Evening Star Newspaper, March 11, 1932, Page 47

FOOD PAGE. FOOD AND THRIFT IN THE HOME Seasonings and Relishes Many Ways Suggested for Making Plain Dishes Appetizing—Articles Which Should Be Kept Read HE whole structure of good cook- ing depends upon the right seasonings and flavorings. There are many ways of making a plain dish more appetizing. You should keep in your kitchen cabinet or on the pantry shelf a bottle each of walnut eatsup, table sauce, and kitchen | bouquet. Then you will want some of | the little French herbs, the tarragon, | i1, and ehives which add so pun- | gent 8 'tartness to sauces. Paprika, red | and white pepper, celery salt, onion salf, sage, bay leaf, a bottle of horse- Tadish, a box of mustard, a bottle of gherkins, capers, catsup, and tarragon vinegar will prove to be good aids to fine cooking. Mace, nutmeg, and other | spices are also found on the shelves of 8 well stocked cupboard. Condiments. Set aside, if possible, & small corner | of your home garden patch this year for ‘the cultivation of a few herbs and spices, which will go far toward im- erovlnz the quality of your menus. ery little knowledge of gardening is required to make the SDKC}/ little green things that may be used for seasoning grow and flourish. A box on the back poreh, or & few flower pots on a window sill would supply enough for & small family, even if you have no garden space. Parsley and chives are well known flavors, but the convenience of having them close at hand as a means of add- ing a new flavor to a salad, or & differ- ent taste to a stew, has not been fully sppreciated. There is nothing prettier than curled parsley for garnishing, and chives may be used to improve all sorts of soups, stews, salads and sauces. A few of the tiny, grass-like blades chop- d fine and added to French dressing will add zest. For variety, split some baked potatoes in halves lengthwise, spread each one with a little butter, and sprinkle thickly with chopped chives and paprika. Delicate Flavor. The delicate, aromatic flavor of cher- il makes it a very popular seasoning. It may be used in salads, soups, sand- wiches and dishes made from left-over meats, especially those in which veal or chicken predominates. For use in salads, stmply wash and shake the moisture from the fernlike leaves, but ehog or cut fine for soups and sand- wiches. Taragon vinegar is excellent for making salad dressing, or for serv- ing with cucumbers, tomatoes, onions or other green vegetables. Tarragon Jeaves make a good garnish. Shallots are more delicate than enions for flavoring purposes. ‘They are delicious for flavoring gravies, stews and salads and for sandwich fillings. Try them some time, coarsely chopped, mixed with P‘ren%h ber:r myfinnul? dr , and sprea tween slices o ““n‘. oatmeal or buckwheat bread. Cress is familiar to most of us merely 85 a garnish, or perhaps as an addition to a salad, but the fact that it makes delicious cream soups, or is Vi delicate stewed, dressed with vletfi;: sauce and served on strips of is not as well known. Mint sauce and mint jelly, although | excellent, are not the only refreshing | uses for mint. A sprig of mint added to fresh green peas while they are cooking will impart a good flavor. Mint | s also a delicious addition to iced tea or lemonade. Mint apple sauce is/ good, the mint being used to add flavor when the apples are tasteless. Ordinary meat may be transformed with curry dressing. Boiled rice is| made more savory if a dash of curry| powder is added. Cwried vegetables| soning over the shrimps and let them of this pimento cream mixture on top. y for Use. or any of the piquant red tomato sauces, make & very ornamental and | appetizsing addition to T or fried | oysters or patties. Side Dishes. These are what give individuality to | 8 dinner. To eat with pork, add to unsweetened apple sauce an equal amount of chopped, boiled onions, sea- son highly, and serve very hot, or in- stead of the onions add one tablespoon~ ful of horseradish to every pint of | cooked apples. Tart apples pered and cored, the ceuters filled with spiced cranberries, then baked in a covered dish, are very good, and quite as good and more unusual, are quinces boiled whole, then peeled, halved, cored, sgrlnkl!d with sugar, and carameled in the oven, | Shrimp Cocktail—Remove the intes- tines from the contents of a small can | of shrimps and divide the shrimps into six portions, Arrange in cocktail glasses or red pepger cups, To each portion al- low one tablespoonful of tomato catsup, one tablespoonful of grapefruit juice, one teaspoonful of spiced vinegar, & | dash of tabasco sauce, a little salt and | a little chopped parsley. Pour the sea- :Lnnd in cold place for an hour or wo. Chicken Boujllon—Cover three pounds of chicken with cold water and simmer gently until tender, or for about three hours. During the cooking season with one teaspoonful of salt, edd one car- rot, half an conion and two stalks of celery. When the chicken is tender, remove the meat and vegetables. Add more seasoning If necessary and half & cupful of rice or alphabet noodies. Cook for 20 minutes. Combine half & cupful of eream whipped stiff with one finely minced pimento, pour the boutllon in cups and place & spoonful Tomato Bouillon—Simmer together for an hour one quart of canned to- matoes, two carrots, two stalks of celery and one small onion, all chopped, one teaspoonful of salt and four pepper- corns. Add one pint of well seasoned rich brown stock and season further by adding half a teaspoonful of kitchen bouquet and one teaspoonful of lemon Juice. Strain before serving. Bouillon cubes may be for making the stock if preferred. Consomme.—Cook together one and one-half pounds of beef, one and one- half pounds of veal, half a teaspoonful of cel salt, half a teaspoonful of table salt, a dash of pepper, two bay leaves and three %\‘um of water. Cook until the meat falls apart. Strain and set aside to cool, then skim and meas- ure the liquid. Place on the stove and to each quart of the liquid add one egg white mixed with a little water. Bring to & boil, stirring constantly until all the sediment comes to the top. Strain, and it should be as clear as amber. Sardine Canapes—Cut some stale bread into circles a little larger than & silver dollar, saute these lightly to a delicate_brown and set them aside to cool. Remove the skins and bones from a small box of sardines and to the flesh add the yolks of two hard- cooked eggs, one tablespoonful of but- ter and one teaspoonful of lemon juice. Season with a little salt and Sepper and just a little cayenne. jpread smoothly on the bread. Chop the whites of the eggs fine. Prepare one green pepper by freeing it from seeds and white skin, then chopping | it very fine. Cut a scarlet pimento | into long, thin strips. With the pimento strips divide the little canapes into quarters. Fill two of these quar- "\_/‘ THE EVENING STAR, WASHINGTON, EATING HABITS MARKET CRASH BY MME. WAY back in 1912 T received a very | flattering invitation. Mrs, T. P. O'Connor, wife of the late British statesman, wanted me to come to —g—— London to serve Queen Mary. I de- clined. For I am interested chiefly in the evolution of the American fig- ure. I have watched since 1805 the American woman's career winding through fashions involving figures like hour-glasses, like pouter pigeons, Gibson girls, hob- ble-skirt ladies, bi- cycle hoydens, flappers. And now, in her most charming interpretation, she 2s she was meant to be—just plain woman. As a wartime measure women omit- ted many things from their menus. ‘There was no help for it then. But they did not have to keep it up as long as they did. It was only when the silhouette began to change—simul- taneously with the market crash of CHANGED SINCE . BINNER. | 1929—that women began to est nor- mally once more, Then they needed | strength cheerfully to face depressed husbands each evening. And who | ever heard of & hungry womag being truly vivaclous? My creed, as you have divined, is: Omit no wholesome food from your | menus—but eat moderately of every- | thing. I do not recommend & lavish | consumption of one food and total | abstinence from another. Valuable properties are bound up in each of the various food products that nature offers us, and common sense dictates that a sane use of each one will provide for our meals thet most essential of all qualities, proper balance. I speak, of course, for the normal person in av- erage good health Here js my idea of a smart luncheon menu vhich you can offer your friends to follow a momln%ul Lenten sewing. 1t is not at all flesh proveking, but if you are dieting just recall on everything third of a normal portion of will do no_har Hors d'Oeuvres.—Boiled celery knobs, Jerusalem artichokes, caulifiowers. Be cereful mot to overcook. Serve cold | |and the main part of the meal have | been extra-substantial you will find that D. C, FRIDAY, Wwith Prench dressing, being & miser MARCH 11, with vinegar, Clam Broth en Bellevue.—Broth with | & dab of whipped cream or bit of melt- ed butter, toppeq with f cay- p- Mgl 4 d a dash o 34 rika. Kale ltg Chestnuts —Buy chestnuts from vendor, chop fine. boil with kale in half water, half milk until chest- | nuts become puree-ish. Endive with cress. Roquefort dressing. French pancakes. Crepes Suzette. Demi-tasse. Inside each pancake should be a bit | of strawberry jam, and they should be folded mapkinwise. Then pour over them a sauce made of juice of lemons and oranges, with a bit of grated rind of each and a little butter. With this menu serve toast Melba, Swedish bread and cheese sticks. The Succeasful hostess this season is marked by her ability to offer to guests enough of a varlety to make it unnecessary to draw attention to preferences. Easy Ioing. Cook to the soft-ball stage one and one-third cupfuls of brown sugar and half a cupful of thin cream. Cool slightly and beat until creamy and of the consistency to spread 1932. Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. “ NTER still persists and most of us have failed to weather the past cold months without the cold, influenga or grippe siege incident to our climate. As usual at this season we feel the need of a bit of boosting. ‘There is no quicker way to effect a ‘pick-up” in gen- ral physical con- !ition than to ever- | 1aul the diet . . »ad daily vith a few vita- nin - filled foods. All Winter we have seen drawing heat, ‘nergy and nous shment from| 18avy meats and protein vegetables. Why not try a lit- Je_variety? For part of the meats substitute fish. Fish—and the varieties are count- s—gives much more than protein FOOD PAGE. D-%" ‘; it prepared from the salted ould also be soaked in cold value. Such species as salmon, shad, halibut, cod, mackerel, butierfish and whitefish are very rich in fat, and are therefore great energizers. Also most §run. especially salmon, shad snd hali- but, have some of vitamins A and B in the fats. Since vitamin A is e lally | essential to s clear, healthy skin. fish contal this valuable property should have a definite place in the diet of adults as well as children. Because of the easily digestible qual- |ity of fish it is an excellent addition to the convalescent menus or for thase who cannot assimilate the harde” meats. And, by the way, if you should care | to have somet! & little different for | breakfast on Sun try this: Order a nice salt mackerel, preferably one sho ing a bit of fat; let it soak over Satur- day night in cold water. Pour off this ater and cover with fresh cold water; let it come to a boil and boil for about 5 or 10 minutes, remove carefully to a hot atter. Take half a cupful of the water which the fish was boiled, melt | tablespoonful of butter in it, add the |Juice of half a lemon and a bit of chopped parsley, pour over your fish and serve with het whole-wheat muffins and bolled hominy. Another excellent breakfast dish is fish roe, salted, Plorida salts the mullet roe, & fine-edged roe that is simply | delicious fresh, but which may be just This she | water overnight to freshen it, then re- | moved carefully, rolled in cornmeal er | cracker crumbs and fried in deep fat. | With hot biscuit as a side dish, it is & | favorite for Southern breakfasts. i Plymouth, England, has purchased 35 motor busses for municipal lines and plans to pay for them in installments covering three ye Domif Cane Sugars for every recipe “Sweeten it with Domino ® A refrigerator is only as good as its mechanism. So perfect is the General Electric mechanism, that G-E engineers have hermetically sealed it in the steel walls of the Monitor Top. It's out of reach of dust, moisture and tampering fingers. It requires no attention . . 0ot even oiling. Year after year, it operates faithfully, auto- matically, without care or atten. tion, without servicing. It con- sumes s minimum of curreat, materially lowering refrigerat- ing costs. A/l G-E Refrigerators are Guaranteed against e/l ser- vice expense for 3 full years. A small down payment installs 3 General Electric in your kitchen® tomorrow. ere delicious and for making over odds | ters with the chopped egg whites and |PLEASING THE MAN | the sherbet, served with the meat Gourse Join the G-E Circle. A special program for women sné ends of mest there is nothing fc | the other two with the green pepper.| egusl 3 Nitle curry powder. Like garlic | snd chives, it must be used sparingly. | ) 3 tesspoonful 1o s pint of liquid or semi-liguid is empugh for the av- erage taste. The same rule should be| spplied when using bey Jesves. Just | ® suspicion of the bey fevor will im- The result is a colorful tidbit, which will add much to the appearance of your dinner tables. | Prepared Juice Cocktails —Tomato juice, sauerkraut juice and clam juice cocktails may now be bought in bottles prepared ready for use, They may be BY CHLOE JAMISON. WHILE we are casting dbout for im- provements that can easily be made in daily menus, a very whole- ‘many soupe &nd asuces, but the | seascmed a liitle more highly, if you | Some and pleasant habit to cultivate for prove dish will ke spolie 1 too zuch is used. one bey lea! imto four sections into two quarts | o stew o soup while simmering in| ortier to secure the Geliceie you | tlesive | Have you ever iried sdding just one | giove 40 & Dee’ sev o %9 & goulash, | for var £ good way is o insert | ciove iv sy oniom that i | the miev. or grop o tine ketle. When meiing SOUp O S0uD | siock, foliow fine sume plan, adding two o i dioves, according % the smount of Nguid that is ysed. @ 4 pineh of powdered maee, or & blade of whole mace simmered in & cream | soup, will make i delicious. Mace will 2iso improve creamed oysters and simi- lar dishes. Instead of using spices or herbs in & muslin cloth or bag, as is custamary with some cooks in’ order | to flavor preserves or soup, use & silver | or aluminum tea ball to bold the spices | or herbs. Raw Opysters. ‘When raw_ oysters are to be served, eertain condiments should be used. Lemon juice and horseradish are time- honored accompaniments, and home- made catsup is delicious, This is al- ways required for oyster cocktails. Pried oysters, oyster patties, and oysters fried in batter should be garnished with slices of lemon sprinkled with finely minced parsley. ‘Tiny, homemade flckltl are delicious with cooked oys- s, and lemon halves with the pulp removed, filled with catsup or picealilli MENU FOR A DAY. BREAKFAST. Sliced Bananas. Oatmeal with Cream. Prench Toast. Maple Sirup. Coffee. LUNCHEON. Dried Pea Soup. Croutons. Baked Stuffed Tomatoes. French Fried Potatoes. Pineapple Whip. Tea. DINNER. Bouillon. Hamburg Meat Loaf. Tomato Bauce. Panned Potatoes. Kentucky Corn. Romaine. French Dressing. Cottage Pudding. Lemon Sauce. Coffee. FRENCH TOAST. choose, chilled and served like fruit| juice. Hot salted crackers, with or without & sprinkling of grated cheese should always be passed with these cocktalls, but celery and olives are not needed. Juices are suited for the first course of any Juncheon, however formal, but for only an informal dinner, Beet Rosettes—Cut some regular- sized cooked beets in slices and mari- nate them in French dressing for half an hour. Then drain them well and place them on small, white lettuce leaves, or on a tiny plate bordered with finely chopped parsley. Cut very small gherkins in slices lengthwise and ar- range them on the beet slices, with the ends radiating from the center. Squeeze a little pounded yolk of hard-cooked egg through a pastry tube into the very center of the rosette, for decoration. Chocolate Cup Cakes. Mix one-third cupful of shortening with one cupful of white sugar, one egg, | cupful of sour milk, two cuptuls of flour, | one teaspoonful of baking soda, one- | fourth teaspoonful of salt and one tea- spoonful of vanilla. Mix in the order | named, beat well and bake in individual tins in a hot oven for 20 minutes. AR Breaded Pigeons. Cut carefully cleaned pigeons in halves, through the back and breast bones. Let steam until tender. Roll in soft, sifted bread crumbs and saute in hot fat from salt pork, first on one side and then on the other side, until well browned. Serve on slices of hot, but- tered toast. Garnish with toast points, the ends of which have been dipped in white of egg and finely chopped parsley. two squares of melted chocolate, one &0 | meat the family—and especially for the man of the house—is the use of more fruit and fruit juices at dinner time. This is the time when the host comes home ravenous after his day's labor, unaware of the temptation to eat so much that is “filling” that there is scant room for fruit at the end of his | meal. The frequent use of a fruit cu as the first course is one way in whlcg to circumvent this result. Another scheme is to let your refrigerator fur- nish you a fruit sherbet to be served with the maln course, when its light, sweet touch will seem an especial luxury. These sherbets you can make from the juices left over from a service of | canned fruit, blended with the lemon Juice usu used for a sherbet founda- tion. Or, instead of the ordinary mint sauce or currant jelly served with roast Spring lamb, you may like a delicious mint or currant ice as an accent. Either sherbet would look to the tart fruit juices of orange or lemon for sup- porting vitamins. The sugar used would con the meal, a pleasant aid to digestion, Another interesting sherbet you may make with grapefruit juice to which is added one or two tablespoonfuls of chopped candied ginger, according to | the amount of ice you make. That com- bination gives you a tantalizing tart- sweet ice that is excellent with any or fowl. In fact, when the soup I CAN'T GET USEDTO THIS BED.. One-half cup flour, one tea- spoon baking powder, one-half N?l milk, one egg, salt. Beat well with egg beater. Dip slices of stale bread into this batter and fry to a golden brown on both sides in smoking hot fat, using an fron spider. Serve with maple PINEAPPLE WHIP. One pint of cream whipped to & light froth, one-half box gelatin dissolved in cold water accord- ing to directions on package. Add cream when it is beginning to harden and beat until stiff; add one-half can shredded pineapple, sweeten to taste. Set away to cool. Beat occasionally until it hardens. PANNED POTATOES. Foull of sunshine and good health, because they're free- ripened. Rich in vitamins and thes valuable mineral salts, too. And gently laxative. Packed in clean, handy 1-and 2-pound cartons. Trce-ripcncd fruit R AR But 1t may not be the bed that's keeping you awake — it may be the wrong coffee. If you've wondered lately why you haven't been going to sleep as quickly as you used 1o, try a change in your coffee. Drink the coffee that lets you sleep — the improved Kaffee Hag Coffece. It's real coffee— not a substitute. Fxperts say the new improved blend is unsurpassed by any other fine coffee. Kaflee Hag is pure coffee— 97% free of the drug caffeine d_ and with the indigestible wax ute a worthwhile energy element, | so give, during the main part of | | often takes the place of salad, and paves m; way for a pastry or pudding des- sert. ATWOOD GRAPEFRUI | | | | SAVE YOUR TALK FOR THE MORNING... LET’S SLEEP NOW ! removed. Drink it any time— morning, noon or night—you'll enjoy all of coffee’s cheer and you won't be inviting sleepless nights, It won’t keep you owake or affect your nerves or digestion. Ideal for evening entertainments. In vacuum-sealed cans at your grocer’s. Try a pound of Kaffee Hag Coffec. At a new low price. If you are not en- tirely satisfied, send us the empty can and your money will be refunded. Roasted by Kellogg in Battle Creck. Quality guaranteed. REAL COFFEE THAT LITS. YOU SiI every dey o t noon (sxcept Seturdey). On Sunday H. W. HICHAM 105 B Street S.E. at 5:30 P. M, @ program for the whole fomily, N.8.C.const! | i LI | 3 YEAR GUARANTEE NATIONAL ELECTRICAL SUPPLY Co. “A Washington-Owned Firm Working for the Best Interests of Washington” RETAIL DISPLAY ROOMS 1328-1330 New York Ave. N.W. WASHINGTON, D. C. Phone NAtional 6800