Evening Star Newspaper, October 2, 1931, Page 56

D—8 A * FO( P PAGE. » 3 SEL O FOOD P FOOD AND THRIFT IN THE HOME Fats and Oils in Cooking Knowledge of Various T vpes Needed Daily—Rel- ative Values Considered — Preparations for Frying Cakes and Pastry. ‘A KNOWLEDGE of the various types of fats and the possibilities of sub- | stituting one for another is important in every-day cooking processes. Fats are derived from both the animal and the vegetable kingdoms. The chief animal fats used as food are croam. butter, lard and suet. The common vegetable fats are olive, cottonseed, corn and nut ofls. In the home other fats, such as beef and bacon drippings and’ chicken fat, arc obtainsd by the cooking of meats. These, if carefully saved and used, will reduce the cost of fat in home cooking Fats having low melting points have been found to be more completely fs- similated than those having high melt- ing points. For this reason. olive cil and butter, which have low melting points, should be chosen as foods that will be well absorbed, and ‘g foods from whick the greatest fuelqfl} ic will be obtaliff’. The digestive® isturb- ances ofte.¥ gttributed to eating fat are due not 50 much to the inability of the | body to digest the fat itself as to other causes, chief among which are bad cooking, overeating of foods contain- in‘ fats and a rancid condition of the ats. Most Valuable Fats. Butter fat is valuable, not only be- cause of the fuel value which it has, but also because it contains certain growth-promoting qualities not found in all fats. Beef fat also supplies these substances, but in a_ smaller amount. Egg yolk fat also belongs in this list, but’ lard, almond, cottonseed and olive oils, although veluable foods so far as known at present, do not embody these special quelities.” Upon _investigation, then, it is evident that rich milk, cream, butter, eggs and fat becf are of special value 'in_growth and also in cases of malnutrition. As_an enriching or shortening agent butter is used, and directions for the substitution of other fats are largely concerned with methods of closely imitating the flavor and tesi- ture secured by the use of butter. Oleo- margarine, if of good quality and bought from & reliable firm, may be used for the same purposes as butter in all kinds of cooking, end it is difficult to detect it even in mildly reaconed sauces. If vou use butter when cooking vegetables, it will be more economical to stir the butter into the vegetables just before they are served rather than adding it while cooking. and the flavor thus im- parted will be more delicate. If the butter is added while the are cooking, much of the butter will be lost unless’ the water in which the vegetables are boiled is served with them. Instead of adding butter to vegetables, the economical can cook fat ham, bacon, or salt pork with them, and the flavor thus im- parted will be relished by some people much more than if butter had been used. Such fats as lard or lard and suet, which give off most smoke at frying temperatures. can be used a smaller number of times than can these fats givings off less smoke, such es the oils. The cere of clerif alsy helps to c:te times that the fat can be once overheated until it smol cessively can never be used as long as can the same fat not so everheated Chicken fat has its own distinctive but mild flavor unless tried out 2t a high temperature. To prepare chicken fat for shortening purposes try it out in a double boiler or other receptacle placed in hot water until the fat just melts away from the tissues and can be poured off. Chicken fat becomes rancid quickly, vegetables | housewife | and for this reason should be kept cool and covered like | cooked in them. Preference should be given to a fat which does not scorch too readily at the cor-monly used for frying. Butter and Inid scorch at a lower tempersture than do beef or mutton fat 4nd cotton- seed, peanut or cocoanut oils. For this reason the latter fats are preferable for deep frying, which requires a high temperature. One cause of difficulty in the digestion of fried foods is that fat is usually overheated during king and is thus decomposed into substances of an irritating character, For these reasons pastry and fried foods do not belong in a child's diet nor in that of a person with a weak digestion, and should not be eaten frequently nor in large amounts by any one. The characteristics of a good fat for a frying medium are: First, a high smoking temperature; second, . the smoke should increase slowly; ' third, the smoke should not be irritating in character, smoke readily are the irritating odor and the inferior quality of the fat for further frying. Smoking is an indica- tion of decomposition, and the fat | which decomposes most upon heating can be used the fewest number of times. From this last standpoint cot- tonsesd products are especially de- sirable as a medium for frying. Some vegetables brown with such difficulty that a fat of jow smoking point, such as sact or drippings, is better to use for sauteing or frying. Chicken fat, bacon or other drippings add a good flavor to meats and vegetables, but they must be selected with care to avoid unpleasant combinations. In deep-fat frying an even brown color and a good flavor with the least fat absorption maxes the best product. The color depends upon the kind of food being cooked and upon the fat, but more especially upon the temperature and the time of cooking. The flavor varies with the kind of fat used, although the differences are much less than one While strongly flivored fats need not alwavs be discarded for deep-fat fr ing, those with little flavor are safest for general use. Rich doughs and bat- ters become more grease-soaked in deep-fat frying than those containing less shortening. and foods cooked at too low a temperature absorb a large amount of fat because the protecting coating is formed less quickly than at a higher temperature and because the food remains in the fat for a longer time. Doughnuts made without short- ening absorb much less fat than those in which shortening is used. Oils for Dressings. Olive oil gives, in all cases except in fried foods, a very pronounced flavor. Thus, for salad dressing, it is chiefly recommended. Recipes for cocked salad dressing usually call for butter or olive oil, but oleomargarine can easily be used. Chicken cr bacon fat may be used with a vegctable or a meat salad. If ccoked salad dressing is made in large quantities snd used frem time to tim» for different salacs, but- olesmarga: best be~ause of r neh doessing olive ofl is best Substituting Wesson oil or similar oii for one-half of the olive oil will en- able one to secure the flavor of the more expensive product and at the same time lower the c If_you do not have olive oil at hand, mayonnaise dressing may be made with washed {and melted ‘butter cr oleomargarine. | Half olive oil and half washed or un- salted butter will give a dressing of | | good flavor and consistency. Doughs and Batters. Any fat except olive oil can be used butter and used in a very short time | in griddle cakes, but the griddle should after being rendered. for shortening special cakes, such as| spice cakes, when the seasoning used | will disguise any strong flavor that the | fat might have. It can also be used for frying the chicken itself or other | meats, and for warming over vege- tables and other food. Fais for Frying. Fats that are intended to be used for all kinds of frying shculd be care- fully selectes, es they affect the flavor appearance and texture of the focds MENU FOR A DAY. BREAKFAST. Grapes Dry Cereal. with Cream. Scrambled Eggs Muffins. Bacon. Coffee. LUNCHEON. Tomato Rabbit on Toast. Lettuce, French Dressing Gingerbread, Whipped Cream. Tea. DINNER. Bolled Corned Beef. Potatoes Cabbage. Turnips. Carrots. Buttered Beets. Peach Pie Cheese. Coffee. BACON MUFFINS. One large cupful whole-wheat flour, one cupful sweet milk, one well beaten egg. three teaspoon- fuls baking powder. Beat all to- gether. Haye fried four or five slices of bacon, quite crisp. Cut in small pieces and add to the mixture, also two tablespoonfuls of the bacon fat for shortening ‘This makes one dozen good sized muffins. are nice and hearty for kfast and cheaper than meat. GINGERBREAD. ‘Take one tablespoonful butter or lard and half cupful sugar. Cream together and add half tea- spoonful gnnamon and one tea- spoonful ginger. Stir half tea- spoonful soda in half cupful mo- lasses. Add one and three-quar- ter cupfuls flour and milk enough to make a cake batter. Beat five minutes and bake in two round cake tins, well greased and floured. Use one for dinner with whipped cream. and the other makes a fine cake for supper. PEACH PIE. Line a pie plete with nice crust. Peel and slice some peaches as you would apples, ar- range on crust and dust a little cinnamon and sugar over the top. Bake until crust is done and peaches are soft. If you like, Jjust before serving you can dot whipped cream RQere and there over the top of . Of course, this is baked with only one crust. (Copyright, 1931.) for every use It may be used | be greased with a fat having little flavor. Butter gives the best flavor for muffins and the greatest tender- ness, but oleomargarine or chicken fat | produces an almost identical product. The same fats may be used for bis- cuits or for muffins. but more salt should be added. When making bis- cuits or shortcakes, to sscure the best texture, ofls when used shBuld bs mixed with the liguid rather than with the flcur Cakes and Pastry. Althouch care is needed in the se- lection of the fat used in cake, a com- paratively large choice of fats is pe sible because the flavor is often dis- | guised by the use of extracts, spices or | chocolate. The most tender cake, how- | ever. is made with butter. If two dif- ferent cakes are made from the same recipe and with the same method of temperature most | The objections to fats that | might expect. | mixing, one with butter and the other with some other fat, the one in which butter has been used will be the most tender. Next best to use is chicken fat or oleomargarine with increased t. Beklun( is very important when making cake, For plain ple crust lard gives the most tender and most flaky product. A good crust can be secured with oils if | they are properly handled, but a mealy instead of a flaky texture is produced. Not more than one part of oil to four parts of flour should be used, and care should be taken to mix the ofl and flour only slightly, otherwise so little water can be added that the ple crust will be very difficult to handle, and| it will crumble to pleces when baked. Chicken fat gives a good crust, but it | should be handled like the oils. Butter‘ produces a crust of delicious flavor (nr‘ those who are willing to pay the prlcc.‘ | but the texture is no better than when | lard is used, and often not as good. | Sour cream when used in somewhat larger proportion than the oils requires {'a little baking so to neutralize the | | acid, but gives a very good quality of | crust and one tasting much like a but- ter crust. No water can be used in this case, as there is enough liquid in the cream. Oleomargarine gives a crust almost impossible to detect from one made with butter. Suet does not give,a good texture, and both suet and drippings are too strongly flavored to| | be good for the purpos. | | YOUR | QOME time ago, in a talk over the| | radio, I was speaking about table | manners. I cannot remember exactly | | the words I used, but apparently they | gave the impression that I considered the holding of implements of no im- portance, for afterward I received a number of surprised and protesting | letters. | I certalnly must have expre-sed my | meaning badly, but I think that I tock | 1t for granted that all people of Amer- fcan education held their knives, forks | and spoons in the right way, and that | therefore detailed infstructions wouid | be unnecessary. But I did not mean that implements shculd be held any which way. | From those letters that came to me it was evident that many pe:sons hav fantastic ways of holding table imple- s be well 0 explain, A knife must never be used “emi- grant fa n,” perpendicularly clutch>d in the clenched fist, and sawn across the food et the base of the fork held in the rame fashion. Neither 1s it correct to hold a spoon or fork handle as o holds a spoon. | Always hold the knife firmly in the shut hand * * * back of the hand up, | the position exactly the same as that | assumed by pointing hands drawn on. | signboards. The index finger should’ | be held straight, if pressed downward | on the handle, and pointing down the | back of the blade. The other fingers | grip the handle underneath and thc | thumb is laid against the left side of the handle. | " Certainly it is unnecessary to add that the knife is never put in the mouth, but it is rather important to say thet it is entirely proper to convey fcod to the mouth with the left Land and thes fork held prongs d , whil> the knife is retained in the vight liand One should not pile food high against back of the prongs. A plece of meat with a very little condimen: on top of it is quite all right, and it also rather finical to object to a man's putting a moderate amount of veke- table on top of a plece of meat impaled on his fork so long as the entire amount conveyed to his mouth is not more than a cubic inch. A piece of meat an inch and a half square, with 3 inches So perhaps it may Full Size 1% Pound VIRGINIA-SWEEY with a glass jug of Virginia Sweet Syrup Progressive merchants where are offering this speciz! combination bargain. your grocer. You can make the most delicious pancakes ith Virginia Sweet because it is a tested recipe of seven selected ingredients, blend- ed tor flavor, balanced for health. For 61 years it has been recognized as the quality Fresh new pack just in! You'll be delighted with the su, cake flour. flavor of Virginia Sweet Syrup. more genuine maple sugar than other syrups. The only other ingrediznt is pure cane sugar. And you'll be proud to put the attractive glass jug on your dining table. Any merchant who has not arranged to make this special offer should write to Virginia Sweet Foods, Inc., Indianapolis, Indiana the purchase of every- Ask It contains » Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. UCH has been saild and written . about the merits of direct sun radiation in the matter of health. As a consequence each year thousands of people expose themselves indiscrimi- nately to the sun's rays, bringing about the usual Fall epidemic of minor skin and eye afflic- tions, freckles and those ugly tan- nish streaks * and blotches, rometimes called liver spots, which in most are but reactions of the skin to unfa- vorable surface| conditions Along with these eilments go also the brownish tans ard saliow yellows | Bleaches, | of fading, sun-tanned skins Ictions and various treatments are em- ployed to clear these unsightly skin conditions, but one may great'y facili- TABLE MANNERS ; BY EMILY POST [ (Mrs. Price Post) Author of “The Personality of a House” and “Etiquette.” piling against the back of the prongs, as are all oversized mouthfuls. It was to combat this habit, no doubt, that the colonial insistence upon eating with the right hand alone started in certain communities. But one can “shovel” gi- gantic mouthfuls in that as well up Beet Salad. Hollow out some tiny beets that have been well boiled. leaving a cup. then fill the hollow with peas, chopped cel- ery, tiny dice of beet roots, a few capers, and a little horseradish. Mix all well, using about a tablespoonful of n a cupful of the salad > on lettuce and pour dressing over each one. | within reach of every one's budget. | oneb clude is of course a horrible sight— | tate their progress by attention to the daily diet. Among the Fall fruits and vegetables that co-operate in maintaining or attaining skin health there is not a more general corrective or a more stimulating focd than the tomato. Through its content of vitamin A it promotes growth, ralses resistance and Is helpful in protecting the health of the eyes. While vitamin B, which is anti-pellagric, is also present to some extent, it is really for its greater con- tent of vitamin C thet the tontato is most t> be considered, for it is the absence of this viiamin which causes rheumatism, pyorrfiea and general mal- nutrition, Nor are vitamin qualities the only advantages that the tomato has to offer. It is chiefly alkaline and is therefore excellent for combating acidosis and the attendant dry skin, wrinkles and premature old-ege symptoms due to acidity. . It contains iron, and so is a good blood enricher; stimulates the appetite, and, because of its large water content, is & splendid cleansing agent. ‘Tomatoes are particularly adaptable to many places in the menu. As can- nirg or cooking has little or no effect upon their beneficial qualities, they present an astounding array of possi- bilitles that are attractive. Juices of the tcmato, iced plain, are tempting breakfast set-ups and appetiz- & and splendid as acid neutralizers. 'hile not so high in caloric value, this deficiency may be supplied by combin- ing the tomato with siarches, as with soaghettl, macaroni or grairs, especially rice. Italian, Spanish and Creole recipes particularly include tcmatces and offer 2 wide variety of delicicus combinations. As a vegetable alone, tomatoes combine best with onlons, parsley, celery, okra, green peppers O, curry. Last, but not least, the tomato 1‘. t is obtainable along every highway, in every market, and, in fact, in almost | every garden. By all means eat freely of tomatoes. Eat them raw as long 2s they are sea- cr farm-grown, and then in- hem in your Winter menus to offset. the heavy carbohydrate fare which is necessary to meet Winter's d mand for heat and energy producing foods. Tamale Pie. pound of ground round Fry one | steak with cne large chopped onion in | butter and brown well. Add one chop- | ped green pepper, cne pint of tomatoes one one-fourth teaspoonful of red pep- er. Cook end add one teaspoonful of salt. Line a baking dish with yellow corn meal mush. Put in the ingredi- ents and cover with a top layer of mush. Bake for half an hour in a medium oven, Chemistry is the more or less direct outgrowth of alchemy. MILLIONS of the Slender-Wisehave learned this easy way to slender-lovel- ness: A salad-meal ecach day ... made doubly alluring with BEST FOODS Mayonnaise. Appetites of all the family eagerly respond to the daily salad with BEST FOODS May- onnaise. No other Mayonnaise has that extra-tangy smoothness ® 1) T‘os’ayg_;_ Bring contents of a can of tomato soup to boiling point. Add 1 tablespoon gelatin dissolved in 14 cup cold water. Cool. Mash 2 cream cheeses with 1 cup Best Foods Mayonnaise. Add to soup mixture. When this begins to thicken, add 14 cup chopped celery or cabbage, a_ chopped green pepper and 4 cup sliced stuffed olives. Place in molds and chill. Serve on_lettuce with Best Foods Mayonnaise. ««.that whipped-creamy lightmess! Jar design Pasent No. 80929 The Chef Suggests Hospitality as BY JOSEPH BOGGIA. 'HERE have come Tequests for more sandwich recipes—not only from mothers who seek something new for the school lunches, but from hostesses who are soon to start the social season with smart teas and WE will leave now the wild and pic- turesque Caucasus, with its ma- jestic, snow-covered mountains, only the native horse climbs with a sure bridge luncheons. |foot on the dangerous rocky roads. Well, there is no! One says good-by, too, to the slender, end to variety in|haughty riders; to the shy and hospit- sandwiches, It de- | able women of the “aouls” or native lights me to give |villages. Good-by to all this East so more of those|little known abroad, yet so poetic in recipes for which |21l its old traditions. the great hotels are | One goes west and comes to the famous: but, at the | plaius of the Coswack territory of Kou- same time, I won- |ban This is the beginning of the rich- der whether many |est and most fertile soil, a strip that of my readers do|Tuns through Ukrainis, Rumania and a not feel the urge |Part of Hungary * “ * a sofl that to create orignal |has known no fertilizers, yet for cen- sandwich recipes |turies has grown wheat so tall as to themselves. 1t is | hide a man or a horse. great fun, to experiment with bits of Physically the inhebitants of this this and that, blending seasonings, in- |land are splendid men and women. troducing new garnishes, trying out | Enjoying all the privileges of the Cos- different fillings with white, whole-wheat | sacks, they are, for the most part, rich or brown bread, hollowed-out muffins, | farmers and cattle breeders, A rough crisp rolls or biscuits. crowd e enced from the Here is one delicious sandwich called |oldest Ukrainian stock, the once power- the Astor, made by slitting in halves | ful Setch of aporgue, a military or- with a sharp knife a_number of very |ganization famous in history * * * small, thin muffins. Butter each half but hospitality is just es essential to on the cut side, and spread over a th’'n | them as to the Caucasian mountaineers. layer of Roquefort cheese. Chop rather | In the days when I was among coarsely some stoned fresh olives and |them, their meals were a mixture of sprinkle over the cheese. Then sand- | Caucasian and Russien dish Milk wich the muffins together. Bear in |products and vegetables were very good mind, the muffins should be freshly because of fine pastures and good soll made. I have lived quite often in their According to superstition, it is the “stanizas” as the Cossack villages are season for oysters—this being the second | called, And I have seen much horse- month of the “R's"—so Why not an |back riding, for these people are noied oyster sandwich? There is one recipe 'riders. There is one sport that re- which is known as the New Yok sand- | minds me of foot ball on horseback. wich, both here and abroad. I shall |played with a ball and two teams. At give you proportions for 24 small sand- | times riders end horses are in such a wiches. heap that one wonders when they dis- New York Sandwiches—Put three |entangle from the m:lee and emerge yolks of eggs into a basin, stir #ith a safe and whole again wooden spoon; add a little salt, a| The Cossack horses are small, like dessertspoon of tarragon vinegar, a tea- | = spoon of anchovy essence, and about six tablespocns of best salad oil. Add the oil and vinegar in small quantities, and stir until it becomes quite thick. Trim and chop up finely sbout two dozen oysters; seascn with salt, pepper, cayenne and lemon juice, then stir this gradually into_the sauce. Cut_gome French rolls, a day old, into thin slices; butter them; spread MIANY inhdguing the mixture on one slice, cover with another, press thom and dish up Aberdeen sandwichcs ere very simple, but tasty. Prepare a mixture of cold baked ham, chicken and tongue chopped very finely and seasoned with curry sauce. Then spread between split and buttered slices of toasted bread. Serve either hot or cold. " ¢ recipes... SIMPLE to prepare, easy to serve ... make White Star Tuna popular with thousands of housewives. And every member of the family enjoys its tender, sweet flavorous appeal.Richin vitamins and mineral salts, including iodine, that im- portant safeguard against goitre. Insist on White Ster Tuna... so inexpensive, always fresh, ready to use. Packed by the largest canner of tuna in the world. For over 18 years the preferred brand, because only the best is packed. FREE RECIPES Write for “17 Proven Recipes for White Ster Tuna” to Van Camp Sea Food Co., Inc., Terminal Island, California. ‘WHITE STAR TUNA CROQUETTES Flake the contents of & can of White Star Tuna, moisten with a very thick cream sauce, using 3 fablespoons butter and 4 fablespoons flour fo | Fmilk, and season highly with salt, pepper, Worcestershire ssuce. Add mincy pimisnto end chopped persley fo faste, and form croquettes. Roll in crumbs, egg, then crumbs again, and fry in deep, hot fat. At serving fime, place croqueites in the middle of a large, hot platter with buttered peas and finely diced carrots, and surround with a border of tiny ducks molded from mashed potato to which part of @ beaten eqg has been dded. Brush with the remainder of the egg and brown lightly in a hot oven. Garnish ali with parsley if desired. 103 | trained its | cure the first among all horses I have menacing cliffs and narrow, winding | known. paths overhanging dark sbysses, where |sons upon them and am still amazed that T did not break my neck, when | AGE Others See It BY BARONESS TAMARA STEINHEIL. they are Wwonderfully * in intelligence I am and .. ponies, I toov my first riding les- recall those wild hours. Let me tell you of some food recipes from this part of the world which for you may prove delicious novelties. One i3 a lentil dish. Cook lentils until ten- der in falt water, drain and let them ccol. In a large frying pan, with pniy of oil, fry cnions until they sre and brown. Add tomatoes and ntil the consistency is rather thick. Add finely chopped parsley, salt pepper and lemon juice; sweeten witd sugar, if you like, and when cool, mix with the lentils. Serve cold as a sala¢ or as an zccompaniment to fried fish A very tasty and simple way in which to prepare eggplant is the fol- lowing: Peel the eggpant and cut in rge round picces about half an inck thi'k. Selt gen and put urde a heavy weigh in the exces of juice. Let stand thus for three o1 four hcurs. Then dip the pieces in a whole beaten egg. roll in bread crumbs ¥ in hot batter. When nice and put on each piece of eggplant of sour cream. Cover the let stand over a slow fire for & few 'moments. Serve hot