Evening Star Newspaper, October 30, 1931, Page 56

Needs of Family and Ba Receive Attention; S lancing of Meals Should ome Good Combina- tions; Energy and Body Builders. HE problem of the housewife is to secure patural or protective foods tn the making of any sort 0f & pan| there are aiwsys certain factors which must be considered, and this is true in meal planning. These faclors are as follows: Needs of the family, balancing of the meals, fundamental food combi- nations, season of the year, financial condition, time, equipment and facilities for yrn?.rntlnn and serving, and likes and dislikes of the family Very simple meals can be Dianned for the family so that they contain body-building #nd heat rnd energy sup- plying and regulating substances in the right proportion and sufficient quantity Serve some leafy vegetables every day Some of them should be unsooked, but canned enes are better than none at all. They are deficient more in fiavor than in food value. Serve at least half & pint of mik for each adult and & pint for each child of school age or older. Twice this quantity would be better. Use qfl freely. yolk 1is ® good source of iron, with gncm such as spinach, turnip tops and mustard, & M second, and red muu third. )mk | & good source of calcium or lime | -m. 30 necessary to tooth and bone growth, Some of the old-time dishes, such as wilted lettuce and hash-browned pota- | toes cooked with green onion tops, should be revived. Potato-and-spinach croguettes, made with one-third spinach and two-thirds mashed potatoes, sea- soned with butter, salt and pepper, are delieious. Use one egg to a pint of the mixture as a mndlnl gent, Roll in egg and then in bread crumbs and fry in a deep Minced parsiey 15 a good | sarnish. Try it on meats and in gravies as well as potatoes. Cabbi slaw 1§ | delicious, but n»u- could be used | in molded vegetable salads. Use oranges and srapetrult !roely when they are in season. They make | deligious salads as well as breakfast | % " W’:fi‘ mnl.:-mnh qh-;llhk almost year round, an © fresh ones should be served aunlanllly Sven { 'Mn they are out of season. ones sre inexpensive and Shoud e 5;,_ often. Raw earrots make a de- !lelmu salad, either alone, with orange Juice o with other vegetables, such as peas or Asparagus. Food Combinations. Some foods go well together and some Bugar and cream go well vlmr Ppeaches, cheese adds just the right fi vor to a pear, rich gravy s fine on meat roast, and we enjoy mustard on cold meats. Other good combinations | oy, are milk and well cooked grains, milk and certain fruits, grains and vege. ublu. lut and vegetables and bread mdlll'nhlnlom B S know! will keep one from serving & hew cream u?up. pork roast. candied sweel potatoss, a vegetable with a rich sauce, n h avy salad and detsert at the same , or serving Nul“; ‘n;wll![t\k“l mmyl m xt cay. Althoug amily beefx‘:a n(’such foods as French fried potatoss, mince ple, rausage and and other similar foods, dthey -:auu‘ .b:“tllv:‘ “l'n deral nd spread oul . Der e .ln fl?fll“m tion with foods ve y:\; over with | él zi!?éiis.a; Energy Foods. ‘Energy focds we have in abundance. Chief among them are the sweets or sugars cf various sorts. which inelude sugar, molasses, sirup, honey, pre- serves, jellies, dried fruits, candy, cake, cookies ‘and desserts. Next to swests, and an even more concentrated form of ene are the | fats, such as butter, fat meat, cream, lard, salt park, bacon. mar- v.&’hblo and nut olls wd We are eating of llnl kind of Iood amount in the lepends upon the state of health, ' k\nd and amount of work done, !'r and the amount of carbon ey diet. Fats are very necessary 1o use in cold weather. Next come the starches, which _are found In breads, crackers, macaroni, 3 foods. taploca, sago, white | potatces, beans, peas and | | Body Bullders. Protein is the food which buuc- tissues and repairs the worn-out parts | of the body machine. It is the ehlc(‘ source of nitrogen in the body. It is found in milk, eggs, cheese, lean meat, poultry, fish, beans, peas, lentils and nuts. These foods do nct all eontain the same amount and the same kind of protein, The best diet cf protein is made up of both vegetable and animal foods. The more milk, eggs, and other pro- tein-rich foods that are eombined with other foods in cooking, the less pro- tein-rich fcods are needed for use as separate dishes Skim milk is not a substitute for whole milk as a food for Finest Pancakes at | ViRGinia: PANCAKE FLOUR BUCKWHEAT FLOUR and SYRUP | others. little children, but it can be 50 used a3 & source of protein in the diet of adulia, A guert in cooking or to drink will add as mueh vh»\nome protein to the gemersl diet as & quart of whole milk. Chiidren and mmma require & good supply of milk, eggs and other simple_proteins to bufld up a new tis- sue, [Exercise increases the total fuel needs of the body, but has little effect on the p:“lein requirement T is about ome-fourth ounce of » each of the following: One lass of milk, one erl one and one- alf to two ounces of meat, one ounce of cheese, and 13 ounces of bread The proportion of protein in ecooked and uncooked foods often varies be- cause they take up water during cook- ing and thus become more bulky and more dilute. A given weight of baked beans ooptaina only abcut one-third as much protein as the same weight af raw ones, and boiled cereals from one- elghth to one-third, accerding to the amount of water they absorb. Laxative Foods. Constipaticn is the most prevalent human disorder, the ~most nReglected and the Jeast understood. Once estab- | lished, it becomes the origin of many aches and pains, and the cause of many distressing allments. There is & growing tendency to live on con- protein | centrated foods, such as the fine, white patent fiours, meats, €ggs, sugars and fate, and to use an irsufficlent amount of bulky, residue-containing foods, such as fruils and vegetables, A normal dlet ghould coALlln a proper amount of residue f . jcme people require mare tes refilduc foeds lhm Certatn y be more laxative for nm.- lndl\ldu-l than a other, and certain conditions may a low no coarse, rough, bulky foods to be |taken at all on account of & sensitive, irritated condition m the digestive | tract_ somewhere. which, in a raw state, should be lnaludcd frequent- in the diet of the average person are fresh tomatoes, lettuce. bage, spinach, carrots, oranges, mpt fruit, apples, peuhe- lemons, pun, pes, figs, auufi and raisins. hich are HEflI ly good amon, \ ¢ ohes that may cooked aye s l 1 neh. mustard or turnip greens, efl tops, kale, cabbage, onions, caulifiower, | okra, eggplant, asparagus, green beans, | pes, tomatoes, carrols, squash, apples, | peaches, pears, figs and prunes. Bran, whele wheat, mu and “other 15 may be added. Supplying mineral seits | R lnd mol nm | fresh fruits and vegetables are of season canned enes of standard | ml are satisfactory, The preparation | of fruits and vegetables needs special care. The most frequent errors are in them too and of 8| vored ke cooked in a simple way bacause they | are of such aeumg lnd individual | flavors that th» additions of highly | seasoned sauces or sirong condiments detract. Orange and grape luinu act as & laxative for many people, ~Prunes, pears or non-tart ap) after being | ut tl h & mfll X M of- | ru ”u" _J:nt o! t!ru w-um ot muuou bt "ofiz"‘% Stk Bran Brown Bread. 8ift together one eupful of white or | whole wheat flour, one teaspoonful of baking soda and one-fourth teaspzonful | of salt, then add one eupful of bram, | half & cupful of honey, one cupful of | sour milk and half a cupful of floured | raisins, Steam for three hours or bake | for 40 minutes in a slow oven. If the | smount of milk is ‘nereased by half the blnd 'lll be more douuu and of some- hod value. » ® o® '$ W appetizing meats today, color, di | botled potatoes. a1 fuger to eagh cunful of fruit juiee. First bri s,‘, whites of two eggs, well beaten, and fi‘*"%‘ i A The Chef Suggests EY JOSEPH BOGGIA. l ‘T ocoyrs to m= that there are many femilies in this land who need to ke to perfection the meat and vegetable T &5 regouts and goulashes To be sure these dishes are not at the top of the list { preferred reci- pas {or which the Frand hoteis are famous. But they are in every echef’s repertolre, and often he serves them, toe, in com- trast with more cemplicated dishes. It is good now and then to recall to the minds of so- phistiea patrans these essentially hemelike dishes which have so mueh to give of nutriment and fine flavor. Let us see, then, how several excel- Jent goulaghes are made There s first the sim) ‘r foundation recipe which uses cu of beef. chopped | onions, garlic, uprikn smoked bacon, | puts them in a stewpan with ‘-url or stock enough to cover, and cooks the mixture slowly until the meat 18| done. The dish is then garnished vun] Goulash Hongroise is made with | lmA.H pioces of ribs or shoulder of | | beef, seasoned with pink paprika md! |tried with ehopped onions. Add suffi- | clent flour to make a thickened gravy | perfectly ripe or much of their enjoy- | with brown stock. Next add diced to- | matoes and a little tomato puree and cook slowly for two and a half hours, When Rearly dope add some mo‘ balls and serve when these age cooked. Goulash Tolstoi is as follows: Use | the ends of fllet of boef, scasoned with salt and paprika and molstened | with tomato sauce. Add chopped on- | ions partly ecooked In butter and white stock. Cook for three-quarters cf an | hour and serve with large potatoes | which have been steamed. To make ragouts we use pieces of| breast, neck and shoulder of mutton which are seasoned and fried in butter with carrots and onions until all are nicely browned. Add a little flour, molsten vmh thln lwck or water, to- mato puree, lic. & bunch of herbs, and 00K for #BOUL AR haur and | & a half, Transfer to another and add small oniens and potato balls. Pour over ajl the sauce and cook until the vegetables are done. Haricout de Mouton is prepared as stated, but with beans added instead af potats and onions. Ni in Printantere is made by lhe same pronm. wuh earrats, turnips, | enions an tassed in butter, | and the whn{ duhed up with French beans and p This llvu )ou Toughly the founda- | tion for a number of very tasty and in- expensive dishes—each one distinetive. i« vantetifor it by November Jelly. Cut up half a peck of apples witheut rmn“rnor rem the seeds and add !? ces which have been put through ehopper, Combine with one quart of cranberries and barel: with water, Oook, stirring until soft. Strain a jelly bag. Measure tlu juice and allow a scent eupful ef the juiee to a boil foi five min- | utes at a jast boil, th'n add the sugar | nnd Ppoil the juice until iy Jemel. Fougat, ‘ Boil three-el,huu oupful of hon:fl' with half a cupful of brewn sugar until | dreps of the mixture hold their shaj when poured into eold water. cook very ml.llgur'"y stirring constantly, \lllfll ln!a ‘water. Add one pound and eoel undn-wkht'nu ean be broken into pleces Nwluflwdlnmm Eggs ramn fine. Fry but still moist. In a sep | which they remain overnight. becomes brittle fluu" 10 slices of red ripe tomatoes covered with cracker erumbs and fry in butter | until slightly brown, Serve the eggs in | individual zervings flanked with slices of tomate. New Hm Kave Satin Trim. | NEW YORK. () —The sheen of satin | ribbon has been used to contrast with | the suedelike surface of the new felts Many of the newest hats have erisp lit- u- bows with several loops fashioned lustrous satin. HATEVER your choice of ou can add icious flavor bv the use of thick, spicy Heinz Tomato Ketchup, Eve: Ketchup is a pe tomato that l,oumm Heinz ect specimen, TOMATO Ktovcfa ur picked when red-ripe, cooked and bottled the same day. Extra richness, extra quality make it the largest selling ketchup in the world. HEINZ TOMATO KETCHUP THE LARGCEST BSELLING KETCRUP s rTEE woars R. WASHI) | Contrasted Colors In Autumn Salads' BY SALLY MONROE. ENSATIONAL are Autumn salads -ur‘roua of yellow, gold, orange, brown, Tose and purple tones on a_bank nl green to flirt with the eye The cunning artist in the kitchen well knows this sppesl to the vision will make a similar gesture to the sense of taste Be they ever so simple. hm salads are a delight. Large re pes, from which mr aeds are mnnml may b5 | arranged stuffed with Alberta and Curling Jettuce leaves with & center of celery hearts eut crosswise. French dressing, mayonnaise and a cream dressing made with fruit juices offer a choice, Pears de Menthe. — One original | woman deeided to gild the lily by eov- | ering pears with ereme de menthe of the non-aleoholic variety. Halved canned or fresh pears (cooked until tender and pierceable in sugar sirup) are covered with creme de menthe in At serv- ing time one pear half is pored on lettuce and encireled with banana balls or half-ineh cubes rolled in chopped nut meats. Alternating with the ba- nana balls are marasehino cherries. All this salad needs is a mild French | dressing made with lemon juice and olive o Ginger Pears—As long as they re- | | main in the market throughout the | Fall and Winter, pears make an ever- | varied salad. For a smart eontrasting color and taste note, use a touch of ginger. Sugary fresh pears must be! ment is lost. For six salads, halve six smallish Bartleit pears, arranging on escarole leaves. Decorate the peeled pear boats with two pitted dates, two walnut halves, & mound of cream | cheese in the center dotted with slivers of preserved ginger. For dressing blend | a frult salad type with whipped cream. As a varlation stuff the dates with the cheese, place one in each cavity of the pear half, press a nut meat and sliver of ginger on top and serve with | mayonnaise. Three-fruit Salad.—Decidedly fiirta- | tious looking is that salad composed of pineapple rounds, fresh or canned, on 5?:;: green uch;cory lf‘r‘u‘!’“' bordered segments of gra t and crested by a date stumea with peppery cheese. A{utn dress with lnunnm!u ess h'lrl' salad is desirable dressing th lunnn Julco in« stead of used instead, When French MENU FOR A DAY. BREAKFAST. Grapes Corn Meal Mush with Cream Ham Hash, Southern Spoon Bread. Coffee. LUNCHEON. Creamed Salmon. French Fried Potatoes. Crisp Rolls. Apple Tapieca. Sweet Crackers. Foa. DINNER, Cream of Onilen Sou Fresh Stuffed lhmllnr. Baked Potatoes. Creamed Turnips. Romaine. French Dressing. Cranberry Shortcake. loe. SPOON BREAD. Put 1 pint of cold water, 3 level tablespoons corn meal, level teaspoon salt in saugepan: eask until very stiff. Watch that it doesn’'t burn. Beat 3 eggs until very light; add 1 eup eold nflk to egegs, the cooked corn and 2 tablespoons melted bulm As there is ne Remr or wvery thin, some meal swells more than oth- ers, If there is any doubt add -mthmmuuh ul".lm ace we! r and - ‘2 uéfh:g“ oven li'a or ':o minutes. en preperly made and baked, should be almost Jike an omelet, Serve het. APPLE TAPIOCA. One-half cup tapioca, 3 cups boiling water, little salt. Cook in deuble boiler until clear. Pare and core 6 large, sour apples and put in shallow baking dish. Put teaspoon of sugar in each cavity, sprinkle with nutmeg or cinna- mon, pour over the tapiocg and bake until apples are soft. Serve thin cream and sugar. (Copyright, 1031 WHITE,STAR wther heokbiud ey demsnded brand H"" Jv‘t-l‘” o Th ks ey ppsine & “,':..d.—d‘- ou il fod ¢ mh A% AN TURA ol e dhwen e <eptable. Demend ths brand. TUNA FISH SPAGHETTI several sprigs of ut 4 teblespoons oil in When oil is hot add d parsiey, & very little and pile on platter, fish misture, 107 § C., -FRIDAY, Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. Y!Ala ago. when T first began to specialize in the development of in- dividusl beauty, it was not one but| several steps ahead | of the dzy's iZeal Beauty was cov- | eted, yes, but plainness was en- OCTOBER 30, { dured. When beau- wes cultivated was with to attain certain type sc- cepted at the time. The indi- vidual possibilities wete 1ot In the effort 1o atia Just beauty Today we realize that, like great art, beauty is not imi- tative, but creative and individual Each woman, to be truly lovely, natural and illusive, must develop a personal | eharm and appearance that is as differ- ent as possible frcm any other wom- an’s, but emvohisizes her own good paints. Now we strive to idealize and intensify that self within and bring it to the paint of perfection. | Many means are. employed to this | end — corrective _treatments, intensive study of personality, proper mnke-ub —all these are ccntinued . . . but |them we now add as extremely S portant, our knowledge of food and diet values. | I have been asked many times whether it really is true that the so- called pigment foods—the vegetables {snd fruits containing vivid coloring— | contribute directly to beauty, or wheth- ‘ er they are merely healthful foods. i it idea a y. But we |can be a bit more pointed in answer- ing the question. Te go very deeply into food chem- istry would prove a bore to most read- ers. So we shal] avoid il. Suffice it to say that the cld saying sbout eating a carrot each day or an apple a day to encourage rasy cheeks and lips is not as fancifyl &s it may seem. But to the carrot let us add the blood-red beets; the fresh green peas and string beans; the deep green spinach or | chard; rutabagas (yellow turnips) also strongly pigmented, as are tomatoes, andive and eggplant. All harvest prod- ucts, these, containing a wealth of mineral matter which, when included in the diet, does directly contribute to th-]t glowing earmark of health we eall “c0l Ol Mu trufis, n‘ul\lu e is true of the various Yuu wul find, If you study the epared by conscientious dieti- tians, that each includes its fair share af some fruit or v tume that & rich in pigment or colcr This is almost | 8s_Important a conslderuuon as is the | balancing of other food elements. Aside from their purely utilitarian contrast in color adds greatly to the | interest cf the meal. To offset the | white or light, neuiral-tored foods with | those of brilliant hue pleases the eye which, in its turn, dictates its message ‘of enjoyment to the palate, and so in- | creases satisfaction all around. It is a generally accepted fact that foods which do not look pleasing be- come unappetizing, end then—regard- less of their inherent fdod value—fail o gn their full share of nutritional ‘werk, it el Macaroni and Cheese. Cook two cupfuls of macaroni or spaghetti broken into small pieces in two quarts pf bolling salted water un- | til tender. Drzin in a strainer and pour | cold water over it to prévent the pieces | from sticking together. Make a sauce with four tal nfuls of flour, -four tablespoonfuls ef butt:r, two cupfuls of milk, and ope teaspconful of salt, Grate' or cut three-fourths pound of American cheese into the sauce, reserv- m‘ Jittle to grate over th= top of the ’llce the macaroni in & buttered in alternate layers with duue sguce. Scatter grated ehe.- over the top with buttered bread crumbs. Bake until the sauce and through and the here is a FRANKLIN Cane ST EL for every use FrREE? Your entire family will enjoy the White Star Tuna recipe given below so much that you will want to learn about the many other intriguing ways of serving. Write for your free copy of 17 Proven Recipes for White Ster Tuna” to Van Camp Sea Food Co., Inc., Terminal Island, California. White Star Tuna is a dainty, inexpensive deep sea deli- cacy, rich in phosphorus and iodine, that potent prevent- ive of goitre. For18 years the preferred brand because only the best is packed. the | | - with fats, vaiue, to balence focds with regard to 1931, FOOD P At the Children’s Table BY MARY HOPE NORRIS, Founde: Mothers' Radio Round Table Club, N your child must be much of the time. certain | should be taken to guard health. This _confinement | with the resultant lack of sunshine | is calculated to indoors so ‘ recautions bring about a de-| & ficiency in vitamin | &! D, so important as a rickets preven- ll\'e lnd peaking of panding tecti. do et me urge you to see that vour ehild | gets plenty of food | that is rich in the tooth and bone-bullding elements. | The most important of these are min- | erals, calcium and phosphorus. Min- erals are found in milk, green vege- | tables, fruit, egg volk, meat, fish and | whole-grain cereals. Becausce whole- | Erain cereals are’ so important e assured that I mean whole-grain bread . . 50 rich in the necessary food ments for yeur children, Another important item in the child's diet from early infancy is orange juice. lt is rich I.n vitamin C. also an element necessary to good tooth structure. Your uocmr usually will recommend that you "mn' your baby strained orange the age of about one month. Cod liver oil' is considered the best means of overcoming the thrunned deficlency of vitamin D durin Winter mont! Not only is it "bot- tle¢ sunshine,” but it is & food rich in vitamin A as well. It supplies the body needed for energy, to keej the body warm, and to supply body faf. The vitamins perform very important functions jn the diet. Vitamin A, for instance, is necessary for wth and to build resistance to infections, and D My Neighbor Says: Tomato sauce is suitable to serve over meat loaf, brofled cho?c or browned meat cakes, 1ellfll youmgnvemu "ltl‘:ul : er W our eul 1t into "litte pu{owl. ‘Tucked under !hn elb&:u or ‘}:ck l:‘l ose piliows give i aor, n kes an e nuux; for er?lch tn‘ ulduao;‘: after it hu 0 g If a little lh!.dd! eomut is aprlnklm over any in pudding it will give it the appearance o a rich dessert, (Copyright, 1931.) hAn een. P to 3 years should have ted lmr dl dl\l) except when they are getting an unusual amount of sun- shine , . . as during the Summer months when they are at the seashare or some such place where they ean nd hours at outdoor play. It is advisable to give every child cod liver oil through the runabout age and the first years of school, particularly durlu the Winter months. Because of its rich content of vita- mins A and D, it 1a one of your greatest friends in warding off what are known diseases. s the denciency member, mothers, you can get cod uver oil in & very agreeable mint flavor, or for the older children, in tablet form, a concentration of the two vitamins. Antique Furniture. Antique dining ehairs with intricate carving are difficult to keep clean, 1If| an ordinary wooden meat skewer cov- ered with s soft cloth is used, it will be | found easy to clean the crevices from dust. Do net use s metal skewer. AGE, Everyday Psychology | BY DR JESSE W. SPROWLS. | | Psychology of Musie. | Very little is really known about the psychology of music. That's because so OW that school has statted and is the protettor from rickets, as we litle is really 'mown about the emo- tional nature of man. The best we ean here do is to interpret briefly what some of our greatest students of na- ture have thought and sald. | Charles Darwin gave it as his opinion | that the loss of a taste for music means not only the loss of happiness, but a veritable enfeeblement of the intellect. ?r course, Darwin was always looking or some sort of revi - e e e o Another student of hyman paturs, Jules Combarieau unfortunately not co wn, that music is v.mnklnl in lnun«u uulwd n! ideas. ‘Take the time to think about these |two pronouncements on music. They | seem to k the uprr and lower lim- iiu of hus capacities to think. Music embraces & universality of experience | comparable to that of science. Seience ‘anu with the intellectual life, music | the emotional, Briefly, those who eare not for mu- | sic need same musical vitamins. | voln Cassius has a lean and hungry — nc hears no music.” (Copyrisht. 1931) A TREAT that KEEPS YOU WELL sweer California Prunes you've not eaten prunes at their best. SUNSWEBTS are the pick of Cali- fornia's crops. .. the finest fruit pro- duced in the most favored orchards. The skins are thin. The meat is plump snd tender, The faver is ex- trafine. And they'se nacusally sweer. Noneedtoaddsuger wheayou cook tra vich in vitaming and the valusble mineral salts...snd extra rich in nat ural fruit cellulose (you need the bulk!), ‘:::du is Nature's way to health...a treat that keeps you well. Medium, Large and Extra Larges size fruit, as you prefer. Sealed in clean, sanitary 1. and 2- Ib. cartons to keep them fresh and wholesome from erchard packing heuse to your table. Tuhy'l prices make these one of the most economical of foods, toe. ‘Tree-ripened’ SUNSWEET PRUNES Tiune i on “Sunsweet Melodies™, Radio Review, over NBC Red Notwark, Thursdeys, DELICIOUS 'SANDWIC Schuneider’s Breads have been used for delicious Halloween sandwiches for many Halloween it's going to be won- derful Dan-Dee Slices. The most deli- cious, firmly textured bread you ever tasted. Dan-Dee Slices are better be- cause Schneider’s Dan-Dee Bakers make them better in one of America’s finest Bakeries. - SCHNEIDERS DAN-DEE WLW, Mondays, /15 p ., and Women'y 3125 5 m. {Eastorn Time}