Evening Star Newspaper, January 13, 1933, Page 28

FOOD PAGE. Saving Labor and Expense Keep to Simple Cooking in Preparations for Guests. Some Sandwich Spreads—Service and Recipes. T is easy to serve good things when | entertaining if you have a list and | a determination to keep to simple | cocking. It will save work and ex penze to zerve only two things, wihich may be sandwiches and coffee, cake and coffec, wafers and .chocolate, ccughnuts and cocoa, or any other £o0od “two” combination. Sand! and coffec are always a very cold day, chocolate is 1 beiter then eoffee, as chocolate is both foed and drink. The fillng for the sandwiches may be jam, cheese, nuts, serdines or just plain but- One hostess always serves bread- and-buiter sandwiches and scalloped oysters on cold days, and the combina- tion is delictous. | When baking bread, fill ‘one-pound baking powder cans half full of douzh, giving it a chance to rise. Use thesc dainty loaves for sandwiches. The children especially will be delighted with them. Whi cutting bread for dainty sandwiches, you will find that! you can cut the bread much thinner without brea the slices if you first heat the knife. Sandwich Spreads. Remove the bones and skin from some sardines. Pound the fls: with a ge plece of bucter m paste of it. Add lemon juice to taste. Spread the paste on sandwiches and garnish with chopped gherkins. | To make golden cream cheese, mix one cupful of dry grated cheese with one tablespoonful of cornstarch, half & teaspoonful each of salt and mustard | and a shake of cayenne pepper. Add four teaspoonfuls of butter and four tablespoonfuls of milk. Brat unlll‘ smooth and cook over hot water um.l} well blended and creamy, or for about 10 minutes. Turn into o jelly tum- bler and keep in-a cool place Roquefori Sandwiches.—To: thin siices of bread cn tha cther side with a three-cunce packege of creom choese, on2 ccant tablespoonful of buiter, a few drops of table sauce and one or (wo tablespocnfuls of Roquefort cheese. Sprinkle with paprika if desired and place under the broiler flame or Qndlr‘ the toaster grid of the electric grill to| melt and slightly brown the chee Served in smaller portions this makes a delicious bridge party sandwich. Serve with asparagus salad and hot tea. It You Serve Oysters. i Oysters are like eggs, in that they | become leathery and indigestible soked tco long. A'l 'round the “body. ster, there is a t some Spread of cne hy part of the o reuler collar cr cap> or mantle ere Wiacn the oyster is cooked e s separate from one another, somewhat like the p2rily opened leaves of a book, and then crinkle or pucker & little at the cdges. If the cooking is| olonged beyond that point the oyster Eses flavor and becomes tough. ppears £t the b be served with cool drinks, frozen des- serts or fruit salads. To make, add a pinch of salt to the whites of two eggs and beat until they are dry and stiff. Add two-thirds cupful of granu- lated sugar and cook in a double boiler. Have the water boiling when the mnner dish is introduced., and keep th> water just at the boiling point. After 15 minutes, remove the mass from the firz, and add one teaspoonful of orange fower water, and gradually cne cupiul of shredded cocoanut. From a teaspoon drop the mass onto waxed paper &and brown in the oven. This will make three dozen puffs. Almond Rings.—Roll half a pound | of puff paste very thin and cut out with a biscuit cutter. From each round cut a smaller one from the cen- ter so that the ring will be about an inch wide. Beat the whites of six eggs to a stiff froth. Add half a pound of | pulverized sugar and stir with the disn in bofiing water until the meringue is thick. Slice half a pound of blanched e S Y . Stir them into the then with a silver | ure on the rings. | aturs proper 1or | vi:1 keep fresh for several o5, —Us2 two eggs, one cup- ful of brown svgar. half & cupful of flour, one-fourth teaspoonful of salt, a querter teaspocnful cf baking powaer and two cupfuls of chopped pecans. Make a dozen and a half of the cakes in shallow gem pans, lay half a pecan on each cake and bake for about 15 minutes in a moderate oven. Soft Cakes.—Rub one pound and a half of butter into two pounds of flour. Add three dessertspoonuls of preserve juice of any desired flavor, six of yeast, and four each of ground nutmeg, cin- namon and dried currant: Bake the cak 11, shallow pans English Gin d.—Rub one-fourth pound of bef dr: r. Add tv ping table-poon- *, on2 {ablesnocnful of bak- 2 POW! half a cupful of hot mi k, one cupful of molasses and half an ounce of caraway seeds. Mix these ingredients well. Pour the batter into a well- greased pan and bake in a moderate | oven for half an hour. | Macaroon Omelets. —Pound one | dozen macaroons until fine. Beat six| €ggs, yolks and whites together, add- | ing during the process the pounded macaroons, together with one table- | spoonful of confectioner's sugar and & pinch of salt. Make of this mixture four smail omelets. Fill them with Jelly jam. dust over the tops with ru%ar, brown in the oven and cerve 0t P > T Cirnamon C: It the cal: ro tim> t> m: m clous cub-titute to s Buiter a_numbsr of emell, round, un- sweetened crackers, mix thoroughly equal parts of ground cinnamon and | granulated sugar, | for cuit'ng ¢nd ¢ cach p: . rections for making the-e dre: write your name cover the buttered |plainly; also style number and size o(’ THE EVENING Star Patterns Trig Trotteur. Practical street wear demands & cer- | tain sturdiness of line and fabric. This | | two-piece sult adds individuality of de- graceful name does | sign and achieves a practical smart- give them greater | ness. It offers a clever interpretation | importance in the of the two-way coilar, to be worn but- | toned or open with a rever on either side. The novel seaming and patch pockets contribute a jaunty air to the Jjacket. | The teilored skirt is fitted at the| hips. but is wide enough at the hem to allow walking freedom. Simple, prgctltal and inexpensive. It is No.| 73. The pattern is designed in sizes 14 to 42. Size 36 requires 415 yards of 36- inch or 39-inch material, 2nd 2 yards of 36-inch or 39-inch fabric for jacket lird) Simplified _ilustrated inctrustions ving r2 rcluded with n. They give complete di- To get a patiern of this model send | 15 cents in coins or stamp:. Please | and address very| r Stew.—Strain one pint of | crackers with this mixture, and put|each pattern ordered, and mail to The oysters and m the liquor until it boils. | them in a hot oven to brown. Serve|Evening Star of milk, which may or|cold. The flavor of the cinnamon|Washington, D. C. Several days are Add one pl 3 may not have been heated previously. It ihe oyster liquor has boiled the milk will not curdle. Lastly, add the oysters, two tablespoonfuls of butter and season- ing. Cock until the oysters are done. ‘This emount will serve four persons,| but you can increase the ingredients to any emount you wisk | S2:1lo] vs.—These are bcst! 1 a2~2 mad2 cbout two layers » in a dsep glass pie piate | and oyster liqucr Al of oysters, then a layer of crum?s,, ot the crumbs with butter and | season with selt end pepper. Then an- | other layer of oysters, more crumbs and | a moderate quantity of oyster liquor to| give the desired moistness. Bake 20 minutes and serve so hot that the dish steams and gives off that indescribable seafood. large | the oysters ‘Take from the fire and . Then chop the oysters fine. Put into a sauce- pen half a cupful of the oyster liquor and half o cupful of cream. Thicken with two tablespoonfuls of flour rubbed 1 in cze taklespooniul of melted A h> o7cters and cook in o | n3 ccnstan uatil Beat -in the yols v . Beazon with salt and pep- | Spread on a platter and cool. *m into “small roils, dip thess in ightly beaten egg, then in fine crumbs, and fry in hot fat. Drain and serve with quartered lemon and a nice green salad, or you may like to serve these with sauce tartare. Geod Service. One. hostess served beef broth in large, old-fashioned coffee cups, with | wafers. The broth was well seasoned | and very hot, and on a cold day it was | delicious. Another woman served steam- ing baked beans with bread-and-butter sandwiches, and still another had sauerkraut end wienerwurst for a club program. All sorts of simple, good diches may be cerved. Nut candies, stuffed dates, cliced oranges. water ices, ' end mary other things are not too much troutle if made in advance. SWEET REFRESHMENTS. | Any kind of fresh cake or fruit cake | may be used if sweet refreshments are | desired, and the cake may be elaborate or plain. Before putting on the icing sugar, dust a little flour over the cake | to prevent the icing from running off. Good cookies are always relished, espec- {ally if they have nuts or raisins in | them, and douzhnuts are almost the best things on the sweet list. | Coconut Puffs—Thsse puffs will keep we!l for a wvek, ‘or longer, and can is especially good if the crackers are eaten with a chocolate dessert. | be Salted Nuts. A mixture - of salted nuts is very} attractive and may be made up of | almonds, peanuts, pscans, Erglish wal- | nuts and hazel nuts. Each kind shou'd | bz salted ceperately, however, as come brown mors auickly th~n othe the oil or fet to =boui 370 degrees Drep in rbous half a cupful of the nuts end st'v them gartly co that they will not fall to the boitom of the pan and become unevenly browned. Cook until they are a light brown in color. Re- move from the oil, drain on unglazed | paper, transfer to a clean sheet of | paper and sprinkle with salt. Cooking the nuts in oil makes them crisp and ' gives a more even Whrovt::n I;vmhn "h!{t l:re browned in i en sal pecans and walnuts be careful thnt'they do nol: become over-browned, as they color more quickly than do almonds. MENU FOR A DAY. BREAKFACT. ““Poached Tgz, M:rmaledz Coffee. LUNCHEON. Cheese and Spinach Timbales Whole Wheat Biscuits Grapefruit Fruit Cookies DINNER. Cream of Celery Soup with Rice Baked Beef Roll Lyonnaise Potatoes Broccoli, Butter Sauce Romaine, French Dressing Apple Pie Cheese Coffee. CRULLERS. Make a stiff batter of one cup lukewerm mik, one yeast cake dissolved in one-quarter cup luke- warm wa'er, one teaspoonful salt and flour. Let rise one hour, add one cup sugar, three-quarters cup butter melted, three eggs, well beaten, one-half nutmeg grated and flour enough to make a stiff dough. Let rise again, toss on a floured board, pat and roll out. Cut in strips three-quarter inch wide and 10 inches long, let rise again on a floured board, then twist and put into deep fat. Fry until deli- cately browned, drain on brown paper and sprinkle with sugar. (Copyright. il | Tea. SCREEN ODDITIE BY CAPT. ROSCOE FAWCETT. 1?7‘4 PAUL LUKAS, THE OTHER PRINCIDALS AND THE DIRECTOR OF “GRAND SLAM', A SATIRE ON CONTRACT BRIDGE, CANNOT PLAY THE GAME. A TECHNICAL ADVISOR SUPERVISES Pattern Dezpartment, J required to fill orders and patterns will | mailed as quickly as possible. ‘THE EVENING STAR, PATTERN DEPARTMENT. Inclosed is 15 cents for Pattern No. 973 Bize...... Name (Please Print)...... Pleasing the Man BY CHLOE JA..‘I'O!;. SOME day, when the men of the housz 1s - an cspesfally good humor, Jead him into a d'seussioa of the things he likes besi to ect ond make a mental note of them. Then ~s s0on as passible get there noies dewn |in_your kitchen screpbook. where you | will have them at hand in case you forget them. | Find out, too, if you can, the things the man liked best on the menu when | he was away on his last trip and learn | how to make them. Also make a note of these marvelous concoctions which “mother used to make.” Now and then, when he least exvects" it, it will give him a pleasant start to | find that you've made one of these | cherished dishes especially to please | him. Nothing like a complete surprise at reasonable intervals to stimulate the appetite. One man of my acquaintance con- fesses an incurable fondness for cer- tain foreign foods. Being now tled |down with a growing family, he can | | no longer roam abroad, but he doesn't | stop thinking aboui the special dishes | he discovered in his gay young days | when there. Many men are Western born but living in the East, and vice versa. ‘The Southerner in the North never ceases to hope for the cooking peculiar to ‘his old environment. It i a thoughtful wife, indeed, who remem- bers this and sees that the man may relive for the moment some food ro- mance that he will always remember. , Not at all a difficult thing to du.‘ Every library has a file of foreign cook- | books and those from all points of our | own compass. In an hour or two one ' can take enough notes to provide sur- 5 for many weeks to come. SUNSWEET California o PRUNES | i STAR, WASHINGTON The Chef Suggests BY JOSEPH BOGGIA. 'OMMES DE TERRE . . . potatoes in another language . . . sound much | more tempting than the same vegetable | in plain English, do they not? And doubtless this land where it is used, for the French cook knows 1 | y number of W i ways which make b potatoes interest- ing. In the average American kitchen the potato is Cin- ¥ ] derella among the | dmereml b:‘o ods. an po- Tatoes, 26 we think: fit only to be boiled or mashed or baked, and served as un- obtrusively as possible. Yet potatoes can be cooked in count- | less ways that are both fanciful and delicious. They are especially good in combination with other vegetables, and sometimes with meat, and the French cook prepares them so very often. | I would therefore give you some recipes illustrating the point. Try them, and you will discover a new meaning for this lowly, inexpensive vegetable. Potatoes Alphonse — A very special cooking it with the jacket on. Do this, then peel, slice, and dress in a baking dish with matre-a’hotel butter (butter mixed with chopped parsley, salt, black | peper and a little lemon juice). Sea- | son the potatoes, sprinkle with grated cheese, and glaze in the oven. | Potatoes Biarritz — Prepare as for | mashed potatoes, but add dice of ham, a little chopped pimiento and parsley, and mix well. This may be placed in a baking pan, spread top with butter and glaze quickly before sending to the table, i Have you ever boiled potatoes in stock instead of in salted water? It zives an excellent flavor. Peel potatoes, <hane like large olives. or cut in half inch cubes, cpok with small onions eud cerrots In w asoned sto: Sprinkle with chopped parsley when serving. Some day try adding a little tomato sauce to fluffy mashed potatoes; shape like small flat scones, place on a but- tered pan and brown quickly in the oven. Again, cut medium-sized potatoes in quarters and cook with bacon and small braized onions. Moisten with con- lsomme and sprinkle with chopped pars- ey. Potatoes Dauphinoise—Peel and cut raw potatoes In clices; place in a but- r with milk, kle with gratod gruyere cheese and in th oven. Dzlmonico p preraved in mu the same way, without the ch 192 with buttered bread rovn in the oven. peals a | T'his e aay I hed to izzard out 7 pizc2 in , an’ it'’s a b an’ I can't go! (Copyright, 19331 28 Alien Actors in U. 8. It is estimated there are now only 28 allen actors in the United States. 9000000000000000000000000 MOTH HOLES INVISIBLY MENDED | 907 15th St. N.W. Met. 7375 Work Called for and Delivered BURNS — RIPS FABRIC REWEAVING "CO. 9000000000000000000800000 A SONG of praise will rise from those who are served with fresh cranberry sauce at any meal. It is that cheery ruby red sauce that makes other foods taste so perfect. More than fwo pounds of cran- berry sauce can be made from onepound of fresh cranberries. *10-Minute” Cranberry Sauce (Stewed Cranberries) 1 pound or quart (4 cups) cran- berries, 2 cups water, 1: 1o 2 cups sugar. Boil sugar and water fogether 5 minutes; add cranberries and boll without stirring (5 minutes is usually sufficlent) until all the skins pop open. Remove from the fire when the papping stops, and allow the squce fo remain In vessel undisturbed until cool. Your copy of Forty-four Ways to Serve | Cranberries awaits you. Just send a postal 10 Dept. N. AMERICAN CRANBERRY EXCHANGE 90 West Broadway . . ln'ukfly] | I'm not com | hard_times Wk kR ok kR K Ok kR kR R K K , D. C.,.FRIDAY, BEDTIME STORIES BY THORNTON W. BURGLSS. Blacky Discusses Hard Times. When times are hard and spirits low Pray do not let_ your feelings show. —old Mother Nature. & AW, CAW, CAW!” Blacky the Crow alighted in the top of a small tree on the edge of the dear Old Briar-patch. “Hello, Peter Rabbit!” said he. “This is a fine day after the| storm.” “Perhaps it is if you like it,” replied | Peter. “It is too bright to suit me. And everything covered with snow! How can a body get around in snow like this unless he has wings? Tell me that. You who can fly don't have much to worry about in hard times like these. Here are Mrs. Peter and myself with our food buried in snow and tied to this Old Briar-patch because the snow is too soft and deep for us to leave i “Who wants to leave it?” spoke up little Mrs. Peter rather sharply. “I certainly don't.” “Well, I do,” declared Peter. “What for?” asked Blacky. “To get enough to eat,” grumbled Peter. Blacky sighed. “I wish I could get a meal as easily as you seem to be do- ing it,” said he, for all the time Peter was chewing away on buds and tender twigs he could reach. “Oh, this is better than nothing.” said he disdainfully, “but it isn't what I want.” “You are lucky to have anything at | all, especially without having to hunt | for it,” retorted Blacky. | “Dee, dee, dee, that is what I tell him,” spoke up Tommy Tit the Chicka- dee, who all th> time had been indu | flavor is given to the boiled potato by | triously searching the twigs of the | small trees and bushes for insect eggs | and insects living under the bark. “It | is bad enough to have to go without | eating while a storm lasts, especially if it be a long one, but it is worse not | to be able to find food easily after the | storm is over.” “Don't I know it?” exclaimed Blacky. | “Caw, caw, don't I know it> So far | I haven't had a thing since that storm | g % 2= Hlany PETER RABBIT!” SAID| 11S IS A FINE DAY AFTER M “HEL! started. What i more, I don’t know where I am going to find anything. But | plaining. I've come through befor> £nd I will manage | this time. But it gives me a tired feel- | ing when I hear some people complain | of hard times when really they don't | know what hard times are.” He was looking at Peter Rabbit when he said this and Peter pretended not to have Reard. “A lot of people had to go without food during the storm and a lot are still going without, I guess,” continued Xk kK Ok kK kK kK Ok * K JANUARY | When I came over here I came by the | had dug out and_ was sitting on his FOOD PAGE. i P 9, 1933. UNCLE RAY’S CORNER Friday the Thirteenth. HEN Friday the 13th rolls around we are likely to think of some of the fool. ish things which I have believed—and m"cfi are believed by some persons even in this modern day. To throw a horseshoe over your left shoulder has been said to bring “good luck.” To break a mirror, it has been fancied, would bring “seven years of bad luck.” The story is told of a boy who wanted to bring himself good luck by throwing a horseshoe over his shoulder. ‘The horseshoe struck a looking-glass! If that boy had a stern father he probably had at least seven minutes of bad luck. It is interesting to trace the begin- ning of some of these “superstitions,” as they are called. Take, for instance, the fear of breaking a mirror. It a pears that folk in olden times thought that their image in a mirror was part of themselves. To break the image in a mirror seemed to them a terrible thing, as if they were breaking themselves. I know of at least one sensible sue perstition—the one about not walking under a ladder. The ladder might siip down on you, or, if there should be & painter on the ladder, he might drop some white, red, green or yellow on your shoulders. “Friday” was named in honor of a Norse goddess. She was supposed to be a good spirit and there was a time in Europe when people sald that Pri- day was “a good-luck day.” In the course of centuries, the idea of Priday being a bad-luck day gained ground. The truth, of course, is that it's just one of the days of the week. If people let themseives become nervous about Friday the .3th they may actually bring harm o them- selves. They may drive an auto into a ditch, or bump into some one; but it will be their state of mind, end not the day, which is the real cause of their ill-fortune. I hope that the fine boys and girls of vur Corner family will carry with them all through their lives bravery |and belief only in things which have | good sense in them. UNCLE RAY. MODES — e | = Blacky. “Those are the ones who really |in Winter. I admire him for his know what hard times are, but you'll | courage in staying here. He was right, find that most of them seldom mention | Peter; you don't know what hard times the matter. They don't talk about it. are way of the Old Pacture. Reddy Fox doorstep. I guess he was as hungry as I am, but he can't do much hunting until this snow settles and packs down, and he krows it. Even then it isn't going to be easy for him to get enough | to eat. Did he whine and complain?| The big difference between animals Not a bit of it. ‘Your'e lucky to have and human beings is that animals do wings, Blacky,” says he, and grinned up | most of their behaving in the present, at me. ‘Here's wishing you luck. while human beings do a great deal of “‘The same to you,’ says I. ‘It’s a|theirs in the future. That is, they can fine day.’ postpone their activitles. “‘It is that,’ says he. Postponed activity is due to three big ‘Well, sitting here talking isn't put- | psychological capacities. One of these ting food in my empty stomach and|is commonly called intelligence, some- watching you eat makes it feel emptier | times foresight. Another usually goes than ever, Peter. Goodness knows |under the name of revenge. The thir where I will find anything. but as long |is called cowardice. os Tommy Tit keeps cut ef my reach I Very few types of certainly won't find anyihing here. | intelligence worth Coed-by, Peter, and moy you never | course, you may tri really know what ion that smacks of With this Elacty spread his wings and | inteiligence. But such behavior is by slowlv flew away toward the Big River. no means an indication of general in- “What did he mcan by saying that |telligence. The term habit or condi- | as long as you kept out of his way |tioned reflex will account for practically | there was nothing for him here?” de-|all the animal intelligence of which‘ Readers interested in science will find some interesting facts in the leaflet, “Marvels of the Sky,” which I shall be glad to send without charge to any one who mails me a stamped return envelope. Be sure to write plain- ly and allow several days for the leaflet to reach you. Everyday Psychology BY DR. JESSE W. SPROWLS. (Copyright, 1933 ATWOOI GRAPEFRUIT TREE-RIPENED WHOLESOME DELICIOUS Wholesale Diseril Distribatory W. CHAS. HEITMULLER | 1310 5th St 'N.E., Washingto imals have any speaking of. O a cog or a hoiso manded Peter. you have ever heard. Tommiy Tit chuckled. “He would| Cowardice is intellectualized fear. At have caught and eaten me in a minute | times it is a good thing. It should bear | if he had had the chance’™ replied |a better name, at least a more liberal | ‘Tommy Tit. “In times like these Blacky | interpretation. For it signifies a human | takes what he can get. I-don’t blame |capacity that now and then means the him. One must eat to live. Poor |conservation of fame, fortune, pride and Blacky. He doesn't have an easy time'even life itself. Ak Kk Kk Kk ok Kk kK kK kX Children Need Plenty of This Vital Food Now 5. c. SANICO BREAD® Gives the Extra Nourishment Needed During Winter Months There’s honest food value in every de- licious slice of Sanico Bread. That’s because it’s made with the finest, most wholesome and nourishing ingredients that money can b The best flour, sugar, milk, shortening and other quality materials—the same nationally known preducts that you w bread at home. You'll like it. culd use—if baking Try Sanico Bread. *SLICED OR UNSLICED s