Evening star., 1927-10-21

Green vegetables should be served
to the family at least once a day and
twice day if possible. These may
consist of lettuce, celery and salad
greens, as well as canned or fresh
sninach. beet tops and other greens
Tomatoes should be served three times
a week to every member of the fam
iIv. They will take the place of orange
Juice for the baby. They are so valu
able in the Fall and Winter diet that
' they should he used as often as pos
Sible in cream soups. vegetable soun
or stew. in sauce for meat loaf and
croquettes, in salad and tomato jelly,
In Spanish rice or in baked macaronl
or celery.
If lettuce and mayonnaise are al
ways in the house canned vegetables
will make good salads. Vegetables are
needed for their celulose. which is
laxative, and for their calcium, phos-
phorus and magnesium. which bulId
strong bones and teeth. When oXl-
died in the body they form alkaline
carbonates. counteracting the too aclo
effect of breads, cereals and meats.
Steak and potatoes are very good
combination for dinner, but should be
accompanied by fresh green salad or
a dish of boiled spinach, or a lumber
full of buttermik. and it would be all
right to use all three of them at once,
or YOU may use sliced ripe tomatoes
for salad. With a beefsteak dinner
plain grapefruit is nice for dessert, or
sliced peaches, or any fruit in season.
RepIenishing Food Stores.
Fruit put up in Summer and Au-
tumn saves many a disseminating
after snow falls. but unless the house
wife keeps alert her glasses and jars
Of jelly and jam and other good things
will be depleted altogether too soon. A
good plan to follow in order that ones
treasured stores will not fail is to
make occasional use of evaporated
apricots, prunes, peeled peaches or
Bartlett pears. or to make apple sauce
or compete. When preparing any of
these allow a double or treble amount
and put the surplus in some of your
empty jelly and jam jars to fill later
demands This takes no more time
than to cook up a single meals serV-
ing, and will conserve time and en-
ergy. An occasional glass of apple
jelly can be made from clean apple
parings, and the apples will not need
to be peeled so close as when you eX-
pect to throw the parings away.
Orange and lemon and grapefruit
skins with a little of the pulp and
juice added can be utilized for a mar
nalade and the necessary simmering
can be done on the back of the stove
while you are cooking meals.
Importance of FlavOring.
New and delicious f1avors can be
produced by combining two or three
different extracts. Lemon and vanilla
extracts combine nicely, as do lemon,
vanilla, and a little almond. Crab
apple sauce favored with a little Gin
namon just before serving it it is deli
cious for change. A very little lemon
extract added to dried apple sauce, or
pie. will bring out the apple flavor.
Leftover fruit juice from crahapples,
other apples, grapes. plums, cranber-
ries. raspberries, and others may be
thickened and made into crust pies.
Use one tablespoonful of cornstarch to
every one and one-half cupfuls of
juice. Cover the tops of the pies, when
they are done and when cool, with
whipped cream or the whites of two
eggs whipped dry and stiff and fla
vored with two drops of vanilla.
If you happen to have cupful OF
stewed prunes and some of the juice
left over, they can be made into pie,
which is a nice way of using them up.
Remove the stones and put the prunes
through a potato ricer. Add one cup
full of Juice and flavor with little nut
meg and add two beaten eggs. Bake
nutil done, and just before serving
cover the top with whipped cream.
Stewed dried peaches or canned
peaches can be used in the same way
except they should be favored with a
little cinnamon. A cupful of apple
sauce can be pressed through a col
ander and then favored with a little
lemon extract and nutmeg. Add to
this one cupful of sweet milk and one
beaten egg. Put in a one-crust pie and
bake until done. Just before serving,
cover the top with whipped cream or
the beaten whites of two eggs.
A good filling for plain white layer
cake can be made from the sirups
from canned fruit. Just thicken them
TO the consistency of whipped cream
by adding a little cornstarch. Spread
between the layers before it has had
time TO set and cover the top with
, whipped cream or a plain white frost
ing. Tart fruit juices make very
good sauce for puddings, and some
times they are improved by adding a
few drops of some fiavoring or dash
+, or two of a spice. When using fruit
juices as a sauce for puddings, thick
! en- them a little. Often they can be
used when treated thus TO pour over
/ pieces of cake to serve as a pudding.
Steam the cake first. Fruit juices go
especially we'll with bread, corn
starch, and fruit puddings.
, Two Complete Lunche0ns.
Melt two tablespoonfuls of fat and
add to 1t three tablespoonfuls of -four,
one-half a teaspoonful of dry mustard
I one fourth teaspoonful of salt. and
little pepper. Mix well and add one
and one-fourth cupfuls of milk. Stir
constantly until the boiling point is
reached and then add one can of string
beans which have been thoroughly
drained. and three-f -fourths cupful of
finely diced boiled potatoes. Place thin
slices of cold boiled ham on serving
plates and heap the creamed mixture
on top. Sprinkle with finely chopped
parsley.
When carefully made, this luncheon
Is delicious. 1t can be prepared in
many different ways. but this is well
liked. Have your butcher cut some
short ribs of beef two and ne-hah
inches wide. Put the ribs in a kettle.
we'll covered with cold water, on a
slow fire.
Let come to boil. Simmer for as
minutes. Drain we'll scar in hot drip.
pings TO Q golden brown and place in
casserole or baking dish with the
following vegetables: Four carrots,
two turnips. one stalk of celery, one
small cabbage. four leeks, two bay
leaves, two peppercorns and one onion
stuck with six cloves. Do not forget
the bay leaves. peppercorns and cloves,
es they give the necessary aroma