Evening Star Newspaper, May 23, 1930, Page 45

FOOD PAGE. Picnics and Other Outings Economy and Charm Are Found in Home-Packed Lunch Baskets—Some Requirements for Driving to Beach or Woods. IT is time to pack the picnic basket “ agatn, for Decoration day will be followed by other hikes and outings, an outdoor lunch will be the fea- of the trip. There still remains a charm in the home-packed lunch basket. From the point of cost alone, especially if there are many to vide for, it is far more economical han teking meals at wayside inns and Testaurants. If your outing necessitates riding on @ street car, or if you intend to walk, then the load will not burden any one if each person in the party carries ‘som¢ 3 this case the luncheon may be packed in paper boxes, which should be wrapped in several thick- messes of paper and carefully tied to ex- clude dust and air. It will be a relief to discard the boxes and not be bothered with anything to carry on the return trip. ‘gb avold carrying heavy glass jars for holding salads, sauces and similar foods, you can use paper crocks which are used for sending butter through the mail. Lined with heavy waxed paper, almost any food except soup and drink may be safely carried in them. Hard- botled eggs, sandwiches, chicken and other meats, pickles and other food may be wrapped in oiled paper and carried in berry boxes. If you wish, several of these may be packed in a good-sized pasteboard box and carried that way. If you do not wish to buy a vacuum bottle for a certain picnic, there is another way that you can carry coffee or cocoa to kee‘r it hot. Stand a pre- serve jar in boiling water and just be- fore starting on your trip pour into it the boiling coffee or cocoa, with milk and sugar added. The jar must be filled to the top or the steam may burst it, and it should be sealed the same as when canning fruit. Wrap it at once in several dish towels, both round the sides and over the ends, then in thick newspaper, and lastly tie it up in a heavy paper bag such as grocers use for 1y put up, the liquid in sugar. Proper] the jar will keep hot for three or four | chg hours. Similar wrapping will keep drinking water cool. Save all the small baking powder cans, wash them, scrape off the labels. and dry them thoroughly. Relabel them with stickers for salt, pepper and other staple outing supplies, including one with scouring, powder, which al- ways comes in handy. Packed in a convenient sized pasteboard box, they are always ready for an over-night out- ing trip. There is little weight to them, in this way they take up e. t store will entirely inexpensive alumi- of paper napkins, ther things. With such & especially for the pur- "ok By making 8 W y a ys needed and to the cover k in the kitchen saved and nothing for- You may want to invest in.one of the improved and unbreakable vacuum bot- tles or jugs which keep liquids hot or cold for many hours. Some of them will hold a quart of ice cream or frozen salad or other dish. It is very refresh- ing to open such a magic jar at the end of a dusty and heating trip and to find its contents frozen hard and delicious. Collapsible Stoves. For the motorist who enjoys a good meal taken on the road at some 'pk:- turesque spot a collapsible stove, using canned heat, offers wide service. There tage when space is limited. It enables the traveler to cook two kinds of food at the same time in any location, and that without the need of building a fire. is no need to make a large fire for boiling in a picnic kettle. Take three or four big stones or pleces of brick and arrange them so that they raise the kettle a few inches above the ground. Then place small pleces of anything that will burn easily, such as dry leaves, twigs and even scraps of Packed only a few days ago! IDEWATER herring 4 Roe is packed the day the fish are caught—no shipping over night—no packing in ice. ® This season’s catch was completed just a few days ago. Your grocer now has a new shipment of Tide- water Herring Roe—fresh from the waters of the Chesapeake Bay! Basy to prepare—easy to serve—and all the family enjoys it. Call for Tide- water Herring Roe by name—accept no substi- tutes! TayLor ¢ SLEDD ‘RicamonD, Va. rper under the kettle. Light it and eep on feeding the fire with odds and ends so that a good amount of flame is maintained. 1In this way a kettle of water can be boiled in a very short time. A little butter, salt or sugar will help to coax a camp fire to action. It is a good plan to take along & roll of white table oilcloth on outing trips to use on the ground instead of the usual linen tablecloth, which so soon becomes uneven and untidy. The heavier oilcloth enables one to arrange a picnic lunch to better advantage and appearance, and, of course, saves wash- ing. Roll up when not in use and keep for this one purpose. A roll' of rather heavy wire is very useful to take on an outing or when camping. Short pieces may be bent into shape for clothes hangers and will serve the purpose much better than nails, which are so apt to tear or rust clothes: It you do use nalls, take along a number of ‘empty spools to slip over them. Lunch-Basket Menu. Plan to properly balance the lunch- basket menu as you would any other meal. Everything must be of the kind that will stand a few hours without becoming less appetizing for that rea- son. Salad ingredients will be fresher and more attractive if the dressing is mixed and carried in a separate jar, the lettuce washed and wrapped in a cloth, and the other materials kept in a sepa- rate jar or wrapping. Lettuce sand- wiches are especially soggy and wilted if prepared beforehand. Take the bread in loaves and let each person prepare his or her own sandwiches. Cold meat, sliced and wrapped in waxed paper, smoked beef, cheese, & can of baked beans. Any of these things make good picnic fare. No one is expert at putting up lunches who has not mastered the art of making deviled eggs. To make them the eggs should be bolled for 20 minutes, and when cool they should be shelled. Cut them in halves and remove the yolks. Rub the yolks to a cream with melted butter, add a little made mustard, a little flnd ickle or olives, and salt and Kp ka season. Fill the mixture to the whites and put the halves together well with a coupie of little wooden toothpicks before wrapping in waxed paper. For a change;, finely minced meat highly seasoned may be added to the egg yolks. Any of the mixture that is left over will make a spicy filling for sandwiches, Home in Good Taste BY SARA HILAND, There are those who think that bed- spreads, draperies, etc., that are not tallored are not in good taste. But don’t let that bother you who are fond of lace, ribbons, ruffies, etc, for they are in good taste, too, and you should hn;v‘; them if you are the happler for In the fllustration is just the daintiest and richest bed you could imagine, and it is one which would be very delightful in a bed room decorated in pastel shade les. ‘The woodword ht be ivory, the walls treated with ?é:e moire &per (it looks just like cloth) and the T COV- ered with a pale green rug. The glass :\hxmlm mlch:’:e .1 flesh silk gauze fl:nd e overdraperies of green-ground flow- ered brocade. ‘The furntiure might be finished in ivory with a touch of gold and the bedspread made of embroidered lace in a light ivory shade over flesh satin, the headboard of the bed being upholstered in_rose-ground brocade. ~This same color scheme may be car- ried out with painted walls and silk broadcloth or glazed chintz draperies. (Copyright, 1930). in this New OVER 50 M/LLION J THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MAY 23, 1930. .Do not put anything with a strong odor into & lunch basket. Thoroughly wash and dry by heat both figs and dates before using. Skin, separate, and in waxed paper oranges for basket. Bananas should be thor- oughly ripe before taking. Sweets that carry well on a picnic are banana, or coffee, orange, lemon, vanilla, chocolate, apricot or other molds or blanc manges, into which some cream has been stirred to enrich them. - Layer cakes should have plenty of fruit be- tween and whipped cream. Custards are good to take. Jellies should have plenty of fruit set in them, such as bananas, prunes, apricots, ll?ple slices, divisions of ormuweu:h slices, chopped fresh or can pineapple, halves ‘of canned or dried apricots, or other fruit. Sandwiches. Estimate the utmost amount of sand- wiches that can be eaten, then put up twice as much. Corned beef or plain boiled beef run through a meat grinder and mixed with salad dressing will make delicious sandwiches. Fresh dry lettuce leaves around the sandwiches help to keep them moist. Good fillings are sliced ham, cheese paste or lettuce and bacon. Corn bread cut in thi the | the slices. Peanut butter makes a slices may be spread with srange mar- malade. Boston brown bread may be thickly spread with butter with plenty of small seedless raisins pressed betwm filling for sandwiches. When making small sandwiches slice the loaf of bread wise and spread each slice, then stack them and cut through ull a: the same time. This is a big time-saver if a great number of sandwiches are o be e Wrap sandwiches in waxed paper, then in a cloth wrung very dry from cold water. Place in the refrigerator and they will keep fresh ‘or several hours. Sandwiches that have been left over are very appetizing when toasted and served hot. Helpful Hints. Fill a 2-quart jar with small pleces of ice, sealing tightly and wrapping in 1 rs of newspaper. Ice will keep this way at least 12 hours. You can carry iced tea, coffee and lemonade sirup in pint jars tightly sealed, to be made when needed. ‘Take with you a bottle of mosquito lotion. It may come 1andy. Do not leave rubbish at the place where you have enjoyed your picnic lunch. It is easy to burn or bury all in ‘' refuse before you leave. Appetite Used to Food That BY SALLY MONROE. ONE of the reassuring things about food habits through the ages is that most of them, though we did not know it, had a good scientific founda- tion. It is only recently that we have come to understand the science of food. Dietetics is a new science. But, never- theless, throughout the ages the habits of various races have followed unknown food laws. Not always, of course, has this been true. Probably only hard outdoor work saved the New England farmer from worse dyspepsia than he used to have| in his days of fried food diet. And one wonders what antidote the ladies, of Queen Elizabeth’s court took for their breakfasts of a pint of ale and a pound of beef and a generally too meaty diet. On the other hand, take many of our food customs, and you will find that even in the light of modern dietetic science they are good. For instance, there is the habit of serving a salad of green leaves at din- ner. In addition to the meat and bread or potato, which would give starch and proteins, and the dessert, which would give sugar, the salad was relied on to give zest the meal. Indeed, some adepts in the art of dining have thought th:ltn the salad should come bell&u the main courses as an appetizer. Anyway, the point is that vitamins, essential to an all-around diet, were introduced in the leaves of lettuce, or endive, or chicory, that went to make up the salad. Apple sauce with roast pork, bolled onjons with poultry and potato salad with cold meats—all these combinations are good ones from the dietetic point of view, though they may first have been made from the appetite point of view. Leftovers. In Summer it is well to make use of leftovers as soon as possible after thejr first using. For in Summer the shorter time we keep cooked food the better. It should, of course, be kept where it is very cold. A refrigerator that is capable of maintaining a low tempera- ture is well worth while, whether it is role—these can all be out leftovers in most fs In Summer, when there urally so many leftovers on are just so many fewer unex guest meals, would be if it were sonable salads. And oooked vegetables, too, may be commandeered for unex- pected guest lunches. A delicious Summer luncheon might consist of Summer plenty of well cooked bacon, & big vegetable salad, iced tea and fruit. makings of this lunch might quite easily be resting in the refrigerator for several Queries. Among this week’s interesting queries ‘rEPl :uu how to cook pineapple lease tell me how to cool and ham together. I have eaten it, and ’I;zste the Delicious Flavor Crystal Jar... AT your first taste of this exquisite, flavory Best Foods Mayonnaise you’'ll realize you've been missing something in salad perfection. e The wonderful “home - made” recipe by which it is made—the pure, fine salad oil—the tested fresh eggs—the choicest of spices—all have combined to make it the most piqu- antly flavory mayonnaise you ever tasted. e And its modern, new crystal jar is so beauti- ful you’ll want to place it right on your table. Best Foods Mayonnaise IN ITS NEW CRYSTAL JAR ARS SOLD LAST YEAR Distributed by GOOD DISTRIBUTORS, INC., 1100 Mapyland Av. v Tel. S. W., Washingtes, D. €. trict 4602 Dictate Science Upholds | For sauce tartare allow a tablespoon- ful each of u]pefl, oilg.l c\lcumhw parsley, very finely c! The juice should be drained off and then these chopped ingredients should be added to the mayonnaise slowly and worked in with a spoon. “Please tell me how to make whipped cream pie.”—Marge S. One whole egg, beaten. Mix two ta- blespoonfuls of flour and three table- spoonfuls of sugar and add to the egg mixture. then stir in gradually four tablespoonfuls of milk. Cook over hot water until thick, add one-half tea- spoonful of vanilla, and set aside to get cold, after which fold in one cupful of mc_' whipped, and pour into a baked crus " JOLLY POLLY A Lesson in English. BY JOSEPH J. FRISCH. F. H.—The possessive case of the pro- noun is required in such construction as: “These hard times necessitate out (not us) getting along with only one or two cars”; “We have written you with regard THESE ‘HARD TIMES' NECESSITATE ‘US GETTING ALONG WITH ONLY ONE OR TWO CARS/ SAYS THE HEAD OF THE AVERAGE FAMILY, food| than'an hour. Hke it, but don’t know how to prepare it.”—Marion K. ‘This is the way to cook ham and r;nelpple together: In a buttered bak- g dish place a slice for each person of canned pineapple. On it put a piece of smoked ham, cut to the same ap- proximate shape. Pour over the whole mixed pineapple juice and water, and bake, covered, in a slow oven for more Remove the cover in the last 10 minutes to let the dish brown. “I should like to know how to make sauce tartare, the kind that is served to your (not you) taking our agency”; “This necessitates his (not him) accum- ulating large stock,” because you are re- ferring to the person’s actions, “getting along,” “taking agency” and “accumu- lating stocks.” AUGHT in the cool clesar depths of open waters, this tender, flavor- ous sea delicecy has a distinctive ap- al % Putupinspotless kitchens by the r:gcst canners of tuna in the world % Reaches you fresh as when packed, ready to serve. TOASTED TUNA SANDWICHES Star Tung !W-mm’““ ripe olives large tomato. head lettuce mayon: cayenne, and | ;‘dl" "‘“.'C butter and ise, salf lemon Juice. i i 0 Sy ot ot ot e te R Kt e s _ MENU FOR A DAY. lls. Grapefruit. Tcebox Cookies. Tea. DINNER. Cream of Pea Soup. Roast Ham. Raisin Sauce. Lyonnaise Potatoes. String Beans. Tomato and Cucumber Salad. French Dressing. Apple Tapioca Pudding. Coffee. FISH HASH. Into contents of one can pre- pared fish cakes chop one cooked beet, top of one sprouted onion; of celery, salt and pep- per. Add a tablespoon of milk for wetting if necessary. Fry in butter, browning one side, and serve on a warmed platter with browned side uppermost. ICEBOX COOKIES. Two cups brown sugar, three- fourths cup shortening, three- fourths cup butter, three eggs, one teaspoon cinnamon, one-half cup chopped almonds, five cups flour, one level teaspoon soda, one-fourth teaspoon salt. Cream shortening, sugar and butter to- gether. Add well beaten eggs. Add flour gradually, cinnamon, soda and salt which have been in icebox overnight. In morning slice and bake in hot oven 15 to 20 minutes. This makes four dozen cookies. FOOD PAGE. BEAUTY CHATS Hints. be useful, especially for the woman who must look well and has little time to spend on herself. To make your hair look nice when you've not much time to spend on it rub a tiny bit of the finest brilliantine on the palm of your hand, rub your hair brush (which should be perfectly clean) over this and give the hair a thor- ough brushing. Brilliantine eventually may make the hair greasy, but for sev- eral hours after it is used it simply adds gloss and makes it easier to comb. The quickest way to make the finger nails, and therefore the hands, look well is to give them a quick scrubbing with soap then to dig the nails into a q a lemon so the bleaching lemon juice is worked under and around the nails. Follow this by another scrub, clean under the nails and apply liquid, slightly tinted polish or enamel. When 15 dry rub a little cold cream around the nails and wipe it off. It takes only a few minutes to bleach, polish and give the nails a well manicured finish. The effect is temporary, but you can have an elaborate manicure when you've more e, You know all about the quick method of treating the face with cold cream and hot and cold towel applications to give the complexion smooth texture, and wipe out for the time b ng wrinkles that are not too deeply cut and the temporary lines of tatigue. In connection with this I'd suggest that the best way of using rouge or any make-up when you're very tired is as follows—remember that in BY EDNA KENT FORBES Here are some hints which I hope will | use tains 200 calories. Rolling is an exercise for reducing the ps. Doris V.—If you shampoo with the best grade of castile soap, one made from olive ofl, it would not make your hair barsh and dry. Mrs. H. B.—Your skin should not have a drawn feeling after you have re- moved the surplus cream and rubbed skin with ice. If the in your cream is oil of bitter onds it is rl— sible that it is causing this discomfort, as that perfume now is being sold in & synthetic form and it is better not to use it any more in any cream. Keep your thin cream for warmer weather than at presen! Fresh Pineapple Jam. Put into a large kettle four level cupfuls (or two pounds) of crushed or finely chopped fresh pineapple. Add three and one-fourth pounds of white sugar and mix well. Cook over a very hot fire, and stir constantly before and while boiling. Bring to a full boil and boil hard for one minute. Re- move from the fire and stir in one cu ful of liquid pectin. Skim, pour qulekg and cover the hot jam at once with hot n. spite of the hot and cold towels your ' paraffi Thi SPAGHETTI - Cooks up LIGHT and FLUFFY In Nine Minutes’ Boiling You have never served spaghetti as temptingly delicious as Maueller’s. This energy-making foog is made from a selected blend of farina—zhe beart of she wheat. Special processes used in manufacturing cause Mueller’s Spaghetti to acquire a delightful lightness and fluffiness when boiled for nine minutes. Avoid the common mistake of overcooking, though one or two minutes more may be allowed if extre tenderness is wanted. Your grocer has Mueller’s or can get'it for you: LARGEST SELLING BRAND IN AMERICA Here’s delicious DEVIL’S FOOD in a convenient NEW shape AT YOUR GRQCER’S You’ll be delighted with this newest Hostess Cake — Devil’s Food Loaf. It’s at your grocer’s ERE is a picture of our newest Hostess Cake. Soft, tender fresh today. Note attractive price By ALICE ADAMS PROCTOR wonderfully high quality materialss After you try this Devil’s Food FRESHNESS GUARANTEED! Hostess Cakes are rushed to your grocer by these quick-delivery Hostess Cake trucks. £ you ever buy a Hostess Cake which is not perfectly freshand delicate, take it back to your grocer and he will cheerfully refund your money. Devil’s Food in a new Loaf shape! 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