Evening Star Newspaper, February 26, 1932, Page 41

F Using Salt and Canned Fish Purchases in Season Require Knowledge of Mar- 00D PAGE | | ket—Plentiful Supply Gives Favorable Price. Canned and Smoked Fish. chaser of ready and willing to inquire what fish are in season, which are caught .ih nearby waters, which are shipped from a distance. Be‘ ready to familiarize yourself with the fish in your market and be able to identify them. Ask your dealer to help you do this. Ask for the name by | which each variety is best known. Re- | member that the variety of fish that is most plentiful is usually the most rea- sonable in price. | In order to appreciate the value of | fish as food, the housewife must un- derstand the place it occupies in the diet. Pound for pound fish and meat offer the same properties as muscle and tissue builders. Fish, like meat, is high in protein, and the valuable mineral salts are supplied by lettuce, endive, celery, cucumbers, cole slaw, and to- matoes, all of which combine especially well with fish and aid in forming & balanced menu. The starches are pro- vided by bread, potatoes or rice, which | may be served with or during the meal. | The flavor of fish calls for something | tart, hence the use of lemon, French | and Russsian salad dressings, toma- toes, and tart sauces in connection with | this food. Fish must stand the follow- | ing tests: Eyes must be full, gills red, | flesh firm, scales bright and fins stiff. In Appetizing Ways. Try to prepare fish as palatably and attractively as possible. Small fish, such as smelts, trout, whiting, butterfish, white and yellow perch, and small cod- fish, should be fried or boiled. Medium- sized fish may be baked whole, planked or plain, broiled when split, boiled whole or in pieces, or steamed, according to size and firmness of flesh. This applies to market codfish, haddock, small sal- mon, bluefish and some mackerel. Large fish may be baked, planked or boiled in pieces and fried or broiled as steaks. This is true of halibut, large codfish, tuna fish and swordfish. Al- most any fish may be filleted, either at| home or by the dealer, thus removing | the objections to fish because of the| bones. 'These bones, which contain| nourishment, may be used as the basis | for soups, chowders and sauces. Some fish is best when served with sauce. ‘White sauce, cucumber sauce, tartare and tomato sauces are just a few of the most popular among the many tasty sauces. A gamishing of parsley and lemon may be enriched by cut hard- cooked eggs, lettuce leaves, slices of beets or carrots notched, a few stuffed olives split or slices of tomatoes placed | at intervals around the fish. Hard and soft shell clams, oysters and scallops may be eaten raw, cooked or pickled. When preparing fish keep the fol- Jowing points in mind: All fish needs some seasoning. Highly flavored varie- ties, such as shad, bluefish, salmon and mackerel, need very little seasoning. More or less tasteless fish, such as hake, haddbck and pollock, need high season- ing, Juicy or olly fish, such as shad, bluefish, mackerel and salmon, need very little fat in their preparation, whereas dry fish, such as haddock, hake, whiting, small cod, flounder and pollock, ms\lnre the use of much fat in cooking. ish should be thoroughly cooked, although not dried out. Baste both broiling and baking fish. Fish is cooked if the flakes separate easily when tested with a fork. Pilate Fish Dinner. ‘Tie two pounds of halibut, codfish or haddock in cheesecloth and boil until tender in water to which one table- spoonful of salt and one tablespoonful of vinegar have been added. Cook one cupfid of rice in boiling salted water until tender. Chop one quart of canned spinach and one large bunch of beets or one pint of canned beets separately Star patterns New Kitchen Apron. 8implified illustrated instructions for cutting and sewing are included with each pattern. rections for making these dresses. Aprons, like the slim waist, seem to be going back to grandmother's time. In those days ladies made aprons as attractive as dresses and in No. 165 the modern apron is exemplified. This model is almost svelte! Crisp little| pockets stand out at the hips. The skirt is slightly circular and well fitted at waist and hips. A neat shoulder yoke at the back holds the broad straps in place and just below another narrow yoke buttons the busy housewife snugly and quickly into her apron. Designed in sizes 14, 16, 36, 38, 40, They give complete di-| th tle pepper for each. When all are done place the fish in the center of the plat- rice, spinach and beets in rotation. | Sprinkle all with chopped parsley. Serve | with drawn butter gravy. The beets may be left whole if preferred. Stuffing for Fish.—To one cupful of stale bread crumbs add one teaspoon- ful each of melted butter, table sauce, minced parsley, minced onion, minced pickle and lemon juice. Add half a teaspoonful of salt and a little pepper, | apd add enough cold water to moisten | or about six tablespoonfuls, Stuff the | fish and bake as usual. Serve with drawn butter or tomato sauce. This is excellent for such fish as haddock, hake, pollick, weaic fish or any of the less | highly flavored varieties. Curry Salad Dressing—Mix thorough- ly half a teaspoonful of curry powder, half a teaspoonful of onion salt, a little peper and six tablespoonfuls of olive or salad oil. Add slowly one tablespoonful ok tarragon vinegar. This is good with plain salads and also as a dressing for cold fish. Crab Meat Canape.—Flake one medi- um sized can of crab meat, discarding | the skin and bones. Mix three table- spoonfuls of salad oil and one table- | spoonful of lemon juice or vinegar and | beat well. capers and mince them fine. Add salt, pepper and paprika to taste. Let stand for several hours. Wash five green peppers, cut off & slice at oppo- site ends and make a cup with the bot- tom open. Remove the skins and mem- brance and chill. Place on a small plate with s lettuce leaf under the pepper and fill the pepper with the crab mix- ture and put a of cocktail sauce on top. Fish Turnover—Mix one cupful of any kind of cooked and shredded fish with one cupful of cold bofled and chopped white toes, add one tea- spoonful of salt, one-fourth teaspoonful of pepper and one teaspoonful of minced parsley. Moisten with half a cupful of hot white sauce and turn into a hot frying pan in which two tablespoonfuls of cooking fat has been melted. Let cook slowly until a rich brown, fold over like an omelet and serve on a hot platter with a border of beets and a parsley garnish. Mackerel Souffle.—Melt one-fourth cupful of butter, add one-third cupful of flour and stir until well blended in a saucepan over the fire. Pour in one pint of milk, stirring constantly. Cook to a smooth, thick cream and add sea- sonings to taste. Add one and one-half shredded mackerel, then three egg yolks beaten until thick, then fold in the whites beaten stiff and dry. Turn into a buttered baking dish and make until firm and delicately colored or for about 45 minutes. Delicious Salt Fish. Salt mackerel baked in cream will give zest to any meal. It should be well freshened before cooking. If freshened over night, put the fish in a large pan of water and let enough water drip into the pan to keep it changing constantly. Always soak it flesh side down. If| freshened during the day, change the water often. To treshen fiinnan haddie, cover it with cold water in a baking pan, place in a hot oven, and allow to reach the boiling point. Drain off the water, and dot well with butter, then return to the oven and brown well. Finnan haddie au gratin and finnan haddie in cream | or with Creole sauce in a casserole are both delicious and easily prepared. Kippered herrings are very good freshened slightly, then pan broiled in a little oll with lemon juice added. Soaking them in lemon juice before cooking improves the flavor. When eggs for an egg salad to be used at luncheon or supper, make a paste of freshened kippered herring, adding to half a cupful of the fish three choppsd sweet pickles, three stuffed olives, chopped, the volks of four hard-cooked eggs, one tablespoon- ful of olive oil, and two tablespoonfuls of lemon juice, with pepper, paprika and a dash of cayenne pepper. Mix thoroughly and stuff the egg whites with e mixture, serving on lettuce with mayonnaise. Canned and Smoked Fish. Canned, smoked and dried fish may be bought any time of the year. There are many varieties of smoked fish. Some of the most satisfactory are smoked salmon, sturgeon, whitefish, finnan haddie, dried Itallan sardines, smoked | herring. and of course codfish. If these are cooked so that their flavor is prop- erly developed, even the most fastidious fish lover must give approval. Smoked salmon and sturgeon are the most_expensive, but a little of either will flavor a large amount of food ma- terial when combined in a fish loaf or casserole dish. Freshen either by cut- ting in thin slices and soaking in cold vt:‘ter for an hour, changing the water often. Canned salmon, tuna fish, oysters, clams, shrimps, lobster, and crab meat, also salt codfish, smoked and pickled herring, finnan haddie, smoked stur- geon, sardines in ofl, and caviar are among the many kinds of prepared fish that one may find in cans in the stores. Do not use goods that have a strong | odor or bitter taste. If great care is| exercised in the preparation of these | goods, they may be used to good ad- vantage. Canned shad roe is as delicious as the fresh variety. An excellent lunch- eon or supper dish combines canned shad roe and mushrooms. Cook one | cupful of fresh mushrooms, sliced in four tablespoonfuls of butter, for 5 minutes. Add three tablespoonfuls of flour and stir in gradually two cupfuls of strained canned tomato. Season with one teaspoonful of salt, and one- fourth teaspoonful each of pepper and paprika. Cook Until smooth and add the contents of a can of shad roe cut‘ into pieces not too small. Cook for 3 | minutes longer and serve on slices of 42, 44, 46, 48 and 50. Size 40 requires 17, yards of 36-inch fabric or 1% yards of 39-inch fabric ‘To get a pattern of this model send 15 cents i= coins. plainly your name and address, style number and size of each pattern or- dered, and mail to The Evening Star Pattern Department, Washington, D. C. The new fashion magazine, with color supplement and Paris style news, is now available at 10 cents when ordered with a pattern or 15 cents when ordered separately. The Evening Star Pattern Dept. Pattern No. 165. NAME (Please Print) . . 8ize....c000 ADDRESS ..,. buttered toast. Vitamines Straight from Nature! Authorities agree that among the foods that are richest in vitamines are the fruits of the citrus family. Among the richest of these in vitamine ele- ments (owing largely to its abundant juice) is ATWOOD GRAPEFRUIT Added to this is an exqui- site flavor that makes it an ideal table luxury. LOOK FOR THE NAME Wholesale Distributor : W. CHAS. HEITMULLER CO. 1310 5th St. N.E. Union Market Terminal. Washington Please write very | Drain half a small bottle of | , At the Children’{ Table BY MARY HOPE NORRIS, Founder Mothers' Radio Round Table Club. AVE you an irritable, restless young child in your home these days? And N order to become an intelligent pur-) and heat with one tablespoonful of but- | also have you tried to analyze what is | fish, go to the market | ter, half a teaspoonful of salt and 8 lit- | causing his fretfulness? The first thing to look into is his | and | ter and arrange around it mounds of [food. After carefully checking up on what he is eating and the general state of his health, you will find that another condition may be causing his irritability. This is the heating and ventilation of your room, plus the clothing your child may be wearing. ‘You may be keep- ing the tempera- ture as high as 80 degrees, Unless you havea thermometer and watch it carefully during the first weeks of cold weather, the chances are that you are keeping the room tempera- | ture warmer than the 70 degrees con- sidered essential for health. Whatever heat you have in your | house in the Winter time, you should have some means of providing moisture | Humidifiers may be bought at prices ranging from a very few -cents up 10 the very handsome ones that harm: ur surroundings. If it is neces- your kitchen sauce pan: ssed into service. In an emergs a wet crash towel hung over the r ator or near a stove will greatly refs the air and give it neéded moisture. In regulating the temperature of & room for children, bear in mind that moderate temperatures, slightly inclined to coolness, promote physical and men- tal activity and also increase resistance to infectious diseases. High tempera- tures produce mental lassitude and physical inertia, particularly when ac- companied by poor ventilation, so that one ‘is forced to breathe vitiated air Ventilate your room so that the air is always moving. Moist air also is more easily heated, and moisture means a smaller coal bill. Air with moisture in it is not so drying to furniture. In planning your ventilation, you will | find that a temperature of 72 to 80 de- grees without any moisture in the a seems more chill than a temperature | of 66 to 70 degrees with moisture added. | Dress your child so that he will be | comfortable, with plenty of room for freedom and movement. In a house that is properly heated, his clothing need not be very heavy for indcor wear, Care should be taken to protect him when he goes outdoors, of course. In selecting clothes for outdoor wear, such as coats, bear in mind that the warmth is not due to mere heaviness. Some of the warmest and most satis- MENU FOR A DAY. BREAKFAST. Sliced Pineapple Cornmeal Mush, Brown Sirup Ham and Potato Omelet Toast Orange Marmalade Coffee LUNCHEON. Creamed Kidneys on Toast Pickles Celery Bavarian Cream Bugar_Cookies Tea DINNER. Chicken Soup Meat Loaf, Brown Gravy Browned Potatoes Escalloped Corn Waldorf Salad, French Dressing Apple Dumplings Coffee OMELET Mash and beat freshly boiled potatoes very light, then add a beaten egg. Put an inch layer in a hot frying pan, liberally greased with ham or bacon fat, or better still, salt pork fat. Cover half the potato with one cupful or less of minced ham, lightly seasoned with mustard. Cook slowly until the bottom of the potato is a crisp brown. Fold over as an omelet and serve at once. The egg may be omitted, but if you leave it out have the E:tnw less moist, and brown well fore folding. BAVARIAN CREAM. Boil one cupful maple sirup and pour it gradually into beaten whites of 3 eggs. Beat thorough- ly and cook over ho#-water until Add one-fourth package at has been dissolved h cupful cold water, and one cupful chopped walnuts. Set on ice until the mixture be- gins to thicken, then fold in one and one-half cupfuls heavy cream, whipped and let harden. BEEF LOAF. One and one-half pounds round steak, piece of butter size of small egg, one tablespoonful dressing, one-half _teaspoonful pepper, one cupful rolled crackers, one cupful sweet milk, one egg, one teaspoonful salt. Mix well, form in loaf and bake in but- tered tin one hour. ® (Copyright, 1932 |factory coat materlals are light in| | weight. Sweaters are very desirable for | children because they are light nnd! nd permit easy movement, | | warm &l | Outdoor play and proper ventilation within the house are apt to produce | very lively appetites. And one of the | problems confronting mothers of young children is that of satistying the crav- | ing for sweets. In so doing, think of | sweets 8s 100d, to be served in place of dessert—not between meals. Learn to ts in place of candy. Here is a cipe that will prove delighttul to your en: Fruit paste—one-half ~cup one-half cup figs, one-half cup | ., one-half cup nuts; lemon juice to | lavor. Put the fruit and nuts through a meat chopper, add enough lemon juice to flavor. Then form into balls and roll in powdered sugar, use fruit SONNYSAYINGS BY FANNY Y. CORY. ’At feller *at chased me only wanted to tell me I forgot my loaf ob bread an’ left it on the counter at the grocery store—we got to hab some more milk, too! Everyday Psychology BY DR. JESSE W. SPROWLS. Pessimism. The natural pessimist lives pre- eminently on what he sees, hears, smells, tastes and touches. In other words, he gets his whole outlook on life through the five senses. And, of course, he values everything in life accordingly. Any sense is easily jaded. One tires of seeing the same landscape, eating the same food, hearing the same music, meeting the same people, doing the same work. Psychologists call this sensory fatigue. The pessimist very soon tires of his surroundings, because he knows them only in terms of sensation. He be- comes uneasy in his customary sur- roundings, longs for a new sensation, | jumps from place to place, tries one | Job, then another, readily changes old | friends for new. In the course of time he completes the round of ordinary attachments. Everything seems to hold a mere tem- porary value, As middle age proaches living begins to have a gloomy FOR SCORES OF "WHIPOED CREME' Here is the way to wonderful new and different whipped creme effects in cake, dessent, uhrfsuuu and candy Specigl—*“Simplified Candy Making” and Recipe Book sent FREE. Write THE HIP-O-LITE COMPANY FLL NEVER TAKE A NAP IN THE AFTERNOON AGAIN... Bur it wasn’t her beauty sleep that kept her awake, it was the wrong coffee. So many people think they can drink coffee with caffeine and never feel it. Yet the min- ute they try a coffee without caffeine, they begin to sleep better and feel better. That's why you should try the im- proved Kaffee Hag Coffee— “the coffee thatlets yousleep.” Kaffee Hag Coffee will never keep you awake or affect your nerves because it’s guar- anteed to be pure coffee with REAL COFFEE THA %00 Market St. St. Louls, Mo, FOR HEAVEN' SAKE, I'VE A HARD DAY TOMORROW - LET ME SLEEP 97% of the drug caffeine and all the indigestible wax re- moved. And it has a wonder- ful flavor — blended from the world’s finest coffees, At the new low price, it costs little more than any other fine coffee. Sold at all grocers in vacuum-sealed cans, Try a pound of Kaffee Hag Coffee. If you are not entirely sat- isfied, send us the empty can and your money will be re- funded. Roasted by Kellogg in Battle Creek. Quality guaranteed, T LET. YOU SLEEP prospect. Nothing seems worthwhile; ambitions are easily sidetracked. The t feels that he knows every- thing, since he has experienced ev- erything. He withdraws from soclety because people seem dull and stupid. He makes no friends, wants none. He takes refuge in his own imagination, which is usually retrospective in na- ture and introspective in scope. Then it is that sharp contrasts be- | | ulation of the diet Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. JUST yesterday, it seems, every wom- an was concerned about foods that nourished without adding weight. Then fashion decreed that she should be daintily herself again. Now she ar- ranges her diet to include such foods as will round outiss = to the figure, forbd with the presentjd ly_molded. For those Whol is all that is nec- essary. The fol- S i lowing food groups Will be useful in outlining a perfectly balanced diet. At Jeast one food from each group should be included in the daily fare: Since fruits are the main sources of natural fruit sugars for bodily energy and heat, choose figs, dates, persim- mons, plums, CUITANtS, grapes, prunes, pomegranites, nectarines, apples and oranges, peas, beets, sweet potatoes, maple sugar and honey. Another group of energy foods in- cludes the starches . . . white pota- toes, artichokes, parsnips, turnips, beans, peas, lentils and such cereals as rice, wheat, corn, popcorn, buckwheat and barley. A list of foods rich in protein, our tissue-bullding material, includes: Peas, beans, dried lima beans, peanuts, pecans, pistachio nuts, beef, pork, mut- ton, fowl, fish and eggs. The most convenient foods for the necessary oll and fat contribution to our diets are: Olives, avocados, cocoa, walnuts, coconuts, almonds, butter, cream, cheese and codfish. For food minerals we have: Spin- ach, cress, lettuce, cabbage, carrots, celery, tomatoes, broccoli, caulifiower, sprouts, chard, asparagus and endive; berries, lemons, limes, citrus fruit. Meats that fall in this classification brains, shell fish and sweet| breads. Of course, for the all-important vita- min foods there are all the green vege- tables, grains and nuts, onions, citrus fruits, whole milk, cheese, liver, heart and brains. We are properly nourished when we have provided every substance needed by the body to repair and build tissue, create energy and furnish every organ and gland adequate food supplies to pro- mote bodily activity that is normal and healthy. Beauty is fundamentally dependent on the proper functioning of the body. Correct diet will promote normal func- tioning. . . . So you see how very| important it is to choose with care the food you eat. Whipped Cream. Dissolve one teaspoonful of plain | gelatin, not acidulated, in a tablespoon- | ful of cold e\'lront.ed milk, and pour a | scant cupful of evaporated scalding hot milk over it. Cool quickly, and when cold whip until stiff. Flavor with maple | or other strong extract. Use for gar- | glthg deseerts. It will stand up for ours, { Caulifiower With Hem. | Trim one head of caulifiower and boil in salted water until tender. Rub through & sieve. Add three well beaten eggs, one cupful of white sauce and pour the mixture into a buttered mold. Bake until firm. Tumn out onto a hot tween the past and the present im- |plate, cover with a cupful of the white press him with the apparent useless- |sauce and sprinkle with three-fourths ness of everything. mold is cast. The pessimistic | cupful of finely cut cooked ham and a little parsley. Season to taste. jAny one | learn 43,000 words, even with the help | | o an alphabet. | or “too.” Chinese Writing. WORDS AND TONES. | N old Chinese dictionary lists 43,000 different words. Since there is no accepted Chinese alphabet, it is hard for children in China to learn to write. would find it hard to Without an alphabet it is almost impossible. Many students in China get along very well, even though they can write only 4,000 or 5,000 of thelr words. Many learned Chinese can write less than ID‘D'H'I*J words. | In our language & word with the same ‘'sound may mean two or three different things. To show the different | meanings we sometimes use different spellings. We may write “two” or “to”| Chinese have words of that kind.| Say “ting” to a Chinese and he may think you are talking about the top ef something, about & nail, or about put- | CHINESE ABACUS SHOWING NUM- BER “27,091.” ting things in order. It will depend | on the tone of your voice when you are speaking. | In the same way, “ho” may mean | a river or a fire, or it may mean to live, to drink, or to bow. If you try| to speak Chinese and do not use the| right tone you may make amusing mis- takes. ‘The story is told of an Ambassador who tried to speak Chinese in days when China was ruled by an Emperor. He wanted to say something pleasant, but his tones were wrong and the words seemed to mean, “Your majesty belongs in a stable.” The word “tung” may mean East, or it may mean to freeze. Chinese write “East” by placing a tree sign with the sun sign. To write “freeze” they use the same markings, but place the sign for “icicle” close by. If you had happened to be born in China you would no doubt have learned arithmetic with the help of an “abacus.” This is a frame with cross-wires, On Fit for a King Makes every meal a banquet. Imparts an uncommonly fine fla- vor to steaks, fish, soups, gravies and [ It has the true Oriental flavor. Buyitat your grocer’s Oriental Show-You Co. Columbis City, Indisns suggestions. Write for it. it are little round counters which may be_moved. The line of counters at the t side is for units; the line to the left is for tens, the next line for hi the next for thousands, and so on. The counters below the cross-bar make only one-fifth as much value when moved toward the cross-bar as the counters above the cross-bar. This is not the complete story, but it may give you a slight idea of what the abacus is about. UNCLE RAY. FIVE MAGIC TRICKS are in- cluded in the “Surprise Leaflet” offered without charge to read- ers who write to Uncle Ray and ask for it. Be sure to inclose a stamped return envelope. DAILY DIET RECIPE HAWAIIAN FRENCH TOAST. Eggs, two, Salt, one-half teaspoonful. Pineapple juice, one cupful. Stale bread slices, one-half inch thick, six. Bacon, six slices. Canned pineapple slices, six. SERVES SIX PORTIONS. Whip eggs lightly, add salt and juice from canned pine- apple. Beat until mixed. Dip stale bread slices in this mixture. Fry bacon until crisp and remove to hot platter, then fry the bread in the bacon fat and remove slices to hot tter. Then light- ly brown pineapple slices in re- maining bacon fat. Serve bread hot with the pineapple slice topped with bacon as a garnish. DIET NOTE. Recipe furnishes protein, starch, fat, fiber. Lime, iron, vitamins A and B present. Can be ealen by normal adults of averag: or underweight. CHILDREN lie them just as they come fr/m the crton. Cooking is nc: needed. Tree-ripened SUNSWEBTS ate s natural and wholesome sweet, Full of viamins and the valu. able miseral salts. Gently lax- stive, 0. Sealed in clean, handy cartons. Tree-ripened fruit That “all in> feeling e on Mondays is xm A new soap ends this @ You may call it by some other name, but you've surely known that work-weary tiredness called washday back, if you’ve ever done wash- ing in the old-fashioned way. You cam now escape washday back, thanks to a new soap dis- covery which makes clothes snow-white with no tiresome rubbing—and does it much quicker than any soap you've ever used. Oxydol is its name—its almost magical results come from its gift of 50% more suds. Its richer extra suds SOAK clothes whiter without rubbing —and does it faster than old-type soaps with their weak watery suds. Richer extra suds have made the New Oxydol a soap sensation. It is the greatest suds-bargain ever known—and remember, whenever you buy soap, it’s SUDS, not for. Oxydol’s magic all your washing P, you pay your mouby ing power will lighten Extra suds mak{dishwashing easy There is simply no sqp like the New Oxydel for dishes—it scoots & grease away and leaves no clinging film. It’ ind to sensitive hands and delicate fabrics. Ad it gives the same rich suds in either hard ¢ soft water. Ask your grocer o dayforthe New Oxydol in the orange and blue sads-bargain package Procter & Gamble