Evening Star Newspaper, June 16, 1933, Page 37

FOOD PAGE. THE EVENING FOOD AND THRIFT IN THE HOME Cool Spring and Summer Meals » Some Good Pointers on Refrigeration and PRINGTIME food needs are a|chill or freeze. When making frozen ices to the richest parfaits may be| frozen in your mechanical refrigerator with the minimum expenditure of Pf—l fort. When mechanical refrigerators | were first put on the market and the | first frozen dishes were made in them | it was found that the old favorite | recipes for ice creams and sherbets | could not be used successfully. In| modern recipes for ice creams, whipped | cream and beaten egg whites serve to confine air bubbles in the mixture before | | the freezing process begins, a method | STAR, WASHINGTON, D. C, FRIDAY, JUNE 16, 1933. The Chef Suggests BY JOSEPH BOGGIA. SUMMER, with its unending salads which must be very, very gocd if we are not to tire of them, makes a special demand upon us in the way of salad sea- sonings—a de Plan for Simple BY EDITH M. BARBER to me, for it is entirely through your efforts that I can poach an egg and bake a lemon bread pud- ding (yum yum). Two years 8go we started housekeeping with a large apart- ment and a ccok. Today both have | vanished and I turn to your column for my daily chat with you, and you can be very proud of your pupil if one can be- lieve my husband. ‘June 18 is his birthday and perhaps you will help me plan a simple midnight 4Y'OU have, unwittingly, been awfully good Midnight Meal the make-your-own sandwich supper with piles of spread slices of bread and butter, and plates of meat, cheese, sar- dines, sliced tomatoes, onions, cucum- bers, lettuce and jars of mustard, and bottles of salad dressin ketchup, chili sauce and horsera 3 ‘There must, of course, be cold drinks and hot coffee to serve with any of these suppers. You know there are de- caffeinized coffees for those who like coffee, but who will be kept awake by the usual kind. Here I am at the end FOOD PAGE. KIDWELL’S MARKETS, Inc. FRIDAY and SATURDAY SPECIALS n 14 . 18c| Smoked Hams iy . 19¢ Smoked Shoulders. . 23c | Sliced Bacon. .. .. . 10c | Bacon Squares ... .. . 10c Shoulder Lamb. . . .. 5c Breast Lamb PR . 5c Shoulder Lamb Chops. . 1. 10¢ . 17c Chickens (Frying) &ied . 22¢ Killed | Squash .....Ib. Sec 11c Grapefruit 10 s, 21 ¢ String Beans, -5 me 10¢ gy, 31..1::,' :g: i s .3 ws. 10¢| Kale (Spring) Ib. 4c Lemons .. m. 23c|Pork Roast S R l7ct|’ork(]|opt ? the Preparation and Serving of Cold Dishes. 4 in- | fully as effective as stirring during the | combination of hot and cold, | desserts or salads, if all uncooked in- | inating. | gredients are chilled before they are | freezing process. | Yx‘"c'olfi""éxs‘i.'isheir?'if??éa. t‘hnegy"gc;nbmed. it will reduce the time of | Since thick mixtutes crystallize less must be as crisp and cold, and as | freezing. All cooked mixtures should | than thinner ones. a small amount of " | . | gelatin may be added to sherbet and refrigerator and ingenuity can | be allowed to remain until they are | Eel | g‘:xhe I‘she;: Kchmed rmnksK in frosted | at room temperature before they are | ice Htlrll’ftur%s '.olhel\gx1 keeg them Ver_\;: glasses, crisp cool salads, tempting cold | put in the ice compartment. Frogen |smooth and palatable. =For some o meats and a dessert right from the ice | desserts and salads may be made with | ¥ s brozen mixtures, such as | e e box are all extremely refreshing. ~At-| whipped cream, whipped evaporated | ifes and sherbets one or two stirrings dreir 1 o tractive garnishes help, so do dishes | milk, or gelatin as a base. | during the freezing process have been te' eithesr tog that are different. New salads are the simplest thlngs-g‘md to greatly improve the texture. | Sty scur, ot Cooking has always been thought of | to invent because of the endless va- | flfmfmliwr t?}_aut TORSE AT t0CIRLD ey SareL . Cihe as preparation of food by heat, but now | riety of ingredients that may go into | the rec fie"m slow up the (rgeu;;‘gl Bt gt tecme | we can add to this method preparation | their making. Have you ever tried | time, anf :go mlgxch ii added it wil ihe Deononaat ot | by cold, and make the long-time | scooping out half a big, juicy pear and | prevent freezing altogether. The pro- | vinegar to ofl is too | | alf a b ortion of t ‘ process a cold one. Never does one ap- | filling the cavity with finely chopped | fiq{l“é‘ g L}?:eh&?esfugf:zt‘éfiugep::c‘f sicat; and second, | of my space and I haven't said & word about the birthday cake with | its candles! The other day I' heard of a sandwich loaf frosted with cream | cheese used to carry the age record instead of the usual cake! Anyway, it's the candles that count! | SCRAMBLED EGGS WITH SHAD| ROE. mand which many otherwise good cooks often over- lock. To my mind it is a point which should be given the closest_attention. | meal that can be kept hot for eight | people in a tiny kitchenette. We've | had rarebits and brofled cheese and | bacon versions so often—and the sand- wich and ice cream menu is so “what have you” that I'd love to have some- thing different. Also, how in the world does one make four scrambled eggs look | like four instead of two? So far, this has been the bane of my existence. I| One can shad roe, two tablespoon- shall watch your column eagerly for & | fuls bacon fat or salad oil, twelve eggs, reply and thank you for your wonder- | one and one-half cupfuls milk, one- ful cooking lessons.” | half cupful cream, salt, pepper, one That's the kind of a letter that warms | teaspoonful curry powder, buttered the cockles of the heart of a food | toast, parsley. editor. Drain_roe, cut in inch pieces and Large) 1 for (Large) doz. (Large) doz. preciate having food cold as much 8s | salted almonds and celery? Use French | because of insuffi- When the weather begins to be warm, | dressing, with lots of paprika. and never does one appreciate having| Any housewife with a kitchen stove | delicious meals with as little effort as| and a mixing bowl can invent a new | possible as when the days are warm|dish. One young cook invented a de- | and the whole out-of-doors beckons | licious dessert salad by serving half a | one. | peach on shredded lettuce garnished Whether vegetables come from your | with mayonnaise flavored with raspber- own garden or from the market, they | ry sirup. can be prepared in the cool of the "A fruit salad. that may be served as| morning, put into the refrigerator, and | a dessert, served ice cold, is a delicious | forgotten until you are ready to serve. | dish. One may be made of white cher- | ‘The same thing applies to chilled soup, | ries and pineapple. It takes a medium- 1neat, and dessert. Menus can best be | sized can of each, a quarter of a pound prepared for a whole week ahead of |of blanched almonds or other nuts, time. By doing that you can take ad-|and a half a pound of marshmallows. | vantage of bargains. Planning also| Thicken the juice from the pineapple | eliminates a lot of waste time in shop- (and the cherries with one egg and one | ping. Scalloped dishes and casseroles | tablespoonful of flour. Add the juice | of many sorts may be assembled early |of one lemon, and when cool stir in| and placed in your mechanical refrig- | the fruit, nuts and marshmallows. Then | erator until time to go into the oven., fold in half a pint of cream whipped. | Even your meats may be made ready | for cooking during the early part of the day. Mechanical Refrigerator. A good refrigerator adequately iced, or a mechanical one, will keep your food safely, but with a little co-opera- tion on your part you can expect more than this of a mechanical, refrigerator. As to how long food will Keep fresh in & mechanical refrigerator depends upon the condition of the food when it 1s | placed in the cabinet. For instance, | the simple matter of removing imper- Tect berries from the box, or bad spots from tomatoes, will greatly lengthen | the time you may expect to keep them. | The primary and principal function | of a mechanical refrigerator is the preservation of food, but in addition w‘ this it offers a means of preparing many tempting and unusual dishes This is better if left in the refrigera- | tor overnight. Serve in halves of ripe cantaloupe. - Another attractive salad is made by | spreading lettuce leaves with cream cheese moistened with plain cream and mixed with tiny seedless raisins and chopped salted pecans. Roll up tightly and tie them with a long-stemmed nas- turtium. Garden Salad.—This consists of a few | leaves of romaine, well washed and crisped, a bunch of young scallions, with part of their spear-like tops left on. and \ lettuce. Put these all in a big bowl, | well rubbed with crushed garlic, and" dress with French dressing. Then stuff some hard-boiled eggs with egg yolk‘ riced and mixed with a relish-spread and chopped peppers. Garnish the | salad with these, topped with a dab ! of mayonnaise. Eat a crusty roll with| this, and have the salad very cold and | ommended. | | Probably more frozen desserts are | spoiled by too stiffly whipped cream | than by any other one thing. Cream should be whipped until it will hold its | shape, but not to the point where it | will pile up stifly on a spoon. should be more of a liquid than a| solid. If the cream is whipped too | long the finished frozen dessert will have a fatty, buttery taste. Ice creams made of unwhipped cream | or milk in a mechanical refrigerator | will not have the same consistency as | those which have been made in a freezer where the revolving dasher con- | stantly beats in air and breaks up the| freezing mass so that the finished | product has increased in bulk and is| smooth from constant agitation. To| obtain a frozen dessert of smooth tex- ture in the ice compartment of a me- chanical refrigerator, it is necessary to stir the mixture at intervals during the freezing. This may be done by stirring with a spoon when it is partly frozen, and at half-hour intervals until it is stiff. An alternate method is to remove the half-frozen mixture to a chilled bowl and quickly to beat smooth and flufly with a rotary beater. Re- turn to the ice compartment, and when frozen stiff repeat the process, then return to the ice compartment again | and freeze until ready to serve. Sl g s e Strawberry Cup Custards. Bring to the boiling point one quart of rich milk. Add slowly four eggs pre- viously beaten with four tablespoonfuls of sugar and a pinch of salt. Stir con- stantly until the custard thickens, keep- ing it hot, but do not let it boil. | spoons of oil to each tablespoon of the roll very hot. Salad Molds.—Use alumirfum rings to | mold gelatin salads and desserts. Cut | one-inch strips of wax paper and place | two strips crisscross in each mold, leav- | ing sufficient paper over the edges to hold by without tearing. When ready quickly and easily. It is particularly helptul to have in the kitchen during | the Summer months, when the great | outdoors is calling and when hours | spent in the kitchen are not very pleasant. ! The care of & mechanical refrigerator | is really a simple matter. Although the | air in the cabinet is comparatively dry, there is, of course, some moisture pres- ent in it. During the operation of the refrigerator, a part of this moisture will | to _serve the gelatin, simply lift each mold out of the rings by the strips. Frozen Desserts. Everything from the simple water Re- | move from the fire and pour over some | sweetened strawberries, and set on ice | until ready to serve. Tongue on Toast. Mince cold boiled tongue very finely, add the yolk of 1 egg and a little cream. Bring to a boil and spread | thickly on slices of hot buttered toast. | be deposited upon the sides of the cool- ing unit, where it freezes as frost. It might seem that this cool white frost ‘would aid in refrigeration, but just the opposite is true. The frost acts as an insulator, and the heat from the cabinet cannot be removed into the cooling unit so readily. For this reason the me- chanical refrigerator must be defrosted periodically. Just how often this is necessary will depend upon the amount of moisture in the air, the guantity of moist food stored in the box, the temperature of the room, and the num- ber of times the cabinet door is opened. Read the directions for the method of defrosting and caring for your re- Irigerator. Each manufacturer has ‘worl out the methods which he has found best for his refrigerator. Cold Meats and Fish. Chicken supreme—Combine one and one-half cupfuls of cold diced chicken with three-fourths cupful of crushed pineapple, drained, and half a cupful of an meats chopped fine. Whip half & pint of heavy cream until it will hold its shape, fold in one cupful of mayonnaise, then combine the two mix- tures. Turn into the freezing tray and freeze for two and one-half to three and one-half hours. Jellied veal—Cover one veal knuckle with cold water, bring to the boiling point and simmer gently, skimming when necessary. Add two slices of onion, one blade of mace, & bay leaf, six peppercorns, and salt to taste. Cook until the meat falls from the bones. Take out the bones, shred the meat and reduce the liquid by boiling to just enough to cover the meat. Pour a little of the liquid into a wet mold. When it begins to jell, arrange slices of hard- cooked eggs and rings of green pepper. Put in the meat and pour the rest of the liquid over. Let chill until set. Shrimps in Jelly. —Shrimps in lemon jelly make a delicious appetizer, or, served in lettuce cups, they give a colorful and dainty salad. The pale yellow of the jelly, the pink delicacy of the shrimps, the deeper yellow color of the mayonnaise, and the lettuce, col- ored like seaweed seen through water, what would be more cool and refresh- ing? Make the lemon jelly quite tart. Arrange the shrimps in & shallow dish O /V\ OF THE MOMENT Serve at once. and cover with the jelly. Congeal and cut in squares. It is very deliclous when served with squares of tomato lly alternating in the glass or on the ttuce leaves, or by itself. Cold Salads. You need-spend only a short time in the cool of the morning preparing desserts and salads. which may then be slipped into the ice compartment to { | | MENTU FOR A DAY. BREAKFAST. Stewed Apricots Dry Cereal, Top Milk Soft-Boiled Eges Date M LUNCHEON. Corned Beef Hash Coleslaw Baked Apple Currant Cake DINNER. Consomme Breaded Veal Cutlets French Fried Potatoes Caulifiower, Butter Sauce Beet Salad, French Dressing Baked Peach Dumplings, Lemon Sauce Coffee DATE MUFFINS. ‘Two cups flour, 3 teaspoons baking powder, 2 tablespoons sugar, 15 teaspoon of salt, 1 egg, 1 cup sweet milk, 1 tablespoon melted butter, 12 cup of dates, cut in small pleces. Mix in the order given. Half fill 12 muffin rings and bake. These are delicious. CURRANT CAKE. Cream % cup butter and add gradually 1 cup sugar. Beat 2 whole eggs and 1 yolk together, add them to the batter, then add 1, cup milk, 2 cups flour, 3 tea- speons baking powder and 1 cup floured currants. Bake in a well- greased and floured pan. PEACH DUMPLINGS. Sift 1, cups flour with 3 tea- spoons baking powder and teaspoon salt; rub in 3 table- spoons shortening and moisten with milk to make a dough as soft as can be handled. Place on a floured board, roll thin, cut into rounds, plsce half a pre- served peach on each, draw and pinch the edges together and bake in a hot oven. Serve with hot peach sirup and with a hard sauce slightly flavored with almond. (Copyright, 1933.) Sauce 8 Package makes 12 cuplets or 6 large cup cakes 10c When TIME ‘When guests arrive unex- pectedly—and there’s “only a minute” to get desserts or refreshments thank your lucky stars if you have CUPLETS on the pantry shelf. Here’s the new short-cut to delicious cup cakes anybody ever tasted. cup of milk and a dash of CUPLETS 1s Short! ready— you’ll the lightest, daintiest, most All you do is add an egg, Y, flavoring. 3 minutes is all the time it takes to mix up a batch of cup cakes the CUPLETS way. At your grocer’s—for only 10c. Special Icing Recipe on every package cient or poorly bal- anced seasoning. ‘There should be at least three table- vinegar, while for mellowness and per- fect blending, one should always add a dash of sugar to the salt, pepper or paprika and the rubbing of garlic which gives the oil and vinegar a zest. For some vegetable combinations— and especially for the fruit mixtures— there may be a more generous touch of sugar: for others, .perhaps less; but always it is required to give balanced seasoning, just as the French cook in- cludes a little sugar in the cooking of | vegetables, and many—in fact, most meats, | The salad of lettuce and tomatoes | is improved by a little sweet touch in | the dressing. Even so is the lettuce salad served alone. In France cne often sees persons dusting sugar lightly | over the lettuce salad, then dressing | it afterward with French dressing. A popular salad in this country is that one which has come to us from California—the onion and orange salad. Marinate the thinly sliced Spanish onion in French dressing to which a little sugar has been added and you will be surprised to see how much more compatible it is with the orange slices. A salad of cucumber and onion— | very nice with fish or cold meats—is improved by marinating the cucumber slices and the onion in a well seasoned, ice-cold French dressing before placing them on the leaves of lettuce. It is well to use paper-thin slices of young garden onions for this recipe . . . an not too many; just enough for piquant | flavor. Potato salad in America is invariably | mixed with mayonnaise dressing. have a variation of that salad which | I should like to have you try. Potato-Tomato Salad. Line a bowl with chicory. In the center place sliced bofled potatoes, diced tomatoes and celery which have been mixed lightly with French dress- ing to which 1 tablespoon or more of finely minced parsley has been added, and, of course, a fleck of garlic or onion juice. Dress the finished salad with plain French dressing. Almond Custard. Grate the rind from 2 fresh lemons, add 2 ounces sugar, a little cinnamon and 1 pint milk. Let simmer for 15 minutes, then stir until cool and add the yokes of 4 eggs, well beaten. Sim- | mer until a thick custard is formed, and when cool add almond flavoring. Potato Omelet. (Using Left-Over Mashed Potato) | Butter pie tins and spread a half inch thick with cold mashed potatoes; | sprinkle with chopped cold meat that | has been seasoned and mixed with a | bit of gravy or stock. Bake on the bottom shelf of the oven until the bot- tom is a golden brown. When ready to serve, fold over like an omelet, place on a hot platter and garnish with parsley. A Nice Dish for Breakfast. Moisten a slice of bread with milk, add one egg, slightly beaten, a cup of chopped cold ham or cold meat of any | kind, season with salt and pepper, make | into little patties, roll in flour and fry in butter. | | night suggestion. I'll answer the scrambled egg ques- tion first. The only trick I know to increase the volume of the shrinking scrambled eggs is to use plenty of milk with them and to cook them in a dou- ble boiler. Cooked in this way, two eggs will take as much as a third or even | a half cupful of milk. You can do this | in a heavy utensil instead of a double boiler, if the surface is small and if you keep your fire low and stir con- | stantly. By the way, scrambled eggs | :)fil shad roe make & good supper | Now for more about late supper menus. Every one semes to like any- thing that is usually associated with breakfast for a meal at this hour. If | the night happens to be cool, baked | sausages with corn griddle cakes baked | on your table grill or griddle put over | a table stove, with fresh maple sirup to | finish up, will be as good in Summer as | in Winter. You know you don't have to prick the sausage if you bake them, or if you cook them in'a heavy frying pan tightly covered. Another good thing about them is that you can start | cooking them at dinner time and fin- ish them just at the moment you want | them. ' | Also, you can now get Virginia water- | | ground corn meal at one of the chain stores. I used to depend upon its being sent me by loving friends from Virginia or Rhode Island until recently. South- | ern corn cakes are thin and baked on | griddles, whereas Rhode Island “John- | ny cakes” are thick and are fried in a frying pan with much bacon fat. Did d | You know that “Johnny” is a derivation of “journey” and that these cakes were | given this title because they were baked to take on a journey, whether on foot, 1 | horseback or stagecoach, in Colonial days? Incidentally, if any one has a | copy of Johnny-cake paper, I am a | prospective buyer. Frizzled beef with corn cakes or plain griddle cakes or waffles is another mid- The beef can be cooked in butter sprinkled with flour and browned ready to add the milk at the proper moment of serving. Celery, radishes or a mixed vegetable salad go well with this type of menu. If you prefer something less break- fast-like, deviled crabs or crab meat au gratin is a good choice. They can be prepared ready for browning in the | oven. Creamed mushrooms are always | popular at this hour, although their sea- | son is coming to an end. I like to serve | them in one of those deep poultry plat- | ters and to put on top of them tiny rich | baking powder biscuits and also pass | more buttered biscuits with them. A few cut pimentos give color and a tang of flavor to this dish. Another type of supper favored by many is an array of cold cuts, sardines, anchovies, salad, cheese, buttered white and rye bread, and toasted crackers. You can have these as simple or elabo- rate as you like, by using varietles of hors d’oeuvres. Men especially seems to like this type of supper. Then there is Domif Crab Meat au Gratin. i Make a medium cream sauce with two cupfuls of milk. Put a layer of crabmeat into a ramekin. Sprinkle with one cupful of strong American cheese grated, and cover with the sauce. Make another layer of crabmeat, sauce, cheese and crumbs. Dot with butter. Bake un- til a golden brown. LOOK FOR THI$ LABEL WHEN YOU BUYING TUNA! Perfection in Cane Sugars weeten it with Domino” ARE Every successful and superior product has its horde of imitators, and WHITE STAR TUNA is no exception. But, you can be sure of getting quality tuna every sime if you will look for this can when you are buying! There’s more of this quality tuna sold thanall other brands combined, because of its superior flavor and goodness. For 20 years STARTUNA hasbeenthe preferred brand... it is still the leader! A PURE FOOD, HONESTLY ADVERTISED The Seal of Acceptance of ! | | the Committee an Foods of | the American Medical As- sociation is your best guar- | Sessmy | product_an truthful- WHITE prodec, the advert | claims made for it. i for this seal on every food | m buy. White Star Tuoa this acceptance. l brown slightly in bacon fat. Beat eggs enough to mix whites and yolks, stir in milk, season to taste. Melt butter in double boiler or heavy saucepan, add egg mixture and stir over low heat until creamy. Pour over hot toast on platter and garnish with shad roe and parsley. SANDWICH LOAF. Trim crusts from four sides of loaf of bread. Cut lengthwise into four slices, spreading with butter before cytting each slice. Put slices together with three different fillings, such as cream cheese mixed with cream, minced | parsley with mayonnaise, and minced | pimento with mayonnaise. Press to- | gether firmly. Spread outside of loaf with cream cheese (three packages beaten with milk or cream to soften). Chtl one hour. Garnish with parsiey or watercress and small radish roses. Slice (Center Cut) ... m 9c|Pork Chops Shoulder Veal. . . .. . lflcil’we Lard Eggs Foi aomen 15¢ & ZOciComponnd 3 Butter {"’“’ Queen, Ib. rolt 23¢ | Bean Pork: . ..... Farmland.....1b. roll 25| Fat Back Oleo.......... m 10c & 12c| American Cream Cheese, w. 15¢ o 4;‘Snp‘r! Sliglr! = 5:;710 1ts. 48¢ Real Good Coffee. . ... m. 17¢|Qur Best Flour. .12-. bag 3l¢ ELEVEN MARKETS 3218 Pea Street N.W. 2611 13th Street N. 120 Penn. Ave. S.E. th and C Streets S.E. 106 H Street N. 308 Morse Street N.E. NORTHEAST PUBLIC MAR- KET. 12th & H Steets N.E. at table. %99 PEP 1. Better Wheat Flakes 2. 3. plus Extra Bran at a new low priece and. .o 10 full ounces LET the Kellogg .réd-j.nd-greel_l package guide you to the finest value in wheat flakes. Ask your grocer for Kellogg’s PEP. 'Enjoy the eri goodness of delicious wheat flakes. Plus en added benefit: * = Kellogg’s PEP also has extra bran! Enough to be mildly laxative, Right now, you’ll like the economy of Kellogg’s PEP. Every pack- age contains 10 full ounces. More food than many packages that look larger and cost more. Buy Kellogg’s PEP from your grocer. With the exclusive Kellogg features—the heat-sealed WAXTITE bag, and the handy Easy-Open top. No other cereal can have them. BUY KELLOGG'S PEP WITH THIS GUARANTEE “If you are not more than satisfied with Kellogg’s PEP, return the empty package OF BATTLE CREEK