Evening Star Newspaper, September 16, 1932, Page 38

FOOD PAGE. FOOD AND THRIFT IN THE HOME Nourishment for Early Fall Arrangement of Diet Must Take Account of Vita- mins and Minerals—Feeding Persons of Sedentary Habits—Simple Desserts. HE order in which foods should be served at a meal must be kep! | shell, French fried, Saratoga flakes, po- t | tatoes au gratin, sweet potatoes and ap- in mind. We should serve first | pies. sweet potato bells, mashed sweet | those foods which stimulate the digestive juices and create an appetite. The meal should be started oft with such things as soup, fresh tart fruits, & bit of cheese, fish or a tart salad, and should end with the sweets The former stimulates the appetite and the latter dulls the appetite. Adults reaching middie life with good vigor often eat too much food in the form of meat, bread, potatoes and sugar. These and other articles made from wheat flour, together with peas, keans, rice and oats, make too large a share of the total food supply. They usually supplemented with a sufficient amount of milk, eggs and green leafy vegetables. Animals confined to such diets grow old rapidly. The required amount of vitamins and minerals are essential in the diet. Vita. min A, which prevents malnutrition. contained in butter, cream. liver, lettuce, spinach and carrots. min ‘B, necessary to proper growth a good appetite, is found in oranges. tomatoes, spinach, nuts, egg volk and wheat. Vitamin C, necessary for growth and good health, is found in oranges and lemons, tomatoes, lettuce, rhubarb, raw cabbage and potatoes that have been cooked no longer than 30 minutes. Vitamin D is found in butter fat and egg yolks. Sources of vitamin F are milk, eges. roast beef, custard pie and baked custards. The following minerals are essential for the building and repairing of teeth and bones, to regulate the action of the heart and other muscles and to prevent anemia: Calcium or lime—Milk, cheese, cab- bage, carrots, turaips, buttermilk. Phosphor: Eggs. lean beef, milk, bran, potatoes with skins, oatmeal, whole wheat. Ircn—Bran, spinach, cabbage, string beans, rolled oats, egg volks, raisins and Pprunes. For Sedentary Persons. Simple nourishing fcod should be chosen by the person of sedentary hab- its. Digestion is better for having at least one warm dish. Breakfagt may be light. Fruit. some kind of breadstufl, such as toast, rolls, bran muffins with honey, and a beverage, such as coffee, cccoa or milk. Egg may be added if the noon meal is light. A luncheon suited to a worker may consist of soup. some other hot dish, such as chowder, or a creamed dish, with bread and butter and a sim- ple dessert, which may be a baked apple with cream, eating the skin. A salad instead of a hot dish may be preferred at times. A light lunch might consist of a sandwich and cocoa or milk For dinner, two hot dishes, such as meat and a vegetable. bread and butter, and a simple dessert. Another vege- table, especially a salad vegetable, will make the meal more pleasing and bet- ter balanced A good dinner would consist of vege- table soup. roast beef, large serving of spinach. baked potatoes, the skins to be eaten: cabbage salad, graham bread | and steamed fig pudding with lemon sauce. Anti-Constipation Menu. Breakfast—Stewed prunes, shredded wheat with cream, tomato omelet, gra- ham toast. Luncheon—Pork and baked beans, Boston brown, bread, sliced pineapple, catmeal mac ns. Dinner—Boiléd mwutton and caper £2uce, stewed onions, lettuce salad with French dressing, bran wafers, lemon Jelly with whipped cream Two glasses of water or a glass of ed lemon, orange or oihcr fruit juice should be taken each day on ris- ing. Meat Substitutes. Soups—Cream of tomato, cream of spinach, cream of celery, cream of as- paragus, potato soup, stock scup. Vegetables—Corn pudding, scalloped cabbage and cheese, scalloped cauli- flower with cheese, friend eggplant, scalloped eggplant, Brussels sprouts, baked stuffed onions, stuffed tomatoes. scalloped cabbage and celery, beet greens with bacon Potatoes.—S¢alloped, potatoes on half MENTU FOR A DAY. BREAKFAST. Sliced Peaches. Dry Cereal with Cream. Couatry Sausage. Griddle Cakes. Maple Sirup. Coffee. LUNCHEON. Corn Custard. Peanut Cookies. Tea. DINNER. Cream of Mushroom Soup. Veal Birds Brown Gravy. Baked Stuffed Potatoes. Green Beans Bartlett Pear Salad. Mayonnaise Dressing. New Apple Pie. Cheese. Cofree. GRIDDLE CAKES. Two cups flour, one-half tea- spoon salt, one teaspoon soda, one-fourth teaspoon nutmeg, cne tablespoon melted Jard, one tea- spoon sugar, two cups sour milk, one egg. Siit dry ingredients; add milk, well beaten egg (I use two if I have them) and melted lard. Fry on a lightly-greased griddle. CORN CUSTARD. Three cups corn, two and one- half cups milk, three eggs. beaten; one teaspoon salt, one teaspoon sugar, one-fourth teaspoon pap- rika, one-fourth teaspoon celery salt, two tablespoons chopped green peppers, one-half cup rolled cracker crumbs, three tablespoons butter, melted. Beat eggs and add rest of ingredients. Beat two min- utes. Pour into buttered shallow baking qish. Set in pan of hot water. Bake 40 minutes in slow oven. Carefully remove from oven, serve hot. Serves six people. VEAL BIRDS. Take slices of any part of lean veal, a little longer than the palm of your hand. (It is very necessary to have the veal cut thin.) Pound hard, being care- ful not to make holes. Remove all skin and fat. Prepare a stuffing of two tablespoons of fat salt pork (chopped very fine). One teaspoon grated cr chopped onion (I grate mine), one- half cup bread crumbs, a lit- tle poultry seasoning, season to taste with lemon juice, salt and pepper (I use one lemon). Rub a little melted butter over each piece cf veal, then spread on one teaspoon of dressing, roll up and fasten with toothpicks. Dredge with flour, salt and pepper. Then fry a light brown in a little but- ter, being careful not to burn. When brown, add cream or milk enough to half cover them and let simmer a few minutes. Take off on platter, remove toothpicks and pour gravy over them. gar- nish with slices of lemon and arsnip. PRTSIIE Copsriant. 1632 are not | | sedentary potatoes with marshmallows, potato| croquettes. | Fish.—Fresh fish baked or siuted. scalloped fish, fish croquettes, baked | salmon and macaroni, ¢fish .chowder, | codfish balls with white sauce and chopped parsley, creamed crab meat, | crab-meat salad. Cheese and Egg Dishes.—Cheese | fondu, cheese souffle, rice and cheese. baked eggs and cheese, macaroni and cheese, cottage cheese loaf with nuts| | and green peppers, egg cutlets, poached | eggs on toast with tomato sauce,| creamed eggs on toast, noodles with eggs. Other Meat Substitutes—Rice and nut loaf with tomato sauce, Spanish rice, spaghetti and tomatoes with| bacon, baked beans, nut cutlets. ! To Serve in Pastry Cups. Pastry cups, if made with ice water, do not need reheating, but if they do not seem quite crisp, place them in a warm oven for a minutes before filling them with creamed chicken, | creamed peas or corn pudding. You can also fill very small cream puff cases with chicken or lobster silad. When making up pie crust, make it extra| short and rich. Cut some large rounds. On half of each round place a spoonful of the salad mixture and turn over. For sweet turnovers, drain a_can of red cherries and chop them fine. few pieces of chopped preserved ginger. Add to this a can of crushed pineapple and a little sugar. Cook for about five minutes, then cool. Fold the rounds pastry over some of the filling to make turnovers, wetting the edges and press- | ing together well. Sprinkle the turn-| overs with ice water, dot with butter and bake in a hot oven for 20 minutes. Croustades will hold creamed foods in place on the plate, which is an aid when |and cream cheese, | Prench fried potatoes, Add a | Breens, caramel rice pudding. THE EVENING STAR. WASHINGTON, P: Gy FRIDAY, FOOD PAGE. | While They’re Here Use Plenty of Fruits in the BY EDITH OR September menus we should use plenty of the fruits and vegetables which are now in their prime. Peaches, canta- toupes, melons, blackberries, huckleberries are offered from day to day at varying prices. Any time you find any corn that looks | fresh and seems tender, plan to have it for luncheon or dinner that day Other vegetables will appear during the whole year, but not corn’ of the same quality. SUNDAY. Breakfast—Sliced peaches, ready-to- eat cereal, abcon and eggs, hot raised muffins, coffee. Dinner —Fruit canape, fried chicken, new po- tatoes, _cauliflower with Hollandaise, | currant Jel; stuffed pepper sal- ad peach ice. Supper—Jellied corned beef, sliced to- matoes, ginger ale punch, sponge cake with whipped cream. MONDAY, Breakfast—Blackberries, ready-to-eat cereal, shirred eggs, toast, coffee. Luncheon—Fruit salad, brown bread sandwiches, tea, ‘Edith M. Barber. ake. Dinner—Creamed chicken with egg, beets with TUESDAY. Breakfast—Grapefruit, cooked cereal, of | bacon, corn muffins, coffee. Luncheon—Spinach on toast, apple sauce, ginger cookies, tea. Dinner—Broiled mackerel, creamed potatoes, string beans, orange cream tapioca. WEDNESDAY. Breakfast—Stewed prures, ready-to- entertaining. Croustades of bread are eat cereal, hot rolls, coffee. tasty. Make them by cutting stale bread in two-inch slices, then cutting the | slices into fancy shapes, such as heart: diamonds, squares or circles. Remov. the center to make the cases. If in a hurry, brush the cases with melted but- ter and brown them in a hot oven. At other times, fry them in hot fat. These des are fine for holding creamed fish, meat or vegetables, | Entertainer’s Sandwiches. Using plain white bread, spread the | first shice with cream cheese softened with cream and seasoned with a little salt. Cover with a lettuce leaf and ad- just the second slice of bread. spread on the under side with a mixture of chopped raisins and nuts moistened with a little orange juice. | For another sandwich, spread the first slice of bread with a chicken-s2lad mixture, cover with a leaf of lettuce and spread the top slice for an open- face :andwich, using quince jelly or blackberry jam. Using Boston brown bread, cover one slice with a mixture of cottage cheese mixed with chopped nuts. Cover with a leaf of lettuce and adjust the second slice. Chocolate Sandwiches.—Melt one | square of chocolate, add half a cupful | of sugar, a little salt, a dash of cin- namon and one-fourth cupful of water. Boil until thick. Spread generously on | crackers, press onto another cracker, cool and serve. Or serve open-face le, decorating with a border of hopped pecans and a whole nut in the center. Any chocolate icing. cooked or uncooked, may be used in this way. Delicious with afternoon tea. Quick Nut_Bread —Mix two cupfuls {of graham flour with one cupful of, white flour. one and one-half tea- spoonfuls of sait, two and one-half teaspoonfuls of baking powder and | three-fourths teaspoonful of baking | ‘sodn. Pour three-fourths cupful of cold water over half a cupful of brown sugar and stir until the lumps dissolve. | Add hdlf a cupful of molasses and| three-fourths cupful of milk. Combine | the two mixtures, beat well, then stir in one cupful of chopped nuts. Bake in a greased loaf pan in a medium oven for one hour. Simple Desserts. | Plain fruit jelly twice in one week does not appeal, but serving it plain | once and beating it to a froth when it |is partly set, for the second serving, adds variety. | Ices begin to slide around and melt very quickly at the bottom if served on a glass or china plate. To prevent | this, place a wafer biscuit between the | plate and the ice. | Blackberry Pudding —Mix one pint of white flour with - half a pint of sirup, one pint of blackberries well floured, one tablespoonful of butter. half a teaspoonful of vaking soda dit solved in the sirup and half a tea- ! spoonful of cloves, if desired | Lemon Jelly—Soak two tablespoon- fuls of granulated gelatin for 20 min- utes in half a cupful of cold water, then dissolve in two and one-half cup- fuls of boiling water, strain and add to one cupful of white sugar and half a cupful of lemon juzxce. Turn into a mold and chill. Fresn or cooked fruits | finely chopped make a pleasing add tion. Gustard Ice Cream—Scald one quart of milk in a double boiler and stir into it one tablespoonful of cornstarch mixed with half a cupful of sugar. Stir_constantly until thickened slightly. Beat two eggs, add half a cupful of sugar, then beat again. Then mix with a little of the hot mixture and when blended stir into the hol mixture. When cold add one tablespoonful of vanilla and frceze. Pear Meringiues—Drain_five halves of canned pears and dip them in one- | third cupful of crange juice. Beat two | egg whites stiff, add four tablespoon- fuls of granulated sugar gradually and | continue beating until the mixture will | hold its shape. Arrange the pears on a fat baking dish, the cut ‘side up. Fill the centers with chopped candied orange peel and cover with a rounded spoonful of the meringue. Brown light- |1y in a moderate oven. Serve cold with pear sirup as a sauce. | eppearance rendered to your skin isirresistible. Your complexion in- stantly assumes a new commanding | beauty that inspires admiration wherever you go. Ideal for even- ing use...will not rub off or streak. Y White, Flesh and N Rachel Shades 89 Send.10¢ for TRIAL SIZE pkins & Son.New York The delightful soft... Ivory toned Luncheon—Toasted bacon and cu- Star Patterns Fitted Costume Slip. Simplified illustrated instructions for cutting and sewing are included with each pattern. They give complete di- rections for making these dresses The importance of a smooth fitting slip cannot be over-emphasized with the prevailing mode of sleek, fitted waist- line and hiplines. One of the most charming exponents of the fitted sil- houette is shown in this slip, which will be a delight for every woman who makes this pattern. It is No. 909 Sizes 14, 16, 36, 38, 40, 42, 44, 46. Size 36 requires 2!, yards of 36-inch or 39- inch fabrics. To get a pattern of this model 15 cents in coins. Please write plainly your name and address. s number and size of each pattern dered, and mail to The Evening Star Pattern Department, Washingtan, D.C. Several days are required to fill orders and patterns will be mailed as quickly as possible. THE EVENING STAR PAT- TERN DEPARTMENT. Pattern No. 909. Name (Please Print).......... Address Daily Menus M. BARBER. cumbers, sandwiches, iced chocolate, sliced peaches. | Dinner—Stuffed veal, browned pota- | toes, corn pudding, watermelon salad, Bavarian cream. i THURSDAY. Breakfast—Peaches and cream; ready- to-eat cereal, boiled eggs, hot rolls, coffee. Luncheon—Rice and tomatoes, let- tuce salad, olives, spiced cake, tea. Dinner—Veal ple, baked potatoes, lima beans, tomato salad, blueberry cake, hard sauce. | FRIDAY. Breakfast—Orange juice, cooked ce- real, omelet, toast, coffee. Luncheon—Cucumber and onion gela- tin salad, lettuce sandwiches, coconut | cookies, iced coffee. Supper—Cheese souffle, broiled bacon, baked potatoes, corn on the cob, Sum- mer squash, tunafish salad, chocolate ple. SATURDAY. | Breakfast—Sliced bananas and cream, | ready-to-eat cereal, creamed dried beef, hot rolls, coffee. Luncheon—Baked stuffed peppers, biscuits, berries, iced tea. Dinner—Broiled chops, baked sweet potatoes, creamed onions, grated raw carrot salad, sponge cake. (Copyright, 1932.) The Chef Suggests BY JOSEPH BOGGIA. ITH the first taste of cooler weather there will come demands from your family for that wholesome Amer- ican dish . . . baked beans. And you will perhaps frown—thinking of ‘the heating of your kitchen before it is yet Winter time. But you should not even consider pre- paring beans in that laborious way. In these days the readymade oven- baked beans are the better product. That statement may be somewhat surprising. You would expect me— the chef and critic —to give you a special recipe fgr reparing beans by ?uull? own hand. I do not, because I care not how good the man or woman—home-baked beans cannot have the uniformity of the best oven-baked beans as we buy them. No reflection upon the cook is in- volved in that remark. It is a me- chanical matter. For one thing, it is impossible to buy uncooked beans of uniform quality. They may seem alike in size, but beans of various ages Wwill} . some from the | be among them . . season’s latest crop; some middle-aged; some harvested long before the others. The longer beans lie in the bin the harder they get and the more soak- ing they require to make them fit for cooking. And so you have in the same package or box of beans some that will soak quickly to softness; will be but half-soft, and still others that should have a much longer soak- | ing to bring them to the state of the first beans The packer who grows his own fields of beans of one variety, harvests them and uses them wtile they are still fresh. can control uniformity, but not we who must buy beans in the open market. This point is equally true of many other food products, among them prunes. I am most particular to buy oniy the very finest dried prunes, which T know are harvested at the same time. and carefully sorted. Otherwise I | might soak prunes and cook them with all the skill at my command . .. only to find that the mixed crop had given me ill-assorted fruit—some still bard and clinging to the pits, others well- | puffed and cooked to perfection, and still others that had burst their skins | and fallen to pieces from the pits. | "1 shall, therefore, waste no time upon | instructions for the making of baked | beans at home, but will give you in- stead a few ideas for tasty service. You may like to add a little indi- | vidual seasoning to the oven-baked beans you buy in cans. If you have | bought the Boston type beans, you may want to pdd, for certain occasions, a little tomato sauce, or a little table | sauce, or a sprinkling of onion juice or onion salt, if vou like that flavor. Chopped green pepper and onion, softened in butter and mixed with Boston beans, also gives an individual flavor. Add slices of bacon over the top and grill under the broiler, if you want a meaty dish. Beans go well with any kind of pork, whether fresh, smoked, hot or zold. Serve them with hot baked ham or cold ham: with hot roast pork ine stead of potato; with sausage in cakes, or the spicy little link sausage which is the chef’s favorite. Here is a good menu for a roast pork dinner which the men in your family will relish on the first cool day: Chilled Tomato Cocktail \ Roast Pork Apple Sauce Baked Beans Mixed Greens or Vegetable Salad ‘ Jellied Fruit Dessert or Orange Custard [ Coffes. S O Sun Hatches Chick. BURLINGTON, N. C. ().—A hen be- longing to Mrs. C. M. Horner here laid an egg in the loft of her barn and th heat from the sun hatched it. Mrs Horner says the chick is “doing nicely.” for active people Kellogg’s PEP Bran Flakes are a real food for active, outdoor people. They supply all the nourishment of whole wheat — with enough bran to help you keep fit and regular. Order the red-and-green package from your grocer — and just taste these better bran flakes! Made by Kellogg in Battle Creek, Quality guaranteed. BETTER BRAN F LAKES 181000 commay cook—either | others that Straight Talks to Women About Money. \ 1 BY MARY ELIZABETH ALLE) I Honesty. ARE most people honest? That ques- tion is put to us at least three or four dozen times a year. Usually the questioner is some one whose faith in Fuman nature has been tried severely. Our answer is that all people, or nearly all, are honest until they are unduly | tempted. Then the weakest may suc- cumb to temptation. . What is to be learned from that? | Remove temptation from the paths of | fellow beings and you will never have reason to regret your faith in human | nature. Recently a_ hotel detective whose | ! knowledge of human nature is as ex- tensive and penetrating &s any one’s told us: “Any one who tempts a poor person with cash or valuables descrves little pity if he or she loses his or her things. Often these people are in need, or their families are. What can one expect?” g'chcere is a great deal of wisdom in what he said. More thieves have been made by unwittingly careless people | than have been made by dishonest mo- | tives. The theft that is committed on | impulse when one is confronted with the sight of loose and unguarded valu- ables is less condemnable to some than ithe one conceived and executed cold- headedly. We ii‘lher]t from childhood our in- stinct to pick up things, and to keep them if they attract us. Every museum | has its placards reading “Don’t Touch!" | There is a sound reasoning behind that | | command. Stores that sell wares likely | |to be tempting sometimes request the shopper, “Please do not handle the articles on this counter.” Again the reasoning is sound. ‘While there are practical reasons for | not handling fragile or delicate articles, there is the moral reason, too. Human nature is not of stern or tough stuff; it must be treated cautiously. | NATURE’S CHILDREN i BY LILLIAN COX ATHEY. PAPAW. Asimina triloba. OME folks call it the “wild banana tree” because its fruit, which is from three to five inches long has a thick, wrinkled, brown | skin and the flesh is yellow, | sweet and insipid. The seeds ere large |and hard. The birds and squirrels seek them in the Winter when the snow has covered other food supplies. | | "In the South these trees are found in the rich bottom lands, but they are found as far north as Kansas, Michi- gan and Western New York and New | Jersey. They are planted more as orn: | mental trees in lawns, as their leaves give them a tropical appearance. In the Spring the trec in bloom is & beautiful sight and resembles, to a great extent, the wild ginger, which is often found ‘close by. In April the leaf buds are scarcely opened when the wine- | colored flowers, spaced upon the twigs, ppear. The leaves are covered with a ed fuzz, making the tree a glowing thing in the woods. They are alternate, simple 2nd cluster near the tips of the | branches, are pear-shaped and from 8 to 10 inches long. In the Winter the buds are small, flat and pointed. They are very hairy and red. The bees mind not the unpleasant odor which the tree sends forth, ard they come in great numbers to sip the nectar and carry off the pollen. | The colored folks of the South are very fond of the soft fruit. which is ripe from September until October. The pungent papaw flavor is objectionable to most people. Baskets of tHis fruit, their banina-like jackets, may be found in the open markets. It is said that the fruit which has been left on the tree to ripen and has been touched { by the frost is delicious and nutritious. { " The melon-papaw of Southern Florida grows wild like the palm. It has a tall stem nnd leaves forming a rosette at the top. Tts bark is silvery white, the | leaves & dark lustrous green and often ! 12 inches across. It is this papaw which is made into patent medicine. The “wild banana" tree grows more as an | underbrush tree in the shade of larger | trees. When growing alone on a liwn| it has a pyramid-shaped top and will | | reach a height of 30 feet. The bark is| thin and fibrous with blotches of pale| gray, on the surface are warts and shal- | low grooves, it is used for fish nets The wood is inferior, light, coarse | grained and weak. | The name, “Asimina,” means “sleeve- shaped fruit,” and it is a member of the passion-flower family. On account | of its tropical appearance in the Sum- | mer, you know it is a runaway member | from the South. The leaves were once used as a substitute for soap end tough meat was wrapped in the bruised leaves to break down the connective tissue by the solvent called “papain.” The fruit has a flavor something like the peach crossed with melon. (Copyright. 1932) Smoked Hams . 1215¢ (Small and Fancy) Round Steak .....m 17c Sirloin Steak . N Porterhouse Steak.....m. 23c Hamburg Steak. . .....w. 12¢ .Ib. l9cl Frying Chickens. . .. .. (Faner, Fresh Killed) Fresh Shoulders . 11c Lezn Perk Chops ... ... 14c Loin Pork Chops. .. ... 19¢c Pork Loin Roast. ... ...w. 16¢ FoUA" Peaches ......4ms 10c (Fancy Bushel Basket. $1.10) Sliced Smoked Ham .. .1v. 19¢ (Center Cut) . 13V5¢ Very Fancy, Thick) .. 18¢ Skiced Bacon . ........ Our Best Flour. . 12-1. bag 27¢ (Very Best Grade) FANCY “Grown Tomatoes. ... 5¢ 3 ms. 10c New Nearby Onions. . 3 ms. 10c Sugar! Sugar! Sugar! m. 4Y5c| TWELVE MARKETS 509 MORSE Street N.E. 502 K Street N.W. 3272 M Street N.W. 305 9th Street N.W. 2153 Penna. Ave. N.W. 8215 Georgia Avenue, Silver Spring -&d’)tlwt GOOD many Halloween parties this year will surely take the form of dinner parties, what with Halloween coming on Sun- day. Halloween parties, cider and roasted chicken are a splendid com- bination. If you have never tried put- ting a cupful of hot cider into the roaster while the chicken was cooking, you still have a treat in store for you The chicken cooked in the cider does not absorb the flavor of the fruit juice, but it somehow assumes something of the delicious aroma of cider, and thus gets that flavor of apple crchards that we acsociate with Fall and Halloween. If you want to introduce the apple flavor in another way. stuff the chicken with an apple and celery dressing. It is delightfully different. To make it combine thoroughly the following in- gredients and fill the mixture into the chicken: Apple-Celery Stuffing—Three cupfuls dried bread crumbs. two tablespoonfuls melted butter. half te onful salt, f teaspoonful thyme, half cupful tart les diced. one cupful diced celery and half cupful English walnut meats (optional) For less formal refreshments for par- that are not dinner parties, combi- nation_chicken dishes are always popu- lar. Chicken somehow gives an air to a perty. Many of these combination dishes can be prepared azhead of time and then either simply combined and heated at serving time, or even only heated. Far from being harmed. many such dishes are improved in flavor by standing, since the flavors become blended into a pleasing smoothness that gives that indescribable flavor that re- sults when no one flavor stands out over the others. Chicken a la king is, of course, an old favorite among these combination dishes, and so are chicken chow mein and chicken chop suey. And while we are on the subject of Oriental dishes let’s not ferget Chinese chicken. It is a new combination, but immediately popular when tasted. To make it drain a No. 2 can of crushed pineapple and —_— FI.I ES are poor playmates for babies AMOX KILLS FLIES wakers of Amoce-Gas NEW LOW PRICE KIDWELL’S MARKETS, Inc. Opening Saturday . . . Market No. 12 509 MORSE STREET N.E. If You Want Value And Bargains Pay Us A Visit Friday And Saturday Specials Smoked Shoulders. . . .ib. 91/5¢c Leg Spring Lamb. . . Breast Lamb . ..... Shoulder Lamb ..., Chuck Roast ... .. Fowls (Stewing and Baking) Breast Veal..........» 12¢ Shoulder Veal .. .. Fresh Pig Liver. . Pure Lard ...........». 8:% New Potatoes. .. ...10 ms. 12¢ (Large, No. 1) (100-Lb: Bas, SL13) Fresh Table Eggs . .. .don 25¢ Cream Cheese........m. 19¢ Fancy Table Butter. .. .m. 24c (One-Pound Rolls) WATER. Corn Meal 10-1b. bag 17¢ Cabbage..........3 ms. 10c Sweet Potatoes. ... .4 ws. 10c Fancy Apples ......3 ms. 10c yan~" Pure Ap’le Vinegar, 17c TWELVE MARKETS 406 H Street N.E. ith and C Streets 2611 14th Street N.W. 3218 P Street N.W. 3104 M Street N.W. NORTHEAST PUBLIC MARKET, 12th and H Streets N.E. has a Lo Tt s Moo |in three tablespoonfuls of butter. | until thick and smooth. Then add two Kitchen Comments BY WILDA HOYT. JHEN making mousse in the auto- matie reir.gerator you will find it im) the texture io add a cup of thi m to the whipped cream mix- | ture just at the point when the mix- ture 5 beginning to freeze. Stir tie two creams togeiher well and put back in the refrigerator Have you a ventilating fan in the kitchen? I8 meed not be an expensive model, and it need not be oversize Even a small fan, placed at strategic peints when cooking, will keep the air in circulation and drive the cooking odors out of close corners. Money spent for this convenience is never an extrav- agance, considering the comfort and service the fan gives If you want delicious baked ham, but do not want to buy a whole ham, get a nice thick slice about one inch deep, trim off the rind, mix two tablespoon- fuls of flour with one teaspoonful of dry mustard and spread over the ham Then place the ham in a baking dish, spread over it two tablespoonfuls of brown sugar, dot with cloves on the outside rim, pour over it one cup of milk and beke in a moderate oven about one hour. Add more milk if the ham needs it. You can do nice things for your beverages by making up fancy ice cubes Add lemon, orange or pineapple juice to the water when freezing cubes for fruit drinks. Another, nice touch s given by placing a cherry, berry or some other piece of fruit in the center of each clube as it freezes. Mint leaves can be frozen in the little blocks and of course, you know about tinting ice cubes with vegetable coloring. | To make quick work of mashing berries or fruits through a sieve, either when making jelly or for ice creams and ices, use a puree sieve instead of a wite sieve. This handy utensil is a metal implement with solid sides and | perforated bottom. Usually it has feet which keep it up off the bottom of the container into which you are pressing the pulp. A wooden potato masher | makes the quickest and best masher. | Always label your preserves and jellies | and add the date. This will prevent mistakes when it comes time to open the fruit and keep the supply circulat- | ing in an orderly way. FOUND! 5D The Rerfect C()ay(‘u to Under-arm ROV¢ freshness/ \L\J\ \fi cook the fruit for two or three minutes Add four tablespoonfuls of butter and cook cupfuls of diced cooked chicken and | one cupful of boiling water or chicken stock, half cupful shredded celery and two tablespooniuls finely shredded green pepper. Simmer five season and serve. A garnish of toastea shred- ded almonds give a pleasant Orier tal touch. As for chicken pie, whole volum could be written about it and its va: tions. But with every imagin:ble of biscuit and wafer on the marget in or over which one can serje the chicken mixture, the serving of dicken pie on a few moments’ notice is nothing at all that is, of course, if the chicken mix- ture was prepared before hand. A homely menu, but one which every one likes, is chicken pie with salad using red apples for the salad and leaving the skins on, and for dessert either ice cream or a fruit whip cake For the fruit whip cake use pound cake. a plain butter cake, sponge cake or gin- gerbread. The secret of making it good is to put on a thick layer of fruit whip. LA cupful of fruit pulp—apricot. apple banana or any of your favorite fruits— a teaspoonful or two of lemon juice. one egg white and beaten together unt its shape. This quantity ma! whip to put a thick layer on inch cakes. A\ Apply like & lipstick PE Deodorizes and also Y7 reduces excessive pet- // spiration. Cannot irri- / tate. Cannot injure ics. Peretik is what every fastidious woman has been seeking. 5 ; k is endorsed by Good eping Institute and is Woodward & Lothrop, Palais Royal, Kann's, Liggett's, Peoples. two nine- — Germany's 1932 cereal crop is expect- ed to be up to the average. 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