Evening star. [volume], October 03, 1947, Page A-30, Image 30

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

Image provided by: Library of Congress, Washington, DC

                
, Recipe Roundup
By the Chef
What the whitefish is to the
Great Lakes dwellers and the pom
pnno Is to New Orleans epicure—
80 is SCROD to the true New
Enelander.
A scrod is actually a small cod
fish, weighing between one and two
pounds. Many fish markets
throughout the country are not
able to obtain the true scrod. For
that reason, a mistaken idea has
been put across to housewives by
dealers that a scrod is a fillet of
any kind of fish—such as pollock,
cod, haddock, etc. This is too bad,
for it is an insult to a lovely and
delicate fish that your Down East
erner long has appreciated to the
full.
Scrod is at its best when simply
broiled. Remove the backbone. The
fish .is sprinkled with salt'and pep
per. brushed with melted butter or
oil and placed on a greased broiler.
There it broils over a hot fire for
one minute, is turned, brushed again
with fat and seasonings and broiled
another minute.
It is turned and brushed again,
cooked for five minutes farther
away from the fire, turned, brushed
and broiled for three more minutes.
Then it is served immediately with
th·5 pan drippings, wedges of lemon
and a* plate of good cold cucumbers
alongside.
A wonderful dish that is said to
have had its origin in Turkey, but
now has acquired Western Hemi
sphere trimmings, is a CASSEROLE
ΟΓ LAMB, EGGPLANT AND TO
MATO, which makes the most of a
small amount of meat.
First, select a firm eggplant,
slice it in medium slices, salt it
and let. it drain for about an hour.
Then dry it and put it to marinate
In French dressing in the icebox
until needed. It should stay there
at least two hours.
Season 1 pound ground lamb, with
salt, pepper and a little cayenne.
Mix into it a little chopped parsley
and 1 onion chopped fine. Spread
the meat between slices of eggplant,
drained from the marinade and
saute on both sides in a little butter
or margarine.
Now arrange the eggplant and
meat "sandwiches" in a shallow
baking dish and cover them with
slices of ripe tomatoes, salted and
sprinkled with basil. Bake in a
moderate oven until done and serve
directly from the dish in which
they were cooked.
There is good CHICKEN SALAD
and bad chicken salad—and nothing
is worse than the latter In the way
of wasted food. A chicken salad
that consists of mangled shrefls of
chicken, with perhaps a bit of bone
here and there, a predominance of
celery and some wilted lettuce leaves,
has no business being served. But
a good chicken salad is something
else again.
The secret is to keep the pieces
of chicken as large ai\d uniform as
possible. Use both dark and white
meat. Season the meat by soaking
it in a strong, well-flavored french
dressing ior an noui ui su uciuic
using.
Crisp a cup of diced celery, to 2
cups cubed chicken, in salted ice
water. Have a cupful of cooked
fresh green peas chilling in the re
frigerator. When the time comes to
put the salad together, drain the
chicken, mix in the peas and celery
and bind with a tart fresh mayon
naise dressing. Mound the chicken
and celery mixture on crisped lettuce
leaves, sprinkled with herb vinegar
and garnish the salad with pickle
fans, sliced hard cooked eggs and
strips of red or green pepper. And
be sure it is cold.
What's YOUR Hobby?
The early 1900s produced the cards Mrs. Grimes
shows here. -s-et»r eue *11·^.
By Betty Miles
It all began when Mrs. Walter T.
Grimes of Washington saved a
birthday postcard in 1901. She now
has accumulated several bulging
acrapbooks, and well over 2,000 cards,
ranging in subject from Washing
toniana to modest' maidens of an
other day.
Currently Mrs. Grimes is concen
trating on her collection of views
of old Washington. Among the
cards in her collection is one of
Pennsylvania avenue in 1923, featur-1
ing the "new" Occidental Hot^el. j
She also has a picture of the "War, j
State and Navy Department" Build
ing at Seventeenth and Pennsyl- j
vania avenue, now recognized as
the "old" State Department Build- j
Ing. And not to be overlooked is
the card featuring the Winter Gar- j
den at the National Hotel, .which
was built in 1827, and which housed.
In its salad days, such notables as
Sam Houston, Daniel Webster and
Henry Clay. At present she's search
ing for a view card of the old Center
Market that stood at Seventh street
near Pennsylvania avenue, and also
a picture of -the Convention Hall
Mariïfet. "
Like "stills" from the infant days
of silent films are the cards gleaned
from the early 1900s. One, showing
a modest young maiden and a too
handsome young man, admonishes
"Don't Trifle With My Affections."
A set of cards of this era is de
voted to Eugene Field's "Lovers
Lane, St. Joe.''
A special niche In Mrs. Grimes
scrapbook goes to United States
Presidents, whose welfare has been
Lt. Grimes' business during his 20
years as a member of the police
force stationed at the White House.
Top card in this section is one sent
by the Herbert Hoover from Palo
Alto, Calif. Mrs. Grimes also has
several cards relating to Mr. Coolidge
and pictures of spots made famous
by Franklin Roosevelt.
One scrapbook has been devoted
completely to pictures of the 48
States—44 of which she and Mr.
Grimes have toured. A letter to
the dime store in the State capital
brought views of the States she had
not visitefl. Rounding out her col
lections are cards of the Confeder
acy. humorous cards, and cards from
Canada, Europe and South America,
What's your hobby? Call Betty
Miles, National 5000, Extension
396—she'd like to hear frcm you!
With Needle and Thread
ΐΠΙ
By Barbara Bell
Here's a style the junior miss
adores—a figure-praising princess
frock with lots of head-turning in
terest. Gathers at the waistline give
a soft, dainty air. and note the
cleverly longer skirt is perfect, for
dancing.
Barbara Bell Pattern No. 1713 is
designed for sizes 11, 12, 13, 14, 16
*nd 18. Size 12, short sleeves, re
quires 3',-j yards of 39-inch material.
For this patten» send 25 cents, in
eoins, your name, address, pattern
tiumber and size wanted to Barbara
Bell. The Washington Star. P. O.
Box 99, Station G, New York 19,
κ. y.
ft 221 CL
By Peggy Roberts
These fluffy scuffs crocheted ol
rug wool have a comfortable padded
sole. Make them in white or pasted
for your leisure hours, or as a prettj
present.
Pattern envelope No. R2210 con
tains complete crocheting instruc
tions, stitch illustrations and sug
gested materials for making. ·.
To obtain this pattern · send li
cents in coins, giving pattern num
ber, your name, address and zon<
number to Peggy Roberts, Th<
Washington Star, P. O. Box 100
Station G. New York 19, Ν. Y.
%
Cloth coats with a capital "C." In all conceivable silhouettes, in celors galore and in fabrics this year that are
the most beautiful ever. A fine cloth coat, as does the richest fur coat, expends on line to achieve its look of sophis
tication or casualness, whichever is desired.
There are coats styled for everyone this fall. If you want a full, flaring affair you can have it. If you like a
coat that is belted for a tighter fit, you may have that. If you like a bit of fur trim, you hay have that, too; with
out any tax on it, either! And if you like fancy accents of gleaming buttons of rhinestone or pearl, you may have the
'extra touch on your new cloth coat.
Many dress coats this year will be made of soft, sometimes gleaming surfaced fabrics. Broadcloth is back as
are the suede-like wools. Interesting textures ana colors aiso give aisTincnun ro iniss seuaun s wrups. nuuicu uic
four cloth coats that are typical of many available here in Washington for fall.
Black Persian trims the small collar and cuffs of the full-length fitted wrap of gray wool designed by Mangone.
It is double breasted and the back fullness is restrained by a low-slung belt.
Hoods are new looking. The topper features the full look in coats with an attached hood that converts to a deep
cowl cape collar when not worn as a hood. It is designed by Vera Maxwell and is of'a soft and pliable fabric lined with
bright red. . ,
Philip Mangone manipulates black broadcloth to make a lady-like fitted coat with a furned-up cavalier collar. The
double-tiered cape is edged in black Persian. Self-buttons are spiked with emerald and rhinestones.
The greatcoat is another favorite this season. The one above boasts loose, full sleeves that have envelope cuffs
of nutria to match the nutria Johnny-collar. The coat itself is of beige wool. ·—ELENI.
! Readers' Clearing House
ANSWERS TO REQUESTS.
(From Mrs. A. R. L„ Washington.)
For Mrs. J. T. J., Arlington: Here
are various mint ice and sherbert
recipes.
Mint Sherbert. Take a dozen
sprigs of mint and pour boiling
water over them. Let stand until
cool. Soak 1 teaspoon of unflavored
gelatin in cold water. Pour 1 cup
boiling water over it. Cover V/2
cups sugar with water and boil to a
sirup. Let cool. Add juice of three
lemons, mint tea and gelatin.
Strain. Add enough water to make
a quart. Freeze.
Pineapple Mint Sherbert I. One
teasooon gelatin, v2 cup water, 1
cup pineapple juice, 1 cup crushed
pineapple, \2 cup sugar, 2 egg
whites, 2 tablespoons prepared mint
sauce (or 1 tablespoon fresh mint
and 2 tablespoons lemon juice).
Boil water, pineapple juice and
sugar for three minutes. Add soaked
gelatin and dissolve. Cool and add
crushed fruit and mint. Freeze one
hour. Turn into bowl and add un
beaten egg whites and beat until
very light. Return to tray and
freeze. Other fruits may be sub
stituted for pineapple.
Minted Pineapple Sherbert II.
One cup milk, cup chopped mint
leaves, 1 cup (onf 8-ounce can)
crushed pineapple, % cup sugar, V*
cup light corn sirup, 1 cup top milk.
Scald 1 cup milk; pour over mint
leaves. Cover and let stand one
hour. Strain, add remaining in
gredients. Tint pale green with veg
etable coloring, mix thoroughly.
Freeze firm; turn into chilled bowl
and beat thoroughly. Return to
tray and refreeze until firm. If
fresh mint is not available, use 3
drops peppermint flavoring and do
not beat the milk.
Mint Ice. Soak 1 tablespoon
finely cut mint leaves and grated
rind of one lemon in the juice of 2
lemons and 2 oranges for y2 hour.
Boil % cup water and 1 cup sugar
for five minutes without stirring
and pour over juices. When cold,
strain and add enough water to
make a quart. Freeze in refrigera
tor tray. Nice to serve with meat
nourse.
For Mrs. V. M., Washington.
Pecan Pralines. This is a New Or
leans recipe, although the sugar is
not caramelized as you stated. One
cup light brown sugar, 1 cup sugar
V2 pound chopped pecans, 5 table
spoons water, 1 tablespoon butter
Combine sugars, water and but
ter. When mixture begins to boil
rapidly, add pecans. Boil, stirring
constanly, until mixture forms large
bubbles'on top and cooks sugar. Re
move from fire. Drop by teaspoon
fuls on well-buttered marble slat
or platter.
Pralines: A slightly differént re
cipe. Two cups brown sugar,
cup water, 1 teaspoon vanilla ex
tract, 1 cup pecans, chopped. Cook
sugar and water together to 24C
degrees <soft-ball stage). Remove
from heat and beat until creamy
then add the vanilla and nutmeats
Pour in large round wafers or
waxed paper.
For Κ. V. S., Washington. Sea
Foam Candy. Three cups lighl
brown sugar, VI teaspoon salt, % cup
water, 2 egg whites, 1 teaspoon va
nilla extract.
Dissolve sugar and salt In the
water. Cook, without stirring, t(
255 degrees (hard-ball stage). Re
move from heat and pour over beat
en egg whites gradually, beating
until candy cools and will hold it:
shape. Drop by spoonfuls on waxec
I paper, or spread in buttered pan anc
mark in squares.
For Mrs. W. H. R., Silver Spring
You asked the reason for a cak<
being heavy and with unbakec
streaks. According to a chart in the
Better Homes and Gardens Cooi
Book, heavy streaks may be due t<
too much shortening or egg, or th<
cake may not have baked until done
Another baking tip list I hav<
stated that aoggy layers may b<
due to too much liquid or Insuffi
cient mixing of ingredients.
For Mrs. R. N. L., Alexandria: For
ways to use up small bits of yarn.
I have embroidered with colored
yarns on wool dresses. It adds a
great deal to the appearance of a
plain dark wool, for example. I
have used combinations of rose,
aqua and yellow Con a vany wool
dress, or bright red, yellow and
green. Also one color can be used
very effectively. Or make little
dolls of them as lapel ornaments
for any young children. Make a
two-inch tassel, tie around for a
head near the top, then tie off seg
ments of the yarn for arms, tie
around the rest for the waist. This
makes a girl. The "skirt" may be
divided in half and tied separately
to make a boy doll. As you stated
you make your Christmas gifts,
these could be used for decoration.
As to gifts for the men in your
family which you could make. Last
year a sister of mine made shorts
for her husband, father, etc. You
can buy sets through a large mall
order house to put on "grippers" If
Aunt Het
BY ROBERT glULLKV.
I knew Jane would have a
swell dinner. A woman never
puts on the dog like the way
she does the first time she
entertains neio in-laws.
you prefer not to make buttonholes.
These grippers are very easy to
apply and . quite inexpensive. Or
you could make pajamas. They are
slightly more work, but the ones
you make seem to last much longer
than ready-made ones—and you
can find material now for sewing.
* * * *
TO GROOM CAT.
(From Mrs. C. K., Washington.)
To A. D. G., Washington. To gpt
rid of fleas. Just brush your cat
jand comb with fine tooth comb, it
also will give the cat that fine
groomed look.
* * * *
\urid ns w a sTFin?
ί (From. Mrs. A. C. S., Silver Spring.)
I would appreciate it if some one
ί could tell me the words if "Katie
I Lee and Willie Gray." One verse
j ends with "Little boy and girl are
ithey, Katie Lee and Willie Gray."
il remember my aunt singing It to
me as a child and would enjoy hav
ing the words.
* * * * ·
GERMAN STRING BEANS?
WILTED CUCUMBERS?
From Mrs. H. M. McB., Wash
ingtâru)
There Is an old-time German
recipe for string beans put up as
you do sauerkraut. Can any one
give me this recipe; the quantity
of beans and salt used and If beans
are scalded before packing?
Am also interested in the Swedish
recipe for wilted cucumbers. Would
appreciate information oh this also.
* * * *
APPtE PANCAKES.
(From Mrs. J. C. F., Washington.)
I haven't seen a reply to the
request of Mrs. Ε. K„ Washington,
for a recipe for apple pancakes,
German style. Th· way my mother
made them and as I always do, too,
is as follows:
Mix up any pood pancake batter.
Drop batter on griddle, place sliced
applies on top of each pancake,
and when pancake is full of bubbles,
turn over and bake on other side
at a slower heat until brown and
done. Pancakes are also very good
with peaches or blueberries this
way. Serve with eyrup.
My family Is very fond of these.
I'm sure you will like them too.
CROCHETING?
(From Mrs. J. H. J., Washington.)
I would like to contact some one
;who can, help me with my crochet
,ing. I will iurnish all material and
! assemble all work. If your column
can reach such a person I will be
glad to talk to them II they will
call Adams 8145.
* * * *
VOLUNTEER WORK.
(From Mrs. C. G., Arlington.)
For R. M. L. Your letter to the
Why Grow Old?
By Josephine Loivman
The other day I received a very
refreshing letter. Believe it or not,
it was from a man who seemed to
think that women had as much right
to demand physical attractiveness in
men as men have to ask it of
women!
In part it said: "I am not over
weight and my waist measurement
is the same as it was 20 years ago.
but my lower abdomen sags or
bulges unless I consciously remem
ber ^o hold it in. Will you give some
exercises for toning these muscles?
I am sure that this is due to care
lessness on my part, or laziness, in
allowing the muscles to become
flaccid.
"If we-men are frank we will
admit that men are just as proud of
a good figure as women are. I do
not suppose a woman enjoys walking
down the street or dancing with a
man who bulges in the wrong places
any more than we enjoy these attri
butes in the opposite sex."
I have often thought it strange
that so many men seem to feel that
they are immune to the demands of
attractiveness which they impose on
their beloveds. Many of the sly
foxes know that they can get by
with a bay window if they are
thoughtful and charming enough in
'many small ways. However, the
amazing thing is some of them
neglect both routines and forget
both the manly chest and the or
chids.
Well, anyway, this is what my
reader should do, and I admire his
spirit. There are many splendid
abdominal exercises, but these are
two of my favorites:
No. 1. Lie on your back with your
arms® resting on the floor at your
sides and your legs straight. Raise
your legs and your trunk halfway
up and try to touch your fingers to
your feet or legs. This is the jack
knife exercise.
No. 2. Lie on the floor on your
back with your legs straight and
your arms resting on the floor over
head. Lift both legs and continue
on over, trying to touch the floor
behind your head with your feet.
Slowly lower legs to -starting posi
tion. Do not forget the stretch.
After returning to starting position,
stretch out on the floor, making
yourself as long as possible. Do not
hurry this exercise.
If you wish to have my short
routine planned especially for men,
send a stamped, self-addressed en
velope with your request for leaflet
No. 20 to Josephine Lowman, in care
of this newspaper.
Whats Coohtrt
MONDAY.
Flank Steak Baked Potatoes
Red Cabbage Green Beans
Orange-Coconut Square ' Milk
Orange-Coconut Square.
% teaspoon grated cardamon
(optional)
Κ teaspoon salt
1 cup orange juice
2 teaspoons baKing powder 1 tablespoon grated orange rind
'<2 cup shredded coconut
Cream margarine until soft and creamy. Add sugar gradually,
add egg yolks (beaten until thick and lemon colored). Blend and beat
thoroughly. Sift together twice the flour, baking powder, cardamom
and salt. Add alternately with orange juice ('/3 of each at a time).
Add orange rind and shredded coconut. Fold in the stifflv beaten egg
whites. Bake in an 8-inch square cake pan, greased and lined with
waxpaper, in moderate oven, 350 degrees F., for 45 minutes. Cool,
then ice with vanilla or orahge frosting. Cover with shredded coconut
before frosting sets. —By "Vi."
Η cup margarine
1 cup sugar
2 eggs, separated
2 cups sifted flour
RCH seemed like an answer to our
prayers. The Arlington Chapter of
the American-Red Cross needs vol
unteer help very badly. We need
help for typing, filing, keeping rec
ords, switchboard, Fund Raising
Department, and Home Service. If
you would call me at Oxford 4265, I
would be very glad to answer any
questions about the work and the
need for it.
(From Mrs. Β. H., Arlington.)
The Arlington Chapter, Virginia
Division of the American Cancer
Society would very much appreciate
hearing from Mrs. R. M. L. in re
gard to volunteer office assistance.
Arlington Office, 1800 North Edison,
Telephone Owens 4000.
* * * *
LIGHT FRUIT CAKE.
(From Mrs. L. B. S., Hyattsville.)
I am one of your new readers just
arriving from Pittsburgh. I am very
much Interested in your RCH column
I noticed a reader asking for a
recipe for light fruit cake. We ladieî
of Pittsburgh have found this recipe
very good and different.
Paradise Fruit Cake: Two cups
sugar, granulated; 1 cup butter, 4
eggs, 2/ teaspoons baking powder, 1
pound cherries, 1 pound pineapple,
1 pound white raisins, 1 pound
pecans, 1 cup pineapple Juice, 8^4
cups all-purpose flour (sifted).
Keep Η cup flour out to dredge
fruit. You can buy the fruit already
ground. Bake in slow oven three or
four hours. Will stay moist )t
wrapped in wax paper and kept In
covered vessel. You can bake half
of recipe.
* * * *
"FOUR O'CLOCKS";
CHEAPER MEATS.
(From Mrs. T. A. G., Gordonsville.)
To the lady who wanted 4 o'clock*
I have seeds from a white fragant
i plant that I'll be glad to give her If
she will send name and address.
To the one who wanted to know
aboui cheaper cuts of-meat I suggest
using a pressure cooker. If you don't
have one I think it is a good Invest
ment for it will soon pay for Itself.
jFLOOR
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t Kennedy Floor & Tile C·. ♦
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