Evening Star Newspaper, December 2, 1932, Page 49

FOOD PAGE Salads Popular for Holidays Add Zest to Meals and Provide Good Foundation for Economy—Cooked and Uncooked Mate ALADS are in good taste for every occasion and add zest to lunch- eon, dinner or whatever repast it may be that is not approached by any other dish. They are a splendid foundation for economy be- cause they permit the use of left-overs, “as a tiny piece of fish or meat will make a‘good luncheon dish if divided | inte neat pieces and arranged on a bed i of .letpuce with a little mayonnaise ured over all. = Almost all vegetables may be util-| 7 tzed for making saiads, some in a cooked state and others uncooked. -Among the principal vegetables which * may be used uncooked are cabbage, let- tuce, endive, tomato, cucumber, onions, dlery and watercress. Beets, cauli- | !Mower, beans, peas, asparagus, carrots, | * #hrnips, potatoes and Spanish onions Tequire previous cooking before using | for -salads, AWhen cooked vegetables are used, they must be firm and never pulpy, so g/that they will retain their form or can be cut into pieces. Cold cooked green | vegetables such as green peas, string beans, artichokes and asparagus make | very good salads if seasoned with an ordinary vinaigrette sauce. This sauce is a mixture of three parts of salad oil, | one part of vinegar and salt, pepper and chopped parsiey. Any cold, cooked greens may be used for salad, with may- onnaise or French dressing. An attractive garnish for salads can be made by rolling tightly, several large lettuce leaves and keeping them cold. ‘When needed, cut the rolls into one- half inch pieces, and a pretty pale green rosette will be made. The delicate, curled leaves of any head of lettuce will separate easily if the core is first re- moved with' a sharp knife and water from the faucet is then allowed to run into the opening. Crisp and fresh, lettuce adds value to | the diet as an appetizer and supplies mineral salts and fat soluble vitamines that are so essential to the best health. A dressing used with lettuce in which there is oil or cream adds fat to the diet and when meat, cheese, fish, eggs or nuts are used with the lettuce, the necessary protein for the meal is sup- plied. Fruits add more mineral salts, vitamines and sugar. These are the reasons that a hearty salad may make | the main dish of a meal. A salad will often use up leftovers in attractive ways, but the ingredients must be put to- gether carefully. The salad must be neat. and if possible, artistic. Flavors should be combined only to bring out one principal flavor that is specially ap- petizing. Blending Flavors. Too many salads are spoiled by hav- ing ingredients the flavors of which do not blend, or by the presence in the dressing of acids that do not go well with the vegetable juices. For instance, lemon juice is often better as an ad- Jjunct than vinegar, but there are juices in some vegetables that do pot combine well with lemon. The d juice of cucumber is one of them. When it is possible, dress cucumbers with tomato Juice, salad ¢il and a sprinkling of coarsely chopped celery. The tomato has a pleasant acidity of its own and | should require no other acid in its dress- ing. 1t is enough to moisten it with good olive oil and to add for flavor a little chopped parsley and a few chop- ped, sweet, green peppers. Mustard and cress dressed with lemon juice are very palatable. A leaf or two of sweet basil gives sufficient relish. A few seeds of dill added to cabbage salad will give it an added relish. All cold boiled vegetables can be made into salads. but do not forget that vine- gar and the acid juice of lemon will harden the skins of such green things as peas. When it is possible, dress all cooked, leftover vegetables with tomato juice. Besides vegetables and fruits, game and poultry of any kind, and tongue, ham, or any tender, well flav- ored meat, cut in small pieces, may be used. Fish and shellfish are very deli- cious used for salads, while eggs, nuts and fruits help to give variety. ‘When making vegetable and fruit salads, many attractive combinations can be arranged, varying constantly with the changing seasons. One day oranges and pineapple can be piled on Jettuce leaves; another time apples or tomatoes can be hollowed out and filled with celery or nuts; bananas can be cut into cubes and piled in orange cups or on a platter garnished with tender | celery, a white mayonnaise being used | as a dressing. Grapefruit and grapes | are a combination always liked and can be made attractive in many ways of | serving. To mayonnaise used for fruit salads add an equal quantity of stiffly whioped cream, leaving out mustard and cayenne pepper. To prevent fruits in salads from turning dark, squeeze a small quantity of lemon juice over them. They will then keep their color and be fresh until the following day. Holiday Salads. Red and Green Salad.—To one cup- ful and a half of boiled and chilled rice add half a cupful of diced chicken, one- fourth cupful of diced celery, twelve bits of red pepper and twelve bits of green pepper about one-fourth inch square, one-fourth teaspoonful of salt and two tablespoonfuls of mayonnaise. Mix the ingredients with a silver fork and use to fill individual molds. Unmold the salad upon lettuce leaves, garnish with strips of red and green pimiento and rials. serve with boiled or mayonnaise dress- ing Holly salad: Mash a three-ounce cake of cream cheese into one cupful of | mayonnaise dressing, add one cupful |and a half of whipped cream, the con- | tents of one small bottle of maraschino | cherries, one-fourth cupful of chopped green olives and one-fourth cupful of shredded citron. To one-third of the | mixture add half a cupful of crushed, drained pineapple. Mix well, place the pineapple mixture in the bettom of the | mold, cover with the remaining mixture | and freeze in equal quantities of jce and salt for three hours, or freeze in the re frigerator tray. Unmold with the pine- apple on top. Serve in slices on lettuce leaves. The green olives and red cher- ries make a very pretty effect for Christmas serving. | Cranberry salad: Stew one pint of | large cranberries in as little water as | possible and when done sweeten with one cupful of sugar and let them get cold. Add to them one cupful of chopped nut meats and a cupful each of chopped celery and apple. Add the juice of half an orange and half a lemon and fold in a small quantity of mayonnaise made without mustard. Pineapple nut salad: Take two cup- fuls of shredded pineapple, one cupful of diced celery and two-thirds of a cup- ful of nut kernels. Serve on crisp head lettuce leaves with a boiled salad dress- ing to which has been added some pow- dered sugar and whipped cream. Peach salad: Make a good firm orange gelatin. Take as many halves of canned peaches as there are persons to serve, placing one-half in each mold. Pour the gelatin into the molds and let stand several hours. Just before serv- ing, turn the molded contents into des- | sert dishes containing a little sweetened orange juice. Garnish with shredded coconut and white sugar. Pear salad: Winter pears make good | receptacles when halved and_scooped | out, in which to put salad. The shell; should be placed in a bed of parsley and | bleached celery tips on & dish not much larger than the pear. Dressings and Garnishes. Never use any but the best oil for salad dressings and if not using it fre- quently, buy it in small bottles, or make it in small quantities, as it soon becomes rancid. Keep in a cool, dark place. The quality or flavor of vinegar is also & matter of great importance in salad making. ‘While the first requisite for a tasty salad is good material, the next requi- site is a dainty garnish. There is no excuse for monotony, for there are ma- terials at hand for a never-ending va- riety of garnishes. Boiled beets, green and red peppers, pimentos, radishes, capers and other materials offer a wide range for taste and skill. There are fancy tin cutters for shaping stars, leaves and other small designs. You can also do much with a sharp-pointed knife. Try a green pepper rose as a garnish for potato salad. Use the stem end of the pepper, which looks quite like a | green rose. Put a star cut from a red beet in the center and a section of a slice of pepper at either end. Thus a plain salad will be transformed into a very tempting dish. Another simple garnish is made by placing a thin slice of green pepper on DURABILITY—Heavy Furniture t Steel BEAUTY—Baked Enamel Finish— Solid Colors or Wood Grained CONVENIENCE—Insulated Remov- able Tops Thomas E. Clark, Inc., 34 Maurice J. Colbert Co., —VIRG Fredericksburg—Edgar M. Young, Lezington—Higgins & Irvine. Lynchburg—Cleland Company Norfolk—Building Supplies Corp. Norfolk—Grover L. White. Nor/folk—Fowler's Petersburg—Petersburg Builders’ Supply Co. | Richmond—J_"A. McNickle | Roanoke—Neison Hardware Co. | or Write for Nearest Factory—Columbia Metal Box | When cold, cut the rolls into half-inch Frank Bentley, Inc., 37 Dealer the salad, allowing it to follow the natural curves, which look like green scallops. Add in the center a leaf cut from a boiled beet and some little fancy designs at either end. Stars cut from cold boiled beets make an attractive rnish and may be arranged in many ancy ways. Slices of cucumber cut into stars and used with either green peppers or red pimentos are very ef- fective. A daisy garnish is easily arranged by cutting strips from the white of a hard- boiled egg and placing them like petals around the slice of the yolk that you should use for the yellow center. If lemon are used as a garnish, cut thin slices and pink them with a cutter, or cut them in star or trefoil design. | A fancy garnish adds greatly to the | attractiveness of a salad and usually to |the flavor. Tomato or green pepper | cups, made by scooping out these vege- tables in cup form, with or without a handle across the top, transform a plain lettuce salad that is placed within them. Roll tightly several large lettuce leaves. pleces, forming a green rosette. Dressing Withont Oil. A boiled salad dressing made without oil is as follows: Cook together one tablespoonful of butter and one tea- spoonful of flour. Add half a cupful of | hot vinegar and pour the whole while hot into one well beaten egg. Cook for one minute, then set aside to cool. Add half a teaspoonful each of salt and | sugar. Thin with cream, milk or whipped cream. MENU FOR A DA BREAKFAST. Baked Apples. Cereal with Cream. Vegetable Hash. Graham Gems. Coffee. LUNCHEON. Baked Macaroni and Cheese. Stewed Tomatoes. Rye Bread. Apple and Nut Salad. Tea. DINNER. Beef Stew with Dumplings. Tomato Gelatin Salad. Squash Ple. Cheese. Coffee. MACARONI AND CHEESE. One and a half cupfuls maca- roni, half cupful grated cheese, one cupful medium white sauce, one and a half cupfuls buttered | When this is crumbs. Boll the macaroni in salted water. Put layer of boiled macaroni into buttered baking dish, sprinkle over half the grated cheese, add half the white sauce. Repeat. Sprinkle buttered crumbs over all and bake in a moderate oven until the sauce boils up around sides of dish and crumbs brown on top. BEEF STEW, DUMPLINGS. One pound of beef (bottom of round), cut into inch pleces. If there is any fat on it, put into iron kettle to try out, then add the meat and stir till all pieces are seared, add hot water to cover meat and cook slowly about two hours; then add one pound par- snips, cleaned and cut in small pieces; also one pound small po- tatoes (pared and quartered) and salt and pepper to taste. Have Jjust enough water to cook with- out burning, for it is not to be like soup. The potato will cook to pieces and make the juice thick. (Copyright, 1932.) RADIATOR COVERS HEALTH—Humidifier Equipment EFFICIENCY—Constructed to Insure Correct Convection Heating ECONOMY—Standard Sizes —WASHING TON, D. C.— 717 Georgia Ave. N.W. Budget Plumbing & Heating Co., 513 H St. 07 Connecticut Ave. ) Inc . N arroll St., Takoma Park HYATTSVILLE, MD., Hyattsville Hardware Co. INIA— Roanoke—Plerce, Butler & Pierce Mfg. Corp. Rural Retreat—Harrison-Hancock Hdwe. Go Salem—Wiley Feed. Fuel & Supply Corp. Staunton—A. Erskine Miller. Strasburg—Strasburg Hte. & Plg. Co. Waynesboro—Lambert Mfg. Co. Winchester—J. W. Rosenberger Co. Wytheville—Harrison-Hancock Hdwe. Co. and Descriptive Circular; ., 260 E. 143d St., N. Y. C Provides Nourishment for Chilly Weather Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. VWHEN speaking on the subject of beauty I am constantly preaching the evils of overdoing; the need for relaxation during the day. Yet the indolent woman is far from my ideal of beauty as is her mervous, overwrought sister. ideal is the floalm and restful on her, is ever ready to do her part, yet | never on a tension from overdoing. The indolent , I find, is ften so through inertia due to some Bquite superflcinli physical cause.| true there is a simple | program of living which will restore | her to normal health. | My endeavor is always to stimulate | interest in physical activity, preferably out of door Often I reorganize the entire eating habits of the woman, so that her diet will include a high per- centage of those vitalitymaking foods, the fresh fruits and vegetables of the bulky, juicy type such as cabbage, toma- toes, onions, spinach, broccoli. For these clients I put strict limits upon the heavy foods which clog the | system and make even the most in- dustrious person feel sluggish and earthbound. 1 prescribe the lighter meats, including fish, and give them a number of tempting suggestions that will make their beauty menus seem at- tractive instead of prohibitive. ‘There is one very wholesome meat dish which I have recommended to many who are not fond of a strict fruit and vegetable program. It is chicken combined with pineapple in a way that retains all of the meat juices. Chicken and pineapple in aspic—This recipe can be made up early in the morning and kept for a day or two, if desired. Steam a roasting chicken until it is tender. Take from the liquor (there should be about four cups of juice or aspic), cool, remove the skin and slice carefully. Arrange the meat in a shallow mold, alternating with sliced canned pineappl CM(J Resem"cé | tempting late in the afternoon as they | Y, DECEMBER 2 OO0OD PAGE The Chef Suggests fi JOSEPH BOGGIA. KED frult, as & rule, makes no strong appeal to the appetite. OChiefly, T believe, because 1t is not pre- pared in tempting ways. Stewed fruit is very healthful, but S often lacking in character. That is | why the chef 1ns of serv- ing it alone in a plain sauce dish- resents it in a autiful compot Here he will com- bine several fruits and dress them | with a blended sirup of just the; .. . Not watery thin and insipid, but rich and full-flavored; sweet enough to give stimulation to the ap- | petite. It should not be much more trouble- | some or costly for the home cook to| prepare and serve several fruits in this | way instead of stewing up a large dish of one fruit, which soon becomes tire- some. More imagination could be used in| serving home-canned fruits and pre- serves which seem an old story when passed around in the same way, day after day. As a relish with meats, or as a spread for toast and muffins we use them. But there are many other ways to serve that stock of pre- serves and jams which belong to every well regulated household. One way is to make delicious assorted tarts of them. Make them for lunch- eon or supper menus. Make them, too, for afternoon tea; they are just as are for dessert—perhaps more so—for | now, at the end of the day when we seek rest and refreshment, renewed energy follows the eating of a bit of wholesome sweet. . Very often I say, as T order trays| of dainties to be carried from my kitc en for afternoon tea service: “It is time now for something more than little tea cakes and thin sandwiches. It is time for some of those small but delicious frult tarts which go so well with tea| or coffee.” And I see that the French pastry tray contains a nice variety. Have you ever served tartlets to call- ers instead of the usual cakes which | every one expects? Unless tea cakes | are quite original, they are too familiar to cause comment...but try tarts, and the tea hour will be long remembered. With holidays approaching and | young people coming in hungry from | outdoor sports, freshly made fruit tarts will prove most convenient tidbits to have on han At the Children’s Table BY MARY HOPE NORRIS, TH’E following letter is typical of many that come to me each Autumn: “Please tell me what to do to forestall the annual finicky appetite of my little daugh- ter, age 5, which inevitably ' arrives with the first cold weather? Break- fast is a daily tug of war, and she is so pathetic about it, trying to eat but not wanting it. She is happier, healthier and has| more pep cwring warm weather than on cold days when the average child is full of | energy. I must be failing, but where? I have never had this trouble with my two boys, age 7 and 9.” The letter gives details as to weight, height and general conditions of Helen | and the two older boys in school. | For one thing, the little girl may | miss her brothers and may not have other playmates with whom to play | and romp outdcors. Fresh air and activity are great builders of appetite. It is an accepted fact that a que: tion should never be answered by as] ing another, but that is exactly what I intend doing. If you, my mother | readers, can answer yes to the follow- | ing, and still your child refuses to eat | and enjoy food that is ample for sus- | Ask also for Orients “Show-You" Chop Suey —Sauce—Bean Sprowts. “Sl\ OTNA-YO IJ" Glow MEIN Noodles Toasted a rich brown, ready to serve with Oriental Show-You Chop Suey (also in cans). Deli- cious. Inexpensive. At leading grocers Oriental Show-You Co., Colambis City, Ind. taining and bullding health, consult your family doctor. First—Is there perfect ventilation in the sleeping room, windows open top and bottom? Second—Is the covering light yet amply warm (blankets are best and can be kept immaculately clean)? Third—Are all lights out with the good night kiss? Fourth—Do your children have orange juice and cod liver ofl before breakfast? Fifth—Do you have a different | breakfast food each morning, properly | cooked and not lumpy, served with | raisins, bananas, cooked fruit of any | kind and sweetened for a change with honey, or something served with a mound of whipped cream, topped with an animal cracker, cherry or what you will as & surprise? Sixth—If milk has become a pet aversion, masquerade it as cofluhkc‘ father's) using cereal of course, hot chocolate, or a host of other variations that arouse interest. Seventh—Have you tried & 10 or 15 | D ' ATWOO W. Chas. Heitmuller Co. 1310 5th St. N.E. Washington, D. minutes’ romp outdoors before. brealks fast, first giving the children thefr orange juice and cod liver oil? Eighth—Are you and the children’ father calm and pleasant at meal time, allowing them to participate in the general conversation? Ninth—Is correction excluded from all meal-time periods? Tenth—Is the table attractive, are dishes colorful, especially in the morn- ing, with reasonable variety? If yes is the answer to all these questions, and the finiky appetite per- sists, your doctor will find the ca: and with your co-operation a n child will soon gladden your heart. I think the following grouping of the building, fuel and regulating foods may interest you. Some of each group is needed daily. Building foods—Repair and build new tissue: Meat, milk, eggs, fish, cheese, legumes Fuel foods—Create heat and energy: Cereals, fats, sugars, vegetables of high starch content. Regulating foods—Promoting normal activity: Whole-grain bread and cereals, bran, fruit, unpeeled, but well washed; leafy vegetables, especially celery; cabe bage and carrots, raw. Rounds of dough-cut out ready to bake Perfect biscuits every timel All you do is bake them. Mixed from a famous old Southern recipe . . « Package of ten, 10¢. finds in one fruit (CanNED PiNeAPPLE- all these essential health values VITAMIN A—Builds up the body to resist and overcome infections. The proper amount for daily diet is two slices or a Pineapple Cup of crushed or tidbits ODAY this most delicious of It is a generous source of vitamins VITAMIN B—Promotes growth and is antineuri VITAMIN C—Helps to maintain normal teeth and bones; is anti- scorbutie, IRON COPPER MANGANESE CALCIUM PHOSPHORUS —Aid in prevent- ing nutritional anemia, — Essential for building and main- taining strong bones and teeth, STIMULATES PROTEASE ACTIV- ITY—Speeds digestion in stomach, ALKALINITY—Through ks anth ketogenic and alkalinizing effects, helps to prevent acidosis. T your daily diet. For nutritional re- fruits is urged as an article of A, Band C. It contains 5 important Mother knows that Schneider’s Dan-Dee Bread is a mighty impor- tant Winter food, because it's made with Butter and other quality short- ening . . . rich . . . wholesome and nourishing. AND —Canned Pineapple is the only fruit known to act as an aid to kidney function, by stimulating kidneys to eliminate waste matter from the blood, minerals—copper, iron, manganese, search now tells us Canned Pine- calcium and phosphorus. All told, apple combines substantial amounts Canned Pineapple actually possesses of important health values of many more known dietetic values than any fruits, including oranges, tomatoes, other fruit. prunes and raisins. To obtain full benefits, dietetic Here are the outstanding benefits authorities advise two slices every to be had from a daily serving of ~ day or the equivalent in crushed or Canned Pineapple: tidbits—a Pineapple Cup. Enjoy it 7 in this form or in salads or desserts. Tt possesses an unusual ability to aid the digestion of proteins—such Remember, it is\Canned Pineapple in which you find all of these bene- fits. Temperatures applied in can- ning cause a beneficial change of dietetic importance. as meats, eggs, beans. It is an impor- LISTEN TO AUNT SUE AND POLLY EVERY EVENING EXCEPT SAT. & SUN. tant aid in preventing or relieving 5:15—WRC—SCHNEIDER DAN-DEE HOUR acidosis. It is the only fruit that is Educational Commirtee PINEAPPLE PRODUCERS COOPERATIVE ASSOCIATION, LTD. 100 BUSH STREET, SAN FRANCISCO, CALIFORNIA neapple Producers Cooperative Association, Lid, known to normalize kidney funceion. CHARLES SCHNEIDER BAKING