Evening Star Newspaper, April 4, 1930, Page 50

FOOD PAGE. Fish and Meat Specialties ‘Any Food Which Has as Much to Contribute to the Dietas Fish Should Be a More General Favorite. Fish furnishes protein of the best quality in an economical and easily pre- ared form, and minerals, calcium and odine in abundance. It also contributes some fat, depending upon the fish chosen, the season of the year and other factors. Never buy fist. whose eyes are cloudy and have lost their sheen. The eyes of fresh fish are bright and shining. Do not bu; fish whose skins are wrinkled. Do not buy fish whose scales are dry or can be loosened easily with the fingers. Do not buy fish when the blubber shows. Do not buy fish whose gills are a pale red. Fresh fish have bright red gills. Do not buy soft fish. If, after pressing a fish, the prints of your fingers remain, Tefuse absolutely to buy that fish. Cooking Different Kinds. Some fish lend themselves best to boiling and chowder, others to baking, and still others to broiling. Almost all fish can be fried, either breaded and fried in deep fat or fried quickly in a little fat. With fish, as with meat, the left-over portions may be made into croquettes, salads, or may be creamed. Black bass and sea bass are best fried, the larger ones being baked with bacon or with creole or tomato sauce. Bluefish may be baked, broiled or boiled, but it is best broiled or baked. Butterfish are strictly a pan fish. Very small catfish may be breaded and fried in deep hot fat, medium sized ones may be panned, and the larger ones trimmed from the bone and made into fillers, breaded, then fried in deep fat. The large ones may also be used in _chowders. soup and deviled dishes. Fresh codfish is best bolled and served with a sauce, but it may be breaded and fried, deviled or made into a chowder. Halibut is especially good for boiling and frying, for a creamed dish and for use in salads. Haddock is good for boiling, in chow- ders, deviling and in salads. Fresh mackerel is good broiled, baked or fried. Perch are best fried, or the larger ones may be split and broiled.. Pike is used in the same way as perch and pickerel. Salmon may be broiled, baked, deviled, scalloped or made into a salad. Shad is best when baked or broiled. Shad roe may be used plain or in salads or croquettes. , Smelts may be breaded and fried in deep fat or fried like other small fish. Large sea trout, sometimes called ‘weakfish, are good for baking, broiling, boiling, frying, deviiing and chowders. / Small trout or brook trout may be broiled, but are at their best when fried. Special Fish Dishes. Brofled Haddock Fillets with Mush- rooms.—Arrange the fillets, either whole or in individual portions, on & {remd broiling rack, sprinkle with salt and gepper and dot with butter. Place in a roiling oven and cook until browned or for about 15 minutes. Select two or three large mushroom caps for each serving, cut off the stems and place on the broiler rack, skin side up, seven or eight minutes before the fish is done. ‘Turn after three minutes, sprinkle with salt and pepper, put a bit of butter in each cap and finish cooking. Arrange the fish and mushrooms together on a hot platter and garnish with parsley and lemon. Jellied Pish.—Mix one and one-half cupfuls of any well-seasoned cold flaked and freshly cooked fish with two table- spoonfuls of chopped green peppers, add a little onion juice if desired, a little salt and a dash of mace. Soak one tablespoonful of gelatin in one-fourth cupful of cold water for-10 minutes, dis- solve in one cupful of boiling water and add two tablespoonfuls of lemon juice. Put some slices of hard boiled eggs in the bottom of a dish or mold and add the fish and jelly. Chill and remove to a platter and garnish with watercress or lettuce. Use any kind of salad dress- ing or sauce tartare. Fish Omelet.—Mix one cupful of shredded codfish with two cupfuls of mashed potatoes, half a teaspoonful of butter, one egg and a little red pepper, onion and parsley. Spread on a frying pan_and roll over as you would an omelet. Scrambled Egg and Finnan Haddie.— Melt six tablespoonfuls of butter in a frying pan. Beat eight eggs slightly, then add to three-fourths cupful of milk, pour into the hot pan and cook slowly, stirfln? constantly. While the mixture is still quite soft add one cup- ful of canned flaked finnan haddie and continue cooking until thick. Add a little pepper and serve on toast with a well seasoned tomato sauce. Molded Fish Salad.—Season some baked or boiled fish with salt and pep- per, and sp: with lemon juice and & few drops of onion juice. Let stand until very cold, then mix with mayon- naise dressing and turn into individual dishes. China dishes shaped lik e & fish are very appropriate. Mask a part Top of the mixture, smcothed with a silver knife, with dressing, and dot this with capers. Garnish with tiny lettuce leaves and a figure cut from a slice of pickled beet. Shrimps in Ramekins.—Melt four tablespoonfuls of butter, add four tablespoonfuls of flour, and when bub- bling stir in one and one-half cupfuls of milk. Season to taste with salt and pepper. Add two cans of shrimps and one can of peas. Rinse both shrimps and peas with cold water, then drain. Fill either buttered ramekins or scallop shells with the mixture, or place in a casserole. SE:nkle with buttered bread crumbs and bake for twenty minutes in a moderate oven. Stuffing for Fish.—Mix one cupful of bread crumbs with one-fourth cupful of melted butter, four teaspoonfuls of salt, half a teaspoonful of onion chop- ped fine, one teaspoonful of chopped parsley, a pinch of pepper and one teaspoonful of chopped cucumber pickle. Meat Specialties. The more unusual meats, such as liver, kidney, tongue, tripe, brains, oxtail, sweetbreads, heart, pig's feet and others, should be used as a matter of economy. They also have important food values if prepared and cooked in appetizing ways. Liver. . Liver is valuable for one reason, and that is because of its successful use in the treatment of anemia. Calf's liver is anculurly choice, but that from beef, pork and lamb is also valuable. Good ways to serve liver are liver loaf, curried liver, liver salad, jellied liver, omelet with liver and fried liver and onions. The liver of beef, pork or lamb should be marinated for-several hours in French dressing, or be soaked in skim milk, sour milk or buttermilk. Tongue. Tongue has a delicate flavor. Beef, veal, lamb and P""‘ tongues are all similar in taste, although differing con- siderably in size. To prepare, wash well, immerse in hot salted water, then cook slowly in the desired way. For boiled tongue, the flavor is improved by some seasonings being added to the water, such as celery, parsley, onion, carrot, bay leaf, peppercorns and cloves. When the tongue is done rinse it in cold water and remove the skin and root. Serve the tongue either hot or cold with sauce. For hot tongue serve raisin, mustard, or tomato sauce, and for cold tongue, currant jelly or orange sauce. The stock may be used to form the basis of sauce or gravy. Heart. ‘The heart of beef, veal, lamb and rk are all similar in flavor. Beef eart is the largest and, of course, re- quires the longest cooking. Veal and lamb hearts are well known delicacies, but those from beef and pork are de- sirable also and are inexpensive. prepare, wash the heart thoroughly and cut out the large velns and arteries. It is then ready to_braise, stuff, slice or be used in pie. For pie, cut it into small cubes, shake the pileces in & bag with flour, salt and pepper, then sear in fat meat drippings, add stock or gthar liquid, cover and cook slowly until ender. Stuffed Heart.—Wash the heart thor- oughly inside and outside with the fol- lowing mixture, then sew up the open- ing: To one cupful of broken bread dipped in fat and browned in the oven add one chopped onlon and salt and pepper to taste. Cover the heart with water and simmer until tender, or boil for ten minutes, then leave in a fire- less cooker for about eight hours. Re- move from the water about half an hour before serving. Dredge with flour, pepper and salt, or sprinkle with crumbs and bake until brown. Kidneys. Kidneys must either be cooked quick- ly or cooked slowly for an hour or longer. To prepare kidneys, wash, re- move the outer membrane, split through the center, then remove the fat and heavy veins. Before cooking marinate for a while in a well seasoned French dressing, with two parts acid to one part of oil. Ox Tail. Ox tail can be used in many ways, apart from soup. The large joints are best for meat dishes, while the small joints can be used when only flavor is needed, as in the case of soup or stews. When buying ox tail buy enough so that some of the large joints can be used for one dish and the small joints for soup. The joints are easily broken or cut apart. Ox tail should be cooked slowly to bring out the best flavor. In & casserole, or braised, or stewed, are the best methods. Sweetbreads and Tripe. Veal sweetbreads are the choicest, but those from beef are good to use in many dishes. Tripe is either plain or honeycomb. It is tender, easy of diges- tion and has high nutritive value. ’Em Off With Golden Crown for Health and Flavor pOUR Golden Crown Table Syrup over . pancakes—-pour it over rolls--pour it over crisp, warm toast-—spread it over bread—gee, what a treat is in store for you. For Golden Crown's True Southern Flavor served in any of the above ways creates a tempting meal or hasty snack to eat, that supplies all the vital food elements found in a complete meal, combined with a rare deliciousness that makes kiddies and grown-ups sing for joy. So economicaq Home in Good Taste BY SARA HILAND. 8o often we find flower holders that are so very decorative in themselves that when the plants are set upon them they seem to push themselves to the foreground and make the flowers seem incidental. This seems very selfish of the holders, because all we want them for is to show off the flowers and when they are too important for that we really dca’t want them. In the illustration is shown a stand which is really ideal, for it is so con- structed that the flowers instead of the stand command our attention. We just must have our stands shy and retiring. Because this stand is only 12 inches high, it may be placed on a table or shelf in front of the window, or even on the window sill, and still not hide a view. And the plants will have the benefit of the sunshine. The length of the stand is 25 inches, which makes it very good for the regu- lation-sized window. And because it is so small it is an easy matter to move it about so that the flowers will have sun- shine in the morning and afternoon. MENU FOR A DAY. BREAKFAST. Sliced Bananas. Rice Muffins, Cdffee. LUNCHEON. * Fish Croquettes. Cream of Tartar Biscuits. Prune Whi e . Sugar Cookies, Tea. DINNER. Vegetable . Baked Ham, mllmw-. Boiled Buttered Cabl 3 Beet Salad, French Drt 3 Date Pudding, Coffee. RICE MUFFINS. Btir two cups cold boiled rice and two cups warm milk until smooth, add one tablespoon melted butter and well beaten yolks of three eggs. Mix and sift two cups flour, one tablespoon sugar, one and one-half teaspoons baking powder and one-half tea- spoon salt. Add to rice and milk and beat until smooth and firm. Heat muffin pans hissing hot. Fold stiffly-beaten whites of eggs into batter, turn at once into pans and bake in hot oven 15 minutes. PRUNE WHIP. Remove stones from one can prunes and chop fine. Beat whites ot two eggs stiff, add them to prunes, whip all together and bake 20 minutes. Serve with custard or cream. DATE PUDDING. Mix together one cup ground dates, one-half cup walnut meats, finely broken, one-half cup sugar, three eggs lightly beaten and 1 heaping tablespoon flour mixed and sifted with one teaspoon bak- ing power. Put in buttered pud- ding dish, bake in moderate oven 30 minutes and serve with whip- ped and sweetened cream. Simplicity in Diet Is Rule Of Discriminating Hostess There is but one step between the lavish and the contemptible. To en- tertain our guests by offering a bounti- ful repast is but a sign of hospitality, but to ask them to a table that groans under the weight of more food than could possibly be eaten at a meal, ex- pensive flowers and priceless silver is to show ourselves lacking in good breeding. ‘When foreigners—as not infrequently happens—leave this country with the impression that wealthy Americans are vulgar, it is because they have been entertained with overlavishness. They have sat through 13-course dinners, at which every dish offered was worth enough to feed a workingman's family But the constant for a week, and every dish that was not hothouse grown was imported from over the seas. To such Americans corn on the cob is deiectable only in Midwinter, and strawberries and toma- toes are never worth eating save when the snow flies. It took the European ‘war and our entrance into it for American hostesses to learn that lavishness was silly, if not wicked. Already the results have been excel- lent. The many-coursed dinner is en- tirely out of vogue. 8o, too, is ‘the afternoon tea that is as bountiful as an old-fashioned dinner and much more elaborate. Well bred hostesses are no longer serving bouillons, patties, ds, French pastries and ices at afternoon receptions. - ’ This doesn't mean that an occa- sional treat of some food that is not | yet in season is not all right. There is nothing ill bred, of course, about serving green peas in December, if we can afford them. But the constant practice of rushing the seasons, of serving only such foods as are ex- pensive and rare, is the thing to be avoided. And it doesn’t mean that occasional- ly a more elaborate dinner than are used to is out of place. It isn't. ooluns can l)e New e Smootlxer o« o more Savpry ... with v“C}tateau” iling up of course upon course, the adding of richness to food .whenever it can be added—that is a foolish waste of time, money and health. Eggs Suitable for Dinner When Properly Prepared BY SALLY MONROE. '\GGS are wholesome. They are easy to prepare. They are always at hand. Three reasons make them de- sirable, from the housewife's point of view. It master various ways of serv- ing m there is no chance of being monotonous, even if you serve them frequently. Most of us Like our break- fast eggs served day after day with few changes. But we like our luncheon eggs—and our occasional dinner eggs— served in different ways. Here are some recipes for served interestingly enough to make them ac- ceptable for dinner, as well as for luncheon. Sardine Eggs. Boil hard as many 85 you re- a\ll:rm Cut them in and remove yolks. Bkin and bone one sardine to each egg, then pound the yolks and sardines together, adding salt and a little cayenne pepper. the cases of the eggs with a little of the mixture, shaving off a little at the bottom so they will stand. Tomato Eggs. A little butur.flv.hm“ wmmmtwo eggs, cayenne, salt, pepper, chopped parsiey. Cut the tomatoes in halves, remove the pulp, lay the halves on a greased tin, season each and put a very small plece of butter in the center. Cover with buttered paper and bake in & moderate oven for about a quarter of an hour. Beat up the eggs, season with cayenne and salt; mix with the tomato Ip, first rubbed through a sieve. Melt alf an ounce of butter in a saucepan, add the pulp and eggs and stir the mix- ture for a few minutes till set. Fill the halved tomato cases with the egg mix- ture and garnish with chopped parsley and powdered yolk of egg. Curried Eggs. Put six eggs into boiling water, and | let them boil gently for 15 to 20 min- utes; into another saucepan of bolling water put one cup of rice and a good teaspoonful of salt; let this boil fast for the same length of time. While these are cooking cut up two small onions and fry to a pale brown in two ounces of butter; push the onion slight- 1y to one side, tilt the pan, and stir one level tablespoonful of flour and the same of curry powder into the fat; mix it to & smooth paste. ‘Take half a pint of water or stock and stir in gradually. You may now turn the gas quite low and add the other ingredients to simmer altogether for a quarter of an hour. These latter may be according to taste, or the condition of your larder. One of the nicest re- sults will be obtained by cutting into small pieces one green apple and two tomatoes; with these put a few raisins, a little lemon juice, pepper and salt. ‘When the eggs are boiled pour cold water over them and then peel THE MOST SATISFACTORY TEA Lipton's matchless, superfine blend of teas will immediately answer your desire for a soothing and invigorating beverage. That you may have the world's choicest, Lipton grows, picks, grades, blends, packs and guarantees, the famous teas he offers you—100% Lipton super- vision from garden to cup and the finest quality of famous Ceylon tea gardens. Look for this signature and buy only Lipton's b Lipeon's Fomous Yellow Label Quality in individual Tes Bags Ask for the Gold T ‘LARGE ALE It blends into all sorts of cooked dishes as suavely as meadow-sweet cream—this delicious new cheese food. It gives them a new indescribable flavor that lingers on the palate. You'll find yourself slipping little slices of it into your mouth while you cook. Then “Chateau” is delicious in sandwiches or on tea-time crackers. It spreads Lke butter, cuts without “dragging.” You'll like its color—warm golden-orange. Its aroma—mild, inviting. Its flavor —creamy, mellow, tingling. Then besides being convenient, “Chateau” is economical, too, because it is extra nourishing. Ask for “Chateau” by name at your foodstore today. It’s a Borden Product. And ask for the new recipe booklet, “Chatean—12 ways to serve this new and delicious cheese food.” .M. 10 @ quan. or ALy LN T HE WOIRLD Poached Eggs with “Chateau” Sauce - (An excallent lnncheon dich with salad) 1 cup milk 1 u: dk:i;'o.-" Toasted buttered bread Ty Make a mod thin whit N ey e seasoning and milk. Add make for four persons. One teacupful of milk, one teaspoon- three eggs, a lttle finely chopped onion and tablesgoonfuls of minced nful each of salt, ful of .cornstarch, and cut in half; stir them into the curry at the last mofment. Empty the rice out into a colander and let all the | teas wa away. made mustard. around it. Have the plates nicely heat- ed and serve at once. Instead of eggs, scraps of cold fish or minced meat may he used with equal success, Omelets. recipe for omelets is the fol- By the addition of milk and with one_good A good lowing: low to cool. cornstare] smaller zhu:oth?'rv’u may this recipe the three eggs given will a sufficlent number of omelets Put rather more than half the milk into a small enamel sauce- pan and bring to & boll. Mix th mainder into a perfectly smooth paste teaspoonful of corn- Stir this into the bolling milk, and continue to stir until it thickens. ‘Then- turn the gas vel for five minutes. At time turn it into a large bowl and al- fom and securing an economic price FOOD PAGE number of be used, and i ot 'l)l'lol"lol'-hn three , and beat u cheyomm.mm,fla"mmm.umz the whites to & stiff froth and lightly stir these in, too. Heat a little fat in a small omelet pan, and pour in one- cfllmt of the mixture; it brown lightly, then tilt the pan to one side, run a large knife under the omelet, and, turn it over to cook equally underneath. Serve as quickly as possible. parsley, two ham, Kl“ a pepper and e re- —_— Farmers along the horder of England and Scotland recently met and de- manded of the British Government fair play for agriculture by controlling im- Jow and ieave e end of that lor farmers for home prpduce. A NEW COCKTAILI Sunshine on the Wheat OLDEN grains of finest wheat— browned and ripened by the sun— filled with the health-giving, body-build- ing elements that nature pours from the sky. From the very heart of this wheat comes farina—the most nourishing part. And from farina. Mueller’s Macaroni is made. - Healthful and Pure There simply isn’t another staple food more healthful and nutritious than this superior macaroni. It supplies energy to growing children. It builds bone and muscle. It is supremely good for every mem- ber of the family. You can have absolute con- fidenceinthe purityofMueller’s Macaroni. Itismadeinabright, sunlit factory where strict rules of sanitation are scrupulously observed. Every operation,from mixing tc final wrapping in triple-sealed packages, is per- cious. Thereare hundreds of waysinwhichMueller’s * macaroni products can be prepared, all deli- Send for our book of recipes in which many special dishesareillustrated in color. No cost or ob- ligation. Just write to A zesthul appetizer that will start your next dinner right v¢-¥¢ and it's so easy to prepare. Keep White Star Tuna always handy ¢ ¥ dozens of new and delightful ways to serve. Yr Y Y TUNA COCKTAIL * 1 can White Star Tuna 12 stalks green asparagus 2 tomatoes 1 cup Thousend Island dressing Break Tuna slightly with a fork. Mix it with the dressing. Line sides of cocktail glasses with stalks of asparagus and sections of tomatoes. Place Tuna in cen- ter of glasses. formed by white-uniformed employees who zealously guard the Mueller stand- ards of production. Light and Fluffy You will find a delightful difference in Mueller’s Macaroni. It has g taste dis- tinctively its own—and it cooks up to a light and fluffy tenderness that means easy digestibility. American housewives often overcook macaroni. The delightful fluffiness and lightnessof Mueller’s Macaroni is realized in its ideal form by following the directions on the package and boiling nine min- utes. If especial tenderness is desired, one or two minutes more may be allowed. Buy a package of Mueller’s Macaroni today. Serve it to- night. After that, you'll be sure to have it often. Your grocer has Mueller’s products or can get them for you. C. F. MUELLER CO., Jersey City, N. J. and so easy to prepare. “‘Chatean’’ and cook un:bi: “Chateau” is melted. ¢ on toast. Pour sauce over. arnish with slices of crisp bacon. A Couple of Eggs Find Themselves Famous — Thanks to “Chateau”™ Take two eggs—poach them with jealous care so as not to break the buttery gold of their tender yolks — slip them on twin slices of hot toast browned to the minute and then pour gently over, in all its golden glory, “Chateau” Sauce— for which the recipe is given to the right. Look for the Name and the Crown on the Package Son & Co. ———— Free Book! Of Southern Rec Do Fent 00 Four reduser, . 173 ROWN TABLE SYRUP With the True Southern Flavor!