Evening Star Newspaper, January 6, 1933, Page 28

FOOD PAGE. THE EVENING STAR, WASHIT D. €. FRIDAY, JANUARY 6, 1933 FOOD P AGE. Cold Molded Cereal Offered as Welcome Change. Serving of Figs or Dates—Toast- Making as an Art. Saving Without Serimping BY ALMA ZAISS. **WWHEN & thing ceases to be a nov- | we forget its benefits and a matter of fact,” said the director of the Associate Grocery Man. ufacturers of America, the other day. | the disappointed director. All we need is a little jogging of the memory, and a few of those little recipe books which the packers of all sorts of goods are glad to send to us. BEDTIME STORIES BY THORNTON W. BURGESS. The Shadow of Fear. t chill and drear ITTLE JOE OTTER ana Mrs. Otter were fishing down the| Laughing Brook below the dam of Paddy the Beaver. Suddenly | there was a sharp crack back of them in the direction of Paddy's pond. | At the moment Mrs. Otter was under | the water and of course did not hear it. | ‘When she popped her head above water | a moment later it was to discover Little | wll puited. fn»)wfi and pchool ane MODES OF THE MOMENT REAKFAST cereals are often unpalatable because improper- Iy cooked and then served with milk instead of thin cream. Many of the prepared cereals on the market are only partially cook- ed. To have the cooking compiete re- uires more time than is stated in the Jirections on prepared packages. All cereals are more appetizing if served | with baked apnles, apple sauce, stewed | prunes, chopped dates, or other fruit. Cold molded cereal is a welcome change at the breakfast table and the addition of fruit makes it an attractive end palatable food. Press the cereal to small molds or cups that have 3t been wet with cold water, turn the | cereal out on the breakfast plate, and surround with seasonable “fruit or stewed dry fruit. If you wish 10 serve molded cereal hot, first stand the molds hot water for 15 minutes, or place em in s steamer for 10 minutes. “Turn out and serve hot with thin cream and very little sugar, or with crushed or stewed fruit. The best way to make cornmesl mush 1s to cook it in a double boiler, | then no stirring is necessary. Use one cupful of dry cornmeal with four cup- fuls of boiling salted water. Allow the mush to heat slowly, cooking. for half an hour or longer, or until thick enough. Just before serving as a ce- real, remove the top of the double boiler from the lower part and boil -the mush for about three minutes. ‘Serve with figs or dates, or form into cakes and fry. Itis a good plan to first pour it into & dampened mold and leave for some time before slicing for frying. Whole Wheat Cereal with Cream Mix one cupful of wheat cereal with one cupful of cold wawer. Add to two and one-half cupfuls of boiling water and cook over an cpen flame for five minutes. Add one teaspoonful of salt and cook in a double boiler for 40 min- utes. Add half & pound of chopped dates and pour into molds. Serve with | cream and sugar. How to Make Good Toast. The secret of making good toast lies fn rather slow, but not too slow, cook- ing. The bread should be cut fairly thin and held a little way from the | fire. New bread does not make good toast. A loaf one or two days old is best to use for the purpose. A uniform browning and appetizing crispness will be insured by very gently moving the | toasting fork from side to_side. The edges and the crust must be browned 8iso. Toasted crust is an aid to diges- tion if masticated thoroughly. Toast browned in the oven is apt to be hard and burned because not closely watch- ed. Electric toasters are good if close- ly watched. When making toast on & gas cooker, constant turning of the slices will insure a uniform brown- Cheese Prench Toast—Make & sand- wich of creamed cottage cheese on but- tered bread. Dip both sides of the sandwich in egg which has been beaten with milk, and fry in butter. Cut orosswise and serve with a spoonful of grape jelly in the center. Cinnamon Toast—Slice half a loaf | of bran bread or whole wheat bread | sbout half an inch thick. Cut circles | with a small baking powder can. Blend | half a cupful of sugar with one-fourth cupful of butter and one teaspoonful of | cinnamon, mixing thoroughly to the | consistency of a thick paste. Spread each circle with some of this, topping off with finely chopped walnuts. | Use All Bread Crumbs. 1 I your bacon is not plentiful, you ean stretch the dish by dicing stale bread and Jfrying. with it. The break absorbes the fat and acquires a bacon taste. You can stretch creamed chicken. Cut off the crusts from a small loaf of stale bread, scoop out the- fnside until | about half an inch of wall is left, butter | it all over, set in the oven until a light brown, then fill it with the creamed chicken, Bread crumbs in fhe proportion of half a cupful to a pound of chopped seat will also help you to make your meat loaf or croguettes go farther. Dice some potatoes, cook until half done, then add an equal quantity of diced stale bread. Fine bread crumbs may be used in- stead of flour for thickening- grawes. They add flavor, and there is no danger of big lumps. They may also be used in thickening all kinds of soups. Scalloped dishes of fish or vegetables are appetizing and are a good way to use up bread crumbs. Bread crumbs ‘may be substituted for flour in bread making. Take some well- dried crumbs and. soak them until soft. When dry, crumble them lightly. They are then ready to be used in place of half the flour in the bread Add s little milk to the eggs for scrambling, and ‘as soon as they are set put in some finely crumbed bread, ex- cluding the crusfs. “The crumbs add lightness and_ the dish will go farther by the process, Stale brown bread cut into small squares, lightly browned in the oven, and eaten with sugar and cream, is & good substitute for a cereal Bread cut up in small squares before being toasted is ds soup, instead of crac sugar and hot milk, the squ an_excellent dish for child The secret of success in cooking eges and dishes in which eggs predominate, is to cook them slowly at moderate, | even heat. For soft-cooked eggs or for | hard-cooked eggs with tender whites, | start the eggs in cold water to cover, | supported on a rack. Heat the water gradually to simmering, but do not let it boil. Boiling temperature toughens the white of egg. The temperature of the water should not be allowed to go higher than 185 degrees F. For soft- ooked eggs. remove from the fir: when the water simmers, or is 185 degrees F. cover the pan, and let stand for a fe minutes. The length of time required | must be learned by experience. The number of egegs cocked at one time, the size of the pan, and the quantity and | temperature of the water all affect the | rate at which eggs cook. For hard- cooked eggs, continue the cooking over a low fire for 30 minutes after the water simmers, and keep it below boiling. | To poach eggs, break them into boil- ing salted water to cover in a shallow pan, and immediately remove from the | fire. Cover and let stand for about five minutes. Remove the eggs careful- | ly with a perforated spoon. | To fry eggs right, break them into a moderately hot pan containing bacon or other fat, and cook over a low fire. | If the eggs are to be cooked over the top, dip up the fat with a spoon and | pour it over the yolks until a coating | is formed, or if preferred, turnjthe eggs | carefully and cook them on both sides. | For shirred or baked eggs, break them | into a shallow buttered baking dish or ramekin, dot with butter, and sprinkle with salt and pepper. Place the dish | in a pan of water and bake in a moder- | ate oven until the whites of the eggs| are set. . | Scrambled eggs curdle if they are| cooked too fast and too long. Stir the eggs continuously over a slow fire until | they are a soft, creamy mass, just thick | enough not to flow off the crisp, hot | buttered toast on which they should be served. Scrambled and served on | milk toast, with a generous supply of well-seasoned cream sauce poured , they are rich and | dates. dried fruit soaked until slightly soft- them over some toast sorhe grated cheese over them. Place!| in a hot oven for a minute to brown | the cheese slightly. Waffles and Muffins. | Waffles—Mix two cupfuls of sifted soft-wheat flour with three teaspoonfuls | of baking powder, one and one-half tablespoonfuls of sugar, and three- fourths teaspoonful of salt. Add one and ons-half cupfuls of milk and two egg yolks, then three tablespoonfuls of melted fat, and lastly fold in the beaten | egg whites. Have the waffle fron hot enough to brown the waffle quickly. If an_electric iron is used, add an extra tablespoonful of melted fat to the bat- | ter. To make pecan waffles, add one cupful of chopped pecans to the batter | before baking. | English Muffins.—Soften one yeast | cake in half a cupful of lukewarm | water. Make a sponge with ohe ¢upful | of scalded milk cooled, the softened yeast, two tablespoonfuls of melted fat, | and one and one-half cupfuls of flour. | Mix well. Cover, and put in & warm | Place to rise for about an hour, When this sponge is light, add two and one- half cupfuls of flour which has been sifted with one and one-half teaspoon- fuls of salt. Beat this soft dough until it is elastic. Again cover, and put in a warm place to rise. When double in bulk, toss the dough onto a floured board and lightly work in a little flour. Roll the dough out into a sheet about | one inch thick, cut into large rounds, cover, and let Tise for about an_hour. | | Bake slowly on both sides on a lightly | greased griddle. When the muffins are | cold, split, butter and toast and serve hot. Codfish Balls. Cut three-fourths pound of salt cod- fish into small pieces and soak it in one quart of cold water for about two hours. Drain, add another quart of | water, and simmer for 30 minutes. Place the fish in a double layer of cheesecloth, press out all the liquids, | shred the fish, and remove all bones. Mix the shredded fish with three cup- fuls of hot mashed potatoes seasoned with milk and butter or other fat, and two well-beaten eggs. Bsat until light and add a little salt if necessary. Drop by spoonfuls into a kettle of fat hot enough to brown a cube of bread in 40 seconus. When a golden brown, drain on_absorbent paper and e at once, garnished with cress or pars Beef on Toast. ‘Toast eight slices of bread on one side. Butter the untoasted side, spread to the edge with a layer of raw ground beef, dot with butter, and broil under a flame for about five minutes. Season with salt and pepper, and serve at once with a garnish of parsley or pickles. Tongue Canapes. Cream two tablespoonfuls of butter and add two and one-half teaspoonfuls of drained horseradish. If the horse- radish s very strong, use less of it. Spread this mixture on six slices of whole wheat bread which has been sliced very thin and cut into strips free from crusts and one by three inches in Cover each piece of bread with a e of cooked, corned tongue of E Auto Show Puzzle Contest | [E] [S] QIUIA[LTIIT]Y] CIRIE[A[TIE[D] D] G[N|S YOUlR MOVE. © MOVE FROM TOP TO BOTTOM ROW IN CHECKER FASHION TO SPELLA CAR. ‘The puzzle illustrated above involv es the name of one make of automobile We had been talking about economy of | Zmaam packed goods, and | had asked for current news. “There’s nothing | new te be said, and that's the trouble,” he stated. “After the cracker com- panies forced us to see th: need for Foods Favorable | to Beauty BY KATHLEEN MARY QUINLAN. JF.1 might exact but one food pledge ¥ packaged goods by | L gquring the coming year, I am almost iinventiLg those|certain that it would be & request that ; first moisture-proof | yoy let an adequate, well balanced cracker boxes, ev: cryiing " magin | Dreskfast mark the beginning of the able was packaged to protect it from | dust and deterioration. It was one of the greatest economy moves in the food industry,” he lamented, “but no one thinks about it any more. . least of all, the women who buy goods. i A sad state of affairs, if true, I thought...and isn't t? How many of us have on our pantry shelves our | rightful assortment of crackers alone? | Salt crackers for salads and desserts with cheese. Crisp little oyster crackers to flick into the soup when nobody's looking (don't you love to do it?). Cheese wafers and tea biscuits for the hurry-up tea. Pretzels. too, and chips, and sweet cakes unending? Where are those packages of split peas, both green and yellow, for soups and to serve in lieu of potatoes? Where are all of the bean family in boxes; the assorted noodles ranging from thin, halrlike strands for soups to the big- gest broad ones for use with fricassees? Where the cartons of dates, of figs and | choice prunes for the every-day break- | fast; the packages of assorted shelled | 1t puis all safely protected from staleness | yamea hat T mavr faes vl Tade : ery often by wrappings of cellophane? . = and find them quite the most satisfy- cm‘r{fed“;lm' }:;:n tz:?(]‘;ofar iale’;hog ing breakfast dish. But, then, I thlrzk‘ vods v veek. At | tha v 3 54 ¢ o same - alertness should be- extended o | such deliclony, tondes wammec ™" K> sales of packaged goods...for price-| Nev, ‘they utting is Just as generous, and you can tough, 88 ’i-e‘h'},’mlfi’.i‘ig"}&d“‘zm in | “Fhere aré. 0" many uses for these |BUDIIC Places. Her secret, she says, is| foods that we never think of de- | 1y Cas she batter rather thin and she licious fruit-cheese salad, for examole, | bowaor or S, US€ 100 much baking made with a base of lemon gelatin and | Uiy 19 the mpe S0 1 Send them| Cilbes [ot’ choese, “banans anasliced| Foy fi 00 S HRE Sl FE S o o cves. made With (h¢'| 1ios watties, which come b L c'r;i;‘ ened, then stoned and filled with burst- | *°d delicately flavcred. ing cottage cheese mixed with nuts. Rice Nafles—Sift one and three- Light, quick cakes made with cracker | {OUIths cups flour, then measure again crymbs instead of flour; ice-box pud- two level teaspoonfu's baking dings, too. We may well count® {he|PoWder, a pinch of salt and two table cost, of this simple Tecipe and ask our. | {POORfuls of sugar; sift three times. To selves why there isn't always & bown. | this add two-thirds cup of ol ceokeq tiful fruit cake in the house at this|'ice and work it in with the fingers. (e o the . Add one and one-half cups milk, the Quick fruit cake—14 graham creckers, YOIk of cne egg well beaten. one table. three-fourths teaspoonful baking pow- | SPoonful melted butter and the white of der, one-half cupful mincemeat, one- | €8 beaten stiff. Fry on a well heated third cupful sugar, four tablespoonfuls | Wafle iron, which should be well greased, butter, three egg yolks, beaten; three | unless it is aluminum, which Tequires rgéx':«!l‘(lel: hould be crushed and mixed nohg';i?w der 1ittle s a e and mixe . tender little sa with the baking powder; then add|Strips of bacon, waffles wfiz okrw::x;k sugar, softened butter and egg yolks, | butter and coffee. Do not begrudge such Mix well and fold in whites of “eggs, | & Menu or its equivalent every morning stifly beaten. Bake in buttered cake | during the coming year. Less expensive pan in moderate oven 35 to 40 minutes. | selections are: Baked apple, fried com.. If there were space we could think |meal mush, creamed chipped beef. oot up enough economical recipes made fee. Stewed prunes, bacon muffine, soft. with various packaged goods to cheer | bolled egg, marmalade, coffee, UNCLE RAY’S CORNER Jupiter's Red Spot. N the planet Jupiter is a mark- ing which is known, as “the Great Red Spot.” Astronomers How else can one | avoid the fagged look that creeps upon the under- nourished person in midmorning and | deepens as_after- noon goes by? I think it is perhaps our crowning in- sanity that we ex- pect the body to go | at top speed with- out proper fuelin at least at the be: ginning of the day. | [ i Breakfast can be | delightfully light and yet simple. As a |stimulant “to the intestinal tract, try eating a bunch of grapes upon arising Follow with a glass of orange juice at | the table and enough substantial food | |for sour comfort. A poached egg on toast with two strips of lean bacon is Dot tco much for any one! ne s | but that may be due to clouds which xt"im-i(; between the telescope and the spot | sel RI; gutbeenhsupposed that the Great have studied the spot. th b ed Spot is the crater of a mighty vol- | telescopes for 75 years iog | C3DO. If s0, it is a different kind of | they are puzzled sbout it even at the CTAter than we know on earth, since it | e drifts around from year to year. A | Jupiter is the largest of all the | Crater the size of this spot would be' planets and is five times as far from | lar§e enough for the earth to the sun as the earth, To make g trip | 4rOPPed 1nto it, | around the earth, following the line of | c Another idea is that the Great Red the Equator, you would need to travel | SPOt may be a moon which has not yet | been born. 1t is believed that a planet which has not cooled down has the | power to throw off moons. There are | nine moons going around Jupiter, and if the Great Red Spot should be thrown off as & moon, this planet would have | 10 moons to light the sky at night. To any reader who will send me & | stamped return envelope I shall be glad | to mail a copy of the fllustrated leaflet called “Matvels of the Sky.” This leaflet | tells about planets, stars and comets. Address me in care of this newspaper and, as I almost always say, “wri plainly.” U MOTH HOLES . BURNS — RIPS (B A6 INVISIBLY Before MENDED After | FABRIC REWEAVING CO. 907 15th St. N.W. et. 7375 Work Called for and Delivered 9000000000000000000800000 CHANGES IN THE GREAT RED SPOT | DURING 31 YEARS. 25,000 miles. To make the same sort of trip around Jupiter, a person would need to travel 278,000 miles. | As a matter of fact, it is not at all likely that a person could live if he went to Jupiter. There is air around the planet, and water as well; but liv- ing “conditions cannot be very good. You might be too hot or you might be | too_cold. | ‘The sun shines on Jupiter, but it is so far away that it would not give enough heat for a person to live. On the other hand, it seems probable that Jupiter has not cooled down completely. If you should go there, you might find the surface & hotbed of volcanoes, with rivers of lava running down the slopes. Because of the clouds of vapor which cover a great part of the surface of Jupit scientists have not been able to study it so well as they have studied | Mars. However, they have seen the Great Red Spot and have measured it. he size of the Great Red Spot dif- fers in different years, but usually it | measures about 8,000 miles in width and | in length. the spot seems to be gray, | AND MORE, too, when it comes to Eatmor Cranberries, because one pound of fresh cranberries will make more than fwo pounds of the famous | fen-minute cranberry sauce that is so good with all meats or poultry. “10-Minute” Cranberry Sauce (Stewed Cranberries) 1 pound or quart (4 cups) cran- berries, 2 cups water, 1’210 2 cups sugar. Boll sugar and water together 5 minutes: add cranberries and boll without stirring (5 minutes is usually sufficlent) until all the skins Pop open. Remove from the fire Grapefruit Is Healthfruit Doctors say that ATWOOD GRAPEFRUIT " aids digestion and helps eliminate acids from the system that will be exhibited at the annual show, to be held January 28 to February 5, tnclusive, at the Washington Auditorium, under the auspices of the Washington Automotive Trade Association. This association, through the co-operation of The Star, is conducting a contest, for which the winners will receive $100 and 106 free tickets as prizes. To enter the contest simply solve each puzzle that appears, daily and Sun- @ay, keep them until the last one is published, and then mail them to the Wash- ington Automotive Trade Association, room 1002, 1427 I street northwest, with a slogan—not to exceed 20 words—on “Why the automobile show should be helds| here every vear.” Remember, do not send the answers in until you have them all. There will be 24. It is not necessary to send in the puzzles themselves. | Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: W. Chas. Heitmuller Co. 1310 5th St. N.E. Washington, D. C. Only the answers and the slogan are necessary. The puzzies may be studied ln‘ ‘The Btar files in office. the business when the popping stops, and allow the sauce 1o remain in vessel undisturbed untll cool. There are 43 other economical Ways o Serve Eatmor Cranberries and our recipe book is free. Address Dept. N, AMERICAN CRANBERRY EXCHANGE 90 West Broadway . . New York Clty Joe staring back toward that pond with a look on his face that told her at once that_something was wrong. “What is it, my dear?” anxiously. “A terrible gun,” replied Little Joe. “There must be a hunter in the Green Forest. Listen!” For a few minutes they listened with ears straining. Then there came an- other sharp crack. There was no doubt she asked | fore. @fl’m‘fli%- that it came from the shore of Paddy's | Pond “The children!” gasped Mrs. Otter, and in her eyes was a look of terrible fear. It was not fear for herself. It was fear for the children whom they had left playing merrily in that ‘pond. “Come oni” cried Little Joe, and in- stantly started back up the Laughing Brook. Mrs. Otter was right behind him. How they did shoot through the water! That was swimming. Yes, sir, that was swimming. Never had they moved faster in pursult of a trout. When they reached the dam they paused to peep over it. Almost at once they saw the hunter with his terrible gun. He was walking along the shore of the pond toward the dam. “Come on!” cried Little Joe again. In a flash they were over the dam and under water on the other side. Which way now? Where should they look for the two children? Little Joe did not hesitate. Those youngsters, if they had not been shot, must be in hiding somewhere along the bank. He ! led the way to the nearest point where there was good cover, which was a mass of brush near the farther end of the dam. There they found the two young Otters shivering with fright. Such an anxious moment as there was then as mother hastily made sure that neither had been hurt. Sure of this, Little Joe left them. He had gone to watch that hunter with the terrible gun. He wanted to know where that hunter was and what he was doing. He had no fear for his own safety. He | would see but would himself be un-| to rest. Little Joe was planning to lead seen. his family far from those pleasant He discovered the hunter on the dam. | ponds there in the Green Forest, for | He was looking to see where his last over them now lay the shadow of | bullet had str(;m\l;l Satisfied s to this dreadful fear. he disappeared below the dam. | (Copyright, 1933.) J “Hiding,” muttered Little Joe. “He will wait there hoping for another shot. | Well, he'll wait a long time.” | "Back to the others swam Little Joe. “Follow me,” said he briefly, and with- out waiting for an answer started off. | The two young Otters followed and be- | hind them swam Mrs. Otter to make sure that neither should go astray or | be left behind. At first they swam un- der water. Then with heads out they | swam close inshore where shadows lay | and brush hung over the water. When | they came to an open place they swam under water again. So at last they came to the upper end of-the pond and the Laughing Brook. ! “Stay here until I return,” command- | ed Little Joe, and started up the Laugh- | ing Brook. In a few minutes he was back. “Come on,” said he. | Swittly he led the way up the Laugh- | ing Brook, now swimming, now running | along the bank, keeping well under the | brush. So they came to the upper pond | and crossed this until they once more reached the Laughing Brook where it| entered the pond. There they stopped | MENU FOR A DAY. BREAKFAST. Orange Juice. Hominy, Top Milk. Ham Omelet, Toast. Marmalade, Coffee. LUNCHEON. Corn and Tomato Chowder. Crackers. Jellied Peaches. ‘Whipped Cream. Gold Cake. DINNER. ‘Tomato Bisque. Meat Loaf, Brown Gravy. French Fried Potatoes. Broceoll, Butter Sauce, Lettuce, Russian Dressing. Chocolate Cottage Pudding. Coffee. Mother Good Taste Today I BY EMILY POST, Famous Authority on Etiquette. Invitations and Titles. Y Dear Mrs. Post: Sometim¢ ago I read in your column that the words ‘at home are used on house-wanining party invitations. Can] these words be used when sending in, vitations to just an ordinary evening party when the number of guests is tof | large for bridge? How would the per: son recelving such | an tnvitation know | just what kind of a party to expect?” | Answer: When | engraved with cap- | ital “A” and | this w “Mrs. Gilding At Home.” ‘This is the most formal invitation | possible. If “danc- ing” 1s engraved in | lower corner, the | invitation is to a ball. But “at home” written with small letters means just “an evening at home.” “Dear Mrs, Post: How does a hostesy tell her guests that she wishes them tq | dress for her party? I should think | such a situation would be a litle awk- | ward.” Answer: No, it is quite simple. I | people are likely not to dress, write “evening dress” in the lower left core | mer of your invitation. “Dear Mrs. Post: What is the best way to write a check to a doctor?” Answer: It doesn't make any differs ence. You can write it with Dr. before | or Mr. after and the check will be pers | fectly good. Properly, however, the check should be made payable to John Smith. No title, (Copyright. Mittens are “coming back™ as part of what the well dressed London man should wear. 6 Emily Post. 1933.) t rub on ICKS VaroRue \% *SLICED OR UN.SLICED * ok ok K K R 4 Kk ¥k ¥ & k %k ¥ K ¥ ¥k ¥ % AD’