Evening Star Newspaper, April 14, 1933, Page 39

Special Types of Desserts Puff Pastry and Recipes for Shortcakes of All Kinds—Dipping in Fondant—Decorated Slices. SE your favorite recipe for mak- ing puff pastry, but in addition follow these directions closely. To be successful in making uff pastry, the work should be done in 25 cool g place as possible on a marble slab, which should be kept especially for this purpose. Mix the pastry with a knife and handle it as little as pos- sible. Flour the marble slab and rolling pin, and never allow the pastry to stick to them. Use a dredger to scatter the flour, If it is scattered on with the hand, too much is liable to be used, and it does not improve puff pastry to work in very much dry flour. Flour for making puff pastry should first be dried in the oven and then sifted twice. Baking powder is only required with the plainer "kinds of astry, in which a small proportion of at is used. With a large proportion of fat, baking powder is not required, as the bursting of the fat globules in the oven aerates the pastry sufficiently. Puff, rough puff, and all flaky pastries are improved if put aside in a cold place from time to time between the Tolls required in making them. Roll the pastry lightly and evenly in short, * 'quick strokes away from you. Puff . pastry requires a hot oven, about 340 degrees F, The heat should be reduced slightly when the pastry has risen. If no. thermometer is available, test & small piece of pastry in the oven. If i¢ browns quite quic<ly, the oven is hot enough. The o$en door should be opened and close very gently and very seldom after the pastry is put in. I it becomes too biewn, cover it with & plece of white paper. Special Shortcakes. paste Shd fkbell_{u < mg with a pound of T, & poun of flour, and cold water sufficient make a stiff dough. Chill and roll out, Jold up, and roli dut again seven times, chilling between each rolling. Finally roll out an eighth of an inch thick, and cut in stript two and one-half inches wide and fdur inches long. But- ter, spread one-half with crushed and sweetened fruit, put the other piece on top, brush with white of egg, sprinkle with chiopped almonds, bake brown, and decorate when cold with whipped cream and whole berries. Tutti-Prutti Stortcake—Make 8 rathér plain layer cake dough and bake in/ two layets. While hot, put between them any kind of berries that are in :séason, crushed and well sweetened: Cover tne top with whipped cream and in this ambed sliced canned peaches. Serve at once. Orange Shortcsle—Take one cup- ful of sour cream, one-focrth teaspoon- ful of salt, four oranges, and one tea- spoonful-of baking soda. Dissolve the add one-fourth teaspoonful of salt, (WO %0 | tah] f d_ three- salt and soda in a tablespoonful of warm water, add to the cream, and stir into this enough flour to make a rather stiff dough. Divide in two parts, butter both sides, and put them together and bake in a moderate oven. When done. put between the layers sliced and sweetened oranges, and cover the whole with whipped cream. Individual Shortcakes—Sift together | three times one cupful of flour, one | cupful of sugar, and one rounding tea- spoonful of baking powder. Place one | tablespoonful of bmtter in a cup and put on the stove to melt. Break one | egg in the cup, and without stirring add | enough milk to nearly fill the cup. Add | to the flour mixture and stir until well | mixed. Bak: in gen tins or cup cake | tins. Cut when cold and put between | them mashed and sweetened berries. Place some berries on top of each little cake, sprinkle with powdered sugar, and top each with a spoonful of whipped cream. Any kind of berries may be used. Dipped Cakes. ped cakes are usually dipped in fondant, and some of the frosted squares of cake, which are made from lght crumbly mixtures, are filled, masked with jelly, and then placed on wire trays, which are set in another | pan, and a thin warm water icing is | poured over these cakes, instead of dip- | ping the cakes with a fork. The fon- | dant should cnlv be heated to about | | 85 degrees F. Overheating would de- stroy the gloss. The dipping must be | done carefully. Cakes and decorations should be simple. Cut the cakes small and make perfect in form. Orange Novelty. Remove the crusts from six slices of white bread. Beat two eggs slightly, tablespoonfuls of sugar, an fourths cupful of rich milk. Dip the prepared bread slices in this mixture. Place the slices in a pile on a shallow dish, pour the remaining liquid over these, and let stand until the bread has absorbed all of it. Brown the slices on a well-buttered griddle. Spread some butter on six slices of orange. Broil for five minutes, turning once. Place a slice of orange on each slice of bread; spread whipped cream over the orange and sprinkle “chocolate shot” over all. Decorated Cake, Slices. Cut some fruit cake in slices about two inchey and a half long, two inches wide and three-quarters of an inch thick. Let the decoration correspond t6 the occasion for which it is to be used. Make ready a crystal sirup, al- ways ‘three parts of sugar to one part water. Cook the sirup to 225 degrees F. Upon the slices of cake place a rose decoration, if liked, which is pleasing | chocolate with currant, and so on. MODES OF THE MOMENT GOOD TASTE TODAY BY EMILY POST. Famous Authority on Etiquette. ‘Well-Appointed House. flat candlesticks, and also some of me- | include _potatoes— |s THE EVENI 1o eye and palate as well. It is made with angelica and cherries, with sugar tinted yellow for stamen and pollen. Cut _the petals of the flowers from candied cherries, so that each petal curves over and touches the cake at the only. Place five petals around the bit of green angelica that is to form the center of the flower. Cut the leaves and the stems from angelica Arrange them and fasten upon the cake | with the sirup. As before, pour the | sirup over the slices, remove the rack from the sirup, allow the slices to dry, and push aside all sirup that may have gathered in the hollow formed in the center of the flower. The blunt end of an orange stick can well be used for this. With the sharp end of the stick place granulated sugar, colored pollen yellow with vegetable coloring, round the green centers of the roses. Cake Confectionery. When you wish to have something | different from the usual candy bonbons, | try making cake confectionery. You will need ceveral small fancy cake cut- | ters of various kinds, and a pastry bag | with a small-nosed tube. Sponge cake, | pound cake, and angel cake that have | been baked at least a day are best for making these bonbons. If angel cake is used, it should be two or three days old. It can then be cut In any desired shape without its breaking or crum- bling. Whatever cake you use, cut it out in little balls with a vegetable scoop, and then dip the balls in melted candy fondant or cream variously flavored and colored. If you are planning a luncheon or other entertainment, you can use the little bonbons in an attractive man- ger to help carry out the color scheme. ponge or pound cake cut into fancy shapes and dipped in vellow fondant | flavored with orange or lemon, and | angel cake dipped in pink fon- ‘danl flavored with rose or strawberry | extract, make bonbons that are pretty | as well as delicious. Slice some of the cake thin and cul | it out with a leaf-shaped cutter, Dip each leaf in green fondant flavored with pistachio. Vein the leaves with choco- late, put on with the pastry bag and angel. If you wish to give Autumn colors to some of the leaves, use yellow fon- dant, or chocolate, or maple fondant. In that case give the leaves green veins. Cut sponge cake slices in the shape of dominoes, dip them in white fondant, and then mark the dots as on dominoes, with melted chocolate. Slice sponge or pound cake a quarter of an inch thick, and cut the slices into small rounds or squares. On_one-half of the cakes spread jelly of different kinds, such as peach, currant, and raspberry. Lay the unspread cakes over these, and cover both with fondant. When mvormg‘;fi’he th fondant, use what combines best the jelly—almond flavoring with peach, Cookies from Foundation. By using different flavors, icings, and fillings, one can make many different kinds of cookies from the same founda- | tion recipe. The foundation recipe for | these cookies is as follows: | Take one cupful of fine sugar, one | teaspoonful of selt, two-thirds of a cupful of shortening, two teaspoonfuls Foods Favorable to Beauty BY KATHLEEN MARY QUINLAN. WH!N you have made up your mind to eat frequent vegetable lunch- eons and dinners to help the figure back to slenderness, very often there comes the temptation to vegetable — or, spaghetti-—a cereal —as one of the group on the plate. The argu- ment is that be- cause meat is miss- ing there must be sornething “su b- in order to satisfy the ap- petite. And so there must be. A little starch, a Jit- tle protein, of course, is necessary for the sake of bal- ance, but there are . other ways of ob- taining them than through cereals, po- tatoes and meat. One of the very nicest foods you could add to the plate of green vegetables is the scuffie that is vegetable-flavored. Fea soufle is both hearty, light and delicate. Asparagus souffie is more bighly flavored, hence a bit more 2ppe- tizing; corn souffle or corn pudding ful- | fills the same mission as the other veg- etables, and a near relation to the| souffle is the baked timbale of peas or | mushrooms. The timbales are a little | more like custards and less like an ome- let, but they furnish the same type | of satisfaction for the menu that is | otherwise made up of green foods. Spinach makes excellent flavoring for souffies and timbales; both these reci- pes 1 have given you before, but not this one for spinach patties, which make a fine substitute for the so-called starchy member of the vegetable plate. To be sure, there are a few cracker crumbs in the patties, but not enough to_speak about. Pea souffle—Cook fresh peas in salted water, or you may use canned peas, if desired. The former, I think, have a much more definite flavor. To one cup peas put through a sieve add a white sauce made with four tablespoonfuls butter, two tablespoonfuls chopped onion (softened in the butter), four tablespoonfuls flour, one-fourth tea- spoonful each of salt, sugar and pa- prika, one cup milk. Blend well and add the yolks of three eggs, well beaten. Beat the whites of three eggs until stiff and fold into the souffie mixture. Pour into a well-buttered baking dish and bake at once in a moderate oven until “Dzm MRS. POST: When|dium height. I have been told that I should I exact that my |should use very tall candles in the flat waitress be dressed to an-| and shorter ones in the tall ones. swer the bell> 1 am told | I would like your opinion.” 3 o'clock is proper. Answer: It is a question of the law right?” | of proportion. With low bases, if very ‘Answer: If you have only a general | massive, the height of candles could be maid, it may be possible that she can- | increased up to about 80 per cent of Dot have finfshed her work before 3 | the counterbalance in weight. (This balance is, of ccurse, one of optical | sensibility). Obviously the higher the | candlesticks, the taller the candles | should be—supposing, of course, that the diamster of the candles is in scale there other duties which interfere, & wait- ress should always be dressed in_time 1o _serve lunch. “My Dear Mrs. Post: In answer- ing the telephone, I have instructed my mald to say, “Mrs. Jones' house —the maid speak- ing’ This is right, isot 162" Answer: To an- swer “the maid spesking” is 100 with the strength of the candlesticks or candelabra. Very weak branches or stems necessarily require very slender, if not short, candles. Obviously, a foundation must, in appearance as well as fact, support whatever is put on it. For any one to suggest that tall candles be put in short candlesticks and short ones in tall candelabara is very much like advising that a child’s hat be put on & man and a man’s hat on a baby. In other words, a complete reversal of the law of proportion, which is a pri- mary law of classical bzauty. Emily Post. (Copyrlght. 1033.) | pufty and delicately browned. Serve at once. | Spinach patties—To two cupfuls chop- ped drained spinach add one-half cup grated cheese, one-half cup of cracker | crumbs and salt and pepper to taste. Add also one tablespoonful of minced onion softened in butter, if you like the flavor. Mix well and shape into | patties. Dip in crumbs, then in egg and | crumbs and fry in deep hot fat. Serve | with or without cream sauce garnished 1wuh chopped hard-boiled eggs. I wish that all would remember these suggestions for the souffles, timbales | and pattles and try them. They will make the vegetable plate so much more enjoyable, that it will be a more fre- | quent visitor at the table. My sim, you | see, is to make our best besuty foods— possible. We no longer enjoy being mar- | tyrs to the diet—nor should be, when ! every longing of the palate can be so easily satisfied. commcreial for a Pro she should s house.” Other | “May I speak to Mrs. Jones?” | Maid: “What name shall I say, please?” | Other voice: “Mrs. Brown.” Maid: “Just a‘'moment, madam” (or if Mr. Cane Sugars — Swecten i with D NG STAR, WASHINGTON of baking powder, two beaten eggs, and one and one-half pints of flour. Add milk or fiour, whichever is necessary, to allow the dough to be rolled thin. Take a large spoonful of the dough for each kind of cooky you wish to choose the kind of flavoring and fi that you want, and mix each kind of cooky in a separate small bowl. cookies very thin, and be careful not to burn them when baking. In a hot a\t'!n they will bake in a very few min- utes. ‘The icing for these cookies and wafers is made by adding light cream or milk to frosting sugar and flavoring it. Marshmallows should be put on the wafers before they are baked. Small candies, cherries, or_ candied rose or violet petals may be added to any of the icings on plain wafers. If some of the white of the egg is saved, more varieties can be made by beating white sugar into it and putting some of it inside or on top of the different kinds of cookies. They should not be baked too hard. 1. Add vanilla flavoring to the plain dough; roll it thin-and cut it in rounds. 2. Add vanilla and coconut and white vanilla icing, and make tbe cockies oblong 3. Add lemon extract and peanuts squares. Little rose confections can be made by dipping small round cakes in rose- colored fondant, and, laying on the top of each candied rose petals arranged as in the natural flower. Drop a little yellow fondant in the center to hold the petals in place. Candied violets can be used in the same way. The Chef Suggests BY JOSEPH BOGGIA. MUCH is said about serving the lighter” meats in Spring. Young lamb, veal, chicken, fish, sweetbreads «..there is the small list. But no. We may double and triple it by includ- ing croquettes and cutlets of all kinds. Meat is still meat in croquettes, yet croquettes are more than meat. or potato used to mold them and make the outer crust also take the place of the starchy member which is served in some form with meat. Thus cro- quettes subtly sat- isfy the appetite for both meat and starchy food in a moderate way, as befits the Spring menu. More croquettes would be made in the home, I have an idea, if more cracker crumbs were kept ready for daily use. There should be a jar of both medium and fine crumbs always handy. One's choice of crumbs, too, is important. Coarse or medium-fine crumbs may be used for the binding together of meat and fish or vegetable loaves or croquettes, but ‘crumbs for the outer coating should always be finely crushed. This gives to croquettes & smooth brown crust which is as firm as need be, yet deliciously tender. The/ plain soda or salted crackers make the most satisfactory crumbs for . cro- quettes, although I have known some very tasty croquettes to be made with crushed cheese wafers. A word about “egging and crumb- ing,” and then two good croquette recipes which are especially suitable for Spring menus. After forming cro- quettes, rcll them lightly in plain crumbs, and let stand until just ready to fry them. Now dip in slightly beaten egg seasoned and mixed with & tablespoonful of water; roll again in crumbs and fry in hot fat. Drain on brown paper, place on a hot dish, and send at once to the table. Chicken Croquettes—Make _these when you have left from roast chicken sbout one cupful of the cooked meat. Chop meat in small dice and add three chopped, hard-cooked eggs. Crumble about two dozen salted or soda crack- ers and over them pour three-fourths cupful of hot milk. Add a teaspoonful of chopped parsley, the meat and eggs, a little onion juice and salt and pep- per. Mix well and let stand for 10 or 15 minutes. Mold into cork-shaped croquettes, dip in crumbs, ef( and crumbs, and fry in deep, hot fat. Serve at once with & rich cream sauce which may be plain or flavored with minced sauted m , or garnished with a few green peas. Veal Cotelett>—Ore may make very delicious cutlets of chopped raw or cooked veal by mixing together two parts of the chopped meat to one part of coarsely crushed cracker crumbs. Season with a small onion, minced and softened in butter, a tea- spoonful each of finely minced parsley and young celery leaves, salt and pep- per. Bind ingredients with a beaten egg, shape Into flat cutlets and brown quickly on both sides in hot butter; lower the heat and cook more slowly until crust is firm and crisp and meat is done. MENU FOR A DAY. BREAKFAST. Sliced Orange and Banana. Dry Cereal with Cream. Baked Eggs. Potato Cakes. ' Bacon. Corp Muffins, Coffee. LUNCHEON. Jellied Tongue. ‘Tomato Salad, French Dressing. Prune Whip. Wafers. Tea. DINNER. Cream of Onion Soup. Cottage Pie, Potato Crust. Creamed Caulifiower. Cabbage Salad, French 2 Lemon Meringue Pie. Cheese. Coffee, (Copyright, 19. THESE PRUNES PEANUT OIL MADE_FROM A FOOD'! 'You have never tasged ¢ California Prunes 5o § Juicy and tender, The § Tenderizsng processis the secret. Only SUN- SWEETS are Tenderized. su;gvaEr PRUNES | Roll all the | chopped fine; cut the dough into small | FRESH ' New! Different!: D. C., FRIDAY, A NATURE’S CHILDREN BY LILLIAN COX ATHEY. | Blacksnake, Zamenis Constrictor. ERE is a snake that has a very bad reputation which it does not deserve. It is accused of being a sworn enemy of the rattlesnake, of having a terrible temper, | and picking a fight with other snakes; also of fascinating birds and squirrels, so that they walk into his open jaws; and even of craving a combat with man. All of these rumors are false. The blacksnake has no interest in any snake, except when food is scarce jand he turns cannibalistic. He takes “BLACKSNAKE: one look at mankind and tries to squeeze into any place to avoid him, and he can do so with lightning-like speed. While he hurries away from any scene like a dart from an arrow, he is no coward, and if cornered, can putéup a good fight. No snake, how- ever, can take advantake of a: “get- so quickly as the black snake Last but not least, he has no powers of “charming” whatever. The blacksnake seems to seek dry and open places in which to hunt, along meadows, and where brush and bushes are available for shelter. Here will be found birds and mice and their nests, which the snake visits regularly until every member has been eaten. Eggs are hunted and found by untold numbers and frogs are caught, too. ‘The blacksnake is a fast traveler; where proper hase of the ribs makes this possible, but where the sur- face is very smooth, it cannot get along so fast. This seems to enrage it and it has been ‘'seen trying to overcome the too smooth surface by means of making a quick dash forward. If captured, the snake will soon get over its nervousness and accept food offered it. It is more intelligent than most snakes and will follow an owner about as though expecting food. During June or July, this snake will | hide from one to two dozen eggs under flat stones, on sunny banks or in most- sofl. They are snow-white when first laid, have a tough, leathery shell, about one and seven-eighths inches long, and each egg though it seems to have a smooth, satin finish, appears to be sprinkled with grains of coarse salt, it closely examined! This character will distinguish the eggs of the blacksnake from the great majority of other snake eggs. The eggs take about two months to hatch. The young have pale gray bodies, with whitish sides, and grayish- jbrown saddles. Their heads are pale gray, with dark spots and blotches, and their eyes are very large. During their second Summer, they grow much dark- er, and continue to cast skins until they have the uniform, slaty black color their parents wear. The head is fairly distinct from the neck, and they have white chins and throats. The amount of white on their chins varies with individuals. These snakes live to be very old and they thrive in captivity. They are frequently found than any other of snake and are not constrictors. y have no power whatever to squeeze vie- tims and always swallow a dinner while it is struggling. The blacksnake S upon food very small in proportton o its own size, and if the prey becomes:é00 active the snake will press it to ground while it tries to swallow it.* (Copyright, 1933.) i Crown of Lamb. ‘This is always a gala dish. It be made at home, but it is more venient to order it from the market. The bones should be evenly ti and each one wrapped in a thin of fat salt pork or inserted into salt pork to prevent the bone ends from burning. Cover these ends with buttered paper. Roast one and one- fourth hours. Fill the center of the crown with creamed carrots, sf tring | beans, baked squash, rissole potato, |ndl border with sweet potatoes. Appetites have EARS!? IT’S a treat to hear Rice Krispiessnap and crackle in the milk or cream. Children are fascinated. They need no coaxing to eat. And Rice Krispies are fine for them. Nourish- ing rice. Easy to digest. Fine for the evening meal as well as break- fast. Made by Kellogg in Battle Creek. PRIL 1 FOOD PA SCREEN ODDITIES BY CAPT. ROSCOE FAWCETT. LOUISE FAZENDA &) CARRES AS A GOOD LUCK ) CHARM, A CARNELIAN #) BEAD SENT HER BY AN ENGLISH SOLDIER JusT BEFORE HE WENT INTO BATTLE: SHE HAS NOT HEARD FROM HIM SINCE. MORE THAN 50 CARTONS OF CIGARETTES WERE USED IN FILMING SEQUENCES 'FOR. Que Of DECORATING ENTERPRISE THAN-HE DID ON HIS FILM EARNINGS. i UNCLE RAY’S CORNER | Milky Way is not composed of wheat! In speaking of the number of stars | in the Milky Way, Sir James Jeans, a noted scientist, declares that it con- tains “almost certainly more than' 60 stars for eath man, woman and child living on kY This ends the present series about the stars; but other facts ap- pear in the leaflet, “Marvels of the Sky,” which is mailed without charge to readers who send stamped, self-addressed envelopes. UNCLE RAY. (Copyright, 1933.) Veal or Chicken. Mix 2. cupfuls of finely chopped veal | or chicken with 1 cupful of finely chopped celery, and salt and pepper to | taste, moistening with may un- | til of gpreading consistency. Use as a | fill tween - two slices of buttered | bread. Butter the top slice of bread and place on it one more slice of bread, spread with cream pimento cheese, to which a little chopped parsley has been 2 Wonders of the Heavens. The Milky Way. HAT is the Milky Way? How can you find it in the sky?” Those are among the questions _ which school pupils have asked me after my talks in mmhmlbld By Wm t and beautl 8y - ful belt of star-stuff which extends across the sky. You can see it best on a clear night when there is no moonlight. It is, for the most part, faint and misty; but packed within it are some of the most amazing things upon which men have turned their teleseopes. When the air above & city is laden with smoke; it is hard to obtain a good view of the Milky Way; but in-the pure air of the open country it is a sight which is hard to forget. In the Milky Way are millions upon millions of stars. The heavens in that direction are packed so thickly with light from stars and star clusters that we can make out only a few distinct 8. You might turn your eyes from the Milky Way, and start counting the dis- tinct stars you can see outside it. That [{ | | | The Farm Women’s Mnkeij ON THE CAR LINE—BEYOND may seem like a hopeless task, but if you can see 3,000 stars, outside the Milky Way and without the help of a telescope, your eyes are sharp k With a good telescope, millions of stars will come into distinct view; but I am speaking of those which can be seen without the help of any glass. ‘When ‘you bring back your gaze to | the Milky Way. I do not advise you to (try to count the stars in it. Even if they were distinct, you would be tired long before mu numbered the first hun- thousand. If you have a pair of opera-glasses, by all means spend time looking through them at the Milky Way. In olden Egy,t, people tried to ex- plain the Milkky Way with. this story: “The Isis 'fi carrying wheat across the sky when Suddenly a mons- : began to pursue her. She ran.to escape, and as she did so she drop) grains of wheat along her path;.ar this wheat became the Milky Wa¥y.) That story may Lave been .gpod enough to satisfy ancient folk. but it coes not satisfy us. We know that the THE BANK “ 7316-18 Old Georgetown Rd. DA, Branch of this Market located at 148 Carroll Ave. Takoma Park, Md. Fresh Eggs, 20c dozen Whipping Cream, 40c pt. Chocolate Angel Cake, 75¢ and $1.00 Mrs. Gertrude D: | are35 brilliant,long GE on a ship for foreign parts, condemned victim of the hangman. It was the gallows at Tyburn, operated by the hangman Derrick Which, taking his name, fathered the hoisting sppa- ratus of posterity! (Copyright._1933.), Faded Curtains Become New Again With Easy Tintex Restores Gay Golor @ to Home Decoratiens « » « & Trifling Cost! Away with the drab, on the gay, cheerful colors Spring with Tintex. You're doing just that with our wi saving ollars. Now do the same wi home decorations. Curtains, drapes, slip-covers, table color if ’re faded. Or give them entirely different colors if you wish. If you’ve mever used Tintex, you have a treat in store for you. It’s so easy to use—so ick. Perfeet, ional results ing colors from which to choosel At all drug and 15¢ n TINTS and DYES HER SECRET OF SUCCESS . George likes them hot! YOU'LL like GEORGE likes them hot! JANE likes them cold! them any way...if they’re made with FLAKO! Yes, we mean PIES—apple, mince, cocoanut, cherry...all kinds. For, remember, no matter how delicious the filling, a PIE is only as good as its crust, FLAKO is the new “package-ple-crust” which eliminates time, effort and guess work from your pastry baking. FLAKO guarantees PERFECT pie-crust! It never fails! And it's 80 easy! Just add four tablespoons of water—mix, roll and bake— and you have the lightest, crispest, flakiest, most delicious pie you ever tasted! Just imagine! package to oven! FLAKO takes but four minutes from BUY a box TODAY and discover this modern short-cut to perfect pies. On sale at all up-to-date grocers.