Evening Star Newspaper, June 5, 1931, Page 38

C—6 FOOD PAGE. FOOD AND THRIFT IN THE HOME Chicken Is on Most Diets Electric Refrigerators And Their Effective Use| Methods Employed in Gaining Best Service and| Dishes Which Are Made Available—Irozen| Desserts and Salads. re many sizes of electric re- | they will keep fresh and sweet until| TH{E:;‘E;mSm By sure to have your | you are ready to place them in your Te- dealer adjuct it so that the top shelf | [rigcrator. Combination cabinets will Mmaintains & temperature of about 50 | provide correct storage temperatures for | degrees. ‘The lowest shelf will then |ice cream, bottled beverages, hard- show temperature around 42 degrees, | frozcn products and cther foods. which 1s very safe for milk, fresh meats, | Eiuliameit atins. Do not tamper x 2 D e hc usicr after the deaicr | More than one refrigerator or cooler has made correct adjustment. Some | can be operated by a single mechanical odels have sliding shelves that are | unit. This saves duplication of equip- Koo o lling the | ment. In many cases the same com- rust-proof and adjustable. Pulling the Y A shelves forward makes the rear shelf | pressor that operates a household m o ossi lacing and re- | refrigerator may also be used to op-| space accessible for placing sl ney s amece S0 ig iood’ erate water cooling equipment. | |are individual water coolers which can Placing of Food. be placed In kitchen, breakfast nook, or | With adequate refrigeration many other convenient place, and used with | good-tasting dishes are possible, such as | city or bottled water, or you can have | ool crisp salads. firm gelatin salads, ice- | 5 tank-type cooler installed and con- | box cockies, jellied meats, gelatin With | nected to drinking water outlets in the | whipped cream, iced crange juice for | kitchen, bath room and other parts of | breakfast, cold melon and other things ! your home. You may also have a cooler | made good mostly because they are cold. | with a special compartment for cooling | Green vegetables, such as tomatoes, | beverages if you wish. Then there is | Jettuce, cucumbers, radishes, celery, | the room cooler, which will reduce both } parsley, ycung cabbage, green Deppers. | temperature and humidity. It con- | and others are not only kept fresh, but | stantly = circulates refrigerated air| they will freshen even if wilted if placed | throughout anv room in which it is | in the covered compartment or other |placed. With the room cooler you can container. Fruit decay is prevented and | cool your living room or bed room to a meat, fish and other things remain comfortable temperature in Summer | fresh, It will also prevent spofled left- months. It decreases the humidity by overs and sour mik. Even hard-to- | romouving excessive molsture. freeze mixtures bicome delicious, * i a very short Frozon Desserts. time. 2 mousses, | Rice and Peach Pudding: Wash and | parfaits and other desserts requiring cook half a cupful of rice for five min- extra low temperatures may be frozen | utes in boiling water. Drain, add one | with surprising speed in an electric re- | quart of milk and three-fourths cupful | frigerator. of granulated sugar. Cook for about 50 | Do not crowd food on the shelves, s minutes in a double boiler. Add three | this will hinder refrigeration. Leave beaten eggs and cook for five minutes | enough space between articles of food | longer. C: dd half a cupful of fresh | to permit ample circulation of air or canned peaches cut small and half a | throughout the cabinet. Do not put | cupful of cream whipped, and freeze. food in while hot, as this will greatly | Raisin-Almond Ice Cream: Make a increase the amount of refrigeration soft custard with one cupful of milk, one required, as well as the cost of op- | egg, half a cupful of granulated sugar eration. Remove food from packages|and a pinch of salt. Cool. Add one and place in china or metal containers. | cupful of heavy cream whipped. Fold | Paper sacks should not be used in the |in one-third cupful of chopped raisins refrigeratcr, as thick paper acts as an and one-third cupful of almonds that | insulator, preventing proper cooling of | have been blanched, toasted and| the food. chopped. Freeze 2s usual. Cover all moist foods. Tightly cover | Strawberries With Marshmallows: drinking water. Leave oranges wrapped | Wash, stem and crush enough straw in their tissue paper wrappers. Place berries to make a cupful. Mix with cne lettuce in a tightly-covered refrigerator | tablespoonful of sugar and one table- dish. Wrap cold meats in ciled paper. spoonful of orange juice and let stand ‘This not only delays frosting, but it |for 30 minutes. Steam 20 marshmal- keeps the food mcre moist and fresh. |lows and one-fourth cupful of water to- A great advantage in using such a re- | gether over hot water until the liquid frigerator is that small bits of food can |stage is reached. Remove from the be saved for the making of salads, tim- heat, add the prepared berries, and set bales, croquettes, casserole dishes, jellied | aside to cocl. When quite cool and foods and other things. slightly stiffened, carefully combine with When placing foods in the refrig- | half a pint of cream that has been erator remember the following facts: (whipped stiff. Pour into trays and Some foods give off odors, some foods | freeze without stirring. require lower temperatures than others A adequate circulation must be main- Novel Iced Tea. tained at all times, certain foods, which | Make some tea by pouring four cup- | would dry out if exposed, should be kept | fuls of boiling water over four teaspoon- | in covered containers. | fuls of tea. - Allow to steep for about | The lower part of the food compart- | five minutes, then freeze like ice cubes | ment is the coldest. This is due to the |in your electric refrigerator, placing a | circulation of the air over the cooling | fancy slice of lemon in the center of | coll. The colder air, falling to the bot- | green tea cubes or an orange slice in | tom, forces the warmer air to the top |black tea cubes. Serve one or two cubes, of the compartment. Keep milk, butter, | depending upon the size, to each glass- eggs and bottled liquid on the bottom | ful of cold water when ready to serve shelf, directly below the cooling coil. | iced tea. Serve lemon or orange gar- Water and other liquids to be cooled | nishes with the tea. This is an attrac- should be placed in closed or covered | tive way to serve tea on special occa- containers. Keep meats on the bottom | sions. There is a small electric device shelf. Wash all vegetables and salad | that will cut cubes in five minutes from materials and store them in containers | a cake of ice, in case you don’t own an in a dampened condition. Keep fruits electric refrigerator. Place the cutter and all foods that give off odors on the | on a cake of ice, turn on the electricity, top_shelves. | and you can chip off perfectly formed It groceries and meat are delivered | cubes in five minutes. iV ox is a great con- | Venience. It can be installed so that it |, The final pleasure in the use of an is reached from the outside. By this | electric refrigerator for the freezing method perishable fopds can be de- | Process is that salads may be made and livered when no one is at home and |Packed, with dressing, garnish and all, s0 that in the last minutes, just be- fore the meal is served, they will re- MENU FOR A DAY. quire only cutting and placing on the | BREAKFAST. | | serving dishes. . Vegetable Ring Salad: Soak two Stewed Prunes. | tablespoontuls of gelatin in one-fourth ‘Whole Wheat Cooked Cereal. | cupful of cold water for five minutes, Ham Omelet. | then dissolve in one cupful of boiling Coffee Cake. Tea. | water. Add one-feurth cupful of vine- = | gar, two tablespoonfuls of lemon juice, LUNCHEON. cne teaspoonful of salt and four table- Toastéd Cheese Sandwiches. |spoonfuls of sugar. Let cool until Pickles, Olives. | slightly thickened. Combine one cupful Prult Gelatin with Cream of cooked peas Wwith half a cupful of Sugar Cookies. Iced Coffce. cooked macaroni and half a cupful of ok | diced American cheese and half a cup- DINNER. ful of shredded cabbage and fold into . W the gelatin mixture. Turn into a ring ream of Corn Soup. mold and place in_the refrigevator and Meat 1caf, Tomato Sauce. leave until firm. Then turn out onto a French Fried Potatoes. bed of crisp lettuce and_serve with Asparagus, Butter Sauce. v | Cucumber Salad, French Dressing. Cottage Pudding, Strawberry Sauce. CofTee. {mayonnaise dressing. - Garnish by | placing strips of pimento across the | ring and a few radish roses around the base COFFEE CAKE. Sift together twice one cupful flour and one-quarter cupful sugar, three teaspoonfuls baking powder and one-half teaspoonful each of salt and cinnamon. Mix with four tablespoonfuls melted butter, one beaten egg and one- balf cupful milk. Mix to a soft dough and spread in a shallow buttered pan. Sprinkle with sugar and cinnamon and bake in a quick oven. SANDWICHES. Butter two slices bread. Put thin slices of mild cheese on one slice, cover with other siice and fry in oil or other fat in frying pan. These should be fried slowly that the cheese may melt. COTTAGE PUDDING. One-fourth cupful butter, two- thirds cupful sugar, one egg, cne cupful milk, two and one-quarter cupfuls flour, four teaspoonfuls baking powder, one-half tea- spoonful salt; cream the butter, add sugar gradually and egg well beaten. Mix and sift flour, bak- ing powder and salt; add 'alter- nately with milk to first mix- ture. . Turn into buttered cake pan. bake 35 minutes. Serve with vanilla or hard sauce. Strawberry Sauce.—Cream one- half cupful butter with one cup- ful sugar, add the stifly beaten white of one egg and one cup- ful mashed and strained straw- berries, place over boiling water, heat until lukewarm and serve immediately. (Copyright, R is the reason Most peoplefavor naise ‘With the home- made flavor. McCORMICK'S MAYONNAISE commmm—, ALSO RELISH The newestides: Spread some, thick, creamy. Home med thrifty. Buy q 1931) Tablets Amesioss Suger Befaing Compasy ‘“The Aristocrat of Sugars,”’ ‘Dainty. and spar- kling, they lend “brilliance ‘to ‘your ‘table and are socially correct for serving with hot coffee and tea. g < {2 W Siegten (L Listen to the Domino Sugar Orchestra every Saturday evening at 8:30 'WJIZ, WBZA, WBZ, WHAM, WRAL KDKA. WGAR.WJIR,WLW, KYW, KWK, WREN | may be deprived of pork because it is THE EVEN And Often BY SALLY MONROE. LMOST nobody is forbidden to eat chicken. You may be deprived of beef because it is nct good for those who show certain tendencies in health. You not easily digested. You may be de- prived of such dainties as liver and sweetbreads because they are not good for You may be deprived of ai- most every form of flesh food, but prob- ably you will nct be deprived of chicken. 1t is a delight to the housekeeper and cook not only because it can be eaten with relish and safety by almost every- body, but also because it may be pre- | pared in dozens of different ways with- out undue trouble. Here are some of the unusual and delicious ways of cook- ing it that are worth trying Chicken Souffle—Put a tablespoonful of butter in a pan and melt it. Into this stir a_tablespoonful of flour until smooth. Then add a pint of milk and stir continually until it boils. Add a cup of stale bread crumbs and cook one | minute. Take from the fire and pepper | and parsley to taste, with one pint of cold chopped chicken and the volks of | three well beaten eggs. Beat the eggs to a stiff froth ana stir carefully into the mixture. Pour into a greased bak- ing dish and bake in a quick oven for 20 minutes. Game, fish and oysters can e used in the same manner. Jelied Chicken.—Take a plump three- pound chicken and prepare as for roast- ing. Boil it until tender, adding when | partly don2 one medium-sized onion, stuck with fin> clov small b'ade of mace, a bay leaf and root of celery or sprig v. V/hen done, skim, trim cff all and cut the nes from the meat, rejecting the gristle. Add salt and paprika to the chicken liquor and re- duce to one quart. Then add a table spoontul of granulated gelatin, dissolved, | and a tablespoonful of lemon’ juice and strain. Pill a chilled mold with half | an inch of jelly and let harden; then add a layer of white meat of chicken, ANo{‘fl; Wood s Recipe- A layer of beans A layer of pork A layer of beans A cup of brown sugar A cup of molasses Q At s or layer ofsugahcuredp < ING STAR. WASHINGTON, D. C., FRIDAY, JUNE 5, 193 SONNYSAYINGS BY FANNY Y. CORY. Can Be Varied seasoned with celery. ‘Then another layer of jelly, and then a layer of the dark meat and season, and cover with stuffed olives cut in thin slices. ~Add more jelly, but not overflowing. Set away to get very firm. Serve with let- tuce and mayonnaise. Left-Over Chicken.—Cut the meat in small pleces free from fat and gristle. For one quart use the following sauce: ‘Three teaspoonfuls butter, one heaping tablespoonful flour, rub to a smooth cream one cupful soup stock, one tea- spoonful lemon juice, the yolks gf four eggs, well beaten, salt and pepper and add a little cream of milk. Heat the butter and flour in a frying pan until very hot; then add lemon juice; then the cream soup stock. Boil up once; then stir in the meat. Add the beaten eggs. Cook one minute and serve on hot platter with rice around the dish. Recipe From Africa.—Half a fow], from which the bones have been re- moved; one small carrot, one white tur- nip and one onion, half & green pepper, two tablespoonfuls of raw rice, three quarts of hot water, four small peeled red tomatoes and 12 good-sized fresh okras. Cut the fowl into small square pieces and cut the carrot, turnip, onion and green pepper into half-inch square pieces. Place all in a saucepan with one tablespoonful of butter and slowly brown for 10 minutes, lightly stirring once in awhile. ‘Then add the rice and any raw chicken bones on hand. Lightly mix and moisten with the hot water. Season with a level tablespoon- ful salt, cover the pan and allow to boil for 30 minutes. Cut the tomatoes and okras into small pleces and add | them to the soup; then boil for 30 min. utes more. Remove the bones. Now acd the milk and the shredded meat of | a medium-sized coconut. Mix well; let boil for 10 minutes more and serve. Well, Baby, Aunt Nancy an’ her fel- ler don't seem to be here, either. Guess we'd better eat our share ob the ice cream an’ sabe theirs for 'em. * (Copyright, 1931.) A Sermon for Today BY REV. JOHN R. GUNN. Parable of Marred Vessel. “Then I went down to the potter’s house, and, behold, he wrought a work | on the wheels. And the vessel he made of clay was marred in the hand of the potter; so he made it again another vessel, as secmed good to the potter to_ma'c it."—Jer. xv Like the marred vessel in the hands of the potter are the lives of many— perhaps yours. You are nct the man you once dreamed of being. In earlier life you felt that God had chosen you to be “a vessel unto honor, sanctified posed farewell dinner to the Tiger, {and meet for the Master's use,” but you famous British warship, before it went | are conscious of having marred God's to the scrap pile, has been abandcned. ideal and plan for your life. Once BEAN HOLE BEANS » » No Wonder They're So Good! Let the flavor-rich goodness of Bean Owing to lack of interest, the pro- Hole Beans take you to the big North Woods where this distinctive recipewas found—layers of selected beans and sugar-cured pork, cups of brown sugar and molasses. In their careful preparation Van Camp food experts have even blended a flavor of the “outdoor” cooking. They are so different—better than even the best of "home-made” beans. And you can serve them tonight. JUST ASK YOUR GROCER CAMP’S course. SOME OF THE There is no sharpness—no rawness in Heinz Vinegar. Just fruity, mellow flavor that brings out the natural taste of every food it touches. For Heinz Vinegar is not only made of the finest matér_iais but is aged for months in wood. Try Heinz Vinegar next time. It will add so much to your cooking and your salad dressings. Three kinds to suit all tastes—Cider— Malt— White! PURE CIDER Vlulgc/p\R d NEW PRICES FOOD PAGE. e you looked forward to a strong and noble manhood; you anticipated & career of high attalnments and dis- tinguished service, but you have pur- sued a course that has meant the sacrificing of those ideals of honor and usefulness that floated through your fancy in your earlier days. Now the copvlctlon burns itself into your soul: “I had my chance and missed it;_it will never come to me again.” Yet, in spite of the fact that you| have s0 miserably marred God's fair ideal, the purport of this vision in the potter’s house is to give you hope. The | scene it presents is a parable ~f char- | acters and lives and hopes, remade by | the Great Potter. God has a way of remaking men, as the potter remade the marred vessel. He remade Jacoh when He met him at the ford, find- ing him a supplanter and a cheat, but after a long wrestle leaving him 2| i - prince with God and men. { Grapefruit Drink. Science talks about the survival of | Grapefruit will make a number of the fittiest, and leaves no place for the | good Summer drinks. Squeeze the juice unfit. But God can take the unfit and e make them fit. . Under the touch of | O 'WO grapefruits and three oranges, His hands the shapeless ruin of the|2dd sugar and fill the pitcher with marred vessel is made over into a vessel | iced water or soda water, or peel two of henor meet for His use. The bruised | or three grapefruits, cut them up and reed is made again into a pillar for His | pour over them about two pints of very temple. The feebly smoking flax is hot water. Let cool before strainirg. rekindled into a flame of uncommon | Sweeten to taste. briliance. With God to help, one need | 5 i . not regard any faflur = P ¥ o ten Hawaiian Cream. Cook half a cupful of rice in a doue A toast to the King in tea, for which Blé boller with one pint of e o A 5 hire aspoonful of salt and onee the lord chamberlain’s permission hid | fourth cupful of sugar. When tender been obtained, was drunk at a recent | add one cupful of grated fresh oF luncheon in London to celebrate the | canned pineapple and .ool, then fold opening of extensions to a tea ware- | in two-thirds cupful of stiffly beater house. | cream. Chill thoroughly before serving KIND ALWAYS Swift's Premium Frankfurts DELICIOUS with the simplest possible preparation. Tender . . . juicy « « « Particularly good for dinner tonight. now while you Order think of it. Swift & Company. We recommend the service of your nearest dealer. He will serve you economically and well. Swift’s Premium Cooked Ham Swift’s Premium Bologna Swift’s Baked Luncheon Loaf Swift’s Premium Minced Specialty, Swift’s Premium Sandwich Meat Pimientos added Swift’s Premium Lunch Meat Prepared in Washington