Evening Star Newspaper, June 20, 1930, Page 42

FOO D PAGE. THE EVENING STAR, WASHINGTON, FOOD AND THRIFT IN THE HOME Preparation of Small Meals Menus Take Account of While Supplies Are Both Time and Budget, Carefully Watched. Marketing and Equipment Questions. ‘There may be some problem to solve | ‘when cooking for one or two in a fam- 1ly, but preparing a meal for this num- ber is not as much work as preparing | for a greater number, once the melhod‘ is learned. The same rules have to be followed in both cases. First, consult your food budget; second, pian your| menus to fit both your time and your budget, and third, list and purchase| your supplies. ‘The business girl or woman and the oung housekeeper who wishes to have er afternoons free should plan meals that can be prepared quickly and that ‘will include some dish that can be made in the morning. The fireless cooker is & valuable help, especially in warm | weather. Food can be placed in it in the morning and kept there all day. Casserole dishes may be prepared in the morning and kept in the refrigerator until ready to cook. Instead of buying a large roast of beef for a small family, get a thick steak, roll it. tie, then roast it in your small oven at a good heat, or buy a 1-inch-thick slice of raw ham, brown it on both sides in a frying pan, then cover it with mustard, flour and sugar and stuff the top with cloves. Add a little water and cook covered in a mod- erate oven for an hour. Instead of pre- paring stuffed shoulder of lamb, mut- ton or veal. buy a slice of the meat and spread it with stuffing and roll with the stuffing inside. Brown, then bake, or' put in the oven immediately without first browning. Buy small fish, such as smelts, perch or butterfish, or a steak or fillet from a large fish, such as halibut, codfish, haddock or salmon. In the matter of shellfish, inu can buy just the right amount of clams, oysters, shrimps or crabs. vegetables may be cooked, be- eause they will allow left-overs that can be used in appetizing ways, and small ‘vegetables can be bought and cooked in t the quantity desired. As all of can be used in salads, it is usually t to_cook a little more than you need for one meal. Any small pieces of meat are good # broiled on & skewer or prepared as a Whixed grill or a mixed fried dish. A mixed grill broiled or cooked in a skillet is quickly prepared. For any one of these you need only a few small pleces of meat with accompaniments, such as a few mushrooms, a few slices of po- tato, an onion or two, small cubes of vegetables, or a few curls of bacon, or . & little sausage. For a mixed grill, any meat or vegetable that can be put un- der a brofler may be used. Slices of to- mato, eggplant or pineapple give good variety. Changing Recipes. A tull recipe can be used in different ways for several occasions, and this is ‘where the use of left-overs becomes val- uable when cooking for one or two per- sons. If the left-over is dry, it will need to be moistened; if hard, softened, and if lacking in flavor, it will need to be ‘well seasoned or mixed with something that will make it appetizing and at- tractive. If you wish to reduce the quantity of food called for in a recipe, it is better to reduce it to half the quantity rather than make it into thirds. This is the easiest method. It will become compli- cated if you try to reduce it into thirds or less. Use a little more liquid for the small quantity, as there is more loss of moisture when making this change. If a recipe calls for three eggs and you wish to use half the amount, use two eggs and two tablespoonfuls less of the liquid, such as the milk. The tempera- ture at which the food is to be cooked remains the same. The length of time would be shortened according to the size of utensil used. How to Market. By going to market and making your own selections you will get far better value than by ordering over the tele- phone or through a salesman. Paying cash is conducive to economy. A charge account is usually a temptation to ex- travagance. Buying in season is a very important matter. Foods bought out of usually inferior in quality ys cost more. You can have a larger quantity of the same food and a better quality if you will save your money until later instead of spending it on a forced product. An excellent plan is to make out a calendar that will show at any time in the year what foods are in season and what is gen- erally the minimum cost at that time. Canned and gllcklnd goods are a great help in light housekeeping. They eliminate much time and work in the preparation of a meal and are especially helpful in the method of cooking for a small number of people. When buying food in packages there is an advantage in being able to choose brands of stand- ard make. Fancy wrappings and glass containers add nothing to the value of the contents, but add a good deal he ice. Fruits, vegefables, meats S ALE fish of many kinds come in cans of va- rious sizes, so that it is possible to buy the size you need. In light housekeep- ing the smallest size of can is best to buy if you wish to avold having left- overs. Steamed puddings, pie Allings, pudding ingredients, chicken a la king, whole baked chicken, baked beans, spaghetti in sauce, soups of all kinds and other things in great variety come in cans and packages to help you in quick service. Small Equipment. Many dishes which would be too ex- pensive to serve to a large family are often possible for one or two people, but small quantities of food are not satis- factory cooked in large utensils, so it is important to buy utensils of the right size. Individual dishes in which the food is cooked and served are perhaps the most useful utensils for cooking for onc or two persons. These include in- dividual casseroles, ramekins and cus- tard cups. Left-over food can be made much more attractive in these little dishes than by merely warming it or making hash. You will need the following articles: A small casserole or a large ramekin to be used for the meat course or for baked puddings. Two small frying pans, one for cooking eggs, bacon, and so on, the other for roasting meat. Smali saucepans and kettles for boiling vege- tables and other foods. Saucepans that fit together, two or three on & single burner. A double boiler holding a quart. Muffin pans in sets of six. Small layer cake and ple pans, a smail-loaf pan for baking bread, loaf cake or & meat loaf. A small square or oblong shallow pan for baking sheets of cake, gingerbread or cookies. A small egg beater and & few small bowls. A small oven for use on top of the stove, which is convenient for baking a few potatoes or apples, or rice pudding, or custard. A small food chopper and a quart size ice cream freezer. Kitchenette Outfits, Kitchenette cookery is the business woman’s - method of cooking. The satisfaction of the arrangement will be increased if the kitchenette is well a ranged and well equipped. In a kitch- enette, above all other place there should be pretty and dainty arrange- ments, The furnishings should be small and in harmony with the whole idea. Everything depends upon planning of such a small place. Many large stores sell different kinds of compact kitchenette furnishings. No matter what type you choose it must be a sapce and time saver and easy to keer clean. Oné great advantage to cooking in kitchenette is that you don’t waste your steps so much as in a large kitchen. There is not much space to walk in. Utensils in a kitchenette may be decorative as well as useful, but, above all, they must be the right size. ‘When possible select those that can do double duty—that is, user for more than one purpose. Put up all the shelves you have room for, and screw some ks on the under sides of the shelves, which to hang small utensils. For a place to keep flat silverware, make a bag of heavy felt, stitching the felt to form separate compartments. Tack this se- curely to the inside of the door. Shelves may be put up over the sink and ice box and in all other available places, making a kitchenette more easy to work in. A roll of lnper toweling fast- ened to the under side of the shelf over the sink will be appreciated by the kitchenette worker, Keep Meals Simple. A hot dish with one or two vegetables and a cold salad or sweet will please if each dish is perfect in itself. Finely chopped cold meat or ham, cold fish, or vegetables, can be used as a filling for an omelet. Serve with a banana mash with jam. Summer Breakfast Dish—Peel three tomatoes and cut out the hard piece around the stem end. Set in a well- oiled broiler and cook over a rather slow fire until hot throughout, turning often to avoid burning. Arrange on a serving dish. Place on each two pieces of to- mato an egg carefully poached in salted water, and arrange a slice of brofled bacon above and below the eggs. If pre- ferred, the tomatoes may be cooked in the oven. Table Cookery, Light lunches can be Frep-red at the table on an electric grill, among which are creamed chicken, creamed oysters, chicken a la king, tuna fish with caper sauce, creamed sweetbreads, and cur- ried dishes, hot sandwiches, creamed toast, French toast, cinnamon toast, and tomato cream on toast, griddle cakes or waffles, various omelets, scram- bled eggs, poached :g(l on toast, cheese and eggs, and panned and grilled dishes, such as fried tomatoes, hashed brown potatoes, or beef has] Vigor returns... tired nerves relax . . . with a refreshing drink of Lipton's tea, delici. ous hot or iced. Lipton's Tea stands supreme in quality... in blend, in flavor...because Lipton's pick, blend and pack it under one manage- ment. Every particle of gar- den-freshness is preserved. GUARANTEED BY TEA PLANTER, CEYLON Tea Merchant by sppointment to | | Home in Good Taste BY SARA HILAND. ‘The charm of Prench provincial fur- niture is in the way in which it so gracefully lends itself to a grouping of early American furnishings and appears perfectly at home.” In the accompanying illustration is shown a very interesting and attractive hanging shelf which is very popular in Provence. ¢ Can't you see just how delightful it would be with one of our own early tables and ladder-back chairs, which = o are so much like those found in rural France? | The dining room is the place, of | course, for one of these shelves, and the walls would be delightful as a back- ground if treated with Toile de Juoy, perhaps with an ivory ground and de- sign in cherry red, the woodwork matching the background of the paper. ‘The floor might be covered with a large rag carpet woven in stripes of red, black, cream and yellow. Or if preferred the Normandy checked de- sign could be used, the windows being treated with white ruffied organdie cur- tains. (Copyright, 1930.) Cooking Hints. When making fruit pies, especially with tart fruit, roll the top crust in sugar instead of flour. This not only makes the ple sweeter, but it gives a particularly rich brown top crust. If you want your pie to look rich and flaky, rub it over with butter as soon as it comes from the oven. Use left-over coffee in place of milk when making a chocolate cream pud- ding or pie. When making chocolate frosting with rowdervd sugar, use coffee instead of milk to make it of the right consistency to spread. Coffee improves the flavor, ‘When making cheese straws, sprinkle salt on the board before the last rolling MENU FOR A DAY. BREAKFAST. Stewed Rhubarb Bran with Cream Plain Omelet _ Corn Muffins Coffee LUNCHEON. Egg and Tomato Salad Baking Powder Biscuits Chocolate Blancmange Iced Tea DINNER. ‘Tomato and Barley Soup Broiled Lamb Chops Duchess Potatoes Fried Eggplant Endive and Grapefruit Salad Prune Pie Cheese OMELETS, Two eggs, two tablespoonfuls hot milk, one-fourth teaspoonful salt, one tablespoonful butter. Beat eggs well, add salt and milk. Melt butter in pan, add egg mix- ture, let stand where it will not burn until golden brown. Sep- arate omelet from pan with knife, roll omelet into shape of jelly roll and serve on hot platter. Omelets may be varied in follow- ing ways by adding finely chop- ped cooked bacon before folding: Cheese omelet by adding grated cheese; creamed salt fish with finely chopped red pepper; kidney omelet by adding highly seasoned stewed kidneys; mushroom ome- let by adding mushrooms. CHOCOLATE BLANCMANGE. All measurements level. Four tablespoonfuls cornstarch, four tablespoonfuls sugar, one-fourth teaspoonful salt, three teaspoon- fuls cocoa or one square choco- late (grate it or scrape with knife), two cupfuls milk. Mix dry ingredients and smooth with milk, then add remainder of milk. Cook until thick, flavor with vanilla, PRUNE PIE. Remove stones from two cup- fuls stewed prunes, put them in ple plate lined with plain paste, sprinkle with one-half cup sugar and one tablespoonful flour, add juice one lemon, dot with one tablespoonful butter cut in small bits, cover with upper crust and bake in moderate oven. Sauce for Fishballs. Mix together in a saucepan one ta- blespoonful of dry mustard, one tea- spoonful of salt, one and one-half tea- spoonfuls of sugar, one teaspoonful of flour, one teaspoonful of butter and four ‘teaspoontfuls of vinegar. Add half a cupful of boiling water and stir over the fire until it thickens. It must be smooth. Serve cold with fishballs, Here’s Health or Every Child Here is one nourishing, energy- making food that all children eat without coaxing. Mueller's Elbow Macaroni is made from farina—the beart of the wheat. And how the youngsters love it! It has a taste all its own—and = light and fluffy tex- ture that means easy digestibi It cooks in nine minutes. Avoid overcooking—though one or two minutes more may be allowed for an o emergizing, body- is mo, Jor children. As A Cuance From Porarons extra tenderness. Your grocer has Mueller’s or can get it for you. K Giaan v Friom == L Touon ¢ Suats o Pucs s LCARGEST SELLING BRAND IN AMERICA You Will Want to Place 1z Right onYour Table % Now—you can get this flavory Best Foods Mayonnaise—made from the favorite recipe of millions of American home-makers—in this beautiful crystal jar—as different from the old straight, round mayonnaise jars of the past as its delicious contents are different from ordinary mayonnaise. X Smooth, creamy, flavory mayonnaise that makes every salad a better salad —in this lovely, modern jar that you’ll want to place right on your table. Mayonnaise OVER S5O M/LLION JARS est Foods SOLD LAST YEAR x IN ITS NEW CRYSTAL JAR MOTHERS AND THEIR CHILDREN. Let Him Pound! One mother says: What normal little boy doesn't like to pound nails? I believe it is just part of their natures, so when Junior wants to pound I fix him up. I keep orange crates and they usually have pictures on them and are made of soft wood, I fix them up for the young man. He has lots of fun outlining the pictures with little thin nails and he is permitted the privilege of using dad’s hammer, for even a pounded finger is worth the add- ed pleasure this gives him. When he was a little tiny boy I gave him a toy hammer, a box of tacks and a bar of soap and he had lots of fun, (Copyright, 1930.) Cucumber Relish. Pare, quarter and seed enough cu- cumbers to make one quart. Peel a cupful of small white onions and seed two red peppers. Put all through a food chopper. Scald a pint of vinegar, add two tablespoonfuls of mustard seed, half a teaspoonful of paprika, a little bag mixed with spices and boil until all is clear. Put the vegetables in a sauce- pan with a tiny bit of water and cook until the cucumbers ‘are tender. Then turn into the hot yinegar, remove the lplge bag, cook for a few minutes, can J?’S‘lfi'l”flf.{7wfllfl4 OTYCONY 13 Iy arew=e= JLIDSIH, D. C, FRIDAY, JUNE 20, 1930. BY SALLY MONROE. BERR!!;S everywhere have been part =" of the diet of primitive man, and if we may speak of one food as being more natural than another, then we should have to consider berries as among the most natural. Not being supplied by nature sharp, pointed teeth and claws, with like cestors could have had very little meat until they were sufficiently advanced to construct traps, snares and sharp- | pointed instruments. So probably they | just worried along on a diet of oysters, nuts, honey, eggs, insects, snails, green herbs and fruits for a few thousand | years, before they ever acquired the taste for sirloin steak, lamb chops and sweetbreads. | All Men Could Get. | . |, In tropical and warm regions larger fruits were always abundant, but in more northern stretches berries were doubtless often the only fruit that could be found in any abundance. Then, too, the wild forms of many of the fruits which have been cultivated since pre- historic times—such as the pear, the apple and the peach—were small and woody. But the wild berries were lus- clous and juicy, though not so large as the cultivated sorts we know today. Even now huckleberries and blueber- ries are usually gathered as they grow wild, and it is only recently that cran- berries have been known in_ anything but the wild form. If you have ever eaten wild strawberries you probably Tealize that, though cultivation Ru pro- duced a larger berry, it has certainly not improved the flavor. At least, we may say that the cus- tom of eating fruit is an old one and that, raclally speaking, the taste for berries is not one of recent acquisition. The advantage of homegrown berries great that if you have space to grow your own food berries should receive first consideration. picked and very ripe, and it is never practicable to pick fruit for market in this dead-ripe condition. Besides, it is important not to have berries exposed to dust and dirt, since they lack pro- tective skins like peaches, apples and oranges. If you cannot grow your own berries, then buy them with care. During berry season do your buying early. Select Berries Are Ranked Among Best of Midsummer Fruits carnivorous animals, our remote an- | over those bought in the market is so |y, Fruit is at its best when recently|. FOOD PA your basket of berries before they have been exposed to dust of store and street. | If you cannot do this, it is at least fal | to ask for a basket from the lower part of the crate. Another advantage to be gained from early buying is that berries may be kept better at home than in the store. They should be placed in the refrigerator or in & cool, shady place until just before they are to be used. ‘Wash Them First. Berries should always be washed and almost no julce is lost if this is done before they are hulled. Experts have proved that a thorough washing in run- ning water is sufficlent to rembve in- jurious micro-organisms, providing the fruit is sound. In looking over strawberries it is a good plan to take only those that are perfectly whole and unbruised for use raw. Others that are still good but slightly bruised should be used for cooking. Since moist berries are much more likely to decay than those left dry, they should never be washed until just before being used. ‘If you find it necessary to wash and hull ‘the berries some iime before serving, it is a good plan to pour | over them a sugar sirup. Then place in | the refrigerator or other cold place and | the sugar will prevent further decay. | f you have more berries on hand than you can use today, do not try to | keep them, but stew them or otherwise | cook them for use the next day. Berries picked when they are per- fectly ripe really need no sugar, but berries picked before this state of per- fect ripeness are usually better flavored if sugared slightly. Query. At\mun; this week’s interesting queries 8 “Please tell me a good fruit salad for Summer, several if you can?"—C. M. C. We are planning a ecircular on fruit salads in a couple of weeks. Watch for it and send for it. In the meantime, why not try a mixture of grapefruit pulp, in hi:, chilled pieces; pitted cher- ries and diced fresh or canned pine- apple? Serve with mayonnaise mixed with equal quantities of whipped cream. GE. WHO REMEMBERS 2, BY DICK MANSFIELD. Registered U. S. Patent Office. WHEN THE SNOWFLAKE STRELS, WITH “BI BENHAM} BASSO, RENDERING “ROCKED IN HE CRADLE OF THE DEEP" AND‘ “THE OLD SEXTON," WERE BIG HITS AROUND WASHINGTON. Fruit Fluff, Add half a cupful of powdered sugar to one cupful of thick cream, stir until the sugar is dissolved, then add two egg whites beaten stiff. Place four cupfuls of sliced peaches or some apple sauce or berries in a dish, sprinkle with half a cupful of powdered sugar, pour onto the cream mixture and serve at once. The success of this desert de- pends upon its being thoroughly chilled when served. The cream. egg whites and fruilt should be chilled for at least two hours before the dish is to be pre. g:red and the finished dessert shouls kept in the refrigerator until needed. MIN- i uction in Trinidad is ear. Petroleum increasing th! London will have & number of mew kyscrapers. Woman’s responsibility made easier by this new cereal EVERY WOMAN than any one else, knows that she, more is responsible for the health of her family. Her wise selection of balanced foods is perhaps the most important task of all, . Yet most of the foods we eat today contain too little roughage, As a result, constipation is most prevalent, Every one knows that BRAN brings relief and protection against constipation. But many people who know they ought to eat it—have wanted a new, delicious form of BRAN. Here it is. Kellogg’s Shredded ALL-BRAN Biscuit—one of the most tempting cereals you've ever tasted. Think of BRAN in fine shreds, fashioned into tempting Biscuits. Each toasted to a golden brown. Oven crisp, with & delicious nut-like flavor. Eat one or more Biscuits daily—in extreme cases with each meal. Relief is guaranteed. ALL-BRAN Biscuits also furnish iron to enrich the blood. Ask for the 16-biscuit package at your grocer’s. Each Biscuit just fits the bowl. Made by Kellogg in Battle Creek—the makers of the famous krumbled ALL-BRAN .cereal. 4 ALL-BRAN (lloy9’ (SHREDDED) BISCUIT LR