The Syracuse Journal, Volume 20, Number 37, Syracuse, Kosciusko County, 12 January 1928 — Page 6

PARTY SALADS AND COCKTAILS IF *c# . sSwwV t>h» s < gL^V^vlrA |IP y r / \ ' Z’SZZL A

PARTY refreshments are always a problem, whether the party be a luncheon, afternoon or evening bridge, or a children’s affair. The urge to pro-« vide something unusual is always present, yet something which will be enjoyed by all the guests. Usual foods, treated in a novel manner seem the best solution, and what group of foodstuffs is more’generally liked than the fruits! They lend themselves to an infinite variety of dishes and can go into almost any course of a formal dinner or form the mhin part of simple refreshments. Cocktails and salads are good examples of this versatility of fruit dishes, and what could be more charming than ,a butterfly or a candle salad! Either may be prepared in a short time before guests arrive jand kept cold ip the ice box until the time comes to serve it. A “Butterfly” Salad To arrange the butterfly salad, take- half a banana, split length- 1 wise, and lay it across the middle of a plate. On either side place half slices of canned Hawaiian pineapple for fore wings [ and quarter slices for hind wings. Slices of stufihd olives spot the wings, stripsTof pimiento form wing and tail bars and antennae, and the pointed ends of black ripe olives, the eyes. A leaf of lettuce, small and cup shaped, with a mound of pineapple cream dressing may be placed at one side.

*. “The Can - Opener Wife” Is a Title of Praise IK'l -Mil ■MfeO \V*wfc£ —f^-f'll RB-wi ß ivrw*' 1 ■ ■OmSLU \ I hi <VdKIil

A RECENT statement that the modern housewife has learned to effectually and purposefully wield her “can-opener” only goes to prove that an increasing number of women are realizing the safety and convenience of canned foods. That the well informed woman of today makes increasing- use of canned foods means she is falling in line with the present day tendency to let machinery do work which is of no creative value, and let specialists prepare technically difficult processes. Canned foods, put up in a sanitary manner, with all of their food Value retained, are the best foods put on our table today. Just for Instance When the modern housewife returns from an afternoon .spent at

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me candle salad is even simpler than the butterfly, and uses almost the same ingredients, though these may be varied. A double slice of £ pineapple topped by an apple ring supports vertically, a peeled banana. An old fashioned handle is suggested by a section of sliced green pepper and the flame by a preserved kumquat perehed at the top. Bits of toothpick may be used to hold handle and flame in place. Any desired dressing may be served, though whipped cream mayonnaise is very satisfactory. A decorative salad is readily made of alternating sections of orange and pineapple radiating from a center of half an apricot or preserved kumquat. A decorative salad is readily the same way as the. star using petals of banana strips and a golden heart of well drained crushed Hawaiian pineapple. A DeV'cious Fruit Cocktail Fruit cocktails may be of infinite variety according to the s ason and taste of the mixer. A good working rale provides an acid fruit, a juicy a variety of color and something crisp, either raw fruit or chopped nuts. Canned pineapple, grapefruit or orange sections give the refreshing acid tone and juiciness. For a de luxe fruit cocktail try diced sliced canned pineapple, halved grapes, diced bananas, a dash of lemon- juice to add piquancy, and a red maraschino cherry to add color.

her work, her party. ..er charitx she kne ys that on the shelf there will be not only encv.uh canned fruits and' vegetables fo' her meal, but meats, too. For ittstance, she car. fry four slices of bacon until crisp, then dice them and add one cup of shrimp, two cups of canned tomatoes and cook a few minutes. Then she blends together one-half cup of milk, one tablespoph of flour, and seasoning. She stirs this into the hot mixture slowly and .stirs until thick. She serves it on toast and finds that she b is a meat dish which is ready in ten minutes. And it is the kind of a dish that makes th? man of the family ask. “Why don’t We have this dish oftener?” With such recorntnendaftens; wh'it w'<-' m would hesitate to wi * 1 b'.'.r “ear ' nener” and wield 'it • ' on!,

Kraut Juice A Tonic ft ■ _

F “an ounce of prevention is *jl worth a pound of cure,” the **“' value of sauerkraut juice as a system toner justly deserves the attention it is receiving from doctors and dieticians here and abroad. That modern America appreciates the tonic value of kraut juice as it has long been appreciated in the older countries of Europe is evidenced by the w’ide-spread favor now accorded it, in canned form — a particularly -convenient way of procuring it. For Many “111.” Dr. Arnold Lorand of Carlsbad recommends kraut juice for intestinal catarrh and to stimulate the appetite. “The natural , lactic acid of the sauerkraut juice,” says Dr. Lorand, “not only has a pleasant, refreshing taste. but cleanses and disinfects the intes-

“Sea - Going” Cows i /A \ I

O <3k ship without cows? It can’t be done. Man, you’re crazy!” * was the Captain’s reply when an American inventor told him that he meant to find away to preserve milk so that it could be taken on long journeys. x But this conversation took place three-quarters*of a century ago when every passenger ship carried cows to provide milk f<K the voyagers. There was no other wvay, at that time, to provide them with what has been defined as “Nature’s most perfect single food,” the one food which contains everything necessary to support life. Certainly an ocean voyage, requiring often a month or more to complete, would have been out of the question then for any young child, had not a friendly moo-cow been also on the passenger list. Even with a cow aboard, conditions were far from ideal. It was in 1852 that Gail Borden, the American inventor, shocked at the many deaths of babies at sea for lack of proper

“PETITS POIS” ARE “PETTED PEAS”

ru; «- HAT is there about a French » ' i label either on food or clothes which makes the article so much more interesting? It must be the French reputation for excellency in cookery as well .as dressmaking. Xo o:.e will deny that “Pate de Fois C is” sounds a lot more aristocratic than, “Goose Liver.” Just so with “Petits Pois” winch have always been c nsidered a very great delicacy and carr.e originally from France. “Petted Peas” they are facetiously called by canners because they require more coddling than any others. What Epicures Say When being prepared for canning, peas are graded by 32nds of an inch a'nd the tiny ones belonging to the “Petits PoiV’ classification will pass through holes only 9/32 of an inch in d : ameter. But real epicures do not like the extremely small peas. They main-

THE SYRACUSE JOURNAL

tinal tract from impurities and toxins.” Dr. Harvey W. Wiley, Director of the Bureau of Foods, Sanitation, and Health, states that the slight acidity of sauerkraut safeguards against the destruction of vitamins in cooking. Dr. Edward Ochsner, of, the Augustana Hospital, has successfully tested sauerkraut in the diet of diabetics while another prominent authority has said: “I have found that the juice of sauerkraut, in bulk or in cans, to be a most dependable remedy for disturbances of health arising from disordered stomachs. I doubt if there is anything equal to it for sour stomach or for ridding the system j of uric acid.” In view of such eminent medicalJ opinion, housewives would do well > to include a few cans of this healthful food-tonic among the other readv-prepared foods on the handy I “emergency shelf.”

nourishment, held his historic talk with the Captain. Cow* Now Stay Home Four years later the United States Patent Office granted him a patent on his condensed milk process — the final seal of official approval upon his years of work to supplant the sea-going cows with pure canned milk. But it was some time before this product came into general use, and many cows were still going to sea in the sixties. Many improvements have been made in the process since that time, and now cows no longer go to sea, and both condensed and evaporated milk are an essential part of the supplies of every housewife. They are used not only in cooking and as a beverage, but condensed milk can be made into separate dishes. One of the most delicious desserts made from it is Caramel Custard, prepared by simply placing the can in boiling water for two hours, removing the contents and serving cold wiith whipped cream.

tain that the larger sizes possess more nutriment. In fact they declare the choicest peas and the ones which have the choicest flavor are those which are cooked without sifting just as they come from the garden. An Unusual Recipe This extremely nutritious vegetable is one of the most successful of canned products, and is third in point of vegetable popularity. With its valuable aid the housewife can devise many tempting, dainty dishes. Here is a pea puree which is different: rub through a colander one can of peas, add a little boiling water or soup stock. Cut several slices of bacon in small pieces, put in a frying pan and cook until > crisp, add one onion cut in dice, and continue cooking with the bacon until brown. Add salt and pepper to taste. . Serve like mashed potato, pouring the bacon and onion over it before serving.

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“PINCH HITTING” WITH PINEAPPLES-

WITH her usual buoyant spirits, Gwen burst into the apartment and announced to her more conservative house-mate that there would be two extra for dinner, and only about an hour in which to encompass all preparations. “But my dear Gwen,” protested Sally in her practical fashion, “there’s -nothing in the house to eat, and your guests probably like food with their meals. Most men do.” “Have you no imagination, my dear?” Gwen countered, with perfect complacency. “I shall ‘pinch hit’ with pineapples!” “Is this a new game you’re raving about?” queried Sally. “It’s quite evident you’ve never had a brother who was a baseball fan. If you had, you’d understand.” “But what have baseballs and brothers to do with hungry guests who will be arriving shortly?” - “Just this,” returned Gvten, as she hurried toward the kitchenette. “You remember the dozen cans of Hawaiian pineapple I insisted upon buying at the sale last week?” “Yes, over my veto! But what of it?” “Well I shall evolve a repast from those cans that will surprise you and I hope interest the guests no end.” f And this is what Gwen produced: Cocktail, Main DisE, and Salad California Fruit Punch’. Oranges, bananas, and Hawaiian pineapple cut in dice, served in cocktail glasses with pineapple juice poured over the top.

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Tomatoes Versus Pellagra

AMONG the sufferings following in the wake of the flood waters of the Mississippi were an alarming number of pellagra cases. Red Cross workers, in co-operation with state and public health authorities, exerted every effort to end the epidemic and to prevent a recurrence of the disease* It is interesting fact, made authentic by no less an authority than Dr. Joseph Goldberger, nationally known pellagra expert, in charge of the hygienic laboratory of the United States Health Service, that tomatoes, either fresh or canned, are the most . valuable of all foods for preventing and co’ , ~ , terac4-’”g this disease Dr. Coldbc-ger, whose studies of pellagra and its prev.ntion have given t’.s the ureater share of our knowledge of it, with Dr. G. A. Wheeler, another surgeon in the public health service. recently reported upon a demonstration of the pr vention of pellagra bv a”p'op-iate foods, which has been carried on for ten'jrears in the Georgia- state sanitarium. ’ Dr Goldber/er says: ‘‘Pellagra is due to a neGal fern of d'ficfency in diet. To cure a p" tiert it is 'necessarv that be eat enough, of the right foods to er>T"ct this defic»e r ’"v. And to pre-r-n 1 a r« , it is <’«ential that be c->ntitHi" to e*** s'iff : nent nnantit‘” r>r foods liberal use of t' rrnf.'nc f-pefi nr canned, will nre-ve-it- nellae r ’'a.” O- n nuart of the ;„: rP ranged tomatoes daHv, Dr. asserts •« sufficient to •utcract the esnecial deficiency of

She served this well chilled. Hawaiian Pineapple with Bar coni Crisp* bacon, pouring off grease as it cooks out. Remove to a. ot plate and keep warm. Season flour with pepper and salt. Into thia dip six slices of Hawaiian pineapple, covering both sides. Fry until brown in a little of the bacon fat, having it very hot. Hawaiian Pineapple and Cream Cheese Salad: Arrange on a plate, a ring of small white lettuce leaves taken from the heart. On this place a whole slice of Hawaiian pineapple drained and cut across with a sharp knife to facilitate cutting with a fork. Rub through a colander a fresh cream cheese. Put this lightly on top of the pineapple so that it stands up in flakes. Fill the hole of the pineapple with a teaspoonful of currant or guava jelly. Cover with French dressing, using lemon juice instead of vfnegar. Sprinkle the cheese lightly with paprika, which adds to the attractiveness of the color scheme. Gwen topped off the meal. with a recipe of French origin which is an unusual dessert most delicious and not at all difficult to prepare. An Easy Dessert Upside Down Pudding: Heat a skillet very hot and cover the surface with melted butter. Spread over this the contents of a can of crushed Hawaiian pineapple from which the juice has been quite thoroughly drained. On top of this, put a simple cake batter, and bake the whole in a moderate oven. To ascertain when done, try the cake with a straw. Turn out on a large, round platter,

diet responsible for the disease. Tomatoes a Cure Pellagra is not always readily diagnosed. It lias borderlines of indistinctness, and the direct cause of it is not actually known. Characteristic manifestations of the disease are disturbances of digestion, discomfort after eating, depression, belching, etc., burning sensation of the mouth, nervousness, irritability, disturbed sleep, breaking out of skin, and in exceptional cases, mental disturbances. Foods found to be common in the diet of pellagra victims are com meal, red beans, fat salt pork, white flour bread, syrup, sugar and black coffee. “Add Irish potatoes,” says Dr. Goldberger, “and you may get off with a case of scurvy. But add enough tomato juice, and pellagra will be prevented entirely.” " Dr. Elwood Hendrick, eminent scientist, writing in Harper’s Magazine, says, “Owing to the acid nature of tomatoes, tlje canned product is also rich in Vitamin C, and this makes canned tomatoes one of the most useful food accessories known to’ man. It maintains the health of sailors on long voyages, or armies in the field, and of children fed on pasteurized rm’k. Canned tomato's are the great and convenient enemy of senryv.” How f ortun?te for the public at large %re the findings of these eminent mm can he realized, when you 1 think how available canned tomatoes are at all seasons of the year. From

which operation will of course bring the pineapple on top. This will be all brown and with a delicious crust, due to the butter which lined the skillet. Here is a suggestion for a cake recipe which may be used in the Upside Down Pudding. Plain White Cake: Cream together one cup of sugar and onehalf cup of butter. Add to this one and cne-half cups of flour which have been sifted three times, one-half teaspoon salt and two heaping teaspoons baking powder. Add one-half cup milk. Beat separately two eggs and add to the mixture, having the whites very stiff. A little vanilla or almond flavoring may be used. The virtue of always having Hawaiian pineapple on hand is that it may prove a great convenience to the housewife, who, if she be resourceful, will never despair when guests drop in unexpectedly. Armed with a few valuable recipes, she can produce on short notice a most palatable meal. Pineapple may appear as an appetizer, it may serve as the piece de resistance, it may make a tempting salad or a delicious dessert. It has a host of possibilities when in the hand of a skillful person, one who is endowed with imagination, for it comes to you with the same rich flavor and sweetness which the tropic sunshine produced. How could it he otherwise, since only twentyeight minutes elapse from the time the fresh pineapple is delivered to the cannery to the moment it is- hermetically sealed in a sterilized can? It could not lose much of Hs tranical flavor in those few moments! ♦

vines to cans, so to speak, go the finest tomato crops grown, retaining all the r*ich vitamin properties of curative and preventive value, and obtainable everywhere at low cost. Some Simple Recipe* besides being easy to obtain aid inexpensive to buy, offer a great variety of dishes, as palatable as rich in tonic value. From the humble accessory to the meal, known as 'stewed tomatoes, have been evolved mlmy recipes, any one of which wjll proye a welcome addition to the most Carefully planned menu. Scalloped tomatbes are delicious and e sy to prepare. Rdrnove contents from one can tomatoes drain off part of the juice. Season tbmatoes with salt and pepper and a (few drops onion juice. Cover the bottom of buttered baking dish with (buttered bread crumbs. Cover witft tomatoes and sprinkle top thickly 'with buttered crumbs. Bake in hot ovyn till enunbs are brown. ' j Tomatoes and mushrooms' are a favorite with many, simple to prepare and dainty to serve. (Place con-, tents one can tomatoes in| saucepan with two tablespoons butter. Bring to boil and add contents one'small can mushrooms, chopped. Add' one-half teaspoon chopped parsley, pepper and salt to taste. Boil twenty \mmutes, stirring constantly, Serve on toast. To obtain tomato pur6e, simfrer one can tomatoes, reduced one-halls, then force through strainer, and again kt simmer until reduced to one cup.