Evening Star Newspaper, January 22, 1942, Page 43

WOMEN’S FEATURES. Reluctance to Change Eating Habits May Be Real Future Problem Family Trained to Enjoy New Dishes as ‘Treat’ Will Find Transition Less Difficult By Betsy Caswell, ‘Woman's News Editor. To any one trying to make heads or tafls out of the food situation these days life has beccme a major problem. Every day sees a different report finding its way into print—sometimes two contradictory statements ‘will appear on the same page of a paper. To hoard or not to hoard—to expect shortages or not to expect them—to keep calm and wait and see what happens, or to start an active campaign for future security—the flood of discussion becomes more overwhelming each day. The average house- wife is totally at a loss, and the lack of sound advice and definite informa- tion does not tend to keep her stable and cool-headed at a time when Just these qualities are sorely needed. Facts alternately confirm and disprove the printed rumors and dif- fering conditions in markets in various sections of the city add further to the confusion. There is ne use in trying to assure the woman who has Just been refused sugar in her favorite store that she need not worry— there is plenty of sugar available. On the other hand, the woman who has met with no difficulty in purchasing reasonable amounts in another part of town scoffs at the necessity for laying in a large supply. So there it goes. And with no help from those supposedly “in the know,” to clarify the situation and to give consistent, helpful advice to the bewildered housewife, there is e reason to suppose that near-panics and “runs” on various commodities will not taked- place. Already there have been a number of instances throughout the city to stock up on supplies of short- | ing her family to enjoy variety, rather than to balk when a new dish enings, following closely on the heels | of rumors of a scarcity—months from now—of oils and fats. We whose business it is to know | the ins and outs of the food picture | are just about as confused as the rest of you. We'd like to help you in any way that we can—but that is hard to do until we can learn some- thing really definite ourselves. In the meantime try to be deaf to| rumors, to remember that in a coun- try as productive and advanced as | this there will always be an alterna- | tive commodity for one that hap- pens to grow scarce, and that our real problem may well be a dislike of | change rather than an actual short- age of vital foodstuffs. I myself | can remember, just after the last | war, when we were stationed at our | in Berlin, the food riots | that went on in the streets. These | took place in front of stores where | people were fighting to buy potatoes —other stores with stocks of rice, lentils and dried beans stood neg-| lected. The necessary food values were to be had at little or no trou- | ble—but the people fought for po- | tatoes because potatoes were what they were used to. I've never for- | gotten that lesson! There are few habits as deeply | ingrained in the average person as | that of eating certain foods. That | is at the root of many a bride-and- groom quarrel—one member of the | team has been brought up to like | future transitions far less painful | especially fine. is set before them. This will make for every one concerned. And maybe it will do us all good—being shaken out of any kind of a rut is a fine “freshener-upper.” As far as the local markets are concerned this week, you'll find less fish from New England waters— added to the troubles we told you of last Thursday, there is a strike going on in the fish industry in Boston now, which has cut supplies from there to a minimum. Good speckled trout and other fish from the South and nearby waters are coming in good quantities, however, so if you'll take shad or red snapper instead of cod this week, you won't suffer! Opysters are at their best with the recent cold weather, and if you like a steaming oyster stew with pilot biscult for dinner, youll find the selection very kind to the budget. The bulk oysters seem to have more oyster crabs this year, too, which is good news to epicures who dote on the tiny crustaceans. The cheaper cuts of meat are still being featured in a number of mar- kets and poultry stays steady for | the most part. Frying chickens are Western produce has gone up a | little—but not much more than we | indicated last week. Temple oranges and tangeloes are here from Florida | at last, as are excellent little cum- | quats. Pineapples are coming from an overstarchy diet while the other | Cuba now, as well as from Puerto has been accustomed to salads, green | Rico, along with tomatoes, lima vegetables and perhaps plenty of | beans and cucumbers. The first meat or cheese. It is harder for | shipments of Argentine plums have them to adapt themselves to each | been seen this week, but so far none other’s likes and dislikes than it is | of that country’s peaches, grapes or for a leopard to change his spots. | nectarines have arrived. Washing- That is just the situation that | ton State sends us especially good is confronting us as a Nation. It Delicious apples, both red and is up to us to prove that we CAN | golden—they are at their best now, change our spots when the neces- | before they get too mealy. A fnew sity calls, and that a lifelong habit | batch of fresh chives in pots has can be thrown overboard without | been received—for your next cocktail protest. As long as our health, and | party mix one of the prepared “blue” | THE EVENING STAR, WASHINGTON, D. C., THURSDAY, JANUARY 22, 1942. Food Picture Continues Confused by Conflicting Report “Soup of the evening” is at its best when made of savory Fl % & onions, rich milk and bits of crisp bacon. Serve it in little pottery bowls with lids, and croutons of stale bread sprinkled with grated cheese and toasted in the oven. Everyone likes soup—especially on winter evenings. Or even for lunch- eon, on a cold day, with a green salad and perhaps some fruit to round out a light but nourishing meal. Onion soup is a particular favor- ite, and if your idea of the brew is confined to the French type, where rings of onions float in a rich, brown stock, you will be inter- ested to try the milder version, made with milk. Bits of crisp bacon add further flavor and value to the mixture, and croutons of stale bread, sprinkled with cheese and toasted, form a perfect accompani- ment. SAVORY ONION SOUP. 2 slices bacon, cubed 4 sweet Spanish onions 2 tablespoons flour 1 quart milk Salt and pepper Stale bread Grated American cheese Fry cubed bacon slowly over low is extracted. Lift out crisp bacon bits and set aside. Place thinlY‘ sliced onions in pan with bacon fat and saute until clear and tender. Sprinkle flour over onions, blend and add the milk and crisp bacon. Stir constantly over direct heat or cook in double boiler until soup thickens slightly. Season with salt and pepper. Serve in soup plates with croutons made by toasting in the oven cubes of stale bread sprinkled with grated cheese. Serves heat, stirrig constantly until fat!4 to 6. Timely Menu Suggestions Are Offered For Next Week’s Daily Meals By Edith M. Barber SUNDAY. BREAKFAST. Grapefruit Scrapple English Muffins Coffee DINNER. Consomme. Celery Olives Broiled Steak With Mushrooms- Scalloped Potatoes Baked Squash Mired Green Salad Pineapple Ice Angel Food Marmalade Coffee WEDNESDAY. BREAKFAST. FRIDAY. BREAKFAST. ~lz :iraaated Cheese Tomato Juice Cooked Cereal Cooked Cereal Boiled Eggs Toasted Rolls Eggs Poached in Butter Coffee Toast Coffee | LUNCHEON. Stewed Figs LUNCHEON. Baked Macaroni and Cheese ’ €hicory Salad | Tea | Apple Sauce Tea C B > o a N - Sauteed Liver Rice Cooked in Tomato Juice Creamed Onions DINNER. Fish Fillets With Mushroom Sauce | Potatoes With Parsley Butter Buttered Carrots Snow Pudding, Custard Sauce that of our children, is not being threatened, we can certainly disci- pline our palates for national de- | cheese spreads with a little cream, some cayenne pepper and tobasco sauce, and a tablespoon of chopped SUPPER. Creamed Oysters With Celery Raisin Puffs, Hard Sauce Coffee Coffee fense! The wise woman will study | chives. Serve chilled in a bowl sur- harder than ever the relative values | rounded by potato chips for “dunk- of different foods, and begin train- ! ing.” Lace Wheel For Table By Baroness Piantoni Four balls of size 20 mercerized crochet cotton and some pleasant hours of relaxation spent in making this lovely doily, are all you need for & 16-inch lace centerpiece for your dining room or occasional table. Lamps and vases show up to much better advantage when .they are set upon white lace. Your table, too, is protected from scratches. If you don't already know the joys of needlework, this is a good chance for you to begin. Pattern envelope contains complete easy-to-read and easy-to-follow directions for the above. Send 15 cents for Pattern No. 1505 to the Needlework Editor of The Evening Star. Men like Premiums with most everything! The same care and skill that make Premium Crackers 30 delicious, go into every cracker and cookie identified by the red Nabisco seal. It's your guide tc the finest in bakery products, Baked by NABISCO NATIONAL BISCUIT COMPANY b Hot Biscuits . Watercress Salad Cakt Tea MONDAY. BREAKFAST. Orange Juice Cooked Cereal Scrambled Eggs Coffee LUNCHEON. Potato Soup Mized Fruit Salad Toasted Crackers DINNER. Corned Beef Hash Broccoli With Hollandaise Brown Betty TUESDAY. BREAKFAST. Stewed Prunes Ready-to-Eat Cereal Hot Rolls LUNCHEON. Grilled Sardines Lettuce With French Dressing Cookies Tea Bacon Coffee DINNER. Lamb Stew With Vegetables and Dumplings Pineapple Cream Coffee - : 3 D e —— =Sl JAvis NOW BAKING g o2/0¢ YowpEF 20z 45¢ — s Coffee | | Paint yourradiators with flat. | paint.” It radiates more heat | than enamel and is less sub- % 1 SATURDAY. THURSDAY. S PAST. BREAKFAST. Pears Ready-to-Eat Cereal Bran Mufins LUNCHEON. Corn Chowder Melba Toast Griddle Cakes, Sirup DINNER. Veal Birds Baked Potatoes Buttered String Beans Cranberry Tapioca Coffee Grapes Ready-to-Eat Cereal Hot Rolls LUNCHEON. Cream of Mushroom Soup Mized Vegetable Salad Cookies acon Coffee | Bacon Coffee = Tea DINNER. Boiled Tongue, Raisin and Cider Sauce Grilled Sweet Potatoes Buttered Beets * Mincemest Turnovers HOUSEHOLD HINTS To present plaster from chipping when driving a nail in 4 el fost hoat the nail. “ew ‘To remove grease spots on the wallpaper, place a sheet of blotting paper and warm (nothot) iron over thespots. cew To 1emove_grease spols on aond pans, apply Sunbrite &:m« fi:m stubborn spots disa; ina flash,when Fhis a7, spesdy cloomser siérts toworne ces s ject to change in color from | 3 excess heat. R ADVICE TO THE LOVE-LOONS By Dorothy Fix Dear MissFix: 1've worked my fingers: to the bone. Now my husband wants me to give the bone to the dog. ’ you think that's going too l;lr londering Answer: Lady, 've alread; e o bt Sanbeite, Your work er an ’li save your beautiful ghmdl,ll yo::‘-e safe, speedy Sunbrite. DOESN'T LIKE CHEERIOATS The New READY-TO-EAT Breakfast Food Sensation! HERE'S a new idea for breakfast that really makes sense: nourishing oatmeal cereal that comes ready fo eat, and packe: with flavor! Delicious CHEERIOATS is 75% ground oatmeal, with corn and tapioca added for extra crispness, extra flavor. the brand-new, novel shape of little miniature dough- toasted and crisp, and made to stay that wayin milk o cream. Its “blended” flavor is truly different.. .a natural, satistying flavor that your taste won't tire of. Try a package today. Gencral Mills, Inc., Minneapolis, Minnesota. CHEERIOATS lo o reg. trade mark of Gemeral Mills, Ins. Cope. 1043, General Mills, Ina, THE BREAKFAST FOOD YOU'VE ALWAYS WANTED! Brazil Mate Popular in America Famous Tea Made And Served Like Oriental Type By Dorothy Murray Tea is one of the mgst popular beverages in the American home. Although the majority of the popu- lation prefers coffee for breakfast a poll would undoubtedly show a draw between coffee and tea for other meals. Many social func- tions have been based around it and many important decisions have been made over a cup of the de- licious beverage. Some 10,000 tons of Chinese green tea have been used yearly by the United States, and with the present international situation there is little probability of replenishing our sup- ply of the tasty beverage whlchI came from there and Japan. How- ever, with the convoying of mer- chant ships our supply of black tea which comes from India, Ceylon and Java will undoubtedly come through. Since the beginning of the con- flict in the Pacific the food experts | have been looking with more inter- est toward Brazil and the rapidly increasing importation of their mate, which has been shipped to the United States for the last 20 years. This famous South Ameri- can tea is a traditional beverage of our southern neighbors and has been in use since the first settlers learned its value from the Indians.| For tender juicy lamb chops| Brazilian scientists have perfected | which are economical and euflYJ recently a process for toasting the | prepared try “Saratoga” chops. mate so that its color and flavor| They are boneless, rolled chops are close to those of green tea. | made from the shoulder of lamb Brazilian mate was used by the and are fastened with skewer. Be- fighting forces during World War | cause they are very tender they | I, and was found to be the|may be cooked the same way as loin harmless stimulant and fatigue-de- | and rib chops—broiled or pan- stroying drink that travelers from | profled. Soxtl:h::g:fama:c];gdozt ::eb:im- ‘To broil place the chops on the min content prepared for the Na- | Fack in the broiler so the top sur- | tional Mate Institute in Brazil, the | {ace of the chops is about three < inches from the source of heat. | governmental agency in charge of= Allow sheut six. minutes for each | e ey e oeion: | side to broil one-inch Saratoga lamb chops. A, Bl and B2 and C in mate. It is made and served by the/ To panbroil the chops place in a | American consumer in much the frying pan and brown on one side, are taken from the shoulder of expensive cuts of meat. needed food values most appetizingly. WOMEN’S FEATURES. and Statements “Saratoga” chops sound very elegant—but in reality they lamb and are among the least Tender and nourishing, they provide —Duncan Phota. turn, and brown the other side. Pour off drippings as they collect in the pan. Reduce the heat and allow the chops to finish cooking. ‘This should require 12 to 16 min- utes. Peas and caulifiower are a good accompaniment for the lamb chops. Delicious CAKE ICINGS. QUICK. Wonderful for ing marshmallow sauce. ices, ice creams. meringues. candies FREE recipe book. Write Hip-O- Lite, 920 N. 6th, St. Louis. Mo same way as are the Oriental teas, . ’ and the distributors are packing it » : Do You Know? o in canisters and in cloth bags. Bragiiian mate i the Daited Btates | —that in spite of any catastrophe | might possibly be one of the im- such as earthquake, fire or flocd, portant trade results of the present | yeast is delivered to the stricken e area as usual? For more than 50 years these yeast deliveries have For a Breakfast Treat made it possible to help nourish the . E ivors with bread until a more Try Cafe Au Lait |mixe mixed diet could be restored. Someday when you are luxuriating | by having breakfast in bed, try cafe | au lait. Translated from the French it means “coffée with milk,” and | y | that's what 4t is.""A mild pépper- | —that the United States Capitol was —that the tea plant is an evergreen bush, growing about 4 feet high? | upper for ‘all those times you want |once used as a bakery? During the coffee but not full strength. Civil War 16,000 loaves a day were For cafe au lait, be sure that a | baked in its basement to feed the fresh-roasted coffee is used so that | Union Army defending Washington. the flavor will be the finest. Here is how it is prepared: Brew coffee | —that until the middle of the last as for iced eoffee, using 1! table- | century there was no such thing as spoons for each cup of water. Heat | baking powder? In 1888 two drug- an equivalent amount of milk to gists in Fort Wayme, just below the; bollfog point. Then |a cream af ‘tarta® ‘bakipg powder pour equal quantities of coffee and and since ‘that tithe, thwee genera- milk into “each cup and sweeten | tions of «cooks “have*gnjoyed this | according to taste. special baking powder for cakes. sperfected When you have a tin of Kingan’s Corned tell you it’s the work of an expert cook! and order today from your dealer! RELIABLE L 4 THE BEST IN- MEATS ASK ADD WATER - MIX. BAKE-THARTS ALL’ Make Gingerbread Apple Upside-Down Cake Place 2 thsp. melted butter and ! cup brown sugar in baking pan. Place rinas of cooking. apples on top. Pour singerbread batrer (DUFF'S MIX) over oll. Bake 40 min. Serve upside-down on cake plate. I's keen with whipped ereaml Beef Hash on the shelf—it's as good as having a chef in your kitchen! Not only is it a nourishing meal, ready prepared, but the grand flavor, the skillful seasoning Be smart— INGAN' CORNED BEEF'HASH Also SPAGHETTI & MEAT * CHILE CON CARNE « BEEF STEW FOR KINGAN