Evening Star Newspaper, March 20, 1931, Page 40

FOO D PAGE THE EVENING STAR, WASHINGTO FOOD AND THRIFT IN THE HOME Ending Family Fights Vegetables and Greens Good Ways to Serve Spring Output Are Con- sidered—Cooking Methods and Treatment of Products—Several Various A liberal amount of vegetables in the Spring menu is one of the best sources of supplying the necessary min- eral matter, vitamins, vegetable acids and bulk. All leafy vegetables and most of the other green vegetables are rich in vitamins. Leafy vegetables, such as lettuce, spinach and young eabbage, are rich in iron. Spinach supplies more iron than any other vegetable. Le: ‘vegetables with milk are called protec- tive foods because by their use the develops normal and keeps in he and r. Milk and vegetables should never left out of the daily diet. Best Ways to Cook. Cook vegetables whole when possible and use enough boiling water to cover. Begin the cooking in boiling water and keep the water boiling. Cook thor- oughly, but stop while the vegetable is still firm. Cook green vegetables un- covered to keep their color. Cook veg- etables hax strong odors_uncovered to make the flavor milder. Change the ‘water on strong vegetables several times during the cooking process and add two tablespoonfuls of salt to every quart of water used. Use the mild vegetable wa- ter for flavoring purposes. It contains nutritive substances that have been ex- tractive during the cooking. It can also be used in making a sauce to serve with the vegetable or can be saved to use in a soup for another meal. Baking and steaming are the least wasteful of these uices. 7 : The best seasoning for most vegeta- bles and greens is salt and good butter. Vegetables that are blanched and then cooked with butter and other season- ings and very little moisture are more savory and nutritious than whel:l L\} o d and serve at once. The time required - | it is young and fresh. babies instead of orange juice. A vegetable may be blanched at any timeé and the cmuxn be completed later in a very few utes when the dish is to be served. To do the blanch- ing, have a large pan half full of rap- idly boiling water. Add one table- spoonful of salt to two quarts of water. Have the vegetable cleaned, washed and well drained. Drop the vegetable into the bolling water and bring the water back immediately to the bolling point. Boil rapidly uncovered from 5 to 20 minutes, depending upon the kind of vegetable that is being blanched. Drain. Add boiling water or butter and seasoning and return to the stove if the cooking is to be completed at once. If the cooking is not to be fin- ished at once, pour some cold water over the vegetable to cool it quickly. Drain and set aside. Variety in Cooking. Asparagus—Creamed, buttered, cream soup. Green beans—Seasoned with bacon or hem fat, cream, buttered combined |ghore ‘with corn, cream soup. Beets—Buttered or pickled. Cabbage—Buttered, creamed, Joped, au gratin. wuliffiower—Buttered, creamed, scal- Ca loped, au gratin. Carrots—Buttered, creamed, souffle, with peas, mashed, in a stew, with a roast, in conserve or glazed. Celery — Buttered, créamed, cream soup, scalloped, au gratin, souffle. Corn—On the cob, pudding, buttered, “fllwped, corn fritters, souffle, in chow- T, Eggplant—Boiled or mashed or scal- Joped, or salted and drained and dipped in batter and fried. Okra—Buttered or in soup. Onions—Eoiled or steamed and but- tered, or creamed, scalloped, baked, fried or steamed with meat. Peas—Buttered, creamed, cream soup | or with carrots. ‘Tomatoes—Stewed, thickened or just ‘buttered; scalloped or baked with onion, «corn, rice or macaroni. Greens—Buttered, with bacon, cream, creamed soup, garnished with egg or molded and garnished with egg or Never soak cut vegetables, Stale or wilted vegetables may be freshened by in cold water for an hour or I r, but if the stems are cut or the ace skin is removed there will be a loss of mineral matter, sugar, starch and proteins. Keep green vegetables in & cool place until ready to use. Wash in cold water. Creamed Vegetables. On Toast or Crackers—Make a cream sauce and add to two cupfuls of cooked ‘vegetables and eat. Serve on toast or e mixture into a but- 3 bake in a moderate oven until the crumbs are brown. One or two cupfuls of cream sauce will be needed in either way of serviny Cruu t:‘ of ‘&'eletab’le Soup.- - vegetable and put it or colander, enough to mmlrk?gfl ful of vegetable pulp. cream sauce, add the vegetable pulp and a pinch of celery salt, and a pinch of salt or one teaspoonful of chopped ‘making cream add one-fourth tea- uart p is scal- soup, spoonful of b!;‘ln( soda to each of tomatoes before the tomato added to the cream sauce. Cooking Spinach. It is best to wash spinach in luke- ‘warm water with a little salt added and remove the spinach from the water with the hands instead of pouring the water from the spinach, as is the usual | custom. When removing spinach from | the kettle in which it has been cooked, use a skimmer instead of pouring off the water. In this way all sand that has not been removed in the wash ‘will remain in the bottom of the kettle and you will encounter no grit when eating the spinach. Add very little ‘water when cooking, or none at all, and steam for about 10 minutes. Serve with | £alt and plenty of butter. | Spinach au Gratin—Wash and cook | on: and one-half pounds of spinach | without water until tender. Make a | white sauce with one and one-half cup- | C?m Youmake a (ake Filllrg;fi that"stanhtis up’ - - a frosting that “Will No‘gRun 7 Don't bother trying, but order a jar of Hip-o-lite from yous grocer. It is lucious marsh. mallow of “spreadable” con- sistency and absolutely ready- to-use. You merely aspread it on the layérs and over the eake like butter on Light, tender and ficious beyond words. on today’s grocery list. Recipes. fuls of milk, half & cupful of flour, and one-fourth cupful of butter, and add one-fourth cupful of grated cheese. Cut up the spinach and add the white sauce. Put into a casserole, cover with half a cupful of oven dried bread crumbs, cov- ered with: two tablespoonruls of butter, and leave in the oven for about 15 min- utes, or until ready to serve. Spinach Loaf—Wash and clean enough spinach to make four cupfuls when cooked. Steam until tender. Melt four tablespoonfuls of butter and add to two cupfuls of bread crumbs. Add the cooked spinach, two tablespoonfuls of minced onion, two tablespoonfuls of vinegar or lemon juice, and one tea- spoonful of salt. While the mixture is hot, place it in a hot serving dish, and garnish with slices of hard cooked egg and slices of crisp bacon. Swiss chard, turnip or beet greens, endive, or any edible wild ns may be used in place of spinach if liked. Greens With Sauce—Chop one hard cooked egg white and add to half a cupful of cream sauce. Pour this over one cupful of your favorite cocked greens and sprinkle the egg yolk on top, after it has been run through a sieve. Minced Kale. Remove all the old or tcugh leaves. Wash the kale thoroughly and drain, | then put on to cook in a kettle of boil- | ing water, to which has been added salt | in the proportion of one tablespoonful | to four quarts of water. Boil rapidly, with the cover off the kettle, until the vegetable is tender. Pour off the water and chop the kale rather fine, then put it _back into the kettle and add one | tablespoonful of butter and two table- spoonfuls of meat broth or water for each pint of the minced kale. Add more salt if needed. Cook for 10 minutes for cooking kale is about 30 minutes if Other Vegetables. Before being cooked, head vegetables, such as cabbage, caulifiower and lettuce, should be soaked with heads down in salted water to which a small amount of vinegar has been added, then if any worms or bugs are present, they will crawl cut. Young cabbage will cook in about 30 minutes. When done, it should be crisp and tender, any greem portion should retain the color, and the white portion should be white and not yellow or brown, Overcooked cabbage or cauli- flower is more or less yellow, has a strong flavor, and is very inferior to the same dish properly ccoked. Beets and carrots are both best when steamed. To prepare the bests, wash them, cut off the tops at least one-fourth inch from the beet, clean the roots, but do not cut them, and cook in boiling salted water or steam until tender, or for about an hour. Serve buttered or pickled. Asparagus is a Spring vegetable that should be treated very carefully. To prepare, cut all the tender part into pleces. Add boiling water enough to just cover the asparagus and place where the water will boil. Cook until tender, or for about 15 minutes; season with salt and butter and serve in the | greater part of the juice. If preferred, | a cream dressing may be served with | the asparagus. | Young and tender green peas are Good BRE price alone. HIP-O-LITE aready touge Harshmallow Creme - BY OLIVE ROBERTS BARTON. TH.E family sat down to the table, everybody cross and hungry but mother, who was cross without being hungry. Mrs. Morrison had had a sick head- ache all day, but got downstairs in time to fry some bacon and eggs and make potato cakes. Nancy made the coffee and doled out four small saucers of cold taploca pudding. Jim slid down in his chair and sulked. Mrs. Morrison held her head and sipped black coffee. Nancy pecked at her food dourly. Things had just about reached the zero hour when Mr. Morrison found himself unable to keep the bad news any longer. It was about what Riggs had said, that Turner had said that Old Man Proctor had told him about mcre salary cuts the first of the month. “I heard something today,” he began dolefully, “that won't—" Mis. Morrison looked up quickly, hopeless despair in her eyes. Suddenly her husband found himself bebbling: “That won't hurt us to try. We're all kind of down or tired or some- thing. It's a kind of silly game, but Riggs' kids were in the oflice playing it and it seemed fun. It's calley ‘My Ship Comes In.’ Ever hear of it?” Mrs. Morrison took a sip of coffee and lapsed into relieved coma. But Nancy and Jim pricked up their ears. T say, ‘My ship comes in laden with continued their father. “Then all of you ask questions about it and try to guess what.” “How many letters?” asked Jim. “Four.” “What color?” asked Nancy. “White—or brown.” said Jim. " said Nancy. But neither was right, for it turned | out to be salt. “I know a good one,” their mother, cheerlessly. *“My ship comes in laden with T.” When they discovered that she meant trouble, a heavy silence fell. She colored a little and then said more brightly, “I was only joking. My ship is lJaden with P. Five letters. Wet or dry. Any color.” Questions were fired quickly and Nancy guessed “paint,” which was right. They sat for an hour playing the best when just boiled and seasoned with salt and good butter. If they lack sweetness, a little sugar may be added. | Boil slowly, with the cover partly off, and do not overcook. To cook with let- | tuce, put into a saucepan one quart of | peas, twd tablespoonfuls of butter, the | heart of a head of lettuce, one smfill" chopped onion, one teaspoonful of | sugar and half a gill of water. Cover | and place over the fire and cook for | five minutes, tossing the vegetables several times. Now draw the pan back where the contents will simmer slowly for half an hour. If string beans are wilted, string them, cut them up and soak in cold water before cooking. They will then cook like fresh beans. Cucumbers are very good when stewed and served with a white sauce, or seasoned with butter, salt and pepper and served on toast. The pared and quartered cucumber should be cooked when tender in boil- ing salted water for about 15 minutes. | They may also be cut into slices length- wise and fried like Summer squash or | eggplant. Green peppers are delicious when stuffed and baked. Sliced sweet green peppers make a very fine saiad alone or mixed with other salad plants like lettuce. contributed 1 AD Is Still e. Screams of laughter resounded rom the little dining room. “Well, I feel better,” said Mrs, Mor- rison. “T'll clear up now.” “We'll help,” said Jim with amazing celerity. “Let’s hurry and play another game afterward.” Mr. Morrison never knew it, of course, but the inspiration he had in the half of a split second, turning the family gloom into joy by the trick of a simple ganie, was the crowning peak of married life. For there followed days of family companionship they had never known before. They all learned to smil> and joke and sing and to be foolish where before there had been little but com- plaint and discouragement. That evening was a very small in- cident of family life. But the moral is that we Americans are revertjng to the grim starkness of our Nordic ancestors. We would do well to learn the gentle art of forgetting like the more ebullient Latins—to learn endurance and accept- ance by the safety valve of fun. ‘Too many homes are gomng to pleces on the rock of emotional depression. We need lightness, amusement, fun and joy. ‘All we need to do to get them 1s to make o start. Helibut Steak, Browned. One and one-half pounds halibut steak, one-half cupful flour, one-half teaspoonful salt, onc-quarter teaspoon- ful paprika, four tablespoonfuls fat, two tablespoonfuls butter and three table- spoonfuls catsup. Cut fish into serving pleces. Sprinkle with flour, salt and paprika. Heat fat in fying pan, add fish and brown well on both sides. Place in baking pan. Dot with butter and sprinkle with catsup. Cover and bake 45 minutes in moderate oven. In- spect frequently and turn to allow even browning. Tartare Sauce.~—Two-thirds cupful stiff mayonnaise, one tablespoonful lemon juice, one tablespoonful chopped parsley, two tablespoonfuls finely chop- ped sweet pickles, one tablespoonful chopped chives or onions and two ta- blespoonfuls finely chopped onions. Mix and chill in nts. Serve in small glass dish lined with lettuce. SONNYSAYINGS BY FANNY Y. CORY., I wonder who started 'iss idea ob only havin’ free meals a day? DAILY DIET RECIPE LIMA BEANS WITH PORK 'SAUSAGE CREOLE, Cooked lima beans, two cups; little pork sausages, one-half pound; chopped onion, two table- spoons; mace, spoon; salt, one teaspoon; thyme and sage, each one-fourth tea- spoon; canned tomatoes, one cup; butter, one tablespoon; shredded green pepper, one-fourth cup. SERVES 4 OR 5 PORTIONS. Parboll the little pork sausages five minutes. Combine the beans, sliced pork sausage, onion, sea- sonings and put in a buttered casserole. Pour over all the can- ned tomatoes, dot with butter and shredded green pepper. Bake in moderate oven (350 degrees F.) about 20 or 25 minutes. DIET NOTE. Recipe furnishes protein, fat, starch. Lime, iron, vitamins A, B and C present. Can be eaten by adults of normal digestion who are of average or under weight. for children Heinz New Breakfast Wheat offers exclusive feature (mild, natural ‘‘vegetable effect’’) plus far superior nut-like flavor and rich nutri- ents of whole wheat. Process patented by Heinz—this feature distinguishes Heinz Break- 7/ HEI fast Wheat and Heinz Rice Flakes only. T: both. Be sure to say ‘* HEINZ.” i NZ BREAKFAST WHEAT with new “Vegetable Effect” “The Staff of Schneider’s is the ONLY loaf that comes in this distinctive RED Checkerboard Wrapper. SCHNEIDER’S Whole Wheat Bread is worth the Difference... B READ is such an important part of the daily diet, is so vital to your family’s health, that it should never be bought on a basis of Schneider’s Whole Wheat Bread is the only bread in Washington made of the famously wholesome Purina Flour. Schneider’s is made by master bakers in one of America’s finest, most modern and sanitary bakeries. bread than Schneider’s, but you can’t buy better bread. It’s worth the small differ- ence in price to have the best! Charles You can buy cheaper les Schneider Baking Co. ARCH 20, 1931. Everyday Psychology BY DR. JESSE W. SPROWLS. Practical Psychology. Men and women everywhere would like to know all there is to know about . In particular they want to know how to make the most of themselves. They lend a ready and fmflt-shmnu ear to all the psychology fakirs' who g0 up and down the coun- try, talking about practical psychology. The so-called and self-named prac- tical psychologists are first of all pre- pared to say that you have hidden wers which you are not using to your t advantage. That's good news. ‘You have always felt that something was somewhere. At any rate, you have l::‘l!l‘ quite lived up to your own e ns. ‘The fact is we all have mental pow- ers we rarely use. We have our psychological moments of inspiration, our mental second winds. Now and then we reason better than we know how, we hit upon “hunches” and verify our itions. ‘The mysteries of our own minds are attractive. ‘The most attractive part of psychol- ogy Mes close to the sense of self. Per- sonal appearance, name, possessions and influence upon others—these are the four intimate parts of the ses Even if you never made a pie your first one will be a success if you use FLAKO to make the ch:;l. We have mixed the in- ients for perfect pie crustand t enough in each package of FIX.AKO to make a g-inch double pie crust so that all you havetodoisaddwaterand bakeit. Ask your grocer for FLAKO today. Flako Products Corporation New Brunswick, N. J. [Endorsed by Good Housckeeping FOOD PAGE. [ of self. Put them er and you have that unttllxln(tm called per- sonality. tever your conception of your How did Mother Know ? So watchful of the family’s wel- fare. She has made it her su e task to anticipate their needp“s:d their pleasures. She needs no one to point out to ll::rc.Wh” the whole family enjoys =3 On crisp, cold mornings you'll find her cheerfully serving the finest . pancakes that ever came off a griddle, with the most delicious syrup made—Golden Crown—the syrup supreme with the true South~ ern flavor. Steuart, Son & Co., Inc., Sound Sleep S me c°,om Fi Look for the Red, White and Bive Package Correct Diet Kept Clean and Fresh in Triple-Sealed, Airtight Packages Perfect digestion—this is the pest as- surance of the deep, unbroken sleep that brings boundless energy to both children and grown-ups. comes as a result of correct diet. There is no food more easy to digest than Mueller’s Elbow Macaroni. Made from farina—the heart of the wheat—it con- tains all the elements that go to build strong, sturdy bodies. Ask your grocerfor Mueller’s. He has it or can get it for you. Such sleep American housewives \ often overcook macaroni products. Follow the di- rections on the Mueller package and boil for nine minutes—though one or two minutes more may be allowed for extra tenderness. As a Change from Potatoes . MUELLERS MACARONI - ELBOW MACARONI LARGEST SEL - EGG NOQDLES - SPAGHETTE QOKED SPAGHETTI IN AMERICA - LING BRANG