Evening Star Newspaper, September 19, 1930, Page 43

FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C. FRIDAY. SEril.:bkl R FOOD PAG FOOD AND THRIFT IN THE HOME | Canning Cooked Meats They May Be Provided 'HE family food bill may be con- siderably reduced and the prepara- tion of meals accelerated by canning meats and poultry at certain seasons when there is a surplus and the price is comparatively low. There are times when meat from the pantry shelf, all Teady to be reheated, would be a great help to the housewife in many wa For instance, at house cleaning time, when censiderable sewing is to be done quickls en bad weather may have delayed preparations for dinner, or when unexpected company arrives, Home-canned cooked meat is su- erior to salted, smoked or dried meat s most of its original vor and texture and can be prepared in more appetizing ways to add variety to the daily menu. Any kind of meat may be canned raw at home, but it will not have the delicious, special flavor of meat that hus been seared, fried or roasted before being put into jars. It is very easy to keep on hand a supply of cooked meats, poultry and Bshy from which to draw when needed, simply by occasionally buying two or three times the usual quantity needed and canning the surplus. How to Prepare. When selecting pieces of meat to can, avold fat.os far as possible because it gives a greasy appearance to prod- uet after the jars have cooled. Skim the fat from the broth to be used in | filling the jars, but use hot fat to sear | the meat quickly until the piece is nicely browned on all sides. Sprinkle well with salt and pepper, add some water to the roasting pan, and roast until the meat‘ds thoroughly cooked through, basting frequently and brown- ing nicely. It is ready for canning only when ‘the meat is tender and there is no red left in the center of the piece. Pie‘:‘es of meat that will pass through lthe opening of jars may be cut from a large roast before dinner is served. lti Irequires. but a few minutes to pack these loosely in two or three hot sterilized fruit jars, to pour over them a gravy ade by adding hot water to the pan | uices, and then partially to seal them | land set them in & boiling bath of water | [that comes one inch above the tops of | he jars. The processing could then be Anished about the time the dinner work s out of the way, so that the jars ould then be sealed before you left the fkitchen. Much meat is spoiled because pf insufficient processing. Begin to count the time for processing only after he water is boiling, and keep it boiling hroughout the processing period. Be gure that the jars are tightly sealed ter the processing. ‘When canning any kind of meat, fowl or fish, arrange the pleces in the jars so at they do not touch each other much, hin order that proper heat penetration vill occur. Small bones may he left in he meat, as they add to the flavor and help to distribute the heat through the contents of the jar. As the center of jar is the hardest part to heat, plan o place bones there. The packed meat should come to about half an inch from fthe top of the jar. Have ready the vy made by adding boiling water to pan grease and the roasting liquid, jall brought to a boil. With this just over the meat. It is not necessary to jill the jar. Lack of liquid in this case not affect the keeping qualities of he product. Raules for Packing. When packing the meat must be as Ihot as possible, the jars and covers| ted and hot and freshly sterilized, | and new jar rubbers in place. Use | jnothing but first-class jars and new pubbers and covers that fit down smoothly on the necks of the jars. Test covers by filling the jars with water and finverting. The test is to prove that the ar does not leak. ‘Test rubbers by ing a fold in each rubber and pinch- it to see whether it will crack, or stretching it to see if it will break. fin either case the rubbers are of poor quality. Never use a rubber that has been used before. New jars should be tempered and Emergency Use. MOTHERS AND THEIR CHILDREN. for Quick Entertainment Imaginary Gardens. On a rainy day when the children do not know what to do I sometimes sug- | gest to them that they play “garden.” |to each quart and fill the jar with hot|I give them a large sheet of brown | water. Partially seal and process in & | wrapping paper, which they lay oyt water bath for three hours. Finish an o % ) | seal immediately upon removal from the | 00 Plots With a brown crayon. Then | water bath. This chicken is especially | they plant their garden, by pasting pic- good to use for stewed chicken with | dumplings or noodle: | Roasted Chicken.—After dressing the hicken, cut into pieces and allow to| cool. Brown in hot fat In & frying pan. | Pack in hot sterilized jars and add one | teaspoonful of salt to each quart. Par- tially seal and process in water bath for three hours. Finish and seal im- mediately upon removal from the Wa- ter bath. When the chicken is to be used, it may be heated by placing it in a roaster with a small amount of wa- and warmed in the oven. A pre: re cooker is very good to use for re- | heating canned chicken. Place the jars | |in the cooker and heat quart jars for | 20 minutes at 10 pounds pressure. Rab- | bits may be canned in the same way | as_chickens. To can chicken broth, for each gal- | lon of soup stock use 12 ounces of rice. Boil the rice for 30 minutes. Fill hot Jars two-thirds full of rice and the re- | | mainder with chicken soup stock. Par- tially seal. Process in water bath for 75 minutes. Seal immediately. tures out from magasines of frults and | 7 ¢ vegetables, planting the flowers in the To Can Cooked Beef. front and the vegetables in the rear. | 1. Cut beef into pieces of the desired | A border of flowers the way around size. Brown in hot fat in a frying pan, |18 usually planted and the result is Pack in hot sterilized jars, udd one tea- | quite lovely. As questions arise from spoonful of salt to each quart, and fi)l | time fo time about the flowers and the jar with hot water. Partially seal | vegetables I take time to answer them, and process in water bath for three hours, Finish and seal immediately upon removing from the water bath. 2. Cut beef into pieces of the desired size. Place them in boiling water and simmer for 30 minutes. Remove from the water and pack the meat in hot sterilized jars. Add one teaspoonful of salt to each quart, and fill the jar with hot meat broth. Partially seal and process in water bath for three hours. Finish and seal immediately upon re- moving from the water bath. 3. Run beef, any part, through a meat grinder twice. Season before the | second grinding. Shape into cakes, and saute until the cakes are well browned. Pack in hot sterilized jars. Add small amount of water to the fat and pour over the meat. Partially seal and process for three hours in hot water bath. Finish and seal immediately upon removing from the water bath. 4. Bone, gristle, and other trimmings from meat may be boiled and the liquid canned to be used for soups. Fill jars, partially seal, and process for 90 min- utes in water bath. Finish and seal im- mediately upon removal from water bath. well as merely amusing themselves. (Copyright, 1930.) Schireradsin koo i Bacon With Bananas. Peel six bananas and brush them with lemon juice and two tablespoon- fuls of melted butter. Saute in two tablespoonfuls of butter in a frying pan until & golden brown on all sides and tender. Remove to & platter and in the same frying pan cook two slices of ba- con until crisp. Arrange the bacon around the bananas and serve as a main dish at luncheon or supper. MENU FOR A DAY. BREAKFAST. Melons Wheat Cereal With Cream Baked Sausages. Potato Cakes Popovers, Coffee. LUNCHEON. Baked Spaghetti With Cheese Muffins. Spanish Cream Cooked Pork. Roast as for the table, fill jars with large pieces, fill about half full of the roast liquid, partially seal the jar and cook for 21: hours in hot water bath. The brown gravy can be made at the time of filling the jars and poured over the meat. Pork brown gravy is more delicious thickened with cornstarch. Spareribs.—Saw and cut into suitable pleces. Fry or bake until slightly done, yet brown. Salt and pepper to taste, ut into jars and a little of the brown iquid, partially seal the jars and cook for 214 hours in hot water bath. Sausage—Shape the sausage into cakes. Saute or bake until the cakes | are well browned. Pack carefully and tightly into jars. Add a small amount of water into the fat and pour this over the sausage, putting into each jar only liquid enough to come 1 inch from the bottom of the jar. Partially seal and Jrocess ‘1n ot "wafer bath for three Roast Porl DINNER. Chicken Soup. Meat Loaf Baked Stuffed Potatoes Fried Eggplant Cabbage and Green Pepper Salad. POPOVERS. One cup flour, one-quarter tea- spoon salt, one cup milk, -ne g8, teaspoon melted Mix salt and flour, add milk gradually in order to obtain & smooth batter, add egg heaten until light, add butter. Beat all two minutes with egg beater, turn into hissing hot gem pans, Bake 30 to 35 minutes in hot oven, BUGAR COOKIES. One pound white sugar, one cup butter and lard, two eggs in cup. Fill cup with.sweet milk; sift five teaspoons of bak- 2 powder into five cups of our, ours. ‘Tenderloin —Cut into pieces of the | desired size and saute in hot fat in a| frying pan until browned and partially cooked. Pack in hot sterilized jars. Add a small amount of water to the fat and pour over the tenderloin, adding only enough to come 1 inch from the bottom of the jar. Partially seal and Erocell in hot water bath for three ours. Tongue.—Either beef or pork tongue CHICKEN SOUP. ‘Three pints chicken broth, ten pepper-corns, two slices carrot, one slice onion, one blade mace. Cook one-half hour, add one pint milk, ‘three tablespoons each 50 that the children are learning as | by placing them in eold water, heating t | may be canned. It should be salted he boiling point, then boiling for 10|and boiled until the skin can be re- inutes. The jars should have a final|moved, then packed in glass jars with a est by filling them half full of water, |little of the broth added. Process and butter and flour, Salt and pepper to taste, placing the rubbers on, putting on the covers, then sealing tightly. Now turn ach jar upside down, and after allow- fing to stand for a few minutes examine ffor leakage. Before adjusting the cov- s for good wipe the tops of the jars lean. Plrflfll{ seal by screwing the over daw%‘ ight, then loosing it lightly by, half a turn. The jars must not touch one another, jand while in the water-bath canner they jmust be supported from the bottom at east an inch to allow free circulation of the hot liquid around them. Thi [processing period must not be shortened [because the meat has been previously cooked. At the end of the processing period remove a jar with a can-lifter and seal it immediately before lifting out another jar. When all are cold, store them in a dry, cool place. Cooked meat canned this way will keep a long time and will need only a thorough re- heating to make it as appetizing as 'when freshly cooked. You can preserve this way veal, pork, poultry, lamb, mut- ton and wild game. Cooked Chicken, Stewed Chicken.—It takes a 3 or 3% [pound chicken, on foot, to fill a one- quart jar. After dressing the chicken, cut into pleces and stew. Allow to stand until cool. Pack the pleces in & hot tested jar, ‘add one teaspoonful -of salt Home in Good Taste BY BARA HILAND. There is always something new on the market in the way of a f-rdmm or bracket to take care of potted plants; and the three articles in the accom- panying Ulustration are evidence that ingenuity is being used in the design of these attractive pleces. The upper one is of pottery, but so finished »s to Jook exactly like a little log scraped out and ready for a few lants, flowers or trailing vines. This a plece that may be used on the open or cloesd porch, or even in the breakfast room, where informality is encouraged and nothing more dignified would be demanded. Also for the porch or sun room are | the other two models, the black cat| with its arched back ngpeaflng to be quite a protection, and the funny long. tailed bird on the bracket at the right | seems to be quite proud to be asso. ciated so closely with the lovely plants. The cat bracket would, of course, be most appropriate if finished in black, and the bird could be a combination of bright colors, the pots being selected to match the schem e, Caprrieht, 1880 seal. To Can Cooked Fish. Pish should be ed as soon after catching as possible. Cut the fish into pleces of the desired size. Roll in flour, season with salt and pepper and saute until nicely browned. Pack tightly into jars. Since fish that has been cooked is easily broken apart, it is best to use jars with mouths as large as possible, so that pieces may be slipped in without crushing. Partially seal and process in | hot water bath for three hours. Finish |and seal immediately after removing from the hot water bath. J m‘m T L il Brown Rice Savory. Cook half a cupful of brown rice in one and one-half cupfuls of water with one teaspoonful of salt until the rice is tender. Pour off the ofl from one large can of sardines and add to it one teaspoonful of prepared mustard, a pinch of curry powder and one table- spoonful of lemon juice. Coat the sar- dines with this dressing. Season the | rice with one tablespoonful of butter, | halt a teaspoonful of salt, and a little pepper, and place in a serving dish. | Place the sardines on the bed of hot rice and sprinkle the whole with chopped parsley. A NEW BAKED FISH DELIGHT WHITE STAR * TUNA % A delicate fRlavor all its own makes \White Star Tuna a wonderful addi- tion to your baked fish recipes. Try it today ¢ High in food value, low in cost ¥ Rich in natural iodine, that "ARB Your Baby and Mine BY MYRTLE MEYER ELDRED. That old bugaboo of hot weather, which prevented mothers from weaning | their nursing babies, is now in the past. There isn't a shred of an excuse for { mothers to continue to nurse any 9- month old baby. September is the ideal month for weaning. | We used to find mothers nursing bables a year or more old. but we seldom do ‘nowadays, especially if the | mother has had the advice of an up- | to-date pediatrist. Fortunate is the mother who can satisfy her baby for i nine months, the average nursing period being only from five to seven months. | The mother who has pulled through | the hot season can pat herself on the | back and be satisfied that she has done . No more is expected of her. sincerely advocate breast feed- | ing, but the mother should know when to stop. ‘The child cannot continue to grow and develop on a food that | diminishes both in amount and in es- sential elements. From a physical standpoint, the supply of minerals in breast milk notably decreases as the months of lactation increase. From & psychological standpoint, prolonged | nursing is even worse. The child is !endmg the period of infancy, and nurs- | | ing is obviously an infantile habit. He should be ready to drink from cups, | to eat from spoons, to sit up and begin | feeding himself. He is not hospitable to these changes when he is still being nursed. | We know how readily we embrace | new habits in & new environment. We | go to the seashore and every day | run out and jump in the ice cold water | and enjoy it. Back home we determine {to keep up that practice, But do we? The moment we return we go right back to the old habits. We shiver at the idea of an ice cold shower and timidly turn on the hot water. Such is the force of environment and the suggestion of allied habits. ‘Think of this in relation to the nursing baby. All his short life he has eaten in just one way. It is almost impossible to interest him in cups or spoops or self-feeding. He prefers the routine of habits so closely connected with that of nursing. ‘The baby nursed after the ninth month, sometimes after the seventh, betrays in a characteristic manner his need for weaning. He wakes up two or three or a half dozen times at night and demands to be nursed! If previ- ously baby has been sleeping most of the night there is no need to hunt longer for the reason. Wean the baby. That is the answer to the problem. Likewise, weaning need not be & difficult or serious change if the mother goes about it in leisurely fash- fon. Our feeding and weaning leafiet deals’ with the slow steps.of weaning, then . acquaints the mother with the kind of diet the child needs after weaning. (If you want this leaflet sénd a self-addressed, stamped en- velope with your request for it to this department). Weaning definitely ends the baby's first stage of growth. From then on we must encourage him to become a self-reliant and independent individual as rapidly asis consistent. AULNT HET BY ROBERT QUILLEN. “I didn't have no business buyin’ a dinin’ table that big, but I wanted to own somethin’ Emily couldn't borrow when she’s givin’ a bridge party.” (Copyright, 1930.) ] “All Good Paint and Hardware Stores” By Clever BY SALLY MONROE. | NJO doctor or dietary expert, so far as we know, has ever come along {to sing the praises of pickles, or to point out that pickles prolong life and give re: {"To be sure, sauerkraut, which is, broadly speaking, a sort of pickle, has its expcnents, and there is no reason to believe that pickles in general will not scme time receive indorsement by dietary experts Certain | nourishing, certainly they do not con- |tain vitamins, but most people like them and find their use in moderation unharmful. It is known that the inclusion in the diet of a little acid helps break down coarse celiulose, and, therefore, aids digestion, and the habit of putting vinegar on cabbage, or even spinach, or corned beef and other rather coarse. tough meats, may be well founded. Add Variety and Flavor. For the present, all we can venture to say is that, for healthy persons, pickles used in moderation do no harm; that they certainly add to the variety and flavor of the meal and that they stimulate the appetite. Pickled Peppers.—Secure large, green, red or yellow peppers. _Carefully re- move seeds; fill with finely chopped cabbage and onions; stew together end place in salt water over night; in the morning pour over them boiling vine- gar. This will be ready to use in about two weeks, Spiced Pickles—Soak smill cucum- bers in salt water 24 hours; rinse in clear water. Heat in the following solution: Three quarts water, one pint vinegar, plece of alum size of ‘a hicko nut; drain thoroughly, put in jars, and on top add mustard :eed cloves (whole), cinnamon bark; then fill the jar with boiling vinegar, dis- solving one tablespoonful of sugar to each quart of vinegar. Chill Sauce.—Peel and chop one peck of ripe tomatoes: boil until thick and not juicy. Add one pint chopped onions, one-half dozen large peppers, chopped fine; let boil half an hour, then add one-half cup of salt, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon, two tablespoons whole mustard seeds. Mixed Pickles.—One-half dozen green peppers, two red peppers, one pint small onions, one pint lima beans, one- fourth peck’ small string beans, one pint celery, one pint coulifiower, pint tiny cucumber pickles. Boil one- half galion cider vinegar to which has been added one-fourth pound white sugar, 2 cents' worth tumeric, 2 cents’ Everyday Psychology BY DR. JESSE W. SPROWLS, Indecision. trait in the case of a great many per sons. With some persons this char- acter trait becomes so prominent that all other traits are submerged. The for fear of making a wrong one refuses to be taught, for any sort of guidance tends to lead to some decision about something. Clarification is the last thing such persons want to hear any- thing about. It is argued by some psychologists that those who operate on the formula of indecision suffer from a feeling of inferiority. This feeling of inferiority keeps them in a state of apprehension about the possibility of making a mis- take. A person never thinks quite so much of himself after making a mis- take. So they refuse to run the risk of making a mistake, which might in some way reduce their already small opinion of themselves. They want no light thrown on themselves. Now and then it happens that the indecisive person gets into a state of step out of his difficulties. He decides that nothing can now affect him. He makes a decision, perhaps a lucky one. Realizing he has made a decision, he takes a new interest in himself, wants to know more about his abilities, wants himself as a somebody. (Copyright. 1930 SPhbsteA- VARIETIES PIMENTO-SWiSS K-STANDARD THE FOODS CHILDREN LOVE ly pickles are not particularly one | Indecision qualifies as a character i person who refuses to make a decision | hopelessness. ‘Then he takes the first| to experiment with them. Then he is| willing to be taught, willing to renrd‘ Pickles May Be Made Now Household Cook worth celery seed. Boil all together 20 minutes or until thick Baltimore Pickle.— Two quarts ripe | | tomatoes, two quarts green tomatoes,| | one large head of cabbage, twelve me- | dium-sized onions, three red peppers. ) Chop fine. Salt over night. In thel morning drain, add two quarts vinegar, one and one-half pounds of sugar, one- half cup of yellow mustard seed, one- half cup horseradish, one tablespoon celery sced. Boil one-half hour, or untli | well “done Ginger Pears—Ginger pears can be | made from hard and rather green pears. Weigh eight pounds of the fruit. Quar- ter and slice all the pears and put them in a preserving kettle. Add six | pounds of granulated sugar, the juice |and grated rind of four 'lemons, a quarter of & pound of gréen ginger root and a cup of water. Boil for three | hours, remove the ginger root and put | the remaining fruit mixture in jelly glasses | * Peach Pickles—Eight pounds peaches, | four pcunds sugar, one pint vinegar. Stick two or three cloves in each peach. | Add a few sticks of cinnamon. Cook | until tender. Take them out on a platter to cool. When cool, put in jars. Pour the cold sirup over them, let | stand 24 hours, then seal up. This is | a good rule for all kinds of fruit pickles it wanted rich; if not, use less sugar, Query. Among this week's interesting queries | 15 this: |~ “can you give me a good recipe for | pork and beans, the kind cooked with | molasses?” | Soak a quart of beans that have been | carefully picked over in cold water until | | they are swollen. Drain and put them over the fire in boiling water and sim- mer until soft. Be reful not t» cook rapidly enough to break the skins. | Then skim out the beans and put them | into a baking dish. Press into the beans half a pound of lean salt pork, the rind of which is slashed. Mix a teaspoonful of mustard, a tablespoonful | of_molasses, a_teaspoonful of salt and half a teaspoonful of onion juice—which may be omitted—and pour over the beans. Then fill the dish to the top | with hot water. Bake slowly for four hours. Broiled Scallops. Arrange one quart of scallops close together on a shallow baking pan. Pour four tablespoonfuls of melted butter over them, place under a medium brotler heat and broil for five minutes. Then sprinkle the scallops with half a teaspoonful of salt and a little pepper and scatter over them eight slices of bacon which have been cut either in dice or in halves lengthwise. Return to the broiler heat and broil for about eight minutes longer. Oysters may be prepared in exactly the same way. To vary, dip the scallops in seasoned fine cracker crumbs, then in beaten egg. and again in cracker crumbs before arranging in the shallow pan for broil- ——— | | ing. | Domi? Confectioners Sugar [ ] for making smooth velvety cake-icings “Sweeten it with Domino’ Tablet, Superfine, vers, Dainty Lumps Powdeted, Old Fashioned Brown, Yellow; Domino Syrup. Always full we American Sugar Refining Company "1ke Mark of the Knowing Hostess ® A charming attention to each detail is the mark of the knowing hostess the world over. When she serves a salad, she makes it a salad to be remembered with delight. She serves Best Foods Mayonnaise withit. Because Best Foods Mayonnaise is so exquisite! So smooth, creamy, flavory! Remember, she is a knowing hostess. Best Foods Mayonnaise OVER 5O M/LLION ' JAR LSOLD LAST-YEAR potent preventive of goiter. ¥z BAKED TUNA—IY/; cups of milk Y cup bread crumbs, 3 J tablespaons bulter, | t3aspoon chopped parsley; 1 teaspoon chopped onien, selt, ene 7-c1. con White Ster Tuna and 2 eggs. Mix the first five ingredients and bring to & scald. Then edd the finely flaked tuna fish. Bresk 2 aggs into the flxture and mix thorsughly. Bake in cossercle in & medérate ven for 30 mimites, m.-a,,mu.u. WHITE,STAR | ,.'\ . .1 TUNR ———— ‘Washington, D. ©. Telephone Dist. 4602. s / BEAUTY CHATS lie flat on floor and without lifting | yourself by arms_or, elbows, rise to & sitting position. You will need to place the toes under a heavy piece of furni- you the first few times ice, but after that les of abdomen and back 1f. Another exercise is d at the hipe and_take going to right or coming sround fo the start. BY EDNA KENT FORBES. Hands and Arms. It is curious how many women will take the greatest pains to keep their fingernails perfect, yet will let their arms and their elbows look terrible. Some don't even notice when the skin looks bad, and ugly marks break out. Some will wear long sleeves, or scarfs with evening dresses to hide defe rather than get rid of them. Here's the best arm treatment, for the skin, that is. Every day scrub the arms with a flesh brush and a heavy lather of soap, preferably a cold cream | or a castile soap. A couple of minutes of this brings the blood to the arms, | makes the skin glow, opens the pores and removes a good deal of a peculiar | hard stuff which collects in the pores and which often raises tiny lumps on the skin, | . This treatment, followed by a hot | rinse, should end With a thorough rub- | bing of the arms with olive oil. This softens the skin, softens the hard mat- ter, gets some of it out, and at the | same time improves the general tex- | ture of the skin and keeps it from being too dry as a result of the daily scrubbing. Then, to bleach the arms, use any of the bleaching lotions that you might put on your face or necl A lot of fuzy hair often grows on the arms, which is ‘quite harmless, but which, if dark, does spoil the appear- | ance. ' This can be bleached with fresh | peroxide of hydrogen, which can be | used once or twice a week, and left on | for s minute or so. Use a wad of | cotton to apply it. The hairs the selves can be pulled out with wa they'll grow in again, of course, but this treatment is often valuable. Make it a rule never to wear sleeves half-way down the arm. Either long ones, or no sleeves at all. Then the arms won't be darked toward the hands and light toward the shoulders. BEGINS IN THE KITCHEN 80 MANY people suffer from con- stipation. It steals health and happiness. They spend millions of dollars yearly on pills and drugs. That’s the wrong way to try to cure constipation. The right way is to correct the diet— to add_enough roughage to your food to sweep the poisons out of your 5 Kellogg’s ALL-BRAN is guar- anteed to do_this. This appe- tizing cereal is now available in two delicious forms: the origa inal krumbled cereal, or the new Biscuit. Use the krumbled ALL-BRAN also for making bran muffins and breads. Adds a pleasant, nut-like flavor to omelets, soups, salads. At all grocers in the red- and-green package. Made by Kellogg in Battle Creek. Helloygs ALL-BRAN KRUMBLED or the NEW BISCUIT Anna T.—Try applications of cucum- ber juice on the freckled places over your chest and arms. Buttermilk or lemon juice will bleach the skin of light _coatings of tan. At 23 years of e, height, 5 feet 515 inches, ‘you are about 8 pounds too heavy with weight at 135 pounds. If you have a very | heavy frame you may take § pounds | off of this. [ A. J. B—To reduce & full abdomen, | ABE MARTIN SAYS I Ambassador Gerard fergot to include | John Barleycorn among the 64 go git- ters who rule this country. It's refreshin’ even to bump into a little dash o’ false modesty these days. (Copyright, 1930.) the Red, White and Blue Package As a Change from Potatoes "T'isn't difficult to savemoney on food—and without stinting, either. Have MUELLER'S MACARONI as a change from potatoes. Not only is this de- lightful food most appetizing—it builds new vigor and energy into grown and growing bodies. Rich in food value, it has all the muscle-building qual- ities of meat in far more digestible form. Economical Recipes MUELLER’S MACARONI can be served plain, op in a variety of delicious, yet inexpensive ways: There are scores of recipes to choose from; an example is shown: MACARONI with Peas and Bacon 1 pkg: MUELLER'S MACARONT; 2 thsps: but- ter; 214 tbsps. flour; 2 cups milk; 3% tsp. salt; 1, tsp. pepper; % cup grated cheese; 1 can peas; 4 slices bacon. Boil macaroni 9 min. in 4 qts: boiling water with 1 tbsp: salt: Drain; Make sauce of butter, flour, milk, seasonings: Add cheese. Cook peas. Cut bacon in squares and fry: Mix macaroni and sauce: Make nest of macarond, ' put peas in center. Garnish with bacom: Why MUELLER’S Cooks Up Lightest Atalltimes, however, be sure to ask for MUELLER’S MACARONI when you order from yout grocer:): No other macaroni cooks up so light and fluffy— ' for MUELLER'S.is made from a special blend of| farina, the most nourishing part of the wheat—by, exclusive MUELLER processes. MUELLER’S MACARONI cooks up thoroughly in nine minutes; this prevents overcooking. If especial tenderness is desired, one or two minutes more may be allowed. You will find full directions on the MUELLER package; yout grocer has it, o can get it for you. MUELLERS MACARONI SPAGHETTI EGG NOODLES T ELBOW MACARONI COOKED SPAGHETTI LARGEST SELLING BRAND IN AMERICA, IRy 4