular size glass, so I was wondering what to do with it. Jane spoke up and said, “Put it in my dishes, mother.” So I did, and it made the | finest sort of little jelly molds, which she uses for her very own, either at the table or at afternoon “teas.” We also use these little molds to garnish salads |and meats and they never fail to de- |light all the members of the family. (Copyright, 1920.) ==y Liver and Bacon. | _ Allow one or two thin slices of bacon for each serving. Cook the bacon over | | & slow fire in a broad iron skillet. As | soon as it is delicately browned and | erisp, take the bacon out and drain it. ;x{ left, in the fat, it will be greasy. While the bacon is cooking, wipe the liver and remove the outer skin and veins. Some cooks pour boiling water over beef liver to draw out all blood remaining on it. Hog and lamb livers are improved by scalding. Beef and calf livers are good either scalded or un- scalded. Dip each plece in flour, se son with salt and cook slowly in_the | bacon fat. Intense heat makes liver | dry and leathery and causes the edges to scorch. Onifons cut in thin, round | . slices may be cooked with the liver. | | When the liver is tender and a golden | brown, remove from the pan and keep it warm while the gravy is being made. | | To make the gravy, strain fat, measure | out two tablespoonfuls of it and mix | with about one and one-half tablespoon- | | ful of flour. Use a cupful of milk with | the fat and flour and cook the gravy | until smooth. Season with salt and | pepper. Pour the gravy over the liver | or serve it separately. Garnish the dish | parsley. X A grand old favorite. Big and square and golden brown, with the familiar graham flavor. Good. Wholesome. It's baby’s "first cracker” — and first choice with grown-ups. Buy them NATIONAL - BISCUIT COMPANY Uneeda Bakers” Delicious Summer Drinks Here's joyous refresh- ment for you —juice of luscious Concords, col- orful and tempting, blendled into i drinks that banish thirst delightfully! Famous Recipes —for quick refreshment! Welch's Fruit Punch: Add to one pintof Welch's the juice of twelemons and one orange, and dissolve a of sugar i en add two pints rve cold.—Enough h cups. Weich Lemonade: Make a lemonade, us- ing two lemons, one- half cup of sugar and a pint of water; add a pint of Welch's and chillwellbefore serving. —New charm, new taste, new pleasure. We With Ginger Ale: A favorite with men is Weich's blended with Ginger Ale. Many women like it, 00 — it's invigorat: ing. Or—to Welch's, berry is used. chilled, add k- : ling ‘water.—A” gio- ‘We use double the usual amount of rious drinkl ik For Breakfast: Whata time-saver! Good for you, too—richinfruitnourish- ment, energy value and min- eral salti h's Grape Juice FOOD JUNE 21, 1929, Babies Are Born With Reserve Supply of Iron Absorbingly interesting problems and calcium. Calelum is stored in teeth PAGE. 3 meal nearly four times as much, while lished rice has even less than white lour, sglmch has a plentiful supply of irom, but it should be borne in mind that in cooking spinach in a8 large amount of water and then draining away this water much of the iron is lost. Dried prunes contain consider- able fron. as do other dried fruits. and bones. When there is no little cal- | Liver, spleen and kidney, and other Ittt b e &nt | Citm in the food our bodies borrow a | so-cailed viscers 'meats, contain mors in the study of food and diet. - little from these reserve funds. Bodily | iron than the usual muscle cuts of | what makes even a scientific book on|functions go on as usual and the | meat. | dietetics in srm of its complexities al-| child's teeth begin to decay or his bones ' ing reading as a detective | grow fickety. When there is too little | iron, bodily functions are immediately | Here is a most interesting question |siowed up, the red blood corpuscles | that a consideration of the problem of | diminish and the individual becomes I most as thrill |iron in the diet presents: | Milk is deficient in iron. It has not | enough of this necessary element even |, anemic. Iron is contained in lettuce, dande- # Usual foods which contain little or no iron are fat pork, bacon, lard. suet, butter, salad oll, sugar and starch. It should be borne in mind, however, that all of these foods have certain roles to play in the diet and that of them all butter. in spite of its lack of iron. is | | tions, uts, beans, . spinach, | one of the most valuable foods we have. o A P T Ol bt |egg Yolks, whole wheat and is fairly ng to the insufficiency of iron A o entiful in various sorts of meat. in milk, white flour products, and but- | formation of blood and is therefore | P’ | needed in greater abundance in bables |and growing children than in adults., | This is true of young animals as well as |of our own race. And yet no sort of | milk contains enough iron. his was a problem that for some | | time " puzzled scientists. Obviously | | bables and young guinea pigs, rabbits | and calves grew and possessed & good | | supply of ¥ich red blood in their viens, | |and red blood requires iron. Just as | obviously the milk which gave them | as_against one for white flour. Fgg yolk has more than e as much iron as white flour, ‘Whole wheat has five counts of iron | kept at the breast past the time when :Peir food supply did not give them the | on. 3 ‘The problem was finally solved when it was discovered that the percentage of iron at birth in bables as well as in the young of most mammals is three times as high as it is in maturity and the surplus or reserve supply decreases un- til an age when weaning normally takes | place. New-born guinea pigs have no such reserve fund of iron—but then baby guinea pigs begin nibbling green leaves the day they are born. The green leaves supply the iron that their mothers’ milk lacks. This is why milk may be considered a perfect food for the young—who supply their own needs as far as iron is concerned—while it is not a perfect food for older individuals. Children weaning normally takes place become anemic, largely because they have spent their iron reserve while remaining on_scanty iron rations. Infants have a reserve supply of iron, but the bodies of older children and adults do not seem to have the faculty of storing up extra iron in the way that they can store up extra for SANDWICHES HORS D'OEUVRES HAM AND EGGS ter, and its variability in certain meat roducts there is always s ibili possi| ¢t times | Tiat the individual will not get enous| nd oal iron for good health. Sandwiches everybody likes Crackers or bread. A can-of Under~ wood’s. Result . . . a million-dollar flavor for the simplest sandwich or most delicious hors d’oeuvre... 1t’s a paste of fine ham and choice spices . . . that's all. There are dos- ens of other uses. " Oh, Boy!... some sandwich! Equally delicious in cock- tails, salads and hot dishes. Good for the system, too, because it’s rich in iodine and phosphorous, those goiter-resisting elements. Ttis easy to make and very dainty. Note recipe below photo at right By ALICE ADAMS PROCTOR ADAM: In making L this sandwich, please avoid ordinary breads. ‘This is highly important. Only with Wonder Bread can you make it fierfm!y. Trained chefs ave discovered this. So take care. Being a close-textured bread, Wonder Bread slices without crumbling. And because of its delicate flavor it vastly improves the taste of the sandwich itself, Since it keeps its freshness, sandwiches stay appetizing for hours. Fortoast itknows no equal. And eaten plain it amazes with its delicate flavor. Also please note its remarkable die- tetic advantage. If eaten daily, it pro- motes family health to a marked degree. It restores burned-up energy and fosters growth. This because of its high calorific value. Also its remarkable pro- tein content. : To maintain its remarkable quality day after day, we go to great lengths. We specify a specially milled short pat- ent flour. Only the heart of the wheat We employ a special method of bak- ing. Slo-baking, it i$ called. A method that seals in the dietetic value of ingre- dients and improves their flavor. So please try it at once. Simply to ve what it offers you and yours. But remember! Insist on Wonder Bread always. Corby. Bakery Continental Baking Company The Wonder Club Sandwich A Luncheon in Itself Prepared With Wonder Bread By Alice Adams Proctor HOW YOU MAKE IT Three halfinch slices of bread (toasted). Have all the ingredients together. Slice cold chicken. Place ham in broiler, and bread in the toaster. On the first slice of bute tered toast place lettuce, sliced tomatoes and mayonnaise. Cover with the second piece of toast, and put on it slices of chicken and on the top of that the piping-hot broiled ham. Cap with the third slice of hot buttered toast. Cut from corner to corner and serve. - |WHITE STAR Nr?sER BREAD SLO- SAKED BY THE BAKERS OF HOSTESS cAxS | @18, Contineate: RatingCon o SRR