Evening Star Newspaper, July 12, 1929, Page 22

Summer Picnic Supplies Here Are Some Important Suggestions for Family Outings of All Kinds Requiring Quick Preparations. Quickly-planned picnics and other | outings are often the most enjovable of BSummer affairs, because outings pre-| pared for several days in advance are often spoiled by unfavorable weather or unforeseen complications, Trips planned on the spur of the moment are the ones which can be chosen on an ideal day| and according to the desires of the Tamily | To assist in quick preparations it is & good plan to have all picnic para-| phernalia on one shelf or centered in one place. Here should be found wax‘ paper for wrapping sandwiches, cookies | and other foods, paper napkins and | cups, wooden nlates, matches, picnic kit, | thermos bottle, baskets, special boxes | and jars for packing food, canned | goods and other things. » Sandwiches are the backbone of cold meals, so your shelf should contain at Jeast two or three kinds of ready-to-use sandwich fillings. Bottled fruit juices will be very useful additions to the shelf. They are all ready for the addi- | tion of water and ice. As the water #upply on picnic grounds is likely to be cither lacking or undesirable, always | see to it that the supply of drinks, both hot and cold, is adequate. A jar of | olives, a bottle of mayonnaise dressing, | some’ marmalade, pickles, loaf sugar. packages of small cookies and some chacolate bars will prove helpful. Also | keep in stock some bacon, jars of cheese, potted ham, veal, corned beef hash, chicken and fish. If eggs are left in the shells after being cooked, they will be good for a couple of days at least Lettuce, cclery, tomatoes, radishes and cucumbers and, salad dressings can be | put into jars and taken on any outing. If going on a picnic by automobile, prenare part of the lunch the night before, so that you can get an early start the next morning. Salad dress- ing can be made beforehand. and Jemonade sirup can be turned into a fruit jar and left in the refrigerator overnight, all ready for the time when water should be added. Eggs may be boiled for the salad or for deviled eggs, | and a meat loaf and fruits and.vege- tables may be prepared. Two or three kihds of sandwich fillings may be made and put into jars for quick use, and a cake and cookies may be made if wanted A picnic list on a large card, con- taining suggestions. should be hung the kitchen table while prepara- are being made for the luncheon. On this card should be listed every- thing that you might possibly need on an outing. ' Ice cream may be bought on the road to almost any picnic grounds. If ice cream is to be served, take with you some diced fruit with the sauce and pour over the ice cream Pincapple, orange, banana or berries may be used Tt is enjoyable to picnic on your own lgrounds. “If the table is laid in vour own garden or in a secluded corner of the yard, the feast may be a little more elaborate, yet be easy to plan and sim- ple to prepare and service. This is & good way to entertain friends in Sum- mer. After hot Summer hours spent at an office desk, a supper out of doors would be greatly appreciated. If you dn not own a garden table, card tables placed together will be satisfactory, re- | serving one to hold extras in the form onion and one cupful of diced' cucum- bers. Stuff each raw tomato with one table- spoonful each of any of the following, combinations: Pineapple and nuts. Chopped cabbage and chicken or| hrimp. Grated chees or cottage cheese and nuts. Chopped apple, orange and grapes. Diced celery and nuts. Diced celery and green onions. Shredded cabbage and nuts. Shredded cabbage and green peppers. Chopped figs and nuts. | Diced cucumbers and green peppers. | Peas and string beans. ‘l | Peas, pickles and peanuts, Peas, shrimp and celery. Vegetable Fillings. Mix equal amounts of either of the | fallowing combinations with salad dressing or lemon juice and use as a filling for sandwiches: Crisp bacon, lettuce and tomato. Tomato, American or cottage cheese, lettuce or any edible salad leaf. Chopped beef with cream or cheese. Shredded lettuce, cream or cheese and ripe peppers. Minced onion. cream cheese and chopped nuts Fish, tomatoes and shredded lettuce Minced chicken, fish or meat and chopped celery. Chopped egg. parsley and onion. Fgg yolk with cooked spinach other greens. Cottage Cheese, Bread for these sandwiches should be sliced moderately thin and buttered Cutting the sandwiches in fancy shapes adds to their attractiveness. Cottage cheese used for sandwiches should be moistened with boiled dressing, cream or a little lemon juice. Cottage cheese filling may be served in the following ways A tart conserve on a laver of cheese, Lettuce leaves and cheese seasoned with salad dressing. Cheese with chopped peppers, red or green. Cheese with chopped nuts, figs or dates. Cheese with celery. Cheese with chopped pickles. either dill, sweet or sour, or with choppx olive: Cotlage Cheese Cliib Sandwich.—This sandwich is made of three good sized slices of toasted bread, one or more being spread thickly with cottage cheese Lettuce or watercress and salad dre ing also are used. The rest of the fill- ing may be varied to suit-the taste or the condition of the Jarder. The sand- wich should be cut diagonally and served on an individual plate with the halves arranged in diamond shape. It is desirable to toast the bread on one side only and to cut it immediately after toasting, as otherwise the pressure of cutting crushes_out the cheese and spoils the appearance of the sandwich The cut slices may be placed together ugain while the sandwich is being filled. and the filling may be sliced through with a sharp knife. | In addition to the cottage cheese, this club sandwich may contain any one of cottage cottage or cottage or raisins, chopped parsiey or of dithes and food not. wanted fmme. | the following combinations: The covers for Collapsible canvas gar- diately. can be tied on. den chairs can be used grom the playroom for their' own use. Stuffed Fggs or Tomatoes. Hard-cooked eggs may be halved and the whites filled with either of the fol- | Jowing mixtures: Mix four cgg yolks with one-fourth | cupful of shredded raw, tender dande- | Jion or spinach leaves or endive or let- tuce and one minced onion: One cupful of shredded raw, tender dandelion or spinich leaves or endive or | Jettuce may be use with half a cupful | pf cotiage cheese. Mix two cupfuls of diced potatoes | with two cupfuls of celery, one cupful | of chopped onion and half a cupful of | green or ripe pepper or pimento. Mix two cupfuls of diced potatoes with two cupfuls of celery, one chopped | these tables | Children like | to bring their small tables and chairs | wiches. Tomato, lettuce and mayonnaise dressing. Thinly sliced cold ham spreda with mustard, lettuce and mayonnaise i Sliced’ tart apple, nuts, lettuce and mayonnaise. Sliced Spanish onion, pimento, tuce and mayonnaise. Cucumber, green pepper, pimento or lettuce and mayonnaise. Sweet sandwiches may be made with | lavers of cottage cheese and marma- lade or a paste made of dried fruits For these the bread need not be toasted and the lettuce and mayonnaise should not be used. 1 Cottage cheese may be used as a sandwich ‘filling, taking the place of meat or egg filling. Oatmeal, graham | and Boston brown bread lend them-| selves well to cottage cheese sand- | The cheese may be combined with whole or chopped nuts, grated | cheese, pimentos, horseradish, chopped ' Jet- | chopped pecans and a small package of | namon and one-fourth teaspoonful of cream cheese filling. ‘Milk, Greens and Fruit sa and develop in a satisfactory wi diet that seems not sufficientl; sure that inciuded in that diet is some + STAR, or sliced olive Spanish onion: sliced celery, chives, raisins, dates or prunes For those who are fond of the malted milk flavor a sandwich filling of two softened by soaking, freshly crushed | tablespoonfuls of chocolate maited milk | mint leaves, honey, jelly or marmalade. | powder and one teaspoonful of vanilla These additions may be blended with|added to a cream cheese filling is de- the cheese or may be spread in a layer |licious. over it. 2 ; Nut Cookies. Graham Cracker Sandwiches. Cream one cupful of butter with one Graham cracl be used for | cupful of sugar and add two well beaten making crunchy sandwiches. One cup-|eggs. To two cupfuls of flour and two ful of peanut brittle crushed to a pow- | cupfuls of uncooked oatmeal add two der with a rolling pin and added to|cupfuls of mixed raisins, currants, dates half a cupful of whipped cream will |and nuts, two-thirds teaspoonful of bak- cupply filing for a dozen graham ing soda, half a teaspoonful of nutmeg. cracker sandwiches, | one_teaspoonful of salt, three-fourths | Three tablespoonfuls of currant jelly, | cupful of milk, one teaspoonful of cin- | ground cloves. Mix with the batter, | drop from a teaspoon onto buttered | tins, and bake in a hot oven until crisp | and brown, or for about 15 minut | cream cheese mixed together also mnk(‘i a good filling. Bits of banana and chopped walnuts may be used in & Avert Inadequate Diet |amounts, then, as sure as ice melts in | Summer, that family or that race of people will suffer physical deterioration So in China, where practically no| milk is included in the diet and where rice forms the staple of diet, the pro- | [ tective foods are said to be leafy vege- tables, eggs, bean sprouts and animal blood, which is served in a number of ways and considered appetizing. | In a certain orphan asylum where | the diet was certainly not up to the standard set by experts it was noticed | that the children somehow managed to | get along without contracting rickets | or other disease of malnutrition that would normally be associated with such a poor diet. Then it was discovered that a fruit dealer in the neighborhood habitually -sold at a low price to the food buyer of this institution quantittes of lemons which, while not decaved, were too soft to be carried over until the next market day. And so, as a sort of between-meal treat, every orphan had a piece of fresh lemon daily. In this case the lemon served the purpose of the protective food. Typical American diet errs in con- taining too large a proportion of highly milled flours and cereals and in includ- ing too much muscle meat, as well as quantities of potatoes and other root and tuber foods. The protective food that we need in view of these facts is milk, salads and citrus fruits. So long as we have these things our regular diet of white flour bread, muscle meat. po- tatoes and cereals from which the germ and husk have been removed cannot do | us_any serious harm | To ‘many BY SALLY MONROE. What the dietitiary experts have to about “protective foods” should be the source of much satisfaction and comfort to the average housewife who | feels in a general way that there is something wrong with modern diet, bu that she hasn't the time or the trafn- ing to get down to fundamentals and | find out what the difficulty really is She has gained the general impression that something important is lacking in overrefined crican foods, but she doesn’t know what to do about it. When we speak of protective foods we refer to certain foods that serve to correct to a great extent the defects to be found in the rest of the diet. And as varies enormously in_different countries among different races, and to a less extent among different families within countries and races, protective foods also vary. When any race or family manages to get along, to thrive on a varied o iderable inadequate foods amounts, you may be to contain cor in fairly large tisfactory protective food To a great extent the group may get its proteins and carbohyfrates from the monotonous r imperfect foods, The minerals or vitamins lacking in this food are contained in the protective food. If there is no such protective food, or if it is taken in insufficient MOTHERS housewives it is an easier AND THFIR CHILDREN. One Mother Says: Due to much handiing by baby hands, my son’s story books become a sorry looking bunch of b I obtained an | \ | | Book Covers. ' 3\ / i \ || old book of wall paper samples from the decorator and thede I cut to fit the | books and we had some fine looking books for sonny’s little baokcase. N I make these for his new books as well as the old ones for they are most at-| tractive looking and certainly do pro- long the life of a book. (Copyright, Industrial machinery sent from the United States to China last year was valued at nearly $2.000,000, 1920.) WASHINGTON, D, . C... FRIDAY, MENU FOR A D. BREAKFAST, Cantaloupe. Molded Cereal with Cream. Bacon and Fggs. FEggless Breakfast Muffins, Coffee. LUNCHEON. Creamed Chipped Beef. Buttered Beets, Graham Bread. Currant Fluff, Cookies, Tea. DINNER. Clear Soup. Cold Corn»d Becf. Parsley Potatoes, Butter Beans Vegetable Salad. Blueberry Float, Coffee. EGGLESS BREAKFAST MUFFINS., One and one-half cups sour milk, one heaping cup graham flour, one level cup white or en- tire ‘wheat flour, one-third cup molasses, two teaspoons saleratus, one teaspoon salt, one teaspoon baking powder, two tablespoons shortening (I use bacon fat). Sift together all dry ingredients. Look bran over to be sure there nothing foreign in it—then mix all together. Beat for few minutes and bake in gem pans. Makes one dozen. CURRANT FLUFF. Beat white of egg (allow one egg to a person) 1o stiff froth, add knifetip of salt and scant dessertspoon homemade currant Jelly. Beat till smooth and rosy. Pile on slice of cake or sugar cookies. This amount is really enough for two persons if egg is large. BLUEBERRY FLOAT. One cup berries, three iable- spoons sugar, one cup flour, {wo teaspoons baking powder, one~ fourth teaspoon salt, one tea- spoon shortening, -half cup milk. Pick over. wash berries, put on to cook with one-half cup water and bring to boil quickly. Add sugar and boil five minute Sift flour, baking powder salt, Tub shortening in ligh add milk slowly. Take teaspoon at time in floured hands and roll into ball. Place on floured tin, brush over with cold milk and bake 10 or 12 minutes in hot oven. While still hot, break in half, butter each biscuit, put_into dish and pour berries over. Serve at once with hard sauce. and simpler matter to add the protec- tive foods to the diet than to change the staples to which the family has be- come accustomed. It combines high dietetic value and matchless flavor at ab- solutely no extra cost to you. Sold by leading grocers everywhere JULY 12, 1929. Home in Good Taste BY SARA HILAND, Simplicity and good taste are hand- in-hand when a bed similar to that shown in the sketch is chosen for a! room. | Being of Windsor style, this bed calls for very simply deslgned com- panfon _pieces, and a _highboy with | sor armchair and desk, would be very much in character. Can't you just imagine how charm- |ing a room “with these things could | be’ made? The woodwork might be | finished in ivory enamel and the walls | treated with a fawn ground paper with ivory lattice design, Colonial in char- ‘ar(flfi while the rugs would, of course, be the hooked variety in geometrical designs showing soft, old colorings. The glass curtains could be ruffied marquisette or organdie in white, and the overdraperies of a sepia ground chintz with an old time design in cop- { per, bright blue, dull green, orange and | rose The bedspread. which is an appro- | priate one for this type of bed, is nothing more than a pieced coverlet in brown ground calico and un- bleached cotton. | g : T'oast Variety. | _Oven toast is made by putting rather thin slices of stale bread in a slow oven and allowing them to become thorcughly dry and slightly browned. is made by dipping in milk and egg and ng pan. Milk toast is made by putting hot milk on slices of buttered bread. Water toast is made by dipping slices of dry toest in boiling water and butter- ing. Melba toast is very thin, dry, crisp toast. FOODr PAGE. Berries Are Dominating Factors in the Markets It is rather curious that, when peo.|are off the marke and a new crop is ple desire least to eat, there is an market. The Summer which provides most in the way of good things finds | appetites on the wane. During the sultry weather the house- wife gives less attenticn to heavy meals and devotes her time to planning light repasts. The dealer knows thic full well. Then vacation time, too, affects the market. Thousands of people leave the city and the consumption of food is diminished. At present, berries domi- nate the stores and shops, although there is'a plentiful supply of vege- tables, most of which are home grown. By this is meant local grown produce. Much of is being brought to market by growers within 10 miles of the city Berries va siderably in pric Red raspherries are higher at present, as the season is nearly over and there are com- paratively few on the market. Raspberries sold last 3 for 20 cents a box. This season th have hovered around 30 and 35 cer a box. Those to be had now are bring- ing 50 to 60 cents a box. There are plenty of blackberries. The housewifs who likes to put up jam will find them in most stores selling for 15 to 25 cents according to quality Grapefruit is unusually high, as the season_for this luscious fruit is about over. They are bringing 20 cents apiec Honeydew melons are very reasonab) The season for them is at its height and they may be obiained at 30 to 50 cents for extra large ones. Other fruits are as follows: Apples 3 pounds for a quarter; bananas, 30 cents a dozen; Florida oranges, 50 cents a dozen: California oranges, 60 cents a cozen; Elberta peaches, 75 cents a full quart box: plums, 20 cents a dozen huckleberries, 30 cents a qua New York State curranis are arri ing and are selling for 25 to 30 cen a quart. Gooseberries as large as m: bles and of exceptionally fine qu are 30 cents a quart In the vegetable domain the pric have fluctuated a trifie. This is “petween season” for celery. Last it was impossible to obtain this product at any price, but at present celery re market and is bringing 15 cents a bunch. Turnips are low. at 10 cer nch. Spinach is high, selling for 15 cents a pound. Old sweet potatoes HOME -GROWM VEGETABLES WiTHIN 10 MILES OF CiTY coming in. They may be obtained for guest room or for a boy's or girl's bed- ' abundance of excellent produce on the |15 cents a pound. New white potatoes, too, are arriv- ing. these selling for 4 cents a pound Other vegetable prices are as follows: Lettuce, 15 cents (it cost double las week): home-grown tomatoes, 10 cents a pound; river and onions. 10 cents; string beans, 15 cents a_pound slaw cabbage, cabbage. 10 cer a pour hree or meats during the inclined to be high at p likelihood of vancing. The ling meat prices Leg of lamb s a pound lamb s 60 cents: stewing lamb, 20235 cents shoulder lamb, 35 shoulder 43 cents: cutlets, breast pre- Hin of 35 pork chops 40 cents; fresh 30 cen cents; sirloin, steak, 60265 cen! calves’ liver, 80 have remained steady that eggs and butter time to come. 0 cents a dozen: B swund: American 40 < nd: imported cents to $1 a pound. foregoing prices prevail in most best. stores, although some of ed may be a trific , depending on the Cocoanut Parfait. one pound of dried s or prunes over night 10 a saucepan with i cupfuls of water ugar. Stew until ugh a strainer pful of sweetened and put into tall one eup- into a bowl and two-thirds cup- Fill up the 1! e and top with a cool place before =~ w W vipped cream, hirds pe We're Building Sturdy Children, Mother With this Remarkable New-Day Bread delicious ever baked. And at absolutely no BY ALICE ADAMS PROCTOR extra cost. ‘Women the country over will tell you this. Children, the sternest critics of food flavor in the world, have prefer- red it from the start. As you see, we make strong claims. But every claim we make has been proved again and again. In domes- tic science kitchens. Also in more than ten million homes. How We Make It To make Wonder Bread we employ a staff of matchless chefs. They work in model kitchens. We never hurry them. We use a specially milled “short patent™ flour. Only the heart of the wheat berry is used. We use double the usual amount of milk. And we pasteurize every drop. These ingredients are extremely costly, but they do give a vastly better bread. And so we benefic through tremendous extra sales. ‘Wealso employaunique baking method. ‘Wonder Bread is “slo-baked.” This means, as the term suggests, slower baking and more careful baking. It brings you greater digestibility. More delicate flavor. Longer- lasting freshness. E bake it for your children to make balanced diet easy. If you haven't tried it, yoy should do so right away. It's a new-day bread, utterly different, as you shall see, from any bread ever offered before. It represents two years’ research and the expenditure of $6,000,000. When we first introduced it, thousands of women tried it. They told tens of thou- sands of others. And in two years they made it the Jargest-selling bread in America. It is called Wonder Bread, and this, brief- ly, is what it offers. What Dietitians Say First of all, it represents the most econom- ical known way of giving carbohydrates. You can’t make a better start on a buey day than to eat a heaping bowlfual of crisp, golden-brown Post Toasties. In eool, fresh milk with a handful of plump berries to top off, there’s an ap- petizing delight for you —and lots of energy. Post Toasties gets its rich energy from ripe, sun-mellowed corn and we toast the delicious flakes till they are exceptionally easy to digest. It’s called the Wake-Up Food because it wakes up new energy so quickly. Give the family the daily benefit of this quick-energy cereal. Ask your grocer for the genuine Post Toasties in the red and yellow package. Please Try At Once So do, please, as the country’s wisest women are doing and give this new-day bread an immediate trial. Only remember to say “Wonder Bread™ and say it distinctly. It costs you no more to get it. Ordinary breads in spitc of their claims cannot give Wonder Bread ad- vantages. { Also please let me send you with my personal compliments my new booklet of sandwich recipes. By describing a variety of new and unusual sandwiches it's proving a boon to hostesses. Do not even send a stamped envelope. Simply mail coupon. . Carbohydrates are measured in calories, and every loaf of Wonder Bread contains 1139. - Hence, by serving it three times daily you largely avoid “‘carbohydrate starvation.” ‘Which simply means failure to re- Elace with proper foods the tissue urned up at work or play. Your children benefit remarka- bly. They play harder. Work better. Often listlessness goes. v . POSTUM COMPANY, INC., BATTLE CREEK, MICH. Its Famous Flavor _:j Other foods may or may not offer m you these benefits. el But in Wonder Bread you know you get them. They come to you in bread consid- ered by nationally known experts the most WONDER BRE Happy Wonder Bakers on WRC every Wednesday night at 7:30 REE BOOKLET Continental Baking Company 2301 Georsia Ave. Washington, D. €. 1-J Please send me FREE your sandwich booklet. Name Address: City TOAST *IT, PLEASE! Many women skeptical of what we claim have been won by toasting Wonder Bread in direct somparisonwith otherbrands. Won'tyoutryit? ITS SLO-BAKED BAKERS ALSO OF WONDER PAN ROLLS AND HOSTESS CAKE