Evening Star Newspaper, February 12, 1932, Page 37

FOOD PAGE. Midwinter Table Service Meats and Desserts Whi by the February Hostess—Seasonable Dishes—Special Instructions. a salad and its accompaniment of sandwiches or rolls, and a dessert and a beverage. Tomato aspic and cheese salad would look well on blue glass plates, especially if it was garnished with very pale lettuce leaves and endive stalks stuffed with cream cheese. Shape the aspic in star molds. Endive stalks could make the points of a star. Serve with hot biscuits and for dessert serve cake and hot choco- late. To make Timbale George Washing- ton, bake an ordinary sponge cake in a high round pan. Hollow out the cen- ter and fill with a mixture made by adding to two beaten egg Whites one- fourth cupful of sugar, half a can of drained diced pineapple, one bottle of chopped maraschino cherrles, or one ar of home-made preserved cherries, & pint of sweetened whipped cream and one teaspoonful of vanilla, Tint this filling cerise with vegetable color- ing, heap it high in the cake, and ice the outside of tne cake green. Chill and serve on a platter decorated with small hatchets. OR a February tea serve only two courses as refreshments, namely, A delicious layer caxe Is made as| and-one cupful of thoroughly. _Sift thr cupfuls of flour with five teaspoonfuls of baking powder and one-fourth tea- spoonful of salt. Add alternately with milk to the first mixture. Fold in eight egg whites beaten until frothy, but not too stiff. Add one teaspoonful of va- nilla. Bake in four or five layers in a moderate oven for about 20 minutes. Put together with your ravorite filling. Party Fruit Desserts. Pineapple Mold—Boil one can of ghredded pineapple witn one cupful of sugar until thick. Ada two and one- half tablespoonfuls of gelatin soaked in a little cold water. Add one teaspoon- ful of lemon extract. When cool, but not set, fold in two cupruls of cream whipped stiff. Mold. Congeal in the Star Patterns One-Sided Bolero. Simplified, illustrated instructions for cutting and sewing are included with each pattern. They give com- plete directions for making these dresses. A street dress should show its wearer at her very best. for there she comes under the scrutiny of so many critical eyes. The decorative charm of No. 279 is kind to all sorts of figures. Nar- row box pleats at the front skirt give one a graceful stride. A yoke at the hips gives one slenderness and color | i L 'f,‘m'w::‘,‘« | contrast touches near the face bring out color and loveliness. The one- sided bolero is dashing and very, very new. Designed in sizes 14, 16, 36, 38, 40, 42 and 44. Size 36 requires 4!¢ yards of 36-inch material or 3% yards of 39- inch material, or 8 yards of 54-inch material. To get & pattern of this model send 15 cents in coins. Please write very plainly your name and address, style number and size of each pattern or- dered and mail to The Evening Star Pattern Department, Wi gton, D. C. The new fashion magazine with color supplement and Paris style news is now available at 10 cents when ordered with & pattern and 15 cents when ordered | separately. The Evening Star Pattern De- partment. Pattern No. 279. Size.......... Name teesressnaens (Please Print). Address ... Grapefruit Is Healthfruit ATWOOD GRAPEFRUIT aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: HEITMULLER CO. 0 NE. ‘ashington ch Should Be Considered refrigerator and serve with pineapple custard or whipped cream. Fruit Syllabub.—Whip one and one- half cupfuls of whipped cream. Beat two egg whites and fold in half a cupful of powdered sugar, then the whipped cream. Fold in one-third cupful of can- died cherries, half a cupful of shredded bananas, some chopped almonds, one- fourth cupful of orange juice and one tablespoonful of lemon juice. Line glass dish with six small siices of angel- | food cake and pile the mixture on top. Serve at once. Fruit Candy Roll—Force through a food chopper half a pound each of seeded dates, raisins, dried figs and candied citron, one-fourth pound of mixed candied lemon peel and orange peel and one cupful of candied or Maraschino cherries. Candied pine- apple or other dried frult may be added. Mix thoroughly and mold into two rolls measuring about one inch in diameter. Roll in powdered sugar, rolled graham crackers, coconut or ground nut meats. Store in a cool place for 24 hours. Slice and serve. Each picce may be wrapped in heavy Wax paper. “ruit Sandwich Bread.—8ift one and one-half cupfuls of white flour with six ing powder and one and one-half teaspoonfuls of salt. Add one and one-half cupfuls of graham | four, half a cupful of sugar, half a cup- | ful of nut meats, one cupul of sliced candied orange peel and some pine- apple. Mix with the finger tips. Beat one egg, add one and one-half cupfuls of milk ‘and stir the liquid into the dry ingredients. Pour the mixture into a well greased loaf pan. Bake in & mod- erate oven for one hour. Royal Punch—Mix one quart of grape juice with the juice of four lemons and four oranges and two and one-half cupfuls of sugar. Put a block of ice in a punch bowl. Add the juices and just before serving pour in two quarts of charged water. Add two and one-half cupfuls of sugar. If the sugar is boiled with half a cupful of water to make a simple sirup the punch will be smoother. Seasonable Meat Dishes. If you do not wish to use a meat thermometer, and wish to rely on oven temperatures and the time to know | when a roast is cooked properly, the following chart may be helpful: First sear the meat at the proper tempera- | ture for the required time. Veal should be cooked at 260 degrees, allowing 21 minutes for each pound; beef at 350 degrees, allowing 15 minutes a pound for rare, 18 minutes a pound for medi- um done and about 22 minutes a pound for well done meat: pork at 300 degrees, | allowing about 30 minutes for each| pound; lamb and mutton at 300 de- grees, allowing about 35 minutes for each ‘pound. | When planning menus it is wise to remember that when pork is included, | since it is apt to contain & good deal of fat, the other foods in the meal should not be rich. 1Its flavor blends well with | Winter fruits and vegetables. Roast pork and apple sauce, pork chops and fried apples, pork tenderloin and baked apples and pork with prunes or apricots are some of the ways in which fruit and pork are used together. The best known vegetables to serve with pork are greens of all kinds, sauerkraut, cabbage, tur- nips, sweet potatoes, beans and squash. Roast Pork, Apples and Sweet Pota- toes.—Around these can be built an appetizing and nourishing menu, start- ing with a sauerkraut juice cocktail. The sweet potatoes, baked in the oven with the roast, may be shaped to re- semble small boats to be fllled with cooked apple sections. You may also serve canned sauerkraut, thoroughly chilled, in small glasses. Sweet Potato Boats.—Wash four large sweet potatoes and cook them until nearly soft. Peel, cut in halves length- wise, trim into boat shape, place the cut side down in an agate pan, brush with melted butter, sprinkle with two tablespoonfuls of sugar and brown deli- cately in a moderate oven. Turn the potatoes cut side up, brush with butter, sprinkle with two tablespoonfuls of sugar and bake until brown. Boil a cupful of sugar and half a cupful of water for 4 minutes. Pare two apples, cut each into eight sections, remove the core and cook in sirup until translucent. Remove the centers from the cut side of the potatoes and put two apple sec- tions into each potato. Roast Loin of Pork.—Use half of a loin taken from the chop or the more | meaty chine end of the roast, wipe the meat, sprinkle with salt, allowing one teaspoonful to each pound, and with sage if desired. Place the fat side up on a rack in an open roasting pan and leave in a hot oven for 15 minutes. Re- duce the temperature to a slow oven. Insert a roasting thermometer in the solid part of the meat and cook until the thermometer registers 185 degrees F. This gives a well done roast. Serve with brown gravy made with fat in the pan. To make the gravy, remove from the pan all the fat except four table- | spoonfuls. Add six tablespoonfuls of | flour and stir until smooth and brown. Add gradually two cupfuls of boiling | water. Stir constantly until the boiling | point is reached and boil for 2 minutes. Season with half a teaspoonful of salt and one-fourth teaspoonful of pepper |and strain into the gravy boat. Virginia Baked Ham.—Soak & 15- pound ham in cold water overnight. Put it into a large kettle, add enough boiling water to cover, one and one- half cupfuls of dark brown sugar, six whole cloves and & No. 2!, can of tomatoes. Cover and boil siowly for five hours. Let stand in this liquid until cool, then remove from the liquid; skin, cutting away some of the fat, if it is very fat. Sprinkle the fat lightl y with freshly ground black pepper and | tempting and wholesome. Children like them raw, just as theycome from the carton. And #ree-ripened SUNSWEETS ate full of the sunshine vitamins that growing bodies need. Sealed in clean, handy cartons. ‘l'ree-ripencd fruit —————— ’” pepper, also with poultry seasoning or | 8! THE EVENING STAR, WASHINGTON, TALES THAT TABLES TELL BY ALMA ZAISS. SAID the old legend: “The ideal hostess is superior to her sur- roundings and makes her guest feel at home though her house be but one bare room and her tea service a chipped cup with & mismated saucer. True in days of want, war, ploneer surroundings and like calamitie: A little trite and shop-worn today, when even the least home may be tastefully | furnished and the most meager table set with pretty ware. If one may not have beautiful silver and imported china, one may have cloves, then make a paste of one cupful | of brown sugar, three tablespoonfuls of | honey and one cupful of dry bread| crumbs. Pat this over the upper fatty | surface of the ham and bake in a moderate oven for one hour, or until nicely browned and crisp. | Oven Steak—Buy one and one-half | to two pounds of round steak and have | it cut two inches thick. Sear in an iron frying pan. Remove the meat and | make a gravy by browning four table- spoonfuls of flour with two tablespoon- fuls of fat and adding two cupfuls of hot water. Stir until thick and smooth. | Return the meat to the pan. The gravy should cover it. Put into a mod- erate oven and bake until the meat is | tender and the liquid is absorbed. Re- | move the meat to a hot platter and make a pen gravy by adding a little| milk. Cook until it thickens slightly, stirring _constantly. Serve as an ac-| companiment to the meat, with parsley potatoes, banana fritters and cole slaw. Swiss Steak —Sift half a cupful of flour with one and one-half teaspoon- fuls of salt, a pinch of pepper and beat thoroughly into three pounds of lean beef about two and one-half inches thick with a meat pounder. The beating makes the meat more tender and the flour absorbs the juice. Cut the stegk into individual portions if desired. Sear the meat in three table- spoonfuls of melted suet in a heavy| skillet or kettle. Cover with two and| one-half cupfuls of hot tomato juice and pulp or hot water, adding more if necessary. Place a cover on the cook- ing utensil and simmer for two hours, or until the meat is so tender that it can be cut with a fork. Turn the| pleces occasionally during the cooking. If the gravy becomes too thick, add more liquid from time to time. There should be plenty of rich gravy to serve over the meat. Onions may be browned and cooked with the meat if destred. Serve very hot. Virginia Fried Chicken.—Cut a young chicken into pleces and rub with salt, pepper and flour. Fry in hot fat to half cover the chicken until light brown. Serve with a cream gravy and ‘waffles, If you fear that your chicken is a little too large for quick frying, make it tender in the following way: After cutting it up as usual, cover it with boiling water, then drain. Cover again nd drain. Then salt it, roll in flour and fry in plenty of fat. When every plece 8 golden brown, dash in a little hot water and cover lightly for a few minutes. S VICKS COUGH DROP | «.. All you’ve hoped for in a Cough Drop—medicated with ingredients of Vicks ‘ smart modern brass or pewter and in- expensive pottery or glass unique in shape and charming in color. And one may, above all things, have a lovely tea service for that rite which is perhaps the most gracious gesture of the hostess. The point is to strive for a good effect within the limits set by the in- dividual pocketbook, taking one's cue, however, from appointments that ex- press the fullest measure of beauty and quality. On a small table arranged for the hostesc should be placed the necessary things, among them as pretty a tea cloth as the home can offer; an ample tray to hold the important pleces—tea pot, waste bowl, sugar and creamer, cups and saucers with spoo: and lemon thinly sliced. with tea napkins between them may stand at one side. For refreshments 1t is sufficient to present a few bonbons such as candied orange peel, ginger, mints or stuffed dates; a plate of very thin sandwiches or tea cakes, which may be homemade or those that come in package form. Even tiny crisp pretzels are welcome at the tea table. ‘The ideal menu contains no trouble- some concoctions, but is such that in any well managed home it can be as- sembled on a moment's notice. ‘When one has not the luxury of a servant, it is & good plan to keep the tea tray always in readiness so that the only further attention necessary is the brewing of the tea and the few motions required for making the sand- wiches or arranging cakes and bonbons, Tea must never seem to be an effort. If it cannot be whisked into the i room by a trim little maid and before the hostess, then it must be ed by the home-maker with as little fuss and time out as possible. . It is excellent train- ing which will find full eompensation when the young girl finds herself the experienced hostess, serving tea to her own friends. ©Old*Verona, the city that holds the beautiful and romantic tomb of Juliet, with its centuries of art and history, girt about by picturesque hills, is one of the noblest of Italy. Its famous arena and Roman theater date back to before the Christian era. creme effects in cake, dessert, salad, sauce and candy making, Special—*Simplified Candy Making” and Recipe Book sent . Write THE HIP-O-LITE COMPANY 200 Market St. St. Louls, Mo. Demonstration ALL DAY SATURDAY Prof. A. Jensen, dietitian and home economist, will demonstrate this method of cooking. Special Prices modern Lower Than Ever Before ze,$10.60 ize, $14.65 ' 22-qt. size, $16.65 This Pressure Cooker is ome ‘woman can own—cooks meats, of the biggest time savers a tables in their own juices in one-third the usual time, retaining all the delicious flavors. Treat your Bicentennial guests food known by cooking meals Bladensburg Rd. to the most del this , modern way. at 15th and H Sts. NE. D. €., MENU FOR A DAY. BREAKFAST Juice Bran with Cream Vegetable Hash Coftee LUNCHEON Cheese Souffle ed Applesauce Gingerbread Tea DINNER Cream of Onion Soup Baked Beef Loaf Brown Gravy Baked Potatoes Creamed Turnip Beet and Lettuce Salad Baked Indian P\ld*lnl Coffee (Copyright, 1932.) YEAR GUARANTEE FRIDAY, FEBRUARY 12, 1932, The Chef Suggests ON those vigorous cold days the palate craves food of a somewhat spicy nature. That .fu:;’xm o&rul‘:ocr; 3 e m the atmosphere ) L u always a glowing trays of fru''s """:g)i- passing on eir way to the various cooks and out again o service tables. But you are com- from the for . your hearty, spicy dish to satisfy an appe- tite whipped to a keen edge by your | are most useful in the cooking of le: the | expensive meats. . = FOOD PAGE. fuls of sugar and one-/ fourth teaspoonful each of pepper and paprika. Add one cupful of soft bread crumbs and one egg, well beaten. Mix well and make into a Joaf, over which it is good to sift two tablespoonfuls of flour one teaspoonful each of salt and . Place in a pan in a hot oven and roast dry for fifteen or twenty minutes, so that & nice outer crust may form by the carmelization of the sugar mixed with the salt and flour. is k'c’ilphl:’p m{n the x&ut juices and mt most important point SUGAT, | when cooking & meat loaf. Now add two cupfuls of tomatoes or tomato soup, one small onion, chopped, of bay leaf. Cook for 30 platter and make gravy of the juices re- maining in the pen of pepper. from time to time, The vinegar makes the flesh more tender, the oil forms a seal keeps out the air, and the three seasonings rove the flavor. Now sear the in a hot frying pan or heavy kettle; add two tablespoonfuls r and one add one cupful of hot water to the liquid, simmer, thicken if necessary, and season to taste. 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