Evening Star Newspaper, February 27, 1931, Page 37

FOOD PAGE. FOOD AND THRIFT IN THE HOME Oysters Are Nofirishing \ Variety in Daily Menus Methods Which May B e Employed to Achieve Best Results—Materials, Service, Combina- tions and Watching Seasonal Changes. ‘The general methods to use in secur- ing variety in meals consist in varying the food materials used, varying the way dishes are served, and varying the combinations used. Considering the change of seasons and watching for the food materials available at different seosons also helps. ‘When planning dinner courses, care should be taken to be sure that a meal that has been rather sweet and con- centrated is completed with a tart des- sert. There should also be a contrast of bland and of highly flavored foods. Seasonings are necessary but should not be used to excess. They should only be used to bring out natural flavors and never to overcome that flavor. Combining highly flavored or highly seasoned foods with bland ones seems to tone down the flavor of the one and bring out the flavor of the other. A contrast of color is also desirable to have, for such a contrast attracts and 1s appealing to the eye. Foods of light and dark colors make a good contrast. Bright colors in foods seem to bring out the dull colors of some foods. Arti- ficial colors shculd be avoided, except on special occasions. Useful White Sauce. Cream of vegetable soups are made delicious by using white sauce for the foundation. While the white sauce is being prepared, cook one cupful of grated raw carrots, or beets, or chopped | celery, or onion, cress or lcttuce in water to cover until tender enough to be pressed through a sieve, adding a slice of onion to any of the vegetables that are used except the onion, and a bit of celery leaf or oelerz seed also. Rub the vegetable, with the water in which it was cooked, through leve, and add to the white sauce, and sim- mer for a few minutes and flavor to taste. A pinch of mace is good with celery, lettuce, beet or carrot cream soup, and a grain of cayenne may add E;mgency to almost any of the soups. rve with croutons of fried or toasted bread or with crisp saltines. To make the saltines, split some crackers and spread them with creamed butter, allow- ing one-fourth teaspoonful of butter to one-half a cracker. Brown in the oven. ‘When making oyster sauce, simmer a cupful of oysters in their own uquor until their edges curl, then drain and Chop them coarsely. Make a white sauce, substituting the oyster liquor for an equal quantity of milk, and when the sauce is cooked, stir in the cooked oysters. Shrimp sauce is delicious served with baked or boiled fish, and it is easily made. Simply add a cupful of canned or cooked shrimps, cut into small pieces, DAILY DIET RECIPE ‘TOMATO ICE. Tomato juice, two cupfuls; salt, one and one-half n- fuls; lemon juice, two table- spoonfuls. SERVES 6 OR 12 PORTIONS. Season strained canned tomato juice with salt and lemon juice. Freeze in tray of the iceless re- frigerator. Scrve as an accom- paniment to meat. Makes 12 cubes. DIET NOTE. Recipe furnishes much fron, lime, vitamins A, B and C. Could be given to children 3 years and over if only slightly frapped. Can be eaten by normal adults of average, over or under weight. made with canned kidney beans or navy beans cooked without tomato sauce. Chopped celery, chopped green pepper and piccalilli should be added to the beans and mixed with mayon- naise. The proportion of two table- spoonfuls of the green pepper and one tablespoonful of the piccalilli to each cupful of the beans makes & good dish. The coarse outer stalks of celery | may be shredded very fine and added to a meat dressing or a stuffing or add- ed to other vegetables to season a stew or to use in soup. Variety With Meat. A beef roast of three to five pounds, according to the family needs, may be served hot the day it is roasted, the next day may appear as cold sliced beef garnished with lettuce or parsley or slices of pickle, lemon, pimento or to-j matoes. The next day left-over meal from the roast may serve to stuff green peppers for luncheon. A leg of lamb recently appeared for several days, but it was not dressed in the same way twice. Pirst came hot roast lamb, then cold sliced lamb, then lamb blanketed with vy and sur- rounded by rice, then b croquettes and finally a casserole dish of lamb gn!d noodles seasoned well with toma- s, Roast pork may first be served with browned potatoes and apple sauce, then with sweet potatoes baked with apples another day, then later with mashed potatoes and pickled prunes. Cold hard-boiled eggs sliced are good to serve with cold bofled ham cut into thin slices. Use sliced boiled carrots with boiled to the white sauce, with a few grains | beef. of cayenne pepper, and simmer until the shrimps are heated thoroughly. Cheese sauce is like the shrimp sauce, | beef. as it requires only a few tablespoonfuls or grated cheese added to the original white ~~uce, but the sauce must not be cookes after the cheese is otirred into it or 1t will curdle. Foods Good te Broil Some of these are best if boiled first, ‘which means that many left-overs may be utilized in this way. In this class are white and sweet potatoes, carrots, turnips, artichoke bottoms, whole cel- ery roots, and stuffed cucumbers. Foods that do not need to be boiled first are sliced eggplant, tomatoes, mushrooms, bananas, apples, and halves of iirm, canned pears and peaches. Croquettes of all kinds are good broiled. as sre also slices of cooked cereal and mush. ‘The cereal should be dipped in egg and then in crumbs before being broiled, as are the croquettes. The browned slices of cereal, used with maple sirvp, are good to serve for dessert. A gen= eral rule to keep in mind is to dip ail moist foods in egg and crumbs ard brush all dry foods with melted fat or butter before broiling. When p! g cold white or sweet Ppotatoes thick slices should be cut, while cooked carrots or parsnips should be cut in convenient sizes for serving. Brush with melted butter or oil and sprinkle lightly or roll in seasoned flour. Broil until a golden brown, then turn and brown on the other side. Sweet :ommu are especlally good if a little rown sugar and nutmeg are sprinkled on with the flour. All broiled foods are improved in flavor if served with maitre d'hotel butter. When making this, use half & cupful of butter, a teaspoonful of salt, a pinch of g:ppu. a teaspoonful of parsley chopped fine and two teaspoonfuls of lemon juice. Put the butter in a bowl and then cream it thoroughly, using a spoon. Add the salt, pepper and y, and just be- fore serving add lemon juice slowly. Celery in Variety. Celery may figure in s stuffed to- mato salad in various combinations, one of the best of which is a mixture of diced cucumber, a little finely chopped onion and shredded celery mixed with mayonnaise. The proportions of cu- cumber and celery used may be varied to sult taste and convenlence. Another fresh vegetable combination $n which celery is well liked is made Wwith chopped cabbage, sweet green per cut into fine strips and ; or rather finely cut celery. Your fa- vorite dressing may be used. A hearty vegetable combination 15| MENU FOR A DAY. BREAKFAST. Baked Apples, Cereal with Cream Rice Griddle Cakes Brown Sugar Sirup Coffee. LUNCHEON. Oreole Chowder, Hot Biscuits Date Tarts Tea. DINNER. ‘Baked Beans Piccalilli Potato Salad Maple Net Mold RICE CAKES. One cup cooked rice. 1 pint milk, 1 egg, salt and 32 tablespoons sugar, 2 teaspoons baking powder and flour enough to make & rather thin batter. CREOLE CHOWDER. Put 1 can corn through meat chopper, add 1 large onion, sliced; 1 sprig parsley and 1 pint water. Cook altogether 20 minutes, be- ing careful not to let it scorch, then press through a fine sleve, extracting all pulp possible. Melt 2 tablespoons butter, add an equal amount of sifted flour, '3 teaspoon salt and dash of pepper. Cook to smooth paste; then add very gradually 1 quart scalded milk. When thick and smooth add corn pulp and juice and 1 tablespoon sugar. Just before serving add 1 cup scalded cream or very rich milk. MAPLE NUT MOLD. Dissolve ;3 cup cornstarch in % aup cold water and add 1% gmbrovn and 2 cups water. 5 nufln{ con- stantly until the mixture thickens and becomes clear, then remove from the fire and pour slowly, stirring constantly, over the stifiy beaten whites of 3 eggs to which % teaspoon salt has been added. Add % | fish, gain much for salad pu: Potato croquettes or Saratoga chips may be used with a roast or sirloin of Use boiled rice on the platter around & boiled leg of mutton. lls of boiled rice, dotted wjth bright jelly, are at- tractive when placed around a plate of cold meat. Use curry with meats that need liv- ening, such as soup meat, boiled chicken or sweetbreads, or in sauce for ham, tongue or fish or in mayonnaise dr veal, lamb or vegetables. Serve curried rice or E‘zuwes with chicken, veal or lamb, either plain or creamed. Curry sauce may be used with quickly boiled uhhg. caulifiower, carrots or onions. Sauted pineapple or pineapple frit- ters, beets with a thickened vinegar sauce or a salad with a tart dressing are all good to serve with meat. Salads and Relishes. To marinate food adds flavor and richness to somewhat tasteless fish, meat or vegetables. The rulé for mal ing uncooked marinade is easily re- membered by the fact that it is similar to French salad dressing, with the ex- ception that the proportions of ofl and th:..re reversed, there being two or times as much vinegar as ofl. Other seasonings may be added accord- ing to taste, such as mustard, paprika» and so on. Diced cooked veal, pork and & small proportion of chicken, if marinated together and mixed as for an all-chicken salad, make an excellent combination. Tuna fish, salmon, scal- lops and any of the firm, white-fleshed rposes Ly being marinated after cooking. Outside stalks of celery, cut into two-inch lengths, simmered in a little water un- til tender and then marinated, make a delicious relish to serve with cold meats. Large cucumbers, cut into lengths and with seeds removed, can be similarly treated. Flowerets caulifiower, stri) of bolled carrots and sliced bolled potatoes result in a much more favorable salad after remaining for an hour or two in a well seasoned marinade. The vegetables should then be drained, tossed lightly with thin mayonnaise or cream salad dressing, .nf' arranged on lettuce or shredded cabbage. By this method the quantity of mayonnaise to be used is materially reduced, as the season! and flavoring is already done. Any of the marinade remaining should be strained and kept for future use or added to the French dressing. When possible it is better to marinate each vegetable separately and mix them only when ready to Ve, Inexpensive salads should be grouped in mind so that they may be drawn upon, either to help even up additional expense of previous meals or to include in & meal tending to be expensive. French dressing may be cut into quarters one day, sliced another time, then arranged in cup form another Thus, plain head lettuce salad with time. Prance is generally credited with hav- SR |ing the greatest prose literature in the world. WHO REMEMBERS? ¥ DICK MANSFIELD. Registered U. 8. Patent Office. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, FEBRUARY 27, 193I. As Substitute for Meat BY SALLY MONROE. OYmRS are delicious—if you like them. They are easily digested. They are a good meat substitute. And while they are in market they may very well be used occasionally at a din- ner where meat is omitted. ‘You can serve an oyster cocktail as the first course, a vegetable plate as the second and a nourishing dessert as the third—tapioca cream, for instance. You can serve & cooked oyster dish with vegetables for the course, after no first course or a fruit cup or a tomato juice cocktail. Here are some good recipes for mak- ing oysters into dishes that may be served to tempt the appetite and to satisfy the needs of the hody for nourishment. Scalloped Oysters—One pint oysters, one cupful grated bread crumbs, on half cupful coarse cracker crumbs, one- half cupful butter, one cupful oyster liquor, one-half teaspoonful salt and or=-eighth teaspoonful pepper. Drain and clean the oysters, rub a pudding ness is unsurpassed. faith will not be broken. When John Foole, Roe Fulkerson and “Eddie” Hesse were star dancers at hopped nut o unal: nut meats; turn ;wld and chill. Serve with cus- tard sauce. o (Copyright, 1831.) vania aveoue? i £ Prof. Tappan's Dancing School, Haines dish thickly with cold butter, sprinkle the bottom with a layer of . bread crumbs. Mix the rest of the bread and cracker crumbs and stir in the butter. Arrange the oysters and bread in alter- nate layers, season each with pepper and salt. Pour over the oyster liquor, bake 25 minutes in a quick oven. Oyster Salad—Boil two dozen oysters in their own liquor for just one min- ute. Take out the oysters with a skim- mer and lay on a dish. When cold squeeze over them the juice of two lemons and put on the ice or in a cold place for one hour. Shortly before serving put the oysters in a salad dish, add one pint of cut celery and pour over them mayonnaise dressing. Serve on lettuce leaves, garnished, if you wish, with hard-boiled egg rings. Save the broth for soup. Oyster Stew.—For a quart of oysters you will need a. quart of milk and three level tablespoonfuls of butter. Wash the oysters and place in a strainer. Set this over a pan contain- ing a little boiling water, add the but- ter, a teaspoonful of salt and a little pepper. Add the oysters and the water in which they have been steamed. Oyster Biscuits.—Make a good biscuit batter and pake in crusty biscuits. Put a quart of oysters on the stove with a half cupful of their liquor, half a cup- ful of milk, two teaspoonfuls of butter, salt and pepper; thicken with a table- spoonful of flour. When the biscuits are baked, split, butter them and spread the oysters between and on top. Oysters au Gratin—One gquart of oysters, bread crumbs, one-half cupful of grated cheese, cayenne, butter, chop- ped parsiey and one cupful white sauce. Butter a shallow dish, spread with brown bread crumbs; wipe the oysters: see that they are free from grit; lay them on the crumbs; strew parsley “and cheese over them, then more crumbs: pour in the white sauce and put them in a quick oven. Pour a little melted butter over the top and brown. Oyster Chowder.—Cook one minced onion in a level tablespoonful of fat till slightly colored, add one cupful of hot water and stir well; then strain this water into kettle and add one pint of thin sliced potatoes. Cook till soft. Add one pint of oysters and one pint of white sauce. When oysters are plump, serve. ‘When Hemstitching. ‘Wrap a plece of colored paper around the index finger, sewing it together. Use this when doing hemstitching. The fine threads will then be plainly seen, and there will be no eye strain. The work is also done much faster this way. Perhaps you, like Mrs. Bradburn, have been having disappointing results with your macaroni, spaghetti and egg noodle dishes. Then try Mueller's! A de- lightful surprise awaits you. Your grocer has Mueller's or can get it for you. Next Week is Macaroni Week From March 2 to March 7 you are particularly urged to become acquainted with the deliciousness and healthfulness of macaroni products. This week has been designated as Macaroni Week. Make it a point, during Macaroni Week, to ask for MUELLER'S when you order macaroni, spaghetti or egg noodles from your grocer. For over sixty-three years, the makers of Mueller's Macaroni Products have kept faith with the American housewife. You may be sure that this Kept Clean and Fresh in Triple- MACARONI LARGEST SELLING BRAND Sealed, Airtight Packages A Sermon for Today BY REV. JOHN R. GUNN. Today. “While it is called today.”—Heb., 1i1.13. “Today” was Ruskin's motto. On the table where he did his work he kept a bloek of chalcedony engraved with this watchword. He made this watchword the rule.of his life. He lived in today, never leaving undone anything that belonged in its schedule and never burdening himself with any- thing that did not belong in it. No wonder he has to his credit such a rare record of success and achievement. No one will ever fail who always makes of today what he might make of it. The trouble with many of us is that we mourn too much over our yes- terdays and worry too much about our tomorrows while neglecting the duties and opportunities of today. He who makes a practice of this will never make much of life, or much of a success at anything. Yesterday has its value in experi- ence. "“Tomorrow has its value in hope. The chief value of both is their bear- ing upon today. We cannot live over yesterday. Tomorrow ‘we cannot touch. But today is ours. We should regard it as our doomsday. In a few hours it will be gone and we can never re- call it. While it is ours let us write a record not to be ashamed of when it is passed, one that will be an in- As a Change from Potatoes MUELLERS COOKED SPAGHETTI EGG NOODLES . FOOD PAGE. spiration to us throughout all our fu- ture. Make this personal. Today is at your dis] do thi you would have dreamed of doing some time, but which are not possible for today. The things that can be done today are n enough. * Set yourself to do those ings and do them well. Decline no duty. Let no task that belongs in today be postponed. If there is a call for kindness, show the kindness before the sun sets. If there is a need for a word of J;xad cheer and encourage- ¢ word today; it may be . The neglect of any duty or call for kindly service will leave a blank in the day's record and & trail of regret in the days to come. Anybody ought to live nobly and be successful for one day. If we wil make it our purpose to do that and I our days being Alled with splendid all our days len life and achievements. o Emergency Meals. Much time can be saved when pre- paring meals for children and the sick if & quantity of chocolate sirup is made up and kept ready for use. One tea- spoonful added to a cupful of warm milk will make a good drink for chil- dren. To make the sirup, melt two squares of chocolate in the top of a double boiler and add three tablespoon- fuls of sugar, one-fourth teaspoonful of salt, and two cupfuls of boiling water. Bt'g\mer over direct heat for 30 min- utes. SPAGHETTI ELBOW MACARON IN AMERICA . PERFECTED, HOW ABOUT NOISELESS BABIES Y 7 wAH. C. B. T—That, whom or which may often be omitted when the sentence clear without it. Thus we may say “The humorist (that or whom) I ad- mire most”; “John pointed out the man (that or whom) I wished to see”; “Hope is the best inspiration (that or which) a man can have. Send & lum%remm envel for Polly’s leaflet, , That and ich.” “He Declared it to be SPLENDID/" One OF many RCBSOI‘IS WI'IY MUELLER’S is America's. .. Largest Selling Brand of Macaroni Products Thousands of letters are received every year by the makers of Mueller's Macaroni Products. Some praise the deliciousness of these fine foods— their better taste and flavor. Others comment on the unusual lightness and fluffiness of Mueller's Products. * Still others mention the better health enjoyed by all the family when Mueller's Products are served often. Some mention the fact that Mueller's cooks in less time and thus makes a de- licious meal easy to prepare. It all comes down to this: —There must be a reason why Mueller's is America’s largest selling brand of macaroni products. There is a reason —not merely one, but many. Mueller's Macaroni, Spaghetti and Elbow Macaroni are made from farina —the heart of the wheat. Mueller's Egg Noodles contain only selected fresh eggs and a choice blend of flour. All Mueller's Products are made by exclusive methods that insure light- ness, fluffiness and easy digestibility. The taste is better. The healthful-