Evening Star Newspaper, March 21, 1930, Page 47

FOOD PAGE Beauty in the Home Garden Imagination and Foresight Play Important Part o increas in Preparations for Summer’s Work—Should Avoid Gaps in Blossoming. PLAN before you plant, as the beauty | itself to Dlllflflnl in various parts of the of your garden and lawn will de- | garden. t associates remarkably well rend upon the way your grounds are in many garden schemes, and the home a: id out. Gardening must be carried out with patience and perseverance, to which must be added thoroughness in | plants. one’s method. Imagination and fore- sight also play an important part. No two gardens are ever aiike. They reflect the tastes of their owners. ‘The aim of the homie gardener should be to avoid gaps in blossoming and to see to it that there is something bloom- ing each month of the season. We find more and more that gardeners are ap- preciating the quiet restfulness of the garden where there may be only a few touches of brilliant color, but where a luxuriant growth of foliage exists. How often one meets an otherwise well designed garden, but which lacks finish near the house. tively easy to make an attractive gar- den from a straight piece of land, but the difficulty seems to be to avold un- | attractive effects where the architec- ture leaves off and the garden begins. Harmony of color should not be forgot- ten when planting that part of the gar- den that is near the house. Selecting Seeds. It is important to make an early se- lection of flower and vegetable seeds from the new season’s catalogues. Seeds should be sown thinly. More failures can_generally be traced to sowing too thickly than to any other cause. Thick sowing, apart from its waste, means that a young forest of seedlings appears, all struggling toward the light, with the result that weak, spindly growth is pro- duced. There is an absence of air cir- culation between the seedlings. The surface sod becomes stagnant, due to the accumulation of moisture, and damping off disease sets in. Another important matter to decide s what depth to sow. The general ten- dency is to sow too deeply. It may be accepted that with the majority of small seeds sowing should be done on the sur- face and the seeds need only be cov- ered with the lightest dusting of sand, so that they may be shining through. With ger seeds, a thin covering of finely sifted soil is neces- sary. Attractive Annuals. No garden should be without a rep- resentative collection of annuals, for they are plants which give & brilliant with such flowers as gladioli and dah- lias, will bring about a transformation within the short space of afew months and will relieve that feeling of bareness which prevails in so many new gardens. Among the lists in seed catalogs there {s a wide range ot annuals for all pur- . There are annuals suitable for mm. for edging or for growing in a rock garden. Some annuals flourish ad- mirably in certain situations, giving but a poor show in other corners, so that it is necessary to select your annuals with care and consideration. cannot be too =f ly urged that inca from o reliable have sowing, nt- state early ing. be_helpful .to that annuals are divided into two main classes—those that - commonly de- Cotibed se hardy and tame that are half-hardy. The hardy kind§ can be raised from seed sown outdoors from.now until June, but the half-hardy ies must be sown in a warm or in & frame in early Spring, or upito the first of May. - 3 ‘There are many annuals that are suitable for filling in ‘gaps’in a mixed border or for plan in-a bed re- served solely for annual flowers. In the front rank there are clarkias, godetias, nasturtiums, pot marigolds, mignonette, cornflowers, poppies, asters and annual chrysanthemums. Sweet peas and a few everlasting flowers could complete your seed list of annuals. There are many varieties. Trend of Fashion. Among the general purpose flowers there is none which indicates the trend of horticultural fashion better than the gladiolus, unless, perhaps, the sweet pea and the rose are contenders. During the last 20 years the gladiolus has been improved almost beyond recognition, and most satisfactorily {rom the garden point of view, since the development has resulted in the production of a host of varjeties of mixed strain, but showing & wide range of colors and habits of growth. Every year sees a decrease in that stiff formality which once char- acterized the flower, until now it has come to be regarded as one of the most desirable for both garden and house decoration. ‘The olus is a flower which lends It is compara- | | | | | | | | gardener need not fear to plant it in association with different kinds of It may be safely said that gladioli will grow and flower in almost any kind of soil, provided it is not too poor or limy, but on the whole they do best in a medium soil in which sand is present. It is better to give them a good soaking now and then rather than small doses at frequent intervals. After a good watering, place on a light sur- face mulch of some loose branches to conserve the moisture. Many tall-grow- ing plants, such as gladioli, hollyhocks and delphiniums must be staked, while other hardy flowers should have their stems thinned early to avold over- crowding. ‘To whatever other purposes gladioli | may be put, they are well suited for providing interior decoration. Their habit of growth, manner of flowering, and natural grace render them par- ticularly suitable for arrangement in | vases or bowls. All plants required for early deco- | ration -of beds and borders, such as pansies, violas, pinks and lobelias, may | be planted out from now up to the Ist of May. but the earlier they are planted, of course, the sooner they will flower. Special beds for roses are far more satisfactory and more attractive than | any attempt to mix roses with other plants. ‘Walls and Fences. ‘Two window boxes on a garden wall, with . flower pots and saucers evenly spaced between them, give a quaint in- formal touch, reminding one of pictures seen of flower-decked courtyards in Iialy and Spain. In early Spring they are filled with bulbs, such as jonquils, daffodils and crocuses, and later are re- planted with fuchsias and ferns. Fuchsias do well in sun or shade in wail boxes, borders or beds. Buy them in pots when in full bud just bursting into flowers. Tall-growing pink, purple and white foxgloves, put out in April, or a little later, in deep or partial shade and flanked by pink willow herb, make a glowing group against a dull brick garden wall. * A few creepers against the walls of a house adequately relieve the monotony of a flat surface and add a 1 touch to a charming picture. A point to be kept in mind when decorating houses with creepers and climbers is the beautiful lines of the architecture. ‘When self-clin, creepers, wfi% - can be so planted and trained as to prevent marring the beauty of the architectural fea tures. If perfume as well as color is desired when decoraf walls and fences, or wherever climbers are to be used, climb- ing honeysuckle may be used, including the red coral honeysuckle. For ad- ditional variety there is the crimson rambler rose, as well as the yellow and white ramblers. Other good roses, which are not climbers but which may be trained agdinst a fence, are the Persian yellow and the sweet brier. If flowers are not the first consideration, the common bine, which turns beautiful red in the Fall; the bitter- sweet, which turns yellow and has at- tractive berries, and the cinnamon vine are all good. The cinnamon vine dies down in Winter. One of the problems that confront the home gardener is how best to sereen off a vegetable patch from the lawn and flower garden, so as to give a pleasant view from the house windows. The best plan is to plant an ornamental hedge. An ordinary low hedge will serve the pu but if that does not suit, then trellis work maly be erected and covered with climbing plants. A few evergreen flowering shrubs would do admirably, and these do not require a rustic support. Usually trellis work is preferred with roses, clematis, honey- suckles or climbing knotwood or jas- mine trained on it. Only strong grow: ing rose varieties should be planted for | a screen, such as the crimson rambler | or Dorothy Perkins. When hedges are showlni strong growths, they can be cut back with a general trim in showery weather. All evergreen hedges can sc treated. Rock Gardens. A rock garden rarely, if ever, belongs on a level lot. A gentle siope is best. Good drainage is necessary, but poor sofl can be used. Part of a rockery should °be in full sun and part of it in the shade, but large trees rob the plants of moisture. Most rock plants do best in a northwest exposure. Use no ma- nure. Some of the Bllnu will lke lime, but an unlimed is also necessary. Pack the soil into all crevices when building a rockery. The water must drain toward the roots. Consult your florist and catalogues for plants and bulbs best suited to various conditions in & rock garden. Plan to have some- MORE CUPS TO THE POUND Lipton's tea. possesses such richness and delicacy in fragrance that it actually goes further than other tea. Grown, picked, blended and packed under one management and supervision. In Lipton's Tea every particle of garden freshness is preserved. For a rarer fragrance and greater economy in your tea—buy Lipton's. Guaranteed b Adrvaoflplon Tea Planter, Ceylon NEW! You may now obrain Lipeon's Famous Yellow Label Gold Tin. Quality in individual Tea Bags Ask for the LARGEST SALE IN THE WOR‘I.D ma be | pudding THE EVENING STAR, WASH thing bloom all through the Summer months. All strong and vigorous grow- plants in a rockery should be thin- ned out when necessary and the di- vided portions transplanted to new positions. This is an excellent method larly desirable variety. Sets of tools may be bought for women gardeners, made especially for them in sizes that they can handle easily and comfortably. It is a good plan to paint ‘the handle of every tool a bright color. so that it may be seen at a distance \ or discovered in the grass. Do the s now, before it.is time to use them. 1t is natural to become absent- minded when working among beautiful flowers and forget where you placed the tool you were working with. MOTHERS AND THEIR CRILDREN. Sunny Names. One Mother Says: Children are the most responsive be- ings in the world, so when I want them to display a particular quality I call them a name which embodies the idea. “Fleet-foot” has a decided effect on Jackie's alacrity in running errands and “Sunshine” never fails to bring a sunny smile to Joan's little face. There is a bond of understanding and love in new suitable little names. The children soon grow to look for them and they have the quaintest ways of proving that they really deserve the names I have given them. (Copyright. 1930) Everyday Psychology BY DR. JESSE W. SPROWLS. Obsessions. When & person has an obsession he is besieged by an idea, or a thought, or perhaps by a conviction, in spite of his better judgment and even of proof to the contrary. An obsession now and then is not by any means an in- dication of insanity. Obsessions are experienced by a large section of the normal lation. If you ive a dirt obsession, you will be sure to send many clothes to the cleaner. If you have an obsession for kmt“nfl everything in its exact place, you pretty likely become a grouch. If you are obsessed with the fear of getting hungry, you will be a poor worker. If you are obsessed with the idea that every important task must be started on a given day, you wil: be a procrastinator. 1f you are obsessed by the idea that your body is full of tensions, you will take some form of relaxation; fflll be found at the bowling alieys perhaps. If you are obsessed by the idea that you must repeat all neighboring scandals, you will be found making up for it at church. ‘There must be a great many obses- sions that lead to no particular in- jurious consequences. (Copyright, 1030.) Marmalade Pudding. Mix one-fourth pound- of chopped suet with one-fourth pound of bread crumbs, one-fourth pound of white n?r, two 'eél‘bbe:un 'wl 'nd one and one-half lespoon! of orange rmalade. Grease a mold, put in the and boil for two an -hall hours. the stock of a plmcu-L MENU.FOR A DAY. BREAKFAST. Stewed Dried Peaches. Coffee. LUNCHEON. Egg Croquettes on Boiled Spinach. ‘Whole Wheat Bread. Ginger Breld‘TWhtpped Cream. ea. DINNER. Clear Soup. Breaded Pork Chops. French Fried Potatoes. Lima Beans. Cabbage Salad, French Dressing. Brown Betty, Coffee. FISH HASH. Into the contents of one can of prerred fish cakes chop one cooked beet, the top of one sprouted onion; add a dash of celery, salt and pepper. Add a tablespoon of milk for wetting if necessary. Fry in butter, brown- ing one side and serve on a warmed platter with the browned side uppermost. EGG CROQUETTES. Four hard-botled eggs, chopped fine, mix with halfcup white sauce. To make white sauce heat one tablespoon of butter in a saucepan and when bub- bling stir in one tablespoon flour until thoroughly blended, then gradually pour in one-half ~up milk, gtirring constantly. Let boil two hnuua and season with salt and pepper. When cool shape in croquettes, cracker crumbs and fry in deep fat. Serve hot with or without sauce. BROWN BETTY. Butter baking dish and put in layer fine crumbs, then layer ap- ples, peeled and sliced, of course; then sugar, nutmeg, cinnamon and cloves, and dot with little pieces of butter. Repeat until dish is full, then pour over one- half cup molasses or maple sirup, mixed with water (as much water as h}mu have of sirup or molasses, whichever you use). Cover with crumbs on top, set dish in pan of hot water and bake until apples are soft. If it absorbs the liquid and looks as though it would be too dry when done, baste with a little of the molasses and_water. Serve warm with cream. Raisins could be added if you are fond of them, also nutmeg and clove could be omitted, according to your own taste, roll in egg and” D. C, FRIDAY, MARCH 21, 1930. Condiments Are Important In Preparation of Meals SPRINGTIME BY D. C. PEATTIE. The Winter’s rains are over and gone, and the time of the reading of garden labels is come. I know of no sweeter domestic pleasure, outside of the house, than those first, wan days, more than a little chill, very uncertain and tem- peramental, when robins are singing on the lawn and twilights, still early, descending on the garden plot. The tired man walks abroad, to renew old acquaintance with the flowering shrubs, the beds of bulbs that are his own, set out (if he be any true gardener) by his own hand. Labels are winsome things, so frank and candid when, shiny and seemingly permanent, they arrive fresh from the hand of their creator in some nursery. But when Winter’s rains and ruins are over, how they have changed! One plays anagrams with their faint tracer- jes, and guesses that a Q and an N may mean quince. Or one deciphers a writing like cuneiform, and hopes that one has read aright, and that the litle flowering peach still lives. Of the earliest Spring shrubs, I like the quince best of all. As apples and cheese go together, so a dwarf Japanese quince, with its orange-scarlet blossoms, goes against a white garden wall; the combination is infallible; it suggests all that we mean by the vernal rapture; it makes you, however humble your garden plot, feel like a country gentle- man. In the parks are signs that the old- fashioned cornel will flower soon; some of the Siberian honeysuckles are already in bloom. January jasmine (that comes in March) and forsythia, called by some who must have a new name for every- thing by the fancy name of golden bell, are unfurling their yellow carollas. But I for one would rather remember the plant by the name of William Forsythe, one-time gardener to his corpulent majesty, George the Third. DAILY DIET RECIPE TOMATO AND EGG SANDWICH. Tomato slices, two, thick. Hard-botled egg slices, two. Stuffed olive, one-half. Serves 1 portion. Use small-size tomato. Lay egg slices between the slices of tomato sandwich fashion. Top with one-half of a stuffed olive. Could be used as a hors d'ouvre or served on lettuce and dressed with French dressing for salad. DIET NOTE. Recipe furnishes fiber, lime, iron, vitamins A. B and C. Can be eaten by children over 6 if olive were omitted. Recipe as given can be eaten by normal adults of average, over or under weight. Blue Ribbon Malt Extract became America’s standard of quality ars ago. Today it is the same. ¢° m::t wlm.cy ou go A.l.nfl- ica’s Bi st Seller is the first choice of discriminating people. Always pockcd’ full three pounds. Write for Lona’s Free Recipe Book clous foods end candies. by Malt “CHATEAU” RAREBIT (Needs no introduction— serve it any time) Melt gne tablespoon of butter in"a saucépan. Blend in one cake of “‘Chateau’” cut in thin slices. As o730 N. Michigen 4ve., Chicago BY SALLY MONROE. NOW that we can get any of the spices or condiments at any corner grocery for a trifling price we forget how important a role they play in our lives and how much energy has been spent in times past in acquiring a sufficient quantity of them. In the list of these so-called condi- ments sugar is an important food as well as a flavor, but it is for its sweet taste and for the flavor that it imparts to other foods that we are most in need of it. Salt and sugar have perhaps been the most important of all condiments, and their importance as preservatives of foods should not and fish included. Now sugar is be forgotten. Salted meats have been an_ extremely im- t part of the Winter diet in |the portan! days gone by. Popular Condiments. Just run over in your mind the other condiments. Among the most popular might be included cinnamon, cloves, cayenne, ginger, curry, mace, mustard, nutmeg, pepper, vanilia and vinegar. Coriander is seldom found in the mod- ern home kitchen, but is used in the making of candies and also in the mak- ing of curry powder. Tumeric, which is one of the spices from the East In- dies, is also used in the making of curry powder and finds its way into some kitchens around pickling time, for it is one of the ingredients of popular recipes for mustard pickles. Lemon should rightly be considered one of the condiments, for it gives an important, almost indispensable, flavor in the making of many important dishes. Moreover, the rind of the lemon has a taste all its own that is likewise useful as a flavoring agent. Just think what a dull matter eating would bé if we had none of these fla- voring agents, and how practically im- possible it would be to cook. Then stop to consider that almost all of these things are hro:\ght to us from great dis- tances and the expense of great labor. Queries. utm:ng this week’s interesting queries “Will you please send me a recipe for home-made zwiehack and rusks. I want to make some.”—%Marion Horton. Here is a recipe for home-made zwie- back! One cake of yeast, one-half cup milk, scalded and cooled; two tablespoonfuls sugar, two eggs, one-fourth cupful lard or butter, melted, two and three-fourths g:lxpmls sifted flour, one-half teaspoon- 1 salt. Dissolve yeast and sugar in tepid milk. FOOD PAGE. Add three-fourths cupful of flour and mix well. Cover and .set aside in a warm place, to rise for one hour. lard or butter, eggs previously beaten, about two cupfuls of flour, and salt. Knead, shape into two rolls one and one-half inches thick, and fifteen inches long. Protect from draft and let rise until light. Bake about a quarter of an hour in a hot oven. When cool cut diagonally into one-half inch slices. Place on baking sheet and brown in a moderate oven. Here is a recipe for rusks: 0 eggs, one pint scalded milk, one- half cup butter, one yeast cake, one- half cup sugar, six cups flour, one-quar- ber“tup margarine, one-half cup warm water. Dissolve the yeast in the warm water and set aside for about 20 minutes. Add e eggs, the salt, one-half the sugar, the scalded milk and flour. Add the butter and the margarine to the top and let rise until very light. Add the re- maining sugar and flour enough to knead. This will take about six cup- fuls. Let stand two hours and knead well. Let rise again and make into small rolls. Let rise once more and when double in bulk, bake in a moderate oven, increasing to about 400 degrees. When nearly done glaze with sugar moistened in milk. Week’s Left-overs Leftovers in the way of meat are always interesting to the good cook. If you have time you can make some- thing interesting out of almost any leftover meat. If you haven't time, of course, you do better to have the kinds | ° of meat that don't produce leftovers, for the proper preparation of leftovers does take time. Some leftover meats, of course, are easy to serve—for instance, corned beef. It is delicious just served plain boiled, cold, in slices. Some sort of co dnmient cold, in slices. Some sort of condiment, mustard pickles, for instance, adds to its deliciousness. But if there are, after serving corned beef plain. sliced, still some leftovers, you can utilize them by spending a little time on them. Cut them into neat pleces, small, and mix with an equal amount of diced celery. Then mix with mayonnaise and serve as a salad on a little lettuce. Another good way of using the left- over of corned beef is to mince it and mix it with mayonnaise or with mustard and cream, and spread it between slices of buttered bread for sandwiches. The easiest way to serve leftover roast beef is to slice it rather thickly and broil it over or under a hot name. the liquid in which it is 4 | should " be just long enough to heat the sliced through. Roast beef may also be turned into a deliclous ragout by cutting it into nice tglecez!, about a quarter of an inch thick, or even half an inch thick, and simmering them till tender in water and whatever gravy was left from the meat, By the time the meat is tender flavorsome and delicious. Thicken it a little. If there is no !:IV! left from the meat you can add flavor to the water in which it is cooking by adding a Iittle kitchen bouquet or caramel or- by adding tomato juice. Another way to make a ragout of leftover meat which has no vy is to fry a couple of- onions, sliced thin, in butter until they are brown, with four carrots cut in lengthwise sections. Then add the meat, and water enough to simmer it in, and cook slowly until the meat is tender. s ‘The ocean snnfish sometimes reaches a weight of 2,000 pounds. Sportsmen find these fish easy to cateh, for they are both conspicuous and 1 in the choice farina used. And the clean, “Chateau” melts, add gradually one- half to three-fourths cup cream, stirring constantly until the mixture is smooth. Season with one-fourth teaspoon salt, adash of cayenne and a little Worcester- shire Sauce. Serve very hot on thin slices of buttered toast or crisp crackers. On your tonsue tonight e o . TIEW unforsettal)le flavor g “C]zateau" The flavor of “Chateau” is partly in its rich golden-orange color. Partly initsdelicate aroma. Butit's only when you faste “Chateau” that you realize a deliciousness entirely new and different . . . Of course you know that “Chateau’ is more than cheese—it’s a new cheese food. D/fferent—because it spreads like butter yet slices trimly. Convenieni—because adaptable to dozens of cooked dishes. (Just taste.it and you'll see why it blends so deliciously in coo ing.) Economical—because it is extra nourishing. Buy “Chateau” by name at your foodstore today, and ask for the new recipe booklet, “Chateau—12 ways to serve this new and delicious cheese food.” “CHATEAU" RAREBIT —THAT PRINCE OF MIDNIGHT DISHES Make it with “Chateau” to-night. Cut thin slices of “Chateau.” Blend them with slowly bubbling fresh but- ter. See their orange-gold melt evenly, smoothly—blend completely as you pour in the thick cream . . . But try the recipe above! ‘The Aristocrat of all Cheese Foods Product PERHAPS you have thought that all brands of macaroni are alike . : & You'll learn that there can be a tre- mendous difference the first time you try Mueller’s. Here is a macaroni so vastly superior in taste and quality that one trial of it almost invariably results in continued use. It is America’s largest selling brand. Light and Fluffy Mueller's Macaroni cooks up lighter and fluffier than any other—and it has a taste that is distinctively its own. This is because it is made as no other macaroni is made. Exclusive processes, used by no other manufacturer, result in bring- ing out all the flavor inherent sanitary conditions that prevail in the sun= . lit Mueller factory assure utmost purity. Cooks in Nine Minutes Mueller’s Macaroni cooks thoroughly in just nine minutes. Follow the directions on the package and avoid the common mistake of overcooking—although one MUELLER'S There are hundreds of waysinwhich Mueller's macaroni products can be prepared, all deli- cious. Send for our mc: of recipes in many special dishes areillustrated in color. No cost or ob- ligation. Just write to or two minutes more may be allowed if especial tenderness is desired. This delicious food contains an abundance of health- giving, body-building d6urish- ment. It is a superior food for both children and adults. Learn how very much better macaroni can be. Ask your grocer for Mueller’s today. He has it or can get it for you. LARGEST . SELLING As A Crance From PoraToes=On Mear BRAND IN AMERICA