36
FOOD AND THRIFT IN THE HOME
Spring Days in the Garden
Simple Rules Followed iti Planting Flower Seed
and Artistic Arrangement of Colors in Pods
AI ake Handsome Displays Later in Season.
One general rule should be kept In
mind when doing any plaining, and
that is. ah seed should be planted in
slightly moist soil, but not wet. The
first st ep required In germinal ion is to
have the moisture from the soil pene
trate and swell the seed If the seeds
are surrounded by dry. rough soil, lull
of air spaces, germination may fail to
take place or the tiny roots will be
dried up before they find a foothold in
the soil. The surface of the soil should
also be thoroughly raked over before
doing any planting.
Seeds should also be sown thinlv.
More failures can be traced to too thick
sowing than almost any other cause.
Thick sowing, apart from its waste,
means that a young forest of seed
lings appears, all struggling toward the
light, with the result that weak, spindly
growth is produced. There is an ab
sence of air circulation between the
seedlings, the surface soil becomes stag
nant due to the accumulation of too
much moisture, and trouble begins. Do
not sow too deeply, either. The ma
jority of small seeds should be sown
near the surface, with a thin covering
of finciv sifted soil.
Watering a plant or garden space
Just by sprinkling does more harm than
good Continually moist top soil in
duces shallow root growth, and. instead
of being deep in the ground, the roots
are exposed to the heat of the sun.
The ground, not the plants, should be
w atered, and. wheii watering is done, it
should be done thoroughly, getting the
water to the roots by drenching the
ground.
Your flower garden should receive as
much protection as passible from wind.
A good hedge or a stout, windproof
fence would answer the purpose. Among
the best fences for providing shelter is
tha' known as the checkerboard fence,
mane up of interlaced strips of wood
held together by uprights. It makes a
firm fence and a good protection. Is of
good appearance, and can be made very
decorative by training plants on it.
Any one with a sloping piece of
ground in the garden can produce a
very charming rock garden with little
work and expense if the position is;
sunny, open and facing more or less i
south. It is one of the advantages of
rock gardening that it can be done on
any scale, either large or small. To
begin, place the stones firmly in po
sition. taking care to make ps many
pockets as possible, so that the plants
when grown can trail over the stones.
Never use bricks as a border to a rock
garden, as they are porous and slugs
will make their home underneath them
and breed there. Instead of bricks, use ]
small stones for a border.
Apart from shrubs, the most showy j
things to plant in a rock garden are
elyssum. rock roses, pinks, phloxes. ]
gentians and nasturtiums. Large bushes
of rosemary and thymes of every de
scription grow well without special care,
and if you allow forget-me-nots and
Sinks to run where they will, you will
ave a rock garden that wiil he a Joy
On a rock garden you will need a lot of
paths curving in and out. and a few
steps here and there to give variety.
Window and Porch Boxes.
Frequently on account of iacx of
■pace for a garden or time to cultivate
It, ones flower garden has to be lim
ited to one or two boxes outside a sunny
window or on a shaded porch. With a !
little planning and intelligent care one
may have a small garden wen 'in such
limited space. j
To make an outside window box It
Is necessary to start with a rather deep
wide box of The length required, w ith
Planning a Week’s Food
Z have chosen roast loin of veal for i
the Sunday roast. When veal is thor
oughly cooked it is not a* indigestible as
most people believe. It is. however, a
little more slowly digested than beef
and for that reason it should not be j
§i' r en to young children. A lamb chop
should be provided for this meal It
there are any children in the family,
or a vegetable dinner made up from
the other foods served.
Veal should be cooked in a hot oven
until It begins to brown or for about
the first thirty minutes, then the heat
reduced, the pan covered and the cook
ing continued at a moderate tempera
ture of 850 degrees, allowing one-half
hour for each pound of meat. The
loin may be partly boned, and stuffed
with a dressing made of bread crumbs
t/> which have^been the Juice of j
a lemon, a tea-spoon of grated lemon
nnd. a tablespoon of minced parsley
and an egg 4 „
If new potatoes are not too expen
sive I would suggest using them, as
they have a good appetite appeal. It j
mutt also be remembered that even
though they may cost more per pound j
than the old potatoes st this time of
year they are often more economical, t
*> the old potatoes have considerable ,
waste due to sprouting, etc
fci’her the fresh or canned peas may;
be used and any salad green substituted;
for the watercress if this 1* not avali-
It is. however, an excellent j
Bprmg salad green and should be used
as often as possible. As; soon as water
cress is brought into the bouse, wash
jr thoroughly and be careful to see that
none of the httle black snail shells are ,
left clinging to the leave*. Place In *
wet cloth and keep in the coldest pxrt
of the ice box until ready to use
W*:ercm.t should not ire kept more
tnsr. & day or two. Break it In pieces j
mix v ith sliced radishes and add a
French dressing to make the salad for j
fcunday dinner.
7 tnaa'ed cheefS sandwich"* used
for Hundays supper may be made from
either sliced or grated cheese or from j
a snappy cheese- mashed seasoned with
a teaspoon of Worcestershire sauce and
«. j;t>> esvenne rapper and one we'l
bt-aten Then spread between
Jsyci of bread arid b>*st litem, this
#*■* m.<t more ooov*ni*«t i/i timply *h*k* wt
tw »hoooiat* into y f >ur »poon wo »rV »vw f.
»i.< - y /,jm itiii# of ’ oi<i*fMiiion*d ' *<* choMJ* H \trAt ford r
*»•« no loti* wmu for uw »?o iomjrfi to mrit Jim use* fc «»*>yva j;
vs.', ms ».*> "It* gr*si bim*m it • *r*t#d ’ t 6RATCO j
-0« .?</?<* of Voor tinn ers tHOCOIATt
jiTTi/iTT/A ""jjH
Kvif Jr* If II #M* « t /'>■
k4MMRMMaMHMvS^,L#i^
FOOD P A OF.
■ sufficient drainage and the best of soil
obtainable A good sire is about 20
; inches wide by 12 inches deep by ll
feet long. In such a box good drain
age can be secured by piercing holes in
the bottom, with a layer of rocks
and moss placed over the holes. A
pood choice of soil is a mixture of wood
earth, well rotted manure, end ordinary
garden loam. If manure cannot be
obtained, you may apply a liquid
fertiliser of nitrate of soda at intervals
during plant growth, soaking the soil
thoroughly, but not directly touching
the plants. If the earth in potted
plants is hard and dry when received,
saturate and loosen before planting seed
or young plants.
Best Flowers to Grow.
An attractive display may be made
with pansies placed in a box when
blooming. From a variety of colors mav
be chosen a color scheme or a color riot.
In sun or semi-shade, with rich soil,
daily watering in dry weather, and con
stant attention to keep dead leaves and
dead flowers cut off. pansies will bloom
until Fall unless the Summer is very
hot and dry. It is best to combine a
few other flowers and vines with the
pansies in ease they don’t last all
Summer. You will then have something
growing. A fragrant box is made by
combining pansies and swet alysstim.
Use pansy plants with seeds of alyssum
sown between.
If you want a box of constant blos
soms with little work attached, gerani
ums will serve the purpose. For a
change from the usual red or pink
geraniums, pink and lavender geraniums
may be combined with begonias and
heliotrope, with ivy and asparagus fern
added Be sure to include at least one
scented-leaf variety of geranium.
Tuberous begonias are exquisite. The
flowers are much larger than any oth- r
kind and there is a greater variety of
colors to choose from. A lovely combi
nation comes in peach shades and apri
cot shades, accompanied by fern aspara
gus. They should be sheltered from
intense sun.
To make a window box a wealth
of blossoms and foliage, use the lovely
new ruffled and fringed double petunias
in rose pink and deep violet blue. They
will last from Spring until frost. Use
alone.
Keep Naturtiums Apart.
A box for a sunny position may be
planted with nasturtium seed. Do not
combine nasturtiums with other flowers.
They look better away from other plants
and away from red brick walls. They
make handsome porch boxes.
Trailing or climbing plants should
be planted along the outer edge of a
window box. A lovely combination is
formed of pale yellow and deep purple
pansies, sweet alyssum. pink begonias
and a trailing vine such as Wandering
Jew. which in the purple and silver or
green leaf varieties will quickly fill a
box and grow in sun or shade. Alysaum
may be planted now from seed and will
soon produce a wealth of white fragrant
blossoms.
For a box to be placed In deep shade,
foliage plants and vines may be used
alone - A good combination is Oerman
ivy, Boston and asparagus ferns and
Wandering Jew with pmk or yellow
begonias. These would also grow in
sun or semi-shade. A beautiful box may
be composed entirely of Wandering Jew
or it may be combined with almost any
other plant. German ivy also makes
a handsome box when used alone, its
long branches forming a complete
screen of aTeen. or a box may be com
posed entirely of fern* l» variety.
makes what is called a deviled cheese
sandwich.
Cucumbers are in market and their
crisp, cool flavor offers a good contrast
to the hot cheese sandwish. French
dressing should always be used with
the cucumber salad.
Luncheons during the week have been
kept simple, and so far as possible
made up of vegetable foods. I have
tried to include in most luncheons',
some raw vegetable. This is done In
order to be sure to get enough vitamins
and minerals into the Spring dl t. and
also to Insure bulk m well as playing
up to the need for foods with an ap
petite appeal.
There should be enough veal left
over to serve for dinner Monday night
If not. a piece of the breast of lamb
should be boiled, cooled and then cu*
In pieces and used the same way as,
the veal. On Tuesday night I have
planned a mixed grill as offering a
slight novelty in the home dinner plan
There are many combinat ions that can j
be used in this way and as they can *
all be cooked on the broiler, they save
| work or are good to use when a quick
meal must be planned. Chop:, might
be substituted for the veal kidney; '
I small piece* of steak or half a Spring j
chicken might also be used. Eggplant
slices can be broiled In the same way
as the tomatoes.
•
Beware Acid Foods.
We are most of us too prone to eat
i those foods that produce too great an
amount of t'ld in the blood stream—
meat, eggs breadstuff*, pastries and
! cereals, I do not mean that tiie.se are
not g'xxl foods They are and are
highly necessary in the diet as a source
of energy and to supply body-building
material But care should be taken to
balance them with an ample supply of
those foods that produce an alkaline
reaction in the blood stream. These
| are the dairy product* milk, cottage
; cheese, buttermilk; fruit Juices, fresh
fruit*, with the exception of plums and
cranberries; all dried fruits, such a* figs
j raisin* and dates with the exception of
j prunes; all vegetable*, especially the
j leafy green one*, including dried beans,
! pea* arid lentils; all nuts. Potatoes, ripe
banana* and musk me lons are especially
good The last three named are the
most valuable food* for counters'ling
an arid condition.
THE EVTCNTtCff STAR. WA S'HTXOTO'N', T>. C.. FRTDAY. APRIL 27, 1328.
Home in Good Taste
RV SAM A ltll.ANf>.
If you are looking for something
which will give your bedroom a cool
appearance you could select nothing
better than the paper as shown in the
illustration.
The ground of It is ivory, and the
entire design is in two shades of light
green. The crossbars are about four or
five inches on carh side, so you can
easily estimate how this would look on
the walls of a bedroom.
With it there is nothing which would
be more charming than old-time furni
ture. and the scheme of the room might
be as follows: Woodwork, green to
match the lighter shade in the paper:
floor covering, oval braided rag mats in
green, apricot, yellow, cream and black,
and the furniture, maple, consisting of
such pieces as spool bed. chest of draw
ers with separate overmirror, small
table with drop leaves, ladderback chair
and cricket.
The glass curtains may be of ivory
French marquisette with an apricot dot,
and the overdraperies of light green
organdie trimmed with frills of the
same, picoted in apricot. For the bed
spread a patchwork quilt in light green,
apricot and white would be appropriate
and the electric fixtures might have
apricot paper shades bound top and
bottom with light green moire ribbon.
Eggs Now Cheap and Wholesome
This Is the time of year when egg:;
are at their cheapest and when the
wise housekeeper uses them in as many
ways as possible in the diet. Eggs are
vcrv high in food value, containing pro
tein. fat and minerals as well as vita
mins A. B and D. The protein of egg.
or the part of the egg that goes to
build body tissue, is found mostly in
the white, though the yolk has a fair
percentage. The fat is entirely in the
volk and the minerals, in the form of
iron, phosphorus and calcium, are found
chleflv in the yolk. There are traces
of some of the other minerals in both
•he yolk and the white. In composi
tion an egg is made up of about three
quarters water, one-eighth fat and one
eighth protein. The rest is inedible
matter in the form of shell.
Eggs are generally speaking, easily
digested—the egg whites especially, and
are readilv assimilated or made use ot
by the body. The digestibility depends
to a very small extent on the way lr.
which they are served. The egg whites,
either raw or cooked, are a little more
readilv digested than the yolks; the
cooked whites are a little better digested
than the raw whites. There is little
difference in the digestibility <f the
hard and soft boiled eggs, providing that
they are both cooked at a low tempera
ture
Eggs that are cooked quickly are apt
to be very tough and for that reason
slower of digestion, as it is more diffi
cult for the digestive Juices to break
them up. In boiling eggs always keep
the water Just below the boiling point.
In this manner eggs will be hard cock
ed in 20 minutes or soft cooked in from
5 to 10.
In poaching eggs have the water boil
ing when the eggs are dropped in. then
immediately reduce the temperature
to below the boiling Joint. Cooked in
this way the white of eggs will be firm,
hut very tender —in fact, almost Jelly
like.
For scrambled eggs have the fat and
the psn hot when the eggs are nut in
and again reduce the heat and stir con
stantly until the eggs are firm. Scram
bled eggs may tw* varied in flavor bv
adding a few chopped chives, a little
My Neighbor Says:
Never leave egg whites after
they have been beaten still. If
let stand they will flatten and
will not beat up again.
Velvet ran be cleaned by rub
bing it with magnesia. Shake
well occasionally, and when en
tirely gone over, brush with a
clean brush.
When blackening screens use a
paint that is not thick enough to
fill up the hole* in the screening
and use a brush with stiff bristle*
to get best results.
Never buv wilted, old or imper
fect vegetables, no matter how in
expensive they may be. and never
serve vegetables overcooked, over
seasoned or water-soaked.
Racked in sealed tins
since 187& A .nationwide
fame and distribution
for fifty years
%
chase & Sanborn’s ■h2gM|
SEAL BRAND COFFEE
Seal ffrtjgd 'leg /s oj the Same High Quality
MENU FOR A DAT.
BREAKFAST.
Prunes Cooked with Raisins
Oatmeal with Cream
Baked Sausages. Apple Rings
Hot. Corn Cake
Coffee
LUNCHEON.
Eggs a la ooldenrod
Crusty Rolls
Washington Pie
Tea
DINNER.
Turkish Pilaff
Baked Potatoes
Stuffed Green Peppers
Beet Salad. French Dressing
Raisin Pie Coffee
BAKED SAUSAGES.
Did you find a satisfactory way
to rook sausages? Have you ever
tried baking in the oven instead
of cooking on top of the stove?
Os course, they should be washed
and pricked with a fork, first, as
you do the other way. which will
help to prevent their bursting
open.
EGGS A LA OOLDENROD.
One tablespoon butter. 1 table
spoon flour, '* teaspoon salt, >4
saltspoon pepper, 1 cup milk, .A
hard-boiled eggs. 3 slices toast,
parsley. Put butter into chafing
dish, and when bubbling add
flour, salt, pepper and gradually
the milk. Add whites of eggs
chopped fine. When hot pour
over toast. Rub yolks through
strainpr over all and garnish with
parsley.
TURKISH PILAFF.
Wash and drain cup rice;
cook in 1 tablespoon butter till
brown, add 1 cup boiling water,
and steam in double boiler until
water is absorbed. Then add
either 164 cups stewed tomatoes
or 1 can tomato soup, as preferred:
cook until rice is soft (about an
hour in all) and season with salt
and pepper.
' grated onion, minced parsley, a few
i cooked fresh green peas, chopped mush-
I rooms, etc. In frying eggs much bel-
I ter results are obtained if they are
cooked very slowly and pan covered
I This has somewhat the same effect as
poaching in that the yolk Is coated
with a film of white ana the eggs *el
! dom need to be turned The pan and
the fat should be hot when the eggs are
| put In, and, In many cases, the heat
can be turned ofT entirely, and the eggs
w ill cook In the hot pan.
Fiih Mold.
Beat two eggs, add one-fourth cupful
one-fourth cupful of water,
one teaspoonful of salt, one half a taa
spoonful of celery seed and half a tea
spoonful of sugar. Cook over boiling
water until thickened. Soften two ta
blespoonfuls of gelatin In half a cup
ful of cold water and add to the hot
dressing. Then add two cupfula of
minced fish. Place in individual cups
or one large mold and let stand In a
cold place until firmly set. Serve on
crisp lettuce with mayonnaise.
HAM.. that’s
always handy
For
SUNDAY
SUPPER
l«a CAMS IN CANTONS Os I
Alia Sfa 4*«
UNDERWOOD
i
SONNYSAYINGS
RV TANNV T. CURT.
- -, r -.w. »l\j
I guess the ’ittle angels, playin’ wlf
their hark*, don’t feel much better 'an
I does ’iss mornln’.
Flowers in Pots
All growing tilings need food as well
as drink. Oive a fertilizer once a week.
This applies to all potted ptants. palms,
ferns, window box flowers and all home
plants. Potted flowers are best watered
from the bottom by placing in a tub of
water, allowing the roots to drink.
The ordinary earthen flower pot is
by no means a thing of beauty, yet it Is
not always possible to conceal it In a
jardiniere or ornamental tub. The
crepe paper cover so frequently used to
hide It is easily damaged by moisture
and soon hangs in limp, bedraggled
shreds, presenting anything but an ar
tistic appearance. The more expensive
glazed flower pots are injurious to
plants, as their Imperviousness to air
and moisture soon causes the earth in
the pots to sour. It is possible, how
ever. to use a little decoration at the
top of there flower pots, which does
not reduce their porous qualities, but
which transforms a cheap and homely
earthen flower pot into a moderately
artistic and decorative article.
A simple but very decorative method
of ornamenting one of these flower
pots is by painting with a stencil a
border of some conventional design
round the upper part of the pot. Here
only a small portion of the clay is
covered, so that oil or enamel colors
may be used If liked. The natural red
color of the pot itself forms the back
ground of the design. Pots thus treat
ed are very ornamental for balconies
or porches. As the ornamentation is
simple, a large number of flower pots
may be decorated in a short time. If
the pots are to contain red flowers, the
design may be painted In dark green
or dark blue. For blue or lilac flowers
paint the design in brown or green.
Deal at the - I
EASTERN MARKET I
7th and C Sts. S.E.
C Residents from all over Washington and adjacent
suburbs like to deal at the Pattern Market.
First of *ll there are quality ONLY.
Secondly, the location is most eon ffblabf ; thirdly,
business hours have been changed .fry request of
numerous patrons; fourthly, there is ample parking
space for all.
MCW uni IP C W«ek D»y«—6 *® 5 p.m. I
fltW tIUUKO Saturday*-sa.ra.to 10 p.m. I
the EASTERN MARKET DEALERS
7th and C St*. S.E. ,
Win Laura La Plante daacaa MM
tha acraan. at Paginald Danny w hiatan
through a pictura tha moat aatiaua
pataon In tha audiaaca can’t knap hack
tha laughs. What Jnyam tun thaaa two
* da radiatal What rollicking, enatagimta
Mjg Heref^sllfl
health and Ipp/
! ■jj^^
iraHSlnlir HIWB
M
KELLOGG'S Pep Bran Flakes are S doublf good
cereal. There's bran lor healthful roughage. And
there's all the wonderful flavor discovered originally
for PEP.
Try these crisp, nourishing, whole wheat flakes.
Give them to the children. Serve them at any meal.
Practically a perfect food with milk or cream. Extra
delicious with fruits or honey added. At your gro
cer’s. You can tell them by the famous red-and-green
Kellogg package.
PEP || laagwaag |j|
BRAN FLAKES
Good Things of Spring
Lure Women to Markets
The mild day* of Spring are lurin*
the housewives to the ahops and mar
ket* where there !» an abundance of
good thing* to be seen. These are the
day* of the shoppers’ delight as well as
a Joy to the dealer*. Folk* are far
more likely to purchase more when they
Rre able to look around a well stocked
store, for articles suggest themselves
oftentimes when one might otherwise
not think of them. Most women know
that if the male half of the family
visit* a store he is very apt to return
with his arms full of eatable* which
were not on the list. It is indeed sur
prising the number of men who are not
only good buyers but excellent cooks.
Saturday afternoon
the markets are
filled with male some
customers. Man, ukk to X
who more often c«ok.
than not is a good
bargainer in bust-
ness, apparently r>/ - -) > j
fails as a fclose C/
buyer compared 'rM-'.-lW
with hi* wife. A 7^l
survey of the mar- 4
ket this week doe* -
not disclose any
material change in ; Xu gg—■■
prices. Business, wu; 1 K/w— —
while not brisk, is {u f \mm
active, and the j|{ :vm
dealers report fair [|| j T.f
trade. Butter and 181
eggs remain the
same so far as cost Is concerned, eggs
bringing 35 to 45 cents a dozen. Best
fratfe butter costs 55 to 55 cents a pound.
here is fresh spinach on the market
at 9 to 10 cents a pound. Kale is sto
7 cents a pound; tomatoes, 17 cents a
pound; new cabbage, g cent* a pound;
cucumbers. 20 cents: cauliflower. 25 to
3ft cents; Summer squash. 10 cent* a
pound; new potatoes. 5 to 7 cent* a
pound: local oysterplant. 15 cent*; Cal
ifornia artichokes, 2Q cent*; celery eab
bage. 15 cents a stalk: carrot*, 7 to 10
cents a bunch; Florida eggplant, 35 to
40 cents: string beans. 25 to 30 cent* a
pound: California peas. 30 cent* a
pound, iceberg lettuce. 10 to 15 centa
a head: crisp celery, 15 cents a bunch;
rhubarb. 3 bunches for 25 cents. Cook
ing apples may be obtained 3 pounds
for a quarter; Tresh pineapples, 50 cent*
each; honeydew melon*. 11.25 to $1.50;
grapefruit, 3 for 25c; oranges, 55 cents
AUNTHET
RY ROJtICKT Ql 11.1.r.N.
"When my boy John married that
Jones girl an* her mother began cryln’
at the weddih’, I busted Out an* cried
like it #as the biggest calimlty ever
happened in our family. '*
(CnpyrtrM. I»CS ) l
FOOD PAGE,
a dozen and up; banana*. 35 to 30
cent* a dozen, mrawberte* are plenti
ful ant) *re selling
for 45 to 50 cent* . . ~.
a quart. Meat*. frTJLbMff,
like other com mod
itiea, remain firm igmcG mmA
in price. Veal
roaet, 35 to 40 cent* m
a pound; veal m <4y\ Pi
chop*, 45 to 50 /W ' y
cent*; veal cutlet*, fj
50 to 70 cent*:
lamb shoulder, 30
cents: best grade
porterhouse, 55 to WKgfr ft
60 cents; alrlotn, 60
. cent*; round, 40 p k
cent*;, prime ribs. ! \V^
35, 40 and 45 ' v|
.cents, depending
on cut; chuck, 30
cents; three - cor
nered. 30 cents; fresh hams, 25 cent*;
prime loin pork chops, 35 cents; prime
roast pork, 30 cent*; corned beef, 15 to
35 cents; beef liver, 25 cents; breast of
lamb, 18 cents; calves’ liver, home
dressed, 70 cent*. There has been prac
tically no change in poultry prices.
Chickens, baking size, 45 cent* a pound;
frying size, 40 cents a pound; stewing
i StcftituUerb I jT
Energy for the afternoon’s work! Delicious sandwiches generously
filled with Schindler’s Peanut Butter. The 1 lb jar is economical.
story:
"how tender, how delicious!”
■ ■ - : ■'.»**:»
Everyone who tastes Krumm’s delicious maca
roni instantly exclaims: “Why, how tender
it is—it melts in your mouth!” And the
flavor is so tasty, so richly succulent, that a
Krumm’s menu is a delightful weekly event
in household after household.
.'V { 2■;
* Only the choicest grade of hard wheat,
rich in protein, is selected for Krmnm’s
Macaroni, For Krumm knows that the
cheaper, qver-starchv wheats make a maca
roni that is pasty and tough, that collapses
and sticks together.
Notice how firmly Krumm’s Macaroni
keeps its shaj>e—yet i\ touch of the fork parts
* each tender tube. Not a trace of stickiness—
never tough.
Mneamm' with Ovulera: Rml g cups of Knaum’s
RlWow Macaroni. Hgvo ready oyster*. In
a Waking dub arrange alternate layers of inacaroui and
oysters, the top layer of macaroni. Make a cream sauea
with i uWh's|mous floor, 4 teaspoon* butter, l cup hot
milk. salt, pepper and cayenne to taste, amt the liquid
from the oysters.* l\>ur sauce over oysters amt maca
roni. Bake about ' j hour. TV not cook a nnuute
longer than neeewsary or the oysters will lv tough.
Serve in the Itakiug d»h.
krumm’s
MACARONI
• J
Shredded Cabbage Salad. f
Mix together two cupfuls of finely
shredded new cabbage, one cupful of
diced celery, one-half shredded green
pepper and one and one-half cupfuls of
seedless raisins. Add enough cooked
salad dressing rwell seasoned) to motet,
en the salad. Serve on crisp lettuce with
watercress and garnish with a fen
finely chopped nut. meats. This salad
has enough food value to form the main
part of the luncheon or supper.
..
Blanqaette of Veal.
Melt one tablespoonful of butter, add ’
two tablespoonful* of flour and when
well blended stir m one mplul of milk.
Cook until thickened. Then add one
cupful of veal gravy, a teaspoonfol of
minced onion, one-eighth of a teaspoon
ful of nutmeg and salt to season. Add
three cupfuls of cooked diced veal ar.d
heat until the veal is thoroughly hot.
then stir In two tablespoonfuls of chop
ped parsley and a very little grated
lemon rind—just a few shreds of this
are enough. Make a border of boiled
rice around the edge of a hot platter.
Pill with the veal mixture and serve
very hot.
size, 35 to 40 cents a pound; broilers,
60 cent* a pound. The housewives do
well to visit the stores and shops a
the present time, as the fresh produce
on display looks unusually inviting, as
indeed, do all articles for the table.