Evening Star Newspaper, October 16, 1931, Page 53

FOOD PAGE. FOOD AND THRIFT IN THE HOME Meals Quickly Prepared Equipment Required to N Are Likely to Arise=—Chopped-Mecat Dishes. | Fish With Vegeta¥Ats. I ————br '['HERE are many ways of prepariag and cooking delicious dishes with very little trouble. Every housewlfe seuld possess some deep, brown, fire- troof earthenware plates #hich are| very useful for emergency cooking; also some ramekins and smail casseroles.” If you put two or three tablespoonfuls | ot good salad oil in cne of the fireproof nlates and some butter, all kinds of | good things can be cooked in them with | little trouble. For instance, a slice of | almost any kind of fish well seasoned th salt and pepper and garnished | vith either mushrooms or tomatoes or | sprinkled with cheese or mixed with | lierbs may be used. Bake for about 25| sunutes. A lamb cutlet can be cooked | the same way, or a thin slice of beef or veal or pork, garnished as described above. The meat used should be turned several times while cooking, so as to be evenly cooked on both sides. Even insipid vegetable marrow can be served as an entree. Peel it, cut it into thin slices and parboil it for ‘about 10 minutes until tender, but not soft. Put it in a colander to drain, and with a cloth extract as much water from it as possible without breaking the slices. \rrange in a well-buttered. fireproof h, sprinkle with grated cheess and | ad crumbs, season with salt and pep- | per, dot with butter and bake in a| rather quick oven for about 20 minutes. Serve any of the above dishes with a | dessert made by beating up the whites of two eggs to a stiff froth, adding| gradually two tablespoonfuls of sugar With two sticks of chocolate which have been melted in two tablespoonfuls of strong coffee and allowed to cool. Chopped Meat Dishes. What shall we do with that cold steak, with that tough fowl? Rissoles is the answer. Made of freshly minced steak, they are delicious. Take a pound of the best lean rump steak that you can afford and mince it fine, chop into the meat a third of a loaf of bread crumbs, not erust, after you have soaked | the bread in water for a few minutes. | Break into this mixture an egg, and kecp chopping and mixing, then grate into it a tair-sized onion. Add pepp-r and salt and a litile garlic. Shape the rissoles into flat cakes, dredge well with fiour and fry carefully and not too much in a very littie butter. They should be firm, but light in weight and delicate. Serve with these some fried | potatoes and grilled mushrooms and to- matoes. Meat Balls in Cabbage —Mince some steak and make into balls about the size of & golf ball and roll them lightly in rice that has been well washed. not add anything to the meat except | salt and pepper. Meanwhile boil a young cabbage for 5 minutes. The in- ner leaves should be soft and pliable. Put a meat ball in each of the smaller leaves and roll up neatly. Butter an earthenware baking dish, arrange the | meat balls and fill up odd spaces with some of the cabbage that is left over. Pour over all some tomato pulp, add a little water and shake down the con- tents. Wien the disi is half Co(.)ked.\ £dd salt, pepper, two ablespoonfu’s of | sugar and the juice of a lemon, which | should be in about 40 minutes. Thicken | the sauce with flour if too watery. Steak Loaves—Arrange in alernate rows in a baking dish some meat balls, add some fresh tomato pulp and a very little water. Thicken the sauce with a little rice before the dish goes into the cen. There is still another way of preparing minced steak and that is by making it into a loaf and baking it in the oven. Use with this egg and bread and onion and a little ic, so that the loaf will be savory. Serve with a sharp- flavored sauce or smother the loaf in fried onlons. Fish With Vegetables. “The best accompaniment for fish is one or more fresh vegetables, such as peas, string beans, carrots, spinach or | oth Both the fish and vegetables | are very quickly cooked. There is more | risk overcopking them than under- cooking. Boiled or steamed fresh cod- fich, with fresh lima beans, parsley sauce and potatoes, may be baked in & greased casserole, with a bay leaf, one or two sprigs of young mint and parsley, | a few voung onions and a pint of fresh | peas arranged around the fish. Over | all place a good layer of sliced cucum- bers. Sprinkle with pepger, salt and cayenne and pour over the juice of & lemon and half a gill of water. Put some butter on top and cook gently for about 40 minutes, or less time, accord- ing to the thickness of the fish. Re- move the bay leaf, mint and parsley before serving and sprinkle with chop- ped fresh mint. Fish and Fresh Vegetable Pie.—Take two pounds of any kind of cold cooked fish, one cooked caulifiower broken into sprigs. one pound of cooked and diced carrots, two pounds of sliced boiled po- tatoes, pepper and salt, a little chopped parsley and one ounce of flour and one ounce of butter for a white sauce. Re- move the bones and skin from the fish and break into neat pleces for serving. Season with pepper and salt. Line a well buttered dish with the sliced po- | tatoes. The butter will cause the pota- | toes to stick to the sides of the dish. Then fill the dish with layers of fish, caulifiower and carrots until the dish is full. Sprinkle a little chopped parsley over the carrots. Make a white sauce with the flour and half a pint of the water that the caulifiower was cooked | in and pour it over the contents of the | dish. Put a good layer of sliced pota- | toes on top and dots of butter. Bake | in a hot oven until heated through and | the potatoes are browned on top, or for about 20 minutes Haddock With Spinach.—For ° this you will need two pounds of haddock, one pound of spinach, four tomatoes, two ounces of butter and seasoning. Cut the haddock into slices and season with salt and pepper. Place in a but- tered baking dish. Cover with sliced tomatoes and dot with butter on top. Cover with greased paper and bake for 20 minutes in a rather brisk oven.| Wash the spinach well in several w: Place it in a pan over a gentle heat. Do not add any water, as the moisture on the leaves will be enough. Cook gently until tender, rub through n sieve. then add salt and pepper to taste. Make a border of the spinach on a hot dizh. Put the fish and to- matoes in the center and pour over them the butter in which they were | tooked. Serve very hot. Ramekins and Casseroles. Every housewife will welcome the wide variety of ramekins and individual casseroles that can be bought for cook- ing purposes. Shrimps, crab meat, lobster, tuna fish, and even.codfish are cooked in ramekins, The general rule to follow is to first make two cup- fuls of medium-thick white sauce. Sea- % SPEE BEE KlEE for TIES Freshens Neckwear _\ and gives them longer life. feet Emergencies Which | som with paprika and one teaspoonful @f Worcestershire sauce, or a similar | suce. Add one and one-half or two curtfuls of the chosen sea food cut into uniform pieces, also tiny bits of pimento, about one tablespoonful, one chopped hard cooked egg, and one teaspoonful of minced parsley if liked. If salt codfish is used, it should be covered with cold water, brought to a boil, then drained bsfore adding it to the sauce. Pcur into the ramekins, dust with fine stale bregd crumbs, dot with butter, place in a moderate oven, | and serve when you see the sauce be- gin to bubble and the bread crumbs brown. The food to accompany ramekin dishes depends upon the time you serve them. Breakfast ramekins should be preceded by fruit and cereal if liked, and supported by toast, muffins, mar- malade, and coffee. For luncheon, ramekin dishes may be followed by a vegetable or fruit salad. For supper, a salad is a good second course. If you serve celery with the ramekin dish, you may omit the salad and go direct to the dessert. | To cook codfish in a casserole, put about two ounces of butter into an| earthenware casserole with a cover. | Melt, then add a eupful of water. Peel | a dozen small onions and put them in the liquid with five or six good-sized mushrooms cut into quarters. Scason with salt and pepper, and simmer for| about 20 minutes, or until the onions are almost cooked. Stir into the sauce two or three tablespoonfuls of tomato | sauce, or any other good vinegar sauce, | and add a codfish steak for each per-| son to be served, simmering until the fish is cooked. ‘To cook in individual casseroles, slice | plenty of ham from one of those de- lclous canned ready-to-eat hams. Make | a rich cream sauce and add to it somei yellow cheese to give a good flavor. | Into each casserole put a slice of toast | to fit, then add a layer of ham and cover with sauce. Put in a sliced hard- boiled egg, more ham, and finish with | sauce. Bake in a moderate oven for about 20 minutes. | Important Flavorings. An important secret of cooking is the uss of herbs for seasoning. The next time you arc boiling beef for pressirg, just add two or three leaves and noiice the improvement. A little dried marjoram added to a savory stuffing for veal or game gives a new flavor. Lecks, lima beans, vegetable marrow, and pumpkin may all find their way into soups with good results. Tarragon chopped fine and added to a salad makes a delicious flavor, or added to a white sauce to serve with | fish, broiled chicken, or rabbit, makes | & good change. © Sweet chervil, which belongs to the | parsley family but which is much finer and less strong in taste, can be chopped into a salad or added to green peas in place of mint. | CHATS WITH POPULAR HOSTESS BY RUTH I the dast of our continental wan- derings we have seemed to stay an- chored a long time . . . but that is be- cause the home life of Germany really | - is very interesting | and worth talking | about. We have sat | at their tables, | sampled their mar- velous foods, peeped | into their kitchens | and nurserfes . . .| and now a word about the home itself. For generations it has been the cus. tom for German, parents to furnish the bride’s home, although now this custom 1is changing somewhat and many brides of means have their in- teriors planned by professional deco- rators, as we do. Several interesting iron-bound cus- toms, however, still remain in force,| and one of them is the sofa. In every German living room or drawing room there is & sofa . . . but not every one may sit upon it. If you do so by mis- | take, you are told about it in no uncer- | ONE OF THE - PV rich, smooth and delicious ketchup can be—taste the new season’s pack of Heinz Tomato Ketcl Hein: in flavor as well as quality, for Hein: | keep them at hand for such a purpose. | tasse. especially if you follow the com- | dinner coffee in the living room. |in rather small foods. Learn to use | zimmer, THE EVENING STAR, WASHINGTON, D. C., FRIDAY, OCTOBER 16, 1931 Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. EVERY woman knows that marvels may be wrought in an otherwise drab costume by the additions of chic accessories. Clever persons apply the same knowl- edge to foods. The day has passed when sufficiency at breakfast, luncheon and dinner was judged by the measuring stick of bulk. Today we know that the most appetizing and most adequate meals are those which contain an adequate portion of | the necessary ele- ments alone. So general has | the acceptance of the idea of well| balanced meals become that to obtain the required proportions the modern hostess makes use of delicious and ap- petizing tidbits much in the same way that the clever woman uses dainty, lux- urious or smart accessories, such as Jjewelry, gloves, pags and shoes. Particularly now, when frosty winds and coal-laden dust chap and dry the skin, it is a good thing to remember that' many remedial food elements can be conveniently taken in the form of | compact little additions to almost every | meal. | Olives, sweet peppers, cheese, raisins and nuts are perhaps the most flexible of the food accessories, lending them- selves to many uses. All are valuable | in oil content. | How do they help the dry skin? Why, most naturally. The mild laxa- tive tendency of the oil content is di- rectly beneficial in clearing the skin; also the high fat percentage in nuts, peppers, cheese and olives supplies nourishment to the tissues and this offsets the tendency to dryness. A gcll nourished skin seldom becomes too ry. Raisins, nuts and cheese are so rich in protein value as to be almost inter- changeable with meat. They are great energy producers as well. A handful of nuts or raisins eaten slowly will pro- duce an almost instant “pick-up” in energy. Many business men and women All of these good foods are especially delicious at this time of the vear. Olives always intrigue one. Serve them at luncheon and dinner. They are charmingly decorative and consequently make a nice accompaniment for almost every salad and sanGwich. Nuts and raisins seem naturally to go hand in hand—perhaps from child- hood memories of Christmas stockings. They combine deliciously in cakes, pud- dings and sandwich spreads and are always welcome adjuncts to the demi- fortable custom of serving your after- These are but a few suggestions to help you to see Teally big possibilities them artfully, and you will not only broaden your selection of foods that are favorable to health and beauty, but you will also add variety and spice to the table. CO: tain terms, for this is the seat of honor usually reserved. for the older men and | women. As in England, precedence is | shown by the seating arrangement at | the table, so in Germany the hostess must know who is to sit on the sofa, and the decision is often complicated by titles and ages. Usually there is a table in front of the sofa and on it a lace or em- broidered cloth, set cornerwise. Exactly in the middle is a vase of flowers or an ornament and a few fine books. ‘This is, of course, the drawing room. For everyday nse there is a Wohn- which is quite soberly fur- Here milady keeps her plants, work table, sewing and pets. There the master smokes and reads. The chil- dren play games or study their lessons. ‘The family lives in any room rather than the drawing room, which is kept for more state occasions. All the rooms in the German home are attractive, but have no fripperies, as do many of ours. Everything has its place and it is there—always—for when used, regardless of who uses it, it is put back. Magazines, work and the like are never left out, as you see in so many homes in other lands. nished. OU want to know just how hup. z Ketchup should be better z selects special seed, grows its own tomato plants and supervises every step in the making of this famous ketchup. Be sure to order a new supply from your grocer today. MENU FOR A DAY. BREAKFAST. Bartlett Pears. Bran with Cream. Baked Sausages, Squash Muffins, Coftee. LUNCHEON. Creamed Liver on Toast. Lettuce, Russian Dressing. Apple Turnovers. . Te: DINNER. Thin Soup. Veal Steak. Baked Potatces. Creamed Caulifiower. Cabbage Salad, French Dressing. Cottage Pudding, Chocolate Sauce. CofTee, SQUASH MUFFINS, ©One cup sifted squash, one egg, two tablespoonfuls sugar, beaten together; one cup milk, Sift two cups flour with two teaspoonfuls tea- spoonful salt together and add. Beat well and bake in hot muffin baking powder, one level tins for about 15 minutes. CREAMED CAULIFLOWER. One quart skimmed or whole cup butter or meat fat, one-half cup flour, two tea- spoonfuls salt, one quart boiled milk, one-h: cauliflower. into flour. Melt fat end and reheat if necesfary. (Copyright, 1931.) Foon Bond (white) Bond Bakers ‘Whole Wheat.. Vegetables Asparagus Beans, kidney. Beans, navy Beans, string.... Beans, string (cooked). Beans, soy. Beets (root; Cabbage ?")' Cabbage (cooked; Carrots (fresh raw). Carrots (cooked) Cauliflower. Dandelion greens Lettuce. Onions (raw). arsni Peas (cooked).. Wheat Bread. FOR HAPPIER HEALTH ‘When these are thor- oughly mixed, add cold milk and cook until flour is cooked, stir- ring constantly until milk boils. Mix this sauce with caulifiower other vitamins except sunshine vitamin-D. KEY TO CHART , Your daily food gives you plenty of all W e A A A Vitamin-D Bread This chart is compiled from the most authoritative sources avail- able. Vitamin-E is found in cereals, lettuce, and Bond Bakers Whole TALES THAT TABLES BY ALMA ZAISS. 'VERY mother is, of course, most careful to train her child in habits of cleanliness. Day after day she in- are to last a life- time. And as the child grows older the school takes up the training and co-operates with her. But once in a while it is a good plan for all of us to hold the mirror up to our own habits of cleanli- ness and sanita- tion in the home. How sanitary is your kitchen; How careful are you in the handling of the family’s food? On the whole, the various govern- a craving for sharp | mental divisions protect food—up to the 'OU are all indoors now at meal- ‘There is also time; appetites are sharpened and 80 are eyes, roving round the table, secking refreshment as truly as do pal- ates. Give them a feast, then, in the matter of appointments . . . a brand-new stage setting, 1f it is at all ble to do so, for at no season do ome-loving gerwns enjoy more thor- T‘hl’ a fresh scheme of table decora: jon. make the eye take notice instead of | Production of milk is carefully super- drowsing through the meal. To {llus- | v; trate this point we may have a setting | tains its Cleanliness and purity. in robust tones of cream, red and sil- | final safeguard, it is pasteurized. But what _happens to this most im- portant food after it is put in your looking cloth of coarse linen” hem- | care? Now matter how clean and pure stitched in a block design. The service | it is, no matter how recently it was plates—very inexpensive—are of Eng-|pasteurized . . . if you are careless in - Ao 5 - - Ei:\m;nflhetn:au wlthdwlide t hcglm;ed e —— elty, since ay unique things can gs: ey are red in n- | o picked up at & cost 50 reasonable that | stance, although the same deslgn can | iy hon qiotiaron oo Toe dooora: they preclude the old-time query: “Is{be had in black or green. | tive those two birds are! it practical to indulge in extremes? Goblets of Belgian eryafl are cased | fit in many places aside from this spot In Autumn one wants a prodiglous in ruby red, picking up the color from |on this pasticular table, and so doubly amount of color. The light tints of | the plate bands: the centerpiece is a | justify their investment. Picture them Summer tables seem rather thin and | basket of old ivory porcelain filled with | on the sideboard or serving table anemic when considering such viands | those new metal fruits lacquered in s |ing a basket of fruit or flowers: or on as harvest fruits and vegetables, great rich, deep red. | top of a set of low bookshelves; or upon hams and turkeys and capons, pies and | S0 decorative is this treatment that|a shallow console in a rather formal steaming puddings t would seem complete at this point, ' hall, ver. There 1s, to begin with, a heavy rich- It will do no harm to strive for nov- g P stir stills those important principles that | contrasts, more definite accents that|moment it is delivered in the home.| ised, and, constant inspection main- | As a| They would | flank- | FOOD PAGE. At the Children’s Table BY MARY HOPE NORRIS, Founder Mothers’ Radio Round Table Club. handling it, milk can become da e ous. Common mistakes are to let it stand in uncovered containers, or in open bottles, outside the refrigerator. Dust, flies, insects and ordinary room temperatures can soon make it danger- ous as a food. ‘Then, t00, of what good is it to buy bread that is baked under the most sanitary conditlons possible, and care- fully wrapped in waxed paper at the factory, if you handle it with hands that have just petted the family cat? Or perhaps you come right from the dumb-waiter to the kitchen to resume your work . . , without washing your hands. And don't be offended by the next three questions. . . . Are you sure that your dishes are perfectly clean? Do you wash them with plenty of soap and warm water, then scald them? | Then do you dry them with immacu- lately clean and white dish towels? Do you wash these towels as a finale after each dishwashing? If you do not, it is better to let the dishes dry themselves after being scalded than to contaminate them with a dish towel that is not ab- solutely clean. Many a homemaker | who is otherwise immaculate in her | housekeeping seems absolutely blind to | gray, dingy tea towels and dish towels. | Some time ago the health commis- | sioner of New York City issued a sei of | 14 suggestions, among them seven re- lating to food, which I think will be | worth while for all mothers to review | occasionally and to practice all the | time. They are in substance: Give the children plain, wholesome foods, including plenty of milk and | vegetables. | Keep milk clean, covered and cold Do not allow milk or any other food to t:e exposed where flies may light | on i Wash well all food that is to be eaten aw. T Bond Bread now brings you the one SCARCE vitamin! «oo StIMShine vitamin=D Read how vital this is to good teeth, straight strong bones and HAPPIER HEALTH OUR physician or dentist, or the doc- tor who takes care of your baby, will tell you that good health, proper growth, sound teeth and strong bones depend up- on getting plenty of sunshine vitamin-D. And yet sunshine vitamin-D is the scarcest-of all the vitamins. Your daily food provides plenty of all the others. But even the best diets have failed to fur- ; i health-giving pr nish the amount of vitamin-D you need. Cmaciee The direct ultra-violet rays of sunshine itself would be our best source of vita Study the table min-D, if we could spend enough time outdoors. But we can’t, or don’t. That’s why scientists sought a way to ‘endow a food iwith enough sunshine vitamin-D. They found the way and chose Bond Bread for this great honor. As a result, just one or two slices of Bond each meal . now give you all the extra vitamin-D you need. No other bread brings you this tective vitamin. No other table food gives you enough. at left. You can rely on what it tells you. And then ask your grocer for sunshine vitamin-D Bond Bread. It’s the whose delicious *Weak source #wFair source ##**Excellent source VSmall and variable amounts Rlsmg VITAMIN VITAMIN VITAMIN A C|D Foon Potatoes, sweet (cooked) 55 Potatoes, white Orange juice (fresh)..| % |#+ Pears (fresh).......... Pineapple (fresh or canned)... Prunes (dried)...... Raspberries (raw) . Tomatoes (raw). Dairy Products Milk (whole). Buttermilk.. Cheese Eggs, yolk Grain Products Kidney. 4 Liver (beef or pig) g;g:}(;n:!:l)e. el ] Oatmeal. > [k HIGHEST > [ixt] Spinach (cooked).. SAURBY s Turnips (cooked) Meats & Fish Beef..... FE RS * * By ish, (fatty, of the following: Fats €3 Oils Grape juice Grapefiit (Foeah) . nuc ol Lemon uice(fresh) ol Grandar ver oil (standard) nn‘:::fi»‘n:;»*tt * * COMPARATIVE VITAMIN-D POTENCY The Paediatrics OF FOODS Approximate equivalent of one teaspoonful of standard cod liver oil: 6 slices vitamin-D Bond Bread, 5 to 20 eggs 1 to 414 pounds of butter, 10 to 50 quarts of whole milk The vitamin-D content of Bond Bread is adequate and uniform and is certified to by the Paediatric Research Foundation of Toronto. One to two slices a meal supplies the extra vitamin-D you require for complete protection. Parents’ Magazine same home-like loaf taste and firm texture are assured by exclusive Flavor-Peak OFFICIALLY APPROVED BY AUTHORITIES Every claim made in this advertisement has been specifically checked and approved by recognized scientific authority. Bond Bread, analyzed and tested as to its sunshine vitamin-D content, has been granted the official seals of acceptance and approval THE AMERICAN MEDICAL ASSOCIATION’S COMMITTEE ON FOODS =g Ture Wisconsin Alumni Research Foundation Good Housekeeping Bureau of Foods Research Foundation Physical Culture Institute Home-Making Center Child Health Magazine Guaranteed by General Baking Company, ©131,G.B.Co. look for the above emblem that marks each Bond Bread wrapper. .. Bond Bread and Bond Bakers Whole Wheat Bread are the only breads that give you the extra sunshine vitamin-D you need.