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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.