Evening Star Newspaper, November 28, 1930, Page 51

FOOD PAGE. fur collar or not, ot the short oblong ‘worn Ascot fashion. scarfs are of light- to harmonize with the coat. ‘There is just space left to say lnme- fi%llflut the new vogue for colors, of ich we shall all hear a great deal within the next few weeks. No less influential a fashion leader than Vionnet of Paris has shown ber :g proval of the revival of colors by the entire absence of black from hnr most zecent collection. She has substituted blues of various tones for the more somber hues and sometimes uses rasp- . Chanel favors a dark shade of red. Regny goes in for a bright nto tone, while Martial et Armand lorses tangerine. Of ocourse, black will continue to be smart despite Vion- net's venture, but the woman who finds brighter colors more becoming may look forward with pleasure to an increasing interest in rich, bright color as Winter ces. (Copyright. 1930.) FOOD PROBLEMS BY SALLY MONROE. Cook Can Hclp Doctor. Bexn, “Fny. doior Wil ‘admit octor Wi ‘The wm!ayn and cure of the almt depend on nursing so largely t doctors are usually quite humble estimation of their own im- Your Baby and Mine BY MYRTLE MEYER ELDRED. ‘When there is illness about it is human nature to want to do some- thing about it. In this “doing” the mother is aided by every one within hearing of the household. The readi- ness with which amateurs step in and diagnose and advise for sickness is almost alarming. ©One has only to read my daily mail d | to understand how much erroneous in- forms, orange j tor should tell it mumume,;rmmm formation is passed ‘The young mother is the particular ta for vast quantities of advice and formation about children. Almost all :!x’;nu information is false, not because around. ofs aim to tell untruths or to | pounds diet. | pass on incorrect information, but bee It keeps hot another reason in its favor. SONNYSAYINGS BY FANNY Y. COBY. I don't seem to hab so_berry much %0 be thankful for today. I has to take home my spellin’ paj ‘wif red crosses after each word, an’ & big red O up in the corner— h made of thoroughl; d the mfllnu dry rub and y and when qu shake off the powder. To clean suede gloves, rub 'iwn:: -m: [ m made from cornmesal gaso- cleans the dirt from vflnflu and creases. ‘To remove spots from woolen clothes, ‘wipe off with water in which as much borax as it will hold has been dis- solved. ‘To remove paint spots from smooth surfaces, rub off with ammonia. To remove white spots from furni- ture, rub off with ammonia. However, have ready a cloth wrung out of cold ‘water and with this wipe off the surface on which the ammonia has been used. ‘To clean Oriental rugs, rub them with @ lather of white soap, rub as much of it off as poseible, then rinse with cloths dlpped in clear, cool water and then hly. Th; befl way l‘lu:g udp-penon- e n an un 3:. and let the rug at. ‘To clean screens, brush them. Thl.s frees them from dust and from fine/ particles of rust that form on the wires. If there is much evidence of rust they should be painted after they are cleaned. Lay them on newspapers for | pain them, as, of course, must paint | drips ough the interstices in the meshes. MOTHERS AND THEIR CHILDREN. Lost Articles. I never allow the children to claim uung they have found until they have inquired around the neighborhood to see if such an article was lost and also o report the finding at the principal’s | ofl!ee at school. The justice of this has been brought home to M after having had returned to cause mothers are so gullible that any one has only to make a statement, however absurd, in I‘:'erymwnvlndn' dosing for ilinesses the veriest tyro never hesitates for a aches? “My dear, Tood dose of castor oil tomorrow. idren.’ forcible “a:tmnl up” llmltflnus 1 extreme. n! up, wi one’s nasal m‘-.lrndy full of bacteria, quite devise to force the bacteria the t | cinnamon neflecuvelmynoneewm one-hal THE EVENING STAR, WASHINGTON, D. C, FRIDAY, N OVEMBER 28, 1930. FOOD AND THRIFT IN THE HOME A HOME IN GOOD TASTE For Christmas Feasts Fruit Cakes, Puddings and Cookies That Will Keep Well May Now Be Prepared—Some Special Desserts. Now is the time to make the fruit cakes, puddings and cookies that will keep well and that should be a part of every Christmas season. This early preparution will allow the cakes and puddings to mellow by blending their flavors, end will leave time for other duties later. A method of storing a fruit cake uni in brown sugar, and place in a tight tin box. If you intend to frost the cake, d be done only a day or two . It will stand quite a heavy icing, with decorations. Plum nuddlnn undiu and Christ- cakes and cookies make very ac- cerubln Christmas gifts to friends and tives who are away from home or do not have the opportunity or facilities for making these things for themselves. Decorated baskets or tin boxes are suitable to send them in. A decorated box of fruit cake would be appreciated by any one. as it keeps so well. When packing and decorating use plenty of waxed and t paper, gummed seals, ribbons -nc bits of greenery and bright berries. A yellow fruit cake could be baked in a star-shaped pan with icing of yellow, or cookies may be made star- shaped and iced with orange icing. Deliclous desserts can be made with gelatin, using & red, green and gold calor scheme of deeonnon, or white may be used in fn of che gold. Bon- bons and fruits crimson, gold, green, and white may be used to help carry out & color scheme. Steamed Fruit cne. Cream two cu of shortening with two_and mtgxlrdl :\mfim of light brown sugar. e eggs and add, stirring until l.l! -re wau mixed. Add half a cupful of molasses, half a cupful of strong coffee infusion, half & cupful rnpe or other fruit jutce and one o vanilla. Dissolve half of beking soda in one hb!espoonlul of hot nm— or in lhe coffee, then add to the mixture an stir. Sift five and one-half cupmll o! cake flour, being sure to hnve this t aft ; Teserve one cupful for dredging the fruit, then nm the remaining flour with three teaspoonfuls of baking powder, two tablespoonfuls of #nd one tablespoonful each of cloves and ni and one tea- nful of salt. Mix all the ingre- dients toget] lndbelt.thflnlddwd T8} an each of candied ies and 5 3 itron cut -%2;, one-fourth ind eac! lemon oran =ty fine, and two cuj of bfi:‘fi'fl lmcd almonds, all dredged with tir until thoroughly mixed. Pour into two large or several small loaf pans lined with wax paper. Whole almonds and candied c! arrangsd over #he Place in a steamer anc e to a slow oven and bake for one and one-half Cool and store to ripen Inexpensive Fruit Cake. cupful each of sour milk, sour cream and molasses add one cup- ful of brown sugar. Sift together three times two and three-fourths cupfuls of flour, one level te-moonlul each of bak- the |In8 soda and cinnamon, half & m- spoonful each of allspice, ginger and sall and one-fourth teaspoonful of nubmq With . lmle flour dredge well two and middle ear and perhaps eventuslly [add 'to the any one mlntd in Imvufina it. Al courageous enougl advice about home doelng? It is ur nlrar I ndmlt. but more intelligent fuse to use medicines until the | with halt a cupful of hexmly{or'nn.theym cake from ther, on that subject which is handy to hang in the bathroom. u wish to secure n inclose idressed, stamped velope with your request and mn it to the “Yout Baby and Mine” partment 2 self- JOLLY POLLY A Lesson in Englich. BY JOSEPH J. FRISCH. UNCLE NED, WHOSE POLITICS 1S UNKNOWI\ SAID, *THE MOST PROMISING CAREER FOR A YOUNG MAN IS A A use of “politics.” ~—Authorities differ as to Some insist by W is always singular, requiring a #i hr verb, while others are more liberal, the Century mcmm-ry for 1nsumce. which gives the following example: “What are your politics?” When re- ferred to as @ sclence, it is considered singular, “Politics is his favorite study.” ShowYou G‘IOW MEIN Ntmlles wanted is to bury &t | tuo .| with & heavy dinner. seeded ralsins chopped, one pound of seedless raisins, three-fourths pound of citron cut fine, one cupful of pecan nut meats cut fine, one cupful of English walnut meats cut fine and about half a cupful of flour. Separate nine eggs. Beat the yolks well, then the whites. Add the yolks to the suet and sugar and fruit and nut mixture, t.han |dd one cupful of cld.er Sift Is of salt, four tcuwm fuls of baking powder, six teaspoonfuls of cinnamon, four _teaspoonfuls of c]fovu four and one-half 3 Hnl pful. dry ingredients to the first mixture, then add the beaten whites of eggs. Grease well tin cans of No. 2 size or pound baking powder cans and put in eno b.tut w fill them about three- fourt! full. Steam for three hours. These ingredients will fill seven No. 2 cans. The pudding will keep for weeks if the cans are covered with paper or with the loose can tops. Before serv- ing place the can in boiling water for about three-fourths of an hour so that the pudding will heat through. Hard sauce mlde of bu".er and sugar creamed together is to-serve with this pudding. It a sauce that is & little different is desired use brown in the rind of an orange for flavori Any good liquid or foamy sauce with plum pudding. Some people like best of all to serve a spoonful of vanilla ice cream or mousse on the plate with the hot pudding. For foamy sauce make a sirup by boiling together two cup! luh of brown sugar and two thirds cupful of bolling water for 12 minutes. Add four table- spoonfuls of cold water to two tea- spoonfuls of cornstarch and stir until smooth. Add to the sirup and stir constantly. Simmer for 15 minutes. Add four tablespoonfuls of butter, four ta- blespoonfuls of spoonful of vanilla and & little salt and n;mnel. Serve with the hot pudding at_once. Sttt et 2 rought uj a o - dividual sgell cake pal ‘These little molds have the cenur pln of the raised up 8o as to form a well wi the pudding is turned out. The well may be filled with hard sauce or whip- ped cream. To steam these puddings tle & plece of heavy waxed paper se- curely over the top, place in & steamer and steam for one hour, then finish by baking for 30 minutes in & medium instead of white sugar and grate Simple Holiday Puddings. Gelatin Plum Pudding—This is & simple pudding, appropriate to serve To make, pour one pint of bolling water over one package of prepared lemon gelatin and stir until dissolved. When it begins to congeal stir in half a cupful of chop- ped walnuts, half a cupful of chns)ped cooked prunes, one-fourth cupfu chopped citron, half a cupful of grape- nuts, half a teaspoonful of cinnamon and one-fourth teaspoonful of cloves Be sure to chop the nuts and frulf Very fine. Turn the mixture into thell pans rinsed with cold water. Chill until firm, unmold then fill the centers with whipped cream. These ed | ake good individual puddings. Cranberry P-lll.u Cream _one-third cuv!u.l M “ind fose 'e“im‘;nd o4 fourth cu.g\lh together two and one-fo flour, three and one-half uupoan!uh of baking powder and one-fourth tea- spoonful of salt, saving two tablespoon- fuls of flour for the cranberries. Add the dry ingredients to the first mixture alternately with one cupful of milk. Roll one cupful of raw cranberries, or more, in flour, and add them last. Turn . | into & buttered mold,.cover and mgz b.ha have two little for two hours. After the nd stumeditmybeplwedmuuonnw 8 moderate oven for at least an hour. ‘The cake must be allowed to rise slowly to its full mgm Finish baki slowly. Frult cake needs drying out rat baking. Too hot an oven makes & thick crust outside and a doughy interior. ane‘kanlhnlunmwbelcedm be given & l? over the top wit olasecs diluted bot water about 15 minutes before the cake uwbermovedlmmwm Brown de- | part of the flour, taking care not to Whn,m;kl:"fllhel togksnn -looking - i!hmbflhmflmm“fi then ice it a day or two before it is to Plum Pudding. . be cut. pound of ground suet Mix one beef one pound of sugar, one pound with n |and cook for 10 brown, if liked. Berve with the following sauce: Mix m cupful of sugar with three table- of cornstarch and ome-third teupoanml of salt. Add two cupfuls of bolling water, stir until thickened minutes in a double boller. Meanwhile cook two cupfuls of cranberries with one cupful of water until they are soft. Press them through a fine sieve and add this pulp to the cornstarch mixture. Add about four tablespoonfuls of butter and serve hot over the hot cnnberry pudding. This is & very good pudding to serve with s turkey especially if you do not serve cranberry sauce with the main course. r the Pl .'t'h g ot %:lmng. landed en berty saite bring 5 g of " resd: Pancakes The Way they Served Them in the Old South THE MOST SATISFYII\G BREAKFAST Hot cakes in the old South were a nnuulhnhnunl u in our mem- ory. The Southern cooks seemed to know the secret of just how to serve them best. Today, too, you ean m}'oy hot cakes fles with the same appetizing flavor that made them famous in the old South. Simply serve them with Golden Crown Syrup. The true Southern flavor is brought to ou in Golden ‘able Syrup. Thus a prized secret of old Southern cook- ery is revived for our present day en~ joyment. Genuine Golden Crown is known by the name and crown on the package. OI-DEN FREE BOOK ROWN 0f Southern Re- cipes will be sent to you on request. TABLE SYRUP With The True Southern Flavor! R e BY SARA accessories is the fire screen, especially that so frequently snap out into the room. In the upper on of the accom- panying illustration is shown an un- usually fascinating fire screen—one that fits flat against the opening and has s handwrought iron frame. The coach dellln is of pltnled black iron, and one expect the little horses to nllop Hfht ofl the screen when the flames are lively, for there is an effect of motion given to the T then. For the lighting of the fire there is the match «}\u& ent shown in the lower portion e sketch. The holder is made of a pewter-like material, and the box holds approximately 500 match- es, each nearly & foot in length. Isn't that interesting? Veal Cutlets. Cutlets are slices of veal from the leg, cut half an inch thick. Wipe, remove the skin and bone, and cut into pleces for serving. Sprinkle with salt and pepper dip in flour, egg and crumbs, saute slowly until well browned. add four tablespoonfuls of flour to the fat in the pan, and stir until well browned. Add mduu]y one and one-half cupfuls of water, stir and bring to & boil, and season with salt, if the fireplace is ever to be left alone Wwith no one to catch the stray sparks Breakfast Bread pepper and table sauce. Reheat the cutlets in the sauce before serving. Variety Starts Day Pleasantly BY BALLY MONROE. UN’UEUAL things in breakfast bread are always worth having. They shouldn’t be too difficult to make. They should be unusual enough to tempt the appetite and provide a welcome change 1n the most monotonous meal of the gnbber!' dens, or popovers, are usual enough. But put a robber in each den and you have something unusual. The roht;erh.pnme. Here is the way to Juice, one tea- |do it: Make the popovers by mixing to- gether two cups of milk and unbeaten teaspoon or less of salt. Beat thorough- ly until the thin batter is smooth. Have hot greased muffin pans and fill them about half full of ‘the batter, then In other words, oven and bake for 30 or 40 minutes. mprum will be inside the popovers when they are done. ‘Whole wheat cinnamon buns are de- liclous. To make them, mix two cups of vhoh wheat flour, four level tea- spoons of baking powder and a half nenpoon of salt. Add two-thirds of a cup milk and two tablespoons of monenm melted. Roll thin on a floured board and spread with two tablespoons of soft butter. Sprinkle with a half cup of sugar and four tea- spoons of cinnamon and two table- of currants. Roll up and cut in incn-lnd-l‘hfll lengths. Bake for 25 minutes. Custard corn cake is very good and unusual. Here is the way to make it: Sift together three-fourths cupful of corn meal, one-quarter cupful of flour, two tablespoons of sugar, half a tea- spoon of salt and one teaspoon of bak- ing mer Then stir in one egg that beaten well and add a cupful ol sweet milk. Beat the mixture vig- orously. Melt two tablespoons of short- in a frying and turn in the mixture, Just ore placing in the oven pour half & cupful of milk over the of the cake. Do not stir it in. Bake 25 minutes in & hot oven. Cut in triangles and serve very hot. should be line of creamy custard through the center of the 1t is cut. Mauffins, <Twin mountain muffins should, when of one—the flm 18 the recipe for them: Cream one- xmm:‘ cupful sugar and one-third cup— . | son -u tnd four even teaspoons spoon b.klnl onowtng recipe can Be greatly vlrlzd by the kind of cereal you add to it. Cooked cereal of any sort, either hot or cold, is good. It should be thor- oughly mixed in. Sift one and one-half cupfuls flour, one tablespoonful sugar, one-half tea- spoonful salt, two and one-half tea- spoonfuls baking powder. Add two cupfuls milk, one beaten egg, one table- spoonful butter, melted; one cupful cooked cereal. You can do & lot to give varlety to breakfasts by serving different ds of toast. You can serve very thin, crisp, hot slices of toast to be buttered at table. You can serve thick, soft slices of toast, buttered in the kitchen and put in the oven & minute under a tight cover. You can add thin brown slices of dried white bread, just cold. You can sprinkle cinnamon and sugar over toast. You can serve French toast with a variety of sweets— honey or maple sirup or jam or jelly. To make French toast, beat up an egg and a cup of mllk and in this dip half a dozen slices of bread, not too fresh, but not at all hard. Pry brown on_both sides in butter or other fat in & big frying pan. Query. Among this week's interesting queries is this: “Have you any suggestions for mak- ing a 5-year-old child drink his quart ot mnk a day when he doesn't want it? boy, seemingly strong and haalfh!. rebeh against ml{k part of the Are you sure the milk always tastes #od? Is it sometimes not quite as esh or creamy as at other times? ‘This might account for his not always liking it. Or, perhaps, you sometimes serve it hotter or colder than he likes it. I have known children to refuse for that reason. 1If these reasons do not aj lyinfiour case, you might try sprink! ittle instantaneous chocolate powder on wg of his m!l,k or Ilvt:f wel warmed and served with buttered toast. 1 thoroughly believe in a quart of milk for each child every day, But I think some children refuse milk simply be- cause they crave more solid food. I have known children to drink more after they were allowed to have their fill of the more solid foods who would not finish it when their diet was too young or babyish. It may be that your not getting enough meat and eggs, enough variety of vegetables, or as munh urla. in desserts as his age and health sllow He might really make a add one beaten three-fourths cupful milk, wii m cupfuls sifted flour, one fourth tea- ' the better job of his milk if you increased varlety of his other foods. FOOD PAGE. MILADY BEAUTIFUL BY LOIS LEEDS. Honey Facial Pack. m. of varfous among ml 's greatest alds in her quest for loveliness and wideawake | ) beauty operators are ever on the alert to discover some new type of pack which lnu) '.he slln and mn that the clea thwre depth a sf towel the cream. Then cream with a warm wet maL In most cases it 1s advisable to -P!y & second coating of the cream. se the same kind unless the skin is tanned or t{e;:!edl when the second coating might be a lemon cream or any preferred mild bleaching agent. Mas- sage into the skin, steam and remove “Nuxttm tissue cream, ext use a_tissue and patting it gently into m tion to the parts where wrinkles are be- ginning to appear. Remove excess cream with & soft piece of tissue and after- ward pat the face with a piece of cot- ton saturated with a& mild astringent such as witchhazel. ‘These are the preliminary steps in any facial and now you are res for the hom;: Use about an ounce of clear strained honey and apply it to the skin with light patting motions of the fin- gers. Use no vigorous motions in its application—merely pa gently and also executing a soft gliding movement of the nnier: Leave the honey on the face and keep applying more until ap- proximately an ounce has been used. It should be left on from 15 minutes to a half hour and it is surprisi how much it will stimulate and cleanse the skin. Remove with a face cloth wet with tepid water. After all has been removed close the pores by hm 3 cold wet towel over the face. bymbblngwimlpuwofluvw in & soft cloth. pack which has column. 1‘houlh very inexpensive and easy to use there are few effective for removing iy Stuffing for l‘owl. Break the center of a large loa! bread into crumbs. Soak the crust milk until softened, then squee: break it into bits and add to the other crumbs. Add one and one-fourth cup= | fuls of ground suet to the mkum season with two tablespoonfuls of lum mer savory crumbled and sifted, salt and pepper to taste. Add & well beaten egg lnd enough milk to moisten. delicious with turkey or c! cke'n. WHO REMEMBERS? BT DICK Says Puff: “I'in tired of cars and planes ‘With their badly congested traffic lanes. I'll go to the ocean big and clean And rent a whale for a submarine.” DAILY DIET RECIPE ALMOND TORTE. Whipping ernm, % SERVES 8 PORTIONS. Recel] uires one-half uhzumun:qmda Blanch m 3 pouring boiling water over Let stand one minute. and remove brown skins. %thmu h food chopper, using Beat Siowly and pak- e blade. yolks well. Add suf Beat until light. greased floured tube cake pan (6 Inchu diameter at bottom, 8 at top) and bake in 320-degree F. oven 50 minutes. Whi) flavor with almond and a little sugar. When torte is cut garnish with whipped cream. Torte is also deliclous served plain. D!I.'l' NOTE. cream stiff, and the cream 'mxmumish ,:tr Lime, {iron pr!-!e‘nt. as well as vitamins A and B. Can be eaten by normal adults of average or under weight. When the old St. Marc Hotel flour- ished where the Central National Bank now stands at Seventh and C streets northwest W -Nucoa oys and. Gz'r/s GLOW with 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 essene tial vitamins because science sees that they are s part of each fresh batch. The effect of this is to cone tribute to the vitality of every Nucoa eating family. Nucoa does not depend upon nature and seasons. It does depemd upon Sciemce. Margarine cannot be cheap and have these advantages. Nucoa is not cheap—it is economical. Nucoa is the only margarine guarded by controlled freshness. 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 ree 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 and food-delicacy. GOOD DISTRIBUTORS, Inc. 1100 Maryland Ave. S.W. ‘Washington, D. C. The Hot-Toast Test is Your Personal Margearine Test Take a piece of ot toast and spread liberally with Nucoa. Notice how the good, wholesome elements of this deli- cacy begin to register on the taste buds ... those wonderful little taste-centers at the base of the tongue. Notice the sweet and ai satisfaction .. . the clean body and " of flavor. The Hos-Toast Test will prode to you that Nacos is UNLIKE any otber margarine,