Evening Star Newspaper, August 21, 1931, Page 22

THE EVENING STAR, WASHINGTON, D. C, FRIDAY, AUGUST 21, 1931 FOOD PAGE. YOUR TABLE MANNERS Saving Without Scrimping BY EMILY POST. BY EDITH M. SHAPCOTT, (Mrs. Price Post.) Nutrition Consultant, Home-Making Center, New York. Cheese Is Cheap Author of “The Personality of a House” and “Etiquette.” & : Foods Favorable preserving period is upon us,|shall be with in then, Summer Housekeeping Meat Substitute N e = M i — T T o eIy e S e e ol to Beauty a00, Tt e Gatily. Dty | : vegetables at their best for canning. | t>rmine which of the various meth P R ol B By : Let us, therefore, consider how we you wish to follow for other Tecipes. Treatment of House and Selection of Meals Are A ALY MONROE. ool | ¥ xaTmimey anr auoviax, | | informal dioner which, insadition to may save wiinout Preserves —Sten . \ . READER asks for the posi ol ] dishes mentione for dinner # e a Wl&h'flle rult — 1 ttention cheese in our food classification. ,, parties in the two previous articles, : som an n cold Important—Outings Call for Atte Cheese is a protein food—that 1§ to| [NHABITANTS of arid regions have | may include almost anything you plesse, . e ot e R e to Many Details say, it is & good substitute. But it can |+ always looked with longing toward | OF that which is most practical to your | .f : ; water and scald e fruit ‘un & 4 be ‘eaten by many persons to whom | fabulous land flowing with milk and |OWn Tequirements. : PR i B 3 ek e e R . meat is forbidden and is therefore one | honey, where all things were in abun- | Soups may include black bean, tomato’| ; e g B (B ol s e B let bt of the best protein foods we have. dance and life ef- bisque, split pea, julienne — anything ”nfl” mr" o 4 | cook until clear, Turn at once into WWHILE the sun is at its brightest | variety by steeping the garment for a| It should not be eaten as a trimming | fortless. Little have g 7 | °"°°'°v,.”‘°""- perhaps, oyster i ; - 1 canning, and also clean hot jars and seal 1¥¥ "and hottest, which is from noon |short time in vinegar and water. —that is, a big plece of cheese as an | they realized how stew, which s a supper soup; but even | % . ; for sooniomy, 3 'to 7 |~ Tomato * Preserves.—Select a pound tntil ‘about & Gclock in' the after- | When ironing colored clothes it is |accompariment fo mince ple afier a|detrimentalto ‘!v"'efi;‘“n‘jh“,:“."fig‘;j;{e_'flgl“r; Boude: | B8 g use only fresh ; |of small yellow tomatoes about the noon, \w down the urkey er is guite out of place. The al and beauty y P s A # | ms. and efi".. the windows i hot. A garment that has|dinner is probably too nourishing, too |life in such & land course, except, perhaps, & bolled di 3 5 5:‘;‘;;::1:: 5 x{mE 4 :f:'lvr“m‘:rm at]l]v-nyl i cover thgntiy Air the house well during the survived washing may be discolored by | full of food value, too full of proteins, | would be. & ner; ev:ry ‘gflzw of salad and every % 3 ] the . po sort B 3 ot standt B . of the evening and again next morn- too much heat. The garments should |as it is. Cheese and pie are so good | Speaking gener- [P - : W of “thrift” to try M | Then drain quickly and cover with ing. In this way you will be keep- |be ironed as dry and as evenly dry as |together, however, that they shouldn't |ally, the strongest : 3 to put up produce | cold water. is will loosen the skins. the warm air and the hot sun- | possible, because the color is often dif- | he always separated. They should fol- | men and the most | % which is not clean, fresh and sound.|Peel the tomatoes, but be careful not t out of the house. If your bed- |ferent when the moisture has not been |low as a dessert the meal that is other- | beautiful women ; | B v egard for canning pur- to break thom. Place three-fol dried out or different degrees of heat | wise not overabundant. A vegetable | have come from ¥ ments I mentioned in the formal list | i % 2 ¥ poses. ,,.f: which show .ln‘y signs | of a pound of sugar and the tom: s have been used. Hang outdoors in|dinner with pie and cheese as a dessert | the ploneer and the 3 must be added Jmkles with cold meats, | - i A of spoilage. in a crock and let stand overnight. the shade, 1f stored when moist, mil- |js a wise choice. A good big plece of | outdoor Taces . . . G Yorkshire ding and _sometimes | . The next consideration is equip- Drain off the juice and bring it to dew may Tuln the garment. Mend If | cheese then makes up for the lack of |OUr own American ickled peaches with roast beef, stuff- |a fairly substantial egg dish, then |qo® ROt SORMCERIOR AL PAIPC | il ot until the sirup - threads necessary and fold and lay away or [ meqt, women, the Scan- and giblet gravy and cranberries, | broiled chicken served with salad in- "e“' deal upon the efficiency of the |Add the tomatoes and one lemon, while during the evening. If your back | hang without folding. : Cheese has several other real ad- |dinavians, Circas- | of_course, with turkey. stead of vegetables and then dessert. D uithough - obviously, if | slioed thinly. Cook unt® ‘ear and h is screened, use it more during Special Stains. vantages, One is that it is cheap, |5 the South Sea natives Ease| The polnt I want to make is this: [Black coffee is always served after & |one is doing ‘only & small amount of |thick. Seal in clean hot jars. when preparing vegetables | g1y gtain removal is important. | Another is that it is easily kept and |Dreeds softness and flabbiness; at the | When o s glving an informal din- | dinner or & lunch party. canning, large, expensive equipment is and fruits for meals. An upstairs porch | 1 ble, stains should be removed | Carried. We can keep it stored away S3me time a superabundance of good | ner, a lunch or any other party, except | If you go alone or with a friend to a unnecessary. should be made use of for sleeping pur- | ) f%osl’ *If delayed, the damage to |On the pantry shelf, properly wrapped | things makes one forget the virtues of | a strictly formal one (and perhaps | fashionable restaurant, you would rare- | *mye preserving vessel used should be Poses. Yabric and lcolor may’ be. permanent, | fOr & more or less indefinite tume. We | the simpler ones which often are friend- | even then!) * * * no matter how sim- |1y if ever, order mote than three | one ‘tnot can pe easily nandied and MENU FOR A DAY. When buying for the kitchen, do not | (3bric and jeclor may be peemanent. | 7, % Se0™t *in our pockets to picnics, | lest to bodily health and to beauty. |ple or how complicated they may be, | curses; this means either fruit or | o¢ that can be easily handied and - Simit yourself entirely to necessities. | G/ *donllric’ with stains of an animai | It can be stored and packed with such |, AS ® very homely example of ‘this. | choose things that your kitchen hap- |clams or oysters, followed by either | op ot W0E"3. (TA€Te BE8, SCORM, VRCE REAKFAST. Add s few gay little detalls to make ita | o\ oq, such, as blood, egg and milk, |°8se and safety that it is practically | Jet us take the case of the onlon. In | pens to produce to perfection, soup or fish, but not two of these.|y.o¢ controlled oven, the steamer, the | Honeydew Melcns. pleasant place in which to work in hot | presence of albuminous matter must | Always available, always at a reasonable | this new Canaan, where everything from | A lunch party menu is rarely longer | Then the main meat course, accol pressure cooker, the hot-water bati: Bran with Weather. Use some colored pottery, in mind. Cald or lukewarm | Price. potato to the pomegranate flourishes |than four courses—a first course of | panied by either salad or a vegetable | 2 G b (Ot o3, IONVENT , PO with Cream. bright oflclotns and waterproof curtains - Here sre some of the more usual |MIEhUly. this humble bulb has been | boulllon or frult or eggs, second course | or at most two, and then French pastry | begt ‘it your needs and no; What some Poached Eggs. in gay colors. Such things make a sorts of cheese, usually named from the}"l""‘d rather scornfully to a place |of meat with two vegetables; third|or an ice, If you take vegetables wit] one else has recommended. | Cinnamon Buns. Kitchien seem cooler, ais uring the country or section where they were |AMONE the lowly. Meeting it at table, | course, snlad; last course, dessert, Or | the meat, you have either a saiad or & | A1) glass jars should be 6f good con- | Coffee T h:e‘?rl‘l‘geg:::!g o0n- |ing ‘prooess, If hot water is applied |originally made—and in many cases are | "oy, Of US Tefuse to acknowledge even | perhaps it 1s of only three courses * +'* dessert. . struction, easy fo clean, wide:mouthed 3 : to stains of this kind, the heat will |still made exclusively: i 8 and smooth on top, so that the cover | folay in & stock of waxed paper. When | . .culate the nbun;uxhou.u matter in | Parmesan cheese, which is a favorite | But what a pity! For the onion and | VI 0% on castly ang oan be seied TLRORRGY: & container are to go into the refriger- is not onl; v | t friendly to health d beaut y hard to remove from tne | cheese is required, is, as any one could | aTe most friendly ealth an auty. | itor, mpkthemhflnt‘m waxed Paper. | goprie byt the mineral salts held in | tell, made in Parma, ;m; Some is | The true epicure knows, too, that & | This fll{m eep_lghem fivi;hhfor & much | o eion are often deposited by the /made in Piacenza, but it is Parmesan | touch of onion is sufficient to transform | rf:v e'th ey Wi i t';s“n hbe vrr:; heat. This produces & more Aifficult |all the same. This has been called the 80 otherwise flat and flavorless dish | BY & Q served at a time. Sizes run from a| b B T L e TRE, o iaine | TIOS Celebrated of all cheese.” Thougn | Inie & culnary delight At for u king. | Y MARY HOPE NORRIS, balf pint to two quarts, ol - other fruit s made entirely of skimmed milk, it has | Founder, 3 i ¢ Club. The rubber bands used should | W5 ose. disappear by & rich flavor due, it is said, “to the rich |t leaves & persistent odor . . - | e M e brand-new oncs. Old rubbers will| o For Summer Outings. herbage of the meadows of the Po,|Not altogether pleasant reminder of it- | crack and will not stand the long boil- | Cream of Celery Souph Aip ol or but is more effective if the | where the cows are pastured.” This is, (S¢If. This is & passing inconvenience | ()P course you adore fresh peaches. | mixed with chopped marshmallows and | Ing necessary for sterilization. Brofled Trout, “fontaws SAUCS. .:ulldmn , eit] square or oval | spot is smeared over with a paste of | perhaps, the only skimmed-milk cheese | And one which can be easily enough | Almost _every one does. And this | served with whipped cream. These preliminary points disposed of, Delmonico Potatoes. imade veryl thick felt and covered | cream of tartar first before scaking |that is highly valued. overcome in these days of excellent | year's crop promises to be a bumper one,| In addition to these simple sugges- (we now turn to the actual business Green Peas. ith gayly colored ollcoth, will be Very | in” the milk: the stain in clear, | Cheddar cheese is an English cheese, | MOUth Washes. Peaches are the most popular canned |tions . . . here is & peach recipe that |of preserving. Let us read over these Cucumber Salad. mludn m‘ 'axlnmer equipment {or | warm water and leave in the sun, and | originally made in the town of the| Onion is an excellent source of | fruit the year round; not to mention |will interest every one, especially the |two good recipes and, finding them to Peach Tapioca with Cream. 'hlnu. un{ pr::iue a comforta- | repeat the soaking if the stain is still |name. Our own common American | Vitamin B, and, when eaten raw, also | their consumption | children: our taste, put in an order for a supply Coftee. s o Do ally, Sariied | viivie, chegge is said to be a “cheddar type” |of vitamin C. A nice way in which to | &1 when fresh ones| Peach Pudding.—One cup sugar, three | of gooseberries and tomatoes to be de- | e or Ink spots may be removed success- | cheese. ‘\eat raw onion is to chop it and mix ' are at hand. | tablespoons butter, two cups milk, one- | liversd for next week's preserving. 1| from any piece of material or | Sillton cheese is another English |t With salad, to which it imparts a | This is & delight- | half cup taploca, two eggs, one-quarter cheese of note. It is not very mflflmhspz:m tang. In cooking onions it is ful fruit for the | teaspoon salt, two tablespoons powdered from Gorgonzola. better to bake than to boil them; or, child's Summer |sugar, one cup sliced peaches and one- Roquefort cheese i= made of milk of | if one prefers them boiled, to use a menu, from break- | quarter teaspoon vanilla. Melt the and goats and is considered very | double boiler. In this way ‘the onions fast Tight on|butter, add the sugar and stir until it - Real fort, can be made only |Tetain the vitamin containing juice throug! day to|is & dark brown. Add the milk, then in the south of Prance. which 1s lost in the ordinary process of i . In|the tapioca. Cook in a double boiler Camembert is & rich cream cheese, | Doiling. f # the morning they|until the tapioca s clear and trans- originally made in Brittany, France. | There is a belief that the juice of can be served with | parent. Beat the yolks of the eggs with Swiss cheese, even when you call it | beked onions is beneficial in cases of the ready-prepared | the salt, add the tapioca mixture. Re- | Gruyere, is still Swiss. There is no sort | Balistones. Without going so far as to breakfast food or|turn to the double boiler and cook for | of cheese 80 well known or so popular | Prescribe onions as a definite cure for with the cooked |2 minutes, Add the peaches. Cool in this country, aside from the ordinary | 20V ilment, it can be said without ex- | 4 cereal. If the child |slightly and flavor. Beat the whites of ., store”’ be used is ve: importan One may Stuffed Eggs. be governed in its choice by the| Lettuce "ll”"-;omnfllfill\ Dressing. amount of fruit or vegetables to be| ce X s. -3 Plum Sauce, Spongo Cakes oo, She vegetables' that do not fit well in (S8R TS I8, MONEIROT o ent | with French cooks for use when grated | its Telatives are among the foods that | At the Children"s Table sutomatically, The size of the jar to Clam Broth. variety, as Swiss cheese. | aggeration that there are few people is very small, it is|the efifi add the powdered sugar, then Usually 1t » | who would not benefit by cultivating a | a plan to serve crushed peaches.’| fold tly into the tapioca mixture. e et ,‘;‘;’“‘M'm acquaintance with them. B et g Wi put | Pour into a baking dish. Brown quickly sort. Swiss cheese sandwiches are it through a coarse sieve. For older xnl- hot oven (400 degrees) and serve amc the standard »: children the only precaution necessary | cold. m::‘dkz in this w‘sfiylu 0‘50:“’::" Baked Custard. is to see that the peaches are ripe, and | Many 4 thrifty homemaker will want have to admit that Swiss cheese m" Scald one cupful of milk. Mix two |carefully peeled. This is a protection | to can peaches this Summer, when they | | e e become thoroughly Americanized by this | egg yolks slightly beaten with two table- | :::t should always be observed no mat- | are so reasonable in price. time, how direct the journey from the e Swiss cheese Is not all Gruyere, for spoonfuls of sugar, and & few grains of | orchard to your table, fresh fruit is Che Kisses. properly speaking it is only Swiss cheese | 581t and nutmeg, and #dd to the scalded | bound to collect dust and germs, Ty g that comes from Gruyere, which i | Milk. Pour into custard cups, set in & | Sliced peaches can be added to boiled | Remove the soft part of some mer- B bailiwick in the Canton Fribourg, that | PAR Of hot water, and bake in a mod- | rice when it is almost done. They are | ingue kisses freshly made frcm the should be so designated. erate oven until firm, or for about 30 | delicious when added to cottage pud- | Whites of eggs and ywdered sugar. PO’ A The taste of Gruyere differs from | Minutes, Test by inserting a pointed | ding, can also be served on sponge | Place in the cavities pitted cherries that |ordinary Swiss ‘cheese because it is | Knife in the center of the custard. If|cake or lemon cookles, with whipped | have been well sweetened, fill with { flavored with a certain dried herb that | it ¢omes out with no liquid adhering, |cream or a sauce. Add them, too, to ! sweetened and flavored whipped cream, grows in the vicinity of Gruyere. | the custard is don: custard or cream pies, and sliced peaches and serve at once. NANCY PAGE : because Chicken Pie May Be « o o Kellogg’s Corn Flakes have a special Safe and Good. package different from all others! » o o A waxtite inside bag perfected and patented for all Kellogg’s Cereals. | / e o o This inside bag is sealed against | Z o v odors and contamination. fig»:{:?fi;m covered with dough | it SOI'VIE.NESS & s o o ItbringsKellogg’s Corn Flakes ovene s & ; . jresh and flavor-perfect 1o your table. third of the 3- Other foods ppeil er are wax-wraj — SOme ‘_:f"NT SAFETY inside, others outside. But only Kellogg’s TEST. Remember have an inside bag that is actually sealed at —All UNION the bottom as well as the top. e i A MADE Washington 2 Just another reason why it pays to specify can’ chicken pie and eliminsting the | ] Breads are whole- Kellogg’s when buying corn flakes. One of w:::-uyl e Tound the . ed | e ‘ some ... WE the most economical and cogvenient foods. the gravy with flour stirred up in cream. | - | - 0 s o ‘ NG . KEOR THATH e L S flavor, Then she made tiny baking ast; for lunch with fruits or honey; fine for children’s suppers or a late snack. Easy to digest. Always ready to serve. No trouble. No work. With a “wonder” flavor that can’t be equaled. large plai ; nobods v seemed o get enough Look for the red-and-green package at E i Nancy's chkken_ pie. | . s b “Thon | e 0 e éen ou now the original Corn Flakes. Made by Kellogg u‘w','” :i“’”"’mm”" 5‘6‘ % | Ber. ith"¢he inclased” envelope add your e . nd now and then to this | (Copyright. 1931 —— tile Creek. lnn{ as it brings enjoyment e S I n of ti ‘Torrential rains have greatly dam- t] TEEERE SRS BREAD IS MIXED AND BAKED BY QUALIFIED ormal dinner .. .. UNION BAKERS - - - In one of its dozens of dainty, tempting recipes, 2 White Star Tuna is smart for any occasion. Zesthul | Then YOll Know cocktail, distinctive sandwiches, salads, timbales, 7 hearty flavorous baked tuna . . . White Star slways § | Th at B r ead Is delights the guest. | Fresh os when packed. Reedy to use. Inexpensive Wholesome i «and no waste. Rich in iodine, foe of goitre. e RECIPLS ... For 18 years the preferred ..g.,..'..","-"u'.s..'m y It takes more than fine quality ingredients brand becsuse only the best toVenComsSesfood Co. g and modern sanitary plants to make truly is packed. e SO RSSOl | Washington fine bread—the practical experience and Breads are scientific knowledge of UNION BAKERS, UNION Al Washington bakeries employ only : Y UNION BAKERS to make their products, MADE and the name and address of any of our the Very Washington bakeries on the wrapper of the Best You bread you buy is your guarantee of whole- Can Buy! someness. It means that bread is UNION 7 MADE...therefore the best you can buy. H 3 5 £es i Eéé e 8 1] i FE ! 9 | 3 i i ! i b iy I!l % lit ;: gail FT68e 5 g8 H g8 gl Hip i k= forEt i 2 14 i;ggg g i il o g §%5 i £ is 2 i ;E, 5 E hi 1 H | ASSOCIATED BAKERY UNIONS ® o o “BAKERS' " Local Union, No. 33 6 e o “BAKERY SALESMEN'S” Local Union, No. 118 Indorsed by Washington Central Labor Union