Evening Star Newspaper, May 5, 1933, Page 36

FOOD PAGE. Foods Now Available Are Adapted to Most Satis- factory Meals—Popular Selections and Cooking Rules. HERE is a charm about & daintily cake urvrd breakfast mt.:mt no c;.hu meal possesses. menu of an early breakfast is often kept very simple. It usually begins with frult or fruit juice, then cereal, either ready to eat or cooked. Eggs, bacon, sausage or ham may follow, ac- companied by toast, waffles, pancakes, or any of the various breakfast breads, and perhaps jam or marmalade, and always coffee. There never was a time when break- fast-getting was so easy or breakfast loods s0 good as they are now. A suc- cessful breakfast for grown-ups is often Judged by the excellence of the coffee, and it is now easy to have this drink food. with good brands, guaranteed reshness and methods of making fully explained. Tray Service. . Tray service makes simplified house- keeping. It is convenient for all emer- gency cases, and is especially useful for breakfast service. Although tray linens may seem relatively unimportant when compared with the larger pieces re- quired for dining table use, they need to be planned with the same careful attention to detail as do larger linens. ‘The tray doily should be so in harmony with the tray with which it is to be used as to become a part of it. During the warm days of Spring and Summer it is especially comfortable and con- venient to be able to arrange foods and let the various members of the family serve themselves, taking their individual trays where they wish, either indoors or outdoors. ‘Waffles and Pancakes. ‘Toast, waffles and pancakes are a joy to serve with gleaming, efficient, elec- trical appliances assisting us. Delicious breakfast cereals, either ready to eat or cooked, are numerous, and breakfast meats were never better. There are deliciously cured bacon and ham, and packaged country sausage. Don't over- look corned beef hash as a breakfast dish. We may have fresh breads, sweet rolls and coffee cakes delivered daily to our door. When making pancakes, see that the griddle is hot enough before pouring | on the batter. A simple test may be used. Place a few drops of water on the griddle. These drops should dance around in a lively fashion—that they should not lose their ball-like shape until evaporated. If the griddle is to be greased, use a brush. The fat will then be spread more evenly on the griddle. Watch for bubbles on top of the| AMAZE A is, | fried, try mixing cooked small pancakes. The are more easily handled, are better in shape, and you can serve faster. For breakfast pancakes, bran, whole whsat, buckwheat, or graham flour are 2ll good and offer a pleasing variety. A cupful of apple sauce mixed with a standard recipe adds a good flavor. Serve these cakes hot with butter and plenty of maple sirup, or with shavea maple sugar or strained honey. Banana pulp, strained crushed pineapple, rais- ins, dates, or nuts may be mixed with pancake batter to give luscious sur- prise pancakes. THE EVENING STAR. WASHINGTON, D. C. FRIDAY, MAY .5, .1933. " At the Children’s Table By MARY HOPE NORRIS FOUNDER, MOTHERS' RADIO ROUND TABLE spoonful of butter and salt and pep- . Or, for & dish, in creamed dried serve on toast. s t, of salt -and pv each of mmce:lp Sausage waffles are a treat for break- | erate fast, To make, sprinkle finely chopped f the batter after it is poured into the iron. Close the cover and bake as usual. The sausage is more evenly distributed when sprin- kled on than when added to the batter. These are delicious: Waffle sirup—Mix two cupfuls of sugar with three-fourths cupful of crange juice, three tablespoonfuls of white corn sirup, and one tablespoonful of grated orange rind. Boil slowly for about 10 minutes, or until the sirup w from a fork in thick, slow-running ps. To make French toast, dip slices of white bread in a mixture of egg ana milk in the proportion of half a cupful of milk to one beaten egg and one- when you cook it in the following way: First mix three-fourths level teaspoon- ful of phosphate baking powder with half a cupful of white flour. Then wipe the liver. slices, sprinkle with salt, and dip in flour and baking powder. Sear them quickly on both sides in butter or bacon fat in a hot frying pan. Then cover with boiling ‘water, put on a cover, and simmer slowly for about 15 .minutes, turning fre- quently. This amount of flour mixture is just enough for 11 pounds of liver. ‘You will be surprised and delighted with the texture and flavor of the liver, for it is so different from that given by usual methods. fourth teaspoonful of salt. After dipping, | the saute the slices, until a golden brown, in butter or a good flavored cooking fat. Serve with sirup or stewed fruit. Canned sliced peaches or crushed pine- apple are good. Any sort of roll is good for break- fast, but it is usually easier to reheat them than to arrange to bake them fresh for breakfast. Heated in a tight- ly twisted paper bag, rolls taste almost as good reheated as they do after the E: may be re- y. Biscuits are one of the quickly baked hot breads. There are gravy-and- biscuit enthusiasts who prefer hot bis- cuits to any other kind of bread. For corn meal mush that is to be in half a cupful of chopped ham before it is packed into the mold. Your family will greatly appreciate this addition. Breakfast eggs are good poached in thin white sauce (one cupful of milk, one tablespooniul or mour, one table- MINUTE SCIENTIFACTS—BY ARNOLD FIRST IMPROVEMENT- DEATHS FROM AUTOMOBILE ACCIDENTS FELL OFF 139/, IN THE U.S. LAST = LIFE SPAN INCREASED - ONE-HALF OF THE BABIES CALIFORNIA'S LEMONS - 85% OF LEMONS CONSUMED IN THE BORN TO-DAY ARE EXPECTED TO LIVE TO 75 YEARS. -_— = CUPLETS! JUST OUT! Makes delicious, light-as-a feather, cupcakes, in a jiffy! ERE'S a new short cut to & dessert your family loves —CUPLETS, the mag- ;fi.lb mixture to which you a ut one egg, % cup milk and a dash of your fa- vorite flavoring to turn out the lightest, daintiest, finest- textured cupcakes you ever tasted. No more creaming of butter and sugar. No more sifting and measuring. 3 minutes from the time you open .the package your cakes are ready for the oven—and 15 mirutes later they’re ready to eat. CUPLETS are - delicious iced or plain—or made with xuts, dates, raisins or blueberries. TRY CUPLETS TODAY! At your grocer’s, for only 10c. A Pachage Makes 12 Cuplets or 6 Large Cupcakes 10c CUPLETS - Fruit for Breakfast, Some sort of fruit is usually taken because of its appetite appeal. Citrus fruits wre such valuable sources of vitamin C and so well liked that one will not wish to substitute other fruits for .them too frequently, but occa- sionally baked apples or stewed fruit may take their place just for variety. Baked apples may be made more inter- esting by mixing a little spice with the sugar which is tucked in the core be- fore the apples are baked, and a small plece of stick cinnamon may be cooked with stewed prunes. Old-fashioned fried apples are a good accompaniment for any sort of pork, and their prepara- tion does not take long. Slice them thin and saute in butter. Stir for a few minutes, then reduce the heat, add a little salt, a teaspoonful or two of sugar for each apple used, and enough water to keep the fruit from sticking. Cover and cook slowly until tender. ‘The addition of raisins or dates makes a geod varlation for cooked cereal, and when fruit is used in this way the morning orange or grapefruit juice is still appropriate. Drained canned apricots or canned plums arranged with link sausages are appetizing and canned crushed pine- apple served with cakes of old-fash- joned country sausage is very good. Sliced pineapple, flavored and sauted in fat, makes a good accompaniment for either sausage or ham. To Cook Prunes. For stewed prunes at their best, first cover with tepid water and let ‘remain for five minutes. This will tend to | Joosen them and make. them easily managed and washed. Pour off the tepid water and wash the prunes through several waters, preferably lukewarm, then cover them with cold water and let them stand for five hours or longer. Less cooking is needed if the fruit has first been soaked. Do not pour off the water in which the prunes were soaked, but place them to cook in it, over a rather slow fire, three cupfuls of water to a pound of prunes or other dried fruit, being the usual' amount required. Simmer gently until the flesh of the fruit ceases to cling to the stone, sweetening to taste during the cooking process. Half an hour will usually suffice for making the prunes tender and delicate.. A bit of orange or lemon peel. added to the prunes while cooking, will give 1o them a zest which is very desirable. Some- times half a teaspoonful of orange cx- tract is good. Half a glass of some No more [WORRYING YOU don’t have to wonder whether children will eat Kellogg’s Rice Krispies. As soon as they hear those toasted rice bubbles crackle in milk or cream they al- ways “pitch in” and eat. So nourishing and easy to digest. Fine for the eve- ning meal. Made by Kel- logg in Battle Creek. £ teaspoonful salt, and bring again to the boil. Pour into jars. When cool, seal in the usual way. Carrot marmalade—Wash and scrape t- | three pounds of carrots, which should stun be young and tender. Put chrough a mincer. Cover with water and cook of & _preserving pan cook for about half an hour, or until and clear, one-fourth pound of grated almonds. JOLLY POLLY A Little Chat on English. BY JOE. J. FRISCH. gently thick ALTHOUGH VA SKROOLDOS IS RATHER DULL (N SOME RESPECYS, SHE HAS A GOOD MANY FRIENDS. SHE. H. G—Though and although are in- terchangeable, both words having the same meaning, as “I shall go, although (or though) I am hardly able to move”; When nearly cooked add |¢)C | minutes. Pleasing the Man 1 cold food. ‘The backbone of the is almost always crushed cracker crumbs, although crushed cheese wafers are sometimes used when the au gratin toich is desired. Arrange layers of crumbs and meat, fish or vegetables in the baking dish and set in the refrig- erator, but do not cover the with of melted butter. Add 1 cupful flaked eat, & ul of table sauce, salt, pepper, % ful minced pars- ley and 2 egg ¥ Fill crab shells, if’ you have them, and when ready to and bake in a moderate oven for 20 et THERE'S NO FWAY'Q g ix i. B Fea 2 en_should The F know their i § g L £ rench season- Creating a Semnsation With this group of more than 75 styles in new Spring and Summer SHOES $1.98 Shoes of quality at & price that will permit you to buy several pairs, before prices soar. White Grey s varied springtime dietl Serve tempting, economical desserts and salads, made nourishing but not fattening with Cox's Gelatine. The new free book- let “Cox's Delicious Recipes” will show you how to make them. Write for it. THE COX GELATINE COMPANY 846 GREENWICH ST. NEW YORK Listen to this, Housewives L . America: of s /. ‘Tuna is either delicious, or it is»#’#/ Tuna is either rich in food value or it isn’#! Tuna is either delicately tender or itisn't! There’s nohalf-way quality in tuna! A tuna cocktail, a tuna salad, or any other tuna dish is either a delicious success. . . or it’s a dismal failure! There’s one sure way of knowing that every tuna dish you serve will be delicious, full-flavored, and rich in Vitamins “A” and “D,” iodine and other valuable mineral proper- ties. That's to insist upon White Star Tuna ... . every time you buy tuna. There is no substitute for this finest of all tuna! And there is no variation in the quality of White Star Tuna. If you bought a million cans, they’d all be alike! White Star Tuna is the brand that made tuna famous! For 20 years it has been America’s preferred brand, because only the tender, delicate, delicious light meat is packed! In packing White Star Tuna there has never been any compromise with quality! It has always been the best! For 20 years the preferred'brand because only the finest of the e catch is p ac SR kcd