Evening Star Newspaper, November 15, 1929, Page 53

Easily :-Made Chowders And Soups Are Popular Provision for Quick Dinners Is Sought in Many . Homes. Soup serves two purposes, first as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach, and secondly as an actual part of the meal, at which time it must con- tain enough nutritive material to per- mit it to be considered as a part of the meal instead of merely as an addition to the meal. When soup contains enough nutritive material for it to take the place of a dish that would other- ‘Wise be necessary, then its value is high. There are three kinds of soup which may be served, if not as entire meals, at least as the principal dish, namely, the substantial soups, which have meat or bone for their foundation, those made from the legumes or dried vege- tables, and the cream soups. The best soups require fresh meat and bone for their making, but it is impossible to make good soups from leftovers, such as bits of meat and fowl, ends of roasts and steaks, the bones which accumu- late In every kitchen and the trimmings from steaks, chops, veal cutlets and roasts, whether beef, mutton, veal or Jamb, which are always sent home with the meat itself. Ham bones are useful even if not a scrap of meat remains on them and the turkey or chicken carcass also, Even the trimmings from fish may go into a separate stock kettle re- served for them. Soups that are served as appetizers are bouillon, consomme and certain broths and clear soups. Among the nutritious soups are cream soups, purees and bisques, but the soup that will correspond with the rest of the meal and make it balance prop- erly is the one to choose. A light soup that is only an appetizer should be served with a heavy dinner. A heavy, highly nutritious soup should be used with a luncheon or a light meal. Vegetables in Soup. Any vegetable that has a decided flavor may be used in soup, including cabbage, caulifiower, asparagus, corn, onions, turnips, carrots, parsnips, to- ‘matoes, beans, peas, lentils, salsify, po- tatoes, spinach, celery, mushrooms, okra and green and red peppers. These vegetables may be used to provide flavor- ing only, or they may be used to form part of the soup itself. If they are used only for flavoring they should be cook- ed until their flavor is obtained, then removed from the stock. If they are to form part of the soup as well as to give flavor, they should left in the soup in small pieces or made into a puree and eaten with the soup. To make the puree, the vegetables should be put through a sieve, then added to the soup. To make a hearty vegetable soup, a marrow bone of a shin of beef weigh- ing from two and one-half to three pounds is the first essential. This should be covered with a gallon of water, two teaspoonfuls of salt added and left to stand for f an hour before it 1s placed on the fire. Then it must come slowly to the boiling point and be left to simmer gently for two or three hours. At this point skim the liquid well so that very little fat remains. A little fat 1s good, but do not use too much. Now add a cupful each of carrots, turnips, celery and onions, each cut in small be kept on hand constantly and that may be used as a fountation for various kinds of soups, sauces and vies, or as a broth for making casserole dishes, the following stock will be found to be very satisfactory. This stock, made in quantity and kept in a cool place, will keep for several days. This is an eco- nomical stock that can be used for everyday soups. Stock for Everyday Soups.—Pour three quarts of cold water over three pounds of meat trimmings from fresh meat, bones and tough pleces from roasts and steaks, and put them on the fire to cook. When they come to"a boil, skim them well, then cover and simmer for about six hours at the back of the stove. Then add one medium-sized cut- up onion, four cloves, six peppercorns and a small amount of herbs and salt and pepper and cook for another hour slowly. Strain and set aside to cool, then remove the fat. Special Soups. Brown Onion Soup With Cheese.—Use meat stock in the making of this, allow- ing two large Bermuda or Spanish onions to one quart of the stock. Slice the onions and fry them a golden brown in butter, then add them to the boiling’ stock and simmer for a few minutes. Meanwhile toast a slice of bread for each plate and pour some steaming soup over {it, sprinkle thickly with grated cheese, preferably Parmesan, al- though any hard cheese can be used. and serve immediately. Pass grated cheese with the soup. Pepper Pot—This has honycomb tripe as its chief essential, with one- fourth cupful of sliced onions and half a cupful each of chopped green pepper and celery, and a cupful of sliced raw potatoes. Melt one-fourth cupful of butter and add the vegetables to fit. Saute them to a delicate brown, stir- ring constantly, then add two table- spoonfuls of flour and continue cooking for a minute or two longer. Pour six cupfuls of bollmfil ‘water over the vege- tables and add half a pound of tripe cut in small pieces, a teaspoonful of salt and half a teaspoonful of pepper. Cook for an hour and a half, then add a cupful of cream or rich milk and a teaspoonful of butter. Cook for just a minute, then add more salt if needed. Savory Fish Chowder.—This is a good way to use a small quantity of fish. If served with crackers, little of any- thing else meed be served with it to make an entire luncheon or supper. To make, skin two pounds of cod, haddock or fresh water fish, remove the flesh, then cut it into smail pleces. Simmer in water for half an hour the head, bones, and skin of the fish with one small chopped onfon. Strain and add to this s the fish, one cupful of sliced po- tatoes, half a cupful of stewed toma- toes, one and one-half teaspoonfuls of salt and a little pepper. Simmer to- ther until the potatoes are soft, then add two tablespoonfuls of butter and one and one-| cupfuls of milk. Serve over crackers. Soup Accompaniments. Croutons.—These are small pieces of bread that have been fried or toasted Home in Good Taste BY SARA HILAND. Electrical fixtures play a very impor- tant part In the appearance of our houses as decorations, as well as illu- minating units. The wrong type of fixture will do much to mar an other- wise perfect room. And a good fixture will do a great deal to improve a badly furnished and decorated room. In the illustration are four t; of fixtures which are delightful for the informally furnished home. The style at the upper left may be had in brass or bronze.and, with its glass chimney over the electrified candle, gives the effect of the old hurricane type of lamp. ‘The fixture at the upper right has a reflector mirror and would be delightful in an early American home; the same is true of the sconce with the pewter backplate which is featured in the lower right-hand corner of the sketch. At the lower left i a small candle fix- ture of wrought iron which would be appropriate against plaster walls in a house which is early English in design. All of these types are most charming if left without shades or shields. (Copyright, 1929.) MENU FOR A DAY. BREAKFAST. Dry Cereal With Cream Omelet ~ Whole Wheat Muffins Coffee LUNCHEON. Clam Chowder Crackers Pineapple Bavarian Cream Macaroons . Tea DINNER. Bouillon Lamb Chops _ Green Peas Mashed Potatoes Vegetable Salad Cabinet Pudding Coffee ‘WHOLE WHEAT MUFFINS. Into mixing bowl put three tablespoons sugar, one egg and four tables] lard and butteigs! mixed and melted. Mix thot and add two cups of in which one teas) wheat flour and mix with two teaspoons baking wder and add. Beat well and e in well- greased tins in hot oven about 25 minutes. MACAROONS. One-half pound of almond paste, broken up with a fork. Add the beaten whites of four or five eéggs and one-half cup of gt;wdered sugar. Add the sugar the teaspoon. Drop by tea- spoons on paper and bake. CABINET PUDDING. Butter melon mold, put in layer of stale sponge cake, then layer seeded and bolled raisins or candied fruit, another layer of cake and sprinkling of ‘fruit, and repeat until mold is nearly full. Pour one pint bolling milk into yolks three beaten with three tablespoons of sugar and ‘one-half . teaspoon salt. Pour over cake in mold. Set mold in pan hot water on back of stove one-half hour, then bake in oven one hour, keeping it in pan of hot water, or steam it one hour. Serve with foamy sauce. BY SALLY MONROE. VEAL. when well cooked, makes a delicious variation from the usual beef and lamb, pork and chicken. One reason veal is not so much used in this country. as other meats probably is that tory of veal ry at our command. Another is that some persons feel that veal Is not very wholesome. ° As far as the jomeness is con- cerned, - that opinion is wrong. If veal is well cooked, it is.quite wholesome. And 1t can be thoroughly and delicious- ly -cooked—so well cooked - that it is fairly melting in the mouth. As far as the lack of variety in cook- cerned, the r: gm be & heip. They t Lt ougl & help. suggest many new and interesting methods of prepar- ing veal that ought to prove tempting. most of us have & rather limited reper- | ed Veal Increases Variety And Adds Flavor to Meals and onion. Add gradually one pint hot water or stock. Cut two pounds lean veal in small pieces, and brown them in hot fat.- Add them to sauce. Boil slowly for a couple of hours-or un- til veal is very tender. Place meat on hot p‘l:u.er and arrange a border of boil- rice. of of & Among this week’s interesting queries “Please_help me with school lunches for my 7-year-old. What would be a -8 variety of foods?”—Interested other. Sandwiches, of course; are the main- stay of the school lunch. And a great advantage is a So that means a vacuum bottle of some AND THEIR CHILDREN. Clothes Psychology. One mother says: Many & child’s behavior at home or at school is disturbed by his having to wear some garment which he absolutely des . Wheneve: cl to help select his clothes as to color, material and style. Knowing from my own experience how I detest wear- ing an unbecoming garment and how ur(-camcwuu and ill at ease I am in it, I try to show my children every consid- eration in this matter, especially when sending them to school. Everyday Psychology BY DR. JESSE W. SPROWLS. Selection. There is a mental process spoken of in the sclentific circles of psychology as “selection.” I have often wondered why some psychologist hasn't written a ular book onthis subject, for the significance .of this mental process in dally life is beyond all calculation, This mental process called selection is a part of a larger but no less fa- miliar process called attention. It is, in fact, the most important factor in all that goes for attention. Selection does the work and attention gets the credit. At least that's the way it is, so far as our every-day descriptions can explain why somé things are interesting to us, why other things are monotonous. MO: ooum‘levery :&e ‘has m:;u"teed that WO e see same s, for eumpl!,pe:gm they upon a given landscape. Nor do they get the same inspiration, or lack of it, by listening to the same opera or the same sermon. We do not see the same things while witnessing the same foot ball classic, nor do we catch the same details in a scenario production. There is an indi- yidual difference here, which we are all accustomed to regard as a mere matter of temperament, perhaps tem) mood, or even some deep-sea sonality trait. In the olden days it was sul that some “hidden spirit” was of all-these differences. events, passing in review be- fore us from moment to moment, are really never interpreted for what they are. We transform them to suit our own ways of selecting this or that the rtant links in the ever-chan; —hot or cold. | long r possible, allow the | b FOOD PAGE. DIET AND HEALTH BY LULU HUNT PETERS, M. D. Happy Reducer. ‘mrm::xmem:lum-“’"“ description of myself of eight months ago. Height! 5 feet 2 inches. Weight, 180 pounds. Age, 30. Greasy complexion and ofly hair. No vitality. I felt that I was too fat to care about my appear- ance, because.nothing ever did fit me | ¢y the way it should. “Today I am the same height and age, but my weight is down to 130. My 1 nderful and my scalp drier. The vitality of a Ila-yeu-old. d, “to tell the truth, I don’t look: much older than 16. “Now, Dr. Peters, I just want to scream when I see an overweight per- son, I want to tell the whole world that it isn't necessary at all to carry a lot of fat around. MRS. A" I think it won't be long now before every one will be fully aware that over- welght is not only ugly and disease- provoking, but also that it is prevént- able and curable. Experiences such as you have had sre doing much to accom- lish this t. When the real -llg- t is known, 75 per-cent of the diabetes cases in adults will disappear and many cases of heart and kidney disease and apoplexy. “I was told that wearing spike heels would make the ankles larger. Is it true? N." Yes, it is true, N, and add bunions and corns, and even worse things than 0se, too. Common sense would indi- cate that walking on tiptoe constantly, DAILY DIET RECIPE d them, so you wouldn't be tempted. Miss E—I agree with you entirely that painful experiments yoon animals shoul die vation of water than of food. reading his experiments I said the guinea pigs he used would die unless water were given, so perhaps he didn't let them die, even in the first experiment. SONNYSAYINGS BY PANNY Y. CORY. Yes'm—Ise destt wipin’ my face—(I flo;rnneedt'nylulfln'tnemm (Copyright, 1929 HAMBURGER YORKSHIRE. Hamburger steak, one and one- half pounds, one egg, one-half teaspoon salt, one tablespoon Worchestershire, one-half cup flour, one-half cup milk. SERVES SIX PORTIONS. Season mwfl” with salt and Worchestershire. Spread it about one inch thick in botfor of a greased small baking pan. Beat egg well, add milk and one- rth Iu{goon salt and the flour i oroughly. Pour over hamburger and bake in moderate oven for 30 to 40 minutes until Yorkshire pudding is cooked through and nicely browned. DIET NOTE. Recipe furnishes protein and starch. Some lime and iron t as well as vitamins A and . Can be eaten by normal adults of average or weight. —and for home, in cartons of six or twelve A train to catch—a call to make — some shopping to do! Eat old-fashioned Cottage Dough- nuts. A mealinaminute and just right—tasty, light and satisfying. Made from choicest ingredi- ents. At soda fountains, lunche rooms, and grocers everywhere. White Cross Bakery Roast Veal.—Roast Veal in a pan with | g sort, a small one, ‘Then some fresh holding a ‘half pint. fruit and sweet—a Iaf lessert. Have something te, a little paper cu 't} we hear and of fllusions. We attend of T equipment : Hn: are some menus—suggestions for x a week: 1 1. Chicken sandwich, celery heart, Y e sandwien, Tee aur of nil . s pudding, - glass some sliced onions and carrots. - Put a plece of bread in the pan. and it will cook to pieces and thicken the 'gravy; small pared potatoes, baked with the meat in the same pan, make a good should be. to serve with soup. They are usually made in the form of cubes or dice, but they may be cut into triangles, circles, ovals, hearts or any other fancy shape. Bread used for croutons should not be fresh bread, as such bread does not well. Leftover toast, or pleces, also a sprig of &ucmzy. a bay leaf, two cloves and a }.} h of thyme. Simmer again very slowly for twe hours, then add a cupful of po , pared and cut in tiny bits, and helf a cupful of barley which has bsen soaking in cold water for an hour. Cook until the barley is tender, season to taste, and Flawless. serve without straining. Puree of beans. peas, lentils, potatoes and other vegetables are especially de- sirable for the thickening of soups, as they not only give consistency but they add food value and flavor as well. An excellent thickening may be obtained by beating raw s and adding them care- fully to soup just before serving. After adding the eggs, do not let the soup stand for long before serving, as it'is likely to curdle. Soup Seasonings. The appetizing seasoning of soup is very important and indicates the skill of the cook. Flavorings used for soup should be kept in glass jars ready for use. Some of these are cloves, pepper- corns, red, black and white pepper. pap- rika, bay leaf, sage, marjoram, thyme, Summer savory, tarragon, celery seed, fennel, mint and rosemary. Celery and parsley can usually be bought fresh. A small emount of lemon peel often improves soup, so that some of this should be kept on hand. Leeks, shallots chives, garlic onion can’ be used sparingly: Spices and herbs that are to flavor soup should be used in a small piece of cheesecloth and droprpd into the soup pot, to be removed later. Among the flavoring sauces that should be used very sparingly are tabasco sauce, kitchen bouquet and Worcestershire sauce. There are a number of concen- trated meat and vegetable extracts that can be bought for adding flavoring to soup, They may be used in sauces and gravies as well as soups. Stock Pot Valuable. Soup is valuable because it affords the opportunity tc use many leftovers. Housewives who must adhere to the strictest economy use a stock pot, as it parmits leftovers of fish, meat, fowl, vegetables and cereals to be. utilized in an attractive and palatable way. Soups in which stock can be utilized include all the varicties made from besf. veal and poultry. If clear stock is desired for the making of soup, only frcsh meat and bones should be used and all material that will discolor the liquid in any way should be carefully avoided. Pish stock is made from fish or fish trimmings to which vegetables are added for flavor. Shell fish make especially good stock. Fish stock is used for making chowders and fish soups. Apl:y bits of meat or fowl that are left over can be made into an appetizing dish by adding thickened stock to'them and serving the combination on toast or over rice. A large variety of made dishes can be devised if there is stock on hand to add for flavor. Gravy or sauce for almost any purpose can be made from the contents of the stock If you wish to make a stock that can LOOK FOR THE NAME toast or fry s slices of bread that have been cut the loaf and not eaten will be f more satisfactory fo use. Paprika Crackers—A tasty soup ac- companiment may be easily made from oyster crackers, either square or round. Dip them in melted butter, sprinkle with paprika, and bake in a slow oven until crisp. Pastry Strips—An appetizing addition to soup may be made by cutting pastry into narrow strips and then baking these strips in the oven until they are brown or frying them in “L‘“ and draining them. They may served in place of crackers or croutons. Lamb Steaks With Apples. This affords a way of making use of the neck of lamb. Cut the steaks neatly and flour each one well, then saute them in hot fat until nicely browned. Place them ina covered baking dish or casserole, season well, then cover with sliced tart apples. Cover the dish and bake slowly for an hour. If a braised dish is preferred, omit the apples and add a cupful of hot water, a teaspoonful of catsup or kitchen bouquet and a sliced onion, Then make and serve with peas. A shoulder of Jamb is one of the most valuable cuts in the whole l]amb. Shoul- der chops are very good, and as they contain more meat to the pound than either the loin or rib chops, they are, of course, the most economical for the housewife to buy. P Potato Pudding. Steam some potatoes, peel them while hot and put them through & sieve. Sailt them well and mix in enough flour to bind them into a firm, smooth paste. The paste must be just well bound, but not so stiff that it is tough. Work into a ball, roll out on a floured board to the thickness of half an inch and cut into rounds with the edge of a tumbler. Heat some fat until it smokes, drop in the rounds one at a time and fry them fast, They will swell a good deal and become almest like balls in shape, Take them up with a skimmer as soon as they are brown, let them drip dry, roll them in sifted sugar and serve at once. They must be taken to the table with- out delay, for as soon they become cold they will fall, and then they are na longer either attractive or good. If served very hot, they are an inexpensive and delicious pudding for dessert. If made without sugar, they may be served as a vegetable. The right food to eat when ITS A HEARTY BREAKFAST —AND SO TASTY AND SO EASILY DIGESTED | HREDDED With all the bran of the whole wheat chilly days. Eat it with plenty of milk, hot or cold. Contains over a quick 3 several h"o'i,h a little melted butter and serve Veal Cutlets.—Cut about one pound of veal into neat, oval pleces. Dip each in flour and brush over with some beaten egg and roll in bread crumbs which have been seasoned. these in very hot drippings till browned. Serve with P ieaded Veal Ohope~bip chope +Bre: ‘eal .—Dip in beaten egg, seasoned with salt and pep- per; roll in dry bread crumbs, brown in skillet. Place in baking dish with ahout one Bour: depending wpen Gusas ', depen: o tity being cooked. w:n Baked Veal With Tomato Sauce.— One thin veal cutlet, one teaspoonful drippings, one teaspoonful onion, one unmonful chopped parsley, one-half cupful bread crumbs, one-half teaspoon- ful salt and - one-eighth teaspoonful PRRm off out im off outer e of cutlet an spread on board or platter. onlmdx in. drippings until tender, add bread crumbs and parsley mixed with enough water to hold them together, beat thor- oughly, spread on cutlet and roll, tie in three or four places. Dust with salt, pepper and flour. Place in pan, add one-half cupful hot water, put into hot oven and roast 35 to 45 minutes, add- l;;:'"ewlter flguded Remove to hot T, pour tomato sauce gl;mslh m}} o around and ‘eal .—Three pounds of 6ne-half pound salt rork chopped ‘1';!:1 mix four crackers rolled fine, Fvlo tabl spoonfuls sweet milk, one tablespoonful salt, one-half teaspoonful pepper, a lit- , mix al T Ang P, T e .—This calls for of veal, freed from bones, skin n-ni.I t!‘:!‘ Pound well and cut in pleces about two by four inches. Chop the trimmings with a little fat pork and add half as much bread crumbs as you have chopped meat. Season with salt, pepper and onions, moisten with egg and hot wa- ter. Spread mixture on pleces of veal, roll and tle with cords. Dredge with salt, pepper and flour. Brown them in a frying pan and taen cook in a cov- urry of Veul o onlo Ity of Veal—Fry cut fine in one heaping ts. , oonful z: butter. Mix one tablespsor: zi of curry 1pmmer. one teaspoon®al zalt, one ta- blespoonful flour and stir into the butter | the body needs resistance for 3. Hot soup, wn bread sandwich, sponge cake, milk chocolate, ngl:. 4. Celery and nut sandwich, cocoa, cooky, banana. A 5. Peanut butter sandwich, chocolate mfl{ylhln. apple, peppermint candies, cooky. Beaten Biscuits. Mix five pints of flour with-one tea- spoonful of salt and half a teaspoonful of baking powder, one ¢upful of lard. 'Add enough water to make e @ stiff dough. Beat on a bis- cult blodk for 45 minutes. Sha) , then mix well with | les) Lemon Snaps. Cream one-fourth pound of with one pound of sugar. Add three beaten and one-fourth teaspoon- ful of soda dissolved in one- fourth cupful of clabber and b- of leéuon extraet. - Now add one pound of flour or. enough to roll ll, and cut off in small hands and The Richest, Spiciest PLUM PUDDING you ever tasted Now is the time for all good, healthy appetites to respond to the tasty flavor of Richardson & Rob- bins_spicy Plum Pudding. With its rich, savory combination of rarest fruits and condiments, it Jjust hits the spot!” Made in the sunlit R & R kitch- ens for more than seventy years, following an eold English recipe. You'll find it a delightful conclu- sion 1o a carefully planned meal. RICHARDSON & ROBBINS Established since 1855 peach halves... olden amous around the world From the finest or- chards of the West —Libby’sCali- fornia Peaches! Not only in New Orleans and New York, in Los Angeles and Chicago, but in London, too, and in Paris and Bombay —in all the world’s great cities, women are asking their grocers for Libby’s Cali~ fornia Peaches. And the reason why is plain. Any woman who has once tried these famous peaches of Libby’s can tell you why they are her choice. She will tell you how firm they are. How they keep their shape in cooked dishes. How unusually good they are to look atl:l—flavxlggs and glowingly golden. , most important of all, about their flavor. Deli- cate, luscious, true peach flavor. Have you ever tried this de- lightful fruit? Your grocer can supply you—ask him today for Libby’s California Peaches. Libby, M¢Neill & Libby Chicago. Your grocer can P ks B, r Libby Fruits famous around theworld Libby’s Bartlett Pears—firm yet delicate, - full of flavor. all the essential vitamins and mineral salts — ready-cooked. : T : o Delicious with berries, sliced bananas or other fruits.” | une in every Monday night on the . White . House . Coffes R.J!o Concert s 8:30 on WJZ. il Libby’s A ern crop. Ask-your grocer for them. Wholesale Distributor : W. Chas. Heitmuller Co. 923 B Street N.W. A w005 ot ot oA