Evening Star Newspaper, July 11, 1930, Page 24

FOOD PAGE. Better to Buy Just Enough and Not Too Much BY SALLY MONROE. DON'T let the possibilities of left- over cook: lead you astra Some women mow buy meats and vegetables rather carelessly as amounts, feeling that it doesn't make any serious difference if there is too ®much. since what remains may be used up. Sometimes their intentions are better than their actual achieve- ment. When the time comes to get dinner or luncheon from the left-overs, other duties are calling or one’s taste for left-overs has waned. Besides, it is ab- surd to buy first-class materials to use for left-overs w not necessary, anyway It is absurd to bu price for a prime cut and then use more than half of it for a chopped eat ragout for which a less expensive cut would be ite as satisfaclory. Well cooked lefi-over dishes are, of course, many of them delicious, but they are seldom quite so good as dishes Mmade from fresh materials. French cooks are more Iful than We are in estimating precisely the amount needed for every meal. Yet American housewives are improving and more and more th estimate precisely what ame needed for each meal. The old idea that something must be left in the serv- ing dish is fast growing obsolete. There 1s no reason at all why there should be one lamb chop left over when no one in the family ever takes a second. Sometimes, of course, it is convenient to make more than is necessary for a single meal when the intention is to make use of it for a later meal—thus saving the time of special preparation. In the meals planned for this week hominy is suggested for breakfast, por- ridge and fried cold hominy, with honey or syrup, for luncheon. Hominy needs slow, long cooking and for this reason it is a good plan to cook enough for twice while you are about it. | In making muffins for breakfast re- member that usually warmed-over muf- | fins are not especiajly well liked and | that cold ones are an abomination. So figure carefully the amount of in- gredients to use, making just enough to supply the needs of the family. If hot cereal is served at the same meal, one muffin apiece is really quite enough. In making pies for the family esti- mate precisely how much will be needed and, since one must make at least one whole pie at a time, choose a smaller pie dish if your family is small and then figure out your recipe so that you will have just enough pastry and filiing for the size pie you have chosen. In making any jellied desserts, corn- starch pudding or similar desserts it is n beefsteak at the PERSONAL HEALTH SERVICE BY WILLIAM Varicose Veins. Even legs are less fashionable this| geason. Varicose veins are quite passe. Of course, there are still a few old | fogy doctors who have not learned the technique of chemical obliteration, and here and there perhaps a plodding prac- titioner who shaves his head and as- sures his trusting patients that the in- Jjection treatment is too dangerous. Dr. Adolph A. Schmier is no Irish- man, I take it, and yet he has recorded no less than 10,000 injections in 3,000 cases of varicose veins, without serious accident or complication and with uni-| form satisfaction to the vast majority of patients. His report in the medical | press_deals mainly with the technical | aspects of the work and gives few data | otherwise. What Dr. Schmier calls the fine “horsehair” veins are really more diffi- cuit to obliterate than the large tortu- ous or bunchy kind. These very small veins will not take even the smallest gauge needle readily. Yet they show right under the skin, and the girls com- +plain bitterly that they can't wear nude stocking to i)rm any man's sympathy, what? But Dr. Schmier has devised a method in his published re- "port of obiiterating the troublesome horsehair veins by gently scarifying the lining of the vein with a special needle. , This is of course not, for lay readers and they need not ask me more about | it, though 1 am always glad to refer any physician to sources I cite here. ! Common salt is the chemical that Dr. Bchmier prefers for vein obliteration ' He assures us that sloughs or emboli meed not be feared, and his extensive experience bears him out in this. He finds diabetes no contraindication AUNT HET BY ROBERT QUILLEN. *“The saddest thing in a woman's life 48 that she keeps on hungerin’ to be | held on her husband's lap after she ets so fat it can't be done. Dethol Kills Flies Quickly—Surely You need no longer put up with flies. Dethel kills them by the roomful. No swatting. No chasing. No fuss or bother. A few quick shots from the improved Dethel Sprayer and the air is misty with a clean, refreshing odor. No escape for the pests. They must breathe it—then die, every Jast one of them. Ask for Dethel by name. Be 100% satisfied with the way it works or get your money back, every last cent of it. Sold everywhere. Dethol Mfg. Co., Inc., Baltimore, Md. Dethol ~4 ” ] v io|any mixture you will need to fill the Food in Summer | |a good plan to use individual molds— | 50 that one may be allowed for each person to be served. It is not a difficult matter to figure out _just how much of | number of molds or individual dishes |you have to provide. With a graded | pint cup, measure the contents of the | desired number of dishes—then _esti- mate the approximate bulk of the recipe that you are to follow. It is mot a | difficult matter to work any recipe ln’ half measure, two-thirds or quarters, or to add a quarter quantity more than the regular recipe. Yet many cooks know of only one way of modifying the amount—and that is to double the en- tire amount. In providing soup for luncheon you will need rather larger portions than when it is to be served for dinner. A good plan is to measure out the amount vou will want in yous soup plates and | then figure out precisely the total | amount you will need for the meal. | Allow a little for evaporating and for | the trifie that is wasted in the (‘ookll\gi dish ‘When you buy fish allow a half pnund} for each person, or if the fish is served for a single course and not- for the reg- ular meat course, allow a quarter of a pound per person. | In buying fish fillets allow one fillet | if you are serving fish as a course, two fillets if it is the mainstay of the meal. One chop per person is really enough to allow, even when the dinner is to be a simple three-course meal. 1f you are selecting chopped beef or some other meat with which there is no waste, a pound is usually enough to serve six persons. If you want to make | chopped meat go as far as possible, add some bread crumbs made into a thick bread sauce by mixing with a little hot milk. This makes the chopped meat smoother and, of course, makes it go farther. A pound-and-a-half steak is neces- sary usually for five or six persons. If you want it to go as far as possible, ask the butcher to chop the end—or put it through the meat chopper yourself. Then when the steak is served a smaller piece may be served with a little piece of the chopped meat that has been cooked with the rest of the steak. If you want to have’a fricassee chicken go far, cook it first as tender as possible and then cool slightly and re- move all meat from the bones, putting aside skin and bones to use over again for additional stock. In this way meat from the back and wings may be used, though one might hesitate in serving these less desirable portions to some, while others receive the more attrac- tive pieces. BRADY, M. D. ml(he chemical obliteration of varicose veins. Other physicians with much experi- ence in this work have found that vari- cose ulcer is no contraindication to vein obliteration, and indeed obliteration of the varicose vein will greatly expedite the healing of the ulcer. Many patients who have received this modern treatment from their own family physicians—any doctor worth his salt can give the treatment in his office and with entire satisfaction—have as- sured me that the momentary pain at- tending an injection is insignificent compared with the joy they feel in hav- ing the trouble cured. Some patients are grateful because they are freed from the annoyance or pain the trouble has iven them: others are evidently grate- lul merely because their legs now look like other girls’ legs. es it makes. THE EVENING MENU FOR A DAY. BREAKFAST. Honeydew Melon. Dry Cereal with Cream. Bacon. Oatmeal Muffins. Orange Marmalade, + Coffee. LUNCHEON. Cold_Sliced Tongue. Potato Salad. Parker House Rolls. Raspberry Turnovers, DINNER. Pan Broiled Lamb Chops. Mashed Potatoes. Green Peas, Broiled Sliced Tomatoes. Coffee. Ice Cream. Sponge Cake. OATMEAL MUFFINS. Two tablespoons sugar, one and one-half tablespoons melted fat, one egg, one cup milk, one and one-half cups cooked oatmeal, two aeups flour, five teaspoons baking powder, one teaspoon salt. Tea, RASPBERRY TURNOVERS. Make rich pie crust and roll out. Cut in squares about four by four. Put spoonful thick jam on each square, fold over twice, making it oblong in shape. Press down the two ends and trim off with knife. Brush tops with milk and bake it hot oven. *COFFEE ICE CREAM. Cover one-half ounce of gelatin with one-half cup cold milk and let stand 30 minutes. Scald three and one-half cups milk, add softened gelatin, one-half cup very strong. black coffee and one and one-half cups sugar and stir until dissolved, then remove from fire and chill. Add one quart cream whipped until stiff, pack in salt and ice and freeze. French Macaroon Pudding. 2 tablespoons granulated gelatin. 4 tablespoons cold water. 3 cups milk. 3 egg yolks. 15 cup sugar. 1 teaspoon vanilla, 1, teaspoon salt. 3 egg whites, stiffly beaten. 112 cups broken macarocns. 13 cup blanched almonds. 3 egg whites, stiffly beaten. Soak the gelatin and ¢old water for five minutes, Heat the milk and when very hot add the gelatin and stir until it has dissolved. Add the egg yolks and sugar, Stir constantly for two minutes. Cool. add the rest of the ingredients. Pour into a glass loaf dish that has been rinsed out of cold water. Set in a cold place to stiffen. Unmold and serve cut in slices. Potatoes and Onions. Cut some potatoes into small balls with a cutter and peel some small onions similar in size, allowing two cup- fuls of each. Cook the onions until nearly done, add th: potato balls and one teaspoonful of salt, and cook until both are tender. Drain. Place the vegetables in a shallow buttered bak- ing dish and pour over them one cupful of well seasoned medium thick sauce. Sprinkle over the top one-fourth cupful of grated cheese and brown slightly in a very hot oven. SUGAR CRULLERS. If you make crullers or doughnuts and like to have them sugared, try the trick of putting some powdered sugar into a perfectly clean paper bag and then putting in one cruller after another and shaking it about to make it evenly covered with sugar. The New Pabst-ctt Varieties have the same cream ture as the Standard Pabst-ett. They are just as nutri- tious and easily digested. They spread and slice in the | same way. In fact, they are the same whole-milk cheese food as Standard Pabst-ett except you have your choice of three delicious flavors. Try the New Pabst-ett Vari- eties today. Your grocer can supply you. Quality Foods, Inc. ‘823 Upshur St. N.W. Beat until frothy and | STAR, WASHING MOTHERS AND THEIR CHILDREN Music Lessons. I used to have to call to my children every few minutes to go over their exercises and pleces more often befoye starting on something else, for if they played it through just once they really | did' not learn it. So I gave them a num- | ber of dominoes, the number being the number of times I wanted them to play each part of their lesson. For each time they had played it, they put the domino to one side until they were all gone. This was quite a game to them and they not only practiced each piece longer, but practiced their half hour without being told. Free Pamphlet on cultural training of your children, their school and educa- tion. Send stamped, self-addressed en- velope to Mothers’ Bureau, care of this newspaper, Ask for Pamphlet No. 3. (Copyright, 1930.) NEW COOKING IDEAS. Is expansion your policy in cooking? Of this you may be sure—if you do not definitely make an effort to broaden your repertoire in cooking, it will nat- urally narrow itself down until your cuisine consists of the fewest possible number of dishes. ‘There are, broadly speaking, three possible sources for increasing the num- ber of dishes you can prepare. You may learn first from the instruction of experts, either in schools of cookery or by reading cook books; you may learn from observation of dishes at restau- rants or the home of acquaintances, or | you may widen your scope simply by the | exercise of your own originality’ and | ingenuit.r. ‘To witien one’s repertoire through the last means requires real culinary tal- ent. However, it is a talent that may be developed by practice. Let us say that you want a salad for dinner. In- stead of looking through the pages of & vook book, you look through your own refrigerator to see what you have |on hand; you look about at the market and grocery store for seasonable foods, and you use your imagination in figur~ ing out combinations that will be pala- table. There is one danger in this sort of experimenting. ‘That is that you will consult only your own taste, and that some of the combinations, while appetizing to you, may strike others as rather hopeless messes. The woman who dines, or lunches, or takes afternoon or evening refresh- ments away from home occasionally has a good source for cooking inspira- tion. It is easier for her to get out of a rut than for her stay-at-home sisters. She tredts her family to new fashions in cooking. She presents them with dishes that meet with approval by members of her family because they are assured that they were served at a highly esteemed restaurant or the home of the So-and-So’'s who employ one of the best cooks in town. IN 3 NEW VARIETIES Distinctively New Flavors You know how delicious the Standard Pabct-ett/i!— what delightful sandwiches, rarebits and au gratin dish- NOW you can buy Pabst-ett in three delicious New Varieties — Pimento, Swiss and Brick. Now everyone can enjoy his favorite flavor of Pabst-ett — the original whole-milk cheese food. y tex- TON, D, CQ, FRIDAY, J The most cooling and thirst-quench- | ing drinks are those containing acid fruit juices, either alone or in combina- tion with other juices, or with tea. They should not be made too sweet, as | this not only disguises the flavor of the | fruits, but also increases thirst and is a heat producer, which defeats the pur- pose of a cooling drink. The garnish- ing of iced drinks should not be over- locgked. Cleverly done, it adds attrac- tiveness and good taste. Some effective garnishes for iced beverages are sprigs of fresh mint, slices of fruits cut in fancy shapes, or maraschino cherries dropped into the glasses just before serving. Special Cooling Beverages. Cherry Shrub—Put two quarts of ripe, pitted cherries through a colander. Make a sirup, using two pounds of sugar to two quarts of water, and cook for five minutes. Add the cherries and the juice of two lemons, strain and set aside until very cold. Serve with some of the fresh cherries floating on the surface of the shrub. Peach Punch—Try a peach punch made by putting very ripe peaches through a colander and combining the puree with orange juice, a little lemon juice and some sirup and mineral water, or plain water may be used if desired. ULY 11, 1930. fourth cupful each of cold water and sugar sirup and half a teaspoonful of grated nutmeg. Just before you serve the drink fill the glasses two-thirds full of crushed ice and pour the cordial over it. Frosted Coffee—This is delightfully invigorating. To prepare it, make & strong, clear, drip coffee. Sweeten to taste and chill thoroughly. Just before serving drop on each glassful a heaping spoonful of whipped cream which has | been faintly sweetened and slightly flavored with vanilla, Egg Drink—Beat three eggs thor- oughly, add six tablespoonfuls of Sugar and one and one-half cupfuls of ice | water. Whip into the mixture the juice | | of one oragne and a small amount of | | the grated rind. Serve in glasses topped | with whipped cream. | Milk Shake—Put one tablespoonful | of sugar and one teaspoonful of vanilla or any other flavoring in a pint of rich sweet milk with cream and stir well. Then put one cupful of crushed ice in a quart fruit jar, add to the milk, and screw the top on with a rubber band and shake rapidly for several minutes, or until the jar is filied with foam. Open and pour into glasses and drink at once. | Frozen Desseris. Ice creams are at their best when of Blackberry Shake—This has as ts & Smooth, fine-grained consistency, ob- foundation a_glassful of malted milk, | tained only by freezing them in the | to which strong blackberry sirup is|¢orrect proportion of salt and ice, | added for flavoring. Shake well and | Which is three measures of finely crush- serve with shaved ice in tall glasses. |¢d ice to one measure of rock salt. The Raspberry sirup may be used for flavor- | finer the ice is crushed, the quicker the FOOD PAG milk, 2 eggs, 1% cupfuls of sugar and |cupfuls of sugar, No cooking is re- 2 tablespoonfuls of cornstarch. Boil |quired. Put into a freezer and turm the sugar in the milk, mix the corn- |until the consistency of mush, then add starch with a small portion of the milk, |1 quart of thinly sliced soft peaches. and when the sugar is at a boiling heat | Turn the freezer again until the mix- stir the cornstarch in and let boil |ture is hard, pack the cream and let Beat the eggs separately and then to- |ripen for about 3 hours before serving. gether. Then pour the bolling mix- Banana Ice Cream—Remove the ture over them. Flavor with vanilla |skins and scrape 4 bananas, then force or lemon. When cold, freeze the same |them through. s ¥wve. Add 1 quart of as other cream. cream, 1'; tablespoonfuls of lemon Peach Ice Cream.—Take I quart of | juice, 1 cupful of sugar and a lttle rich cream, 3 pints of new milk and 2 'salt. then freeze. A ér/.' 7 in its most Delightful Form OTHERS know that there is no more healthful food for children than farina—the beart of the wheat. Doctors prescribe it as the first solid food for infants, be- cause it is so easy to digest. Farina is good for adults, toe, containing essential health elements. Give your family this energy-making food in the form of Mueller’s Macaroni. Light, fluffy and delicious, it appeals to every appetite. ing in place of blackberry if preferred. | cream will freeze. When making sher- Raspberry Mint.—To one .quart of | bets or fces, add two tablespoonfuls of plain lemonade add one-half a cupful | Whipped cream and the stiffly whipped of slightly crushed raspberries and the leaves from a spray of mint, set aside until thoroughly chilled and serve either in tall glasses or from a punch bowl. Apple Cup.—Core six apples and cu them into quarters without paring them Put the fruit into a porcelain utensil and add one cupful of raisins, two ba: leaves, half a stick of cinnamon and a bit of grated yellow lemon rind. Be sure not to get any of the bitter white rind. Add two quarts of water and bring the mixture to the boiling point, then add two more quarts of water, cover the kettle, and let the contents boil slowly for half an hour. Drain through cheesecloth, and when cold add the juice of three lemons. Chill thor oughly before serving. Grape Cordial—To one quart of veetened grape juice add one: LTS ONY YVOIS LIPIW marer: wmw= | white of an cgg to every quart. It will' | improve the taste and appearance. A | teaspoonful of granulated gelatin is |also a good addition to each quart of | the liquid. Be sure that the mixture is sweet enough. If too little sugar is sed the cream will be lumpy and icy. Tess up plain ice cream with a sprin- kling of maple sugar and walnuts, or | some crushed macaroons, or some chop- | ped candied cherries or pineapple, or | melted marshmallows or crystallized figs. | Frozen Fruit.—Bury a can of best sliced peaches, pineapple, apricots or pears in salt and cracked ice for 4 hours. When ready to serve cut the can close to the edge all round to enable the fruit to come out unbroken. | Garnish with whipped cream and a red | chers n Custard.—One quart of sweet NOTHING causes more ordinary ills than con- stipation. The irritating headaches, backaches, lack of pep and general depression most often come from improper elimination, Frequently, constipation leads to serious dis- ease, Every one question is about knows that the doctot’s first elimination. Why not banish this scourge from your life forever? It is easy and pleasant. Just start eating the new Kellogg’s ALL-BRAN Shredded Biscuits! " How You’ll Enjoy Them! ALL-BRAN Biscuits are different from any form of BRAN you've ever tasted. Crisp shreds of finely ground BRAN. Delightfully flavored and toasted on both sides. A delicious, shredded biscuit, sized just right to fit the cereal bowl, Holloyy® ALL-BRAN BI (Shredded) SCUIT Ask your grocer for Mueller’s. He has it or can get it for you €66 NOODLES ELBOW MACARON! LARGEST SELLING BRAND IN AMERICA And positively guaranteed to prevent and to relieve both temporary and recurting constipa. tion. Eat one or more Biscuits daily—in severe cases, with every meal. Just try this new form of ALL-BRAN. You'll find it a real treat to eat~—and a wonderful help in getting well and staying well. Eat it with milk or cream—fruits or honey added. At your grocer’s—16 Biscuits to the package. Made by Kellogg in Battle Creek—makers also of the famous krumbled ALL-BRAN cereal.