Evening Star Newspaper, March 3, 1933, Page 22

FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MARCH 3, 1933. FOOD PAGE. off down the cow Bedtime Stories vy anoer| | How It Started All Sorts of Food May Be Made Palatable b); Skillful Treatment in Kitchen; Seasoning ERE is canned shad roe that will be taken for fresh if light- ly sauted in butter, sprinkled With lemon juice during cook- ing, and given curls of bacon and little bunches of watercress for a garnish. This is at its best with rice. Then there are steamed clams, which have only to be heated, and the left- over liquid with a dash of cream makes a delicious clam bouillon the next day. Then there are ready-mixed clam cakes, shrimps that can be served half a dozen ways, although curried in a rice border and acccmpanied with balls of stem ginger; saimen that makes croquettes or a delectable loaf; clam chowder and lobster sandwich paste. ‘The skins and stem ends from mush- rooms, boiled, strained, thickened and given a dash of cream, make excellent muyshroom soup from an otherwise waste product. This same mixture may be combined with chicken soup if liked. Take a can of chicken bouillon and combine with a can of tomato juice. Add a little sugar, a little seasoning, heat, add a tablespoonful of gelatin soaked in cold water and chill. When set, chop or beat it and break it up and serve ice cold. With a salad it makes a meal. Try cooking a few young onions with peas and drop in a sprig of mint some- times. Cook in a small quantity of water with a teaspoonful of sugar and finish by tossing them in butter. Keep Stocked With Meat. If you have a refrigerator, ke your emergency shelves stocked wit! good canned meats, such as whole chicken or parts of them, hams, sar- dines, cannggd shrimps, salmon, lobster, crab and toflgue. Of course, they need not be kept in the refrigerator until they are opened. To accompany these cold meats, you may use pickles, celery, radishes, cucumbers, tomatoes and let- tuce or watercress. If you occasionally make a meat loaf that is just a little larger than neces- sary, some of it will find its way to the | refrigerator. Have your butcher grind up one and one-half pounds of veal and three-fourths pound of pork. Mix with the meat half a cupful of milk, two eggs, half a chopped onion, three- fourths teaspoonful of salt and & sprinkling of pepper. The eggs should be beaten just a little before adding, and if your family likes it, rub a clove of garlic delicately around the mixing bowl. Now shape the meat into a loaf, lay a few strips of bacon on top, and ut in & small pan. Bake in a medium ot oven for about an hour. ‘The following suggestions are for either a whole smoked ham, or one of the whole canned hams. The latter may seem to be somewhat more expen- sive per pound unless one remembers that they are already cooked, and that there is no bone or waste, only meat and a delicious ham jelly. SCREEN ODDITIES BY CAPT. ROSCOE FAWCETT. JOE E.BROWN ONCE A PROFESSIONAL BASEBALL PLAYER, HAS BOUGHT AN INTEREST IN THE KANSAS CITY BLUES BASEBALL TEAM IN ASSOCIATION WITH TRIS SPEAKER- ompen, 1ty Tie 518 et ) | cupful of diced pickle. This jelly asparagus tips to it or make some Material. may be served as it is with slices of the cold bam, or be made into excel- - lent soup. If the entire canned ham is to be baked, the time required is only suffi- clent for and thoroughly heating. If you feel when buying & canned that you cannot use so many pounds, buy ership with a neighbor and divide it. ham may first be served sliced with the jelly after chilling, and later what is left will make mousse, or it can be used ough | livers, cloves to suggest a porcupine, give it & thick blanket of brown sugar and cracker meal mixed with cider, and leave in the oven for 20 minutes. Serve with mashed potatoes, boiled onions n cream sauce, and apple, rhubarb, or cranberry jelly for the hn} Ham combines well with fruits, such as apples, fmupple, oranges, or raisins, or with juices such as pineapple, cider, or other fruit fuices, with maple sirup, with tart relishes such as chutney, vegetables, such as sweet potatoes, or green peppers, or with other meats, such as chicken’or veal, in meat salads, or in calloped leftovers. Ham With Sweet Potatoes and Oranges—Place a half-inch slice of ham in the bottom cf a baking dish 812 inches in diameter and 3 inches deep. Cover with a layer of sliced sweet potatoes, | cooked or uncooked. Cover with a layer of sliced oranges with the peel left on. Sprinkle with four teaspoonfuls of brown sugar and dot with three table- spoonfuls of butter. Cover with an- other slice of ham and place slices of the oranges on top of the ham. Bake for 45 minutes in a moderate oven, basting occasionally. Use either cooked | or uncooked ham. Ham Selad in Tomato Cups.—Mix together two cupfu's of diced cooked hz2m or one cupful of ham and one cup- | ful of chicken or veal, half a cupful of celery, -one-fourth cupful of chopped stuffed olives, one tablespoonful of chopped green pepper and one-fourth Add half a cupful of mayonnaise to moisten and | serve in tomato cups on a béd of let-| tuce. 1 Mads With Eggs. There is no magic needed to make a | perfect omelet. There are two impor- | tant, and equally delicious, branches of | the = omelet family—the plain, flat| omelet, which, when filled with cheese, meat, fish or Spanish sauce, is called | & PFrench omelet, and the more impres- | sive, light-as-a-feather, fluffy omelet. | The latter is when garnished with | fruits and jellies. An omelet appears to | quite as good advantage at late supper | as at early breakfast or midday luncheon. Make your favorite omelet your favo- rite way. Perhaps you will want to add whip. toast Crisp potato chips are these, or brown, or you may add chmfinfl emnx:‘n , asparagus , or to- cooking all first in a little but- mato, ter or ofl before adding to the eggs.| with ;:m lulonm curry or chopped entos or green pepper. Eggs should pa::g:d in hot water to which a tablespoonful of vinegar has been added, and eggs should be fried, one at a time, in ofl or butter, and basted until done. Seasoners. delic! croutons of bread fried stantly , to prevent 3 and cook for at least mmmmum. For Sandwich Fillings. , 18 es- a] it pemf}bumy.&nt:d to shellfish and fruit Desserts and Salads. E ‘There is a new ready-prepared gela- tin that sets in about half the usual time. Choose the lemon flavor, add a sectional grapefruit and a sliced avo- cado pear, or do without the pear, and you have a fine salad with the addition For seasoning purposes, there are of lettuce and mayonnaise. cayenne pepper and paprika, onion md} celery salt, dry and prepared mustards, | cheese, chili, curry powders, catsups, and thick spiced and table sauce, can- ned tomato puree and clear meat soups, cubes of vegetable and beef extracts, olives and mushrooms. White sauces, gravies and dressings are very important. tion, for it is compounded of butter, flour and milk. Rich sauce can ex- tend almost any dish to satisfy the| appetite. Asparagus tips, with mushrooms, sauce. macaroni, suggest a It is a simple matter to add or rice, cheese | two tablespoonfuls of grated cheese SONNYSAYINGS BY FANNY Y CORY. ‘We's goin’ in fer the 50-yard dash— Gettin' on remarks is the hardest — Abundant Juice Refreshing Flavor Wholesome and Delicious - ATWOOD GRAPEFRUIT The Ideal - Table Luxury W. Chas. Heitmuller Co. 1310 5th St. NE. s Tuthsr WA ANING DON'T BUY IF YOU DON’T SEE THE AUTH NAME Several thousand splendid dealers in the District and suburbs sell Auth’s Quality Meat Products because they want their trade to have the best. These dealers will gladly show you the name “Auth” stamped on package and product . . . it means Quality. For your protection and theirs . . . always look for the Auth name on Pork Sausage, Frankfurters, Hams, Bacon and all other Meat Products. Don’t buy if you don’t see the Auth name, for somebody may be trying to sell you a cheap substitute. Don’t let them fool you . money’s worth . . . insist on Auth’s. Prices DOWN-Quality HIGHER Than Ever Auth’s has given dealer and consumer every advantage of lower costs. But don’t think that Quality has been sacrificed « « get your because prices are down. Actually Auth’s Meats are finer, more delicious than ever, and we’ve been a Washington-owned Industry for ‘more than a half century. Look for the AUTH Name—if it Isn’t There You’re Not Getting What You Pay For salad | Remem- | ber that sauce contains definite nutri- | Lemon or orange flavor gelatin may be made into coffee jelly for dessert by using left-over coffee instead of the prescribed water, or the same thing may be worked with cider. Topped with whipped cream and chopped nuts, or merely with a rich custard, accom- | panied by cake, it is very good, Keep on hand a can of pineapple, both crushed and sliced. A slice with cream cheese balls in the center will | serve as a salad. A slice fried in but- ter is good with a breaded and lemon- juiced veal chop. On a warm day, the |contents of a can of crushed pine- apple plus a can of grapefruit makes a dessert. very cool You can make good things with You can broil, bake, or fry | bananas. them, use them in salads and in ice creams, and In fruit cups, those de- liclous tombinations of several kinds of that refresh and are not too heavy for a light meal. Rare Disease From Tobacco. A few persons are hypersensitive to tobacco, causing them to be afficted with a rare disease of the blood vessels. All and 1 - nmnndb.mhhu or sand: o fruit thet provide excellent desserts | i / Reddy’s Disappointment. BN deprotatment 18 Sot Jotre —Reddy Pox. 1 i £ i ER] @ Boiled, fried, shirred or scrambled will all be correct this Sprinj —but good taste demands that ea¢ be trimmed with & few drops of Les & Perrins Sauce. Add it at the table to bailed or fried eggs; add it during cooking or at the mble to shirred or scrambled eggs. If you're just so-so about e & Perrins will make them delicious; if you're § fond of eggs, it will make them i~ 258 West Street, New Y curean. Buy a boutle and try it! LEA & PERRINS Sz THE ORIGINAL WORCESTERSHIRE bables. Many times have we slept out |and we can do it now, especially as | Winter is nearly over. Well simply | have to keep watch so as to know when Jimmy comes out. We can tzke turns fm‘ that. I hope he will not sleep too ong.” “Once he comes out he won't get in again, believe me!” boasted Reddy. Mrs. Reddy merely grinned. And right that very instant they heard a sound inside that house. Some one was grumbling and yawning. They stood | listening. Presently they heard some one coming up the long hall. They “Success in Seasoning,” tells 140 wars to please mei “All of One Mind.” “Have the jury reached a deciyiim in this case—are you all of one mind?” That was a recent use of the phrase, “all of one mind,” by a judge in a of law. But it is a popular hrase, used daily in common speech innumerable allusions as a synonym for agreement. This expression has come down through the centuries in literature and common speech from its source in the Bible. . It is in the First Epistle Gen- eral of Peler, where he exhorts all men to unity and love, that we find: “Finally, be ye all of one mind, hav- ing com) on one of another, love as brethren, be pitiful, be courteous.” (Copyright, 1883.) JUSTmr SE NEW é New! Different! MORE TENDER,..mmiuky than any Prunes you have ever tasted. Because they are Tender “ized. Also double-pasteurized and safely sealed in new-type carwons. SUNSWEET Calfomia The proper daily serving is d Pineapple Cup of crushed or tidbits—or two slices. Health- ful, too, in salads or desserts THE NEWEST DIETETIC, R END LOW FOL _START (@] ADVICE - foocl advice:" (CANNED' PINEAPPLE ...once a day because of the many things it can do for you Helps You Digest Other Foods Helps You Resist - Infections Anemia Helps Protect Teeth and Bones Stimulates Kidney Function Promotes Growth Rids in Preventing Acidosis K For daily use, Canned Pineapple s tgmpenflflfl cause 8 peeds di estion remarkably, per- gfls‘l"’y 0 fsprom'm such as meass, eggs, beans. A good source of Vitamin A which, nug:y authorities_agree; protects against throst and mose infections. Valuable source of iron; copper and manganese—minerals essential for . blood building. How many important dietetic needs . . . commonly found deficiencies in the dict . . . are met by Canned Pineapple. Health values in a combination not Contains the essential factors— lepram,ulmm, VitaminC. . Ips the kidneys eliminate szzd;:‘ug‘f'm the {lwl. A good source of Vitamin B, as well as Aand C. Contributes mflly 10 the alke- lisity of tbe blooc: slices. ed. Canning beneficial change of dietetic importance. taminC known to exist in any other fruit. This information came recently as the result of long scientific research into the effects of Canned Pincapple on the human system. That's why authorities now advise you to eat Canned Pineapple daily—to start or end one meal with a Pineapple Cup of crushed or tidbits, or two If you miss this delicious fruit at home for break- fast, get it for lunch or dinner. Hotels, restaurants, dining cars are serving it to thousands now. Cope. 1933 by Pineapple Producers Cooperative Associstion, Ltd. _—_—___—_—-——-——_—_—_—_-*- BDUCATIONAL COMMITTES, Efl ‘PRODUCERS COOPERATIVE ASSOCIATION, LTD., 100 BUSH STREET, SAN FRANCISCO, CALIFORNIA