Evening Star Newspaper, March 10, 1933, Page 20

Valuable Meat Substitutes Cheese, Fish, Eggs and Vegetables Are Used for This Purpose—Protein, Minerals and Vitamins. URING Lent, we find fish, cheese, eggs, and vegetables important as meat substitutes. A meal can be built around fish in much the same way as a meal is planned around meat. Fish, like meat, is rich in protein and con- tains variable amounts of vitamins A and B. Furthermore, as foods grown in or near the sea, they contain variable | amounts of iodine, and iodine has taken | on great importance, owing to the new knowledge of it as a regulator of thy- rold activities and thus a preventive of goiter. Shrimps, oysters, clams, lobsters, crab meat, herrings, salmon, tuna fish and sardines, to say nothing of smoked mackerel, salmon, sturgeon, and hali- but, as well as salt codfish, mackerel, salmon, and many other preserved va- rieties, come in cans, and what delight- ful possibilities they suggest in the way of breakfast, luncheon, and dinner specialties PFish sauce may be served on fish. You can combine tuna fish and salmon, | use a shrimp sauce on some of the fish fillets, or prepare a lobster sauce for beked fish steaks. Baked fish steak: Wipe two pounds of codfish or halibut steak, remove all bones, and cut into pleces for serving. ‘To one-fourth cupful of melted butter add two tablespoonfuls of lemon juice, on tablespoon of minced onion and one-half teaspoonful of salt. Dip each iece of fish in this mixture, roll, then asten with a toothpick. Put the fish rolls in a greased, shallow baking dish, 8] kle with flour, and pour the rest of “~the fat over the fish. Bake in a moder- ate oven for about 25 minutes. If not brown enough, place under the flame of the broiling oven. Sprinkle one-fourth cupful of finely chopped parsley over the fish and serve from the dish. Fish chowder.—Cut some salt pork in small pieces and fry with half a small onion, sliced, for 5 minutes. Parboil four sliced white potatoes for 5 minutes. Put a little of the onion fat into & pan. Arrange a layer of fresh fish, cut in small pieces, on the fat, then a layer of the sliced potatoes. Repeat until all is used. Sprinkle sali and dot butter on each layer. Pour into the pot the water in which the potatoes were cooked and two cupfuls of hot milk. Brifig to a boil and simmer for 25 min- utes. Add one cupful of milk more if necessary. Five minutes before taking up add some soda crackers as a top layer, cover and finish cooking. Broiled salt mackerel—Select a fat salt mackerel and soak 1t over night in cold water to cover. If enough salt has been removed, place the fish split side up under the flame of the broiling oven, cook slowly to a light brown, slip onto a hot platter, add some melted butter and garnish with thin slices of onion and some parsley. If the fish is still very salty after soaking, place it in a skillet, cover with cold water, allow the | water to come to a boil, then pour it off. Then boil as described. Scalloped oysters—Drain one and one-half quarts of oysters from their liquor and pick out all pieces of shell. Mix three cupfuls of dry breadcrumbs with one-fourth cupful of melted but- ter, spread & thin layer of the crumbs in the bottom of a greased baking dish, cover with oysters, season with salt and , add another layer of crumbs and continue until all the oysters are wsed. Pour on the oyster liquor and, if meeded, milk to moisten thoroughly, gover the top with the remsining crumbs, bake in & moderate oven for sbout 30 minutes and serve from the dish. Scalloped oysters are very good | oooked in ramekins or large scallop shells. Pish sauce—Whip half & cupful of thick sweet cream or sour cream, add or four tablespoonfuls of grated horse- radish. Serve with fish. Eggs may appear in the main dish of any meal. In whatever way they are served, they are a good source of effi- clent protein and some of the minerals and vitamins needed for building the body and keeping it healthy. The secret of success in cooking eggs and dishes in which eggs predominate, is to cook slowly at moderate, even heat. On account of the peculiar food value of eggs, their relative freedom from waste, and the ease with which they can be prepared, their use as a meat substi- tute is often desirable even when a consideration of their price alone would not so indicate. The fact that eggs have been in cold storage does not necessarily mean that they are of low quality. Carefully handled, cold-storage eggs often are of better quality than fresh local eggs that have been care- lessly handled. Eggs in ramekins—Add some thin cream and melted butter to some cooked rice and line ramekins with the rice. Sprinkle with grated cheese. Drop a raw egg into each dish, add a little thin cream, cover with fine cracker or bread crumbs, dot with butter, sprinkle with salt and pepper, and dust with grated cheese. Place in a shallow pan of hot water and bake in a moderate oven un- til the eggs are firm. Eggs au gratin—Shell six hard cooked eggs and cut them in halves lengthwise, placing in a shallow baking dish or pie plate, and cover with cream sauce. To make the sauce, melt two tablespoonfuls of butter, add three table nfuls of flour, and some salt | and pepper. When well mixed, add one cupful of cold milk and increase the flame. Cook until it becomes thick and creamy. Pour this over the eggs and sprinkle with bread crumbs and grated cheese, and place in the oven until the c)&me is toasted, or for about 15 min- utes. Egg croquettes.—Hard cook six eggs, shell them, then rub them through a sieve. Melt four ounces of butter, add four ounces of flour, and mix well. Add one pound of ripe tomato pulp and half a cupful of sweet milk, and boil until the mixture leaves the sides of the pan. Add the eggs, one teaspoonful of chop- ped onion, and salt and pepper to taste. Spread the mixture on a wet dish, and let cool. Form into balls, brush over with well-beaten egg, and roll in bread crumbs. Fry in deep fat, drain on brown peper, and serve with tomato sauce. A popular prejudice has arisen against cheese because it has sometimes proved difficult to digest, but this difficulty has are high fashion SILK *LINED plain or furred FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C, FRIDAY, MARCH 10, 1933. FOOD AND THRIFT IN THE HOME e to prevent dis- coloration and strong flavor. Drain it it necessary, add two cupfuls of cheese sauce, pour it into a greased baking dish, cover it with crumbs, and bake po one tablespoonful of butter in a frying pan, add two cupfuls of cold bolled white potatoes, chopped, or one cupful of mashed potatce,, and spread them evenly over the pan. Sp six table- soonfuls of grated cheese over the top, cover the pan, and <ook the potatoes slowly until they are heated through and the cheese is melted. Add half a te: 1 of salt and some paprika before adding the cheese. When nicely browned on the bottom, fold one half | over the other and turn onto & hot | platter. Garnish with parsley. Vegetable Combinations, Vegetables are good combined with egg and cheese. Try fish and cheese, or oysters and eggs B vegetables in scalloped d! serole, or as a s g for green pep- pers. Lima bean scallop—To make & cheese sauce, melt four tablespoonfuls of short- ening, stir in four tablespoonfuls ol‘ flour, then two eupfuls of milk, half 8| teaspoonful of salt, and some pepper. Cook until ‘thickened, then add one cupful of grated cheese. Heat until the | cheese is melted. Put a layer of cooked | | lima beans in a greased baking dish | 7 inches in diameter anc. 3 inches deep. | Cover with the chees~ sauce, then with dry bread crumbs, which have been sauted in fat until brown. Repeat, | leaving the bread crumbs on top. Bake for about 30 minutes in a moderate oven. | Peas in pastry cups—Select a me- dium-sized can of mealy peas. Season the peas with salt and butter, and cook | in their liquid until well heated. Stir | one and one-haf tablespoonfuls of flour and half a teaspoonful of pow- dered sugar into two tablespoonfuls of | heated butter until well blended, then add three-fourths cupful of milk and stir constantly until the sauce is thick | or is brought to a boil. Remove from | the fire, add a beaten egg, beat thor- oughly, return to the fire, and stir constantly for about three minutes. Add the drained hot peas to three-fourths of the sauce, reserving the remainder of the sauce for garnishing. Do not stir, but shake the pan instead. Fill hot pastry cups with creamed peas, gar- nish with cream sauce, top each serv- *9.95 Navy—Tan—Grey. Misses’, 14 to 20 SIGMUNDS 7th & H st half a teaspoonful of salt, one teaspoon- Women'’s, 38 to 44‘ ful of sugar, then gradually add three e ) HER SECRET OF SUCCESS “Boy! --can she bake PIE!’ Shshsh! Keep him fooled! Why should he know that his clever little wife finds it simple to bake delicious pies these days, with FLAKO right there on her pantry shelf? He still thinks pie means mysterious hours in a hot kitchen cluttered with bowls and flour and spoons and sifters and shortening and ice water! Why Think of it! ‘With Flako, your ple crust ready for the oven in 38 min. All you do is add 4 tablespoons of water, mix and roll. to wi tell him that “those days are gone forever’—that a pie today, although still the favorite dessert, is so easily made? Do YOU know this new pie-baking secret? FLAKO, the amazing new kitchen “short-cut”? Do YOU wuse To a package of FLAKO you add but four tablespoons of water—mix—roll and bake—and there is the lightest, crispest, flakiest and most delicious pie crust you ever tasted! And just imagine! With FLAKO it requires but 3 minutes from package oven! Buy a box of FLAKO at your grocer’:.TODAY. Your family 11 be delighted with the result. ing with one of whipped cream, and le very lightly with nu Onion omelet—Peel five medium-sized onions, slice very thin, sprinkle lightly | withstanding all with a frying of butter salt, pepper and flour, and put in pan with two tables) fuls and one tablespoonful of ba- con fat (the butf and bacon fat should first be melted, then cooled un- til firm), oover the pan, and cook over a slow flame for 15 minutes. Uncover, pour three well beaten eggs over the onions, and fold over the sides when they curl. Dot with currant or plum Qs | Jam before serving. How It Started To Stick at Nothing. is a familiar expression in h for stopping at nothing. lication is invariably that not- the efforts of others to deter one from one’s object, in spite of obstacles of whatever nature, that ob- Jject will be pursued. The phrase has a slangy modern sound, yet its appearance in that old book of “Joe Miller’s Jests,” published in 1739, s not &t Its original use, however, takes us farther back to a source of & very different nature. That is Thomas Preston’s “King Cambyses,” which was published in 1561! SCREEN ODDITIES BY CAPT. ROSCOE FAWCETT. WILLIAM'S ROMANTIC MARRIAGE- COST HIM A EORTUNE The proper daily serving is a Pineapple Cup of crushed or idbits — or two 'slices. Healthful, too, in salads or desserts FOOD PAGE. Saving Without Scrimping WH!N bemoaning any lack it is well to test our ing of that word. Does 't.hlngl: bpe]yond re;clk tremely pleasing” The good old dictionary say: luxury is “a; nything productive of great pleasure; a delicacy fort or pleasure, but is not neces- sary to life, health, subsistence.” Not a word there abou “expensiveness.” In the light of that definition un- ending luxuries— available to every one—come to mind as we think of food. We've learned to know that fruits and greens, nuts, sim- ple sweets and cheese contribute as much that is necessary to thes diet as do meats and vegetables. Stodgy “sub- stantials” no longer seem important to the exclusion of all else, and this at once pulls the imagination out of its etonomy rut and sends it out on new | trails that lead to luxury. ‘With huge grapefruit at three for 25| cents; onn[e‘ at 25 cents the dozen; MENU FOR A DAY. BREAKFAST. b Stewed Prunes. Dry Cereal, Top Milk. Scrambled Eggs. Bacon Curls. Popovers. Coffee. LUNCHEON. Creamed Codfish. Mashed Potato. Butterfly Salad. Wafers. Tea. . DINNER. Boiled Corned Shoulder. Boiled Potatoes. Bavory Cabbage. Carrots and Parsnips, Beet Salad, Prench Dressing. Steamed Apple Pudding, Lemon Sauce, Coffee. POPOVERS. Two cups flour, one teaspoon salt, one-half teaspoon sods, one teaspoon cream of tartar sifted together. Beat separately the white and yolks of two eggs. To two cups sweet milk add the yolks, then slowly sift in the flour so as to make a smooth batter. Just before putting into the pans fold in lightly the beaten whites. Bake in a hot oven 30 minutes. Serve immediately. big juicy pears at less than 5 cents each; grapes at 15 cents the pound . . . any average faniily may have its fill of cups, fruit salads and desserts. Shelled nuts in cans—as moist and fresh as though you'd just cracked them —are 30 cents and 35 cents for enough to & long, long time for desserts, and sandwiches; much longer, in fact, than a pound of unshelled nuts which at best are priced but a few cents less. Little bright red apples, which make the most decorative salad cups when nolloved and filled with apples, nuts and celery . . . we know how inexpen- sive and nutritious they are. And shame on us if we forget that at any time we need a tempting tidbit there are countless ve gelatin and combinations which make seem to belong to castle tables. Chocolate puddings made with a spoonful or so of cocoa, & few chop- ped nuts and grated bread crumbs. steamed fruit made wit erumbs and the dried apricot of pun- delicious flavor not one but - ATWOOD GRAPEFRU W. Chas. Heitmuller Co. 1310 5th St. N.E. Washington, D. C. gives forth & holiday suggestion worthy of any table. Not one that is not & lun:ry if we have the good sense to see Btrangely, these things thst we should appreciate as luxuries have more diversified food value and give better balance to menus than many of the old “substantials” . . . potatoes, for {;”"”J'“‘ macaroni, rice—even our daily read. That is why we should study care- fully the food values and comparative costs of all things edible. Gather up the cook books check off every recipe that has a luxury appeal yet on analysis costs next to nothing. List every fruit, meat and vegetable—every packaged product, too—that is inex- pensive . . . then hunt recipes that make | use of them in ways that are extra spe- cial . . . meanwhile training the family to see Juxury in its true light—not as something costly, out of reach, but as anything that gives comfort and Ppleasure. If luxury is on our very door steps, we should certainly know it. _— Cal‘zfomia PRUNES rities now advise * PINEAPPLE Daily Serving gives you all these benefits: Helps You Digest Other Foods Helps You Resist Infections Combats Nutritional Helps Protect Teeth and Bones Stimulates Kidney Promotes Growth s in Preventing eggs, beans. It speeds digestion remarkably, par- ticularly of proteins such as meats, A good source of Vitamin A which, many authorities agree, protects against throat and nose infections. Rnemia G ilding, Function as Aand C. Acidosis Valuable source of iron, copper and manganese — minerals essential for Contains the essential factors— pbo:pboms, calcium,andVitaminC. Actively bel ps the kidneys eliminate waste master from the blood. A good source of Vitamin B, as well Contributes effectively to the alka- linity of the blood. * For daily use, Canned Pineapple is recommended. Canning temperatures cause a beneficial change of dietetic importance. HE things Canned Pincapple does for you .. . read‘them carefully. All these important benefits have been established throughlong scien- tific research into the effects of Canned Pineapple on the human system. That is why authorities advise you to start or end one meal a day with this delicious fruit. Begin today. If you miss it at home for break- fast, get it for lunch or dinner. Hotels, restauraats, dining cars are helpfully providing the recom- mended servings—two slices or a Pineapple Cup of crushed or tidbits. Cope. 1933 by Pioespple Producers Cooperative Association, Ltd. i 2 San s e 100 by Bikaigple Brodacies Comperathe Aecktion G et b el b R ao 0 it i Sl R Bt RS BDUCATIONAL COMMITTEE, PINEAPPLE PRODUCERS COOPERATIVE ASSOCIATION, LTD., 100 BUSH STREST, SAN FRANCISCO, CALIFORNIA S )