Evening Star Newspaper, July 8, 1932, Page 22

FOOD PAGE. THE EVENING STAR, WASHINGT FRIDAY, JULY 8, 1932. FOOD PAGE. FOOD AND THRIFT IN THE HOME | GOOD TASTE TODAY The Chef Suggests Play Clothes for Summer Use BY JOSEPH BOGGIA. Patterns BY MARY MARSHALL. 10 says it isn ) be a youngste / s it was 10 Star l IT is the time to be more attentive to salads. And by that I do not mean merely to include with each meal some- thing that is green and carries with it some sort of dressing. It is my desire to have you see salads | as something of great importance to - Sum! crusine: to help you- to think of unusual combinations, sub- stantial combina- tions that n will enable you to Guimpe Dress. Charming exponent of th style, this pattern offers most delightful fashions for sliim women. he dress buttons on with decorative smartness has the all-imp with soft bow and th smart for months ahead. Sizes 10, 12, 14, 16, 18 es 2% yards of 36- al, and 135 yards o Simplified illustrated ir g and sewing are They BY EMILY POST. Famous Authority on Exactness in Handlin Good Product—1 tion—Cake as an Adjunct. xture Receives Atten- R nembers the One pers nd T that t Xt brother. Othe: different me of the fam 3 introduce guests to the two other priests person opens the door: other me make themseives 3 e gues day should_be s cold, I W either hot te: you should de s th Tather than merely tastab! place, I should add thin eliminate the pepperm! “My Dear Mrs. E see Mrs. Brown, who is an old { mine, and took & young man W I introduced him to Mr . ‘W; St - t is salad canaille, Shine a0 ,;‘H\‘, HT"V\"\ o n of tomatoes e done this ere is no rule EAR MRS. POST: Mother is giving a reception (in- formal) in the mear future for my brother, who is to be ordained a priest. We have a large family and are rather uncertain as to what each of us should do. Some will be at the door and others in the din- ing room. Two other young priests, who will be or- dained at the same time as my brother. will also be with us for the occasion. Should they be placed in the re- ceiving line? Also, will iced punch, wafers and mi be sufficient b{ freshments?” er.- ve! 1y 6§ proper o e It i really want, cream becon after as freezing ice cream. often served with a To make the ice of cream and cool a pound of molasse ed. Leave until al- then flavor delicately e drep of oil of ‘mit and ch is dd vent, t, iced pu but if the da that you In any e “This is addition providing § sort of food should have at this this course permit you to spend fewer hours the kitchen; it will keep you away m the heat of the stove, and send vou to the table as cool and comfort- pble as though you had not done one toward preparing the repast which nt ggest or coffee. inc cald tk give ¢ together in properls send tive model ~This is ke, cook to- : lime ice 33 per c The exac pends air b ce to s Con- : = - - > | julienne (thin st your|*$ - i . — v. 1 prescribe this mixtur mot d brother | 4 5 y cream dressing. And have all in- would_receive, and very cold | Post. your father, too, if ure that you have never per- he chooses—or one, which is called salad fortable would make himself generally useful as Combine crisp young cab- steadil the freezing sugar sir ing host. If the two young priests who are ided finely, with ‘cooked po- Use 2 T being ordained also receive, this would 7 boiled bacon cut in | mean that the reception is equally for Make & dressing of lemon | them. If this is the impression you d scraped horse-radish, and would like to give, then it is quite the ingredients given | A ther good one of this general type | salad nicoise, which combines French VK 7 7 -“Y( £ "4 t oe nd fillets of a s. | EVERYDAY PSYCHOLOGY e A e S halun s cora apers, and e Wit aigrette of Prench dress- salad is excellent for for 1 emed Foods Favorable to Beauty Emily BY KATHLEEN MARY QUINLAN the making of program dings. 1 | refres wate made with juice, replacc SRR BY DR. JESSE W. SPROWLS. ide throu o the white : felions, try this mixture which Never Say Fail. ds with their leaves a measure of There are those who possess so much himself inf 1 green corn cut from the cob. ok & e G . and dec . of celery and mushrooms, of the feeling of superiority that they ey sed with a vinaigrette sauce. The will attempt anything, reg rdless of makes a particular healthful their preparation for it. They seem to nd Summer salad, and you will know nothing of the word fail, will its slightly bit tang, never admit failure, even when they re acquainted with it | have demonstrated anything but suc- this odd combination known cess. montmorency salad. It requires ju- This never-say-die, never-admit-fail- of celery and fresh sweet 3 £ 1 : ure attitude is generally regarded as a | fn later years, , pitted. Serve on lettuce leaves X K% LR a virtue, even if only attempted, | negative atti m’ dressing flavored with 7 to relieve thes seems to be its own reward in the minds | of facts. h h and lemon juice. and fatigue which of their coune f the average observer. . nies to beanty. acids. These There’s another side to this question S P and i | ply real nourishm t simple to prepare anc ly everything in this world is & | | \ provide t vitamins, and tk ng. But are you also ace | \ | ar used in them quickly X th ices made from vegetable brings up their en alue and makes | j I find that a frozen tomato juice e ubstar cockta a lettuce or cucumber N\ » as much in need of energy h makes the most tasty kind of OF TH E |O| ENT in Summer as we are in Wintertime, dafternoon bite. size, and mail to The Evening Si iccession of opposites. It sometimes | happens that the fellow who will not P ) U’ ?"mv\. Hhe ;fl“wj.vv tern Department, Washingto V Several days are required to fill admit_defeat is really, for the time | being at least, living in an unreal world. | This fighting attitude is often ballasted | up by rationalization merely. Your courageous “satisfied in defeat” fellow, and patterns will be mailed as as_possible. Fashion Magazine, filled with latest Paris style news, together with color supplement, can now be had at 10 cents when ordered with a pattern and 15 cents when ordered separately Summer i one bes e e ice the colore Then T cover the can and pa W] the ice cre each circle the te! irs between And 1t is a attitude is now- some no- a quart teaspoon: vanilla, a used. in: the food usse, b sea er for noon lunch or the e uses lices are adays regarded by logical hangover from the days of chi hood. Hallucinations of greatn: common experiences for the child. § ideas often prove to be a false support leading, at times tc de toward the real world es of logan- lemons. besi order 1at esult corm proved turn, do m when it e few N ice el and use when I ices parts of ice to one part sa is two teaspoonfuls of water until thick and lemon-colored, and add one-fourth cupful of sugar gradually, beating until light. Pour on top of the egg whites, sift in half a cupful of pastry flour, one-fourth teaspoonful of baking po and a pinch of and fold to- gether gently. Put layer cake pans or in an an pan, and bake in a moderate oven for 20 min- When cool, put & filling between eyer cakes, if baked in an ake pan split the cake, put a layer of filling between the layers of - and the remaining filling in the r. Beat one egg white until stiff, tmg in gradt sifted confection- sugar to spread, flavor with a few ratings of lemon rind and cover the top of the cake. rnish generously with whole pi i | e a cupful and If a cupful of but- 1 of milk, two and one- f cupfuls of flour, three eggs and two teaspoonfuls of baking powder. Cream the butter and sugar together, and crush the wel let it stand in a sugar is thorougl not hasten by cream when it i that the fruit w bottom. Write very plainly on each pattern ordered your name and address and | MENU FOR A DAY. BREAKFAST. Orange Juice Dry Cereal With Cream I e drees wen s0 the 3[3 shraly ( Standard Recipes, It is a good plan to ha simple standard recipe cream, one that is @ easily changed to s Following are two that factory Standard recipe N pound of granulated of thin cream that over hot water, 2 solved, then cool or two teaspoo: in the usual wa: crushed ice to one . then pack to ripen, us r parts of 5 . The, junior mide [/ r»_ul& L im o the 4 d LUNCHEON. T, Fried Bologna Potato Salad, French Dressing Tcebox Rolls Raspberry Gelatin, Whipped Cream Fruit Cookies Iced Tea i Aman THE EVENING STAR PATTERN DEPARTMENT. Inclosed is 15 cents for Pattern No. 757. DINNER. Cream of Asparagus Soup Veal Cutlets Baked Stuffed Potatoes Carrots and Onions Lettuce Salad, French Dressing crushed ice to one part of salt. Standard recipe No. 2—Beat three eggs with half a pound of granulated sugar blended with one tabl 1 of cornstarch and one-fourth teaspoonful of salt. Stir in one pint of scalded milk and cook over hot water until thicl stirring constantly, which will reguire about -10 minutes. Strain, cool and add one or two teaspoonfuls of vanil and half a pint of whipping cream stiffiy whipped. Freeze the usual way, as described above. Either of the standard recipes may be used as a foundation for fresh-f ice cream merely by omitting the vanil and adding & cupful of crushed fresh fruit, sprinkled with about half a cupful of sugar, and left in a warm place until the sugar is thoroughly dissolved. The fruit should then be added to the ice cream mixture when it is half frozen, otherwise it will not blend evenly or may settle to the bottom and remain | unmixed ‘To remove a mold of ice a freezer, fill and h tie it In & squar: pack in the usual w ners of the clot the fce. It tk pull it up and s Ice cream wit pint of cream then sw dozen figs, one dozer cupful of chopped r mixture in a qua ice and salt, and It will be s Special Ice Cr ge sk Cut some d remove the pulp ot to break the esecloth and e cof oranges in h carefully, taking care skins or shells. Sa orange juice or oran small slice from the s orange so th plate. Fill v decorate leaves. delicious mer se ing teaspoor teaspoc above, omit & little ES FOU PC R O Housewife’s name for cane sugars “Sweeten it with Domino” then add the well beaten eggs and milk, then stir in the flour, baking powder and a liitle salt. Separate one- third of this mixture and add to it one teaspoonful of mixed ground spices, two tablespoonfuls of molasses and half a cupful of raisins. Put this into a one layer cake pan and the light mix- ture in two layer cake pans. After baking put together with any desired filling, placing the dark layer in the a cream' nut filling and icing. times, especially when using you will have trouble with sticking, and coming out sides or in crumbs. To pour cold water in the emptying, but not wiping them, Just before greasing them for the bat- ter. Your cakes will then come out perfectly filling—melt one sugar in Jetting the sirup simmer until it threads. Add half a cupful of walnut me; half cupful of ralsins, one ablespoonful of coconut and two figs 11 be 0 gether. mixture get e it from the then stir it the white of an ell be Spread this filling in layer cake h and delicious e for a fine- grained white layer cake may be used. cupful of | one-fourth cupful of water, | Let the | Pineapple Fluff Coffee OATMEAL MUFFINS. Three-quarters cup brown sugar, 2 tablespoons shortening, 1 egg, 3, cup cooked oatmeal, % cup flour, 1 teaspoon baking powder, Bake in hot oven. FRUIT COOKIES. One cup butter, creamed with 1 cup brown sugar, 3 eggs, % tea- spoon soda, dissolved in 1 table- spoon boiling water, pinch salt, cinnamon, according to judgment and taste. Add 1 cup raisins or dates, chopped fine (or % cup of each fruit). Flavor with lemon extract. Flour enough to roll thin; sprinkle top with sugar and bake in quick oven. PINEAPPLE FLUFF. One can grated pineapple, 3 tablespoons sugar and % pound marshmallow creams cut in pieces. Put all together a num- ber of hours before serving time. I always fix night before and serve heaped in sherbet glasses with tablespoon of whibped cream and garnished with & cherry. (Copyright, 1932.) ' "You do servessuch TEMPTING SPECIAL TUNA SALAD fuce cups, and 1 ofm ise and dash of paprike. "®FOR 18 YEARS the preferred brand be- * cause only the finest of the catch is packed @ And it's so easy to serve them with dainty, flavorous ;White Star Tuna.’ From simplest dish to formal “masterpiece” this deep sea delicacy pro- vides flavorous variety combined with rich food .values. Rich, too, in Vitamin D and in iodine, that potent foe of goitre. For 19 years the pre- ferred brand because only the tender white meatoftunaispacked. « + « An amazing oppor- tunity to make a deli- clous Lime Jell-O and Mayonnaise salad foral- most half the usual cost. A DELICIOUS “GET THIN® SALAD Dissolve 1 package of Lime Jell-O in boil- ing water. Add 1 cup grated cucumbes, 1 tablespoon vinegar, 1 teaspoon onion juice, :"I‘u'l“:l'mnumnl. K:uww- af g sieve. Turn Chiit watil rm. Cot iauo sawaeea, vedoe o8 crisp lestuce. Top with Hellmsan's Mayon. oaise. Serves 8. Street and Number... Plum Fluff, This may be partly frozen or merely chilled to the last degree and served with or without whipped cream. Peel, stone and mash very fine enough ripe, red plums to make a pint of pulp. Whip the whites of two eggs to a partial froth, then begin adding the plum pulp gradually, stiff, adding a tablespoonful of confec- tioner’s sugar from time to time until Whip until light and very | Aim to hit the spot You'LL like the rich whole-wheat flavor of Kellogg’s PEP Bran Flakes. Delicious served with cold milk or cream and fruit. Whole wheat means health too. Well-balanced food. Cooling. Easy to digest. And enough bran to be mildly laxative. Get PEP from your grocer. Truly better bran flakes in the red-and- green package. Made by Kellogg in Battle Creek., tall dainty FEW days ago we made ing offer. We offered of Lime Jell-O and a jar of Hel Mayonnaise at a ridiculously low bar- gain price. Thousands have already taken advantage of it and now so everyone can benefit we are conrinu- ing for just a few days more. Go to your grocer. Ask for a % pint jar of Hellmann's Mayonaaise. Pay him 19 cents. And then for only %%! nny more he will give you a full size package of the new, delicious Lime Jell-O! Just consider the salads you can make with this combination! Cool, luscious and so inexpensive (see recipe at the left) The new Lime Jell-O, you know, is made of only sun-ripened West Indies Limes, purest gelatin, the finest cane sugars ... with pure fruit flavors added for extra appealing deliciousness. And Hellmann's Mayononaise aeeds oo introduction. It ; made of only the finest infndienn. 80 to your gro- cer. Tell him you want the bargain vutlined here . .. two famous products for only 20¢! Bmhumnnn!An%!ln. few days you miy be ! three-quarters of a cupful hes been used and beat steadily as the mixture | increases and stiffens. Pile lightly in | KELloce - coMPANY BETTER BRAN FLAKES glasses and chill or partly | freeze in the refrigerator pans. ... A package of the new LIME JELL-O for only ONE PENNY when you buy a jar of Hellmann’s Mayonnaise LIME FLAVOR aEEEsigEe s -