Evening Star Newspaper, August 15, 1930, Page 20

FOO | FOOD AND THRIFT IN THE HOME Lemonade Is Placed Among Use of Sour Milk or Cream Great National Beverages Each May Be Utilized by in Many Effective Ways—DPreparation of Salad Dressing—Cottage Cheese. MK which has turned sour in hot) weather can still be used to advantage in. many ways. One way is| to use it in salad dressing. Use five| teaspoonfuls of sour milk or cream| with two tablespoonfuls of vinegar, and fiavor with salt, pepper, and paprika to te. Horseradish sauce to serve with | steaks and roast beef will also use up| sour milk. Mix a tablespoonful of bread crumbs soaked in milk with a tablespoonful of sour cream or milk, one | and one-half ounces of grated horse-| radish and a little salt and sugar. | Clotted cream is made by scalding| milk on which the cream has been al- | Jowed to rise and remain undisturbed. | When this is properly done. and the ilk is allowed to cool, the cream may Pe taken off in a thick, clotted condi- tion, and is then ready for use. It has @ peculiar nutiy flavor, which most persons relish and which combines especially well with fruits. Sour Cream Pies and Cakes. Sour Cream Pie.—Cook until thick | one cupful of sour cream, a pinch of {king soda, the yolks of three eggs,| ::e .!glnt tablespoonful of cornstarch, sne teaspoonful of cinnamon, and three- fourths cupful of seeded raisins. Put Into & baked crust, add the whites of the eggs stiffly beaten, and place in the ven to brown. s Sour Cream Cake —Mix together one cupful of brown sugar, one cupful nf‘ sour cream, two beaten eggs, one and| one-half scant cupfuls of sifted flour, one level teaspoonful of baking powder, | one scant teaspoonful of baking soda, | half a teaspoonful of salt, and three | level tablespoonfuls of cocoa. Bake in | # moderate oven. Make icing with one | cupful of powdered sugar, butter the | size of a .walnut, two tablespoonfuls of hot _coffee or water, one teaspoonful 014‘ vanilla, and two tablespoonfuls of cocoa. Put this on the cake when it gets cold. Sour Milk Cookies—Combine 1wo cupfuls of brown sugar with three eggs | beaten separately, one cupful of sour| milk or cream, one and one-half cupfuls | of tolled oats, half a cupful of flnely! chopped nuts, one-fourth cupful of | white sugar, half a cupful of butter, one | teaspoonful of baking soda, & pinch of salt and ose-fourth cupful of chopped figs or dates. Flour the mixture enough to make & stiff paste and flavor to taste. Roll thin and bake in a quick oven. Sour Milk Biscuits.—Add one-lo\mn‘ teaspoonful of baking soda to one cup-| ful of sour milk. Sift three cupfuls of bread flour or four cupfuls of pastry or| cake flour, add four teaspoonfuls of baking powder and three-fourths tea- upoon,ul of salt, and sift again. Mix or cut in six tablespoonfuls of fat until it 15 well blended with the flour. Add one cupful of sour milk and stir rapidly for a short time. About 60 revolutions are enough to mix the dough. Turn out at once onto a floured board and knead lightly -and quickly for half a minute. Roll out to half an inch in thickness, cut, dip the cut edges in milk, place in a greased pan, brush the tops with melted butter or milk, and bake in a hot oven for 12 minutes, or until done. Cottage Cheese at Home. One gallon of skim milk will make about one and one-half pounds of cheese. If the milk is sweet, it should be placed in a pan and allowed to ree mlgl in a clean, warm place at a tem- perature of about 75 degrees Fahrenhelt until it clabbers, The clabbered milk should have a clean, sour and good flavor. Usually this will take about 30 hours, but if you wish to quicken the process a small quantity of well flavored sour milk should be mixed with the sweet milk. As soon as the milk has thickened or firmly clabbered, it should be cut into pleces two inches square, after which the curd should be stirred thoroughly With a silver or glass spoon. ‘The next step is to heat the curd, which makes the whey separate quickly and helps to give the cheese a firm texture. Place the pan of broken curd in a utensil of hot water, 50 as to raise the temperature to 100 degrees Fahrenheit. Cook at that temperature for about 30 minutes, during which time stir gently for one minute at five- minute intervals. At the conclusion of the heating, pour the curd and whey into a small cheesecloth bag or lay it upon a cloth and fold over the cloth to form a bag, then hang up to drain. As there is some danger that the curd will become too dry, draining should stop when the whey ceases to flow in a steady stream. The curd should then be emptied from the bag and worked with a spoon until it becomes fine in grain, smooth, and of the consistency of mashed pota- toes. Sour or sweet cream may be added to increase the smoothness and improve the flavor. Sait the cheese to D PAGE. the Cook and Housewife suit the taste, uulnf about one teaspoon- ful to one pound of curd. On account of the ease with which the cheoese can be made, it is well to make it often, so that it may be eaten fresn, If not to be | eaten promptly, store it in an earthen- ware or gl utensil rather than in one of tin of wood, and if kept in & cold place it will keep fresh for several ays. Using Cottage Cheese. Cottage cheese is a food that when served either alone or in combination | may form an important part of the | diet. Tt may be used to advantage in , desserts, or cooked dishes. As & basis for the main dish of a meal, it may often reduce expense and appeal to the appetite as well as supply nourish- ment. Few housewives realize the di- versity of its uses. | Many people like plain uncooked | cottage cheese. When brended with rich | cream and a little salt, it is delicious. | It is sometimes eaten with sugar and cream. If cream is not nvailable, whole milk may be used to moisten the cheese and sugar. Not only sweet cream, but also sour cream or melted butter add- ed to cottage cheese will improve its flavor and increase its food value. Cot- tage cheese being mild in. flavor, it com- bines well with other things that add | variety of flavor. Berries, peaches, or | r fresh fruits mav be used in this | also canned f , Talsins, ‘cut dates, or other dried fruits, brown sugar, honey, jam, or marmalade, or chopped nuts. Broken nut meats, chopped pi- mentos, finely cut green peppers, diced cucumbers or other crisp vegetables may also be mixed with the cheese. Horseradish, onion juice and parsley make a good combination. Ground sage | makes a good seasoning. Dry cheese should be seasoned well, packed into & buttered earthen or enamel dish, chilled, turned out onto a platter and served in slices. Cottage Cheese Menus. Breakfasts: 1. Cottage cheese with cream and fruit, toasted bread, coffee. For a heavier meal include baked or fried potatoes or a cereal. 2. Fruit, cottage cheese cutlets, corn bread or toast, coffee. For a heartier meal include creamed potatoes To make the cottage cheese cutlets, cook one or two tablespoonfuls of finely chopped onion in one-fourth cup- ful of peanut butter or two tablespoon- fuls of savory fat until tender, But not brown. Dissolve one-third ' teaspoonful of baking soda in one tablespoonful of milk and work into one cupful of cot- tage cheese. Mix one-fourth cupful of coarsely chopped peanuts with one cup- ful of dry breadcrumbs or half a cup- ful of cold cooked rice end half a cup- ful of breadcrumbs mixsd, half spoonful each of powdered sage an thyme, one teaspoonful of salt and a pinch of pepper. Blend the peanut but- ter and onion with the cheese and mix the breadcrumbs with them. Form into' h' cutlet-shaped or flat cakes, dust with breadcrumbs or corn meal and fry a delicate brown in a little fat in & hot frying pan. Luncheon or supper: 1. Molded cottage cheese, baked po- tatoes, lettuce, sliced tomatoes or cu- cumbers, erisp corn pone or muffins, tea, coffee or lemonade, fruit and des- 2. Tomato soup, cottage cheese and potato salad with French dressing and a garnish of sweet pickies and pimen- tos, biscults, cocoa or coffee, raisin cookies. 3. Thinly sliced cold meat, hashed- brown potatoes with cottage cheese, salad, tea or coffee, bread and apple or berry ple. 4. Cream of cottage cheese soup with croutons, fried potatoes, greens or green corn on the cob, tomato and let- TABLE-LINE Befitting the Crystal Jar OF MAYONNAISE So beautiful is the new Crystal Jar designed es- pecially to hold Best Foods Mayonnaise that you will want to place it right on your table—and of course everything on your table must match its beauty. Asaladistheidealsummer meal—and Best Foods Mayonnaise, with its smooth—flavory —creamy deliciousness, is the ideal companion for the important salad course, Best Foods Mayonnaise In the New Qrystal Jar over 5o wiceion sans SOLD LAST YEAR q|as usual, in & BY SALLY MONROE. J_EMONADE! 1t might almost be called one of the great American favorites. For we ¢ertainly do like lemonade. We drink it by the quart in Summer weather, and less abun- dantly in Winter, ° There are many good ways of mak- ing it. Here are some of them: Squeeze the lemon juice into a cup, strain it into a pitcher and add sugar to taste. It is difficult to tell how much, but start out with three level taspoons h good-sized lemon. Mix the julce and the sugar together and let stand for five minutes. Then for eacl {add water—two glasses to each lemon, if the lemons aré good-sized. That makes plain lemonade of the simplest sort. For Variety. For variety in lemonade add other fruit juices. Orange juice, grape juice, juice from pommegranites, peach juice, any berry juice—made by pressing the berries in a wire sieve, but not rubbing through the pulp. It is necessary to use your taste in blending these fruit juices. However, if you put the juice of six lemons on sugar, then add the juice of three medium-sized oranges and one cup of grape juice, with two quarts of water, you will have a delicious drink. You can add more sugar after the whole thing is mixed. But if you let the sugar and acid juice of the orange stand together for five or ten minutes first, the sugar will dissolve mode read- {ly. I think it is a very good plan to pass sugar when you serve lemonade. Some persons like it very sweet, finding the acid lemon juice unpleasant unless it is well sweetened. Another way to start out making lemonade is to boil lemon skins in & little water for 10 minutes, after the juice has been extracted, and then strain this liquid over the lemon juice and sugar before it has cooled at all, tuce salad, bread, tea or coffee, fruit or_other dessert. For the soup, make a thin cottage cheese sauce, neutralizing the acid of the cheese with a pinch of baking soda. Season by rehew'ing with the soup & slice of onion, a small slice of the yel- low part of a lemon rind and a blade of mace or a little nutmeg. The season~ ing should be very delicate. 5. [Eggs scrambled with -cottage cheese, baked potatoes, lettuce salad or sliced tomatoes, muffins, tea or coffee, fruit sauce. To prepare the scrambled eggs and cheese, fot each egg use one table~ spoonful of milk, one-third teaspoon- ful of sali, plenty of pepper, one rounding tablespoonful of cottage cheese, a pinch of baking soda and fat to grease the pan. Mix the eggs ana seasonings and add one tablespoonful of milk for each egg. Scramble the eggs, greased pan until en- tirely cooked. If the cheese is not too acid, stir it lightly into the cooked eggs wm}x‘l}u& ::ny kwd.i m'not mxxhtg: thor- ly. Cook only enough to warm the cheese slightly. Parsley, green pep- pers and pimentos or chives may be added after chopping for a change. A P —— TN e N T '(THE 90's B.P EFORE —— C . “Daisy Bell” EW people today could sing the tune of “Daisy Bell,” popular song hit of the 90s. But thousands of Washington coffee lovers still sing the praises of Browning & Baines Orienta Coffee— popular during the pop- ularity of “Daisy Bell”— and still more popular today. ) BROWNING & BAINES Oriendn Uotize . WHITE\S A P.ERCOLATORS.) - P2 K A | Let it cool and then add the other in- gredients. Fruit Punch. You can make o delicious fryit punch with an even qumw of lemon juice and strong tea, diluted with water and flavored with other fruit juices. You can buy tall glasses for 10 cents aplece that certainly make attractive lemonade glasses. If you have plenty of ice, & little in each glass adds to the refreshing aspect of the drink. If ice is scarce you can chill the lemonade thoroughly in the refrigerator. Ginger ale may be mixed with lemonade. Charged instead of plain water may also be added to lemonade to make a deliciously refreshing bev- erage, \ Queries. h%:wn: this week's interesting queries “Please tell me whether it is gor- rech. !;a serve straws with lemonade?” It used to be considered “incorrect” to serve straws with lemonade. But nowadays there is much less prejudice against them than there was. So if you like them use them. There are glass lemondde spoons with hollow tubular handles that answer the place | of suckers or straws, if you want to ‘use them. The straws are just as good as the glass spoons with hollow handles, but need very careful cleaning to be be sure there is no trace of stickiness in them. WHO REMEMBERS? BY DICK MANSFIELD, Registered U. S.. Patent Office. WHEN WE USED DRIVERS, “ON BEHIND, NUMBER NINE,” TO LET ’EM KNOW SOME ONE WAS HITCHING A RIDE. v,—\ Ask for— MOTHERS AND THEIR CHILDREN Care of Complexion. My boy had reached that age when he deemed that washing his face well meant displaying an effeminate streak, 80 a very desultory splash in the morn- ing was about all that it received. He was 12 years old and certainly old enough to wash himself, but he would not, and the result was a nice large crop of blackheads. After scolding him and pleading in vain, one day I said, “Come along, Bobby, and go up. town with me.” He assented eagerly enough but was amazed and chagrined when I led him right into the beauty parlor which I frequent and told the man- ager I wanted her to give him a good facial and remove his blackheads. Bobby did not soon forget the mortifi- cation of that visit, and we have had no trouble with him since then about keeping his face clean. AL /|ORD (ALVERI STEEL CUT | |COFFEE | Uy i i 0 o ’!{l aVTRING COFFEECO : 100% Pure LWAYS THE SAME TASTY FLAVOR Also JorD (ALVERT of this deep-sea delicacy, even its simplest recipes, makes it a perennial favorite. kich in food values and nat- ural iodine, that toe of goiter, Keep the-handy can handy. w W CREAM TUNA—Mix one large tablespoonful of butter and ene tablespoonful of flour with one cup of milk. FOOD PAGE. Fancy Iceberg Fancy Home-Grown LETTUCE ;| Tomatoes 2 Heads 1§5¢ | 3 1vs. 25¢ Priced according to size Eastern Shore Cantaloupes SeedlessGrapes2 to21/, 1b.Bskt.23¢ Bartlett Pears 3 Lbs. 25¢ Honey Dew Melons 3 33¢ New Potatoes 10 Lbs. 29¢ Sweet Potatoes 3 Lbs. 25¢ Watermelons Each §55¢ Le BANANAS Do Another New Combination Food Store OPENS TODAY o ™ 2331 Pa. 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