Evening Star Newspaper, January 23, 1931, Page 30

FO FOOD AND THRIFT IN THE HOME Honey Used May Be Expected to- Aid in Nutrition and Give Flavor to Articles Sugar in Some Good Recipes. “#'HE flavor and aroma of honey vary ~ with the predominating kind of Eovar which the bees visit, so that ‘when selecting honey for the table you can get your favorite flavor or a va- riety of different flavors. In addition to a very sweet taste, honey retains enough of the perfume of the flowers from which it comes to possess a dis- tinctive flavor which sets it apart as a | * special food. When buying honey too, much impor- tance must not be attached to lightness of color, as some of the best varieties OD PAGE. THE EVENING taste of raw cornstarch has been re- moved. Honey caramels: Mix two cupfuls of granulated sugar with half a cup- ful of cream or milk, one-fourth cup- ful of honey and one-fourth cupful of butter. Heat and stir until the sugar is dissolved, then cook without stirring until a firm ball can be formed from | little of the mixture when dropped |in cold water. Beat the mixture until |1t crystalizes, pour into buttered pans, [then cut ‘inio "squares. ‘The ‘addition of pecan nu confec- of ice water. Whip one quart of cream | {lon " s To Extract Honey. | and add it to the honey. miging the two o Extracted honey is usually pure and it {well. Line a dish with slx lady fin | e e erve wory raja ¢ 1oneY and | of “good quality, but comb honey is | ““Honey Pudding—Mix half a cupful of | More attractive to the eye, and some- | jmney with six ounces of bread crumbs | times is slightly superior in taste to and add half & cupful of milk, two egg | the same kind extracted. To extract | yolks, the rind of half a lemon, and half | honey at home, cut comb honey into @ teaspoonful of ginger. Beat the mix- & granite pail and hang the pail over | ture thoroughly and then add two |tWo sticks crossed at the top of an | tablespoonsfuls of butter and the whites | iron kettle filled with water up to g g gl for | Within three inches of the rim of the | in Cookery of Food—Displaces STAR, DAILY DIET RECIPE PINEAPPLE AND CARROT. Canned pineapple, four slices; grated raw carrot, two table- spoons; salt, one-half teaspoon: lettuce leaves, eight: French dressing, five tablespoons; pine- apple juice, one tablespoon, SERVES FOUR PORTIONS, Scrape off peeling and grate & young tender carrot. Season with salt. At time of serving place pineapple slice on crisp lettuce on four individual salad plates. Mound carrot in center of pine- apple. Mix pineapple juice with French dressing and dress salad. DIET NOTE. Recipe furnishes fiber, some sugar, fat, lime, iron, vitamins A, B and C. Can be eaten by chil- dren 8 years and over. Can be eaten by normal adults of aver- WASHINGTON, D. C, FRIDAY, JANUARY 23, 1931. FOOD PAGE. MILADY BEAUTIFUL BY LOIS The Later Years. Good looks are an asset to the woman at any age and in any circumstances, but especially to.the business woman of mature years. Women who see themselves growing old feel at a disad- vantage in contrast to the smart-lookng young women with whom they work in | offices or shops. | Some of these older women write to me for suggestions on how to keep youthful, and the problem is often a very serious one, involving their busi- ness success. One woman of 70 years | of age recently wrote for advice on | eradicating wrinkles, as she found that they interfered with her obtaining em- | ployment. Women 20 or 30 years younger than she find the same diffi- culty. Deep facial wrinkles make a woman look old, but there are other just as| important signs of aging. Gray hair, especially if it is scenty, adds years to a woman'’s appearanc . Her figure, t00, | - from Il health, worry, crankiness or pessimism are truly ugly; facial treat- | ment will modify them to some extent, but it is also necessary to build up bet- ter physical and mental health. than she would otherwise, but it may dyed the colof it was in you! hay & dark brown or auburn M\h——.ps:mg_' is not becoming to & woman of mature fnru. ‘The tint selected should be lighter and duller than the original color so that it will appear natural. The same ‘mistake is sometimes made in :xh]y;n' a transformaticn of too dark a ade. LEEDS. White hair makes a woman look older oy ‘[ MOTHERS When Using Insertion. T think there s no trimming for tiny | baby's clothing more dainty than s fine insertion, but it is so hard to set it. Rolling the hems on either side ) was always quite & task for me. One day I conceived the idea of having a row of hemstitching run around the place where I wanted to use the in- sertion. I cut through this hemstitch- ing and sewed the inserion on either side with fine stitches. The result was a much neater job than I had been able to do before and the saving in time and patience was well worth the few cents it cost to have the hemstitch- ing done. (Copyright, 1931.) about two hours in a pudding mold | Pail. Let the water boil until the | comb is all melted, then remove the | Could be betrays her age. TIT ii is thin and bent be made into a real beauty asset if it - age or under weight. | Says Puffy: “I am glad that, of the | eaten by those wishing to reduce | | | things I haven't got, | it fresh pineapple or water |One is a sleek and trim and speedy or if it is too stout, she looks older than her years. A trim, active figure and a good posture are perhaps the O ork. and a granuiated condition | Which is not more than- three-fousths | is not an indication of adulteration in | full. the slightest degree. Crystallization is is well groomed and becomingly dressed.| The mayor of Camberwell, England, [If it is dyed, it should be colored s0 | wearing a silk hat and moming coat, | artistically that no one would suspect | recently won a race round a track pail to a cool place and the wax will form into a hard caks at the top. The | Cakes Made With Honey. more likely to occur in pure honey than | in an impure product. The crystals can | easily be dissolved by heating the honey | in a double boiler. Unless honey is protected in a sealed package it should be kept in a rather warm, dry place or | “4t will absorb moisture and spoil. Never put it in the refrigerator. Honey may be used in cooking to Te- | place all or part of the sugar called for | in a recipe. The rule is to use a cupful of honey in place of a cupful of sugar, | reducing the water or other liquid by | one-fourth cupful for each cupful of | honey used, to make up for the water | in the honey. Honey can be used in| place of molasses in all forms of breads, muffins and cakes, and produces a more | delicate flavor. It contains less acid | than molasses, so that it requires less | Honey flavor combines well with spice. For this reason cakes made with it keep | well. Many honey cakes and cookies are better a month after they are made. Solid honey makes a delicious filling for cake. Honey cakes made without but- ter will keep still longer and are of good flavor. | Icings made with honey, or part honey, will keep soft a long time. To make, take one cupful of granulated | sugar, one-fourth cupful of water, one- | fourth cupful of honey, and one egg white. Boil together the sugar and the water for & few minutes and then | add the honey, taking precautions to prevent the mixture from boiling over, | as it is likely to do. Cook until drops | of ‘the syrup keep their form when | poured into cold water. Beat the white honey below will be rich and clear and ‘free from wax. When you ex- | tract it for yourself you are sure that you are gettis pure honey that can be used for various cooking purposes | and as a sirup for waffles and pan- cakes and other food. THE STARS || DAILY PATTERN || SERVICE ‘ Youthful Tunic Type. Lovely and smart as one could wish for is today's model of printed Sat baking soda when it is substituted for |of the egg until stiff, and when the crepe silk. | ‘molasses in recipes which do not include sour milk or other acid, and the cook | must be careful about the amount of baking soda used. and make before mixing the main portion. Like Jelly, Jam or Sirup. F Honey may be served, like jelly, jam | or sirup, with bread, breakfast cereals, | boiled rice, pancakes and other mildly flavored foods, and if a little hot water is added to it it will be easier to pour, or it may be combined with other foods to form attractive dishes in variety. Honey may be used with cooked or | uncooked tart fruit to serve with cot- | tage cheese and bread and butter. | Crisp crackers spread with cream | cheese and honey make a good com- | bination. Apples are good baked with | honey .instead of sugar. | Cranberries cooked in honey and | ‘water instead of sugar and water are | delicious. Take equal weights of each | of the ingredients, and after pricking | each berry several times to prevent | bursting and to permit the sirup to | penetrate to the interior, cook them slowly until they are soft and boil down the sirup until it just covers them. Pour into glasses and cover like j:lly. A good method is to place all the in- ts in a double boiler and heat very slowly. If this method is followed, the boiling down of the sirup is even more necessary than when the berries are cooked more rapidly. ‘To cook apples with honey heat two | cupfuls of honey with one cupful of vinegar and one teaspoonful of cinna- mon, and cook two quarts of apples cut into small pieces, a few at a time. Cook in the sirup until they become transparent. Pour the remaining sirup over the apples when serving. Honey is more convenient than sugar -for sweetening lemonade or other fruit drinks, as it does not have to be dis- rgolved, and used with charged water 1ly | or baking pow cupful of honey ordinary jelly Other combipations can be worked out also. The more delicately flavored honeys are best for this pur- w’l"o ounces of honey and six ounces canned strawberrles, with three of cottage cheese, two ounces and two-thirds of an ounce utter, the latter either AK::: on the or mixed with the lc , makes Baked Honey Custard—Beat five eggs | sufficlently to unite the yolks and whites, but not enough to make them foamy. Add half a cupful of honey, four cupfuls of scalded milk, eighth teaspoonful of powdered clnnn-l mon, and one-fourth teaspoonful of salt. Bake in cups or in a large pan in a moderate oven. The baking dishes | _should be in water. | . Honey ~ Mousse—Beat four eggs slightly and slowly and ir over them one cupful of hot, dell ly Ve | .honey. Cook until the mixture thick- | ens. When it its cool, add one pint | of cream whipped. Put the mixture into a mold, pack in salt and ice, and let stand for there of four hours. | Honey Charlotte Russe—Chill - cupful of delicately flavored hdney by | placing the dish containing it in & pan by of apple juice with a and as in MENU FOR A DAY. BREAKFAST. Oatmeal Muffins Coffee LUNCHEON. Vegetable Hash Baking Powder Biscult mc_u;t ‘Tarts e DINNER. Baked Pork Chops Cran Sauce Potato Balls um%m- Cabbage Spanish Cream Coffee 'MUFFINS. Soak two cupfuls rolled oats overnight in one and one-half cupfuls buttermilk. Add one beaten egg, two tablespoonfuls sugar and one cupful flour mixed and sifted with one teaspoonful soda and one-half teaspoonful salt; beat thoroughly, then stir in two tablespoonfuls meited butter and beat well again. Turn into greased muffin pans and bake in hot oven. LEMON TARTS. ‘Tart Shells—Two cupfuls flour, two teaspoonfuls baking powder, one teaspoonful salt, nearly a cupful of lard, white of an egg beaten stiff. Add a little water if needed, roll out and line gem :nm Prick with fork and bake quick oven. Lemon Filling—Mix in double boiler one cupful sugar, one- half cupful butter, one table- spoonful flour, the juice and grated rind of one lemon, yolks of three eggs and white of one, one cupful hot water, and cook until thick. As soon as the shells are done, fill with the hot mix- ture and spread with a meringue made of the whites of two eggs beaten stiff, with two tablespoon- fuls sugar. Brown in the oven. SPANISH CREAM. One pint milk, two one- 1y and then beat in whites of : beat thoroughly. Turn into and cool. Put on ice. Serve |be the newest things syrup has cooled slightly, pour it over | the egg, beating the mixture constantly | until it will hold its shape. This frost- | Honey cake with orange frosting: Rub together one ‘and one-half cupfuls of honey and half a cupful of butter. Add three unbeaten egg yolks and beat thoroughly. Add five cupfuls of flour sifted with two teaspoonfuls of ground cinnamon and half a teaspoonful of salt and one and one-half teaspoonfuls of baking soda dissolved in two table- spoonfuls of orange flower wat-" or plain water. Beat the mixture thor- oughly and add the well-beaten whites of the eggs. Bake in shallow tins and cover with frosting made as follows: Mix one teaspoonful of lemon juice with the grated rind of one orange, one tablespoonful of orange juice, and one | egg yolk, and allow the mixture to stand for an hour. Strain and add | enough confectioner's sugar to make the frosting thick enough to spread on the cake. | Used in Rolls. Honey nut-and-raisin rolls: Dissolve a {eu! cake in a cupful of warm scalded milk, add a quarter of & pound of butter, a tablespoonful of sugar, and half & teaspoonful of salt, and let them dissolve in the warm milk. Stir in a well-beaten egg and add three cupfuls of flour. The milk must not be too warm when the yeast cake is dissolved in it. Let the batter rise. Knead and roll out into the thickness of about half an inch, spread with a mixture made of one-half a pound of walnut meats chopped fine, one-fourth pound of raisins chopped fine, and a cupful of honey. Form into rolls, let them rise, and bake in a moderate oven. Honey sandwiches: Mix chopped pecan meats, almonds or other nuts with just enough honey to serve as a binder and use as a filling for sand- wiches. Another good sandwich is made by mixing honey with cream cheese and as a filling for bread r biscuit sandwiches. Chopped nuts may be added to the honey and cheese if desired. ing eareful not to brown them. Add half a cupful of honey and cook the mixture until it becomes hard when dropped in cold water and until all NANCY PAGE Sale of Linens Is Rain- bow Color Scheme. BY FLORENCE LA GANKE. ‘The January white sale was one sale which always used some of Nancy's | Christmas checks. She realized that the shops kept some of their newest pat-| terns for that time of year. And then, 00, she knew that special bargains in | linens were offered at that time. | ‘Where, for instance, could she have found anything newer than the towels in backgammon pattern? Or towels with modern designs in points, triangles and diamonds? She saw towels with a woven design resembling a Dutch tile in | blue. She saw towels decorated with | red and biack dots and stripes. These made her think of masculine bath | rooms and Basque linens. ‘The monogram bath sets seemed to | in ensembles. | ‘These could be ordered at the white sale. After a waiting period of about six weeks the monograms were finished on the towel and bath sets. When it came to sheets she found | that there were three tendencies. The first was for the pure white bedding made of fine cotton which gave almost & satin smoothness to the sheet. ‘Then there were the pastel colored sheets and cases. ‘These were still | popular and liked by many hostesses. | ‘Thirdly, there were the sheets of | white with colored hems. These struck | & compromising note between the all white and the color ones. Some of the newest sheets had 11-inch hems of color. When these hems were turned back over the | blankets as the bed was made the effect was that of colored sheets although the body of the bedding was really all white. In table linen for breakfast use were the increasing] lar Basque sets 1 with striking pestel shades were kept dinner. Nancy had a gorgeous time stocking her linen shelves. (Copyrisht, 1931.) It's young, vivacious and charming. | But that's not ai ’s practical as well, It has many smart new fashion de- It is wise to prepare | ing is sultable for use between lavers of | tails—flattering cowl neckline, the new |sorts of other interesting goodies to | sample of dough if possible | cake, but is Tather too soft for the top. dolman sleeves the cirelar tunic with circular underskirt and extreme snug- ness through the hips. It's easily made—the small cost will surprise you. Style No. 168 may be had in sizes 14,16, 18, 20 years, 36 and 38 inches ust. Plain flat crepe, chiffon prints, wool crepe, crepe marocain and rayon nov- elties’ are delightfully smart fabrics to select. Size 16 requires 41, yards 39-inch with 7 yard 35-inch lining. For a pattern of this style, send 15 cents in stamps or coin directly to The Washington Star's New York Fashion Bureau, Fifth avenue and Twenty~ ninth street, New York. We suggest that when you send for your pattern, you order & copy of our large Winter ~Fashion Magazine. It should be in every home, for, of course, every woman wants to look her best without great expense, and this book points the way. Price of book 10 cents. . . Fancy Wedding Rings Latest. Plain wedding rings are giving way to fancy ones, both in platinum and gold, in London this Winter. Some are square and are studded all around with small diamonds. Others also are square and have laurel leaves or orange blos- packed pineapple were used to eliminate the sugar, and mineral | | oil dressing were used to elim- | | inate the fat. little pleasure yacht. | g ‘With all its comferts, though I know I could go anywhere, I'm just afraid I'd never budge from out my steamer chair.” U}lusualh éooaiés And for Card Parties BY SALLY MONROE. | OR afternoon tea, for luncheon, for card party refreshments something besides the conventional cup cakes or | layer cakes is sometimes most attrac- | tive. Toasted English muffins and nut bread sandwiches go well with the Win- ter afternoon cup of hot tea. When ice cream is served with some rich sauce, sponge cake is far better than chocolate layer cake. And there are all make and serve for these refreshments. Here are recipes for some of them: Raisin Cake—Mix four cups sifted pastry flour, one level teaspoon soda, two level teaspoons mixed spices (except cloves), one-fourth level teaspoon salt and two cups seeded and quartered raisins. Add also one-half cup nuts | chopped fine, if you like. Blend one- | half cup shortening with one cup brown | sugar and one cup white sugar, add one cup molasses, one cup milk and then the flour mixture. Beat well and bake in two pans. This keeps well for a long time if carefully covered, and-is delicious sliced, with tea. English Tea Cakes—Cream three- | quarters of a cup of butter with one and | a half cups of sugar and add four eggs. Mix together two and a quarter cups| of flour, & dash of salt, three teaspoons | of baking powder, three-quarters of a cup of currants and a quarter teaspoon | of nutmeg. Stir into this & quarter cup | of milk and add to egg and butter mix- ture. Beat well and bake in little pans. | Serve as soon as cool. | English Muffins—These should be | made the day before and then split and | toasted before eating. Seald pint of | milk and add a teaspoon of salt and a | tablespoon of sugar and when mixture is cool one yeast cake dissolved in a half cup of tepid water. Beat into this about two cups of flour to make batter and let the mixture rise about three hours or until spongy. Now add a quarter cup of melted butter, the well beaten white of one egg and enough more flour to make a SUff batter. Let rise again until double in bulk—two or three hours. Have ready greased, warm muffin tins and fill each two-thirds full of the mixture, sprinkle with a little sugar, if desired, and bake in a moder- ate oven. Split, toast and butter, Eat | hot. Almond Slices—Half pound short pastry, four ounces confectioners’ sugar, | three ounces ground almonds, one egg, one ounce shelled almonds. Blanch and chop finely the sweet almonds. Rub the sugar through a fine sieve and mix it with the ground almonds. Add enough beaten egg to form a paste, reserving a little of the white of egg for glazing. Roll the pastry thin, cut it into strips about one inch wide, and spread these with the almond paste. Brush over the white of egg, sprinkle with chopped almonds and bake in a moderate oven | for_about 15 minutes. | Cornstarch Cake—One cup butter, two cups sugar, one cup milk, seven «ggs, whites only; one cup cornstarch, two cups flour, one-half teaspoon soda, one teaspoon cream of tartar. Cream butter and sugar together, add the milk alternately with the dry ingredients sifted together. Flavor to taste. Fold in the whites of the eggs, beaten to a stiff froth. Bake ines moderate oven. Jumble Jam Cakes.—Delicious cakes can be made by making a rich jumble paste, rolling out and cutting in any desired shape; cut some paste in thick, narrow strips and lay around your cakes |s0 as to form a deep, cuplike edge; | place on a well buttered tin and bake. ‘When done, fill with jam. I Sponge Cake.—Beat six fresh eggs and a cup of sugar together with a wire beater, or beat with a silver fork. Whip | in long strokes until the mixture is perfectly creamy, light and white. This takes time. Add a teaspoon vanilla or lemon and two tablespoons of cold | water, and beat again. Lastly, fold-in— soms_around outside. the FAMOUS Deerfoot farm Sausage will make you want it again and again IF YOU haven’t found the right sausage yet, try Deer- foot. It is made of the choicest, tender, fresh pork instead of tough and taste- less trimmings. It is chopped fine instead of ground. It is nnilormlz seasoned by a secret blend of spices that is the envy and despair of imitators everywhere. Try Deerfoot Farm Sausage today. It cooks perfectly. Sold grerywhere—linked sausage in pound an und car- tons; Sausage (s in half- in one and two pound bags. Deerfoot Farms Cos Soutbborough, Mass. maTionAL § BAmy for Tea do not beat—one cup of sifted flour. Bake in a rath°r slow oven. This is always good with tea. Nut Bread.—Scald one-half cup milk, add one-half cup boiling water, then | cool to lukewarm. Add three-fourths cake compressed yeast, softened in three tablespoons lukewarm water, one-half tablespoon each lard and butter, two tablespoons molasses, one cup chopped nut meats (preferably English walnuts or pecans), one-half cup white flour, three cups entire wheat flour and more if needed. Knead and bake as ordinary bread. This makes delicious sandwiches. Cocoanut Pyramids—Four ounces freshly grated cocoanut, three ounces granulated sugar, the yolk of one egg, vanilla extract or rosewater flavoring. Mix the cocoanut, sugar and yolk of egg, adding a little flavoring. Flour a baking sheet and form the mixture into little pyramids with the fingers. Bake for & few minutes in a brisk oven, taking care that they do not burn Is All Quality— Sold by Quality Dealers All Over the District BAKING CO. SPENDENT wWASHINGTON BAKERY rF . At last! Natural Golden Color One taste of Ready'tO'serve MARGARINE e o« is here! S wonderful news will win every Margarine user. NOW, for the first time, you can get Natural Golden Color ready-to-serve GOLDEN t personal assets a middle-age | can have when she is applying | for a position. For a figure of this type suggests vigor and efficiency. Age not a real objection in many wom: deterioration that y attends it that makes employers favor younger women. So my first suggestion to the mature woman who wants to look young is that she begin with her figure and habits of carriage. Correct footwear is essential. Arch-support shoes are often advisable for older women, and they may be ob- | tained in modish styles. ~Simple exer- | cises_taken every morning and evening will help keep the-muscles firm. Walk- ing outdoors in the fresh air is an important health and beauty aid that most middle-aged women neglect. The right clothes, not incongruously vouthful, but modish and well tailored, make an immense difference in a wom | an’s appearance. Black, navy, brown, neutral colors and heather mixtures | are appropriate. Rust and old rose are good as trimming on dark frocks. Wine is becoming to_eldérly women with white or gray hair. Blue grays are charming with pink and white skin, | blue eyes and white hair. Creamy lace | about the neck is flattering. | Facial wrinkles are not always blem- ishes. Some show good humor, some thoughtfulness and force of character. | | A lineless face is not natural for a ma- | | ture woman. The wrinkles that come | Made of Purina Whole Wheat Flour And Other Qualit Ingredients the little artifice. One mistake that| with ELT' Campbell, a member of Par- | many women make is to have their hair | liamen! The Great Appetizer WHEN the appetitie lags and every day breakfasts fail to tempt, get a can of Golden Crown table syrup and serve it in any of the many ways for which it is justly nof Golden Crown is an ake-u; tizer-—-a wi ip-food in the morning that supplies energy through the day. It has = rarity of flavor that transforms simple things into dishes of rare delight. It brings new zest to lagging appetities. 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After using a pound, you'll never again be satisfied with ordinary Margarine—nor with imitations. Get a pound or two of Golden Troco—today! Golden Troco Lok for the Red, White and ot F skt Kept Glean and Fresh in Triple- Sealed, Airtight Packages Thousands of housewives quit making their own egg noodles the first time they tried Mueller's. No wonder! Mueller's Egg Noodles are so pure and wholesome—so amazingly deliclous ~—that they simply can’t be improved upon. They are every bit @s good as the kind you make yourself. Why don't you avold the drudgery of making your own egg noodles? Try Mueller's. They are made from selected fresh eggs and a choice blend of flour. Ask yourigrocer. He has Mueller's Egg Noodles or can get them for you. X As a Change from Potatoes MUELLERS MACARQN! - EGG NOODLES - SPAGHETTI ELBOW MAGARONI - COOKED SPAGHETTI LARGEST SEELING BRAND IN AMERICA