Evening star. [volume], February 05, 1942, Page C-4, Image 45

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
It’s Up to Every American Housewife to Prove That She 'Can Take If
7
Present Small Sacrifices
Help Condition Us
To Meet Others
Curtailment of Sugar May
Prove Good in Long Run;
Walking Aids Figure
By Betsy Caswell
Woman * News Editor.
Watching scallops being chipped out of solid cakes of ice in the flsh
markets during the cold spell the early part of the week, while in a stall
next door sugar loaf pineapples and ruby-red strawberries were displayed
in tropical splendor, brought forcibly to mind once again the wonderful
supply system that enables this country to offer all the best to its citizens
all the vear around. Pish from the frozen North, cheese and meat from
the Midwest, vegetables and fruits from sunny California and the warm,
languorous Southern States—all meet In our markets to contribute to our
health and enjoyment. Through sleet, blizzards, windstorms and tor
rential rains they manage to reach us, fresh and wholesome and lovely to
look at.
If you were in Europe, even before the war, and saw the joy displayed
by people w'hen the first wizened little orange or “mandarin” appeared in
the Northern countries, shipped from the sunnier lands in the south, at
infrequent intervals and vast expense, you would stop and think that the
great plenty of this land of ours, which we take so much for granted, is
another mighty big reason for giving the United States every ounce of
strength and co-operation at our command, for her defense—and for ours.
Unfortunately, as plentiful as are our fresh foodstuffs, rumors are
equally prolific. So many conflicting statements cross my desk these
days that one is hard put to it*
to find out the real facts in many
instances. Trying to answer the
"Series of puzzled housewives has
become a major problem. And it
doesn't appear that any good so
lution is in sight.
We should, however, heed all the
things that are told us about con
serving what we have, and making
equipment last as long as possible
by proper care. This warning, in
Itself, points a finger of shame at
the average American housewife—
for had she been thrifty and careful
in her housekeeping these past years
she would not have to learn the
lesson so bitterly now. If she had
tried, honestly, to keep food costs
down, and to feed her family wisely
and well at the same time, she
would be able to ignore all the
advice screamed at her from the
printed page and the air waves
today. If She had not been un
necessarily lavish with sugar in
times of plenty, she would not feel
its curtailment too severely. And,
not at all incidentally, I predict
that we’ll have a lot more healthy
adults and children in the majority
of American homes when only
enough sugar for nutritional needs
Dried Fruits Hold
Important Place
In Nutrition
This is an age when there are big
things to do! Every real American
feels like pulling up his belt a notch,
finding an important job and gbing
to work. The kind of foods we eat
has something to do with our stam
ina in seeing things through. A
good start for the new day at this
time of year is a hot, nourishing
bowl of fruited cereal.
Carbohydrate foods are regarded
as ofie of the best sources of heat
and energy. The fruit and cereal
combinations are not only ener
gizing at the moment and during the
hours that follow, but provide pep
and general good health through
the minerals and vitamins present.
Stewed rice, cornmeal mush, oat
meal, cracked wheat and the many
delicious hot cereals are made all
the more inviting by the generous
addition of raisins, either whole or
sliced, stewed prunes cut in pieces,
stewed and sweetehed figs, dried
apricots or peaches.
r-:-——
is used. Too great a sweet tooth
has long been a national affliction
—and less of it in the daily diet
and the between-meal snacks will
prove a blessing in most cases.
It is high time that the value of
our fruits—fresh, dried and canned,
as well as the slightly more expen
sive frozen items, should be utilized
as desserts and sweetening agencies
in place of so many heavy puddings
and cakes and pies. Raw celery,
a crisp carrot—even a shiny red
tomato, are good for the after
school bite, eaten "as is,” or made
into sandwiches with cream cheese
or butter—or cottage cheese. Cram
full of vitamins, such a snack is
easily substituted for rich cookies
or a plate of homemade candy.
We have so much to be grateful
for that it seems churlish to growl
about curtailed sugar, disappear
ing tuna fish and luxury-priced
salmon. Make use of the fresh fish
available—what if it does take a
little more time and trouble to fix?
Are you a woman or a parasite?
(How that word keeps cropping up!)
Use canned or dried vegetables when
prices are too high, or frozen ones
if you can afford them—but when
you possibly can make use of the
fresh variety and cook them prop
erly to get all their wonderful food
values. Make luscious desserts
with gelatin and fruits, use ready
made cake and pudding mixtures
when you “just have to have some
thing sweet and heavy.”
Use your head for something be
sides a new hat and prove that you
can accomplish as much as the
next one in making things last and
substitutes easy to take. Look at
the picture the right way. and you’ll
see that no sacrifice is too great for
you and your family to make—just
so America can win this war.
And. after all, what have you had to
suffer so far? Less sugar—that’s
good for you; less motoring—that’s
fine for your figure and your cir
culation and your genbrtl health
less chance to buy a new gadget
before the old one is half worn out
—and that will make you think, my
girl, and use those brains that have
been sleeping all these years of
peace and plenty.
There are going to be plenty
more sacrifices—real cmes—before
this mess is over. And the condi
tioning you're getting now is go
ing to enable you to take them in
your stride, as a real American
woman ought to do!
Wild Ducks in Flight
J669
By Baroness Piantoni
Rich, vibrant colors are used to cross stitch this beautiful wall panel.
There’s a real thrill in store for any one who maisyt it. The brightly
plumed birds and plump cat-tails all but come to Me under your needle
as you work, for the picture was designed with an eye to realistic effect.
The color chart was made as simple as possible to aid you'in blending
the colors.
Send 15 cents for pattern No. 1669 to the Needlework Editor of
The Evening Star.
Cut Calorics This "Slim-Easy" Way I
Stay slim, attracti ve and healthy I
—nr lose ugly pounds—with /
'delicious STEERO SLEN- /
DER1ZING LUNCHEONS, f
Bn joy them at noon—cat your ~~
regular evening dinner! Buy
tasty wholesome STEERO at A
your grocer’s today.'Only IOC m
Mad* with H
REAL EXTRACT BEEF ^
c»«5oCj
I UoBbT" •»
1*"S'2S“ I
c«rkr« /
■;
These crisp and savory little sausage pies, encased in biscuit crust, can be made in a large
size for a luncheon or dinner dish, accompanied by a rich mushroom sauce, or they may
appear no bigger than a 50-cent piece as the “piece de resistance” at a cocktail party.
It’s always wonderful to discover
that a dish that's good for us is a
pleasure treat, too Like these sau
sage pies, for instance. Pork, the
nutrition experts tell us, is one of
our richest sources of vitamin B,
the vitamin that helps keep morale
high and nerves steady. It's an
important vitamin indeed in these
war wracked days.
That's why our little pork sau
sage pies are good for us. But when
we bite through their tender bis
cuit crust we'll probably forget that
and enjoy them for the delicious
morsels they are. With them we
serve a smooth and easily pre
pared mushroom sauce made of
condensed cream of mushroom soup.
Without the sauce, and made in
a tiny size, these pies are perfect
for cocktail appetizers.
INDIVIDUAL SAUSAGE PIES
WITH MUSHROOM SAUCE.
1 pound sausage.
4 cups prepared biscuit flour.
1 cup milk (approximately).
Shape the sausage into flat indi
vidual cakes, then cook slowly un
til browned on both sides, but not
thoroughly cooked because sausage
will continue cooking in oven.
Mix the milk with the prepared
biscuit flour, roll out hi Inch thick.
Cut with round cutter about 4
inches in diameter. Place sausage
cakes on the dough, brush edges of
dough with milk. Cover each sau
sage with second piece of dough
which has been perforated so steam
may escape. Press edges together
and bake in a hot oven, 450 degrees
F., for 10 to 15 minutes or until
golden brown. Serves six to eight.
Mushroom Sauce:
1 can condensed cream of mush
room soup.
V» cup milk.
Stir the milk into the cream of
mushroom soup. Heat and serve over
the sausage pies. Makes l*i cups.
Timely Menu Suggestions
For Next Week’s Meals
By Edith M. Barber ,
SUNDAY.
BREAKFAST.
Applesauce
Codfish Cakes
Hot Muffins Coffee
DINNER.
Tomato Juice
Celery Ripe Oilvet
Baked Picnic Ham
Sweet Potatoes
Brussels Sprouts With Brown Butter
Mince Pie Coffee
SUPPER.
Italian Spaghetti
Mixed Green Salad
Cookies Tea
MONDAY.
BREAKFAST.
Orange Juice Cooked Cereal
Scrambled Eggs Toasted Muffins
Coffee
LUNCHEON.
Baked Beans
Coleslaw Grapefruit
Tea
DINNER.
Cold. Sliced Ham
Baked Rice and Cheese
Buttered Spinach
Chocolate Pudding Coffee
TUESDAY.
BREAKFAST.
Stewed Prunes
Ready-to-Eat Cereal
Bacon Toast Coffee
LUNCHEON.
Rice and Ham Patties
Lettuce With French Dressing
Applesauce Tea
DINNER.
Broiled Minute Steak
Fried Potatoes Creamed Onions
Raspberry Jam Tarts
Coffee
WEDNESDAY.
BREAKFAST.
Tangerines Cooked Cereal
Poached Eggs on Toast
Coffee
LUNCHEON.
Split Pea Soup
Fruit Salad Toasted Crackers
Tea
DINNER.
Roast Lamb
Browned Potatoes
Diced Turnips and'Carrots
Baked Custard Coffee
QUICK AND EASY RECIPE: Far a I
dallcloua butterscotch pudding,
arix tba cantata of ana packaga of ,
My-T-Flaa Buttarecotch Daaaart \
adtb 2 capa of BiHk. Cook avar low
flaaM, stirring constantly until pud
ting It—Tr- -
otbar oaay raalpaa on tha packaga.
4 OTHER DELICIOUS I
MY-T-FINE DESSERTS
CMOCOLaTC . NUT CHOCOLATE
VANILLA • LEMON PIE F1LUNO
THURSDAY.
BREAKFAST.
Grapefruit
Ready-to-Eat Cereal
Bacon Bran Muffins Coffee
LUNCHEON.
Cheese Omelet
Watercress Salad Cookies
Tea
. DINNER.
Potape Monpole
Cold Roast Lamb
Steamed Hominy
String Beans With Celery
Butter Pecan Ice Cream Coffee
FRIDAY.
BREAKFAST.
Peart
Cooked Cereal
Boiled Eggs Hot Rolls
Coffee
LUNCHEON.
Sauteed Mushrooms on Toast
Mixed Vegetable Salad
Canned Cherries Tea
DINNER.
Broiled Smelts
Potatoes With Parsley Butter
Sliced Tomatoes and Cucumbers
Peaches in Jelly
Coffee
SATURDAY.
BREAKFAST.
Temple Oranges
Ready-to-Eat Cereal
Bacon Toasted Rolls Coffee
LUNCHEON.
Mushroom Soup
Celery and Apple Salad
Cream Cheese
Toasted Crackers Tea
DINNER.
Baked Spareribs
Mashed Potatoes Sauerkraut
Date and Nut Pudding,
Foamy Sauce
Coffee
Raw' Apples Greatly
Benefit the Teeth
Raw apples have a more bene
ficial effect upon the teeth than
any other food, in the opinion of
Dr. Philip Welsh of New York.
They cleanse the mouth also, work
ing physically and chemically. "In
chewing the hard and firm apple
with its tough peel, the teeth are
forced into their sockets which
contain the blood vessels. This
stimulates the flow of blood through
the teeth and the gums. This action
helps to bring fresh nourishment
which strengthens and hardens
them," said Dr. Welsh.
"But the real beneficial effects
of our apples and acid fruits are de
rived from their chemical action.
When this fruit is taken into the
mouth, it immediately induces a
copious flow of alkaline saliva. This
alkaline saliva is the greatest anti
septic of the mouth. It protects the
gums, hardens the enamel and pre
vents the formation of the films in
the remotest recesses of the teeth."
Molasses
Valuable
Sweet i
4
Is Good Source of
Calcium and Iron
Needed in Diet
The interference with the mo
lasses trade In Colonial times was
resented by the colonist fully as
much as the more publicized inter
ference with the tea trade.
John Adams wrote: “Gen. Wash
ington always asserted and proved
that Virginians loved molasses as
well as New Englanders did. I know
not why we should blush to con
fess that molasses was an essential
ingredient in American independ
ence.” Today the largest per cap
ita consumption of molasses is in
the Northern State of Maine and
the Southern State of North Caro
lina.
Molasses Is not a by-product of
the manufacture of sugar as is pop
ularly believed. We might rather
say that sugar is a by-product of
molasses manufacture. Molasses re
tains a valuable amount of the
natural calcium and iron supplied
by the cane sirup. Several types,
which differ in flavor, are offered
in the market.
The by-product which results
from sugar and molasses manufac
ture is known as black strap and
sometimes the title molasses is at
tached to this. It is used for manu
facture of alcohol and vinegar, for
cattle food and for many other pur
poses. Table molasses is still used
in its own form as a sirup with
breads, griddle cakes and waffles
and has a place In many recipes to
which it adds its individual flavor
as well as sweetening.
INDIAN PUDDING.
4 cups milk.
4 cup dark molasses.
Vi cup sugar.
V* cup yellow commeal.
teaspoon salt.
4 teaspoon cinnamon.
Vi teaspoon nutmeg.
2 tablespoons butter.
Heat three cups of the milk in
top of double boiler. Add molasses,
sugar, commeal, salt, spices and
butter. Cook over hot water, stir
ring occasionally, about 20 minutes,
or until mixture thickens. Pour In
casserole and add remaining cold
milk without stirring. Bake In a
slow oven (300 Fahrenheit) two and
a half hours. Serve warm with
plain cream or with small balls of
ice cream. Yield: Six to eight serv
ings.
CANDIED SWEET POTATOES.
5 medium-sized sweet potatoes.
1 cup molasses.
2 tablespoons butter.
Wash and scrub potatoes. Pare
and cut potatoes lengthwise In one
half to three-eighths Inch pieces.
Arrange In greased 14-quart bak
ing dish. Pour molasses over pota
toes. Cover and bake in slow oven
('325 degrees Fahrenheit) about one
hour, until potatoes are tender. Un
cover. dot with butter, and bake 10
minutes longer. Yield: Six servings.
— t,,rp—v
Candlesticks
Metal candlesticks often have felt
pasted on the under sides of the
bases, so be careful not to get that
part wet when cleaning and wash
ing them. Hold the sticks by the
bases and quickly dip them into
sudsy solutions.
WHEAT HEARTS
Om •# AhmmH m Hvndrmd Vmriortmt
The cracker with the
toasted nut-like flavor.
Slightly salted. Appe
tising. Delightful as a
eoehtaI croaker. Serve
BAKES BY
IVINS
mucn > jest hsciit »m« * esthiismej »<i
Have you met these
Thriftier Pork Roasts?
HAM It
LOIN INS
CENTER
•F LOIN
in oi v
SHOULDER \
END
THE E VITAMINS NATURAL TO PORK
THIAMINE (Bi) 1.60 milligram*
RIBOFLAVIN (G or B2) , .34 milligram
ANTI-PELLAGRA VITAMIN 11.0 milligram*
Tkt above figures are typical r»r M-ptund edible pertien
. before cooking
Even after thorough cooking, an average
serving of lean pork supplies an abundance
of thiamine (vitamin Bi)... so essential
for physical and mental fitness.
In addition, pork, like all meat, is 96 to 98 per cent
digestible, is rich in complete, high quality proteins,
and contains important minerals (iron, copper,
phosphorus).
Thu Stoi mens tktt oil itotrmtnti mode t*
liu oirtrtutmcnt ore tcctfitblt to tkt Council
on Foods oud Nutrition of tkt dmtneou Mti
ed dssotittioo.
There are two ends to every pork loin, but
only one center. Because many women ask
for the familiar center section, both for roasts
and chops, the end cuts often can be had for
less money. Ask your meat-man about them.
T# Roa$t Pork. Pork should always be cooked
thoroughly. The cut slice should be grayish,
without even a tinge of pink. Season with
salt and pepper, place fat side up in open
roasting pan. Roast uncovered and,without
water in moderate oven (350® F.). Allow 30
minutes per lb. ot until meat thermometer
reaches 185® F.
AMERICAN MEAT INSTITUTE, Chief
Stud tar row 41-pap purse-sir* kandbeek of thriftier
cut* of meat—what to a*k for, how to prepare them.
A buying and cooking guide to more than SO thrifty
cut*. Ju*t send S cent* in coin to Dept. W, American
Meat Institute, Chicago.
A mixed seafood platter is not expensive when its in
gredients consist of oysters, scallops and shrimps. Fried to a
crisp, golden hue in a jiffy and served with your favorite tartare
sauce they are a good solution, of the problem of what to serve
on fish days.
Every housewife loves to receive
compliments on her cooking—and
you can get them by the bushel
when you serve a mixed sea food
platter, such as that pictured above,
with French fried scallops, shrimp
and oysters. One word of advice,
however—don’t overcook your sea
foods, and for best results French
fry them in fine, bland salad oil,
which will not smother the deli
cate flavor of the sea food.
MIXED SEA FOOD PLATTER.
Wash the desired number of scal
lops and oysters in cold water.
Drain thoroughly on absorbent pa
per. Clean the shrimp (canned or
fresh, that have been boiled) by
removing the black cord visible just
under the surface. Place them on
absorbent paper.
To fry—Dip pieces of sea food in
batter and fry until brown in hot,
deep salad oil at 370 degrees F., or
hot enough to brown a 1-inch cube
of bread in 50-60 seconds. Drain
on absorbent paper and serve hot
with your favorite tartar sauce.
Frying Batter.
1 cup sifted flour.
1 teaspoon sugar.
1 teaspoon baking powder.
% teaspoon salt.
X egg, wen Deaien.
1 tablespoon bland salad oil.
1 cup milk.
Sift flour, sugar, baking powder
and salt together. Mix egg, salad oil
and milk and stir into flour mix
ture. beating until smooth. The
thickness of this batter may be ad
justed to individual needs by in
creasing or decreasing the amount
of milk. For most foods, 1 cup of
milk will be correct.
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<QHr aHm Dnemtsr St, 1943) ,