Evening Star Newspaper, September 4, 1931, Page 39

FOO FOOD AND THRIFT IN THE HOME D PAGE. Food for the Children They Should Be Taught How to Eat and Learn Proper Table Manners—Questions Which Throw Light 'THE physical fitness of a child who| is properly fed each meal each day is a strong guarantee of future | health, achievement, and happiness. | Outward signs ¢f undernourishment | may be slow in appearing, but the re- sult is disastrous and permanent. | Good food habits should be established | early. A child needs more food in pro- portion to his size than an adult. A, boy from the age of 12-17 probably | needs more food than his father. | A quart of milk a day, eggs, cereals, fruits, and vegetables should constitute the diet of a child of pre-school age. | Children will like milk served in ice | cream, custards, white sauce, soups and | other dishes. Preparations are now available for making junket. in various flavors as well as various colors, the | color tending to detract from the bland | appearance of the white product. Soft | custards and baked custards, blanc | mange, and gelatin jellies should all be | a part of the meal-planning for chil- | dren. The color, flavor and consis- tency may be varied in order to pro- | vide interest. Meat should be sparingly used when introduced in the diet of a normal child. Ice cream, fruits, dates, | and ground nuts should be frequently | substituted for candy. | Following is a day's food plan for a child 3 or 4 years old: 7 pm.—Orange iuice or prune juice or apple sauce. Whole cooked cereal. | Whole milk. Toast or dry bread. 10:30 am.—Milk. Bread and butter. | 2 p.m —Milk or milk soup with vege- table juice or pulp. Egg. soft cooked. Sifted green vegetable, such as spinach, | asparagus tips or peas. Buttered stale | bread. Plain custard or junket or cereal pudding. 5:30 pm—Bread and milk or milk toast or cereal and milk. fruits, such as a baked apple stewed pears. Teach children how to eat. Nothing tells more of home training than table manners. The meal hour is a social hour. It should be characterized by a genial spirit and good cheer. Teach children to assist in the table service. ‘Take time to lauzh with your chi'- dren. Many a little girl and boy waits with anticipation for daddy to come home to share with them an interest- ing picture seen in the paper. or a funny story cf a silly bunnv. or a fool- or ish fox, or of a wise cld owl up in a ' tree. If a Child Doesn't Eat. Ask yourself these questions: 1. Does an adult member of the fam- 1ly refuse to eat foods which you wish the child to eat? Do you see the atti- tude reflected in the child? 2. Are the child's eating habits dis- cussed in his presence? | 3. Do you beg him to eat. scold him when he doesn’t, threaten him, or other- | wise make his refusal to eat the center of the scene? 4. When he refuses the things vou wish him to ¢zt, do vou then allow him to have something else? 5. Do you let him eat batween meals? 6. Are vour meals served on time? the atmosp! At the Children’s Table e e at the table -BY-MARY H( Founder, Mothers' Rad: ERHAPS, when be comes to the table, your child deliberately re- fuses to eat eggs—maybe cereal—even certain vegetobles. You are amazed and finally over- whelmed to dis- cover the resist- ance a we2 boy or girl can_display. You decide to pay no_attention. But before long You coax the chiki a little. A bit more coaxing ie- sults in & sm Maybe daddy promises & penny or a nickel—al- most anything to get the child to cat, for you both have visions of an emaciated little son or daughter . . or at least a child with rickets! There are certain fundamental rules that will help any mother or father in such a crisis. First and foremost, do not make your child the chief ob- ject of attention—either by cajoling or by scolding. In either case, the little five- or six-year-old occupies the center of the stage . . . and how he does love that! There is only one other thing he seems to like more, and that is approval. So when be does eat niceiy, give him your generous approval The child learns to feed himself better and more quickly if he has his MENU FOR A DAY. BREAKFAST. Seedless Grapes. Baked Eggs. Bacon. Cornmeal Griddle Cakes, Maple Syrup. Coffee. LUNCHEON. Baked Macaroni With Cheese. Rye Bread. Fruit Gelatin. _ Sugar Cookies. Tea. DINNER. Boiled Ham. Cabbage Potatoes. Buttered Beets. Lettuce, French Dressing. Squash Pie. Coffee. GRIDDLE CAKES. * Mix 1 cup cornmeal with 1 teaspoon salt and 2 teaspoons sugar and scald with 3% cup boiling water. Beat 1 egg until light, add 1, cup cold sweet milk and combine the two mixtures; then stir in 1 teaspoon baking powder well mixed with 1 cup white flour. Beat well and bake on a hot griddle. FRUIT GELATIN. One envelope gelatin, 1 cup boiling water, 1 cup fruit juice, 1; cup_sugar, pinch of salt, 1 cup finely cut fruit (use figs, dates and raisins). Mix sugar, salt and gelatin. Pour boiling water over and stir well. Add fruit juice (orange fuice is fine for this) and let cool. When it begins to thicken, stir in the fruit. SQUASH PIE. Make a rich crust of 1 cup flour, 3 tablespoons butter and lard mixed, Y4 teaspoon baking powder, 1; teaspoon salt. Mix with ice water. Line a deep pie plate, making a neat, thin rim around edge. Pour in the filling, made as follows: One cup sifted squash, 2-3 cup sugar, 2 eggs, small piece of butter, 1 pint rich milk or half milk and half cream, 1 teaspoonful vanilla. Bake one hour in & slow oven. This should be allowed to get very cold and eaten the day it is made. (Copyright, 1931.) Mild cooked | desserts, blanc on Problems. pleasant, or is there disciplining, quar- reling or any other disturbing teature? 8. Is your child's appetite affected by | the presence of company or by eating | away fiom home? If that is the case. has it been happening often enough to make an appreciable difference in the amount of food he gets? 9. As a child is easily distracted from eating by the conversation and little happenings at the family table, it is usually best to have him eat by him- self, but he must not get the idea that | 'he 'is removed from the table as a punishment. Food for Convalescents. the road to recovery, then is the time to make haste slowly. Plenty of rest is one of the first needs, and the right kind of food is of the greatest im- portance. If ever food should be ned with thought and care, it should be for the convalescent child. In addi- tion to normal needs, there is much lost ground to be retrigved. If a doctor asks you to serve a liquid | diet and does not give special direc- tions. he means that you should serve the following: 1. Broth or clear soup. 2. Gruels well strained. 3. Milk and milk drinks, and ‘milk or so-called ream soups. 4. Beef juice and beef ea. 5. Fruit juices. 6. Ices, ice cream and junket. Soft_diet is the next step toward a normal routine. This consists of every. thing that is in the liquid diet, and in addition includes well-cook:d cereals, milk toast, soft-cooked eggs. baked potatoes, strained vegetables (best in soups), some cooked fruit (apple sauce | and strained prunes), and simple des- scrt puddings such as custards, gelatin mange, souffies and whips. As you add focds to the diet, | take care that you do not make the | meals too complicated. Simple meals, consisting of a few well-cooked and carefully seasoned foods, are best even as a ncrmal diet is approached. | After the soft diet comes the con- valescent diet. which approaches the normal diet, since it consists of simple, well-balanced meals, composed of foods that are recognized as being easy to digest. ‘There should be a gradual | change from the soft diet to the con- valescent and the same gradual change from the convalescent to the normal When following the convalescent dict, | you should add to the soft diet the | following foods: 1. Prepared cereals. | 2. Tender vegetables. 3. Creamed | chicken. 4. Sweetbreads. 5. Scraped beef. 6. Eggs in vari-us styles. 7 | Broiled bacon. 8. Fisl 9. Broiled lamb chovs. All these should be given | if your child is old enough to be al- lowed them when he is in normal health. To make beef tea allow one pound of chopped lean beef to stand in two cupfuls of cold water for two hours. Heat slowly in a double boiler. Stir constantly until it steams. Strain through cheesecloth that has been wrung out from cold water, Cool and remove the fat. Reheat with care, season, and serve in a hot cup. Beef juice is made as follows: Buy )PE NORRIS, io Round Table Club, own small table, and dishes and silver suited to his own bands. He eats without self-consciousness, too. If he finishes a meal, he does not have to wait for interested grownups to finish a discussion before he may have his descert, leave the table, or ask to be excused. But even ditions like shows & pe! under ideal training con- this, many a small child tent stubbornness about refusing to eat given foods. If this bad habit is allowed to continue, it may lead to a very cantankerous atti- tude toward food which will make trouble all through life. While all rewards have their danger, the gold star chart method often works wonders with small children. The small boy or_girl dearly loves to col- lect things. If you make out a simple chart of this kind, begin by listing every day of the week. Give Junior a gold star for eating all his breakfast, every bit of his breakfast, every bit of his lunch, and finishing his supper The gold stars can be bought at any stationery store or ten-cent store. If your child is very young, give him a star for each meal. With the older child, one star a day is better. Never take away a gold star as pun- ishment. Give a gold star every time it is earned, no matter what your child’s conduct is. Punish him in fome other way . . . but never confiscate a gold star once earned. In planning your child’s meals, bear in mind that a good breakfast is very important. Fruit, cereal, milk and bread—essentia's of a good breakfast— can be varied by using different cereals |and selecting different _fruits—espe- cially at this season of the year. The noon meal should be the child's hearty meal. The supper should be served early, 5:30 or 6 p.m. | fore heating. After a child has been ill and is on lan- | THE EVENING STAR, WASHINGTON, SPICED PEACHES. One-half peck firm, peaches. One pint vinegar. "'hree pounds granulated sugar. One-half ounce whole cloves. One ounce stick cinnamon. Peel the peaches, leaving the seed in. Put vinegar in a large | porcelain or granite pan. Add the | sugar and spice. Boil for 15 min- utes. Put the peaches in the sirup and boil for 10 minutes. Place in jars, fill the jars up with the sirup and seal. -t half ound of top round of beef. Plnceafl.pm a broiler and broil it over | a clear fire until it is seared on both | sides and has bacome spongy. Cut into small pieces and squecze out the juice | With a meat press or lemon squeezer. Season with salt. Reheat very care- fully, preferably over hot water, | Broths may be made from chicken, | beef or lamb. To prepare, cut the| meat_into small pieces and soak them in cold water for at least one hour be- Season lightly and let simmer for about four hours. Strain, coo! and remove the fat. Reheat just | before serving. If permitted, rice or barley or cereal flour or egg may be added to increase the food value. Cereal gruels may be made of cereal flours or cereal itself. They gzoquire long, slow cooking and remuffe strain- ing. Season with salt and serve wth a little sugar. A tablespoonful of broth, beef juice or fruit juice will serve to change and add flavor to a gruel, while eggs, cream and milk will add greatly to their nutritive value. If egg white is added, it should be well beaten and stirred into the gruel. Do not return to the stove to cook. If you wish to add a whole egg, baat it and stir the gruel into it. 00l Lunches. people prefer to eat food n prepared without their help. A child delights in helping in the preparation of his food. Let him wash, wipe and wrap the fruit, or crack the nuts. if any are usad. and, if time permits. cut the bread. In this way he will gein a knowledge of wholesome foods and their preparation, and may cultivate & taste for them by this means Here are three wholesome luncheons for a healthy child: ripe Grown that has beer school | eream sauce. | have trouble |are added to the egg yolks after they | | bave been stirred thoroughly, the may- Orange. Bread-and-Butter Sandwiches. Hard Cooked Egg. Cocoanut Sandwich. Egg Sandwich Filling.—Bring two cupiuls of water to the boiling point, drop in an egg. cover the pan, remove it from the fire, and let the egg remain in it for one hour, at the end of which time it will be solid but tender. Chop, season. and moisten it with milk. If the egg is cooked in boiling water, it will soon become solid, but tough and herd to digest Cheese sandwich Filling—Scrape a fresh cream cheese with a fork and sea- son it with salt Nut-Date Filling.—Wipe 10 dates, re- move the seeds, grind or chop the dates with six nuts, and moisten with milk or cream, so that the mixture may be spread. Nut-Fig Filling.—Use four figs and six nut meats and prepare in the same way as for nut-date filling. Cocoanut Sandwich —Spread bread with butter and sprinkle with shredded cocoanut. Dried Apricots—Wash some dried apricots thorougnly. Cover with cold water and allow them to stand for sev- eral hours. or until they are plump, then cook them until they are tender. Re- move them from the fire and sweeten Dried fruit thus prepared can scarcely be distinguished from canned fruit. Milk The Chef Suggests BY JOSEPH BOGGIO. provide quite excellent and nourishing food for warm weather mer But_perhaps you have noticed that the family has tired of them in their usual Win- ter forms. It therefore pleases me to give you some unusual recipes for eggs, so that you may have something new to crow about for these last din- ners, luncheons and suppers of the summer season. Eggs Careme —In a small pan or dish fry an egg mot too well done) and trim the edges with an oval cutter. Place the egg on top of & tartlet that has been filled with dice of cooked salmon mixed with may- onnaice. Garnish with caviare. A nice egg dish (not cold) for luncheon or supper is made as fol- lows Eggs Boulangere— Cut small fresh rolls in Falf and scoop out the cen- ters. Fill the cavity with diced egg mixed with a cream sauce and springled with cheese and chopped pars'ey. Eggs Mantau—Cut both ends from Jiecs From the‘ plant famed for . Beeroon ANHE Budweiser BUDWEISER, the nation’s is made in the largest plant of its kind on earth. BUDWEISER is made today just as it always was made. The method is the same in every detail. Maximum, prescribed alcoholic content; of course. Drink it with your meals. It sharp- ens the appetite and brings out fine flavors. BUDWEISER tastes better with food and food tastes better with BUDWEISER. te the World’s Most Famous Now at your Neighborhood Orours USER-BUSCH, ST. LOUIS Makers of good things to | IN DIETING for health and beauty, There is always danger of going to extremes. The large woman who as- pires to nymph-like slimness, for ex- ample, is likely to | cut down merci- | lessly on proteins, with the result that, along with a girlish figure, she acquires a haggard look and wrinkles. Then there is the woman whose skin is oily; she may eliminate all fats and olls from her meals. The oiliness will disap- pear from her skin, but too often her complexion will become dull, life- less and sallow, as a consequence. A diet from which all fats and oils have been eliminated is advisable only in cases where there are tendencies to certain ailments. Fresh butter and oll have a very definite function in the diet . . . butter, because it is an energy food, rich in vitamin A; and oil be- cause of its lubricating effect. In gen- eral we do not use enough oil. It should have a much larger place in the diet of persons who are leading a sedentary life, and high-strung, nerv- ous persons. The spoonful of ofl which old-fash- ioned mothers still administer on oc- casion to their children would be equally beneficial for adults. But oil is not to be considered merely as a lubricator. It is an ingredient which gives palatability to many a dry dish, | Ojl can be utilized in a hundred | ways, the commonest of which is per- | haps French dressing. There are many varieties of it, but the simplest and the one most relished by connoisseurs contains merely oil, vinegar (or lemon iuice), pepper, salt and sometimes a dash of mustard. The amount of each depends on personal taste, but always the oil should predominate over the vinegar.’ This dressing can be used also with artichokes, boiled fish and ! asparagus, as & substitute for the usual Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN, $ayonnaise is another concoction in- to which cil enters largely, but many in the making of this dressing. If a few drops of lemon juice ecnnaise will b2 sure to thicken as good mayonnaise should. The ofl—about | cupful to two egg yolks-—should then be added drop by drop. as more stir- . ring goes on, and at the end, add a few more drops of lemon juice for the tang A delicious variation of plain may- onnaice is made by adding a little beef extract ar meat gelatin. Another, by | poaching the whites of the eggs in a pan of boiling water. passing them through a sieve. After drying them, ! chop parsley and greens very finely, | put them in and then mix the whole ! with _mayonnaise. hard boiled eggs to imitate small bar- rels. Surround the top and base of each with anchovy filets, to imitate the | iron hoops. Empty the eggs with a| cutter; mash the yolks and to them | add chopped shrimp and mavonnaise Refill the little barrels with this mix- ture. Serve as an appetizer or as a supper salad. | Scrambled eggs should be somewhat | embellished if they are served as an important luncheon or supper dish. | You may like to remfember this sug- | gestion ~for a rather aristocratic | entree ! Eggs Archduchesse.—Mix with the eggs a sufficient quantity of diced ham and sauted mushrooms. Garnish with aspacagus heads dn top. | Another variaton of this uses toma- toes and diced kidneys, sauted, with the eggs. A simpler recipe surrounds the scrambled eggs with little dice of bread which have been fried to a nice golden brown in butter. Over the top of the eggs sprinkle chopped parsley. Still another mixes with the eggs a little chopped parsley. grated cheess and a dash of mustard, then surrounds the eggs with the fried bread croutons. One may make the plainer egg diskes seem a little more attractive by garniching them with crisp parsley or strips of pimiento. And do not for- get to serve often those many simple recipes _which combire cheese with eggs. These foods go so well together. Goulash. Cook one cupful of rice for 20 min- utes in a quart of water. Drain well. ' Chop one large onion and one green | pepper fine. Cut one medium stalk | celery into small pleces. Mix these with | one pound of lean beef, cne large can | of tomatoes and salt to taste. Place in | a baking dish and bake in a slow oven for an hour. Serve with a salad of | carrots and pineapple in gelatin on let- tuce with mayonnaise. Chocolate Sauce. | One cup sugar, three tablespoons ' flour, one-eighth teaspoon salt, two squares chocolate, cut fine; two cups water, one teaspoon butter, one tea- spoon vanilla. | Blend sugar, flour and salt. Add' chocolate and water. Cook slowly and | stir constantly until mixture thickens. Add rest of ingredients. Cool and chill. | drink for over 70 years FOOD PAGE, SEPTEMBER 4, 1931, 0. O, FPHIDAY, IN OUR MEAT DEPARTMENTS GENUINE SPRING LAMB Fancy LEG of LAMB ; Roast .. .w 17c§ Lb. 210 @.SMZSCI ; Shoulder Rib Loin CHOPS » 23c CHOPS. »39c CHOPS : 43¢ Bottom Round Steak L% 29¢ Top'Round'Steaki *.. . . .. .™33c Sirloin Steak .» 39¢ Porterhouse Steak . ™ 45¢ Fresh Ground Beef .™ 8¢ Sunnyfield Sliced Bacon elilc Briggs' Skinless Franks . . .*25¢ Lean Plate Beef . |0c Fresh-Killed Kingan's Reliable Skinned f FRYING SMOKED HAMS' CHICKENS wsumee ) g Q@ or_recular Ib. 33c Center Slices, Ib., 35¢ 8 to 13 Ib. aver. i Our Stores Will Be Closed All Day LABOR DAY MONDAY New and Delicious GRANDMOTHER’S Daily Fresh Doughnuts OUTSTANDING VALUES FOR PAY DAY! Fancy Creamery Butter fu e » > 31 €St 1. 33 ., 29€C, 24 13'.’, 5%c¢ Sunnyfield Flour 5} 15c, 12, % 15¢ bag Pure Lard, Bulk or Package . 2 ™ 23c { Sunnyfield Chipped Beef . . Alaskan Pink Salmon un ex | QO Wildmere Fresh Eqgs . 29¢ Chum Salmon . Bianige Sunnybrook Fresh Eggs . . 35¢ White Leghorn Fresh Eggs 43c | Sunnyfield Pancake F! 3 »e 25¢ L. 19¢ SMOKED “Aus In All Grocery Stores 16-ez. 17 c and Meat Depts. Sauce cans QUAKER MAID BEAN Sunsweet Prunes i . 2w |9c Ann Page Preserves . ™ = 2lc i 37c White House Evaporated Milk, 4 &% 25¢ Sunnyfield Corn Flakes . . 2= I3¢c Sultana Jam essife Sparkle i Gelatin . . . 3 5% 20c Sultana henéa Syrup e l4c Del Monte Seeded Raisins o 3 cans zsc .7 8¢ CAMPBELL’S TOMATO JUICE CAMPBELL’S TOMATO SOUP 3 == 22¢ 2 vus 29¢ e |5 =29 ant 286, «ax 93C aie . 2»=9c | Dromedary Dates T’ . . . 8¢ Cigarettes "t . 2 w ve 2]c | 5i. Cherries ™' 17¢, = 22¢, & 29¢ A8P Fancy e PEANUT BUTTER 25c ;' 21c¢ 2-b. Sultana Peanut Butter 21c¢c %} 37¢ Standard Corn Jp=t=mibe . . 2wt an25¢ Standard Peas 3 med eam 25¢ 5 19¢, ' 35¢ bag bag Stringless Beans 3 met. cams 25¢ . 2 %=9¢ Standard Tomatoes 4 mea aans 25¢ voitie 23€ DILL PICKLES [ S Inall stores in time for breakfast. Cut fresh carton of 1 doz. carton ef 1 dez. in most stores, doz. our 8 to 13 Ib. average haif or whole In Tomato R RS . . o L. Vitamin Rich Convenient for Luncheon Budweiser Beverage Sultana Tuna Fish 15-1b. pke. . o i ol Se Nectar Teas Mayfair Tea Uneeda Biscuits . . . pound glass 8-0z. glasses Ib. jar or pail 4-01. glasses ‘ 5 C Whole Beets Corn Meal Jar Rubbers Beck's Fruit Pectin . 2-1b. bag. 8¢, bottle Banner Brand we 29¢ N.B.C.English Style Assorted [ ] ® [ J Biscuits . 29¢ Morton's Salt 2 v |Bc Astor or Comet Rice 3 e 25¢ Encore Plain Olives _ wsri35E Gold Dust 2 . skes. Q¢ e vie. 25¢ Encore Macaroni 3 "= 20¢ Fancy Navy Beans . . . 3 19¢ Kirkman's Soap Powder . . 2»=[lc Underwood's Deviled Ham "™ 15¢ Extra Fancy 2in | Shoe Polish . . =2¢ can Waldorf Toilet Paper . . . 4" 19¢c ARROW SPECIAL Beverage Light or Dark aments 19¢ contents D VEGETABLES National Biscuit Co. Fruited Ovals Clicquot Club Ginger Ale Pale Dry or Golden 2w 27e Abner Drury Beverage Light or Dark bottles 25 c contents | FRESH l: Fancy | Freestone Peaches 5 ' 10c, 15 - 29¢ ", ‘We sugge st you take advantage of these low prices mow. quality, suitable for home canning or table u Yellow Sweet Stringless Beans . . '3 m 25¢ | Cooking Potatoes, 3 " 10c | Beets or Carrots . 2==9c | Apples, 3 10c 5 bunch Crlsp celery ¢ Y 10c Italian Variety Fresh Fresh Tomatoes . . 4 ™ |9¢c Yellow Onions 2 m. 9¢ Prunes, 3 - 22¢ 25¢ ANANAS - 15¢c and 19c | LEMONS :-- : Flnc.y New -Potatoes, 10 ™= l 1c