Evening Star Newspaper, August 29, 1930, Page 33

- Cooking Suggestions Made Garnish Causes Meat Dishes to Be More Appetiz- ing—Soups Which Are in Harmony With Weather Conditions—Milk and Creara. EAT dishes are made more appetis- ing bgltm addition of a suitable gamish, which may be parsley, radish Toses, celery curls, or lemon cut in' fancy shapes, or pickles, or lettuce, or other relishes. Any garnishing used must be simple in order to leave space for ease in carving. Meat dishes may be served with one or more vegetables, or such | fruits as whole spiced red apples or fruit fritters. A dash of paprika on Btlmm. a creamed fish, & salad or a t of parsiey on the vegetable or meat seems to touch off the meal. Chops may be accompanied by tiny | baked apples or red cinnamon apples or | eapple heated in a brojler with & | few cloves stuck in each slice. Sliced | tomatoes, rolled in buttered bread | crumbs, may be put on a flat pan and browned in the oven broiler at the same time as the meat, but they require less time, of course. Broiled fruit or apple sauce or mint fiuy gives color and fyr- nishes fruit acid with meat, making a healthful combination. Lamb or mut- ton may be served with currant jelly, | with minced orange peel and chopped | mint leaves well beaten into it. | Soups for Warm Days. | Jellied Chicken Boup.—Cut a chicken nto Jarge pleces. Place it in s large n with pepper and salt and cover with water. Let simmer slowly for " two hours, then add an onion and some celery seed. Cook for another hour, oc- | casionally squeezing the chicken with | @ heavy spoon to get all the juice out | of the pleces. Strain into a large bowl, and, when cold, skim off the grease. Serve in bouillon cups. Beef Buillon.—Place a tablespoonful of sugar and a sliced onion in a large -ueg.n, and, when sugar has browned, add three pounds of shin of beef cut into small pleces and a two-pound knuckle of veal that has been cracked. Add and salt and cover with its of water. Simmer for two then add & cupful of finely Veghblel and continue cook- for another hour. Strain, cool, and off the grease 1t sets. Clam Broth Frappe—Heat the con- tents of & can of clams, or use fresh clams, then chop them fine and put into , with their own liquid, two chicken stock, half a ful of cooked rice, a bay leaf and other Cook for about 20 minutes, seasonings. ‘when the rice should be very soft, then |turnin strain twice throu, ing the cloth to as possible. Adg cream and beat 10 minutes, then freeger and freeze until it sets. Serve in :hs:l wit] eac « Fufty Rice. ‘Throw & handful of salt into a large of bolling water, at least two quarts ter to half a pound of rice. again, grad add the rice cheesecloth, squeez- as much through half a cupful of h an egg beater for | il i ; ok E LUNCHEON. Oold Bolled Tongue Potato Balad Raisin Biscuits Chocolate Taploca With Cream Waters Tea. DINNER. Olear Soup Fried Pork Chops Mashed Potatoes Creamed Caulifiower Tomato Salad French Dressing Orange Pudding CofTee. FRIED BREAD. When you make bread in the morning you take & bowl full of flour, rd, put dough on it and le a little flour on rolling h Ul out, cut’thin, eut in pleces and fry brown on boih sides. Serve with sirup or butter. RAISIN BISCUITS. Mix and sift two cups flour, one teaspoon salt, one tablespoon sugar and two teaspoons baking mflel‘. Rub in with tips of ers two tablespoons lard; add one-half cup raisins which have been well washed and cut into small pleces. Beat one egg with sbout one-quarter cup milk and cut into mixture. Have enough milk to have soft dough to roll. Roll lightly and cut with biscuit cutter. Bake in moderate oven for 15 minutes. ORANGE PUDDING. Peel and seed three oranges, slice, t into dish with sugar and le{n:und one hour. thick yolks of three cril and one-half cups milk, one scant tables| cornstarch, one- quarter cup s When cooked Dbeat till cold. r over orange. Make meringue with egg Whites. Serve with orange sauce. lace in an ice cream | tinted h a little whipped cream | pin; !ful of vanilla. Now whip & walnut on each cake ancl bake in a fairly hot oven. 'nw'd:r’.? 1If there is not quite sugar o make the amoun! uncooked frosting for a cake add corn- starch until the is of the right consistency. Its presence csnnot be de- tected and the frosting will be creamy and firm, When making cookies a great deal of time and work can be saved after roll- lni them to the desired thickness by cutting them in squares with a floured knife tead of using a cooky cutter. Cut straight down with, one stroke, then across. e same method 1may be used when making biscuits in a hurry, Keep Au({n for sprinkling cookies in a large salt shaker. This is & much better plan than sprinkling it on with the fingers, and there is less waste. Milk and Cream. 8kim milk, too widely looked down upon as & food, although it contains practically all the nourishiag elements of whole milk with the exception of the cream fat, can be used as a beverage, in cooking cereals or as a basis for milk soups or sauces. Sour milk also, so often thrown away, can be used in m;ktnfl hot breads or in making cot- tage cheese, en milk is scarce and it seems wise to use the available amount for direct eating or drinking, try the fol- lowing as & help in cooking: When cooking macaroni, rice or potatoes for mashing pour off the water in which they were cooked, strain it through a fine co};m::‘r, put u“emt&: fruit jar and place e refrigera for Kkeej 3 Use this water in place of milk 3% making baking powder biscuits, griddle cakes or corn bread. If you have not tried it, the results will please you, This rice water may also take the place of milk when ite sauces. Have you ever cream until it was almost butter? of “beating into. it imRontul ot milk the next time and will be surprised the result. 53 would never know that it had been past You can have whij cream as often as wanted, and at little cost, by follow ing this rule: Scald a can of cream in & double bofler and chill it for about three hours, or until real cold, then beat it a8 you would other cream. It beats quickly, and there is no danger of its g to butter. One cupful of canned cream will be as much as half & pint of sweet cream. W] 20, few cream. To ) chill one cup{:l or half & pint vplr:vpl:l:- g cream a deep bowl. W'hl% it until it is frothy, then ad4 one table- spoonful of sugar and half a teaspoon- it until it is rather stiff. Pile onto the chocolate y:rdkdmi.: Now dip ‘hcmt:nel of a silver green vegetal coloring and make green lines in the cream by run- R,’n' & fork :‘l:l: and forth h or, if you you can drop whipped cream on the pudding in little aks. These peaks may then be tinted y lightly touching the cream with the go'ple:fm.l‘:"m that has flzt been e green coloring. care- not to beat the cream too long. Fresh or Canved. !!frubbetca:. butter, Make into a ple by using sliced peaches. mmb:nmm a fruit eockull.nd'lth l’rlpe-m , banana, green peaches. Make into a fruit '-rl..ld with cherries, ars and sliced Brazil nuts. pulp with & good cream r: :ture and placing in & wet mold. Make a nbzaelb.’ by ognnn. gleh- Taspberry jam and serv- g with ice cream or wkipped cream. To Cook Cherries. Cherries shrivel w‘:x.i{ cooked too long or too quickly. n_mi cherry compote, first make a sirup h sugar and water, add the cherries, cover and cook them very gently for Lift the cherries from the & skimmer, put them into a dish and boil umnrup before pouring it over the ¢! . Cover them entirely with the'‘sirup or they will shrivel. Dried Fruits, ‘When washing dried fruit, put about one teaspoonful of baking soda into the first water. Wash well, and instead of off the water lift the fruit from e water into another . method 15 especially gosd for dried peaches, as grit sticks to the fuzzy skin. Stuffed Bacon Hi—;l. Fifteen slices of bacon and two and one-half cups of bread crumbs. Make & moist bread dressing. Place one heap- ing teaspoonful on one end of a slice of bacon; roll the bacon slice around the dressing and fasten with a tooth- v’k or small skewer, Broil, turning quently to brown on all sides, or rr‘I in pan turning to cook evenly on all sides, basting with the drippings. sirup with - \_/H FOR TASTY BITES BETWEEN MEALS INTRIGUING GOODNESS makes White Ster Tune relished by every mem- berofthefamily..dozens of easy ways to serve it to give tongue-tickling varietytothemenu..high Infoodvelue logincost. A house without a gateleg table sliced wmemmmhbelmk?ngtn K mol})here. comfortable to have about, as they [ 10 minutes. | THE EVENING STAR, WASHINGTON, D. C. Milk Repays Home Keepers For Money and Time Spent BY SALLY MONROE. subject of milk diet for adults will probably al cause a good deal of discussion. fact that a babe in arms can be properly and suf- ficlently hed entirely on milk does not an that a grown-up can be. And Slthough there are certain examples of adults who have made milk the mainstay of their diet, still it is certain that a mixed diet is far more wholesome for all save the very young. Doctors’ Slogan, On the other hand, milk is a splen- did food to include in the diet of most adults. “More milk and less meat” is the slogan of some doctors—for milk, of course, has high protein value, and when much of it is consumed less meat is needed. Moreover, whole milk, in- cluding cream, is high in vitamins and is, therefore, one of the safety foods, like lettuce and orange juice and egg yolks and other foods con- taining one or more of the vital vita- mins. The rule of a quart of milk for each child and a pint of milk for each adult is a good one to follow. This includes milk used in cooking, of course. In- deed, the pint a day may be used for each adult without having any of it actually drunk as milk. Hot milk in coffee, cream on the cereal, a cup of cocoa for luncheon, a plate of thick- ened, vegetable seasoned milk soup or a milk pudding for dinner, and the pint is more than used, The same rules hold good for the child. And although straight milk is decidedly wholesome for children, still weak cocoa, bolled and baked custards, cream soups made with milk and such milky puddings as rice and tapioca all help get rid of the dally quart, Avoid Excessive Use. It 18 well, however, not to let chil- dren drink too much milk. That is, Money Truly Saved? ‘We helped a housewife out with a kitchen budget, and six months later, when we admit it was a thing f with us, she wrote enthus! about the results of her bu - Through it she had saved over $150 on her kitchen over the year before. From time to time, get the economical -urge. through ambition or thrift, and some- times through necessity. the dint of efficient housewifery, they manage to save varying amounts, Yet not once in have we heard how the sum saved was put in the savings bank or invested safely elsewhere. ‘The purpose of economizing should not be to spend one’s saving some- where else. One's purpose should .be to Anve it for future needs. . For example, the .saved on xitchen or food bills Home in Good Taste money may be of at- for these little tal take care of so many for us without IHPQI intrusive. In the {llustration is shown an early sh gateleg table, made of oak, making the table present & dignified appearance. ‘When the leaves are folded down, this table tekes up little space, and when lifted the table top 15 large enough for tea or after-dinner coffee. Often we see this kind of a fable with just & bit of gold introduced in the carving to enhance the richness of the finish, but even without it the plece has an elaborate appearance de- spite its sturdy construction. A table such as this might be used in front of the fireplace in a room which has dark red ca ase- , © ment cloth glass curtains and crewel (embrumned overdraperies, (Copyright, 1930.) LEREN /carrots and spinach that he :h-qz“?nn':th "the 7 More than ust keeps ¢ getting enough mixed food. hrn;cmnm his uTr with the milk and then refuses the chop and baked potato and ought to h. have. In one way, of course, are fortunate to have a emfi"' that turn to milk in preference to other food. But if you have such = child, be sure that he includes plenty of solid foods in his diet. . It is very important to make' sure that the milk you use is deiivered to your door in a condtion of perfect cleanliness. No amount of icing after it reaches you will make up for un- clean handling before it gets to you. On the other hand, even the best milk can be spofled after it reaches you. If you let it get warm, if you expose it to dust and flles, you can undo the good the dairyman's careful hi has accomplished. Milk once removed from the boftle should not be returned to it, for it may have collected some undesirable dust or germs while it was in the pitcher, and these should not be in- troduced into the general milk supply in the bottle. Query. Among this week's interesting in- quiries is this: “Please tell me how to make water- melon rind preserves.”—S. L. ‘To make watermelon rind preserves cut the green and red from the rind of the melon and cut the white part in any shape you choose. Take the juice of two lemons and the rind cut to small pleces. Cook the latter and a plece of white ginger until both are tender. Take the weight of the fruit in sugar and water enough to dissolve 1 ropes, add the Tomon-Juice, sind And ropes, & e lemon juice, fruit. Gook until clear. Straight Talks to Women About Money BY MARY ELIZABETH ALLEN employed to refurnish s room, install electric refrigeration or for some such worthy pu e, Having found the will to save, uld have the will to con- saving, or expend it where it will benefit her and her family, a vance their standard of living, or lieve a want. Bacon—Cheese Omelet. . One-half cup finely cut bacon, six eges, one-half teaspoonful salt, one- fourth cupful evaporated milk, three- fourths cupful water, one-eighth tea- spoonful paprika, pepper season, one cupful grated cheese, six slices bacon (brofled). Beat eggs slightly and mix with milk, salt, paprika and pepper. Cook the diced bacon in a hot frylnfx pan until brown. Pour in the egg mixture and cook until firm (slowly). Spread the cheese over the omelet and place in a hot oven for two minutes, fold, trmn out on a hot platter and garnish with broiled bacon. Serve at once, Granulated Sugar best for cooking preserving baking candy-making “Sweeten it with Domino” Granulated, Tablet. Superfine Confectioners, Dainty Lumps Powdered, Old Fashioned Brown, Yellow: Domino Syrup. Always full weight American Sugar Refining Company TIMBALES | Do Away With Basting. I have & friend who makes all the clothes for her four children and her- self and has time to do’dressmaking for others. She says the whole secret is in using a hot iron instead of the basting-needle. She claims that basting and yuuln( out basting thread takes entirely too much time, and so when she is sewing for herself and children she uses a hot iron to press all hems, plaits lng".alch and sea A little practice made her quite skillful 80 that her work is neater than if basted. —_— Heart beats and the sound of breath- ing have been sent from South America to Spain by & new instrument so clearly that doctors in Madrid have been able the :1’! patients es. DAILY DIET RECIPE BAKED EGGS FLORENTINE. " Cooked spinach, 2 cups. Raw eggs, 6. Salt, }_ teaspoon. Parmesan cheese, ¥4 cup. BERVES S8IX PORTIONS. to_diagnose 6,750 miles away in Buenos £ 1 - 243 Parmesan . When melted a little serve dish ce. DIET NOTE. furnishes protein, some Much lime, iron, vitamins Can be given 25 £l FRIDAY, AUGUST 29, 1930. Your Baby and Mine BY MYRTLE MEYER ELDRED. Soraetimes the taste of an old twig or & mouthful of fluff or & lump of dirt will. bring its own reaction—baby will | make a wry face and spit it out. Some- times the taste does not offend baby, and he eats and develops an a) for all sorts of queer and ‘There are bables who pull hair fla thelr heads and chew it with relish. There are bables who can't be left in their painted metal for and :Ol; ting things. But many normal children have these queer ape petites, too, which are the result, in most cases, of some dlet deficiency, or Just & bad habit. A deficiency of minerals in the diet is given by most authorities as the most frequent cause of these abnormal appe- tites. To be perfect, of course, a diet must contain all the elements. means milk, and meat for the chief ?mnms: whole grain cereals and su or the best of carbohydrate; vegetables of all kinds, fresh and cooked fruits for the minerals; butter and cream for the bel;u?'pe of fats. This diet insures the c! against any de- ficiencies. ‘When we say whole grain cereals, we mean those which contain both the hull of the grain and its germ. Whole wheat, either the finer or coarser forms; pear! bexley, brown rice, oatmeal, m flour, are all whole grains of erent types. Whether used in breads or as breakfast foods, they Eovlde the child with vitamins and minerals that may not be present in the more refined cereals. ‘These dirt-eating children sometimes improve when they are given more salt in their food, in addition to the atten- tion to their whole diet. Wood and aint eut;gs must be discouraged, and the wooden high chair and baby's painted bed are each wound tightly with strips of cloth there will be no sur- faces to tempt baby's sharp teeth. Wooden mdlmnm toys, or toys with hatr (it he hair of fluff) should be replaced with rubber, cellulold and stone ones. litile hood, so that his hair, and if he picks fluff from his blunkets they should be replaced by comforts. Any woolen or hairy objects should be removed. The dirt-eating baby should be kept away from the dirt until rapid abandonment of the habit is caused by the changes in diet and the lack of rtunity to indulge it. ‘The younger the child the more easily ar: such habits broken, so they should be arrested as soon as discovered. Keep in mind that whatever his present diet it should be changed in some way to correct and improve it. by Skipping rope with a ball suspended from qu center of the rope is & new exercise at German schools of physical culture to develop agility. by should wear a he can’t pluck out they it ke | 4 sponge This | delicate FOOD PAGE. OUR CHILDREN BY ANGELO PATRL pass. What would you do if dlu& ter, aged 13 and 15, to_the ;mum to receive, ok sence of, course, & 'fi’{ ?‘d su one of the kind label important, ressed in father’s and mother's best “su — )'” ~old t to ppose your 13-year-old son wen the nelghbor's for subscriptions for a hcrmlx{y e m}mg ;h‘;‘m g was posi necessary for earn enough money to buy his clothes for school next term as father's business was very bad and mother had to econo- raize strictly. If your daughter gravely told you that now that she was 14 she intended to entertain the boys once a_ week, and wanted to know what refreshments you would serve on the occasions, ices and cnke, and shrimp salad, and sandwiches preferred. The boys would always be expected to the candy. Also that father an mother would please see that the living room, 32 by 28, was held sacred to the calling hour every max night. If you suddenly found & party of 20 c}uldn;:btlm your h':lr_:d:d :lnd our im- rturbable youngs b L Dave & y and just called ¥ iow of them on the phose: What have you got to eat, mother?” Could {;)u laugh? You'd better. No what you think, no matter how hard hit you are, you would much bet- ter laugh at the absurdity of youth on its high horse than to storm and fret SONNYSAYINGS BY FANNY Y. CORY. aren’t ‘zactly well yet, but I kin ents, it is quite in order to say, “You are welcome to what we hat but you know I am not party.” Help scour the ref tor, I cise a little ingenuity, and enjoy them- Ives. ents are not so im- portant—a lemon and s pail of water, & box of crackers have been o make a feast. GOOD TO EAT GOOD FOR HEALTH WouLD You like to have a cereal that will help you keep well . . . and that you will enjoy eating every day? Kellogg’s ALL-BRAN helps you ard inst constipation and dt‘; ievl o hthex h;adfnches, flc ziness, the lack of pep that take the joy out of lllo.p P Just eat two ubl?oon!nll of the krumbled ALL-BRAN, or at least one of the new Bisouits daily. Guaranteed to prevent and relieve both temporary and recurring constipation. In stub- lifll'lln cases, use with each meal. ow much better than usi; habit-forming laxatives! At all grocers—in the red- E‘fl-mr; p;nk;lgo.c Made Tby Ogg iIn & reek. original All Bmi.. s Helloygs ALL-BRAN I pick a lttle— Y KRUMBLED or the NEW BISCUIT Insist On Schneiders For Quality And Quantity i saa b v”ll AW i i