Evening Star Newspaper, August 16, 1929, Page 24

Good He?lth in Menu . Best Advice to Family Is to Use Less Meat and More Vegetables in the Summer Meals. An increased use of vegetables in the Summer will lead to increased good health. A green, leafy vegetable such as lettuce, cabbage, spinach, beet greens .r Swiss chard, once a day is very de- airable, but other seasonable vegetables should also be used. Although white | and sweet potatoes are vegetables, they are generally considered separately be- cause their use, when served alone, should be in addition to and not as a substitute for other vegetables. The use of potatoes makes meal planning Are you making daily use of the vege- tables from your garden or from the market? All vegetables contain min- erals, and for this reason they are of great value as food. They help to build bone, tecth, tissue and blood. Because they help to regulate the work of the they are called the body regula- tors. Milk, fruit and vegetables furnish the large share of phosphorus, calcium and iron in our food. When combined with eggs, fish, meat or grains they form a balanced dish. Vegetables are the cheapest source of minerals. They are one of the best sources of iron for making good red blood. Some of the vegetables which are especially rich in iron are spinach Swiss chard, fresh lima beans, water- cress, cabbage, string beans, and asparagus. s very important for health that the blood should always be alkaline. The Summer vegetables which aid most in making the blood alkaline are spinach, fresh cucumbers, lettuce, fresh tomatoes, carrots, beets, cabbage, cauliflower, string beans, lima beans, shes, mushrooms, boiled potatoes, agus, raw onions and peas. in flavors often takes the place variety in vegetables when changing the menu. A good cook never uses a seasoning or flavor to excess. Only enough is used to bring out the flavor of the main vegetable in the dish. Such vegetables as asparagus, all kinds of greens, cabbage, cauliflower, celery, onions lettuce and cucumbers supply avor and bulk as well as mineral mat- ter. As a source of protein, vegetables should be served with milk, cheese or ©oggs. Ways of Cooking. As to the cooking of vegetables, it is well tayknow that the longer and slower | the process of cooking in water, the | greater will be the loss in proteins, sugar, mineral matter and vitamins. The loss of mineral matter is greatest when vegetables are peeled or cut in small sections across the fiber. This | loss may be overcome by using the water | in which the vegetables are cooked | in either soup or gravies or other | sauces. Never soak cut vegetables. The | time required for cooking vegetables de- pends upon the method of cooking, and the age, varlety and size of the vege- table. It is sometimes wise to cook the | tough parts first, then all the tender portions later. Stale or wilted vegetables may be| freshened by soaking in cold water for an hour or longer, but if the stems| are cut or the surface skin is removed, there will be a loss of mineral matter. sugar, starch and proteins. During | the season for a vegetable, it is well | to use it fresh, and to can, dry and| preserve the surplus by storage,” This | will make vegetables available at all| times in the year. Vegetables Au Gratin. — Cooked this | way, vegetables may be used raw or | be ‘cooked first and then cut in small pieces or sliced. Add white sauce and bread crumbs placed in layers. If cheese is used, it should be ground or grated first, then sprinkled in alternate layers with vegetables and «white sauce in the baking dish. The top layer should be bread crumbs or cracker crumbs. Bake in a moderate oven for about 20 minutes. A high temperature toughens and makes cheese less di- gestible Spinach au gratin—Wash one and -half pounds of spinach and cook ithout water until tender. Make a white sauce with one and one-half cupfuls of milk, half a cupful of flour and one-fourth cupful of butter, and add one-fourth cupful of grated cheese. Cut up the spinach and add to the white sauce. Put into a cas- serole, cover with buttered bread crumbs, and put in the oven for about [ 15 minutes, or until ready to serve. Baked tomatoes—Wipe six smooth medium-sized tomatoes. Cut the stem from each, making a small hole. Mix | half a cupful of bread crumbs, season with salt, pepper and a few drops of onion juice, and place in the tomatoes. Place in a buttered pan, sprinkle with buttered crumbs and bake for 30 minutes in a hot oven. Two table- spoonfuls each of chopped green pep- per and onion improve the flavor. Scalloped dishes—These may be made with steamed or raw vegetables placed in a buttered baking dish in alternate layers of crumbs and cooked vegetables with bits of butter. The top should be covered with buttered crumbs. The liquid, either milk or part cream, should then be added and | the mixture baked in a moderate oven | until thoroughly heated and browned on_top. . Chowder—Fry some pork or bacon in a soup kettle. Add some onions and brown slightly. Add vegetabless, including potatoes, and enough boil- ing water to cook them. When the vegetables are tender, add milk, and, Af necessary, salt. Bring to the seald- ing point. Break some crackers in the dish in_which the chowder is to b2 served. Pour over the chowder and serve at once. If the vegetables are | of the kind that require long cook- | ing, do not add potatoes until half an hour before the other vegetables will be done. Green Corn Cookery. | Boiled—Free the corn from husks | and.silk. Drop the corn into a gen- crous supply of boiling water and boil | small amount of water until tender. Corrcet combinations of vegetables with meat or fish: ‘With Fish, Baked or boiled—Potato puff or creamed ,potato and sliced cucumbers dressed with vinegar, salt and pepper. Broiled—Potato balls prepared wflhl melted butter and chopped parsley, and corn and lima beans cooked together. Fried—Sauce tartare and cucumbers with French dressing. Planked—A border of mashed potato, | baked tomatoes, stuffed peppers, baked | bananas or asparagus tlgs. | Serve white fish with Hollandaise | sauce, stuffed or fried tomatoes, French | fried potatoes or croquettes. Serve | salmon with peas. With Meat. | Serve baked or boiled sweet or white | potatoes with roast beef or beefsteak. | Serve bolled beef with horseradish | sauce, white potatoes, parsnips, and | carrots. | Corned beef is good with greens, pars- | nips, beets, potatoes, turnips and carrots. | Filet of beef calls for mushroom | sauce, potato croquettes and peas. | Lamb chops need to be served with | potatoes, peas, string beans- or brussels | sprouts. Roast lamb 1s always good with mint | sauce, currant jelly, new potatoes, ar- | tichokes, caulifiower cooked au gratin or creamed, Or peas or asparagus. Boiled mutton is good with caper sauce, potatoes, carrots, turnips, pars- nips, peas, asparagus or caulifiower. Serve roast mutton with browned potatoes, baked tomatoes, spinach, caulifiower, peas or creamed turnips. Bolled ham is good with potatoes, | spinach, caulifiower, sweet potato cro- | quettes, baked tomatoes or baked | squash, Pork needs apple sauce or onion sauce, white or sweet potatoes, spinach or other greens, cabbage, or fried apple. Veal is good with brown gravy or | onion sauce, rice, spaghetti, browned | mashed potatoes, string beans or lima | beans, greens or baked tomatoes. | Serve chicken with chestnut sauce, glazed sweet potatoes, corn fritters, | fritters, starchy croquettes, squash, string beans, lima beans, onions and | celery. | Tomato Omelet. | Beat the yolks of five eggs until| lemon colored. Add one and one-half | teaspoonfuls of salt, some pepper and | three tablespoonfuls of water. Heat a | frying pan with enough fat in it to cover the bottom. Fold the stiffly beaten egg whites into the yolks and turn into the pan. Cook gently, and when browned spread with four tablespoonfuls of .the tomato base. Fold the omelet over and serve immediately. Tomato Base—Brown two small chopped onions in one tablespoonful of melted butter, add three tablespoonfuls of water and mix. Add eight cupfuls of chopped tomatoes, two tablespoonfuls of chopped celery, two teaspoonfuls. of | salt and sugar and one-fourth teaspoon- ful of pepper. Mix and cook for 10 minutes, stirring occasionally. Mix one | tablespoonful of butter and two v.ah\z-l spoonfuls of flour on & dish, add to the tomatoes, and boil for five minutes. /and inasmuch as there was plenty of | especially when there is a student in the | cracker crumbs rolled fine. Home in Good Taste BY SARA HILAND. Sometimes that little odd space in a room which we felt sure we were go- ing to detest because we could not do anything with it turns out to be one of the most attractive places in the whole house. In the illustration is shown what was at one time a bay with three windows, too small and too high to be decorative, light frora other parts of the room, these were not needed. ‘Therefore what could be more prac- | | | tical than to close up the two side win- | dows and build bookcases in their places! With these installed, the bay becomes a logical place for a desk and chalr, house. During study hours, little time or effort is required to obtain any book of reference and the light promises to be good for writing. An iron bridge lamp with a parch-| ment shade might be added to '.hi.!i grouping. (Copyrizht, 1920.) Veal Rosettes. Buy two pounds of veal steak cut one inch thick, then cut it into pleces about two inches square. Wrap one slice of bacon around each serving and fasten with a toothpick. —This will shape them into almost perfect rounds. Sprinkle well with salt and pepper. Dip in beaten egg, then roll and pat in Have a| large, heavy skillet in which you have heated one-fourth cupful of butter and one-fourth cupful of fryings. Brown the sides of the steaks over & medium hot blaze. Add half-a cupful of rich milk (half cream), cover tightly and place in a slow oven for one and one- half hours. Delicious and eesy to serve. My Neighbor Says: A pinch of soda added to fhe water in which spinach is boiled preserves its color and flavor. If you like walnuts put a half- cup of chopped walnut meats | { over sliced apples when making an apple pie. Pack silver and_ gold-embroid- ered scarfs away in black paper and they will not tarnish. It is annoying to hear door hinges creaking. To avoid this touch them with an olled feather occasionally. Here’s Stomach-joy For You. Light, Flavory, Easily Digested HRE I With all the bran - of the whole wheat When fussy appetites are hard to please, these crisp, oven- l‘f,nreds of whole wheat give zest to the meal and energy for work or play. Delicious with whole milk and fruits. baked, flavory s DDED HEAT h Sweet, clean, delicious Jack Frost Brown Sugar. Children love it for par- ties . .. Spread on bread or spri ed on cookies. MENU FOR A DAY. BREAKFAST. Blueberries and Milk Hominy with Cream Fish Cakes Bacon, Toast Marmalade, Coffee. LUNCHEON. Five Pruits Salad Bread and Butter Sandwiches Coffee, Jelly, Whipped Cream Little Cakes, Iced Tea. DINNER. Vegetable Soup Baked Meat Balls Brown Gravy Delmonico Potatoes Baked Stuffed Tomatoes Cold Slaw Apple Pan Dowdy Coffee. FISH CAKES. Let a package of boned salted codfish soak in fresh water over- night. In the morning renew water and let soak until ready to use. Change water again and place on range and let boil until soft. Remove, cool and then shred. Add to this not quite twice the amount of cold mashed potatoes. Mix well. Now add one egg well beaten and mix n. Form into flat, round leces, dip lightly into flour and ry in hot fat. They should be a delicate brown if the fat is not too hot. COFFEE JELLY. Bring one pint of strained cof- fee to a boil in & pan. Stir in one-half cup of sugar, three ta- blespoons of cornstarch in cold water. Boll till it thickens, stir- ring constantly. Pour into a wet mold. Serve with cream. APPLE PAN DOWDY. Line a deep pan with rather thin pastry. Slice one quart of apples. Mix together one ta- blespoon molasses, one-quarter teaspoon each nutmeg, allspice, cassia, one-half cup sugar, one tablespoon melted butter, one- half teaspoon salt. Mix well with apples, place in pan and cover with pie crust. Market Offerings Make Light Meals Appetizing With the waning of the vacation sea- son and local residents returning, the city's shops, and markets anticipate more vigorous activities. During the past few weeks the consumer has shown a tendency to purchase less than usual, As a matter of fact, buying always falls off considerably in the Summer. The desire for heavy meals is dissipated and the housewife plans shorter and lighter repasts, ‘Even the evening | meal suffers. Cold meats take the place of warm ones and salads are fre- | quently substituted for the more sub- stantial foods. Entire families often prefer to go to restaurants and hotels. ‘The Summer months do or should provide a respite from kitchen activities. At present, however, the markets are filled with excellent produce from which those who wish to prepare ap- Det!zfln&)ll{ht meals may choose. Berr! are plentiful and this fruit is always acceptable when the days are warm and the appetite is lazy. There is an abundance of other fruit, too, at prices fairly reasonable. Grapefruit is exceedingly high at present, as there is a limited quantity, They are selling for 25 cerits aplece. Peaches are bringing 50 and 60 cents for a four-quart pan; plums are high, $1.25 for four quarts; apricots (high), $1.25 for four quarts; honeydews, 30 to 60 cents, according to size; apples, 5 cents apiece; oramges, 30 to 75 cents a dozen; pears, 5 to 7 cents each; bananas, 25 and 30 cents @ dozen. There are fine-looking berries to be had. Raspberries are bringing 50 to 60 cents a quart: blackberries, 25 and 30 cents a quart; huckleberries, 30 cents a quart. ‘The only peas on the market are from California,-and are being sold for 20 cents a quart. Cucumbers, 5 cents apiece; celery, 10 cents a bunch; new spinach, 25 cents a bunch: squash, 10 cents a pound; turnips, 8 cents a pound; lettuce, 10 cents a head; sweet potatoes, 8 cents a pound; new white potatoes, 4 cents a pound; slaw cabbage, 10 cents a head; green cabbage, 10 cents a head: onions, 8 cents a pound: tomatoes, 10 cents a pound; string beans, 10 cents a und. It might be noted at this point that most of the vegetables quoted, with th= exception of California peas, are being locally grown. PATRONIZING THE RESTAURAN 4 [ ginia and Maryland farmers bring their wares to the markets. Meats remain rather high, but this situation has existed for several years during the Summer months. Following are the generally prevailing prices: Leg of lamb, 45 cents a pound; loin lamb chops, shoulder lamb, 35 cents; shoulder 45 cents; veal cutlets, €5 ; _ breast of chops, 50 cents; shoulder roast of veal, 35 cents; roast loin of pork, | 35 cents; pork chops, 40 cents; fresh hams, 30 cents; round steak, | cents; porterhouse steak, 60 and 65 cents; chuck roast, 35 cents; calves’ liver, 80 cents. Dairy products maintain a steady | price. ~ Eggs are bringing 50 cents a dozen and best butter 50 cents a pound. duce. Each morning a caravan of Vir- | o, > |tion if your skin is flabby, American cheese, 40 cents a pound and imported Swiss cheese, 70 cents to $1 | a pound. | Dealers declare there seems to be no | immediate change in prices in the near future. H Those who wish to preserve fruits| will be delighted with the display.. ‘The apples now shown are coming from local orchards, although ship- ments are being received frém various sections of the country. Peaches, too, | in many cases are locally grown, some | of the finest peach orchards being with- in easy motoring distance of the city. | Salmon With Rice. | Remove the bones and skin from a can of salmon or tunafish and mince it fine. Add an equal quantity of cold boiled rice and season the mixture with salt, pepper and vinegar. Stir in enough boiled salad dressing to moisten it and set it away for a while in a_cool place. When ready to serve add a little crisp celery finely cut and shape the salad In_molds moistened with cold water. Turn them out onto a bed of lettuce leaves and, if desired, garnish with stuffed olives cut lengthwise. + cathedral This insures fresh pro-' built from funds allocated from taxes. it Most of the original cost of St. Paul's | Cathedral, London, was raised by means of a coal tax, and it is the only English which practically has been . BEAUTY CHATS A Daily Routine. If yoyll establish a daily routine "1l d beauty culture difficult or time-: ng. To keep yourself beau- tifully dressed and well groomed is a matter of habit, and good habits take less time than bad ones. Can you follow this routine? When you get up drink a couple of glasses of water first thing. Have 2 quick warm bath or shower. Rinse face and neck with cold water; use an astringent lo- If you are going out and must be well dressed, rub a little very fine vanishing cream on your skin, then powder over it twice. A faint touch of rouge if you are pale, a quick brushing of eyebrows and eye- lashes with brilliantine. This takes powder off them, gives them gloss and greater apparent thickness. Except for such touching up as an ordinary compact vanity case can give you, you are made up for the day. If you are going out in the evening, take all this powder off your face with cleansing cream, then wash with warm | water and a little soap and make up ; | again. 5 BY EDNA KENT FORBES At night take everything off the face again with cleansing cream and remove this with tissues or a towel or soap and water. The treatment then vares. If your skin is blotchy ‘there are various temporary stunts that will cover up the spots. You can use grease paint if you have very bad marks and if you know {how to apply it. You can use & mix- jture of vanishing cream and powder, | which come in tubes, which covers up |marks quite well. Of course, you- diet | to get rid of the marks meantime, Anxious—The light hairs above your Hps may never amount to a g if you leave them alone, but if they are noticeable after you have fully grown {up you can use peroxide on them to | keep them bleached. A girl of 16 should | not use anything on her skin to clear off hairs, for they cannot amount to anything at that age, while the use of | depilatories would coarsen such hair so that there would be a very conspicuous | growth after a few years, Smart_voung dressers of Guatemala are wearing imported overalls, go wrong trading with the grocer who features / Puritan Malt. He be- lieves in quality at the right price. —all quality because it’s all barley adam...Now Give Him Toast Made This New Wa y No Scorched Spots...No Browned Edges...Saves Your Time I¥s a New-Day Bread that the cleverest women everywhere are changing to Many new advantages and yet no extra cost. You get it at grocers’ BY ALICE ADAMS PROCTOR £ HetufiA er men who want perfect toast can get it! for 10 minutes. Overcooking will | make the corn tough and tasteless. Succctash—Add two cupfuls of cooked green corn or two cupfuls of | hoiled shelled lima beans with three- fourths teaspoonfuls of salt and a litile | pepper. Cook for 10 minutes, then add two tablespoonfuls of fat and serve. Corn and Okra—Fry one cupful of tender slices of okra in three table- oonfuls of corn oil for five minutes, add one and one-half cupfuls of cut green corn, cover tightly and cook over a slow fire until tender. Sift in ‘one tablespconful of flour with stirring, add one-fourth cupful of milk and cook for a few minutes longer. Add salt and pepper just before serving. Green corn custard—Beat three eggs slightly and add one cupful of cooked corn, half a teaspoonful of salt, a pinch of paprika, a few drops of onion juice, and one and_one-half cupfuls of scalded milk. Bake in buttered molds surrounded by water. Corn relish—Cut the corn from one and one-half dozen ea Grind one small cabbage. Separate one bunch of celery stalks, remove the leaves and chop. Peel four onions and cut them in thin glices. Wipe two green peppers and chop them. Put afl the vegetables) into a preserving kettle and add one | quart of vinegar. Mix one-fourth tea-| spoonful of cayenne pepper with two cupfuls of sugar, one cupful of flour,! half a cupful of salt and half a tea- spoonful of mustard. .Add another quart of vinegar. Combine the mix- | even, luscious golden brown, and the same on both sides. Chefs Insist on It Knowing these delightful advantages, America’s finest chefs today will use no other kind. Domestic scientists endorse it. 10,000,000 women serve it daily. Hence much of the faultless toast you envy in other homes is doubtless due to it. Atecentdevelopmentofthe Continental Baking Company, it has changedall pres- ent day conceptions of whata bread should offer. $6,000,000 was spent in its develop- ment. We call it "Wonder Bread” and that is what you must always ask for. Second, our unigue baking method. Wonder Bread is “'slo-baked.™ This means, as the term sug- 7y, gests, slower baking and more > careful baking. It brings you more delicate flavor.” Plus longer-lasting freshness. F you're troubled with burned toast, Yuse stop worrying now ! gzning today, every slice you serve can be perfect. Crisp. Golden brown. Del- icately flavored. Every single time. It'sa new-day bread, Madam, that brings these new benefits. ! It resembles, in appearance, the ordi- nary breads you've been buying. But try it! See the difference in the way it slices Thin as you wish, and no crumbling. & See the speed with which it toasts. Quicker by far than any bread you've ever put in your toaster. .. And then what toast you get! No burned edges. No scorched spots. It'san They love it on their cereal or fruit. Give them generous help- ings of Jack Frost Brown Sugar. Itis good for chil- dren. It’s rich in mineral salts and vital vitamins as well. Insist upon JACK FROST BROWN SUGAR in its distinctive Brown Box Each of the other Jack Frost Sugars: GRANULATED TABLET is packed in a distinctive Blue Box. For sale by all stores that feature q-a_lu' products. Refined by THE NATIONAL SUGAR REFINING CO, of N Jo tures, bring to the boiling point, and CANE let simmer for 40 minutes. Fill glass e > I Bria. com_Seald_ the ears of com’ 2 ried corn—Scal e eal { for 5 minutes, cool, then cut the kernels | A SUGHR from the cob. Spread the corn on NATURE'S ESSENTIAL SWEET Please Try at Once So do, please, as the country's wisest women are doing and give this new- day bread an immediate trial. Remember it costs you no more to get it. And ordi- nary breads in spite of their claims can- not give Wonder Bread advantages. Also please let me send you my new sandwicll: booklet. Note coupon. How We Make It . ’ . v 4§ You would never believe sandwiches Will You Test It, Please ? could be so delicious Many, many women sceptical of what we claim have been won by toasting this remarkable Wondcr Bread in direct comparison to other brands. This we urge you to do, knowing from past ex- perience, exactly what you will find. First, our ingredients. We use a spe- cially milled “short patent” flour, Only the heart of the wheat berry is used. We use double the usual nr:i:rount of milk. And we pasteurize every drop. ‘These ingtedients are very costly, but !ht{nii" a vastly better bread. And so we benefit through tremendous extrasales. JONDER BREAD ITS SLO-BAKED BAKERS/ALSO OF ‘WONDER PAN ROLLS AND HOSTESS CAKE OVER THE RADIO At 7:30 every Wednesday evening the Happy Wonder Bakers present the Wonder Period over WRC and 27 associated stations of the Na- tional Broadcasting Compn?y. This program has been’ called the new sensation of the sir. Tune in and hear the famous Happy Wonder Bakers Trio. And_their orchestra conducted by Frank Black. Remember, it's every Wednes- day evening. You'll enjoy every minute, FREE BOOKLET @-a) Continental -Baking Company, 2301 Georgia Ave., ‘Washington, D. C. Please send me FREE your sandwich book- let describing unusual new sandwiches. Namie . oireareeesarapucscssemmsnnssnans Address..iicpecasisiesiartssnccssencees muslin, protect from files, and let dry. Cit ity... ‘The corn shiould be stirred occasionally. | ¢ hen wanted for use, the corn should » rinsed in cold water, soaked for sev- ¢ral hours, then cooked slowely in a B4A