Evening Star Newspaper, February 28, 1930, Page 43

Beverage and Great Variety Iffound an Either )él')‘ Hot or Very Cold—For | /Those Who Are TIL. B / verages on the| Mmenu is an imporft one, and the/ correct way of pryaring them, once | learned, is as easylo follow as is the | Wrong way. Very bt or very cold, bnt | never between, is Ae first law of serv. ing be . TY most delicious bev. erages are made /ith a combination of | several mka. which gives a mel- | Jow richness, Al beverages must be well flavored ofd atrong. especially i the drink is t¢be & cold one, so the ice will ng make them insipid. A | bit of salt imyoves them | If you are p serve iced tea or coffec, | pour hot tegor coffee over ice. This | is being 1;-1 with ice, but is good Ths place of all for the qualfy of the drink. The bev- erage shoyl be made very strong. Have ‘eaclj glass two-thirds full of | crushed ig. In the case of serving | punch, ice may either be left in one plece in the punch bowl or cubes of fe may be allowed to float on top. Nojice should be placed in the indmduz serving glasses. A glass | pitcher & most attractive in which to | serve ta or fruit drinks, including | punche: unless the punch is to be| served i a punch bowl. ‘Tall umblers for individual serving, iresting m a plate, are the best for serv- | ing ice¢ tea, coffee or chocolate, for | h%fdin:undwichu and cake and when- ever sujr or cream is to be added so that a spoon is necessary. Serving from a ray, with a pitcher for replei- ishing, s easy and hospitable. Small glasses vithout plates may be used for serving u beverage when other refresh- ments me not served with it. The glass siper is a_combination of spoon and stnw which is very convenient. ‘The sponlike end is used for stirring the beveage, while the other end serves for sipging through the hollow end ‘This is much better than using a straw, although & straw will serve the purpose if the sipper is not at hand. Tested Methods. Jeed Tea—When making tea to be used for iced tea, add a pinch of salt to the pot to bring out the flavor, and add s fresh sprig of mint to the tea leaves or a piece of orange or lemon rind. Sweeten the tea while hot before Ppouring it over the ice. Minted Cl hocolate.—Cook two of chocolate and half & cupful of water together over a slow fire until smooth and thick, stirring vigorously. add half a cupful of sugar, one-fourth teaspoonful of salt and stir until dis- solved. To this add one and one-half cupfuls of evaporated milk, one-fourth teaspoonful of vanilla and half a tea- of spirits of peppermint and Pour this over two cupfuls squares Iced Coffee.—Boil together for ten minutes lcu&l:l of sugar, one T oreage DAy caLerol 10 o s oranges, careful to get none of the white pith. Cool, strain and add four cuptuls of cold coffee. add the juice of the two or- Snpeand baif & cupful off rated -Mrmmuughuumwed with crushed ioe. Coffes Float. one pint of milkc —Seald in a double boiler, add two tablespaon- ee and let stand’ for Hot Beverages. Orange Tea.—Peel an orange and re- all the white skin. thin and take out the slice into the bottom fi;‘ L together for five minutes two cupfuls of water, two cupfuls of , one thinly led lemon rind & small piece of stick cinnamon. Simmer in this thr.- ~nnles which have been peeled, a granite or porcelain ssucepan and add s quart of unfermented grape juice, four whole cloves and & pinch of ground cinnamon. to the boiling point, ‘hi‘nn'l..“ the lhnmerh!orbmllfi minuf Prepare & mer; - together one cupful of sunyr and 0 _tablespoonfuls olfc ‘water l\]mt.u it threads, -then pour it gradually over beaten whites of two eggs. | ‘which you must stir all the time. Add | the hot ipe juice, dust grated nut-| m glnm over it and serve at once. | Cordial.—Stew slowly together | h?“l‘!.!vlu nri‘.,nul':h.t“;lmr‘m { of a , & pinch of al saltspoonfu) eac] EH] to eover the ingredients. When Buying Btock to Save. When & woman buys stock to sell— may sell at a profit—she is speculating to a certain extent. In the stock mar- known by the dig- “trading. it is of a broker to buy stock to his clients o’: others at the highest . wife whose palm has felt an uncon trollable itch. When the time comes to invest money in stock one should be interested speculative stocks do not pay any regu- lar dividends. In fact, many specu- lative stocks do mnot pay dividends over & period of 8 to 10 years. n such a stock realizes its anticipated value it will have to double in price to muke its holder even. ipated ‘holders are out of pocket, both principal and interest. S| and npeflene:d lnmr ll.‘n.; a erence fol T 8 primes fo e u-ton‘ln‘ record of earnings is a healthy gn marketable. people without a spec- ulative urge care to hold a stock in- itely, awaiting its upward ris * Women buying stock to sell or stock y | sprinkle of nutmeg over the top. Crisp the chocola Slice the | s pan to | the kettle tightly. h of cinnamon, mace | t and ground cloves in sufficient cold ' smoking hot and garnish with fresh Straight Talks to Women About Money BY MARY ELIZABETH ALLEN or, in ether words, buys stock until she | at the lowest possible price and sell it | to make stock easily | Food Drinks d Each Should Be Served the figs are tender, Temove them from the fire and press them through a fine sieve. Return the sirup thus obtained to a clean saucepan and add three pints | Allow to heat gradually, then beat into it a scant teaspoonful of | cornstarch mixed with a little cold water. Stir_constantly until the mix- | ture boils. Flavor with a few drops of lemon juice and serve in small glass cups, topped with & little chopped can- died orange peel. A quarter of a teaspoonful of ground | clove, sweetened to taste, with half a | lemon and a cupful of hot water makes a tempting hot drink liked by many | people. | Nourishing Food Drinks. i Rich beverages made witth milk, eges and chocolate are not only refresh- | ing drinks but they are nourishing meals | in themselves. When chocolate or milk | beverages are served from a pitcher, | the pitcher should be either china, pot- | tery, silver of pewter. The important thing to remember when making cocoa is that cocoa con- tains starch, and that starch must be thoroughly cooked to make it more nu- tritious and palatable. When prepar- ing cocoa, mix the sugar and cocoa together and add the water slowly, either hot or cold. After the mixture is thoroughly blended, cook directly over the fire. Let the cocoa boil until it thickens, then add it to the scalded milk. Scald the milk in a double boiler. These directions give the best result for | a perfect cup of cocoa. The cocon may | stand in the top of the double boiler | and blend as long as desired. Just be- fore serving, beat the cocoa until bub- bles stand an inch thick on top. When you serve it pour some of the bubbles in each cup. This will prevent the form- ing of scum on top. The beating also thoroughly mixes the beverage and makes it smooth and fine. ‘To & glassful of hot malted milk add one beaten egg and two tablespoonfuls of orange or some other pungent fruit sirup. Beat until frothy. “'g with whipped cream and you will have a malted drink that is decidedly different and delicious. The egg may be omitted if desired. of ginger ale Eggnog is made by beating one egg until it is very light and foamy, then add a teaspoonful of sugar and beat again. Finally pour a glassful of milk on egg and beat it again. Next pour it in a glass and scatter just a some crackers by placing them in a hot oven for about three minutes and serve with the eggnog. If you do not like the taste of eggs and milk, you will probably be able to drink a chocolate egg shake made of half a glassful of milk, one beaten egg and two' tablespoonfuls of chocolate *&Roco late Milk Shake—Place in a shaker one-third cupful of finely crushed ice, six tablespoonfuls of choco- late sirup, two well beaten eggs, two cupfuls of milk and a pinch of salt. Shake thoroughly. Strain into glasses, and before serving place a few gratings of nutmeg or a few grains of cinnamon over the top of each glass. Serve at once. To make the chocolate sirup, melt one and one-fourth cuplfuls of sugar in one cupful of bolling water, cover, and boil for several minutes. Then remove the cover and continue boiling until the sirup spins a thread. Cool,- and beat of hot water, then one_ tes of squares Of CHOGOIA! d. beating until smooth and thin. Melt in a double hoiler or in n placed ‘in a larger saucepan of boiling water. For the Patient. ‘To make chicken broth, a small chicken, or half a large fowl, thoroughly cleaned and with all the skin and fat removed, should be chopped, bones and all, into small pieces. Put them with a little salt into a saucepan and add & quart of boiling water. Cover closely and simmer over a slow fire for two hours. After removing, sllow to stand, still covered, for an hour, then strain through a sieve. For mutton broth, select the meat from the neck, cut it into cubes, sim- mer for three hours, cool, remove the 1at, season, and serve very hot. Only the beef will make the best beef Have a from the middle round of Do not chop this, but removing piece closely in a quart glass jar, leaving an inch of space at the top and fit on the cover and rubber. Set the jar in & deep kettle of cold water and cover After it comes to a boll, let the water boil for three or four hours. - Set aside until the water is cold, then place the jar just as it is on ice until needed. Take two tablespoon- fuls' of this extracted juice and dilute with twice as much hot water, add salt to taste, and serve at once. — e E3 Vegetable Croguettes. Left-over carrots, turnips, parsnips, beans or peas make good croquettes combined with beaten egg, one tablespoonful of flour and a generous jped parsley. They are more tasty when made into flat cakes han when -made into balls Serve parsley. to hold will be best protected if they y stocks that pay dividends of an attractive nature. Such stocks are prof- itable to hold, easy to sell, and consti- tute gilt-edge stock investments. The exceptional non-dividend-paying stock that has had a sensational rise is |mm1y confirmation of the rule. The woman satisfled to take her dividend checks regularly will have a fatter exchequer eventually than the woman who forgets that quick profits go hand in hand with slow losses. rises in the price of the stock. Many ' i Home in Good Taste BY SARA HILAND, You would neyer in the world expect % find a swivel chair in a bed room: The very thought of it reminds one of an austere office with polished desks, leather coverings and everything doing with the world of commerce. But just look at the charming—and even dainty —little chair in the illustration. In spite of the frail appearance of its construction, it is so made as to turn about in the same manner as the heavy office chair. Just think how very nice a chair of this type would be in front of a dressing mirror! ‘There is always so much bending, stretching and twisting in order to see the back of one’s head when one is dressing the hair—that is, when an ordinary chair is used in combination with the dressing table. But with this little swivel model just the slightest turn would start it in motion to either side or back again, and there you are! —a new use for the swivel chair. ‘The legs should be finished to match the rest of the furniture, and the cover- ing might match the draperies, ) (Copyright, 1930.) — Prune Whip. Make the prune pulp by removing the seeds from stewed prunes and forcing the prunes through a sieve or a ricer, enough to make one cupful of the prune pulp. Mix one-fourth cupful of powdered sugar with the pulp. Beat the whites of two eggs until they are stiff and then carefully fold them into the prune pulp. Chill and serve with whipped cream. MENU FOR A DAY. BREAKFAST. Orange Juice. Hominy with Cream. Ham and Potato Omelet. Bran Muffins. Coffee. LUNCHEON. Cheese Souffle. Stewed Tomatoes. Toasted Bran Muffins. Macaroon Cream. DINNER. Lamb Stew with Dumplings. Boiled Potatoes, Parsnips and Carrots. Romaine, Mayonnaise. Apple Shortcake, [ BRAN MUFFINS. Two cupfuls bran, two cupfuls flour, four teaspoonfuls baking powder, pinch of salt, one-third cupful sugar, one egg, one-third cupful molasses, two cupfuls milk, generous piece of butter, melted. Mix in order given. Egg need not be beaten. Bake in fairly hot oven twenty minutes, or until done. Because of the molasses, the oven cannot be too hot or the muffins will burn. CHEESE SOUFFLE. Stir one tablespoonful of flour in one tablespoonful of bubl hot butter; add slowly one cupful of milk; cook and stir until smooth, then add three table- spoonfuls of soft bread crumbs and cook and stir five minutes longer. Remove from the fire, add one cupful of grated cheese, the beaten yolks of two eggs, one- third teaspoonful of salt, one saltspoonful of paprika and a dash of cayenne, then fold in the stiffly beaten whites. Turn into & buttered baking dish, stand it in a pan of hot water and bake about 25 minutes, Serve imme- diately. APPLE SHORTCAKE. Putinto a cold pan three tablespoons -mm‘ and one cup brown sugar and stir over slow fire until melted. Then add six soft, ripe apples led and sliced. Pour over apples a batter made of one beaten , one-half cup brown sugar, one-fourth tea- spoonful salt. Add one-fourth cup of hot milk and stir into this one cup pastry flour sifted with one and one-half teaspoons of baking powder. Bake from 30 to 40 minutes until cake is done. Serve hot with whipped cream. offee. Veal Is Tempting Addition To Our List of Good Meats BY SALLY MONROE. It is the contention of the English that the French eat too much veal, while the French politely insist that the mgl:h confine themselves too much to beef and mutton. Perhaps the same might be sald of the American. We Tosling efther Tt ke n pocn imia either & poor - tlon of some other sort of meat or not s0_wholesome as other meats. Possibly the difficulty is largely with the way we cook it. The French cook could give us many suggestions in this regard. One of the most generally liked dish- es made from veal in Parls is veal “en pauplette.,” ‘To make this you will want several f ten cking that, with a Now nprlndkli with a b titlet pepper and lay on eac a strip of 83»., Roll each, tie it securely, and dip in flour, melt a little buteer in & saucepan, add some chopped onion, half & bay ieaf, a few leaves of parsley and a leaf of thyme. Brown each roll of veal carefully in the hot butter, add & cup or two of trimmings of the veal.in making the fillets, put in a casserole and for an hour or more, or cook in a closed pot on the back of a coal stove for several hours. If you like you may add a little savory stuffing instead of the bacon. Veal Croquettes. Mince fine one cup of cold veal, add 2 half cup of cooked sweetbreads, cold and or on a dish to cool. may be omitted. When firm and cold, form into cro- quettes, pear sha the small end, to s beaten egg to which a tabl brown. ike all Golden W. Chas. Heitmuller Co. 923 B Street N.W. stock made from the minced, one cup of cooked rice, beef. | & few drops of onion juice, and minced to season. Fwer and one beaten egg yolk, cook one of two minutes and turn out The sweetbreads stick & clove in ulate the stem, roll lightly in bread crumbs, then in of milk has been added, again crumb and fry in smoking hot fat until a golden without limit. its truly distinctive flavor. All good and true Americans kanow that the True Southern Flavor is found only in Golden Crown. The Best Grocers tell you Golden Crown is Best Veal Goulash. Fry a tablespoonful of cho) to a_ golden brown in a tablespoonful of olive oil or butter. Add lm of lean veal cut in inch pieces. with salt and paprika, sprinkle with a tablespoonful of flour and stir until slightly browned. Then add one cupful stock or water, cover and simmer for an hour. Add one cupful diced raw po- tatoes and cook 15 minutes longer. Add a tablespoonful of minced parsiey or green peppers, cook 5 minutes more, then serve. Vealed Cutlets Brolled. ‘Trim and wipe six loin cutlets, sea- son with pepper, salt and one table- spoonful ofl, turning them sev- eral times. Broll over & siow fire five minutes for each side. Serve on hot dish with maitre d'hotel butter. Veal Loaf. lean veal, one-third ‘Three pounds pound of fat salt one egg, rolled crack four tabl onion lemon onion juice. and mem- branes and chop fine with the salt rk. Mix all ingredients together, pack to a bread pan, brush with white of egg and bake slowly for two and & half hours, basting with melted butter. Re- move from pan and cut in thin slices for serving. Amo_n. this week's interesting queries “Please tell me how to pre ‘water ices at home.” R. ‘Water ices are made with sweetened fruit juices, diluted more or less with water. If desired clear and hard, m it from becoming clogged; then, after removing the beater and packing the mixture tightly in the can or mol! and surrounding it with ice and salt, it is left to ripen for an hour or more. Boil- ing the water and sugar to_a sirup gives to all frozen mixtures a finer fla- vor than when used unboiled, and a quantity may be prepared to save time when needed. SOUTHERN skill and south- ern taste have cre~ ated the flavor of Golden Crown Table Syrup. wide has recognized and accepted this em of southern cookery. And America far and ood things the public favors, rown is copied and imitated Yet no one has equeied Steuart, Son & Co., Inc. Baltimore, Md. OLDEN ROWN TABLE SYRUP With the True Southern Flavor! l e e ] P 300D PAGE. TESTED & PROVEN RECIPES MUELLER'S I a3t There are hundreds of ways in which Mueller’s macaroni products can be prepared, all delicious; Send for our book of recipes illustrated in colon: No cost or obligation. Just write to C: F: Mueller Co.,, Jersey City, N. J: “As Good as I Ever Made’ “I prided myself on my Egg Noodles. I always thought they were the most delicious that could be made. But when I tasted Mueller’s— “FPHERE are several millions more like me in America. “Each of us is the real head of her own household, no matter what our husbands say in their income-tax affidavits. “Many of us look different, but we are alike in the main. We are food specialists —always on the lookout for something tastier and more nourishing for our families. We are the housewives of America, “And when I taste anything that I like as wellas my own make, I'm sportsman enough tosayso. “There’s a tempting deliciousness in Mueller’s Egg Noodles that I'm never going to improve on by experimenting all my days. And I've never seen my own boys and girls eat noodles more heartily before.” Yes, that's all true, Mrs. Housewife, but the taste is only partofit. Of course, the appetizing goodness will make the youngsters come back for more, but the best part of it is that each helping will build muscle and bone into their young, growing bodies more effectively than any other food that you can prepare so quickly and so easily. FLAVOR The taste and Jightness of Mueller's Egg Noodles comes from the special scientificmethods used in making them, which you, yourself, as an expert noodle maker, would recognize as being fundamentally correct. The effect of these processes is very noticeable in the delightful “fluffiness” obtained by nine minutes’ boiling. NOURISHMENT The healthfulness of these tasty Egg Noodles is due to the food elements that enter into them—selected fresh eggs and a special blend of choice flour. Nota bit of artie ficial coloring isused. Ideal results are obtained by using the wide noodles for main dishes, and the fine for soups. TIME-SAVING Think of the time you'll save and the trouble you'll avoid by “letting Mueller ‘make them.” Once you've tasted Mueller’s Egg Noodles—once you've served them to your family—you’ll find it & pleasure to “quit making your own.” i Ask your grocer for Mueller’s Egg Noodles. He has them or can get them for you. C. F. MUELLER CO., Jersey City, N. J. LARGEST SELLING 1 | s FOD PAGE. - THE EVENING STAR, WASHINGTON, D. C., FRIDAY, FEBRUARY 28 1930. C=1i M———-—_————_——————“