Evening Star Newspaper, July 17, 1935, Page 28

" B—10 WOMEN Spoilage Pot Roasts Need Searing And Basting Cookery Expert Tells How to Prepare Meat Dishes. BY EDITH M. BARBER. THE column today will be devoted 14" to answering recent questions. Several persons have asked for more discussion of meat cookery. A roast should be put into a dry pan so that the outside will “sear” quickly in the hot oven. Searing means to brown lightly. By the time this has been accomplished the fat from the meat will begin to melt and supply enough liquid to baste the roast. ‘Basting—pouring the fat which has eooked out of the roast over the roast ~—should be done every 15 or 20 min- utes. This is the proper treatment for the best cut roasts. Cook Until Tender. “Braising” is another method of cooking meats which is a cross be- tween roasting and stewing. The method is used for large pieces of meat or for meat cut in pieces. The meat is dredged with flour, salt and pepper and seared on all sides in a little fat. It is then put in a baking dish with a little soup stock and water and cooked in a moderate oven until 1t is tender. Sauerbraten. , chuck, rump or round. Salt and pepper. 1 onion, sliced. 3 bay leaves. 1 teaspoon peppercorns. ‘Vinegar and water. 1, cup sugar. 1, cup raisins. 4 to 6 ginger snaps. 1 cup thick sour cream. Sprinkle meat well with salt and pepper and rub in thoroughly. Place with onions, bay leaves and pepper- corns in a deep earthen dish. Add water to vinegar (equal parts if vine- gar is very strong) and add salt and sugar to taste, pour hot over the meat to cover. Cover dish well, put in cool place, let stand eight days. Put meat in kettle, add onion and one cup spiced vinegar and place in a hot oven to brown all over. Cover tightly and let cook slowly about three hours or until tender. Take out the meat, slice for serving and keep hot. Strain liquid in kettle, skim off fat. Let one-fourth cup sugar melt in a heavy frying pan, add very gradually the strained liquid then the raisins and ginger snaps, cook until thickened and smooth und pour while hot over meat. Add one cup of thick sour eream to gravy if desired. Pot Roast. 21, pounds of beef (chuck or rump). 1 tablespoon drippings. { 1lor 2 bay leaves. ! 1 pint boiling water. | 1 tablespoon “flour. 1 onion, chopped fine. | Salt and pepper. Season and prepare meat as de- sired and sprinkle with flour. Heat the fat and fry the onion in it until light brown; add the meat, brown on ell sides to keep in the juices. Pour on the boiling water, add bay leaves, then let simmer slowly about 2%z hours, or until tender. Thicken gravy with two tablespoons flour mixed to a paste with water. Serve with Franconia potatoes. Braised Beef. Season a rump roast with salt, pepper, chopped parsley and a little garlic minced fine, if desired. Sear in hot fat well. Add one cup water, one sliced carrot, one sliced onion and one bay leaf, cover and cook in moderate oven two to three hours. Serve with horseradish sauce. Veal Pot Pie. Ends of ribs, neck or knuckle may be used. Cut meat in small pieces, remove fine bones. Cover with boiling ‘water; skim as it begins to boil; add one onion, one teaspoon salt, one- quarter teaspoon pepper for each pound of meat. Simmer il thor- oughly tender. Rub two cablespoons flour smooth in a little cold water. Add one-half cup cream, water or milk with one tablespoon butter or fat. Serve with dumplings. Brisket of Beef With Sauerkraut. 1 quart sauerkraut. 3 pounds brisket of beef, 2 -tablespoons flour. 1 tablespoon sugar. 1 large raw potato, grated. 1 teaspoon caraway seed. 1 onion. . Place the sauerkraut in a large saucepan, sprinkle with flour, add meat and a whole onion, sugar, cara- way seed and the potato. Cover with bolling water and cook until tender, sbout two hours. Remove onion and serve hot. 'S FEATURES. in Home Canned Veg [ Glorified Overalls for Pla Accompanying Blouse Is Smart and Practical. BY BARBARA BELL. _ NE of the nicest things about O vacation days is that you do a lot of things that differ extravagantly from the ordi- nary routine of your life. Just ordi- nary clothes won't do, when you're a-mind to go digging in the garden, or spend the day lolling on the beach. Dressing the part is half the fun. Overalls provide one of the best es- capes from the dreary grind we know of, and that is why we have presented such a marvelous pair for your ap- proval today. They flare at the bottom, they have enormous patch pockets, a top, which diminishes into narrow straps in the back. You will note how well the trousers fit. There are no baggy, un- becoming lines to make you hope you’ll never be seen in them. They are trim and smart and no end comfort- able. The pockets may hold garden tools, or squirmy bait, if you are a fisher girl, or simply your outdoor make-up, at any rate they are a necessary adjunct to overalls. When you come out from a swim its nice to put them, and their blouse on over a bathing suit, for ocean breezes are unexpectedly cool. ‘With Summer still in its infancy, blue has the record for most times seen. Red, varying from bright cherry red, to deep winey shades, is next, and them come pink, and yellow, and some shades of purple. Overalls in a plain color, with blouse striped like a Bre- ton fisherman’s, or spotted with the polka dots, which sports things have taken unto themselves this season, are very popular. Sail cloth, known for its durability; denim, linen crash, broadcloth, and heavy seersucker, are materials that are suitable for this de- sign, although jers:y may be used in climates which demand a bit more warmth. And don’t think a moment that this costume is committed solely to the farm, or the beach, one very smart woman does her household chores in * BARBARA BELL, ‘Washington Star. “Inclose 25 cents in coins for Pattern No. 1619-B, Size._.. Name - Address (Wrap coins securely in paper.) Barbara Bell Pattern No. 1619-B, is designed in sizes 14, 16, 18, 20 and 40. Corresponding bust measurements 32, 34, 36, 38 and 40. Size 16 (34) requires 3% yards of 36-inch mate- rial for the pajamas, and 1Y yards of 36-inch material for the blouse. Every Barbara Bell Pattern includes an illustrated guide which is easy to understand. Barbara Bell Pattern Book available at 15 cents. Address orders to The Evening Star. (Copyright. 1935.) Summer Vogue Salad. 1 medium-sized avocado. Lemon juice. Salt. 1 small head crisp lettuce. 3 medium-sized tomatoes. 1% cups sliced celery. * 1% cups flaked red salmon. French dressing. Cut avocado into halves, remove seed, peel and cut into medium-sized wedges. Sprinkle with lemon juice and salt. Break lettuce into small pieces. Peel tomatoes and cut into cubes. Combine all ingredients, with exception of the dressing, and toss together lightly. Add dressing just before serving, Serves six. ’ Cook’sCorner BY MRS. ALEXANDER GEORGE. MENU FOR HOT WEATHER Meat Loaf Jellied Escalloped Potatoes Asparagus Stuffed Tomato Salads Buttered Rolls Coffee MEAT LOAP, JELLIED. 2 tablespoons % cup chopped sranulated imentos et o abiespeon finely cold wa opped i cup‘bnll‘lnl Water 1% cups diced or mea ed meat }7 cup filced celery L /a cup diced green Ppeppers Soak gelatin 5 minutes in cold water. Add bolling water and stir until dis- solved. Cool. Add rest of ingredients. Pour into moistened loaf pan and chill until stiff. Unmold and serve cut in slices. Garnish with sliced hard- cooked eggs and parsley. ASPARAGUS STUFFED TOMATO N SALADS. When THE EVENING STAR, WASHINGTON, D. C,. WEDNESDAY, JULY: 17, 1935. " Care Should Be Taken To Eliminate Bacteria Steam Pressure Cooker Is a Necessity in Attaining Temperature for Sterilization. BY BETSY CASWELL. HE Bureau of Home Economics T of the United States Depart- ment of Agriculture is much in favor of the thrifty house- wife undertaking to can and store for next Winter the wealth of fruit and vegetables at present flooding ‘Washington markets. They main- tain t hat the ; canning of fruits : and tomatoes is relatively easy for any one who 3§ knows anything at all about can- ning to accom- plish—but can- ning vegetables, they say, is quite a different story altogether. Very often, home - canned S vegetables turn - out to be difficuly Dew? Camell to keep. Usually the most tempera- mental ones are cream style corn, lima beans, succotash, spinach, okra jand asparagus. Many" a housewife has wept with chagrin when she found that she had to throw out quarts of spoiled vegetables, over which she had toiled for hours on a | hot Summer day. The bureau now comes along with some enlightening facts on this ‘sad subject. The answer to the problem, they say, 9 times out of 10, is “faulty processing.” This step in the canning operation comes after you have packed the cans. Even though you may have heated the food thor- oughly before it went into the cans, and packed it boiling hot, as the bureau advises for all foods—espe- | cially for the non-acid vegetables—to be sure of killing the organisms and bacteria that cause food spoilage, you must heat the cans again. It is this final heating of the cans which is called processing. * ok ok x THER.! are, of course, different ways of processing. For fruits and tomatoes, set the cans, after they are filled on a rack in boiling hot water, and keep them there until they are boiling hot all the way through. But this method is not recommended for corn or beans or any other non-acid vegetable. For these you must use more than boiling temperature, which is accomplished by holding steam under pressure. For this you need a steam pressure cooker. The bureau feels so strongly about this that they say that if you have not & steam pressure cooker, or are unable to afford one, you had, better dry your vegetables rather than try to can them without this necessary bit of equipment. Non-acid foods are hard to sterilize; one, reason for this is that bacteria, which are killed at boiling point when they are in acid foods, can live at boiling tem- perature in non-acid foods. Another reason is that some npn-acid foods have a denser body structure, through which the heat penetrates very slow- ly. It takes a long time to heat these foods entirely through at the right temperature. The steam pressure cooker gives you the high, sustained temperature which you must have for correctly processing the non-acid vegetables. Dorothy It is actually a strong kettle, with a very heavy lid, which may be clamped down to hold in the steam, under pressure sufficient to produce the right temperature. The cooker is equipped with a pressure guage, and air outlet, with a pet-cock, and a safety valve. The cans or jars of vegetables are placed in the cooker, on & rack, with just enough boiling water to make steam. The lid is clamped down, and the temperature and pressure are regulated according to instructions, which come with the cooker when you buy it. ‘The processing time must be care- fully regulated by & reliable table based on scientific experiments for each vegetable. The time varies with the different foods, and it is most important to follow directions accu- rately. i GOOD pressure cooker costs be- between $8 and $15, depending on the size and the model—but if you have a garden, or intend to go extensively into the canning business, you will find the investment well worth while in the long run. The cookers for home canning hold, on an average, from 3 to 8 quart jars, 5 to 20 pint jars or 6 to 19 No. 2 tin_cans. The bureau warns against oven canning for vegetables. It may seem to you that you would be able to get the temperature high enough in the oven to take care of the bacteria. But even if the air in the oven gets up to 500 degrees the food inside the cans goes little above the bolling point and may not be even as hot as that in the center of the can. So oven canning for non-acid vegetables can- not be generally relied upon to keep them'’ safe and sure. If you wish my leaflet containing canning directions and chart simply write to me, inclosing a stamped, self- addressed envelope and I shall be glad to forward you the material. The Bureau of Home Economics alse has & leaflet, giving complete instructions for the home canning of fruits and vegetables, which may be obtained on request. This pamphlet is known as Farmers’ Bulletin No. 1471 of the United States Department of Agri- culture and may be had by writing to the department. In the meantime, the bureau offers here its directions for canning whole- grain corn, instead of making use of the cream-style corn, which is so hard to keep: Canning While-Grain Corn. Use only tender sweet corn which has been freshly gathered. Shuck, silk and clean carefully. Place in boiling water and leave four to five minutes at simmering temperatures. Cut from the cob deeply enough to remove most of the kernels without objectionable hulls. Do not scrape the cobs. Add one teaspoon of salt and two teaspoons of sugar to each quart of corn and half as much boiling water as corn by weight. Reheat to simmering and pack into containers at once. Process immediately. C- enameled cans or plain tin may be used. At 240 degrees F. the process- ing time is as follows: No. 2 cans, 50 minutes; No. 2!2 cans, 60 min- ytes; No. 3 cans, 65 minutes; pint glass jars, 60 minutes; quart jars, 70 minutes. Dix Says Marriage as an Institution Is Far From Being Doomed. GREAT many people believe that marriage is an outmoded institution and that it wil soon take its place along with the ox wagon and the tallow dip among the relics of the past, things that were necessary in their day, but that have served their purpose. In proof whereof they cite the laxness of present-day morals, the disinclina- tion of both men and women to abate one jot or tittle of their freedom, the increase in divorcé, the alimony racket and various and sundry other draw- backs to the holy estate. ' They even visualize the child of the future as discovering a faded, mil- dewed document in a hair trunk in the attic, which, mother explains to him, were grandma's wedding lines, and when little Peterkin demands to know what they might be, he will be told that it was the record of the oath that grandpa and grandma took be- fore God and man to live together until death parted them. Whereupon the innocent lad would exclaim in accents of amazement: “How qualnt! And what strange customs they had in those days, didn't they, mamma?” Now I am not one of those who share in this pessimistic view of mar- riage. I do not belleve that wedding bells are going to be silenced, and that we are going to be deprived of the i E 1Y - Eee a1 g ke i i g i L i i it § i} i | 1 long as women have a grain of sense in their heads. = DOROTHY DIX. * X ¥ x EAR MISS DIX—Our class in col- lege debated the question: Which has the better chance to get married, as an average, an old maid, or an old bachelor? Please solve this problem for us. SOME GREEN FRESHMEN. Answer—TPhere is no argument about this. The old bachelor has 100 per cent better chance of marrying than the old maid. An old bachelor can always marry as long as he had one foot out of the grave, but no matter how spry an old maid is, it takes nothing short of dispensation of providence to get her a husband. But note that when I say “old maid” I mean a woman who is along in her 50s, for up to 40 she is a girl, and from 40 to 50 she is in the bachelor girl class and her chances of getting a husband are reasonably good. After a woman is 50, however, she never has a 50-50 chance with men in the matri- monial line. Of course, as a matter of fact, a ‘woman never at any age has as good & chance to marry as & man has, be- cause a man has the advantage of be- ing able to do the courting. When he sees a girl who attracts him, he can pursue her and, in the language of commerce, sell himself to her. He can tell her how wonderful he is, and how suitable he is for her, and what a good husband he will make her, and s0 on. But the girl has to sit on the anxious seat until some man comes along and. notices her, She can’t pursue him and tell him what a good cook she is, and how thrifty and economical, and what a wonderful wife she will make him, and this puts her at a disad- vantage. Thousands of women who remain spinsters would have made splendid wives if only they could have done the courting. DOROTHY DIX. (Copyritht, 1935.) l Shopping in Washington Summer Comfort WOMEN’S FEATURES. and Beauty Aids at Home and Abroad. Refreshing pine bath salts are combined with a vegetable sponge and cooling after-bath lotion. Below is a delightful and unusually small travel kit in white smitation leather, tied with ribbon. BY MARGARET WARNER. | NYTHING that even suggests | coolness is welcome these | days and so, we believe, that you will be interested in a most delightful after-bath t/nic that | is both cooling and invigorating. This | exquisite preparation, which comes in the large bottle shown at the top of | the sketch, has a delicious pine odor and not only makes the skin feel re- | freshed, but at the same time gives a lovely fragrance to the whole room. It may be used with an atomizer top and, in fact, that is the ideal way in | which to apply it. The basic pine | properties are imported from Vienna, and you may give yourself a Viennese rub by moistening a corner of a dry towel or washcloth with the pine spir- its and rubbing the skin briskly. After athletic activities this cooling lotion quickly relieves fatigue and prevents muscular soreness, For after shaving a few drops applied to the face while moist is most acceptable, and you will find it disappearing if you leave it about in the bath room where hus- band or brothers may have access to it. You will love this, if you try it, and at the same time you will be tempted to experiment with some bath salts put out by the same firm which are rich in pine oils and have marvelous soothing and life-giving qualities. The oil in the bath crystals has medicinal properties that are absorbed through the pores of the skin, for this pine is more than just a pleasant fragrance. ‘Then, too, both the’ pine spirits and | the bath salts are a lovely green color | that is cool looking in itself. If you like to give yourself a good scrub, an odd little square of South American fiber comes all rolled up in a nice piece of cellophane -and you will find it displayed with these other products already mentioned. It is in- expensive and will bring the blood to the surface in a jiffy and make you | feel all a-tingle. * k¥ % O MANY of the cosmetic manufac- turers are putting out small quan- tities of their creams and powders in convenient kit form for traveling and over-night use. Have you happened to see that very smallest one of all in the white container which looks like leather and is tied with yellow ribbon with a bow on top? It is adorable, either far yourself, or to use as a gift. Although it is so small, it contains enough of everything that you will need for cleansing and make-up to last through a two-week vacation. It has cleansing and tissue creams, pow- der base (waterproof), finishing lotion for neck and arms, skin tonics, face —Sketched in Washington Shops. powder, eye shadow and pencil and lipstick rouge. What more could you | ask—and all so nicely packed into an attractive, cool, Summery white box? Perhaps there was one thing mics- ing, but only one. That is a sunburn preventive, but the firm that offers this kit does have an excellent new suntsn lotion that is made from the formula of a German chemist. It is a milky lotion that dries in imme diately, does not leave the skin sticky | or oily and is proof against blisters and burn. It gives a lovely even, smooth tan, as we have witnessed. It is priced at $1 and the kit is $3. If you like to take your own soap along with you on your trip there is a box all fixed up ready to go. It has three cakes of lavender complexion soap and a small sized bottle of lav- ender water, all for the very special price of $1, which is really the usual price of the cologne alone. This is put out by an English firm and | altheugh it is not as widely adver- | tised as some other English products the firm is one of the oldest and has a splendid reputation in England. * 4k DO YOU leave a trail of hairpins everywhere you go—hairpins on the sofa, hairpins in.the car and more sprinkled along the stairs and your hair straggling and struggling without any? There is a new kind of hairpin that you might try. These pins, looking not unlike tiny figures have especially | designed tips which clamp together so that once they are placed in the hair they won’t come out unless one re- | moves them. They give that “right out of the bandbox” look to one’s coif- fure. ‘Then the unique finish of the pins (which have gone through a special etables Often Due to Faulty Processing Cans Are Packed - S paring Use OfSunUrged For @dren |Exposure Shouid Be According to Doc- tor’'s Orders. BY ANGELO PATEL FEW years back we discovered the sunlight and since then we have been using it to excess, burning children’s skins, injuring their eyes, doing ‘'the foolish things. A child’s skin is sensitive. It burns easily and the pain of sunburn is hard to bear. It does a skin no good to be burned. A burn is an injury and there is no way that one can interpret injury as helpful. The sun- shine is good for children, for every- body; but, like all good things, only in moderation. Ask your physician about the sun- baths before you begin giving them to your little child. We take too much for granted in this matter of | treating children. It takes skilled | physicians a lifetime to learn some | of ‘the things they tell mothers to do for their children, yet some people think health and hygiene of child- hood are such a simple matter that anybody with a heart knows it by instinct. A heart is most essential. I would not question that. But where children are in question I am anxious until I see that there is a head in | charge of the heart. A good head will | prevent the mistake of stripping an | infant and exposing it to full sun- }!hi.ne until it is badly burned. | Ask the physician who knows about irhxldren and do as he says about | giving them sunbaths. All children cannot profit by the same program of sunbathing. No two children are alike and even in the matter of bath- | ing—be it in the sunshine, the sea or the tub—the differences must be maintained to protect the health of | the children. It 'is not good to allow any child | to lie with the sun full on his eyes. | Of course he closes them, but that is not going to prevent trouble. Screen | his eyes, put a light cap on his head, | expose him only jor the time allowed | by his physician. The time differs | with the child, the hour, the atmos- phere, the place. All this must be taken into consideration before giving | a sunbath. Otherwise, don't give it. Let the child go about fully dressed, and with & hat on his head, unless | you have careful directions from the | physician who understands the child | in question. Fresh air on the skin is fine. What | good will the fresh &ir do if the child cuts his foot on a bit of broken glass |or a sharp-edged clam shell? Or | scratches his legs on blackberry briars? | Or is bitten by flies and mosquitos? { Or gets poison ivy rash? Wouldn't | a pair of stockings and sandals be better under the circumstances? One ought to use one’s head in such mat- Don't you think so? | The beach is likely to have bits of | glass and shell strewn in the sand. A pair of light sandals will protect | the child’s feet. He can do without | stockings, as there are no brambles. | But if there are mosquitos, stockings ‘help. If he runs on a lawn that | has been swept and cleared of cut- | ting edges of stones and glass and broken rubbish he can go barefooted, ke sure there is no poison ivy ¢ oD he edges. He will always | ™w g the edges and that is where | this pest likes to grow best. | Summertime ought to be the hap- | piest season for the children, and | it can be if one is just a bit more | cautious about seemingly simple things | like sunshine and fresh air and ivy { poisoning. | ters. (Copyright. 18 Style Trend. An enchanting gown is being worn by Mrs. Francis Whitten for informal | dinners these warm evenings. The material is starched white lace and the frock is molded to the figure, | flaring out sharply at the knees. An | upstanding ruff across the back of | the neck frames the face becomingly. | With this Mrs. Whitten wears one | beautiful acquamarine pendant brooch and an aquamarine ring. dipping process) tends to make them | less conspicuous than ordinary pins. | Purthermore, they come in colors to | match one’s hair — black, brown, | blond and gray—and in any size or | weight, so they prove effective whether the hair is fine or coarse. The smooth- | ness of the surface, together with the rounded ends, pravents the pins from | picking up or disturbing strands of | hair. For further information concern- | ing items mentioned in this column call National 5000, extension 396, be- tween 10 and 12 a.m. B fr B 05 Spiced Vinegar. Reserve leftover sweetened spiced vinegar from bottled pickles and use it in place of vinegar and sugar in salad dressings. Sprin, complexion. Ligh en your skin ar | revive its’ youthful ring the touch of ime to your t- in and eshness with this charming, pearly- white appearance. | Gently bleaches. When the Sun fades your Apparel—here’s what to do! UMMER sun — and laun- dering, too—will fade the gay colors frqm your ward- robe, or your children’s. But don’t let it worry you—just do as millions of other women do —use Tintex! These easiest of Tints and Dyes work like magic—restoring faded color, or giving new color to any washable fabric. Be sure you insist on Tintex—then you'll be sure of perfect results. 38 brilliant, long-lasting colors. Park & Tiwrorp, Distributors World. Largest Selling Use TINTEX for Underthings « Negligees Dresses « Sweaters o &"l Stockings « Slips « Men’s Shirts Blouses « Children’s Clothes Curtains . Bed Spreads Drapes « Luncheon Sets Doilies & Slip Covers oo e 156