Evening Star Newspaper, January 27, 1933, Page 28

FOOD PAGE. THE EVENING STAR, WASHINGTON, FOOD AND THRIFT IN THE HOME Tested Pastry Methods Information About Mak ing of Pie Crust Given for Housewives—Various Materials to Be HIGH-SALARIED pastry cook says that the secret of making flaky pie crust is to use hot water (not boiling) rather than cold water to mix the dough. If this suggestion is followed the crust always will be crisp, flaky and tender. Another good authority advises that when baking pies one should use any good recipe for making the pastry, but to every cupful of water called for add one teaspoonful of vinegar. Mix and | put the ingredients together in the| usual way. This never fails to make delicious pie crust. Instead of cutting the lard in with a knife when making ie crust use a long three-pronged turn- rng fork and see how much more quick- ly the work can be done. To make barley pie paste, use equal parts of barley and wheat flour and a little less shortening than you would use with all-wheat flour. This pastry is excellent for pastry shells to bake and keep on hand for emergency pies. Enough to Last. ‘You can make enough pie crust to last for some time, if you place it in & closely covered dish and put it in the refrigerator. You can then make| delicious ples in a few minutes with the materials at hand. Grease the top of the pastry with lard. This will prevent the slightest bit of crust from forming. Pie crust that has been made for sev- eral days is really better to use. If you have just a little pie crust left over, roll it in a ball and wrap it tightly in waxed paper. This will keep it soft for several days. Pastry to be used to hold a custard filling is better if made the day before using. Spread the pastry on the pie plates. It will then dry out Just enough to keep its shape when put into the oven and the crust will be crisper, and not soggy, like so many custard pies. ‘To core apples quickly, take an or- dinary clothespin and run it through the center of the apple. You will find that it cores them perfectly and does not tear or waste the apple. Mix a pinch of baking powder and cornstarch with the sugar for sweet- ening the meringue on a pie, to make it especially delicious. Wet the knife before cutting a pie with meringue on it and the result will be a clean, smooth slice. When you grate chocolate, instead of preparing just the amount needed for immediate use, grate an entire cake or more, and seal it in a glass jar. This will do away with the necessity for cleaning the grater so often, and it is very convenient when you are in a hur- 1y to use the chocolate. Before using dry coconut, wrap it in a clean cloth and steam it for a few min- utes. This will bring out the flavor| and it will taste almost like fresh coco- nut. If your confectioner’s sugar has be- | come lumpy, run it through the meat grinder, using the finest knife, and it will then be as soft and fine as when new. A bricklayer’s trowel is a handy con- trivance for removing hot pies from the oven and for carrying them to the kitchen table. Pie Fillings. A pumpkin intended for pies should not be too large, for the fiber is not always fine in the largest ones. First, cut the pumpkin into pieces with & large meat or carving knife. You will Used. find the work less difficult if you have & board on which to cut the pumpkin and drive the knife with the aid of a hatchet. Pare the pleces and cut them into inch squares. If you have never tried steaming pumpkin for ples, do so some time. It quickly cooks the meat and leaves it perfectly dry, smooth and easy to mash. If boiled, it must be boiled down, then drained. A watery pumpkin, or a stringy one, will not make a good pie. When making pump- kin pies, always use plenty of eggs, fresh milk and just enough cinnamon or spice to destroy the pumpkin flavor, which many persons do not like. After cooling, pumpkin pies should be kept in a cool place until ready to serve. ‘This,is a lemon filling for Washing- ton pies: Use one cupful of sugar, one egg beaten, the juice and grated rind of one lemon, and half a cupful of shredded coconut with enough milk to moisten it. Put the ingredients in a double boiler and cook them until the filling is thick enough to spread, or about the consistency of orange mar- malade. It is best to spread before the filling is quite cold, as the cake will then absorb the flavor of the lemon. An orange may be used instead of the lemon. Cream ples are all made from thick | white sauces, with or without a beaten | egg or two added the last thing, or the | yolks added and the whites made into a meringue. A delicious date cream pie has half a pound of chopped dates stirred into two cupfuls of the sauce, a beaten egg added for its further en- | richment, and the whole sweetened | and flavored to taste. To make custard that will not curdle, soften two tablespoonfuls of butter and blend with it two tablespoonfus of flour. Add this to a pint of hot milk in a saucepan and sir over a fire until the | mixture boils. Add one-half a cupful of cold milk and one-half a cupful of sugar, then stir quickly into this three or.four very siiffiy-beaten eggs. Pour into a rather deep pie plate lined with & good, light crust, and bake in a| rather slow oven for about three-quar- | ters of an hour, or until just firm. The use of the flour tends to prevent| curdling or watering. Apple Cooking. If a pan about as large around as a pie plate, but a little deeper, is placed upside down over an apple pie without & top crust, the apples will cook in a much shorter time than when the ple 1s left uncovered, as the apples have a chance to steam in this way and the ple does not have to remain in the oven after the crust is baked enough, as is often the case when the apples are not quite done. There are times when you will need something to cover the crust of a one- crust pie until the filling browns. This is especially the case when making pumpkin pies and other fillings that take a long time to cook. The rich crust is quickly browned, while the fill- ing remains unbrowned. This can be remedied by using an asbestos mat. Cut out the center of the mat, leaving an inch of asbestos to the rim, which should be placed over the crust, allow- ing the filling in the pie to finish cooking. Upside-down Pie.—Peel and quarter six lagge apples and cook them in a pudding dish on top of the stove. Make MODE > E&=——OF THE MOMENT o Molasses Taffy. Boil together two cupfuls of molasses and two cupfuls of white granulated sugar. Stir frequently to prevent the scorching of the molasses. Cook until the mixture is brittle when a tea- spoonful is dropped in cold water. Pour | while boiling hot into shallow buttered platters. Let cool until it can be handled. Gather it into a ball and pull until cold enough to cut. Stretch it a little at a time into a rope about one inch in diameter, and cut with strong shears into inch lengths. Preserved Orange Peel. Bitter Louisiana Sweet orange peel- ing or California seedless orange peel- ing make delicious preserves. Cut or grate off every particle of the yellow cuticle, clean the inside, and cut into strips. Boil in water until perfectly tender, then preserve the usual way in a pound-for-pound sirup. These pre- served strips are deliclous as preserves, and equally as good for flavoring pud- dings and custards. ATWOOD GRAPEFRUIT DOUBLE-PASTEURIZED New! Different! v v v e+ - YOUGR aste the differ- ence ... SUNSWEET California Prnes are Tenderized, double-pasteurized and safely sealed in new keep-fresh cartons. TREE-RIPENED WHOLESOME DELICIOUS Whelesale Distributers W. CHAS. HEITMULLER CO. 1310 5th St. Washington, D. C. SUNSWEET California PRUNES a batter of one-fourth cupful of but- ter, three-fourths cupful of milk, one cupful of flour, one teaspoonful of bak- ing powder, one tablespoonful of sugar and the yolks of two eggs. Save the Whites for the frosting. Pour the batter over the apples and bake. Then turn the pie out onto a plate, cover with frosting on the apple side, and brown in the oven. Serve with cream. Two-crust Lemon Pie.—To make the dough for the crust, mix thoroughly one cupful of flour, a pinch of salt, and two heaping tablespoonfuls of lard. Add one tabléspoonful of cold water. Line a pie pan or plate with the crust. The filling consists of half a lemon minced very fine, the juice of the other half, half a cupful of sugar, half a cupful of water, one large tablespoonful of dark molasses and a teaspoonful of flour. The good flavor of this pie can be ob- tained only by mixing the ingredients in the crust, but in sti g them great care must be taken not to break the crust, which is very short. Cover with a top crust and bake in quick oven. Meringue Cranberry Pie—Take two cupfuls of cranberries that have been split or chopped, one cupful and one- half of sugar, two tablespoonfuls of cornstarch, and three eggs. Line a ple plate with rich paste and pour in the chopped cranberries. Stir the corn- starch, sugar and beaten yolks of the eggs together, then add one cupful of sweet milk poured over the pies, and bake. Cover with meringue and brown in the oven. This recipe will make two ples. Puddings. Steamed puddings offer an excellent medium for introducing dried fruits into the menu. Buy only the finest quality of dried fruits. Suet, which is a common ingredient in rich pud- dings, should be very fresh, and care should be taken to remove all the tis- sues in preparing it. Use pastry flour, or a goood all-purpose flour, sifting it before you measure it. A food chopper is a time saver when making fruit puddings. Both fruit and suet can be put through the chopper. Raisins, dates and figs need only to be washed and chopped, while you will | find it better to cook until tender such dried fruits as peaches and apricots and prunes. Delicious Pruit Pudding—Cut into quite small pleces two cupfuls of any fresh, dried, or canned fruit. Prunes, raisins, or dates are good for the pur- . Beat together one-half a cupful of butter or other shortening, one egg, one-half a cupful of honey and one- half a teaspoonful of salt Add one cupful of flour and one cupful of rolled cats, and mix the whole with one cupful | of buttermilk in which you have dis- solved one teaspoonful of baking soda. If the batter is too stiff, add a little more milk or water. Stir the chopped fruit into the batter and pour the whole into a buttered mold or a pail with a tight-fitting cover. Place the recepta- cle in a saucepanful of water, lay a | welght on the cover to hold the pud- ding down, and boil the pudding over a slow fire for an hour and a half. Be sure to keep it boiling until it is done. Serve with rich cream. Good Taste Today BY EMILY POST, Famous Authority on Etiquette. Young People. EAR MRS. POST: I have an 18-year-old daughter at col- lege. An intimate friend of mine has a son at a college 15 miles away. My daugh- ter would like to invite him to a col- lege dance, but they have not seen each other but once and that was 12 years ago. How can or should my daughter go about this?” Answer—Write him a note of in- vitation, exactly as | €€ thinks it necessary to explain. “Dear Mrs. Post: How could cards to little boys and girls et Usually nswer—Usu: Boully Tost: Bobby Jones, Mimi Smith—by their pet name rather than Robert Huntington Jones, jr., or Mar- garet Ballard Smith. Master or miss is prefixed or left off as you choose. “My dear Mrs. Post: I anf a young girl going to college and sharing an apartment with my brother, who has | just graduated from high school. I | would like to invite a young girl to | spend the week end with me soon, but | is this proper when there is no older person living with us?” | Answer—A brother and sister are | considered sufficient chaperons, under | most circumstances, and I see no im- propriety in your friends visit. “Dear Mrs. Post: When a young man invites me to a dance but does not mention whether it is to be formal or informal, is it very wrong for me to ask, so that I will know how to dress?” Answer—By all means ask him! What possible reason could there be for not | asking him? | “Dear Mrs. Post: In a recent column | you said a gentleman should remove his | hat when he stops and talks to a lady for a short time on the street. Should | he not walk in her direction if he wishes to talk to her?” Answer—Yes. if she is walking. She might, on the other hand, be about to | enter a building or an automobile. (Copyright. 1933.) Twins Alter Circumstances. “All is quiet,” reported Patrolman Milford Mygren of Chicago to his desk sergeant. “You only think s0” said the ser- |geant. “You have just become the | father of twins.” Final Auto Show Puzzle KREAMKANGE THE LETTEMRS IN THE- WOMDS TO SPELL A CAR. ‘The puzzle illustrated above involves the name of one make of automobile that will be exhibited at tne annual show. to be held January 28 to February 5, inclusive, at the Washington Auditorium, under the auspices of tne 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 day, keep them until the last one is publishe uzzle that appears, daily and Sun- , 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 held here every all. r.” Remember, do not send the auswers in until you have them ‘There will be 27. It is not necessary to send in the puzzles themselves. Only the answers and the slogan are necessary. The puzzles may be studied in ‘The Star files in the business office. S BE GOOD TO YOUR STOMACH Phillips Delicious Soups and Vege- ° tables —bring to your home foods you'll be proud to serve to your family and guests. Phillips Delicious Foods —rich in vitamins, tender, luscious yet at popular prices. Packers of more than 20 products including . . ILLIp DELICIOUS under 3 years be; D. C., FRIDAY, JANUARY 27, 1933. BEDTIME STORIES % %o Reddy Goes Home. A mate 1s one with whom to sl Your every joy. your every cai —Reddy PFox. ATE in the afternoon Reddy Fox started for home. He hadn't ex- plored the farms around this section, which was new to him, and where he had managed to catch the breakfast he had so needed. He had meant to do that. He had meant to learn all about the surround- ing country, its hiding places, its roads and paths, its woodlands and pastures, all the things that a Fox should know about the place where he is hunting. He had resisted the temptation to try HE WATCHED A BLACK SPECK IN ‘THE SKY UNTIL IT DISAPPEARED. i 'for another fat hen the next morning. {And it was all on account of Mrs. Reddy. | In the midst of all his dreaming and scheming he had begun to think of | her, and the more he tried not to think ! of her the more he did think of her. When he had left home he hadn't told her where he was going. He hadn't told her that he might be gone two or three |days. He had been gone a night and a day now, and it would be another | What must she think? |, “She probably thinks something has | happened to me,” he muttered. “She shouldn't. She should know by this time that I can take care of myself ! But she probably is worrying. I can't | blame her for that. If she had gone jaway without telling me where she was going and was gone as long as I have | been gone I would worry. I wish I had i brought her along with me. We could ! have caught two hens as easily as I caught one. I wonder if she has had anything at all to eat. I ouzht to have saved part of that hen and taken it to her. But it was all gone almost before I tasted it. Hello, there goes Blacky on his way home to the Green Forest!” He watched a black speck in the sky until it disappeared. Once again he envied Blacky his wings. Then his thoughts returned to Mrs. Reddy Would Blacky tell her where he was and about that fat hen? He was al- most tempted to go back to that farm to see if he could catch another hen and take it to Mrs. Reddy. But that would be foolish and he knew it. It would be a waste of time and might | get him into trouble. Those hens would be shut up. “I'll go home anyway,” he decided at last: “Perhaps I can catch something on the way to take to her. I'll go home and get her and we'll come back here In a day or so together and hunt at home. —_— ig PHILLIPS = X ok ok ok ok ok ok ok Kk ok ok ko ok ok ok K ok ok ok Ik ok ok ok ok kR R R CUDKK kR ok kR ok Kk ke ok R K Ok K ok Ok kK * d That is, it no other Foxes have been around lately, and I haven't found a trace of e i, the coming of the Black Shadows from the Purple Hills to make it safer traveling Reddy started for home. That good breakfast he had had had made all tie difference in the world in him. It had given him strength. He trotted along easily. surprised a Mouse and caught it. took it along with him. He was intent on getting home, but he was too good a hunter to fail to use eyes, ears and nose as he went along. So those sharp ears caught the faintest of squeaks, and turning instantly in the direction which they had come he ran lightly, silently for a few feet and waited. He heard it again. It came from behind an old stump. As silently as one of the Black Shadows he moved toward that stump. He peered around it. A quick spring and he had another Mouse. Proudly carrying the two Mice he resumed his journey. It was a temptation, a great temptation, to eat them, for breakfast had been hours ago and he was hungry again. But he thought of Mrs. Reddy, | supposing she hadn’t had any luck at |all. She might be too weak to hunt longer. Those Mice were for her. It was just before dawn that Reddy | reached the Old Pasture. On the edge of it he stopped and barked. Im- | mediately there was an answering bark. Mrs. Reddy was at home. Reddy trotted swiftly over the crusted snow |and a few minutes later dr the | two Mice at the feet of Mrs. Reddy on | their own doerstep. Bacon and Oysters. | Drain 12 selected oysters and wrap each one in a thin slice of good bacon, using wooden tooth picks as skewers, Place in the oven and bake until a | rich brown. The oven should not get| i too hot. SONNYSAYINGS BY FANNY Y. CORY. | morning before he could reach home. | FOOD PAGE. SCREEN ODDITIES BY CAPT. ROSCOE FAWCETT. MUOLTIPLIED 100 TIMES IN 12 YEARS. HE RECEIVED $35 PER WEEK FOR WIS FIRST JOB AS AN ACTOR. TWELVE YEARS LATER HE WAS RECEIVING $3500. 20 4y T B Byt B - AQTIFIIAL FLOWERS USED IN MOVEES ARE SPRAYED WITH PERFUME SO THAT AN SMELLING THEM WILL REGISTER ACTOR A PLEASED EXPRESSION. »2, A “soap artist,” an itinerant figure familiar in the gay Nineties and before prohibition, but now little known, was located to decorate mirrors in a Bowery beer hall setting for Mae West's new picture, “She Done Him Wrong.” Saloons, cigar shops and similar establishments gave the soap artist ready employment, for his talents were much in demand. With soaps of various colors he created on mirrors special designs for holidays and scenic compositions greatly admired by patrons of the places. HOW TO MAKE A COMMON steak the Prince of flavor THE most delicious beefsteak you everate will be the first one you treat this way: Pour a tablespoonful of Lea & Perrins Sauce on your steak twenty minutes before cooking and rub it in. Or add from a_quarter to half a tea- FREE—A new 50-) spoon of Lea & Perrins to each portion Beasoning” gives I got a bery good idear. If nobody catches me at it, an’ if I kin button my night clothes ober 'em, I is sleepin’ in ever'fing but my shoes! ! (Copyright, 1933.) at the table. Either way lets you get the full flavor of the sxcynk. hyw:l? even make a cheaper cut taste like a more expensive one. It's too good not to try! Lea & Perrins is as marvelous for roasts and chops as for steaks. INS Sauce ‘Buccess in ng 140 ways to please Yours for the asking. a postal to Lea & Perrins, Inc., 258 West St.. New York. LEA & PE s man. Write I THE ORIGINAL WORCESTERSHIR “Yes Sir, Sport, SANICO BREAD sure tastes Good” and It’s as Good for Him As It Tastes . . . Even children notice how much better Sanico Bread tastes. That’s because it’s made of the same fine quality ingredients that you would use, if you baked your own bread Nourishing flour— made from the choice of sun- riped wheat crops . . . rich milk, pure shortening and other whole- some materials make Sanico Bread truly a vital food. XK K KK K kK K KK KK KK KK KKK K ¥ K KRR X You’ll like this fragrant, evenly textured loaf. It makes the most delicious toast and sandwiches you ever ate. Try aloaf of Sliced Samico Bread today. On Sdle at All SANITARY and PIGGLY ‘WIGGLY ‘FOOD STORES IR AR R R R R