Evening Star Newspaper, May 9, 1930, Page 41

FOO D PAGE. ' THE EVENING STAR, WASHINGTON, FOOD AND THRIFT IN THE HOME Dishes for the Spring Menu Satisfying and Delicious Provided—Leftove Vegetables Bome metal skewers should be among the utensils in the kitchen of a thrifty housewife. Small left-overs that seem to be little in themselves can be cut into cubes and alternated with squares of bacon to form a satisfying and delicious combination when cooked on skewers and served on toast. Any firm-fleshed fish that can be cut into cubes can be cooked in this way, especially a dry fish, Scallops are good cooked this way and if very large they should be parboiled for & few minutes before they are put onto the skewers. Chicken livers may be served on skewers, half or a quarter of a liver being allowed between each square of bacon, the livers having first been parboiled. Cubes of calves’ liver may be served in the same 'lil..llso bits of delicate veal cutlet, both having received some previous cooking. Well seasoned tomato sauce spread on the toast is a savory addition to veal cooked on skewers and creamed spinach is also . Wooden skewers should not be | used, because when dried by the heat| there is danger of chipping off in in-| visible slivers. You can buy the metal ones in the house furnishing depart- | ment of any large store featuring | kitchen utensils. Leftovers. Cut left-over lamb or mutton into pleces of attractive size and shape, dip them in diluted egg, and then into fine bread crumbs. Piace them on a but- tered sheet and bake them & golden brown and thoroughly heated through. Serve on circles of hot but- tered toast and garnish with a few rings of sweet pickle. Pour tomato sauce around and serve immediately. If lamb is desired for slicing cold, re- move the bone at once after meal at which it was served hot, and crowd the meat into a bowl that will just hold it. Place a weight on top and leave the meat to chill. The bone will come out easily when the meat is warm and the pressed meat will slice well and eco- nomically when it is cold. With cold sliced lamb, mint sauce, mint jelly, or sorTel sauce are es| good. Cur- rant jelly, caper sauce, or onion sauce, are ail good accompaniments to mutton. Left-over veal makes a delicious dish ‘when it is creamed and served on toast. Serve it hot with a couple of circles of ffltdb!?r hkeflul'm)k that was not led before cooking. p’:}uc into small pleces and added to the desired amount of white sauce with which a little chicken gravy has been combined veal tastes like expensive chicken. With a small amount of peas and mushrooms added # the mixture and the whole reheated and served in patty cases, or in small boxes of bread that have been delicately toasted, one has a dish suitable for any occasion. Add a dash of paprika, garnish with a little parsiey, and serve hot. Veal may be used to plece out the supply of chicken to make delicious ken salad. When it is to be used for this purpose, it is a good idea to simmer it with the chicken or to leave it to cool in stock. Either way will impart more of the chicken flavor to the veal. Beef and Onions. Chopped beef may be used as a filling for baked onions. Add the necessary amount of bread crumbs to the chopped meat, season the mixture highly with salt and pepper, and add enough gravy or white sauce to bind the ingredients well. Peel the desired number of onions, cut out the centers,"and boil carefully in salted water until the onions are al- most done. Lay carefully in a buttered dish and fill the centers with the meat mixture. Top with a hblu'r;onhfl of gravy, pour hot water into dish to cover the bottom, and bake slowly until the onions are done and the tops are Serve immediately. each cupful of white sauce will bring out the flavor of the meat. the desired amount of ham needed, chopped hard-bolled eggs may-be added. Add to such creamed ham enough bread crumbs and you will have an excellent filling for stuffed tomatoes, green pep- pers or baked onions. Ham and macaroni, with enough sea- soned white sauce to give the desired consistency, makes an_excellent casse- role dish. Chopped ham and hard- bolled eggs added to a thick white sauce, highly seasoned, gives a good croquette mixture. Chopped ham may be mixed with hot mashed baked po- tatoes, the shells refilled with the mix- ture and the tops browned in a hot oven. Serve immediately with a tea- spoonful of butter on each mound, the serving dish garnished with parsiey. A good way to use scraps of pork is to cut the meat into bits, add to gravy, then serve poured over hot baking pow- der biscuits. Vegetables Greens. Tender asparagus does not need to be scraped, but the scales on the stems ould be removed. Wash in cold water d drain thoroughly. Tie in a bunch, stand up in a tall kettle, and fill to within one inch of the tips with bolling water. Cover, and cook gently for 15 minutes, leaving the tips to cook in steam. Add one teaspoonful of salt, and cook for another 5 or 10 minutes, depending upon the thickness of the asparagus. Lift out, drain, untie, then Temove to a hot plate. Save the water for_soup or sauce. Celery is a non-waste vegetable. The inner white stalks can be served raw, the larger outer stalks as a cooked vege- table, and the leaves can be cooked like INTRIGUING GOODNESS Combinations Are Easily r Meat—Preparing and Greens. greens, or like the root, used to season soups, stews or sauces. Even the water in which celery is cooked is excellent for use in stock or sauces. greens, cook with a dash of caraw seeds, fresh or dry dill, ground ginge celery seed, or curry. 'A dressing for watercress is made with one cupful of French dressing, six sprigs of minced watercress, one tablespoonful of chop- ped olives and two tablespoonfuls of chopped pearl onions. Rub a pint of tomato through a sleve, thicken with two tablespoonfuls | of corn starch, and add seasoning. Re- | move from the fire and add one egg | yolk. Pour into a shallow pan to cool, | then cut into rounds, roll in egg white | and bread crumbs, and fry in deep fat. The best way to serve fresh tomatoes with salt and pepper. put the ripe tomatoes into a.dish and pour boiling water over them. Let them ute, then pour the water off. The ‘When a quantity of tomatoes are to be peeled, have a deep saucepan a little and over the fire where the water will continue to boll. Put the tomatoes in & frying basket and lower into the boil- ing water. Let the basket remain one minute in the water. There must, of course, be water enough to cover the tomatoes. Fresh Peas. ‘The natural sweetness of fresh peas is developed and preserved during cook- ing by adding a few of the empty pods. The green pods of sugar peas may be cooked like string beans. When the pods are fresh and tender, they have a delicious flavor, but old pea pods cannot be used. If they are young and tender, you can string them like you would beans. Cut into two or three lengths. Cover with boiling water and boll gently until tender. If they are young and fresh, they will cook in about 30 minutes. Pour off some of the water, which can be used for soup. Season with salt and butter and serve at once. Some varieties of peas lack sweetness, 30 in this case a little sugar in the water in which they are cooked im- proves the flavor. Over-cooking spoils the color and fiavor of peas. They should be bolled slowly and with the cover partly off the saucepan. Tae seasoning should be added while they are still irm and crisp. Fresh spinach when washed holds enough water for cooking. Put the spinach in & saucepan and over the fire. Cover and cook for 10 minutes. Press down and turn the spinach over several times during the cooking. At the end of 10 minutes, turn the spinach into a chopping bowl and chop rather fine. Return to the saucepan and add the seasonings, allowing for half a peck of spinach two generous tablespoonfuls of butter and a teaspoonful of salt. Sim- mer for 10 minutes, or if very tender, 5 minutes will sufficient. Spinach cooked in this way will retain all its salts. It will be more laxative and the flavor stronger than when bolled in water. This method is especially good for young tender spinach. To cook beet greens, first wash thor- oughly in several waters, then put into a saucepan and cover with boiling water. quarts of ns. Boil rapidly “until tender. This will be in about 30 min- utes. Drain off the water, chop rather | coaraely, and season with butter and Spring Salads. Bhredded parsley, endive, watercress. raw tender dandelions, or spinach leavi or lettuce, may be combined with equ: parts of any of the following combina- tions to make Spring salads. A wire basket known as a salad shaker or drainer should be used to dry salad greens after they have been thoroughly washed. Leaves of lettuce often hold water after they have been thoroughly shaken. 1If they are not fully dry, they will not hold dressing well: 1. Diced celery, chopped onion, sliced radishes, sliced cucumbers. 2. Shredded ripe peppers, sliced olives, sliced cucumbers. 3. Grated cheese or cottage cheese, ripe or green peppers. 4. Egg yolk, chopped celery, minced onion, 5. Asparagus tips, sliced radishes. 6. Diced celery, chopped nuts. Diced celery, raw diced turnips. String beans, sliced radishes, green n. Chopped beets, cheese, celery. . Peas, chopped pickles, peanuts. 11. Raw grated carrots, diced celery. “Tapioos Custard. For this you will need one-third cup- ful of minute tapioca or two-thirds cup- ful of pear] taploca, one quart of milk, half & cupful of sugar, three eggs, one teaspoonful of salt and one teaspoon- ful of vanilla. If pearl tapioca is used, soak it in cold water for an hour, then add it to the hot milk and cook in a double boiler for 30 minutes. Beat the egg volks slightly, add the sugar and salt, then add the hot mixture to this. Fold in the beaten egg whites. Far va- riety, add two squares of melted choco- Iate. Brown the sugar slightly to give & caramel flavor. Add some shredded cocosnut Use part white and part brown sugar. A campaign to print all menus in English has been started in London. makes White Ster Tune relished by every mem- berofthefamily..dozens of easy ways to serve it to give tongue-tickling varietytothemenu..high infoodvalue Jowincost, To vary the flavor of plain boiled | is to scald, peel, chill, slice and sprinkle | To peel tomatoes, | remain in the water for about a min- | thin skin will then peel off readlly. | more than half filled with boiling water | & teaspoonful of salt for every two | pe: Home in Good Taste BY SARA HILAND. If you are one of those home-loving women who simply must be occupied in creating something pretty for your house, you will find the embroidering of a chair covering a very pleasing oc- | cupation and the result of your work | well worth the time spent. You have your choice of many mate- rials tor the background of this em- | broidery, but you will find that wool is the best medium. A wool machine- woven tapestry, rep or flat weave mo- hair would be satisfactory for this purpose. ‘The embroidery should also be exe- cuted in wool, large stitches and deep, dark colorings making a very beautiful effect. The color of the material to be used for the covering will be deter- mined, of course, by the color scheme of the room. If there is a great deal of color in the room it would be wise to select belge or taupe, for these will harmonize with any combination of colors, Blue, green, copper, violet, yellow and black were combined to make the very lovely embroidered design illustrated. (Copyright. 1930). MENTU FOR A DA BREAKFAST. Fresh Strawberries. Dry Cereal with Cream. Fish Hash. Rice Muffins. CofTee. LUNCHEON. Egg Croquettes. _ Spinach. ‘Whole-wheat Biscuits. Sponge Cakes. Tea. DINNER. Cream of Corn Soup. Stuffed Steak. Baked Potatoes. Buttered Cauliflower. Hearts of Lettuce, French Dressing. Baked Indian Pudding With Cream. Coflee. RICE MUFFINS. Stir one eup of the water in which the rice was boiled into one cup cold boiled rice andoneand one-half tablespoonfuls melted butter, one welf beaten egg,oneand | one-half cupfuls flour mixed and sifted with one teaspoonful bak- ing powder, one scant teaspoon- ful sugar and one-half teaspoon- ful salt. Fill muffin pans half full and bake in quick oven. ‘WHOLE WHEAT BISCUITS. Sift two or three times two cupfuls whole wheat flour, one- half cupful white flour, two rounding teaspoonfuls baking powder, one-half teaspoonful salt. Work in two tablespoonfuls butter or lard, one-half cupful milk (or_more). Make a soft dough. - Roll, cut about three- fourths inch thick and bake like ordinary biscuits. CREAM OF CORN SOUP. Drain one can of corn, chop fine, put over fire with one quart bolling water and cook an hour. Rub _through colander and return to 'fire, with one teaspoonful sugar, salt and pepper to taste. Roll two tablespoonfuls butter in one tablespoon{ul flour and stir in, ‘Scald one pint milk and add gradually two beaten eggs. When butter has entirely melted, stir eggs and milk into soup one min- ute before pouring it into cups. Root Vegetables BY SALLY MONROE. ROOT vegetables are less perishable than the green vegetables that | grow above ground, and for that reason are considerably less expensive. Yet they are very wholesome and, if cooked cleverly, are every bit as acceptable as the more expensive sort of vegetables. ‘Turnips, carrots, beets, parsnips, on- ions, radishes and, of course, white and sweet potatoes are the best known of the underground vegetables, and here are some suggestions for preparing & few utusual dishes made from them. Sealloped Golden Turnips. Four cupfuls of diced golden turnips (rutabagasy, one teaspoonful salt, pep- per, two tablespoonfuls butter, two ta- blespoonfuls flour, two cupfuls milk, buttered bread crumbs. Steam or boil turnips until tender. Make & white sauce of the butter, flour and milk. Place turnips in a buttered baking_dish, season with salt and pep- r. Pour over the white sauce and cover the top with bread crumbs, Brown in oven, Baked Parsnips. Wesh, scrape and cut the parsnips | lengthwise into quarters. Put into steamer and steam one hour, then pla in a baking dish, seasoning with salt and pepper. Poul over them some good meat drippings and bake until nicely browned. Drain on_soft paper and serve. To boil, wash but do not scrape. Put into a saucepan of boiling water, | well salted, and cook until tender. This ‘wm take an hour or longer, according | to size. When done, rub off the skins | with a rough towel, lay in a hot dish | and serve with butter or cream sauce. . Turnip Balls, Wash and peel fine-grained turnips, then cut into balls, using a vegetable scoop. Drop into boiling water, lightly salted, adding a very little sugar, and cook until tenderibut not broken. Drain, | cover with drawn butter or cream sauce, sprinkle lightly with minced parsley and | serve very hot. Molded Carrots. Scrape two pounds of carrots, remove tops and tails, but a_quarters length- wise and boil (or steam) until they are very soft, almost mushy. Add while hot, after draining and mashing, one cupful of heavy cream, tree tablespoon- fuls of butter, two teaspoonfuls of salt, a pinch of cayenne or one-half a tea- spoonful of paprika, two teaspoonfuls of onion juice and one or two beaten | eggs. Put the mixture in a well greased | dish and bake in a slow oven until hot throughout. Unmold on a platter and garnish with parsley. Carrots and Turnips. Wash, scrape and grate them. Place them in boiling salted water until soft | (about 20 minutes for the carrots and | 10 minutes for the turnips, so that they | must be cooked in separate pans). | When soft, drain_well and serve as a vegetable with salt, pepper and butter. Ques Among this weck’s | is "this ns. interesting queries A I have a good recipe for can- | died sweet potatoes?”—Housewife. | Parboil the potatoes, cut into pieces TIMBALES Mix one cuphul of soft breed crumbs o o el ik cook slowly for Wi reis Mo one and one-heltcupfuls of White Sior Tume and press through o coere Sirainerora mestchopper. Add tobread and milkmisture cne.third cuplulofmil, two beaten egss, four ‘tblespoons ""‘"z.?“.,..."""m by pudh:lu::‘y one table chor o oimiente Line buttered Individuel oldwith ice ot soeshet s inture. Place the ot werer,cover and bake for 0o Provide Summer Diet Foundation of the desired shape and size and put into aucepan where two cupfuls of sugar and one cupful of water have boiled for 8 or 10 minutes. Let the potatoes cook in this sirup until it forms a thread. Lift out and dry on glazed paper. Or slice the potatoes into a buttered baking dish, sprinkle liberally between slices with brown sugar and melted butter and cook slowly until brown in oven. And this: “Please give me a recipe for sour milk corn bread.”—H. J. Two cupfuls cornmeal, flour, one sour milk, ful baking soda, one and one-hal teaspoonfuls salt, three tablespoon- fuls melted drippings and one-fourth cup sugar. Mix and sift ingredi- ents, add liquid ingredients, mix thor- oughly and quickly turn info hot, well greased flat pan. Bake about 30 min- utes, Cut into sguares and serve hot. FE i R More than 1,000 chickens were de- stroyed in a fire recently at the Scien- tific Poultry Breeders' Farm at Rudg- wick, England. “Do This, D, C. THE STAR’S DAILY PATTERN SERVICE. Modern Figure. It's almost Princess! 1Its clever, mod- ified lines give the figure charming height and gracefulness. - The waistline is nipped-in at normal at either side, creating a slight blousing above that softens the line of the bodice. The flat round neckline is also chic detail. The capelet collar is fitted at the back, with soft gathered ruffie effect at the front. A circular godet at front is interest- ing means of flaring the hem and de- tracting from breadth across the hips. Style No. 426 comes in sizes 16, 18, 20 36, 40 and 42 inches bust. E rresistibly lovely in printed crepe silk in green and eggshell coloring. Robin’s egg blue flat crepe silk is flattering and very smart for street. Patou_beige chiffon and orangey-red crepe silk are important combinations. For a pattern of this style, send 15 cents in stamps or coin directly to The Washington Star's New York Fas Bureau, Fifth avenue and Twenty-ninth street, New York. You will have an attractive Spring frock when you use this pattern. There are so many other charming Snrln{ styles in our Fashion Magazine that hope you will get a copy. Just inclose 10 cents additional for the book when you order your pattern, e If Stamps Stick. When stamps stick together, don't soak them in water and have to use paste when applying them to an en- velope. Instead, place a piece of tis- sue paper over the stamps, and with a warm iron press across them. They will then separate easily and can be used as usual. Daughter, for LIGHT and FLUFFY MACARONTI” “What is the secret, Mother, of your light and fluffy Macaroni?” *"No secret at all, daughter. Just ask for Mueller’s when you order from your grocer. Then your Macaroni will be just as light and flufly and tasty as mine.” OTHER is right! There's no secret to cooking really delicious macaroni or spaghetti—no skill required to achieve a delightful lightness and fluffiness in these nutritious foods. For many years, wise housewives have known that the way to win praise with their macaroni and spaghetti is to ask for Mueller’s when buying. Here are macaroni and spaghetti so vastly superior to any other that they have leaped into first place in public favor wherever they have been offered for sale, light and fluffy in nine minute: cook macaroni. Follow the As A Cuance Faom Porators » LARGEST SELLING BRAND Cooks in Nine Minutes It’s delightfully easy to prepare a delicious, energy-building meal with Mueller's Macaroni or Spaghetti. These tasty foods cook up American housewives often over- . irections on the package and boil for nine minutes—though if extre tenderness is desired, one or two minutes more may be allowed. Your grocer bas Maeller’s or can get it for you £GG NOODLES ELBOW MACARON! IN “AMERICA FRIDAY, MAY 9, 1930. BEDTIME STORIE Separated. Danny and Nanny Meadow Mouse are old travelers. They have been around a good deal, living here and living there. Their last home was in the Long Lane. They had had a very comfort- able home in the bushes where they grow along the fence on one side of the Long Lane. But Killy and Mrs. Killy, the Sparrow Hawks, had becom 1 very near neighbors, so Danny and Nanny thought they must move. It wasn't safe to live there any longer. It was Nanny who led the way. “Just where are you going?” squeaked Danny, who was right at her heels. “Don’t ask foolish questions,” squeaked Nanny in return. “I don’t know_any more about it than you do. Well know it when we get there. The chief thing is to get away from the hunting ground of those Sparrow Hawks. “Right, my dear, quite right,” replied Danny. “We must get away from those Sparrow Hawks. But I wish we knew where we. were going. In getting away from the claws of Killy the Sparrow Hawk we don't want to run into the paws of Reddy Fox.” “Of course, we don't,” replied Nanny, “and we're not going to. I'm not half as much afraid of Reddy Fox as I am of Killy the Sparrow Hawk. Those keen eyes of Killy's looking down from above can see every little thing, even in the grass and bushes. It is a wonder to me that we have escaped s0 long as we have. Yes, sir, it is far easler fo keep out of the clutches of Reddy Fox.” Nanny suddenly squatted very close to the d. Danny did the same thing. r 3 or 4 minutes neither of them moved. Then Nanny once more started ahead. “What was {t?” squeaked Danny. “I saw a shadow” squeaked Nanny. “I think it was Spooky the Screech Owl. gehnb‘dl!nuhblshl(fllyby ny.” All that night, with frequent and rather long stops to rest and eat, Danny and Nanny traveled. When daylight came they had 1éft the Long Lane and were well out on the Green Meadows. ‘They had had no real adventures. Per- haps it was on this account that they had grown somewhat careless. At first they had kept very close together. Nanny had the way and Danny had kept right at her heels. But now they were not so careful to keep together. ‘They had separated because Danny had stopped for & lunch on some tender young grass. He knew that he could catch up with Nanny. His nose would tell him just where she had-gone. DAILY DIET RECIPE PEANUT BUTTER FUDGE. Granulated sugar, two cups. Milk, one-half cup. Peanut butter, three tablespoons. Roasted chopped peanuts, one- half cup. Powdered ginger flavoring, if desired, one-eighth teaspoon. MAKES ABOUT 1% POUNDS. Ilerxl peanut bl:i".er, tmllk lr;d sugar in a pan and stir frequently while Mmgl.l to a boil. e%oll o 234 degrees F.or until a spoonful tested in eold water (not ice water) will form a soft ball about like dough. Remove from fire and place in a pan of cold water. When it is only lukewarm, add ginger flavoring and beat until creamy and beginning to get firm. Add peanuts quickly and pour into an oiled pan. Cut in squares. DIET NOTE. Recipe furnishes some protein, much fat and sugar. Lime, iron, vitamins A and B present. Can FOOD PAGE. BY THORNTON W. BURGESS Now, it happened that Flip the Ter- rier had gone down on the Green Meadows to look for excitement. He loved to hunt for Meadow Mice down there. It was very exciting to try to catch the scurrying little gray forms. It was just by chance that he surprised quick, It is a_smart mouse that can escape him. He almost stepped on Nanny and, of course, Nanny ran. In- stantly, Flip was after her. Nanny was desperately frightened. “DON'T ASK FOOLISH QUESTIONS,” SQUEAKED NANNY IN RETURN. frightened that for a moment or two she simply ran blindly, without knowing where she was going or what she was doing. Flip was right after her, trying to pin her down with one of his paws. It was just good fortune that there happened to be an old can lying there —an old rusty can. Nanny dodged into it and Flip didn’t see where she went. He hunted and hunted, but he couldn't find her. Then he trotted back in the direction from which he had come. Now, of course, Danny Meadow Mouse had heard the excitement and he in he heard Flip coming ‘way Danny ran. He ran as fast as those short legs of his could take him. He ran off to one side and hid under a little tangle of old dead grass. So it was that Danny and Nanny became separated. be eaten in moderation by normal adults of average or under weight. Nanny Meadow Mouse. Flip is very | pa; She was so | turn had been badly frightened. When | Yes! .. it needs GELFAND’S Mayonnaise CARMEN SALAD. Cover thick tomato slice with aspar- agus stalks; then dress with Gelfand’s Mayonnaise. Top with pimiento strips. Pure, Jreshflavor—that’s Gelfand’s. Freshness makes the differ- ence! Try it. Atyourgrocer’s. ABE MARTIN SAYS “Don’t mention me, but it's whispered Milt Bentley has lost absolutely eve: thing. Anyhow, his son has gone to work,” sald Mrs. Leghorn Tharp to & house full o' bridge players today. “Oh, ow he can’t play bridge, but he’s such a convincin’ wet,” said Mrs. Leghorn 'x'hn—K1 when asked why she invited Tell Binkley to her card rty. “Tll bet if I wuz & married woman I'd find a job,” says Wes Peters, who' been out o' work fer two yea: “I'd go and see a doctor, but I hate to lose my teeth,” says Joe Kite, wh been feelin’ poorly for some weeks. O’ course, it's awful prosy, but still ther's somethin’ kind o’ unique abou bein’ paid up. The ole time office seeker that wus allus promisin’ to reduce taxes is tryin’ to come back by promisin’ light wine For Jaded Appetites HEN nothing tastes right and eating seems 32 —you need O Show-You Sauce to brighten things up. It taste ‘makes good, and makes good foods taste better. . Trya. will be delig| Orlental Show-You Co. Colwmbia Ciry, Ind. FRANKFURTER AUSAGE -and I want to see the name Auth’s Never accept a substitute for Auth’s delicious Frankfurter Sausage—the qual- Your Protection The Auth name stamped on every genuine Auth Frank. furter with a harmless vegetable coloring, ap- proved by the United States Department of Agriculture. Don’t hesitate to eat it. ity kind that’s made of the choicest in- gredients and spiced as only Auth’s Frank. furter Sausage can be. your dealer’s. Look Insist on Auth’s at for the Auth name. Not the Cheapest But the Best S. INSPECTION NUMBER 336 N.AUTH PROVISION C° WASHINGTON_,D.C. s . - a%at Jeanterii