Evening Star Newspaper, June 19, 1931, Page 39

WOMAN'’S PAGE. THE EVEN. NG STAR, WASHINGL FOOD AND THRIFT IN THE HOME Cool, Refreshing Salads Food Values Are Deter Dressings—Unusual C Found—Reviving AW FRUITS and vegetables are best | to use for Summer salads, as then there is mo loss of vita] food values. These salads may be served chopped, shredded, grated, siiced or stuffed, ac- | cording ta type. The food value of these saladg§ will depend mas'ly upon the kind ¢f dressing that is used. Boiled dressing and mayonnaise are | richest in food value, as they contain | egg volk. Cream dressing stands next, | and French dressing last in food value. | as peoper and salt and vinegar add | very little to the food value of a salad. If some thought is given to the prepa ration of the salad course, some combl- nations may be used that will not he found in cook books, and which will utilize leftovers in an attractive and palatable way. If meat is used in a| salad, free it from skin and gristle, cut into small cubes, and let stand mixed with French dressing before combining it. Fish should be flaked or cut into small cubes. Green vegetables for salads should always be served cold and crisp. Every leaf of lettuce should be washed sepa- rately to remove all dust, germs and tiny insects that may cling to it. Shake lightly to -partly dry, then wrap in a| clean mwe? and set aside in a cool place until ready to use. A handy let- | tuce bag may he made from an old flour sack. After the lettuce has heen washed, ¥ may be placed in the bhag and kept in a cool place: or, still better, | it may be placed in a salad basket | made of wire, globe shape, dipped u and down in ice-cold water, drained, | then placed in the basket in the re- | frigerator yntil ready to use. If lettuce, celery or radishes are wilted, soak them | in cold water for not longer than an hour. Parsley may be revived by | sprinkling with cold water and placing | in an alr-tight fruit jar kept in a cool place. In a mechanically cooled | refrigerator, lettuce and other salad greens keep best if they are I'nshedi and placed in a closely covered enamel or porcelain container with a very little water. A chilled earthenware bowl is good for mixing salad ingredients. Two forks or a fork and a spoon are better to use for folding the ingredients than | *a spoon alone because they do not crush the materials as much as a sin- | gle utensil. A sharp-edged knife or | vegetable cutter is necessary for slie- | ing vegetables and fruits, and shears | used i are useful for many purposes. | In jellied salads odds and ends of food may be utilized. The jelly part must be highly seasoned, and care must | be taken to see that the ingredients do not become mussy looking. When get- ting a mold ready for an aspie or jellied | salad oiling the mold lightly with a | vegetable er salad oil not only allows the easy removal of the jelly, but it gives it a nice glaze. Canned vegetable | soups may be used for making jellied | :‘;%:;abl! salads. Add some onion if | Speeial Salads. Lettuce is one of the most attractive | and widely used salad plznts because its | fresh, crisp, tender leaves make a geod calad either used alone with your fa- | of vorite dressing or in combination with fruits, other vegetables, and meats. Let- tuce is attractive served in a salad bowl, which gives an opportunity for mixing and dressing at the table. In this serv- | ice the heart and the smaller leaves are | tbe most desirable, arranged lightly | end carefully covered with a dressing. | A French dressing is best with this | servica. Varlety may be obtained by adding a little chopped onion er Ro- | quefort cheese to the dressing. Rub- | bing the salad bow! with a clove of gar- | lic adds a flaver that is very good. | Head lettuce with chutney dressing makes a fine dinner salad. Make it by cutting the cold, crisp lettuce into slices crosswise. ~ Arrange these on serving plates, and in the center of each place | one spoonful of chutney d ing. This is made by adding two tablespoonfuls of | chutney, finely chopped, to one and one-nalf cupfuls of mayonnaise, Lemon and Tomato Salad.—Scoop | out some ripe tomatoes, salt them | slightly insids and invert in a dish in the refrigerator. Prepare & tart jemon Jelly by using one cupful of lerhon juiee, half a cupful of orange juice and half a cupful of water. Add half a cupful of sugar and bring to a boil. Soak one tablespoonful of gelatin in a little cold water, add to the hot juices and strain. When set, cut into small cubes and fill the tomatoes. Serve with cress or let- tuce and mayonnaise. Another way to | serve is to place the tomatoes in the | lenfon jelly in individual molds. This | method is especially good if chopped olives are added either to the jellied dish or the mayonnaise. Cucumber and Pineapple Salad.— Diced cucumber and pineapple made into a delicately colored, jelged salad and served with pineapple dressing is delicious. For this dressing take one- fourth cupful ef pineapple juice, one- fourth cupful ef lemon juise, half a cupful of sugar, and mix. Bring to & scald in a double boiler. Add two well beaten eggs and cook until smooth and thick, Mll'flnlllll the time. When eoel, add one cupful of eream or evaporated milk whipped and flavored with two tablespoonfuls ef pineapple juice. This is good with any fruil salad but best with & jellied salad. Salad Cembinations. Any one of these eombinations served on a salad green with yeur faverite dressing will make an nppetlllng salad. 1. Asparagus and tomate. 2. Cab- bage, pineapple and shredded eogoanut. 3. Pea, cheese and pickle. 4. Mashed potatoes combined with pimento, ehop- green pepper and hard-cooked 5. Pineapple, marshmallow, and nuts. 6. Rice and carrots. 7. Molded frult gelatin. 8. Orange, prune, and nuts. 9. Prunes stuffed th eottage cheese. 10. Grated carrots and shredded lettuce. 11. Beet and eabbage. 132. Beet and egg. 13. Cabhage, eel°ry and water cress. 14. Mixed vegetahles. 15, Orange and Bermuda onion. 16. Toma- to, cucumber and onion. Dressings With Variations. Salad dressings have geod kaefilng qualities, so you may make enough to, last several servings. Since they al- s contain an aeid, lemon julee may be used in place of vinegar. The flavor of the dressing is more delicate with lemon juice and blends better with mast ingredients. If you prefer vinegar, you can use the following recipes. In the mayonnaise dressing given below, & combination of vinegar and lemon juice INDISPENSABLE for pi« baking, and 5 Ib. sturdy cartons, and ¢ 10and251b. strong cotton bags. “Sueeten it with Domino’’ r the Domino Sugar Orchestra e 30 over WJZ, WBZA, learn a trade well. candy-making THE STAR’S DAILY PATTERN SERVICE *Consider your comfort, ladies! mined by Character of| ombinations May Be Wilted Materials. shoulders as does today's pretty model. The seaming of the skirt flounce corre- sponds with the outline of lower edge of the coliar. ‘This charming model leads the way to an altcgether practical inexpensive is used. Boiled Dressing.— Mix half a table- | spoonful of flour with half a table- spoanful of salt, one teaspoonful of | mustard, one and one-half tablespoon- fuls of sugar and a few grains of cayenne pepper. Add the yalks of two eggs slightly beaten, one and one-half tabiespoonfuls of melted butter, three- fourths cupful of milk and one-fourth ul of vinegar very slowly. Cool boiling water until the mixture | ns, then strain and cool. | o Dressing. — Mix half a tea- o thick Fr | spoca.ul of salt with one-fourth tea- | | spoonfll of pepper, twa tablespoonfuls of \'lnrflx and four tablespoonfuls of | olive oil. Stir until well blended. Add | & few drops ef opon juice if you like. Mayonnaise Dressing.—Mix one tea- spoonful of mustard with one teaspoon- ful of salt, one teaspoonful of powdered sugar and a few grains of cayenne pep- per. Add two egg yolks and when well mixed add half a teaspoonful of vine- gar. Add one and one-half cupfuls of olive ofl gradually, at first drop by drop, and stir constantly. As the mixture thickens, thin it with more vinegar or lemon juice. Add the ofl, ond vinegar ar 1:mon juice, alternately, until all is used, stirring or beatiny constantly. If the oil is added too rap- idly, the dressing will have a curdled appearance. If this happens, a smooth consistency may he restored by taking a yolk of another “T and adding the curdled mixture slowly to it. It is a ood thing to have the bowl containing the mixture placed in a larger bowl of crushed ice, to which a small quan- tity of water has been added. Olive oil for making mayonnaise should always be thoroughly chilled before using. silver fork, wire whip, small wooden spoon or Dover eggbeater may be used, as preferred. Mayonnaise should he stiff enough to hold its shape. It soon liquefies when added to meat or vege- tables. For this reason it should be added just before serving time. Variatiens. Variations may be added te boiled dressing or mayonnaise dressing. You may add plain cream or whipped cream or white sauce to thick mayonnaise, folding it carefully. Fer fruit salads, use the juice of plnn?plc. orange, | grapefruit _or ether fruit in boiled | dressing. Diced marshmallows may be any fruit salad. For vegetable salads, peanut butter, chill sauee, chopped pickles, ehow ehow, er season | with eatsup. Russian Dr!;lln{'.; ch?ppeahollvu, '“ ickles, a touch of Roquefort cheese, a | i Bash of fomato catsup and s little ehii | It lends itsel? porteotly fo o e sauce will make & Russian dressing | Meyest cottons, as well as s i that 1s excellent on salads arid makes | Printed linen is sketched n coral-red lain lettuce something special. | snd_white. PCheese Salad Dressing —Add two table- | yhite eotion segh ‘4e aooeiive ‘worn spoanfuls of seft _cheese, preferably | "Dm'! pvmk"nn ‘washable ereps silk, g‘a’a“t“\‘x‘fitfihl‘;;;‘rn::hfiex.x‘ed". Woing and | yellow eyelet batiste and pale biue shan- Fruit Salad Dressing.—Beat two eggs | ‘3f 1'"";"',“';‘.“";, a3 to a froth with an eggbeater. | Y'" 8. 40 ’d"'“ u','c,‘m 'mm- four scant tablespoenfuls of sugar, half | Yea's, 36, 38, 40 an Ay 2 s v nful of salt, !o'l-uu!fi‘hlumn'ni | mf.“':ll'l' requires 33; yards el oy ey one N apoonful | ""Fer a pattern of this style send 15 of mustard and enough paprika to Make | conts 1n stamps or coln directly to The U | Washington Star's New York Pashion T boiler and cook until it lumps a little. Beat until smooth. Whip from half o | Bureau, ifth avenue and Twenty-ninth pint to one pint of Whipping crea: 1 Add the dressing by_tablespoonfuls to | Na°aiion davs are here againi, = the whipped eream. Beat until smooth. | gop'voy to he thinking about your Sum- i ‘E *‘;FTT’ 'mq'l:t e wuflrnlr i ueumber Farcie. e've prepared a bool elp you Peel and haive lengtiwice six larue | Dioq of the' vour. A book thet offors cucumbers and remove the soft pulp | the best selection of styles for the sea- and seeds. Cook in bolling salted water | Son for the adult, miss, stout and child, until tender, drain, and Il the eueum- "‘3,:"3,,"‘:.::“’.}‘;'1;“‘:‘:‘,:,‘?&. 10 bers with cooked halibut broken into | cents for this book. The edition is flakes and moistened with cream sauce. | limited, so we suggest that you send 10 Sprinkle with bread crumbs, dot with | cents in stamps or eoin today.for your bits of butter and bake in a shallow | copy te fashien department. Price of casserole until delicately brewned. book, 10 eents. The Woman Who Makes Good BY HELEN WOODWARD. Who started her career as @ frightened typist and whe became one of the highest paid business womem in America. She Can't Talk. | “I've thought and thought” writes Una P., “but cannot make head or tail of those thoughts. I am in my early | twenties and afraid to talk to people. A | lump comes up in | my throat every time people speak to me. | “I have been a telephone operator | and worked only | among men. them. I hav ceived rather raw deals from some | few, but I guess I| had it coming to | me. Anyway, I'm sorry and want to | One that ean assure | me steady work after gy training is | campleted and one that will lead g) s gcod future and goed salary. “It's hard to get peeple to like me. In faet, I can't. especially young girls, have ne use far me except to play jekes on and ridieyle. I am goed at taking things like that. I laugh at my own expense. It warries me to know that the girls den't ever talk and tell silly things with me. But if any one else is near they ghatter like ples about every 1its] me as if m‘ to do. If they make fun ef yeu, don't take it. Be indignant. Nursing is your best possibility. Take & training eourse at a maternity hoes- pital, so that you ean specialize in child- birth cases. In that way you would work entirely among women and babies. You are obvieusly of a solitary disposi- tion. As a nurse you would have to n;e;k, at least as long as they are very sick. There isn't any job in the world that | is safe or permanent, but as a ma- ternity nuree you have a better ehance at permanent work than almost any- thing else. Get the notion eut of your head that there is anything queer or strange about you. You are merely 8 sensitive girl. You can he comferted when you remem- ber that most great artists are abner- mally sensitive. (Con 1981) Helen Woodward, right Shrimps in Eggs. Shrimp make s good stuffing for cold boiled eggs if they are shredded and mixed with well seasoned mayennaise, adding te the mixture the yelks put through s slev An?ha:g may be used as a stuMing in the same 3 have thought of beauty and nurs- ing courses. How eould I be sure of .wwfi employment?” “UNA. I think, Una, you must Meg werking mnnfl You are probably rather maseuline, and you have had some shoek in connection with them. It's grnhably too late for yau te get over it. ut you might try te think of men as human beings—as grawn-up children— rather than as a race apart. That will help s little. Feople in the warld ean't all talk and be amusing. Don't try it, Just be quiet and reserved and go your way and do | your work. Don't try to make people like you. The harder you try, the | worse 1t will be. If you just go your | way and do your work, people will come | to like you. Don't flatter people, and | don't try to do what they want you ! In one of its dezens ef d hearty delights the guest. foe of goitre. is packed. < TANANTY In NN AT erv Saturday evening at okA, WBZ, WHAM, WBAL, WGAR, WJR, WLW, KYW, KWK, WREN. Capelets are voguish—and solve the | sleeve problem, falling softly ovef the | deal with patients, who are usually | \White Star Tuna is smart for any occasion. cocktail, distinctive sandwiches, salads, timbales, flavorous beked tuna . . . White Star ahways For 18 years the preferred brand because only the best MENU FOR A DAY. BREAKFAST. ed Sausages. ‘Wheat Cakes, Map.e Syrup. Coffee. LUNCHEON. Presh Crab Meat Salad. Bread and Butter Sandwiches, Cornstarch Mold. Chocolate Cup Cakes. Iced Cofl BAKED SAUSAGES. Did you find a satisfactory way to cook ? Have you ever tried baking in the oven instead of cooking on top of the stove? Of course they shoyld be washed and prieked with & fork first, as ou do the other way, which will ;ulp ta prevent them from burst- ing open. f 3 CUP CAKES. Cream 2 tablespoons butter and slowly add 3 cup sugar. When well mixed add 2 unbeaten eggs and 3 cup milk. In sifter put 15 cup sifted pastry flour, 3 level teas) baking powder, pinch of salt and > pastry flour and beat again. en add 1 tea- spoon vanilla. Have ready 1% eup seedlcss raisins and 2 cu) broken nut meats dredged slight- ly with flour. Add these lest, beat thoroughly and bake in cup- cake tins in moderate oven about half an hour. A hot oven will cause them to burn. If you find this amount of flour too much add s little more milk before the fruit: flour differs 0. It makes a dozen. BEEF EN CASSEROLE. Two pounds of & cheaper eut of meat. Slit and insert pleces of suet. Put in casserole or bak- ing dish. Add a good size slice of onion, 1 small stalk, celery or celery salt, 3 whole cloves, 1 cup canned tomatoes. Cook from 4 to 6 hours. An hour before serv- lngd add 1 rounding Ylumowlt an teaspoan pepper. on ready 'Akc out meat and thicken gravy. Add 1 tesspoen lemen Jjuiee 1f liked. This will serve 6 persons. (Copyright, 1981.) With Steak. If you are serving steak, open a ean of apricots, drain them, put them in a | trying pan with eme-fourth eupful of | sugar, & pinch of salt, peur ever them a little of Serve hot with the steak. Heat a tablespoonful of sugar until it | meds and add te the gravy, bringing |te s beil. This browns, adds to the | fiaver and does net sweeten. Toasted Sandwich. | 'Teasted sardine sandwiches, seaso) | with a few drops of tabi sauce lemen juice, are delici as are #n- chovies used in the same way. Hot chicken salad sandwiches are made by | mixing ehopped eold ehicken sparingly with mayonnaise, spreading en buttered bread, and toasting brown. These are good garnished with tiny lettuce leaves and Russian dressing, with a little cheese in the dressing. More than 1 pilgrimage recently m Lenden to snack. No trouble are a wonderful IBRIDGE ... tea ... ormal clinner'. e ainty, tempting recipes, e Zesthul Fresh as when packed. Ready to use. Inexpensive and no waste. Rich in iodine, FREE RECIPES .., | Writefor"17 Proven Recipes forWhiteStar Tuna” toVan Camp Sea Food Co., Inc., Terminal Island, Cali- JUN NATURE’S CHILDREN BY LILLIAN COX ATHEY. Hiustrations by Mary Foley, XXXV. THE HOUSE FLY. Musca Domestica. VERY bad reputation has this fly. ‘She seeks the most objec- tionable matter upon which to dine and, being an expert fiyer, ‘ is able to do a great deal of visiting. She and her family are sun- shine lovers, Just the opposite from the mosquitoes. Flies are very fond of aleohol and anything fermenting ean be scented by them for miles. eir keen sense of smell is in their tiny little feelers, which stick out from their head. Even vinegar attracts them. Not -having jaws, they are provided with a suction tube instead. They live on a liquid diet. In spite of their habits, they do not become untidy. Watch them comb and brush their hairs on their six legs |and body. But they often walk over | the most loathsome ‘matter, then over, clean food, before tidying up. In crder to walk upon mirrors snd other smooth surfaces, we find they of each foot. The pads have many tiny | hairs which secrete minute drops of a sticky fluid. This fluid is strong enough {to hold the fly to the smooth surface as long as she cares to remain there. Only her desire to move and lift her | feet breaks the hold. Like most other insects, her feet have claws. Bhe is able to store air in her body to enable Y is for You Demanding the best. Insist on McCormick's—, The flaver's the test. McCORMICKS MAYONNAISE | FELISH | for breakfast or lunch — equally good for children’s suppers or a wholesome hedtime to serve. Delicious. Healthful. Economical. In truth, Kellogg’s FLAKES *Extra good with fruits or honey Mede by Kellogg in Bettle Cresk. have two small pads on the under side | B 19, 1931. large |y for the transparent, . 'They grow rapidly and are creamy white and very plump. When they feel pretty ‘The maggot, > lnng.!be'l.nl to FEATURES Household Methods BY BETSY CALLISTER. now about half an inch shrink. The skin turns hard and becomes reddish-brown. The little creatures are incased in coats looking like little brown capsules. They are now caled “sleepers.” In four or five days the full-grown appears and stretches its wings. ‘The 'ufl and the spider desire the own children’s meals. So does the ferocious-looking house centi- e. It is estimated that a mother fly will have about 5,598,720,000,000 descend- ants in a season. Swat that fly! (Copyrignt. 1931.) Colored Bath Rooms. = ‘The shops are so full-of all sorts of accessories in colors that it is difficult to be content with a pure white bat¥. room. There are most attractive chairs and stools and hampers and shelves;’ water glasses, ‘mwder boxes and ). dishes, towels, shower curtains and huge* bath sheets, in all the usual access@y’ colors—rose and - pink, green, yellow, mauve and biye. . ‘There are also chairs in all colors thaf] are also the repository of all the equip= ment for brushing and polishing shoes; e dhitein i the GOOD KIND always. @® Premium Frankfurts are juicy and tender . .. In flavor, they are beyond your fondest dreams of what a frankfurt should be. A dealer near at hand has them awaiting your order. Will you have Premium Frankfurts for dinner tonight? . . ., ., Swift & Company. We recommend theservice of your nearestdealer. He will serve you economically and well. Swift's Premium Frankfurts 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 TS | Prepared in Washington