Evening Star Newspaper, February 5, 1932, Page 37

FOOD PAuWE. ——— THE FEVENING STAR. WASHINGTON, D. (., FRID \Y, FEBRUARY 5. 1932. FOOD AND THRIFT IN THE HOME | Vegetable and Fruits , Winter Supply May Be Used in Many Attractive | as possible, bit do not let it freere. | Ways—Iavorites of tween 28 and 29 degrees Fahrenheit.| Any cool storage place having a tem- perature above freczing point of the fruit is satisfactor The fruit will| keep much better at a temperature of | | 35 than at 65, therefore keep it as cool the Average Family. Selection of Citrus Fruits. HE best potatoes are of medium to large size, mature, good and with a minimum eyes. Deep eyes add waste in peell to ten contain acid and t ot f e lr,‘wa'mw of epared a ly may rey should m’ plac 5 degrees F i h to buy supply will will be no a the there rter of a s should place. egetable Favorites. raw, the id not be refrigerating to be used imme- THE STAR’S DAILY PATTERN SERVICE i a ight slim at eith r side of the back mot A wee smartly sAa‘ped collar. W's charming, too, soTt Wear 36, 38, 40 and 42 inches of 39-inch -inch con- yard of 3 Bureau, Fifth avenue and Twenty-ninth otreet, New York. with melted butter the ribs are con- sidered to be equal to tender a:paragus Parsnips should be fresh, bright, clean, of small or medium size, and firm They should not be .(m\\f".ed,‘ woody, pithy or discolored Badl sheped and rooty parsnips have heavy waste when being prepared for the table Brussels sprouts should be fresh and have hard green heads. Loosely form- ed, yellow heads are tough and flavor- less The sprouts should be trimmed and washed well in cold water before being cooked. Okra is deliclous in soups. and when ung and tender is good when pre- 4. oyster plant T sify has an erlike flavor. Water cress is used for garnishing | purposes and as a salad. Garden cress | has a more pungent taste. It may be | served with salt and vinegar or boiled like spinach Curly and plain parsley leaves are | used for garnishing and flavoring the root type is used in soups dishes are usually lary I nd do t ha be soft or flabl Citrus Fruits. e the ho To determ juiciness of f; w is most Important. Always se- ect the heaviest fruit in each size Light-weight citrus fruit is not a bar- zain at any price because the juice is present. All citrus fruits should firm. _ Softness indicates overma- Distinct hardness may mean | that the fruit is somewhat immature. Well formed fruit indicates good qual- ity Smoothness and texture of the n seems to be closely related to the fruit. A rough , rface usually indicates t s thick and the flesh coarse 1 elect smooth-skinned, i satisfaction. Fruit a thick skin is never economical 1t is very apt to be dry, coarse, r orless Never buy fruit showing dec kind. Citrus fruit keeps better than many other fruits and may be bought A family of two iq of any nct find econon but if moderatc e consumed, bu % is & good pl fruit arrives i re then t on top to be use iece of fruit in r wrapper rapp: cteria and 1ps to reduce shrinkage due to evap- oration. Place the fruit in a cool pla The freezing point of citrus fruit is be- “box the | separately and a tender, delics Canned Food. | be found to be much more economical in the case of canned and dried fruits and vegetables to buy them in wholesale quantities for the sake of the lower p; nd for the sake of con- venience, not always having to wonder whether there is pienty on hand. Dried fruits and vegetables are sometimes much cheaper than either the fresh or the canned Canned goods bought in dozen or two- dozen lots, favorite fruits bought in gallon-size cans (No. 10) and recanned in suitable sized glass cans will effect a substantial labor. For inst: vour favorite peaches costs the two quart cans (No, 3) of brand, and contains twice aches. Unsweetened fruits bo 10 cans may be used lly making feties of soup are s 1 cans. Nos. 2, 2'; and 3 ar sizes that are associated with pu for the family of four to six mel A great variety of products is packe in these sizes. If canned vegetables are to be serv It will . a No the s vored product is desired. it is wel the price for the better kind are to be used in such as casserole di are mixed with other food of more pronounced flavor in quality and pri e equal to buy whole, hand-pecked matoes to make tomato s tomato puree or a less exper of tomatoes will serve the equally well. It is unnecessary the most expensive grades of peas if the peas are to be used in combination dishes. The more mature, less expen- | sive peas will serve thc purpose equally well, as their flavor is more definite than the flavor of very small peas. It is unnecessary to buy the best grade of | fancy peaches if one wishes to make | ice cream. A less expensive quality will | be just as satisfactory There is nothing in the ¢ of the can which Is in material packed in it or is all right to leave food provided it t WO r dish food left in an o} put into the re T away from st, flies, insects ol € Food that been canned is subject to the sam { spoilage, after the can is opened as any other coo There are sever ifferent types of storage space which are satisfactory in the averag ere is a pantr sufficiently aried fr be kept Tt plac s to Al cans de or pr food in- to buy p mposition o the pose es with 1 ows of the same truit At the Children’s Table By MARY HOPE NORRIS VWE have discussed Midwinter school for the children, and A tressed was the comfort and ved from the hot drink or hot soup which they might buy at school or carry in a vacuum contain- er to supplement the remainder of the luncheon Today I might| almost repeat t message, as it per- tains to the mid- afternoon bite which every run- about child should have when he comes in cold and damp and tired chool or outdoor play You perhaps do not realize but at t g hot to bring up the circulation, | |and something nourishing to replace the strength that he has spent | This need be nothing more than a milk or milk soup, with a read and butter spread with slice of br jam or a light sprinkling of jelly or Saving Witho BY EDITH M. Nutrition Consultant, Home- er side of | NE thing I have noted with interest | | when dining in hotels and restau- | rants is the repeated presence of mocha- | flavored desserts upon the menu and | the frequent choice of them by diners, | home the and whole- these des- notice ve & number | pet coffee i hat T wish f they do not | your menus | a certain new 3 | still en- steamed try serv- em with a coffes hard sauce in- d of the usual plain flavoring. Make a c-ffee extract for this purpose, using | one-quarter cupful finely ground coffee, two-thirds cupful sugar, one cupful boil- | ing water and half teaspoonful vanilla. Mix coffee and sugar and add bolling | water. Boil 10 minutes and strain through a double thickness of chees cloth. Add vanilla and pour into a bot- tle and store in a cool place. Use from one teaspoonful to two or three table- spoonfuls, depending upon the strength of flavor desired. A hot mocha sauce is excellent with vanilla ice cream, giving in a richer form that luscious flavor one gets as one takes a sip of hot, fragrant coffee following a spoonful of ice cream. To make the sauce scald one and a half | cupfuls of milk with half cupful ground Il APOu For SCORES OF ‘WHIPPED CREME® USES Here is the way to wonderful new and dificrent whipped creme effects in cake, dessert, salad, sauce and candy making, “Simplified Candy Making" ok sent FREE. Write again e fire or steam ra- exchange of e without delay. time to consider | a 1c these tea-time h take so few minutes to n systematically for apricot jam, time during use the dried | e that no home small cost, and those | who want to be a bit more elaborate | v give the jam a delicious flavor by ing crushed pineapple according to this recipe: Wash one pound of first- quality dried apricots and let them soak over night in the juice drained from two No. 2 cans of crushed pineapple. | When ready to cook the jam, chop the | apricots, add the pineapple, one and If pounds of sugar and a pinch st Pour into 25 m S, z of nd seal with paraffin, o Secund ut Scrimping SHAPCOTT, Making Center, New York, coffee and let stand 20 minutes. Mix sugar, cornst salt in the pro- portions pful sugar, half tablespoon wstarch and 1-16th teas on which has been Cook five minutes while stir- ring constantly. Serve hot And you have no idea how creamy and delectable a dish is coffee souffie when made according to this recipe one and a half cupfuls coffee infusion, half cupful milk, half cupful sugar, quarters teaspoonful salt, three eggs, half teaspoonful vanilla and cne table- spoonful gelatin Mix the coffee infusion, milk, one- half the sugar, and gelatin which has | been soaked five minutes in two table- spoonfuls cold water. Then heat in & double boiler. Add remaining sugar, salt and yolks of eggs beaten until thick and lemon-colored. Cook until mixture | nilla_sirup and pour on gradually | The Chef Suggests »r sosera oca. [ AM very much afraid that at this me most housewives are neglect- 15 one of the finest of the Winter fruits in planning menus—the apple, It may seem rather commonplace when we consider it au naturel—a fruit almost wholly set aside for the be- tween-meal bite or as a concession to the old apple-a- day prescription. But do you do much else with ap- ples in these days? Here are some suggestions from my kitchen which may give you in- creased respect for this fruit which makes a delightful contribution to reg- ar family dinner and luncheon and akfast menus. Let us consider apples beurre, which are very nice when served hot. Scoop the middle from the apples and cook them in the oven with butter and va- Cover or fill with a but- tered apricot sauce, which you will find blends delightfully with the apple flavor. Moscovite apples are made by poach- ing the fruft in sirup; scoop them and fill the inside with a souffle made of any fruit puree, slightly flavored with K ) b try a ching the a fill with chocolate with whipped cream sprinkled over with chopped nuts. Or fill the apples with vanilla cream and serve with a hot chocolate sauce Apples conde you may make by poach- ing the fruit and arranging on a bed of hot buttered rice. This is served with a fruit sirup, and is both delicate and wholesome. An odd apple salad that you may not e tasted thus far is salade Alice Very good it is, and beautiful, too, when you scoop out large, per rosy-faced apples and fill them with green apples, Ted cur nd sliced almonds, the whole blended with a dressing of thick cream and lemon juice I also use apples in a s combines half apples and half potatoes diced. a few diced gherkins, fillets of tiny pearl onions and chopped Dress with an egg wWnaigrette and decorate with sliced beets salad is another that you xcellent for Sunday night \cheons. It requires ap- chicken, all cut in R of that in sirup. ice cream and recipe lad which les y will please guests as well as your ¥ Limas de Luxe. one and one-half cupfuls of te sauce mix two cupfuls of cooked a beans, half a cupful of minced pimentos, two tablespoonfuls of melted butter. one cupful of grated cheese, two bles) uls of tomato catsup. and poonful of salt. Pour the 0 a buttered baking d th buttered bread crumbs. B for about thirt mixture Cover w a moderate oven utes Rice Timbales. Wash some wild rice and soak it for an hour. Steam until tender. Add butter and salt and pepper to taste. | Shape into small buttered mol Arrange cooked game on a platter Surround with rice timbales. Place a spoonful of currant jelly on each or garnish with chopped parsley. MENU FOR A DAY. BREAKFAST Baked Apple: Fried Cornmeal Mush Bacon Curls. Toast, Marmalade. Coffee. . Sirup. LUNCHEON Spaghetti, Tomato Sauce. Baking Powder Biscuits. Prune Gelatin, Whipped Cream. Cookies. Tea. DINNER. Bouillon. Broiled Beefsteak, Lyonnaise Potatoes. Carrots and Peas Sauteed Mushrooms Cottage Pudding. Coffee SIRUP. One cupful granulated sugar two cupfuls brown sugar. one cupful boiling water. 8tir over fire until it begins to boll. then boil rapidly five minutes. When cool, add two or three drops of vanilla. PRUNE GELATIN, One package of orange gelatin, one cupful boiling water, three tablespoonfuls sugar, one cupful strained prune pulp, one cupful prune juice. Mix granulated or- ange gelatin with sugar, dissolve with hot water, stirring well, then add prune juice. When cool, whip to the consistency of whipped cream and add prune pulp. Pour into wet jelly glasses and chill. Makes six serving COTTAGE PUDDING. Two heaping cupfuls flour, two teaspoonfuls baking powder, one- half teaspoonful salt, one egg, thickens, stirring constantly. Remove from the fire and fold in whites of eggs beaten until stiff and dry. Add vanilla. Turn into a mold, chill, and serve with whipped cream | You will notice in all these recipes the absence of expensive ingredients. One might sprinkle a few chopped nuts over either the souffle or the va- nilla cream served with the hot coffee sauce, but that is optional. For good- ness the desserts do not depend on this finishin, ATWOOD GRAPEFRUIT Tree-Ripened Wholesome LOOK FOR THE NAME Wholesale Distributor : CHAS. HEITMULLER CO. 1310 Bth St. Tnion Market Terminsl Washington three-fourths cupful sugar, three | tablespoonfuls melted butter, one | cupful milk. Mix salt and bak- | | ing powder with flour. Beat egg, add sugar, melted butter and milk. Stir in flour. Bake in a shallow dish. Serve with lemon or fancy sauce. | (Copyright, 1932.) N A I A g g e S 7 o, An Oriental Restaurant i on youk ?anfl-y Shelf 1 Can you imagine s more agreeable change in your menu than a lunch. eon or dinner of chop suey, cooked the real Oriental way, served either with Oriental Chow Mein Noodles or with rice? If you serve Oriental Show-You Sauce, it is sure to add the true Oriental flaver. Oriental Chop Suey comes to you in cans, all ready to heat and 3 tae, Oriantal Chow Moin Nosdle: in cans. And they are 30 inexpensive, e AR R I A e A 2 A e M 2 g Write us for Book containing recipes for Oriental dishes. } Oriental Show-You Co. Columbia City, Indiana 1 cool | g | seed NANCY PAGE Here’s a Hash That Calls for Repeat Orders. BY FLORENCE LA GANKE. Perhaps it was the fact that Nancy had a brand-new dress to wear about the house that made her wish to do| something brand-new with the left-over meat and vegetables “ecause the only dish she evolved was hash But it was_“some her husband Peter. hash”—to quote He said so when ht asked for his second helping and he repeated it with emphasis when he took his third serving. Nancy almost fell into the error of boring him with the details of the way she made it. But she stopped in time and kept the recital for Lois the next morning. ‘It was good hash, Lois. In it I put the left-over pieces of roast, & tough end of steak, one pork cho, o cooked s of sausage left-over corn and a dish of “I used potatoe vepper besides. First th potatoes and added two onions wk the potatoes boiled. I cut the meat from the bones and took out gristle. I cooked the end of pan. The meats green pepper went through chopper. I added the ton corn cold. Next. I put in a litt sauce salt. per poultry seasor my hands ur into a casse bacon across the top the hash was crusted ing through the glass it was & nice golder and s too. I must say good flavor.” steak in vegetables My Neighbor Says: Rub your kitchen onally wit it in good condition Have a bag m hanger f c clothes One teaspoonful of cornstarch added to each cup of sugar used in making fudge will make it smooth and creamy with little beating. When polishing hardwood floors, be careful not to use too much wax Put on too thick, it is hard to polish. Let the wax re- main on the floors for 24 ho and it will be much easter to pol- ish them SUNSWEET Cal_lform'a PRUNES The Sunshine Breakfast Growingbodies need the sun- shine vitaminsand the valusble iy prunes. SUNSWEETS are rw-ripened. Never knocked from the trees. Never picked likeordinaryfruit. They hang in the sunshine until s0 plump and heavy with good- nesstheyactually drop fromthe trees of their own weight! That's why they are especially 'wholesome. That'swhysheyace exeea good. Adbreskfast dish of SUNSWEETS isebreakfast dish of good bealsh. @ Sealed in 1-and 2-1b. cartons to keep them clean and fresh. iTrue tree-ripemed fruit B But her wish ap- | parently was not going to come true,! Pleasing the Man BY CHLOE JAMISON, FOOD PAG Newcomers in the Chamois Group BY MARY HAMOIS hats and chamois scarfs, not to mention chamois gloves, which never go entire out of style. They are very important — among the acces- sories worn at Southern resorts and | surely among the smart things to wear | everywhere later on. Chamois hats | practical, as well as decidedly attrac- | tive. | can be cleaned easily and unhar ‘L'\ WHOLE month after the holidays. | | frequent packing. They will stand all sorts of wear, They are light Time for a little special treat for | weight and therefore easy to wear, and the man of the house, isn't it? Dozens, if you should ask for their choice, would petition for a favorite cake .. . in one case, a luscious white cake with a thick, creamy inner filling of chocolate icing and another thick application of icing for the outside. For some one else, a layer cake with lemon ple flling for the inner goody, and a white outer icing thickly sprinkled with coconut. In fact more than one plea will be made for a coconut cake of some sort. Men never forget the early | impression made upon them by this festive looking dessert, so fluffy and fairylike that one cannot mistake its party implication. Let us humor this prediction for an- | other reason: Aside from its beauty goodness and the food value it adds to a recipe, coconut is economical, whether we use the old-fashioned dry shredded coconut or the newer moist- packed variety which is as soft and tender as though it had just been freshly grated. We can make a most inexpensive cake look gorgeous and taste too good to be true by sprinkling it all over with | coconut. It will add little cost, too, 1if | we make the inr I a bit more | r dding a little | th the chopped of portion of filling sins or curr a few ch ca of the coc You'd like an economy cak | for the foundation of this trent? Sls | once two cupfuls of special cake flour; add to it two teaspoonfuls baking | powder and one-fourth teaspoonful salt | and sift together three times. Cream‘ four tablespoonfuls butter and add gradually one cupful sugar, creaming | until light and fluffy. Now add one | egg. unbeaten, and the whole well. | Add flour alternately with three-fourths | cupful milk, a little at a time, beating | after each addition. Flavor with va- nilla and bake in layer cake pans in a moderate oven. Put fllling between ayers, cover with the maple fros ing, and sprinkle generously with coco- t while icing ¥ that is an essential to the success of any fashion nowadays. With vour chamois hat you should, course, wear chamois gloves, and if you can spend a little more, by all means have one of the new chamois scarfs, stitched at the ends and worn ascot fashion or tied at one side. You DAILY DIET RECIPE USES OF WHITES AND YOLKS. THREE WHITES, Divinity fudge. Meringues or kisses. Macaroons. White layer cake Mock angel cake, Baked French custard yolks). THREE YOLKS. Custard sauce (one pint). Mayonnaise (one pint). Royal custard (for soup). Sunshine cake, FOUR WHITES, ‘White cake. FOUR YOLKS. Frozen custard Orange Sabayon sauce. SIX WHITES, Kiss cake (sham torte) SIX YOLKS Sponge cake. EIGHT WHITES Angel food cake EIGHT YOLKS. Golden cake. DIET NOTE. Eggs are a protein food. The white i extremely high in pro- teln and contains no fat at all, The yolk supplies easily digest- ible fat. An egg yolk in sauce or soup would furnish extra fuel or calorie value, hence valuable in diet to increase weight, besides furnishing much extra iron. Fggs are rich in lime, iron, vitamins A, B and D, (no ed by | MARSMALL. | may buy your chamols scarf merely for | the sake of fashion, but you will find fta onderful protection against cold winds X}al come up unexpectedly in March or pril | The latest newcomer to the chamois group is a gilet that slips on over the head and laces with navy blue cords at either side of gilet has found ay to many a re- cent cruising wardrobe and will give good service to the woman who spends much of her time on deck. This new interest in chamois is es- pecially noteworthy because the chamois is used in its natural color, & yellowish beige tone, which is very likely to be- come one of the smart new colors for | Spring and Summer. In fact, quite in- | dependently of the ‘entree of chamots into fashion, yellowish tones suggestive of chamois were favored for Spring, usually as a complement to navy blue | or one of the other deep blue tones that | have places of importance in the new fashions. 1 the F IRST’ Coffee in a BIN... Hygienically, we had better not go into this THEN, Coffee in a BAG ... Lost Flavor NEXT, Lost Freshness . Looked good—but did not give full protection and THEN, a VACUUM Can Offered protection at a ridiculously high cost NOW-—-Wilkins in CELLOPHANE! The last word in protection . . . at no extra cost! ACUUM tins and other obsolete cans make Coffee cost you five cents extra per pound. Why pay a premium for Coffee freshness? Wilkins new triple-sealed, Cellophane-wrapped carton keeps Wilkins Coffee as fresh as the morning dew . . . and it costs you nothing extra! Wilkins Coffee doesn’t have to take any long, slow journeys after roasting. It is roasted fresh daily right here in Washington and rushed to your grocer by the originators of fast, frequent Coffee delivery service. always FRESH! kAME.I'\ICAN MEDICAL \ ASSN. Another honor for Wilkins! addi of The Good Housekeeping In )1 to winning the approval In- stitute. Wilkin< Coffee has been awarded the official seal of Ac. of The ceptance Medical American Ascociation! What other Coffee offers you BOTH of these coveted marks of merit? You KNOW Wilkins is WILKINS Be modern—be thrifty—be ] sensible! Buy Wilkine —in the new moistare-proof Cellophane wrapped ocaston. WRC 7:45- -MON., WED. & SAT. EVENINGS MARGUERITE CROMWELL and the WILKINS COFFEE ORCHESTRA Dicected by HAROLD VEO. .. JOIN US!