Evening Star Newspaper, January 30, 1931, Page 37

roOop PAGE. FOOD AND THRIFT IN THE HOME Eggs for Winter Menus Test Which May Be Applied to Determine Quality Is Valuable for Cook—Various Dishes Which Are Worthy of Special Attention. JEGCS are a very valuable food and they easily digested unless they have been made tough by being sub- Jected to great heat. A fresh egg has a dull, not & shiny, sheil. Put the eggs one at a time in a deep dish of cold water.. It the egg sinks at once, it is fresh. If it floats, it is stale. To keep eggs fresh for some time coat each egg with vaseline and keep n a cool place, or pack the eggs in a box of coarse sa protecting each egg on all sides. Buy only clean eggs and do not wash them until ready to use. To keep an unbroken egg yolk. or an egg white, put into a cup, cover with cold water, and place in the re- frigerator. Either will then keep for several days. Add a pinch of salt 10 egg whites, Pour off the water before using. The yolks may be beaten siight- ly, in which case use no water, but cover the cup closely. e are easy to digest 8 which is the best way, take them down in one swallow. Sprinkle a little salt on top before taking them. To swallow when broken, add them to seasoned milk, or take in orange juice, which is an excellent way. Soft or Hard Cooked. Eggs should never be boiled, because boiling makes the white | tough and indigestible. Fo ft-bolled or coddled eggs, have ready in a deep saucepan two cupfuls of boiling water for each egg, put the eggs in, then re- move the pan at once from the fire, cover closely and let remain in a warm place for 6 minutes if wanted soft, and 8 minutes for medium. Be sure that the water is boiling hard before putting They they are to be served plunge each egg into ver: water for a minute, then crack the shell lightly ove, and put the egg where it will keep hot. If to be used cold, do not remove the shell until ready to serve. Eggs should be hard- cooked in the same way as Soft eggs, only let them remain in a warm place inclosed in hot water for about an hour instead of 6 minutes, as for soft eggs. Creamed Eggs. Blice six hard-cooked eggs across about one-fourth inch thick. Add them to one and one-half'or two cupfuls of hot medium white sauce, being careful not to break the egg slices. Heat through one for 1 minute, then pour them onto six slices of hot toast. Anoth- er way is to use four eggs and two cup- fuls of salice. Scparate the yolk and whites, chop the whites and add them to the sauce. Pour into serving dish and put the yolks, hot, through a ricer, or MENU FOR A DAY. BREAKFAST. Chilled Diced Pineapple. Cereal With Cream. Bacon Crumbles. Graham Gems. Coffee. LUNCHEON. Corn Souffle. Honey Graham Muffins. Ginger Cookies. DINNER. Tomato Bisque. Baked Pork Chops. Browned Potatoes. Squash. Cranberry Jelly. Chocolate Souffle. » Ceffee. BACON CRUMBLES. Fry thin slices of bacon until crisp and transfer to a heated dish. Crumble stale cornbread, and toss in the hot bacon fat until thoroighly heated, turn on a platter, surround with the bacon and serve at once. MUFFINS, w{z‘“‘h :“P fll‘» Ys cup 3 up honey, 1 egg sepa- Tal 1% tablespoons lemon uice, 115 cups 'm wheat fl%\lf, teaspoon: ng powder, grated rind of half lemon. Cream the shortening and add the sugar slowly; add the honey, the beaten egg wolk, the grated lemon rind and the lemon juice. Add the flour #nd the baking wder, which have been sifted gether, and fold in the beaten egg, white last. Pour batter into ted muffin tins and bake in a 0t oven 10 minutes, CHOCOLATE SOUFFLE. Put 1 cup mik over 1 cup cake crumbs and let stand until the milk is absorbed. Add 4 tablespoons grated chocolate, 4 tablespoons sugar and 2 table- ns ielted butter. Beat in the yolks of 4 eggs beaten until light, flavor with 1 teaspoon va- niila, then fold in the stiffly beaten whites. 'Turn into a but- tered baking dish, place on sev- eral folds of paper in a pan, sur- round with hot water and bake in & moderate oven for about 25 minutes, Serve immediately with cream. (Copyright, 1931.) cold | sift them over the top. For a change, instead of serving on toast, serve in a rice or potato ring, or in boxes shaped from bread. Sprinkle the eggs with minced parsley, garnish with crisp bacon, or spread the toast with minced ham, or with one teaspoonful of an- chovy or sardine paste on each slice. Poached. This is one of the best ways of eook- ing the freshest eggs. Grease the bot- tom of a saucepan and fill it at least three inches deep with boiling water, with one teaspoonful of salt added to very quart of water used. Place in this water greased muffin Tings or regu- |1ar poaching rings containing the eggs. Keep the water just below the boiling point. With & spon dip the hot water over the eggs. Cook for 3 minutes if a soft egg is wanted. To poach eggs in stock, add one and " | one-half cuptuls of stock for every six eggs cooked. Remove to a hot platter, | sprinkle with salt and pepper, and half a cupful of grated Parmesan cheese, and brown for a minute in the oven. Keep hot. Reduce the stock and pour it around the eggs when served. s Add one cupful of hot asparagus tips to one cupful of hot white sauce and pour this around the poached eggs on toast. Half a cupful of cheese grated over the asparagus is a tasty addition. You can also serve poached eggs with crisp bacon arranged around the eggs, or with ham or dried beef or sausage. Shirred. These are usually baked in ramekins, or they may be cooked together in one dish. Place the greased ramekins or egg dithes in a pan containing one inch of hot water and bake in a mod- erate oven after adding seasoning. They may be garnished with slices of brofled ham, broiled kidneys, sliced sausages, chicken livers, shrimps, an- chevies or brolled fresh mushrooms. The eggs may be baked in bread cases if preferred. If these are used they should be hot when the eggs are broken in. The eggs may. also be baked in tomatoes, green peppers or potatoes for a change. Baked Sliced. These are sometimes called egg patty or scallop. Slice five hard-cooked eggs across about one-fourth inch thick. Line a baking dish with two cupfuls of mashed potato, put in a layer of egg slices, sprinkle with one table- spoonful of minced parsley and add half & cupful of medium white sauce. Put on a top layer of potato and brush over with one teaspoonful of slightly beaten egg white. in a moderate oven for 30 minutes. For a change, sliced or cubed boiled potatoes may be used in place of mashed potato. A sliced onion cooked with the potato gives & good flavor. Also half a cup- ful of grated cheese or minced meat may be added. Scrambled. Scrambled eggs may be cooked in a double boiler and then there is less danger of their becoming tough. They should be firm but not hard. Garnish with bacon, parsley or cress. Any ma- terial added to scrambled eggs should be already cooked and chopped, heated, then added hot to the eggs as soon as they are taken from the fire. Scram- bled eggs with meat, fish, vegetables or cheese makes an excellent luncheon dish. Smoked herring or salmon, aftcr being soaked in boiling water and cut smafi. may be used. d beef, torn into small pieces, then soaked in hot water for 15 minutes and drained, may be used with the eggs. Minced or shredded ham mixed with minced onion, minced green pepper and stewed tomatoes is a good combination. Diced sweetbreads or minced tongue are also Stuffed Eggs. ‘This is an excellent way to use left- over cooked bits of meat, fish or poul- try. Cut the cooked eggs in halves, across or iwise; mash the mix with the other nts and fill the egg Wwhites. ish with minoed parsley, chives or whole or sliced olives. To serve hot, dip in eg and crumbs and fry in deep fat unti brown, or they may be served hot with THE KEVENMING STAR, WASniNGION, D. C., bloipAY, JANUARY 30, 1931, MODES OF THE MOMENT savory sause, or they may be placed in a greased dish and baked in & mod- erate oven for about three minutes. Omelets With Variations, Do not make more than a four-egg omelet at one time, If more than one omelet is necessary to serve the family, use two pans and make both omelets at the same time. After mixing, the omelet must be cooked immediately. If it is allowed to stand it will be- come watery and tough, and the pan for cooking must be hot, but not too hot. Cook rather slowly until set. To make a light plain omelet, sepa- rate four eggs. Beat the yolks with about half a teaspoonful of salt, a little pepper and one-fourth cupful of milk or hot water until light and creamy. Beat the whites stiff and fold into the yolks. Serve with cheese sauce, or other sauce. To this omelet you may add a vegetable, some meat or some fish for a change. To make a frult omelet, first make a plain omelet as described above, omit- ting the pepper and all salt except just a pinch, and adding one tablespoonful of powdered sugar. Before folding, spread on half of the omelet some jelly, jam or chopped or crushed fresh fruit. If fresh fruit is used, powder with sugar before folding the omelet. If apples are used, they should be fried before folding them ‘into the omelet. Elther fresh, canned or dried apricots may be used. For a banana omelet, slice two bananas and sprinkle one teaspoonful of lemon juice over them after they are placed on the omelet, or the sliced bananas may be fried for four min- utes and the omelet poured over. To make an orange omelet peel three oranges and slice them across, dis- carding the seeds and any hard parts. Place on the omelet and sprinkie with one teaspoonful of lemon juice, or divide the oranges into sections, pealing each section and removing the seeds. Use orange julce in place of milk in the omelet. Instead of using the orange pulp two tablespoonfuls of grated orange rind may be added to the mixture. For garnishing—Beat the yolks of two eggs slightly, add two_tablespoonfuls of milk and a dash of salt and strain into & greased cup. Put the cup into a pan filled with bolling water up to half the depth of the cup. Cover, put at the back of the stove and steam until the custard is firm or for about 20 min- utes. Beat the whites separately, add a dash of salt and cook like the yolks until they are firm or for about 15 minutes. When cool, turn from the cups, cut into slices and then in fancy shapes for garnishing. Egg_balls for soup.—Press two hard cooked egg yolks through a strainer, add one-fourth teaspoon of salt, a little pep- per and enough of the egg white to make a paste. Shape into small balls, roll in flour and fry until brown in two tablespoonfuls of hot fat. Eggnog—This is & nourishing drink made with milk or cream and beaten egg and flavored to taste. Add three- fourths tablespoonful of sugar to one bgaten egg, beat for one minute, then add three-fourths cupful of milk, which should be very cold. Pour into a glass and grate a little nutmeg over the top. Instead of using one egg you could use two egg yolks, and in place of nutmeg use cinnamon. If you want a chocolate eggnog, beat in one and one-half teaspoonfuls of cocoa. PERSONAL HEALTH SERVICE BY WILLIAM Skin Cancer. From ordinary experience in general practice I regard the dealing with hu- man nature as the most formidable part of the successful treatment of cancer of the skin, or cancer of the lip. If the doctor can manage the patient and the patlent's well mean- ing but dangerous advisers, the cure of the cancer is almost assured. But human nature is too often an insur- mountable obstacle. Here is where the cancer guack has an advantage and the patient, being human, is eager to grasp at a straw. The honest doctor cannot promise or pretend to guar- antee a cure. The failure of the home doctor to give the patient positive as- surance of a cure convinces the pa- tient, if he or she is very credulous, that the home doctor is incompetent, no good; especially if some plausible cancer charlatan sends a long-distance Erom{se of cure in a booklet or other it of imposing bait. Testimonials, too, have & powerful appeal to human nature. The victim of the cancer is_eager to belleve the testimonial the qliack offers is genuine and credible. In a few instances per- haps 1t is, for unquestionably the caustic pastes or medicaments used by quacks for the destruction of the af- fected tissues do give permanent cure in some cases. But a trifiing weakness in most testimonials of cancer cures is overlooked by the unsophisticated—the victims give the testimonials when they are somewhat overwrought with the conviction or expectation of a cure, and 5o it happens too often that by the time the testimonial is printed and cir- culated widely the person who wrote }t is more seriously afflicted than be- ore. In a recent report by Dr. Alden Wil- linms, Grand Rapids, on the radium treatment of skin cancer, which has given 93 per cent of successful results, in cases carefully followed up, I find this significant observation: “In following up the results of radium treatment, we may be quite sure. of seeing the patient while the lesion is reacting—he is worried, and thinks himself worse; but it is hard to get him to come back for observation after the lesion is apparently cured. ‘We find, however, that on request al- most any patient will mail a stamped return letter of inquiry so planned as to_require a word or two of response.” That's human nature for you! Dr. Willlams says that superficial skin cancer (epithelioma) gave 68 per cent of cures by surgical excision 15 years ago. The addition of X-ray treatment brought the percentage of cures up to about 75 10 years ago. Five years ago_the combination of surgical excision, X-ray in mass dosage and electro-coagulation still further in- creased the percentage of cures. But from experience with 540 cases treated Look for the Name Auth’s and You Are Sure of the Best BRADY, M. D. with radium, sometimes combined wivh electro-coagulation (diathermy), Dr. Williams feels that this form of cancer may now be practically always cured. In another part of his report the author refers to the fear of surgery or refusal of operation on the part of some patients. Fifteen or twenty years ago that fear drove many a victim into the hands of a quack—whose paste or “ofls,” destroying the tissyes by crude caustic action, must always be more painful and more dangerous than a clean surgical operation. Perhaps with the more effective use of X-ray and radium today this grave pitfall will not catch so many victims. It is good to think that science is winning over even human nature. (Copyright. 1831.) Liver With Stuffing. Wash one calf’s or lamb's liver well in cold salted water. Make an incision in the thickest part with a long nar- row sharp knife, enlarging the aperture where the blade enters as little as pos- sible, but moving the point of the knife to and fro to increase the size of the cavity. Then fill with bread stuffing. Season the liver with salt and pepper and flour it. Place in a roasting pan, lay strips of fat salt pork over it, an le a little butter and a little T, Roast for an hour, basting every 20 minutes. When done, thicken the gravy in the pan and serve with the meat. i St Produce Almost Flat Discs NEW YORK (#)—The flattest known surfaces in existence are discs of clear fused quarte, produced by the Thomson research laboratory of the General Elec- tric Co. for the Bureau of Standards. They are perfectly flat to within two 10-nfllu0ntB: of inch. Kept Clean and Fresh in Triple-Sealed, s w <872 B .‘u::lflfl"-‘; A Fair e (1) ) \ . Wedding Refreshments : Well Prepared at Home BY SALLY MONROE. T is easler, of course, when you are having a wedding at your house, to put the refreshments in the hands of a good caterer. But if you can't afford to do that, you can make a success of the wedding refreshments yourself. Plan your menu carefully. and don't plan to have more things than you can handle with a fair amount of ease. Here are some menus and recipes that may help to make the task easier for you: Tea Punch.—The following recipe will make 24 small glasses. Squeeze the juice of six large lemons and grate the rind of three or four of them. Add to d [ the juice three quarts of water and brown sugar enough to suit individual taste. Let it come to a boil. In a large pitcher put 10 teaspoons of Ceylon tea, pour the boiling lemonade over it and let it steep for 10 or 15 minutes. Then strain and let it get perfectly cold. ‘When ready to serve, fill glasses with cracked ice, and into each glass put a thin slice of orange and a tiny spring of mint. * 2w % AYONNAISE Dressing—The secret of a successfel mayonnaise dress- ing is largely the temperature of the ingredients and the utensils used in mixing them. should be cooked early in the day and put in the ice box to chill. The oil and the raw eggs should be kept in the re- frigerator for at least 24 hours before using. The bowl in which you mix the dressing and the fork you use should llk_i‘;"l‘se tbl: ice ll.‘nli e the yolk of an egg and drop into the bowl and beat with a fork until perfectly blended, then drop by drop (do not make the mistake of letting it run in a tiny stream) add one pint of the best olive ofl. Into another bowl put the yolks of two hard- bolled eggs and rub into them a dash of cayenne pepper and half a teaspoon of salt. Now a very little at a time add the beaten oil and yolk from the other bowl, beating constantly with a fork. Add to this the chopped whites of the eggs and the juice of half a lemon or the equivalent of vinegar. Mix well and lastly add the well beaten white of the uncooked egg. This makes a de- licious dressing if directions are fol- lowed, mixing constantly, with cold in- gredients and gbensn:. * % % ‘Tomato Jelly Salad.—Take enough canned tomatoes to equal a quart, run them through a sieve and add enough NATURAL FOOD or The hard-boiled eggs | FOOD PAGE. sugar, salt and pepper and onion juice of gelatin in a little water, add tomatoes and cook together until well mixed. Remove from the fire, pour into small cups and set away on ice to harden. When perfectly cold, turn 18 generally chopped. or minced generally chopped or and mixed with some relish. ‘A very good combination consists of two-thirds of minced chicken and one-third ham and tongue, chopped fine; moisten this meat with mayonnaise dressing and serve bel thin slices of white bread. If tohe sandwiches are to be quickly, add a lettuce leaf to each sand- wich. A deliclous sandwich is made of ® | chopped olives, mixed with a very little six to ten persons and is easy to make in _large amounts. Waldor! Salad—Cut firm, white cel- ery and apples into dice and mix at once with mayonnaise dressing. Serve on lettuce, the whiter the better. Garnish with English walnuts and maraschino cherries. Chicken Croquettes.—One of the best mixtures for chicken croquettes consists of 12 ounces or tablespoons of the white meat of the chicken boiled or stewed and cut very fine; four ounces of mush- rooms cut e, an ounce of butter, an ounce and a half of flour (equal very nearly to & heaping tablespoon), a tea- spoon of grated onion, the yolks of two eggs and a quarter cup of cream. The ingredients must be combined as fol- lows: Cook the grated onion in the butter until a very light brown. Add the flour, stir until smooth, then add a cup & trifle less than full of chicken broth, the mushrooms and chicken, salt and pepper to taste, a dash of nutmeg | and the cream. Stir constantly. begins to boil, take from the fire and stir in the yolks of the eggs. Pour the mixture on a buttered plate. Set on ice or in a very cool place for two or three hours. It must be so chilled that it 1s firm enough to mold without break- g. The mixture when poured out should spread, nor so liquid that it will not float about, but of such consistency that it will sink slowly into place. When ready to mold, wet the hands in cold water to prevent sticking. Roll and pat a tablespoon of the mixture into an oblong about 2 inches long and | a half inch thick. If made longer, they are apt to break either in the | breading or frying. Stand them in a cool place for an hour. Just before mm% roll in powdered cracker or bread crumbs, dip in beaten egg and then roll again in bread crumbs. Drop carefully from a flat skimmer in a kettle of boiling fat and fry a light brown. Drain the croquettes on common brown paper when you take from the fat. Garnish with parsley. This recipe makes one dozen croguettes. Sandwiches—A variy of sandwiches is always desirable. Plain sliced meat ‘When the mixture | not be so solid that it will not | Mayonnaise dressing, just a suggestion, and spread on thin white bread. other is made of cream cheese with finely chopped watercress mixed wit® it, spread on white bread. Brown bread sandwiches of cream cheese and jelly, or with the tart jelly alone, will add to the variety and’ will appeal to your guests’ appetites as something out of the ordinary. If you can make the sandwiches fresh, a’cucumber sandwich with a dash of mayonnaise dressing is delicious at this time of the year. Cut the cucumbers very thin and put be- tween thin slices of white bread. Abundant Juice Refreshing Flavor Wholesome and Delicious These essentials combine ATWOOD | GRAPEFRUIT Wholesale Distributors W. Chas. Heitmuller Co. 923 B St. N.W. Washington, D. C. Purity and Quality are watchwords in making the FAMOUS Deerfoot Sau THE iagredients are as pure and farm sage of Deerfoot Farm Sausage inviting as a new fall of snow on our farm in New England. Choice cuts of fresh pork as sweet and tender as you choose for your table are used. Spices ~—pure and fragrant—are blended with exact care and mixed in the meat, which is chopped instead of ground and mashed. Such standards for quality and prepara- tion give Deerfoot Farm Sausage flavor and goodness no other sausage has. One taste will convince you of this. Even though you bave been indifferent to sausage, Deerfoot s will make you want it again and again. Lookforthe Red, White and Blve Package AirTight Packages Have Deerfoot Farm Sausage today. It is 8 complete meat dish for luncheon or dinner and combines tastefully with all vegetables. For breakfast it goes great With waffles, griddle cakes, eggs, fried apples—or by itself? Sold everywhere—linked sausage in pound and half-pound cartons; Sausage Patties in half-pound cartons, and sausage meat in ore and two pound bags. DEERFOOT FARMS CO: Southborough, Mass. Local Distributor: THE CARPEL CORPORATION 2155 QueensChapelRoad, N.E.,,Washington,D.C. FARINA—that's the food thaot builds health and energy into growing children. Ask any doctor—or any mother. They'll tell you that farina is so nourishing—so easy to digest—that it is usually the first solid food given to in- fants. Mueller's Elbow Macaroni is made from farina=— the heart of the wheat. There is no food more healthful and none more delicious. Ask your grocer. He has Hor breads_are tempting. But often they lack roughage. The absence of bulk from foods often results in constipation. But now you can have hot breads with roughage. Simply add a cupful of Kellogg's ALL- BRAN to the recipe. This deli- cious cereal furnishes the bulk mneeded to assure proper elim- dnation. You will find many | appetizing recipes on the red- and-green ALL-BRAN package. A E Equally tempting as a ready- to-eat cereal with milk or cream. {Two ‘tablespoonfuls daily are fiu:nnued to prevent and re- eve both temporary and recur- zing constipation. In severe «cases, use with each meal. ALL-BRAN also furnishes meeded iron for the body. At all goeené Made by Kellogg in it A “’4;“! y ALL-BRAN Mueller's or can get it for you. ) SAUSAGE MEAT T_s srection w0, 336 As a Change from Potatoes MUELLERS 'MACARONI - EGG NOODLES - SPAGHETTI ELBOW MACARONI - COOKED SPAGHETTI LARGEST SELLING BRAND IN AMERICA