Evening Star Newspaper, November 6, 1931, Page 49

FOOD PAGE. FOOD AND THRIFT IN THE HOME Color in New Furnishings Curtains an (CERTAIN colors make us gay, others help us to reach a state of restful calm. Some tones make rooms seem larger and others make them seem smaller. Color can make a room lovely or unattractive. Sunlight, with its Tich golden color, brightens up every- thing. somewhat in the same way as artificial light. It adds yellow to all the colors in the room.” White be- comes golden, gray becomes warmer, black becomes brownish, red blends into orange, green becomes yellow- green, blue-greens become green, blues change to gray and violet becomes grayish. Yellow is the color of light. light, it is cheerful and warm 4 juminous, and next to white, reflects light to the greatest extent. It sug- gests richness. Nothing cheers up a gloomy room like a generous use of Vellow tints. It is especially good as a color for nurseries and juvenile rooms. In planning a room, one color should jominate. After deciding upon the mmg color and where it is to be used, the color scheme will become much easier to work out. There are two reasons for having one color pre- dominate in a room: One is that it makes a more livable interior and the other reason is that using colors in equal proportions very seldom makes an attractive room Color in Wall Paper. Walls are flat, solid surfaces. The de- chosen should be flat so that they do not express depth or round- ness. If the contrast in value in the colors is slight, this desired effect will be produced. Patterns of realistic flowers or fruit, or landscapes, of fes- toons and garlonds of flowers, of knots, of ribbons and of trelises and vines should be avoided. The more realistic the figures are the poorer is the design. Inconspicuous stripes may be used. If they have an up-and-down effect rather than a crosswise or diagonal effect, they are more restful. Stripes are especially fk‘wd in a low room because they make Like It s ne_room appear higher. | | Plain or nearly plain paper, if the colors are grayed, make good back- grounds. If the wall is uneven a plain paper sometimes shows up the rough- ness—then a paper with a soft, self- tone foliage pattern may be used. Some- times wall paper with a decorative de- sign, if it is a good design and of pleas- ing colors, may be used in a hall or cor- ridor where few pieces of furniture are used, or it may be used in g very large room where Colonial furniturz is used_and sometimes in a dining room. If it is used, the colors shoud be much grayer than the furnishing ' in the room. With patterned pape-, lain upholstery and hangings should e used. Pictures or decorative wall objects should not be used. If borders are used, they should be of inconspic- uous designs and colors. Curtains an@ Draperies. Window curtains, draperies and up- holstery fabrics not only contribute color but also texture and design. Every one is attracted to a house that is light and bright, one that displays colorful curtains at the windows or bright draperies to suggest coziness within. Curtain trimmings are important, and there is a wide choice of styles and colors to choose from. Bindings and THE EVENING STAR, WASHINGTON, D ¢, FRIDAY, NOV EMBER 6, 1 d Draperies. | colors and widths and even in combi- nations of colors. There are wool fringes for linens and heavier cre- | | tonnes, cut and uncut silk ‘ringes for | damasks, moires and novelty silks. | | "I your ceilings are not too low and | there are not too many groups of win- dows in the same room. a_valance is good to use. Do not make it too deep. | Sometimes when you have treated a group of windows as cne and have used | | some very colorful material at the win- | | dows, it "is necessary to tie the color together with a valance, or a decorative | rod may be used in place of a valance, | painted to harmonize with wall and | | curtains or covered with wall paper the same as that with which the room is | | papered. Overdrapes should repeat the domi- nant color of the room and form the connecting link between the background | | and furnishings. Dark, rich colors are best to use. If & room is small, it is | well to have the overdrapes very closely | | related to the color of the wall. Thr" ;mawflnl& or the color used for over- drapes usually is repeated in the couch | covering or in cushions or in some way | in_the other furnishings. Plain side | drapes should be used with a figured | valance, or a plain valance may be uscd | with figuréd side drapes. In a room where there are too many windows the windows may be made less conspicuous by the use of plain overdrapes. For Bed Rooms. Draperies, upholstery material and rugs for a bed room should be more simple in pattern than those of the liv- | | ing room and dining room, and the | colors should be more restful. Carpets | are especially appropriate for bed room | use, They not only thoroughly carpet the floor, but they make a room ap- ar larger by eliminating the border ines, which even a plain rug intro- duces into a floor treatment. By using velour drapes instead of lace or even light curtain materials one | can secure noise absorption and rest- | ful sleep. Rugs are also potent ab- | sorbers of sound, taking up about 20 per cent of the racket and clamor that strikes them. When choosing the color of sheets and blankets, it should be re- membered that blues and greens bring restfulness. Blue or green is an emo- tionally wise choice for a sleeping room. Noise is a worse disturber of sleep than light. Nolse raises our blood pressure | -without waking us. In the Kitchen. Although subdued colors may be used throughout, the rest of the house, t kitchen will look well in bright, cle colors. Do not be afraid to use red, yellow, orange or any of the gay colors. Color 'in_floors, walls, woodwork, cur- tains and perhaps sme fixtures or pieces enameled metal. Fabric-covered walls | are attractive and washable. as_of | course are tile and painted walls. 'l'he1 surface should be light in tone but not‘ | too_glaring. Interesting Combinations Play an Important Part| in Home Requirements — Wall Paper, | The color of the flooring material selected, should be thought of in con- | nection with the general color M‘h:fiw] e, for the kitchen. Floor coverings of linoleum, cork, or any other practical and decorative material. may be bought in desirable effects. There is & new process linoleum which is dirt resisting, having a lacquer finish. These color- | ful floors, in gay bold patterns, are very attractive. If your kitchen linoleum is wern or discolored, there is a way to restore it to usefulness and attraction. To begin | the work of repair, first patch the holes with any color of linoleum, tacking down evenly. Buy about a quart of enamel and paint the floor, one coat being enough if care is taken in apply- | ing. This can be any color, but lettuce | green makes a charming floor. Over | the green spatter three or four different | colors, such as orange, black, red, or ivory. This is done by dipping the paint brush in the colors and slinging it around, lctting the drops fall anywhere, making small specks up to dots as large | as & dime. The foundation work should be perfectly dry before the spattering | is commenced. The beginner is spat- tering should take the colors outdoors and practice a few minutes on an old piece of linoleum before beginning the | real work. Colored Fashion Extended. The color fashion has even extended to the pots and pans, which were once hidden as soon as possible after a meal. Even the handles of the dish mop and sink brush are gay in color, decorated to conform to any chosen color scheme. Metal boxes in sets for flour, sugar, coffee, and tea may be bought in several colors. To match these” are bread and cake boxes, dust pans, waste baskets, and garbage pails. The same gay colors appear on handles of tea strainers, dish mops, knives, bottle openers, and even on brooms. A work- able plan is tn choose & modest back- ground color, then buy solid-color uten- sils in either a warm or & cool shade. Have your towels, curtains, oilcloth, and small accessories furnish the contrast- ing color, because these can be changed. In a large kitchen a breakfast nook is convenient as well as attractive for informal meals. These little nooks are great savers of time and labor, and | offer numerous possibilities for intro- | ducing color and design into a room. The furniture may consist of a table with two or four chairs, or a long bench. Built-in table and benches take up space and are inexpensive. In a yellow, black, and blue kitchen, the table may be yellow with a black top, with vellow chairs with a bit of black trim. ..e woodwork, blue-and-black linoleum, and yellow walls make a cheerful room. The cake box and en- | amelware may be in blue. Curtains of | yellow and white checked gingham, ith three-inch ruffles, may be held | back with vellow ollcloth tie-backs. House plants are a great means of ‘addlng color and good cheer to a kitchen or any other room. They can be arranged on a window sill or on a | of equipment will change an ordinary | stand near a window to furnish fresh | kitchen from a workshop to a room of pleasure. Just lots of color will not| Broduce the desired effect. It is a lending of harmonious colors, not too | strong nor in too much quantity. Some redominating color tint should be se- lected, let us say, for the walls, and | the rest of the colored portions of the | kitchen graded to harmonize. The rest | of the fixtures and equipment should | then have a soft background color. | Types of kitchen walls that make for | efficiency are fabric-covered walls, tile int walls. There are walls that are good. | Some of these boards are of fiber com- green and other colors. Among the | flowers for this purpose, red geraniums are hardy and attractive. An easy way to secure pretty green foliage is to cut the top from a large sweet potato, place cut side down in a flower bowl, and keep about two-thirds filled with water. Leave in a cool, dark place for about three weeks until they start gro then bring them into the light. You will have pretty trailing foliage with no trouble at all. PO, ‘Transpacific ship lines touching Aus- tralia have decided to collect freights The Chef Suggests BY JOSEPH BOGGIA. IN the preparation of potatoes, what possibilities for embellishment exist | for this common vegetable which is | most often encountered in one of three | ways at American tables. Yet we con- | tinue to know it, for the most part, | as baked, boiled, mashed or fried in| the plainest fash- ion. Let us see how | the chef regards| the potato, which | in inventive hands | may assume one | of a hundred dif-| ferent forms. We will not head the list with a recipe for the white va-| riety, but call| upon sweet pota- toes which are| just now in great favor. Here is a delicious recipe: which combines them with chestnuts—also plentiful at har- vest time: Potatoes Algerienne.—Peel and cook sweet potatoes in salted water; make a puree of them and mix with chestnut g:rte. Thicken with yolk of eggs, well aten; shape into neat croquettes, dip in egg and breadcrumbs and fry in butter. Potatoes Bignon are made by peel- ing large white potatoes and cutting them into shapes like small boxes. Fill the centers with sausage meat, sprinkle with & few crumbs and cook in the oven. Serve with sauce of your own choosing. New potatoes are delicious if cooked in butter with bacon, small onions and chopped parsley, and here is another tasty recipe for potatoes hongroise: Chop onions finely and cook them in butter, add diced tomatoes and large rounds of potatoes: moisten with con- somme, season with salt, pepper and paprika and cook until potatoes are done and moisture reduced. Sprinkle with the minced parsley. For potatoes biarritz, mash potatoes | to a puree, add dice of ham and fine herbs, beat well and spread the top | with butter, then brown quickly. Baked potatoes are much improved if split in halves, lengthwise, the pulp | removed, crushed with a fork and beaten lightly with a little cream and butter and seasoning. Refill the shells, sprinkle with grated cheese and brown in the oven. Garnish with sprigs of parsley or crisp cress. Fried potatoes will assume a dif- ferent flavor if you prepare them in this way: Peel and cut the raw pota- toes in small, even dice; toss in but- ter and cook slowly until almost done. gdd fine breadcrumbs and finish cook- 8. | PRIEN. Jellied Lamb Loaf. Dice enough cold cooked lamb to make two and one-half cupfuls and season with salt, pepper -and paprika. | dissolve one package of gelatin in half a cupful of cold water, add half a| cupful of boiling water to two cupfuls of raw spinach, add the gelatin, and let stand until cold and colored green. ‘Then add half a cupful of mint sauce, the lamb, five stalks of celery cut fine, one small onfon cut fine, and let stand until set. Saving Without Scrimping BY EDITH M. SHAPCOTT, Nutrition Consultant, Home-Making Center, New York. E are nearing the high season for poultry and some of the best game —both foods which the average house- wife finds it hard to judge correctly. Perhaps I can help readers to know the fine points which lead to a good se- lection, not only of chickens, ducks and turkeys — the domesticated trio— but for such other fowl as partridge, guinea-fowl, quall, wild ducks and geese. One point in common—the light color of the meat on breast and wings—is shared alike by chicken, tur- key, quinea-fowl, partridge, quail and pheasant. There are other birds, such as ducks, geese, swan and grouse, which are entirely dark-meated. General rules for testing poultry and some game may be outlined in this way, which will heip greatly in marketing: Always see that the eyes are bright and full. The feet should be moist and limber. The body should be plump and moderately firm and the color should be clear and yellow, free from bruises or st One test for age that is well known is the pressing of the lower tip of the breast bone to see if it is flexible. After fowl is a year old, the bone becomes brittle. The feet of a young bird are soft and smooth; those of the older fowl are hard and rough, and the claws, which are short and sharp in the young, are large and more blunt in the older ones. These are the general rules that per- tain to the selection of all birds, but in addition there are some special points concerning ducks. To test young ducks, see that the windpipe can be easily moved and squeezed. In the older birds you will find it is fixed and stiff. ‘The duck season is from December to April, but for ducklings it is from May MENU FOR A DAY. BREAKFAST. Stewed Figs Bran with Cream Vegetable Hash Popovers Coffee LUNCHEON. Cream of Mushroom Soup Baked Stuffed Peppers Currant Jelly. Baking Powder Biscuits Ice Box Cake Tea DINNER. Bouillon. Casserole of Pork. Glazed Sweet Potatoes. Caulifiower au Gratin. Lettuce. French Dressing, Baked Indian Pudding. Coffee. SWEET POTATOES. Parboil potatoes in saucepan 15 minutes, peel and cut in slices. Heat one-half cup brown sugar, one-fourth cup water, two table- spoons butter in frying pan. Add potato slices, cover and cook over low flame until brown. Turn once, to November. Those birds are sent to the market in two ways—either dry- picked or scalded. It is a matter of opinion which is the better way. ‘Turkey may be had all the year round, but is best in late Fall to late Winter. The most popular type for market use is the bronze turkey, which is the largest breed. Its weight for market use ranges as high as 36 or 40 pounds, but the standard weight of & young tom is around 25 pounds; that for a hen is about 16. A good market weight is 12 to 15 pounds. A young turkey should be plump and fat and of course the end of the breast should bend easily. It is a matter of opinion—but some consider the meat of the young male has a better flavor than that of the female. Goose is the popular Christmas bird, and there are some interesting points about it which it is well to bring out. Many are prejudiced because they feel that goose is too greasy, and therefore indigestible. If this is so, it is due to improper cooking. ‘The flesh is easily digestible for most persons, provided the surplus abdominal fat is removed before roasting, and if care is taken to skim off the extra grease which exudes. Geese for table purposes are best at one year old. The age may be tested by pressing the upper bill. ‘If it bends or curves in the middle, the bird is young. The firmer it is, the older the bird. Young geese known as ‘green geese” or goslins are in season from July to November. S mising. WHRE SR 8 S~RLEORNE Rice THE FISHBACK co, THE Finest Pancakes at VIRGINIA- PANCAKE FLOUR BUCKWHEAT FLOUR and SYRUP ing of sha Smoking, salting, drying, preserving were solemn rites in Autumn days. Every one was busy. member myself sitting in the kitchen of our house, by & table loaded with vegetables and fruits. small one has to put some pillows on the wooden stool that I may reach the Smiling faces are around me They table. and busy hands. seem like magic, hardly touching the produce that will be turned into such good things to eat. I feel the importance of the hour and am engrossed in my task ef peel- 1t is so amusing to crack the shell and find the hard, pol- ished beans looking like strange precious stones in their little cases. dark; some spotted; some white. one presses one hard between the fin- gers, it shoots quite far! the pleasure of climbing down and crawling under the table in search of it.) Next, with a small knife I am cutting carrots, parsnips, to be dried afterward. I lean over my carrot and am so deeply ing dried beans. FOOD PAGE. Hospitality as Others See It BY BARONESS TAMARA STEINHEIL. 'EW people eat heartily and enter- | abserbed tain as joyfully as in the days gone | by. The fine art of living is dying out | in these times of scientific food prod- | take with the carrot. ucts, scientific living and machines that | hands would do thy tongue must take the place of human hands. ‘Women in the days of my childhood were not afraid of putting on weight, | and so there was a joy and an art in all the preserving done for the forthcom- . the season or appetites rpened by cold and physical activity. Jong days of Winter . good, sturdy foods ‘What hands! As a child I re- large I am so Some are af ‘Then one has by my work that I hear on faintly the chuckling of the old coc Who tells me to put my tongue back } my mouth so as not to cut it by mi “Whatever th hel them and the while stick out,” st T roday how. lay how few children know tr | Joys that are bound with the rituals « | the art of cooking! Kitchens are smal er in modern apartments. Past ar | the small, unsophisticated joys of m childhood, the tasks that made famii life s0 cozy and so homelike, and ofter I pity those who will never taste tr simple, naive pleasures that can leat | such sweet memories. Then a dinnc was a most exciting event, a party wi a feast—and traveling an event. ‘Today I leave you with no recip | hoping Trather to recall to mother minc a vision of young hours which you, to spent happily at play-time cooking. T not omit these homely experience from the lives of little children in you households. They lie too near to th | heart of hospitality. Scalloped Oysters. Place in alternate layers three eup fuls of cooked rice, one pint of fres. oysters and one cupful of chopped cel ery in a baking dish. Pour over ther a smooth white sauce, made by blend ing two tablespoonfuls of melted butte with two tablespoonfuls of flour, on cupful of milk, half a teaspoonful o salt and a pinch of pepper. Bake fo 20 minutes in a hot oven. Soak Prunes Overnight? A Forxs once thought it was necessary... And maybe it was in the old days before there were such plump, ten- der prunes as SUNSWEETS. “But not today! Just cover SUNSWEETS with water, cook them for about one hour and they’re ready to eat. Addalittle sugar if you like them extra sweet. . . but extra sugar isn’t needed. SUNSWEETSs are rich 1n nat- ural fruit sugar... put there by Cali fornia Sunshine. And do you know that they're a real treat just as they come from the carton? Without any cookingat all! »Sunsweets ! Vil Any way you eat them, SUNSWEETS are wonderfully good for you Naturefillsthem withsunshineand good health. 1-and 2-Ib. triple-sealed cartons. Medium, Large & Extra Large fruit. Today’s low prices make themo doubly attractive. ‘Tree-ripened’ SUNSWEET California PRUNES pleatings for chintz curtains come in all | position, some of plaster, and others of | on a dollar basis. What will the years BRING YOUR FAMILY? SO OFTEN the health and happiness of a family is influenced by the foods they eat. Meals that lack “bulk” or Vitamin B frequently lead to constipation. This treacherous ailment often causes headaches, loss of appetite and energy, sleeplessness, and serious illness. Your own family’s happiness next moqth, next year, will be affected by the' health-precautions they take today. Guard against constipation now. In all the world there’s no finer Whole-Wheat Bread than Schneider's—made under the most ap proved sanitary conditions in one of Amer nest bakeries. And, remember, Schneider’s is the only Whole-Wheat Bread in Washington that's made of costly Purina Whole-Wheat Flour. This means extra quality—extra nourishment and extra deliciousness, Fortunately, you can obtain two correctives of common constipation (“bulk’ and Vitamin B) in one delicious cereal. The “bulk’ in Kellogg’s ALL- BRAN is much like that in lettuce. Within the body, it absorbs moisture, and forms a soft mass, which gently clears the intestines of wastes. The Only in Washington Made From PURINA W hole-Wheat ‘Flour, Why not get your money’s worth—insist on Schneider's ‘Whole-Wheat Bread in the red checkerboard wrapper. At all dealers’, restaurants and delicatessens. The Vitamin B in Kellogg’s ALL-BRAN tones the intestinal tract, and helps promote regular habits. Kellogg’s ALL-BRAN also contains twice as much blood-building iron as an equal amount by weight of beef liver. As Kellogg’s ALL-BRAN acts naturally, it is far better than pills or drugs, which bring artificial action, and often lead to harmful habits, PURINA FLOUR 18 Two tablespoonfuls daily of this delicious cereal are usually sufficient to prevent and relieve most types of constipation. If you suffer from intestinal trouble not relieved this way, consult your doctor. Enjoy ALL-BRAN as a cereal oruse in cooking. Temptingrec- age. Sold by all grocers. Made by Kellogg in Battle Creek. KEEP YOU BREA Charles Schneider Baking Company My