Evening Star Newspaper, August 7, 1931, Page 18

Summer Pies and Pastries How to Achieve Light, Flaky Pies for Hot Weather Menues—Some Hints tizing Pastries, Fillings and Icing. THEN making pie crust better re- L eults can be obtalned by using pastry flour, as it contains less gluten than ‘bead flour. Ple crust should be thoroughly baked and be light, tender and flaky. Fruit ples may be made without an under crust, but a broad knife should be u: to serve the ple. Ple crust of the flaly variety is more successful if, before putting the pie or eovered tart into the oven, it is held under the cold water faucet, letting the water run gently over the top and axrmng the dish until the entire surface moistened. Glazing for pastry can be achieved without the help of eggs by the follow- ing method: Boil together a table- spoonful of brown sugar and two table- spoonfuls of water until the sugar has dissolved, increasing the quantity in proportion as desired. Brush over the pastry before putting it in the oven. Fruit piles for picnics are usually & difficult matter to arrange for because of the risk of the juice spilling. To prevent this, add a tablespoonful of very fine sago which has been previous- ly soaked in water to the pie. This will cause the juice to form a firm jelly when cold. Apple tarts will be greatly improved in flavor if two or three table- spoonfuls of orange juice are shaken over the apples before cooking. This is very to improve the flavor of rather dry apples, the juice being added after cooking in this case. When making custards for pies and puddings that need thickening, marsh- | mallows are a good substitute for corn- starch. They not only thicken, but they add to the flavor as well. They 8lso make custards smoother, as they are not likely to lump. Molasses Pie.—Mix and cook until thick one cupful of molasses, half & cup- ful of sugar, two crackers in crumbs. two eggs, one tablespoonful of flour, two ta- blespoonfuls of cream, one tablespoonful of butter, and one teaspoonful each of | vanilla, cinnamon, allspice and cloves. Stir constantly. Pour into a baked pastry ghell and press halves of pecan nuts Into the custard. Bake until well done. Rough Puff Pastry. In texture and appearance rough pufl pastry s similar to puff pastry, but it is not as friable as the usual puff pastry, which is the richest. Rough | puff pastry is used for covering meat ples and for various sweet and savory dishes for which pastry is used. As| with flaky pastry, the lightness and leaf-like character of the pastry is the result of inclosing air in the process of rolling the pastry out, the object being not to expel the air in the manipulation | wash 5 to 6 ounces of | butter to extract the salt and dry well | in a floured cloth. Sift 8 ounces of | flour with half a teaspocnful of salt | into a dish. Add the butter and cut it | into pieces about the size of a walnut. | If the butter is very hard, warm it slightly. This will prevent it from | breaking through the pastry when it is | rolled out. Add half a teaspoonful of | lemon juice and enough cold water to | form a stiff paste, being careful not to break down the butter. Turn the pastry onto a floured board, lightly ress it together with the fingers to ind it. but do not knead it. The ghortening or fat is incorporated with the pastry by rolling it in, which gives the flaky appearance, and not by kneeding or rubbing it in Roll the pastry out into a strip, then fold it in three sections. Seal the edges with the rolling pin. half turn the pastry to bring the folded edges to | your right and left, and press the sur- | face lightly in two or three places wi'h | the rolling pin to distribute the in-| closed air. Roll out the pastry into a strip again, being careful not to pass the rolling pin over the top and lower edges, as this would expel the air. Re- | peat the rolling and folding process un- | til the pastry has been rolled and folded four times. Then Toll out the pastry | to _the size and thickness required and bake in a hot ovén. | Shortcakes. i Mix two cupfuls of flour with {ouri teaspoonfuls of baking powder, half a| teaspoonful of salt and two teaspoon- fuls of sift twice, work 1in| one-fourth cupful of butter with th: tips of the fingers, and add three- | fourths cupful of milk graduelly. Toss | onto a floured board and divide in two | parts. Pat, roll out and bake for 12 minutes in a_hot oven in buttered yound layer cake tins. Split and spread with butter, Sweeten whatever fruit you use and put between and on top ©f the shorteakes. Meringue Shortcake.—Beat four egg Whites with half a teas) ful of Wanilla and one teaspoonful of lemon ;:’Icfl until like angel food cake batter. ld in one scant cupful of sugar and beat until very stiff. Pour the mixture nto a pan about 7 by 11 inches in size, which has first been rinsed with cold water. Bake very slowly for 15 minutes, Top with whipped cream and erushed pineapple, peaches, apricots or strawberries, as desired. Cake Fillings. If cake filling has been cooked too Yong or if it has been beaten too stiff it can be easily softened to the exact stage desired by adding white sirup, fresh from the can, without heating. Just stir into the cake filling about one spoonful of sirup at a time until of the | consistency desired. Sometimes it takes sometimes only a few spoonfuls, but the method 1s successful. 1 cup White Star Tuna. Shredded pulp of 1 lemon Juice of 1 lemon 4 small sweet pickles, diced nearly a cupful of sirup and on Pie Crust—Appe- It you wish to use whipped cream, but find that you are without any, melt some marshmallows in a double boiler until soft and then whip in a teaspoon- ful of milk. You will scarcely detect the difference from real whipped cream, Dessicated cocoanut which has had its molsture removed by evaporation should have this restored before being used. Pour onto the cocoanut enough fresh milk to cover and let stand in a cold' place for a couple of hours. Drain through a wire sieve, pressing dry, and keep the milk for cooking. This will make the cocoanut as fresh and milky as when newly shredded. A perfect frosting should be stiff enough to hold its shape and stay where 1t is put, yet moist enough not to crack and crumble when the cake is cut. It should be neither sticky ner dry and hard. When cut, it should he molst enough to taste good, soft enough to cut easily and smooth and creamy. Appropriateness should be considered when planning frosting for a cake. A | plain white cake may have any kind | of frosting, preferably one which is| tasty, one that has quite a decided | flavor. A light, feathery cake calls for a delicate icing, both in color and texture. Angel cake is best left with- | out icing, as the weight of the icing is | coflsidered inappropriate with the ex- treme delicate quality of the cake, but if you do ice it choose a white or pile pink or )‘ellowg) dered sugar icinz | containing a stifly beaten egg white | and spread the icing thin. A pound | fill cake may have a rather heavy icing. A yellow cake looks best with a yellow'| icing. Butter coloring may be used if | the egg yolks are not on hand. Brown | or white icing may also be used. A caramel or burnt sugar cake calls for | icing of the same flavor. A chocolate cake calls for chocolate icing, or to give | variety, a white icing with vanilla| fiavor. ' A good marble cake is made by dividing the batter and to one part | adding orange juice and grated ring |and to the other part chocolate, then | feing it with a yellow fcing flavored with orange and sprinkled lightly with | finely grated chocolate while the icing is still moist. THE CHEF SUGGESTS BY JOSEPH BOGGIO. MATTER of service that should be mentioned in continuing our lessons in ralad making is the question of quantity. We are speaking now of salads in Summertine when it is often desir- able to make this course serve as one of the main dishes of the meal, in- stead of as® the dainty tidbit it sometimes becomes at other seasons. ‘Therefore, espe- clally at the home table, let Summer salads u\:e ln!;plt- uggesting abun- d.nlsge and completeness as well as cool crispness, and you will soon find that the family regards its salad as the most important dish of the day ... 8 healthful attitude of mind to take Summer. It is appetizing to make frequent use of the bowl.salad recipes. A huge and colorful bowl lined with the crisp- est of lettuce leaves, and in this nest the combination of fruits, vegetables, meats or fish chosen for the body of the salad ... this set beforé a hos- ss who serves it daintily adds much to the charm of the Summer luncheon or dinner. Individual salad bowls may also be attractively arranged or one may use the hulls of colorful fruits such as grapefruit, oranges, bananas or a scooped out tomato. Recipes for today include Sicillenne, Touraine, Venitienne and Zephyr sal- ads . .. all taken from my personal e. Sicillenne . . . Scoop an orange and fill witi diced apples, celery, pineapple and chopped nuts, mixed with mayon- naise; sprinkle with paprika and deco- | rate the top with truffies and pimiento. (Truffies may be omitted for home | service.) Touraine . . . Pare and cut ean- teloupe and grapefruit in slices, dress them with French dressing and lay upon a heart of romaine. Top with asparagus tips crossed with shredded green and red peppers and finish with French dressing. Venitienne . . . This is a beautiful bowl salad in which ars combined let | tuce, beets, celery knoos, French string | YOUR TABLE MANNERS BY EMILY POST. (Mrs. Price Post) Author of “The Personality of a House” and “Etiquette.” The topic of table manners is rully\ a very easy one, if we but stop to an alyze it. For beautiful table manners | can be expressed in two short lists. The first one includes the first max- ims of decency, which should be taught little children of 2—such as not to fill the mouth too full or to chew with the mouth open; not to do anything that | is smeary or unsightly or messy, or any- | thing, in short, that can offend the | sensibilities of others. { The second list of rules includes| holding implements properly in order | to eat easily and neatly. The proper | way to hold a fork is certainly not| necessary for me to explain. The only point is when holding a spoon or fork, pro; up, not to curl the third and little fingers like cocks’ feathers, but m‘ Pleasing the Man BY CHLOE JAMISON. | | N your home it may be the custom | for the man of the house to serve all | a delightful homelike should not be relinquished, as a general rule. But over the Sum- mer, when humidity sends him home hot 'and weary, longing to drop down | in some cool spot with no need to lift a hand or even think of others, he will be glad to see supper served from the kitchen, quickly, attractively, with no_what-will-you-haves to any one. Half the charm of warm weather homelife is absence of confusion. The piping demand of children for this or table may sound cunning in In July it does nothing but irritate. So help things along by simplified service. Use as few dishes as consist- ent with nicety; a dainty arrangement of each food in individual portions in- stead of heaped - in - the - community serving dish. Use your largest plate for Summer service, so that meat, po. tatoes and vegetables will seem to have breathing space; and perhaps there will even be room on the plate for salad cupped in a lettuce' leaf. Let the children pour the ice tea and water; save yourself all the steps and motions you can, and the man all pos- sible effort; create a sense of ease and leisure at the Summer table and you will find it pleases him more than & day spent at extra cooking. 2 hard-cooked esgs 36 cup diced celery Salt Mayonnaise and lettuce Combine shredded lemon pulp with tune, lemon juice, celery, diced eggs and sweet pickle. Add enough mayonnaise and lettuce cups, and top with a spoonful of mayonnaise end dash of salt to taste. Arrange in mounds paprika. The rich food values of White Star Tuns, its vitamins and mineral salts including iodine, make it one of the most healthful offoods. And it's so easy to serve. In convenient sizes. Always fresh. Always inexpensive. No waste. MANY OTHER delightful recipes. Write VanCamp Sea Food Co., Inc., Terminal Island, California, for *17 Proven Recipes for White Ster Tuna.” It's FREE! let them lle naturally beneath the first and second fingers. The two questions been most_ often asked ar How mu uld the napkin be unfolded, that I have Diawn by James Montgomery Flagg. and how is one to know which fork to choose? How much & napkin is unfolded has no rule. The only rule is to keep it out of sight and on your lap. As to | how this is done. * * * T'l1 gladly tell you | what I do! It's not a rule of etiquette, but it solves the rule of keeping the napkin in place quite perfectly. 1 always lay a large dinner napkin cornerwise across my lap and tuck in the corners. This holds my fan and gloves and A small lunch napkin is, of course, se- d by nothing but the hope that it | will sta; there. Personally I am | neither short nor lapless and anchor | & corner very well by laying my wrist bag on it. But a very small napkin'is | as insecure as @ fluttering leal on a| little slanting satin lap. I don't know what can be done to anchor it! A safety pin, or & paper clip * * * who knows? Because it is really of mo| great use to the floor. EMILY POST. | . Sardines. You have no idea how many varie- ties of sardines are to be had at the | large grocery stores. There are domestic | sardines from California, French sar- dines with and without bones. Sar-| dines that are both skinless and bone- | less, sardines in ofl and sardines in | tomato, sardines in tin and in glass, ! and sardines in wine sauce from | France. Then there are sardines from | Portugal and sardines from Norway, | |and for sandwiches and appetizers | | there is sardine paste that comes in | glass jars and in tubes. Tist bag perfectly in place., and dressed with French sea- soned with paprika. Zephyr , . . Heart of endive, orange, grapefruit and shredded pickeled wal- nuts dressed with cream mayonnaise with paprika. Send for Your Salad Recipes. Chef Boggio's SALAD ABC's—a col- lection of more than 100 delicious recipes from his personal file—will be sent free to all who write for them. In- close stamped self-addressed envelope. Escalloped Tomatoes. In a buttered baking dish arrange slices of fresh tomato and bits of chop- ped green pepper. Sprinkle each layer with crushed crackers and grated cheese, and season well with pepper, salt and a dash of sugar. When the dish is filled, add milk until the liquid appears around the edge of the con- tents in the dish. Top with buttered crumbs and bake until tomatoes are done and crumbs are brown. ciir/ e Prunes Now Hold Up With Best Fruits BY SALLY MONROE. Prunes certainly don't suffer as they used to. They used to be considered as just about next to nothing at all in the way of a treat. They were a main- stay at cheap boarding houses. In- numerable jokes were made at the ex- pense of the poor prune, which was considered the last word in poor and penurious eating. Just what has put the prune over as a really choice tidbit I don't know. Per- haps prupes have improved in taste and appearance of late years.. They werc always considered wholesome, so it isn't {any special health campaign, such as has put lettuce and oranges and toma- toes at the top of the list. Surely pres- ent-day cooks know how to prepare prunes in many and most delicious ways, but it seems likely that the im- | | provement in size, appearance and | flavor of the prune stimulated the in- terest of the cooks. Anyway, the fact is there—the prune is no longer despised. It is, on the contrary, a highly regarded fruit. To begin with, the best way to pre- pare prunes is to wash them thoroughly but quickly in hot water, then to cover them with cold water and let them stand 12 hours. Then they should be simmered gently in the cold water in which they have soaked until they sre tender. And that is all. Don't bcil them vigorously, don't soak them in a water which you throw away. It is not usually necessary to add any sugar to prunes if they are simply to be eaten stewed. A little ‘'may be added when they are taken from the .stove | it your family has a sweet tooth, but it is better not to do so. It is an interesting thing that up to the year 1890 no prunes were grown in this country. The best came from Germany. Then we began o get them | from California. named Peller had planted one tree in | California and it had thrived and | shown that the fruit would succeed there. The California prunes are allowed to fall from the trees. They are dried in the sun_and sterilized. No sugar is added. It takes from two and a half to three pounds of the fresh fruit to make one pound of the dried. There are authorities who say prunes should not be soaked. They should be rinsed in hot water, then in cold, then | simmered until tender. Prune Mousse. One cupful of prunes cooked and | sifted or washed, one teaspoonful each |'of lemon juice and grated rind, two cupfuls of thick cream, one-third cup- ful powdered sugar. ‘Whip cream until firm, add sugar and flavorings, then fold in the prunes. Pour and salt (three parts ice, one | part rock salt). Let stand three or four hours. Unmold to serve. | Compote of Prunes. Soak & pound of prunes, drain and cook with & cupful each of sugar, red | wine and water, adding an inch of stick | cinnamon. Simmer slowly for two hours, | remove the cinnamon and serve cold. Prune Salad. ‘Wash and pick over prunes. Put in a saucepan, cover with cold water and soak two hours. Place on back of stove and let remain until full and plump. Re- move prunes from juice and dry when ready to serve. Cut one side open and remove stone and replace with a small piece of cream cheese, Prune Pudding. Soak a pound of prunes overnight and remove the stones. Fill a buttered baking dish with alternate layers of prunes and buttered slices of stale bread. Have bread on top. Beat two eggs with one-fourth cupful of sugar and two cupfuls of milk, pour over the bread and prunes and bake for an our. Jellied Prunes. Wash two cupfuls of prunes and soak overnight in water to cover. Cook ungil soft in the same water, sweeten- ing to taste. Remove the stones, add half a package of gelatin which has been soaked and dissolved, set in a an of ice water and stir until it begins P to thicken. Mold, chill and serve mthl custard or whipped cream. beans, and apples—all cut in thin strips | M3y dressing Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN, ‘Watching & lovely actress or a tal- ented dancer across the footlights, which divide the world of fantasy from reality, it is hard to realize that genius and beauty—heaven- born though they be — depend uron such_prosaic elementse ds hard work and proper food. ‘The truth is that, :;; lmlr':ll sul ist- capriciousl) on peacocks’ tongues and nectar, the artist’s fare is a simple and scien- tifically regulated diet subjected to such iron-bound re- strictions that few of us would be will- ing to live up to it for long. Many professional women have asked me for advice on matters of diet. But I feel that o far as possible the out- lining of it should be left to the fam- ily doctor, since the diet must take into account the personal tendencies, the hours of work and exercise of the individual artist. It is therefore im- possible to give anything more than general suggest! i ‘To be fresh for each performance, an artist must have regular hours for rest and meals, and nothing must be per- mitted to interfere with them or to disrupt her routine. A meal ‘hastily swallowed at the last minute may af- fect both her health and her perform- ance. ‘To go on the stage after hours of exhausting practice or study without having taken some sustaining food is Jjust as bad. It is very likely that there has been & “bit of supper” before going to bed; s0 breakfast should be light. Orange juice on arising, perhaps; a thin slice of toast, stewed fruit; I recommend es- pecially the laxative varieties such as prunes, rhubarb, figs, for the artist is generally highly keyed, and this has the effect of deranging the process of digestion. Then would come coffee, tea or cocoa, as preferred. When she has a matinee, the actress should have lunch served early—be- tween 11:30 and 12, let us say. It chould be a light lunch consisting of a tomato-juice cocktail or fruit cup or slice of melon: a salad of mixed vege- ables in Summer and a vegetable plate or scrambled e%gx and bacon in Win- ter; then a light dessert, fruit gelatin or custard. If she is a late riser, the actress can with profit combine her breakfast and luncheon, making it a somewhat substantial meal. Evening performances are likely to begin at 8:30. If dinner is served promptly between 5:30 and 6, the heav- fer work of digestion will be well over and the artist will feel sufficiently light and fit curtain cal Dinner should be & regular meal, with meat or an adequate substitute, potato or another starchy vegetable (if there is no ten-- dency to overweight) and two other vegetables, one of them a salad. Then a light dessert and a small cup of clear coffee as an aid to digestion. Olives. | France and we also imported some from | In 1870 & Frenchman | Olives stuffed with small pickled white onlons with almonds as well as with pimientoes are to be found at the grocery stores nowadays. They are really delicious. If you are going to use clives for sandwich filling or for salads it is a good plan to buy for the purpose the broken meats, which may be had at quite a saving. WHAT MAKES PEOPLE MOODY? D you know that qur health and our moods are closely related to intestinal cleanliness? When the system is clogged by constipation, poisons are generated. Often these bring on headaches and listlessness. You feel blue, or become irritable. . The poisons of constipation {req}l,xently aggravate nervous troubles, rheumatism, high blood- pressure and heart trouble. Yet constipation can be over- come by eating a delicious cereal: Kelloxg'l ALL-BRAN. Two tablespoonfuls daily are guaranteed to relieve both tempo- rary and recurring constipation. Try it with milk or cream. Use 1n cooking too. Recipes on the red-and-green package. ALL- BRAN also supplies iron for the blood. At all grocers. Made by Kellogg in Battle Creek. Hotlog§® ALL-BRAN now-Schiitz is VITALIZED with SUNSHINE/, ULTRA-VIOLET RAY . PROCESS / Schlitz puts into maly syrup all the vigor . . all the sune dnnthami JEverye one knows that sun- shine is the source of ey sebl s why Syrup is vitalized®. M from the finest- grain .. mellowed with + « America’s Greatest Valve . . It's vitalized®. \ *Vitalized Purifies and puts sum= mer sunshine Into all Schlitz Mal? Syrup. Process potent applied for. | ashable material with lard and let stand for sev- eral hours. This loosens the col- oring matter so it will wash out. To remove grass stain from un- ‘washable materials - sponge the stain on the under side with ether, applied on a soft cloth, Rub until stain disappears. Always serve soup steaming hot. This is best accomplished by serving in a eup instead of a wide soup plate. (Copyright, 1931.) Household Methods BY BETSY CALLISTER. ‘Waffles. ‘Waffle sets are to be had in some of the china or crockery stores. consist of six coffee cups and saucers, six dessert-size plates, a coffee pot, a large waffile plate and a maple sirup jug. One charming set was made of heavy cream-colored ware ornamented with large, highly colored flowers. It really is a trick worth learning to be able to make waffles—really good crisp waffles of the sort that melt in mouth. For the really well made crisp waffle is not difficult to digest and almost everyone considers waffles with maple sirup or honey and coffee a real treat. . Waffle irons are, of course, expen- sive. [Electric waffle irons are perhaps most convenient, but those made to be used over a coal or gas range are quite satisfactory. Don’t imagine that it is casy to make waffles and that all you need is a good recipe and a good wa!- fle iron. ' But once you have got the knack it is not at all difficult. They } |from kidneys and soak them a half | FOOD PAGE. Recipes should be good and hobbles gay. All of us have something to take our minds off our troubles and all of us like to find savory and uncommon dish. It's human nature. Now Penrhyn, the important meraber of this family, has a gay hobby and a favorite recipe. His hobby is collecting air rifles, ancient and modern, and pop- ping them off in the studio. He says that's where the gayety comes in. The other dark secret is that two perfectly 800d cooks fired themselves on account of his (Penrhyn's) kidneys. The cooks {conceded the kidneys were excellent (what they got of them), but that the urge to do them always happened when a sizable dinner party whs on. All the pans, chafing dishes and measuring cups would be in use, the floor liberally but- |tered and a smoke screen of browned | flour over all. His recipe is as follows: Lamb Kidneys in Madeira—Cut fat | hour in salted water. Brown the flour |in a heavy iron pan. Cut the kidneys in half-inch slices. Roll them in a bit of the flour. Put in another pan with a tablespoon of butter and a slice of minced onion. Saute for about five | minutes. Into the pan of browned flour add another tablespoon of butter, mixing | to a smooth paste. Add slowly & cup or | two (acccrding to thickness desired) of water, vegetable or chicken broth, stir- ring constantly. Season with salt, black | and red pepper. Add kidneys and liquor from the second pan, using great care | that the kidneys do not cook too long or they will be tough. Toss in two wine glasses of Madeira at the last moment; stir and serve at once. Sir Gilbert Parker slyly prolonged sittings ! for these kidneys. My own hobby is less exciting than | the air rifle episodes, but I refuse to entertain an ergument with the head | of the family about the merits of eithet, At tht_a_ pllildren’s Table BY MARY HOPE NORRIS, Founder, Mothers' Radio Round Table Club. Nothing is so_stimulating to lagging appetites on & Summer morning as a well arranged fruit bowl. In homes where the morning meal is leisurely, it is a nice custom to prepare your own fruit at the table. Unfortunate- in most families, time is too limited to serve fruit in this way at break- fast. But for the evening meal the fruit bowl is equal- ly effective . . and do serve the fruit ice cold! It is even more re- freshing to see if you serve it im- bedded in crushed ice. Such a bowl is beautiful, and makes a lovely center- piece; it stimulates appetites to begin with, and it is a pleasant way in which to_conclude the meal. While the fruit season is height I feel that I must reit: few points about fruit that go children’s tab! berries, blackberries . . . licious they are over the ready-pre- pared breakfast foods. Or for a fruit at its course, if you are serving the cooked {food: ‘ But, of course, children under 2 years | should not eat the berries whole. It is an easy matter to give them their share jof the fruit—as a special treat—in the form of strained juice or a cocktail, or | to switch their atiention to some other | fruit. If your family is backward about eat- ing fruit, try placing an attractive fruit bowl {n the living room or on the porch in the evening. You will find that bridge, radio programs, reading or visit- ing are often accompanied by delightful forays into the bowl. | _ Here is an interesting recipe for fresh peach ice cream. which is as good as it is healthful for the growing members of your famil | Two and one half cupfuls cream, one and one-half cupfuls crushed peaches, one tablespoonful gelatin, two and one- | half cupfuls milk, two and one-half | cupfuls confectioners' sugar. one-half teaspoonful almond extract, one table- spoonful cold water. Stir together milk, cream, salt, almond extract and one cupful of sugar. Soften the gelatin in the cold water, then add to the milk mixture. Freeze until mushy. Then add the peaches (crushed and put through a coarse sjeve), sweetened wih the Temainder of the sugar. Fin- freezin FAVORITE RECIPES OF FAMOUS WOMEN MRS. PENRHYN STANLAWS. b Drawn by Penrhyn Stanlaws. | People ask me what time in the busy end interesting profession of interior | decoration I have for gardening and | for going into the kitchen to stuff a ham or to spend hours on a delectable $dessert, the recipe of which came to | me from the aunt of the Spanish King, and which, if carefully made, in my opinion, | kind. | A Chocolate Mousse via Spain (for Eight).—Ten bars sweet chocolate, two soupspoons of water, cne-half pound butter, good measure, and six eges. Cut chocolate in small pieces. Put over | fire with two large soupspoons of water. Stir constantly until softened. The chocolate must not be liquid nor | allowed to get too hot. Now remove from fire. Stir with wooden paddie and beat hard. The mass will be stiff. but. must be beaten to lightness. Whip in the butter a spoonful at a time, beating constantly until all butter has been | absorbed and the chocolate is creamy and light. Now add the yolks of eggs { one at a time, beating continually. The stifly whipped whites are now beaten in, the mold filled and put away to chill. A custard sauce is best with this dessert. Cooking is not my hobby. My hobby is the gayest thing in the world—a garden back of an old house in t | country—informal, lovable and_troub) some. In its lavish generosity I am i different to the successes or disappoin ments of the day. There I fird har monies of unbelievable loveliness to be translated into paints and fabries. ‘There are grays and pinks like lava cliffs. Patches of white leaping up | against celestial blue. Towers of swirg- | ing_bel's faintly tinted like a memo | And, behold, close to the ground along the garden path, brave, generous things | Tie in the way of our too careless feet— €0 perfect, radiant and so infinitely small! Beyond the tall gracious spires like a rim are firs and lotos and elm. 1 have never found happiness so com= pletely as in a garden. surpasses any dish of its AU | Tomato Ketchup. | Six' quarts tomatoes, one-half cup | brown sugar, three tablespoons sait, one and one-half tablespoons black pepper, one-half tablespoon cloves, two | tablespoons _cinnamon, one tablespoon | allspice, vinegar. Remove stems—from tomatoes: cut into small pieces. Put all ingredients together in kettle and allow to sim- mer slowly until cooked down to one- | half. This will take about four hours. Stir oceasionally to keep from burning | Strain and pour into sterilized jars and one and one-quarter cups No.1...PURITY is the first of the 3- POINT S AFETY TEST. Remember, all UNION MADE ‘Washington Breads arepure . . . WE KNOW THAT! When You Know BREAD IS MADE OF THE FINEST QUALITY INGREDIENTS ‘Washington Breads are UNION MADE, the Very Best You Can Buy! Then You Know That Bread is Pure ‘We wish to impress upon the Mothers in Washington how utterly important KNOW- ING about the PURITY of their bread sup- ply is to the health and happiness of their families. There is only one absolutely de- pendable test upon which you can put com- plete reliance. LOOK FOR THE BAKERY NAME AND ADDRESS ON THE WRAP- PER OF THE LOAF. If it carries the name and address of any one of our Wasl ington bakeries, we guarantee that bread * be pure. UNION MADE Washington bread .is PURE bread and we KNOW it is! ‘Take the precaution to be sure on this point ‘when next you buy bread! ASSOCIATED BAKERY UNIONS '” Local Uniom, No. 33..........“Bakery Salesmen's” Local Union, No. 118 £ Indorsed by Washington Central Labor Union