Wonderful
New Recipes
Prune*—Stewed
WASH (dried) prunes; cov
er with warm water and
soak for several hours or
over night if possible. Heat
slowly to the simmering point in
the same water in which they
were soaked. Cook slowly under
the boiling point until prunes
are tender but not broken. Rapid
cooking destroys the fine flavor
and appearance of the fruit; at
least half of the juice should be
absorbed during the cooking
process; what is left should be
a rich thin syrup. Slow cooking
develops the natural fruit sugars
and very little sugar will be re
quired. If, however, sugar is used,
add it after the prunes arg. cook
ed while still hot enough to dis
solve it.
Prune*—Baked
Wash prunes, cover with warm
water and soak over night. Bake
in a casserole in a slow oven, us
ing same water fruit was soaked
in. Cook until tender, sweeten
fo taste and serve with custard
sauce or whipped cream.
Here is a new way to serve
prunes as a delightful breakfast
fruit or for a family dessert.
Baked prunes are now being
served on many dining cars and
at exclusive hotels.
Apricot Cobbler
1 CKK
bi cup sugar
1 cup flour
1 teaspoon baking powder
y% teaspoon salt
Vi cup milk or water
- tablespoons melted butter or
substitute
V* teaspoon vanilla
. 1 cup cooked (dried) apricots,
drained of juice.
Beat egg until very light; add
sugar gradually, beating until
creamy. Sift flour, baking pow
der and salt and add to mixture
alternately with milk. Beat until
batter is smooth, then add melt
ed butter and vanilla. Put apri
cots in a buttered baking dish;
pour batter over fruit and bake
in a moderate oven about half
an hour. Serve with apricot pud
ding sauce No. 2, or with a hard
sauce made of butter and pow
dered sugar. Will serve six per
sons.
Apricot Pudding
2 eggs
1 cup sugar
2 cups flour
2 teaspoons baking powder
',4 cup melted shortening
'4 cup milk
I teaspoon vanilla
Apricots (dried, well washed ar.d
rooked)
Beat eggs until light, add sugar
gradually, beating with egg beat
er. When creamy add dry sifted
ingredients alternately with li
quid, mixing well. Add flavoring
and melted shortening. Pour in
to greased pan. Arrange well
washed, soaked (dried) apricots
in even rows over entire surface
of cake and sprinkle with sugar.
Bake in a medium hot oven
about 20 minutes; cut in squares;
serve hot with whipped cream.
Will serve eight persons.
Spinach Loaf
Here is a tempting way to
serve spinach and ham together.
The spinach must be washed,
drained and cooked until tender
in an enameled ware saucepan,
so that it will not be discolored.
Drain it thoroughly and chop it
very fine. For each pint of cook
ed spinach use Iwo tablespoon
fuls of butter, the yolk of one
egg, a teaspoonful of salt, and a
sprinkling of pepper and pap
rika. Next arrange the spinach
in an enameled ware baking pan
with alternate layers of finely
chopped ham, the top layer being
of spinach. Scatter grated cheese
and fine bread crumbs over the
top, and brown in a hot oven. It
may be served in the same dish
in which it is cooked and gar
nished with slices of pimento.
The Food of the Gods-Plus
By DAN S. DUGAN
A BOON TO INFANT AND ADULT
THE greatest forward stride in the milk
business in recent years has been the
perfection of a chocolate milk drink that
could be delivered ready for consump
tion to the dealer or consumer. A scientific
blending of milk and chocolate, two of nature’s
most perfect foods, has been the object of study
and experiments for the past decade. There is
no other food product which is so rich in both
food and flavor as chocolate. It is a complete
food containing fat, protein and carbohydrates
in large quantities. “The food of the gods” 's
the name given to the chocolate or cocoa bean
by the great botanist, I.imacus. It is one of na
ture’s greatest gifts to man and adds nutriment
and deliciousness to everything with which it is
mixed.
For more than a generation, chocolate milk
drinks have been sold at the soda drink foun
tains under various names; but, through a re
cent discovery, we learned that milk and cho
colate, when viscolized under enormous pressure,
imparts a flavor and smoothness that is unob
tainable any other way. The blending of these
>wo perfect products produces a food that is
perhaps without an equal in concentrated food
value.
Among the places where this drink first found
favor was among the soldiers’ camps in the
south, where it was started in a small way. It
has grown rapidly in favor until now every first
class dairy is distributing a chocolate milk drink
under various trade names—viz., “400,” “Drink
mar,” etc.
One-half pint of chocolate milk is equal in
food value to one and one-fourth pound of fried
chicken, fish or beefsteak, or one-half dozen of
eggs. But the chief food value of the choco
late milk lies in the elements supplied. It con
tains the mineral for lack of which children suf
fer most; also, the vitamines necessary to health.
It is a wonderful help to parents who have trou
ble in getting their children to drink a plentiful
supply of milk and many schools are using cho
colate milk in nutrition classes. There is no
equal to it in combating malnutrition, as it sup
plies the milk elements in an enticing form,
which tempts children to eat more and oftener
and to eat balanced foods rather than pastries
and sweetmeats.
Perhaps you are wondering about
the origin of the cocoa bean from
whence all this deliciousness of the
new chocolate drink emanates. I.et us
therefore in fancy wander to the tropi
cal country where grows the cocoa
tree and the sugar car.e and enlighten
ourselves in connection with the little
story told as to the growth of the low
ly cocoa bean.
.In tropical countries near the
equator grows the cocoa tree. Pods,
seven to ten inches long, hang in clus
ters from the trunk and branches of
this tree, and in each Dod are found 30 or 4t>
cocoa beans. They are light green and imbedded
in a sweetish pulp.
Skilled workers, with pruning knives on ends
of poles, cut down the pods when ripe and gather
them in baskets. Much care must be used to
pick only the ripe pods; also to avoid injuring
the flowers which blossom when the pods are
ripe. After the pods have been cut from the
trees, they are gathered in heaps and left on
the ground for a day or two. They are then
cut open and the beans and pulp removed. The
pods and pulp are burned, but the beans are
subjected to a fermentation process which re
sults in deepening their color and greatly en
riches their flavor. Expert attention to the fer
mentation is necessary for development of the
best flavor.
After fermentation the beans are dried either
by artificial heat, or in the sun. During the
drying process they must be turned frequently
ho that they will be dried thoroughly on all sides.
After they are dry, the beans are carefully sort
ed for size and packed in sacks for transporta
tion to the seacoast for shipment. While thou
sands of tons of cocoa beans are shipped from
South American ports, choice cocoa beans are
also produed in ( eylon and Africa.
When the sacks of cocoa beans reach the
warehouse of the American chocolate manufac
turer, they are piled by automatic stackers or
conveyors in the large, clean, dry storerooms.
Before the cocoa beans are sent to the roast
ers, they are put through mechanical cleaners
and then inspected by hand to make certain for
eign matter is removed. Then on to the roast
ing room, where expert roasters exercise great
care in this important operation. After being
roasted, the beans pass through cracking and
blowing machines to separate the shells from
the “nilv." The shells are fibrous and indigestible
and none are allowed to be ground into the
cocoa.
The beans, after being cracked into ‘’nibs"
and freed from all shells, are run through triple
mills, where they are ground into chocolate liq
uor. Cocoa butter is then added to make r thick
paste of extreme smoothness.
Sugar, which is one of the most important in
gredients in the manufacture of chocolate,
comes from sugar cane, from which the best
sugar is made and is grown in the West
Indies. Natives in Cuba bring the cut
cane to the crushers in huge carts,
which truly is a picturesque sight. 1 n
mammoth mills the cane is crushed and
the sugar extracted to be refined later
to snow-white purity. It is usually pur
chased in shipload quantities by the
big chocolate manufacturers.
Milk from emerald dairy farms of
this great dairy country is added with
the sugar to the chocolate to produce
the smooth, melt-in-the-mouth goodness
and flavor to be found in the new
chocolated dairy drink
TROCO
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Distributors
*1
The Casserole
and Its Use
(^ASSEROLE cookery, al
though a method which has
^ long been in use, may be
used by those of even the most
aristocratic tastes and ideas. It
is not only an adequate and prac
tical method, but may be made
an attractive element of the
meal. The casserole itself may
be the means of giving the table
its color scheme, aa they may
now be obtained in greens, blues,
browns, etc., in the earthenware
and the transparent dish in the
pyrex.
Aside from attractiveness, the
casserole lends itself to conveni
ence. Food may be placed on the
table directly from the stone
with the assurance that the meal t*
will not be spoiled from foods
being cold. By placing the food
in the casserole, all nutritive
value is retained, since the juice*
are not poured off. This also re
tains much of the flavor, which
would otherwise be lost. When
several different foodstuffs are
combined to form one dish, there
Is a blending of flavors which
cannot be obtained in any other
way so well.
Those of us who need to prac
tice economy or find difficulty in
interesting the member* of our
family in the use of vegetables,
should be especially interested
in casserole cooking. A few sug
gestions follow:
Veal Heart*
6 Servings—4,000 Calorie*
2 veal hearts
2 cups tomatoee
4 medium potatoes
Vi teaspoon salt
's teaspoon pepper
I tablespoon parsley
1 teaspoon sugar
3 tablespoons flour
Trim and wash the veal Ufart#
and sear in hot fat. Place ia
casserole.
Wash and pare the potatoes
and arrange in the casserole ^
about the hearts.
Heat the tomatoes, add the
sugar and seasonings. Thicken
with flour which has been mixed
to smooth paste with water.
Pour the tomato mixture over
the hearts and potatoes. Bake
in moderate oven two hours.
LUNCHEON
Veal Hearts Head Lettuce Salad
(iraham Bread Butter
Baked Apple
Ricftlloptd Onion* With Egg*
4 Servings—1,015 Calories
4 small onions, boiled
4 hard cooked eggs
1 ' % cups milk
% teaspoon salt
3 tablespoons flour
2 tablespoons butter
Pepper
Bread crumbs
Make a white sauce of milk,
flour, butter and seasonings.
Butter a casserole and alter
nate layers of sliced onion, sliced
egg and white sauce. Cover the
top with buttered crumbs. Put
in the oven until crumbs are
brown.
LUNCHEON
Esea Hoped Onions with Eggs
Graham Bread Butter
Orange Ice
Carrot* in Ca**erol*
4 Servings—550 Calories
8 medium sized carrots
4 tablespoons butter
3 thin slices of onion
'k teaspoon salt
'4 cup water
Pepper
Wash, scrap and cut carrots into
pieces lengthwise. Brown butter
and onions, add carrots, water,
tall and pepper. Cook in casserole
until tender.
Koaat Sirloin of Beef
ICscstopped Potatoes
Carrots in Casserole
Head Lettuce French Dressing
Graham Bread
Soft Custard
