Evening Star Newspaper, July 22, 1932, Page 23

FOOD PAGE. Picnics and Other Outings Successful Preparations for the Party Which Seeks Recreation in the Open—Food Which Is Required for Hungry Vacationists. HE packing of provisions and dishes is an important item | when preparing for picnic or | other outdoor affairs. If you | are wise, you will take as many paper dishes. cups and plates with you | as can be substituted for china or tin, | and can be comfortably burned in the | camp fire after their usefulness is over. | If a flat. hamper-like basket that fishermen use is chosen. it can be carried like a knapsack on the back Vacuum bottles can also be carried | over the shoulders on a strap, and if | Severa. pf these are filled with cold fruit drinks or iced tea, enough can | be carried for the entire party without any one being burdened. There are | also vacuum boxes of various sizes to | be found in stores selling camping and picnic outfits. They will hold butter, mavonnaise dressing. cream and | other perishable things. By carT two small boxes of this kind instead | of one large one, you will divide weight and bulk Take as much of the meal ready- cooked and prepared as you can con veniently, leaving only two or three articles of the menu to be cooked over the fire. These could consist of chops broiled on sh: -pointed sticks, each chop with a strip or two of bacon wrapped around it to add seasoning. Potatoes baked in the embers and corn roasted in the ear are delicious. The corn should be thoroughly roasted Choose the best two cooks in the party, | and let cach of them be responsible | for a certain part of the cooking. | Select as many helpers from the rest of the party as they require. Outdoor Appetites. For breakfast, break as many eggs into a glass fruit jar as you will want on your breakfast picnic or fishing trip. Shake salt, and pepper into the eggs. and screw on the top of the jar. Empty into a frying pan when ready to scramble them. This is & good way to carry them for a picnic. Automobile. Cheese—Heat one quart milic to about 100 degrees and turn into a strainer lined with c.aeesecloth. Pour over this one quart of hot water, and as soon as the water has drained through, pour over another quart, then repeat. Gather the cheesecloth around the curd | to form a bag, and let hang until the curd js free from whey. Moisten with one-fourth cupful of melted butter, and when thoroughly blended add one teaspoonful of capers, cne poonful of paprika, two anchovies finely chopped. or shallot finely chopped, or a few drops or onion juice, half a teaspoonful of caraway seeds and half a teaspoonful of salt. Press into a small jar and let stand in the refrigerator for several hours. Frosted Cocoa. To make frosted cocoa to take on an outing, use ready-made cocoa, pre- viously chilled, and to each cupful add & small ball of ice cream and shake both together in a cocktail shaker and serve immediately. Take the chilled cocos in a vacuum bottle and buy the Ice cream when you reach the picnic grounds. To make iced cocoa you just add crushed ice to the bev- erage, and you may or may not garnish with whipped cream. or beat into each cup the beaten white of one egg Neither is necessary. It will be iced cocoa if you just mix crushed ice with the cocoa. Picnic Sandwiches. When packing sandwiches, and if you are obliged to keep them fresh for some time, first wrap them in paraffn paper. If they are then inclosed in a moist napkin and placed in the re- frigerator they may be kept fresh for several hours. Another way to keen sandwiches fresh for a long time is first carefully to wrap them in paraf- fin paper. Then wring two towels from cold water and put one towel on top of the other towel. As fast as the sandwiches are made, put them on top of the damp towels. When you have the desired quantity, cover the sandwiches with moist lettuce leaves Fold over the towels and put outside of this a perfectly dry, square cloth Sandwiches will keep this way for several hours and in good condition. They will also keep fresh for some time if covered with only lettuce leaves after being wrapped Salad Sandwich Loaf. Cut 5 inches from a loaf of sandwich bread, remove all crusts. and cut cre wise in_four slices, each half an inch thick, Spread two sides with creamed butter on both sides, and two slices with butter on one side Put the slices together with clam salad or other mixture between, cover with mayon- | naise dressing. garnish with sliced olives and paprika and serve sur- rounded with lettuce. To make the clam salad. rinse one cupful of steamed | clams with cold water. Finelv chop the hard portion, drain, add the soft part, and three tablespoonfuls of cat- sup, two drops of tabasco sauce, one and one-half tablespoonfuls of lemon Juice, a little celery salt, half a cup- ful of finely shredded lettuce, and enough mayonnaise dressing to moisten. The clam salad may be taken in & glass jar and the sandwiches prepared at the picnic grounds. The other ingredients are easy to carry. These sandwiches will taste delicious outdoors Veal and Salad Picnic. Hot Pail—Hot veal loaf in its oven tin will be lukewarm when unpacked and its flavor and juices are at their best at this temperature. Also a bak- ing dish of scalloped potatoes, with or without onion, or scalloped tomatoes, | with or without okra. Cold buttered rolls or graham bread and butter sand- | wiches must be carried separately for | this picnic, as there is not room for three containers in the pail. Cold Pail—Salad of crisp white let- tuce leaves and whole sections of grapefruit and orange Wwith —mild French dressing. A jar of red cur- rant jelly to serve with the warm veal| loaf might be added. | Dessert—Rich cup cakes. —apple| sauce cake. or marble rlkrv\\‘x\h veins of resl t%ccolate are permissible With this picaic, as the veal and salad are both low in caloric content. Green -Pepper Butter—To make green pepper butter, you should first remove all the white seeds and all the white centers from the peppers, then| steam the green shells until soft, press them through a colander or a puree| sieve, and mix them with butter that | has already been creamed to white- | ness. The butter may be used for a sandwich spread, or to mix Wwith a calad, or to garnish cold meats, or| to put on hot chops or steaks, or to| eat with baked potatoes, or in lots of | other ways. Sandwich Fillings. Watercress Paste—Mix half a cupful| of sour cream with one-fourth cupfuli of very finely chopped watercress and a little salt. Spread generously be- tween thinly sliced white bread. This is a snappy sandwich filling. Horseradish Paste —Mix half & cup- ful of sour cream with two tablespoon- fuls of horseradish and a little salt. Spread on thinly sliced bread. ‘Anchovy Spread.—Blend half a cup- ful of sour cream with one teaspoon- ul paste. and | some shredded Used with anv kind of bread Cheese Filling —Mash four table- spoonfuls of cream cheese or cottage cheese and chopped nuts or chopped maraschino cherries, or one tablespoonful of each. or two tablespoonfuls of chopped Stuffed olives or chopped celery. or | one tablespoonful of each, or two table- | spoonfuls of chopped candied ginger, or two tablespoonfuls of ~chopped | cooked chicken, or one and one-half| tablespoonfuls of pimento cut fine. and| one tablespoonful of seedless raisins Mix until smooth. adding cream or French dressing to make a flling of | the right consistency to spread. Add | seasonings to taste. Spread between | Slices of buttered bread and shape with a fancy sandwich cutter or in any way red | Chicken and Tomato Picnle. | Hot Pail—Casserole of chicken, rice and green peas. Hot bag of cinnamon buns or buttered rolls. Cold Pail.—A cold bowl of combina- tion salad of sliced tomatoes, cucum- bers and Spanish onions with Prench dressing. or sliced cucumbers, radishes and chives, according to taste. For the children. take plain sliced tomatoes. or small unskinned whole ones. which can be eaten like apples. or dipped in salt like hard-cooked eggs. Desseit. — A basket of berries. or bananas to slice, and a bottle of cream from the cold pail. Cake or cookles that are easy to handle. A good outdoor dessert is made by putting thin slices of sweet chocolate on a graham cracker. then adding two toasted marshmallows. Complete the sandwich with another cracker. Camping Fuel. Fill several tin cans with coal or other fuel before putting in the fire it space is limited. It takes a can about two hours to burn up, and since it is red hot most of the time it creates an intense heat. They can be used on camping trips and make inexpensive fuel. To Call Children. Buy a little whistle and when the children are wanted for meals, or for any other reason, blow it instead of tiring yourself out calling them. The sound carries much farther than the voice, and it requires little effort to blow it Arrange a different signal for each child. One long blast may be for the older children, two short blasts for the vounger ones and three blasts for all of them. To Travel With Baby. If necessary to travel with a very voung baby try fixing up a wicker telescope for the baby's bed. The Jlower part can be arranged ready for a bed, while into the upper part can be strapped the baby's other belong- ings. When on a train put the lower half into the upper half and tuck the baby in. My Neighbor Says: To prevent hard-boiled eggs becoming_discolored plunge into cold water immediately after boiling and before removing shells Feathers will not fly around if a piece of damp cheesecloth is spread under bird cage when cleaning. They will cling to cloth. To dry out the lining of a shoe when it becomes wet. place a lighted electric light bulb in- THE EVENING STAR, WASHINGTON, D0 BPRIBAY, Y 1952. Star ‘ Patterns 1 New Short Sleeves. 1 Everything about this frock is new from the broad-shouldered effect of the brief sleeves to the high neckline, the | generous use of buttons, the wide belt, | the inverted pleats in front and the | one inverted pleat in back. | This is one of those indispensable types of frocks so useful through the| Summer season—easy to make, easy to | wear, easy to launder. It would de- velop interestingly in pique and other, Summer cottons, shantung or wash | silks. Tt is No. 780. | Designed in sizes 14, 16. 36, 38, 40, 42. Size 36 requires 4 yards of 36-inch fabric, 33, yards of 39-inch fabric, 3%5 yards of 54-inch fabric; 'z yard for | contrast in all sizes. | Simplified illustrated instructions for | cutting and sewing are included with each patterns. They give complete di- | rections for making these dres | which have been tossed in butter and | ental recipe called eggplant a la turque. | the centers; add two tablespoonfuls of | To obtain a pattern of this attractive model, send 15 cents in coins. Write very plainly on each pattern ordered your name and address and size, and mail to The Evening Star Pattern De- partment, Washington, D. C. Several days are required to fill orders and pat- terns will be mailed as quickly as possible Fashion Paris st Magazine, filled with latest news, together with color supplemefit. can now be hzd at 10 cents when ordered with a patiern and 15 cents when ordered separa | THE EVENING STAR PATTERN DEPARTMENT. Inclosed is 15 cents for Pattern No. 780 size. Name (please print) Ham Loaf. One pound raw ham, ground pound beef. ground: one nound pork, ground; one cup dry bread crumbs, two eges. beaten; one and u milk. salt to taste. on>-half cup toma soup. Mix together the ground meat and beaten eggs, add the milk ana then combine with the meat mixture, adding a small amount of salt if needed. Piace mn a loaf pan, ting it into shape. Pour the tomato soup over the top and bake in a moderate oven, 350 degrees Fahrenheit, for one and one-half hours. side of shoe, but do not allow it to remain long enough to burn lining Tinware will not rust if, when new, it is rubbed with fresh lard and placed in a hot oven for an hour. (Copyrignt, 1932.) Every serving a treat JUST taste these sun-brown flakes! They’re full of the famous flavor of Pep. Matchless taste makes PEP Bran Flakes the best you ever ate. Full of whole-wheat nourishment. And with enough bran to be mildly laxative. Great for kids, for grown-ups, for everybody. Made by Kellogg in Battle Creek. one The Chef Suggests | BY JOSEPH BOGGIA. S fine a Summer vegetable as there is on the market is the eggplant. Breaded and fried in deep fat, like cutlets, it may well teke the place of meat on the menu; and the eggplant stuffed with a meat and gratin filling may also be used in this way. Do you have a good recipe for stuffed eggplants? If not, try these which are among the most popular egg- plant dishes that are prepared in my kitchen: Eggplant Chate- laine.—Cut the egg- plant in two, lengthwise, fry it and scoop the center out. Chop the pulp and combine with chopped chicken, tongue and mushrooms, thickened with a heavy cream sauce. Refill the skins, sprinkle the top with buttered bread crumbs and bake until the crumbs are brown. A different version is this recipe for eggplant egyptinne. Cut the eggplant lengthwise, fry it and scoop the center. Chop this pulp and add also chopped onion, which has been cooked in oil. Refill the skins with this preparation; sprinkle over a little ofl and dish up, garnish with round slices of tomato, chopped parsiey. Then there is another somewhat Ori- Cut the plant lengthwise, fry and scoop fill the skins with this pulp mixed with chopped mutton and cooked rice thickened with a good white sauce. Sprinkle tops with bread crumbs, bake quickly until crumbs are browned, and serve surrounded with thin tomato sance. In the great number of French reci- pes for eggplant you will find that to- matoes are uced either in combination, | as a garnish, or as a sauce. Their tart- <5 is a great aid in offsetting the 2nd flavor of the eggplant ng meadow mushrooms, | 3 imes add minced onion and a thick cream seuce? Do so, end see what a different flavor results Melt butter in a stewpan, then add the | mushrooms, which have been brushed | or peeled. add also a tablespoonful of fineiv minced onion. Cook until the mushrooms are thoroughly done: add thick cream end sessoning. Dish up | in tartlets. in patty shells, or little | boxes of toasted bread When you prepare plain sauted mush- rooms. season them with salt. pepper and add chopped parsley. and when vou | grill them, first dip them in oil, which has been well seasoned, then glaze | under the grill. MENU FOR A DAY. BREAKFAST. Raspberries Dry Cereal with Cream. Bacon and Potato Omelet. Coffee Cakes. Coffee. LUNCHEON. Pineapple Salad Bread and Butter Sandwiches. Caramel Custard Cookies Iced Tea. DINNER Boiled Spareribs. Creamed Cabbage. Boiled Potatoes. Parsnips and Carrots. Blueberry Pie Cheese. Coffee. BACON-POTATO OMELET. One cup mashed potatoes, three eggs. volks and whites beaten separately; scant tea- spoon salt, dash white pepper, one-half cup sweet milk. heap- ing teaspoon flour. Heat and grease e saucepan or frying pan and pour mixture into it Keep on; top of stove at moder- ate_heat'till sct and browned on under side. then set on rack in oven to brown on top. Place crisp bacon on top and serve. PINEAPPLE SALAD. Four crisp lettuce leaves, four cream cheese balls, one slice preserved pineapple. Place let- tuce leaves on plate, then & pineapple slice, then cheese balls sprinkled with nuts. or not. as preferred. Take a small amount mavonnaise dressing, add two tablespoons cream. beat well with eggbeater until creamy, pour over salad and serve. It is good with plain mayonnaise dressing also. (Copyrignt. 1932)) emplis tiny tots Ewery child likes White Star Tuna. And it's such an easy economical way fo provide hearty, nourishing food, easy fo digest, strength- ening to growing bodies. White Star Tuna is rich in proteins...Vitamin D, which helps make sturdy bones and prevent rickets . mineral salts including iodine, inval- uable aid in prevention of goitre. Economical, too, for it is low in cost and without waste. Many palate-pleasing ways of serving. Ask your grocer for “17 Proven Recipes for White Star Tuna.” Or write for them to Van Camp Sea Food Company, " Inc., Terminal Is- land, California. the menu. Costs Make White Star Tuna a regular member of little. No waste, always tender and fresk Jellied Soup, Salad, Chilled Dessert Are Ideal for Dinner Now BY EDITH M. BARBER. 'WARM days and cool meals go to- gether. Cool rather than cold meals are usually more enjoyable at the dinner hour and iced drinks, a jellied soup, a crisp salad, a chilled dessert all make us enjoy the hot meal and vegetables the more by contrast. Of course, we all make exceptions and in the midst of a hot spell put in a cold dinner. Perhaps we will have a hot soup or coffee with this kind of meal. As many fruits and vegetables as the pocketbook permits should be the first rule for Summer meal Edith M. Barber. planning. The red rapsberries are irre- sistible to me just now—and they are soldem inexpensive. Other berries. melons of several varieties, peaches and pears are all at their best for our | choice just now. SUNDAY. BREAKFAST. Raspberries. Ready-to-Eat Cereal. Omelet With Watercress. Bacon. M Coffee. DINNER. ‘Watermelon Cocktall. Roast Duck New Potatoes. String Beans. — MODES OF THE MOMENT | Stuffed Tomatoes. Cherry Parafait. Cottage Cheese. Ginger Ale Punch. MONDAY. BREAKFAST. Orange Juice. Ready-to-Eat Cereal. Bacon. Coffee. LUNCHEON. Hot Duck Sandwiches. Sliced Tomatoes. Chocolate Cookies. DINNER. Jellied Consomme. Minute Steak. Stewed Potatoes. Cauliflower. Cantaloupe. TUESDAY. BREAKFAST. Sliced Bananas Ready-to-East Cereal Boiled Eggs. CofTee. LUNCHEON. Baked Clams. Cabbage With Russian Dressing. Iced Cocoa, DINNER. Anchovy Canape. Roast Lamb. Buttered Potatoes With Mint. ————— 1" . POL 1) A Aummer A})smt; dress e Lo synthatic sl whick . 0 ' i smart 4l ainp.le . Fha muf\ 3 (M’(J Jy AT W a ,nl‘a«'n matinlall 7u wnbined, mf&z& o made of whdi ofk . / { Niana [1ewm Toast Melba. Iced Tea. Onion Sauce. Bran Muffins. Cinnamon Buns. FOODP PAGE, Buttered Beets. Frozen Peaches. ‘WEDNESDAY. BREAKFAST. Baked Prunes. Ready-to-East Cereal. Scrambled Eggs. Hot Rolls. Coffee. LUNCHEON. Tomato Soup. Cream Cheese and Marmalade Sandwiches. Grape Juice With Ginger Ale. Nut Wafers. DINNER. Cold Lamb and Hum. Potato and Egg Salad. Baked Tomatoes. Raspberry Tarts. THURSDAY. BREAKFAST. Orange Juice Cooked Cereal With Dates Bacon. Toasted Rolls. Coffee. LUNCHEON.. Eggs Benedict. Sliced Cucumbers. ‘Watermelon. Iced Tea. DINNER. Veal Rosettes. Pried Potatoes. String Beans. Vegetable Selad Ice Cream With Chocolate Sauce. FRIDAY. BREAKFAST. Blackberries. Ready-to-Eat Cereal. Poached Eggs. Toast. fTee. LUNCHEON. | Deviled Eggs. | Lettuce and Horseradish Sandwiches. | Lemonade. Popovers With Pruit. | DINNER. Lamb Broth Cold_Salmon. Russian Sauce. Potato Chips. Peas. Orange Ice. SATURDAY. BREAKFAST. Sliced Oranges. Ready-to-Eat Cereal Toast. LUNCHEON Salmon and Cucumber Salad Hot Biscuits Honey. Tea. DINNER. Creamed Sweetbreads Grilled Sweet Potatoes. Fricd Eggplant Custard Cream Tart. (Copyrignt. 1932) Bacon. Coffee. Everyday Psychology BY DR. JLSSE W. SPROWLS. Controversy. 1f logic were as fool-proof as the logi- cians claim. there would be absolutel no controversial questions in all the world. Problems of every kind then would fall into two classes: Settled and unsolvable. Controversy would be out of the question. Logic reasoners would not quarrel over unsolvable problems they couldn’t over the settled ones. But in everyday life. logic has a small place: in a certain sense, deservedly so. A life of pure logic would be uninter- esting. The spice of life is due to the prevalence of personal opinion. the al- lurements of presumptions, the excite- ment of hearsay, the marvels of suspi- cions, the balm of rationalization. Take the emotional factors out of mental operations. and the whole of psychology would be about as tiresome as the muiti- plication table or the rigmarole of a Latin paradigm The only trouble that can possibly come from the illogical controversies of everyday life is the refusal of some people to take them for what they are In other words, a person gets into real trouble with his thinking when he makes or tries to make logic-tight com- partments for things that just will not stay put. since they figure here and there in the varied experiences of still more varied minds. (Copyright, 1932) GOOD BREAD IS YOUR CHEAPEST AND BEST FOOD Registered U. S. Patent Office JOLLY POLLY A Lesson in English. BY JOS. ). FRISCH. NOTHING MAKES ME MORE ANGRIER THAN TO HAVE TO SPEND SEVERAL HOURS EXPLAINING SOME _SIMPLE | POINT TO (MA DUDD. 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