Evening Star Newspaper, August 14, 1931, Page 22

Btock Refrigerator With | . Tasty and Nutritious Required Materials for Dishes—Use of Left- over Meat—Luncheons and Suppers. fl‘fl preparation of & nutritious and | tasty meal is a simple matter if &ngu':a venges.blcnnned fruits and erisp, fresh vegatables. For a on:»zfsh dinner put into a glass baking dish one cupful of sliced onlons, three large or five small cnrrou; and salt and pepper. On top of this| lace one pound of round steak cut Prto one thick plece, which has been | yubbed with one_tablespoonful of butter | or shortening. Pour one small can of tomatoes over all. Bake in a moderate oven for 1'; hours. Serve with hot yolls or biscuits. Left-over chicken or fiver may §f desired. This will serve five. Roast meat left over from a meal ghould always be removed to a clean dish before being put into the referiger- ator for future use. It is especially | necessary in warm weather not to leave cooked meat in gravy. Bacen rinds, | apart from their value as a flavoring for stock and pea soup, can be used to take the place of the usual piece of| salt, pork spread over the top of butter | beans while baking. This will give the desired flavor and will al;u prevent the f beans from burning. ‘0%]:?’5; goll!d fish will be more deli- fate in flavor and more palatable if a mall onion, & few pepper corns, and $ Bouquet of herbs are added to the salted water in which the fish is cooked. Vegetable Platter. e center of a large platter place T e Suiiflower cooked tender in » salted boiling water. n bb:lnsgm' peas cooked tender and uttered. As a border, arrange alter- ately large sauted mushrooms and jck slices of tomatoes rolled in flour | @nd sauted to a golden brown. Garnish | with parsley or watercress, and when | yeady to serve, pour over the cauli-| flower white sauce in which chopped | cheese has been dissolved. To peel tomatoes, hold the tomato in e left hand and quickly but firmly| gx‘lw the dull edge of a paring knife over the whole surface. e skin will then esily slip off, and the tomato will | be cool and ready to serve. The old| method of dipping them in scalding water is effective, but heats. them too much, and you have to walt until they 1 gool. To thoroughly clean spinach, first Wwrash 1t in warm water. This loosens | the sand and dirt. Then wash in cold water. elans Toe Basoring porposes uy some or flavoring purposes. E:g seed, spread it on sheets of clean hite paper and leave in a moderate wen to get thoroughly dry. Pound to powder, add one-third the quantity :{ salt, mix well, and bottle for use. Luncheons. A luncheon consisting of a thoroughly thilled salad, sandwiches, a fruit des- gert, or cake, and a beverage is delicious fn Summer and is very easy to prepare. For another luncheon, mix together cupful each of sliced cold , chopped smoked salmon, ples and minced ham, with 1 Bista’ of jellied meat loaf or a platter of cold cuts, accompanied by & erisp salad and finished with tea or other | com beverage and a frozen fruit dessert, is delicious. A of orange skin kept in the cannister will add a delicious flavor | In saladpiate combinstions there is | flavor, color and texture. NENU ¥OR A DAY, BREAKPFAST, Sauce With Bran, ‘With Bacon. Surround it with b mousse and molded in small individ- M{;nwr is kept well stocked with | be prepared | meal will keep fresh until the next day if it is put in a bowl, well dampened, and covered with an inverted colander, which allows a certaln amount of air to_penetrate. Hearty Salad—Mix together two cup- fuls of cold diced chicken, half & cup- ful of cooked diced carrots, half a cupful of cooked peas, half a cupful of chopped string beans and half a cup- ful of cooked chopped beets. Add one be substituted for the steak | teaspoonful each of salt and papriks, | from and one tablespoonful of chopped pars- ley. Mix the vegetable, chicken and salt well with French dressing and chill thoroughly. Arrange on lettuce, top with mayonnaise, and garnish with beets cut in fancy shapes, or any other vegetable. Appetizing Salad—Shave two good- sized Spanish onions very thin, and slice one lemon thin, Mix together and sprinkle with half a teaspoonful of salt, then add half a cupful of olive oil, one- fourth cupful of vinegar and the juice of another lemon. Put this mixture in a covered bowl and let it stand in the refrigerator for & day and a night. Serve with cold meat and bread and butter. The onion flavor is delicate and delicious because of the length of time remaining in the refrigerator. ‘Tomato-Rose Salad—Select small, uniform, ripe tomatoes. Loosen the skin by dipping in scalding water or by other methods. Peel, he stem end slightly, turn upside down on a plate, and chill. Mash some cream cheese to a paste with a small amount of mayonnaise, keeping it stiff enough to hold its shape. Fill the bowl of a teaspoon half full of the cheese mixture, level off the top, and press on the side of the tomato with a downward motion so that each teaspoonful of cheese forms a petal. Two rows of the petals are enough. This is a pretty salad for special occasions. Chill these tomato-roses and serve on lettuce. Fill the centers with mayonnaise garnished with sifted egg yolk or with a finely chopped vegetable. Stuffed Peach Salad—Either fresh or canned peaches may be used. Use two halves of a peach for each serving. Make a filling by walnuts or pecans with either or cream cheese. Now dip each half of the peach in jellled mayonnaise which has not hardened. Quickly fill the with the filling, both peach halves together, and let them chill thoroughly before serving. Salad ingredients that are to be frozen in a mechanical ref: need considerable body, espec! etable salads, because their Tough, fibrous material i entirely un- suitable for a frogen mixture, and most vegetables need to be thoroughly cooked | and put through a coarse sieve before | being used in this kind of salad. Breakfast. ‘With s colorful breakfast cloth, & single flower, or a fern, in the cente 5% | Butter may not be served at s formal | breakfast, which include sausages, ham, bacon, eggs, fish canned or fresh, and looks neater if spread with creamed butter afier slicing. Sardine and Bacon Sandwich— | broken almonds, 3 | euy Wash, dry and dredge with flour one and one-fourth cupfuls fresh huckleberries. Cream one- fourth cupful butter with one-half cupful sugar, add the beaten yolk of one egg and one cupful milk, then add two cupfuls flour mixed and sifted with one-half tea- spoonful salt and two teaspoon- fuls baking powder. Beat well, fold in the stifiy beaten white, and finally carefully stir in the berries. Bake about half an hour in buttered hot muffin pans. STUFFED TOMATOES. Six tomatoes one and one-half half teaspoonfuls salt, one-fourth tens ul pepper. Wash and cut off the stem end of the tomatoes, remove the cen lay in colander cut side down for 30 minutes. Boil and blanch the macaroni as usual; i i Wy a8 i g J i ps flour and 3; teaspoon cream tartar. Cream butter and sugar, egg and extracts. Beat 2 minutes. rest of ingredients and chill dough. Break off bits of dough and fiaften down 3 inches apart on greased baking Bake 12 minutes in a moderate THE EVENING Fish Provides Variety in Food BY SALLY MONROE. | { A GOOD many housewives avold fish in the bill of fare of their family THE foundation of;s good skin and | because of the dislike they have for good health are laid in early child- | the smell of fish on dishes, silver and hood, and it is the mother’s selemn duty | cooking utensils. This is unfortunate to ent habits which are favorable | because fish is inexpensive and whole- to both means regularity of meals, | some and affords a pleasing variety to the eating of plain, wholesome food and | the meals. By having it once & week & catholicity of you can dispose of the meat problem taste which™ will | for one night, and ‘need not have the enable the child | | same sort of fish any two weeks in suc- and later the grown: lon. woman to appreci- | ate a great variety of ailments. This last i de- cidedly an asset, for the person who has _cultivated an appreciation of many flavors will | derive both enioy- | ment and benefit meals. The | child whose early | vagaries of appetite have been permitted to go unchecked generally develops into | s finicky person whose taste limits the range of her menus and whose diet will | in consequences have neither the proper | varlety nor balance. Many parents look upon & childs | whims as & sign of fastidiousness which | should- be catered to. This is particu- larly_true of the. city-bred child who hasn't the benefit of the bracing air and outdoor exercise to whet her appetite. }sum the way to bufld up a sturdy in- | terest in food where this regime is lack- |ing s not by trying to entice it with svel(;‘nl d‘lshgu -tt u&”"g’fi;me ho\:rs.w yielding in this to the child’s caprice. | The satisfaction which the mother may | o iok 1 1t stand Kround in the sink | derive from seeing her little girl dis- | iYL ¥ L Fal, PR, TONOR Chot pose of a special dainty does not offset | Lot “UIE b GNEAR I € “YM“ | the effect this habit will have on the | p0*B¥ VOUCT. 0 8 €I h“"’d e | child’s health and beauty later on. Bl I8 o g fro P 4 | Plenty of exercise in the fresh air is | 108 USUBLY €0 hmdb'“‘ s m* the best way in which to encourage a | IUTY 20 ¥ N G 1o e & recalcitrant appetite. I advise mothers | T , taking care that aliver washed promptly in very hot water and to take their children out for a long walk and romp every day. When the :?:;rlnd then rinsed in more very hot appetite is sharpened by fresh air and | - play simple, wholesome food will be | | reliahed. | (iJ:rella,“ whole-whest bread, | stewed frui cularly prunes an Thabarb. should have an’ important | ,,Berving 13—Four squares chocolate, | | place in the diet of an anemic and con- | %5 cup sugar, 2 cups water, 4 cupg milk, | stipated child. And at least a quart of 1 teaspoon vanilla, % teaspoon “cinna- | mily should be taken every day. The mon 3 tesspoon sslt snd 3 cups | stightly lactic products (of which there | Whipped cream. Mix chocolate, sugar |1s & growing variety on the market) are | 80d water. Boil gently until thick and excellent for children. They are best |creamy. Add the milk, vanilla, cinna- when taken with biscuits and crackers, |Mon and salt. Chill. Pour over the | and fruit, if eaten at the same time, ‘x}:imfire:m -:\d serve with chopped o = Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. | “Now there is no reason why you - | should have difficulty with the smell of the fish. Just bear in mind that fish clings most pertinaciously to steel and iron. Never use steel in preparing it more than you have to. You may need to cut it, but usually any cutting nec- essary can be done at the fish market where it is bought. Do not eook it in |iron or other metal utensils. If you | like fried fish then have & frying pan | devoted entirely to fish. Do not use | it for anything else, because the fish { smell will come in spite of the great- | est care. Broiled fish is wholesome. and if you use a coal stove you should | have a special fish broiler. 1f you broil by gas it is & good plan |to have a special broiler in which to lay the fish over the other broiler. | This makes it easy to turn the fish and { also prevents the fish com! in direct |‘contact with the rods of regular | broiler, As soon as the fish dinner has been | finished all plates or other dishes con- taining fish should be immediately scraj and every scrap of fish dis- of in the outside can. g Iced Chocolate. Tor Ingtance, wher the . T, hm; Fitting Into Pie Pan. wheat. or one of the other prepared ‘When fitting pastry into s ple pan, cereals with eream and fruit may be|never stretch it. Lay it in place and | served, or & bit of cot cheese and [allow at least half sn inch on the edges Jelly on erackers with a gl of butter- ;’;?a_ trimming. Pastry shrinks when YOUR TABLE MANNERS BY EMILY POST. { (Mirs. Price Post.) ; Author of “The Personality of a House® and “Etiquette.” UR chat of a week ago concerned, dinner with tomato juice or other so- you remember, a discussion of called cocktalls, either plain or wrapped | menus for the formal dinner. And round with bacon skewered together now let me tell you about the things with a toothpick and cooked quickly. that are served with each course. | For these last the stone should be first Bread st a dinner party is usually |cut out of the olive. And if you cut limited to finger rolls and Melba toast. |t in half it doesn't matter because the bacon wrapped around it holds ¥ to- gether, With brotled fish there dinner. Melba toast is made of bread | cut about an eighth of an inch thick d browned in the oven. It is quite| 1 right for it to curl. Selted nuts are sliced cucumber or tomato. With fried must be i | eaten throughout soup, fish and meat,fish there must be both lemon and tar- {tar sauce. an _extra courses, Olives, celery and radishes (if served at all) are only with the soup. : | | The mention of olives reminds me of | 2 ething that puzzles me greatly. I can't tell you how many of my readers write to me sabout olives, as though For boiled fish. item may . tfimmnufle.zm are passed with celery and radishes during soup | only. They are most often offered before DAILY DIET RECIPE SUMMER SQUASH AND ONION. Summer squash, two. Minced white onion, one cupful. Butter, four tablespoonfuls. ]lmo\m:o:t sauce should be passed in a time of serving. DIET NOTE. Recipe furnishes fiber, a lttie fat; much lime, iron, vitamins A 1t paprika were d_be eaten by chil- dren 10 years and over. Can be eaten by normal adults of aver- age or under weight. If amount of butter were reduced, could be eaten by those wishing to reduce. | | | | TARLES apread with delicious food . . . most of it soft, highly refined—lacking in the “bulk’” and iron your body must have to keep well and strong. This is the dinin m"‘t Lily in mil- No wonder ady that occurs i of homes. le suffer from consti- o wonder lions el hesdaches, ccku'l::'- and dull days are Just add one delicious food to your table—and help correct all hhnl«tlg p t i Add KAIOC;'I ALL-Brax some form every day. ALL-BRAN adds the neses- sary Bk or “roughage’—— A T §s needed to pnu‘t Jtionw=to sweep the system 4 of poisonous wastes—to exer- cise the intestines and keep them healthy. ALL-BRAN is delicious as a cereal with milk or cream. Bprinkle over other cereals or use in cooking. Two tablespoonfuls daily are guaranteed to relieve both tem- porary and recurring constipa- tion. In severe cases with each meal. At your grocer's—in the red-and-green M by Kellogg in one knows that sun- flnh:‘md Syrup is vitalized®. === ALL-BRAN STAR, WASHINGTON, jy | attention . . , now--Schlitz is VITALIZED with byan Oviginal /// , D. O, FRIDAY THE STAR’S DAILY PATTERN SERVICE Dolly Dimple steps out smartly in & dimity with yellow organdie capelet collar and brown grosgrain ribbon tie. It is very, very French! The full gathered skift emphasizes the normal waistline of the little basque bodice. The scalloped hem of the skirt may be picot-edged or finished with bias Style No. 3376 comes in sizes 2, 4 and 6 years. It takes but 134 yards of $5- inch material with % yard of 20-inch contrasting and 1!, yards of 2-inch ribbon for the 4-year old. Orchid and white tissue gingham check is very quaint and pretty with white pique collar. Pale blue organdie, pale pink linen, pink dotted Swiss and French blue volle with white pin dots are darling ‘combinations. For a pattern of this style, send 15 cents in stamps or coin directly to the Washington Star's New York PFashion Bureau, Fifth avenue and Twenty-ninth street, New York. Our large Summer Fashion Book of- fers a wide cholce for your Summer wardrobe in darl styles for the chil- dren, as well as the adults. Price of book, 10 cents. PLEASING THE MAN BY CHLOE JAMISON. | | | A RE you forgetting about that special treat you determined to make fre- quent use of this Summer. . . the well- stocked hors d'oeuvre tray? It is the best known scheme for arousing the man’'s interest in dinner . .. for cre- | sting the effect of largess without un- due expenditure. | Monday is a grand day to spring 8o | the special hors doeuvre tray. many good bits are always left over from Sunday. A nice assortment might e canapes ‘flhdv’lurd-bofled mflfl“ hash; tiny rounds of l-nmm m:r chili butter; stuffed olives, and paper before the ordeal of dinner. An plan the main part of the dinner menu so that you can sit with him and munch your share of hors d'oeuvres | | with never a twitch in the direction of | the kitchen . .. at least for 10 or 15 minutes When observed for the family alone, | there’s a festive something about this | ceremony which is not lost uj the man. He may say little; but in his mind it registers as s smart personal o - gesture in FRANKLIN S ne ugar E AUGUST 14, 1931 The Chef Suggests BY JOSEPH BOGGIO. OU are in the mood for light and unique desserts just now, I kn it is reflected The temperature as by the orders that come through my | kitchen, tells me that. Here, then, are two recipes which are elaborate enough to set be- fore the most im- portant company- vet economical enough to be used whenever you wish for home service. Deleci Charlotte.— Four teaspoonfuls coffee essence, one pint bolling ge gelatin (strawberry flavor), one-third cupful sugar, a few grains ‘salt, six marshmallows cut fine, one-half teaspoonful vanilla, one cupful heavy cream whipped, one-half cupful pecans coarsely cut. Into the boiling water put the coffee essence and add the gelatin; stir until dissolved; add sugar, salt and the marshmallows. Set the mixture over hot water and stir until the marshmallows are quité melted. Chill, and when slightly thickened, whip with an egg beater until the con- | sistency of whipped cream. Add the | vanilla and pecans to the whipped cream and fold it into the gelatin: turn a mold or individual molds and chill. Serve with lady fingers. Another equally interesting Summer dessert is one which I call flake swan dessert. In season I use for it fresh strawberries, cut in half: but you may use other berries or fresh fruit with good results. Flake Swan Dessert—One package of gelatin (lemon flavor), one pine boil- ing water, moist shredded coconut, whipped cream, one pint berries or fruit | diced. Dissolve the gelatin in the boil- ing water, and pour half of the mix- ture into a mold. Chill, and when thickened, press the strawberries (or other fruit) into i shredded coconut. When firm fill the with the remaining gelatin and chill again. When thickened add re- maining berries or fruit as in layer and chill until firm. on a platter and serve with s whipped cream heaped around the base | and studded with berries and small ' macarcons. Coffee Pie. i This is one of the most delightful hot-weather pies you can imagine . . and odd enough to occasion pleasant comment. Into baked tart shells or a medium sized baked pie crust pour the | filing which is made in this way: | Brew two cupfuls of strong hot coff and add to it a half cupful of sugar.| Soak two tablespoonfuls of gelatin in | a half cupful of cold water and add it | to the coffee; when dissolved pour over two egg yolks which have been beaten together with a little sugar. Cook the mixture over water until it thickens. Remove and add a pinch of salt and (if you like it) vanilla flavoring. When the mixture is cool and beginning to set | beat it vigorously with a rotary egg| beater and when it becomes foamy add | the beaten whites of two eggs and a cupful of cream which has been whipped until very stiff. Set in the refrigerator until the filling begins to stiffen; then | place into the baked pastry shells. | A Every minute of sunshine raises 37.- | 000,000,000 tons of water from the | earth. it and cover with the | first | tened | FOOD P FAMOUS example, and the best way in which to turn it into deliclous recipes? Perhaps not. That's why it seems so wonderful to hear from Neysa McMein, who is all those wonderful we've | just been supposing, and who cook, as well. | the fame her artist job has won | but she can and does hold down an. | other job with compensations just as | magnificent. She manages one of the most perfect homes with the greatest/ amount of ease imaginable. There are | four servants, of course. But they are | the same four who have been in her | employ ever since she married. They | all go along in the happiest fashion, in | love with their work and adoring their | mistress who, by the way, can step into | their kitchen and in an emergency and cook as fine a meal as all four could maneuver. | Neysa McMein's little girl Joan (6 | years of age)—a child of | charm—is already teaching the younger | set on Long Island how to swim. And oh, yes . . . the husband who makes '“1 | this” activity worth while. He holds | equal fame in his own | mining engineer and e: 3 according to his wife and her host °'| friends, the most mflu fellow and | one of the best looking men in the| {land. | | They with the make & marvelous little trio. | Teputation of being lots of fun | WE have discussed food and soeial | customs in general in Germany. Now let me say a word of the German kitchen. For it is indeed a marvel. Rarely do you see anything like it any- ‘where. Large, immacu- late — in fact, true heart of the house—never in the German kitch- en will find biackened pans or grease of any kind | | with & hole in #t! This state of perfection is not due entirely to the high quality of German help, remember. Women there are simply devoted to their homes and have & finger in every ple. Nothing is left solely to servants. The mistress over- sees everything and is le for | everything the servants do * * * which | in a way breeds inferior help, since no one is held entirely le or put upen his or her own initiative. German idea that the family is | to e all-important still obtains, you see. Ger- man men treat their wives with courtesy AGE. FAVORITE RECIPES OF WOMEN to be with—any one or them. But about the faverite recipe; -:d how to make it. It's this one for: cheese souffie, made for oy ited *'nippy” cheese, one cupful very thick white sauce, & few drops onion juice, salt, pepper, speck 3 yolks bea cool. the beaten yolks fold in the stiff whites of eggs. fnto a buttered baking dish, stand th n in hot water and bake in & erate oven for about an hour. Serve at} once. Chats With a Popular Hostess BY RUTH CONNE. and kindness * * * if they do not slip & whit from the path of duty. once they do err in that direction * oh, how those husbands storm and ‘mand! Every woman is busy; her home ac tually comes first: wealthiest something of a drudge. But she, the other hand, thinks that for the most | part English and American women are~ rather lazy and too luxury loving. So it is a draw. . from cradle days, and the; fully well behaved. The Mw. of ‘m_ e employing themselves—with, of course, direction. ' proper Likewise, the German mother gov- erns her children herself. She does leave them overlong with nurses governesses as is the custom in other countries. Often she still the little gi: —to knit * & charm. ing toy at thceo":m-o{-ehmbn No. 2... SAFET Y- is the second of the 3-POINT SAFET TEST. Remembe : Ty all UNION MADE Washington Breads are safe ., . WE KNOwW THAT! When You Know BREAD IS MADE IN PLANTS INSPECTED BY OUR D. C. HEALTH Then You Know That Bread Is DEPT. ASSOCIATED BAKERY UNIONS LR R “BAKERY Indorsed by “BAKE D Ne. 22 \ L Ne, 118 Union