Evening Star Newspaper, August 9, 1929, Page 22

Fruit Gelat "Those for Which Recipes Are Here Given Are Cool and Satisfying—Time to Serve Can- taloupes, Watermelons and. Peaches. Attractively prepared gelatin desserts are suitable for all occasions, whether & gala affair or as part of the simple home luncheon or dinner. Gelatin des- serts are Summer favorites because they are easy to prepare, can be prepared in advance, are easy lo serve, make an attractive dish, and most people like them. Gelatin softens and swells in cold water, but it does not dissolve until the liquid is heated. It is when the solu- tion cools that it becomes solid and firm like jelly. Gelatin is very valuable in the preparation of jellies, creams, ices, blanc manges and other dainty desserts. Gelatin must not be boiled. It boiled for any length of time, it will not set when cool and the dish in preparation will be spoiled. When it is to be dissolved in milk it must be added to the cold milk and the whole then slowly warmed and stirred until the gelatin dissolves. Gelatin can be bought in all well} known flavors. With the simple addi-| tion of hot water, prepared gelatins are ready to serve when cool. Pruits or nuts may be used with them, and when | served in individual molds there is n more attractive dessert. Jellied Peaches.—Put six fresh peaches, | pecled and without stones, into a sauce- | pan with three-fourths of a cupful of Cold water and half a cupful of sugar.| Cook until tender; then press through | a sieve. Add one and onc-half table- spoonfuls of gelatin dissolved in ore-| Thalf a cupful of boiling water. Allow to| cool; then add one cupful of whipped | cream. Pour into a wet mold and set| away until firm. Turn out onto a pretty dish. Jellied cherri~s—Cock two pounds of | cherries with half a cupful of sugar and half a cupful of water. When tender Tub the cherries through a sieve and| add a few drops of red coloring and| three tablespoontuls of powdered gelatin | dissolved in one cupful of boiling water. Mix well, then divide into custard glasses, and when et place a spoonful of whipped sweetened cream on top of each. Decorate with ripe, stoned cherries. Jellied Pineapple.—Soak one ounce of | gelatin in one cupful of cold water. | Put it into a bowl with two cupfuls of white sugar, one peeled and chopped pineapple, one grated nutmeg, and the| Juice and rind of a lemon. Mix and Jet stand for an hour: then pour on three cupfuls of boiling water and strain. When the mixture jellies whip | the whites of four eggs and drop in a spoonful at a time, beating well. ~Cover the top with meringue, in which is mixed some grated pineapple. Raspberry Gelatin Pudding. — Rub enough ripe raspberries through a sieve to make one pint of pulp; then dissolve three tablespoonfuls of powdered gela- | tin in one cupful of milk. Add it, with one cupful of sugar, one tablespoonful of lemon juice and two cupfuls of | ‘whipped cream, to the raspberry mix- | ture, Mix and pour into a wet mold | and turn out when set. Decorate with Taspberries and meringues filled with whipped cream. Red Currant Jelly Pudding.—Pick one pint of red currants and rub them through a sieve with one tablespoonful | of confectioners' sugar. Dissolve two | tablespoonfuls of powdered gelatin with | one-half a cupful of boiling water. Add the sugar, the currants, the juice of | half a lemon, some red coloring and one | cupful of whipped cream. Pour into a wet mold. Turn out when firm. How to Serve Cantaloupes. ‘When buying cantaloupes choose those of heavy weight in proportion to size, as these conditions indicate thick, firm flesh. A rather dense netting of the skin is also one of the indications | of good quality. Smooth-skinned can- taloupes are usually of inferior flavor. | As a rule, the deep-ridged melon is| better than the one with shallow ridges. | Generally speaking, the green-fleshed melon is better than the melon with | orange-colored flesh. Melons shaped | like a foot ball or somewhat oblong in shape are as a class superior to those that are round. A vital essential of good quality in a melon is the right degree of ripeness. An overripe speci- men is not palatable, and a_ green- skinned one lacks the desirable rich,| splEcy flavor. | ven tasteless cantaloupes should not | be wasted if they are oo cundi:‘ tion. A delicious preserve or pickle| may be made from them. A good way| to use insipid, cheap cantaloupes is to| spice them for next Winter. Do not, Thowever, spoil a fine-flavored cantaloupe by dressing it up. When serving for| breakfast a light sprinkling of nutmeg will jmprove the flavor of an insipid cantaloupe. Cantaloupe Salad—A tasteless can- taloupe will do nicely as the foundation for a salad. Remove the seeds and rind and cut the cantaloupe in dice shape or in long strips. Serve on let- tuce leaves and cover with a dressing made of one-third lemon juice to two- thirds of olive oil. Use slightly more salt and red pepper when making this dressing than for ordinary French dressing. Cantaloupe cut in length- wise strips with the ring removed, sprinkled with finely chopped nuts and served with the lemon dressing, .also 1s good. Gingered Cantaloupes.—Provide a small cantaloupe for each guest to be served. Scrub the shells thoroughly, then cut off the upper quarter, leaving the stem on to serve as a handle to the cover. Have ready some whipped cream, sweetened and mixed with a generous quantity of chopped pre- served ginger. Fill the cantaloupe cups, adjust the covers, and let stand on ice for two or three hours before being served. Ice Cream in Cantaloupes.—Cut some small cantaloupes in halves, carefully pare off all the rind, and serve in small dishes, filling the cavity of each melon with vanilla ice cream. Cover with finely ground nuts and pieces of pine- apple, and two or three cherries, Cantaloupe With Lemon Ice.—Select firm, small cantaloupes, cut them in halves, remove seeds, put the canta- Joupes where they will keep cool. When ready to serve, fill with lemon ice and cover the top with whipped cream. It will be easier to whip the cream if the white of an egg beaten to a froth is first added to the cream. Cantaloupe Preserves.—After making a sirup of three-fourths of a pound of sugar and one pound of cantaloupe, sea- son with allspice, cinnamon and cloves. Allow the fruit to cook for 20 minutes, then remove from the sirup. Cook the =irup until it is thick, then pour it over the fruit in the jars. To Serve Watermelon. Weight is one of the first considera- tions when judging a watermelon. The heavier the better, indicating that the melon is full of juice. An attractive way to serve, after chilling, is to aplit the melon lengthwise and with a vegetabls scoop or tablesfi)on. using a rotary mo- tion, cut out individual cones of lus- clous scarlet flesh. Serve on individual desert plates or lrnng‘: on a low glass dish or platter. er way to serve a watermelon is to cut it crosswise in slices about an inch thick. the flesh with a little vegetable cutter or cooky cutter and stamp into circle or heart shapes. If you are on & picnic and of course ‘without a refrigerator, & good to cool a watermeion is to wrap it a large wet blanket and put it where the wind will blow over it for a couple of hours without the sun striking it. Watermelon Preserve.—Cut the red portion from a watermelon and measure out two pounds of the rind. Remove | crumbs mixed with one-fourth cupful | in Desserts cut the white part into inch plece: Soak the watermelon rind in lime wa- ter, made by stirring two-fifths of an ounce of lime into two quarts of wa- ter, and let stand for three and one-half hours. At the end of that time, let the rind stand in fresh cold water for one hour. Drain and boil in clear water for one and one-half hours, or until tender. Drain. Make a sirup with two pounds of sugar and four quarts of wa- ter and drop the rind into it after it has reached the boiling point. Add one lemon sliced thin and some spices or ginger root. The spices will tend to darken the preserves, but will improve the flavor. Cook the preserves until the sirup 1s thick, or until the tempera- ture has reached 222 degrees F. When the preserves are cooked, pack into ste]nllud Jjars, add sirup-to cover and seal. ‘Watermelon Sherbet.—Take all the red pulp and juice of a ripe watermelon nd to every two quarts allow half a ound of gugar. Flavor with lemon if liked. Freeze. When half frozen, add the stiffly whipped whites of two eggs and continue the freezing. ‘Watermelon Salad—Cut the pulp of the melon in good sized cubes. Have ready a cupful of cool spiced sirup and a scant cupful of stale macaroons or | of finely chopped nuts. Dip the chilled melon cubes into the sirup, then into the crumbs. Heap in chilled sherbet glasses and cover Wwith mayonnaise, without mustard, that has been light- | ened with well seasoned whipped ! cream. ! Watermelon Cocktail—Prepare some | small balls of bright pink watermelon | with a vegstable cutter, no larger than | marbles. Chill thoroughly. Drain the liquid from a small bottle of maraschino cherries, chill, and at serving time pour | this over the watermelon balis. Gar- | nizh with sprigs of mint. v o Messina Canapes Prepare some small squares of fried | bread. Skin six sardines and pound | them with half a saltspoon of dry mustard, half a teaspoon of lemon juice, | the yolks of two hard-boiled eggs, and seasonings. Heap on the bread squares, | cover thickly with grated checse, and brown in the oven. MENU FOR A DAY. BREAKFAST. Melons Wheat Cereal with Cream Corn Omelet Blueberry Muffins. Coftee LUNCHEON. Cheese Souffie Lettuce Russian Dressing Peach Shortcake Whipped Cream Coffee * DINNER. Cream of Spinach Soup Hamburg Roll New Potatoes String Beans Tomato and Cucumber Salad Chocolate Pudding - Coffze GREEN CORN OMELET. Score the kernels of cooked green corn lengthwise, and with the dull edge of the knife press out the pulp. Remove the seeds and partitions from a sweet green pepper, cut it into small pieces and cook until tender in 1 table- spoon of butter., Add 2 cups of corn pulp with 2 tablespoons of cream. Season with salt and stir until thoroughly heated. Beat 4 eggs until light, add 4 tablespoons of cream and season with pepper and salt. Melt 1 tablespoon of butter in an omelet pan, pour in the egg, cook over a hot fire until firm, lifting the edges to ellow the uncooked portion to run under- neath, sprinkle with 1 spoonful of the corn mixture, fold over, turn on a heated platter and surround with the remainder of the corn. PEACH SHORTCAKE. From a sponge cake baked in a round tin cut a plece from the center, leaving the walls an inch thick Pare and slice peaches (or canned peaches may be used), to fill the empty space, and mix with sugar to taste. Beat 12 pint eream until stiff, add ! cup powdered sugar and !> teaspoon vanilla and pile above the peaches. HAMBURG ROLL. ‘Take 1 pound finely chopped steak, season well with salt, pep- per and chopped parsley (and onion if liked) and mix with 1 egg, beaten. Shape into a small roll, squeeze over the juice of i3 lemon, wrap in parafin paper, put in pan and bake about 30 minutes. It won't stick to the pan or paper. HERE'S THE LATEST "“"BRAN FLAKES FLAVOR and crispness such as you've never tasted in any, other bran e them =—the improved kind made by Kellogg in Battle Creek. They have the delici flavor of PEv;. ';"ghe :w::-i:‘l: ment of the wheat. Vita. mins. Mineral salts. Just enough bran to keep you fit. Ask for Kellogg’s Bran 3 - She green outer skin from the rind and Home in Good Taste BY SARA HILAND. ‘The chair which has a stool made to fit in front of it to form a short lounge soon becomes the most popular chair in the living room, especially with the home-coming business man. In the accompanying illustration are shown such .a chair and stool. They may be designed to match or the stool may be sturdier and straighter lined than the chair. The former idea has been carried out in this combination. It you are to have two articles of this type in your room, be sure to select a | wood and covering which will withstand plenty of hard wear, for their popu- larity is going to demand it. Veivet is one of the best looking ma- terfals that can be chosen, and because the chair has a_ wooden frame all around the top and sides it is a practi- cal material. However, if your chair has no frame be careful of velvet, for it will wear through very soon on the edges. Tapestry is about the mest durable material for covering a chnir and stool, | and for the Summer months linen slip covers should be provided. Charlotte Russe Make & custard of a cup of milk, the | yolk of two eggs well beaten, and sugar and flavoring to taste. Add half a pack- age of gelatin which has been soaked ™ and dissolved. fold in a pint of cream whipped solid, and turn into a mold | such % plentiful, DAILY DIET RECIPE SAUCE MORNAY RECTOR. Flour, two tablespoons. Butter, two tablespoons. Milk, two cups. Salt, one-half teaspoon. Grueyre cheese, one-fourth t;l:g Parmesan cheese, one-foul cup. Butter, one-fourth pound. SERVES 8 OR 10 PORTIONS. Make a cream sauce by mix- ing together flourgand butter and gradually adding"hot milk and cooking until sauce is thickened. Place saucepan containing the cream sauce in a very hot oven until brown crust has formed on top. Remove from oven, take off brown crust, beat sauce with wire whisk while adding small bits of butter alternately with both kinds of grated cheese. The intense heat of the sauce must melt not only the butter but the cheese as well. Season with salt and & dash of cayenne if desired. Strain through a fine sieve. Can be served with poached eggs, vari- ous vegetables, fish or sliced cooked chicken. The food cov- ered with sauce Mornay should be placed in a moderate oven to brown lightly. DIET NOTE. - Recipe furnishes protein, a lit- tle starch and some fat. Lime, iron, vitamins A and B present. Can be eaten by adults ‘of nor- mal digestion who are of average or under weight, Extra food val- ue would, of course, be added to any dish this sauce garnished.. Valug for Money If you must keep down the food bills as low as possible remember that the following foods, @8 a usual thing, give a high yield for the money they cost: Cabbage, ohions and root vegetables, carrots, turnips, potatoes, etc. Cereals—esp:cially the whole grain | | sort. Fresh tomatoes when they are most and good canned tomatoes | the rest of the year. - Macaroni, called “p: American es.” spagh:tti and other so- made cheeses—including cream cheese and cottage cheese. Bananas and apples when they are storms. ot plentiful, Level Measurements In Standardized Cookery BY SALLY “our ven cupt ‘uars, And folks have 'ivana this saying sound: A pint’s & pound the world around.” This was about the only table of equivalents kriown to our grandmothers and they often had difficulty in finding cups in their kitchens that measured precisely & half pint or one-quarter of a quart. Every kitchen had to a cer- tain extent its own system of measur- ing, depending entirely on the sort of , scoops, etc., that chanced In using a new recipe, cook or housewife usually had to try it out first, translating the measure- ments given into those that were fa- miliar to her. One of the greatest steps forward in the art and sclence of caokery within the past generation has been the gen- lardization of all written reci- pes. And I for one take my hat off or drop a courtesy—or make whatever gesture one woman may make to an- other in token of sincere appreciation —to the cookery experts and teachers who did pioneer work alonz this line. MOTHERS AND THEIR CHILDREN. cupfuls mal ‘When Storm Comes. | One mother says: Most children are naturally afraid of | When I see & hard storm com- | ing during the daytime T pull down the | blinds, turn on the light and we play | Approximately 90 per cent of the | it is evening and story time. I tell them | lined with lady fingers. Chill, and serve | weight of the human body is due to | funny stories or read to them, and the | with whipped cream We Baked It It’s a new- day bread that many mothers are adopting - Get it at your grocer’s. There’s no extra cost. By ALICE ADAMS PROCTOR RANKLY we prefer to sell F ‘Wonder Bread in homes where there are children. Nine out of ten, so prominent dietitians tell us, need its extra cat- bohydrate content. Hence we often devote entire advertisements such’as this to mothers, telling them specifically what Wonder Bread will do. What Dietitians Say It is, without the slightest question, the most economical known source of carbohydrates. And carbohydrates, as you already know, are vital to Especially is this so with children. Active wotk or play rapidly burns up body tissues. Unless these tissues are replaced, *‘Carbohydrate Starvation” sets in. List- lessness is what you see. ‘Wonder Bread, being rich in carbohy- drates, combats this condition remarkably. When digested, it gives off heat in the form of energy exactly as coal gives off heat. It helps establish that vital “energy reserve.” Thus your child often discovers a new zest for play. Active Children Need It Most! Try This Sandwich! | water. health. in America. | storm is forgotten. MONROE. 1t has only been by the most persisi- ent statement and restatement of the m:u:%ment }:.undnrd ‘measurements n Ve ol 1 the need of them. o lopta Recipe books written.30 or 40 years 8go abounded in such directions as butter the size of an egg or the size of a walnut. There were scant and generous teaspoons and tablespoons, cups were scant or heaping. Often directions called for enough flour to make batter of desired cons'stency when the tyro reading the book had no way of knowing what the desired consistency really was. If she had she wouldn’t have consulted the cook book. Now every cook book worth men- tioning gives very accurate measure- ments and practically every woman who knows anything about cooking knows that all measurements are level. 1t is possible to buy everywhere at very small cost measuring cups that hold precisely one-half pint that are marked to show half and guarter cups. One does not measure tablespoons by any spoon that happens to be in the kitchen table drawer, but a specially made alu- minum tablespoon that gives the stand- ard amount. ‘The work of standardizing cookery measurements was perhaps more diffi- cult here than in England and France, because practically every French and English kitchen had a set of scales and housewives had long been accustomed to using them for measuring ingredi- S .- FOOD PAGE. ents, though their motive in having them was doubtless to check tradesmen. vl Being less suspicious—or possibly hav- ing more honest tradesmen—scales were and are still much less usual in kitch- ens in this country and an attempt to standardize cookery measure by means of weighing, would have been cally out of the question. Women here were in the habit of using cups. table- spoons and teaspoons to measure, and 80’1t was by making these measure- ments uniform that the good work was done. While the English cook reads her lists of ingredients in ounces and pounds and the French in kilogrammes and grammes we get just as accurate results by means of standard cups and tablespoons. Among this week’s interesting queries are: “The currant jelly I made this year has not jellied as it should. It is only half set. 1Is there anything I can do about it now, and what do you suppose was the trouble, as I made it by the same rule that I have made it in other seasons?”—Mrs. B. M. It is hard to tell what the trouble is without seeing the jelly, You may have used too little sugar—or possibly too much. When too much sugar is used the product is sometimes gummy and uneven. The currants may have been too ripe, as the pectin—needed to make the fruit juice jell—is present in larger quantities when the currants are not dead ripe. If you used too much sugar, then you may be able to melt the cur- rant mixture and add enough crab apple juice to make the desired pro- portion of juice and sugar. If you didn’t use enough sugar—then you may boil it down with a little more sugar. It is possible to buy pectin separately and you might add some of this—fo! (3 Let the sun scorch and @ blister — try this mid-day heat resister: lettuce, sliced tomatoes, chilled milk and 2 Q Iadividual eatsworth CRACKERS Graham Style Whele Wheat Packages at All Restaurasts Service Family Size Packages at All Grocere THE CARPEL CO., Distributors 2155 Queen's Chapel Rd. N.E. Washington, D. C. Tt For Your Childr To Make “Balanced Diet” Easy and proved again. 1n domestic science class- Knowing these benefits, dietitians are urging its use at every meal. And millions of mothers, finding “‘balanced diet” made easy, have made it the lasgest-selling bread 1ts' Famous Flavor ‘WONDER FISH CLUB SPECIAL Ingredients: Kippered B ot e ppered Horriog 3 Wonder Bread slices 23 inch thick, mayonnaise. Crisp leaves of lettuce and two slices of tomato. Coupon brings instructions how to make it. These unusual health advantages, please remember, come to you in a superlatively delicious food. And at no extra cost. You get them in a bread judged by the foremost experts in the country the most deliciously flavored bread ever baked. Which makes it the more remarkable. You get them in @ bread that toasts uicker, better’ and r more evenly than any other you can buy. A bread that lit- erally makesscorched toast a folly, as the cleverest housewives will testify. As you see, we make strong claims, But every claim we makehasbeenproved es. Also in more than 10,000,000 homes. How We Make It To make Wonder Bread we employ match- less chefs. They work in model kitchens. They are never hurried. We use a specially milled “'short patent” flour. Only the nutritious 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 give a vastly better bread, as any woman who has tried it will testify. And so we benefic through tremendous extra sales. We employ, also, & unique 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. 5 When Will You Start? So do, please, as the country's wisest women are doing and give this new- day bread an immediate trial. Wonder Bread costs you no more and ordinaty_breads, jn spite of their claims, . cannot give Wonder Bread advantages. Remember this particularly for your ' children’s sake. To pass by Wonder Bread waEEE ITS SLO-BAKED BAKERS ALSO OF WONDER PAN ROLLS * i AND HOSTESS CAKB @1, .3.Go. to buy some ordinary brand is a folly for any mother. Your grocer gets Wonder Bread oven- fresh in the afternoon. R OVER THE RADIO 7.t7:3) every Wednesday evcning the Halmy Wonder Bakers present the Wonder Period over WRC and 27 associated stations of the National Broadcasting pany. Tune in :n“d’ oh:;r the fa- mous Ha er Bakers Trio. Aw their orchestra conducted by Frank Black. Let me send you my new sandwich booklet FREE BOOKLET ‘Washington, D. C. Please send me FREE your sandwich booklet. Name. Address: 1 1n i lowing directions on the package Which it is sold. I would do nothing about it, if you are planning to use the product at home. There are many ways that it may be used—for sauces and cold drinks. Added to lemonade it makes a nice fruit punch. Melted, it makes a very nice sauce for puddings. “Would you permit children of 5 or to eat package figs and dates?” B —Miss L.C. J. e children are in good health I would allow them to eat dried figs and dates in moderation. Never more than two or three at a time. Never get the loose sort—because they may contain dust apd possibly bacteria. I would advise the best quality package sort, preferably those that have been produced and ked in this country. Blue Ribbon Malt Extract