Evening Star Newspaper, January 15, 1932, Page 37

FOOD PAGE. THR LEVENING STAR., WASHINGTON, D. C. FRIDAY, JAN UARY 15, 1932 FOOD PA GE. Child’s Food and Health How the Body Is Built and Strength Maintained | Through Supervis ion—Vitamins and Their Services—Menus Suggested. ‘ TARCHES, sugars and fats supply power for exercise and work. They supply heat to keep the body warm. Protein foods build new muscle tissue and repair the worn-out parts. Minerals build bones and teeth and help in muscle-bullding. Teeth cannot develop properly and be | hard and white without the right kind | of nourishment. Lime and phosphorus { are needed for bones and teeth. Milk is | the best source of lime, One quart of | milk will supply the daily need of a| child. Milk, egg yolk, fish and some nuts are good sources of phosphorus. Minerals, vitamins, water and the | fibrous parts of vegetables, fruits and | cereals act as body regulators. They | keep the blood in right condition, con- | trol the use of the other food groups by the body, control the action of the nerves and the heart, help carry off | waste material and prevent comtipl-i tion. Drink about eight glasses of water a day. Use some whole cereals, such | as rolled oats, whole wheat, brown rice, cornmeal and hominy. Use green veg- etables and fruit each day to supply roughage. Vitamins, as found in foods, are nec- essary to maintain life and proper growth. Vitamin A usually comes in foods with a yelloas or green color and in fats. If only skim milk is given in the diet, somb butter and cream, or an abundance of green-leaved vegetabies should be included. i A varied dlet with fruit and green vegetables insures a supply of vitamin B. Vitamin C is very easily destroyed | by heating, but tomatoes supply this substance even after heating. Some raw foods containing vitamin C should be_included in the diet each day. Eat slowly, chew thoroughly, eat at regular times, eat some vegetables be- sides potatoes each day, eat some fruit each day and do not eat when ex-| cited. Food for the Sick food, sufficient in tions going and to provide for the re- | building of lost tissue, is essential to | the sick and convalescent. Next to pro- viding enough of the right kind of easily digested food comes the impor- | tance of serving. Mary times food is not eaten because of bad serving. The tray should be dainty and clean and of a size proportioned to the quantity of food. Arrange linen, silver and dishes as nicely as possible on the tray. A flower will add much to the pleasing | appearance of the tray. Cover the food to keep it hot, and do no: leave left- | over food near the patlent at any time, Do not serve too great a variety of food at one meal, but provide a pleasing variety from day to day. Liquid diet may consist of milk soups, eggnog. milk, malted milk or gruel. | Soft diet includes milk toast, soft eggs, | custards, junket, gelatins, well cooked | cereals, cornstarch or tapioca puddings, | stewed fruits, as well as any of the liquids. Light diet may be of any of | the preceding foods with the addition | of easily digested vegetables, such as | asparagus tips, strained peas, tender | celery, and easily digested meats, such | as tender chicken, oysters, sweetbreads | or fish. Fruit juices are ofien good appe- | tizers. Hot meat broths have no food | value, but are stimulating and appetiz- ing and may be used as a base with rice or barley added to them. Milk and | ggs are the bas's of & sick diet, as they are guch complete foods in themselves | and are usually easily digested. When Feeding Children. | Children enjoy the same kind of food repeatedly, and there are enough foods which they may eat to afford a pleasing | variety without giving them all of the foods which adults may eat. Do not give children candy exgept at meal time. Do not feed children pastry, highly seasoned foods, pickles, ric) cakes or puddings, pork, veal or raw | vegetables, such as cabbage, radishes, | cucumbers or potatoes. Avoid all fried foods for children. Fat in this form retards the digestion of the foods. Limit the amount of sugar in the diet. Too much may spoil the appetite and interfere with digestion. Molasses and sweet fruits are good forms of sweets for the diet. Limit the amount of meat in the diet. Meat once a day will supply enough protein if some other protein foods are used at the other meals. Children un- der 5 years of age do not need meat if they have plenty of milk and some eggs. Nutritious School Lunch. ‘The school lunch is a valuable part of school training and a protection to g0od health. It should be composed of simple, easily digested foods. It should not include highly seasoned foods or foods difficult to digest. It should in- clude only well prepared, mildly sea- soned and attractively served foods. It should introduce as many of the natu- ral protective foods as possible, espe- cially fruits and vegetables. It should contain about a cupful of milk in some form, because if milk is omitted at noon, s quart of milk during the day, which is necessary, can seldom be taken. A child’s school lunch should contain s hot dish, especially during cold weather, as this relieves fatigue, pro- motes good digestion and encourages high food intake. This hot dish may, | of course, include milk either in a soup or cooked dish, a pudding or a hot beverage, such as malted cocoa or cocos | cocoa, plain cocoa or other hot milk drinks. Bananas. 1. Mashed baked potato, scalloped | tomatoes, whole grain bread and but- ter, baked custard, milk. 2. Split pea soup, Soda crackers, spinach chopped and buttered and | served with hard-cooked eggs and gra- ham bread. Butter, apple sauce, milk. 3. Kidney bean stew, crusty rolls, butter, corn pudding, cocoa or other milk drink, bananas, meat loaf, scal- loped potatoes, chopped cabbage and celery salad, bread and butter, stewed | | apricots, plain cookles and milk. This lunch is for older students. | Preparing at School. | ‘When preparing and serving a hot | Junch at school the work should bci divided into three sections, namely, | cooking, housekeeping and bookkeep- | ing. The teacher should select the three groups of pupils designated for the work and at the end of the week the groups should change, giving each pupil experience in the three kinds of work. The cooks, with the help of the teac] should plan the menus and the amount of food needed. d4nd also prepare and serve the lunch. The housekeepers should place the paper napkins on the desks and -provide drinking water After lunch they should wash the dishes and see that the room is again in order to oarry on the school work. The bookkeepers should keep a record of the number served, the amount of food used and the cost In order that lunches brought from | home may be suitable, the menus for the coming week should be written on | the blackboard Friday afternoon and | copled by the children to take home to | their parents. The lunch period should | be a social and educational hour. The partaking of a lunch in a sanitary, at- tractive manner has a social and edu- cational value to a child. Table Manners. The hot school lunch offers & good opportunity for putting into practice the right habits of eating and deport- ment, which are evidence of a refined home atmosphere. should become a part of the school lunch hour: : Room should be thoroughly aired be- fore lunch hour. Hands washed before eating lunch. Desk clean. Paper napkins used for tablecloth And knife, fork, spoon and cup placed in proper position Upright position at desk, elbows at sides, never on desk. Lunch eaten slowly and quietly, pleas- ant conversation, no talking when mouth is full of food, mouth closed when chewing. Soup sipped from side of spoon Knife used only for cutting food and placed across the side of the plate when ot in use. Drinking of water when desired, but food must not be swallowed hurriedly by being washed down. Beef Stew for 50. Cut 12 pounds of beef into one-inch cubes, dredge two-thirds of the meat with flour and brown in the beef drip- pings. quart§ of tomatoes, with three table- spoonfuls of salt. Put all the ingredients into a large kettle. Bring to the boil- ing point and simmer for four hours, or until the meat is tender. Before serv- ing, thicken with two cupfuls of flour mixed with enough water to pour easily. Stir constantly until it thickens in order to prevent its sticking and burning. Apple Sauce for 50.—Wash, pare, ccre and quarter 16 pounds of tart, juicy apples. Add two quarts of water and cook until soft. Put through a col- ander. Add one teaspoonful of salt, two quarts of sugar, a little spice or lemon if desired and serve hot or cold. The following points | Chop two sweet green peppers | &nd three large onions and add to two | The Chef Suggests BY JOSEPH BOGGIA. 'O the European cook it is a source cf wonder that those in America so seldom vary the manner of cooking | 1 peas. ‘This most adaptable vegetable which goes so well with light meats, such as lamb, chicken, veal and sweet breads, blends admirab with other vegeta- bles like mush- rooms, CAITots, young onions, diced new pota- toes. Yet the American cook in- variably prepares them alone, and seasons only butter, salt. b peas . . . and Temember that the :;:? gfretuons will add greatly to the faste of the canned vegetable which, for convenience and economy, is so often used in the home. The first consideration of the French cook is, of course, his seasoning. Never is he satisfied to cook fresh peas with- out adding to the salted water a dash of sugar to maintain the natural “plucked from the vine” sweetness With the shelled peas this chef will also boil small Jettuce, using only enough water to cover the peas and onions, and cooking the whole quickly, with a pat of butter added. It is a dish most delicate and finely flavored. 1t it were necessary to use canned peas, the chef would treat them much the same, adding perhaps as much as a teaspoon of sugar to his seasonings to restore the original sweetness lost through the cooking and canning proc- ess. Therein is one of the slyest secrets of the French cook, and one Which he uses in the cooking of practi- cally all vegetables. In preparing canned peas with & sec- ond vegetable, however, it would be necessary first to cook the onions and lettuce, drain the peas of the liquor |'in the can, wash them in cold water, | then add them to the cooked fresh vegetables, with seasonings of butter, a teaspoon of sugar and a little more salt, and heating the whole thoroughly. Pea bonne femme is also delicious. One should cook the peas in the French way just given, than add diced bacon which has been tried out; reheat and serve. Peas flamande make use of new car- rots as the second vegetable, in the | proportion of half as many carrots as peas. Cook the carrots in salted water with a little sugar added; drain them, =w onlons and shredded | : | merely break open the fruit, sprinkle | | | { See, now, how the French cook treats | your | add the peas which have been cooked | quickly in the same manner; well with butter and serve. | For service with roast lamb I want | you some day to try peas a la menthe. Add to the shelled peas a bunch of fresh mint and cook quickly in water seasoned with salt and sugar. add a pat of butter and serve with mint leaves on top. For the canned peas a la menthe it would perhaps be sufficient to drain season | and wash the peas, heat them with a | | large pat of butter, season with salt |and a teaspoon of sugar, add a tea- spoon of fresh chopped mint and heat thoroughly. Garnish with the fresh 3 mint leaves. Vegetable Curry. Brown in two ounces of oil or butter two ounces each of diced carrots, tur- nips, potato, cooked peas and cooked navy or kidney beans. Add four peeled and sliced bananas and one peeled and diced apple and one level tablespoon- ful of curry powder, one level table- spoonful of tumeric and one table-, spoontul of corn flour or rice flour. | Mixthoroughly, add half a pint of | water, then simmer for half an hour. | Add half & pint of milk and two sliced | hard-boiled eggs. Heat and serve with & border of bolled rice. MODE or cereal beverage. Lunch for Box Menus. 1. Vegetable soup, graham bread, cream cheese and date sandwiches, ap- ples and molasses cookies. 2. Egg salad sandwiches in rolls, a ripe tomato, hot cereal coffee, raisins oatmeal cookies 3. Peanut butter and jelly sandwiches, milk, sponge cake. oranges. 4. Chopped chicken liver and bacon sandwich, tomato sandwich, malted MENU FOR A DAY. BREAKFAST. ‘Tangerines Dry Cereal with Cream Pish Omelet Hot Corn Muffins Coffee LUNCHEON. Tomato Bisque Corn Fritters Bacon Lettuce and Date Salad Chocolate Cake Tea DINNER. Potato Soup Curry of Lamb Qreen Peas French-fried Potatoes Cab Mayonn: Queen’s Pudding Coffee Lemon Sauce HOT CORN MUFFINS. One cupful flour, three-fourths cupful canned corn, chopped fine; two teaspoonfuls baking powder, four teaspoonfuls sugar, one- fourth cupful milk, two eggs, one teaspoonful salt. Mix and beke as any muffin LETTUCE AND DATE. Remove stones from dates, fill with good sized balls of cream cheese, place on tender lettuce leavwes and dress with four table- spoonfuls oil thoroughly mixed with two tablespoonfuls lemon juice and one-half teaspoonful salt, (Copyright. 1932.) | | To half a cupful of heney add one ‘rupfu) of water, one-fourth cupful of | finely cut, fresh'orshge peel, using the | yellow, outer rind only, and two table- | spoonfuls of sliced, candied ginger. Also add two cupfuls of seedless rai- sins and half a cupful of sugar. Boil for two minutes. Let cool, and it is | ready to use. Serve on ice cream or th meat FoR SCORES OF "WIPPED CREME' USES Here is the way to wonderful new and different vth:ped creme effects in cake, dessert, salad, sauce and candy making. Special—"Simplified Candy Making” and Recipe Book sent FREE. Write THE HIP-O-LITE COMPANY 200 Market St #$t. Louis, Mo. b~ J S HE MOMENT |} Abundant Juice | | Refreshing Flavor | | Wholesome and Delicious These essentials combine to make ATWOOD GRAPEFRUIT | The Ideal Table deury LOOK FOR THE NAME Wholesale Distributor s W. Chas. Heitmuller Co. 1310 8th St. N.E, Unlon Market Terminal Washington, D, C, ol Strain, | entire peel, Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. E loungsd lazily but gracefully against an overloaded little donkey and eyed me with insolent interest. was “Americano”—he Wwas Mexican. “What are you selling?” I inquired. “Avocado, Senora, Si, ver’ good.” And deftly he broke one open, offered me half and began to dig with his fingers into the soft pulp of his portion. “Good for every- thing, Senora,” he continued. ‘Make your chickens lay many eggs, make your bird sing, your parrot talk, your cow give pigs fat, your hair gro cold in one day! good to eat.” T was sorry I possessed none of the things he mentioned on which to dis- prove his claims—none but the hair and fair appetite. So I decided to fake one chance and eat the fruit he offered me for 2 pennies. That was some vears ago, in Mexico. Today the avacado, or alligator pear, is fairly well known in our markets ever: ere. Natives of Mexico and Guatemala thick and cure you: Besides, it is ver’ a bit of salt over it, and scoop out the soft pulp with their fingers or a bit of tortilla, The lack of ceremony de- tracts not one whit from their relish of it European hotels sometimes add a portion of the avacado to their meat soups when they are served. It im- parts a delicious flavor. We have come to regard this fruit as a “salad” since it is so generally used in that way here. In Mexico a.salad composed of avocado, chopped onfons, salt, pepper and vine- gar is a native dish. 5 There should be many ways in which to present a food so highly nutritious. The avocado contains about 12 per cent vegetable fat and is very rich in minerals and organic acids. TIf we compare its energy value with that of other fruits, we find it more than dou- ble. Its nourishing elements may be judged by the fact that in its native countries” & meal often consists of a few maize cakes, an avocado and a cup of coffee. Judging from its composition, the avocado should have laxative qualities of an unusual type. It is & cplendid fruit to serve at least once a week, either &s a salad course or as part of a fruit cup, or as the Europeans do—as en addition to the soup. Candied Orange Peel Peel and cut into strips 1 inch wide | the skins from enough or grapefruit to make 10 ounces. Parboil three times—that is to say, each time add two quarts of cold water, bring to boil, cook for one- half hour, drain, add more water and cook agatn. Now bring to & boil two cups granu- lated sugar mixed with one and one- third cups water and a half teaspoonful of salt. Carefully add the cooked strips of peel so that they will not become broken. Cook quickly for about minutes, then reduce heat and simmer gently for 30 to 40 minutes more, turn- ing the strips often with a fork When sirup is absorbed, place the strips on waxed paper and when cool roll in fine granulated sugar until thor- cughly coated with crystals. Let dry overnight, then pack in boxes or tins protected with waxed paper. Creamed Shrimfi‘ Heat one can of shrimps in one cup- ful of rich cream sauce. When ready to serve stir one tablespoonful of finely chopped parsley into it and gamish with slices of hard-boiled egg. oranges Use the | € At the Children’s Table BY MARY HOPE NORRIS, Founder Mothers’ Radio Round Table Club. (CONSTANT attention to food for | &4 Joung children, such as we have | been "giving in this column, may lead | the overzealous mother to think that | diet is the single | essential of good | health. Diet is es- | sential, but it s not the only source | of well being. Three factors are | outstanding in im- | portance in the maintenance of | Winter health for growing_children (% Proper _diet may remain at the head of the list, but another neces- sary factor in the health program is the judiclous use of | cod-liver oil. - This is especially necessary because even under the best conditions in many | of our cittes it 1s impossible for the small | child to be out in the sunshine for suf- | fictently long periods each day. Cod- | liver ofl and orange or tomato juice will to a great extent help to overcome this | difficulty. Cod-liver oil, our “bottled | sunshine” friend, is particularly rich in vitamin A and vitamin D. Vitamin A | promotes growth, helps to protect the body against respiratory infection and eve disease caused by vitamin A de- ficiency. Vitamin D is a preventive against rickets and builds strong, straight bones, sound, even teeth and & well shaped head. Modern mothers need not even trou- ble themselves to make the “daily dose” palatable, as in the old days, since cod- liver oil is now agreeable in taste and also comes in a nice mint flavor which is quite pleasing to children; or, if pre- ferred, the older children may have thelrs in tablet form. If Artist Strikes a Fad. “Dear Miss Woodward: Our school teaches & course in vocational guidance. From this course we have formed an arts group—those interested in the arts as a vocation. ful to you if you would tell us the op- portunities, best places to prepare, and tions of illustrating music teaching and interior decorating; also dramatic art. This is a lot to ask, but we are hoping you will oblige us by answering. N A.B.C I cannot answer all this letter at one time, but I will write a piece like this for each subject in your list. Today I | have room only for illustrating. The markets for illustrating are 1. Book illustration—Not much of thissis done, but what is done is of high rade. You have to be a good artist to sell book illustrations. Many of them are in color. And it is hard work to get. You have to apply to publishing houses personally for the work. 2. Magazine illustrating—This is & huge field. First, there are the cover | drawings. If you make a hit, you can keep doing the same sort of cover for | years and keep selling it. High prices | are paid if you strike a popular fancy. The illustrations on the inside of the magazines are either well or badly paid | for, according to the circulation and | character of the magazine. Big maga- zines often pay large sums. You take | semples of your work to the art editor of the magazine and show them. This |is the only practical way to get work of this sort 3. Advertising—Just turn over the pages of any periodical and you will see the kind of work that is in demand. To get this work you take samples to the art_editors of big advertising agencies or to the advertising managers of big | stores. 4: special branch of its own. who do ordinary lttle drawings for Fashion illustrating—This s a Quick to cook...add no sugar ST cover SUNSWEETS with water, cook for about oae hour and they're ready. * No need to soak them over night, the old way. No need to soak thematall. SUNSWEETS are free-ripened. Extra plump. Extra tender. Quick and easy to cook. No need to add sugar, either. Tree-ripening makes SUNSWEETS deliciously sweet with their own nutritive, easily digested fruit sugar. Tree-ripening fills them full of the sunshine vitamins. .. and valuable mineral salts, too. And they are extra rich infruit cellulose which gives themagently laxative effect that'sgoodforeverybody, li These sweet, flavor-ful sree- ttlefolksand grown-upsalike. ripened California Prunes are 2 wholesome treat any way you eat them. (One of thes favorite ways is just as they come from the carton, with- out any cooking at all. They're a nasural confection for children.) Packedin 1-and 2-Ib. triple-sealed cartonstokeep them cleanand freshfrom orchard packinghouse toyour table. Grown & packed by Califoraia Prune & Apricot Growers Assn., SanJou, Calif. True tree-r z'pened fruit ‘We would be very grate- | the average salary of those in the voca- | and advertising, | The girls | The orange juice and tomato Jjuice | mentioned in this connection are excel- lent sources of Vitamin C, which pre- | vents scurvy and is claimed to be bene- ficial in the proper development of the | teeth. Now we come to the third factor in the trinity of Winter health . . . plenty of outdoor play, -fresh air and rest. As @ rule our meals automatically become a little richer and more nourishing dur- ing the Winter. And we are more like- ly to hibernate—to stay indoors # & sluggish, inactive condition. This is one thing we must guard | against for little children. With houses | closed up as much as they are during the cold months, regular periods out- doors in the revivifyjng, fresh air are | absolutely necessary. Do not be afraid the child will get tpo cold. Dress him warmly and let him’ play with his little friends regularly, every day. | When a tired little junior calls it & day, put him to bed in a room with the windows open. He needs air . ., clean, | fresh air that will restore his energy. ‘Work out a system of ventilation for his bed room so that there will be a con- | stant circulation of air. Of course, this does not mean that he needs to sleep in & draft. You can ventilate the room thoroughly and yet avoid the dangerous exposure to draft. Sometimes so simple | & scheme as folding a blanket over a chair placed between the bed and the window will deflect the cold air from the sleeper. Just a word, now, about daily menus. In planning them let these principles guide you in the selection of the child's food. "Give protein foods for growth, iron for the blood; caleium and phos- | porus for teeth and bones; vitamins for health and growth. Fats, carbo- hydrates and sweets in moderation should be used to give balance to these ' fundamentals, The Woman Who Makes Good BY HELEN WOODWARD. Whose uniquely successful career, both in business and private life, enables her to speak with authority on problems of the modern woman, fashion publications get very Ilittle money, but the girl who has an extreme | sense of style and a dashing way of drawing gets big prices. Much. of this work also is done for manufacturers and stores. 1t you do ordinary work, you will not | get much money and you will have a | hard time, but if you strike something | that is popular you will make huge | sums of money. | To be an iilustrator-you must go to a school—a good one.” It's true that | once in a while there is an artist so | talented that she needs no training, | but such artists are usually great | painters and not illustrators. There are many schools in various big cities | where there are both day and evening courses. If you want to know the names of some good schools, write me. | If you want to be a fashion artist, | you also must study something about Clothes. | This is an enormous Aeld for women. It is a fleld where women have an advantage over men. But it is not | a fleld for the superb artist. | To make a success as an illustrator | you must not be a Michelangelo or a Rembrandt. You must like what most | of the people around you like in_the | way of art. You need to be clever rather than great. (Copyright, 1932) R Coffee Mousse. Whip one cupful of sugar and three | egg yolks together. Add one cupful of | strong coffee. Cook in a double boiler | until thickened. Remove and add one | teaspoonful of vanilla extract. Add| 1 hours, | LOOK FOR THE ‘WRAPPER RED CHECKER BOARD FAMOUS MMI. LUISA TETRAZZINI, whose exquisite voice has so charmed her audiences that they were trans- ported beyond thoughts of the everyday world . was it fair to ask her to speak to us on such a homely topic as lood ? She had just returned from a brisk walk of two hours with a companion, her cheeks glowing from the touch of the Winter wind. From Ritz Tower down Fifth Avenue to Forty-second street they had gone, frankly window- shopping. Back again to the great ca- thedral, where Madame heard mass and recelved the blessing of the cardinal Just & few hours, too, after the great reception given to her by friends gath- | ered to welcome her back to America. ‘Was it fair to drag in the three-times- daily subject of food? | “But indeed yes” the prima donna | assured me. “At any time I will speak | of good food, so much do I enjoy it.| | And most of all now, after that walk | It has given me a piercing appetite!” “First you must know,” she con- | | tinued, “that I am practically a vege- | tarfan, No red meats. A little veal, | | & little lamb and chicken, yes, and | vegetables . . all of them. Too, I am a great lover of milk. But I do| not believe at all in dieting. Always iti has ruined the artist, the musician who | has followed it, to reduce very much Always the voice fails, the nerves are shattered, when the body is not well | fed. | “You must not think,” Madame said with a good-natured smie, “that thic diaphragm of mine is due to overindul- gence at the table. No, no. It is the deep breathing, the development of those great muscles which control the singing voice, and particularly the clear. | high, staccato notes.” Mme. Tetrazzini’s routine of the table 11s, of course, far different from that | observed in the average home. Her early breakfast is a very light one, con- sisting of & glass of milk, a raw apple, and she finds whole wheat bread very nutritious. A second breakfast, corresponding to our late luncheon, is served about 2 | | \ | denied. FAVORITE RECIPES OF WOMEN MME. LUISA TETRAZZI o'clock. There will be milk, skimmed of its cream and diluted with water; a soup, spaghetti, chicken, and perhapg stewed corn, which is a pet dish with the diva. Oh she may have fresh peag or beans, or broccoli with Hollandaise. Afterward there will be a ‘plate (& large plate, interpolates her friend) of ice creem . . . vanilla and choco- late together. Then Madame will turn her back upon food until after the first opera, which ends at 9:30 at night. The favorite dish is chicken Tet- razzini, which the chef prepares after this recipe: Place a layer of cooked spaghetti dressed with butter in the bottom of the cassercle, add minced chicken and must pour over ® cre: sprinkle with grated Parmesan cheese, place in the oven and bake until browned. “I would say something now to your homemakers,” Madame ventured at this point. “Tell them Luisa Tetrazzini's message 1s . . . stick to the home. A career for the true artist may not be Eut the office, the business world, it is cold. Even at its best it is no substitute for the simplest home.” . Saving Without Scrimping BY EDITH M. Nutrition Consultant, Home:] UNLESS fish is & very important item | in your household you may not | know many appetizing ways in which| to prepare boiled fish—no matter how | well you fry, boil or bake it. As a| rule, one rarely finds piquant reci- pes for stewed fish in American home | kitchens, excepting, perhaps, savory rec- ipes for ciam chow- der New England-| ers know how to do delicious things with that dish. | Let us, therefore, consider two ex- cellent. recipes for stewed fish, which| I hope you will try | some time soon, and let me know how you like them. Their success is due| almost wholly to their special season- | gs. | Stewed Shad—2 pounds shad, salt, 13, cupfuls water, 'z cupful vinegar, 6 cloves, 1 medium-sized onion sliced, 12 raisins, 1 lemon sliced, 2 bay leaves,| 1%, tablespoonfuls sugar, 1 tablespoon- | ful fiour. [ Cut the shad in pieces and sprinkle with salt. Turn the water into a leaves. Bring to boiling point and care- SHAPCOTT, Making Center, New York. fully lay the fish in the liquor. Led simmer 20 minutes. Remove the shad to the serving platter. Return the liquor to the range. Carmelize the sugar by allowing it to melt in a !mnfi pan wh stirring constantly unt! slightly brown. Add this to the liquor, slowly, and stirring all the time. Add the flour, which has been diluted with a little cold water, and mix until smooth. Let the mixture cook until it thickens, then pour over the shad. This may be served hot or cold. The carmelized sugar called for by this recipe is not used so much to add sweetness as it is to give richness and body to the sauce and to complete the seasonings, which, without it, would lack one of the three important in- gredients used in seasoning practically L{ill foods. Next we shall have a recipe or Spiced Prunes. Select one pound of large dried prunes, wash them well, and soak over night in one quart of water. Add one cupful of sugar and eight whole all- spice and eight whole cloves and three small pieces of stick cinnamon tied in a cheesecloth bag, and stmmer for about 15 minutes. Add one-fourth cupful of two cupfuls of heavy cream which has|saucepan, add vinegar, cloves, sliced | vinegar and a pinch of sal been whipped and freeze for three| onion, raisins, sliced lemon and bay!for %bout 10 n?mutssolor:;:r,'g\g Snmtfi the sirup is fairly thick. WHOLE-WHEAT B READ like Schneider’s “I'm old-fashioned—maybe that's why I'm such a healthy man. T've never outgrown my boyhood love for good wholesome Schneider’s Whole-Wheat Bread. My grandmother raised my father on #& My mother served Schneider’s to my brothagd end I. serving it in omr home. And now my wife is We don’t claim to be dietary experts, but, just the same, common sense tells us that you can’t improve on nature. Bread always has been staff of life. and always will be ‘the : Schneider’s is the finest Whole- Wheat Bread that money can po ibly buy. It's the only Whole-Wheat Bread in Washington that's made of Purina dorsed by Whole-Wheat Flour, en- Good Housekeeping Magazine, Every other ingredient in Schneider's Whole- Wheat Bread is just as pure and wholesome and it’s baked in one of America’s finest plants, Try Schneider’s Whole-Wheat Bread for a month and see how it satisfies.” les Schneider Baking Compan Leon Brusiloff, James Wilkinson—Schneider Dan Dee Bakers | Mondays, Thursdays at 6—WRC