Evening Star Newspaper, November 7, 1930, Page 41

FOOD AND THRIFT IN THE HOME Natural Flavor May Be Developed by Careful Coeking—How to Utilize l.ess Desirable Parts—Yorkshire P IN order to become acquainted with the different grades of meats it is necessary to go to market in person and ask 'a well informed butcher to explain | the various grades and cuts of meat and give some general information on the best ways of cooking. He will tell you that tender meat is suitable for | broiling or roasting, and that tough | meat requires methods using a lower | temperature and more molsture to | soften the tougher fiber of the meat. Good beef for roasting is recognized by its fine texture, bright red color and firm white fat. Meat that is too lean will make a dry roast. A piece of suet should be placed in the center of rolled rib roast. Fillet of beef may be larded. Rump roast may have & strip of suet laid across the top. Standing rib and chuck roasts usually do not need added fat. Almost any veal roast needs fat ‘Tough cuts of meat may be pounded s little or chopped, which helps to break the muscle fibers. The natural flavor of meat, even in the least desir- able cuts, may be developed by careful g, especially by browning the surface, and other flavors may be given by the addition of vegetables and sea- soning with condiments of ' various kinds. Housewives are sometimes puzzled to know how to utilize the less desirable parts of a cut of lamb or mutton, as often there is not enough to make the preparation of an extra dish from the fresh trimmings worth while. The less desirable portions may be ground fine, seasoned well, then cooked under the main cut as a dress- ing. Tough meat does not always have to be used in a soup or stew. As a help in utilizing the and ends of trim- mings from lamb or mutton the lean the should be substituted en‘:( few days byudufnuhmelnnpo itry, ham or dried beef. If the fat of meat is not eaten at the fable and is not used at all, a money loss is the result. The fat from meat should always be saved, as it may be used in place of butter in preparing many foods. The fat from sausage or from the soup kettle or from a pot which is savory because it gl cooked with vegetables, is specially good. Sometimes savory vegetables, like onions or sweet herbs, are added to fat when it is tried out, to give it flavor. been i il i i g H o By - ; ¥ Efaiggggfifi ik T s there are beef drippings in cook it. A deiicious dish that resembles York- hire ding and is very simple may small roast Savory Baked Ham. Belect a nine or ten pound ham and scrub it 1t very salty, soak it . to_qoh podhd of harm i b & 30 of boiling water, or enough to cover. Place the ham in the hot water. To anine or ten pound ham add one car- rat sliced, two stalks of celery, one tea- spoonful of celery salt, three sprigs of y, one onion sliced, two or three simmer the ‘Twenty-five minutes to the pound will the right time. udding With Beef. a skewer or a fork with long tines, and turn the ham so that it will cook evenly on both sides. Add more hot water as the hath liquor evaporates. The ham should be covered with water during the entire cooking period. When the ham is tender, let it stand over night in the liquor, or if it is to be served hot, remove the skin at once, wait until the surface of the ham is cool, then cover with the following mixture: Mix three cupfuls of brown sugar with three cupfuls of fine, soft bread crurbs, half a teaspoonful of mustard, and cider or vinegar to moisten. Spread this mixture over the upper side'of the ham until entirely covered. Press long- steamed whole cloves into the coated fat at intervals. These help to hold the 1s0 ‘season the meat. a crust quickly, then reduce the temper- ature and baste frequently with a mix- ture of ham liquor and cider or vinegar the ham is evenly browned. Special Broiled Steak. Select a porterhouse or & sirloin steak about one and one-half to two inches thick. Trim the steak of excess of fat and wipe the meat with a damp cloth. A steak may be broiled by direct heat or it may be pan-broiled in a skillet. ‘To broil by direct heat, grease the rounds of a rack, place the steak on it, then place over live coals or under an @lectric grill or the flame of a gas oven. If & gas oven is used, do not close the door. ' Sear the steak on one side, then turn, careful not to break the until tage. If a skillet is used, grease htly ‘with beef fat, then heat it siz- zling hot. Lay the steak in the skillet and sear it on both sides, then reduce the and cook it to the de- sired st turning the meat to cook it evenly. Do not add water and do not cover. Place the steak when done on a hot platter, and add salt, pepper, and melted butter. Garnish with parsley and serve at once. No definite time can be given for a steak be- cause of varying thickness, degree of heat applied, and personal preferences. A steak one and one-half to two inches thick will probably require twenty-five minutes to cook medium rare under the flame of a gas oven. A good way to serve cranberry jelly is + DAN-DEE TOAF | about | be THE EVENING STAR. WASHINGTON; Pe=C5- in_individual molds. A little crisp celery cut in fine bits may be placed in the bottom of each mold, then the jelly added. When firm, turn out onto serv- ing dishes. Currant jelly is suitable for game or cold tongue. Jelly sauce is a good accompaniment for most meats, and especially for roast beef, lamb, duck or chicken. To make, use one | glassful of currant or grape jelly. Melt this slowly and add to it one table- | spoonful of butter. The mixture should | be boiled only for one minute, then just | before serving add one tablespoonful o3 lemon juice. Beets pickled and sliced may be used with cold meat or with boiled beef. Gherkins or large pickles cut crosswise make & nice garnish for cold sliced corned beef. Linkwsausages make a good garnish for roast turkey if put around the edge | of the platter. Slices of lemon should be cut very thin to garnish roast veal, | steaks or boiled fowl. Parsley and | celery tops are good garnishes for cold | meat and poultry and for chops, cut- | lets and steaks and roasts. ; Container. As I am a busy mother, I have to think of all the time-saving devices I can. When ¢he new baby came along I fixed up & tray for his bath things which I have found most convenient. At the variety store I purchased ‘se' eral cake tins, about 6 inches square and 1 inch high. I fitted these into a square wooden box, and in the differ- ent compartments I keep safety pins, absorbent cotton, taleum wder, ofl, comb and brush and s . 1 find these very easily cleaned, and they may made quite attractive by painting with dainty colors. The woolen box may also be painted to match them. (Copyright, 193 + + Home in Good Taste BY SARA HILAND. What to do with a basement recrea- tion room is a problem which confronts many a home furnisher today. These rooms are to be used for play only, and as suth must not be artistic enough to be as attractive as any of the rooms on| ¢ the other floors. If you must put all of your discarded furniture in this room, be sure to give it & new coat 6r two of paint if neces- sary, re-cover the cushions and arrange it in such a fashion that its identity will be fairly well concealed. In the accompanying ilgstration is shown what may be done an ob- long table which has lost its*usefulness as a davenport table in the living room. Placed in front of a group of win- dows and ornamented by a ship model, this table lends a very artistic note to| the end of the recreation room. The window treatment s interesting, the glass curtains being of natural col- ored theatrical gauze, and the over- draperies of a very coarse cotton mate- rial (linenized), with large vine. d*j in copper, green, blue and black. e woodwork and walls are of a light shade of buff, (Copyrisht. 1930.) Pork Pie. Mix together two ds of lean pork steak cut in small dice, half a pound of salt pork chopped fine, a small onion chopped not too fine and three potatoes cut in dice the size of the meat. Add one cupful of hot water, two tablespoon- fuls of butter, and pepper and salt.to taste. Stew until the mest is tender. Line a deep pan with rich biscuit dough. Pour in the stew and put strips of dough on top. Bake until the crust is done. IS THE BEST-PART OF EVERY MEAL IN MY HAPPY HOME + + I make certain that our Bread IS Good and that I Get My Money's Worth By Always Serving SCHNEIDER'S BREAD RYE BREAD BREAD Sold by All Quality Dealers g §¢ VIENNA WHOLE WHEAT NEIDER BAKING €O. AN INDEPENDENT WASHINGTON BAKERY 'Supper May Be Meal Provided on Sunday| BY SALLY MONROE. SUN'DAY night supper is one of the pleasantest meals in the whole week. It can be just as elaborate as you wish to make it, or just as simple, and still remain pleasant. In the family where no maid is employed I think it is a very good idea on Sunday to serve luncheon in the middle of day and supper at night and do away with the heavy midday Sunday dinner. It is a burden for the housewife when the rest of the family is having a day of rest. And often the midday dinner, when | you are used through the rest of the week to dinner at night, is a burden, dietetically, to everybody. If you follow this plan you can serve a very simple luncheon and a hearty supper on Sunday. Much of the supper can be planned and prepared on Satur- day. So Sunday becomes for the house- wife a day of rest comparatively and she is gayer and more companionable than she is if she must slave over a hearty Sunday dinner. I know that plan would not fit into the meal scheme in some families at all. But I think many would vote it an excell:;l".lldtl once they bad given it a al, I know one church-going family that has adopted this plan. In warm weather they always have a picnic lunch, which they put together before and after church. And off they go, & carefree mother as happy a member of e party as the rest. There are many good dishes for Sun- day night supper that can be partly prepared on Saturday. If you wish, you can alwas serve one hot dish. This is good especially In cold weather. it makes the meal seem more substan- tial and satisfying than an entirely cold meal. Here are some suggestions for Sunday night supper menus: FIRST SUPPER. Cream Celery Soup. B Bi e:: v?’n"?'a:: Sapdwich T and ul es. msd Fruit, choe; late Layer Cake. l.lfgfilpnvm and Gheese. s ves, Tométo Jelly Salad. Jam i Deviled_Eggs. Sardines, Cold Slaw. Pruit Gelatin. HEADACHES, - disziness, coated tongue, loss of appetite, lack of ‘pep, a general feeling of “blues”—these sre some of the danger signals of constipation. Look out.for them. Don't let them make your life miserable. available in two styles: the krumbled cereal, or the crisp new Bisouit. What a relief it will be after taking un- natural, habit-forming pills and drugs. Two tablespoonfuls of the original krumbled ALL-BRAN, or at least one of the new Bis- euits daily are guaranteed to prevent and relieve both tem- porafy and recurring constipa- tion. In severe cases, eat three times daily, THEA TWO-TO-ONE Start tomorrow eating: " Kellogg’s ALL-BRAN. Now ‘has irgn, the bullder of good FRIDAY, NOVEMBER :7; ~1930. - Heartiest FIFTH SUPPER. Melons. Chicken Patties. Gelatin Salad. Canrled Pruit. Cookies. Hot Chocolate. SIXTH SUPPER. Cold Ham. Olives. Potato and Celery Salad. Cottage Cheese. Brown Bread Toast. Floating Islands. Sponge Cake. Variations of Menus. There are all sorts of variations of these menus. But you will see, on studying these, that they require little time in pre| don just before the meal, that they are nourishing, that they are tempting. For the first menu, the celery can be cooked the day beforehand and strained. It may be kept on ice until 15 minutes before supper. Then it should be heated and added to hot, thickened milk and seasoned. The vegetables for the salad can be cooked on Saturday and cut in suitable pieces. The cake can be made. At supper time the vege- tables can be arranged on the lettuce— put in a bag after being washed on Saturday and kept crisp on the ice. ‘The layer cake is made on Saturday. For the second supper, the macaroni can be boiled on Saturday and put in a buttered baking dish with the sea- soned white sauce, mixed with cheese, ured over it. It is kept on ice to be g:ked on Sunday evening. The tomato jelly is made on Saturday and so are the ple crust shells for the tarts. For the third supper, the potatoes are boiled and chopped on Saturday and put in a buttered baking dish. On Sunday evening, milk is poured over them and they are baked. The meat loaf is cooked Saturday. A big ple shell is made. On Sunday evening drained canned peaches are piled in it and covered with whipped cream. For the fourth supper the eggs are deviled on Saturday and the cabbage is shaved for the cold slaw. The mold of frult gelatin is made. Sunday eve- ning, canned consomme is opened and heated, sardines are placed on a big platter, with a mound of cold slaw at each end and the deviled eggs along the sides. The fruit gelatin is un- molded and cream for it is whipped. For the fifth supper the patty shells are cooked on Saturday and the cream chicken mixture is made, to be heated and put into the shells on Sunday eve- ning. Cut-up celery, green and red and cabbage are added to an unsweetened lemon jelly. This is un- molded on Sunday and served on lettuce with mayonnaise. The cookies are, of course, made—or bought—beforehand. For the sixth supper, the ham is cooked beforehand, the potatoes are Milk or cream brings out the delightful nut-like taste of Kellogg’s ALL-BRAN. Equally tempting with fruits or honey. Use the krumbled ALL-BRAN int“egoking—for making deli- ,eious*bran. muffins, breads, in “anelets, efp. ALL-BRAN also rich, red'blood. At all grocers in the famous red-and-green package. Made by Kellogg in Battle Creek. The original All Bran. Ao ALL-BRAN KRUMBLED or the NEW RISCUIT extra bisecuits in each bateh! a recipe using two eups of flour you get three extra biscuits, better bis- cuits, too, by using Rumford. It's Rum- ford’s two-to-one leavening action that does it. And you ean get two-to-one leavening action only in a pure all- phosphate powder., Two-thirds of Rumford's leavening - action takes place in the mixing and it exceptionally LEAVENER THE RUMFORD COMPANY, Busoutive Qfices, RUMFORD, R. L. ‘FOOD :PAGE. cc;uled and out o Byt at serving time dressing cut- up celery—which should be washed on Saturday, but not cut until it is to be mixed with the potatoes. The float- Ing island is made-—that is, the custard g:t. ‘The whites of are kept un- ten until Sunday night, when they and added to the custard. You can make all sorts of substitu- tions in these menus, and still use them as guides for the kind of Sunday night supper that satisfles the whole family and means less. work and anxiety for the mother. Tt remeinber, 1f you serve this sort | of Sunday-night supper, it is meant to follow & Simple Sunday luncheon! Query. hmmh this week's interesting queries #‘What is the best way to make float- island?” Mrs. G. F. think the best floating island con- sists of bolled custard, not too thick, but still rich and creamy, on which an unbeaten meringue is piled in small 'ufl.hnuy\ohnlmm stiff, just than & half-hour before. sweeten them with' two = tablespoonfuls _of granulated sugar, beaten into the whites for each white. I think ulated sugar gives the best results. t should be well beaten in, Steamed Meat Loaf. Combine two pounds of ground veal steak with one pound of ground cured ham, and work in two cupfuls of fine cracker crumbs, Add two beaten qr a pinch of salt, one-fourth teaspoonful of pepper, and mix well ther. Pack firmly into four 12-ounce pow- der cans greased. Cover tightly ang set in boiling water almost to the covers of the cans. Steam for three hours. Let stand for a few minutes out of the water before removing loaves to slice. (0044400400000 0000400400040ks0d2aE The critical choice of America’s millions America's Biggest Seller. Uniform quality is responsible for Blue Ribbon Malt being its (always the same) is the reason sweeping, ever-increasing popularity. ; Write for Lena’s Premior Malt Sales o SR Mk 3 YOU can prépate a' really sumptuous meal at very little cost. Just for a change, serve 'MUELLER’S SPAGHETTL It is so tasty and tender that it makesa tempting dish, even when served pldin ‘without any flavoring but pan-gravyorbutter. The Mueller Recipes There is also a wide variety of appetizing ways of serving—all most inexpensive and all highly nourishing. Why rot try this one? SPAGHETTI CHOP SUEY 1 pkg. MUELLER'S SPAGHETTI; 2 thsps: butter; 2 green pej;pen, chopped; 2 onions, chopped; 1 :&scho ground round steak; 114 celery; 3 cups tomatoes; 1 tsp. 1 tsp. sugar; Y m{‘. iepper. Parboil spaghetti 7, min. in 4 qts. boili 1.tbsp. salt. Drain.. Melt buster ng water, with fryin, a3 d peppers, onions and celery; cook 5&1 10 min. Add tomatoes, lmoningl, cook dl{ mixture thickens; add and cook slowly for 1, hr. Fry round steak in small cakes, crumble over top of ghi: M Ry ushrooms may be substitaged. Lightest and “Fluffiest” The choice farina-blend used—the most nous- ishing part of the wheat—and the special Mugller processes: make this better. food both for children r. spaghetti an ‘ideal and adults. It cooks up :lighter and “fluffier” than any othes, - Easy to prepare, easy to eit, and easy o digest. : Boil for 9 Minutes ful of salt. In this way youaveid overcooking. If especial tenderness is 8 ] minutes more may be allowed, And—when you. one -or two.: ” He has it; or can get it for you. : 4 S EARGEST SELLIY