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Show I Food Hints of Interest to All 1 g By NELLIE MAXWELL g "Not a truth has to art or to science been given But brows have ached for it, and souls toil'd and striven." . The preparation of a leftover Into "something appetizing takes vastly HW!U-!"-U Jnjll more thought than EItLjJI to produce an or-Srit or-Srit dinary dish, which tpf y T i 3 is one of the realty rea-lty J sns wuy such PSr jl A JLj dishes are not ac-W&4ifjlk ac-W&4ifjlk v3 ceptable; they are fcSfflM prepared with too fewiKAArwJgitaBgl little -thought. There is something out of balance with a person who cannot enjoy with a thrill, crisp, well-blended salads, or well-cooked and seasoned vegetables; but no one can be blamed for refusing unattractive food. Because the male members of the family shy at anything any-thing reheated, made over, or rehashed, re-hashed, the problem of carefully conserving con-serving good foods and giving them back in an acceptable form is one which takes more finesse than a hand of bridge. One reason that many men balk at salads Is because they have been often oft-en used as a clearing house for leftovers. left-overs. Children will learn to like alnfost any kind of vegetable if It is not discussed dis-cussed pro and con every time It appears. ap-pears. Children are people, and when we learn to respect their feelings as we would older ones, they will respond re-spond according', . usually. When teaching a child to eat a new f dish, make it as attractive as possible in- appearance and so tasty that It will not disappoint, and you will never nev-er have to urge the food upon an. unwilling un-willing child. Children need whole wheat ; other cereals may be used for variety. They need fat butterfat is the best of all fats to promote growth. The child needs milk, at least a quart a day in some form ; sugar in moderate amount and candy after a meal or between meals so that it will not destroy his appetite for the coming meal. Plenty of fruit and fresh vegetables are needed need-ed in all diets, and especially in the child's. Another food that a well-nourished child needs Is fresh eggs; serve one in some form each day for each child. Well-cooked rice, fresh ffth, poultry, are all good foods for the growing child. One may prepare coffee or cocoa In a pail, or it may be carried in a thermos ther-mos bottle to save the waiting. If made in an open kettle drop the coffee cof-fee mixed with eggs tied in a cheese cloth bag into cold water and boil. Set off at once and let stand a few minuses before serving. Pineapple Pie. Prepare a rich pastry pas-try and line a pie plate. Fill with the following: One cupful of shredded or finely minced pineapple, one table-spoonful table-spoonful of butter, two beaten egg yolks and one cupful of powdered sugar. Beat the sugar and butter to a cream, add the egg yolks well beaten ind the pineapple. Fill the pastry shell which has been baked, cover with a meringue using the two egg whites and two tablespoonfuls of sugar with a teaspoonful of lemon juiee, brown in a slow oven or serve with whipped cream instead of the meringue, adding add-ing the egg whites to the filling. Bacon and Egg Sandwiches. Cook the bacon, save a part of the fat to cook the eggs, lay a slice of bacon and scrambled egg on a slice of buttered but-tered bread, cover with another slice, adding some chopped or thinly sliced onion and you have a most sustaining sustain-ing sandwich. For dessert, cup cakes are always liked. If one wants them very nice cut them open and fill with sweetened and flavored whipped cream. Drop cakes, pie of various kinds, even wonderful layer cakes are often the choice end to a picnic lunch. Spaghetti Bambino. This is a favorite fa-vorite children's dish. Cook one-half pound of spaghetti until tender, drain. ButtSr a large platter and sprinkle well with grated cheese. Spread the cooked spaghetti on the platter. Pour one-half cupful of melted butter over it and sprinkle with more grated cheese. Parmesan or roman cheese is preferred. Add pepper or paprika to season. If more sauce is desired add a little hot water to the butter, using one-third of a cupful of boiling water. Caviar mayonnaise has one-half tablespoonful of caviar, one table-spoonful table-spoonful of horseradish, to one-half cupful of olive oil mayonnaise. Serve on tomatoes. ((). 1931. Western Newspaper Union.) |
