Evening Star Newspaper, May 26, 1933, Page 39

Foundations of Good Digestion and Nourish- ment Should Be Fully Understood— Salads lmportant. T is flavor that you must consider above_everything else if you want your meals to have that appeal which marks them as different. It is the flavor or taste of food‘ that arouses the appetite. It is the flavor of food and our enjoyment of it which stimulates the flow of gastric juice, which, in turn, aids digestion and affords nourishment. Why should refreshments always end | with mints and salted almonds when | there are pulled figs, glace fruits, pecans and crystallized ginger? must hors d'oeuvres always be ed celery, stuffed eggs and pate de foies gras on crackers when you can put this same pate in a sauted mushroom, or serve such a tasty as & ham roll, made of thinly sliced boiled ham rolled around a highly seasoned cream cheese center? Then there are the fruit hors d'oeuvres—peach sec- tions rolled in chopped pistachio nuts, nimtpfil: segments dipped in powdered mint ves and pears marinated in orange juice. Cheese in the Menu. Get acquainted with the many va-| rieties of cheese in the market today | and use them freely in the weekly menus. Cheese may be used as fla- voring, ‘as the main ingredient for a| dish, as a garnish for salads.| or just by itself as dessert. Used in| lace of meat, & tasty cheese dish| especially suitable and adequate. A delicious treat consists of tiny, erisp, homemade doughnuts, a cup of good coffee and a generous serving of cheese. Next to doughnuts, coffee and cheese comes a deep-dish apple pie, served with generous slices of cheese. Have “you ever thought of serving rmr family with a cheese-and-celery loaf - instead of a meat course. It is an excellent main dish for a hearty Juncheon, a family supper or a meat- less dinner. It is inexpensive and sat- 15 fying and is made as follows: Cheese and Celery Loaf.—Mix together one-third cupful of cooked elbow maca- roni, four cupfuls of cooked diced cel- ery ‘and one medium-sized minced onfon. Add two cupfuls of cubed cheese to two cupfuls of hot medium white sauce ‘and cook until the cheese is melted. Mix and season with salt and pepper. Pour into a greased casserole and cover with half a cupful of bread crumbs. Bake in a moderately hot oven for 20 minutes. Serve this cheese and celery loaf with elear bouillon or vegetable soup, thin toasted crackers, buttered spinach, pars- ley potatoes, cabbage and pineapple salad with mayonnaise, apple tartlets or cream and coffee. A cheese and celery loaf may ‘also be served, with broccoll and parsley potato balls. Cheese Dessert.—Use three or four kinds of cheese as a dessert selection. Place a fancy jar or small serving dish of preserved strawberries, raspberry jam or marmalade in the center of a large ‘chop plate. Surround it with three or four little piles of thin crack- ers and whole wheat wafers, then place g:e slices of cheese around the out- Fish Savories. All kinds of canned fish may be used to make canapes, cocktails, luncheon or dinner entrees, simple or elaborate sal- ads. or nourishing sandwiches for the school luncheon. There are canned fish fillets, ready tice, and most of the shellfish, including obster, crab, shrimp, musse's and clams, may be baught in cans. Fish pastes or fish flakes, bound together with a cream mixture, are delicious, and olives, hard- boiled eggs, pimento and green pepper, or even chol parsley and watercress make colorful and tasty garnishes. Perhaps you think of canapes as some- thing to be served only for parties, but they are easy to make. Just combine flaked canned fish with enough thick white sauce to bind. Then add mus- tard, Jemon juice, table sauce, salt and cayenne pepper to taste. Spread on toasted bread and brown in a hot oven. Serve with slices of lemon and stuffed olives or a piece of pickle. All-in-one-bite canapes are good to serve when tomato juice cocktails begin your meal. As spreads for these, use :-:fi. cheese g:voreddwnh : at‘f;lle Jemon or perhaps a drop of e sauce. Usually good croquettes can be made of canned salmon and macaroni. Cream sauce and flavoring complete this sim- mixture, and there you have almost 8 whole meal that is well balanced and shapes, just for variety, and put away in your refrigerator until you are ready to_deep-fry them. Fish loaf, made with chopped green SONNYSAYINGS l BY FANNY Y. CORY. i | | | eggs. Any of spiced peaches with whipped | p) ' teas) to use at a moment's no- | 5 . ppers, onion, flaked fish and com- Efmd with a thick tomato sauce, makes a good change from the average meat loaf. Green peppers may be stuffed with a mixture of canned fish and combined with a thick cream sauce. For variety, or as an extender, if you have only a small amount of the fish mixture, add cooked rice or cooked macaroni. Fish pie—Into a greased baking dish put alternate layers of canned salmon, or other fish, and stewed celery or cooked peas. Pour over this a well seasoned medium white sauce, and on the put a crust of mashed po- tato, or top with a layer of cooked macaroni and grated cheese. Bake in a hot oven until brown. salad combinations are canned salmon with canned or peas; tuna fish with celery and chopped olives, or canned crab or lobster meat with celery and chopped hard-cooked these mixtures may be used to stuff tomatoes, green peppers, sweet red peppers, or hollowed-out cu- cumbers. Chopped raw cabbage may be combined with small bits of fish to make a wholesome and pleasing salad. Garnish this with strips of green pepper and a mound of mayonnaise, sprinkled with red pepper or capers. A delicious jellied salad is made with canned salmon, or any leftover fish, combined with chopped green pepper, pimento, hard-cooked eggs and a bit of lemon juice. It is not necessary to use all these ingredients, although the combined flavors. are deliclous. Celery or chopped gherkins could be used instead of green pepper, and the eggs and pimento might be omitted altogether. Liver for Health. There are many ways to use liver and, should there be some one in your family who must use it in large quan- tities because of an anemic condition, you should serve it in as many differ- ent ways as possible. You can make liver sandwiches by grinding cooked liver and blending it with chopped, onions and cucumber ickle, parsley and tart bolled dress- . Spread it generously between buttered whole wheat slices. Be sure when you cook the liver to allow three cupfuls of water and add two level ls of phosphate baking pow- der for each pound of lver. It will cook more quickly and will have a fine tender texture and flavor. Simmer until tender, or for about 20 minutes. Pan-fried liver is one of the quickest lprdlnkle with salt and dip in and baking ler. Sear them quickly on both sides in butter or bacon fat in & hot frying pan. Then cover with boiling water, put on a cover and sim- mer slowly for about 15 minutes, turning frequently. amount of flour mixture is just enough for one and one-half pounds of liver. You will be pleased with the texture and flavor of the liver, as 4t is so different from that obtained by the usual method. Liver chowder—This is a delicious luncheon dish made from ground liver, onions, potatoes, celery, milk and ‘egg yolks. You can vary the proportions of the ingredients to suit your own taste, but do not forget to add one spoonful of phosphate. baking pow- to the water in which you cook ‘material when you make the chowder. The vegetables will take much less time to_cook if you do. There are lots of ways to serve liver leftovers. One day it may be ground liver and noodle timbales; the next day light flufty liver croqx:nm. made with the same kind of baking powder to make them fluffy. A popular casserole dish is made with minced liver, chopped celery, toma- toes and green pepper, or the peppers may be stuffed with a mixture of diced liver, breadcrumbs, onlon, parsley and browned cream sauce. Before filling the pepper shells, sprinkle in each one- fourth level teaspoonful of the baking powder. Also mix one teaspoonful into the filling for each four servings. Concentrate on Salads. If you want your meals to be dis- tinctive, concentrate on your salads. Make them as flavorful and decorative as_possible. Whether they appear as a first course, in the main course or as dessert, they can keynote the entire menu. Garnishing plays s big part in' mak- ing a salad distinctive. Flecks of scar- let pimiento, tiny rosebuds cut from radishes, ribbonlike shreds of green pepper and thin slices of cucumber are most appropriate and suitable at this time of the year. Very thin slices of raw carrot and carrot strips are an- other colorful and inexpensive garnish. Garnishes for dessert salads employ shredded coconut, bits of maraschino cherry, whole nut meats and candied orange peel. ‘The plates upon which the salad is served also play an important role in making the salad a success. For the opening course, delicate plates of clear crystal or of dainty colored glass are appropriate. For a main course salad the conventional flowered or bordered plates which match the rest of the among the many garnishes which are | | been spent making them. and most tasty meat dishes when it is| berri cooked the liver, as well as to each quart of |- china are best, but for a dessert salad | special china or glassware is most ef- Domin? Cane Sugars Maybe I had oughter Jooked ober these here shiny horns a little, before decidin’ on a bass drum— (Copyright. 1 Full Weight “Sweeten it with Domino to make and to take ... ® One u‘-hxfi:"on of tomato juice. One- half teaspoon of cold. And drank and delight your eye and sharpen & Perrins Sauce. Stiz. Serve there's the best cockuil you ever certainly the best for you. It will your appetite, Try it at your restaurant—and buy & bottle and try it at home tomorrow night! FREB—A new 50 page book *Success in Seasoning” tells 140 ways 10 please men. Yours for the asking. Write s postal to Les ' & Peszins, Inc. 'LEA& PERR : THE ORIGINAL i 58 West Street, New York. INS Sa | PLEASING THE MAN BY CHLOE JAMISON. Y this time we all know about vari- ous fce-box “cakes” that require 1ittle or no cooking, yet slip in and out of the refrigerator as finished and de- liclous as though hours of time had | But how many know about ice-box | “pies”? They are a beautiful cross be- tween gelatin or custard, fresh fruit and pastry, which you can make with y of the mealy fruits. very special strawberry ice- Pirst dissolve a package of fruit- flavored gelatin according to directions on the box;bu:dmdemw c‘m}lwd when beginning ,, whip a rotary :’: beater until of the consistency ite of egg. Prepare your ple “crust” by erush- MENU FOR A DAY. BREAKFAST. Presh Strawberries Oatmeal with Cream Date Muffins LUNCHEON. Escalloped Ham and Spaghetti Hot Biscuits ~ Orange Sauce Cookies Tea DINNER. Cream of Potato SBoup ._ Bolled Steak with Mushrooms Lyonnaise Potatoes Lima Beans Asparagus Salad French Dressing Apple Ple Cheese Coffee Omelet Coffee OMELET. ‘To each egg allow one flour and one-half cup milk. in the ; add milk gradually, then some bits of butter. Have frying pan with hot butter ready on top of range, pour in and partly cook. Finish cooking in hot oven. Beat eggs separately if desired. If so, pour whites in pan first, then the rest onto them. (Copyright, 1933.) of | Out ing about three dozen small vanilla wafers and lining a deep buttered pie tin with the crumbs. To the whipped gelatin add fresh strawberries cut in halves, pour the fruit mixture into the pie plate and set aside to chill. Be- fore serving, spread top with a half cup of cream which has been sweetened and whipped. Follow the same general directions for any berry nu#g, or for bl:lr:nwr sliced peaches. en using strawber- ries or raspberries, select gelatin of that flavor; for peaches and bananas the orange or lemon-flavored gelatin works (ST Tes i = you don’ & qui cus- tard, you can have a delicious cherry a layer of pitted drained cl over the warm custard, cool and set in the refrigerator for three or four hours. This is especially tempting—a real treat for men, who are tremendously fond of cherries. 'IH t:es: novel dsepuflem gust as soon as the first warm ng days appear. They will bring a bjt of newness to the table . . . and no end of compliments. « « « a bowlful of Kellogg’s Rice Krispies. And how they delight baby and every- body else when they snap, crackle and pop in milk or cream. A grand cereal for chil- dren. Nourishing rice. Easytodigest. Always oven- fresh. Made by Kellogg in Battle Creek. C., FRIDAY, MAY 26, 1933 Food"s Favorable to Beauty BY KATHLEEN MARY QUINLAN. IT is my repeated contention that if we are going to recommend this or that food for the sake of health or as an aid to beauty, it is our solemn ob- ligation to make that food sufficiently appetizing to lease the average te. For it is only when food appeals to the palaté, and to the eye as well, that it is able to.do its best work for us. How a:’uch more harm than good has followed the enforced eating of spinach might prove an interest- ing topic for the psychologist. I blame no man, woman or child for looking on it with disdain when it comes to the table a brownish-green mass surrounded by & puddle of juice that seems to tell us forehand the entire dish is without savor. But spin- ach is really the daintiest of vegetables and can be made extremely attractive to look at if we will work with it & bit. Spinach should not be cooked one moment lm{u than necessary to make it tender. It should be well drained, after seasoning, and is most attractive when molded in little cups or poached egg pans which can be kept hot over water. Put a little butter in each egg pan and fill tightly with the cooked spinach, which has been seasoned with more butter, salt, pepper, a speck of nutmeg, if you like it, and perhaps a little onion juice or a spoonful or two of finely minced onion softehed in but- ter. When ready to serve unmold quickly, garnish with a round slice of hard-boiled or chopped eggs or a spot. of Hollandaise sauce, and spinach will have a splenfid recepticn. Spinach soup made with a bouillon base is twice as tasty as the cream soup made with plain milk, and it is more nourishing. Here is one inexpensive and easy recipe: Wash spinach thor- oughly and cook until tender in as lit- tle water as ible. Drain, chop and force one and one-half cupfuls of spin- ach through a sieve. Add one teaspoon- ful salt, two teaspoonfuls scraped on- ion and a dash of pepper. Scald four cupfuls of milk and dissolve in it three or four bouillon cubes. Add the spin- ach and let come to boiling point in & double boiler. Thicken slightly with two tablespoonfuls of flour and two tablespoonfuls butter, blended. Let cook for three or four minutes and serve with cheese chips or crisped crackers. . Harvard Beets. Wash six medium-sized beets, cook them in boiling water until tender, re- move the skins, then cut the beets into thin slices or cubes. Mix half a cupful of sugar with one tablespoonful of cornstarch and half a teaspoonful of salt, add half a cupful of vinegar and let the sauce boil for five minutes, stirring constantly. Add two table- spoonfuls of fat, pour the sauce over the beets and let stand for a few minutes to absorb the sweet-sour flavor of the sauce. Stewed Veal. Scrape two small carrots. Peel three small onions and one small turnip, and place in a saucepan with half a pint of canned peas and three pounds of breast of veal. Cover with hot water. Bring to the boil, skim well, then add 12 percorns, and salt, pepper, and SAVING WITHOUT SCRIMPING BY ALMA ZAISS No'l' more than five or ten years ago the conscientious housewives of the Nation were still bound by tradi-| Saturday was| tions of “home-baking.” oven day instead of a holiday for golf or plmfiz. In well managed homes Sunday did not dawn without its full complement of rolls, & luscious layer cake, a pie and many loaves of bread, all manu- ” factured in the family kitchen. Bakery jproducts make our own bread it is almost a secret, so old- fashioned has that habit become. And 20 with cakes and pastries. Modern woman now buys her bread —no less crusty, no less fragrant—fresh every day in the grocery shop with her daily order. H&ouuendmmm: ‘Thomas, still loyally baking your own, the fact that statistics- show wholewheat, and many families buy a loaf of each, in order to have vi y or to suit each member's taste. “What was the greatest factor in woman’s conversion to baker's bread?” I asked of one of the great baking companies of America. “Has it con- venience . . . economy . . . a superior product? 'Why were we so proud of our own baking at one time and now s0 wholeheartedly sponsor the baker man?” The chief reason given was ‘“con- venience” and the fact that good bakers really do bake better bread and cake than that which is made in the lVe!lfi home. Economy in cost varies little the two products . . . but economy of time and labor is a tre- mendous factor in favor of bakery goods. ‘This is perhaps reflected most sharply by our new attitude toward pies and cakes. Where formerly the sales of bakery cakes were but 1 per cent of the Try it on crackers with strawberry jam! Fresh ..inthe 1foil pack- age Afihinly marked cele salt to taste. Cover and stew AR EEEEEEEEEEEEILENEN. very slowly for two and one-half hours. Ly 3 CO BREAD phia™ Brand NEVER SOLD IN BULK All the healthful goodness of sun-ripened, golden wheat goes into Sanico Bread. And the other ingredients used are the same high-quality, nationally known products that you would use if baking bread at home. Buy the regular Sanico Loaf for the table . . . and the special “Sandwich” (square) Loaf for your outings this Spring and Summer. You’ll like it! nlsdm,hynwmur cent and there is a corresponding in- crease in the sale of bakers' Dples. cakes, chocolate, jam and pound Sponge cake are sold in larger quantities than | think the organization would stand the great cry for pie is an- | anal frutt ples such as| other types; swered by apples, lemon, pumpkin, berry, cherry and pineapple. Most interesting of all is a point which the bakers concede to the woman herself: The baking industry has ad- vanced—not so much by reason of its own aggressiveness—but in direct ratio to the interest displayed in its products by the housewife. American women have a world-wide utation for being able to obtain what they want and the great bakers of the Nation confess that success is due to her determined efforts to make them give it! How'It Started That Word “Lieutenant.” “How can such an important man manage to take & vacation? I m% without him.” “Oh, he has his trained lleutenants | to_carry on for him while he is gone.” ‘That, at first glance, would seem to be an adaptation, a figurative use of the word’s military meaning. But in- vestigation reveals that this is its in< tegral significance, its military use to neme an officer (of rank next below a cafuln in the Army, and, in the Navy, below the lieutenant commander) be- ing the secondary meaning. The word is derived from “lieu"— place of, or substituting for some one the French from the Latin, “tenere.” 5o Candidate Puts Name on Eggs. ‘To put his name before every house- wife as candidate for city commissioner, Lew Hurtig of Spokane, Wash., had it stamped on 12,000 eggs. The modern woman: has drudgery and that’s one reason she’s so delighted wif CUPLETS—the new baking and tea-party rroblems in three minutes taking the | place of, or substituting for someone lelse. It'is easily comprehensible why |it then should have named the rank | of officer who in ordering his men really | takes the place of his superior officers. (Copyright, 1933.) Imagine! The most delicious cup-cakes you ever tasted, ready s, CUPLETS ‘no patience ‘ with kflche'}\‘ sensation that solves dessert a jiffy. Just imagine! In rom the time you open a package of CUPLETS you can have twelve little cup-cakes baking merrily in the oven. No or: dinary cup-cakes, these, but delicious, fragrant, fluffy, PERPECTIONS of cup-cakes, such as only the most skillful cooks can turn out. - Your family and guests will LOVE “Cuplets,” hot or cold, plain or iced, or made with raisins, dates, nuts or blueberries. Order a box at your grocer’s today and see for yourself! A Package Makes 12 Cuplets or large Cup-Cakes UPLETS Special Icing Recipe on every package A E kK K KK KK K KR X KK KA KA K KN K KA AR A AR R EE A re’s Sunshine in On Sale at ‘All SANITARY. and PIGGLY WIGGLY-FOOD STORES R T e s NIRRT SRR ETTITRESTRESTTITERESTETETETYEYTEYTETT K K R R R K kK R K R R K K K K ok K P R R K R R Rk K K ok K K K % K ok R ok Kk K ok k & & & ¥ AR OK F K K K K K kR K K Kk K K kK * X