Evening Star Newspaper, September 25, 1931, Page 37

* Oven Roasting Methods Three General Classes of Cooking Are to Be Con- sidered—Searing Has Definite Purpose. Various Kinds of Meat. Tfll cooking of meat can be reduced to three principal ways. The first way is by the lication of intense heat to keep in e Buices, which 1s suit- able only for portions of clear meat when the fibers are tender. By the second method the meats are put in cold water and cooked at a low tem- perature. ‘This is suitable for bone, gristle and the toughest portions of the meat, which for this purpose should be divided into small bits. The third method is a combination of these two processes and consists of searing and then stewing the meat. This is suitable for cuts that are neither tender nor very tough. Effect of Temperature. o B; tting meat in cold water an t.llm’vhml the water to heat gradually & large amount of juice is , an the meat becomes tasteless; long ‘cooking the connective tissues softened and dissolved, which gives to the stock when cold a jellylike consist- ency. This principle applies to soup making. By putting meat in boiling water, al- Jowing the water to boil for a few min- utes, then lowering the temperature, juices in the outer surfaces are quickly coagulated, and the inner juices are prevented from escaping. ciple applies where nutriment and flavor desired in meat—for instance, boiled mutton or fowl. By putting the meat in cold water, quickly to the bolling point, lowering the temperature and slowly until the meat is ten- the ess will be in o ] are times when a fine oven menu best. time as & dz:lc us is being cooked, or it can nd hot. A chuck or a quality beef carcass rib roast from an in- y the tender cuts of roasting. All ] 25 B i | ? | i i ] i L d 5§ gesnig LT é Gellicious sandwiches, salads F.|Gther dishes. SR - degrees for 15 minutes and 1 and mutton at 430 degrees (nr“;g minutes. may be seared in an MENU FOR A DAY. BREAKFAST. Baked , Bran with Cream. le Hash. Hot Corn Cake, Coffee. LUNCHEON. Baked Kidney Beans, Pepper Relish. Raisin Brown Bread. Ginger Puffs, Tea. DINNER. Cream of Corn Soup. Coffee. VEGETABLE HASH. One-half cup chopped cooked carrots, one cup che cooked potatoes, one-half cup chopped ‘cooked turnips, two cups chopped cooked cabbage, t ly one-half hour. and serve. GINGER PUFFS. Fold, turn d | oven searing; then add This prin- | 1t can be pre- | trimmin; oven temperature of 450 degrees for 30 minutes. The heat is then reduced to 250 degrees, and the bird is cooked in a covered roaster until tender. ‘The length of time required for the roast- ing depends upen the age of the bird. It varies from two to four hours. With an ordinary gas oven, it is safer to add half a cupful of water to a roast after searing. This is not needed if a roast contains considerable fat, or if drip- pings are added. It is no longer cor- rect to baste a roast, but be sure that there is plenty of fat and molsture in- side the roaster for it to do its own basting. ‘Tough beef can be soaked overnight in vinegar, then scored crosswise of the gri First sear in hot fat on top of the stove, which is a more gentle process for tough meat than enough make sure that it will n::? "K: eat. A tight roaster cover and a you can use a waterless cooker, steamer, fireless cooker or a heavy kettle with a tight cover. Salt and pepper should not be put on meat before it has been cooked, or at least before it has been seared over, as they draw out, the juices o!h},lhe ,r:\o‘lt. SE‘CU‘HK a fork into meat while s cooking is & bad practi 35 1t liberates the juices. g | Roast Lamb. While euts of lamb from the 1 and ribs are the most popula:,' 'é‘x’z‘fl proper cooking savory and less expen- sive dishes can be made from the shoul- der, breast, flank and neck. It is econ- omy to buy a leg or a shoulder of lamb for roasting, although it may furnish more meat than is needed for one meal or even for two. Roast lamb is one of the best meats for slicing cold, and ev:ry left-over n:nn be utilized in a spicy curry or any one of a dosen other appetizing hot dishes. Bones and gs removed -before cooking make excellent soups and jellies. What- ever way lamb is cooked, if it is to be served hot it should be piping hot on hot plates, because the fat hardens as soon as it to cool. Green salads with tart and flavorful dressings add color and zest to Jamb menus, lf' g{y lln:b: Select a preferably cut so as to incl the loin. Wi et 255509858 a 8 g Boned hams and shoulders stuffed with well seasoned bread crumbs and roasted to a turn are easy to carve and are attractive when served either hot or cold. As a luncheon or supper dish ccld !-:;t puked.‘-s gno;uenz cut in lf.h.ln lices Serve & colorful Since its flavor is often as demuh that of chicks pork can be utf the making of Pleasing the Man BY CHLOE JAMISON. OON the world will be starting in on soups again. And how many men | eat them, not because they like them but merely out of courtesy? Hundreds and thousands—far more than there should be. ‘That, of course, is because 50 many home cooks insist upon serving over- delicate cream soups or thin, anemic consommes or soups that have no defi- nite appeal to the masculine taste. What wanted is usually a robust potion, like the promise of & good square meal—a savory soup such as old Creole cooks knew so well how to make. Among those fine old soups will be found various recipes for chicken Elmbe, including the following, which known as chi low temperature should be used, or |sand or | tritious, appetizing, if | University of Chicago revealed that less THE CHEF O BUSY is the chef with his task of planning and cooking good things for the palates of grown men and women that there is scant time left for concentration upon menus children. But mow- the school year be- gins, and there will be lunch bc.‘i’xtu u; carry to and fro. am moved there- fore to suggest something nice in the way of sand- wicl . . o Selec- tions which will be suitable and| healthful for chil- dren of all ages. Every one knows, more or less, how to prepare sandwiches. Those made with new bread are considered superior, but when neatness and 8] ce are of first importance it is best to use loaves that are a day old. Cut the slices from an eighth to & and wich butter, then simple filling that will carry well in the lunch box. T would first say a few words about sandwich butters which are considered a great improvement for buttering the bread used for sandwiches. They are also more convenient for spreading, and | will keep well for two or three weeks if | placed on the ice or in a very cool lace. psmdwlch Butter—Weigh s halfl O matter whether a child eats his lunch in a modern school cafe- teria, takes it with him from home, or comes home to lunch . . . the school Junch problem looms on every mother's horizon now. “Week in and week out . . . for nearly 9 months” you may sigh. Except for mothers who live is dietition, who sees to it that proper ro:ds are provided for the school chil- dren. Provided, yes-, . . for she uses her f proféssional training to see that fi:‘. ml lunches are-balanced, nu- , and as economical But what sbout Johnny 15 cents clutched in his' Tl nands - ~ nd upon him to spend will he buy something 2s possible. hmlm . or he likes for 5 cents and then spend two-thirds of the total on candy? Most. children are apt to squander thelr Junch money unwisely. Less than & year ago a survey carried on by the Home Economics nt of the than 8 cent of the school children chose ‘: that met even the minimum requirements for proper lunches! 1 Granted that your child’s school has god scheol lynches served in the cafe- ria . . . and most organizations of and teachers make this a pri- mary objective . . . what can you do to train your child in food selection? One is for parents’ ns to make a community project by s school’s to-operation. drills,> posters, and edu- cational methods, children can be taught what constitutes a proper lunch. Further interest can be aroused by grad- ing them on their selection of food. If you are so situated that you must work alone, try a gold star chart for your ‘child. - Arouss interest by tell- ing him stories-of the foods . . . what they do . . . their importance to his proper growth, etc. See that he un- derstands what he should have to eat at Other foods—One serving (In addi- tion to those previously listed) of pota- toes, macaroni, beans, meat, etc., and & serving of bread and butter. Dessert—If desired . . . not neces- sary. If "your child particularly needs en- couragement, you might work out a grading system, whereby he gets a sil- :;;dlc‘a‘x" R':: 8 “B-plus” l\lmch and a r an “A” meal. Washing hands before meals should always be DAILY DIET RECIPE LEMON WHEY, ‘Whey, two cupfuls, Sugar, one " ful. Lemon juice, four or five tables] fuls. SERVES 'O OR THREE PORTIONS. Whey is the water which is drained from the curd in making cottage cheese or cream cheese from sour milkk. To the whey add the juice from one lemon and a little sugar if desired. g}ca:l ::dl e Whey extremely ime, vitam! - in B—easily " DIET NOTE. Recipe can be taken by chil- dren 4 years old and over. Can 2;::::”0“ k- und:d“m “ ), over or Could be the basis f Juice drink. =igis en gumbo a la Creole. The ingredients are a of chicken stock, a quart of beef stock, a large | green pepper, an onion, a leek, three | sticks of celery, a third of a pound of | okra, a third of a pound of tomatoes, a third of a cupful of small rice, and one small chicken. Slice or cut up half the quantity of peppers, onjons, leeks, celery and okra trimmings.” Fry in butter for a minutes with a little Virginia ham, aiso { cut in small pieces. Drain the butter, add stock and chicken and boil for 3 id tomatoes which have been peeled and diced, and okra. | Serve with cooked Virginia ham cut in | small dice and the breast of the chicken | cut in Julienne (thin strips). | Curried Rice. ; Rebeat two cupfuls of eooked ric Amm“d&umpnfig SUGGESTS BY JOSEPH BOGGIA. pound of butter and work it in a basin with a clean and dry wooden spoon until soft; then add by degrees a gill of whipped cream, sufficient salt and mustard to taste, and place it in a cool place until required. Another savory sandwich butter is made by creaming or kneading fresh butter and mixing with it either one of the following ingredients in the propor- tion of one ful to every four ounces of butter, grated horseradish, chop) parsley, green herb puree. These butters are only slightly flavored, but the variation gives a zest which keeps the santiwiches interesting. 1 suggest as sandwiches that are especially suitable for children the fol- lowing selections, with directions for their making: Cheese ream _ Sandwiches.—Take three tablespoonfuls of grated mild cheese, two large tablespoons of double cream, & little crisp celery or a few nuts, finely chopped, slices of bread and butter. Blend the cheese, cream and celery or nuts and spread the but- tered sides of the bread with this mix- ture. trim| Egg Sandwiches.—Boil three fresh :gu for 10 minutes; when cold remove ells and mash the yolks and whites ether with an ounce of fresh butter. en quite smooth add salt and spread the mixture on thin cut bread which has been buttered. Trim and cut into neat pleces; wrap in waxed paper. Rachel Sandwiches.—Chop very fine- ly some white celery and mix with san equal quantity of ely chopped cold chicken. Season to taste and mix with a little cream or mayonnaise. Spread between buttered slices of bread. ‘At the Children’s Table BY MARY HOPE NORRIS, Founder Mothers’ Radio Round Table Club. part of the consideration in grading. Make a chart for each day of the week, and give him a star each day that he esrns it. Never, never give it to him when he has not met the requirements . . . and never punish him by with- holding the star. These little stars can be bought in the stationery department of any store. Of ccurse, other members of the fam- ily will show proper enthusiasm and admiration for each fine star! - Peanut Turnips. Slice some turnips in rounds, throw them into rapidly boiling water or meat stock and cook until tender. Place & layer of turnips in the bottom of & buttered baking dish, sprinkle over these some chopped peanuts and pour over this some peanut butter thinned with warm water to. the con- sistency of cream. Repeat until the dish is w Cover with bread crumbs. Season edch layer with salt and pep- . Bake in the oven for about 15 minutes, basting occasionally with pea- nut butter thinned with a little hot Main Dish Meals Win Culinary Palm BY SALLY MONROE. FOOD tastes of men in general have been broadened by enforced out in the interests of their eomnse"?c’m affairs, Seeking change and epicurean charm occasionally they downright en- Joy dining at restaurants renowed for foreign dishes where the chefs turn one of the less expensive cuts of meat into a delicious savory one-dish meal accompanied by & simple leaf salad, & sweet or frult and coffee. The operating vice hearth and home should co-operation and a little bit of flattery when she serves just such & modest re- past, given grade A preparation by her own expert attention. Dinners in which & main dish plays a star part are a best bet for the home- maker now taking the reins of cooking into her hands while without the serv- ices of a . From the amateur viewpoint, it seems easler to broil chops or a thick steak, but these demand niceties of heat in regulating the broiler, else with too h a flame they sizzle and the edges finally char and burn. The cheaper cuts of meat cooked by way of the casserole and seasoned with vegetables as desired attain perfection by long cooking and approach in their humble way the artist's goal. That little brown servant—an earth- glass money in houseware depart: small specialty shops of like nature. The earthen casserole, such as the Frenchwoman demands ere she cooks one meal, has the happy faculty of re- taining steam and the subsequent juices and flavors brought out by heat. Moreover, food in such a casserole ma: b2 cooked over a very low flame, thereby relieving the electricity or gas bill of much pressure. Earthen casseroles, although fired in the making, wear longer if protected from flame or intense heat by an as- bestos mat, and likewise should not be subjected to heat without contal a little water, cooking fat or the f 1tself. Skirt steak cooked by this moist heat is a friendly ally to the ‘who | vows_to retain pride in her cooking, | whether glw curve on the budget chart | soars or dips. * Trim the membrane from a skirt thin strips of three carrots, arra in layers. Roll firmly and tie securely. Brown the sliced onions in two table- fuls drippings and sear the four rolls of meat. Season with one tea- spoonful salt, one-fourth teaspoonful pepper, place in a casserole and cover with one cupful of tomato juice. Cover and bake or cook over a low flame one and one-half hours. During the last half hour of add four potatoes, peeled, and cooking. Thicken the liquid tablespoonful flour which has mixed with a little water, and cook gravy for 5 minutes. Serve on a platter or in the casserole, which may be wrapped with a napkin if de cooking continue with_one been Corn and Celery. Arrange two cupfuls of canned corn or fresh grated pulp with one table- spoonful of chopped green pepper and one cupful of finely c! alternate layers in a two tablespoonfuls of fat to half & cup- ful of hot milk and pour over the vege- tables. Cover with one cupful of toasted bread crumbs and bake for 20 minutes. MODE e OF THE OMEN e - Mrandes naw collection shows a revival o/ e bustle, &y butbertly b om Ll kAL vend ,am_. & Vwi bow decotlete wilh diamond elasp. u.ru'_g;a. e 77 Would Make Jt/ from a gem of a recipe, with the finest ingredients money could buy «+. It comes to yg'i;lthe famous Jar.. . as fresh as fresh can things | type, in white fallle crepe silk Best Foods \ MAYONNAIST X YOUR TABLE MANNERS BY EMILY POST, (Mrs. Price Post) Author of “The Personality of a House” and “Etiquette.” I PIND that the question of how much or how little to serve when one has invited guests for luncheon seems to present a real problem to many hostesses. Said one . . . “I dont want to set & skimpy table, but I do hate waste. I would be delighted to order five or six or seven courses for a luncheon, but I notice that most women eat 8o little. Do tell me what sort and how much food is proper to serve for simple meals as well as formal.” Today one might almost say that the more fashionable the woman, the less THE STAR’S DAILY PATTERN SERVICE A pastel red sheer worsted with in- tricately seamed hipline, so individually smart, features the new Peter Pan neckline, so youthfully becoming. The collar and cuffs are of the lingerie with Ppleated ruffied edge. And it's so marvelously simple to fashion, to say nothing of its small cost. Style No. 3325 m: had in sizes ifl‘fafi“’ 18, 20 yun;"nb':nd 38 ifiches Size 16 requires 3 yards 35-inch, with % Jard 35-inch contrasting and 1% yai plaiting. 's_unsurpassed for school and col- lege girls. Black dull sheer worsted is ultra- smart with white p!que contrast. Then again you'll like it in dark eats. lunches iched tually orders triscuil black coffee—not give them only one course, and kindly and people some. He and well prepared, is a heal prod- vet. So, too, is fine mustard when still feel under obligation to show ap- preciation of the kitchen of their host- ess, But the modern slim generation can make no such sacrifice to manners on the altar of accumulated fat . . . and any dishes nd a moderate amount or degree of richness remain untasted. ‘Three courses at lunch are plenty: first frult or soup in cups, or ng Then & meat and vegetable, followed a salad, or & meat with salad instead of vegetable, followsd by a dessert. A|ing diet and real lunch party would probably include fruit, or soup, or hors d’ouvres, then an mndhh. chicken or squab or ea hen with salad and then; ice cream. ¢ Here are s few more pointed sug- gestions for luncheon menus: The first course might consist of a fruit cocktail or melon: soup might be bouillon or | {pas clam broth or a bisque of chicken or mushroom or tomato or jellied bouillon. Eggs include all varieties of fancy eggs, Florentine or surprise, or egg croquettes e palate, but it may easily be the cause of an annoying redness 3 the con- meats, starches, swee on or condiments. iples I might end the discussion We see from our rell.l.b' le guide, the dictionary, that a condiment is “a slight savory taken cob tomatoes, spinach squash nor turnips nor any of the cab- or onioh families. at_a formal lunch includes russe, m mince - pie, chocolate roll, cream s or cake, or New York's favorite cream brullee—a very rich cream custard with & coating of candied sugar. green canton-faille crepe silk with egg- shell crepe coliar and cuffs. For a patterr. of this style send 15 ¢cents, in stamps or coin, directly to The | be when Washington Star's New York Fashion Bureau, Fifth avenue and Twenty- ninth street, New York. Don’t envy the woman who dresses eeps her children well Just send for your copy of and Winter Fashion - .. It shows Lhe best styles of the com- | nin ing season. And you may obtain our pattern at cost price of any style shown. The pattern is most economical in material requirements. It enables | side. you to wear the new fi at little expense—two frocks for the price of one. You will save $10 by spending 10 cents for this book. So it would pay u to send for your now. Address Rxahn Dep‘rfinmt.% of book, 10 cents. ‘llx Mocnfi “Color” In Millions of Homes! i1t ,Brightens All @ WashableFabrics Quickly and Easilyl Is it faded? Is it unfashe THE TENDER, subtly Ravored juici- ness of White Star Tuna tickles a man’s palate. lts rich staying quali- ties are just what he needs. Please him today with this new rolled tuna sandwich, or a tempt- ing salad, a tuna chowder, or baked tuna Spanish style, White Star Tuna hes been the pre- ferred brand for 18 years beceuse only the best is packed = by the largest canner* of tuna inthe world. Inexpensive and always fresh and tender. STAR WHITE STAR ROLLED SANDWICH Stand & large losf on end and remove the whole bottom crust=— slice the loaf lengthwise Into 7 uniform slices, Re- move the crust. Spresd with warm butter, cream cheese and & sandwich spread of tuna. Place three small stufied elives end to end across short side of slice and gently roll It around the olives like 3 Jelly roll. ‘Wrep snusly in oll paper and let stand one hour. Slice with & very sharp knife. Ong oaf makes 40 send= wiches, TUNA AR T Tintex