Evening Star Newspaper, April 18, 1930, Page 41

F OOD PAGE. THE EVENING STAR, FOOD AND THRIFT IN THE HOME Ideas for Easter Features Decorative Suggestions and Special Recipes Are Among Means for Making Day One to Be Reme Little bunnies and gally colored eggs, flufty chicks and ducklings, lilies and other flowers will provide novel center- pieces for the Easter table. Ferns, potted plants and cut flowers are all appropriate for Easter decorations. A E;eny table decoration is a basket of ywers in the center and tiny baskets filled with the same blossoms at each guest’s place. If roses are used for deco- Tative purposes, the table linen and chinaware should be of the finest. Use red roses at night, and pink, white or yellow In the daytime. You can secure charming effects in table decorations by combining flowers and fruit. Arranging Cut Flowers. Not every one knows how to make up & bouquet. The perfect bouquets are those which are confined to one kind of flower, care being teken to avoid too great compactness. Nature loves elbow Toom in a bouquet. A solid mass of flowers is permissible in decoretions where only color effect is desirable, but never when the individual beauty of the flowers is to be enjoyed. If several f* ‘varieties of flowers-are used, they should be of the sorts that will harmonize. Cut flowers should have stems long enough to lift them well above the vase in which they are placed. To arrange short-stemmed flowers, cut a piece of | wire netting to fit in the top of the dish or low vase in which the flowers are to be placed and stick the stems through the meshes. This makes a nice mound, and the net may be lifted out and the dish refilled with water ‘without disturbing the flowers. Easter Place Cards. A large boquet of Easter lilies may be used for a table center-plece. In this case, place cards may be in the shape of a lly, inted with a few forget-me-nots. se may be made out of celluloid. Lily-painted table- cloth and ngpkins of crepe paper may be_used. Pretty place cards can be made by cutting slits in pale blue cards and put- ting through the slits of each card the stem of a yellow or white pansy. Write in gold lettering: “There’s pansies, that's for thoughts.” Crocuses, daffodils, tu- 1ips, primroses and hyacinths are other appropriate Easter flowers. A quaint and pretty place card for an Easter dinner or luncheon is a tiny, flufly chick standing on the name card, with astonished bill opened wide for & simulate an open lily. surface of the yoke with a fork. Place these imitation’ lilies, not too near to- gether, on small o spread on a shallow mbered. deep fat. The nests are made of sea- soned cooked rice, placing about three cheese eggs in each nest. To make Easter croquettes, use any desired croguette mixture and shape in the form of chickens or ducks. Roll in crumbs, dip in egg, then again in crumbs, and fry several at a time in a basket of deep fat. Drain on brown paper. At serving time, arrange the chicks and ducks on a bed of green. Buttercups: _Cream together two tablespoonfuls of butter and one cupful of sugar. Add and beat thoroughly the yolks of nine eggs. Add one teaspoon- ful of vanilla, three-fourths cupful of milk, three cupfuls of sifted flour, and two teaspoonfuls of baking powder. Bake in patty pans, and when cold, ice with boiled icing tinted yellow. Easter Salad: Cut some potatoes into long, narrow strips, as for straws. Boil in salted water until almost done. Drain, and while still warm sprinkle with a little olive oll, lemon and onion juice, and let stand until cold. Arrange these straws into little nests on crisp lettuce leaves, make little balls of cream cheese, roll them in grated yellow cheese, and lay them in the nests. Serve with mayonnaise for the potatoes. Lily Salad: Remove the shells from as many hard boiled eggs as there are persons to be served. Begin at the small end of each egg and cut the whites lengthwise in five sections. Cut almost to the base, taking care to leave | the yolks whole. Turn back the petals | thus formed so as to make each eg Roughen the lettuce leaves at dish of clear lass. Serve with mayonnaise and gl bread and butter crisps. Another lily salad is made by shap- ing hard-bolled eggs into a flower form by cutting the whites to represent petals and using the yolks for the center. Place on lettuce and serve with may- onnaise and egg-shaped sandwiches. Children’s Party. Wipe and cut up two pounds of apples without_peeling or coring them. Cook them with just enough water to cover, & dessertspoonful of sugar, and & strip Home in Good Taste BY SARA HILAND, Now we find all sorts of things in the way of seats, chairs, etc, in the garden. A bench or two of wood or iron, or even a stone seat would suf- fice for the furnishing of the garden, but just look at what we may find | now! The chair in the upper portion of the picture has a frame of reed, and striped weatherproofed canvas is the | covering. Just think how lovely it would be to be able to sit out on the green lawn and yet not have the glar- ing sun interfere with sewing or read- ing. The top and sides act as pro- tection against the sun, and the fact that the chair is low makes it espe- clally comfortable, A: cushion might be used in it. You may even go riding in a garden seat—that is, if it is the wheelbarrow style shown in the lower portion of the illustration. Even if you did not want 1o ride, you would have no difficulty in moving the seat about if one spot did not prove comfortable for a long time. This seat could be painted in. two MENU FOR A DAY. BREAKFAST Presh Strawberries. Farina with Cream. Asparagus Omelet. Raisin Bread Toast. LUNCHEON. Bcrambled Eggs. Bacon. ‘Toasted Corn Muffins. Rhubarb Sauce. Oatmeal Cookies. Tea. DINNER. Cream of Onion Soup. Veal Cutlets. Tomato Sauce. Bolled Sweet Potatoes. Bolled Spinach. Orange and Banana Salad. Crackers. Cheese. Coffee. Coftee. ASPARAGUS OMELET Break yolks and whites of four eggs into separate dishes, beat yolks till thick, add four table- spoonfuls milk, salt, pepper; then {old in stiffiy-beaten whites; melt a little butter in omelet »an, and when it is piping hot turn in eggs, brown well and then set in oven one minute, Have aspara- gus tips cooked and seasoned, spread on omelet; then fold and turn onto hot platter and garnish with parsley. OATMEAL COOKIES Cream together one-half cup- ful butter and one-half cupful lard, beat in gradually one cupful sugar, add two cupfuls flour mixed and sifted with three-quar- ter teaspoonful soda and one-half teaspoonful salt, two cupfuls rolled oats, two-third cupful chopped raisins, two teaspoonfuls cinnamon and moisten with four tablespoonfuls milk. Roll as thin ukpolalble, cut into rounds and e. CREAM OF ONION SOUP. Boll one pint sliced onions until tender, drain, add one pint boil- ing water and one quart milk, scalded, with bit bay leaf, then WASHINGTON, tones of green and would prove quite a unique addition to any artistic grown in Sierra Leone, Africa, form: most excellent cream. of lemon peel. Rub through a sieve and add more sugar and the strained juice of a lemon. Whip the whites of Tour eggs to & stiff meringue, flavor with vanilla, and stir gradually with the apples When they are cold. Have ready a red jelly set in a plain, Tound garden. (Copyright, 1930.) Ao ‘The fruit of the so-called cream tree, [ thicken with one-quarter cupful flour rubbed to smooth Beason with pepper and salt and cook 10 minutes before serving. Do not strain, Dyeing Easter Eggs. One Mother Says: ‘We always let the children help dye the Easter eggs, just as we let them help trim the Christmas tree, for they get so much_ pleasure from doing these things. We use all sorts of methods in our work. One of the boys discovered that a bit of typewriter ribbon soaked in hot water makes a lovely shade of orchid, and I contributed the idea of wrapping the eggs in the outer skins of onions, and then in paper or cloth, be- fore boiling, to give & nice shade of yellow. We usually decorate some plain eggs by dipping a small pointed stick into melted paraffin and writing on our initials, monograms or some Easter symbol. ‘When perfectly dry we sub- merge the egg in strong white vinegar for 24 hours and then rinse in warm water. The unparaffined line surface of the egg will be found to have been eaten away evenly all over the egg, leaving the paraffin heated lines stand- ing oyt in high relief. The eggs have an old ivory effect and are really very artistic, (Copyright, 1930.) Salad Supreme. Serves four. Four slices pineapple, one-half cup celery, one-half cup nuts chopped, 2 oranges, cream mayonnaise and lettuce. Arrange slices of pineapple on nests of lettuce leaves. “Cut celery in slender strips, one and one-half inches long, and mix with nut meats. Pile in center of pinéapple, and garnish with four. sections of orange, free from membrane, laid symmetrically on pineapple. Serve dressing separately to be used as desired. D. C, FRIDAY, APRIL 18, 1930. FOOD PAGE. Dainty Sandwiches Are Best In Afternoon Refreshments BY SALLY MONROE. ITumuy:mmnwnmvery substantial _refreshments at afternoon card party. The present tendency is in the direction of less elab- orate menus for afternoon parties. who really wants to serve a bountiful spread to her after- noon card guests should invite them for 2 1 o'clock luncheon. Elaborate after- noon refreshments interfere with din- ner. \In order to prevent this, many hostesses ask their guests to stop play- ing at 4, serve their light refreshments and then continue playing until half- past 5 or the conventional time for bresking up the party. Attractive Spread. A very attractive spread may con- sist of assorted sandwiches, small dishes of cut-up mixed fruit and either iced or hot tea. The frult mixture should be well chilled, put into glass sherbet dishes and each dish served on a plate on a small paper or linen doily. Iced or hot tea should then be served and plates of assorted sandwiches passed. ‘To make the fruit mixture, separate carpels of oranges and grapefruit, re- move all connecting skin, cut each car- pel into three or four pleces and add small pieces of pineapple. Place one the | dis! or two perfect strawberries or a pre- urrv:d cherry in the center of each Here are some good sandwich mix- tures: Mix a cream cheese with a table- spoonful of rich cream, add to it two tablespoonfuls of chopped figs and ;prr:ld on thin slices of whole wheat read. Cream some cottage cheese with some chopped stuffed olives and spread on slices of white bread. Chop five candied cherries, three ta- blespoonfuls of chopped candied ginger, mix with a little creamy mayonnaise dressing and spread thinly between :llu& of whole wheat bread and but- er. Cucumber sandwiches should be made just before serving. Chop the fresh cucumber, add a little grated onion and mayonnaise and spread between but- tered slices of white bread. Banana Sandwiches. Banana sandwiches should also be put together just before serving. Cut the banana into thin lengthwise slices, sprinkle with lemon juice, spread slices of brown bread with butter, lay the banana on in slices, add a little may- onnaise and put together. Chopped Cc-11 nuts may be led over the banans, mxje:yb’nlu g‘nnd\vlch-t may be cream| together two parts of cream cheese to one part of currant jelly. Spread between buttered slices of white or whole wheat bread. One hostess tells us that curry sand- wiches are always better liked by men than women—that they are very keem about them, in fact—but some women like them just as well. soften four tablespoonfuls of butter add s half teaspoonful of mustard, & pinch of curry and a dash of cayenne, a tablespoonful of cream and a teaspoonful of anchovy essence. Spread between slices of buttered whole wheat bread. Query. Among this week’s interesting queries is this: “Please tell me if pineapple is good for my family. They are very fond of it.”—Inquirer. i An outstanding service which pine- apple performs in the body is that of acting as 8 digestive agent for meat. True, it does other things for us, but this is usually spoken of first, because it is so important. Fresh pineapp! contains a rich store of lime, whit helps to build bones; even more phos- phorus, which keep8 the body cells in working order; considerable food irom, and it is one of- the most delicious ways in which we can eat alkaline, or base- forming foods. It will be seen that pineapple is one of the best helps in combating acidosis. Tomato Chesapeake Scoop out centers of firm tomatoes, and stuff’ with whole shrimps (canned or fresh), which have been marinated for one hour and mixed with chopped celery and mayonnaise. Arrange on bed of lettuce leaves. Top generously with Gelfand’s Mayonnaise. tin about two inches deep. Turn it out onto a glass dish and pile the apple mixture on top. Sprinkle with pink su- ar or finely chopped glaze cherries. g‘he jelly may be left to set in small paper or china ramekin cases, one for each child, and the apple mixture piled first “cheep” at sight of the wide world. If you wish an appropriate and easily made Easter favor, paste a tiny Easter picture on a card, letter it in gilt, or write on it an Easter verse, which may be read aloud at the table. Varied pic- ture subjects appropriate for the occa- "~ A salad sion may be bought at slight cost. Eggs and Chicks. Eggs are the traditional food of Easter and must appear in some form to give the right background of the day. It is an appropriate time to introduce your favorite egg dishes and other food molded in the form of eggs. Eggs may be colored a greenish shade by first bolling parsiey leaves in water until the water becomes green, which should be a little darker than the de- sired color for the eggs. The leaves should Airst be put in the water to soak over night, then only a few minutes boiling will be needed in order to ex- tract gll the color. Eggs boiled in vine- gar in which beets have been kept will take on A pink or light red color. To improve the fiavor of your boiled €yge, chop them up with some freshly ‘ated horseradish. If you don't like chop the eggs up with but- ter, pepper and salt. our toast can be made egg-shaped by using an egg- sluged cutter. Consomme can be served with egg balls and ice cream can be egg-shaped and in several colors. | Empty some eggs through good-sized ' Tholes made in one end of each egg shell Rinse, dry and oil the shells. Use any s0ft cake batter, preferably of a golden | yellow color, filling the shells two- | thirds full with the batter. Stand the | shells upright in a small tin and bake. | Let cool for five minutes, then peel off g ugxe}l:‘h'n? 3he cakes in fondant or nd you will hav - shaped cakes. 2 o | To make an Easter nest, cut some | young cabbage leaves in thin strips and arrange them on a plate in the shape of a nest. Peel some hard-cooked eggs | and roll them in powdered parsley, or | cut them in halves or quarters and' place them in the cabbage nest. Put some salad dressing on top and serve | with crisp crackers and cheese balls. | Attractive chicks may be made by molding some finely mashed cold po- | tatoes into the shape of chicks, using small cloves for the eyes and a bit of green pepper for the beak, and serve | with parsley. They may also be made | of cottage cheese and finely ground nut | meats mixed with salad dressing, then formed the same as the potato chicks. but each chick must be well covered with egg yolk which has been rubbed through a sieve. The serving may be made on a lettuce leaf to each person. Desserts and Salads. There are many suitable desserts | from which to choose for your Easter | dinner or luncheon. A very appropriate one is blanc mange eggs in orange nests. Mold the blanc mang> to_re- semble eggs. Cut the oranses in halves, remove and cut up the fruit, then re- turn the fruit to the cup of peol, lrav- Lngrronm for a blanc mangs ezg in each 0 serve cacesc balls in rice mests over. The {volks of the eggs may be used later for custard or some other dish. Individual cakes—Make a white cake batter and bake in baking cups. When cool, ice these cakes with white or yel- low icing. Mix enough shredded cocoa- nut with white icing to make stiff enough to form & nest on each cake, or the nests may be made from almonds that have been cut into straws. Place two or three tiny colored candy eggs in_each nest. Rabbit cookies—The children will be delighted with rabbit cookies for Eas- ter, so be sure to provide yourself with a rabbit cooky cutter. ‘The rest is easy. Ice the little cakes with hard white icing and give them chocolate eyes and_tails. ~ DONT SUFFER FROM CONSTIPATION Prevent It This Pleasant, Healthful Way Beware of the frequent Kead- aches, the listless feeling, bad breath and sallow complexion. If allowed to continue, constipa- tion may get its grip on you and serious sickness can result. The poisonous wastes in your sys- tem must be removed. Kellogg’s ALL-BRAN is guaranteed to do this—safely, completely. Just eat two tablespoonfuls daily—recur- ring cases, with every meal. Doctors recommend Kellogg’s ALL-BRAN. Because it is ALL- BRAN it brings complete results. Far better than habit-forming drugs or pills that are often dangerous. Kellogg’s ALL-BRAN not only prevents and relieves constipation pleasantly — it also supplies your blood with the iron it needs to keep a healthy color and a strong body. Ready-to-eat with milk or cream. Delicious with fruits or honey added. Use it in cooking. Recipes | are on the package for muffins and breads. Sold by all grocers. Served by hotels, restaurants and dining- cars. Made by Kellogg in Battle Creek. WHEN children’s appetites rebel, here’s a way to get them to eat healthful,nourishing food.Serve Mueller’s Elbow Macaroni.Even when no children get Choosy lempt them with MUELLERS LBOW MACARONI ideal food for children. Avoid the com- mon mistake of overcooking—although one or two minutes more may be allowed if especialtenderness isdesired. you’ll like for luncheon Thissalad hasall the nourishment ofa meal. Round tomatoes popping with firm meaty shrimps, the whole masked in the velvety goodness of Gelfand’s Mayeonnaise! Your grocer has it. GELFAND’S Mayonnaise * Thousand Island Dressing * Sandwich Spread Distributor: The Carpel Co., Inc., 2155 Qveen’s Chapel Rd., Washington, D. C. o SanOtll—- it will melt on Your tongue R it actually does just that—this delicious neyw cheese food. It melts on your tongue. There is only one way to judge its wonderful flavor. Just taste a little golden slice of it. Feel it dissolve—slowly, creamily—as its full flavor begins to appear. Note above all its mild mellowness—half- sharp, half-smooth. For it is this mellow- ness that is distinctively the flavor of “Chateaun” . . . Yet there is more to “Chateau” than flavor. Its convenience, for instance, in all sorts of easily-cooked dishes. The fact that it spreads and slices like butter. Its extra food value that makes it so economical. Ask at ‘your foodstore for “Chateau”—A Borden Product. ¢ mix one tablespoonfu' of flour with one- third teaspoonful of sa't, a little mus- tard, & small pinch of cavenne pepper, and one and one-half cupfuls of grated cheese. Then whip in the whites of 29 other food appeals, boys and girls eagerly relish this most tasty of all macaronis. Its small size and elbow shape make it most easy to eat. A Different Macaroni Mueller’s is different from any macaroni you have ever served. It has a taste all its own and, when boiled fornine minutes, it acquiresalightness, fluffinessand easy digestibilitythat make itan A Delicious Health Food Mueller’s Elbow Macaroni is most healthful. Made of a se- lected blend of farina—theheart of the wheat—it supplies en- ergy, health and body-huilding elements to growing boys and girls—and to adults as well. Be sureto say “Mueller’s” the next time you order from your grocer. He has it or can get it C. F. MUELLER CO., Jersey City, N. J. LLER'S GG NOODLES LBOW MACARONI three eggs beaten very stiff. Form in egg shape about the size of large bird’s eggs. Roll in the white of egg, then in eracker crumbs, then fry quickly in MEN PREFER THE FAMOUS LIPTON BLEND Women know its supreme quality, the choicest from Ceylon's famous tea gardens. The rich, full bodied fragrance of Lipton's Tea has also won the preference of men. Every particle of its delicate flavor is preserved for you by Lipton's expert blending methods and the care and skill exer- cised to retain its native freshness. Ask your grocer for Lipton's Yellow Label brand, the finest tea grown. It costs no more. Guaranteed by ALL-BRAN Improved in Texture and Taste There are hundreds of ways in which Mueller’s macaroni products can be pre- red, all delicious. g:nd for our book of recipes illustrated in color. No cost or ob- ligation. Just write to 1f Cheese Dreams could speak, they'd ask to be toasted with “Chateau” This very Sunday night there’s a wholly new experience waiting for you. A new flavor — all hot and orange- golden be- tween butter - crisp slices of toast —a flavor that makes you taste again, and once again — until you stop counting altogether. And it's as simple as this: Gat road i i o remorve ity and cut in halves. Put a slice of e o bt e of b Sl o lita s ard) yosinte i Bitle slt end papeika'and cover ikl spcond BalFlics of breeil, Sants o both sides in butter until nicely browned and the “Chateau” melted. Serve hot. Tea Planter, Ceylon The Aristocrat of all Cheese Foods Keey CLean Ano Fresn == P Tt Sinss s = New Quaiiey in individual Tea Bags Ask for the Gold Tin. bt w00 v quEm or ALy N THE WORED BRAND IN AMERICA LARGEST [SELLING ARGEST SALE