Evening Star Newspaper, February 3, 1933, Page 28

THE EVENING STAR, WASHINGTON, D. C. FRIDAY, FEBRUARY 3, 1933. Systematic Use of Menus ! Budgeting as a Necessity in Household Man- agement—Background for Average Meal—Food Values. ANTS include both needs and| desires. Food wants for any individual may be limited to actual nceds; that is, to the minimum of each food prin- ciple required by the body for growth and repair, and for supplying energy to carry on the activities of the human bedy. In primitive times, and under adverse circumstances, at any time, these necds may be the only food wants developed, but with the development of man and the advance of civilization, all | wants multiplied with each increase in the mecans for their satisfaction, and food wants were no exception to this Tule. Food Budgeting. Divide your food money into fifthsi One-fifth, more or less, for vegetables and fruits: one-fifth, or more, for milk and cheese; one-fifth, or less, for meats, fish and eggs: one-fifth, or more, for| brcad and cereals; one-fifth, or less, for fats, sugars and other food ad- Juncts. Another rule is to provide daily, for each member of the family, one <gg, | two green vegetables, two fruits, one| cooked and one fresh, or both cooked; three servings of whole cereal, and meat | occasionally. Two ounces of fat should be provided for each adult, and one and one-half to two ounces for each child. Each child chould have a quart of milk daily and each adult a pint. When buying milk, it is wise to pur- chase whole milk and use top milk for cereal and coffee and skimmed milk | for ccoking. and even to drink. Cream thick enough for whipping may easily be obtained by siphoning off only the | thickest cream from the bottle. No milk should ever be thrown away, SO valuable is it as a food. A Comparison of the food value and cost of a pint of cream and a quart of milk should con- vince one of th> advisability of buying whole milk. One quart of milk con- tains as much protein as five eggs, two and cne-half tablespoonfuls of fat, and three tablespoonfuls of sugar. Some food supplies, such as milk, cream and bread. deteriorate so quickly that they must be provided each day for that day only. Since these items are needed in the menu for each day, you can have a standing order for a minimum amount. Fresh vegetables also are needed each day, but bacause of the variety in kinds, these cannot be ordered in advance as the other articles can, but such food products as butter, eggs. chickens and, perhaps, fish form staple articles of food and the regular weekly order is not only possible, but desirable. Arranging the Menu. To serve well its purpose, the back- ground of a menu must have five chief characteristics. First, it must be meaty or, shall we say, nitrogenous, since it is upon meats and their substitutes—fish, -poultry, eggs, cheese and nuts—that we ely for nitrogen. T econd. it must be starchy, but not | too starchy. Potatoes, macaroni and bread pudding, taken together in one meal, would unbalance it hopelessly. Third, its varying flavors and its dif- fering textures must be blended and brought into harmony, in places at least, by a little skilfully introduced fat, but the worst possible meals are those in which rich salads and creamy desserts follow milk soups and fcnlloped dishes, us piling fat upon fat. ‘hFouprth.gif the meal is to become & happy memory, if the fats and the starches and other solid parts of the food are to be borne away, without the ‘consciousness of the eater, to the places where digestion takes place, there must be the right amount of liquid. But things are not always what they seem, not even foods. This fact is of pl;r- ticular importance at_this point, for water ices and the pulp of oranges adr grapefruit, although apparently solid, are really liquids so far as their t‘ond- tribution to the dietary are concerne | and they can unbalance a meal in which semi-liquid foods, like oyster stew and fish chowder, are the chief dishes, as efficctively as they can balance & meal in which concentrated foods, ! rk and beans, form the main c,cln:rsk. Fifth, and very important, the "bacl ground of the meal must be, to 8 cer- tain extent. light and flufly. nghlrness‘ and fluffiness come principally from | cellulose, that feathery, vet tough a!l;] | elastic, substance which forms e | framework of fruits and vegetables, an which keeps pears and cucumbers. for example, from collapsing into shape- | Jess masses in spite of the fact ',hzt'l e‘)l! are chiefly water and cellulose, V\hi;‘ is perhaps most acceptably i.m.roduc‘ into the dietary by means of crisp u} ads. does for the weightier portions 0’ a meal what excelsior does for pleces of china in a packing case. It keeps them from sinking down upon each other. Unless fresh fruits and_vegetables are introduced a meal is likely to seem heavy, both before and after taking. Background. X ese five classifications compose the hazvl:lgraund of the meal, a structure into which meats and breads, or their sub- stitutes, and fats, cellulose, and liquid all enter, but in which they are so harmonized s to make an attractive whole, with no one of them conspicu- ous. If on a background of this kind there is displayed an occasional pro- nounced flavor, capers possibly, or mint MENU FOR A DAY. BREAKFAST.\ Hominy with Cream Ham Omelet Oatmeal Gems Coffee LUNCHEON. Salmon Croquettes, White Sauce Green Peas Graham Bread Stuffed Pear Salad Marguerites ‘Tea DINNER. Tomato Bisque Swiss Steak Baked Stuffed Potatoes Creamed Turnip Red Cabbage Salad Mayonnaise Dressing Baked Rice Pudding Coffee OATMEAL GEMS. Two cupfuls oatmeal, soaked overnight in 11¢ cupfuls sour milk; ' cupful sugar, 1 egg, 1 Bananas | and used sparingly. | depending upon the age of the chil- | pounds of other foods taken from the teaspoonful soda (little more if n:?!ipis real sour), 1 tablespoon- ful shortening, 1 cupful wheat fieur, little salt. MARGUERITES. One and one-half cups sugar, 15 cupful water, 5 mas WS, whites of 2 eggs, 2 tablespoonfuls shredded eacoanut, 1 cupful Eng- lish walnuts, vanilla, crackers. Boil sugar and water until sicup will thread. Remove from stove, add 5 marshmallows cut into pleces; pour onto whites of eggs beaten until stiff, then add cocoa- nut, nuts and vanilla. Spread mixture on crackers and bake un- il light brown. SWISS STEAK. Order steak mt&nchd&mmé 1t and T Sl an I fiour.. But in hot fat and fry until both sides are brown. Lift steak and brown 2 tablespoonfuls flour m fat. Put in cov- ered baking dish and cover with Cook in oven two (Copyright, 1933.) or ginger, and a touch of something very sweet, such as a bonbon, a frosted cake or a bit of rich preserve, the re- sult will be a work of art—the caterer’s art. To show that this is no mere fancy and that it may be of real assistance in planning meals, the common foods may be put into seven classes, as fol- lows: 1. Foods conspicuous for water— Clear soups, coffee, tea, cocoa made with water, fruit juices, fruit punches, the pulp of watery fruits, melons, gela- tin desserts without cream, and milk. 2. Foods conspicuous for cellulose— All fresh fruits and green vegetables, 3. Foods conspicucus for fat—So- called cream soups, which are usually made with milk and butter, all sauces and gravies made with butter or meat fat including the made gravy served with roasts, bacon, salt pork, siusage (other meats from which the fat is al- lowed to drip in cooking. and of which | the lean portions only are eaten, add little fat to a meil), mayonnaise, whipped cream, and boiled salad dress- ings, pastry, suet puddings, nuts cus- tards, ice cream, hard sauce, whipped cream desserts (milk when taken as a | beverage adds enough fat to be classed here as well as under 1), and choco- late. | Foods conspicuous for sweet- —Frosted cakes, macaroops, can- ., rich preserves and jams, sweet jellies, meringues, fruits when cooked or served with sugar, raisins, pudding sauces_and sirups. 5. Foods conspicuous for flavor— Pickles, olives, capers, mint, pimentoes, onions, chives, lemon juice, vinegar, sour or spiced jellies, highly flavored fich or cheese when used in small quan- tities as appetizers, ginger, peppermints, | salted nuts (if used in large quantitics nuts should be classed also under 3 and 6), French dressing when made with one part of vinegar and two parts oil, 6. Foods conspicuous for nitrogen — Meats, game, poultry, fish, eggs. dried beans, peas. and lentils, cheese and nuts (s2e exceptions under 3), milk in large quantities. 7. Foods conspicuous for starch.— Breads, crackers, potatoes, rice, cereals macaroni, plain cake, doughnuts, an fritters, if properly fried and drained. Menus. The following menus, using a num- ber of canned foods. are offered for your consideration and trial: Menu 1 —Chicken soup, toasted cheese sandwiches, pineapple salad, let- tuce, mayonnaise, chopped nut meats, canned plum pudding and cofTee. ~Menu 2—Canned chop suey, boiled Tice, tea, toast, canned fruit salad and thin cookies. Menu 3.—Italian spaghetti, broiled steak, spinach salad and tiny cup cakes. Menu 4.—Vegetable soup, crackers, fruit salad on lettuce, olives, cookies and tea. For Family of Five. A family consisting of a man and a woman, who do moderately hard mus- cular work, and three children—say, | between 3 and 12 years of age—wouid | get the food they require if supplied daily with the following: Four and one-half pounds of bread, | having about the same food value as three pounds of wheat or rye flour, oat- | meal, cornmeal, hominy or rice, or about two and three-fourths pounds of | such cereals and five or six medium sized potatoes. Three-fourths cupful of fat (butter or butter with oil, beef drippings or other fat); a weekly allowance of two and one-half or three pounds. A little more than one cupful of sugar, or a weekly alowance of four pounds, or an equivalent of some other sweet, such as cne and one-fourth cup- fuls of sirup or honey a day, or three- éounhs pound of dried figs or raisins a ay. Four pounds in all of fresh fruits and | fresh or root vegetables. One of the two following. the choice dren: Three quarts of milk and one pound of other foods taken from the meat and meat substitute group. Two quarts of milk and one and one-half meat and meat substitute group. For a Working Man. A man who does fairly hard muscular work would be likely to get the food which his body needs if supplied dail, with such a combination of foods as the following: One and one-fourth pounds of bread | (having about the same food value as one pound of such cereal preparations as wheat or rye flour, oatmeal, corn- meal or rice). ‘Two ounces, or one-fourth cupful, of butter, oil, meat drippings, or other fat. ‘Two ounces, or one-fourth cupful of sugar; or one-third cupful of honey, or sirup, or an equivalent amount of other sweet. One and one-fourth pounds of food from the following: Fresh fruits and fresh or root vegetables. Twelve ounces of feod from a class which may be called “meats and meat substitutes”; that is, moderately fat meats, poultry fish, eggs, cheese, dried legumes (beans. | soy beans, peas, lentils, cowpeas and | peanuts). Milk also belongs among | these foods, but because of the large amount of water it contains, half a glass, or four ounces, of it would be re- | quired to equal an ounce of any one of the others. A man who works hard outdoors all day probably would need more food than this, and one who sits all day at his desk would need less. The amounts given are suitable for a man who, like a salesman in a store, walks around more or less and does more or less of | mer dessert | make crumbled wafers the mainstay of | need four chocolate wafers for each such work as lifting TENDER a P SUN S SONNYSAYINGS BY FANNY Y. CORY. ‘When Margot is hungry, her opens her mouth an’ looks sweet about it, but John, he gets his eye on somefin he finks is good to eat an’ goes right after it— (Copyright, 1933.) Pleasing the -Man BY CHLOE JAMISON. VWWHEN you buy chocolate or ginger wafers for tea service, do you also see them as the foundation for a din- . a dessert that will give the grown man as much pleasure as plain cookies give the boy? There are all sorts of delicious pud- | dings, 1ce box and otherwise—that | the recipe. One that you will find es- pecially helpful on club days or when you know youll be late getting home | from the matinee is this recipe which | you can make up in the morning and | eep in the refrigerator until dinner time. It requires no cooking. Ccokie - Cream Pudding—You will serving, and enough whipped cream to | spread between each two wafers. About a half pint of cream should be suffi- cient for six persons. Whip about two- thirds of the cream and add to it a few | chopped nuts and chopped glaze cher- ries. Spread between the chocolate wafers, arranging them in stacks of four, with a cake on top of each stack. Set in the refrigerator for three or four hours or longer. When ready to serve, | top with plain whipped cream and gar- nish with a whole cherry. You can make the best hasty pie crust with crumbled ginger snaps . . . ideal for coconut or banana custard filling. Roll a dozen and & half snaps fine and mix them with a tablespoonful of sugar which has been creamed with one-third cup of melted ‘butter. Press | this mixture together firmly around the sides and bottom of a buttered pie pan and bake for 10 minutes in & hot oven. g;ok and fill with any cooked cream ing. JOLLY POLLY A Lesson in English. BY JOS. J. FRISCH. IMA DUDD THINKS THAT A *HOT DOG” IS ONE THAT 1S LAYING BEFOR C. L. D. asks whether lying applies | to animals as well as to persons. Lying, | not laying, is always used in the sense of resting, whether the application is to ls, or inanimate objects. as lying on the ing before the lying on the ATWOOD GRAPEFRUIT TREE-RIPENED WHOLESOME DELICIOUS Distribeser ¢ CHAS. HEITMULLER CO. . N.E.. Washington, D. C. nd JUICY ENT! A new fruit-treat from California. Prepared by the exclusive new Ten- derizing process.Quick-cooking and no soaking (they are tender & juicy) The Chef Suggests BY JOSEPH BOGGIA. ‘HE colder the weather, the more ‘welcome is hot soup—and the better those nourishing varieties which some call “thick soups,” and “| When they con- tain cubes of meat and julienne of as- ‘éfl“'d vegetables, lese may be al- most a meal in themselves, In fact, in many foreign homes they are so considered, requir- ing only fresh bread and butter and dessert, with coffee, to make I’hg C;’lfll'!]y ';:ltul; ying for a simp! family meal. & —‘ In the chef’s kitchen it s of course very easy to have on hand quantities of “that strong, clear broth which forms the foundation of these soups. Each day we prepare kettles of delici- ous chicken stock, beef and mutton and veal broth, from which such recipes as Bennet soup, Kroupnick, Rahm suppe, and Beaucaire could very easily be made, if the order should come in for them. But ‘the average diner rarely thinks of these substantial broths and potages when ordering a full meal. The light consommes or cream soups make the better beginning. If good stock is important, good sea- soning and garnishing are equally so, for uj them each soup relies not only for its name, but for its special flavor. In order to give you as much varia- tion as possible, let me direct you to any standard cookbook for directions on the making of the different broths, | and I shall add the finishing touches | that make the soups I have mentioned | what they are—most excellent recipes for family use. Bennet Soup.—To beef consomme add pearly barley, dice of carrots, turnips, celery, onions and cabbage. Add also a few pepper corns and cloves; cook | until vegetables are tender and serve | very hot. | Kroupnick —To chicken broth add choppad chicken gizzard and meat from the neck of the chicken, tossed in hot butter. Add barley and cook for one hour; then add cream, heat to point of | boiling, and serve at once. With this | soup the Russian cook serves little pies stuffed with minced meat of chicken, Rahm Suppe.—Add to veal stock fia vored with parsley an equal quantity | of mi for seasoning add a little nut- meg, an onion stuck with cloves and pepper coms. Finish with & little sour | cream and croutons of bread fried in | butter. | Beaucaire—This calls for chicken consomme to which are added shredded cabbage, leeks, celery, chicken gizzard | and pearl barley cooked until all are | tender, but not too soft. Season with | marjoram and thyme, garnish with bits | of chicken liver and grated cheese. Smoked Herring. Skin and bone the fish, then socak for | half an hour in warm milk. Wipe dry and dip in a sauce of melted butter, | finely chopped chives. Fry with some browned flour in kille | Double-pasteurizcd, t00, and sealed in new-type cartons which keep them clean and fresh for your table, Only SUNSWEETS are Tenderized! W EET v California PRU NES home, too . _most conveniently RAAEEEEEEEEEEEEEEEEERIEEEEEEESEERIEEEREEIEEEEEEEEEEEERIEEEEEEEELEEEEEERE NN, | need breathing space all their own, and | MODES OF THE MOMENT At the Children’s Table BY MARY HOPE NORRIS, ONOTONY of household tasks re-)from your ideas to change your trend peated in the same way day after | Of thought. day . . . the long, confining hours ‘.,u,| The mental outlook that never goes | little children . . . compel the best of beyond your own four walls is a star- women now and then to ask, “Is it |vation diet. intellectually, which brings worth it?” | about the very thing you dread, makes | Of course you know it is worth it:|¥ou & drab, uninteresting wg:. ':)nd a and nothing could make you leave your gf:rls l‘l;fidna;s}tlseincsmllr‘;\;g:;sr. yuox:;-thrul TR e e thany, Soul and spirit and body | point or later to co-operate with them. if home duties are the sum total of your | _As the first step forward during the WOMEN’S FEATURES. NATURE’S CHILDREN BY LILLIAN COX ATHEY. will be 50 many sna) con- I '\ ppers gregated just beneath the sur- face of the clear, warm waters of the South that the water will be colored red with them by reflection. They are brilliantly red in the water. Their blueish streaks along the rows of scales merely accentuate,the brick-red fins. On the American coast this mnp_g: is known as the red snapper. Spaniards call it pargo colorado. Off the east coast of Florida and this fish is very abundant. The fish. ing for snappers is great sport. The y fish is from 2 to 3 feet long and weighs from 10 to 35 pounds. When they are hungry they snatch at the hook and are easily brought to the surface. Landing is another ques- tion. Sometimes it takes two to take the fish aboard. It is not unusual to catch them as fast as you can throw the hook overboard, but at other times, RED SNAPPER. Lautianus ays. SNAPPERS are almost as plentiful as sea-bass and just 2s gamey. Sometimes there numbers, y must have attended a banquet earlier in the day. ‘The history and growth of the snap- r industry is interesting. Progress a few fishermen in the early 50s, who came from New London and ventured into the Gulf of Mexico with their small sloops, to a fleet of vessels, engaged in the red snapper trade, shows the popularity of this fish as food. It is as tender as chicken, the meat is white, and it is usually served with a piquant sauce. ‘The first fishermen took their snap- ?erl to New Orleans and sold them for good prices. Later a market was established at Mobile. Others, hearing of the abundance of the snappers an the ready sale awaiting them, equipped larger boats with wells in them for ing the fish. Ice, of course, has ke replaced these wells. Today a great what the d | pepper. flnefit of boats is engaged in red-snapper shery. When the snappers are -ney gather in such numbers ::g\’x{ the smack that they aj to be ked solidly about it. mwlu not the hook at this time. The dis- . snappers are found throwing the lead into a bank of The lead them. weighs over nine mka and is attached to a baited 40 fathoms deep. The line swings out. and drops ough the vessel is moving at the rate of four knots an hour, the expert leadsman knows just how far to s the line. When a bite is announc a dory is lowered. One man, provided with a fishing-gear, goes to the spot and either drifts about or anchors until the fishing is either finished for the day or the fishes cease biti Even after the first bite has been obtained, the fishermen may not have good luck at this place. Often it is a stray snapper who caught the bait. Again six men have been known | to catch over a thousand fine snappers in a few hours. So widely are the fish shipped to- day that any one living in Boston, Denver, Texas to the Great Lakes, can buy & red snapper, if he has the price, the markets being well supplied with the fresh fish. (Copyright, 1933.) e Cheese Timbales. Beat one egg, add one cupful of milk, |half & teaspoonful of salt, a little | paprika, half a cupful of cottage cheese | and one tablespoonful of minced green ‘Turn the mixture into greased | molds. Set the molds in a pan of hot water and bake them in a moderate oven until they are firm, or for about 30 minutes. well dressed steak coming year, revise your housekeeping budget. Let the first entry be: “My morning or afternoon or evening off.” | " Follow this up with the determination | §f developing ¥OUT | {hat nothing short of personal or family | your birthright ilness shall interfere with this weekly O everyone's search for a new viewpoint. | birthright, in Many young girls in your neighbor- | fact. ‘hood \\'ouldt ump at the chang:. dxlor‘ : . | small pay, to care for your children “;m;o' ::n?e'glv? while you go in quest of new inspira- Mothers. dont tion that will bring you home with a stayeat home all | keener appreciation of what you already the time. As brain | have. food jou need So please, mothers, for the happiness the siimulation of your children, push the horizon off -, that comes from, your own doorsteps. With all the force meeting new people. Their viewpoint | that is in you, keep it distant, so that on current events, on home decoration, | vision, imagination, ambition and under- perspective, you are robbing your- self of the . zest the beaten yolks of two eggs, and some | new beauty hints, the latest bridge rules, | standing may have room to grow and | their personal way of training and feed- | blossom . making you not only a| ing their children all differ just enough | parent, but comrade. Photo by Harris & Ewing Mrs. Helen R. Leizear, the John Paul Jones Apts., 1717 G St. NW., ~ Washington, D. C. Mrs. Leizear patronizes the modern Piggly Wiggly store managed by Mr. R. M. Templeman, at 726 17th Street N.W. ... where she buys not only Sanico Bread, but prac- tically all the food for her table, including meats, fresh vegetables and fruits . . . every day. There’s a Sanitary or Piggly Wiggly Store “just around the corner” from your where you can do dll of your food-shopping and most economically. PoUR 2 tablespoon of Lea &Perrins Sauce on your steak twenty minutes before cooking, rub it in and let it stand. Or add a few drops up to half a teaspoon to each portion at table. Either way will give you such beef- LEA & PERRINS Sz THE ORIGINAL WORCESTERSH is the Most Wholesome, Most Delicious Bread 1 Ever Tasted <+« Writes Mrs. H. R. Leizear of 1717 G St. N.\W. will WEAr steak as men dream of—because Lea & Perrins brings out every last whisper of natural flavor. Buy s bottle and try it. Lea & Perring glorifies roasts and chops, too. —A new 50-page ‘Success in Season- 130 ways to . Yours e Write s postal to Lea & Perrins. Inc. 258 West “Street, New York. FREE book, & 7, * Kk Kk k Kk kK K Kk kK K k kX kK K X kX ¥ ¥ % [ R K K K K K K K Kk R K K K K K K R R R K ok R K ok ok ok ok ok kR ok R K ok % ok ok ok ok ok dk dk ok ok k ok K ok [k ok ok K K A R ok ok K % R K K K K K K K K