Evening Star Newspaper, March 17, 1933, Page 34

FOOD PAGE. THE EVENING STAR, WASHINGTON, D. C. FRIDAY, MARCH 17, 1933. FOOD PAGE. * Foods Favorable UNCLE RAY’S CORNER 8t. Patrick’s Day. of the visit Your Baby lnflibilno the use of colored candles, colored | time than it would without the baking sugar, candied fruit peel, candied fruits, wder, ‘would pleasant unmmnmwwmmm” IT be to kow how an many m&t-lM last year (al.}o'd ’1' # cupfuls of verized sugar and stir | leansing diet, how many found . delicious fillings. Cut ooth, three drops such a help in & fresh Results to Be Obtained by Proper Treatment of | snest of Angel cake into tiny hearts and 3:." :Ehr. un‘:'a:r'én:?: Vil exitact | complexion tha g:z e detertiined . . round Tem an Juice . center of each, lea the bottom Batters and Various Approved Ingredients, |t of cach, leaving the botiom a trosting wil at “fi"ififz”‘.&“ white Eggfewo:l:nh candied or pine- | 1t is g rather sclentific, discoursing at for & standard cake, and & smoot icing sufficiently stiff to hold its shape when spread, you have th F you have one satisfactory mlg: l e foundation for s fine assortment of attractive cakes. Molds for shaping | tab! cakes may be bought in square, round, dismond, heart, spade or club forms for card party entertaining. Tiny muf- fin tins, small paper baking cups and !u;’cy cutters may be used to give variety. Y:x, can make sattractive cakes by cumng.;tm out do‘en: tgu“:flnm&:{ e or e, 'm oLt rond s dopig e with the tiny silver or gold coated stars that you can buy st s confectionery store. Squares of cake dipped in fon- dant and decorated with halved wal- nuts, pecans or almonds, with preserved ginger, candied cherries, or bits of candied citron or orange, are all as pleasing in appearance as they are in taste. The variety that you can obtain by combining shapes, fillings, flavorings and decorations is almost unlimited. It is interesting to use one's ingenuity in dev attractive novelties for special entertaining, such as Easter. How to Mix Cake. Always mix cake in an earthen bowl and use & wooden spoon to mix with, as iron and tin will discolor the mix- . When it is necessary to make sev- eral cakes at one time, you can save yourself the tiresome beating of the batter by putting the required ingredi- ents in their usual order into a small ice-cream freezer. A few minutes of turning the crank will result in a fine, smooth batter that is necessary for a successful cake. This is a great im- provergent over beating with & spoon in the old way. When following directions in a recipe for putting ingredients together, it is important to do it correctly. To “stir” a mixture means to stir it round and round, thoroughly mixing and blending the materials and gradually increasing the circle. “Folding” or ‘“cutting in” is a lighter sort of mixing. It means to turn the mixture over, cut down and lift up, folding the mass so as just to blend the materials, but not break the air cells. When “beating” in, the ob- ject is to get all the air possible into the ingredients, so as to make the mix- ture lighter. This is best done by con- tinuously lifting the mixture up in the same way, getting into it all the air possible. It should not be stirred round and round. but lifted up with quick strokes from bottom to top. By “stir- fourth cupful of chopped, stoned dates. | frult, mixed with a Cook for three minutes, then add one and one-half tablespoonfuls of butter and one slightly beaten egg yolk and cook until thlcl& lAdd one and one-half and put between the layers of cake. Ice the top and sides of the cake with plain white icing flavored with lemon. Small Fanoy Cakes. Do not fill the cake too full when making small cakes. You may be able to trim a large cake so that when iced it will have a good appearance, but it is very difficult to remold small cakes and obtain a clean-cut outline. With a lit- tle practice you can soon learn to gauge the amount of batter which each mold or pan should contain. Usually a small g:fi\ should not be filled more than half If you wish to have individual cakes you may bake a cake in a large shallow pen and when it is cool cut it into ::R:nru. oblon“l_hlmund.‘. crescents or other shapes. Pn;&tube and bag provide a means for aining. deco- rative effects which help to make small cakes attractive. Food colors in paste, liquid and powder form may be used in tinting a portion or all of the icing to carry out color schemes. The icing on undecorated cake should have a swirled effect. This is accomplished by first covering the cake with ieing and then, holding the flat side of s spatula lightly against the surface, making a circular movement over the top and sides. Deco- rative effects may be obtained also by with fondant into wi nuts have been m! little bonbon cak: fondant flavored as dipping the little candy dipper, o dipping candy bonl the purpose. Sponge cal butter cakes may be h;kekd.lnul,:flll served with berries or other fruits, tards desserts. and frosen Teings and Fillings, ey eren an made from short or pas may be made ready butter cream, French fruit glaces, variety for the inventive pastry use. Apple jelly and apple marmalade may be mixed with other fruit juices or pulp to give more body and to make an inexpensive filling. Soft White Frosting: Add s baking powder to the whites that you are going to use to white frosting for cakes. This done before beating them. the bolling hot syrup over in the your frosting will not keep soft and creamy for a much X white of the eggs =8 Re 8! ge T paste, tartlets rious kinds of fresh and MODE OF THE MOMENT 1 of salf one cupful of flour calls for two level teaspoonfuls of baking powder. If you | © remembir thnumcupml of !!ourfiu make four ordinary sized muffins, bis- cuits, gems or pancakes, you will see that you can construct a recipe to serve a3 many or as few persons as you wish. ‘The soft dough is the powder biscuit dough, and scones, shortcakes, | ¢ 1cflnn n‘mfl' of othr;ld\;hu “fih‘ng‘ ymlx"1 can vent for yoursel ce, fruit, either {r-h or dr{od. nuts, choco- late or even ped cold meat. Cinnamon frult buns are made by rolling the dough, when it is light, into & sheet about half an inch thick, brush- ing over with butter, and sprinkling with brown , cinnamon and cur- rants, then rolling it up like a jelly roll and cutting it in slices about an inch and & half thick. Place the slices up- t in a greased pan, and when light bake as usual. For a raisin bread, add to & dough used for sweet rolls, one- half & cupful of raisins. Vegetable Chowder. One and one-half quarts stock, one- third cupful carrots, diced, one-third cupful cal , cut; one stalk celery, one and one-half cupsful potato, diced; one-fourth cupful onion, sliced; one- half cupful peas or string beans, one cupful strained tomatoes, four table- spoonfuls butter, one teaspoonful sugar, two teaspoonfuls salt, one tablespoonful and sweets and starchy foods. ‘That liquid was | it, not to be taken solely in the form ofnhr.mllorfimmug:e- pared for drinking, but st least half was to be obtained h the “water- 1s & most pol ing diet, and one of the pleasantest features of it. Vegetables and fruits high in water content and well provided with cellu- are cabbage, celery, spinach, cai beans, broc rhubarb, apples, array . . . and & strict pro- gam for cleansing do not, of course, clude in menus starchy , 10 meat or fat. But I know that not consistent. It 15 very one can be 80 for those that I give the following suggestions which bring the cleansing foods to the table in quantities large ;nouth to give them a fair chance to lo Spring carrots baked in a cas- serole with apples, if you want & dish that is different, yet within this group. Scrape the carrots and cut them leng, thin slices. Core apples and cut them in slices about a quarter of an inch thick. Place a layer of apples in the bottom of a buttered baking | dish, then & layer of carrots, sprinkling | each with a dash of salt and dots of | butter. Add layers until the dish is| filled, ending with the apples. Dot | generously with butter, sprinkle with sugar, cover and bake until almost tender. Remove the lid, and bake until slightly brown. Serve as a top s vegetable. onions, parboiled and baked with a stuffing of other vegetables like cooked peas or chopped celery and carrots and cabbage, or chopped green ?""’" and cabbage, are delicious for he Spring luncheon or ginner. Then later will come fresh asparagus—a won- derful water-ve le. Do pare it 'ash, cut stal Ttk ¥55 5 iadeg 5”’%5??11?555 o3k i BpaEfiEls o L P we mal bringing about other misbehavior & result, the letter has no answer. have no idea how the child was being fed, and whether the diet was con- | it has seem - g‘m‘xelve or destructive to a good appetite. | thing e.pecedmlymnrmm m:;du:r:u:wm:t appe- | the sons 3 tite, so that the only way to influence | why, on 8? g’l‘tflm dl?% Lol who have no Irish blood | B R gree; Bave| vice to you is to take the child to a|done ‘lfl m‘o’rz me:nugn‘:e. evt:\ txhou:}.l“ good_pediatriclan and have the child | examined thoroughly to discover any | foutin oy Sioun 10 being not quite one- physical conditions that are hostlle to| py; my visit to Ireland I asked an xm"?:'mm’-hm | ewise, the well child has an s it physical hl;pdampu to it. a 2ood appetite, If you would like to write me again, | g snake. “Only in the circus,” he replied. i The statement is widely made that|Surround with radishes. inclosing a self-addressed, stamped envelope with your letter, I shall be happy to send you my leaflets on “Rea- sons " for Appetitelessness” and ‘“Diet from Two to Four Years.” When the | child is refusing everything but milk. it is always wise to cut down the amount of milk given to drink and to incor- porate it in the solid food. Your sen- tence which sald, “the last few days, or rather weeks” also adds confusion. Appetitelessness for a few days is of no special significance: if it has been present for weeks, it demands expert attentlon. | —_— Baked Pork Chops. i i [t uuu;mum I L | he had ever seen | the New Spring MILLINERY P beautiful styles BEIGE—GREY—BLUE—BLACK and other wonders. If you want without eharge, send a envelope to me in care of this news- paper. (Copyright, 1933.) persons| One ean artichokes. Two cups in their veins | cubes. One Spenish omion, Lettuce or romaine. artichokes and celery, -seasoned Prench I Sprikie the cbton.over the maroma: ring,” ingredients are mixed, by “beat- 8ix pork shoulder chops, two onions, ing,” lots of air is inclosed, by “folding" or “cutting,” air introduced is prevented from escap! Three-] ite Cake.—Cream half & cupful of butter with one and one- fou cupfuls of white sugar. Sift two and two-thirds cupfuls of cake flour, measure and sift with half a teaspoon- ful of salt and three teaspoonfuls of baking powder. Add alternately with one cupful of milk to the first mixture. Beat until smooth. Add half a tea- spoonful each of orange flavoring and vanilla flavoring. Carefully fold in three stiffly whip) egg whites. Pour into & shallow well olled pan. Bake in 2 moderate oven for abcut 25 minutes. Cool. Cut in the desired shapes. Deco- Tate with any desired icing. Apple and Date Layer Cake.—Cream half a cupful of shortening with one cupful of sugar, then add two well beaten eggs. Add three-fourths cupful of diluted evaporated milk alternately with one and three-fourths cupfuls of pastry flour which has been sifted with three teaspoonfuls of baking powder. Fiavor with one teaspoonful of lemon extract. Bake in two layers in a mod- erate oven for about 20 minutes. When cool, put together with the following: Mix four tablespoonfuls of sugar and one and one-half tablespoonfuls of flour. Add to a mixture of one cupful of canned or fresh applesauce and one- chopped parsley or green pepper. to point where tender. cook in boiling | chopped: one-half teaspoonful sage, ash, pare, scrape and cut the vege- | salted water, drain well, and serve with w%‘:;‘;\m salt, nnn-xourm“ a0 m: tables fine. a sauce of drawn butter blended with | pepper, three tabls fuls tables, all but th lemon juice, salt, a little cayenne and X cook 10 minutes, stirring con- | ake rhubarb ococktails, using the |bread crumbs, two cupfuls tomato puree, stantly; add potatoes and cook two| tender new k rhubarb which you fat drippings. 5 5 i minutes longer, add stock or six bouilllon | may cook without peeling. Add a little | Roll chops in & mixture of the bread cubes dissolved in one and one-half | lemon juice to the fruit and serve it | crumbs, salt, pepper, sage and curry quarts of bolling ‘water, add the to- | thoroughly chilled. The rhubarb eock- | powder. Saute them in hot drippings matoes and boll until all the vegetables | tail is a tonic in iteelf, and very re- | until brown. Place the chops in & cas- are tender, add the parsley or pepper; | freshing. Qergp stewed rhubarb also | serole with the onion and green pepper season to taste and serve hot. ~Any | for dessert, and do not cook it with so | chopped. Add the tomato puree, cover | vegetable leftovers may be added to| much sugar that the juice becomes and cook in a slow oven, 300 degrees this soup. | heavy or too syrupy. Fahrenheit, for 3 hours. - 4 k{\g\}? s].00 the utmeost in value SIGMUNDS 7th & H st AR RAREES A EEEEEAEE R E N E R R EE R R I EEY “It has such a Rich FLAVOR” writes Mrs. J. M. Stevens, of 3513—3rd Street N.W. “DAVE” and Theresa Stevens are as healthy and rosycheeked as any moth- er could wish her children to be, for Mrs. Stevems makes sure that they get plenty of the right kind of food . . . which means that Sanico Breed is am im- HER SECRET portant part of their diet. OF SUCCESS S5 3 STy T e ' l“‘\“"\*:.'ue, N I Wl T R L o M gy S B you’ve been holding out on ] How did he discover her “guilty secret”? How did he find out that the credit for those delicious pies Tempting, golden-brown toast for breakfast . , . tasty sandwiches for school lunches. And a few slices in the afternoon when they run in from play. Then...a bounteous platter of Sanico Bread on the dinner table each night. she has been baking should go to FLAKO? Was it because he KNEW that no novice could make such delicious, flaky, crisp pastry unaided! Perhaps. But he’s not going to hold it against No, indeed. For, why should ANYBODY spend HOURS in a hot kitchen going through the old-fashioned way of mixing pie crust when the same results can now be achieved in a few moments with FLAKO? Why not save yourself all the muss and fuss and bother of pie making? You CAN, you know! There’s never any guess- wotk about FLAKO. It's the package pie-crust that works like magic! Only four minutes to prepare—and you're sure of a marvelously light, flaky, crispy pie crust EVERY TIME! Buy a box of FLAKO today and discover this amasing new short-cut to PERFECT PIES! At up-to-date grocers. Think of it! With Fiako, your ple crust is her. ready for the oven in 4 rin- do is add 4 table- water, mix and roil. Why is Sanico Bread better . . . more delicious . . . more nourish- ing? Because it’s made of the same rich, fine ?uality materials you would use, if you baked your own Bread at home! And its one of the most economical foods you can buy. You'll like ie! Sliced or Unsliced L R A R R LA R R R R R R LR RN I IR I I I N Y ) A2 R B I IR 2 2