The Washington times., 1920-02-09
A Brilliant Film Romance With
MARION DA VZES .

IN this year OF high prices. people
are inclined TO look askAnce at
q foods that DO not seem to them
TO possoss plenty OF food value. In
providing the dietary essentials.
however. one must not overlook the
fact that the diet should be pleas
ing TO the palate as well as nour-
ishing. There are some materials
which are not depended upon to fur
niAh body nourishment, though
they add to the attractiveness and
palatability OF the daily bill Of
fare. Among this group of highly
Favored materials, commonly
spoken OF az condiments, are vine
gar. spices. fiavoring herbs. horse
radish, fiavoring extracts. lemon
juice. onions. parsley. celery tops.
and sweet peppers. Such materials
may not be absolutely needed by
the body, but. on the other hand.
most people seem agreed that
rightly used they are very useful
for making palatabie dishes which
might otherwise be much less at
tractive. The green vegetables
listed among the condiments
onions, parsley. celery tops. green
peppers-while valuable as are the
other condiments for flavor also
have additional value, as they sup
ply mineral matter and vitamines.
When one Is striving to make
meals reasonable in cost, greater
reliance than ever Is placed on such
neutral-fiavored foods as cereals.
cereal products, and potatoes. be-
cause these are foods which supply
relatively large amounts of nutri-
ents for a given sum. In such cases
condiments and seasonings are .
help to variety. Cinnamon buns, for
instance, thanks to their distinctive
flavor. seem a very different thing
from the biscuit or bread they re-
place. Rice or beans cooked with
tomatoes, with a green pepper and
celery tops added, seem very differ
ent from plain boiled rice or beans.
Cream sauce for fish becomes some
thing very distinctive when lemon
Juice IL added to give 1t a mild tart
flavor. Boiled beef with horse-rad-
ish sauce tastes quite different from
plain boiled beef, yet II requires
little time. trouble, or expense to
thicken some OF the beef broth with
-four and to add grated horse-radish
enough to give 1t a good flavor.
then pour this over the sliced meat.
The thing one must not forget
is that a truly varied diet, one
which includes all five food groups,
namely. vegetables and fruits, milk.
eggs. meat, and similar foods; ce-
reals and their products, sugar and
other sweets. fats and fat-rich
foods, IL essential in order that the
needed food constituents may all be
supplied. Different methods of
cooking everyday things in such
varied ways that they make sa-
worry dishes means that the diet
may be varied without much addi-
tional expense. Accomplish this
variety by the aid of the judiciou,
use of condiments and fiavors with
common foods.
Potomac Mock Turkey.
Mix together two cupfuls oi
chopped English walnuts, two cup
fuls of dry bread crumbs, two cup
fuls of milk, one scant tablespoon
full of nut butter dissolved in some
OF the milk, one teaspoonful Of fine
ly powdered sage, and two teaspoon
fuls of salt. Lastly stir in foul
well-eaten eggs. Bake fifteen min.
utes in brisk oven, and serve ho-
with Loganberry or any tart jell,
and brown gravy.
Brown Gravy for Above.
ITO each cupful OF water take
three tablespoonfuls of peanut mea
and when boiling thicken will
hrAyu~AA - a..
Popcorn Soup.
Prepare milk as for oyster OF
clam soup. remove from the fire
and to each quart of milk add one
quart OF popcorn. Be sure to have
every kernel well popped"
Stuffed Apples.
'Ten apples, one and one-fourth
cups English walnuts. three table
spoonfuls cornstarch, two teaspoon.
fuls sugar, vanilla flavoring butter
syrup made of sugar and water.
Line a baking dish with CREASED
paper bag. core apples and set close
together to prevent falling over
Chop walnuts fine and mix with
cornstarch diluted with water. add
sugar to the consistency OF thick
cream, add fiavoring.
Fill apples with mixture and
place a piece of butter on each
Cover with paper bag. Bake abou,
five minutes and then pour syruI
over them, then bake until apple.
are done. Serve with cream apt
lady fingers"
Monument Salad.
mix cream cheese with finel,
chopped ripe olives, moisten with .
few drops of olive oil. Fill larg,
Spanish fresh flgs with this mix,
ture. arrange on chilled lettuc,
leaves, garnish with thin slices Of
oranges cut in quarters and sprin.
kled with finely chopped walnut,