Evening Star Newspaper, October 3, 1930, Page 45

FOOD PAGE. Food to Serve to Children | Appetiiing and Nourishing Dishes Are Obtained by Proper Study—Training Should Begin in Childhood—Vegetables Require Careful Cleaning. REN are favorably influenced by table appointments suited to their age. For very young children who eat in the nursery, or who have a table suited to their size in a _corner of the gmm'm':'eézrl:t:d’mh Mother Goose figures or with designs showing cats, plan 4o supply | the skins can be made tender by fre- quent basting. 4 Questions to Answer. Did “your child have at least a pint and of milk, in one form or an- othe luring the day? qoe e your d found in Were the fats which child of the wholesome milk, cream, butter and salad oils, or were they the unwholesome kind found in_doughnuts and other fried foods? Were all cereal foods ~thoroughly dog, or other animals. Tables painted wit in gay colors are interesting, and the vn_;‘lefiu to choolumtr:xgl are numerous. To use on a plain table, & | cooked? Did you keep in’ mind that tablecloth or datlles may be embroidered | Sole ceroate o gosd foods in theme with animals in various colors, and in | selves they should not take the place outline stitch. The work is easily done, | 5f meat, milk, eggs, fruit or vegetables? any mother would enjoy working on them in view of the results prod: Trays. for children's use bought in all sorts of d and sizes, but quite as satisfactory as a tray are the place mats of similar size, made of the new water-proof materials. ‘They are not rubberized, but are treated with oil or with P;-rcxylln. ‘There are several varieties of this fabric, including glazed chintz. They are wiped clean with & damp cloth, do not fray, and wear well, and can be bought in bright colors. Children are naturally hospitable, so that their training in‘little soclal affairs should begin in early childhood. Moth- ers should make the small friends of their children welcome and let the chil- dren occasionally serve refreshments of some kind to their guests, always with understanding that the children 1 t f ing uun‘“r ling of leasant way of cule: & feeling of :amun- hospitality or of bringing about an easy manner by allowing chil dren to have parties, and il];zm, them f the responsibility for ms Did each cl have an egg or an equivalent weight, about two ounces, of meat, fish or poultry? Were your children given sweets be- tween meals, or anything else that tempted them to eat when they were not hungry? Were they allowed to eat sweets when they should have been drinking milk or eat! cereals, meat, eggs, frult or vegetables? Were the sweets given to the child in simple form —that is, unmixed with much fat or with hard substances difficult to chew and not highly flavored? Did either the fruit or the vegetable given disagree with your child? If so, ought you to have cooked it more thor- oughly, chopped it finer, or have re- moved the skins or seeds? Delicate or Sick Child. Mothers who can invent new ways of presenting the limited number of dishes from which they have to choose will find it’ well worth while to do so, but when a child is sick or convalescent nummurelymm'zum:u%u appeal e gyunedpg & mnovel, cheer th playful wuc‘:v‘:‘len or even plain food. usual way, the choicest dainties will meet with disapproval from a sick child. 3 breakfast egg served in the usual cup will be refused, but if Vegetables and fruits are an im- pértant but often neglected part of a child’s diet. They ought to be served at least once a day. Vegetables may as wvoring for soups and may be added to milk or meat served this purpose they should be siightl; Nwdpmflmm;wmdhm%ui or _cut into small pieces. HETA Y F‘Egg i %5%55? shlislirl it viif BEElE I 1 "2 IS Heallaatt bought at small cost. They may used with good effect to take the place = /A\s A SURPRISE... for "that man” tickle his palate with White Star Tuna Sandwiches on Toast, with crisp lettuce ... mayonnaise. if he likes it ¥ ¥ Then hear his “Great! Let's have these often.” # # % The preferred brand for more than 17 years. THE EVENING STAR, WASHINGTON, Home in Good Taste BY SARA HILAND. Usually we see & chair which is typical of the French provincial style covered in chintz similar to that used for the petticoats of the peasant maid, but in the {llustration 1s shown a chair of this type in more “dressy” covering. The covering is quite practical and one that might make it more in keeping with & room whic!lx o‘; not carried out in any particular L This chair mme of light walnut and there is a rush seat. The covering of the seat and back consists of loose cushions, down filled and covered with sateen, the back being tufted to make 1t more comfortable. The scams and the buttons used in the tufting are in a color which is in contrast to the sateen. ‘This is the kind of chair that might be termed a “pull-up” chair for bridge, for it is comfortable, easy to move and does not take up a great deal of space. 1t is too small to be considered a fire- side chair, but grouped with another chair of equal size and a table with lamp and books it would help make & very attractive cormer, especially if there is a decorative screen in back of the pleces. (Copyright, 1930.) DAILY DIET RECIPE ALMOND STEAK. Ground lean beef, one pound; blanched almonds, one-half cup; salt, three-quarters teaspoon; but- ter, one tablespoon. SERVES 4 PORTIONS. Either have butcher put lean beef (round steak or top chuck will do) through grinder or put meat and almonds through food chopper at home, If meat is ground by butcher add to it the almonds = which have been blanched by standing in boiling water two minutes and then drained and the brown skin rubbed off. Chop them fine. Form mix- ture into one large steak. Put it at once into a pan that has been heated and the hottom slightly greased. Run into a quick oven ?nid.hlke lbdo‘;)t 20 n:lm;mme& t is partly done put a few butter over top and finish baking. Send at once to table. DIET NOTE. furnishes protein. Some lime, iron, vitamins A -snd B present. Can be eaten by normal adults of average, over or under THE STAR’S DAILY PATTERN SERVICE Simple House Frock. If you're looking for a practical smart house frock—here it 18! It's just as amipy as can be. ‘The collar takes the place of . e comfortable open V-neck- ll.n;th becoming, too. 'S ‘The poin! assumes a downward trend to round outline at the back makes the snug hip- line more prominent. The skirt shows ‘moderate circular fulness. blue. m{la in sizes 16, !I,U,to years, 36, 38, 40 and 43 inches ust. It's asily made! !hlnvy"inhhed cotton broadcloth in plain or print, rayon novelties, printed dimity and men’s cotton shirting fabrics make “f attractively for home wear. BSize 18 years requires 3% yards 35- inch with 53 yards binding. a pattern of this style send 15 cents in stamps or coin directly to The ‘Washington r's New York Bureau, Fifth avenue and Twenty-ninth street, New York. ‘We suggest that when this pattern you inclose ou send for 0 cents ad- through the hips. seaming at the front that D. C, FRIDAY, OCTOBER 3, 1930. MENU FOR A DAY. BREAKFAST. - Grapes. ‘Bran With Oream. Baked Sausages. Hot Corn Cake. Coffee. LUNCHEON. Corn Chowder. Pear Sponge Oakes. DINNER. Calf's Liver and Bacon. Baked Potatoes. Creamed Caulifiower. Beet and Lettuce Salad. Boston Cream Ple. Coffee. Crackers. Tea. BAKED SAUSAGE. Wash ssusage well in cold water, cut apart, lay in baking dish, put in oven and bake until brown. This takes about 30 min- utes. Turn once. OCORN CHOWDER. Cut enough corn_from the cob to make a quart. Pare and slice Sandwiches Are Of Cooks BY SALLY MONROE. SANDWICm are deliclous for re- freshments at hour. They are delicio likewise, for luncheon. If you would like to enlarge your knowl- edge of good sandwich fillings, try some. of these recipes, and see like them: Lettuce and Mayonnaise Sandwich. —Two slices of white bread. Wash thoroughly the lettuce. Place between the prepared bread and add mayon- alse to taste. n Dutch Sandwich—Cut very thinly the required number of slices of smoked ham- sausage. Butter some thinly cut slices of brown or white bread, spread over each a little French mustard, and then add a layer of thinly sliced gher- kins. u{‘ the slices of sausage be- tween each two slices of buttered bread. Pickle—To & half cupful of mayon- naise add a heaping tablespoonful of any good chopped pickle, preferably one containing some onion. Mix thoroufihly and spread on slightly buttered slices of bread and make into sandwiches. If you don’t|of you like, you may put a little lettuce between the slices of bread. This is & good way to d of little amounts of cthed pic also a “m{l. Wway to make excellent refreshment sand- 'wiches in a very short time. Strawberry and Cheese.—Cut _slices of white bread and toast on one side. Cut the pieces in squares about two inches across and spread the toasted side with stiff whipped cream. Now to half of the squares add a spread of strawberry jam and press pleces to- gether, cream sides in. Currant Jelly.—Another good sand- wich is made by spreading-brown bread with cream cheese seasoned with salt, pepper. and enough currant jelly to make it a decided pink. Sprinkle with cl.opped chives and press together. Swiss Cheese.—Have thin slices of Swiss cheese. Just before you wish to serve the sandwiches make nice, crisp pieces of white bread toast. Butter and form into sandwiches with Swiss cheese, lightly spread with mustard. You will fin is a toothsome departure from the ordinary Swiss cheese sandwich. Celery.—Chop celery, mix with may- onnaise, and spead between slices of buttered whole-wheat bread. Cucumber.—Chop fine one cucumber, one-half onion and one pimiento. Mix well with mayonnaise and spread be- :‘we:;l buttered slices of whole-wheat read. 1 quart of potatoes and 2 onions. erhllfl of pork in Place gravy strainer on vegetables and turn onions and pork fat into 1t, with a m‘m the juice through. n slowly pour 1% quarts bolling water through the strainer, rubbing as much onion through as possible. Remove strainer, cover kettle and bofl gently for 20 minutes. Mix 3 tablespoons flour with a little milk. Stir this into the bolling chowder. Taste to see If sea- soned enaugl. If not, add pepper and salt suit you. Add 6 crackers, split and dipped for a minute in cold water. Replace cover, boil up once and serve. BOSTON CREAM PIE. Two 1 cup sugar, ¥ eup and flavored; cut after filling and then frost with same. Crystal Domin Tablets 3 smart sparkling inviting [ for serving with coffee and tea n it with Domino” Vanila Cookies. ‘Three dogen, two-thirds cup butter, one and one-half cups sugar, three tablespoonfuls cream, two teaspoonfuls vanilla, third teaspoonful salt, two eggs, three cups flour and one teaspoon- = til ey Add mmm sugar until creamy. 3 salt and eggs and beat three minutes. Add other nts. Break d, Tablet, Superfine, tioners, Dainty Lumps, Old Fashioned Brown, Yellow: Domina Syrup. Powdered Always full weight American Sugar Ready1o-Bro . Bee Refining Company DINCU DEC] el anivel- -Nu&oa Boys and Gzr/s GLOWuwith HEALTH "The main reason why Nucoa is what it aims to be —the finest margarine possible to produce—is because its makers have spared nothing that Science and Money could give to make it so. ‘Take vitamins, for instance. Nucoa has the essen- tial vitamins because science sees that they are a part of each fresh batch. The effect of thisis to con- tribute to the vitality of every Nucoa eating family, Nucoa does not depend upon nature and seasons. It does depend npom Science. Margarine cannot be cheap and have these advantages. Nucoa is not cheap—it is econorsiceal. Nucoa is the only margarine guarded con- trolled freshness. J v » by Nucoa is the only margarine with a Central Master Control for quality. Nucoa is the only margarine with a nation-wide organization of carefully selected distributors re- ceiving fresh goods every day who have had years of experience in handling perishable foods and table delicacies. Get acquainted with Nucoa—the unusual margarine aud food-delicacy. Distributor: GOOD DISTRIBUTORS,‘ INC,, 00 Maryland Ave. S.W. WASHNGTON, D. C. The Hot-Toast Test is Your Personal Margerine Test Take & piece of bot toast and spread liberally with Nucoa. Notice how the wholesome elements of this de/s- cacy begin to register on the taste buds ... those wonderful little taste-centers at the Mhn of the mn'ne...‘l:&fiu the sweet ing sati: on +. . the clean o and ‘%loom" of flavor. ‘T'he Hot-Toast Test will prove to you that Nacos is UNLIKE eny ether mergarins, PR FOOD PAGE. F 1 Sweetbread—Cook & pair of sweet- riendas breads and cool and then put through : S e e i o cucumber, ¢l e and Consumers S de b mi o oughs of ¢l cooked ham and & cuj of mayonnaise. Spread between buttered Chill—Cream & package of cream slices of white or whole wheat bread. flhl-d i wlt.hldom hn:ur1 two tables; r‘n‘:: Query. ome.made chill aatce and " Between buttered alices of white bread. |,, ATONE this week's interesting querles Chicken—From & cooked fricassee| “Please, I'm coming to you again— chicken drain off agcupful and a half| this time for & good way to Taake Daxed stock, from " hich grease is removed, | custard.”—Polly. and enough chicken meat to make two, Three eggs, salt, one teaspoonful Vae cupfuls when ground through the meat | nilla, three tablespoonfuls sugar, three chwp&g Now make a white sauce from cupfuls of milk and nutmeg. Beat the two lespoonfuls of butter, two table- | eggs enough to mix the yolks and spoonfuls of flour, the chicken stook whites and add other ingredients. Pour and one-half cupful of milk, with a|into custard cups and set in a pan of teaspoonful of salt and a dash of pep-| hot water. Bake in a moderate oven per. Cook until smooth and mix this| until the custard 1s set. This may be with the minced chicken and two m-‘ tested by trying with a knife, and if spoonfuls of minced onion, if desired,|the mixture is jellied it is ready to and s cl pimiento. Let chill and | remove from the oven. Set the cups then on slices of buttered bread. where they will cool quickly. AMERICAS BIGGEST, SELLER MUELLER’S MACARONI BU‘OYA.NT health—eager energy—vitality brime ming over—these can be possessed by all your family. Serve health-giving food at every meal Have MUELLER'S MACARONI often. The “Energizing Food” MUELLER’S MACARONI is made from a cholce blend of farina—the heart of the wheat. It cone tains just the elements the body needs for health, growth and vigor. It is an ideal food for children and adults. Whether served plain, or in special recipes, such as the following, it is delicious, nous- ishing and easy to digest. MACARONI with Peanut Butter % package MUELLER'S MACARONE; 1 cup peanut butter; 1 thsp: minced parsley; % tsp: salt; Y, tsp. papriks; % cup bread crumbs; 114 tbsps: flour; 1% cups milk; tomato sauces Parboil macaroni 7 min. in 2 qts. boiling water with 14 tbsp. salt. Drain. Stir peanut butter into mace aroni, cover, and set in warm place until peanut butter melts. Add seasonings, crumbs.: Ads.l.m to milk, rubbing to smooth paste, pour iato macaroni mixture; Pour into greased dish, cover top with crumbs, dot with peanut butter. Bake until brown or about 20 min; Serve with tomato sauce: Lightest and “Fluffiest” Be sure to ask for MUELLER'S when you ordes from your grocer. By doing so you get the advane tage of the exclusive MUELLER processes, which assure an exceptional lightness and “fluffiness” in the macaroni when cooked. Boil for nine minutes only, according to the directions on the package. In this way you avoid overcooking, a frequent error with American housewives. One or two minutes more may be allowed, however, for extratenderness. Ask your grocer for MUELLER'S; he has it, or can get it for you. As a Change from Potatoes MACARONI vy SPAGHETTI EGG NOODLES ' ELBOW MACARONI . COOKED SPAGHETTI. LARGEST SELLING BRAND IN AMERICA