Evening Star Newspaper, December 11, 1931, Page 55

FOOD PAGE. THE VENING STAR, WASHINGTON, P.. €., EREDAY, HE( 1931. FOOD PAG Christmas Preparations Much Labor for Holiday Dinner Must | formed on Preceding Day—Maki Various Articles and Roasting S a centerplece for the Christ- mas dinner table, you may use red roses or any other red flower. You could also use a mound of fruit, such as To. kay grapes, red bananas, and red ap- ples. Such a centerpiece., with candle- sticks at the four corners of the table or one at_either end. each of which bears a tall red candle, would be very sttractive. A poinsettia or a sprig of holly, tied around each cand] k would add a further Christmas touch appropriate centerpiece for the and an attractive one, may be by cutting a_handsome yellov umpkin into a bowl shape and fillin t with ripe fruit and a bit of tra enery. 1If this is to be should be prepared a few days vance and put aside in a cool place wanted until Advance Preparations. Much of the preparation for the dinner can be done on the preceding day, such as the making of cranberry sauce, tomato aspic, gelatin dish, and sauce for oyster cocktail. The fowl may also be prepared, ready for roast- ing, so that the only actual cooking which must be done on Christmas day is the roasting of the fowl, the cook- ing of vegetables, and the making of the rolls or biscuits As soon as the menu is decided upon #t should be tacked up on the kitchen wall. If there are helpers, it will save their asking questions, and also serve as a reminder to the housewife her- self. If different membors of the f: tly are to help, it will be a good pl n to provide each one with a slip of aper on which is written a definite ist of their duties for the day. If this is done accurately, go forward without the confusion of unnecessary discussion. Another effect will be the bringing of the entire fam- 1ly into happy co-operation. Once the lists begin to be passed around, even the smallest child will want one and will enjoy thoroughly the sharing of home, responsibilities. They may polish red apples for the table's centerpiece, gather and arrange autumn leaves for the bouquets, string the turkey's neck- 1ace of red cranberries and help set the table Mince Pie, Plum Pudding. ©ut one pound of mixed candied or- ange and lemon peel and citron peel into thin slices. Chop one pound of dried currants, one pound of raisins and half a pound of almonds or pecans, and shred one pound of suet. Add six chopped apples, one and one-half pounds of sugar, one ounce of mixed splee, one cupful of sweet cider or fruit juices, the grated rind and juice of one lemon, the grated rind of three oranges, and the juice of one orange Btore in crocks until wanted for mak- l.ng mince pies. hristmas Pudding—Soak half a eupful each of currants and sultana raisins for at least 30 minutes in cold water to cover. Soak two cupfuls of stale bread crumbs in one cupful of scalded milk. When cool, add one cupful of sugar, the well-beaten yolks of four eggs and one-fourth cupful of fruit julce. Grape juice, lemon juice, liquor from maraschino cherries, or the juice from canned fruit—all are good for this purpose. Sift together three times one cupful of flour, one teaspoonful of grated nutmeg, three- | fourths teaspoonful of cinnamon, one and one-half teaspoonfuls of salt and one-third teaspoonful of mace. Put | through & f chopper half a pound | of suet, discarding all stringy parts, and one-fourth pound of figs. ~Seed half & pound of raisins and cut them into halves. Thinly slice one-fourth | pound of eitron, add half a cupful of chopped, blanched almonds or other | nut meats, then add the currants and | raisins that have been drained, put | into a cloth and squeeze until they are | dry. Dredge the fruits well with a lit- tle of the flour mixture, then stir in | one teaspoonful of baking powder. Beat the whites of the eggs Stiff. Stir the liquid into the flour mixture to make a smooth batter, add the fruit, then the egg whites. Tum into a well- | greased mold, cover with greased | per and steam steadily for six hours. B ihe. water must be Yepienished, do the work will Dot allow it to get below the boiling | Water, and. if the punch is too strong, point. This pudding will keep per- Fectly it wrapped in waxed paper and | punch is the flavor desired kept in & covered tin box. When wanted, cut off the required amount and steam until it is heated through Serve with hard sauce made as follows Hard Sauce—Cream half a pound of butter, then work in slowly one pound of sifted powdered sugar and cream again with the hands. Flavor to taste with vanilla. This sauce may be served from a separate dish, but it gives a very attractive touch to the | dding if a little, put through a pastry Bag, garnishes each portion. Fruit Cake. Prepare the fruit and nuts carefully, combining one-fourth pound of citron, cut fine, with one pound of chopped ralsins, one pound of currants and two Cupfuls of chopped nuts. Rub in two cupfuls of sifted flour, so that the fruit will be separated into small pieces Cream half & pound of butter, add one cupful of sugar, five beaten egg yolks, By At the Children’s Table By MARY HOPE NORRIS Founder, Mothers' “Radio Round Table Club. g 3 | BY WILDA HOYT. e Per- 2 \\'ASH all the nice celery tops left o the from your stalks of celery, dry 3 - trem in the oven and rub them to a Turkev. powder. Store in a glass jar with a screw-top lid and use them frequently s | for flavoring soups, stews and zravies é]ra'«,a;.n r\‘fi:n m”rlda” If you want to increase the strength of tart jelly, half » o of tea, when you brew it add a lump Sesahi andl one oot loaf sugar.” This will help to open Sift twio cupft ves quickly and makes the tea SRl & Lamcontil of b n ttronger. Remember, too, when hall a teaspoonful of TVing tea that the strong beverage is o ‘,)\'-\‘m‘r- (.‘ (‘i, as bad as medicine to some tastes. It d nutmeg, and st is best always to provide little jugs of 3'1‘!'\; ::;d {'/:(({.n ':”;n “1 ared Fot water g0 that all may enjcy st miteiand {4 i he well b the degree of strength best liked To remove the burnt taste from scorched milk, set the pan in cold water and add a pinch of salt to the milk But b er still, prevent scorching at all by first rinsing in cold water the pan in which you intend to heat the milk Note for kitchenette cooks: To pre- the odor of cabbage or caulifiower when cooking these vegetables, prepare them for boiling and put them in an d saucepan with a piece of asted bread or stale bread on top of with greased paper i for about three hou weigh about six pounds fresh for a long time if = box Early preparati to mellow by bler There are several m ing the fruits from sinkir tom of the cake. The which is quite stiff even distributio 1 allow them to s will e vegetable. Let the bread remain the fruit, use a flour sifte til the cooking is finished, then re- evéry bit of excess flou e it spoil the appearance en frying pancak - product. A good met D RE o mor vent them' from sticking and smoking if you will add to your batter two ta- blespoonfuls of melted lard or one tablespoonful of melted butter. This will t affect the flavor of the cakes and you will not hate to grease the griddle when frying them Before cracking nuts, pour boiling water over them and let them stand tightly covered for five or six hours. This will help you to remove the nut fruit cake is to bury in a tight tin box. 1f the cake, do it a serving. Roasting the Turkey Singe and dress the bering to cut away the is back of the tail inside and out. Th at its best if the ski turkey meats whole and they will have no slipped back, the bony trace of bittern It is best to use a to the body, and the s iteracker, cracking lightly all around tened back with a ske the nuts and breaking the shells off in the body of the turke y medium sized pieces. your favorite dressing iff You may think that cream from the place from which the crop was farm is the best cream for whipping moved with savory or suct dres but it isn't. Experts say that to get Sew up the slit In the back. The the best and quickest results cream dressing, in a scparate CASSerole. | should be at least 12 hours old. Have should be basted once or twice With |t as cold as possible, of course, and the drippings from the roaster. Tie|peat slowly at first, increasing the or skewer the wings and legs close t0|sneed as the cream begins to thicken the body. The turkey will be far more | Adq sugar and flavosing —aft juicy and delicious if, before Toasting, | eream. i Seift 38 ennthe 1t is ubbed ‘wih & paste Ioade fruml) Sioe!an| esky and. deliclous’ cake All- equal parts of seasoned flour and|ng, use a half cupful of confectioners’ | softened butter. . sugar, one cupful of finely grated pine- Pu urkey on its back in the apple’ and one tablespoontul of lemon XaRRtE:inud siarisbaking RS hot | jujce. Mix thoroughly until it is of & oven, allowing 20 or 30 minutes per|good consistency to spread. pound for cooking. A 12-pound tur- key will require roasting for three and hours. After the first 15 - s minutes the temperature may be re- THE STAR’S duced to moderate heat. Add a little DAILY PATTERN SERVICE water after each basting if necessary. After roasting, remove the stitches or skewers, place on a hot platter, and | garnish only with a few sprigs of pars- ley. Be sure and dry the turkey be- | fore putting in the stuffing, If this is not done, a soggy dressing will be the result. Do not pack the stuffing in the fowl too tightly if you wish it The little jacket dress is so smart for school wear. Particularly if it is| fashioned of one of the new soft| to be light woolens. Gravy.—Pour off the liquid from the = The jacket is the simple box type roasting pan and let stand until the | that roils its collar in revers The dress with box-plait effect at the back of the skirt as well as at the front provides excellent oppor- tunity for contrast in its ycked bodice Style No. 2559 may be had in sizes 8, 10, 12 and 14 years. | Size 8 requires 2 yards 54-inch, wlth‘ seven-eighths yard 35-inch contrasting. Combinations like brown with Span- ish tile, light navy blue with Persian red, and tweed-like mixture in red and brown with plain red are popular sug- gestions. For a pattern of this style send 15 cents in stamps or coin directly to The Washington Star's New York Fashion fat_rises to the top. Skim off four tablespoonfuls of fat and brown with an equal amount of fiour. Pour onto this gradually, stirring all the while, two cupfuls of stock from the pan Cook until of the consistency of thick cream. Season with salt and pepper strain and add the finely chopped giblets. Stuffing.—Remove the outside crusts from one small loaf of stale bread, cut into slices, then dry out in a warm oven. Break into pleces, crumble an equal amount of;cold eornbread, and mix the two portions of bread. Moisten the mixture with the hot stock in which the giblets have been cooked add one-third cupful of hot bacon drip- pings, one medium-sized onion chopped very fine, half a clove of garlic, pepper ' and salt and a little sage if desired. Fruit Punch. Boil four cupfuls of white sugar with three cupfuls of water to make a heavy | sirup, then cool. Scrub one dozen | oranges and two dozen lemons, and | squeeze out the juice. Just cover the | fruit skins with water, let stand for an hour or longer, pour off the water, and add to the fruit juice. Add two quarts of canned strawberry juice, and two quarts of freshly made strong tea. Just before serving, add some chopped ice, | one quart of ginger ale or carbonated | ice water in small quantities until the Poinsettia Snowballs. Bake a standard white cake as for cup cakes. Cover well with boiled or standard seven-minute icing, making the cakes as nearly round as possible Before the icing sets, decorate in_ the following way: Rinse some maraschino cherries of their juice and dry them be- tween the folds of a towel. Cut into | eighths, as you would an apple, start- | ing at the stem end. Press these pieces into the design of a poinsettia, one poinsettia on top of each small cake, the smooth side of the cherry pieces right side up. Each piece of the cherry forms a perfect petal. The pleces m) | more natural if they are a bit irregu- lar in size. Place a small yellow gum- drop in the center of the flower, or with a pastry decorator make a, center | of vellow, using powdered sugar and | a little egg yolk. Pat some coconut round the edges of the cakes Bureau, Fifth avenue and Twenty- ninth street, New York | Don't envy the woman who dresses | well and ke children well | dressed. Just send for your copy of | mothers of children, desserts usual- ly are seen as bright spots ir task of menu-planning. No normal child needs to be coaxed to eat dainties, and one 50 has the com- rting knowledge that there is con- @derable energy value in the sugar that is used in even the simplest wost economical Qessert These plainer recipes are the most wholesome aws for the chil- dren. Rut th 18 the question ing them va- red and interesting. Most busy m &3 like to plan desserts that are s able for all the family. And there is no M®ason why one should not suffice for all, since s maneuvering means that you will serve nutritious desserts and none that are over-rich or o highly spiced and seasoned Pruits, both stewed and raw, are alweys popular. Custards are also favorites, and deservedly so, for they are very nourishing. But remember st any one—child or adult—will be- me tired of too many plain custards is a simple matter to transform a ain one into & piquant caramel rd, or to add chocolate or some or or fruit, such as bananas or pine- e. Here is a successful recipe for el custard which all the family like: iled Caramel Custard —One quart , five eggs, one-half cup sugar, one- t'teaspoon vanilla, four tablespoons caramel sirup, one-fourth teaspoon salt and butter Heat the milk slightly with the sugar, salt and caramel. Be sure the caramel is entirely dissolved, then pour the mixture into the lightly beaten eggs. Add the vanilla. Pour the mix- ture Into custard cups and add a small piece of butter to each. Place in a pan surrounded by water and bake in & oven. 1 the | a quantitly of sugar our Winter Fashion Magazine. placing | It shows the best styles of y frying | coming season stir| It also shows charming Xmas gift nade b; 1 & hea ven heat Caramel sirup is the r skillet over s 5 r becomes a | Suggestions in lingerie, pajamas and : nosiey s then ready modern embroidery f-r the home bl You will save $10 by spending 10| Occasionally you want a special con- | cents for this book. So it would pay fection. White grapes dipped in fon- | You to_send for your copy now. Ad-| dant make a delightful treat, and one | dress Fashion Department. Price of| that is Pealthful. The soft green of | book, 70 cents. Price of pattern, 15 the grapes gleaming igh their | cents | fondant covering is ng, and . | you can create a b effect Poland’s tiers piling the coated fruit shed grape Germany A )N:JL‘:!\ oanRusqa, leaves. Here is th Lithuania and L YV eith mone of Fondant for Grapes these neighb th 3 8 exception of ally good terms. | two-thirds cup wa teaspcon eream of t Cook fugar and erate fire, stirrin until a soff sirup is drop ing with a cover ol help to prevent als. Be & boiling mixt graininess. Fou buttered plate ghth | Rumania, is & over a mod- wooden spo when t Cool saucepan will e formation of h them in e onto a well essel close to nt scrape it. Let tain the impression wi spoon_for ss onto | and Have the grapes carefully washed You can make pie crust in 4 | d dried and free of stems. Cover minutes with FLAKO. Just add with fondant and let it set. water and roll your crust—no fuss, no bother for we have blended all the ingredients and ut enough in every package of AKO to produce a g-inch double crust. Pie crusts made with FLAKO are always light flaky and delicious, d Your grocer has FLAKO, Whole-Meal Sandwich. When planning a whole-meal sand- wich 1t is essential to have it contain all the elements of a well balanced meal. The bread and butter furnish starch and fat, while meat, cheese of some variety or eggs will furnish the protein. A vegetable, preferably a fresh one, is necessary from the dietetic stancpoint, and to satisfy the demand of the palate, if not the dictates of g00d nutrition, we will want to include something which will play the part of ke dessert, P l Flako Products Corporation New Brunswick, N, J, Endorsed by Good Houscheeping By JOSEPH BOGGIA (QNE can, of course, make almost any food into a salad. We kr f baked bean salad; macaroni salad meat and fish salads which are, indeed n {ous, but r d the c e not classic In the sense of beau- tiful fruit and ve etable cc t vhich I hav called the salad A B C’s Nevehth eless meat a fish salads are very popular, especially when they are fre- used as dish of the supper 1. So we shall tredt them with high respe and address ourselves to them alone this article I can give you but a few gen rules for making meat salads recipes as a whole you may create for yourselves, using your judg as to what you wish to put into the Cold lamb, veal or chicken furnish the foundation for the most popular meat salads; but you may also use cold quently the mal luncheon or diced ham, tongue, coid roasts and meats of every sort. Scallop or dice the meat and to give zest. mix with them some chopped pickles sweet of®sour—and a little ch celery. You may also add green vege- tables, if you desire nd the whole’ with a fine m Serve meat salads on a crisp lettuce leaf and garnish with hard boiled egg and more sliced pickles, which not only provide attractive decoration, but are very tasty with the meat. Particularly when they are cold do they be ne nice and snappy. Do not forget that point. It's easy to set the jar of pickles in the refrigerator the contents are thoroughly chilled. But if you are in a hurry or have forgotten, ‘lay the pickles upon crushed ice and they will crisp up in a few moments With chicken salad I like to use crisp water cress, chives and olives or chopped pickles. For the dressing I may chop more pickles and add them with chilli sauce, chopped beets and a dash of taragon vinegar to season the mayonnaise. This makes a good sharp and appetizing salad quite different from the usual chicken recipe. same idea can be carried out with roast beef, or any other meat The suggestions I have given for meat salads apply equally well to fish recipes. It s, you see quite up to you this thing of what shall go into the salad. There is no rule but that of good taste this time meaning that which seems palatable to you, as contrasted with rules that are classic or conventional Pumpkin Pie. Pumpkin ple is especlally tempting | when garnished with whipped cream and bits of sparkling plum felly. Chil- dren should be served individual pump- kin custards in small cups. Dress the cups with crepe paper to represent pumpkins. Do not use any spices in the custards that are served to children. FAVORITE RECIPES OF FAMOUS WOMEN ANN PEN ].IA\"ING listened to the watering description of baked ginia ham, hot biscuit and other South- | Ann Pennington tempts men’s hearts “Everybody’s Welcom we scurried behind the scenes at the close of the play and demanded & few more words about food Obligingly, little Ann crossed her famous dimpled knees, hooked one tiny — ! foot around the rung of her dressing table stool, and wagging the other foot | back and forth on the slimmest ankle we have ever seen, she outlined her likes and dislikes in gustatory matters “I have most decided preferences in food,” said Ann Pennington. “For one thing I do not particularly relish foreign dishes. French and Itallan cookery may be superb for those who have a special taste for such foods. But give me an American meal first, last and always, and you'll ind me beautifully satisfied.” Fine” we applauded; “but after that decision, which do you like be: & New England meal or a Southern dinner?” “Both,” came the answer, quickly. “I like all American cooking. A good old Vermont breakfast with apple pie is just as enjoyable to me as the dishes for which the South is famous . . .| Maryland chicken, pot-likker, corn | pone, all those specialties below the Mason and Dixon line. “Of course,” Miss Pennington con- My Neighbor Says | ‘To,give the sink waste pipe a | thorough cleansing remove the drain cover in sink and insert a | | short plece of hose in top of drain pipe. Turn the cold water faucet on full force. The rush of water will clean pipes To skin a finnan haddie cut | | the fish into halves and hold it | | in front of a brisk fire till it he- gins to curl up. Then start at the tail end of the fish and pull the skin off gently. New plastered walls should stand six to elght weeks before being painted. They should stand even longer in damp weather. Always keep a salt and pepper shaker on your kitchen range to use when seasoning foods. (Copyright, 1931.) mouth- | tinued, “my favorite is a genuine home- | cooked meal, but this failing, I prefer a restaurant to a hotel. 5 E have pie. nest ples, Italy.” Corned beef and cabbage . diminutive dainty just this far off the me dancing that does it . it” to mean both Ann's appetite and the beautiful little body. b Having praised American cooking, for | portan the moment Miss Pennington seemed ing veal. satisfied; then she rushed on to another | “As a rule,” she said, “I do not_like meals that are cooked by | eight I want a woman to do my cook- I think women make the best |pepper cooks anyway.” observation. men. ing here where I can always get a rn home-made goodies With which |good plate of corned beef and cabbage at may be the favorite dish of the Irish, but it has become an Ameriéan st And for dessert I always It's an American institution or at least I think we make the and T prefer them as we ke them to the very best pastries and dolceria of France, Ann Pennington then fancy her devouring handish dish and Saving Without Serimping BY EDITH M. SHAPCOTT, Nutrition Consultant, Home-Making Center, New York. "THERE is so much to be said on the subject of meat, fish and fowl that, once started in that direction, one finds it hard to stop. bolling water and cook until tender, Drain, season the meas with salt and pepper, dip in flour, then in egg and fine crumbs to which you have added a little pepper and a tablespoonful of sugar, which will help to give the chops a riper flavor and a nice crisp brown crust. Fry in deep fat; drain on brown paper and serve with boiled macaroni Or prepare the chops as stated and serve with boiled macaroni over which the following sauce has been poured: There's one Before I pass on to another topic, I want to say a few words ahout un- usual ways in which to prepare veal. It is one of our most delicate and delicious Sweden or meats, yet often | Two cups sliced onions; cover with suffers from mo- bolling water and cook five minutes. See notony in service. | Drain, again cover with boiling water Instead of hav- ing_veal chops or and cook until soft. Drain and rub through a sieve. Melt two tablespoon- topping cutlets alway s fuls butter and add two tablespoonfuls It must be the breaded, and with flour; stir until well blended. Pour on . translating a tomato sauce, try | this gradually, stirring constantly, one these recipes for a change. They are th economical and well cooked, an im- point to remember when serv- cup of chicken stock. Bring to boiling point, add onion puree and one-half of cream or milk. Season with one- half teaspoon salt and a few grains of pepper. Wipe six veal chops and put them In a saucepan with one small onion, | Another deliefous recipe for veal is or ten slices of carrot, two | this one: Have two slices cut from the stalks of celery, one-half teaspoonful |leg; wipe and trim them and pound corns, “four cloves and two |well with the edge of a plate. Cut in tablesponfuls of butter. Cover all with | pleces for serving; sprinkle them with ‘MODES 2 Lace,t seems, s a perennial favorite for evening = This model subseribes to the bustlebeck drapery and i Ras é&/vmz‘/{/d bortero (///u:é. The Venetlan lace ured & partlelarly frd.cf/juj, Liana TNerwin | ‘mn and pepper, dip in stale bread | crumbs, egg and ‘crumbs mixed with a | tablespoonful of sugar to complete the seasonings and make a good crust. Saute in a hot frying pan until well browned, using pork drippings for the fat. Place over a low flame, pour over one and one-half cups brown sauce, cover and let simmer until meat is ten- der (about one and one-half hours). Remove to serving dish and strain sauce over cutlets. Garnish each with |a_poached egg and around the dish arrange thin slices of pickled beets and stuffed olives. OF THE MOMENT Wear. Belgium is developing its inland waterways. Abundant Juice Refreshing Flavor Wholesome and Delicious to make Table Luxury LOOK FOR THE NAME Wholesale Distributor: W. Chas. Heitmuller Co. 1310 5th 8t. N.E. Union Market Terminal Washington, D. C. When you sit for your picture in e REMEMBER, that snapshot taken a few years ago? You’ve changed a good bit since then, How will you look in 19412 That depends on how well you guard your good looks today. So many women and men allow their beauty and opportunities to fade through neglect of constipation. This widespread ailment is a persistent enemy of enthusiasm and personality. It often brings headaches, loss of appetite and energy. Eyes lose their sparkles Wrinkles and pimples frequently appear. - Why endanger your youth and health — when there is an easy way to avoid constipation? Just eat two tablespoonfuls daily of a delicious cereal: Kellogg’y ALL-BRAN. If you suffer from intestinal trouble nog relieved this way, consult your doctor, Kellogg’s ALL-BRAN supplies three essentialsg “bulk,” Vitamin B and iron. The “bulk” is much like the “bulk” in lettuce, and gently exercises the intese tines. Vitamin B tones them up. Iron builds blood, which helps make red cheeks and lips. ALL-BRAN is far pleasanter than taking pills and drugs — so often habit-forming. Serve as a cereal, or use in cooking. Appetizing recipes on the red- and-green package. Sold by all grocers. Made by Kellogg in Battle Creek.