Evening Star Newspaper, March 27, 1931, Page 53

FOOD PAGE. FOOD AND THRIFT IN THE HOME Attractive Fish Dishes Those for Dinner and Luncheon May Be Gar- nished With Good Effert by Expert Methods—Meat To prepare a codfish dinner, select a fine white piece of codfish of the o+ desired size, soak it in cold water for a couple of hours or longer, place it on the stove in more cold water, and let come to & boil. Repeat this two or three times, simmering for a while the last time, until the fish is well fresh- ened, white and tender. Serve on a ¢ large platter with a parsley border or finely chopped.parsley sprinkled over it, and surround with potatoes, beets, car- rots and onions if wished, as the ac- companying vegetables, Arrange the « vegetables alternately around the fish. Dice two or three good slices of fat salt pork and fry until crisp and light brown. Serve the scraps and the tried- out fat in a snall gravy bowl. Serve with this dinner egg sauce made adding to plenty of medium-thick white sauce one or two hard-cooked eggs diced. Be sure-that you have enough of the sauce. One-plate Fish Dinner. Tie two pounds of halibut or haddock in cheesecg’m afd boil until tender in water to which one tablespoonful each of salt and vinegar have been added. Cook one cupful of rice in boiling salted water until tendsr. Chop one quart of cooked spinach and a larg2 bunch cf ,beets separately and heat with one ta- blespoonful of butter, half & teaspoon= ful of salt and a little pepper for each. When all are done, place the fish in the center of a platter and arrange around it mounds of rice, spinach and beets. Sprinkle with chopped parsiey. Serve with drawn butter gravy. The beeti‘l may be left whole if they are small. Smothered Salmon. Flake two cupfuls of freshly cooked or canned salmon, and m'x with enough well seasoned medium-thick white sauce to moisten: well, or about one Add one tablespoonful each of parsley and sweet pepper. Meanwhile cook in boiling salted water one and one-half cupfuls of rice until thoroughly tender. Line a thickly but- tered oval mold with the rice, packing it in closely, then add the salmon mix- ture, cover with more rice, put on the cover of the mold well buttered, place. 4 in a steamer and steam for 45 minutes. Tip out and serve with a border of creamed peas. Shrimps With Peppers. Melt two tablespoonfuls of butter and add three tablespoonfuls of flour. Cook until bubbling and add gradually two cupfuls of milk, stirring constantly. Cook until lmoothnnd thick. Season ‘with one tes of salt and a little | pepper. Heat in this white sauce half & cupful of cho ‘green and one and ons cupfuls of freshly cooked or canned shrimps which have been ly cleaned and cut in halves. Serve as desired. Mousse of Bluefish. Cook the bluefish until tender, then rub thre 2 fine sieve enough to make one cupft Add gradually the white of an egg and work until smooth. Add one-fourth cupful of cream and season well. Turn into buttsred souffle cups or timbale moids. Set in a pan of hot « water and cover with buttered paper. Bake in s moderate oven until firm. N\ Juice add one cupful of tomato puree, one-fourth cupful of reduced fish stock, two tabl nfuls of butter and enough flour to en slightly. Cook thor- oughly and strain. Add half a medium sized carrot cut into long. thin shreds. Decorate with cooked shrimps. Vegetable Fish Chowder. Try out in the kettle in which the chowder is to be made one-fourth cup- ful of diced fat salt pork. Remove the crispy bits, and in the fat ccok one large onion chopped. When the onion is yellow, and be sure and do not let it burn, add one cupful of celery cut in half-inch pieces and one quart of botl- ing water. Cook for 15 minutes, then add one quart of giced potatoes, two teaspoonfuls of salt, a little pe] and half a teaspoonful of celery salt. all come to a boil, then add two cup- fuls of raw shrimps shell and prepared for cooking. Cook for 15 minutes longer and add one pint of milk. When ¢ again comes to a bofl, thicken slightlyg +«with one tabléspoontul each of flour end butter cooked together. Pour into serv- ing dishes and sprinkle with paprika or finely minced parsley. Made in this way, this chowder can be used as the main dish for any meal. If used for a soup course, make it thinner. Canned shrimps could be used. Luncheon or Breakfast. ‘Tomato Toast with Cheese: Beat an slices, into the mixture, allowh slices to absorb all of it. them carefully to a greased pan and dot butter over them, using one tea- spoonful of butter to each slice. On ‘uch slice of bread place a thick slice 'of tomato, sprinkle with salt and pep- per, and on top of the tomato place a thin slice of cheese dusted with paprika. Bake in a hot oven or under a brofler flame until the tomato is tender and the cheese and bread are brown. Pish Omelet—This is an excellent method of using a small amount of left-over fish of any kind. Take one | cupful of shredded fish and add to it one cupful of cold boiled potatoes chop- ped fine, one teaspoonful of salt, a little pepper and one teaspoonful of finely chopped parsiey. Moisten with hot white sauee, using about half a cupful, turn into a hot frying pan into which have been melted two tablespoonfuls of butter, Jet cook slowly untll a rich brown, fold over llke an omelet, and serve with a border of hot, diced and buttered beets and a parsiey garnish. Shredded salt codfish may also be served this way Eggs au Gratin—Hard cook eight le, prevare a white by | crumbs. Mix together one well beaten THE less Breakfasts. fuls of flour, stirring constantly. When smooth and bubbling, add one and one- half cupfuls of milk, a little at a t‘me, and stir until the sauce is smooth, then add three-fourths teaspoonful of salt and a little paprika. Shell the har® cooked eggs, halve them lengthwise, and arrange in & buttered baking dish. Pour the white sauce cver them and sprinkle the top with half a cupful of grated American cheese and a Lttle paprika. Bake in a medium oven for 15 minutes, or until thoroughly heated and brown on top. Special Stuffed Eggplant.—Split one large eggplant in halves and remove the inside. Chop the pulp fine, Melt three tablespoonfuls of butter in enough hot water to soak two cupfuls of bread egg, the soaked bread crumbs and the eggplant pulp. Add one tablespoonful of minced on‘on, one teaspoonful of sage end some salt and pepper. Mix thoroughly. Stuff the cggplant shells with this mixture and bake in a mod- erate oven until well browned. Caulifiower Duchesse.—Boll the cauli- flower unill tender, drain, and leave whole or separate into flowerets, as pre- ferred. Pour over a sauce made by melting two tablespoonfuls of butter and adding to it three tablespoonfuls of vinegar, one:fourth teaspoonful of salt, and two tablespoonfuls each of chopped green pepper and chopped pimento. Grilled Sardines.—These make a satis- factory dish quickly prepared for lunch- eon. Drain the sardines from the can and cook them quickly in a little of their own ofl until very hot. Arrange them on oblongs of hot buttered toast and spread lemon butter over them. The lemon butter is made by creaming one-fourth cupful of butter and adding slowly one tablespoonful of lemon juice and one teaspoonful of minced parsley, and seasoning with a little salt and cayenne pepper. Fish Croustades.—Cut some boiled fish into cubes. Mix with boiled diced car- rots, green peas, mayonnaise and a lit- the lemon juice. Fill baked pastry shells with this mixture and arrange each pastry shell on a leaf of lettuce. A cir- cle of puff paste or pie crust may be placed on top to form a handle and a little parsley added for a garnish. Cereals With Cheese. Oatmeal or some other home-cooked breakfast cereal prepared with cheese is palatable, and such dishes may be served without cream and sugar, of course. Since such a dish cont much more protein than . breakfast cereals as usually served, it has a fur- ther advantage because it may well serve as the principal dish on a break- fast menu instead of a preliminary to other courses. Such a combination as cereals cooked with cheese, served with toast, fruit and coffee, chocolate or tea, makes table as well as a nutri- tious requife much work to prepare and to PACK FOR every Tablets Mot o Sh ake J‘T“ings and Frostings without i C’ooking! Merely spread Hip-olite on the layers and over the cake as you spread butter on bread—that's all! Hip-o-lite « an exquisite marshmallow of “'spreadable’” consistency; obsolutely ready-to- use 3 cooking, no sugar or eggs, no chance of failure. Try a jar today. HIP-O-LIT E @readyto Creme tains | by makirg rolls of various sorts. ast and one which does not | look Qomind Amaricus Sugsr Bebring Company. clear away. Wheat breakfast foods, either parched or unparched, cornmeal or hominy may be prepared in the samie way. Cheese may be added to cornmeal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of chesse to cornmeal mush is particu- hlrlz desirable if the mush is to be fried. Oaimeal With Cheese.—Cook two cup-~ fuls of oatmeal in the usual way. Short- 1y before serving stir in one tablespoon- ful of butter and add one cupful of gratéd cheese end stir until the cheese is melted and thoroughly ble ed with the cereal. Add one level te spoonful of salt when cooking the oat EVENING STAR, WASHINGTON, D. C, meal, The cheese should be mild in flaver and so.c in texture. The pro- Po of cheese used may be increased f a more pronounced cheese flavor is desired. Cheese Croquettes—Make with & white sauce, using three tablespoonfuls of butter, one-fourth cupful of flour and two-thirds cupful of milk. Add the unbeaten yolks of two and stir until well mixed, then add half a cupful of grated cheese. As soon as the cheese melts remove from the fire, fold in one cupful of cheese cut into very small pieces and add salt and pepper to season. ' Spread in a shallow pan and cool. Cut into squares or strips, cover with an and crumb mixture and fry in deep fat. Homemade Bread Wins Praise BY SALLY MONROE. "THERE'S a lot to be said on both 4 sides, for and against, homemade bread. Against it is the big, outstanding fact that it takes time. You can Ruy good bread, wholesome bread, ready made. Why spend your time and energy a couple of times a week making it? Now, of course, unless you make very good bread there is just no use on earth making it at home. Fer store bread is 50 good that it beats any but the best homemade bread. But if you like to make bread, and if you make good bread, and if you have plenty of time, then it is certainly a good plan to make it, at lcast cccasionally. It gives a welcome and pleasant change. Just_remember, don’t attempt home- made bread unless you are quite sure of doing the job well. Poor bread made at home is so much worse than the least tempting of the store breads that it just isn't worth while. The store breads have the advantage, of course, of being standardized. They are always the same, 2lways come up to their own level and standard. ' And that is much more than you can say about home- made bread. The bread mixer has made the task of producing bread a comparatively easy one. The old-fashioned hand method, involving much kneading and mixing, was a difficult one. It really took a great deal of strength. Morzover, the m.xer is an absolutely clean and sanitary method of making bread. The firgers need to touch the dough at only one stage of the whole process, and then hardly at all; that is, when you form the bread into lcaves. Then a little patting with the fingers makes the task easier. But you can use floured forks and knives and pad- dles for this process if you prefer. Otherwise it is never necessary to touch the bread from beginning to end of the making. You can have a great deal of variety A good rule for bread making in the mixer is to allow one quart of liquid to three of flour, measured after it is sifted. Of course, as every experienced bread maker kno#s, the amount of flour needed is variable, as some flour takes up more liquid than others. A little experimenting will determine the right amount of flour. You can tell by the d feel of the dough. Scald the liquid and pour all but a AGE SUGARS sugar need. Clean, con- venient, atwaysfull weight.. In bright, sturdy cartons and strong cotton bags. ““Sweeten it with Domino’’ American Sugar Refining Company hers... Try NEW Cereal HEINZ Breakfast Wheat—en- tirely new hot cereal with delicious nut-like flavor to delight the chil- dren—plus the natural ““vegetable effect”” which has made Heinz Rice Flakes so popular. Now get this effect in both unique cereals, Order today. HEINZ BREAKFAST WHEAT with new "Vegetable Effect” y Atreat from childhood days ! APPLE BUTTER To get that just right taste of tart apples and blende sg pices —try Libby's if Really Good little of it in the mixer. To the hot | liquid add sugar and salt and fat of scme sort. You can use butter, butter substitute, lard or one of the lard sub- | stitutes; or, if you wish, a cooking oil. | And you can use a variable amount of | fat, from two heaping tablespoonfuls | to almost a cupful of sugar. Salt, too, must be used according to taste. A couple of level teaspoonfuls may be about right. | .Dissolve the yeast cake in the liquid | that was not poured into the mixture after it has reached the blood-heat tem- | perature. When the mixture in the mixer has reached the same degree add the yeast. Then gradually add the flour and stir with the mixer. ‘When flour enough has been added to make a soft mass that comes away from the sides of the pan and clings in a ball to the mixer the sponge is right. Let it rise overnight. In the morning stir it down and let it rise again. Then stir it down, form it into rolls or loaves, and let it rise in the pans. Then bake. Different cooks bake bread differ- ently. One successful bread maker puts bread and rolls in a cool gas oven and lets them rise as the heat in the oven increases. She bakes the bread for 45 or 50 minutes, gradually reducing the heat after the loaves are raised. The rolls she bakes in a'quick oven. Different cooks, too, use different pro- FRIDAY, MARCH 27, 1931. for which is here given. Do not use and | a1l of the mixture for this purpose, but emade bread irable, as it is just that ishment for them. Parker House Rolls. If you wish to make Parker House rolls, roll the batter a quarter of an inch thick. Brush over the surface lightly with butter and cut out rounds with a two-inch biscuit cutter. Crease réund through the center with a floured knife handle and fold over in pocket- book shape. Place in well greased shal- low pans, laying the rolls an inch apart. Cover and let rise until light. This will take about 45 minutes. Bake for 10 minutes in a hot oven. To glaze the rolls make a glazing mixture by boil- ing‘ over the fire for a few minutes two tablespoonfuls of milk, four of sugar and one teaspoonful of butter. Cinnamon Rolis. ‘The same batter makes cinnamon buns which for delicacy and fine grain cannot be surpassed. Roll the batter about one-half inch thick and spread a e Vitamines Straight from Nature! Authorities agree that among the foods that are richest in vitamines are the fruits of the citrus family. Among the richest of these in vitamine ele- ments (owing largely to its abundant juice) is_ ATWOOD GRAPEFRUIT Added to this is an exqui- site flavor that makes it an ideal table luxury. LOOK FOR THE NAME ‘Wholesale Distributor: W. Chas. Heitmuller Co. 923 B Gt N.W. ington, D. Only the finest cuts of fresh pork are chosen for the FAMOUS 'DeerfOOt { Sau ordinary pork. apples. pound cartons; farm sage UNUSUA!. tenderness, flavor and' juiciness in sausage cannot be secured by using The finest fresh cuts are necessary, and that is just the kind of meat selected for Deerfoot Farm Sausage. Tough stringy ends or scraps are always discarded: ‘The sweet, fresh pork is chopped instead of ground. This method makes a difference in sausage goodness. Finally, the spices.are added and the secret blend gives Deerfoot Farm Sausage a flavor no other sausage has; Any meal is an ideal opportunity to serve Deerfoot Farm Sausage. It is an ample and delicious meat course with vegetables; and of course, it is the perfect accompaniment for waffles, griddle cakes, eggs and fried Dealers everywhere sell Deerfoot Farm Sausage. Linked sausage in pound and half- pound cartons; Sausage. Patties in half- sausage meat in one and two pound bags. DEERFOOT FARMS CO: Southborough, Mass. Local Distributor: THE CARPEL CORPORATION 2155Queens Chapel Road,N.E.,Washington,D.C: save a little to,use on the top. namon and sugar, roll the pat of dough Just as you would a jelly cake, ha the cinnamon inside. F‘mh the m Cream Doughnuts. # Beat one egg with haif a cupful of from | sugar until light, add bhalf a cupful of cup! 3 half cupful of butter, two tablespoonfuls of water and one ‘rounding teaspoonful of cinnamon. Cook all together in a cream, half a cupful of milk, & pinch of salt and one teaspoonful of vanilla. Mix well, then add about four cupfuls together and m&h along the outside edge to k¢ cinnamon from run- ning out. it in half-inch slices, {\1‘2 as you would slice a jelly roll. y these fiat slices in a well greased pan to rise. They may be put close togethier, and must be allowed to rise until double in bulk, when they should be baked. sau sisters who lived over the fire for about three has parted the Gilding years at Rochester, having been fatally injured in a fall of flour, sifted with twe teaspoonfuls of baking powder, a little more than the four cupfuls of flour if neces- sary to make a dough that can be han- died. Roll out and cut with a dbugh- nut cutter. Fry in deep fat. Drain on paper and roll each one in powdered sugar. twin all their 88 land, Miss Clara IF crowns WERE AWARDED FOR COFFEE FRESHNESS HOSE who know good coffee . . . those who in- sist on freshness that is fresh and flavor that is flavor . . . ex- press wonderment that a coffee so fine as Wilkins can sell at a price usually "asked for ordi- nary blends. Wilkins Coffee Orchestra WRC, Saturday Evenings, 8:30 30 9 (Please Note the New Hour) improve "1 used to pride myself on my egg noodles. | thought that no packaged goods could be as delicious and as whole- some as the kind | made my- self. And then I tried Mueller's Egg Noodles. Since then, | quit making my own." Mueller’s Egg Noodles are made of selected fresh eggs and a choice blend of flour. No artificial coloring enters into them. They are pure, But the best tribute of all is the royal welcome daily accorded Wilkins by more than 233,000 lovers of fine coffee in gremér Washington alone. They’ve ex- perimented. They know. Change to Wilkins today.™ Try it for one short week. Enjoy that fragrant richness, that fla- vor of flavors, that irresistible aroma, and you’ll never go back to ordinary blends. You, too, will say “Just wonderful!” WILKINS COFFEE hem ont wholesome and amazingly delicious—equalto the finest of home made. Ask your grocer. He has Mueller's Egg Noodles or can get them for you. Kept Clean and Fresh in Triple-Sealed, Airtight Packages As a Change from Potatoes MUELLERS _MACARONI - EG ELBOW MACARO LARGEST SELLING BRAND NOOQLES SPAGHETTI COOKED SPAGHETTI IN ~AMERICA