Evening Star Newspaper, May 8, 1931, Page 42

FOOD PAGE. FOOD AND THRIFT IN THE HOME Dishes for Busy Days | Nourishing Food Which May Be Prepared to; Meet Such Conditions—Fish, Meat, Savories and Eggs. Fillets of from which the bones have been re- moved. They may be cooked in a great varfety of ways, either baked, boiled, deep fat fried, oven fried, pan fried, or steamed. The fish fibers are short and tender, and it is very easy to overcook them. No definite rules can be given as to the time of cooking on account of the variations in size of whole fish and the thickness of the fillets and slices, but about 15 minutes for each pound is the time for baking and boil- ing. After fish has been boiled, cooked in boulllon or milk, or steamed, it may | be served with sauce or be gl;e red | in a varlety of ways, among which are | the following: Creamed: To one cupful of fish add one cupful of medium white sauce. Serve on toast or in patty shells. Red and green peppers, olives or catsup may be_added. Scalloped: Line a baking dish with buttered bread or cracker crumbs. Fill| with creamed fish and buttered bread | crumbs on top. Bake in the oven. Gar- | nish with slices of hard-cooked eggs. Fish Hash: To one cupful of fish add one cupful of cooked potatoes and half a teaspoonful of table sauce. Spread in a well greased pan, cook until browned on the bottom, ¢ stir, then brown again. Pish Balls: ‘To one cupful of fish add two and one-half cupfuls of hot mashed potatoes, one egg, and half a table- spoonful of butter. Cook tablespoonfuls gu the mixture in hot fat and fry until ywn. Fish Salad: Any kind of fish may be used in salads and almost all vege- tables, Marinate the fish and tables for half an hour. With a fork te the fish into flakes, but do not uwnmmpmmuuhndlem;»;; a) ce. salad on Jethice leaves, with shch vegetable sepa- rate and the fish in the center. To Cook Fish Roes. Soft Herrln% Roes: 1. Cook lightly in butter, spread on buttered toast, and serve with a fried mushroom on top of each piece. 2. Season the roes, roll each in a thin slice of bacon, fry until cooked, -nutm on fingers of hot buttered 3. Place the roes on strips of but- ur;d brown w;n, add ldl]tue vinegar and pepper, and cook under a grill. Fresh Cod Roe: 1. Parboll, skin and cut into haif- inch slices, fry a golden brown and serve with lemon and parsley as a fish course. 2. Parboll, skin, and mash, and mix with whipped cream, lemon juice and seasonings. Berve as a savory spread on rounds of fried bread decorated with grated egg yolk and chopped white of | hard-boiled eggs. 3. Parboil, skin and mash the roes, then heat in white sauce with a little demon juice. Serve on hot toast with a 1. Cut the roe in thin slices, then heat in thick curry sauce to which shallots, gherkins and apple have been added. Place the roe on toast, curry on top and decorate with parsley, 2. Scrape the skin from the roe, pound the roe with butter and add salt and pepper and a little made mustard, pack into like paste and cover with melted buf wanted. ‘Ways to Cook Kidney. Chop and stew them and serve on hot buttered toast. Lightly fry them in butter and then tempting dish for a con- valescent, with the kidney in the center of the tomato and the gravy poured around. Cut each kidney into four pieces, roll in forcemeat, and wrap a piece of bacon round, securing with a tiny skewer. Bake and serve with scrambled eggs and fried potatoes. After cutting in halves, dipping in melted butter, and grilling, stuff each kidney with good forcemeat heated with fat, and serve surrounded with gravy. Cut each kidney in halves, pile sau- sage meat on top, sprinkle with bread crumbs, and bake. Serve grilled kidneys on toast, with the cut side uppermost and the hollows filled with tartare sauce. Chop the kidneys and fry them with | some chopped onion, thicken the fat' and add enough stock to make a gravy. Serve in a well of mashed potato and garnish with fried bacon. Potted Meat. ‘This can easily be made from the fish are thick flat slices melted butter and place it in a dish to brown in the oven. Place on each round a slice of tomato with a sprin- kling of pepper and salt. Boil the eggs hard, shell them, then cut them in halves, putting one-half on each round with the cut side downward. ‘When the dish is taken from the oven mask immediately with cheese sauce and send to the table very hot. To make the cheese sauce, use one and one-half tablespoonfuls of melted but- ter. Stir into it over the fire two tablespoonfuls of flour and add two eupfuls of milk slowly, stirring all the time. Now add two cupfuls of grated cheese and cook until done. Add pepper and salt to taste. Savory Hash. There is the wet hash, more properly called a stew. This may be made in various ways. Left-over roast meat, combined with its own gravy, a few white potatoes diced and cooked in that gravy, onions if desired, seasoning to_taste, makes a tasty dish. Fried hash is cooked like an omclet in a well greased skillet and folded over. This_ehould bz of dry consistency, usually being made of finely minced, cooked meat, or cooked meat diced in small pleces may be used. Potatoes that have been boiled or fried may be used, finely chopped onion and green pepper if desired, or perhaps chopped ceIzry. all being well seasoned, with a dash of Worcestershire sauce added. Baked minced hash is especlfll{lrgood. Any cold meat, finely ground through a food chopper, may be used as the foundation for this dish. Add some tatoes, either mashed or finely g:.!heg up, and if ltkeld k:m%utftl:ee]é ound green rs. Into & TY Frhkinl dish D%?lprpetha hash mixture, which has first been well seasoned and made liquid enough by the addition of gravy, water and bacon drippings, or water and butter. Don't have it too wet, but be sure that there is enough liquid so that the hash will not be too dry when you take it from the oven. Minced hash cooked in a skillet to a rather dry consistency is very appe- tizing when served with a poached egg on top of the hash. This kind of hash, either with or without poached egg, is good to serve on toast. ‘Two or more kinds of meat combined in a hash makes a well flavored dish that is just enough different from the usual hash to recommend it. Bacon or ham added to beef, veal or lamb will give a new flavor. Celery seed or ci ery salt, and a little garlic for tho: who like it, may be added to the se soning. Curry powder used with cau- tion will add variety. Luncheon Eggs. Boil some eggs for 20 minutes. When cold, slice them lengthwise, remove the yolk, mash to a paste, and add dry mustard, salt, red pzrpcr and mayon- naise, as desired. A little minced ham and finely cut parsley added to the mixture will improve it. Stuff the egg whites with this mixture. Place two halves together and fasten with tooth- picks. Dip the whole filled eggs into beaten raw egg, roll in eracker crumbs, and fry in deep fat until brown. Serve garnished with parsley. ‘This is a tasty dish, too. Hard-boil as many egzs as will be needed and remove the shells. Prepare the follow- ing forcemeat: To 6 ounces of fine bread crumbs add 3 ounces of finely chopped suet, with a tablespoonful of well minced onion, a dessertspoonful of chopped parsley, and seasoning to taste. Moisten with beaten egg and mix all well together. This quantity is enough for four large eggs, or five small ones. Cover the eggs equally with the mixture, and flatten slightly at the ends. Bruth over with beaten egg, cover with fine bread crumbs, and fry in deep fat until crisp and nicely browned. Strain from the fat and divide in halves. Serve on a hot dish with a border of boiled rice over which some hot tomato sauce is poured. To some eggs which have been well beaten, as for scrambling, add som young green onions cut into sma pleces, using the green part that is fresh looking as well as the white por- tions of the onions, a little milk, and salt and pepper. Scramble in a well buttered iron skillet until the mixture is the desired thickness. ‘The Japanese and such organizations as the Prench Foreign Legion use large quantities of canned whale meat. It is sald to be free from olly flavor and to taste much like beef. small pleces of chicken scraped from a | left-over cooked carcass and an equal quantity of rather fat cooked ham. Mince well and pound together, with #alt and pepper to season, until it forms & paste, when it is ready for use. you want to keep it for a few days, press the paste into small glass jars and steam for about half an hour. When cold, run a layer of melted butter over the top and seal the jars. Masked Savories. ‘To make half a dozen savories take | three eggr, six rounds of bread, six slices of tomato, a little butter PURE, TREE-RIPE ORANGE JUICE IS DELIVERED DAILY | Fresh from tropical groves, “National Dairy” Orange Juice is now delivered at local door- |steps daily. When ueezed, the oranges are less than 48 | hours from the trees. It is im- | | mediately frozen under vacuum. Nothing is added. Nothing is removed. It is the same orange juice you would enjoy if you stood in a tropical grove and |squeezed the oranges yourself. | This quick - freeze rocess holds all the flavor and health- | ful qualities of the orange juice, in perfect suspense. It is re- :lemd when the icy-orange| | cylinder, which is delivered at| I{gut doorstep in a sanitary car-| | elted. The idea I lone day in advance and place | it in your refrigerator. In the( | course of 20 hours, it returns to liquid. When melted faster, recaution should be taken not i injure the delicate flavor |with intense heat. 1t | | | FOR ever | Tablets 8.30 to 9 o'clock E. ‘THE modern girl holds many a trick in her wise little hea She has a shrewd sense of line and color. With deft strokes she accents her good points. And she has learned that good health is the foundation of all natural beauty. A lovely skin, lively eyes and radiant youth are not things PACKAGE SUGARS Americas Bofer Refmng Covpany ‘“‘Sweeten 1t with Domino’ wiz, 'liA, 'WBZ, WHAM, WBAL, KDKA, WGAR, WJR, WLW, KYW, KWK, WREN AND NOT SO DUMB THE EVENING STAR, WASHINGTON, THE STAR’S DAILY PATTERN SERVICE A little Dutch apron frock for small folk of 2, 4 and 6 years. It's delightfully comfy and smart. It can be worn as an apron to keep little daughter’s frock spic and span. | It is unsurpassed for the warm days | of Summer, worn as a frock. The| square neck is cut quite low. It is| sleeveless, too! It buttons down the | bu: with the bodice tied with q‘mmi sash. ‘The miniature diagram shows how utterly simple it is to make and launder. | Style No. 3358 is suitable for pique, broadcloth, dimity, _organdle, linen, printed lawn, Peter Pan prints, dotted swiss and batiste. The neckline, armholes and pockets are trimmed with rick-rack brald. As a smart variation, they may be piped in contrasting color. Size 4 requires 15; yards of 35-inch material with 2 yards of braid. 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. Our large Fashion Book shows the latest Paris has to offer in clothes for the matron, the stout, the miss and the children. Also a series of dressmaking articles. It is a book that will save you money. Price of book 10 cents. Household Methods BY BETSY CALLISTER. | Grill Plates. For & dollar and a half—and up, | according to the pattern of the china— you can buy grill plates, the blue plates which restaurants have | made famous in the last few years— only you can buy them in color and decoration to harmonize with your own china, They are of heavy ware, with three, sometimes four, sections to keep the various sorts of food served on |them from mixing. Sometimes there are a couple of tiny compartments, too, for jelly or pickles or sauce tartare, | You can really make a delicious and | simple thing out of a hearty luncheon by having these plates. They are filled | and served from the kitchen. | Care of Lace. Lece should not be left exposed to the light, or even wrapped in thin white | paper, when not in use. This applies | to valuable lace. To prevent discolora- | tion, wrap it in colored tissue paper.| To clean flimsy old lace which cannot | |be trusted to the wash, shake a little | powdered magnesia into it and roll it lup. Shake well after a few days. | y sugar need. Clean, con- venient, always full weight. In bright, sturdy cartons and strong cotton bags. s astern Standard Time BEAUTIFUL— Constipation usually results from lack of roughage in the diet. Today, you can obtain this vital element in a delicious, non-fattening cereal: Kellogg’s ALL-BRAN. Two tablespoonfuls daily will prevent and relieve both temporary and recurring constipation. How much safer than using dangerous pills and drugs! MENU FOR A DAY. BREAKFAST. Whole Wheat Cooked Cereal Diced Pineapple Creamed Liver on Toast Doughnuts Coffee LUNCHEON. Spinach with Egg Croquettes Rye Bread TClnnumon Buns en DINNER. Cream of Pea Soup Baked Ham Shoulder Bolled Spinach Creamed Potatoes Beet and Celery Salad Coconut_Custard Ple Cheese CofTee. DOUGHNUTS. One egz. one cup of Sugar, one- half teaspoon salt, one cup milk, cne-half teaspoon each of nut- meg and cinnamon. Have ready one quart sifted flour into which has been sifted two teaspoons cream of tartar and one teaspoon saleratus. Use as much of pre- pared flour as need to roll out, but usually it requires the whole amount. CINNAMON BUNS. Scald one cup milk, add one tablespoon butter, one of lard, one-half cup sugar, let it cool add one-quarter yeast cake dis- solved in one-quarter cup water, one egg, pinch salt, flour to make a batter. Let rise over night. Add sufficient flour t> make a dough, soft, in the morning. Let it rise until double its bulk and roll into a large thin sheet and spread with butter; one-half cup granulated sugar, one tablespoon cinnamon, one cup currants, roll and cut; fill pans closely. Let stand until very light and bake in a quick oven 30 minutes. PEA SOUP. One can peas, one pint rich stock, one tablespoon flour, two tablespoons butter, one pint rich milk and small onion. Simmer the peas and onion on the back of the stove, mash through & sleve, add the stock, butter, flour and the milk. ONNYSAYINGS BY FANNY Y. CORY. I been a presy bad feller today, Nippy. You is the only one that’s These are |been too perlite to say any thing 'bout | home and plac it. and Fresh in Triple- Sealed, Here is a delicious health food, good for everyone of every age. Mueller's Spaghetti is made from farina—the heart of the wheat. It cooks up to a light and fAluffy good- ness in 9 minutes’ boiling—though 1 or 2 minutes more may be allowed for extra tenderness. Your grocer has Mueller's Spaghetti or can get it for you. As a Change from Potatoes BY SALLY MONROE. IT'B picnic time. If it isn't pienic time in your femily, it's almost pie- nic time. And it's certainly time for the woman whose family likes picnics to plan about them for the Summer. The food means everything—a'most everything—at a picnic. “The location, of course, is important. But the best location in the world will not make a picnic a success if the food isn’'t good. Even a poor location is made passable it the food is good. You must buy a certain amount of equipment for serving good picnic meals. But if you haven't much money to spend, that needn't keep your picnics from being successful, You may spend a lot of money for vacuum bott'es and baskets to hoid sandwiches and cakes, fruit and crackers and cheese. And all thesa things help in making the picnic attractive. But if you haven't the money to spend, you can buy inexpen- sive equipment and still make your picnics the envy of the town. Napkins and Ice. Many paper napkins are essential. There gml’;l.pl;, cups for hot drinks, but old cups from the kitchen cupboard will serve for this. There must be some means of carrying cold things. A cheap pail with a plece of ice in it will do quite well. You can put a bottle of milk, a pat of butter and the makings of salad in the pail with the ice. There must be some way of providing & hot drink. And, of course, vacuum bottles are the most convenient Way. But you can get hot driuks by building a fire at your picnic or by taking a can of solid alcohol. And the drinks wil be just as hot and just as good. The point is to provide some sure way— and to remember to take all the acces- sories, such as matches and kettle, pa- per for kindling or can of alcohol and some sort of standard to hold the kettle. From the point of view of the one who prepares the picnic feast, there are just two kinds of picnics, those at which a camp fire of some sort is made on which food may be cooked, and those without such convenience, when | all food must be cooked before starting. There is, of course, a decided differ- ence between the f preparations for different sorts of picnics. And the sug- gested menus have been divided into two groups. Where tea or coffee is sug- gested in the first group, it is assumed that the picnickers have vacuum bot- tles of some sort in which the beverage | may be kept hot. Picnics Without Campfires. 1. Tomato, lettuce and mayonnalse sandwiches, hot chocolate, fruit, cakes. 2. Canned salmon salad, cucumber sulndw‘lches, pimento sandwiches, berry e. 3. Bliced corned beef (home cooked or canned), cheese sandwiches, onion and cucumber salad, fruit, cookies, | 4. Cold meat loaf, potato salad, let- tuce sandwiches, ice cream, cakes, coffee. 5. Deviled eggs, peanut butter sand- | wiches, jelly sandwiches, melons, 6. Cold roast chicken, potato chips, whole tomatoes, mixed cut-up fruit, lit- tia rekas, coffes, Campfire Picnics. | 1. Hot bouillon, oyster crackers, beef- | steak, potato chips, lettuce and tomato salad, jam tarts. 2. Scrambled eggs with chopped beef, buttered toast, fruit, cookies, hot choc- olate, 3. Ham and eggs, fried potatoes, cold slaw, fresh fruit, loaf cake, coffee. 4. Broiled chicken, rice with tomato | sauce, pineapple salad, crackers, cottage cheese, coffee. 5. Bacon, potaces hashed in sour coffee. | 6. Hard boiled eggs and beet salad, French toast, hot chocolate. Methods Employed. For potato salad the potatoes may be diced and mixegdwuh mayonnaise at on lettuce at the picenie, care being taken ‘Airtight Packages oSy horseradish and cream | | cream, tomatoes, griddle cakes, honey, | th-tthapo-’ D. C, FRIDAY, MAY 8, 1931 Careful Food Planning ‘ Makes Picnic a Success‘ tato mayonnal:~ mixture is thoroughly | If many hours | chilled before siarting. are to elapse before the picnic, it would be better to take cold boiled potatoes and mayonnaise in a sealed jor and mix at_the picnic. If you have an ice cream freezer and do not want to bother making ice cream, put chopped ice into the freezer and stop at an ice cream store on your way, have fce cream put into the con- tainer and then pack ice around it, adding a little salt to the ice, Mixed cut-up fruit may be prepared at home and carried in a sealed jar, The bouillon may be made with boulllon cubes or beef extract. This should be put in the picnic cups and boiling water from the camp fire pourex over and stirred until the extract is dis- | solved. This proves refreshing and sus- “ taining. The potato chips may be carried in sealcd boxes so that they are perfectly crisp, ‘Tomatoes may be skinned at home and | sliced at the picnic. Lettuce should be | thoroughly washed and pulled apart and wrapped in a cloth wrung from cold water and carried in a covered can or | dish to keep crisp. To make the tarts, | tart sort. Carry in a covered tin box | and add a tablespoonful of jam to each | tart just before serving. For scrambled eggs and chipped beef carry eggs whole and mix with chipped beef and scramble over camp fire in a | buttered frying pan. | after it has stopped blazing. For ham |and eggs, ham should be steamed or | parbolled at home, so that all that is | needed is broiling at the picnic. For | fried potatoes, the potatoss should be | carried cooked, also with a little chopped | onion, and fried at the picnic. Cole | | slaw should be mixed.and carried in a | sealed jar. | make rounds of pie crust of the usual | Toast may be | | made in a’ wire toaster over the fire | | BY LOI Camomile Tea for Hair. Camomile tea is a safe, old-fashioned rinse for lightening the color of the hair. Blonds and light brunettes have used it for generations to bring gut a golden sheen in their hair. It is fhade from the dried flowers and leaves of the camomile plant, which may be pur- chased at drug stores. At the present time it has been superseded to a large extent by widely advertised commercial rinses that bleach more quici though there are still many women who prefer | | Brush ripward onall sides | | its gradual action. Tt is brewed like ordinary tea, one ounce being used to each pint of boiling water, The camomile rintes may be made stronger by the addition of henna leaves Use two tablespoonfuls of the dried camomile with one tablespionful of the henna. Pour on them a pint of boiling water. Let the tea brew until tep: then strain and apply evenly over hair after the shampoo. This a lovely sheen on drab or light bi hair. Bolling the tea will, of cours deepen the color. Broiled Chickens. Broiled chickens should be steamed | or parboiled at home. Rice should be cooked, thoroughly chilled and carried | in a sealed jar. A can of tomato puree | should be opened at the picnic, and rice | and tomato should be mixed and heated | in & saucepan over the camp fire. For | pineapple salad, carry an unopened can of pineapple and arrange salad at picnic. A still stronger camomile mixture, | the effects of which will last a number | of weeks, may be made by making a thin paste of Egyptian henna powder and camomile extract in equal parts with hot water. _Apply the mixture to the roots of the hair with & toothbrush and work the rest thoroughly through | the hair, drawing the ends of hair up | to the crown. Wrap a paper towel or strip of old muslin around the hair and let it remain for five or six minutes.| A 400-pound lump of copper has been found in the Lake Superior region. intriguing recipes. ... make White Star Tun with thousands of hou enjoys its tender, sweet salts, including iodine, Insist on White Star. Tu because only the best i FREE RECIPES Write for “17 Proven R White Star Tuna” to Van Food Co., Inc., Termin California. . MANY Then give the hair a light shampoo | and thorough rinsing. This treatment' S\ N f\ SIMPLE to prepare, easy to serve a popular sewives. And every member of the family flavorous appeal.Richin vitamins and mineral that im- portant safeguard against goitre. na...so inexpensive, always fresh, ready to use. Packed by the largest canner of tuna in the world. For over 18 years the preferred brand, s packed. ecipes for Camp Sea al Island, 4 ‘WHITE STAR TUNA CROQUETTES MILADY BEAUTIFUL S LEEDS, ] is suitable for bringing out the gold and red lights in light gmwn. chestnut, auburn and dark brown hair. Milady ne~d not fear that it will make her hair a decided red, however. Suitable rinses can add greatly to the beauty of the hair by accenting in- teresting highlights, but they are not a substitute for daily brushing, which alone can give a healthy and lasting sheen. Brushing not only removes sur- face dust. but also stimulates the scalp. Girls with bobbed hair will find that using a pair of military brushes, like | those used by men, will enable them to [wl\o a quicker and more thorough brushing than is ,7ssible with a single | hairbrush. the hair, strand by strand, on all sid |, Another use for the camomile tea | that will be welcomed by older women is for rinsing hair that is streaked with | gray. Make the tea in the usual way and add to it a few drops of bluing Apply evenly to the hair after the shampoo and let it dry without further v nsing. French bluing or the commer- cial blue rinses for white hair are pref- crable, but one may use blue ink or 10usehold bluing if necessary. To Clean Gloves. | An easy and effective way to wash | fabric gloves so that they will dry smooth and shapely is as follows: Put the gloves on the hands and wash them in lukewarm, roapy water, using s mild soap. As a rule, gentle rubbing of the hands will remove most of the soll. For the more stubborn spots, use a small brush. With the gloves still on the rinse them in several lukewarm then slip them off and, instead cozing them. blow through them ove all the water possible. This the gloves to take the shape of and and allows them to dry with- out wrinkles. Southern Batter Bread. Beat two eggs until light, then add two cupfuls of milk. Stir in half a cupful of cold boiled rice, two cupfuls of corn meal, one teaspoonful of salt and on> tablespoonful of melted butter. Bake in a shallow pan so that the bat- ter will be about one inch thick. When baked until well browned in a hot oven it will be about two inches thick. Cut into squares and eat while hot. The pan must be weil greased and smoking hot before pouring in the batter. that can be bought at any price. For these are the outward signs of a body that is healthy within, One of the most treacherous enemies of health is constipa- tion. Its poisons undermine beauty. Skins turn to a sickly yellow. Eyes lose their sparkle. Pimples appear. Headaches, dizziness, spells of depressicn i become frequent, Flake the contents of a can of White Star Tuna, moisten with a very fhick cream sauce, using 3 tablespoons butter and 4 tablespoons fiour o | cup of milk, and season highly with salt, pepper, end_a littls Worcestershire souce. Add mince pimiento and chopped parsiey o faste, and form into_croquettes, Roll in crumbs, egg, fhen crumbs again, and fry in deep, hot fat. At serving time, place croquettes in the middle of & large, hot platter with buttered peas and finel diced carrots; and surround with & border of tiny ducks molded from mashed potato to which part a beaten eqg has been edded. Brush with the remainder of the egg and brown lightly in @ hot oven, Garnish ol vnvg parsley if desired. ! Without inconvenience, the whole family cam now enjoy real orange juice every morn- ing! “National Dairy” Orange Julce is delivered in 15 oz. at| 20 cents and 7 oz. at 11 cents. | OuesTNUT FARMS DAY, Inc.| Telephone: Potomac 4000. A division of National Dairy. | CHEvY CHASE DAIRY, Inc. Tel- |ephone: West 0183. A division| |of National Dairy.—Advertise- | ment. Get the red-and-green pack- age at your grocer’s. Made by Kellogg in Battle Creek. D MUELLERS MACARONI SPAGHETTI COOKED SPAGHETTI EGG NOODLES ELBOW MACARONI LARGEST SELLING BRAND IN AMERICA ALL-BRAN