Evening Star Newspaper, April 24, 1930, Page 39

WOMAN’S PAGE. 17recipes. by 17experts suggest tempting ways to serve this world-famous frui NANCY PAGE Even Cod Liver Oil Stains May Be Removed. BY FLORENCE LA GANKE. Spring and Summer sunshine meant that Nancy would use less cod liver oil for both Joan and Peter. During the sunless Winter days they had re- ceived a daily dose. It had been good for them, too, for neither one of the had suffered from a bad cold. !llz cod liver oil, even when given with the greatest of care, will occasionally dribble on to dresses and sults. The problem of removing cod liver oll stains was a real one in Nancy's home. Of course, she had never allowed the children to know that some folks found the oil distasteful. By wiping off the mouth of the bottle after each DOurtnfl there was less chance of about the neck of the bottle flavoring the rest of the oil. Then, too, keeping the oil chilled made its flavor less noticeable. The spilled drops did not come from battles to get the oil down, but from occasional carelessness, ‘When the spot was fresh and almost colorless Nancy spread the spot with a COD-IVER- @A 7 paste made of three ubltspoonl\us soap chips dissolved in nine tables) fuls water. When mixture cooles Ind began to thicken she added six table- spoonfuls banana oil. This paste was rubbed over spot and when cloth was thoroughly saturated the material was washed in warm suds. Spots which had rned a distinct brown had to be eached. If the material may be boiled it is boiled for 10 minutes in a suds which contains one tablespoon- ful hydrogen peroxide for each gallon ©f suds. If the material cannot be boiled it s stretched tautly over a bowl of steaming water to which a few drops ammonia have been added. Undiluted hydrogen peroxxde is applied at five- minute intervals. Perhaps you are intergsted in a layette. Nancy Page, care of this Jipar, Inclosing a' sampes. ufx--aaun:: ’flv Fope” asking for her ' leaflet . (Copyrisht. 1930 N, W s b RIS Y MENU FOR A DAY. BREAKFAST. Fresh Strawberries, Ready Cooked Cereal with Cream Shirred Eggs Bacon Curls ‘Toast Coffee. LUNCHEON. Baked smhetu with Cheese Rye Bread Peach Jelly with Cream ‘Tea. DINNER. Tomato Soup Broiled Mackerel Mashed Potatoes Green Peas Lettuce, Thousand Island Dressing Queen’s Pudding Lemon Sauce ee. BAKED BANANAS. Place bananas in a pan, run a sharp knife from one end to the other through the skin and insert a small piece of butter. Bake 20 minutes and serve. Another way is to boil them and remove the skin before serving. PEACH JELLY. Soak one-half cup gelatin, one cup sugar and one dozen halved peaches for one hour, then pour over this one cup boiling water, press all through strainer and stir over fire until gelatin dis- solves. Then set aside to cool. ‘When ready to harden stir in one | cup whipped cream with pinch of ’oda. Put into mold and set ' on ice. BOILED MACKEREL. ‘Wash the fish and put in kettle with water to cover and salt to season. When it starts to boil, put in an onion and a few sweet herbs, tied in a cloth. Cook slowly until done; remove skin and pour olive ofl over fish. i sure to put it on a hot platter | so0 it will not cool. Then sprinkle | over it some lemon juice and | serve at once. | ruffles! romance rings| THAT’S every girl's program for this summer! The ro- mantic revival of feminine fashions is predicted to start all sorts of engagement ru- mors! But remember that the new clothes demand the new complexion! A more “natural” skin-tone §is in vogue —-a rich, pearl- cream color, with delicate texture just made for ca- resses! Armand Cold Cream Powder produces this effect. You rub it first into the puff, shen spread on emoothly, alowly, evenly —toning the face to a fresher tint, and more lasting loveliness. s good beauty counters, $1 ‘ARMAND COLD CREAM POWDER AINTY, unusual salads, mouth-watering desserts, savory gar- nishes to serve with the meat course—17 recipes for Libby’s THE EVENING STAR, WASHINGTON, D. C., THURSDAY, APRIL 24, 1930. California Peaches are printed below in full! Created at the invitation of Mary Hale Martin, Home Economics Expert for Libby, M¢Neill & Libby, these recipes come to you from some of the country’s outstanding food recipe for Libby’s California Peaches is printed here, too. 17 ways to serve Libby’s Peaches—and there’s an 18th way that many people think is the best of all! That way, of course, authorities. Household Editors of leading newspapers, great chefs and restaurateurs, skilled “professional” cooks, have all contributed. And Mary Hale Martin’s own favorite Spring Bonnet Salad by Mary Hale Martin (at right), Libby's Home Ecomomies Espert ‘ hhu! le s llmfll.l Pinespple 3 cup tbppc( mu e L N, Per 1 No. 2% can Libby's California Puth.l Libby's Maraschino Cherries Place slice of Libby's Pineapple on each e of lettuce and fill center with mix- ture of chopped nuts and half of cream cheese. Top pineapple with peach half, cut side down, to form crown of bonnet. pe cheese around edge of each peach 'lth cake decorator. Trim bonnets with igs of parsley and halves of RIS Baked Peaches with Ham by Bessie Ml'l‘.' (at right), Food Editor of the Memphis Commercial Appeal 2 No. 23 con L84 Collfornic Posches 3 cup brown suj % p bread crumbs 2 thsps. W esp Peoch syrup Place Peaches cut side up in a buttered ‘baking dish. Sprinkle liberally with brown sugar and bread crumbs. Dot ter. Pour Peach syrup over Peaches, an bake in a moderate oven (B75°F ) = 3 hr. Serve with broiled ham. Broiled Ham ared Peaches Jolly Roger by Ernest E. Amiet (at right), ecutive Chef, The Palmer House, Chicago 1 No. 2% can Libby's California Peaches H (34 cup) butter 255, (3 1531s) black walnut meats (o blanched aimonds) Small dainty Zwieback araschino herries Heat Libby's Peaches in syrup. Cream butter and add to finely chopped nut meats. Fill center hole of Peach halves with nut butter and invert on hot Zwie- b Pour hot syrup over Pea and g:rmlh with Maraschino cherries. Serve Peach Tarts a-la-Darden by Ann Krebs (at right), Food Editor of the Portsmouth Star 1 No. 245 can Libhy's California Peaches Pastry shelis Meringue Pecans or walnuts Whipped Cream Line large muffin tins with rich pastry; pyick with fork and bake ten minutes in 4 degree oven. A Place half of a Peach in each shell; fill center of Peach with meringue, garnish ¥ith whole nut meats; replace i oven at degrees until brown,!for about 15 and serve with whipped cream. t Peaches Royal by Mildred Kitchen (at left), Home Ecowomics Editor of the Los Angeles Herald 2 No. 234 can Libby's California Peaches iNe: 2 can Libby's Strawbervies 134 cups sugar 1 quart brick vanilla ice cream Boil_strawberries and sugar_together, stirring constantly to_prevent m.nuu, until @ thick syrup is formed. through a fine strainer and cool. FELE slces of fce cream on serving plates. Drain Peaches from syrup and arrange, with rounded side up, on the ice cream. Four strawberry sauce over eight Peach Trifle by Katherine Truett (at left), Food Editor, the Nashville Banner 1 No. 23 can Libby's California Peaches ;‘r: o cream, whipped T }i 1b. almonds Maraschino cherries pped Let stand in refrig- erator for six hours or longer. Place Peach halves cut side up in serving glasses, then fill with first mixture. Top with a cherry. Serve with Angel Food e. (Serves sit Twin Peach Salad by Marian Herbert (at leff), Food Editor of the Long Beach, Calif., Press Telegram 1 No. 234 can Libby's California Peaches 2 cup Lidby's Royal Anne Cherries Wainut Meats Cheese Balls Angelica Salad Dressing Lettuce Place two Peach halves, hollow side up, onlettuce on each plate. 'Insert nut meats after removing stone. _Fill with cherries in basket fash- jon. Cut thin slice from long strip of Angelica, and form handle, joining two Feach hilves with one handle. Place 3 cheese balls on side of plate. Serve fruit salad dressing separately. LIBBY, Peach Snow Mounds by Cora Jones (at right), Food Editor of the New Orleans Times-Picayune 34 can Libby's California Peaches 2 is o Libsy's Siiced Hawatian Pineapple 1 cup sugar 3 cup water 14 cup marshmallow “‘creme’’ raled cocoanut . cream cheese 1 thsp. eream Head lettuce Drain Peaches and Pineapple for an hour, While draining prepare a thick syrup with sugar and water. When syrup has reached soft-ball stage, stir marshmallow Peach Custard Meringue by Chef Wyman (at right), Household Economic Espert of the Los Angeles Times 1 No. 23 can Libby's California Peaches 6 circles stale sponge cake 1 cup cooking sherry 6 dates 6 walnut meals 134 tablespoons red jelly Gleggs 3 cup sugar 1 tablespoon cornsiarch 3 cup pla(h;mcl cup lemon juice Grated rind of 1 orange 2 egg whites i daspoan baking powder, - ibby's Maraschino Cherries is just as they come from the can. Firm and golden, lustrous in their fragrant syrup, one taste makes you realize why these peaches are famous around the world. Have you ever tried Libby’s California Peaches? Your grocer has them, or can get them through Libby, M¢Neill & ““creme" and 3¢ cup cocoanut into it very quickly. While the marshmallow syrup is hot, cover the entire curved surface of each Peach half with the thick marsh- ‘mallow cocoanut icing. Work quickly or the icing will become too hard to spread readily. While warm, sprinkle liberally with the grated cocoanut, and place the platter of Peachesin the icebox. While the icing s chilling, mix cream cheese, cream, and nutmeats, and form into balls. Set these in the icebox until well chilled. When serving salad, place @ pineapple slice, with @ cheese ball in the center, on crisplettuce. Cover this carefully witha halved Peach. Serve dressing separately. (Serves cight) Take pieces of stale sponge cake and cut intocircles four inches in diameter and 3§ inch thick. Marinate them in cooking sherry for five minutes. Place themina fire proof dish and top with Libby's Cali- fornia Peach halves, cut side up. Fill cen- ters with chopped and seeded dates, mixed ‘with chopped walnuts: top with red jelly. Make a custard of the eggs, 3§ cup sugar, cornstarch, peach juice, lemon juice, and orange rind. Pour over Peaches, and cover with @ meringue made of egg ‘whites, 3 cup sugar, and baking powder. Place in & slow oven and brown. Allow to cool in the oven before serving; gamish with maraschino cherries. (Serves six) Other Libby Foods you’ll want to try Libby packs over one hundred foods whose quality is famous around the world. Three favor- ites among them are: Libby’s Sweet Pickles, so crisp and spicy, Peach Cardinal by Sigrid Larsen (at right), 'hite House coos duwring the Wilson administration 1 No. 23 can Libby's California Peaches 34 cup blanched aimonds 34 cup vice Z'cups milk $ cup sugar inch of salt 2 tsps. gelatin Yolks of 2 exgs 11sp. vanilla 1 pint whipping cream 1 cup strawberry juice 1isp. comnstarc Draln syrup from can of Libby's Cali- fornia Peaches. Cut almonds into narrow so appetizing with meats and sandwiches; Libby’'s Corned Beef, world-famous for mildness and fine flavor; and that smooth, old-time Libby Apple Butter with its spicy, tart-sweet tang. strips lengthwise, brown slightly in oven, and insert into Peach halves. Then make a pudding as follows: Wash rice thor- oughly, then cook in top of double boiler with milk, half of the sugar, and salt, until rice is tender. When cooked, add soaked gelatin and the egg yolks that have been beaten with the remaining sugar until light. When the pudding is cold, fold in the stiffly beaten cream and flavoring. Put pudding in a flat dish and set it in a cold place to chill; then turn it out on a platter and arrange Peaches on top. Pour over a fruit sauce ‘made of the syrup from the Peaches and strawberry juice, thickened with corn- starch. Serve very cold. (Serves eight) FEATURES. Peaches ala Chutney o Winifad Greely (st ekt (welt imown Chicegs Women's Clab) g‘Nl. 234 con Ll'»y‘l California Peaches cup. R Detin Peaches thoroughty Fil Peach hollows with chu e asing pastry Fabe. chevery(w!g‘ Delicious serve appetizer (wi mmuuum')':."m‘r Peach Monticello &y Rudolph de Gorog (at right), Consulting Food Expert of the Norfolk Virginian Pilet 12 halses Libby's California Peaches 1 guart vich vanilla ice cream g cup Raspbery syrupFrench Morrons faraschino Cherries Vanilia flavered whipped cream On a generous serving of vanilla ice two Libby Peach Halves, Tound'side up. Cover With a light rasp- berry syrup, and top with a maraschino cherry. Surround with French anddecoratewithvanillaflavoredw cream. (Serves six) Baked Peach Coolidge b Ahl)li Stalle (at right), Maitre l, the Hotel Shermean, Chicago < m 234 can Libby's California Peaches 2 tbsps. crushed macaroons 1 egg yolk ;l:p mud hdll' 2 tbsps. mapie sugar inches bal cup mapu Sosp 6 thin sices lomon Yeaches in a glass baking dish l-ll(h?.ly hutlued Mlx and divide ln Six Biied Buies ma ey place in Peach centers. Dees Gver top o4 Feachess 2 moe syrup and lemon slices around Peac! and e in a moderate oven until the sugar on Peaches begins to caramelize. Serve hot or cold. (Serves six) Libby’s local branch. Ask him for a can today—and clip thm interesting recipes! Libby, MCNeill & Libby, Chicago. TUNE IN ON THESE PROGRAMS! Every Tuesday evening at 8:30 over WJZ and a coast-to-coast chain of N. B. C. stations—“Around the World with Libby”’, concert cruise. Also Mary Hale Martin’s Household Period; every Wednesday morning at 10:45 from the same stations. Peach Condé' By George Rector (at leff)y’ famous restauratenr 2 No. 234 ean Libby’s California Peaches 2 cups steamed or boiled rice isp. vanilla Maraschino cherries thsps. sugar Raspberry Jam and b':?z'x "‘f’ zfieh' & al Gk R from the Peaches. i o Vet anid, maraschino cherries Arranged at base of mold, about an inch ay Peach half, round side mold, and’top with s jam. " (Serves six) Peach and Fig Salad by Katherine Crosson (at left), 'Professional’® Cook in fashionable Greenwich, Conn. 2 No. 234 can Lx'»y 's California Peaches 3 figs, canned or fresh S’ Taisins. 1 package mm dnn (Chop figs and raisins, and mix with cream mdnuefi‘;‘fll six Libby Peach halves with s mixture. Serve on crisp lettuce leaves and nish with fresh mint leaves. For dressing, use French dressing flavored with lime juice. (Serves six) Peach Fritters by Dorothy Jane Todd (at left), Food Editor of the Columbus, Ohio, Dispatch I No. 234 can Libby's California Peaches 2 etes S cub Libey's Evaporated Milk diluted with 5 eu 34 teaspoon salt Feupiour 1 tapiespoon suttr, melted 2 xmpom baking pouder . Frying fat off Libby's California Peachel. Beat eggs until 1ig bt Add diluted Evaporated Milk, sif gredients and melted butier. S n &ach Peach in batter until well covered and fry in deep fat (360°F.). (Serves six) Peach Rosettes by Isabel Glass (at left), well-known ** Professional’’ cook of Germantown, Pa. 1 No. 234 can Libbws California Peackes 6 Rounds Sponge Cak 1 tbsp. butier Vi cup almonds 1 cup sweelened whipped cream 34 cup candied cherries Drain Peaches. Sauté in butter, rounds of stale sponge cake (3 inches across) toa delicate brown. Place haif Peach on aeach circle of cake, cut side up. Stick blas browned almonds in Peaca :avu round Peach with a Cream ana .wu’.m m;"ef"'s'h:w'é cE’ Ties over Lop, (Serves.