The Syracuse Journal, Volume 20, Number 29, Syracuse, Kosciusko County, 17 November 1927 — Page 6

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That Muttony Chop

MAN is undoubtedly 3 carnivorous animal. Ask any housewife who has offered her lord and master, or the ton and heir, a pick-up supper, or a dainty little luncheon consisting of a soufflA or some other airy trifle. She was probably the recipient of many black looks and loud protests. V* By the same token, to the masculine mind a sandwich is not a sandwich unless it contains something as h»avy as ham, tongue, or at least chicken. Offer a man one of the feminine favorites, such ai lettuce, egg or olives'chopped with mayonnaise, and he will look upon them as mere piffle and eat a dozen at a sitting without fccl’ng that he has really tasted food. Can you not imagine : how much more ingrained this ta»le for meat would be ,in the c:nfirmed bachelor who has r.ev felt the deterring feminine i fluence where food is concerned? There are no meatless days on the calendar In bachc’ordon, nor in clubs where it assembles. It is of one mind on that point. Even when life with its domestic bliss and the *e! : c .c. <> ’ the home has passed h n by. when the joys of sir.j le boniness have begun to psi! a bit and the erstwhile rapture o£_*h sc. women and son<*” seems a "‘ffs

The “Picnic” Hamper

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**rHE twentieth century hamper 0| is often a handsome. completely fitted lunch kit, designed to hold everything fr,om paper napkins to broilers — both the utensil and the fowl. A far cry indeed from the Pickwickian hamper of Dickens’ day which went to the races with that genial soul and his companions as guests of the hearty Mr. Wardle. But whether the modem lover of the outdoors goes to the fields, woods •» beach, whatever his taste in foods, tee can outfit with very little trouble a hamster which equals in comfort any kit which he might buy — and certainly with the thermos bottles and jars now available, provides amply for every need. Any covered basket, paper napkins and plates, drinking cups, waxed paper, knives, forks and spoons (the ten-cent kind will give excellent service mid little anxiety should one be lost) thermos bottles and thermos

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fed” is * good old HI American expression which implies the possession of plenty of pep—what the French call "elan." The implication is justified by the researches of such an eminent student of dietetics as Or- E. V. McCottum of the Johns Hopkins University School of Hygiene and Public Health. In his book on “The Newer Knowledge of Nutrition" be describes an-experimetrt which shows that corn fed cattle are very much better off physically and give more milk than oat or wheat fed animals But cows are not captious in their tastes. They are accustomed to a r. monotonous diet. Not so with hitman beings, woo demand endless variety in their food. The housewife will be glad to have the following recipe for Jersey Succotash which is not only a

stale and unprofitable, then the aged clubman can still find solace in his mutton chop. Not the common or garden variety perhaps, but the thick, juicy, luseious English sort, the savory kind, served with hashed brown potatoes and red-hot biscuit. 1 It here is a suggestion which should make even the most blasa of aged clubmen sit up and take rotice, a toothsome way of preparing that same chop, of dressing it up, so to speak, and making of it n real Epicurean morsel—a dish fit for a king. Even the name of tl delicacy has an intriguing sound: u Hawaiian Pineapple Stuffed If nth n Chops. 9 ' They are prepartd after this fashion. Clean chops, cut one and one-half inches thick, and make s'.*t. in meat, cutting to •he b , r,f . ?’ 'lf butter, mid chopped onion, minced parsley and cook five minutes. Add flour, salt and wel’-dr Jntd crushed pineapple. C-'ok t.ve inir. :tcs longer. Press this mixture into slits made in <h<" - ah ! hold together with tx.h nicks. Lay chops in shallow )••■«. bake in hot oven (450 deg. F.) twenty-five to thirty : r.inuuuu When partly done sprinkle with salt and pepper. If eh do not brown sufficiently in ovt a, yl'.-ec under broiling flame so- a few minutes. Garnish with

jars, two glass covered jars for sugar and butter, salt and pepper shakers — and the kit is complete. . A Suggested Menu As to die picnic menu, ready-pre-pared foods make it as simple to prepare as it is attractive to eye and taste. For instance: hot tomato soup and hot coff.ee in the thermos bottles, creamed chicken easily made from canned chicken, in the thermos jar, anchovy paste and fig and cream cheese sandwiches (packed in empty tin.cracker boxes to keep moist), and fruit cake in tins will provide a luncheon to satisfy the most ravenous appetite — and every bit of it can. be prepared in a twinkling with the aid of canned foods. So if you heed the call of autumn over the hills, collect a hamper and its fittings, forage the “emergency shelf* of ready foods — and hie you forth to the glorious, mvigorattng out-of-doors.

“Com Fed”

typical Jersey dish and tasty, but will provide plenty of pep and nutrition for crisp fall days. Jersey Succotash: Combine aNa 2 can of corn with a similar sized can of lima beans, and stew them for two or three hours with a big piece of salt pork. Add seasoning and butter and serve. Or, if the housewife prefers to lessen her labor still further, she can achieve this recipe with simply a can of succotash and a piece of salt pork. The best canned corn for this recipe, or for any other, is that which comes in gold enamel lined cans. The perfection of this golden enamel lining which better preserves the coloring of seme foods, particularly the red fruits, was an important step in the canning industry.

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The Season for Solacing Drinks

WE AMERICANS as a nation go in for iced drinks more zealously than any other under the sun. It is a national habit; some say a bad one; certainly it is a universal one. The resourceful housewife has many trapped beverages with which to tempt her family. Os all the fruit flavors, however, there is probably none which adds more of a zestful tang than pineapple juice. The use of Hawaiian pineapple juice in summer drinks is not an extravagance, for the fruit itself appears so often in the summer menu, that using up the juice in tempting ways is really an economy. Hawaiian pineapple juice can also be purchased separately in cans. When large quantities are required, it should be used in thia form. Fruit Punches for Crowds JCaikiki Punch: (Serves 50) Maks syrup of five quarts of water and two pounds of sugar and let it cool. Combine with it the following fruit juices: one quart Hawaiian pineapple juice, one quart lemon juice, one quart orange juice, one quart white grape juice, two quarts black tea infusion, five quarts water, one quart red fruit juice or ginger ale. Let stand several hours in the refrigerator. If ginger ale is used, add just before serving.

The Popular Pea

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ERE'S how th popular pea won its ph ve. For years peas were imported from France because the labor of picking and shel’.in; was long and ardu his, eimiring armies Gt workers in the fields ar,d canneries, tn - sun lab~- - c aid .he secured more cheaply abroad than here. Even so. pc.u were a rich, man's d» n v u t.l .m omatic rpachincry. which 'did tie * rk of many human a .Vers. gave it ds rightful rank ir. p : dtr favor New this deBc .us and r .• < vegetable is grown jv-great qravtities on our own soil, pi-kei. shelled r."d pm through the painst i ;t prices* of canning with the uur.s .t care and dispatch. Delk-io us Di»ua« AWiCneh h snaßest rea«. are gen- ,— — ■ - he tender.-st. epi-

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How Newspapers Help

zTt ANY modern housewives, on 51*1 the alert for ways to save - fcrrl time, energy and expense in the planning of their daily menu, find it a great resource to keep a scrapbook of recipes clipped from their favorite newspapers. Such a "home-made” cook book adds refreshing ideas day by day to her store of culinary wisdom — and she soon builds up a collection of reci.pes which not only brings pleasant variety to her meals but saves her time and the er.pense of experimentation. For she can be certain that every recipe appearing in a reputable newspaper has been duly tested and pronounce’! good. A wise woman, however, keeps only those which have j on testing been given the seal of her family’s approval A Handy Scrap-Book One of the handiest scrapbooks is

THE SYRACUSE JOURNAL

Ambrosia Fruit Punch: (For one gallon) Make a syrup by boiling four cups of sugar and four cups of water until it is abo > a quart in quantity. Add to this the following fruit juices: one pint Hawaiian pineapple juice, juice of six lemons, juice of six oranges, juice of six limes, two cups strong tea, eight cups sweet cider, four cups cold water. When ready to serve, add slices of Hawaiian pineapple, orange, and a few strawberries. . Pineappleade: Mix one cup water and one-half cup sugar, boil ten minutes and chill. Add three cups ice water, two cups of the syrup drained from crushed or grated Hawaiian pineapple and one-half cup lemon juice. Pineapple Milkshake: Beat one egg until it is very light, add four tablespoons Hawaiian pineapple juice drained from the can, one tablespoon raspberry syrup, one pint of rich milk and plenty of cracked ice. Serve immediately. Sparkling Punch : Combine the following fruit juices: juice of four oranges, juice of two lemons, one pound can Hawaiian pineapple juice, one small bottle maraschino cherries, two quarts sparkling white grape juice. Place the juices in a punch bowl over a cake of ice, add the grape juice when ready to serve, and use tall, hollowstemmed glasses. The illusion of chamnagne punch is very real.

as they come from the garden have the better fi..vor. But, whatever the size, there are* many delicious dishes to be made f-om canned peas. For instance. — Pea Timbales are unusually app tiring and easy to prepare. The recipe requires: One No. 2 size can peas, two eggs, two table poons butter, salt, pepper, paprika, mace, few drops of onion j qice. ' Drain peas from their liquor and rub through a sieve. To the pea pulp add the beaten eggs and seasonal in? s to taste. Pour the mixture into well-grea'ed ramekins, stand them in ihot water and bake twenty minutes until firm. Turn out and serve with i white sau'-e. A can of chopped mush- , rood's may be added to either the ■ timbcles or sauce. if desired. The li- . quor from the peas sb uld be us-d . t'.„ TT-cr or —served for soon.

made by using a medium size looseleaf note-book, indexing it under the various headings—Appetizers. Soups, Entrees, Meats, Fish. Vegetables Salads. Desserts. Beverages. Paste your clipped recipes in their respective “chapters." adding pages as the book grows. Here are two tested recipes to start: Caviar Canapes: Na 1 size can caviar, bread, watercress, butter. Cut the bread into disks, saute in butter. Spread a mixture of equal amounts of butter and minced watercress, with a thick layer of caviar on top. A’ tape litan, Salad: One No. 2 size can thicken. three medium-sized potatoes, one-half No. 2 size can beets, two hard-boiled eggs, capers, lettuce, mayonnaise. Cut the chicken, cold potatoes and beefs into dice, sprinkh with chopped salt and pepper Serve on lettuce with mayocmaise

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THE THANKSGIVING DINNER

WARMTH and spicy odors indoors. the first snow flurry without, children eager to have their fingers in every pie, and a table beginning to groan with the good things of orchard and field — that is Thanksgiving Day. Place cards call to mind Priscilla and John Alden, Miles Standish and the Pilgrims who celebrated in 1621 their first harvest in feasting and thankfulness — the first American holiday. Other Thanksgivings followed, and we celebrate this year the three hundred and sixth of them. Little change has taken place in the essentials of this yearly feast The turkey, though no longer the prize of gun or now and arrow, is still the center, the pivot around which the other good things revolve. How well we all know that breathless moment when the turkey, golden brown and redolent with spicy, appetizing odors,. is taken from the oven and borne On garnished platter to the din : ng room to take its place among the ruddy autumn vegetables, the ft wing fruits and flowers which decorate the table. Time and Energy Saved How proudly the wife and mother surveys the evidence of her skill, the fruit ’of days of toil — but often how wearily! Like many nvxierns she, too, could learn to spart herself time and energy if she only realized how ready-to-serve foods simplify the preparation of both daily and special meals. We are suggesting for her a menu of the traditional Thanksgiving delectables, simple to prepare.

“EASY AS P.IE!” -BEST BEST ®* 3T ’ rAINCE I jW W ? |LjrtaJ J? " L. «

for Thanksgiving," “home for Thanksgiving” click the wheels as tiiey slide over the rails, and with each repetition, we are nearer the house where open fires, trailing bittersweet, sturdy bayberry branches and the odors of the feast to come will greet us. And we slide off into a dream of harvest celebrations more ancient than our own deeply embedded tradition. We recall the feast called Thesmophoria, held in November by the Greeks, in honor of Demeter, goddess of the harvest, the festival held by the Canaanites at the time of the picking and treading of the grapes, the homage of the Romans to Ceres, Mother of all growing things. From ancient times to the present it seems that wherever harvests were gathered, grapes picked and pressed for wine, there youths and maidens celebrated with dancing, feast song. Even our Pilgrim ancestors in their first Thanksgiving laid aside moth of their seriousness to rejoice. }Vere not their larders full enough to promise a comfortable winter? jr Little Change in the ..Menu ~ They did not have cupboards lined with cans of nearly all the vegetables and fruits which grow. fish, shell fish and meats, soups ready to heat and eat, all the good things from far and near which we have to-day. To them, however, we owe the main dishes of the traditional meal which will appear on our tables on this oldest and most universal of our boli-

A Classified Ad Will Sell It

delicious to eat — and, jinci dentally, inexpensive through-the use of canned foods. An Oyster Bisque hplds just enough tang and is not tojheavy as a prelude to the roast turkefr—and is almost made when you open a can of oysters. Cranberry sauce, cider and nuts may all be had in cans. Canned sweet potatoes, turnips and spinach need but little attention to turn them into steaming, succulent dishes. And if you would serve typical New England desserts, you will want both mince and pumpkin pie. Not only the filling bet also the pie crust can be bought ready-prepared. Oyster Bisque Celery Crackers Olives Roast Stuffed Turkey Cranberry Sauce Giblet Gravy Candied Sweet Potatoes Mashed Turnips Creamed Spinach Pumpkin Pie Mince Pie Sweet Cider Coffee Nuts and Raisins For the Oyster Bisque use two eightounce cans oysters, one quart milk, two tablespoons butter, salt, pepper and paprika. Drain oysters and place liquor over fire. Let it come to a boil. Scald milk in separate saucepan, add to oyster juice and put in the butter. Add oysters and stir until thoroughly heated. Serve-with crackers. For a ten-pound turkey, make stuffing of six cups stale bread crumbs, one-half cup butter, one-half cup milk, one tablespoon each of poultry seasoning and chopped onion, salt and pepper to taste. Melt butter in milk

days. Turkey and cranberry sauce, pumpkin and mince pies, fruits and nuts they had and we have — but how different Our turkeys domesticated, and carefully fattened on corn and milk, are larger, more tender and delicately flavored, our cranberry sauce comes from big cultivated berries which we may either cook ourselves or serve direct from a can, and so on through the long list. In fact, ready prepared foods have completely revolutionized the work of women in the home since the times of Priscilla, whose nimble feet and fingers fairly flew for days before that first Thanksgiving feast Now the modem housewife need do practically nothing other than her marketing before the day of the dinner. Thanksgiving Pies It is quite likely that the expression, “easy as pie," which the children like to use, originated in the ease with which pie appeals to the palates, young and old alike. And considering the ease wi h which pies, even those important ones for a Thanksgiving dinner, can be made, it is not surprising that their favor grows with the years. Pumpkin Pie, for instance, than which there is nothing more typical of all the crisp, frosty days of har-vest-tide. You simply need one Na 2 can pumpkin, one-half cup sugar, one egg, grated lemon peel, one teaspoon cornstarch, two cups scalded milt. Combine the dry ingredients and add them to the pumpk-n, add the milk and lastly the slightly beaten egg.

and pour over crumbs, add seasonings. Mix thoroughly and stuff, then sew up the bird, ready for the oven. ! Roast two and one-hal f hours, bast- ! ing frequently and remove turkey to platter. Make the gravy in the pan, browning six tablespoons fat with six tablespoons flour. Pour on gradually three cups stock in which giblets have been cooked, boil five minutes, season and add giblets finely chopped. For Candied Sweet Potatoes, use one No. can sweet potatoes, two tablespoons butter, cup brown sugar, salt. Slice potatoes lengthwise, place in buttered baking dish, cover with sugar, butter and sprinkling of ■ salt. Add two tablespoons hot water, cover and cook till syrup begins to candy. Creamed Spinach: Chop contents No. size can sp’nach fine, heat in white sauce, season well; with salt, pepper, paprika and a tiny pinch of mace. Masked Turnips: Heat contents N0.2j4 s.zecan turnips in own liquor, drain, mash and add one tablespoon butter, salt and pepper. For two Pumpkin Pies, use three cyps canned pumpkin, cne and onethird cups brown sugar, two teaspoons cinnamon, one teaspoon each ginger and sa't, four beaten eggz, three cups scalded mi'k and one cup of cream. Mix all ingredients together in the order given, and stir well. Strain into a p*e pan lined with paste and bake in a moderate oven (37S t< F.) one-half hour or until set. The Mince, Pie is even easier to prepare. Pour the ready-prepared mince into a pie pan lined with naste, cover with a top cnt«t and bake in a hot oven until brown.

Strain this mixture into a pie pan i lined with paste, and bake in a moderately hot oven until set, about onehalf hour. For Squash Pic, use Na 2 size can of squash together with other in-. gredients. required for the pumpkin pie. Mix in the same way and bake in hot oven. And, Mince Pie, of course! Imagine, if you will, the hours of work) in chopping fruits and nuts, mixing; beef and suet, spices, sugar and cider — all in the most careful proportions —making mince meat in the old days for the winter pies! Now you have but to remove the contents from the air-tight container in which mince, , with or without meat, is packed —whisk it into a pie shell, cover with paste and bake in a hot oven, and 10l the delectable, fragrant Mince Pie! Cause and enough for special thanks. New Englanders, to whom Thanksgiving is specially significant, usually serve two kinds of pies for dinner, such as mince and squash or mince and pumpkin. And just for a good measure we speak a word in praise of cranberry — welcome and appropriate as Cranberry Pie at any dinner after its annual introduction as a Thanksgiving i sauce. It requires one and one-half cups cranberries, one-half cup water, three-fourths cup sugar. Put the in- h gredients in saucepan in order gives , and cook for ten minutes; cool, and bake in one crust with a rim and strips across the top. j * -f