The Washington times. [volume], June 18, 1928, Page 8, Image 8

About The Washington times. [volume] (Washington [D.C.]) 1902-1939

Image provided by: Library of Congress, Washington, DC

                
8
CANNED MEATS
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UPTON’S
At the great tea expoci' ■■■ Jk
rion» in Ceylon and In* I ■ _ />
di* Lipton’s Tea Estates I J --
JJPbBWM w «re awarded the First ■ Im*/ W
• » Prise and Gold
5 MM Medal for thefinest
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—THK IDIAL SUMMtM PUNK
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.’ W Ttupr.NG
always , Sl)yder Gl,
• sure to get crisp, \ a /
fresh potato chips. \ \l/ /
Twenty-five years’ experience X K
convinced us that the double a\
protection of glassine bag x- mtfil’li £-4
WITHIN CARTON assures a $ j
crisp and fresh product the
year ’round. _
Saratoga Chy# g|
Saratoga ' g
’■ Chips H
As All Crncers
—m——■ ■■■ ■ HI ■!■! ■■■■ , ■■■■■ . II ■■■■■l ■■■ ■■■.■—.■■ I 111. ■■ I ■!■■■■!
Insist on the Genuine
Quaker Oats
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By Buying This Week!
(Final Week of the Garland Special Sale)
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With OVEN HEAT CONTROL Direct from the GARLAND factory will be
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we will (during thia week) allow you JlO on —a complete dinner cooked In the oven at one
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■ ■ -
THE WASHINGTON TIMES The National Daily MONDAY, JUNE 18, 1988
FINE FOR TEMPTING MEALS ON SHORT NOTICE
LARDER STOCKED WITH FOOD
ALREADY PREPARED IS BIG AID
Summer challenges one’s ability to plan flexible meals. And
those of you who do your own cooking, and have much com
pany as well, will find today none too early to take a long
look ahead. - '
Without doubt, frequent demands'
will be made upon your ingenuity
as a kitchen engineer in planning
tempting' meals at short notice.
However, this need not cause undue
concern, if you - consistently keep
your emergency shelf supplied with
those ready-to-serve foods which
many so acceptably form the nucleus
of such meals.
Well up toward the front of
every one of these shelves should
be a substantial supply of canned
meats. For it is to these, in their
superior quality and wide variety,
that you may always turn when
you attempt really time-saving or
hurry-up meals.
Cooked Beef In Cam
Cooked corned beef in cans! Jt
has always been a "very best
seller." For in this «ady-to-serve
meat product the canner has a
standard of curing and cooking
which few housekeepers of today
would attempt- Packed lh special
shaped cans, the corned beef, when
served hot or cold, cap be removed
in a compact loaf and cut into
slices of just the right size and
shape.
As for corned beef and cabbage,
you may have it within half an’
hour! Chop the cabbage rather
coarsely and place in a kettle with
the loaf of canned corned beef. Add
just enough boiling water to cover
the bottom of the kettle, cover and
cook until the cabbage is tender.
Prepared in this way, the corned
beef lends its flavor to the cabbage-
Season to taste and serve. Canned
corned beef comes In sizes to suit
all families, from the smallest up.
The secret of the quality we find
tn canned corned beef hash is the
perfect blending and mixing. Pre
pared the home-made way, with
selected corned beef of mild cure,
plenty of potatoes, and the neces
sary seasonings, the whole mixture
is so finely chopped and uniformly
blended that the natural flavors of
all the ingredients are preserved.
The canner has conveniently packed
this delicious hash in cans of in
dividual size, kitchenette or two
portion size, family or four-portion
size, and institutional size tor camp
ing or picnicking! What more in
viting breakfast, luncheon, or din
ner main dish than this!
Special for Picnics
, Recalling the succession of im
promptu picnics for which sand
wich materials are always needed,
5 . have been interested in tasting
three canned meat-loaf specialties
of veal, ham and beef. Choice por
tions of meat are evenly mixed with
cereals, eggs and seasonings, then
packed in loaf-form tins and com
pletely cooked. These are all ready
to slice thin and serve.
Recent on the market are canned
whole hams. These are cured and
thoroughly cooked so as to con
serve all the natural, juices and
►flavor ol the original ham. Cooked
to a delicious tenderness, then boned
and molded for perfect slicing, they
a. a all ready to cut as they come
from the can. • Sliced, they can be
served cold, in sandwiches, fried, or
broiled. Whole, they can be sprinkled
with brown sugar, stuck with cloves,
and baked for a short time in the
oven. Sealed as they are in air
tight containers, you can make
excellent use of them on your
emergency shelf. They are very
wl. jlesome.
Preparing Chicken
To cook and bone chicken every
time it is needed for salad or the
like is a time-consuming task. So
it is good to know that chicken of
the same superior quality as you
would select yourself* is cooked,
boned, and canned in airtight cans.
Dark and white meat alike are
found in these cans, and the con
tents are all ready for immediate
use.
There are many other canned
meats, too, which you will want
whether your summer cooking -s
done at home, at the seashore cot
tage, in camp, or for the im
promptu pichic. Go into your stores
and markets, get acquainted with
your grocer, and tip will help you
in making your choice.
Canned meats, in their ready-to
eat form, may always be - served
hot or cold as they come from the
can. But they are just as delight
ful and tempting when used as tne
basis of made disaes. Here are a
few of Good Housekeeping Institute
favorites:
Creamed Deviled Ham
Wash and prepare one bunch of
asparagus aqd cut the edible part
into inch lengths. Cook until ten
der. Meanwhile, melt three table
spoonfuls of fat in a saucepqn. Add
three tablespoonfuls of flour, stir
until blended, then add gradually
one and one-half cupfuls of milk,
one-eighth teaspoonful of paprika,
and a sprinkle of pepper. When
smooth, add one medium sized can
of deviled ham and beat until
smooth. Pour over the hot aspa
ragus and serve at once. This
recipe serves six.
Tongue In Tomato Jelly
Combine one. can of condensed
tomato soup with one cupful of
water, one-half a seeded green pep
per chopped fine, one teaspoonful
of salt. Simmer five minutes, then
add one tablespoonful of granula
ted gelatin which has been soaked
in one-fourth cupful of cold water
for 10 minutes. Stir until completely
dissolved and add one-half cupful of
cooked, fresh peas. Meanwhile, ar
range in a cold, wet mold, one
luncheon tongue cut into dipe. Pour
the hot tomato mixture over it and
chill until set. Serve unmolded on
crisp watercress. This recipe serves
Six.
Corned Beef Hash
Empty the contents of a medium
sized can of corned beef hash in a
frying pan in which two/ table
spoonfuls of fat have been melted.
Moisten slightly with milk—about
one tablespoonful—stir until weil
mixed, spread evenly and then cook
slowly until brown underneath.
Turn and fold on to a hot platter.
Meanwhile, in another frying pan
saute six whole banana* which
have been peeled and dipped in
lemon juice and melted fat, until
they are tender and golden brown.
Arrange on the platter with the
corned beef hash and serve at once.
This recipe serves six.
Hot Chicken Sandwiches
Mince fine one small can of
boned chicken. Add one teaspoon
ful of finely chopped chives, one
teaspoonful of prepared horseradish,
and enough well-seasoned tomato
sauce to moisten well—about one
half cupful. Use as a filling for!
buttered bread sandwiches which
have been cut a little thicker than
ordinary sandwiches. Press firmly
together, trim off the crusts spar
ingly, and cut In good-sized oblongs
or squares. Dip these in a mixture
consisting of one slightly beaten
egg, one cupful of milk, one-half
teaspoonful of salt, and one-eighth
teaspoonful of pepper. Saute quickly
in a little fat till a rich brown on
both sides. Serve at once. With
a salad of shredded cabbage and
apples dressed with French dress
ing. you have a delicious Sunday
night spread.
FLAVOR
Delicate flavor, tenderness
and outstanding economy are
distinguishing features of
BLUE LABEL
Boned Chicken
FOOD
FACTS
By ANN PAGE
Director of A. A P. Bureau of
Home Bconomice
There is something about making
jelly that is enticing to the house
wife. Perhaps the reason there is
such a satisfaction in it is that
there is a little more tangibility in
the results of a morning’s work
which is not eaten up and a thing
of the past as soon as it is com
pleted as is usually the case with
most of her products.
The first jelly-making fruit to
come on the market In plentiful
quantities is usually currants, Which
make such delicious jelly and so
easily as they have the ideal amount
of "pectin,” the Jelly making qual
ity in fruits. Other fruits such as
respberries and strawberries, of deli
cate flavor, lack pectin and their
juice must be combined with cur
rant juice or commercial pectin
which is a concentrated extract of
apple juice which is also a liberal
provider of pectin.
If you use the commercial pectin
you will find directions with it for
its use. You may test your fruit
juice for its pectin content and add
enough commercial pectin to get a
good test.
Pectin Test Simple .
The pectin test is very simple.
After the fruit has been boiled until
soft and the juice has been allowed
to drip through cloth heat it and
put one tablespoon of It into a
glass with one tablespoon of alcohol.
This should in a moment form a
stiff jelly which will hold together
and can be lifted in, the spoon. In
this case you will be safe in using
one cup of sugar to each cup of
juice.
If jelly forms but is not thick
enough to lift in one piece, three
fourths of a cup of sugar to each
cup of juice should be used. 11 you
get no jelly test you can add
enough fruit juice of high pectin
content such as green apple, green
grape or currant, or commercial
pectin to get -a real test.
In making jelly do not try to
make too much at one time. Two
and one-half to three quarts of
juice can be managed successfully.
In extracting the juice from soft
fruits use just enough water to keep
them from sticking. Mash while
heating gradually and .cook until*
the pulp loses its color. Cut hard
fruits into pieces without paring or
coring and cook with just enough
water to cover until the fruit is
tender. Do 'hot mash if you wish
to have a clear jelly.
Strain the juice through a wet
flannnel jelly bag and let it drip
without pressing. To make a sec
ond extraction after the pulp has
stopped dripping return to the
kettle, adding enough water to
cover, cooking gently for 20 minutes
and straining through the jelly bag.
Test the juice for pectin and if
you get a good test you can cook
the pulp again for a third extrac
tion.
First Extraction
The first extraction makes the
clearest jelly, but it may be ob
tained with the other extraction and
the amount of sugar needed may be
determined from testing the mixed
juice. Measure the juice, bring to
the boiling point, add the sugar
and stir until the sugar is dis
solved.
lon every (Ojl
shopping \ (a
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grandWkV
com
Osk your grocer
HINDI FHIHS
LIKE IB
The Hindu fakir with his oriental
mysticism, his snake-charming, and
his weird feats of legerdemain has
always captured the imagination of
those who have seen him in action
or have learned of his exploits.
The fakir does many seemingly
inexplicable things in the realm of
magic. Ropes dangle in mid-air
without visible support—persons
enter cabinets and disappear be
fore one’s eyes—fire-eating and
sword-swallowing exhibitions are
legion—pins and tacks are walked
over with Impunity. In short, the
fakir of India ‘‘outmagics’’ the
magician.
But after ell. the Hindu fakir
shares something in common with
us ordinary He likes his
tesu The same delightful and re
freshing beverage that we of the
Western world find so beneficent is
equally relished by the fakir of
India.
Perhaps were he to be deprived
of his tea his show would be far
less Interesting. He leads a stren
uous life and tea is his solace.
Moreover, he need not go far for
his favorite drink because the
finest tea ip the world Is grown
bn his native hills of India.
Boil rapidly and do not skim
until the jelly is done. When the
juice has reached the .iellving
point it will respond to the two-drop
test.
, Dip the spoon into the juice and
hold above the kettle. When two
drops hang together from the side
of the spoon the jelly is ready to
remove from the fire.
OSTLB
BRAND
SauerKraut
J/riSaJlacty
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AF > Z L
ArMk 7 ffl jO 1
Here’s to summer* I ks //v£s r|!|f I
time and outdoor appetites! ryj *’
And here’s a treat that
brings delight to millions!
A bowl —a heaping bowl
of Kellogg’s Corn Flakes ★
... covered with cream and
topped with fresh ripe fruit! Wmhbbb
m JU Kellogg’s are always
/jn a M ov*n-fr**h! The pat- «
®“ ted waxtite hmerssealed
/MwIfIMW wrapper protects.their won-
* derful flavor ana crispness.
CORN FLAKES J
milk or cream fruits or ’
■■■■■■■■■■■■■■■HHHHHHHBHHHl added. A treat for
the kiddies’ evening meal
Order at hotels, restaur J
rants. On dining-cars. Sold J
by all grocers. Made by w
Kellogg in Battle Creek.
1 r *
IS| j
Uk I y
FRUIT SALAD DRESSING
2 iernona
2 «s<a
1 cnp au«r
2 taaapoona malt ayrnp (hap Favored)
Beat the eggs well, and then add
the lemon juice aqd -sugar, stirring
thoroughly. Cook. In double boiler
until it thickens, then add* ’he malt
syrup (hop flavored). Orapge or
pineapple juice may be usad to vary
this recipe and whipped cream may
also be added to make & more deil
cate dressing. This recipe used
with apples or bananas, will not dis
color same.
S 3-75 Will
r Electric
FANjh
From side to side it swings, /
brushing away the heat and
whipping the stagnant air in- I
to a cooling breeze. It uses IW
very little current to do the
big job of bringing summer
comfort to all the family* .
Being the product of General
Electric, the quality of these
fans is assured. They are si
lent, sturdy, ready to do their
to do it well. Sz'
Standard Green Finish $3.75
Other Stock Colors $4.25
•** I3SS-I ISO ■•■‘Tiiw VOSK AVS. *<A(AIH MOO
MALTED MCE PUDDING
1 quart milk
% eno rice
e U teaspoon salt
U eno raisins
< tablespoons snirar
1 teaspoon lemon juice ,
3 teaspoons Malt Byres <plain.)
Wash rice. Mix all ingredients
together except lemon juice and
malt syrup, and cook in a double
boiler until the rice ts done.
Stir frequently to prevent the rice
fi.ai sticking. When rice is done,
add lemon juice and Malt Syrup and
serve.