Evening Star Newspaper, June 27, 1930, Page 36

FOOD PAGE. Morning Meals for Family There Are Many Ways to Produce Fine Results the ly chilled before the melon in halves and cuf from each end so that the halves will stand firmly on a platter. With a table- spoon scoop out the pulp in egg-shaped aleus. or the melon may be cut in sec- ons. To serve bananas for breakfast cut Home in Good Taste BY BARA HILAND. C., FRIDAY, Sliced Pinapple Lemon Cookies ‘Tea. JUNE 27, 1 Should Use Salt Sparingly But Remember Proper Use BY SALLY MONROE. W! hear so much nowadays about the harm done by too much salt in the diet that many persons are led to go to the other extreme and allow too little of this necessary mineral. In no phase of life should the rule of the golden mean lavish use of salt, and it is always easy to use too much salt in this wn{ It used to be considered uncompli- | mentary to the cook to add more salt | at the table. But since even for for- mal dinners it is the custom to set the table with salt cellars, most per- sons now feel no embarrassment about | FOOD PAGE JOLLY POLLY A Lesson in Engli BY JOSEPH J. PRISCE. EVEN IN TOWNS WITH A | ‘} POPULATION OF FIVE THOUSAND | INHABITANTS MANY A ‘Those of us who love flowers do not depend entirely upon the out-of-doors kind even for our Summer homes, for we feel that there is something lacking in a house which has not growing plants. And we know that there is nothing like window boxes to make the home more delightful. This is also true of those who must 1 live in apartments the year around and | are not privileged to pick flowers out of a garden. In the illustration is shown a lay window which is an ideal spot for the indoor “garden.” This group of wir- be applied more consistently than in the diet—a fact which food faddists some- times forget. In the matter of salt, many persons do get too much of it. Where food is presented in an untempting manner th;re is always ttle ?k’l:!pl‘atl?nmto over- salt it, to disguise the insipld flavor. | Vegetables cooked in oceans of boiling (UNdesiTable, | water have their own natural salts and | . i | flavors removed, so that much salt is| Carelessness in the use of salt is| needed to make them in any way |8 characteristic of poor cooks generally, palatable. Rice and white flour, from | They meither go to the trouble of which the outer coat has been removed, | measuring the amount of salt used, nor are deprived of their natural minerai |Of tasting their wares to see whether | materials and, thus lacking flavor, call | the right amount of salt has been used. | /| loudly for salt. | While up-to-date recipe books usually We Need It. [glve the amount of salt to be used irf DINNER. Baked Fillets of Beef Tongue Mashed Potatoes String Beans Raw Carrot Salad, French Dressing Orange Tapioca, Whipped Cream Coffee. FAMILY 1S DEROGATIVELY REFERRED TO AS *NOTHING BUT A ONE-CAR the ends from the banana, allowing one banana to each person. Serve in the skin, removing only the top section, and slightly sepatating it from the rest of | the skin. "Serve with either lemon or your electric waffle iron on a waiter | orange, or both. A mingling of these on the breakfast table and you can | juices over the banana is deliclous. Be make the waffles as you need them. isure to cut the orange wedge twice as Light Cereals. large as the lemon. In the matter of cereals, instead of Value in Prunes. keeping a big supply of one kind on| Prunes are a good all-the-year-round hand all the e, buy half a dozen | fruit. To prepare them wash and soak, smaller packages of various kinds and | place in a covered glass or earthenware use them alternately. Don't get into| baking dish, add some water, cover and the habit of serving the same cereal|bake in a slow oven for three or four every morning. Variety at breakfast | hours. Serve cold with a liberal portion is more important than variety at any | of the sirup juice. Cooked and chopped other meal. Cereals which need cook-|prunes may be stirred into cooked ing can be started on the stove the| cream of wheat, oatmeal, cracked night before and then put into a fire-| wheat, hominy, rice or other cereal. less cooker to be ready the next morn- | Arrange a layer of left-over cereal in an ing. The ready-prepared cereals are | oiled baking dish, then a layer of cooked a great help in getting a quick break-|and stewed prunes, repeating until the fast, for they need only to be heated | dish is full. “Pour prune juice over the in the oven for a few minutes before |top and bake. You may combine fruits serving. when cooking them, such as dried apri- Different cereals combined in cooking | cots with prunes, or prunes with a few or in serving give quite different results, | slices of orange and a stick of cinna- as bran stirred into oatmeal, for in-|mon, or with figs. Raisins and apple stance. Crisp corn, wheat, or rice|sauce are good together, figs with apri- flakes or puffed wheat added to wheat | cots and dates with pears; cereals after cooking change both tex-| Varlety in the morning beverage may ture and flavor. Serve cereals in differ- | be obtalned by serving cocoa or choco- ent ways, cooking them sometimes in|late. Iced cocoa, chocolate or coffee milk, sometimes with fruits, such as|may be liked for very warm mornings. figs, raisins or apples. Sometimes serve | A small glass filled with orange juice them cold as a mold, with fruit sauce|and taken upon rising will make break- instead of milk. fast much more desirable. When you Serve cornmeal mush hot with milk, | use orange juice serve it chilled or sur- butter, or sirup, or cool and cut in slices | rounded by ice, but never with the and fry. For a change add half a cup- | cracked ice added to the juice itself. ful of ground cooked meat to two cup- | Cold milk is a favorite on hot mornings fuls of cornmeal mush, or add half a|and to it may be added for flavoring cupful of grated cheese to two cupfuls| some cocoa sirup, vanilla. beaten egg of cornmeal for a hearty dish, or add|and sugar or malted milk. Children half a cupful of tomato sauce and one [ Welcome these changes from plain milk. Using a flavoring is a better plan than forcing a child to drink plain milk not liked. Brown sugar, strawberry extract and almost anything found in the spice and flavoring cupboard can be added for a child’s surprise. Breakfasts for Children. 1. Orange juice, toasted wheat biscuit with egg in cream sauce, and weak cocoa. 2. Baked apple stuffed with oatmeal, doing so. They really ought to be al- lowed the privilege, since cooks nowa-, days use the salt rather sparingly in' cooking—out of consideration, I sup- pose, to numerous middle-aged and | |old folks whose high blood pressure | makes the use of much salt highty | With Satisfying Breakfasts for Warm Days. a colorful breakfast cloth, or bright chinaware, and a few flowers or a fern in the center of the table, and good food, all members of the family are sure to start the day right. When planning breakfasts, con- sider first of all the foods that should be represented in the menu. The gen- eral impression among housewives is that they must serve light breakfasts all the time. That is sometimes the best policy, but in striving to serve light breakfasts be sure that they do not lack the necessary nourishing in- gredients. Breakfast should bear its share of the food requirements of the | day. If it is too light, the food for the | whole day will be insufficient. From one-fourth to one-third of the whole day's food should be-contained in the breakfast menu. The Sunday morning breakfast should be different from all others, In many families it is the only day when breakfast can be eaten leisurely with all members of the family Ppresent. Types of Breakfasts. Very light—Fruit, breadstuff, bev- erage. Light—Fruit, cereal, breadstuff, bev- erage. Medium—Fruit, cereal, eggs or meat, breadstuff, beverage. Heavy—Fruit, cereal, eggs or meat, another hot dish, breadstuff, beverage. Codfish cakes, sweetbreads, creamed dried beef and potato cakes appeal to the early morning appetite, and bacon and eggs never seem to be too heavy | for hot weather. A little cold fish, | or one chicken leg, or some dried bee! some flaked codfish, some minced ham, or a bit of any kind of meat, makes a good breakfast dish if creamed on toast. Almost lni left-over makes a good if it is served in a good tisements. Have the bowl of batter and BAKED SAUSAGES. Prick sausages and cover with boiling water for 10 minutes; re- move and put into cold water for two minutes. Roll in beaten egg and then bread crumbs; put into pan in hot oven for 10 minutes. This rule is for sausages in the cases. LEMON COOKIES. Cream together 1 cup butter and 2 cups sugar, add 3 beaten eggs, !> teaspoonful so dissolved in little water and sufficient flour to make stiff dough. Flavor with lemon extract. various dishes, the careful cook pro- A certain amount of salt, calelum—or | ceeds rather cautiously, depending to lime—phosphorus and other minerals is | some extend on her own judgment. necessary to all. but more are required | In soups and sauces, one level -tea- | in childhood than in adult years and Sboonful of salt for a quart of Hquid | old age. When there is too much, the |15 usually considered a fair amount. | excess has to be eliminated, and this |A quarter of a teaspoonful of salt for overtaxes the kidneys. Because salt is (& cup of flour is adequate in most | so plentiful and so easy to use to season | doughs. foods we are more likely to get an| Cooks do not agree about the proper excess of that mineral than any other. |time for salting meat. Some seem to Unless the doctor has forbidden the | think that the salt toughens the meat, use of salt entirely, you should allow |though this, I am sure, has never been a little in the preparation of every meal, | Proved. Others say that the salt draws but it has been estimated that one-half [Out the juices—and I doubt if there ounce a day is sufficient for most in-|is proof for this either. The ad- dividuals. In making cooked cereals |vantage of salting before cooking be- a level teaspoonful or slightly less to a (8ins is that in this way the salt is quart of water is considered enough. If | Perfectly blended with the meat during® cereal cooked with no more salt seems | the cooking. to need more salt at the table, then the chances are that you have, through| Cooks all seera to have definite no- habit, got into the way of requiring too | tions about the right time to salt vege- | salty food. | Some insist that salting should Not Too Much. | be done to start with—that the vege- Certain very salty foods. such as | tables should be cooked in slightly ham, caviar, dried beef and salt fish | salted water. Others would add the are frequently included in the diet.|salt when cooking is half over, while To normal adults they can do no harm | still others add the salt only after cook- —only remember that when they are ing is over. The one important thing served the other dishes should be salted | is to have salt added in the right pro rather sparingly. portion and to have it thoroughly Many persons always salt radishes, | blended with the vegetables. celery ‘and young onions when eating G them raw. It is better not to do this, and children should not be encouraged kA}r:‘\:nl this week's interesting queries this: lease give me good reciges for choe- R. C.—"Population” carries the | thought of “inhabitants,” _therefore these words need not be used together, Say, “Five thousand inhabitants” or, “A population of five thousand.” Derogative (de-ROG-a-tiv) means have= ing the effect of lowering in honor of estimation, disrespectful, lowering, as, “Derogative of the intelligence of 1l ORANGE TAPIOCA. Make sirup with 12 pint water and 3% pound of sugar. Pare 6 oranges very carefully, put them in sirup and simmer gently till tender, but quite whole. Lift out carefully and put in 2 ounces tapioca which has been soaked for some time. Cook this till clear and soft in the sirup, by which time most of the sirup wiil be absorbed. Pour into glass dish and let it get cold. Stand or- anges upon it, sweeten some v;‘hlpped cream and pile it upon them. Gl dows is so high that it is not practical for any other purpose—a window seat being entirely out of the question. Because plants must have lots of sunshine, it is not wise to put glass curtains on windows of this type, but there really should be some form of window treatment, and for this purpose we find that narrow chintz hangings and a l;nlmce take care of it very gracefully. ‘The space below the window “gar- den” is useful for the storing of books, linens or china, and if doors are built in the front, rrangement will be found very practical. olate cookies and chocolate loat cake.” —H P T, Chocolate Cookies. Grate four squares of bitter chocolate, mix with the stiffly beaten whites of two eggs, one cupful of powdered sugar, a few drops of vanilla and enough sifted flour to form a stiff paste. Roll out thin, cut into rounds and bake for 15 minufes, Chocolate Loaf Cake.— One-quarter cupful butter, one cupful sugar, yolks of two eggs, one-half cupful miik, one and one-quarter cupfuls flour, two and one-half ‘teaspoonfuls baking powder, whites two eggs, two squares chocol When? Backgammon Revived. Along with the return in Europe of long skirts, long hair and long earrings has returned the ancient game of back- gammon. In France it is called jacquet, and in England the American name of on has supplanted the old one of ludo. Fashionable s‘)oru are using it as a gambling vehicle. chopped sweet green pepper. Hominy grits may be used in place of the corn- meal for a change. Cornmeal mush may be served with dried fruits, espe- claily with figs and dates. When pre- white sauce, or if the sauce is creamed i paring such fruit for use with the mush on toast, but you must make the sauce | it usually is necessary to soften it. This carefully, rich and nourishing. Let|could be done by washing the fruit and us suppose you have nothing in your | then heating it in a slow oven. The refrigerator for breakfast except two|Water remaining on the fruit is ab- eggs and three cold potatoes. Let the|Sorbed and the fruit is softened and boil hard, heat a pint of milk, |also dried on the surface. eggs beaten until thick, milk and flour mixed and sifted with’ baking powder, Add whites of eggs beaten until stiff, cRocolate and vanilla. Turn into a but- tered and floured shallow cake pan and bake in a moderate oven for 38 to 40 minutes. Remove from pi breakfast dis in doing it. The natural flavor of the young vegetable is impaired by this eggs cut the potatoes into tiny bits and also Serve Frait. o N Mfemakd the white auce| wme day is not started right without with greatest care. Put a small fruit for breakfast. A dish of prunes, e N Toum e oL US| Wl ofcrangs fuine SHAE & ' oasite A ovnen the pan s hot: PUb 1 | Joupe, or some, othet frult, should be i Bolls and bubbles. SHring stoutily, aaq | cluded. The fruit which is seasonable exactly as much flour as you did’but- | 81d, therefore cheapest should be used most requently, varyin e way of ) Do gre, Do less. | When this 15| erving of comining with other. frults, well mixed, add the hot milk very Chilled sliced oranges, stewed dried Slowly, Surring perfectly smooth SMer | 4iricots and strawberries and creans ace each addition of milk. ~This ought to produce a sauce as thick as rich cream. flw‘s’e‘,‘;’,‘;wfigjfi"a“‘mfim T Season with salt and pepper, add the e minced potatoes and d plag t Grapefruit juice or grape juice, set in po! And eges, and place at| cryched ice, serves as both beverage and a poached egg, croutons and milk. 3. Corn or rice flakes with cooked puffy raisins, creamed toast with coddled egg, toast points and milk. 4. Puffed wheat or rice, cooked fruit on whole-wheat toast and milk. 5. Pears stewed with apricots, an egg bu‘\lfi:d in a cereal ring, raisin toast and milk. AUNT HET BY ROBERT QUILLEN. Household Methods BY BETSY CALLISTER. ‘Within recent years bright and pleas- ing colors have spread themselves about the kitchen and bath room. We have violet wash cloths and leaf-green dish cloths. Shower bath curtains that used to be of white waterproof duck are rose pink, sky blue, buttercup yellow, poppy red—anything but white. Colored sheets are no longer a novelty and table linen more often has color than not. the back of the fire while you make |yt e For fresh pineapple there is a new cim, 1ron and. Shocphonces Of cal-lservice. Choose a frult 5o ripe that one owth pon and phosphorus, and as & of its leaves can be pulled with the mwthmrmrpot ng and protective f00d. | gentlest of pressure. The aroma must Esg:“l':e 11’0 ot ey are & g0od | pe apparent as the leaf is pulled. This substitute for meat. The methods of|is an almost infallible guide to the serving B eq oy Dumerous. They | properly ripened fruit. With a_sharp may be boiled, fried, shirred, poached, | knife cut the fruit in halves lengthwise, scrambled, or combined with other | then cut out the cores. Allow half & materials in omelets, such as ham,|pineapple for two servings. With two cheese, or parsley. The best ways of | silver forks scrape down the pulp from serving eggs to children are soft boiled, | the sides, working as close to the skin poached, soft scrambled, or coddled. | as possible. Shred the flesh of the fruit Milk toast with the yolk of a hard-|into fine eating portions. Every particle bolled ege grated over it makes a good [ of juice and flesh and flavor is then breakfast dish for a growing child. | usable. Serve on a bed.of ice or cool in For bread variations there are French | the refrigerator. toast, cinnamon = rolls, gingerbread,| Cantaloupes should be ripe and thor- doughnuts, milk toast, ‘ice box rolls, | oughly chilled before being served. Wipe biscuits and hot cakes. As a time-|the melons, cut them in halves, then €aver when making waffles, mix the|remove the seeds and stringy portion. waffle batter the night before needed, | If the melons are small, serve one-half but do not add the baking powder untii | as a portion and put crushed ice in the next morning, then stir in the required | cavity. If large, cut in sections, Serve amount and the waffles will taste as|with powdered sugar or salt, as prefer- as they look in magasine adver-|red. Watermelon should be ripe and All this is a passing fad that has no effect on the permanent value of pure white for household linens and cottons. ‘When inexpensive household linens and cottons are bought then white is almost always a better choice because colored borders and edges not infrequently “rumd’ in the wash. This makes it nec- essary to wash them separately from the white fabrics and this means more work on wash day. It is a good plan to select pure white bath and hand towels. Wash cloths should always be pure white, for wash cloths ought certainly to be boiled quite frequently to keep them sweet and white. Some women even prefer pure white kitchen aprons. To be sure the old- fashioned dark-checked aprons do not show the soll, but they become soiled Just as soon. The pure white apron has the advantage to the scrupulous housewife of showing sofl. You can al- ways tell when it should be discarded for a clean one. (Copy: ) Your Dealer can supply you with the A frank message to women —about their family’s health! YOU KNOW that constipation is one of the You and all your family will be delighted! most serious troubles affecting health today. Wonderfully flavored shreds of ALL-BRAN Millions suffer from it. are toasted into a crisp Biscuit—appetizing The most frequent cause, as any physician to taste, fine for health. will tell you, is lack of sufficient roughage in Just one or more Biscuits daily are guaran. the soft, cooked foods we eat. teed to prevent and relieve both temporary, Undoubtedly, you also know that BRAN and recurring constipation. Eat one with supplies this needed roughage—but that every meal in extreme cases. many people who should, are not eating it. Ask your grocer for the new Kellogg’s If you have wondered how to add BRAN ALL-BRAN Biscuit—sixteen Biscuits in the to your menus in new and deliciously differ- red-and-green package. Made by Kellogg in ent ways—try the new Kellogg’s Shredded Battle Creck—the makers of the famous ALL-BRAN Biscuit. krumbled ALL-BRAN cereal. w ”y ALL-BRAN “I just decided this long rainy spell didn’t have no bright side, an’ then I happened to think it had kept Sall | from comin’ over to borrow anything.” 9 “ (SHREDDED) BISCUIT - VARIETIES Three distinctive new flavors The popularity of the delicious Pabst-ett Varieties al- ready rivals that of the Standard Pabst-ett — the original whole-milk cheese food. Women have waited for these new flavors — Pimento, Swiss and Brick. Now they are using them daily—serving assorted Pabst-ett sandwiches which are delightfully different to please the individual taste of every guest and member of the family. Every dealer in the city now carries Pabst-ett Pimento, Pabst-ett Swiss, and Pabst-ett Brick as well as the famous Standard Pabst-ett, to meet the great demand for this famous whole-milk cheese food. Treat your family to the New Pabst-ett Varieties today. Sold by All Grocers Quality Foods, Inc. 823 Upshur St. N.W. To the lue Package range Package —in addition to the Standard Pabst-ett you know so well. g » gz ot - H l'll/.'/ o,