Evening Star Newspaper, January 17, 1930, Page 37

FOOD PAGE. THE EVENING STAR, WASHINGTON, FOOD AND THRIFT IN THE HOME Some Attractive Suitable for Winter Menus Nourishing Puddings and Custards Which Have Been Used With Success in the Cool Months. Puddings, blanc manges, dumplings, custards and similar desserts are desir- able in the menu, as they are easily digested when well made and have a high food value. Puddings may be either baked, boiled or steamed. Pud- ding when steamed should be kept at a uniform temperature during the cooking, and the cover should not be removed during the first half hour of cooking. Farinaceous puddings should be well cooked in order to make them easier to digest. Cornstarch should be cooked for about 10 minutes. Most steamed puddings may be baked in a pudding dish by making them a little softer. Puddings containing eggs and milk should be cooked at a low tem- Bernture to prevent them from curd- g. ng Plain bread pudding can be greatly improved by adding to the batter oranges, apricots, cocoanut, marmalade, dates or figs. Cornstarch pudding can be varied by adding chocolate or a very little coffee flavoring, by stirring chop- ped fruits into it or by serving with Jjam, chocolate sauce or apple puree. To use in place of an egg, molasses has good binding qualities, and can be used together with milk in many steamed puddings. Suet puddings will be lighter and more digestible if made with a combination of flour and bread crumbs and if they are steamed instead of being boiled. If a pudding sticks in the dish when turned out, the dish has probably not been sufficiently greased, or it was damp before being greased. The but- ter or lard used should be thickly and evenly applied. All puddings should be left for a minute or two to shrink be- fore they are turned out. If a hot pudding ‘breaks when turned out, put it together carefully and coat it with the sauce that is to be served with it instead of passing the sauce in a sep- arate sauceboat. Pudding Flavorings. Flavored sugar serves the double pur- of a flavoring and a sweetening or puddingg, custards and other des- serts. vwr is very useful to keep in 18 for flavoring pud- dings. To prepare, cut an ounce of vanilla bean into very fine pieces, mix with half a pint of granulated sugar, then pound both to a powder. Now Tub through a fine sieve. If any par- ticles are too coarse, pound them again. ‘When you use lemon extract, mix it with vanilla extract, using twice the :‘maunt of an‘nllh as lemon. This will ve & new flavor to a pudding, which is really more deliclous than using either extract alone. Pudding Sauces. Sauce for puddings should not be added to the pudding until just before serving. The following is an excellent sauce to serve with a bread, rice or cot- tage pudding: Put a glassful of jelly in one-fourth cupful of hot water and melt it on the stove. While this is melting, heat one tablespoonful of but- ter in a pan, stir one tablespoonful of flour into it and then stir the melted Jelly into this until it is smooth. Serve hot with pudding or custard. To make a hurry-up, delicious jelly sauce melt a glassful of your favorite jelly over a very slow fire, being careful not to let it come to the boiling point, and serve over pudding. Chocolate sauce is almost a universal favorite. To make, stir half a cake of grated chocolate into a cupiul of hot cream or rich milk and dissolve four heaping teaspoonfuls of arrowroot, or cornstarch, in a gill of cold milk. Boil together a cupful of granulated sugar and & pint of water until clear. Add the chocolate and cream, the arrowroot, and the milk. Cook, stirring steadily, for about 7 minutes. Remove from the fire and add a small dessertspoonful of vanilla extract. Lemon sauce is well liked. Take two cupfuls of hot water, one cupful of sugar, the juice and rind of one lemon, two tablespoonfuls of cornstarch, and two tablespoonfuls of butter. Mix the sugar and cornstarch. Put the boiling water in a saucepan and stir the sugar and cornstarch into it, stirring all the time to keep it from getting lumpy. Set the mixture on the stove and boil for five minutes. Add the butter and the juice and grated rind of the lemon. Serve hot. ‘To make hard sauce, cream half-a eupful of butter until very light. Add one cupful of gowdtred sugar very slow- 1y, beating until light and creamy. Add half a teaspoonful of flavoring and beat again. Try These Puddings. Roly-Poly Pudding—This is a good form in which to serve any fresh fruit. Make a biscuit dough and roll it out & quarter of an inch thick. Spread with fresh fruit. Roll it out and tie it in a cloth, leaving room for the pudding to expand, and boil or steam it for an hour. Serve with sauce. Jam roly-poly will be heavy and tasteless if the cloth in which it has been boiled has not first had boiling water poured over it and then been thickly floured. A pudding of this kind cooks well in a greased jam jar, room being allowed for expansion of the pud- ding, and it will not be soggy. If suet is indigestible to some people, the pud- ding can be made just as well with butter. Cranberry Pudding—Dissolve one tea- spoonful of baking soda in cne cupful of sweet milk, add one cupful of sour milk, one cupful of cornmeal, one cup- ful of flour, and salt to taste. Stir all the ingredients together, turn into a mold, and steam Jor one hour. Any fruit such as cranberries, raisins or figs or dates may be added to the mixture. Chocolate Raisin Pudding—Soak one and one-half cupfuls of fine cracker crumbs in two and one-half cupfuls of milk, add one-third cupful of molasses, one-fourth teaspocnful of salt, one egg, one cupful of seeded raisins, and one- half a cupful of cocoa, or two squares Turn_into a but. IDEAL FOR SANDWICHES ScHNEIDER 413 BYE ST.N.W. Desserts tered pudding dish and steam for four hours. Serve hot or cold with cream sauce. Quince Pudding—This is a delicious, | rich pudding. Pare six large quinces and cut out all the blemishes. Scrape the fruit to a pulp and add to it one- half a pint of cream and half & pound | of powdered sugar, stirring them to-| gether very hard. Beat the yolks of| seven eggs and the whites of two eggs and stir them gradually into the mix-| ture. Bake in a buttered dish for three- quarters of an hour, sprinkle sugar over | it when cold and serve. | Cocoanut Cream Pudding—Soak two | slices of bread or cake and one cupful | of shredded cocoanut in one quart of | milk or cream for one hour. Add four| eggs, one cupful of sugar, and flavor with lemon extract or vanilla. Mix| thoroughly and bake in a pan of water until set. Apple Dumplings. Make a rich biscuit dough, the same as for baking-powder biscuits, but add a little more shortening. Take a piece of dough and roll it out on a molding | board almost as thin as pie crust, then cut in pieces large enough to cover an apple. Put into the middle of each plece two apple halves that have been pared and cored and sprinkle on a spoonful of sugar and a little cinna- mon, Turn the corners over and lap them tight. Sprinkle sugar over them and pour over all a cupful of boiling water. Bake three-fourths of an hour in a moderate oven. Serve with pud- ding sauce or cream and SuUgar. Custards. ‘To make delicious soft custard, scald one cupful of milk. . Mix two table- spoonfuls of sugar with two slightly beaten egg yolks and add to the hot milk. Cook slowly in a double boiler, with the water in the lower part of the boiler below -the boiling point, to a creamy consistency. Cool and add one- fourth teaspoonful of vanilla. To vary this custard, use part white and part brown sugar. Serve with shredded cocoanut or with fruit, such as peaches, pineapple, . orange, or prunes, figs or dates. Brown the sugar slightly to give a caramel flavor. Add three-eighths square of melted choco- late or some chopped nuts. Pineapple Custard.—To the beaten yolks of four eggs add half a cupful of sugar and the contents of one can of grated pineapple. Put this in small ramekins, place in a pan of warm water, set in the oven and bake until the cus- tard is set. Then put aside to get cold. Whipped cream may be used as a sauce or it may be served plain. Banana Custard.—Cream one table- spoonful of butter with three-fourths of a cupful of sugar, then add the yolks of two eggs, two mashed bananas, one heaping tablespoonful of flour and one cupful of cold water. Put into a pie crust and bake. Beat up the whites of the eggs, then beat in two tablespoon- fuls of sugar. Place this meringue on top of the pie and brown lightly in the oven. Maple Custard.—Beat five eggs until a spoonful can be lifted without string- | ing. Add half a cupful of maple sirup, a saltspoonful of salt, stir well, then add three cupfuls of milk and strain into cups or a large mold. Bake in a larger pan of hot water, but do not have the oven too hot. The hot water in the pan should not boil hard after baking has commenced. Chocolate Custard—When preparing chocolate custard, allow one egg, one scant tablespoonful of sugar, a pinch of salt and one tablespoonful of grated chocolate to each cupful of milk. Melt the chocolate over hot water and gradu- ally add the hot milk. Pour this over the beaten egg and sugar. To one quart allow one teaspoonful of vanilla. Pour into baking cups, stand in & pan of hot water and bake in a moderate oven until set in the center. Test by inserting the blade of a knife. When it comes out clean the custards are done. Remove at once and set away to chill, Coffee Custard.—Add to one cupful of strong cold coffee one cupful of cream, | four eggs beaten slightly and four ta- | bles) fuls of sugar. Put into small earthenware cups, place in a shallow pan with hot water around the cups and bake in a moderate oven until the custard is firm. Serve ice cold with small cakes or thin cookies. ‘To save the disappearing art of wind- mill building, children of Holland are being taught the secrets of the craft in order to perpetuate it. One town has esablished a comprehensive course in manual training for both boys and girls which specializes in this work. 98 SUGAR LIQUOR FILTER Press Before you secure th clean suger in the Jack Frost packages changed from its raw state into liquid form, In o # the refining pro- cesses this liauid suger through huge filter sses. It is then carefully tested —one of the 98 daily [ tests that assure you of Puriry Quaury Superiony n7a Buy Kol | 2 g . PREFERRE! ' A Home in Good Taste BY SARA HILAND. Here is shown a grouping of furni- ture which it would be nice to have for a guest room. For one reason, the pleces are different, and for another, they are so charming in their simplicity. ‘The bed has the appearance of four chairs placed together, but it is an adaptation of the Chippendale ladder- back style, and as such lends a dignity in its graceful detail. ‘The bookrack and tables are very simple in design—the kind which work | into any scheme in an inconspicuous | manner. The woodwork and walls in_this room are of platinum gray, the floor- covering of French blue wilton, the glass curtains of cream French mar-|. quisette finished with plain hems and the overdraperies of French blue ground chintz, with an uneven dotted design in_peach, For the bedspread, plain peach chintz bound in French blue chintz has been selected. Try this lovely shade of gray, French blue and peach for a bedroom color scheme if you want something smart. (Copyright, 1930.) Dill Pickle Relish. Allow one dill pickle for a portion, peel thinly and scoop out of each one & boat-shaped design, slicing off a little section at the bottom to make it set firmly. Fill the boats with a mixture of chopped clams, shredded cabbage, chopped watercress and a few chopped tarragon leaves mixed with French dressing, to which a little chili sauce has been added. Rest the boats on thin toast strips. MENU FOR A DAY. BREAKFAST. Sliced Bananas. Cooked Cereal With Cream. Browned Vegetable Hash. Hot Corn Cakes, Doughnuts. Coffee. LUNCHEON. Baked Beans. Pepper Relish. Fish Cakes. Brown Bread. Mince Turnovers. Tea. DINNER. Cream of Mushroon Soup. Fried Liver and Bacon. Boiled Potatoes, Fried Onions. Lettuce, French Dressing. Floating Island. Coffee. DOUGHNUTS. Mix one large cupful of sugar and one teaspoonful of butter to- gether, add one well beaten cgg, half cupful milk (sweet or sour), one teaspoonful of lemon flavor- ing and }flnch of nutmeg, two cupfuls of flour, one small tea- spoonful of salt and one and one- half teaspoonfuls of baking powder. Mix all until quite stiff, roll out on a well floured board and cut. Pry in deep, hot fat. ‘When krown enough lift out and lay on a piece of clean white cloth. The cloth takes all the grease. FISH CAKES. One pint of fish picked very fine. one quart of pared potatoes. Boil potatoes and fish together till potatoes are cooked. Drain the water and mash with a silver fork. Add two tablespoonfuls of milk, two eggs, salt and pepper to taste, When mixture is cool, drop forkful into deep, hot fat and fry a golden brown. Do not shape with the hands, as much of their lightness is lost thereby. FLOATING ISLAND. Put one pint of milk on to scald. Beat yolks of two eggs, three tablespoonfuls of sugar, six of cornstarch, wet with a little cold water, add to milk, stir well and keep it from lumping. When it thickens well, turn into a glass dish and add one teaspoonful of vanilla, Put some water in spider or deep pan and let it come to a boil, then beat the whites of the eggs until they are Stiff; then put a spoonful at a time into the boiling water until you have what can be cooked at one time. A few seconds will cook them. Do not turn them. Remove them with & skimmer and lay them carefully on the float. Pleces of bright-colored jelly placed on the whites of egg make an improvement in the looks of the float. Curry for Ordinary Foods Gives Them Unusual Flavor Curry is one of the good flavors often neglected by the American cook. It is really worth while, though, to learn to use it intelligently, as it adds delicious variety to the daily menu. Curried Mutton.—One pint of finely chopped cold mutton, one tablespoon of butter, one tablespoon of flour, one tablespoon of curry powder, one gill of rice, one egg, two quarts of boiling water, salt to taste. Wash the rice. Put it into the boiling water and boil for 25 minutes. Drain in a colander. Put the butter into a frying pan with the flour, stir smooth, then add by degrees two gills of boiling water; stir smooth again. ‘When boiling, add the meat, curry and salt. Stir for ten minutes. Heap the mixture in the center of a fireproof flat dish, make a border of the rice around the meat, brush all over with beaten egg and piace in the oven until browned, from five to ten minutes. Curried Eggs. — Eight hard-boiled eggs, one pint of cream sauce, one tea- spoon of chopped parsley, salt and pep- r, one teaspoon of curry powder, one aspoon of chopped chives. When the cream sauce is prepared, blend and stir into it the curry powder, then add par- sley, chives, salt and pepper. Keep jt hot over boiling water while you pare the eggs. Having already boiled the eggs, cut them in halves; lay them in a deep dish; pour over them the: sauce. Cover. Set the dish over boiling water for ten minutes, until the eggs are thoroughly heated, and serve. Curried Tomatoes—An exceptionally appetizing supper dish is of tomatoes seasoned with curry powder, and this should be served with baked bananas. Plunge four tomatoes into hot water, re- move the skins, cut into halves and press lightly to take out the seeds. Cook two onions chopped fine, until tender, with two tablespoons of butter. Add a teaspoon of curry powder, a bay leaf, a teaspoon of turmeric (this can be bought at any drug store) and a half pint of water or coconut milk. When this mixture reaches the boiling point add the tomatoes, cover the saucepan TESTS EVERY DAY Guarantee to you 7 Splendid Quality fl? and cook slowly for twenty minutes. Boil a cup of rice, drain and heap in the center of a platter. Place the un- broken tomatoes around this, strain over the juice and serve at once. Vendall Curry.—Cut into half-inch square pieces an onion, a seedless green pepper, a seeded tomato, a cored apple and a small plece of garlic. Melt a large tablespoonful of butter into a saucepan, add above ingredients and sprinkle over two tablespoonfuls of flour. Lightly stir and add a pound each of raw, lean veal and pork cut into one- inch squares and half a pound of seeded gplant cut into three-quarter inch pleces. Season with a teaspoonful of curry powder, a saltspoonful of salt, & half teaspoonful of pepper and cook for 10 minutes. Moisten with a pint of water. Tie in a bunch a sprig of arsley, a sprig of thyme and a bay leat and place in pan. Cover pan, boil for five minutes and set in oven for an hour, being careful to mix once in a while, Remove, take out bouquet, ar- range with boiled rice and serve. Chicken Curry, Madras—Singe and cut head and feet off a tender 2l5- pound chicken. Draw, neatly wipe, cut into 12 equal pieces and lay on a plate. Mince a large onion, a medium-sized green pepper, a seeded fresh tomato and a cored apple. Melt a small table- spoonful of butter in an iron sauce- pan, add the chicken and brown on a brisk fire for eight minutes. Stir once in a while and add the minced articles, with a tablespoonful of flour and & heaping teaspoonful of curry powder. Stir well and cook for four minutes longer, moisten with a pint of hot water, season with one and one-half teaspoonfuls of salt, half a teaspoonful of pepper, a saltspoonful each of grated nutmeg, thyme in powder, bay leaf and one tablespoonful of table sauce. Thor- oughly mix and let cook slnwl{ for 30 minutes, mixing once in a while. Sheep will leave alfalfa pastures to feed orl cull oranges, California growers | have learned. JACK FROST SUGARS Untouched by human hands—millions and millions of pounds of Jack Frost Package Sugars are refined, packed and delivered each year. They reach you in sanitary packages—clean, sweet, and wholesome. The distinctive package and trademark are your guarantee of PURITY — QUALITY — SUPERIORITY There's A Jack Frost Sugar or Granulated Confectioners Brown (In distinetiv wn packages) D By PARTICULAR HOUSEWIVES Sold by all dealers that Every Purpose Powdered Tablet JACK FROST SUGAR Melody Moments “broughttoyou every Thursday er nd NBC feature quality products [KFR Refined by The National Sugar Refining Co. of N. J. Standard Time. SUGAR D. C, FRIDAY, JANUARY 17, 19%0. MOTHERS AND THEIR CHILDREN. One mother says: Every one knows the trial it is to wash heavy quilts and comforters. To keep children’s bedding clean and sweet- smelling, frequent laundering is a ne- cessity. I make comforter forms out of ordi- nary cotton wadding with a cheesecloth casing. This I tie, here and there, with little knots of silkenes. For each com- forter form I make several slips of va- rious figured materials to match the color scheme of the room. These are made to facilitate the putting on and taking off of the slip covers, . (Copyright, 1930.) Bacon Tamale. Butter a glass baking dish and in it place a layer of cooked and salted macaroni or spaghetti and dot with butter. Over this put a layer of sliced or canned tomatoes. Sprinkle with .alt, pepper, a little sugar, a little minced green pepper and onion. Add more dots of butter, then one cupful of canned corn which been seasoned with salt, pepper and a bit of sugar to taste. Over the corn place another layer of the tomato and seasoning, and cover with a thin layer of the spaghetti dotted with butter or buttered crumbs. Bake for about three-fourths of an hour in a good oven until slightly browned, then lay thin slices of bacon over the top. return to the oven, cook until the bacon is crisp and serve at once, Checolate Souffle. Thicken four cups of boiling milk with two tablespoonfuls each of flour and lualr rubbed smooth with a little cold milk, add a teaspoonful of vanilla and half a cake of bitter chocolate, grated. Cook until smooth and thick, stirring constantly, take from the fire, add the yolks of six eggs, well beaten, and when partially cool, fold in_the stiffly beaten whites. Turn into a but- tered baking dish, sprinkle with pow- dered sugar and bake for 20 minutes in a moderate oven. Left-Over Meals. Midwinter is upon us. And though nowadays we do not have to wonder how we can possibly make turnips and beets, carrots and cabbage tempt our own and our family’s appetites until Spring brings the first radishes and green onions, still this is the most diffi- cult time of year to plan food temptingly and intelligently. The root vegetables still remain our | Winter standbys, with cabbage still a wholesome and cheap help. But all of us indulge, at least occasionally, in some of the green vegetables that come from more Southern climates or from hot- houses. One thing about green vege- tables—it is possible to use them up to the last crumb as leftovers. For all green vegetables make good salads. If, for instance, you indulge in a few hot- house tomatoes, you can use even the smallest slice that may be left over to chop up with cabbage for a luncheon salad next day. If you have string beans, you can use any that remain after the first serving with French dressing on lettuce leaves for a delicious salad. If there are just a few beans left, then you can serve potato salad for luncheon and garnish it with even the few beans. ‘They will dress it up for both eye and | appetite. pAp!nOther thing you can do with any leftover vegetables is to make a baked loaf of rice and vegetables. If you have any good gravy, add that. If not, bind it with whf'ra sauce. Season it well. Add chopped onion. And bake it until it is nicely browned, with an occasional bast- ing of butter. You can serve it with brown butter sauce. . Oatmeal Wafers. Mix two eggs with half a cupful of sugar, half a cupful of milk, one cup- ful of rolled oats, one teaspoonful of salt, three cupfuls of flour, one tea- spoonful of baking powder and one tea- spoonful of vanilla. Mix the same as for cookies, then roll, cut into squares and bake in a moderate oven for seven minutes. “I guess you don't always make a hit POOD PAGE, Cake Has Important Place in American Food Supplies. BY SALLY MONROE. Most Americans like cake. It is not a difficult dessert, if you are an ordi- narfly good cook, and if it is eaten in moderation it is not harmful. Hence the cake-eating habit grows and thrives, Layer cakes, as we make them here, are distinctively American. They are not difficult to master. In fact, you can have one good foundation recipe, which, varied, will give you all sorts of de- licious results. There is the easy recipe which has been given in these columns several times, but one which is worth repeat- ing, so simple is it to make and so easy to vary. It calls for a cup of sugar and a cup and a half of flour, sifted twice, with three level teaspoonfuls of baking wder and a teaspoonful of salt. Then reak two e in a cup, fill the cup with milk and add to the dry ingredi- ents, with five tablespoonfuls of melted butter, or its equivalent in cooking oil. Beat all together with a rotary egg- beater. The result is a smooth, rather thin batter, which makes very satisfac- tory layer or patty cakes. Variations' in Foundation. ‘This foundation may be varled in many ways. One way is to add a little ginger, cinnamon and allspice, or clovcs, and bake in small patty cakes. Then serve with whipped cream for dessert. Another is to bake it in little patty tins and to split each cake in half, crosswise—that is, taking off the top. Put in a layer of sliced oranges or canned fruit, lay on the top and serve with boiled custard. Another is to make the cake in two layers and put together with a filling of thick boiled custard, very cold, and top with powdered sugar or whipped cream, Another is to serve in little cakes with a chocolate sauce, well chilled. This same foundation, baked in lay- ers, makes a very good cake for short- | s cakes, with whipped cream, sweetened, on top. And with it you can also make a good ice cream cake, putting the ice cream, of chocolate or vanilla, between the layers. Recipes. Here are recipes for other cakes in layers and in loafs: Lemon Cream for Filling.—Grate rind and squeeze juice of one lemon. One cup sugar mixed with one tablespoonful cornstarch (mix this thoroughly). One cupful water, put over fire in double boiler. Set in hot water, add lemon Juice and grated rind. Stir sugar and cornstarch slowly into the hot water. The slower you put it in the smoother the cream will be. Boil until thick and add one teaspoonful butter. Allow to cool. This may be spread between lay- ers of the cake already given. Walnut Mocha Cake.— One - quarter cupful shortening, whites of three eggs, one cupful sugar, one and three-fourths cupfuls flour, two and one-half tea- spoonfuls powder, one-half cupful of strong coffee, three-fourths cupful of by shootin’ off your mouth. walnut meats broken into small pieces. Beat the egg whites gradually AN IMPORTANT ANNOUNCEMENT TO COFFEE LOVERS! adding the sugar, then the oll, flour, baking powder and coffee in the order given. When all are well beaten, add the nuts and bake in a shallow oblong pan until done. When cold cover the sides and bottom with frosting made of confectioner's sugar beaten into strong coffee. Cut into squares and place a half walnut on each square. Mocha Icing and Filling—One table- spoonful butter, one cupful confection- er’s sugar, one tablespoonful cocoa, two tablespoonfuls strong coffee, one-fourth teaspoonful salt. Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry, add coffee; if too moist, add cocoa. Delicate Fruit Cake.—Three-quarters cupful butter, two cupfuls sugar, one cupful milk, two and one-half cupfuls flour, one-quarter teaspoonful salt, two teaspoonfuls baking powder, whites of five eggs, one tabléspoonful grated lemon rind. Cream butter and sugar and mix dry ingredients. Add whipped whites, flour and milk and beat hard. To five tablespoonfuls of this batter add spices to taste, one cupful raisins and one-half cupful sliced citron and bake in one layer. Bake remainder of bat- ter in two layer pans. When cold put together with boiled icing, having dark layer in center. Citron Cake.—One and one-half cups butter, two cups sugar, six eggs, one teaspoonful baking powder, one pint flour, one cup citron cut in thin, large slices and one-half teaspoonful nutmeg. Rub the butter and sugar to a smooth, light cfeam; add the eggs, two at a time, beating flve minutes after each addition. Sift the flour and baking powder together, which add to the but- ter, etc, with the citron and nutmeg. Mix into a firm batter and bake care- fully .in paper-lined shallow, flat cake pan, in a moderate oven, 50 minutes. Queries From Readers. Among this week's Interesting queries s: “I have sometimes eaten delicious stuffed eggplants. Can you tell me how to_prepare them? Here is a good recipe for stuffed egg- plant: Parboll a good-sized, firm egg- plant for 10 minutes, then lay in ice cold water for an hour. Meantime, make a forcemeat, using a half cupful minced bolled tongue or ham, a teaspoonful each minced parsley and onion, salt, pepper, a beaten egg and a little cream to moisten. Take the eggplant from the water, wipe dry and cut in halves lengthwise. Scrape out the seeds and enough of the pulp to make a good- sized cavity. Chop the pulp and add to the dressing already prepared. Fill the cavity, fit the two halves together and bind in place with a strip of clean muslin. Lay in a deep baking pan, pour & cupful of stock around the vegetable, cover and bake half an hour. Lift into a hot dish, remove the binding and Eoul' about the plant the gravy that as formed or a butter or tomato sauce. Capt. Stanley G. Owen, who has just given up the command of the liner Arundel Castle, has commanded 21 of his company's liners in the last 22 years. This fine coffee at a new low price The new low prices in the green coffee market have permitted another substantial reduction in the whole- sale price of Maxwell House Coffee. This is the fourth price reduction in the last sixty days, making the present price of this fine coffee lower than it has been at any time in the last six years. Why don’t you try a tin, and at tomorrow’s breakfast enjoy this deservedly famous coffee, so rare and mellow both in flavor and fragrance? MAXWELL HOUSE COF FEE @ 1020, 6. 7. Corp.