Evening Star Newspaper, October 11, 1929, Page 54

- 54 FOO D PAGE. THE EVENING STAR, 'WASHTNG'I:ON, D. C., FRIDAY, OCTOBER 11, 1929. FEATURES. Milk Pasteurized or Raw Safe Choice for Mixed Diet BY SALLY MONROE. Mrs. Smith was having a mild argu- ment with Mrs. Jones. Mrs. Smith had raised her four chil- dren on raw milk, and she firmly be- lieved that the only reason why they Had grown up to be average sized, healthy boys and girls was because their milk had been raw, never pas- teurized or boiled. Mrs. Jones had been as careful to see that no milk that ever passed the lips of her three darlings was raw. If she couldn’t get pasteurized milk she had the raw milk boiled, and she firmly believed that the only reason that they escaped infantile lysis, scarlet fever, diphtheria, spinal meningitis and & host of other ills was because they had never imbibed raw milk. No wonder that Mrs. Brown, mother | t] of a le, 6-moriths babe, was con- fused. She asked other mothers of her acquaintance and she discovered that about half of them were strongly in favor of raw milk, quoted doctors and nurses, and the other half were eathusi- astic champions of pasteurized milk, also quoting authorities that sounded convincing. A Confusing Subject. ‘The subject really is rather confusing. At least until you get at the facts in the case. As one authority says, “Fresh, clean, raw cow’s milk is the ideal form of artificial food for the human infant.” But perfectly fres! perfectly clean raw milk is difficult to To quote a bulletin put out by the Children's Bureau of the United States Department of Labor, “In our large cities—where milk has to be furnished | the to be supplied from a large of small and large dairies so that ade- quate inspection is difficult, and where it must be transported long distances and kept for a long time—ort raw milk is not a safe food for infants.” A recent bulletin from the Depart- ment of Agriculture points out the fact that “the practice of pasteurizing milk is growing rapidly in the cities of this country. Milk dealers know that milk 80 treated keeps better and satisfies cus- tomers, and that it prevents outbreaks of disease which might cast discredit on their product and injure their busi- ness.” Be Sure. S0, here is a good rule for Mrs. Brown: If you can get milk divect from the farm and know that it is very tresh and perfectly clean, or if you can afford certified milk of the best quality, give your children raw milk. Your doctor probably recommend it for your baby in infancy, and, if you can afford it, give it to your older childrer. But :f you beyun‘xfiot make au‘re o{h the supply— hen, means, give them teur- ized milk. w Certain g baby speclalists, granting that \w milk is somewhat richer in certain vitamins, say- that any baby can thrive on teurized milk perfectly, provided he his daily dose of orange juice. And now, you know, doctors are reccm- mending a little strained tomato juice for bables whose mothers cannot ciford gerous if you do not know how it has been handled or how fresh it is. It is a foolish thing to let your children drink milk in ‘hotels or restaurants without knowing the source. When traveling, it is better to buy the milk in sealed bot- tles. Then, at least, you know that there has been no contamination in the kitchen. Many of the restaurants and dining rooms on trains and boats supply small sealed bottles of milk from well known dairies, and serve these small bottles, unopened, on the table. ‘When You're Traveling. If you cannot be sure of safeguarding your child in this way when traveling, it is far better to resort to one of the milk pq;:den or evaporated milks. Make sure that the milk powder is made from whole, not skimmed milk, and be sure hat the carton in which you buy it is closed securely, so that it does 1.0t be- come contaminated in any way. If you are taking children on a motor trip and are not sure of the milk sup- ply, you will find that milk made by adding water to evaporated or powdered milk will be safer than other milk bought here and there on ihe way. Among this week's interesting querics are these: “Please tell me how to make corn- bread for breakfast.”—F. & D. Here are recipes for two sorts of corn- bread that are delicious: The first is called spoon cornbread. h, [ To make it, mix together one cupful cornmeal, half a teaspoonful salt and one tablespoonful sugar. Add three eggs. two cupfuls sour milk, lard the size of an egg melted, and half a tea- spoonful of soda dissolved in some of milk. Beat for 3 minutes and pour in a greased bgking dish. Bake for half an hour. Serve hot, from thc dish, with butter. The second is called spider cornbread. To make it, mix together one and three- quarters cupfuls of cornmeal, a third of a cupful of white flour, half a tea- spoonful of salt and a quarter cupfu! of sugar. Add one cup of sour milk. two beaten eggs and a cup of sweet milk, with a teaspoonful of soda dis- solved in a tablespoonful of hot water. Mix these ingredients and then pour into & spider in which three tablespoon- fuls of butter are melted. Now, with- out mixing it in, pour in a cupful of sweet milk, and cook carefully until done. The ingredients of the mixture separate, rather than mix, as it cooks, and the result is a soft, half-custard cornbread. Dish with a spoon. “Please tell me how to make whipped cream, salad dressing. The dressing I have reference to contains no mayon- naise—merely the cream with season- ing and a little vinegar. It is used for fruit salad.”—Hannah H. Ingredients—Two and a half table- spoonfuls of mustard, eighth of a table- spoonful of white pepper, one saltspoon- ful of salt, two tablespoonfuls of tarra- gon vinegar, three-quarters cupful of cream. Method—Mix and sift the mustard. white and salt. Moisten them, with the vinegar and add two table- speonfuls of the cream until it begins to stiffen; fold in the first mixture the luxury of orange juice, in and out of_season. Even pasteurized milk may be dan- until ingredients are thomafih!y blend- ed, and continue beating the mix- ture is stiff. WORED FAMOUS STORIES CAPT. POISON. BY PEDRO DE ALARCON. (Pedro Antonio de Alarcon, 1833-1891, £, Spanish writer, Suthor of many desieniiel “Great heavens! What a woman!” Capt. Poison, stamping with fury. c?zed ‘tpvm.n tha sparkling “It's o out, reason it I've been tremb) with f first a8 £ god =§§ i i - E;Ee% § g i 3 asan: 2 gege * ixdg 8 eaae £ you cannot live exezgz to- gether. Don't you suppose I've thought it all out? Do you think I'm indiffer- you—for I shall be compelled not to marry you if you stand by your re- | Pol mlvxh to mlnl yoa:rd way -lnun‘:!" e “Alone!” repeated Augustias roguish- ly. “Why not with a worthier com- panion than you? Perhaps I'll meet a man who is not afraid to marry me, whom I'll like.” “Let’s skip that!” growled Capt. Poison. “I'll murder the man who dares to ask for your hand. But it is mad- ness for me to be angry without reason. I am not so dull as not to see how we two stand. Shall I tell you? “Well, we love each other. You lie i you say I'm wrong. Here is proof: if you didn't love me, I, too, should not love you! Let's meet each other half way. I ask for a delay of 10 years. When I shall be 50 years old and a feeble old man I shall have be- vome familiar with the idea of slavery— then we'll marry without any one knowing about it. We'll leave Madrid and go to the country, where no one «an make fun of me. “Until that time please take half my | income secretly, without any one know- ing about it. Continue, to live here; X'l remain in my house, We will see each other, but only in the presence of witnesses. We will write to 2ach other every day.” Augustias could not but smile at the last proposal of the good captain, but her smile was not mocking—rather was it contented, mm Being a woman, she suppressed rising joy within her. She spoke with distant coolness. “You make yourself ridiculous with your conditions.” “g still another way out—for & compromise,” said Capt. Poison. “The last way out, indeed.” Sepeat, tuaiing chat st pancia repeat, feel ugustias’ glances him confused and weak. 4 made an “On what condition?” asked the girl, holding him with the witchery of her - should Capt. Poison?” answi 1 with a peal of laughter . “You shall them Or, better ‘The good captain thought would die of happiness. A of burst from his eyes and he folded the blush- ing girl in his arms, sa H “So I am lost?” “Irretrievably lost, Capt. Poison,” an- swered Augustias. Then, one morning four years after the scene just a friend stopped horse in front of the Poisons’ mansion in Madrid. He threw The friend, fortunately, knew the house well. He mounted the stairs to the library, At last he came to the proper door, opened it quickly and stood, almost turned to stone for as- which met him eyes, In the middle of the room, on the carpet, a man was crawling on all fours. On his back rode a little fellow about 3 years old, who was kicking the man's shouting with delight i his ""mmz'“' sl e! child’s voice to none other than Cap! ison himself: toin “Get up, donkey, get up!” Facts About Food. ‘'Why could Jack eat no fat and Mrs. Sprat no lean? Simply because Jack did not like fat and Mrs. Sprat did not like lean. Behind Jack's dis- like for fat was presumably a stomach which had no key to unlock a fat molecule—or perhaps it had once had, but had lost the key. Fat in his alimentary canal did not become glycerine and fatty acids but remained fat—and rancid at that. He could not digest it; he could not get the energy from it which would help him satisty a biologic craving; he could get no good out of it; it did not make him feel well. He just could not eat it."—George A. Dorsey in “Hows and Ways of Human Behavior.” Hard water is preferred to soft water for making tea by some experts. Ordinarily hard water does no harm to the system but if you drink an un- usually large amount of water you should avoid really water on ac- count of the calcium and magnesium salt it contains. When doctors it patients on a so-called water cure they frequently prescribe special bottled water where the water sup- plied s very hard. The sort of filter for domes- ficuleclnnoth!rel‘led\lwnwkm possible germs. to sg;ln out the coarser sort of impur- Pive hundred years ago sugar cost nearly three hundred dollars a hundred- n. She turned and looked straight into his eyes, earnestly, twpdvlflnfly, quiet- ly, her face full of expectation. The captain had never scen her face so beautiful and expressive. At that mo- ment she seemed to him to be a queen. “Augustias,” stammered this brave soldier who had been under fire a hun- dred times, “I have had the honor to es- papers are in order—as A8 pos- nbu.l”!mlln you no mmduwmm | two years. but it is a) i the most successful food trea ever discovered. It is said that in 1928 of more than 2,000 patients thus treated not more 1 per cent failed to | respond. An inf result of this | liver treatment is that of liver- {shas gone up to an t that the poor, who once found liver well lmmwm@ it. 50 one of the most W] [ meats has been dietary. —— Mechanization of industry is increas- Golden gifts of the California Sun brought to you under a world-famous label Libby's California Peaches, N so luscious, so tender, so temptingly full-ripe THEY come to you straight from the warm heait of summer. Great, golden peaches, tree-ripened under the California sun. Packed in model kitchens built right at the orchard’s edge. A Peaches whose perfection is worthy of the famous name they bear. Libby’s Czlifornia Peaches— brought to you under a label that is known the whole world over for unvarying high quality. Ask your grocer for a can of Libby’s California Peaches. Open them, and see for yourself their firm, golden beauty. Taste them, and experience for yourself their luscious, ripe peach flavor. ' ‘Then order a case, and you’ll be ready to treat your family this winter to this golden gift of summer. Serve these peaches for breakfast, with cereal and , cream, or by themselves, in their own rich juice. Serve them for luncheon and for dinner—as a dessert they have few rivals for ease of preparatien, for deli- cious, tempting flavor. § Libby’s California Peaches are famous from coast to coast. Their beauty, their delicate ripeness, their matchless flavor, have made them the choice of those who appreciate fine foods. Remember—your grocer can supply you with Libby’s California Peaches. Libby, MC¢Neill & Libby, Chicago. TUNE IN ON THIS! Next Tuesday evening at 8:30, over WJZ—*"Around the World with Libby” concert cruise. Also, Mary Hale Martin’s Household Period, Wednesday mornings at 10:45 from the same station. ‘When you shop for Corned Beef, for Pickles, for Evaporated Milk, you can be certain of high qual- ity if you ask for Libby’s. For more than 60 years, Libby’s Corned Beef has been famous for its mildness and fine fla- vor. Libby’s Sweet Pick- les are crisp as celery, richly spiced. And for con- venience and economy in your cooking, try Libby’s Evaporated Milk, “the milk that good cooks use.” Your grocer has Libby's California Peaches or can get them through Libby, M¢Neill & Libby, 526 Light St., Baltimore, Md. Libby's Corned Beef—tender, fine-grained meat, without abit of waste f ol