New-York tribune., July 10, 1921, Page 10, Image 58

About New-York tribune. (New York [N.Y.]) 1866-1924

Image provided by: Library of Congress, Washington, DC

C' HOUSEKEEPING AS A PROF E S S 1 O N _
***"'''?*?***'?'*?"? ""'T~~ . ' " .'. "". ' '" " | ". i i i .1 i , i ...i ."**" "" . \ ""*" . .?. **"** * ""*. ? . . " ' *~**^****^*******^??*"*^*'"^"" " '?" ""*"?*?*"'"*-*?'-^'"? mj, ,. i ^^^^^mmTT\.
Food Drinks and Fancy Breads as Real Foods* in Hot Weather
Try Cream in Your Sarsaparilla, and
Nuts, Dates and Raisins in Your
Steamed Brown Bread
By Virginia Carter Lee
DURING the days of mid-July,
when we are apt to have
some of our warmest weath?
er, the serving of light, cooling
meals, especially for luncheon and
tapper, should be the aim of the
home caterer. In this connection
nothing is better or more appetizing
than a cooling, nutritious beverage
and good, homemade bread, served
with plenty of firm, sweet butter.
I wish to lay special stress on the
butter being chilled and firm, as
nothing takes the appetite away
more quickly than greasy, half-melt?
ed butter, no matter how much you
may have paid for it originally.
In preparing the homemade breads
give them a fancy touch by adding
chopped nuts, raisins, currants,
spices, dates, prunes and caraway
seeds. These ingredients not only
add to the savoriness of the breads,
but in most instances liberally in?
crease the food value.
Special Suggestions
If one plans in advance the bak?
ing of bread need only be a bi-weekly
task, and if one happens to run
short for any reason a pan of muf
finsNor biscuits will tide over the
emergency. Vary the character of
the breads as much as possible, and
where they form almost the basis of !
the meal use whole wheat and gra?
ham flour in preference to the ordi?
nary white, refined flour.
When coming to the beverages,
those containing milk, eggs and
cream should have first choice, al?
though many of the "ades" and fruit
cups may have their food value in?
creased by using bran, oatmeal wa?
ter or rice water, instead of plain
?water in their making, while even a
small quantity of white of egg in?
corporated will also help in this di?
rection.
Creamed ginger ale and sarsapa
rilla is quite a new idea in these
summer food beverages, but, from
practical experience, I can highly
recommend them. For an individual
rule pour into a tall iced tea glass
three tablespoonfuls of thick cream,
add a scant teaspoonful of sugar, a
slight flavoring of lemon juice, and
fill up the glass with chilled ginger
ale. "When using the sarsaparilla
omit the sugar and lemon juice and
use the cream only. For a ginger ale
eggnog stir half a beaten egg into
the cream for each glassful.
For the spiced cinnamon loaf dis?
solve one yeast cake in four table
spoonfuls of tepid water. Scald one
cupful of milk and add one and a
half tablespoonfuls of melted oleo,
two tablespoonfuls of sugar, half a
teaspoonful each of grated nutmeg
and ground cinnamon and half a tea
spoonful of salt. Remove from the
fire, and when the milk has cool<?d to j
tepid heat add the yeast and two
cupfuls of whole wheat flour and one
cupful of white flour. Let rise until
doubled in bulk, cut down and spread
half the mixture in an oiled tin (a
square cake tin). Sprinkle with a
mixture composed of four table
spoonfuls of powdered sugar, one
and a half teaspoonfuls of ground
cinnamon and two tablespoonfuls of
chopped peanuts. Dot over with bits
of butter, cover with a layer of
the bread mixture and finish with
the spiced and sugared nuts. After
it has stood for half an hour in a
warm place, bake about forty-five
minutes in a moderate oven.
Short Cuts and Costs
Almost every housekeeper has her
favorite recipe for some variety of
steamed browned bread. Try adding
to this a mixture composed of
chopped walnuts, shredded dates and
chopped raisins and use it when
baked in place, of cake. It will be
found delicious, and, moreover, it
will keep well for several days.
In planning the 'luncheon and sup?
per menus for the coming week food
beverages and wholesome homemade
breads have been used as the basis,
with an occasional <egg or vegetable
dish and fruit in some form. If the
baked dried beans are deemed too
hearty in Supper Menu No. 2 try
using the tiny fresh lima variety,
with a tiny bit of salt pork for fla?
voring. They are especially good,
and will require only a short time
to cook.
For the dinner menus meat arid
fish are sparingly used as the main
courses, but the value of the fancy
breads and food beverages have been
taken into consideration when ar?
ranging for the correct food values.
The cost of the budgets is very
reasonable, as with milk, eggs, but?
ter and vegetables at their present
moderate prices this is quite possible
even for the inexperienced caterer.
Owing also to the service of the
fancy broads, potatoes have been
omitted from the menus save for the
potato salad served in Dinner Menu
No. 1.
Special Bread and
Beverage Recipes
rf~|NE warm day we had graham
raisin bread, cabbage and green
pepper salad with a superior com?
mercial mayonnaise, and root beer
for luncheon in the Institute. Per?
haps you think it was not good?
This assortment of foods that were
being tried out were assembled by
chance, not design, and might be
modified in many ways, using the
recipes and suggestions given to-day,
to provide at least the backbone of a
hot weather meal that is easy to ?jet,
easy to digest and easy to eat, though
nutritious and wholesome.
Prune Bread
Place in the bread mixer half a
cupful of dark molasses, one tea
spoonful of salt, three cupfuls of
tepid water, three-quarters of a
yeast cakei dissolved in one-quarter
of a cupful of lukewarm water, two
cupfuls of shedded, pitted prunes
that have been soaked in cold water
overnight and drained, three table
spoonfuls of sugar and enough en
I tire wheat flour to knead. Let
stand overnight, knead thoroughly
and form into three loaves. Let
raise until they have doubled in bulk
and bake for fifty minutes in a mod?
erate oven.
Coffee and Egg Mi?k Shake
. This forms almost a meal in itself
and is made (for an individual rule)
by beating the yolk of one e^g until
lemon colored and adding one round?
ing tablespoonful of sugar, a few
grains of ground cinnamon, a small
cupful of very strong black coffee,
a cupful of rich milk and two table
spoonfuls of the stiffly whipped egg
white. Shake until foamy, add
three tablespoonfuls of cracked ice
and pour into a tall iced tea glass.
Liquid Luncheons, Suppers and Dinners for Four (With Costs)
LUNCHEON
No. 1 ($1.10)
Prune Bread Sandwiches
Coffee and Egg Milk Shake
Red Raspberry Shortcake
No. 2 ($1.28)
Jellied Bouillon
Date and Nut Bread Frnit Salad
Creamed Ginger Ale
No. 3 ($1.00)
Green Salad
Whole Wheat and Raisin Bread
Iced Malted Milk and Currant Jelly
Sliced Peaches
No. 4 ($1.05)
Bran and Date Bread Sandwiches
Iced Cocoa with Whipped Cream
Fruit Whip
SUPPER
No. 1 ($1.10)
Deviled Eggs Bran Broad
Effervescent Egg Drink
Frnit Salad
No. 2 ($1.00)
Baked Beans Watercress
Brown Bread with Raisins
Grape Juice Cup
Fruit
No. 3 ($1.20)
Vegetable Salad
Spiced Cinnamon Loaf
Frosted Sarsaparilla
Red Raspberries
No. 4 (90 CENTS)
Baked Tomatoes
Gluten and Nut Bread
Chocolate Milk Shake Bartlett Pears
DINNER
No. 1 ($1.75)
Tomato Soup Jellied Veal
Currant Bread Potato Salad
Bran Orangeade Fruit Fritters
No. 2 ($2.48)
Fruit Pur?e
Broiled Salmon Steak Peas
Caraway Rye Bread Cucumber Salad
Blueberry Pie Iced Fruit Tea
No. 3 ($2.80)
Chilled Chicken Bouillon
Broiled Chops Green Corn
Raised Cornbread
Romaine Salad Pineapple Nectar
Maple Ice Cream
No. 4 ($1.68)
Green Pepper and Cheese Canap?s
Ham and Spanish Omelet
Raspberry Sherbet Vegetable Salad
Rice Bread with Nuts
? -,
Food That Runs Down Your Throat
Without Any Fletcherizing
Scores in July
a mound of sweetened whipped
cream and dust with grated nutmeg.
Bran and Date Bread
This acts as a mild laxative dur?
ing warm weather. Dissolve one
cake of compressed yeast in half a
cupful of tepid water and pour into
three cupfuls of lukewarm water.
Add also one-quarter cupful of mo?
lasses, one tablespoonful of brown
sugar and half a tablespoonful of
I salt. Mix together five cupfuls of
I bran, five to six cupfuls of whole
wheat flour and half a teaspoonful
of baking soda. Beat into the liquid
sufficient of the flour mixture to
form a stiff batter, add three cupfuls
of chopped dates and the re?
mainder of the flour, so that it may
be kneaded. Knead until smooth
and elastic, let raise overnight, and
cut down in the morning. Shape
into loaves, put into greased pans
and when they have doubled in bulk
bake fifty minutes in a moderate
oven.
Iced Malted Milk and Currant
Jelly
Mix one tablespoonful of malted
milk powder (for an individual por?
tion) with a quarter of a cupful of
boiling water to make a smooth
paste. Then add a generous table?
spoonful of currant jelly and three
quarters of a .cupful of chilled
Apollinaris water. Stir until the
jelly is dissolved, add cracked ice as
desired and serve immediately.
Rye Bread With Caraway
Mix together one cupful of sour
cream and one of buttermilk and
, stir in one teaspoonful of baking
[ soda. Mix together one cupful each
j of rye meal and bread flour, two
? tablespoonfuls of sugar and one tea
spoonful of salt. Blend the liquid
with the dry ingredients, stir in two
well beaten eggs and add half a cup.
ful of caraway seeds. Pour into a
greased pan and bake for forty mva.
utes in a rather hot oven.
Bran Orangeade
Cook one-quarter of a cupful of
wheat bran in a quart of boiling
salted water for twenty minutes
strain and cool. Add the edible pulp
and juice of four oranges, the juice
of two lemons, sugar to taste and
the beaten white of one egg. Chill
all on the ice, and when ready to
serve add a pint of cracked ice, stir
well and pour in a pint of chilled
vichy. Add another thinly sliced or?
ange and a few red raspberries.
Graham Nut Bread
Mix together two and a half eup?
fuis of graham flour, one cupful and
a half of white flour, three table
spoonfuls of brown sugar and oto
teaspoonful of salt, one teaspoonful
of baking soda and two teaspooniuls
of cream of tartar. Beat the yolk of
two eggs until lemon colored, add
one cupful of sweet milk and gradu?
ally blend with the dry ingredients,
Beat well, fold in the stiffly whipped
egg whites and stir in one small
cupful of chopped nut meats. Bake
in a well oiled bread pan for forty
five minutes.
Chocolate Milk Shake
Mix together three tablespoonfuls
of cracked ice, two tablespoonfuls of
thick chocolate syrup, three table?
spoonfuls of whipped cream, a tiny
pinch of ground cinnamon, half a
cupful of chilled milk and a quarter
of a cupful of iced Apollinaris
water. Shake well and serve in a
tall glass as it foams up.
Effervescent Egg Drink
Prepare a glass of lemonade from
the strained juice of one lemon, one
to two tablespoonfuls of sugar, ac?
cording to taste, a scant cupful of
ice water and one tablespoonful of
beaten egg. Pour into a tall, chilled
glass, add a quarter of a cupful of
grape juice and stir in a scant half
teaspoonful of baking soda. Shake
rapidly for a minute cr two and
serve while effervescing.
A Cry from the Wilderness for Sandwiches, Numerous, New and Unique
ANDWICHES, sweet or piquant, light or heavy,
expensive or economical, vanish away when served
at tea time if they are adapted to the occasion and
carefully made.
S
By Anne Lewis Pierce and
Florence M. Lee
Tribune Institute
June 10, 1921.
Dear/Institute: I thank you for
the strawberry ice cream recipe. It
made a lasting impression on my
husband and I am to serve it to my
mother-in-law next time she cannes.
I haven't had her long and I believe
in treating her ivith care.
Some Stinday morning will yon
not devote some space to the making
of afternoon tea w.enus, with special
attention to unique sandwiches?
Your pages are ihe first thing I
turn to, for your literary style is on
a par with your subject vtatter. I
never shall forget "Salads ? Catch
'Em Young, Keep 'Em Cool, Dress
'Em Well!"
Coming here, in the interests of
matrimony, from a job in the very
shadow of The1 Tribune Building, I
have had to stimggle with a coal fire,
pea coal that ivouldn't burn and the
liardcst water in captivity. The vil?
lage boasts 7io gas, and what a blow
that was to me!?M. F. L., New
York. -
W'E hasten to meet this need
and to reward such faith and
appreciation. Any one of our
readers who can add anything
further to this sandwich symposium
i? cordially urged to contribute.
*
i The sandwich was originally an
aristocrat, not a frequenter of quick
lunch counters and railway stations.
I Not at all. When the Earl of Sand?
wich could not leave the gaming
i table long enough to eat he had his
bread and meat brought to him in
that form and ate while he played?
hence the sandwich. No wonder the
swift-moving American adopted it
with enthusiasm, and it is of the
aristocratic sandwich, served with
the afternoon tea hot or iced, between
the swim and the tennis or the golf
game, that we are going to speak
especially.
No more can a delicious sandwich
be made of coarse, poor bread than
can a silk purse be made out of a
sow's ear. The very first thing to
obtain in perfect sandwich making
is good bread baked so that it will
slice to advantage. Bakers make
a loaf that they call sandwich bread.
It is of fine texture and baked in
such a way that the top does not
? curve, so there is no loss in cutting
away uneven edges. It is best to
use bread that is one day old ; it will
cut better.
The butter must be creamed until
it is soft so that it may be spread
evenly and not lump. Sometimes
the cream cheese is smoothed in with
the butter. It is unfortunate that
most sandwiches arc a last minute
j operation, for they require time and
care. Some kinds can be made be?
forehand and wrapped in paraffin
paper or in a napkin that has been
wet and then carefully wrung out,
but the tomato and mayonnaiase
sandwiches (and nothing is better)
or the lettuce or sweet jam combina?
tions such as will "soak" whatever is
put around them must be made
within the hour if possible.
There is the nourishing sandwich,
the sv/eet, dainty sandwich and the
piquant relish; all have their advo?
cates, and should be carefully
adapted to the party. If you are
merely killing time and seeking a
setting for conversation, the p?t? de
fois gras, the tomato and mayon?
naise and the flavored cream cheese
combinations are relished.
If a crowd of young athletes storm
the piazza after a swim or a hard
fought game of tennis, then the rare
roast beef or the modified, one
story club sandwich and real cheese
sandwiches with crusts on will dis?
appear as the tea cups are refilled.
Have lemon and orange, cloves
and mint for the tea in cup or glass,
and, however cold your tea is, add
enough ice to fvost the glass and
tinkle ? the psychology of the tea
party is always important. In cut?
ting the bread use a squai-e loaf and
cut the_ slice diagonally. It is
easier to handle in this shape and
looks well on the plate doily in two
rows, each point overlapping the
sandwich ahead. Watercress makes
the best boutonni?re for a sandwich.
Sandwich cutters add a festive
touch and you can quiet your con?
science by using the trimmings for a
staid bread pudding later. Beware
of jagged edges or spreading the fill?
ing so generously or so near the edge
that it "drips."
Old Standbys
Lest you forget some of the old
standbys let us run over them: To?
mato and mayonnaise with white
bread, pr a slice of cucumber, crisp
and cold, between small rounds of
Boston brown bread spread with
mayonnaise give a special impression
of fresh coolness and are very appe?
tizing and easy to make.
In the same class is the unusual
suggestion to use thin slices of alli?
gator pear with a highly seasoned
mayonnaise, using white bread this
time. Cream cheese sandwiches
"hape-hoele" ("half white," as they
say in Honolulu) have a harlequin
*air and a happy taste when both
brown bread and white are used in
the same sandwich. Whether you
combine cream cheese with chives or
green pepper, nuts, stuffed olives or
strips of canned pimento or with
Top with bar-le-duc, guava jelly or
raspberry jam, it is popular and ap?
propriate.
The so-called Russian sandwich
is a special modification of the
familiar cream cheese filling. To
make it spread thin slices of Boston
brown bread, stamped out in oval
shape and lightly buttered, with
Neufchatel or any cream cheese.
Spread also an equal number of
slices, stamped out and buttered,
with fine chopped olives and pimen?
tos mixed with mayonnaise dress?
ing. Press together in pairs with
a crisp heart leaf of lettuce between
each pair. Serve while the lettuce
is fresh.
One of the best and simplest of
hearty sandwiches is that made with
American, Swiss or Gruyere cl?eese,
using rye or whole wheat bread (se?
lect a firm type, they do come).
French mustard is the. usual accom?
paniment. Mix it with the butter
and spread it and use thin slices of
cheese. Or try using only salt and
paprika and you will find a cheese
sandwich a new dish. Grated cheese
on wafers toasted in the oven is
another old but prime favorite.
Luncheons for Bridge Clubs: The Third Round
j DEAR INSTITUTE :
Will you kindly suggest refresh
I ments for an afternoon bridge club
! of twelve? They have been quite
elaborate, usually having some
creamed dish, such as chicken or
mushrooms, a salad or vegetable
and ice cream and cake. I have no
ramekins and cannot get good p?t?
shells. I had thought of jellied
chicken, but can think of nothing
I to go with it, as it takes the place
of a salad course. I should greatly
appreciate any suggestion, together
with recipes. C. D. B.
Altoona, Pa.
?T IS difficult when a card club
goe3 round and round in a
circle to start something new, but
' this time of year the. hot chafing
h
dish mixtures can be omitted with j
profit.
We suggest the following menus:
Chicken croquettes, hot biscuit;
fruit salad in gelatine (this may be
made in a loaf and sliced or molded
in any shape) ; mint sherbet, angel
cake, demi-tasse.
A second menu is. deviled crabs,
eventif you must use the shells and
canned crab meat, or a crab New
burg is an excellent change this
time of year from the chicken and
mushrooms. ?Served from a chafing
dish this is very nice. With this
cucumber salad or a salad served
in cucumber boats is attractive.
Even a plain romaine or leal
lettuce, with creamed cheese anc
bar-le-duc, is very good.. Chees?
straws go with this course.
A strawberry bombe glac?, or a j
fresh strawberry ice cream, or pis-1
tachio ice cream with crushed j
strawberry sauce, is attractive.
Crystallized lemon and orange are
both pretty and good, and a change
from heavier bonbons.
The Nesselrode pudding is a very
delicious ice cream. This course
should be featured at this time of
year and the others be made a little
lighter. Recipes furnished on ap?
plication. The fruit jelly salad
! recipe follows:
Frust Jelly SaJad
Use grapefruit, pineapple,
cherries and walnuts if desired.
After cutting the fruit into small
pieces press it into a mold. Heat
; the fruit juices together and pour
-over the soaked gelatine (in the
_-_l
proportion of one tabl?spoonful of
gelatine to a quart of liquid). Pour
this around the fruit in the molds.
Serve with mayonnaise on white
lettuce leaves. This can be molded
in individual molds or in one large
mold and sliced across.
A club sandwich effect, using only
two slices of bread or toast, and for
the filling shredded lettuce, mayon?
naise, bits of bacon and tuna fish,
can be gracefully vanquished with?
out the aid of knife and fork.
On the "Curate's Delight" one
should find salted nuts, crystallized
orange and lemon peel and chocolate
mints. And if the day is very warm
iced coffee, topped with whipped
cream, a fruit punch or a frozen
frapp? will prove a happy surprise.
Unusual Sandwiches
Fresh or canned crab meat (dev?
iled as for filling the shells), but
highly seasoned with pepper, a little
garlic and anchovy, mashed and
moistened with lemon juice and
mixed with mayonnaise, makes a
most piquant sandwich on white
bread.
Very thin slices of rare roast beef,
salted and peppered and spread
thinly with horseradish and pre?
pared mustard, will make a sand?
wich that will reconcile any man to
a tea party. If you are daring
enough chopped shallots or Spanish
onion may be used also. When a
knife and fork are to be served a slic?
of tomato or a lettuce leaf with
mayonnaise adds to this heart}
sandwich. Crusts on or off, accord?
ing to the vigor of your guests!
Corned beef, very thin, with crean
horseradish sauce and lettuce, if
very delicious. If the ?labor?t?
dressing described in the Institut?
last Sunday is not attempted, yov.
can imitate it closely by adding
ground horseradish, Worcestershire
and paprika to a commercial or(
home-made mayonnaise.
Sweet Sandwiches
Among the unusual sweet sand?
wiches are combinations of chopped
dates and peanut butter (mixed to a
paste by creaming the peanut butter
with a little water or milk), Canton
preserved ginger or marrons,
drained and sliced thin, or combine
the Canton ginger with peanut but?
ter and shredded lettuce.
Cocoanut Sandwiches
One cupful cocoanut (freshly
grated).
One-half cupful nuts (ground
fine).
One teaspoonful lemon juice.
Two teaspoonfuls powdered sugar.
Three tablespoonfuls thick cream.
Mix all together into a smooth
paste. Spread this between wafer?
or between bread and butter.
Fig Paste for Sandwiche?
Three-quarters of a pound of
dried figs cut into small pieces.
Three-quarters of a pound of
brown sugar.
One-quarter of a pound of seeded
raisins.
One-half lemon (juice only).
One cupful of water.
Simmer until very soft. Remove
from fire and add two teaspoonful?
of vanilla. Put all through the meat
grinder, and to clear the grinder run
through two or three crackers at the
end. It is then ready to use and will
keep almost indefinitely.