Evening Star Newspaper, August 28, 1931, Page 25

Variations May Produce Forms of 'Food—NMeat, Cheese and Hearty Dishes or Daint_\" i Vegetables Are Found Useful. 5 (QF a1 methods of egg preparation. the omelet is the most versatile. ‘There are omelets for breakfast. lunch- and informal dinner. The eggs may be combined with meat or cheese for a hearty dish, or they may, in rom. bination th fruits, be dainty enough for a dessert. Omelets fluffy and omelets flat arc Mmade of the same ingredients, namely, one or two for each person, one tablespoonful of milk for each egg and salt to taste. Beat the egg yolks and Whites separately for a fluffly cmelet. Beat them together for a flat omelet. To make a flufty omelet for an aver- age family, use six eggs. Beat the yolks thoroughly and add six tablesroonfuls of milk. " If preferred, the milk may be heated. It will then cook the yolks slightly when it is added and give the mi ire & smoother consistenc; half o stiffly beaten egg whites containing half a teaspoonful of salt. Have read: and hot a smooth, heavy omelet pan containing cne tabiespoonful of melted butter or other fat, and pour the egg mixture into the pan. The omeler may be cooked in three different ways, but in any case start it on top of the at & moderate heat. If a small sized @as or ofl burner is used, move the pan around so that the omelet will ©cook around the edge at the same rate s in the center. As soon as the c let has browned slightly on the bot- tom, place it in a moderate oven and for 10 minutes, or continue the cooking on top of the stove until the mixture sets, and then place it under & low broiler flame for two or three minutes, or, if preferred, cover the pan during ‘the whole period and so ©ook the top of the omelet with steam. When the omelet is done, crease it through the center, fold it over with @ spatula and roll it onto a hot plaf ter without attempting to lif it from the pan. Pour over the omelet melted butter or other fat containing some finely cut parsley and serve at once. To mske a flat omelet, beat the eggs with one tablespocnful of milk for each egg and salt to taste. Pour a thin layer of the mixture into a hot greased omelet pan and cook slowly and evenly. ‘When brown on the bcttom, roll the omelet in the pan and turn it onto & hot platter. Omelet Variations. Chopped fried ham or bacon, grated cheese, or a cooked vegetable such as peas, mushrcoms or asparsgus, or a combination of onion, green celery and parsley delicately butter or other fat may be add. ed to the egg mixture before it is cooked, or may be spread cver hslf of the cooked omelet before it is folded turned onto the platter. simple meat omelet is made bv folding the omelet over creamed dried . diced bacon may be added to an omelet before cooking it, or the finished cmelet may be garnished with crisp bacon slices. If bacon is added to eese . The meat and chzese should be used in the portion “foubq;\n:a ane-mlult table- el n :nd two and one-half tablespoonfuls of grated cheese to each egg. Add the cooked bacon, drained of fat, to the eggs after they have bren beaten. When the omelet has 'n cooked until it is firm, spread and place it in the oven to finish it. This omelet may be garnish:d with slices“of bacon and parsley. ou may make a vegetable cmelet by 2n omelet with green pep- pers snd thingly sliced onion sauted to- ind add the chopped pepper to the eggs before they are cooked. AHow LUNCHEON. Combination Salad Bread and Butter Sandwiches. Apricot Whip. ‘Wafers. Tea. DINNER. Cream of Spinach Soup Roast Beef, Brown Gravy. Pan Browned Potatoes. String Beans Raw Carrot Salad, Prench Dressing Apple Ple. Cheese. Coffee. CORNMEAL MUSH. Boll three and one-half cups of water. Add one teaspoon silt and pour in gradually one cup cornmeal, either white or yellow. Boil for ten minutes and cook in double bofler for two hours. Serve hot as a cereal or pour into one- pound baking powder box to cool When cold, slice and saute n a small amount of fat. Serve with cream. SALAD One cup shredded cabbage (raw), one tomato cut in small leces, one chopped apple. ope- Jf sweet green pepper chopped fine. Mix with salad dressing and serve on bed of letture leaves. (Copyri £ Pro- | dates Pin: two tablespoonfuls of chopped pepper to each egg. A delicately flavored et2ble omelet is one made with aspara- gus juice as the liquid, and buttered | paragus tips as the filling. It is suit- le to add to eny plain omelet. Cream-d pess or crezmed string beans { make a delicicus omelet filling, as do | also_creamed young onions. Sauted | tomatoes make a good omelet filling. | Use tomato juice as the lquid when | making the omelet, and add a little | chopp:d_green pepper to the eggs be- fore cooking. | To make a fruit omelet tasty and nutritious use fruit in the center of the omelet with some fruit juice as the| |liquid. Try orange juice as the liquid, and spread the omelet with sliced | cooked apricots and then roll, or use | pineapple juice and grated pineapple | and either roll or fold. If water is | used as the liquid spread with stewed figs cut into small pleces. Serve a little juice from the figs with each portion and be sure that the julce is hot. Waffles With Variations. | Waflles for breakfast may be served | with bacon, sausage or ham with cream | or brown gravy, or they may be served | with sirup, honey, jelly or preserves. tove | Creamed vegetables, as well as creamed | | meats, are excellent with waffles for | ! luncheon. ~ Waffles, either plain or of | the cake type, with sauce or ice cream, may be served as dessert, and for din- ner there may be waffles with fried | chicken or sliced boiled ham or broiled steak with gravy. Do not serve waf- | fles and a food high iIn starch at the | same meal. If nuts are added, re- | member the waffles become protein. | Foundation Recipe. — Sift togeths: two_cupfuls of flour, four teaspoonfuls | of baking powder, a small pinch of | #alt and one or two tablespoonfuls of | sugar if liked. Beat two egg yolks, add one and cne-third cupfuls of milk to them, then gradually stir into the dry ingredients. Beat until smooth, add | | about cne third eupful of melted short- ening, then fold in the ‘egg whites | beaten stiff. Bake on a hot waffle iron. | This recipe may be varied as follows: Sour-milic Waffles —Substitute sous: | milk or buttermilk for the liquid in the foundation recipe, and use one and one- half cupfuls. Use only one teaspoonful of baking powder and add one teaspoon- ful of baking soda. The addition of | one-fourth cupful of corn meal gives a waffle of slightly different texture that ! is excellent, Graham Waffles.—Substitute one cup- | | ful of graham flour for the snme Quan~ tity of white flour, whole-wheat flour or bran. |~ Corn‘meal Waffles—Use one cupful | of corn meal insteam of one cupful of white flour. | Bread-crumb Waffles.—Substitute one | cuotul of soft bread crumbs for one cup- | tul of flour. Scald the milk ‘and pour it |over the crumbs. Add the remaining ingredients. Rice Waffles.—Substitute one cupful of cooked rice for the same amount of flour. Decrease the milk to one cupful because of the moisture in the rice. Corn Waffies.—Substitute two-thirds cupful of canned corn for two-thirds cupful of flour. Use only one cupful of milk and mix in the usual manner. | Pecan Waffles—Add three-fourths | cuptul of chopped pecans to the founda- | tion recipe for v:mu n’:‘t:hu chopped or cocoanut may also be used. | fourthe captal of @ramed e | | fo , crushed pine- | apple to the foundation' waffie batter. | |using only one cupful of milk. Serve | | with pineepple sauce made by cool | one cupful of pineapple juice and half | & cupful of sugar 15 a siruo. Sweetened Add a few cherries to the sauce. Chocolats Waffles—Follow the foun- |dation recipe for waffles. Increase the sugar to one-fourth cupful. add two squares of melted chocolate and one teaspoonful of vanilla. Serve with ice Sugar sirup: Many persons liks an old-fashioned sugar sirup that is made by bolling one cupful of sugar, either hite or brown, with half a cupful of water, for about 5 minutes. Add one nful of butter and flavor with | one-fourth spoonful of vanilla or maple flavoring. Summer Pancakes. Summer is thelfilt’umethw make old- pancal , for 2N eggs are | plentiful and are really needed as a substitute for heavier and more concen. trated foods. Pry breakfast cakes on a hct griddle, but grease the griddle very little. The batter should not be thick. If it is, and since the cakes must be fried quickly in order to grevent any of the fat from being absorbed, the in- side part has neither time to rise nor to cook through. Make thepancakes small, about three to a frying’pan, and they ‘will be crispy. crusty and y. Rice cakes: Mix half a pint of | flour with haif a pint of steamed whcie rice, two heaping teaspoonfuls of bak- ing powder, two tablespoonfuls of maple sirup, one beaten egg. one t#aspoonful of salt and enough rich milk to make ¢, thin batter. Beat the batter very light' Quick flapjacks: Mix 1 pint cf whole corn meal with one teaspoonful of salt and enough scalded milk to make a batter. Keep two skillets going. Flop the large thin cakes from one tn the other. Serve with honey Quick corn bread: Mix 1 pint of whole corn mseal, one scant teaspoonful of baking soda, three tablespoonfuls of bacon drippings, one egg beaten, on- teaspoonful of salt and sour milk encugh to make a batter The seas possess creatures called fegellstes, swimming by means of a living lash, which are half plants, half 2nimals. MORE convenient to have on hand—Kellogg’s Corn Flakes. Fine for breakfast, lunch, the children’s supper. No trouble to prepare. Many generous servings from a single pack- age. Little cost . . . and big * FLAKES Also fine for a bedtime mack. Made by Kellogg in Bastle Cresk. | can | place | Generally The Chef Suggests BY JOSEPH BOGGIO. HERE is noticed during the warm weather a most regrettabie ten- ency to neglect the soup course. It is not an unnitural tendency, mind you: not one to be criticized; for when one thinks of soup one instinctively feels the tingling heat of it upon the tongue — the manner in which it is welccmed nine out of the 12 months of the year. Strangely, ~ scant thought is given to soup ms a cold dish. And what a pity? 1 shovld like to sce here in America as great an accept- ance of the jellied bouillon as we find in Prance and on the continent. Tiue, when indifferently prepared, this dist is far from tasty. A most insipid, cloy ing thing it is if made according to the wrong recipe . . a too-heavy consistency. Try now a special recipe which Y shall suggest for you, and tell ma & %ou do not find this jelly meciuene a de- lictous, satistying and cooling dish . . . just such a soup as your imaginaticr might have suggested for a Summer dinner, had you set your mind to the task of envisioning it. You make it this way: Mince a half carrot, a half Jnion, & half green pepper. a hLalf leek and & piece of celery: add to ® sound of chopped bectf, a clove. 8 bit f garlic. an ounce of chopped ham, a yound of cut-up tomatoes ¥ white of an i and a wheet of gelatin. Put il this in a stew pan, and to it add a quart of chicken broth. Mix all well together and season. Set the pan and its comtents on the fire and keep <tir- i so that the mixture will not burn e bottom. When the boiline point 1s reached, move the stew pan to the corner of the fire or set ovor an as- bestos mat on a slow flame so the scup may simmer, for anything app:caching a bofl would disturb the content,. An hour will be enough time for the hnish- g of the consomme. When done, strain through a cloth into' another stew pan. Carefullv re- move such grease as may have collected on the surface. Season to taste, add a dash of table sauce and a few drops of red carmen. Set on the ice to el When ready to serve, jellied bouillon my be seored with a fork and piled lightly into the bouillon cups. Some garnish it with sliced lemon: others pro- vide both lemon and fnely minced parsley. I have heard it said that cultivating a taste for cold jellied soup is l'ke cul- tivating a taste for olives. Let me add that once the hibit is formed throuzh mesting one truly delicious recipe, it is indeed a disH that is looked forward to from one Summer to the n de Sandwich Filling. Mix three pounds of shredded or ground chicken with half a cupful of ground capers or grean pepper, one cup- ful of ground celery, three teaspoonfuls of salt, one teaspoontul of cayenne pep- per, one cupful of mayonnaise, and one cupful of melted butter. . or if the jelly 15 of | THE STAR’S DAILY PATTERN SERVICE Here's a snappy new model that Is exceedingly kind to matrons. It i designed to give the figure height, and it does it beautifully. The bodice has the cross-over closure that detracts from undue breadth. A par- tial belt crosses the back, leaving the front free to narrow the waistine. The bias band, lengthened on one side, does y with hip bulk. It's a marvelous dress for Midsum- mer and early Fall wear, fashioned of supple diagonal woolen mixture. Crepe silk, crepe satin and crepe marocain also_suitable. Style No. 3205 may be had in sizes 36, 38, 40, 42, 44, 46 and 48 inches bust. Size 36 requires 37 yards of 39-inch material with 3, yard c’ )-inch con- trasting For a pattern of this style send 15 cents in stamps or coin directly to The Washington Star's New York Pathion Bureau, Fifth avenue and Twenty- ninth street, New York. BY MARY HOPE NORRIS, Founder, Mothers' Radio Round Table Club. HE first food that man learned to preserve for future use is said to be cheese. 1In prehistoric days that _ cheese over the top cherries may be used in the same way. marked a greast advance in his progress, for it enabled him to make longer journeys away from home. And today this wonderful food is no less valuable from a nutritional standpoiny In ad- dition, it is a good friend to the thrif- ty homemaker who wants to cut her grocery bill, f& it be used in meat. speak- ing, an ounce of cheese is equivalent to one egg. to one glass of milk, or to two ounces of meat You may not have known it, but cheese is an acceptable dish for grow- ing children because it contributes the food elements which they ne>d especial- Iy for the development of growing bodies. That statement may come as & surprise to some who recall that once cheese was thought to be a cause of digestive disturbance. Subsequent study and research have shown that cheese is easily digested and does not cause distress. It also compares favorably with other foods in thoroughness of digestion Here is a cheese main dish that is very fine for children. It can be served for a simple dinner or a rather sub- stantial lunch Cheese fondue.—One and one-third cupfuls hot milk, one and one-third cupfuls soft, stale breadcrumbs, one tablespoon butter, four eggs, one and one-third cups grated cheese, one- half teaspoon salt Mix the milk, bread crumbs, salt and cheese. Add the egg yolks, thoroughly beaten. ~Beat the whites stiff, then fold into this mixture. Pour in a buttered baking dish and bake 30 min- utes in a moderate oven. Serve at once. You may use rice or other cereals in place of the bread crumbs. This dish costs about 22 cents. In serving cheese as a main dish, you will make it even more appetizing if you will serve with it crisp toast or crusty bread. Also serve crisp succulent vegetables. These add bulk which is in pleasing contrast to the concentrated form of cheese. Simple fruit salads and such deserts as frufts and brittle cook- jes also add to the contrast and make cheese more pleasing, Ask vour dealer for Schneider’'s Dan-Dee Slices today that Washington housewives. the fragrantly fresh, fine-textured Bread ¢ being served regularly by thousands of And don’t forget that Schneider’s Bread is your vital food—your eco- nomical food. You alw s get your money's worth when vou insist upon Schneider’s. CHARLES SCHNEIDER BAKING COMPANY Saving Without Scrimping BY EDITH M. Nutrition Consultant, Home-] N preserving season a logical ques-| tion to ask of the food consultant is, What is the beet order of procedure | to follow in order to avoid confusion | and unnecessary work? | You have, of course, first provided yourself with the proper preserving equipment—Xkettle or canner, fruit jars or fellv glasses. rubber bands and par- afin for sealing. Before be g inning the actual work of preserving, your first step should be have all the | materials ready and clean, the | equipment in work- | ing order—and also | clean. | Among the dif- ferent methods used in canning are the open-kettle [ method, the cold | | pack and the hot pack. For fruits, the open-kettle meth- od is auite satisfactory if care is taken to make sure that everything is sterile and tops of jars are perfectly sealed. This method, however, cannot be used for the canning of vegetables or meats. For tMese the hot pack is perhaps the most satisfactory, although the cold pack has proved to be very good for vegetables. | Uniformity in size and ripeness of fruits and vegetables insures more eve! disiribution of heat through the jars und also makes a more attractive pack It is well, then, to grade all materials Foods Favorable to Beaut BY KATHLEEN MARY QUINLAN. JFROM time immemorial there were the Marthas of this world * * *| and there were the Marys. And the great trouble was always that man could never, for any length of time. de- cide W@tween them. When bustling Martha interrupted one of his soaring perorations to serve | his dinn>t, or to remind him to put on ,his overshoes, he would recall Mary's adoring eyes and silent under- standing, and how lovely she had looked ‘in that at- titude of e After talking for hours to Mary, with no signs of refreshment (theories, how- ever glorious, do exhaust the inner man!), he would reflect regretfully upon the tasty little suppers Martha had fixed for him, and find himself think- ing that, after all, these were more substantial things | SHAPCOTT, Making Center, New York. for size and ripeness. Pruits should also | lbe&lded for softness as well as size. i re are any imperfect fruits, these may be for jams or jellies, pro- vided imperfect parts are discarded and only the sound parts used. | After . grading and sorting, they should be washed thoroughly. Any fur- ther preparation depends on the method used for canning Here are a few gen- eral rules it is well to follow Be careful in packing the jars to see that they are packed closely enough, but not too much so, or the heat will not be able to penetrate to the center during the ization. After packing with either fruits or vegetables, fill the | jars to within an inch of the top with | thi the hot sirup or boiling water, which-| ever you may be using. Salt is usually | it sdded to vegetables in the proportion of one teaspoon of salt to every pint ja: After filling the jars. dip a broad- bladed knife or spatula into bolling water and run it s al times down the inside of the jars to remove air bubbles and make sure all the spaces are filled with liquid. It may be neces- sary to add more liquid after the air has been removed. Now adjust the rubbers, which have been dipped in bolling water, and ad- just the cover. Partially seal the jars, then sterilize. Remove the jars and put them in a place where they will cool as quickly as possible. sai te: in: PLEASING THE MAN . | goulash, or ox tall ragout, or that Ar menian dish which is so simple to make but houschold who their business districts seeking some- another, an Italian cafe; for a third, a Swedish delicatessen all the flavor of romantic adventure. Just as, conversel. cookin lack of novelty. not to sniff at man's mention of these outlandish-sounding dishes, and to lis- or two? pecting husband—nct too often, now end th™n for the sake of surprising. FOOD PAGE. Luncheon goulash—One-half raw tenderloin steak, two raw one tablespoon olive ofl, one | chopped onion, one-half teaspoon pap- rika and one-half alt. inch pleces and the potatoes in dice. Put ths ofl into & psn and when it is smoking hot. add the onion. When this is golden brown add the paprika, | steak and pot-to dice; stir to prevent burning; edd tke brcwn vy and salt, cover and cook a total of 10 minutes. Ox tail ragout—Divide an ox tzfl at 21l the joints, cook in salted water until | the meat is tender, and remove. In & pan brown two tablespoonfuls of but- BY CHLOE JAMISON. NOW and then for a change they like ter. siir in a tablespoonful of chopped onfon and two tablespoonfuls of ficur nd brown egain. Gradually sdd a | pint of hct water or meat or vegetable tastes so different, rice pilaf with | Stcck and stir until the- sauce fs b. such strange things as Hungirian | smooth. Add seasonings of sz2lt. pep- | per, a tablespoonful of t-ble sauce and teaspoonful of l*mon juice; also the meat. Heat thoroughly and serve. ing new in the way of food. | il They find it, too, ycu know. For one may be in a Bohemian restaurant: for They” are the men cf the average at noon roam around Pralines. Make a sirup with three cupfuls of sugar, one teaspoonful of s2lt and two cupfuls of cream. Melt one cupful of sugar slowly in a heavy skillet and stir constantly until caramelized. Into | it pour all the sirup at one time and stir constantly and rapidly. Bofl the | mixture without stirring to a tempera | ture of 238 degrees P or to the soft- | ball s Pour into a flat pan anc cool. t until it begins to br creamy, then add three cupfuls o pecan nut meats. Drop by spoonfuli onto waxed paper to form fat, roun¢ cakes or a Russian movar. ‘To men thess little excursions have even the best home sometimes palls because of its Could the home cook be persusded n to the easily made reipes for one 1f so, perhaps she might be spired to spring them on the unsus- Just SURPRISE them with THIS 2 A salad innovation wit triguing favor. Made with White Star expensive deep sea del and sweet as chicken. R MOULDED TUNA 1 level tablespoonful gelatine Ve cup cold water Yolks of two egqs 1 tsaspoonful salt poonful mustard blespoonfuls melted butter or 1 tey Few VW te Soak gelatine in cold water about five minutes. Mix eag yolks, slightly beaten, with salt, mustard and ceyenne 2dd butter, milk and vineger. Cook in double boiler, stirring constantly, until mixture thickens. Add sosked gelatine and tuns, separated into flakes. Turn into wet mold, chill, and unmeld on bed of crisp letuce e It is likely that man would have gone | FREE on forever with these indecisions had | not modern woman solved the problem | for him by making herself a Mosrtha and a Mary rolled into one. Not an | easy 1 )2 to preserve an even balence between the two * * * And sometimes even now Martha slips back into her old ways. T recall very vividly the charming wife of en executive and the mother of three young children. I remembered | her as the slim. dark, Madonna-like girl whose popularity and graciousness RZCIPES... Write for "I7 Proven Recipes for White Ster Tuns" fo Ven Cemp Sea Food Co., Ine Terminal Islend, Cali- for 109 as a hostess had won for her husband | many valuable friends during the early | years of her marrisge. I was shocked when I saw her after a long absence. When she was asked about her | health, she sdmitted feeling very much fatigued, but insisted that there was nothing’ radically wrong wi‘h her. I advised her to see her physician, never- theless. and recommended simple, nourishing, easily digested foods to re- rbuild her system. I suggested a change in her daily routine which would give her time to rest and relax, especially before’ eating. Like many other overconscientious housewives, she was wearing away her health and beauty in the performance of many needless tasks. There is a FRANKLIN & ane qu for every use But most of all, Remember—No Bread sold in Washington except that MADE in ‘Washington can Guar« antee 3-POINT SAFETY! LOOK FOR THE BAKERY NAME AND AD- DRESS! h a most in- Tuna, the in- licacy, tender ich in iodine. SALAD ¥ cup milk BT 2 tablespoonfuls mild vinegar Temon juice 1 can White Star Tuna grains cayenne or poprika When You Know THE PRODUCTS OF WASHINCTON BAKERIES HAVE BEEN PUBLICLY ENDORSED BY SIX PROMINENT SOCIAL, CIVIC AND INDUSTRIAL ORGANIZATIONS Then You Know Bread That Car- ries the Name and Address of a Lo- cal Bakery Is Pure, Safe and Wholesome - - - ! ‘Washington Breads are UNION MADE, the Very Best You Can Buy! ASSOCIATED BAKERY UNIONS e o o “BAKERS’ Local Union, No. 33 ¢ o o “BAKERY SALESMEN'S” Local Union, Ne. 118