Evening Star Newspaper, March 14, 1930, Page 41

F 00D PAGE Successful House Cleaning Suggestions Are Made as to Selection of Brushes, Mops and Dusters for Eevery Need—Proper Treatment of Walls—Kitchen Advice. Tloors may be finished by painting, varnishing or waxing. They can be kept in good condition with very little time and strength, but the method must be adapted to the kind of finish used. Usually varnished floors retain thelr} color and luster better if no water is| used on them, but if very dirty they may be wiped with a cloth or mnpi wrung out of warm soapy water, wiped | dry at once, then polished with an ofled | cloth or mop. te spots made by water and light scralches can usually be removed gy rubbing with a cloth | moistened wtih floor oil, kerosene, or furniture polish. As s3on as & varnished floor can be no longer revived by this method a fresh coat of varnish should brushed on for the reason that if the finish wears down to the bare wood it can seldom be patcheéd successfully. ‘Waxed floors should be wiped with & soft brush or mop that is free from oll. Ofl softens wax and should never | be used on it. The film of dirt and wax | which darkens the surface may be re-| moved with a cloth moistened with turpentine. Worn spots on waxed floors may be touched up at any time with fresh wax and rubbed. Painted floors should be swept with a soft brush and dusted with a dry or oiled mop. Once & week they may be wiped with a damp cloth and rubbed with oiled cloth or & mop. To clean a hardwood floor take & large pan and fill it one-third full of gasoline. Dip a broom in this and scrub the soiled floor thoroughly. When you have scrubbed & large square of it, take some large soft rags and wipe the floor perfectly dry. Then scrub another square, repeating the same process until the whole floor has been cleaned. Allow the floor to dry for an hour or so, then apply floor wax. During the cleaning process have all the windows open and no fire. After painting & porch floor allow it to harden and dry for 48 hours, then with a soft cloth apply & good grade of floor wax, rubbing it in thoroughly and following the in of the wood up and down the pl , then polish by rubbing with & clean dry cloth. This will keep the porch fresh and clean looking for a time, and will preserve the paint without any additional applications of wax. ‘The finish to woodwork may be divided into two classes, namely, paint which obscures the in and gives an even color tone, and stains, by which the material beauty of the grain and figure of the wood becomes a part of the surface decoration. Woodwork may be waxed, which gives a very soft, beauti- ful finish. Varnish may also be used on woodwork, but a dull finish is much more attractive than a high gloss. If ofl paint is used, it can be washed with success. Dull-finished paint especially may be cleaned if necessary with whit- ing applied with a cloth moistened with very hot water. Varnish should be treat- ed just like varnished floors. When ting woodwork or furniture, coat with vaseline all knobs, locks and other surfaces that you are not painting and don't want to splash. The paint can then be ehsily wiped off #f"1t is splashed on these surfaces. A litfle soap under your finiger nails will also keep the paint from lodging there. The soap is' easily removed with warmt b Treatment of Walls. Painted walls may have either water t or ofl paint applied. Water paint much less expensive, but it canrot be washed and spots very easily. Oil paints seem to be more expensive, but they are really more economical because this paint can be washed and kept clean much longer. Enamel painted walls can be washed with warm soapy water, vinead, then wiped dry with a clean cloth. Change the water often and use lenty of clean cloths in doing the work. %u!l-flnllhzd paint is harder to clean than enamel paint. Wash only a small section at a time. Very dirty dull- inted walls may be cleaned with whit- E‘ applied with a cloth moistened with hot water. ‘Wall paper can be kept reasonably clean by using a wall brush or a broom cnvered with a perfectly clean soft cioth such as canton flannel. but care must be exercised when using either one, as heavy strokes rub in the dirt, which makes streaks, and the paper is easily marred. There are wall cleaners that you can buy that will do the work very well. Following is a good wall paper clean- er which can be made at home and used fresh: To eight tablespoonfuls of water, four tablespoonfuls of ammonia and a scant teaspoonful of baking soda add enough flour to make a stiff paste. Mix these ingredients well and then steam for about an hour. paper with the balls to clean all soil. This preparations will remove smoke and nlme,'ln,n specks and many other stains and not injure the paper in any way. A type of olicloth with a dull finish and attractive patterns can now be bought and makes a desirable wall sov- ering for all rooms of the hous It is especially easy to keep clean, as it can be washed even easier than paint. Brooms and Dusters. ‘The housewife has at her command a large variety of time-saving, step-saving and energy-saving brushes. Before buy- ing brushes, stus ur home problems and technique of ¢leaning and decide upon the number and type of brushes that you need to do good work. Bristles, horsehair and vegetable fibers of va- rious kinds are used in the making of brushes. Select the materials best suited to the different cleaning tasks. There are long - handled brushes which make it possible to whisk cob- webs from the ceiling and the most re- mote corners with little effort. There are other brushes for cleaning dust and dirt from the innermost parts of radi- | ators, the drain pipes of, refrigerators | and the inside of bottles. No brush | can give satisfactory service unless the | fibers, bristles or hair are fastened in | the brush in such & way that they cannot become loose. Brushes which are built on the twisted wire principle are durable and serviceable. The two twisted wires hold the bristle firmly in the center so that both ends are left free for cleaning. Corn brooms are used for cleaning carpets and rough surfaces, such as concrete, brick and stone, Soft-hair brushes are used for smooth floors and floor coverings, such as wood, tile, lino- leum, oileloth and cork carpeting. mops better and renew shed neither lint will hold the dust or ofled. Silk or chamois skin cellent for use on faces. A duster ma passing it h one corner of the and letting "fage mndm y r one that has been A dust cloth may be oil few drops of kerosene or light lubrica ing oil on one corner, ml,l.m{ha and letting it stand until P strings ened to the handles, so that the weight will not rest on the straws, bristles or water and hanhg ‘up in-the air to dry. Cleaning in-the Kitchens To_preverit frying pang from stick- , fill & small sack with dry then rough fry pan - fore using it rub it over with of salt. After this process is Tepeated several times, the pan will not be rough and cause foods to stick. When frying pancakes, rub the pan with the bag of salt after each cake has been taken out. Usé ordinary baking soda to keep an electric waffle iron bright and clean. Apply the dry baking soda with a dry brush, all grease and discolorations will disappear. After .—ns(n% or _ cocoanut, grate a biscuit to remove particles that are stuck on the grater. This cleans it easily and quickly. Salt and cold water are a great helguwhen cleaning a dish on which egg been allowed to_harden. To clean iron cooking utensils heat one gallon of water and dissolve half a can of lye in it. Leave the utensils that are to be cleaned in the Iye water for & few minutes or dip’ the utensils in the water and do not wash them for about 20 minutes. After washing they will look like new. To clean silverware quickly put one tablespoonful of washing soda and one gallon of boill water in an aluminum pan. Put in tarnished and see the mixture into two parts Tolling the paste into balls ‘ware. is a crevices as well as smooth surfaces. Home in Good Taste. ‘ BY SARA HILAND. The circular-topped window has ar- chitectural beauty which adds to the charm of a house, from the exterior as well as the interior, but when it comes to curtaining’ it, difficulties arise. In the fllustration is shown a treat- ment which is as simple as could be for this kind of window, and yet is sufficient to lend dignity to the scheme. A window of this type is somewhat for- | . mal, so that it becomes necessary to furnish the room in this spirit. In the window shown, the glass cur- tains are of a fine quality of silk gauze, g S ad the straight part of the window having curtains hanging to the stil, and the upper part, which is circular, having the same material made into a “sun- burst,” to conform with the outline of the arch. ‘The overdraperies are of plain, dull satin, fitted into the curve and meeting at the center of the top. This style does away with the necessity of a va- "l::‘ee or other extra finish around the (Copyright, 1930.) Hamburg Steak MENU FOR A DAY, BREAKFAST. Stewed prunes, bran with cream, fish hash, hot corn cake, coffee. LUNCHEON. Baked spaghetti with cheese, whole wheat bread, hot rhubarb sauce, sponge drops, tea. * DINNER. Boulllon, broiled ham, French fried potatoes, 1 beans, apple and banana salad, crackers, cheese, coffee. FISH HASH. One quart cold boiled potatoes, freshened salt codfish, 1 Chop all to- Have some bacon fat hot n spider; cook well, seasoning while cooking with salt and pepper. CHEESE SPAGHETTI. Boil 2 quarts of water for 1 hour with 3 bay leaves, 3 cloves, 3 slices of onion, 4 slices of turnip, 4 slices of carrot and 1 teaspoon of beef extract, then strain. Boil 7% package of unbroken spaghetti in this liquor until tender, put it in a buttered baking dish, cover with grated cheese and bake in & hot oven until the cheese melts. APPLE AND BANANA. Cut apples and bananas into dice, sprinkle with lemon juice to keep from turhing dark and also to improve the flavor. If you like oil pour a little over it, mix all er, then turn into a dish of chopped peanuts which have been put through a food chopper, using fine knife, until each plece is covered with pea- nuts. Plle on heart lettuce leaves and cover generously with mayon- naise dressing. Dried Fruit Special. ‘Wash one pound each of dried apri- cots, prunes and figs, half a pound of dried currants and one cut-up lemon and soak overnight in water to cover. d one cupful of sugar and simmer slowly until tender. From the stand- point of food value, no sugar is neces- sary. It is added in this case because it helps to make an attractive sirup. Good Food ‘When It Is' Properly Cooked Pml sgainst Hamburg steak undoubtedly had its foundation in be added to the meat mixture before the fact that once upon a time some | the frying butchers here and there used odds and ends of beef for the making of this mix- ture, Perhaps, too, they were not quite as fastidious as they might have been in the meat chopper or the chopping block. But the reliable butcher . | of today puts perfectly fresh beef in a perfectly clean grinder to make Ham- you prefer, buy the beef in a piece and put it through your own meat grinder. Remember that to suit most persons Hamburg steak should be well cooked. It is not enough to fry it lightly on the outside. It should not be regarded as one of the “last minute” meat dishes. Here are some ways to make use of it to good advantage. In the Casserole. For five fair-sized portions order a pound and a half of chopped beef. Put 8. half cup of soft Bread in a ssucepan with a half cup of milk and cook to a , stirring all the time. Now add the meat, with & teaspoofiful of salt, a little pepper and a teaspoon- ful of onion juice if desired. Form the meat mixture into five balls and roll in flour. Melt two tablespoon- fuls of drlpglnp in a frylng pan and, when hot, brown the balls quickly this hot fat. Asotghay become brown: frying pan add a little 3 water in which beef extract or concen- trated vegetable extract has been dis- solved, to the frying pan, thicken with flour and water and pour this thick vy over meat in casserole. Cover and ke for a half hour. Variety may be gained in this dish if 'minced parsley or a little chopped bacon is added to the beef. A raw egg may mato may be added stack. . Cooked macaroni with or with- out a ated cheese may be put before the meat and tomato sauce are added. Cooked rice may be substituted for the cooked macaroni. With Pepper and Onion. Here is a simple way of making a | savory from one and a half pounds of Hamburg steak. Fry one minced green pepper and two minced onions in & frying pan in two tablespoonfuls of drippings. Mix the beef with salt, pep- per and a half t@lmfln!ul of table sauce, and add the fried onions and pepper. Mix well and shape into balls, rolling lightly in flour. Put back into the frying pan and fry slowly. When serving, pour a little tomato catsup orf each meat ball. kling of the My Neighbor Says: ‘When preparing gelatin des- serts, if leftover fruit juice is used instead of water the desserts will be much richer. Shoes that have become damp can be polished more readily if a is added to the polishing paste. Apple pies are much more juicy if, after the pie is baked, the juice made by cooking the par- ings with water and s poured into a funnel placed in the slits in the top of the crust. To cl nickel on a stove which has become discolored from rust and fumes polish it with fine sandpaper and then wash it well with hot soapsuds. Wipe dry and | | apply furniture polish. Rub well. Housewife, Family Dietitian, Can Train Daily Food Tastes BY SALLY MONROE. YOURE it—mistress housewife—you're the family dietitian in this new and abeorbing game that is being played the .world over with the aim of im- proving mankind through improving his diet. The time to begin—the best time to begin—is the day you come back from your wedding trip. With your children, the day after they are weaned. of course, you can make up for lost time if you start your reforms later, but it is ‘easier to succeed if you make no great delays. Preparing Breakfast. I your husband or grown children eat lunch away from home in the mid- dle of the day you probably cannot control what they will eat then. But you can start them out with a nourish- ing. substantial, appropriate breakfast. If they are satisfied at breakfast they | will need and wish less lunch. If their breakfast is well balanced they wl_ll! have less distorted craving when it comes to ordering luncheon. A ligh breakfast may be all right, but a light breakfast followed by & light luncheon is not 3 It is ':“}-ct that the conventional, wholesome breakfast dishes are the things that most men relis] ., bacon, toast, rolls, muffins, fruits, well cooked cereals and cream. Your men may not like all these things, but they probably like some of them, and by studying individual taste a little you can easily enough lead any man away MOTHERS AND THEIR CHILDREN. Make Him Nursemaid. One mother says: ‘Young George used to come running in from school and would shout and call just as baby was in the middle of her nap and it nearly always awakened her, and she would be fussy the rest of afternoon as the result of not having her sleep out. Scoldings and pleadings did not make George change his manner of homecoming, so one day when came home and shouted to me, “Mother, where is my bat?” I told him that he did not need bat that afternoon as he had awakened baby and was going to stay in the rest of the day and amuse her. That was lesson enough for him and now he enters the house quietly and looks me up instead of shouting to me. (Copyright, 1930.) Baked Stuffed Apples. Peel six :gples one-third of the way down - on the stem end, place in a baking dish and cover. Pour over them a sirup made by boiling one cupful of sugar and.one and one-half cupfuls of water for five minutes. Cover tightly, lace in & medium hot oven or over a ow gas flame, and baste occasionally until tender, but still whole. Remove the cover, place one teaspoonful of sugar in each cavity, and sprinkle sugar over the peeled surface. Place under the flame or on the top shelf of a hot oven until deliacately glazed, basting several times. If desired, fill the cen- ters with fresh bananas or orange cut in cubes, or with dates or raisins be- fore baking, and top with a little whipped cream. Decorate with a bit of candied che! with two leaves cut from a bit of angelica, or with chopped nuts. Lieut. Comdr. Glen Kidston is havin, his airplane equipped with a s silencer so that he may approach close to game which he plans to film from the air in Africa. >l(Digestible as milk from the ceffee-and-a- - of - et i -Appetite and Diet. Appetite is a queer thing. Often we crave not the thing that our diet lacks but something quite different. How- ever, when the fault in diet is corrected the abnormal craving ceases. Thus, fl""' children—especially boys—often ve an abnormal craving for sweets, candy and soda-fountain drinks. This : O:l:t ":x‘!‘l.l:llzt ah sign fl_p': they need ome. probabl; take two helpings of demnz it is, mz pillage the cake box between meals. ‘The abnormal craving for sweets is ver{e often . & s of insufficient proteins. They need more building ma- terial , meat once a day, milk ln’;" chieese. it ‘ou_yourself may have enough, pos- sibly too much, protein. 'x?:lt. do?:ou.)r may have warned you against too much meat and you may feel better when you abstain from it. But your demands and the demands of growing children are not identical. Answer to Query. 8 ?:1‘:"' this week’s interesting queries u;‘m(,\‘n.mu puue.lwll me some inter- unusu of preparin spinach? My family like it go F:lul:h., but at this time of the year like it in “Hore s fome unusualy gone s nusual wa) of using spinach: 4 e Spinach Souffle—Cook one quart of spinach and thoroughly drain. Season with one teaspoonful of salt and one- fourth w‘droonm of pepper. Stir into it the beaten yolks of two and cook for a short time over gentle heat until the egg.is set. Let cool and beat in the stiff beaten whites. Half fill with the mixture small stoneware cups, first greasing the insides, and bake in a hot oven for 15 minutes or until well puffed up. Spiftach Sal For two cupfuls of cold, cooked spinach, allow two hard- boiled eggs. Season the spinach and chop jthe and mix. Press into little cups or molds and chill. Arrange on nests of lettuce and garnish with mayonnaise dressing. Cream of Spinach Soup.—Save wa- ter drained from spinach the night be- fore and add to it a cupful of leftover cooked spinach. Cook the spinach again in the water, adding enough to make g‘pht of liquid. Rub through a sieve. ake a white sauce of one tablespoon- ful of flour, one tabléspoonful of butter and two cupfuls of milk. Season with salt and pepper and a dash of nutmeg if desired. Add this white sauce to the d spinach water. and serve at once. 2 pounds of fo UR quarts of boiling water, one tablespoonful of salt, one package of Mueller’s Spaghetti, Macaroni or Elbow Macaroni: in just 9 minutes’ boiling this becomes 34 ounces of strength-building, easily digested nourishment. That’s one of the appealing features of Mueller’s products—they’re so quickly prepared and cook up so light and fluffy, and high in food value. By boil- FOOD PAGE. HISTORIC FEASTS AND MEALS Lucullus Served Cicero and Pempey $1,000-a-Plate Dinner on Minute’s Notice. % BY J. P. GLASS. . » “WHEN YOU MUST PAY‘m)‘OS Lucullus, thé great and wealthy Roman general, was a patron of art and literature, but his greatest fame was that of epicure. Juvenal painted his portraft‘in a sin- gle line. He said of Lucullus that “at one meal he devours a whole estate. Food of quality was so important to the epicure that he pierced a mountain 50 as to conduct sea-water to oné of his villas, where heé had constructed a huge | aquarium for saltfish. He had the finest cooks in the world, :Fd paid a princely salary to his carvers one. In his palace at Naples, Lucullus maintained a great number of dining rooms. Each was distinguished by the name of the diety who was supposed to preside over the feast. The sumptuous- ness and costliness of the banquet was regulated according to the importance of the diety. Thus the saloon of Apollo was the room in which the most magnificent dinners were served. A single meal in it never cost less than $5,000. When Lucullus was entertaining he had only to tell his servants the name of the room in which he expected to eat and they knew exactly what sort of dinner he wished. He was never caught unprepared to entertain. Once Cicero and Pompey thought they would lurYfl.n him and presented themselves not long before the dinner hour for a visit. ‘The time to dine having arrived, Lu- ullus requested them to eat with him. “If you will not go to extra trouble,” they mru.llud Lucullus summoned his major-domo and merely said: “Place two more covers in the saloon Apollo.” L |1;:.‘wn of this meal was $1,000 a ate. by ‘The most famous of the dinners of LUCULLUS DINES WITH LUCULLUS IT 1S THE OCCASION WHEN T ATTENTION.” Lacullus was not graced by the presence of guests. It was on th' oceasion that hé ghve to posterity—and particularly to gournmets—a priceless saying. ‘There being no diners except his mas- ter, the epiture's cook for once abated his’ magnificent preparations. Dinner was by no means a fizzle, but it was not worthy of the master, Lucullus sent for the cook and re- bukéd him bitterly. “But, seigneur,” rejoined the worthy, thought that since you were .mi‘;) ‘h. ;1 ted the epicure. “Whe “Eonugh,” shou e. “When Lucullus dines with Lucullus it is the occasion when you must pay the most | attention.” A historic service is accredited to " Lucullus. He introduced the sweet cherry into Italy 70 years before the Christian era, having discovered it in his campaigns against Mithridates, who himself produced this fruit by careful cultivation and grafting. he Romans introduced the sweet. . cherry to Britain, Veu] and Ham Pie. Cook two and one-half pounds of . veal with the bone until tender. Re~ move the meat from the bone and slice the meat thin. Slice half a pound of cooked ham. Alternaté layers of veal and ham and two hard-cooked eggs sliced. Add one cupful of chopped celery, one diced carrot, one medium sized onion chopped, two teaspoonfuls of minced parsley and one bay leaf to the broth and boil /down. Pour over the meat mixture.’ Cover with rich pastry and brown. z Jewish religious books confiscated by- the Soviet government are being peddled in America by agents of the Soviet. minutes’ s 6bi/inq ONE PACKAGE OF THIS SPAGHETTI becomes goodness. od energy macatoni au gratin; it is simpler to pre- pare, and even more delicious. Instead of fried potatoes, have fried egg noodles; it will be 2 great revelation in tempting Thistastinessisadirectresultof the spe- cialscientificmethods used in manufactur- ing Mueller’s Macaroni products, which bring out every bit of the natural flavor of the healthful ingredients used. The selected blend of farina from which Mueller’s Macaroni and Spaghetti are made con- tains the vital elements needed byboth childrenandadults. And, in Mueller’s Egg Noodles the selected fresh eggs and choice flour constitute a health food of the highest order. ing for 9 minutes you avoid the chance of overcooking, a mis- take too often made. If extrs tenderness is desired, boil one or two minutes more. You can treat spaghetti or macaroni just as you would po- tatoes. Serve it with melted butter, or pour the pan gravy from themeatoverit. Asa change Ask your grocer for Mueller’s. from potatoes au gratin, serve e He has it or can get it for you. C: F: MUELLER CO;, Jersey City, N. J. Velveeta ad«lu!r;-:. interest to any meal an e s '{i.ne Jor can all deli- cious. Send for our beok of recipes in which FRESHNESS . . . YOUR ABSOLUTE GUARANTY when you drink Lipton's Yellow Label brand. It is grown, picked, graded, blended and packed by the great tes merchant who owns and controls vast tea gardens in Ceylon. Thus the preservation of high quality, native freshness and fragrance is supervised from bush to cup. For you this means—richness and a bouquet in tea unrivalled by any brand. Expect and get complete enjoyment when you buy tea bearing this signature t’s new! this delicious cheese flavor that grownups and children can eat it as often and as freely as they please. Velveeta spreads on bread like butter and slices when chilled. Cook with it. Toast with it. Velveeta comes in half pound packages. Try it today. Kraft-Phenix Cheese Corporation, Makersof *PRILADELPEIA” Cream Cheese. elveeta The Delicious New Cheede Food Acl:eese perfection never before at- tained! Rare flavor . . . tenderness. Kraft-Phenix’ new cheese food — Velveeta. Mellow and delicious with all the nutritional elements of milk retained. Milk-sugar, calcium and minerals. The process protected by patent. Velyeeta is sowholgsome and digestible - u o or omonery, seAm W?ll.D or rraLy LARGEST SALE |IN THE