Evening Star Newspaper, September 12, 1930, Page 37

FOOD PAGE. Preparing School Lunches Particular Care Is Requi red in Meeting Practical Problems of Midday Meals—Should Be Made Attractive and Kept Wholesome. THI midday meal of school children ) often presents special, pmucn; problems and demands particular . ire | and attention. Sometimes it will have | to be packed nd carried for a long dis- | tance, and then unusual care will be needed to make it attractive and to keep it wholesome. Sometimes it will | be nc ssary to prepare it in the school | room or other place where there are few | conveniences for the purpose. It is rather difficult to live up to one’s | {deals in a meal which is almost always | hurried, as the school lunch is, and| which must often be prepared in one place and served in another. Too often | the school lunch is put up carelessly in the hurry of the morning work and| getting the children off to school, and many times the mother or older sister or maid who attends to this duty falls dnto the habit of offering & monotonous geries of meals with little variety. Those who have a school lunch to -re- pare for the children or for one child should be willing to give time enough to study the subject, so that the boys and girls will be well nourished and the appetite will be tempted when the food is eaten from a box or basket, rhaps alone, and all or nearly all of it cold. Box Lunches. The daily meals of school children fmust contain all the materials needed for health and for growth. The ap- pearance of the box lunch should be decidedly appetizing and every day should afford just enough of a surprise %o give pleasure in anticipation. ‘The most desirable lunch box or basket to use is one that can be washed and scalded, is well ventilated, and is not too heavy. It should contain some means of carrying & hot food or a food | 1! to be heated. When packing the lunch box, put at the bottom the things least likely to crush, and wrap sandwiches into neat parcels, not all in one parcel. Paper cups, jelly tumblers with covers which can now be bought in several sizes, bottles with screw tops, such as those in which candy and some other Yoods are sold, and small jars, such -s those in which some goods are sold by druggists, can all be used for carrying foods. Paper napkins or paper towels of about the same size are very useful for packing lunches. If no provision is made in the school for serving lunches, an extra napkin, either of paper or cloth, should be put in the basket to be epread over the school desk when the Junch is eaten. Moist foods may be carried in the school lunch by using|. paraffin paper and parchment paper for wral 80 as to prevent them from to other foods. Paper cups and jelly glasses are specially useful, for in them sliced raw fruits, stewed “fruits, custards, cottage cheese and other half-solid foods can be ca_.ed. Baked beans, good-flavored and well made cottage cheese, stuffed eggs, le salads and dried sweet fruits may go added to the lunches of older chil- dren. Celery, lettuce, radishes and cabbage may be included in the lunch to supply the fresh vegetable. A bottle of clean sweet milk should be a part of every normal school child’s lunch. should be included when pos- sible, such as stuffed fruit, fancy-cut sandwiches or fancy cookies. Sandwich Fillings. ‘With vegetables—1. Lettuce with to- mato and salad dressing. 2. Chopped celery, apple, nuts or olives, in any pro- fon preferred, and salad dressing. 3 pickle, sour or sweet, witl chopped egg. 4. Lettuce, sliced rad- ishes, salt and salad dressing. 5. Beans, mashed or rubbed through a colander, mixed with tomato sauce or sal ing, and chopped sour pickle or green pepper relish. ith fruit—1. Chopped dates with utter and orange or lemon fuice. 3. \Wash some raisins and dates and put through a chopper; add salt, peanut butter and lemon juice; mix well. Prune D\Il? may be used in place of dates if preferred. ‘To make apricot butter for a sand- wich filling, soak half a cupful of dried spricots, then drain. Add two table- spoonfuls of orange juice, one table- spoonful of lemon juice, half a cup- ful of chopped nuts, half a teaspoonful of grated lemon rind, half a cupful of coconut and half 1. Cream of vegetable soup, sand- wiches, dessert. MENU FOR A DAY. ' BREAKPAST, Pears Cornmeal Mush with Cream Scrambled Eggs, Bacon Lamb Stew with Vegetables Lettuce, Prench Dressing Peach Tapioca Pudding with Cream Coffee EGGS AND BACON. Butter an egg shirrer, ramekin or sauce dish; carefully break egg 50 as not to break yolk; sprinkle with a lNttle salt; put in moderate oven until white is Gernish with two small PEACH TAPIOCA. One-half can peaches, two tablespoonfuls sugar, oue-half cupful , bolling water, 2. Sandwiches, hot milk or cocoa or cereal beverage made with milk, and dessert. 3. Cream of vegetable soup, bread and butter, fruit salad and dessert. 4. An egg or cheese dish, bread and butter, milk, salad and dessert. Soups to Choose From-—You may serve cream of vegetable made with whole milk, or celery, tomato, asparagus, spinach, bean, pea or Carrot soup, or fish, oyster or clam soup, Or & Soup made of meat and vegetables, using only a very small amount of meat; or for something light serve a weak cocoa or cereal beverage made with whole milk. Nourishing Dishes—Macaroni and cheese; tomato, rice and cheese; to- mato rarebit, cheese and corn souffle, potatoes and cheese. Eggs may be served coddled. creamed or in the form of a jelly omelet, or an asparagus, spinach, tomato, bacon, codfish or onion omelet, Salmon, tuna fish or oysters may be creamed or scalloped. Suitable Salads—Raw fruit or row vegetable salads are good to serve, such bage, carrot, celery and lettuce, rrot, tomato and raisin; or a heavy salad to be served with bread and but- ter or a light sandwich may be made of cottage cheese and nuts, chicken and peas, cream cheese and nuts, or fish may be used. Nourishing Desserts—Vary the des- sert by serving at different times fruit custard, brown betty, chocolate cream pudding, raisin and bread pudding, date | pudding, pumpkin custard or prune, apricot, pineapple or peach whip, or chocolate or lemon pie occasionally, or junket, plain cookies, gingerbread, spo;:.n cake, jello or stewed or raw ruf Hot Lunches at School. ‘To insure the proper preparation of food, lunch counters or lunch rooms have been established in some school buildings, where pupils may buy full lunches or certain dishes with which to supplement the food brought from home. There are schools, also, where the work of preparing lunches, or at least one or two of the dishes to be served at noon, is given to cooking classes as a laboratory or practice ex- ercise. A hot lunch at school, which is intended to supplement the cold lunch brought from home, may be soup, cocoa or an easily prepared vegetable such as baked potatoes, creamed cab- bage or steamed rice. Some children are_given money with which to buy food. This is a poor practice, because the money is usually spent in stores or at pushcarts, over which those who are most_interested in the children’s wel- fare have no control. Good school lunches are: 1. Vegetable milk soup, rolls, fruit, plain cake. 2. Meat and vegetable stew, and butter, sweet chocolate. 3. Boiled custard, lettuce sandwiches, fruit, cookles. 4. Dried codfish chowder, crackers, fruit, maple sugar sandwiches. crackers, bread * Various Soups. These are good to serve at home or at school. The ingredients of milk soups are a liquid, a starchy substance used for thickent: a fatty substance and a flavoring. The liquid may be milk, meat stock or cream diluted, water or vegetable juice, including the pulp if desired. The starchy substance may be flour, cornstarch ‘or potato starch, ‘The proportions are usually three-fourths of a level tablespoonful of flour and an equal amount of butter to each cupful of liquid. If cornstarcn or potato starch is used in place of flour, half a tablespoonful to a cupful of liquid is usually enough. Vegetable milk soups are made by cooking diced or sliced vegetables in water and adding scalded milk. Al- most any vegetable may be used, such as potatoes, onions, peas, corn, cabbage, celery leaves, turnips or lima beans. Some of these are good in combination, such as potatoes and onions, potatoes and turnips or turnips and carrots. Cream soups are made by mashing cooked vegetables and adding the pulp to a thin white sauce, straining, then | reheating. Sometimes two vegetables may be used in this soup, also, such as potatoes and turnips, potatoes and parsnips or potatoes and peas. ‘To make bean soup, boil some navy beans, drain off the water, mash the beans, but do not strain. Add some freshly boiling water or half milk and half water, a slice of onion chopped up and some salt and butter. Put a bouillon cube into each child's cup. Fill the cup with boiling water. This does not add food value to the lunch, but it serves the purpose of a hot liquid and makes a good emergency To make a hot milk drink, heat three-fourths of a_cupful of milk, but do mot boil it. Flavor with a little grated nutmeg and serve with bread. Add three or four cooked and sliced eggs to a quart of white sauce and a small amount of dried beef or grated cheese for flavoring, and the result will be a nourishing dish for hungry children. _— the last fiscal year Canada sent 192538 pounds of confectionery to the United States, more than doubling the quantity of the previous 12 months. 7)0]]]/710 pure cane sugars in clean convenient packages veelen it with.Domina” Granulated, Tablet, Superfine Cov Powdeced, Old Fashioned Brown actione , Dainty Lumps w; Domino Always full weigh ® American Sugar “ir.: Refining Company Milady Beautiful BY LOIS LEEDS. Daily Grooming. Often after a busy day in the home or at the office milady is tempted to g0 to the dinner table without changing her frock or paying any particular at- | tention to her personal appearance. She | may feel too weary to do more than give her nose a dab with the powder | puff. But when she does take time to | freshen her appearance she usually feels more than repaid as she not only appears far better to herself and family, but she actually feels more rested than if she neglects to take these few min- | utes for freshening her looks. If one can take an hour for this Zigzag across the forehead - | freshening process, so much the better, for that will give one time to take & rest. But the woman who has but little time to spare will find that 15 to 20 minutes spent in grooming herself be- fore changing into her fresh dress for the afternoon or evening is well worth while. And, as one busy mother puts it, “My husband never seems to notice whether my floors are spotless or not, but it means a lot to him to have his wife looking fresh and dainty when he comes home at night.” The first step in the freshening pro- cess after a busy day is & quick bath. Those who are in a special hurry may merely take & tepid or cold sponge bath. Next give the face the following beauty treatment: Apply a cleansing cream to every part of the face and neck. Let it remain on for a minute or two and remove with a soft cloth or square of tissue. If the face seems particularly grimy apply & second coat of the cream and remove as before. Then apply a towel wrung out in hot water, repeating the hot applicationstwice. Afterthismas- sage in some tissue cream, paying par- ticular attention to the tired lines about the eyes and mouth. Remove excess cream and rub the face gently with a piece of ice wrapped in a soft cloth; never apply the ice directly to the face. Rub the face and neck zigzagging across the forehead and behind the ears. Rub under the chin, up and down the neck all around, and about a dozen times across the chest. Rub the cheek muscles ‘with an upward rotary motion. This treatment will aumul-w. skin and make it fairly tingle. thor- oughly and then saturate a piece of cotton or a small soft face towel with skin lotion and lay it on the entire face with the exception of the eyes, which may be protected with pads of cotton saturated with witch hazel. It would be well to lie down for 15 or 20 minutes and relax while this pad is on the face, but those who are too hurried for this will have to be satisfied with merely patting the skin with a pad moistened in the skin lotion. Finish the treatment by carefully drying the fage and neck, applying a foundation cream and make-up. Ar- range the hair becomingly, apply a little toilet water to armpits and chest, put on a fresh frock and the few minutes it has taken for this freshening process will be well worth the effort in milady’s improved appearance and also in her feeling of well being. (Copyright, 1930.) Pineapple C:okies. Mix one cupful of sugar with three tablespoonfuls of butter, add half -a cupful of milk, one egg, three cupfuls of flour, two teaspoonsfuls of baking pow- der, one teaspoonful of vanilla extract and one cupful of crushed pineapple. Roll out stiff and cut. This recipe will make 60 cookles. These cookies are very delicious, and will keep moist for a week or longer if kept in a tin box. They are also inexpensive and are quickly made. Little Pound Cake. Cream half a cupful of butter, add| kulf a cupful of sifted sugar and three | egg yolks beaten until thick and| creamy. Sift three-fourths cupful of astry flour with half a teaspoonful of ing powder twice, add one-fourth teaspoonful of mace, and sift into the mixture. Then add two tablespoonfuls of cleaned dry currants, two hblesgon- | fuls of finely cut citron and two table- | spoonfuls of cream. Bake in small/ cooky tins in a moderate oven. t 1o-day’s Acre you sure you have enough Best Foods Mayonnaise on hand? Put the new . Crystal Jar right on the table. Tempes everybody! Best Foods Mayonnaise WASHINGTON D C, ‘OUR CHILDREN BY ANGELO PATRL Hindsight. T { | THE STAR’S DAILY PATTERN SERVICE Flecks Vie With Checks. The sheer crepy woolen frocks favored by the grown-ups for early Autumn have now entered the junior model. ‘This one is adorably smart and the easiest thing in the world to make, We all know the child who under-| wmme molded bodice with buttons how it happened. He explains the sit- uation so clearly, sets forth his failure so frankly, that we wonder how such an intelligent child could make so silly a mistake. His hindsight is so much better than his foresight. If the child is mentally healthy this is a matter of experience. If he is per- mitted to benefit by his mistakes, al- lowed to take the consequences of his poor judgment, his impulsive actions, his heedlessness—he will very soon be- gin to consider beforehand rather than afterward. Tilly takes her dancing slippers, the only pair she has, to the shoemaker just two hours before she needs them for the party. The cobbler says, “Yes, yes, they will be ready,” puts them on a shelf and lets them sit there. Poor Tilly. But she knew Ilong before the party night that her slippers needed straightening. Why did she not attend to the job in time? If you do not lend her a pair of slippers, if she has to find a solution for her problem herself, she will be likely to take thought ahead of time for her next party night. Sam saves up money to go to the circus in town. When he gets there he spends all the money he has, forget~ ting that he has to have 10 cents car- fare. He goes to the shore for the day and forgets his bathing suit. His sis- ter invites a girl to come to lunch and does not remember that it is mother's day off and that there will be a lunch- eon waiting for her on the pantry shelf, for one. A few such experiences teach foresight as nothing else can do—pro- vided nobody comes to the rescue. Doing the daily chos helps this weakness a lot if the family is wise about it. Instead of reminding and re- minding, and then doing the job one- self, let the child make good even though it costs him & coveted privilege. School work suffers a great deal cause of this lack of foresight. write my notes at the end of the week, usually means that the notes are lost, that the note book is never up to date, and at the end of the term the child is frantically begging somebody to lend him*his notes so he can copy them. A most wasteful, useless practice. Homework that is assigned for a defl- nite date is put off until the teacher issues a decree of banishment until it is forthcoming. Lessons are lost, time is wasted, all because the child had not foresight enough to see what would happen if he did not attend to his work at the right time. children have to be trained to look ahead and consider the result of their actions. “What then?” must be dinned into their ears from day to day, “I'm going to do this and that,” must always be checked up with, “And what then?” Hindsight is too expensive. Train for foresight and remember it is a l:Lnl, slow process toward an adult idet (Copyright, 1930.) DAILY DIET RECIPE OEUFS MOLLETS. gs, 4. SERVES 4 PORTIONS. Boil fresh eggs about four and & half minutes. Carefully shell them and serve hot on a bed of green vegetables which can be also dressed with a tomato sauce if desired. The eggs are simply boiled until the white is suffici- ently set to allow them to be shelled while the yolk is still semi-liquid. DIET NOTE. Recipe furnishes much protein and some fat. Lime, iron, vita- mins A and B present. Can be given to children 4 years and over. Can be eaten by normal adults of average, over or under weight. Jobst-etl YARIETIES EVERY TASTE AND OCCASION Muate a note for Shopping i e e NOW yzcied i WU OVER 50 M/LLION JARS SOLD LAST YEAR tributors, Inc., 1 Washington D, C, Tel Dist, 4602 100 Maryland Ave. S.W. | stands after the event. When he has| grom - neck to hipline i extremely | come to grief he can tell you exactly | modish, The boyish collar and cuffs bt il < 4 i 143294 T4 pect s } Bt are of pique. Grosgrain ribbon makes the bow tle. The circular skirt con- tributes the final touch of smartness with its gracefully swaying hemline. Style No. 884 is designed for the little miss of 8, 10, 12 and 14 years. Patterned wool jersey, wool challis prints, rayon novelties and the heavier weight cottons are suitable for this uires 2 yards 39-inch with %_yard 3 contrasting. For a pattern of this style, send 15 cents in stamps or coin directly to ‘The Washington Star’s New York Fash- ion Bureau, Pifth avenue and Twenty- ninth street, New York. FRIDAY, SEPTEMBER 12, 1930. Balanced Meal May Pall in Color, Flavor, Texture BY SALLY MONROE. YOU can plan a really well balanced meal and yet make it 0 monoto~ housewives seem to have a knack ut planning the right sort of meals, both dietetically and appetizingly; some have no_such knack. The sort of well balanced meal that is yet unappetizing, without including any bad cooking or . active Aishes, is one in which the same sort of thing is served too often. The meal may, for instance, be too white, or it may have too much tomato favor, or it may have too much the same cc. sistency the various dishes. Too White.—It 1ay begin with a cream soup, then have bofled fish and mashed potatoes and caulifiower, and then have banana salad. Everything is good. The balance is good enough. But almost nobody could get through that meal in good humor. In the same way, the meal may be unpleasantly red—broiled steak, catsup, beets and tomatoes, though that isn't #0 bad as the meal that is too white. Too Much of One F .vor. No. for the meal with too much cf one flavor. ‘Tomato, for instance. To- mato cocktall, lamb chops, macaroni cookc . with onions and tomato, tomato salad and a dessert, I have known & whole meal to ' ruined because nutmeg was served with several dishes. A little is all right, but too much is destructive of even a sturdy a~~-tite. Then the same oonsistency. Oream soup, croquettes and mashed potatoes and squash and ice cream. It's & soft Keeping Up Appearances, The woman who wants to look her best must be prepared to give a cer- tain amount of time to it. I domt mean she must spend hours a week at hairdressers’ and manicurists’ and hav- ing her face “done.” If she happens to have money to spend on her appear- ance, so much the better, for a good hairdresser 1s indispensable to any woman, and if she isn't clever, a good manicurist helps, and, of course, nice creams and such things are very pleas- ant to have. Only you mustn't take | too seriously the advice of the girls | who give %you faclals, who are shocked | at the 1dea of water ever the face at all (there’s and it is so 1). You must be ‘methodical. Choose some morning, or some slack part of an afternoon, when Iou can do nothing but go over yourself for the sole pur- post of making yourself look better. Cleanse your face with ofl, wash use massage cream, and if you need it, | strap up your chin. If you ‘:n black- | heads, use quite hot water, and then the massage cream and before you | strap up the face, squeeze out as on s0 much of it nous that it is quite unappetizing. Some | and BEAUTY CHATS of these little pests as possible and WHAT DOES YOUR MIRROR SAY? To MANY WOMEN the mount- . ing birthdays bring a little less beauty, a few more wrinkles, a complexion that has lost its youth and charm. Yet for others, Time seems to stand still. , . The difference is often a matter of diet. So many foods lack sufficient roughage or \ bulk. Without it, constipation is inevitable. Its poisons spread over the whole system, causing ill health and loss of youth. Today, you can prevent it easily by eating Kellogg’s ALL- BRAN. Two tablespoonfuls of the original krumbled ALL- BRAN, or at least one of the crisp mew Biscuits daily, are guaranteed to prevent and relieve both temporary and re- curring constipation. In stub- . born cases, eat with each meal. This is so much better than taking pills and drugs—often habit-forming. Delightful with milk or cream, fruits or honey added. Kellogg’s ALL-BRAN also brings iron, which paints cheeks and lips with the nat- ural tint of health. At all grocers—in the red-and-green package. Made by Kellogg in Battle Creek. Holloys® ALL-BRAN KRUMBLED or the NEW BISCUIT & NDESCRIBABLY FLAYO ROUS... there's an especial taste appeal that places White Star Tuga in a class by itself. % ¥ v Dozens of interesting ways to serve, a tuna spec- ialty for any occasion ¥ ¥¢r ¥ Rich in vitamins and mineral salts, every bit of it is good, and goodforyou. ®% ¥ # % # % FOOD PAGE. meal and cloys the appetite long before tishes. jos I at this Mst meal you had a vege- and chops .r bolled potatoes peas, you would make it & and appetizing meal. white meal described could Genut:dm wgh the fish was broil parsiey, if the pota- baked, and if Spinach were | stead of caulifiower; or if to- A.:.q‘ this week's interesting queries | “Please give me o recipe for al- mond MACAToons.’ s, J. K. £ ul brown sugar, fourth teaspoonful sait, one-) 'f| cupful flour, one-half teaspoonful bak- powder, one cupful almonds, blanched and eut in small pieces. Sift| the salt and the baking powder with . Bc.. the eggs slightly, add the sugar, then the flour. Add the al- monds last. Bake jn small, well greased tins for 15 minutes in a moderate oven. Al:‘ . o recipe f¢ t d: “Have you & recipe for cottage pud- ding tha! you can recommend? If you have, I should like it.”—Marion C. Beat cream & tablespoonful of butter eupful of sugar. Add a half milk, one and a half cup- fuls flour, sifted with a heaping tea- spoonful baking powder and the stiffiy whipped whites of two eggs. Flavor to suit. Beat well and bake in a brick- shaped pan, BY EDNA KENT FORBES. touch each spot with & bit of absorbent ootton soaked in peroxide. It won't sting, because there will be a lot cf cream on the skin. le this cream remains on the and the face 18 tled up in this odd but beneficial manner, give your nails & menicure and a high polish. are dolng your nails soak in very warm soapy water end of the manicure wipe and clean and trim the nails off corns. Bhave yourself arms and shave your legs if (since silk stockings remain u“evul)‘.mwip‘e the cflrelm your face, pull out superfluous hairs with tweesers, rub the ‘:fin with ice, and then you are ready for powder and perhaps & little rouge or lipstick. You'll look: very pretly after you've done all this. A M to be proud Blue Package Cooks in Home in Good Taste [Tr—— It sounds very delightful to look for- ward to going out on the beach and sitting in the sand: but after you have been out there for a short time you make up your mind that you would have & much better time if you could be more comfortable. Of course, it wouldn't be any fun to drag along & lar chair; but in the top portion of the illustration is a chair made just for this purpose, and it is so very easy to carry that it is a real delight and comfort. ‘The folds down on the seat and the support of the back forms a handle; and, of course, being made of cane, it is very light. In the Jower part of the illustration is something that is quite different, a metal and cene table with tile top. ‘This would be good out on the sand on which to fhy games, or it could be used on the lawn or In the sun room. For a game of cards, which does mot require a large amount of table space, or as a magazine rack or plant stand this little table would be almost ideal. Don’t Discard Pulp. If you are of the economical type— and who isn't nowadays?—you can put up delicious “pulp jam” from the seedy pulp used in making grape felly. In- gredients: Four eups (2 pounds) pulp and water, 1 bottle rcun, 7% cups (3% pounds) sugar. If desired, seedy pulp may be sieved. Add enough water (or fresh crushed fruit) to pulp to make 4 cups. Add sugar, mix and stir until mixture bolls. Bofl hard 1 minute. Re- move from fire and stir in bottied pec~ tin. Skim; pour gquickly. Cover hot jam with flim of paraffin; when Jjam is cold, cover with 1, inch of hot X glass to spread parafin o{\ sides. Makes about 11 eight-ounce glasses. EAL of 9 minutes E best meals are not always the hardest to preparé. Just try a surprise on your family, Why not serve MUELLER'S SPAGHETTI? Serwe it plain—or prepare it according to one of the many special MUELLER recipes; here is one: SPAGHETTI a I’Ohio 1 pkg. MUELLER'S SPAGHETTT; % cup mush- rooms; 4 slices bacon; 2 onions; 3% pound ground round steak; 2 cans tomato soup; 2 pieces chopped pimento; 1 tsp. salt; 1 tsp. pepper; 1 thsp. butter. Parboil spaghetti 7 min. in 4 qts. boiling water with 1 tbsp. salt. Drain. Peel and stew \mushrooms 15 min. Cut bacon small and fry. Add chopped onions and steak; cook 5 min: Add spaghetti, mushrooms, soup, seasonings and butter. Pour into greased baking dish. Bake in slow oven 14 hour. A Blend of Farina —the most nourishing part of the wheat—makes MUELLER’S SPAGHETTI different from all other foods. Light, fluffy and delicious, owing to the special Mueller processes, it needs no other gare nishing than ordinary pan gravy! 9 Minutes’ Boiling MUELLER'S SPAGHETTI and MACARONI cook up to perfection in 9 minutes’ boiling. This pre- vents overcooking, though one or two minutes more may (be allowed for extra tenderness. Be sure to say ““MUELLER’S” to your grocer; he has it or can get it for you. MUELLER'S MACARONI SPAGHETTI EGG NOODLES ELBOW MACARONI GCOOKED SPAGHETTI LARGEST SELLING BRAND IX AMERICA