Evening Star Newspaper, June 6, 1930, Page 38

FOOD PAGE, Light Soups and Salads Material for Spring Luncheons May Be Found in Variety of Forms—Definition of the Well Made Soup. IGHT soups afford an excellent means of using left-over bits of meat and fish and vegetables, and such soups should be included in the Spring | menu to supply nourishment without overtaxing the system. All vegetable liquids should be utilized in this way, 80 as to secure the valuable mineral salts which they contain. A wejl made soup has no fat or grease 6n top. Soup stock should be allowed to stand long enough to allow the fat to come to the top and form in @ cake, when it may easily be removed. Brown soup stock is made from beef browned in some of the fat. The bone is also used and the stock is highly sea- #oned with vegetables and spices. White soup stock is made from chicken or veal | and is delicately seasoned. A home- made soup which is lacking in strength or flavor may be easily improved by | the addition of a can of soup or some ©of the various meat extracts obtainable. Clear soups should be served in regu- lar soup plates at dinner, but thick soups should be served in cups or soup plates at luncheon. A thin goup for dinner acts as a stimulant only. Bouil- lon is made from lean beef delicately seasoned and served clear. Consomme s | made from several kinds of meat, high- | ly seasoned with vegetables and spices, | and is always served clear. If a meal | is to be a heavy one, with a roast per- | Laps as the main dish, then a con- | sémme or bouillon shouid be served or | one of the clear vegetable soups. If the | nfeal is a lighter one, such as luncheon or supper, then a substantial cream seup or a vegetable soup, to which egg 1ftttiles, macaroni, or cheese has been edded, would be more suitable. * All soups should either be served very hot or else iced or jellied. In wWarm weather cold fruit purees are sometimes preferred to hot soups. They uld be served in glass cups, with a W pieces of the fruit floating on the surface. They should be thoroughly chilled.. The trays of the mechanical Tefrigerator are excellent for this pur- se. Jellied Soup.—Soften two table: - fuls of gelatin in half a cupful mfl water, then add to one quart of clear Brown or white stock, or to tomato or ken soup. Chill and serve in cups. ’ Cream Soups. . Cream soups and purees are so nu- tritious that when served with bread and butter they furnish a hearty meal. ‘They are made of vegetables or fish with milk and seasonings and always dfe thickened. Pish soups may also be made of milk and the juice of the fish, which gives flavor to the soup. Thicken if—desired. Aecream soup made with sh is usually called bisque, and the fish is either diced or mashed through & coarse strainer. Purees are made by forcing fish or vegetables through a .levfn and combining with milk and see- soning. A thin white sauce made with butter, flour, salt and milk is the usual founda- tion for a cream soup. To this the vegetables are added. The water in which the vegetables were cooked may spoonful of salted whipped sprinkled with a dash of paprika, or a little parsley chopped very fine. Cooked vegetables cut in thin strips or fancy shapes or slices add color, flavor and nutritive value to a soup. Noodles, tapioca, spaghetti or maca- roni cut in fancy shapes make good garnishes, or cubes of bread or puff paste buttered and browned in the oven or fried in deep fat may be used to good advantage. Spring Salads. Salads are divided into three main divisions, namely, those simple affairs which may be served as a course in a heavy meal, or may accompany a roast. This” type may be nothing but leaves with a French dressing, or something equally simple. Then there are the fish, meat, hearty vegetable and egg and combination salads, which become the main course of a luncheon or sup- per. Then there are the fruit salads, which may be a combination salad and dessert course. Following are some good combinations to serve on lettuce or other salad greens, topped by you& favorite dressing: As- paragus and mato; cabbage, pine- apple and cocoanut; peas, cheese and pickle; mashed potatoes combined with pimento, green pepper and hard-cooked egg; pineapple, marshmallow and nuts; molded fruit gelatin; orange, prune and nut; prunes stuffed with cottage cheese; grated carrot and shredded lettuce; beet and cabbage; beet and egg; mixed vegetables; orange and Bermuda onion; tomato, cucumber and onion. ‘The best and most simple fouhdation for a salad is either a bed of lettuce leaves or shredded lettuce, cabbage or cress. Salads are made more attrac- tive by a sprinkling of chopped nuts or capers. Chives, mint, chervil, pars- ley and similar small greens may be apple and coconut; peas cheese and minced and sprinkled over a green salad. Srips of pimento and green pepper, or a dash of pap , Or & grating of cheese may be to give life to a colorless salad. A half*nut-meat, two or three radishes cut to resemble roses, dates or prunes stuffed with nuts or cream cheese, olives whole or sliced, tiny new onions, or sliced green pickles, all add flavor and color to a salad. Almost any kind of fruit jam or jelly may be passe® with salads that are dressed with French dressing. Chicken-Vegetable Salad.—Peel six tomatoes, remove the pulp, sprinkle the tomatoes with salt, then invert and chill for an hour. Mix together half a cupful of peeled and dried cucumbers, the pulp from the tomatoes, half a cupful of diced chicken or cold leftover meat, half a cupful of cold cooked peas, and one-fourth teaspoonful of vinegar or lemon juice. When ready to serve, fill the chilled tomatoes with this - mixture, and put just a small amount of mayonnaise dressing on top of each one, One large pickle that has been chopped and two teaspoonfuls of capers may be,added to the mixture be used in place of half of the milk in making the white sauce. Cream of potato soup may be made from milk, salt, butter, mashed potatoes, and on- fons without flour, although it will not be as smooth as when flour is used. When making cream of tomato soup add any baking soda to the to- Make the white sauce before mbining the tomato with it. This prevent curdling. Mix just before serving. Cream of Asparagus Soup.—Cook the asparagus. When very tender force the asparagus, all but the tips, through a sieve. Combine the asparagus water and the puree with some chicken stock or milk. Melt half a tablespoonful of butter for each cupful of liquid used, blend in some flour and add the liquid. Season and cook until the soup thick- ens. adding more flour as needed. A drop of onion juice may be added if liked. Add the asparagus tips and serve very hot. Cream of Spinach Soup.—Wash and pick over one pound of spinach and cook for about 12 minutes, or until tender, in the water which clings to the leaves. Cook a sliced onion with the spinach. When the spinach is very tender force it through a sieve. Meilt two tablespoonfuls of butter and blend with two tablespoonfuls of flour. Add enough milk to the spinach water and puree to make four cupfuls. Add the liquid to the flour and butter, stirring constantly. Let cook until it thickens. Beason very carefully and serve hot. Cream of Mushroom Soup.—Wash one-fourth pound of fresh mushrooms and slice or chop them, using the stems if they are firm. Cook in two tablespoonfuls of butter until browned. Melt two tablespoonfuls of butter, add three tablespoonfuls of flour, then blend until smooth. Add one quart of milk slowly and cook until thickened, stirring constantly. Add the mush- rooms and season to taste with salt and pepper Coloring and Garnishing. To color soup brown you can use browned flour or a little burnt sugar or a few drops of vegetable coloring. Spinach leaves give a fine green color. Pound the uncooked leaves, tie them in a, cloth, squeeze out all the juice and add this to the soup five minutes be- fore serving. The strained juice of to- matoes, or the whole tomatoes if run through a sieve, will color soup red. Grated carrot gives a fine amber color. Okra gives a pale green tinge. . A simple garnish for soup is a table- do not mato. Best Potato Salad.—To three cup- fuls of mashed potatoes add half a cupful of ghopped celery, half a cupful of chopped pecan meats, one large gltxle cut fine, one tablespoonful of utter, two tablespoonfuls of cream, one hard-boiled egg cut fine, and salt and per to taste. Arrange on let- tuce leaves and garnish with two hard- boiled eggs sliced. Cress and Dandelion Salad.—The dandelions must be fresh and young. Wash one cupful of the leaves carefully and drain well. ige them in a salad bowl with one cupful of water- cress. Add six thin slices of raw onion and pour some French dressing over all. Spinach Salad.—Chop one pint of boiled spinach. Chop separately the whites and yolks of two hard-boiled eggs and arrange them mixed in little mounds on the spinach. Pour French dressing over all. This salad is good served with roast meat or game. Cucumber-Pimento ~ Salad. — Select well formed cucumbers, peel, then drop in cold salted water, then cut in slices lengthwise. Spread with some creamed rt.menv.o cheese and arrange on crisp leaves of romaine. Serve with either mayonnaise or French dressing and toasted whole wheat crackers. Pineapple Cheese Salad.—Let boil gently for 5 minutes one can of small grated pineapple, one teaspoanful of lemon juice, and half a cupful of sugar. Dissolve one envelope of plain gelatin in half a cupful of cold water, then add one cupful of boiling water. Add this to the first mixture, and when cold fold in one cupful of grated Amer- ican cheese and half a pint of whipped cream. Half a cupful of white cherries may be added if liked. Serve with mayonnaise. This serves 10 portions. . Bread Sticks. Scald one cupful of milk and cool it. Cream four tablespoonfuls of shortening with one and one-half tablespoonfuls of sugar, add one cupful of milk and half a teaspoonful of salt. Add one yeast cake dissolved in one-fourth cupful of lukewarm water, one egg white well beaten and three and one-half cupfuls of flour. Knead and let rise. Shape into sticks about the size of a lead pencil. Put into a floured pan, far apart. The sticks must not*touch each other’ after they have risen. When light put into a hot oven, then decrease the heat so that the sticks may become dry and crisp. cream | THE EVENING STAR, WASHINGTON, D. C. FRIDAY, JUNE 6, THE STAR’S DAILY PATTERN SERVICE. Pajamas, Captivating breakfast pajamas con- tribute new chic in printed pique in re};lerse color scheme in saflor glua and white. They are adorably feminine with their lfiemuz‘e puffed sleeves and rever neck- ne. The trousers are held snugly to the| figure through the shaped hip yuke,’! MENU FOR A DAY. BREAKFAST. Stewed Rhubarb. Dry Cereal with Cream. Bacon Household Methods BY BETSY CALLISTER. More and more we are coming to re- gard a garden table as a necessity, save for those who live in hotels, apartments or boarding houses. There are garden -pl;tmen';e. too, wherle, a n:?cn table ought to arranged if possible. Many Americans used to look down with a certain amused scorn at their neighbors who ate out of doors. There was a German family down the street. They had a grape arbor in the back yards and beneath the grape arbor a table, and here on Summer evenings they used to sit, drinking their beer or coffee, the men smoking and the women knitting. Sometimes they even had dinner there with company invited that added to the sound of voices. That was all very well, but eating outdoors ‘was hardly the sort of thing that most Americans cared to do. Now, «of course, it is considered quite the thing to do—to have meals outside. Only we do not eat under a German grape arbor in the back yard, where all the neighbors may behold. We man- age somehow to achleve seclusion. If we cannot afford stone walls, we can at least have hedges, or if we cannot eggs, milk, ‘The diagonally placed inset pockets are sportive and useful. The flared legs swing with the same grace as a skirt. ‘To be in the mode you must include several pajama outfits in your Summer wardrobe. They are fashion's favorite ({lm;x the beach, gardening and the bou- ofr. Style No. 698 comes in sizes 14, 16, 18, 20 years, 36 and 38 inches bust. Printed linen, shantung, flat crepe silk, gingham checks, men's cotton and silk shirting, cotton broadcloth prints and printed dimity may be used for its development. For a pattern of this style send 15 cents in stamps or coin directly to The Washington Star’s New York Fashion Bureau, Fifth avenue and Twenty-ninth street, New York. We suggest that when you send for this pattern you inclose 10 cents addi- tional for a copy of our new Spring Fashion Magazine. Prize for a New Flag. Three prizes of $400, $200 and $100, have been offered by the Dutch repre- sentation at Geneva for the best flag, escutcheon and motto with which to identify the League of Nations. GRAPE JUICE A NEW BAKED FISH DELIGHT A delicate flavor afl its own makes \White Star Tuna a wonderful addi- tion to your baked fish recipes. Try it today ¥ High in food value, low in cost % Rich in natural iodine, potent preventive !of that goiter. Y& wait for a hedge to grow, we can put up a wire fence and plant quick-grow- ing vines along it, so that by Midsum- mer we have a perfect shield. There are ever so many attractive garden tables to choose from. These are, of course, made so that they can be left out of doors throughout the Summer. The can withstand the ef- fects of rain, but should be taken in before frost comes. If possible, get a special garden table and a set of chairs with it. If you do not like to go to this expense, get a very heavy kitchen table and paint it with some enamel paint of the sort that will withstand rain and sun. . (Copyright, 1830.) Spanish its believe that the water in which a wedding ring has been dipped cure weak eyes. tender. hot. Coffee Cakes. Sugar Cookies. and Potato Omelet. Coffee. LUNCHEON. Tomato_Chowder, Crackers. Prune Whip. Tea. DINNER. Lamb Stew with Vegetables. Endive Saldd, French Dressing. Chocolate Bread Pudding, Custard Sauce. Coffee. BACON-POTATO OMELET. One cup mashed potatoes, yolks and whites beaten separately; dash white pepper, 1> cup sweet heaping teaspoon flour. Heat and grease large saucepan or frying pan and pour mixture into it. Keep on top of stove at moderate heat till set and brown- ed on under side, then set on rack in oven to brown on top. Place crisp bacon on top and serve. 3 scant teaspoon salt, TOMATO CHOWDER. One quart canned tomatoes, 2 chopped onions, 1 quart boiling water, % cup rice, 4 fat, 2 teaspoons salt, ¥; teaspoon pepper and %, teaspoon paprika. Melt shortening, onion and brown well. matoes, rice and water. slowly one hour, or until rice is Season well and serve tablespoons add chopped Add_to- Cook PUDDING. Cut 6 slices of stale bread in cubes and set in oven to brown. ‘Take 1 egg, 2 teaspoon vanilla, pinch salt and 1 pint milkk and beat well. Take 12 or % cup of sugar and mix with 2 tablespoons cocoa and add this mixture to egg and milk. Pour over toasted bread and bake. Stir a few times while baking. to it. Serve with cream. ins add a lot TEMPTING TO ANY APPETITE EV!N when no other dish a there is one energy-making food that never fails to captivate finicky appetites. Its Mueller’s Macaroni; Made from a 'selected blend of farina—sbe beart of the whemt—this tasty food is most health- ful. It cooks up delightfully light and fluffy. Easy to digestand cooksthoroughly in nine minutes; Avoid overcooking, though one or two minutes more may be allowedfor extratenderness: Your grocer has Mueller’s or can get it for you: Mueller’'s Macaroni cts areidealfoods Jor children. They con- tain essential elements Sor sturdy growth. LERS €66 NOODLES LARGEST SELLING.BRAND ELBOW MACARONI IN AMERICA For warm weather Hostess Lemon Loaf with the flavor of real lemons! By Aric Apams ProcTor EFRESHING as a lemon ice, this soft yellow loaf cake has the same fresh flavor of real lemon juice. It’s just-the cake to serve with frosty mint-sprigged glasses of fruit punch on a hot afternoon, Or as a dessert, cooling and light—yet satisfying and sweet. ; 'We make a fluffy loaf of yellow sponge cake, rich with eggs, and ice it with lemon butter cream. See how evenly it slices! Home-made sponge cake is very seldom so fine-texturdd. In hundreds of delightful letters women have told me that this cake actually saves them money as well as time and worry in baking. For the ingredients alone would cost more at retail than the price of the cake. Specially milled cake flour, eggs in- 1930. Spices, Boon to BY SALLY MONROE. INNAMON;, cloves, ginger, nutmeg and allspice are spices that are used with sweet dishes. All five are used singly or in combination in making #pice cakes. Mace and mustard are not used with sweet dishes, though a little sugar is usually added in mixing mus- tard to use on meats. As every one knows, even a little mustard would be | inappropriate in a spice cake, though it would be hard to say why allspice may | be used in this connection and mustard may not. While nutmeg is sometimes used in! sweet dishes, it is often used in meat | and veg:table dishes also. It may, in| fact, be used in moderation almost any- | where that mace may be used. A very, | | very little nutmeg may be added to vege- | | table soup and to stuffiings, especially those to be used in fish. Nutmeg and mace are used together very sparingly in making certain dishes of stewed fish, I have before me a recipe for potato souffle .that calls for a few grains of nutmeg, and it is also used sometimes in made-over dishes of lJamb. It is some- times added—very sparingly—to mixed dishes containing lobster. Mace is used in small quantitles in some white sauces t@ be served on meats or vegetables. A celery sauce to be used with chicken contains a few grains of miace, and it is also sometimes other so-called gland cuts of meat, such included in dishes of oxtail, liver and | giny FOOD PAGE. Mankind, Give Savor, to Foods as kidney, sweetbreads, brains and so on. Cloves With Pork. The only meat dishes tn which cloves are used are usually those containing ham or other pork products. Baked ham would not be up to par if it had not been stuck liberally with whole cloves, usually used in connection with a layer of brown sugar. English cooks sometimes add one or two cloves to bread sauce to be used with chicken, | and they add s clove to stock that is to be used for clear soup and sometimes to gravy. Even allspice is sometimes used in England in preparing meat stocks and gravies, always sparingly, let us hope. and there are dishes of spiced beef in which allspice makes its appear- ance. Curry is gaining favor in this country. It is used usually to flavor meat dishes or dishes to be eaten with meats, and is used rather lavishly, not so much to bring out the characteristic flavor of the food in question, but to give it a distinct flavor of the curry. It is liberally used in making mulligatawny soup. But curry 1s really a combination of spices, rather than a single spice, taking its character- istic yellow color and a flavor from tu- meric, of which it is largely composed. Other spices included in curry powder are cardamon seed, corlander, cumin, cayenne, mustard, mace and It should be borne in mind that Credit the Blend for this Finer ICED TEAI LIPTONS TEA ) The Worlds Finest LIPTON'S TEA, delicious toste A skillful blen pekoe leaves, v o, by the old rule: “If you want good cake, put good things in it.” Try the Devil's Food Loaf , want Hostess Cake, for that name is a positive made with rich butter batter or the delicious layer cakes. Hostess Cup Cakes with vanilla or choco- late frosting are meltingly good . . . and they're 2 for a nickel! You can be sure that Hostess Cakes are fresh, for every one is sold on a money- when iced, doesn't lose an atom of ifs 1 It is utmost In favor and quality. ding of delicate orange pekos and done only as LIPTON can do it, pre- serves the superb bouguet and piquancy. Naturally in all fashionable clubs, on verandahs of quality, the tea that fills the glasses is LIPTON'S. Ask your grocer fof LIPTON'S YELLOW LABEL. Largest Sale in the World .,Mtl“"“‘ bY 4ppointme,, t AWARDED GOLD MEDALS CEYLON AND back guarantee. Be gure ’ Yo Ho! Yo He/t every Tuesdyy ev. g at 8: Wonder Perrod over WRC stations. thorough cooking is needed to bring out the flavor of curry. Query. uAu;lll‘gns this week's interesting queries “Please tell me how to make & good cucumber salad.”—Annie K. Cut off three-quarters of an inch or more from the ends of each cucumber, and take off a thick parmg, as the bitter juice lies next the skin. Shave with 8 vegetable cutter or cut in thin, even slices, and throw into ice-cold wate until ready to serve. Drain, place in salad bowl with cracked ice, and sel with a French dresSing. Bermu onions or young home-grown onion! sliced thin, are often mixed with cu cumbers. In this case a dusting finely minced parsley over the salad do much toward removing all odor of the onion. A little minced fresh mint is also deemed an addition to raw cu- | cumbers by some .?eople. ‘Cucumbery | combine well in salad with sliced rav tomatoes. . Eight countries in the world still have no railroads. WANT TO MAKE A DARK DRESS LIGHT? Tintex Color Remover Makes It Easyl* { This magic powder will remove the color from even the darkest hued materials. Then in a jiffy, Tintex Gray Box will re-dye it to any desired niadel Pick out the necess Tintex products from the list below. Use them! How easy, how quick, how astonishingly perfect! | ~—~THE TINTEX GROUP—. % Tintex Color Remover— Removes old color from any material so it can be dyed a new coler. Tintex Gray Box—Tints and dyes all materials. Tintex Blue Box—For lace - trimmed silks—tints the silk, lace remains original color. Whitex—A bluing for restoring white- nesstoall yellowed white materials. PARK & TILFORD, ESTABLISHED 1840, ‘GUARANTEES TINTEX and notion counters. . § 5¢ TINTS AND DYES NEWI TINTEX DRY CLEANER For Dry Cleaning at Home Easy to use—perfect results— savesdry cleaningbills. 25ca tube.' Atalldrug.dept.stores to tell the grocer you assurance of delicyte freshness and purity. [ Yo Ho! for the Happy Wonder Bakers 30 in their entertaining and associated N.B.C. spected with the greatest care, butter for frosting that tests “90 score”— better than aver- age good creamery butter! Every Hostess Cake is made Every Hostess Cake guaranteed fresh! Hostess Cakes are so uniformly good that we give them this guarantee: If you ever buy one that is not Per(udy fresh and delicate and satisfactory in every way, take it back to your grocer. He will cheerfuly refund your money. SAKED TUNA—1Y; cups of aflk, !; cup bresd crumbs, 3 tablespaons butter, | teaspoon chopped parsley; | teaspoon chopped onion, self, ene 7-c3. can White Star Tuna and 2 ogge. Mix the first five ingredients and bring to 8 sceld. Then odd the finely flaked tuna fish. Bresk 2 into the énixture and mix thoroughly. Bake in cassercle In a'moderate aven for 30 mitavteg, This.will sesé 6 pecpie ’]fo.rt"e.rslv Cake BAKED BY THE BAKERS OF WONDER BREAD AT YOUR GROCER'S : AND WONDER PAN ROLLS © 199 Cootisestu Bakiag Compest