Evening Star Newspaper, November 14, 1930, Page 61

INGREDI- a subject, the de- to make a success of an undertaking, determine what one ab- w&dmfl. > expression can meaningless 4 literally taken. One would not need to rgy in acquiring 1 e H g sesd fe appreciates this. is no exception to this out of a thing what t. Many i ich a remedy is one belonging urt of last appeal. It is a report of fallure. One or the other, th, have not brought the spirit of to undertal of making If, instead of 'E:tu.n. a tentative hint of failure into enterprise, each had put the spirit of success into it, this power would bring to' them what they put into it. A home is such a beau- tiful thing. It is worth while to put one's concentrated energy into making a real success of that blessing to the family and to the community. r2QET Slzas Everyday Psychology BY DR. JESSE W SPROWLS. Most of us, most of the time, see in- accurately, hear inaccurately and other- wise experience inexact. realities. Such experiences ‘are illusions. There is at all abnormal about them, for what we experience dt any given moment must necessarily hook-up in some way with what we have already experienced. All experiences have the same his- ) sight, sound, taste, touch and smell. We recognize the “now” in term of “have But we 'do -something more. Every experience is attended by a troop of 1e or sentiments, those relatively known as nal settings. For instance, it's hard for us to keep from “feeling” col- ors as we]l as seeing them. At least it seems S0 . long as we keep our feelings pro- Thrift Ideas Meals While Saving WHIN cooking food .in a double boiler you can save either gas or electricity, whichever -ou use, by cook- ing white potatoes or sweet potatoes in their skins in the lower, compartment. Beets and other vegetables may also be cooked in the same way. If you want the contents of a saucepan to cook quickly, do not leave a sj in the pan. ‘The spoon will carry & great deal of the heat and will delay the boiling. To 10l avoid the watery taste usually accom- panying reheated cooked cereals, such as hominy grits or oatmeal, put the cold cereal into the pan without stirring or breaking as little as possible. Cover with cold water and heat until the Water boils, then drain off the water and stir the cereal well. It will then freshly cooked. serve macaroni for dinner, with or without cheese; also stewed tomatoes, g care to cook plenty. ‘Then the next day combine these into one savory dish. Rice can be used in the same way. Sometimes:they may be mixed and heated in a flat pan, or a little milk may be added if to be baked. An egg may be added, and even leftover gravy from another meal, the dish to be served on toast. A plece of butter added to the water in which rice or macaroni is cooked will prevent botling over and will also improve the flavor. i Method With Vegetables. 1t is & good rule to follow when cook- ing vegetables to cover all those that grow under the ground, such as carrots, beets, parsnips and potatoes, and leave uncovered all vegetables that grow above the ground, such as string beans, cabbage, spinach and to- matoes. Flavor and color are retined by following this method. A little sugar added to the water in which green peas or corn is to be cooked will greatly im~ ] prove their flavor. To insure having light and flufty mashed potatoes, add about half a tea- spoonful of baking powder to one cup- ful of hot mashed potatoes. ~Beat well, add seasoning and a little hot milk. Serve as a nest for peas or put occa- sional spoonfuls & meat dish. Leftover vegetables, such as corn or carrots, are made more appetizi: [’ used with a small can of corned and a bell pepper and then baked. When making vegetable soup leave out the soup bone and add a small can of ted meat. This will improve ste of the soup and give :it a fine flavor. ‘When celery loses its freshness, place it in water to which a piece of lemon hllkbt:‘n nd‘i;i The acid will back the crispness without destroying the flavor. Nothing is better for thor- - | oughly washing spinach than an ordi- dish drainer. {1 5515 £ Iy R Food Value, Meat Substitute smooth granite sai and wi the fire str consiantly until meit- 4] on the sides of Add the nuts, stirring them the sugar, and pour at warm _buttered tin and . ‘The sugar must be the moment it is BEgas E ¥ ‘Mange.—Blanch and pound a cup of almonds, add six cups | of rich milk or cream scalded with 10 tablespoons of sugar and a few drops moved by following this ma 3 In Winter use fresh onion sprouts for salads, as they are not as strt as the original onion. Place several dried onions in & deep bowl and keep filled with water. In a short time the onions will begin to sprout and grow quite tall. ‘They 'u‘.!n then :)e vll!k?t any , but they 1 sprout quickly again. the onicns seem to be exhausted can be thrown away and new started. The Useful Ham. ,, taking care to keep the | When parfiin_with slice will be as cut the ham. 1l half of a ham and you nicely without dropping to removing it from the hot cooked, drop it into & water, enough to cover. cold, and you wil will be firm and easy to slice. fried ham delicious inutes. mw‘;len considerable bacon is used the fat or fryings accumulate. This fat may be used for many frying purposes in Cooking ,:,3 Selections Properly Made May Contribute to Good Money—Treatment of Meats and Vegetables—Pastry Methods. bread fresh longer and to avoid having the outside slice crusted from standing, slice the bread from the middle of tke loaf, placing the two unused portions lets. Better cakes are bread crumbs to the milk fos.., cakes. Fine bread crumbs sprinkled over the top of pumpkin before they are baked, an plain cu.bt:;d before it is pul made tightly together, and slip back into ‘waxed ‘This ‘%fnlly useful | pread in families where jd is not used up very fast. If you have no bread board, select a smooth board of suitable size and cover it with white table oficloth. It is kept clean and is in every way actory and helpful. When making pancakes, grease the pan the first time, then rub with a raw potato for each pancake after that, and there will be no smoke and the cakes will be nicely browned. To make full use of dry bread and crumbs that would otherwise be thrown away, & good plan is to dry more thor- sprinkled with sugar and cinnamon, & baking pan, dotting the u‘;g with bits |°: ;ucrr and baking until the rhubarb nder. Do not make L 8] away, cut ouf lor second pie at the time you mhke the first. Place this between waxed paper, roll again, pin of the to in the mfi:mm. MODES OF THE in into the mallow: . a delicious flavor is also given to the custard. Roll some plain biscuit dough, either baking powder cgr baking any kind of pot remaining dough, press together with a rolling pin, cut with a biscuit cutter, brush over with milk, and bake eighth’ inch in in place of the pot equally delicious sandwich t; or you can spread half dough with cheese and the othe with the meat. the double botler, and ustard has thicl you put the custard kened Quick Hot Sandwich. thick. Spread wi ham or meat, fold over the light g 55;%?‘ xfif iy % is¥ ik L 1 1 7 [ i (Copyright, 1930.) Liver and Vegetables, X or Y, alng o teaspoontuls o ! of salt and a little pej in Wllh OF easserole with the stock in which the vegetables have been bolled, and add one tablespoonful of flour mixed with cold water. Cover with 2 pounds of sliced beef liver pre- med as follows: Remove the skin and veins from the liver, cut into con- venient pieces and sprinkle with salt, pepper and flour. Put into a hot pan with two tablespoonfuls of fat and sear quickly over a hot fire.« Cover the dish and bake in a slow oven for an hour. Serve in the casserole. Spinnch-Tc;ngne SaTnd Cook one-fourth peck of spinach in salted boiling water until tender. Drain and cnos very fine and season with one-{¢ teaspoonful of salt, a little E @, one tablespoonful of ofl or ter and one tablespoonful of lemon ¥ . Press intg small, well buttered molds or cups. Have ready some thin round slices of cold boiled or braised tongue, the slices a trifie larger than the cups of spinach. When the spinach is cold, turn it from the molds onto the rounds of tongue and put a littl sauce tartare on the top of each mold. To | Garnish with and » parsley slices of of almond extract. Add a package of |and for shortening in muffins, corn- Jatin which has been soaked and |bread and biscuits. After frying bacon ved, then mold, chill and serve |from time to time carefully and you ‘with whipped cream. have a quart of the fat, put a gallon of Chestnut Glace.—Boil without stir- | water in a large aluminum kettle, add ring one cup. of sugar and one-third cup boil. of water until it threads from a fork. boiled chestnuts in halves, | which the sirup, lay on a platter, and | All the settlings and most taste will remain in the water. Pralines.—Boil without stir- | of baking soda may be added to water in which the fat is boiled. shortening may be used in making spice fork, stir in two | cake with fruit and nuts. or hickory nut meats, Bread and Crumb spoonfuls on buttered If you are pressed for time, instead of rolling out biscuits that you are Query. making, mix the dough a little thinner week’s interesting queries | and drop by large spoonfuls into hot muffin’ pans and bake in a quick me have a recipe for a|oven. They will be just as good, and rather elaborate, but not |much time will be rinkle to serve when there are *KITTY.” bination Salad—Three hard- eggs, one cup chopped nut meats, | will not_be hard. To keep a loaf of one-third cup minced o e e ] Y thves tablespoontuls onive s]-up cu“s"PA“o“ THISPLEASANT WAY L] g, tested in the M -ller Home Economics Department. An exampleis shown: MACARONI ROYAL package MUELLER’S MACARONI; 7 slices lean bacon; 1 small onion, chopped fine; 3 pound snappy cheese; 2 cans tomato soup: Parboil the mac- aroni 7 minutes in 4 quarts of rapidly boiling water to which 1 tbsp: salt has been added. Drain: Pan-broil the bacon. Place a layer of macaroni in the bottom of a baking dish, dot with pieces of minced cheese and bacon, add layer of macaroni; continue until used up. Mix the tomato soup and onion; pour over top. Bake in a mod- erate oven for 20 minutes. o ATCH him! 195 pounds of muscle, speed and courage! That’s the kind of a boy to raise! Part of it may be inherited. But 1 agreat deal of it is correct, propesly - batanced, easily assimilated diet. As Nourishing As Meat But More Digestible No food is richer in strength-giving qualities, yet more easily digested, than MUELLER’S MACARONI and SPAGHETTI. The Mueller processes, and the special farina- wuot E = WH E AT blend used as the main ingredient, give them an exceptional lightness and “fluffiness” attained by 9 min- : . utes’ boiling. All the important food-elements R Y E B R E A D are present—protein, mineral salts, carbohydrates. And the natural taste is so delicious that no special sauces are needed when sérving. Scores of New Recipes For extra variety, many new dishes have been planned and § i il " Fool the Washington House- wife on Quality... That's Why She Insists On SCHNEIDER'’S E 7 : 1k Eglg i 5282 e il o L i E i P il i 8 Ei b4 i 5 ) i VIENNA BREAD E ol oll, one-quarter teaspoon salt, one cup celery. American Housewives Often the eggs and add the olive oll, Overcook Macaroni The delightful fluffiness and light- ness of Mueller’s macaroni products are realized in ideal form by follow- ing the directions on the package and boiling nine minutes. If especial tenderness is desired, 1 or 2 minutes more may be allowed. ‘When you order, be sure to say “MUELLER’S” to your grocer. He has * it, or can get it for you. n hich almos Sow 2. Tetle, Tio0" Lymen Bie MUELLERS | wils o s R e e : : MACARONI adds needed iron to the diet. Made by Kellogg in Battle Creek. SPAGHETTI The original AU Bran, i EGG NOODLES #e ELBO We-MACARONI COOWED SPAGWMETTI . JLARGEST SELLING BRAND IN AMERICA KRUGBLED or the NEW BISCUIT - A and celery. on a bed of lettuce | With Prench dressing. | ONCE PEOPLE thought pills and drugs were the only way to re- lieve constipation. But the mod- ern, safer method is to include sufficient roughage in the diet. Kellogg's ALL-BRAN, either in krumbled form, or the new Bis- cuit, gives you this bulk, and overcomes constipation natural- ly. Read this enthusiastic letter: “Mine was an extreme case of con- stipation. I had almost given up hopes of ever being relieved. “One day 1 came across your adver- tisement, s0 I thought I would try ALi~ BRAN. It relieved me almost immedi- ately and T have had ho trouble since, DAN-DEE LOAF