Evening Star Newspaper, April 21, 1932, Page 36

THE EVENING Considering Aromas of Cooking BY LYDIA LE BARON WALKER. ] & house, and to keep all dishes and utensils free from any MNngering odor. ‘There are several simple ways of _helping such efforts In connection with smells of cook- it is well to distinguish between pleasant and appetizing odors, which are a sort of culinary fragrance, and T IS the desire of every good home- maker to prevent the disagrecable smell of cooking from going through THE AROMA MAY BE AGREEABLE | time? That, at least, is my “low” hour, OR DISAGREEABLE. the disagreeable smells. The lstter do not_necessarily indicate poor food or quality, for many foods of full flavor, | and some more delicate kinds, ha either strong odors while cooking or | permeating ones. Among those with | strong aromas, onions immegiately | come to mind, caulifiower and cabbage have scarcely less, while lamb stew can | be said to have a permeating odor. All these foods, while excellent and well liked, have odors which should be nulll-| Of the foods which have culinary fragrance in the process of cooking. roast chicken, broiled steak, bread and cakes in the oven, coffee and simmer- ing pickles may be mentioned. The recollection of such odors tempts the palate, the actual aroma sharpens the appetite. These are but a few of the| pleasant smells which are by no means | unwelcome, provided they are light, not heavy, more suggestive than pro- nounced. A few hints on quelling undesirable cooking odors are offered. Cook cab-| bage and caulifiower in open kettles. Plunge them in slightly salted boiling water, which has a very little cooking soda in it Keep the kitchen door ghut and windows open. Cover onions tightly and simmer rather than boil | rapidly. The water in which cauli- flower and cabbage and also beans| | boiling _water. | chop fine and season highly with salt. | have been cooked should not be poured | | down the sink drain if it is possible | to avoid it. The odor will persist if this is done. | " Try putting a little mustard in the water in which dishes and utensils are| | washed after they have been used in| the cooking, preparation or serving of | fish. Rinse the articles first in cold | water, then wash in this slight mus- | tard water. Scour knives used in the| cutting or peeling of onions. The knives retain the onion odor to such| an extent that, in some countries and | places, an extra charge is made for| sandwiches “cut with an onion knife.” | This method is one to be remembered | by those who like a note of difference in their tea menus or picnic meals. The delicacy of the flavor is what is sought and found in bread cut with | a knife rubbed with onion or used to | cut onions. The knife must be re- peatedly rubbed on, or used to cut, | slices of the onion, in order to retain enough of the zest to be perceptible in | the sandwiches. | (Copyright, SPRINGTIME | I BY D. C. PEATTIE. | | 1932) The Chewink. The noisiest bird in the District of Columbia at this time of year is quite certainly the chewink, and it's surpris- ing how few people recognize him when they hear him, for if other birds would only their names as clearly, we would all be expert ornithologists. Some | folks call him the towhee, but this is decidedly inferior, and ground robin is hardly better. The chewink is a smallish bird, smaller than a robin, slightly larger than the bluebird, and his head, throat, | back and upper tail coverts are black, but his wings are rusty-red and his underparts are gray, so that he's by no means negligible in plumage. He keeps out of sight much of the | time, eternally hoc{)pmg around in old | underbrush, behind vine-covered fences, | from time to time chirping out his mo- notonous but cheerful call note, like a ihldmg child who whistles or calls to | give you a hint, but no more than a hint, where he has concealed himself. The mating call is more varied, but it is monotonous in time. It sounds like the ringing of a doorbell, followed | by a badly executed shaking trill. | "Now, it is the whim of the Chewink‘ male, year after year, to take up his station just outsids my window at 4 in the morning and strike up, with the| first peep of day, his praise of his sweet- | heart. I put up with the saxophones, mandolins, banjos, ukuleles, balalaikas and portable phonographs of my neigh- bors’ children of high school age with ! a patience that is never appreciated or | even remarked on, I suppose, since I'm | aware that humans, like cats, cannot| a-wooing go without making the night resonant with their feelings. | In impartial justice, I must admit | that the chewink’s sweet ditty is a| harmless, even a very musical little af- fair, not loud, not blameworthy. But the truth is that my good nature has been worn threadbare, too often, by lovers in other branches of the animal | kingdom. Do you, too, feel all your| cares, regrets and apprehensions de- scend on you between 4 and br?ak{ast} |and the song of the chewink is asso- | ciated with soucis, in my mind. But at last the bird chorus is taken up by nobler singers, the chewink’s song melts | into the glad whole, and one by one the cares dissolve in the hymn to the morning. Quality Frosting. Mix together three-fourths cupful of granulated sugar, five-eighths cupful of brown sugar and one-fourth cupful of Boil until it threads. Beat one egg white stiff and pour the sirup in gradually, beating constantly until it holds its shape. Place over hot water until it becomes slightly granular around the edges, add one- fourth teaspoonful of vanilla and spread. Luncheon Chard. Cook the green part of Swiss chard, | pepper, a bit of sugar, a dash of | cayenne pepper and some butter, add- | ing a tablespoonful or two of cream | to moisten a little. Place a layer on each of the required number of rounds of hot buttered toast and top each with a poached egg, which should be sea- | soned with butter, salt and paprika. | Spinach may be sed in place of chard if liked. , LITTLE BENNY BY LEE PAPE. I was late for supper again last nite, being a exter bad time to be late on account of having been late the nite before and the nite before that, and I peeked in the front door and ma and pop was eating and looking about half ways through, and I thawt, Heck, darn it, T wish I had a good excuse. And I went back in the dining room looking as innocent as possible, pop saying, Well, this is most unexpected, imagine seeing you here. asatic, and I said, Well lady asked me to help her up her front steps. D!’d you take her up in a wheelbar- row? pop said. No sir, I said, and he said, Then it couldent of taken you minnits at the most, could it? No sir, but gosh, another lady asked me where Alden Street was, and she couldent hardly speak English and I dident know what language she was speaking and I couldent of spoke it anyways, and by the time I got done explaining to her I could of took her there and showed her by pointing, I said. And that just happened on your way home, did it? pop said, and I said, No sir. Ah, ‘when did it happen? pop said, and I said, This morning on my Wway to school. And when did you help the old lady up the steps without the aid of a wheelbarrow? pop said, and I said, Sir? About 3 days ago, one afternoon, 1 said. Thank you, you make a very good witness, you may step down now, pop sald. And while you are stepping you can step to the bathroom and not ony wash your hands, face, neck and ears, but comb your hair, clean your teeth, shine your shoes and change your col- jar and necktie, he said. Wich I did, and by the time I got through I had to eat supper alone on account of nobody being left to eat it with, but on the other hand I was exter ready for it. St Sty L Sauted Shad Roe. Parboil the roe in salted water for 10 minutes. Drain and season With salt, pepper and melted butter. Form into balls, roll in beaten egg and crack- er crumbs and fry in hot oil or any butter substitute. The roe can be baked and served with tomato sauce. MENU FOR A DAY. BREAKFAST. Stewed Prunes. Cornmeal Mush with Cream. Soft-Boiled Eggs. Graham Muffins. Coffee. LUNCHEON. Creamed Oysters on Toast. Pickles. Olives. Spanish Cream. Chocolate Icebox Cookies. Tea. DINNER. Clam Soup. Baked Fish, Egg Sauce French Fried Potatoes. Caulifiower with Cheese Beet Salad, Prench Dressing. Orange Pudding. Coffee. GRAHAM MUFFINS. One well beaten egg, half cup- ful sugar, one cupful sour cream with half teaspoonful soda dis- solved in it. Mix all together, then add graham flour to make & stiff batter. Bake in moderate oven. SPANISH CREAM. One pint milk, two eggs, half cupful sugar, half envelope gela- tin. Seak gelatin in half scant cupful cold water for two min- utes, then add_one pint of milk and beaten yolk of eggs. Cook like soft custard, take from stove and flavor, cool slightly, and then beat in white of eggs; beat thor- oughly. Turn into molds and cool. Put on ice. Serve with cream. If made in morning, will do for luncheon. CAULIFLOWER, CHEESE. After removing outer leaves and stalk, soak the caulifiower, head down, about 40 minutes in cold water. To cock, wrap in cloth and cover with boiling water un- til tender. Separate the flowerets and fill in baking dish, covering each layer with white sauce and sprinkling with grated cheese. Cover top layer with soft bread crumbs moistened with melted butter. Bake in quick oven until brown. (Copyright, 1932.) more than 2' MODE OF T dreds of ned chi [ ned pailen fat of peaw [ aL'amz,z panama. and o b the ‘{rml > | ama Merurin. | EAR MISS DIX—What can a D romance slip out of his life? love would ripen with the Answer.—There is no magic by romance of her courting days and t ardent lover. that cannot be done. I husbands are just as devoted to the: saying it with beefsteaks and fur coa creams and orchids. even at his best, is not romantic and as are the men of the Latin race. saying soulful things. the world. Over and over again on impassioned love-makers among men say to me, “Oh, if only our husban treat their wives!” T am not denying that it would who had all of the American man’s s kisses. platform? a friend will pal up with him yourself. dren on whom to lavish your affecti be down on her knees thanking Heavi ing her luck. dying. We have got so we rarely speak to each other. »getting a divorce, for I must come to some conclusion soon. You have your home and a comfortable living. 5 HE MOMENT #porte wool, and. “havrew /@f“%fl? at the walat | and pleeveo. (l—m,tc&jm? ehatland scarf DOROTHY DIX’S LETTER BOX wife do with a husband who has let Mine has. I cannot understand it, for I am a good mother, & good housekeeper and very affectionate. I had hoped that we would live many years together, and that our years. Instead it is withering and I am contemplating HEART SICK. which a wife can conjure back the urn her husband once more into an Those who tell you that you can relight the flame of an old passion that has burned down to ashes talk foolishness. It is something THINK that in about 90 per cent of these cases where wives think their husbands have ceased to love them because their husbands no longer pay them compliments and talk sentiment to them they are wrong. The m_as they ever were, and still think them the only women in the world. But they are just practical, prosaic men who take it for granted that their wives will have enough sense to know that they are proving their affection in deeds, not words. They are ts and new cars, instead of chocolate You must take into consideration the fact that the American man, sentimental. He is not a born lover, He feels like a fool quoting poetry and DON'T forget this when you are pining for romance—he is the best, the most faithful, the most generous and the most inculgent husband in the Continent in Europe, where the are at their peak, I have had women ds would treat us as American men be perfectly grand to have a husband turdy virtues as a husband and threw in a nifty line of sentiment besides, but you can't have everything in this world, and good, honest roast beef is a lot more sustaining diet than sugary SO why not take your husband as he is and make the best of it on that n? A man may be very durb as a lover and very interesting as He may be short on romance but long on ompanionship if you You have your chil- ion and for a heart interest. Don't throw these away because at middle age you want a man to hold your hand and tell you what beautiful eyes you have. n nothing to complain of in her husband except that he isn’t romantic should I think that a woman who has en for her blessing instead of bewail- DOROTHY DIX. (Copyright. 1932.) Fresh or canned fish is particularly appetizing in a curry. If fresh halibut, or other white fish, is used, it should | first be parboiled in water to cover, | with a bay leaf, two or three cioves and a dash of vinegar. |with a fork and reheat in tomato | curry sauce, or in a white curry sauce | made with the water in which the fish | was " boiled. ve on a platter with Ifi(‘! molded in cups, alternated with | quartered hard-cooked eggs. I Flake it lightly | Fish Curry. | Hominy Dodger. | Cook one cupful of cold cooked hom- iny grits or rice in a double boiler with half a cupful of milk. Beat until soft and well blended. Remove, add one tablespoonful of sugar, half a teaspoon- ful of salt, one well beaten egg, and flour to make like cake batter or about one cupful. Spread in a well buttered tin in a layer one-third of an inch thick and bake in a hot oven until brown. Split and eat hot with butter or sirup. Are tlley W}lispering about ozz? ! | along. | place over the top a thick layer of very STAR, WASHINGTON, D. €, THURSDAY, APRIL 21, 1932. WOMEN’S FEATURES. NATURE’S CHILDREN BY LILLIAN COX ATHEY. Red-Tailed Hawk. OR many years it has been thought that all hawks were enemies of the farmers. True, there are hawks which are to be feared, and these are Cooper’s hawk and the sharp-shinned hawk. They are both smaller than efther the red-shouldered or the red-tailed hawk. They are dark above and have very long tails. Th do not soar on_ motionless, outspread wings, as do the hawks which are friends of ours. The red-tailed hawk is also called a hen hawk. This hawk is more rare than the red-shouldered one. He has very dark brown wings. His feathers | are not barred. His tail is a bright cinnamon color and across the end is a black bar. The red tail shows plainly when the hawk soars in the air. His | back is brown and his chest is white, streaked with brown. They fly with outstretched wings in | wide circles, going higher and higher in | the sky until you can only see a speck. | They are known to be the most grace- | ful fiyers in the bird world. The hawk | always faces the wind, and how he can | mount_and mount on wings that are motionless many would like to know ‘ Desiring to come down, he lifts and | holds his wings above his back. It is| almost unbelievable how quickly he can | come down. He may change his mind and mount into the air again with little effort whatever. While in the air these birds are using | their amazing eyesight They are watching for & mouse or snake to move | Let one be sighted and a hunter | can drop with a thud. So swiftly does it pounce upon its prey that the un- suspecting_one is in the grasp of the hunter. Snakes, mice, fish, frogs and | grasshoppers are the food sought by the | red-tailed hawk. These form 60 per cent of their diet. ‘They are never idle. One may seem to be sitting very still on the limb of a nearby tree, but it is watchful waiting, and the clever bird has a reason for being 5o still. The claws are kept pol- ished and sharp. The beak is hooked, extremely sharp, and used to tear the flesh of its prey. The claws hold the food as the hunter dines. As a fighter in a tight corner he uses his head. He lies on his back and uses his feet in a most efficient manner. The red-tailed hawk is a great screamer, and Dr. Chapman says it “sounds like | escaping steam.” | The feathers grow so low on his legs | that when standing up he appears to have on baggy trousers. On the ground he is very near-sighted. As a faithful husband and father he excels. He remains true to his spouse and is devoted to his children. As a | 295 -TAILED HAWK home builder his wife is far from expert. The loose, coarse twigs are placed in a | tall tree about 75 feet above the ground ‘The home is lined with grass, moss and feathers. There are from-two to four | brown-speckled white eggs | The baby red-tails are loud in their | demands for food, and you can see what an advantage it is to the farmer to have a growing family of these hawks about. (Copy. 1032.) | Ham Pie. Fill a buttered deep glass baking dish with alternate layers of highly seasoned and well-beaten mashed po- tato and a very little minced ham. Potato should form the top layer. Do not quite fill the dish. Brown lightly in a hot oven and just before serving hot peas and small new onions, cooked separately, seasoned with salt and a little sugar and butter liberally. One vegetable may be used, but the com- bination is delicious. . Parsnip Brownies. Cook half dozen large parsnips until tender, peel, then cut two half-inch slices from the top of each one, re- serving the remainder for use another day. Dip these slices in salted and peppered flour, to which a little sugar has been added, and brown richly on | both sides in nice fat, and use as a garnish to a roast, to hamburg or other | steak or as an accompanying vegetable. ' EVERYDAY PSYCHOLOGY BY DR. JESSE W. Decision and Reason. Most of the time you are convinced that you reach your decisions by way of the winding path of reason. If that is so, why do you WOrry about your decisions? Why, for instance, after buying your Summer hat do you for several days thereafter keep on exam- ining displays and prices, knowing very well that your hat problem is solved for the season? It would appear that we arrive at our decisions because of inclination, habit, taste, prejudice and the like, and then hunt up “good” reasons for our SPROWLS. | justify what we have decided, rather than decide on what is justifiable. Benjamin Franklin observed that it was very convenient for human beings to be reasonable creatures, since “it enables one to find or make a reason for everything one has a mind to do.” Dr. Hart saj “Give your decision; it will probab) But do not give your reasons; they will almost cer- tainly be wrong.” Dr. Freud says that r unconscious mind tells the truth, le your conscious mind is kept busy Omar Khayyam understood al when he was writing his “Ruba decisions. not real tionalizations—that But such good reasons are reasons. They are really r is, we usually which is a classic denunciation of “old barren reason.” (Copyright, 1932.) oo with this Power Packed FOOD Everything awakens in spring—why don’t you step out, too? 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