Evening Star Newspaper, January 16, 1931, Page 37

FOOD PAGE. THE : D. C, FRIDAY, JANUARY 16, 1931, FOOD PAGE. FOOD AND THRIFT IN THE HOME Lt |[7 Tho Woman Who Makes Good BY HELEN WOODWARD. ™ i Occasional Chair. Cullee e w mn';m'a m»«. women t:‘:::.um" g mlfll' o“l‘m hem md% thods of Economy B B Tl af o Y0 ool Talian Eeps ‘What Are Clothes Coming Tot ) et St pecied Stufted Olives ornine. b b Housekeeping Suggestions Which Apply to Cook- thread o nocdie and you with to thread iy, formal lte- . . . eed ~col fo0) fdeak t ha) thread, hold the eye of the needle ing, Cleaning, Repairing, Laundry Handling wigh on-the aguinei 8 Biack Dlece of sloth o dark . . aper. hread a needle with black and Serving—Keeping Records of Patterns. fhread, hold the eye of the - needle : sgainst a white background. It is a good, plan fo have some one thread “]m frying a small chicken, try,vent discoloration and absorption of re- number of needles on one of | 3 this way: Roll the chicken in|frigerator odors. Keep in the kitchen | dress just where the leng thread. They may be pushed down as Bread cruhbs, then in well-beaten egg, | cabinet some white crepe paper nap- |top dress makes the guide lime. Re- | required and a strand of thread taken then again in bread crumbs. Fry in|kins cut in quarters to use for greasing dre from the hanger.|up with each needle when you are fat and see how nice each piece|pans of all kinds, This paper is better ( Baste up ghe hem of the new dress | ready to use it. ‘This is very helpful and how good it tastes, It is & a: use than & brush. You will also find | to the measured line and you can get | to elderly women or those 08¢ eye- idea to keep canned fried chicken | many other uses for this kind of paper. | the ht length without any diffi- | gight is not good enough to uu-..‘} Y hand for an emergency dinner. culty. It is easier to put a hem in a ' needle quickly. never have the Cleansing and Repairing. prpu s chicken aha ty o | o kg e e of ine |~ in Pl f Meat were serve y, mlmwu'lo ofglervlng‘ place carefully in s‘fi-pl;und me:g.gr sugar s:ltl':k :.lhlr the YSters ln ace o ea quart jars, reserving the bony pleces for of soap are usually own . soup. Pour the hot grease over the &WAY and use this soap-filled sack as a i o, o o e, e, | AT o 8RB As Well as Appetizers, when you are ready to serve, all you|able saving of soap and also saves the Ead ; will have to do will be to reheat the |trouble of hunting in the dishwater for : chicken, make the gravy, and the :h l]:su of soap that is more or less wasted BY SALLY MONROE. 'mr; uevemllumu and cook until the A S h c aste as fresh as if way. oysters are plump. ke e e e stufling | To remove milk from a bottle or uten- | [T'S the season for oysters. It you Y e Bread | Case—Scoop out the | The frame is of light walnut and the | a fowl use toothpicks to hold together |sil, fill with water, add a little baking |- like them, they are a good choice for | center of & round loaf of baker's |covering is of brocade with a tiny bou- in place of sewing, as stitches often |Soda and let stand for a while. When & meat substitute, now and then, as well | jread that s at least two days |Quet design. The background of the tear out. Place the toothpick through |Ieady to wash the receptacle that has|8s for the appetizer course at dinner|gld, Do not break the crust and |brocade is Nattier blue and the flowers cath s and. wind with thread. and | contained milk, especially buttermilk, |and for the main course at luncheon. . leave it at least an inch and a half |are dull rose and soft green with & Jatter the fowl is ronsted clip the thread | Which is so hard to remove, you will| The oyster beds are now carefully| tpjek. Dry the crumbs in a slow oven | touch of gold. and remove the toothpicks. find that all the milk has been removed | controlled, so that there is every as-|afd roll very fine. Measure three cup- | On & chair like this your own needle- When making French toast with ba- | {rom the bottom and sides of the con- |surance that oysters come to our tables | fyls and fry s light brown in hot | Work may be used. You know, it is very eon fill an ordinary round cake-baking | tainer. A good way to cleanse silver- uncontaminated. Some of the recipes | pytter, difficult to be idle, especially if you are Hirees pan with boiling water and place the | Ware is as follows: After emptying given here call for oysters fresh from| Make s sauce from a quart of rich |fond of doing needlepoint, and with & matoes, one- cup » about 18 mumrlxl:om. of Pan cver a low fire, then cover the pan | bottle of buttermilk, put silver knives, |the shell, but some of them oan be|milk, or half milk and half cream, design of the Aubusson type and back- A mmd l.-' Vu:h ol ‘.um with a cheap porcelain plate, inside up, | forks and spoons in the bottle, fill with made from oysters shipped to inland | thickened with thrée tablespoonfuls of | ground of light beige, you could achleve 1t Mmm leave about one-! inch Tthe ctme st Axsetn Plece of ba- | Water and leave overnight. In the | markets in one form or other. flour and the same amount of butter. |8 covering with an air of elegance that e “mh m . Ma eon and toast is cooked, place it on the | morning rinse the silverware in hot | In Rice Cups.—A delicate manner of | geason with salt, pepper and a tea- | cannot be attained even by using a rich heese. o 3 . r the flour sifted wi L“.", e et ee ot haitehat 5’ e e (secuiul ot oiul fnbes BB e alow Brocade. (omriatit. 11 - | | who never wore long skirts or long hair 1."'1;;;",':0',,",';,“& o cups of =bofled rice & ree | Joaf first with a layer of the sauce, and who think they must be fascinating. room, in this batter, fry in dg § %gg?is Iy SERVES 6 PORTIONS. qEE ng pan like the one used under- from sticking, tablespoons of melted butter. Wet in | th 2 oysters, ealted and pep- — e fi"!hm'f'.\.";"n?’e"o&’,"‘wfii‘,’.“';‘,?a;‘ :ol = ; 231&1 ..wuur small mugi‘s z{dgmfl;gmbgif | pe;:d %‘;d:r-mly; a layer of sauce d Whole-Meal Sandwich. 5 " . {":.\n‘:vh:hem mlym: 1ot oflfl:’l’xbfi‘ Dnl.nw “:mmh;l\:w;m;l;{er QIS Wia foes Wil b Lot i e o fryin by T D e hot. Sway 1o | (it gne of the browned CruIbe. maks |, A hot, brolled aliced ham on hot but- "Wel, then, what are we going to do? | | plain or with meat gravy oF W cool. Next prepare the oysters. Cook |slowly for half an hour. tered toast, with a lettuce leaf or two T Tnadetite.oven Ay gy -~ don't like to wear 192" a chieess X together for five minutes two table- between, & hot potato beside it and a % Bt Bervy = 5 rwwet, plokise, o Shstled Drunee st the 8 or o8 Rolled Beefsteak. Side of the plate, then o Jlile gond : g 283 gflg&! g g (14 ing run inte a hot oven until golden brown. Fill with the oyster mixture and serve. Curried—Drain and wash 25 oysters. | frequently. - Make hot an ordinary pancake griddle. | Cut into slices an ful of softened butter with a scant ta- ‘Throw the oysters, e or four at a |with gravy. blespoonful of corn starch, stir into the time, on the griddle and brown on both sides. Lift quickly and place in a dou- ble boiler, which stands beside the grid- dle. When all the oysters are cooked, add to them one tablespoonful of but- ter, one-half tablespoon of flour, one- half teaspoon of salt, one teaspoon of . ; 2. o d d das] f - o | bt Yoo e end ate’ snal T K ttes.—Drain d I S at g - - Onl_y ‘bf .ftncst them in a hot and stir over ] 5 g cuts of fresh pork L W G SR these fine foods | o~ .. e for i Instead with a damp cloth, as is spoons of flour and one tal brown 'npn?n. paper. P’lu“em:l'pu“: butter. Add the liquor which B ha_paper over the setm or Dlalt | BATed Ao R There are hundreds of dishes that i ELR R H T b e Bl T e 3 N & FAMOUS ] e ree stabes ot e S, . Products—the largest selling brand in Amer- 00 Sy ot g ica. Try some of the recipes in the new Mueller Recipe Book. Here you will find such L e e e e W - L con, Spagl vey, o, 0w S O S Y LJeerfoot Myt She. naier of the y and scores of others. All are amazingly s Beason " delicious and highly nourishing. Send for pieces . DAILY PATTERN g mall 3 ¥, o this new book. It's FREE. Just write to the . ppet e u C.F. Mueller Co.,Dept.N., Jersey City,N. J. " pom arm i fff i ség ) gg I ] H o i L ngg fiin é h i g £ ie it i "l : Y out & sewing pattern. An excellent sul for a cutting table is made using a large square of oilcloth and it over the bed. The easy to remove threads and ravelings from ofl- Sausage Sealed, Airtight Packeges . UNUSUAL tenderness, flavor and juiciness SPAGHETTI WITH EGGS in sausage cannot be secured by using i ““" - h..n‘l"() e ordinary pork. The finest fresh cuts are 2 Cups Mueller's Spaghetti (boiled necessary, and that is just the kind of meat 2 Tablespoons butter 34 Teaspoon salt 1Tablaspoon flour 34 Teaspoon pepper selected for Deerfoot Farm Sausage. Tough 1 Cup Milk 34 Cup grated chesse stringy ends or scraps are always discarded. 3orbeges ‘The sweet, fresh pork is chopped instead Line with spaghetti 6 well-buttered ramekins, § sec- of ground. This method makes a difference tions of @ muffin tin, or a large bakin . . dish. In @ double boiler, melt butter, ud’ in sausage goodness. Finally, the SPIen e flour and milk and cook 10 minutes. Sea- added and the secret blend gives Deerfoot son with salt and pepper and add grated prois gk g i Farm Sausag.t a flllvor no other sausage has. sauce into each ramekin and over each Any meal is an ideal opportunity to serve RV q 5 break an egg. If large baking dish is . Itis ad DEMAND . < 2 used, pour in all the sauce over which Defrfoo( AL Satsage .It is ad amplo and SCHNEIDER'S 3 . .Y break 3 eggs. Dot with butter and delicious meat course with vegetables; and 3 g cheese. Set in pan of hot water and bake .. of course, it is the perfect accompaniment BY NAME AT ALL DEALERS inmocuaimawnonitogenersismhed for waflles, griddle cakes, eggs snd fried apples, o e o i y % o] 7 Dealers everywhere sell Deerfoot Farm . 7 = ; ‘ " Sausage. Linked sai i d and half- ' ~ v ge. sausage in pound an WASH'NGTON S -~ ‘~ A : 3 7> 4= pound cartons; Sausage Patties in halfe FAVORITES FOR | EAN e \ e ZH % o e ./ pound cartons; sausage meat in one and MORE THAN ' > 7 i) SN S oSt i / AL ST NE Rt 2\ DEERFOOT FARMS COi YEARS i ' : AN e TS : Local Distributor: Tax Canrai. Coreoriion’ : : < ? : ) . 3 2155 Queens ChapelRoad, N.E. Washisigton, D.C: As a Change from Potatoes stamps uhe::%dm . : e ; ¥ s E ' v Washington Star's New York Pash- 3ol | bl || MACARONI - EGG NOODLES - SPAGHETTI e A ELBOW MACARONI « COOKED SPAGHETTI | / s . It mm."mé'%" : LARGEST SELLING BRAND IN AMERICA ; ] S AR S