Evening Star Newspaper, December 5, 1930, Page 58

FOOD PAGE. Daily List of Meats Helps —— Settle Family Problem O Brown or White or Black, But Stylish. Home in Good Taste MENU FOR A DAY. — BREAKFAST. - Christmas Dinners Also Are Considered. i A al { - . In the search for a simply designed Methods of Using Color—Nut Confections bed, could | meet the require- ¢ H H H 1 accom| illustration? Which Give Attractive Quality. gy e TR Lind :nd the Iwr;:mm beds, this 12 diced marshmallows, half & cup- - 'of green and red maraschino cher- | opportunity ries diced and half a cupful of broken | in a quaint manner. nut meats. Pour into & large mold | The woodwork and walls might be which has been rinsed out with cold | finished in a rich shade of fawn and water and chill for several hours. Un- mold onto an attractive platter and top with sweetened whipped cream. A | Make & border of the cream, then gar- 7 nish with cubes of red jelly and tiny L Ttalian Meat Cakes. green gumdrops. ; ‘Tomato_Sauce. To make marshmallow Talnbow nut Mashed Potatoes. cream, put one rounded tablespconful A Sliced Cucumbers. of gelatin in one-half a cupful of cold Pear and Nut Salad. water &nd set on the stove. When dis- - Raisin Crumb Pudding. solved add half a cupful of cold water Coftee. ;| R’ peaten whites of Tour cgis, beating aten wi of four e h g by flldme fiae. Ad?“ oo cup \ndo( x.tr“‘l‘c: s, = BACON MUFFINS, and one teaspoonful of almond e: — s One large cup whole Wwheat also while beating. Now divide this o — | Sour, oo g swest milk, ohe mixture into three parts, coloring one- well beaten; three teaspoons , the apples | third pink and one-third green, leaving g powder. Beat all 1 el with & lovely red |one-third white. In a 9x6-inch pan, e - Have fried four or five slices of 3 which has been dipped in cold water, ; E in small - 's Interest in Cloth s i vii gei pleces' and add to the mixture, omen’s rest in Clothes. . b pii Bl il Bl i also two tablespoons of the American archeologist and writer with fluffy mayonnaise. | nuts spread the white cream and then ¢ fat for shortening. 'This makes ':on e oaradt & ome e through & sieve | cover this with more nuts. Place the i one dozen good sized muffins, recen irplane exped| ito the cavities in the mm xrme’en vev"m.mholx} wp.lmurc stand | 0 g pir: a with desctitiie into Latin An‘:norlen brou.(:; vh:lckbl‘ el RERSIE & i o B great deal of interest! uable and serve with it. This quantity will JIon, e s Smy by suetineed MEAT CAKES. e cul pieces. 3 Take one-half pound of any B only occasionally; othe < Fruit rissolettes are mad: by putting “Please tell me how to make French ether in a saucepan one-fourth cup- left-over meat or roast (good hr ful of water, one-fourth cupful of brown Biave ‘no"cooked ment get ones ds shore of Tugs. sugar, one cupful of raisins, half a cup- !“he glass curtains might be of cream half pound of hamburg steak; ful of currant or other tart jelly and | yuglin and the overdraperies of pow- | | soak one and one-half slices of one-fourth cupful of minced citron.|der.blue ground cretonne in which Cook to & thick preserve. Add the juice or:mnoflmfllnd:h:hmfit&hlgeucmmwlmlmcho( . ot b ouf . Remove and cool, then = into pastry cases and cover with & nut e et o ; 4 ‘of bu Prench dressing Sky Tourists Get Guidance. icing. o . Form in d_shoul in ch bottle. | BERLIN (#).—Guidance for sky tour- Try this so-called holiday ple. Place | gingham, = edged cak returned and tsta seeing Hurope | in ‘s ‘medium sized unbaked pastry shell braid. 5 le these 3 loped that 3 pper is to one cupful of chopped dates, one-third isnoun:’ ":t've a :,::ce}un put in g g - 24 I . ( )y the Aero Club of 3 0 lump of T of , small Tomato Juice Cocktail. e A o alightly: g R A Crush half a cupful of °h3"ed celery tomatoes, salt and pepper, one- the |and three tabl chupm third cup of water. Boil rapidly onion slightly and add to two cup! for five minutes, then slowly for of tomato juice, one-half hour. When cakes are one-half tablespoonfuls brown and sauce cooked, put cakes , in sauce and cook slowly for 10 r and one bay leaf. minutes. 15 minutes, strain, then (Copyright, 1930.) it t ! it 4 8245 sl se38ge 1 i ¥ 38 §=5§§§E é £ i éé!’ g‘ E 88 H kg 3 P i E?EREEEEEE g E;gg"iig éga%' §si§ aéggfigg Eié 4 ‘ i i i atf n i & i i 1 e o f <] iy | 3 2 L shell ] i it P T gie Ezéfi | RTRE L : ; E ! g i i f i £ ; : 23 i g i i i H ;§! i g HILDREN may ecat three regular meals a day, and yet get too little of some necessary food-element. They may need more iron—more mineral salts for blood, bone and netves. All the Necessary Food-Elements a u S a g e 1S In MUELLER’S MACARONI, young peopls get all the ingredients needed for health and . growth. And yet it digests so easily—owing to 4 1 n the exclusive Mueller processes and the special blend of farina that is used in manufacture. From the heart 0f: New E”gla”d MUELLER’S ELBOW MACARONI is 2 great where the silver birches grow and t oOwn ite with hildren, because its sha; A . , m’.fifl choy“ :)g ecat. g ik winters tingle with zest comes the ::_% '?’m&“ 3?! % , ' Plain, or in Special Recipes famous Deerfoot Farm Sausage. E:?Mm P thae : And how tasty and tempting! Even without favorite breakfast dish. : any garnishing except pan-gravy or butter. And 5 X g g1 bas 2 melow, cpticing flree hat comes BE there are many delightful Mueiler recipes with to like Deerfoot Farm Sausage better thanany with savory spices whose secret blend has this one ful blend. which you can vary your home menus. Here is you ever ate. And if you haven’t cared much been used for years and years. ,25 i i g&' i 83 : 31 ) i for b i : i i £ee Ei !ga_ i i ” i skl R § EE"g® IgEafdad a2 : | % E? ] § i an amazingly fine consistency instead of being IF YOU like fresh pork sausage, you're going mashed and ground. Finally it is seasoned You'l find it tempting, good sod whole- : a simple one: g : for sausage, one taste of Deerfoot Farm Sau- Of course Deerfoot Farm Sausage is popu- some over bread, toast, fried mush, ete. Serve it tomorrow. ELBOW MACARONI : x sage will make you want it again and again. lar at breakfast with griddle cakes, waffles, (o A R R ] ~ and Cheese Surprise It's the way Deerfoot Farm Sausage is scrambled eggs and fried apples. But serve Stauart, Son & Co., Inc., Baltimere, Md. . 1 package MUELLER'S ELBOW MACARONT; made, and what it is made of, that makes it it at luncheon and dinner and see what a — £ - . 3 cups milk; 1% tsp. salt; 114 cups grated cheuse; : o A sos i : 2 thsps. butter; 2 eggs, well beaten. so delicious. Choice cuts of fresh young pork delicious meat course it is and how perfectly Place the elbow macaroni (uncooked) into a flat, " such as you would choose for your table are it combines with all foods. And for a late buttered pan and pour the milk over it. Soak & i 2 4 three hours. Then seuson with salt and cover with selected for this famous sausage. No trim- supper, or on Sunday night, there's nothing ?:u‘;:e::t:::‘m:' g v mings or stringy, tough meat is ever used. more appetizing than Deerfoot Farm Sausage. oven 40 minutes or until well set. Cut in squares Then this ‘tender, juicy meat is chopped to Deerfoot Farm Sausage bakes, broils or TR 5 fries perfectly. Try some teday—it is sold Just trya package of MUELLER'S. Your grocer Lo y. 57 has it, or can get it for you. everywhere—linked sausage in pound and half-pound cartons; Sausage Patties in half- . ( Z pound cartons and sausage mieat in one and ELLERS Devrfont ‘ . @ two pound bags. ' EN ; §)” DEERFOOT FARMS COMPANY % MACARONI @ perfectly : ; Southb Massachusetts % SPAGHETTI ; | : EGG NOODLES ; ELBOW MACARONI - : 3 3 é OOKED SPAGHETTI % . LARGEST SELL¥NG BRAND IN AMERICA