Evening Star Newspaper, March 7, 1930, Page 38

FOO D PAGE. THE EVENING STAR, WASHINGTON, D. C., FRIDAY, MARCH 7, 1930. Unfrozen Cold Desserts FOOD AND THRIFT IN THE HOME Materials in Season Produce Varous Sorts of Attractive Dishes—Methods to Be Employed in Handling the Fruits. To make apple sauce smooth, put it | boiled rice and puddirgs add much to | de gh a colander to remove all lumps. Apples with prunes or raisins are combinations affording nourishment and variety, and may be made with either dried or fresh apples. A few chopped dates added to stewed apples s an improvement. When making | apple sauce it is best not to peel the apples. If you do you lose the real flavor of the fruit and make an n- sipid sauce. Wash the apples, cut them in halves and remove the cores from the halves. Cook, then press through @& colander or potato ricer, which will remove the skins, but will leave the fine flavoring which is lost by paring the fruit. To salad lemon juice over each ly after it has been rlecu. ‘The lemon impraves he flavor of any salad in which apples are used. Apple skins, cores and seeds are the best parts of an apple from which to make jelly if cooked and strained. To make a delicious le dessert pare, halve and core four apples. Make a sirup with half a cupful of sugar and two-thirds cupful of water | and cook the apples slowly in it until tender, but not mushy. Remove the apples’ carefully with a spoon to a | baking dish and fill their centers with | orange marmalade, using half a cupful | of the marmalade. Sprinkle with pow- | 3 m dish | into a well greased mold and steam for | bein; - | a heaping cupful :!‘suwed the food value of the rice. s added to the filling for cakes give a richness and flavor all their own. Many salads are improved by the ai tion of a few chorped raisins. A hand- ful of good less raisins added to the pot of beef soup an hour before serving will give a specially good flavor. In place of using quartered apples in dumplings, as is the usual custom, you can use large prunes that have been soaked and pitted, halved peaches or apricots that have been cooked until just tender, or figs or dates that have been steamed until soft. Dip stewed apricots or peaches in a fritter batter and fry in smoking hot fat. Dried fruit whips make delicious des- You use either prunes, throug] sweeten to taste and to each cupful of pu{g add an unbeaten white, then wit lmurybnmvsgum.umfl and serve very cold in sherbet cups. Top each cup with a seedless raisin that has been plumped in boiling water and then chilled, or with a pitted date c:l in strips and arranged in star shape. Figs that have become dry may be freshened by steaming them until ten- der, then roll them in sifted sugar and put them in a warm room for a while. Steamed dried peach, prune, apricot, or fig pudding is delicious. cream together one tabl ful of butter with two tablespoonfuls of sugar, add two eggs well beaten, one cupful | of milk, haif a teaspoonful of salt and two and one-half cupfuls of flour sifted with one and one-half teaspoonfuls of baking powder. Beat well, then alér m!: P two hours. di- | To make, | ly | ror and pictures give bala: Home in Good Taste BY SARA HILAND. | A large-sized wall space, especially | if it is between two windows or door- | ways, offers an excellent setting for a | group of furniture like that shown in | the illustration. The sofa resembles the Chippendale sign, its graceful outline and delicate | detail of carving making it an object of | beauty; but it is not without its practi- cal side, for it is extremely comfortable. Although it seems a bit small for a sofa, this effect is brought about merely by the seat’s being equipped with two 2-2} ion sofa length. Its lack of bulky appear small rather than For the smi but this 15 a good quality ault. apartment living room, where the furniture must not be too large, a sofa such as this would be ideal, and, if one can afford it, a damask covering would be the most appropriate material that could be selected. The satin in a contrasting shade. The mir- to the nce grouping and make it dignified g too severe. (Copyright, 1930.) Taste for Caviar Develops When Americans Go Abroad lfi 5=§’ Eipds i g i i 5233555 g aS?E §§§ B made butter and flour, or the; in and bread cruml trl::'lndurnawhhm sk i most of thevpeel, and gi fllvo;; i When running dates, or raisins through a food chopper lgf 8 few drops ©f lemon juice to prevent the fruit from <l the chopper. Just before ing dried fruit add the strained of an orange or lemon ‘This will take away the flavor characteristic of ns- and other fruit. added while the fruit is cooking, y adding it just ore serving, the flw‘l‘l’lml’)e an l.he.ufood value of dish vastly rmnd. Dried fruit tastes just as good, and some people like it better, when ste in the oven, and this has serv- juf to_the fruit. rather insipid the j bot! Eriét. Eg T | covered dish until ready to puf the oven. Then add sugar, cover tight- ly and let the heat of oven do the gold unless it slow velops the s Contaln s high percentage in simple form and are desserts and rika. If like you may garnish with a little ,glnely-cl’::pped sweet green pepper. For Sandwiches. Caviar sandwiches are. good for a little late slices of d. Some people pre- fer whole-wheat bread to white for this purpose. .| Caviar pancakes are a delicacy by some g%SE:Q i 8% 4 2 g =381, Rpesh i -3 ONLY by itself YOU sometimes hear that some other loafis “as good as Bond Bread.” want to speak in the highest terms of anything, they say. that “it is as good as gold.” Of course, it is not as good as When people is gold, and no bread can be as good as Bond BreadunlessitisBond Bread. After all—zthere is no bread like The bome-like loaf | cushions instead of three; it is of regu- | arms is another thing which makes it | extra pillows may be covered in dull | without | calls | yrinkle. Drain, add fresh warm water, thin | bring quickly to the bolling point, then MENU FOR A DAY. Cheese and Spinach Timbales Stuffed Celery Parker House Rolls ‘Whipped Cream DINNER. Lima Bean Soup Baked Beef Loaf, Tomato Sauce French Pried Potatoes Creamed Caulifiower Beet Salad, French Dressing Floating Island Coffee. EGGS GOLDENROD. One tablespoon butter, 1 table- spoon flour, > teaspoon salt, saltspoon pepper, 1 cup milk, 3 hard-boiled eggs, 3 slices toast, parsiey. Put butter in chafing dish. When bubbling, add flour, salt, pepper and, gradually, the milk. Add the whites of the eggs, ‘When hot, pour over the toast. Rub the yolks through a strainer over all and garnish with parsiey. CHEESE AND SPINACH. Two cups cooked spinach (can- ned is all right), 3 eggs, 35 cup milk, 2 tablespoons butter, 12 pound cheese, grated; }> teaspoon salt, few grains pepper. Chop spinach fine, beat egg yolks, add milk, melted butter, cheese, sea- soning and stir while heating. Mix half of cheese sauce with the spinach and fold in stiffly beaten egg whites. Pill buttered timbale molds with mixture, place in a pan of hot water and bake in a moderate oven until firm. Turn out on a hot plate, garnish with slices of hard-boiled egg and balance of cheese sauce Gg“"l: ad i ley make this attractive. 1 FLOATING ISLAND. Put 1 pint milk on to scald. Beat yolks of 2 eggs, 3 tablespoons sugar, 1 tablespoon cornstarch wet with a little cold water to- | | | Wash one pound of lima beans thor- | 10\:.!:11 and let soak in lukewarm water to cover for two hours, or until the skins let simmer for one hour, or until tender. | Add salt and paprika. Heat two hhu-; spoonfuls of poultry or beef fat in a| pan, add two tablespoonfuls of flour | and when brown add a cupful of the| bean d and the beans. Let simmer and e in a casserole for half an hour. Reserve some bean broth and | add more to the beans if necessary. Is Healthfruit ATWOOD GRAPEFRUIT aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: W. Chas. Heitmuller Co. 923 B Street N.W. | of recurring constipation. | _ Your groce: | BRAN in the red-and-green Rival Best of Ice Creams BY SALLY MONROE. For dessert or for refreshments l; of is a good choice. Eggs, whipped cream, gelatin and cornstarch are some of the ingredients used to give this class of desserts their airiness and daintiness. In addition to these, a nice assort- ment of implements helps the cook to make them attractive. There are ai! sorts of fascinating molds, individua! and large size, that are worth having You must make a choice from many kinds, of course. Perhaps you will want one ri mold, that makes a circle of the desSert with a center cavity ready to hold whipped cream or custard or fruit. Then you will want a medium sized solid mold, and you will surely want a set of individual mnlfi. With Gelatin, A good deal has been said lately about the wholesomeness of gelatin. So you need never hesitate to use it. It seems to have some food value, and it also seems to make other food more easy to assimilate, : Here is a very satisfactory recipe for chocolate Bavarian cream, one of the best of the gelatin desserts: Melt two squares (two ounces) of bitter choco- late in a double boiler. Add half a cup of sugar and leave for five minutes, mixing well. In the meantime beat three egg yolks and add to two cups of milk. Add to the cholocate and sugar, slowly and constantly, and con- 3‘1‘:‘1“ unulf tlr:u:k.f Have rmc:q two level lespoonful of inulated gelatin which has been mfi: for 15 minutes in a quarter cup of cold water. When the mixture in the double boiler is thick add the gelatin. Srtain through a fine wire sieve and cool. When just cool and beginning to stiffen, add one cup of cream, beaten stiff, and the whites of the three eggs, beaten stiff. Or, if you wish a richer dessert, add two cups of cream, beaten, and omit the egg whites. Pour immediately into a mold and allow to harden. Serve plain or ished with whipped cream. Spanish cream with coffee flavoring is made in this way: It should be in three layers, when i## is cold, one almost pure jelly, one cloudy and one 'w:fi custard. Scald a cup of milk and two cups of strong coffee. Pour, while hot, on three and a half tablespoons of gelatin which has been soaked in half a cup of sugar. Add a pinch of salt and cook in double boiler until thick. Then cool i:n a little, but while still warm pour in the beaten whites of three 3 hen :'df' with whipped or plain cream or custard sauce. 4 ‘With Cornstarch. Blan is a typical cornstarch dmwul,w mlk:m and delicious. Here is one flavored with bananas. Mix —minus the cuj SHith b Dot in & doutie balle. - bad half & cup of .__Let it thicken, 'THIS MESSAGE 1S FOR MILLIONS ALL-BRAN Is Health News to Them | Millions know that headaches, | general depression and other ail- | ments are caused by constipation. They know that cathartics, pills and patent medicines will not effect per- manent relief. They will be keenly interested in the natural, effective | for constipation that ex- perience has revealed to other [ millions. 2 | K-lI?fi ALL-BRAN is eaten everywhere today for the relief and revention of constipation. This de- licious cereal adds roughage to the diet that is absolute assuran against this dreaded dise Kellogg’s ALL-BRAN is guaran- teed to relieve both temporary and recurring constipation. Kellogg’s ALL-BRAN is the orig- inal ALL-BRAN. It not only pre- vents constipation, but contains al nt iron that enriches blood and brings the radiant glow of ll':ultl} 'fit“jmleom lunli:on‘bri ith mi or frul uices, 1 important vitamins. . Eating Kellogg’s ALL-BRAN dllli{'fl one of the most healthful habits in the world. It is especially essential in reducing diets or cases r has Kellogg’s AL]]:‘.- ack- . Served everywhere. M: g b, i’e:h“ in Battle Crezkr.; oAl Ceylon. Thi NEW! You moy now obeain Lipeon's Famous Yellow Label Quality in individual Tes Bag. Ask for the Gold Tin. AWARDED GOLD MEDAL LARGEST SALE IN THE WORLD The world accords leadership not to the mediocre or the pass- ably good—but to the superfine. Lipton's Teas have the largest sale in the world because there are no blends that equal them for choiceness, delicacy and bouquet. These wonderful qualities come from methods that Lipton clone employs—they grow, pick, sort, blend their own teas, which come from the world's finest tea district— signature is your guarantee of superfine quality. 4{ ALL-BRAN S CEYLON AND INDIA J stirring constantly. When thick, care- add the of two eggs, beaten quarter cup of milk and then remove from the fire. Mix in pour into wet sliced bananas and muu ‘molds. Among this week’s interesting queries is this: | t_a good menu for a| Please suggest bride’s dinner. I mean, I am one of the bridesmaids and wish to entertain | the bridal party. six men and six girls. at dinner. It will be in April. We have a servant who can wait on table nicely | and my sister can be in the kitchen to | help during the dinner."—Katherine. Here is & menu, it seems to me, some of which can easily be prepared | beforehand to make things easier. Pruit Cup. Clear Tomato Soup. Radishes. Celery. Olives. Scalloped Pish Ramekins. Broiled Chicken. Parsley Potatoes. Green Peas. Asparagus Salad. ScrlvberryMan[ues. ee. Mints. Salted Nuts. ‘The fruit cup can be prepared sev- eral hours ahead of time and kept on jce. Don't use strawberries, as these appear in the dessert. Use diced pine- le, fresh or canned; diced oranges. grapefruit and little balls of melon if you can get a flavorsome melon, I suppose pears and grapes are FOOD PAGE. DAILY DIET RECIPE SERVES ONE PORTION. Moisten h with enough mayonnaise to bind it together and press into a layer in a wet mold. Combine peanuts (can be omitted if desired) with carrot. Moisten with dressing and form into second layer in mold. Press well into mold with back of spoon so mixture will hold shape when taken out. Moisten cabbage with mayonnaise and. press into mold for third layer. Chill. Just be- fore serving loosen from mold by quickly dipping in and out of hot water. Arrange on bed of lettuce and dress with French dressing. Garnish as desired. DIET NOTE. Recipe furnishes much fiber: lime, iron, vitamins A, B and C present. Can be eaten by normal adults of average or under weight. If non-fattening mayonnaise were used, could be eaten by those wishing to reduce. Good in lax- ative diet. out of market by that time. They add to the quality of a fruit cup."hl‘( you can & apple, you mi add one fiely diced or slivered apple to The sweeping something more d the supreme quality year out, of Blue Ri al put in individual with cream sauce and buttered crumbs. Then, when the | lates—or passes them—and with a melted butter, | Mg split in half and clous stra: as well as omit the fish. Oysters Manhattan. | _Have 25 oysters freshly opened and on the deep gln of the shells. Cream one |and one-half tabl nfuls of butter, | add half a teaspoonful each of salt and | paprika _and one tablespoonful of | parsley, finely chopped. Divide the mix- ture and put a little on each ter, Then cover each oyster with a slice of bacon. Place the shells on a hklng tin in a hot oven and cook for 12 minutes, or until the bacon is crisp. Serve at qnce with a quarter of lemon. Wherever You Go~ You Find Blue Ribbon Malt larity of Blue Ribbon Malt Nfl" nmoulu“lndcul':lp. .lt pmnmm 5 {ni’om year in and wonder it is America’s Biggest Seller. Packed full three pounds. Write for Lena’s Free Recipe Book for delicious foods and candies. Address: Premier Malt Sales Co., 720 N. Michigan Ave., Chicdgo, Iil. Blue Ribbon MaltExtract .meca >kDigestible as milk itself! 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