Evening Star Newspaper, August 18, 1933, Page 20

B—6 Care of Meat Supplies Treatment of Food Which Is Not to be Eaten Immediately—Righ t and Wrong Way of Covering. UCH of the loss of food through | spoilage is due to living organ- | isms such as yeast, mold or | bacteria. High temperatures, as in boiling or steaming, will, if given time, destroy them. Low tem: peratures. as in a good refrigerator, | will check them. The use of salt, sugar, | vinegar, or a coating of fat, oil, or | parafin often helps. Cooking. or recooking, is the most eommon way of delaying spoilage. Left- | over food may often be kept sexeral‘ days by being brought to the boiling | point for two or three minutes, cooled | quickly, and kept in a cool place. Left- | over soups or soup stock, gravies, veg- etables, meats, fruits, and miik may be saved this way from immediate spoll-l age. | Rapid cooling of foods that have been | heat-treated and are not to be “‘"E"! immediately is very important. It is always dangerous to leave hot food to | cool slowly in a warm place, for it| favors the growth of any harmful bac terla which may not have been de-| stroyed by cooking. If a large quantity | of food is to be protected from spoilage, it should be divided into smaller por: tions and then cooled in shallow re- ceptacles in a cool and clean place i Foods should not be covered while | they are cooling, except with a piece of thin, clean cheesecloth, and bread should never be wrapped while it is still warm and moist. While warm food | which is put aside to cool should not be | covered tightly. yet it should not be exposed to dust and insects. Satis-| factory covers may be made form e broidery hoops of different sizes. T these hoops stretch two thicknesses of cheesecloth. It is a very simple matter to remove the cheesecloth and replace it with fresh material. Keep several sizes of hoops in the table drawer. ‘The scum which forms on foods when cooking, as in custards, sauces, and cereals, may be prevented by pouring | over the surface a little water or a little milk. In the case of boiled dressing, pour over a little oil. To avoid the scum on cocoa, stir it briskly with an egg beater before removing it from the fire. A small box of coke or charcoal placed in a corner of the refrigerator will serve as a deodorizer, absorbing all odors. It will prevent butter, milk or fqods from tasting of other foods. Fresh coke or charcoal should be put into the refrigerator once in every two or three weeks. This, of course, should not take the place of a thorough clean- ing. L:tuce will keep well if a little of the stem is cut off and the stem end is placed in water. The head should be covered with a wet cloth. After lettuce has been cleaned it may be kept in a eool or cold place if wrapped in a wet cheesecloth bag or if placed in a bowl well covered with a plate. To Protect Meat. Po save meat from molding take gotie fresh lard and grease well the cut end of a ham or a joint of meat which is not to be used at once. 1t this is done it will not be necessary to trim it each time before using. The spoilage of meats which cannot be used immediatels ¢ also be somewhat de- Jayed by sprinkling with salt and pep- per, using the amounts customary for fiavoring. The salt and pepper should be rubbed on well or pounded in. Vinegar is of much greater assistance in delaying spoilage. Cover the meat closely with a cloth saturated” with vinegar. Either wet the cloth repeat- edly with vinegar or arrange the cloth- wrapped meat so that an edge of the cloth dips into a small pan of Vinegar and in this way is kept constantly wet with it. The vinegar helps to make the meat tender. In many homes it is customary to buy whole hgms, and unless the ham is used quickly, the cut ends may become moldly. This can be prevented by covering the cut surface of the ham with a cloth saturated with vinegar. The ham may also be protected by brushing the cut end with hot fat. Parts of roasts mav be kept from| spoiling by roasting them again for half an hour. If the meat is already well done, it may be covered with a wet cloth before being piaced in the yoaster to rcheat. Meats keep longer if they are not cut in small pieces elther before or after cooking. Poultry | will keep longer undrawn than drawn, gnd it is well to have it untouched un- til just before it is to be cooked. If, in very hot weather, cold cooked meat | has been cut in small pieces. it should be spread out in shallow pans, placed, if pos between pans if ice. A very zood way to serve meat loaf. and also to cut down the time neces- sary for baking, consists in placing the | meat loaf mixture in patty pans. These smaller portions can be baked in about | one-fourth the time necessary for bak- ing a large single loaf. If you have no gravy or stock to combine with left-over meat when making hash. use one or two bouillon cubes. Dissolve the cubes in hot water and add them to the hash. These cubes give just the needed flavor. "o ‘separate very thinly sliced bacon t breaking it, place the package in the oven, but do not leave it long enough for the fat to melt. The slices may be separated very easily if this plan is used. Boiled bacon—Use not less than two pounds of bacon cut from the small of the back. Plunge this into a sauce- three parts full of boiling water. Boil briskly for one hour. Put on & dish, remove the rind, and sprinkle thickly with baked bread crumbs. Steaks. ‘When you buy a porterhouse steak. have the butcher cut off the long end piece, leaving the tissue. Have him put this section of the steak through the meat grinder twice and then put ft back in the steak. using the tissue to hold it in place. Every bit of the steak 15 tender; in fact. it is all quite as tender as the tenderloin, and looks very attractive when served. Leg of Lamb. When you have a chance to get an extra heavy leg of lamb buy it, even if it is more than you usually get. Have the butcher cut off quite a bit from the foot part and take it for soup. That iece and half a pound of dried lima ans, which have been soaked over- night, will give you & good soup. Have the butcher cut off several leg ehops and prepare as follows: Brown them in the pan wth a wery little but- ter and when almost done put half a dozen leeks, peeled and halved, in the pan, cover tightly, and put over a low fire for 20 minutes. This cooks the leeks and makes a fine sauce in the pan for the dish. The flavor is entirely different from all other forms of the lamb chop. | Try pot-roasting a leg of lamb on a very hot day when you want a roast %\: do not want the heat of the oven. a deep, heavy pot that can be eovered tightly. Put four tablespoon- fuls of olive oil in and when it just be- to smoke drop in the lamb. Let it rown on one side and then turn it over. When both sides are quite brown add two cupfuls of boiling water, put on the cover and let it cook until very tender. Take care in turning it that you do not pull the meat apart. The steam will form a fine gravy. When the meat $ about half done salt and r it generously. The leg should its shape just as it does when . The taste is slightly different. Tender Fowls. A tough fowl may be made tender to serve like young roast chicken if it is first steamed for three or four hours. :‘!hmfldmbermn‘p‘red v;l&h the d:n— as , 8D a Steamer. After the fowl has steamed for four hours place it in the oven for| about half an hour and brown it well. It will then be quite as tender and de- licious as roast chicken. Don't stick forks into steaks and chops when frying or grilling them. It lets out the juice. Instead of throwing away the few spoonfuls of pancake batter left from breakfast, it may be used for chops, veal, steak or any other meat which would otherwise be dipped in egg and crumbs. We all like smooth gravy without a trace of fat. Pour off all excess fat, leaving the brown extract and enough fat to mix with the flour. Add as much flour as fat. Stir until smooth. Add one cupful of cold water for every two tablespoonfuls of flour. Add seasonings. Stir until smooth. Every good cook likes to have the gravy a delicate brown. Often this is impossible unless the flour is browned. Instead of taking timc to do this on each occasion as it is needed, prepare a large quantity at one time by brown- ing the dry flour in a skillet on top of the stove. It may then be stored in a tin container or paper bag and will keep a long time. | p Stock. When souff stock is made all the fat should be left on the meat. When the soup cools this hardens on the surface of the stock. Soup stock should be allowed to cool rapidly. should be put away at once in a cool place, and the cake of fat on the surface should be left unbroken until just before the soup is used. If there is more than is needed for one meal reheat the stock with the fat returned to it, boil for several minutes and treat as if it were fresh stock. Add left-over breakfast cereal to soup | stock. Children who are tired of oat- meal as a cereal will eat oatmeal in soup. To six cupfuls of stock use one- fourth cupful of cooked cereal, two cup- fuls of scalded milk, two tablespoonfuls each of butter and flour and salt and | pepper to taste. Croutons for soup can be made very 'poached egg on top. 'V |a few weeks' time, unless the inside of | we keep on using a paring knife long ODE OF THE MOMENT THE EVENING easily in a corn popper. Cut the bread into pieces the desired size, place them in the popper and shake it very care- fully over & coal stove or a gas burner. If soup is too salty, a piece of raw potato put into the pot for a few min- utes will absorb some of the salt and make the soup palatable. KITCHEN CABINETS DRAWE'RS for the kitchen cutleryl and odds and ends . . . how shab- | by and down at the heel they look in the drawers be painted in some bright, | clean looking color, or fitted with wash- able ofl cloth in an attractive design, with partitions lacquered in & color to harmonize. It is hard to make screw drivers and cork pullers, paring knives and alumi- num spoons look beautiful under any cigcumstences. But they will respond gratefully to the environment as out- lined. And by the way . . . such nice looking, serviceable kitchen tools can be had at the 5-and-10 cent store . . colored handles and all. Why is it that after it has become shop worn lnd‘. stained, when it would be so Teasonable to replace it with a new one? Same thing with shabby kitchen spoons, and | wire strainers that have been dented | so often they look like a forlorn old | bird’s nest. Small little things to plague | the eye of the conscientious home- | maker . . . Big things in her enjoy- ment of the kitchen, when they are fresh and new. Cheese Dish. Grate one cupful of American cheese. | Mix it with one well beaten egg. Add salt and paprika. Spread on slices of toast, laying a slice of uncooked bacon over each piece, and put under a toaster in the oven until the bacon is | crisp and brown. Serve at once. This | is a delicious luncheon dish. | Eggs on Tomato Toast. Scald about four tomatoes and re- move the skins. Cut the tomatoes into a small frying pan in which a piece of butter the size of a walnut has been | heated, and add a little pepper and salt While frying, chop them with a knife, reducing them to a paste. Spread this over the hot buttered toast and put a 10 : dgn,ifr{’mi wv.rfl,quuw o mion worl Lovar. He tunbans ia Black_ vt Ruddy,glowin DST $¢ fi}fi% “rmicas WU AL Ao N/ A PURE FOOD, HONESTLY ADVERTISED The Seal 0f Acceptance of the Commitree on Foods of the American Medical As- Socistion i your | satee of the quality of an) ct and the truthful- Bess of the advertisiny claims madé for it. for.this seal on every,f o b White Stac Tuna this accepance, White Star Tuna con- tains an abundance of those vital elements that build ruddy, glow- ing cheeks; strong teeth and bones; strong, healthy bodies! For White Star Tuna is rich in Vitamins “A” and “D” and iodine (that preventive of goitre), besides other valu- ableminerals. Then too, this health building delicacy is just as economical as a “'staple” food inyour family’s diet! It's always a treat because there are many different delicious ways of serving it. v For 20 years the preferred brand because only the finest of the catch is packed. ! STAR, WAR. a:...a0. s D.. C., FRIDAY, AUGUST 18, 1933. ! Foods Favorable » to Beauty BY KATHLEEN MARY QUINLAN. IT s a pleasant trick of the dietitians —this use of a gold-brown crusty recipe in the vegetable menu which contains so0 much that is soft and ! green that it often palls on the ap- petite for want of contrast in texture | A slice of tomato or eggplant, dip- ! ped In egg and fine soda cracker! crumbs, then fried In hot fat or butter has almost the ap- | peal of a piece of meat when served with several other | vegetables. I ow of no nicer way to pro- | vide “crust” of the| type thai is best | for us in Summer than by making our- | selves acquainted with all sorts of egg- and-crumb recipes. Croquettes and | loaves and patties that are lightly mixed with crushed soda cracker, then; rolled in egg and crumbs that fry around them in a light crisp crust, are almost as dry and flaky as the original crackers, and are infinitely better for us in warm weather than the pastry patties and crusts that are made "x!hl much shortening. I am always especially interested in the vegetable patties and crumbed recipes. It is harder to find good ones| in the cookbooks than it is to find meat recipes. Most recipes for potato cakes and patties seemed flat and uninterest- ing to me until I tasted this one, which is quite well seasoned Potato Patties—Mash 1 pint of hot cooked potatoes: when cold mix 2 well- beaten egg yolks, 1 tablespoonful butter 1 saltspoonful celery salt, !, teaspoon- ful onion juice, salt and pepper to taste. Rub through a sieve and add 1 teaspoonful minced parsley. Shape into patties, roll in cracker dust, dip in beaten egg. again in crumbs, and fry in hot fat.. Drain well and serve| at once. These patties will also fry nicely in hot butter. They do not hold | thelr shape as perfectly as when Prench fried, nor are they quite so fluffy, but I think that the flavor is a little finer As a compromise between meat and an all-vegetable platter, it is nice to have one recipe containing cheese. This | may be potatoes au gratin, with a few buttered cracker crumbs sprinkled over | the top and lightly browned; or it | may be this crusty recipe for cheese nuts; which is both easy and inexpen- sive to make: - Cheese Nuts—Crush 6 or 7 rusks and set aside ! of the crumbs for rolling Separate 2 eggs, beat the yolks, add them to the crushed rusks, together with 1 cup grated cheese, a few drops | of table sauce, salt and Wwhite pepper to taste. Beat the egg whites until stiff and fold into the first mixture. Shape into small balls about the size of a walnut, roll in rusk crumbs and fry in deep hot fat. Crushed rusks‘ make a very good binder for puffs and | patties; they give them a slightly dif- ferent flavor and texture from those of crackers, and they combine especially well with cheese. Whistle for Children. Buy e little whistle, hang it on a hook near the kitchen' or dining room door, and when the children are wanted for meals, or to go on errands, blow it instead of tiring yourself out calling them. The sound carries much farther than one's voice, and it re- quires but little effort to blow. Ar- range a different signal for each child. One long blast for the older child, two short blasts for the other child, dnd three blasts for both of them. After once using, you will never be with- out it. To Bleach Clothes. When linen pleces or small articles of clothing are placed upon the grass to whiten them, trouble may be prevented by spreading & strip of cheesecloth over them and fastening the cheesecloth down with wooden pegs or hairpins. While this method does not prevent bleaching, it keeps off worms and bugs. and prevents the articles from being | blown away if there is any wind. . 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. SONNYSAYINGS BY FANNY Y. CORY I aren’t goin’ back on George Wash- \ington er anythin’, but it do seem to me they ain’t been enough fuss made ober the feller at thought ob ice cream cones——. (Copyright. 1933.) MENU FOR A DAY. BREAKFAST. Grapes. Dry Cereal with Cream Scrambled Eggs. Bran Muffins. Coffee. LUNCHEON. Ring Tum Diddy. Raisin Muffins. Banana Pudding. Tea DINNER. Clear Soup. Broiled Hamburg., Brown Gravy. Mashed Potatoes. Green Corn. Tomato Salad, Mayonnaise Dressing. Bavarian Cream - Coffee. SCRAMBLED EGGS. Use 6 eggs, 1 tablespoon butter, 3 tablespocns milk, selt and pep- per to taste. Heat butter and milk in omelet plan. Break eggs in pan and stir until mixture thickens, Serve hot. RING TUM DIDDY. One-half pound grated Ameri- can cheese, teaspoon salt, few grains cayenne, 1 can tomato soup, toasted crackers Melt cheese in a sauce pan over a slow fire. Add salt, cay- enne and tomato soup, stir until well mixed and heat thoroughly. Serve on toasted crackers. BAVARIAN CREAM. One teaspoon gelatin, 1 ta- blespoon cold water, 1 egg yoik, 1 tablespoon sugar, 4 table- spoons milk, , teaspogn va- nilla, 4 tablespoons cream. Soak gelatin in cold water for five minutes, beat egg yolk s'ight- ly. Add sugar. Heat milk in double boiler and stir in egg yolk Cook until custard thickens. Add to gelatin and stir until gelatin is dissolved. Flavor and cool When mixture begins to_thicken fold in whipped cream. Pour in- to & mold which has been rinsed in cold water. Place on ice to stiffen. Just the right amount for an invalid. (Copyright, 1633.) THE CHEF MANY vegetables which are used by the Prench cook are as yet almost | unknown to American women who cook for their homes alone. As for example, the vegetable marrow; cooked sea kale; | | cooked endives or chicory; bleetes—the | | leaves of which are cooked like spin- ach and the stalks like cardons and salsifis; hop sprouts, whigh are | prepared as cook asparagus ! heads, and served | with melted butter, |eream sauce, or with poached eggs and croutons. % | Vegetable mar- row, I am glad to | see, is gaining each | season in populare ity, and many amateur gardeners new include it in the list of vegeta- | bles planted. Finer, more tender and | of a more delicate flavor than squash, Pleasing the Man BY CHLOE JAMISON. | OWEVER you may justify yourself during the Winter season for the ! omission of dessert, you will not be able |to carry it off in Summer, without a | protest from the master. He must have | | something sweet and dainty to end his | Summer meal. You, on the other hand. must have that something, a recipe that’s easy to prepare, in order to be fair all | around. Warm weather is no time to be baking and boiling and steaming, no matter who likes pies and cakes | | Among the good desserts, adored by | men, and easy on the little woman who | | must make them, are these recipes, | which are modest in their use of in- | gredients: | Grapenuts Ice Cream—Mix or sift| together one tablespoonful of flour, one- half cupful sugar and a pinch of salt | Add to one egg. slightly beaten. Scald two cupfuls milk and pour over the egg | mixture, stirring briskly. Put in douoie boiler and cook until thickened, stir- | ring all the while. When cool add one | cupful of heavy cream and vanilla flavoring to taste. Put into freezing | unit of refrigerator or partly freeze in | old-fashioned type freezer. When half set add one-half cupful of grapenuts, stir_well, and finish freezing. | Chocolate Cream Cake (no baking) | —One cake that is always fresh and good at the corner bakery is plain sponge cake. Buy it, split and use this cream filling: To _one-half cupful powdered sugar add five tablespoonfuls cocoa and enough hot water to make a smooth paste. Add one cupful cream | and beat with a rotary beater until of the consistency of whipped cream. Add vanilla flavoring to taste and spread | between and on top of the sponge cake. Serve as you would Boston cream pie. BY JOSEPH BOGGIA \| out the flavor—a rule observed for meats, | FOOD PAGE. SUGGESTS it makes a deliclous vegetable dish for the Summer menu. In those recipes which call for the | cooking of vegetable marrow in water, treat it much as you would squash.| That is, peel the marrow, cut it in| pleces, have ready some boiling water | which you have seasoned with salt and | aleo a dash of sugar; .cook the marrow | until tender, drain and serve with melt- ed_butter, Hollandaise or cream sauce. You have remembered, I hope, this| point about the seasoning of all .vege- tables: A little sugar is needed along with the salt to give balance and bring | breads, biscuits, salads, too, while des- | serts reverse the order and require a little salt along with the sugar used. Once the marrow is cooked until ten- | der, it may be served in a number of different ways. With cream, if you like it, for one way. Strain the ed | marrow, toss the pieces in butter until very lightly browned, then coat with | cream and serve. | Or you may cut the marrow and| partly cook it, then stuff with rice pilau | mixed with a little chopped meat, chopped tomato and mushrooms, dot | with butter, sprinkle with crumbs and finish cooking in the oven. Serve with the liguor that gathers in the pan. Turkish and Armenian cooks prepare | stuffed squash or marrow in a similar way and consider it & favorite dish. A good recipe for cooked chicory is this one: Wash the chicory, lay it in a well-buttered pan, season with salt, & dash of sugar, a sprinkling of lemon Juice, and dots of butter: cover tightly and cook for half an hour. Pinish with thickened veal gravy, and serve at onge. It is excellent, too, when cooked as out- lined except for the veal gravy. Instead, cover the cooked chicory with a cream sauce seasoned with grated Parmesan cheese; sprinkle with cheese and set to gratin under the broiler. Or wash the chicory, lay it in the buttered pan, add salt, a dash of sugar and dots of butter, but omit the lemon juice. Cover and cook for 15 minutes Now add a few tablespoonfuls of chopped ham and dice of bacon. Re- place cover and continue cooking for 15 minutes more. PAPA KNOWS BY J. KENNETH BOLLES. (Copyright, 1933.) B vy e Magazine Raok. Strong, heavy wire, bent and fas- tened to tie wall of the porch, makes a convenient book or magazine rack. It prevents the wind from tearing maga- zines, and is easily removed. One can also be put up in the kitchen for hold- ing newspapers. Cane Sugars Full Weight “Sweeten it with Domino” How %o z'm/érore on nature ® Tomato juice, delicious as it is, can be made cven more 30: add half a tea- spoon of Lea & Perrins Sauce to each regular portion. Then the taste is better than the tomato itself had in mind. — It's the simplest cocktail to make — and the best for you. It's too good not to try! for the asking. Write a postalito Lea Inc. o West St., New York 1A FREE—A new 50 page book “Success In Ses- soning’ tells 140 ways to please men. Yours — & Perrins, LEA & PERRINS Szzce THE ORIGINAL WORCESTERSHIRE knows the difference. Sure I’ll remember to bring home a loaf of SANICO BREAD No need to remind HM to be sure it's SANICO BREAD. He And, like the rest of the family, he prefers SANICO BREAD because of its delicious flavor. That's because the SANICO BAKERS use the same fine quality, nationally known materials his Mother used, when she baked Bread at home. Try SANICO BREAD. You All at ‘Il like it "S8ANITARY and PIGGLY WIGGLY STORES