Evening Star Newspaper, February 14, 1930, Page 38

‘FOOD PAGE. THE EVENING STAR. WASHINGTON. D. C. FRIDAY, FEBRUARY 14, 1930 POOD PAGE. FOOD AND THRIFT IN THE HOME Refreshments Every Hostess Should Know How to Prepare Oranges Safeguard Health | Straight Talks to Women About Moneyl And Satisfy Sweet Tooth | Orange Cookies. — One-half cupful | # £: fat, one cupful sugar, one-half teaspoon- | Selling Good Holdings. 4 ful grated orange rind, one egg, one- | When your bonds are paying yor T lar income at a fair rate of return half cupful of orange juice, three cup- ‘Of‘";,a“r B emaipar, would you sell them fuls flour, three teaspoonfuls baking | }n l. t(lvombl.z mB:r{kn for whn' l::l{h!:: powder, one-fourth teaspoonful salt. | in it for you? ore you ans' Cream the fat, adding sugar gradually, question, ‘consider that you are selling more than the bonds. then orange rind and well beaten egg.| You are also selling -flunu of ';:. orange juice slowly. Sift flour, | curity. You are exchanging one in- {:\:kdh:;upowdeg: jnn«l salt together and | vestment that is known to be sound acd. Chill and roll out on floured board | for another upon which you must and cut with cookie cutter. Dredge |chance. You are taking your money with a little granulated sugar and bake | Cut of safekeeping, and imposing upon in a hot oven. The dough should be yourself the task of selecting an equally Kept as soft as possible while making | advantageous investment. these. as they should be soft inside like As a matter of everyday fact there a cookie and not crisp as a wafer. This is ‘usually only & small profit realizable i Gn excellent cookle § serve with ice |On a bond. That is, it is small when cream. BY MARY ELIZABETH ALLEN. l PERHAPS if you took a census of the fruit tastes of your friends you would find that the orange held first place in something lie 90 per cent of the votes. Perhaps it would stand fa- | vorite at even better odds. Perhaps not. At any rate, the orange is almost uni- | versally_like Luckily that is so, for of late years the orange has been proved to possess a life-giving vitamin. To be sure, we can live without oranges—for we can | get that vitamin from other food. But| we cannot live without that vitamin. And the orange is an agreeable, con- venient and, on the whole, incxpensive | way of getting it. So plan to use oranges very gener- | {ously in your family’s diet. You need | not get the largest and most expensive | oranges. Indeed, often the smaller ones | are juicier than the larger ones. But buy ‘your oranges always with an eye to their goodness. An expemsive orange that is thin-skinned, juicy and flavor- some is cheaper than a cheap one that is thick-skinned, dry and flat. Orange juice is ‘one of the easiest forms for serving this fruit. Some per- sons take the juice of one or two or-| anges at night and find it exceedingly | beneficial to their general health. The glass of orange juice for breakfast is | also_delicious and is the easiest imag- sonable sum for safety of cipal and income. Later when the ids are re- cnllfid you will probably make an equal rofit. P Women are open, as a rule, to the temptation to realize a quick profit, and they act without considering all of the consequences of their act. Really astute woman investors have held on to securities for years through their ups and downs. They have regarded them as investments, and therefore with their principal safe and incomse assured they are reluctant to sell and 50 defeat their purpose. Suppose you bought a house. Let us say that you were satisfled with the house, neighborhood, and all incidental details. The house cost you $5,000 and you are offered $5500 for it. Would you sell it? Probably you would not. The house is one of your choice, you are fully satisfied with it, and it is w(:rth more to you than a profitable sale, Market Shopper May Obtain Valuable Food Suggestions The stores and markets this week| There are also some excellent looking a;emdoisp:l#ng bom unusually fine antuw"smwberrles. | of stuffs, both in fruits and vegeta- | yegetables are in abund: in- e g h in f e undance and in. | bles. The lady who will take the trou: | 40" oycumbers, 10 cents aplece; cel- ! ble to shop about | will find that prices | ery 10 cents a stalk; turnips, 5 ccnts a | pound;_lettuce, 10 to 15 cents a head; sweet potatoes, 8 cents a pound; white potatoes, 4 cents a pound; carrots, 2 bunches for 15 cents; slaw cabbage, 5 to 15 cents a head; green cabbage, 10 cents a head: onions, 5 cents a pound; beets, Decorative Salads, Sandwiches and Confections | Are Among These. The February hostess who gives at- | are sweet and not very hearty. they are tention to the artistic side of the serv- | usually served for afternoon tea or to| ing of food will use a salad to heip | provide variety when another kind of carry out a color scheme. Even if sandwich is being served. If jelly or, it is not us:d to add to the color | marmalade used for sandwiches is thin, scheme, it chould at least be made an | it is a good plan to spread each slice of | attractive dish. Nothing is so unappe- | bread thinly with butter so that the| tizing and unattractive as a salad that | filling will not soak into the bread. | has not been carefully prepared, with a | Slices of Boston brown bread with a | garnish that is not fresh and crisp, or filling of jelly or marmalade make with dressing and ingredients that have | dainty sandwiches for afternoon tea. bren carelesly combined rekibel BaTIWIN Almost any kind of cooked or raw fruit or vegatable. or any kind of meat,| Many varieties of sandwiches are de-| fowl or fish, whether cooked especially | licious with the bread toasted instead for the purpose or left over from a pre- | of using it plain. Cut the bread about | vious meal, may be utilized in the mak- | one-third inch thick. toast, then thinly | butter before the filling is added. Fol-| ing of salads. Canned foods of these [ varieties may also be used to advantage | Jowing are some good fillings for these: PSAARE CauGur | are the samc Ac NEAR ast week. S WASHINGTON | JRo seck economy | in food buying will find a few cents'| i ce in some g}:’:{;nbut. gener- | 10 cents a bunch. Bily epeaking, the| Dairy products are firm in price, egas prices do not vary. | selling for 65 and 75 cents a dozen and Probably nothing | butter, 60 and 65 cents a pound. These affects prices of | prices will decrease, of course, with the commodities 1ike|advent of Spring. Weather conditions,! It will not be long until the local which, fortunately, | growers and orchardists will begin to be have been good |active. Washington is strategically lo- | throughout the | ated from the standpoint of easy trans- country. When the | portation. In season, this assures the ground thirsts for | consumer the freshest fruits and vege- rain, vegetables suf- | tables. one considers how important it is to have a regular income assured, rather than an occasional profit unassured. A difference of a few points between buy- ing price and selling price may mean $40 or $50. Yet suppose you were to insure your investment against all risks, would your | insurance cost you $40 or $50? You may be sure that in most cases it would. Furthermore by declining to take the profit” you are paying a res Lemon Pineapple Pie. One and one-third cupfuls sugar, one tablespoonful cornstarch, one-half cupful boiling water, one-half cupful pineapple juice, one tablespoonful but- ter, two eggs beaten separately, one- half cupful lemon juice, grated rind of half lemon, one-quarter teaspoonful Austria has decided to adopt Haydn's “Hymn to the Emperor” as the national song of the republic after the words have been altered to suit the present conditions. in the making of salads, especially dur- ing the' Winter, when fresh foods are expensive and difficult to obtain. The correct salad to serve with a din- ner that contains a number of heavy d'shes is a vegetable salad, if enough vogetables are not already included in the mer~, cr a fruit salad if the des- sert docs not consist of fruit. fruit salad is made to serve for both the salad and the dessert course. Canned fish or fish freshly cooked makes an appetizing salad, and if (h&‘l‘ei is not enough of one kind on hand for the purpose another kind may be added without changing the quality of the salad. Small amounts of two, three, four or more vegetables may be com- bined with a tasty salad dressing and served as a luncheon or dinner salad. Almost any combination of fruit will also make a delicious salad if served with the right dressing. A slice of pine- apple, a canned peach or two, or a few spoonfuls of cherries may be added to rapefruit, oran bananas, or what- ever fruit you wish and served with the salad dressing that you prefer. Nuts Used in Salad. ‘When nuts are to be used in a salad, they should not be ground in a grinder, but they should be chopped or cut into small pieces with a knife, after which they should be added to the salad just befare serving. If the salad is ailowed to stand very long after the nuf added, the nuts will discolor the dress- ing and cause the salad to become aark looking. Almost any edible green makes a good garnish. The coarser outside leaves of Iettuce may be used shredded, and a bed cf it makes a very attractive gar- nish for many kinds of salads. Gar- Often a | Thinly sliced tomato, bacon, lettuce and salad dressing. Mashed chicken livers, bacon, a little onion, and salad dressing. A thin slice of cheese, a thin slice of ham, and prepared mustard. Chopped chicken, celery and hard- cooked eggs, with lettuce and mayon- naise. Sardines | tomato. | “Liver sausage, grated onion, vinegar and lemon juice. % Nut Confections. All confections are improved by the addition of nuts. Halves of English walnuts and pecans may be pressed into the outside of bonbons and chocolates. Almonds, filberts, walnuts, or peanuts may be covered singly or in clusters with the same chocolate coating that is used to coat creams. A good chocolate coating is made as follow: Put in a double boiler four ounces of milk chocolate, two ounces of bitter chocolate, and half an ounce of paraffin. Let the ingredients melt over water that is very warm but not too hot, being careful that not a single drop of water or any foreign substance falls into the mixture, Glaced Nuts and Fruits—Nuts of any kind may be used for this purpose, and such nuts as almonds need not blanched. Candied cherries, candied pineapple, pressed figs, dates and raisins are the fruits that are usually glaced. | Confections of this kind should be eaten | while fresh or kept in a closed recep- tacle in a dry place. Prepare the nuts by shelling them, and if necessary roasting them, and the fruits by cutting chopped with egg and Among meats are the following: Leg of lamb, 45 cents a pound; loin lamb chops, 60 cents; stewing lamb, 20 and 35 cents shoulder lamb, 35 cents; _shoulder chops, cents; veal cutlets, 65 cents; breast of veal, 35 cents: veai chops, 50 cents: shoulder roast wveal, 35 cents: roast loin' of pork, 35 cents: pork chops. ;10 r(‘nl;(:‘ fresh am, cents; It is the better part of wisdom for | round steak, 50 and %he tr;‘(l:xsewue tfifi doflfl\e{’:w:]sh'flpp’l,n% 55 c(‘nfs:hpn‘:(rrhnusc as;enk. tfio and] 65 n way she wi able to find | cents; chuck roast, cents; calves’ suggestions which otherwise might be | liver, 80 cents. overlooked. | A suggestion is made that the house- Among fruits on display are Florida | wife visit the seafood markets, where oranges, large size, 50 cents a dozen: |there is a splendid display of all kinds small size, 25 cents a dozen; grapefruit, |of fish, which will vary the monotony 10 cents each: bananas, 25 cents a doz- io! meat eating. Here again Washing- en: grapes, 10 and 15 cents a pound; | ton is fortunate in its situation as the cooking apples, 3 pounds for a quarter 'fish are fresh caught nearby. Unusual Breakfast Dishes Tempt Appetite in Spring BY SALLIE MONROE. | UST about this time of year our | appetites bogin to lag. Some of | | our “appetites. that is.” Some of us | manage to pull through Summer. Au- | fer, the supply is diminished, with !he‘ | Tesult that, the demand being greater| | than the production, prices naturally increase. So far this season there has been no real fluctuation in costs. 5 ‘ What one spends for the table is largely governed by the size of the fam- ily ‘and the size of the purse, although | the worst sort of economy is to apply |it to food. Good food and substantial | meals mean health and vitality to each | member of the home and the wise housewife will see that she purchases the best. Children especially must be | properly nourished and the mother | should “prepare dishes that will appeal | to their appetites. Children like sweets but their growing bodies require more stable articles. WEATHER CONDMIONs| ATFECT SUPPLY 45 and pepper and pour over the cooked eggs. Cover with buttered bread crumbs, and cook in a moderate oven for about 10 minutes. AN of | | inable sort of fruit to eat. Even if one | must swallow it hurriedly, being driven | on to catch a train, there are no un-| pleasant results. And the juice of two | oranges, if you are too rushed to eat any other breakfast, will prove quite | isfying and strengthening and will | keep vou going until an early lunch if necessary. There are dozens of other ways of | serving oranges. and they can be in-| cluded in any one of the three meals. Some good recipes for using oranges | follow: | Steamed Orange Pudding.—Make bi: | cuit dough and roll it into a long, nar- | row shect one-fourth of an inch thick. | | Spread thickly with peeled and sliced | oranges, sprinkle with sugar and grated orange peel and roll up, twisting the ends together. Lay it in a buttered pie | | tin or pudding dish, placed in a steamer | over boiling water. Steam for an hour {and a half and serve with any sauce. Orange Sauce—Cream one cup of | butter with two cups of sugar, add the juice of two oranges, the grated rind of one and a little grated nutmeg. Mix thoroughly and serve cold. This may be used on the above pudding. It is de- licious with boiled rice and on steamed | or baked pudding. Orange Sherbet —Grate the rind of four oranges on two and one-half cup- fuls of sugar. Add to it one quart of | water: put it in a double boiler and | eook fo a clear sirup, being very careful to remove all the scum. Remove from the fire and strain through a fine mus- lin cloth. When cold, add the strained juice of 12 oranges and 2 lemons and 1 pint of cold water. If not sweet | enough add more sugar. Strain it and | freeze. nishes that supply color as well as flavor | them into small strips or cubes. Mix are pimento. green peppers, radishes|two cupfuls of granulated sugar with and olives. Stuffed olives cut into slices | one-eighth teaspoonful of cream of tar- to show the red of the pimento and the and one-fourth cupful of corn tar, green of the olive make an effective | syrup, then add three-fourths cupful of | garnish. Slices of hard-cooked eggs Of | water. Cook until it will form a very volks of eggs forced through a ricer may be used alone or mixed with chopped parsley to add a touch of color. Even a touch of paprika adds color. As fruit salad garnishes, maraschino cher- ties, eithet whole, halved, or in rines add to the attractiveness of the color and appearance. f Tiny cheese balls rolled_in chopped nuts, halves or pecans or English wal- nuts, dates stuffed with nuts, cocoanut toasted or untoasted. seeded grapes. colored and flavored gelatin hardened in a thin layer and cut into small fancy shapes, all make attractive garnishes for sweet salads. If the salad is to be used in place of a dessert, stiffiy beaten cream may be forced through a pastry tub= in the form of a rosette on top of the salad and then garnished with a bit of bright color. 3 An accompaniment of some kind is usually served with a salad to make it more attractive in appearance and more pleasing to the taste. This may = a wafer or a fancy cracker, or a small sandwich made with bread cut irto thin slices and simply buttered or lightly buttered and then spread with a filling of some sort. Phain or Elaborate. Sandwiches may be plain or elabo- rate in shape and contents. They may consist of three layers of bread instead of two, aud for other kinds the bread may be toasted instead of being used plain. Sandwich bread may be cut into strips lengthwise, into halves cross- wise, or diagonally to form triangular pieces. : <If a sandwich filling consists of something dry. such as sliced ham or chicken, or other meat, better sand- wiches will result if each slice of bread s spread wi‘h butter before adding the filing. _Another plan is to_spread one slice with butter. then a lettuce leaf, and the -other slice with salad dress- ing, and then add the filling. With meat sandwiches may be used chopped pickles, olives, a small amount of onion, green pepper. pimento, or any- thing desired for a flavoring. Left- over meat or fowl that will not slice well and all trimmings, may be used in this way. Th= vegetabl filling sandwich cucumbers, celer: most often used for are lettuce, tomatoes, and onions. These | brittle ball in water, until it will spin | hair-like threads when drops of it fall | from the spoon, or until it registers 200 degrees on a thermometer. Remove | from the fire and put in a convenient | place for the dipping of the fruit and nuts. Drop these into the hot syrup, |one at a time, with a coating fork or | an ordinary table fork. When entirely covered with the syrup, remove and | drop onto greased plates or pans. | Oriental Delight—A delicious confec- | tion that can be prepared without cook- | ing is known as Oriental Delight. To | make, wash half a pound of dates. half | a pcund of raisins and half a pound of steam for about 15 minutes. Then put these with balf a cupful of shredded cocoanut and haif a cupful of English walnuts through a food chopper, or chop them all in a bowl with a chop- ping knife. When all is reduced to a pulpy mass, beat one egg white slightly. add enough powdered sugar to make a very soft paste. then mix with the fruit mixture. If the mixture is very sticky. continue to add powdered sugar and mix well until stiff enough to pack n |a layer in a pan. Press down tight, and when it is set mark in squares, re- move from the pan, and serve as a con- fection. This confection is a party favcrite and very nutritious. If to be | served at a children'/ party, the cocoa- nut may be omitted if desired. Steamed Pudding. | Mix two tablespoonfuls of melted shortening with two tablespoonfuls of sugar, cne egg, half a cupful of dark | cooking molasses. half a cupful of hot water, half a teaspoonful of baking soda, one and one-half cupfuls of flour, one-fourth teasposnful of salt, one cup- ful of raisins and one-fourth teaspoon- ful each of cinnamon, allspice, nut- meg and cloves if desired. Pour the mixture into well greased molds and steam for an hour. Serve hct with a sauce made a: follows: The sauce: Mix one cupful of sugar with one tablespoonful of flour, add one cupful of hot water, let boll, stir-| ring until clear. then add two table- spoonfuls of hotter and half a tea- | spoonful of vanilla. sandwiches should b> made just before | they are served except celery sand- wiches. which should be made in the form of rolls and must remain piled close together for some time so that the butter will become hard enough to stick them together. To make ril thin slices of white bread and graham bread, or other dark bread, butter the slices, then alternate a slice of white vith a slice of graham until there are tiree or four layers. a fillinz be used without a filling, under a weight until the butter becomes hard, then cut down in thin slices. Use plain or with ‘The most suitable materials for open | sandwiches are cream cheese, siuffed olives, chopped parsley, cooked eggs with the yokes jam and_any dd flavor attractive shapes, terial that will or color. Either white or brown bread may b"‘ used Fruit sandwiches are usually cooked. Jade for a filli: As fruit bon sandwiches, cut very Place the pile of slices, if to| hard- whites torced through a ricer. pimento cut into other ma- filled with dried fruits that have first been Another kind of fruit sand- wich is that which has jelly or marma- Che sweetness corn Southern skill goodness--and pressed figs. put them together, then | nature's greatest bounties---cane and were processed and blended by Crown Table Syrup. umn, Winter and Spring with fairly | satisfactory appetites all the time. But | the late Winter or early Spring appe- tite is most subject to sinking spells. One way to keep the appetite strong | and vigorous is to keep exercising out- | doors all Winter and to keep the diet | as full of raw and vitamin-rich foods as_possible ‘Then there is the other thing to do— to tempt the appetite at the times of | year when it begins to flag. So, in the Spring, we make special plans to serve tempting as well as wholesome foods. Breakfast seems to be the meal least relished by many at this time of year. And today we are giving some recipes that may make breakfasts more in teresting. Be sure to have fruit eve day at this time of year. If you are tired of hot cereal, try the pre-cooked | sort And then try one of these more unusual sorts of breakfast dishes to fill out the menu:* et Fried Cornmeal Mush.—A most sat- | isfactory way of preparing this is to | spread hot cornmeal mushon a platter or other flat dish to tl‘lellJl th of an inch or a little over. Wi it is thor- oughly chilled out, cut if into strips three inches long and one inch wide. Shightly beat one egg and have ready some fine cracker crumbs. Coat the pieces with egg mixture and fine crumbs | and then fry in hot, deep fat. Drain on brown paper and serve at once. Mush fried in this way is more whole- | some than when fried on a griddle. Pulled Bread.—To make this make white bread in the usual manner and while baking all but one of the loaves in the usual manner, allow this one loaf to bake only 20 minutes. Take | from the oven and turn it out on a | molding board and with two forks pull | | the dough apart, into pieces about large | enough for serving. Place these picces | | on a baking sheet and bake until nicely | browned. These may be reheated at breakfast time. L Jombalayah.—Wash four ounces of | rice and let it boil in a saucepan of rapidly boiling water until well doge. | Chop four ounces of cooked ham ai | add to the cooked rice. Season well | with salt and pepper to taste. Let it | | cool and then serve on a dish garnished with lettuce. | Indian Eggs.—Cut three hard-boiled | eggs into thick slices and place them in a buttered baking dish, and sprinkle | with a level half teaspoon of curry| powder and a dash of cayenne. Beat| two raw eggs slightly, season with salt and mildness of two of into a syrup of golden they called it Golden Scrambled Eggs and Bacon on Toast. | Golden Sundac—Put in a saucepan —For two portions you will need two one-half cupful orange juice, one table- pleces of bread nicely toasted, three |spoonful lemon juice, three-fourths cup- eggs and four slices of bacon. Scramble | ful sugar and a few grains of salt and the eggs and pile on the pieces of toast, | boil five minutes. Cool and add pulp and place two slices of bacon fried or | of one orange cut in small pieces, one | veal. |and work them Have ready slightly beaten egg and fine | broiled crisp ovey each plece. Serve on a hot dish. EEE Savoy Fritters—Have on hand thin slices of cold cooked mutton, beef or Cut into circles about an inch and a half across. Season the meat | with a little ketchup or Worcestershire | sauce. toes slightly moistened with hot milk— but not too moist. Cover both of the pieces of meat with the potato, into smooth shapes. cracker crumbs. Dip in egg and then in crumbs and fry in deep fat. If you | like, you may use unsweetened fritter batter to dip the fritters in place of egg and_cracker crumbs. Ham Ramekins—This calls for a cup and a half of finely chopped cooked ham. To this add two slightly beaten egg yolks, four tablespoons of milk, a little mustard, a quarter teaspoon of powdered mixed herbs, and salt and pepper to taste. Have ready six buttered ramekin cases and fill each three-quarters full of the mixture. Put in the oven and cook until set. time beat the whites of the two eggs Stiff and spread a little on each. Re- place in the oven and let cook until the tops are nicely browned and crisp. ; Amnng this week's interesting queries s this: “Can you tell me a good salad dress- ing to serve with a fruit salad?"— Katherine C. Golden Salad Dressing.—One-quarter cup pineapple juice, one-quarter cup orange juice, two tablespoons lemon If You Want Good Coffee Tor over 40 years? Have ready some mashed pota- | sides | Mean- tablespoonful maraschino cherries cut | |in_small pieces and ore tablespoonful | maraschino sirup. Serve over vanilla | ice_cream. Orange Frosting.—Grated rind one | orange, three tablespoonfuls orange | juice, one teaspoonful lemon juice, one |egg yolk, confectioner's sugar. = Mix | grated orange rind with fruit juices and | et stand 15 minutes. Strain into egg yolk, beaten until thick and lemon col- ored. and add sifted confectioner’s su- gar until of right consistence to spread. | Orange Cake Filling.—Bring to the | two cupfuls of water and the grated yellow rind of two oranges. Thicken with three tablespoonfuls ~of cornstarch rubhed smooth in half a cupful of cold water, and cook. stirring constantly. Take from the fire and add a_cupful of powdered sugar beaten with the yolks of three eggs. Stir until near- 1y cool, then add a tablespoonful of but- ter, the juice of four oranges and one lemon and cool. Spread petween the layers and cover with orange icing. juice, one-eighth teaspoon salt, two egg _v:;lkc one-third cup sugar, two egg whit |. M pineapple juice, orange and | iemon julce and salt, and heat in double boiler. Beat egg yolks until thick and lemon-colored, gradually adding {one-half the sugar while beating con- stantly, add hot fruit juices; return to| double boller, and cook, stirring con- | stantly until thick and ‘smooth. Beat | | whites of eggs until stiff; add remain- ing sugar, and combine with first mix- ture just before removing from fire. salt and two-thirds cupful grated pine- apple (canned). Mix the sugar and cornstarch thoroughly and add gradu- | ally the water and pineapple juice, which | have been heated together, ‘stirting all | the time. Cook together, stirring con- stantly, until the mixture boils and con- tinue cooking for five minutes. Then add the egg yolks, salt. lemon juice and | rind, butter and pineapple and cook | until the mixture thickens. Cool and turn into a baked pastry shell. Cover with a meringue made of the egg whites stiffly beaten with two tablespoonfuls of powdered sugar. Bake in a slow oven (300 degrees) until the meringue is browned. Lemon Egg Sauce. One-half cupful sugar, one table- spoonful corn starch, one egg yolk, one- quarter teaspoonful salt, two table- spoonfuls lemon juice, one cupful boil- ing water, one and one-half tablespoon- fuls butter. Mix the sugar, salt and corn starch thoroughly and add the boil- ing water gradually, stirring all the time. Then cook in the upper part of a double boiler for 15 minutes. Add the legron juice, butter and beaten egg yolk and cook for about two minutes longer. This sauce is delicious with the cereal pudding. MENU FOR A DAY. BREAKFAST. Canned Cherries. ‘Wheat Cereal With Cream. Poached Eggs on Toast. Coffee. LUNCHEON. Baked Spaghetti With Cheese. Fruit Salad. Rye Bread. Caramel Custards. Tea. DINNER. Cream of Carrot Soup. Broiled Steak. French Fried Potatoes. Boiled Squash. Beet and Lettuce Salad. PFrench Dressing. Pineapple T: ca. Coffee, POACHED EGGS. Put on your spider or a pan (not too deep), and when the water is scalding hot drop in your biscuit-cutter, then very carefully drop your egg inside of it. Have water enough to cover the egg. When done, carefully 1ift out the cutter, then the egg. CARAMEL CUSTARDS. One egg, two tablespoonfuls sugar, two-thirds cup scalded milk, one-half teaspoonful vanilla and a few grains salt. Put sugar n a smooth saucepan and stir constantly over a hot fire until melted and of the color and con- sistence of maple sirup. Pour on the hot milk and as soon as the sugar is dissolved add gradually to egg slightly beaten; then add salt and vanilla. Set molds in pan of hot water and bake in a slow oven until firm. Remove from mold for serving. Serve with caramel sauce. Caramel Sauce.—Melt three tablespoonfuls sugar and as soon as browned add three tablespoon- fuls water. Cook 5 minutes then cool slightly. as milk itself! >kDigestible OU sometimes hear that ' some other loaf is “as good as Bond Bread.”” When people want to speak in the highest terms of anything, they say that “it is as good as gold.” Of course, it is not asgood asgold unless it is gold, and no bread can be as good as Bond Bread unless it is Bond Bread. After all— there is no bread like ndwiches i Then came a host of Imitators, but only 5 Golden Crown has the True Southern Flavor and is always identified by the name and the Crown on the package. Vitamines For all your family Straight from Nature! Authorities agree that among the foods that are richest in vitamines are the fruits of the citrus family. Among the richest of these in vitamine ele- ments (owing largely to its abundant juice) is Added to this is an exqui- site fizvor that makes it an ideal table luxury. LOOK FOR THE NAME Wholesale Distributor : W. Charles Heitmuller Co. 923 B Street N.W. All With The True Southern F this fine new cheese food Don’t shake your head at the young- est...or deal tactfully with the oldest! Everybody can eat Velveeta. It’s Kraft-Phenix’ new cheese food. Delicious flavor . . . perfect digestibility . . . new health qualities. In Velveeta are all the precious properties of milk, milk sugar, calcium and other milk minerals— a patented process. Velveeta spreads like butter, slices when slightly chilled, melts instantly, toasts temptingly. Order the half pound package from your grocer today. KRAFT-PHENIX CHEESE GORPORATION Makers of famous “PriLaperrnia” Cream Cheese