Evening Star Newspaper, July 31, 1931, Page 20

Frozen Dessert and Cake Tce Cream and Ices Inspire Versatility in Prepara- tion—Mousses and Parfaits—Cream Sand- wich and Layer, Cake. Good desserts may be frozen without stirring by packing them in ice and salt or by placing them in the nsr of & mechanical refrigerator. Use a fairly | £ rich mixture and combine eéarefully. Ice creams made this way are not as smooth as those prepared in a freezer with a dasher, but they are less trouble to make. Heavy cream is the best base to use for frozen desserts that are not stirred, but cream is expensive, and if | g8 used alone, is too rich, but to over- o e evaporsted ik and diluted by ng evaporal thin cream or rich m&‘k7 ‘may be thick- ened with gelatin, eggs or flour. To mold frozen mixtures, let the mold stand in salt and ice until well chilled, remove the cover, put in the mixture by spoonfuls, then spread with the back of a spoon evenly three-quarters of an inch thick. Do not freeze too hard. Have the molds well filled. Pack salt and ice, using four parts ice to one part salt, or freeze in & mechan- ical refrigerator. Joe Creams and Ices. Peach Ice Cream,—Cover three cup- fuls of soft, sliced peaches with one cupful of sugar and let stand for & ghort time. Press the peaches through @ colander so that a pulp is formed. Add a pinch of salt, two cupfuls of single cream and about one tablespoon- ful of lemon juice, the amount depend- ing upon the acidity of the peaches. Use a freezing mrlét;lre t::‘lone‘gzn salt and about six pal ce. rn of the freezer slowly. After freezing remove the dasher, pack the freezer Wwith more ice and salt and let the crenm stand for an hour or longer to ripe; Red "Raspberry Ice Cream.—Crush one quart of red raspberries, add half 8 eupful of water, heat quickly for nbo'ut two minutes, stir, then press the until the juice flows freely. Sbl'lh‘l through several thicknesses of cheese- cloth. Add one cupful of sugar to the juice, stir until dissolved, then add ihree cupfuls of single cream, four tablespoonfuls of lemon juice and one- fourth teaspoonful of salt. To freeze, one part salt to four to six parts of 1ee and turn the crank of the freezer slow- ly. After freezing, remove the dasher, pack the freezer with more jce and salt nnd let the cream stand for an hour, or longer to ripen in flavor. Banana Ice Cream.—Skin and scrape three ripe bananas and press them through a_ fine sieve to form lp There should be one cupful of Lhe nana pulp. Add two tablespoonfuls ot lemon juice, half a cupful of sugar, one-fourth teaspoonful of salt and mix well. Stir in one quart of cream. Use & freezing mixture of one part salt to about six parts ice. rn the crank of the freezer slowly. Mur freezing remove the dasher, pack the freezer with more ice and salt and let the cream stand for an hour or longer to ripen. Fresh Fruit Ice. Two and one-half quarts of straw- berries, raspberries, blackberries or any other juicy fruits may be used for this jce. Strawberries and raspberries ‘make nn ice of very attractive color. Crush he fruit, heat with one cupful of water Xm about two minutes, then stir and press so that the juice runs freely. S(.l’Mn through several thicknesses of cheesecloth. There should be nearly five cupfuls of the fruit juice. To the juice add one and one-half_cupfuls of sugar or a little less if preferred, four tablespoonfuls of strained lemon Juice and one-fourth teaspoonful of salt. Stir until the sugar is dissolved. Use a freezing mixture of one part salt to about five parts of ice. Turn the crank of the freezer slowly. After freezing re- move the dasher, pack the freezer with more ice and salt and let the fruit ice stand for an hour or longer to ripen. Orange or Lemon Sherbet.—Heat, one cupful of milk, add one and one- fourth cupfuls of sugar, stir until the sugar is dissolved, then add one cupful of milk and one cupful of cream or two cupfuls of rich milk, one and one- half cupfuls of orange juice, two table- spoonfuls of lemon juice and one- fourth teaspoonful of salt. Use & freezing mixture of one part salt and about five parts ice and turn the crank of the freezer slowly. After freezing, remove the dasher, pack the freezer with more ice and salt and let the sherbet stand for an hour or longer to ripen in flavor. Lemon sherbet may be made in the same way by omitting the orange juice and in its place using about one cupful of lemon juice and half a cupful of water, Mousses and Parfaits. Plain mousses may be extended and their flavors changed by serving them . as sundaes with fruits or with sauces flavored with chocolate, caramel, maple sirup or honey. Serve a mold mousse with fresh fruit in season. Cherry Mousse—Let one cupful of pitted cherr!es stand with half a cup- ful of sugar in order to extract the Jjuice, then pour off the juice and chop the cherries. Whip one cupful of dou- ble cream and fold in the cherry juice and pulp. Fold in two egg whites which have been beaten, with & small pinch of salt, and freeze immediately. If more cherries are desired add one teaspoonful of gelatin to each cupful of juice in the usual way. Maple Parfait—Beat four eggs slight- 1y, then pour on slowly one cupful of hot maple sirup. Cook in a double boiler until the mixture thickens, cool, then add one pint of thick cream beat- en until stiff. Mold, pack in salt and ice and let stand for three hours, Serve in tall glasses Ice Cream Sandwich. ‘Bake a sponge cake in a pan twice the size of the ice cream tray if the dessert is to be frozen in a mechanical refrigerator. After removing the cake from the pan cut it into two pieces just the size of the tray. Place one section of cake on a platter, lay the mold of ice cream on the cake, then add the second portion of cake. Serve this ice cream sandwich plain, with chocolate l;r other sweet sauce or with fresh ruit. Sponge Cake.—Because of their deli- cate texture sponge cakes require more careful mixing and baking than do other cakes. Add one cupful of sugar to four or five beaten egg yolks, then add one-fourth teaspoonful of salt to one cupful of sifted soft-wheat flour. Add one-fourth teaspoonful salt to four or five beaten egg Whites, then beat stiff. Fold them into the mixture and add three teaspoonfuls of lemon juice and the grated rind of half a lemon. Pour the batter, as soon as it is mixed, into smooth, ungreased baking pans. ‘To make a large or medium sized loaf a tube pan is best because the center opening allows the mixture to heat evenly. Powdered sugar may be sifted over the top to make the crust more crisp. ‘The oven should be ready for the cake as soon as it is mixed and in the pan. A lu"se or medium sized sponge cake should be baked slowly in a medium oven, small cakes at some- what higher temperature. When the cake is done it will be lighter if broken apart with the fingers or & fork than if cut with a knife. Layer Cake. ‘The right utensils make good r-ulh easier and more certain in making. There are eight utensils '.hll are especially adapted to mixing md ' baking a cake. Because accurate measurements are necessary for uni- form results, standard half-pint meas- uring cups marked to show quarters and thirds, and teaspoons and table- spoons of standard capacity are recom- ded. A wooden lwm §5memn;oon.muu it 1s less darken the mixture in | together, and are com; of plain | 5q and is more eomfaublz to handle for beating and stirring. An earthenware bo'l with a mng:&eboewm is betm Dover eggbeater is cooks prefer a wire spoon for beating whites. This utensil also may be used for folding beaten egg whites into a mixture and for beating thin batters smooth. Foundation Cake—If butter or other fat containing water is used, lllnw about one and one-half tables) s more. Combine half a cupful of fat with one and one-half cupfuls of sugar. Stir in two or three beaten egg yolks and add alternately the dry ingredients, which have been mixed and sifted of three cupfuls of sifted soft-wi flour, four teaspoonfuls of haking powder, one and one-half cupfuls ol sugar and one- fourth teaspoonful of salt. Add one cupful of milk gradually. is added at first it will dissolve the and the fat will separate. Add halt o teaspoonful of flavoring, fold in the well beaten egg whites and pour the h‘tur into lightly greased and floured ng care mat it is spread evenly. If the cake is baked in a thick loaf, the oven heat should be very moderate. If baked as cup cakes or in thin layers, the oven should be a little hotter. This recipe makes two thick or three thin layers. An ice layer cake is just what its name sta for. It is a layer cake that is filled between its layers with sheets of ice cream. The top of the cake may be frosted and garnished with fresh or candied fruit, whipped cream piped on through a garnishing tube, or anything that will resist tem- perature changes. The layers of cake should be well chilled in the re- frigerator before uervmg time, and the ice cream should one of those rich in eggs and s'.u'lened with a little gelatin in order to resist the warmth of the room. For the same reason the ice cream layers should be about half an inch thick. If these directions are followed, you will have success when serving ice cream layer cake. A cake twelve inches square will yield thirty-six pleces. One gallon of ice cream will serve thirty people. One quart of ice cream will serve about eight people. Saving Without Serimping BY EDITH M. SHAPCOTT. Nutrition Consultant, Hnme-Muk- ing Center, New York. BB!AD is an inexpensive article of | food, but it does not follow that it cannot be made an expensive one. In many homes bread is a big item be- cause it is not p:uoperly stored, and be- cause countless slices are thrown away instead of being saved for toast, bread crumbs and the like. ‘How many home- makers save the crumbs from the cutting of the bread? These may | be kept in a cov- ered jar for such uses as rolling veal cutlets when bread- | ing them; in cro- quettes, escalloped dishes and pud- dings. The crusts or heels of the loaf may be dried in the oven and rolled into crumbs. Ends of loaves which have become stale may be used for croustades, bread sticks, croutons, the morning toast, stuffing for the chicken or turkey and in count- less other ways. ‘Wouldn’t it be foolish to throw away any bread at all when such delicious cakes as these may be made with the crumbs? Chocolate cakes—Three eggs, one- quarter cup butter, one-half cup sugar, three squares chocolate, one cup stala bread crumbs, three tablespoons flour. Beat eggs until light. Cream butter and sugar and add eggs. Add chocolate which hae been melted over hot water, then bread crumbs and flour. Spread mixture in & shallow buttered pan and bake in a slow oven (325 degrees F.) for 10 minutes. Shape with a tiny biscult cutter and put together in pairs with a boiled icing between and on top. Croustades of bread—Cut stale bread in 2-inch slices and cut in diamonds, uares or circles. Remove centers, leaving hollowed cases, being careful not to break the sides. Fry in deep fat or brush over with melted butter and brown in the oven just to a golden | g brown. Fill with creamed vegetables, fish or meat . . . and save yourself the cost and trouble of buying patty cases. Later when we again discuss bread I shall give you other economy recipes which will be so simple and tempting that they will make the saving and utilizing of every scrap of bread seem infinitely worth while. My recommen- dations, you will notice, do not suggest curtailing the purchase of fresh bread whenever you want it. I do say, how- ever . . . make the most of all bread bought by learning how to put it to new | and varied uses. MENU FOR A DAY, BREAKFAST. | ‘Whole Wh.ut Cooked Cereal ream. Scrambled lnl French Toast. flee. x.vnonon. Crisp Rolls, /" Peach Betty. Tea. DINNER. Cream of Mm Soup. Baked Bl French PIM m Baked Stuffed Tomatoes. ‘Cucumber and Lettuce French Dre-!nr. Snow Pudd.ln: BCRAMBIH) EGGS. Six eggs, gill of cream, tablespoon butter, salt and p per. Put the butter into 'KO dish. When hot cmm and eggs. _ Season vlth salt and pepper. Stir constantly for two or three minutes. PEACH BETTY. One and one-half cups dried penches, two cups bread crumbs, one-fourth cup bulur one-fourth cup sugar, one teaspoon cinna- mon, three-fourths cup juice from peaches. peaches till plump, then Mix cruml Sauce, Sot cut in small pieces. with melted butter .and lrrlnge alternate layers of ‘Deaches and crumbs in an oiled bal sprinkling peaches with cinna- mon and sugar. Have top layer of crumbs. ~ Pour peach juice over all and bake in a moderate oven one hour. Serve hot, with & lemon sauce or cream. SNOW PUDDING. Half box gelatin soaked three hours in one-half ¥int cold water, then add one-half pint bufllng ‘water, two cups sugar. flavor and set on fce tlll llke Jelly ‘Take the whites of four beat to a stiff froth, beat ln with the other and set on ice. For the custard sauce take the volks of four eggs and one egg besides and beat with four spoons sugar. Add this to one pint milk which has been scalded and cook until like cream. (Copyright, 1931.) Peach Tapioca Pudding. One-half cupful granulated tapioca, three cupfuls milk, two-thirds cupful sugar, one-quarter teaspoonful salt, two cupfuls peaches, one egg, beaten; two tablespoonfuls_butter, one teaspoonful vanilla and one-half teaspoonful lemon extract. Cook tapioca and milk 30 min- utes in double-boiler. Stir frequently. Add sugar, salt, peaches and egg. Cook five minutes. Add rest of ingredients. Cool and chill. THE CHEF Foods Favorable to Beauty BY EATHLEEN MARY QUINLAN. MYummn!noaMmhm- nbletobnntymyw.umdufle one in the nature of a warning to woraen wWho lmdwonmumm in the Fatigue, urishing, ‘without reflulrlnc fla great amount of labor in its prep- aration. Among the tasks that women may well forget when it comes to cooking umhmmb.klnt which takes much time and energy that could be more mflbly employed. Every one enjoys bread cake, of course, but now modern baking methods can | 10 hardly be improved upon. Deliclous little mll.! may be had at almost any local bakery, and when heated for a few moments in the oven they melt like butter in one's mouth. There are also light plain sponge cakes and spice cakes which can cut and filled with s homemade filling of fruit and topped with whipped cream to give them a |t distinct flavor. The habit of having to prepare meals several times over of an evening for members of the family who eat sep- arately is another practice which re- sults in endless waste of ene: Some- times this cannot be a ed, but wherever possible I am greatly in favor of simplified service and the single meal which brings the family group together. It saves the housewife many needless warmings of dishes for laggard individuals, and the meal that is eaten in common is generally more leisurely than the solitary meal, so often hastily swallowed . . . & pernicious habit to which can be traced many cases of in- digestion and skin conditions. There 1s the matter of Sunday dinner, to which the family look for- ward as a treat, but the preparation of which is anything but a joy to the housewife, since it so frequently de- prives her of Sunday outings and di- versions. I think it is a very good plan to have a light Sunday dinner every third week or so. A generous breakfast eaten around 9:30 or 10 is likely to discourage a big appetite at lunch time. Remember that & continuous round of heavy Sun- day_dinners, especially when followed by little or no exercise, overtaxes the system. Those who have tried the occasional lightening of the Sunday menu have found that, in addition to giving several extra hours of freedom it is extremely good for the digestive Isystem and for the complexion, too. SUGGESTS BY JOSEPH BOGGIO. IN foregoing articles on salad making, fruits and vegetables were given more than fair representation. From A to Z there were combinations either of one or the other . .. sometimes a salad composed of both fruits and vege- tables. But how to select and make the' proper dress- ings for them? Thus far little has been said on that point. With many sal- ads you will re- member that I specified French dressing. ‘That is always & simple { dressing of ofl, vinegar, salt and pep- per—one part vinegar and two parts oil, and rub the bowl with a bit of nrllc if you like the flavor. French dressing is popular in homes and restaurants throughout the coume try, and it is very good. It so happens that at the Plaza we rarely use it, pre- ferring instead a special dressing which is of the consistency of coffee cream, and which never breaks or separates. My recipe for it is as follows: One tablespoon mayonnaise, one-fourth tea- spoon English mustard, one-fourth tea- spoon prepared mustard, one-fourth teaspoon Worcestshire sauce, one-fourth tablespoon strained chili sauce, & pinch of sugar, a sprinkle of paprika, salt and pepper, a dash of A-' sauce, a dash of Tabasco sauce, a litle onion juice and a dash of tarragon vinegar. Beat all well and add slowly two cups of olive ofl, beating all the while. Sea. son to taste and serve cold. You may | keep this dressing as long as a week in the ice box. It is suitable for all salads ‘where you would use French dressing. Louis dressing—To mayonnaise add a little chili sauce, chopped cress, chop- ped hard-boiled eggs and a dash of un-lgon vinegar. Use on any green Ruu\nn dressing—My recipe calls for ronnaise dressing for the body of this Veal Salad. leftovers — One half cupfuls diced cooked veal, one cupful diced cucumbers, two tablespoonfuls chopped onions, one-half cupful cooked peas, three tablespoon- fuls celery, one-haif teaspoonful salt, one-quarter teaspoonful paprika, one- half cupful salad dresing. Mix and chill ingredients. Serve on lettuce. Uses and one- YOUR BABY AND MINE BY MYRTLE MEYER ELDRED. Baby With Poor Appetite. ‘The appetiteless child is a common phenomenon in hot weather, for every other letter mentions how reluctantly children eat their ‘regular portions. Adults should be intuitive enough to know by their own feelings that it is difficult to enjoy food when the tem- perature is high. Take this into con- sideratiop. A worried mother writes me lbou'.ml baby with a chronically r_appetite. muy baby is 7 months old and weights 1715 pounds, having weighed ! at birth. She has had a very poor aj petite since birth. Three ounces of fill her up, and 2 tablespoons of cream of wheat once a day is all I can get her to take. I prepare the same formula every day, 25 ounces of milk, 10 of water and 3 table: ns of dextri- mn.ltme but_she wastes half of that. “She is pleasant and happy, ll'llyl ready to play, never seems to be very hungry, is very active, sits alone and ulis herself up in her bed. I have ad three other children, but never hld any of them refuse milk. I didn't think there were such bables. I am afraid she won't grow strong.” Nl.ne po\lndl in 7 monuu the baby is showing wu most babies g{ hll' .{’po-igh you why she ‘wants to ul, b.lt certainly it is theheuhto!laflywlnponmw ing the same formula and letting her waste half of it. Why not leave out the water, a little at a time, and at llve the child the benefit of all when she does accept it? Give 4 ounces of whole, bofled milk feeding and omit the water and sugar. Bo! the milk makes it easy to digest. give water Give one tablespoon of with each feeding instead of two at a time. Feed regularly every four hours, so that the child will have the best ap- petite_ for what. you are serving. Give from 1 to 2 ounces of orange juice once daily, as this is an essential in the diet and may do something to increase the appetite, Yeast or vitavose are both vitamin B products, which have a tend- ency to create an apoetite, and it might be wise to try one or the other. You may buy brewer’s yeast at a druggist’s, of which you could give one teaspoonful three times a day. Vitavose could be used in the same proportions as your present maltose in the milk. It would be eminently wise and de- sirable to have the baby given a thor- ough physical examination to rule out any other factors which might be af- fecting the appetite. It may be that de- spite the small amount of milk at each feeding she is being fed so often that she does get more than you Our leaflet on “Feeding From 6 Weeks to 1 Year” covers this in detail, and you are welcome to it. Please send the nec- essary self-addressed, stamped envelope with your request to the “Your Baby :a Mine” department of this news- per. Picnic Sandwich. ‘Tq one cupful of minced ham add one teaspoonful of parsiey, a small two rounds place a slice of tomato spread with thick mmnn‘:eu dressing. hflngo(medunnlummdmnu in Peru is decr because of the in- crease in prices f the currency stabilization. mlpe to which I add chill sauce and pimentos chopped, and on top some fine Russian caviar. This is also good for any green salad. For fruit we use more French dress- ing (or the first-named dressing) than anything else, but many like a sour cream dressing or one of whipped cream to which bar de luc and a little lemon Jjuice are added. The last combination gives a suggestion of sweet and sour and 1is delicious. ‘What dressing is chosen and how the basic recipe is elaborated depends largely upon personal taste. If you like a heavy, important dressing, add to your basic mayonnaise whatever you like in the way of chopped pickle, chopped beets, egg. olives, pimentos, chives or cress. You can hardly go ;lrl!‘)ng it you blend the seasonings care- ully. THE STAR’S DAILY PATTERN SERVICE Lovely is today’s model, isn't it? ‘The original was carried out In printed crepe silk in red and white, though there are loads of other possible and beautiful schemes. There are a series of details giving slenderness to the front. Then there is the little peplum ruffie extending around and posed low at the back | emphasizing the smooth ftting ipline. Some of the voguish sheer cottons will be stunning in this model. Picture it in pale lq\ln-blue eyelet batiste or in gay yellow printed Eyelet linen, voflg pflntl. w'ex tub silks and shantung are and wear- able. Chiffon prints are also suitable. BlyleNo.!lflwbehldinM 14, 16, 1I.2oyun. bust. rmhu!%nnlln- of this style, send 15 coin directly to The ‘Washington Bureau, ~Fifth avenue and Twenty- ninth street, New York. Our large Summer tuhlon ook offers a wide choice for wardrobe in darling styles lor the children as well as the adults. Price book 10 cents. 4 o'clock until dinner time, smart ladies are driving up and down on the promenades in the larger and some of the smaller towns, while the young men lounge about the sidewalk and salute them. Did you know that before the middle of the nineteenth century there was a proviso in all marriage contracts of wealthy rentines that the husband should take his wife for a drive in the Cascine for two hours every day? In Venice naturally the gondola takes the place of the carriage. But, curious- ly, very few familles own their own. ‘The gondolas usually belong to the gondoliers and are hired together with them. e Yet the fittings belong to the In lmy home interiors for the most At the Children’s Table BY MARY HOPE NORR]S Founder, Mothers' Radio Round Table Club. IN our modern diet carrots have at- tained such importance that govern- ment experts have issued a special re- cipe book devoted exclusively to this one vegetable. And from soup to des- sert, how versatile lhey really are. Cream of carrot soup is delicious; 80 Ll the thin soup made by cooking young tender car- rots in water in which bouillon cubes have been dissolved. And des- sert? Yes, there's carrot ple . . . car- rots in almost any preserve or con- serve. Mixed with plnupple, for in- stance, grated carrots make the con- serve go much farther and improve the flavor, But m us consider some of the ways in which carrots can be used as a vege- table aside from creamed or buttered . the guise in which they usually ap- pur at our tables. Have you ever boiled them with meat and served them as s garnish around it? Delicious! Try them with cured tenderloin if you want a special treat. Carrots are delicious when creamed | with turnips. Use equal proportions of | diced turnips and diced carrots in a | thin white sauce. FAVORITE RECIPES OF FAMOUS MRS. RUSSELL WESTOVER. T time you look for Russ West- over's comic strip in your favorite paper, and enjoy a good laugh at his expense . . . just rgmember that in spite of his caricature of life in gen- eral, he leads & most normal and re- sponsible home life. That's due to Mrs. Westover, who confesses she has a passion for sys- tematic housekeeping, although her | gifted spousé has not! “I really do like to keep house” Mrs., Westover says. “I mean it gives me a thrill to do it systematically and to have nice orderly linens and pretty appointments. Strange, too, with an artist husband who isn't at all sys- tematic and couldn't be no matter how hard he tried. But it doesn't matter. I just go around and pick up after him. I've done it all during our mar- ried life and it doesn't irritate me at all, he's so many more nice things that count. “We entertain a great deal, course,” Mrs. Westover says . .. “D not perhaps as you'd think. There aren’t wild, artistic parties at our| house . . . just groups of lovely, home- | lke friends who furnish for us that contrast which I think is necessary to well pel with an artist in the hnuse- ‘Westover’s favorite recipe is fur L he uses again and again for luncheons eapeclfily when ‘the menu includes creamed chicken and a light salad. But the pie is so much a favorite that she fllown it to | end most any meal. Her dinner parties | are most informal . . . but good big | meals, she says, like one of her fi vorites, which includes such substantials as pea soup, leg of lamb with browned potatoes, lettuce and cucumber salad, lemon pie or, when besTies are in se: DAILY DIET RECIPE GOLD CAKE. Egg yolks, six; butter, one-half cup;_ granulated sugar, one and onz-hll! cups; milk, one cup; flour, three cups; baking powder, six teaspoons; vanilla, one tea- spoon. MAKES ABOUT ONE THREE- QUARTER-POUND CAKE. ‘Beat the butter to a cream. Add the sugar and beat till very light. Then add wel! beaten egg yolh Sift flour and baking wder togethér. Add this and lh! milk, alternately, to the but- ter and egg mixture. Bake for about 45 or 50 minutes in an oven about 350 degrees. DIET NOTE. Reclpe contains lime and iron. Should bs used in moderation. Cannot be eaten by one wishing to reduce. Use egg whites in angel cake or in erites or as o( TREA Italian is much more interested in out- side things and in social activities in the town than he is in fixing up his me respects social etiquette i strict than in England. When & hnnlu in- vites friends for dinner and an evening she isn't at all worried about the num- ber of men and women being The ladies do not arise first from the table; all rise together immediatel after the meal and adjourn to the drawing room whcre every one smokes. At these partles the servants pass cig- arettes with the retruhmenu to men and women alike. Life for the upper classes is not so very different from that in any other country, but there are a few odd cus- toms that are peculiar to Italy. It is not essential that men wear eve- ning dress at dinner, unless there is a formal party. black coat is enough for ordinary purposes, and some think it Very nmnrt to wear a fine smoking jacket with a black tie. It is comparatively simple to be re- ceived at court, and the rpyal family is noted for its graciousness and hos- pitality. Usually it is only necessary that one should know a lady or gentle- man in waiting, write them uklng !nr the presentation, and more often thai not the request goes through. Coufl dress is not 0 often worn; the uniforms of officers of the army and navy and cabinet ministers furnish sufficient bri}- liance for the casual affair or enter- tainment. String beans and carrots au gratin are very good. Use two cups carrots to one cup string beans, and comhlne as for any au gratin dish. Carrots are very valuable, indeed, the small child’s diet. Teach your child to look upon them as a treat—not as something that must be eaten merely because it is good for him. One clever young mother that I know has carried this idea to the point that her active, ever-hungry little 4-year-old considers a plain boiled carrot as great a treat as apple. Her mother sometimes gives her a carrot as an in-between meal snack after the busy y times that littie folks have at the sand pile, on the beach or in the park. Here is a recipe that little people are sure to like: To a cup of medium white sauce add a cup of cooked mashed car- rots, and season to taste. Then add the beaten yolks of two eggs. Whip the whites of the eggs until they are stiff. Fold into the carrot mixture and turn into a buttered baking dish. Set the dish in a pan of hot water and bake the souffie in a moderate oven (350 de- grees to 400 degrees Fahrenheit) for 30 minutes. Serve at once in the dish in which it is baked. Another delicious suggestion for chil- dren is this one for a carrot desser! The next time you make a lemon or orange gelatin, add & cup and a half of raw grated carrot. Serve as usual with cream or a sauce. WOMEN son, huckleberry or blackberry pie. The recipe for Mrs, Weswwu lemon ple is as follows: Two lemons (juiced), grated rind of one; one cupful sugar; one tablespoon- ful flour; one tablespoonful cornstarch; four egg yolks, whites beaten stiff and three tablespoonfuls sugar added slowly. She makes the filing as for cooked custard and puts it in a rich, baked crust, tops all with the meringue and bakes for just a few minutes until the meringue is a light brown. The recipe makes a big pie. | Odd But True l From Trinidad comes a new and unique fruit that is practically s fruit salad®combination. It is known by a high-sounding name—“monistera de- liciosa”—and experiments in its culti- vation are mow in progress. The blos- som of the plant follows the outline of a huge calla lily; the fruit looks | much like an ear of corn, but tastes like a blend of ripe strawberries, pine- apple and bananas. It takes 18 months for the fruit to develop. U Is unanimous All people agree This rich mayon- naise Suits them toaT. McCORMICKS MAYONNAISE commm——, ALSO RELISH by the Pack f the Fai ok R ShAN IR AND EXTRACT! TS EOR THE TABLE into cereal fruits Crystal Domino Square ea always “Sweeten it u iced drinks mo Th mooth finec Domino Table ne of Superfine quickly And Sugar melt hot chocolate make just as inviting re Try them enjoyable yith Domino” Saturday evening at KA, WGAR, WJR, canapes are ly | with tomato julce cocktails—or what- FEATURES YOUR TABLE MANNERS BY EMILY POST, (Mrs. Price Post) ‘Author of “The Personality of a House” and “Etiquette™ I‘l.‘!lmmlmmyumuchlus strict than it used to be, but even 80, there are certain definite dishes that are still ‘selected arbitrarily for formal dinners. So let me give you the %mmm\unm then simpier ones afterward. At the most elaborate dinner possible are served in the living room ever kind of cocktalls you serve. Din- ner at the table perhaps begins with clams or oynurl but may equally well men | begin with soup; then fish or entree (very seldom ); then the meat course; then salad and then dessert. And now these courses in detail: into croquettes or little pear-shaped mounds of mashed potato painted with egg and browned in the oven, or little new potatoes boiled, peeled and buttered and sprinkled with parsley. ‘The salads suitable for & dinner party are unlimited—hearts of lettuce,.chif- fonade, celery salad in a ring of tomato or meat jelly. Alligator pear and hearts of palm are two other varieties ml'.\hh variably ice cream, usu: melon form. Dinner. y cakes in- clude small fancy i ones or maca- roons or eclaires or nut cakes, or any variety of fancy cakes, ly packed in PLEASING THE MAN BY CHLOE JAMISON. AT home he may like to scatter ashes and papers and forget.to hang up most of his clothes. But note the frown on the man’s face—thé lost, bewildered look—when he steps into a kitchen that is the least bit upset. An unforgiv- able sin in woman! If you would see the host beam with satisfaction, keep decks cleared in the kitchen; learn to remove and stack dishes neatly, quickly, and above all things, charge the mind with all details necessary for the service of each course so0 that when conce you sit down at table you may stay there instead of flutter- ing about, adding this and bettering that. Broken service always confuses. Better to present foods with utmost Dinner-party soups include clear green | turtle (this is the most especial dinner- | party soup there is). Otherwise dinner- party soup is consomme, which should | be as clear as calf’s-foot jelly and of | a perfectly blended flavor, or a cream soup. The cream soups most suitable for dinner parties are cream (or bisque) | of mushroom or asparagus or green peas or celery. Of these cream of mushroom is much the most popular. | Dinner-party fish includes fried smelts or scallops or whitebait, boiled salmon or bass or halibut with Holla: daise sauce—in fact, every variety ex- cept boiled cod or pan fish.” Perhaps the most typical dinner-party fish is a fish mousse or lobster or crab meat or scal- | Jops Newburgh. Let me advise you on | your Newburgh sauce to use no flour, | but only cream. Lobster croquettes are also very suitable for a dinner party or for a lunch party. Instead of fish you may prefer to serve an entree such as sweetbreads or mushrooms or timbal. | For the meat course the most elabo- | rate meat is a boned capon and the | mo-'. popular filet of beef. In a house | service a filet of beef gar- nmnd with clusters of vegetaolcs is most practical, because absolute!y not] ing else need be served with it. Ordinarily vegetables for a dinner party include peas, beans, asparagus, stuffed tomatoes, potatoes, usually made simplicity and order, omitting the extra frills. In a word do the task as the man flatters himself he would do it, were it his own particular job. We know. of course, that it is & mark of efiiciency to wash pots and pans as we go; to dispose of little scraps and peelings before detected, and to avoid last minute preparation wherever possible. This for the sake of our own cerenity and craftsmanship. Yet when these details are neglected, few realize how second-rate our performance seems to the business man, accustomed to files and office syste Sandwxch Sprend Chop together a small onion, 10 pitted olives, onz swect green pepper, and & sour pickle. Beat this into a cupful of cream cheese, and season to taste with salt and enough mayonnoise dressing to form & paste that wil spread well Apncot Tam. Bake shells of crust over the back of mufiin pans to make cups. Fill the baked cups with cooked apricots, sweet- ened to taste and with sirup slightly thickened. Top with a meringue and lightly brown in the oven, or cover with whipped cream and sprinkle with chopped nuts or coconut. always oven-fresh. Delightful for any meal. With a flavor and crispness imitations never equnl Wise buyers make sure of getting genuine Kellogg’s Corn Flakes by placing the name Kellogg’s on the grocery Holloys®) CORN FLAKES *Add fruits or honey for varietys Made by Kellogg in Batile Creeks serve this new, dainty, flavor'g: ous appetizer. So easy to prepare! White Star Tuna is inexpensive and always fresh. For 18 years the preferred brand because only the best is packed. 'WHITE STAR TUNA CUP Jhctn WhiteStr Tuna 2 tomatoes e e h::.'d"&n.m Break Tuna slightly with o fork. Mix it with the rersing U wden.of cockial glssves wion asparegus and sections of tomatoes. Tuna in center of glasses. recipes. Write Van Comp Sea food Co. Inc. Ter minal Island, Californie, for™17 Proven Recipes for | Whits St Tuna.” GRERY,