Evening Star Newspaper, April 11, 1930, Page 45

FOOD PAGE. Serving the Family Dinner Efforts Shoud Be Made to Master Art of Correct Carving of Meat, Fowl and Fish—Correct Equipment for Table. The family dinner requires that some member of the family be skilled in carving, There is a gracious hospital- ity in the English style of table service at small dinner parties in the home. In this style all the food is served by the host or hostess, or both. The host carves and serves the meat and vege- tables, The hostess serves the salad, dessert and coffee. To be a good carver requires a knowledge of the anatomy of that wl;lch is to be carvel The necessary familiar- ity, with the location of the joints and the direction in which the fibers run can best be acquired by experience in handling meats before as well as after | cooking. Good carving cannot be done unless the carver has good tools to work with. are needed for different purposes. or three knives, a strong tw fork with guards. a steel and a serving spoon for the gravy are enough for use in the average household. A sharp- pointed knife about 9 inches long is the best kind for general use in carv- ing joints of meat and poultry. Knives should be kept sharp, but should never be sharpened at the table. Game and poultry carving knives have a smaller blade and longer handle than most knives, as the blade has to be inserted between the joints of the bird or game. If a carving board is not used, the platter upon which the carving is done must be large enough to give room for the uncarved portion of the meat, fow! or fish and the pieces that have been carved. Lacking a platter large enough to make this possible, it will be found convenient to have an extra platter or plate on which to place the pleces of meat as they are carved. Enough por- tions to serve every one should be carved before any one is served. Learn to carve neatly, without scat- tering bits of meat. Sit in a chair which brings your arms just a few inches above the meat to be carved and makes the movements easy and natural. The guests should appear absolutely unconscious of the efforts of the carver. Even the most skillful carver will lose confidence if he or she becomes the center of attrac- tion. Economy and Taste. Good carving means not only a more appetizing and better tasting dish, but also greater economy in the use of meat. | Except for a few very tender cuts, the carving must be across the grain. This cuts the fibers and makes the meat more tender, The meat will be stringy if cut with the grain. To be a skillful carver, one must have a knowledge of the direction of thi grain and the lo- cation of the joints, if there are any in the piece of meat to be carved. As a rule, when meat is not stuffed. the platter is placed in front of the carver with the thickest part at his right. Thus, the thick part of a leg of mutton or the broad end of a sir- loin steak will be at the right hand of the one who carves. The carving fork should be thrust firmly down through the thickest part of the joint, with the convex side of its prongs toward the right and its guard lifted. The spring will hold it up so that it will arrest an upward- turning action of the knife. The knife s usually employed in downward action, which is much the easiest, but cer skillful touches by an expert carver call | for a circular movement of the knife blade, beginning downward, completing a circle and ending upward. The carving fork is not removed after it is once inserted, but by means of it the joint can be held in the position most convenient to the carver. whether upright or inclined to one side or the other. The knife, which must be very sharp, should be held in the right han while In use, and when not in use should be placed with its tip resting on the glass support used for the purpose or placed across the dish at right angles to_its long side. When carving a slice of meat, after the first incision has been made, the angle at which the knife is held should never be changed or a jagged slice will be the result. When the way to con- trol the knife has been mastered, the carver is on the way to success. The cut should be sharp and incisive. Never use a sawing motion. Beef, veal and ham should be cut very thin, while mutton, lamb and pork should be cut rather thicker. A thin slice of fat should be served with each helping unless disliked. A rib roast of beef may be carved in slices parallel to the rib bones. A leg of lamb should be carved in slices at right angles to the bone of the leg. In each of these cases, and in all others, the meat should be cut across the lengthwise grain of the muscle, and to know how the grain runs, and how to cut joints where the muscle layers run in not quite the same direction, is to know how to carve. The flavor will be better in meat that is properly carved. | A ham can be carved in three way First, by cutting long, delicate slices | hrough the fat down to the bone. Second, by running the point of the knife in the circle In the middle and cutting thin, circular slices, thus keep- ing the ham moist. Third, and most economically, by commencing at the knuckle and slicing upward. Chicken or Turkey. Place the bird on its back on the platter or board with the legs at the left of the carver. fork firmly in the left hand with the tines pointing toward the bird's neck and the tips turned away from the bird. Insert it into the leg in this position, being sure that one tine goes diagonally through the leg and the other through the second joint. With the knife, cut all around the bone, turning the bird over on its side, if necessary, to cut under the leg. Press against the side of the bird with the flat of the knife and use the fork as a lever to bend the leg back. This will separate the hip joint, and the leg can be lifted cff without difficulty. With- out removing the fork, lay the ieg down flat, using a plate if the platter or board is too small, with the open end pointing to the left, and insert the knife from right to left between the tines of the fork. In this position it should rest directly over the joint, and the knife should go through when pressed down. The inexperienced carver may have to do some feeling around for the joint, but a little practice will enable one to insert the fork so that when the knife is placed between the tines it will fall | upon the joint. Shears especially de- vised for carving at the table may be used for severing the legs and wings from the bird and for separating one joint from another. Next insert the fork through the side of the bird, rather low down, and hold it firmly, cutting the breast downward in thin, even slices. Slices of white meat should be served with slices from the second joint to each person at the tables. If more portions are needed, the wing should be severed in the same way as the second joint of the leg and similarly divided. If more than one side 1s needed, turn the bird on its side and remove the second leg in the man- ner described, then stand it up on its back, turn the platter around and slice from the breast as directed for the first side. No more portions should be carved than are to be served at the meal. To Carve Fish. Nothing looks more unappetizing fish requires more care than knowledge. For instance, when carving salmon, cut | the first slice horizontally, and when you have lifted out that portion, cut short slices downward from the right- hand side. Serve. a short slice from this under cut with each slice from the | upper cut. When carving turbot, first make a | cut along the whole length of the back | bone, then carve slices at right angles to this cut. ‘The fin of turbot is con- sidered a delicacy. Haddock should be split its entire length and each part then cut in halves. It should be carved across. Mackerel, herrings and other small fish should be served whole, ‘To make salmon mayonnaise the salmon needs careful handling. A good piece of the middle cut should be used. | It must be boiled very carefully in bouillon to which a teaspoonful of Grasp the carving | |two tablespoonfuls of cold water, dis- per side has all been_apportioned, slip than fish that is badly carved. Carving | NG _STAR, WASHINGTON, Home in Good Taste BY SARA HILAND, Architects love to put French doors in our houses. And we think that we are going to love to have them until we start to put in the glass curtains and draperies; then we are apt to prove a bit fickle and wish we had just the ordinary windows because they are so much easler to treat. In the illustration is shown a pair of French doors which are attractive and very practical, for it is possible to open them without ruining either your disposition or the curtain material. One pair of glass curtains has been used for the two doors, and is installed so as to swing open with the doors. Overdraperies and a valance to match those used on the regulation windows are also used, but these are no hin- drance to the operation of the doors. The valance is placed on the wall above the casing, this “faking” of the height of the window making it pos- sible to have a good-sized valance which will allow the doors to open, and be- cause the drapery rods are placed so far outside of the trim they do not in- terfere. Of course, it will be necessary to hang the valances on the other win- dows at the same height. (Copyright, 1930.) — Jellied Mayonnaise. Soften one teaspoonful of gelatin in solve over hot water and beat the mix- ture into one cupful of mayonnaise. This dressing should be used before it hardens to spread over chilled fruit or over chilled meat or fish. lemon juice has been added. The bouil- lon must be just on the boil when the fish is put into the fish kettle, after which it must simmer very gently. Drain well, remove the skin without breaking the fish, then drain on a clean cloth. When cold, lift the salmon onto a dish large enough to hold it well, then coat very carefully all over with mayon- naise sauce. Successful carving of baked fish de- pends a good deal upon the fish used and upon how it has been prepared for baking. Fish should always be carved with silver or plated knives and forks, never with steel. Avoid breaking the flakes as much as possible, and in case of large fish lift the portions from the bone. If the fish is baked on its side, divide it in portions by cutting it across, through to the backbone, but not divid- ing the backbone. Slip the knife under each porfon and serve. When the up- the knife under the backbone, remove it, and then cut the under part of the fish in similar portions. Codfish, bluefish, small salmon, shad, and some others are often baked in an upright position and skewered into an S-shape. This makes matters more difficult. The fish then must be placed on the platter with the head to the carver's left and the outward curve on the farther side of the dish. Then the carver must make an incision all along the backbone, follwing the S with a sharp-pointed knife. Portions should then be cut from the side nearest the carver, making incisions at right angles to the gash along the backbone. After this similar portions should be cut from the farther side of the body of the fish. If the fish is stuffed, the carver must raise the bone a little to get at the stuffing, but after all is done, the skele- ton of the fish should be left on the platter in its undisturbed S-shape. - F ull Cream .Flavor t]lat Blends as it Melts— MENU FOR A DAY. BREAKFAST. Stewed Rhubarb. Farina With Cream. Corned Beef Hash. Chili Sauce. Rice Muffins. Coffee. LUNCHEON. Baked Beans. Pepper Relish. Frankfurters. Raisin Brown Bread. Gingerbread. Whipped Cream. Tea. DINNER. Lamb Stew With Vegetables. Boiled Potatoes. Tomato Salad. French Dressing. Delmonico Orange Pudding. Coflee. RICE MUFFINS. Stir 1 cup of water in which rice was boiled into 1 cup cold boiled rice and 1!2 tablespoon- fuls melted butter, 1 well beaten egg 1'» cups flour mixed and sifted with 1 teaspoonful baking powder, 1 scant teaspoonful sugar and ’ aspoonful salt. Fill muf- fin pans 2-3 full and bake in quick oven, GINGERBREAD. Cream together !, cup sugar and '3 cup butter or beef drip- pings, add 1 cup Porto Rico mo- lasses, 1 cup strong black coffee, 1 teaspoonful soda dissolved in 1 tablespoonful hot water, 1 tea- spoonful each of ginger and cin- teaspoonful salt and 2%, cups bread flour. Beat hard and bake in moderate oven. DELMONICO PUDDING. Cut up 4 oranges, discarding every bit of the membrane and crushing as little as possible. Put in a glass baking dish and add sugar as the varlety of oranges— sweet or sour—requires. Make & custard by any preferred rule (1 int milk, 1 cup sugar with which B iaea tablespoonfuls flour and pinch of salt, yolks of 2 eggs is a good recipe), and when cold flavor and pour over oranges. Beat egg whites very stiff, add 2 tablespoonfuls powdered sugar, spread over pudding and brown slightly in rather cool oven. Serve cold. D. C, FRIDAY, APRIL 11, 1930. BY SALLY MONROE. F course, every day is salad day. ‘There was once, presumably, a time when we could not all afford lettuce every day, but now, even in Midwinter, we can budget our food allowance so that lettuce is a daily possibility. For lettuce is an all-year-round commodity now, like potatoes or oranges. When it is high in price we can make salads that do not take much lettuce and yet have all the freshness and delicious- ness of the perfect salad. Winter salads of oranges and apples, onions, cooked vegetables or celery can be made in great variety. Nevertheless, in spite of the fact that we can always have salads, we still count the Summer months as the great- est salad months. Three times a day and between meals we could have salad in Summer—and still be able to devise a new salad for each serving. Fruits and vegetables of all kinds are so abun- dant and their combinations are so in- terestingly legion that we never get tired of planning tempting salads. With Raw Vegetables. Green vegetables—that is, raw vege- tables—make especially wholesome sal- ads for Summer luncheon. Onions and radishes, with French dressing on let- tuce; watercresses and onion and to- matoe, green pepper and tomato, cu- cumber apd onion, cucumber and to- mato, celdry and green pepper and onion—all of these may be served with French dressing on lettuce. There are cooked vegetables galore. Diced carrots and green peas, sliced yourig beets and sliced onion, string beans and kidney beans and asparagus tips, green corn cut from the cob and Days Coming When Material For Salads Will Be Plentiful if you are serving salad to persons whose tastes you do not, very well know, sliced onion ‘is preferable to chopped. For if one doesn't like onion one can omit the slices, and the minced onion mixes so with the rest of the salad that it has to be eaten. Fruits always make delicious salads, and now that the wealth of fresh Sum- mer fruits is coming, you can specialize on fruit salads for dessert, if you wish—at least for luncheon. Here are some worthwhile combina- tions: Canned pinneapple and fresh strawberries, with whipped cream added to the mayonnaise, on lettuce; cherries, white or black, filled with cream cheese in the pit cavities; plums, with chopped nuts in the pit cavities; sliced peaches and orange segments; fresh halved pears with cream cheese or nuts in the core cavities; apricots and grapefruit—the apricots skinned and halved; strawberries and grapefruit or Mayonnaise is always good with fruit salads, though an ofly French dressing, with lemon juice instead of vinegar, is also good. Whipped cream added to the mayonnaise adds to its appropriateness for fruit salad dressing. Queries. Among this week's interesting queries is this: “Please tell me of some interesting first courses for dinner—appetizer courses. We seem to like that sort of thing better than soup.”—Mrs. U. There are many delicious appetizers that can be prepared quickly—anchovies on toast, for instance. A fruit cock- tail is a simple dish to prepare. Plain broiling or roasting is the best possible mixed with green peas, tiny carrots cut in quarters and served with whole string | beans——indeed, almost any combination of cooked fresh vegetables. These cooked-vegetable salads are delicious | served with mayonnaise. They should always be served on a good sized portion | | of fresh, clean, crisp lettuce. Don't' forget that lettuce is one of the most important ingredients of all salads Some people concoct salads so elaborate and rich that most of their bene .cial qualities are lost. The one tiny lettuce leaf is used largely as a garnish—and thereby a big source of bencfit is omitted For luncheon especially, where you may make a salad the chief ingredient, a generous serving of lettuce should be remembered. About the Onion. Onion adds much to many vegetable salads. Some cooks think it is better to use chopped onion than sliced, 2nd indeed the flavor from chopped onion | permeates a whole dish of salad in a | very delicious way. On the other hand, | way to’ treat the best cuts of meat or the choicest fish. Succulent vegetables cannot be made more appetizing than when steamed or bofled just enough and then served with the best of but- ter. If you can afford new potatoes. don't spoil them with a fancy sauce. Butter and minced parsley are their best dressing. And so it goes. Every course may be planned so that goodness depends on getting food materials, and much time may be saved and excellent flavor conserved by simple preparation. Seven-Minute Icing. Two unbeaten egg whites, one and three-fourths cups sugar, six table- spoons cold water and one teaspoon vanilla. The unbeaten egg whites, water and sugar are placed together in top of double boiler. Have water boiling rapidly in lower part of boiler. Beat mixture continuously for 7 minutes with wheel egg beater. Add flavoring, beat, and spread on cake, No FinerFood GROWING CHILDREN Delicious/ x is one healthful, nourishing food A that children eat without coaxing. Mueller’s Macaroni is made from farina —the most nutritious part of finest wheat. - It contains an abundance of energizing, body-building, health-giving elements. No finer food for growing boys and health food that boys and gitls eat with relish. Each delicious plateful will go far toward building straight and sturdy bod- ies—the foundation of healthy, happy manhood and womanhood. Cooks in Nine Minutes FOOD. PAGE. DAILY DIET RECIPE PEPPERS TACONIC. Green peppers, 2, medium size, Rich beef broth, 1 cup. Lettuce leaves, 12. Gelatin, 1 teaspoon, Cold water, 1 tablespoon. French dressing, Y cup. SERVES 6 PORTIONS. Select smooth, even - shaped peppers. Cut off stem end and remove seeds and white mem- brane. Soak gelatin in cold wa- ter five minutes Dissolve in hot highly seasoned bean broth or consomme (the canned product will do). Let cool. Before this sets completely fill the peppers with partly congealed broth. Chill peppers, making gelatin solid. Slice in rings and scive on lettuce leaves seasoned with French dressing. DIET NOTE. If non-fattening dressing is used recipe could be taken by one wishing to reduce. Recipe as given furnishes protein, a lit- tle fiber. Some lime, iron, vita- mins A, B and C present. Can be eaten by normal adults of av- erage or under weight. Everyday Psychology BY DR. JESSE W. SPROWLS. Blonds and Brunettes. It is generally supposed that blonds and brunettes differ temperamentally, Below you will find the alleged differ- | ences arranged in columns for ready | comparison. | Blonds. Positive, Dynamic, Driving. Aggressive. Domineering. Impatient. Quick. Hopeful. Speculative. Brunettes. Negative. Static. Conservative, Submissive, Imitativ Patient. Slow, Deliberate. Cautious or serious. | Variety loving. Specializing. Active, Plodding. In reading these paired lists of traits you are rather likely to say that thev | square with your experience. If you re- read the columns, injecting your pr.. vate opinion of yourself into your rea | ing, you are rather likely to change your mind about your first reading. | Incidentally, these alleged blond- brunette traits have been studied scien- | tifically. There is nothing to them. (Copyright, 1930.) TEMPTING SALADS ¥ + SAVORY SANDWICHES w oW K in appetizing variety...Then there are most delicious a la King, baked and high ball combinations . .. dozens of ways of serving White Star Tuna which make it always Yo o In the convenient can, easy to use...Always fresh, tender and sweet...Packed by the largest canner of tuna in the world...For over 17 years the preferred brand ¥ ¥ intriguing HITE STAR TUNA *Dlgestible ~as milk girls could be imagined than this. American housewives often overcook Croquettes prefer “Chateau” Just to see how deliciously “Chatean” can blend ‘;l:h a dish always 'fllipfill!- try “Chatean” Croquettes tonight. Make them this way: 3 tablespoons butter 4 tablespoons flour ¥ cup milk 3 1b. “Chatesn” cutin small pieces 34 teaspoon salt 2 egg yolks 2 cream Make a sauce of the butter, flour and milk. Add diced ““Chateau” and stir until melted. Add the egg yolks blended with the cream. xkom.minny. Spread :: Afl:l:fia and . Shape, dip in crum! in diloied with a itle cold water, again 1 crumbs and fry in deep fat. Serve at once with tomato sauce. EST it by tasting it. Every- . where users of “Chateau”— the new and delicious cheese food—are enthusiastic about its melt-in-your-mouth flavor. Try for yourself. Put a small piece of “Chateau” on your tongue. Savor its delicate Cheddar-like mellowness as it slow- ly dissolves. Note how smooth, how rich, how unlike ordinary cheese “Chateau” is in texture and flavor. It has a distinctive cream flavor. And it contains added food value, added delicate deliciousness. Use “Chateau” uncooked on crackers and bread. It spreads and slices like butter. Delicious with salads. Gives new distinction to dozens of cooked cheese dishes. Ask for it by name at your foodstore today. Get the recipe folder “Chateau—12 ways to serve this new and delicious cheese food.” Full of new recipes. The Aristocrat of all Cheese Foods A Delicious Health Food " And how the youngsters love it! Mueller’s Macaroni has a taste that appeals to every appetite— and a light and fluffy texture that makes children eager for meal time. It is most easy to digest, too—even for children just out of infancy. Mothers who take keen inter- estin the nutritive needs oftheir children will be delighted to find in Mueller’s Macaroni a There are hundreds of ways in which Mueller’s macaroni products can be pre- pared, delicious. Send for our book of recipes illustrated in color. No cost or ob- ligation. Just write to macaroni. The delightful fluffi- ness and lightness of Mueller’s Macaroni is realized in its ideal formbyfollowingthedirections on the package and boiling for nine minutes. If especial tender- ness is desired, one or two min- utes more may be allowed. Buy 2 package of Mueller’s Macaroni or Spaghetti today. Serve it to- night. After that, your pantry will never be without several packages. Your grocer has Mueller’s or can get it for you. C: F. MUELLER CO;, Jersey City, N. J. £GG NOODLES ELBOW MACARONI Here 1s new cheese goodness! A new pleasure for cheese lovers . . . one and all! A flavor that will delight you. Grown people and young children too, can eat Velveeta—and digest it perfectly. In this delicious new cheese food, the nour- ishing milk-sugar and milk minerals are res stored for you. Velveeta spreads like butter, slices when chilled, melts and toasts beautifully, Buy a half pound package today. Kraft-Phenix Cheese Corporation, makers of famous “Pr1LADELPHIA” Cream Cheese. KRAFT elveeta The Delicious New Cheese Food ¢