Evening Star Newspaper, November 27, 1931, Page 48

¥ i { { i | i i * i f |3 ' TR FOOD PAGE Cooking and Methods Which May Be Exact Proportions i Saving Time Used With Good Results. n Adapting Recipes. Making Cakes. g the exact proportion suited for your requirements, write the amount in inkgnear the original figures and this wil be quite a time saver. 1f you have a chicken too large to fry. don't pour boiling water on it, but average recipe is intended to serve gix or eight persons. After findiny it as you would a young chicken. | on %en browned, pour in a cupful of boiling water, cover, put into a slow oven, and cook until the water is ab~ sorbed, then fry until the chicken 1§ crisp and brown. If you have started to make gravy and have discovered at the last minute that the milk is sour, do not be discouraged, just put a small pinch of baking soda in the milk and | stir it until it doesn’t bubble any more, then make the gravy as usual. No dif- ference can be detected Fruit Juices. If you want only & small amount of | Buice from an orange or a lemon, stick a fork in one end and squeeze out the smount required. In this way there will be_no waste. ‘When making custards or pies, in- | stead of using the milk which the | recipe calls for, substitute the surplus fruit juices from canned fruit. Plum, peach, apple, grape, muscadine and pinepple juices can be used success- Tully making delicious pies. No flavoring is then neceded. Keep a few pint fruit jars filled with cocked dried fruit, such as peaches, apricots and apples, ready for quick pie-making. Fruit prepared and kept on hand in this way is very convenient and ideal both for baked piate pies and for small fried pies that are so popular for lunches. ‘When Making Cakes. Select eggs at least 36 hours old use in_angel food cake. Albumen not fully developed in’ fresher cakes will not be so large. add water to the egg whites before ting them. To do so will reduce volume of the cake. Start beat- the whites on the surface with a wire whip, gradually going down and under with strokes. More air incorporated in this way and the cake will be larger. Pour the flavoring ex- tract in a tablespoonful cf water be- fore adding it to the well beaten whites. It will blend better and prevent the alcohol in the extract from cooking the whites. To separate the yolks from the whites of the eggs break the eggs into a glass funnel ‘The white '71"1 go through and the By using half a teaspoonful of suga to one pint of 'h‘lmln‘ cream will whip to 1061 without turning to butte Egd BEERY Apple-citron for made as follows: Cut some green apples in small sections and boil for 10 minutes in sirup made of one cupful of water to two cupfuls of sugar. Spread on a piatter to dry and for several days roll in sugar. When dry and crisp, store in glass jars. To make marshmallow sauce, boil one cupful of sugar with half a cupful of water for five minutes to a thin sirup. Add 16 marshmallows cut into pleces and stir until smooth. Pour slowly over two beaten egg whites and flavor with two drops of oil of permint. Tint green if desired. Brown in the oven. Lift the moringues from methw“&“ w;\':h a spatula and lace on the desserts. pPllD! in & greased baking dish in layers, first two cupfuls of sliced raw potatoes, then two cupfuls of raw ham- burg steak, then six large sliced toma- toes, then one cupful of sliced green pers, then one cupful of sliced raw ns. When removing the skin from onions, first dip the onions into bolling water for a minute, then begin at the root end of the onin and peel upward. This method prevents the #ul(e from entering the eyes. Season all well with salt and pepper. Pour one cupful of bolling water over the mixture and bake in a slow oven for about an hour. This with a salad and a light dessert makes a nourishing meal. Dinner Spaghetti. Have one pound of round steak cut into cubes and cook until tender, keep- ing covered with water. Cook six slices of bacon, then fry three sliced onions in the bacon fat until well done. Add on= can of tomatoes to the onions and cook for 20 minutes, then add the meat and cook slowly for 30 minutes. Add two tablespoonfuls of chili sauce, one tea- spoonful each of Worcestershire sauce and tabasco sauce, and salt to taste. Cook two and one-half cupfuls of spa- ghetti and put it on a platter. Pour the meat and tomato mixture over it and sprinkle with one and one-hslf cup- fuls of grated cheese. Lay the slices of cooked bacon on top or cut it into small pitces and add to the meat. Glass platters which withstand the are a satisfactory substitute for a plank. They may be bought in several sizes, and contain grooves which collect the gravy. For platter ham, appropriate accompaniments are slices of pineapple, molded spinach, and turnip balls. To prepare, sear a slice of cured ham three-fourths inch thick on a platter, 0| then cook rather slowly until done. Place the pineapple on top of the ham around the edge, letting the siices over- lap. Pack well-seasoned, cooked spin- ach in individual molds, then unmold it around the meat, alternating with 18| mounds of turnip balls. Return to a hot oven to glaze the pineapple and re- heat the vegetables. Pare the turnips and shape them 1into balls with a French vegetable cutter. There should be three cupfuls. Put into a baking dish with one-fourth cupful of butter, one-fourth cupful of hot water, half a teaspoon- ful of salt, and one and one-half tea- onfuls of sugar. Cover and cook in e oven until tender. For a broiled fish dinner, use stuffed tomatoes and buttered asparagus tips with a border of boiled brown rice. Jellied Chicken. Soak one and one-half tablespoonfuls cupful of cold ites, then dissolve it three-fourths cupfuls of boiling stock with the fat removed. Add salt to taste and one-fourth teaspoonful each of white pepper and celery salt, and one teaspoonful of onion juice. Decorate a mold with two hard-cooked eggs cut in slices, and pack two or three cupfuls of boned chicken in, either minced or cut into strips. Four the hot liquid over the chicken, let cool, then place in the refrigerator to harden. Unmold onto a platter and garnish with celery and overlapping slices of boiled tongue or slices of cucumber marinated in salad dressing. Veal may be sub- stituted for part of the chicken, and if the meats are cooked together the veal will acquire the chicken flavor from the rve over chocolate ice cream or hot o put a smooth meringue on des- serts in individual dishes, beat the egg ‘whites, add one tablespoonful of sugar for ‘white used and size in a pan of hot THE STAR’S DAILY PATTERN SERVICE Little daughter will be delighted with | a frock of this type. It's the new smart coatlike styling in d-uble-breast- ed_effect. She’ll probably like one of the smart supple woolens, so modish this season. Jt's fetching in vivid green, with brass ball buttons and white pique trim or in Spanish tile with brown trim and brown e wooden buttons. Match the belt kle to the buttons. If you feel like making real but- ton holes for fastening, the dress gains in charm. Though, of course, sham bumud and snap fasteners can be used. Tweeds, novelty rayons, wool crepe and tweedlike cottons are suitable. Style No. 3463 is designed for sizes @, 10, 12 and 14 years. For a pattern of this style send 15 cents in stamps or coin directly to The ashington Star’s Wi New Bureau, Fifth ninth street, New York. Deon't envy the woman who dresses well and keeps her children well . Just send for your copy of our Winter Fashion Magazine. It shows the best styles of the com- ing season. And you may obtain our pattern at cost price of any style shown. The pattern is most econom- ical in material requirements. It en- ables you to wear the new frocks at Ll‘me expense—two frocks for the price one. You will save $10 by spending 10 cents for this book. So it would pay you to_send for your copy now. Ad- York Fashion | enue and Twenty- stock. lightly with mayonnaise before packing into the mold. Beef, veal or fish, such as tuna fish or salmon, may be jellied in the same way as chicken. left-over meats may be used to good advantage in this way. Use any good soup stock or catnad soup, highly sea- soned. For beef, add one tablespoon- ful of Worcestershire sauce to the stock. For veal, add _one tablespoonful of lemon juice. Jellied meats are very attractive arranged in a ring mold and the center filled in with a mixed vege- table salad. Garnish with lettuce or muy. slices of tomato, or cooked Candied Cranberries. Select one pound of large, firm, per- fect cranberries, wash, then drain them. Make two or three small slits in each berry with the point of a knife. Boll three cupfuls of sugar in two cup- fuls of water until clear. Let the sirup cool. add the berries, bring very slowly to the boiling point, remove from the stove, and let stand over night. The saucepan should be large enough to permit all the berries to float at the top of the sirup during cooking. If the berries are heated too quickly, the skins will burst before they absorb the sirup. Next day drain the sirup from the ber- ries and boil until it is thick. Let the sirup cool. add the berries, heat slowly, cook gently for about four minutes, and allow to stand for two hours longer. Cook slowly for five minutes. Let the berries stnd in the thick sirup over night, warm once more, so that the sirup will be thin enough to pour easily, and drain the berries frgm the sirup. | Spread them on a rock covered with cheesecloth to dry. They should then be bright, firm, plump, and semi-trans- parent. Store in a tightly covered jar and use as a sweetmeat or as a garnish. ‘The sirup left over after the cranberries are candied may be used as pudding :'u.uye‘c or in fruit punch and in other MENU FOR A DAY. BREAKFAST. Tapes. Dry Cereal with Cream. Rice Griddle Cakes, Sirup. Coffee. LUNCHEON. Fried Sausages. _Potato Chips. Crisn Rolls. Gingerbread. Whipped Cream. Tea. DINNER. Noodle Scup. Brolled Kidney Ch: Lyonnaise Potatoes. Brussels_Sprouts. Lettuce. Russian Dressing. Baked Indian Pudding. Coffee. RICE GRIDDLE C: 3 Boil one-eighth cup rice. ‘When cold one quart of sweet milk, yolks of four eggs e stiff batter. Beat whites to a froth, stir in one teaspoon soda and two tea- spoons cream tartar. Add salt and lastly whites of eggs. Bake on a griddle, spread with butter and marmalade or jelly. Roll up. Sprinkle with sugar and serve. NOODLE SOUP. This soup may be made with either lamb or beef. To each pound of meat allow a quart of water. Boil and skim off and let holl until meat f from bones, then have ready diced turnips, carrots and onions. Ae\}u little celery salt if not bunch dress Pashion Department. Price of book. 10 cents; price of pattern, 18 g 4 celery. When sufficiently cooked add noodles, i oven heat are now on the market and | Small amounts cf ! The Chef Suggests BY JOSEPH BOGGIA. BUSILY as we have been planning the transition from light Summer foods to more substantial Winter dishes, not much has been said about the return to ccld wenther bever-gcs.| Of this I was re- minded o3 4 step- pec out into the cailly this mathinT, pleasant- ly warmed by my 1ast cup of break- | fast coffee. Well do I know that to have this bever- ago just right and | o s | v right on® ‘of the diffi- cuicies of the aver- £32 cook. Yet the making of it is a very simple operation. It is the nicety and care with which | it is prepared which mark the dif- ference between the good and bad decoction. 1 say without hesitation that coffee of the finest quality, if carelessly made, 15 not as acceptable to the palate as the well made beverage in Which & lower grade of coffee has been used. 1f you would have a perfect bever- age my recommendation is to use a French china pot with a aper filtrator. But of course many of you will not want to buy a special utensil. Then harken to this admonition . . . be scrupulously cleanly with your own type of coffee pot. Remember first of all that coffee readily absorbs foreign flavors. If the pot is wiped out with a solled cloth, or if the coffe is strained through a flannel that is not perfectly sweet, tho beverage will betray it.” If the spout of the pot is allowed to collect a film of stale coffee it will ruin all the fresh coffee that is put into the pot. Another point is this: Have the water boiling briskly when you pour it over the coffee, or when you place the coffee basket in the percolator pot. Do not usc old coffee. As with tea, the results will not be right if the water is allowed to fall below the boiling point before it is used. Measure out a heaping teaspaonful of ground coffee for each cup of boiling water, and you should add an extra spoonful for the pot. If made by the drip method, preferred by the chef, see that the beverage is sent to the table as soon as the liquid has dripped through into the base of the pot. Do not reheat the coffee, do mot allow it to stand over-long before serving. For the home I should say, do not buy too much coffee at a time so that it must stand around 'l!;mmd for a long while before using. is will dissipate its strength. A good grade of coffee is economy in the long run, because it goes farther and is easily digested. I might say a few words about the coffee you wish to use as flavoring in the many mocha recipes. You must not boll the coffee in an effort to con- centrate it or make it stronger for flavoring. ‘That Wn nothing more than & rancid that spoil your recipe. Use an extra amount of the ground coffee when brewing it for this purpose . . . and always make your flavoring fresh. Here is & good recipe for coffee custard: Put in a saucepan eight egg yolks with an eighth-ounce of sugar, Mix well and dilute with cight custard cups of boiling milk and a good cup of concentrated black coffee. Pass through a fine strainer. Fill the cups and put them in a large pan filled with boiling water to half the height of the cups. Remove the froth that may have risen to the surface; cover and let stimmer gently for twent; minutes, or until the custard is wel set. Let cool in.the water. Wipe the cups and serve cold. irch and cupful of milk. Stir this in gradually until the mixture is thick and creamy, then fold into this hot mixture the whites of four eggs, beaten stiff Fill & mold with this and set aside to cool. Garnish with bits of candled orange peel. JOLLY POLLY A'Leuon in English. BY JOSEPH J. FRISCH. ON A COLD WINTER'S DAY Tor séna,’;omce ORCHESTRAS V. W.-—"O? cold Winter day” i the required form, not “Winter's day. Similarly, we say “A Wi (not Summer's) day. Autumn (not Autumn’s) day.” A b Spring (not Spring . ~GO e When you buy a carton of SunsweeT California Prunes you buy a carton of Califor- nia sunshine ... with all the goodhealththat Californiasunshine puts into this favored fruit. ‘They're full of valuable mineral sales. They'refull of nutritive digest- ible fruit sugar. And they're full of fruit cellulose, needed “roughage” and | Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. IN our talks I have said much about food values and contents, covering the carbohydrates, fats, proteins, acids and vitamins, The last group of “health elements” to be considered in con- nection with foods that are favorable to beauty is the | & mineral group. 1t is not enough | § that one's food | should be care- fully selected for & balanced content of proteins, fats and carbohydrates. In order to build or rebuild tissues, replace dead cells, keep the human body 100 per cent young, vital and | alive, one must also supply calcium, phosphorus, potassium, sulphur, sodi- um, iron and iodine and other salts or metals in smaller quantities. These are | commonly rsferred to as “mineral mat- ter,” or “ash.’” Mineral matter in the diet not only supplies the necessary elements that build, but speak generally, without becoming technical, it regulates the | liquid concentration within and around the cell, and the necessary body neu- | trality. If, by way of illustration, an unusual amount of acid is formed in the —as in rheumatism, acidity, dry skin and numerous other bodily ills—a proper amount of mineral matter in- troduced into the diet will immediately begin to overcome this superacidity by neutralizing the acids. When I speak of mineral matter as essential to the diet, I, of course, do not mean the elements in their free state, but in chemical combination with other elements, as in foods. ‘The foods that supply (or combine with bodily chemicals to supply) phos- phorous, calcium and iron are eg yolks and milk. 1In this day we are extremely careful to see that Ilittle children receive their regular portion of a quart of milk each day. If we are not, school dietitians find our neglect reflected in retarded development and either report the deficiency to us or see that the children recelve milk otherwise. But few adults regard seri- ously the mature body's need for this food. To the end of our days we con- | tinue to require the elements which | milk so generously provides. Cheese, meat, corn, wheat and barley also are high in’ ash content. e oyster is a source of calcium, but not in such abundant measure is mill It is to the green vegetables and fruits, however, that we look for our greatest iron supply. Nature has been kind enough to give us the vitally necessary minerals in many different food forms. Our icipal concern, then, is to see that daily diet con- sists of a balanced selection of the vari- ous foods that contribute all these ele- ments which are so necessary to nor- mal health and development. Alce the Great Most every problem can be solved If we've the resolution To keep on hunting till we find The logical solution. Wholesale Distributort W. Chas. Heitmuller Co., 1310 5th & Sunshine ancy QD HEALTH- (n artons inits natural & most val- uableform. Nature's way isbestand SUNSWEETS are Nature's way to abound- ing good health. The triple-sealed 1-and 2-1b. cartons keep them clean andfreshand provethe contentsare genuine SUNSWEETS. Moreover, at today’s prices SUNSWEETS ate one of the most economical of foods. ‘Tree-ripened’ SUNSWEET California PRUNES Tume in on 'Sunsweet Melodies”, WLW, .-‘a,;ny"."d Radis Review, over NBC Red Network, Tharsdays, 3:13 ) m. (astors Time) body | an NOVEMBER _27, 1931 s Others See It BY BARONESS TAMARA STEINHEIL. RU&SIA was well known for the de- licious pirojki—small or large cakes made of different kinds of dough, with different fillings. These were eat- en with soups or broths, instead of bread. ‘The dough for pirojki was varied. It whs made with yeast, of 1t was a frail, tissue-like layer, of very :éarly crum- bling, like shori eake. All were rich in- gredients and required much time and | work t0 prepare. | I will give you the secret of one pastry that is very simple and easy to ;nlll :tc:ll told to me by a Russian rient linary lus, who invented it while in _exile. mm\u it delicious. Take & f-pound of salt butter, & half-pound of cream cheess and one and & half giasses of flour. Work to- gether with & knife, never touching with hands. Chop the ingredients to- gether until all are smoothly blended. Then put on ice for three or four hours, Now roll it quickly on a board untii the pastry is a half inch in thickness and cut in even, small squares. Put in the center of each square a bit of one of the following fillings; cover with an- other square, press the edges well to- gether and put the piroixi on a but- tered bread leaf or baking pan. Set in a mild oven for 25 to 30 minutes. Here are some of the fillings that you can eas] ml\'mg:1 Take the boiled soup meat, p it finely with a hard- bolled egg and fresh parsley and m and s finely whic] s . Mix well and use for the filling of the pi- rojki. A vegetable filling is cab- bage. il & small head of cabbage, c¢hop the leaves finely and put into deep frying pan with plenty of butter a chopped hard-boiled Set on the fire until nicely browned. Sweeten a bit and add salt and pepper, and the filling is ready to use. Instead of thess, you can make sweet fillings of thick apple sauce or any other cooked fruit. But be careful to drain them thoroughly, as moisture will make the dou huv, I hope that some of my readers have tried a few of my recipes and with suc- cess. Before saying good-by, let me add that all that I have said of the various foods and customs describes them as the far-off days before wars and revolutions perturbed my country and the entire world. It was before the five-year plan brought great visions and small ration ‘The world may change. The liberated woman may an equal &h'u in wotk and compensation with man. Yet for & long while human- ity will still enjoy the hour of & well- prepared, tasty meal. Dinner will still be an hour of relaxation, of friendly hospitality and home will' continue to hold for many its age-old attraction. Let me add that the secret of many, many happy homes s in the serene and joyful spirit of those within it and— good food, well cooked. It is not in vain that the wise French have the erb, “The way to & man's heart is mlh his stomach.” I have seen it work very often, and for my part prefer my kitchen to the factory, or even to an imposing office. My Neighbor Says: Never cook meat or fish too rapidly. Sear it first to retain its nourishing juices, then cook or simmer it slowly to make it tender and appetizing. Core apples before paring. They are less likely to break. Apples should be pared thin. A broad paring causes much waste because of the rounding surface of the ap- ples. Have a tall stool in the kitchen and use it whenever possible. It will be most convenient to sit next to the sink, table or to use when ironing. Save energy as much as possible, as thet is efficiency in the household. ‘To prevent starch sticking to your iron, put a small lump of butter and a good shake of salt into starch after it is made. (Copyrisnt, 1931.) At the Children’s Table BY MARY HOPE NORRIS, Founder Mothers' Radio Round Table Club. ABI Winter time and colds an in- separable pair in your family? If so, improper food, ventilation, clothing and faulty digestion are to blame Many & mothef finds that the first sign of frost scat- ters a veritable crop of colds among her chil- dren. Again, one after another, the members of an en- tire family—from baby to grandmothe er—or the pupils of a school, or even a community, will fall vietims. Let us consider what preventive measures we can follow to ward off colds. Obviously, the first step is to adopt that which will help to build up resistance and make the body strong. And one of the most important factors in this regard is proper diet. Absoluulg contrary to the old adage .. . it is dangerous to “stuff a cold.” Por many persons, both children and adults, overeating is likely to induce a cold. You have good evidence of this fact in the widespread epidemic of colds following the Christmas holidays and feasting. And usually children are more susceptible to colds than are adults. One of the very first precautions that you should take, therefore, is to see that your children eat foods that form a wholesome, balanced diet. This means the avoidance of too much rich food and sweets and thé inclusion of plenty of roughage foods. In this connection, do not forget the whole-grain cereals and whole-wheat bread. Also see that the fresh vegetable and fruit content of the child’s diet is very generous. At the first sign of a cold do not de- pend on self-ministration, but consult your family doctor or clinic. This ma; sound like But it isn't. It is just comm nse. Your doctor will probably tell you to rut your child on a liquid diet, or at| least” to increase his intake of liquids, | especially milk. He will algo tell you to put the child to bed and keep him there | on a liquid diet until the cold breaks | up. You will, of course, want to vary the! liquids as much as them interesting. That is not a trouble- some task, if you rémember that they can be given in the form of several dif- ferent beverages, in very thin custard form and in soups. Milk soups can be made most delicious and tempting the addition of vegétable yurpe.-—mhz time of er timé Asparagus, Anoth puree of fresh peas, o6f carrots, cslery, ‘ £RARA iy 10 ‘Berte " with 3 W/ all uid foods some intéresting lit- tle garnish to spruce the dish up a bit. Baked Pork Chops. Buy six lean three-fourthssinch chops, wipe them, then dip them in a beaten egg seasoned with salt and pep- per and rol) in corn flakes. Lay in & pan fn whith thrée tablespoonfuls ef butter has deen melted. Dot with but- ter and bake for 30 minutes in & hot oven, turning onee during the baking to brown on both sides. SONNYSAYINGS BY FANNY Y. CORY. Muvver say her is mortify to deaf possible to keep at me fer eatin’ cber at the poor boys’ Thanksgibin’ dinner. Her say ’at aren't real charity. I dess I was finkin’ ‘bout ’'at one I heared Drandpa say once, 'bout charity beginnin’ at home (Copyright, 1931.) To appetites that think they’ve tasted every good thing Borden offers a new cheese flavor « Chateau « HATEAU—created by a small Ca- C nadian dairy for a famous Canadian hotel—gave to the world a thrilling new cheese flavor. Now Borden makes it possible for you to bring this new taste thrill to your family! And they’ll love it] They’ll love its appetizing creaminess . . . its seductive mildness . . . its distinctive zest. Try Chateau and see! Try it to-night! Get a package or two at any good food store. Serve it with crackers (it spreads as easily as butter) ... in sdcculent slices with pie, or, as the French do, with fruit . . . in a piquant salad . .. or to lend new savor to a favorite cheese dish. . “ Bordens And let the children eat as much as their Dad does Don’t get fidgety when the children start sailing into Chateau the way chil- dren will with any new food delight. Chateau is easily digested. And the special process by which it is made adds valuable milk minerals and nutritive food elements. Here’s a grand sandwich for Sunday evening supper! IPs called the Hot Chateau Sandwich. Place a slice of Chateau on 1 slice of bread. Cover with a thin slice of ham and another slice of bread. Place in oven until Chateau is melted, and serve hot. And be sure to have plenty of these sandwiches ready —for they’ll go fast! Chaleau ONE.OF BORDEN'S FLNE. CHEESES PIMENTO Mail this coupon for the finest book on cheese ever published. Ifs FREE! Tue Borogx Comraxy 99 Hudson St., New York City Please send me free “An Epicure’s Book of Cheese Recipes”™. Nam Address. [ o | | ————— W. 8. 11-37-31