Published Once a Month
By The Omaha Bee
|f Purpose is to instruct and edify, 1
to suggest and recommend new dishes
• « an aid to the housewife. Published
'I each month on the Sunday following
the loth day. Correspondence invited
. and will be promptly answered I
throaph these pages.
J
Practical Cookery
Is Free With The Bee
' All manuscripts submitted should II
”• on one side of paper only. II
Ihe Omaha Be* reserves the ri*ht~to ||
accept or reject at will any and all ||
manuscripts received. If the return of ||
manuscripts fe desired, return pout* U
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j f Copyrighted 1928) ||
What’s Hapening in
the Food World Today
“Riendoor Roast” to Be New American Dish.
You may soon be asking your butcher for reindeer
roast and reindeer steak, for it is expected that they
may soon become quite as common on the American
market as our other meats.
The new meat will be shipped from the far north to
packing houses on the Alaskan coast, where it will be
butchered for transportation. Heretofore, the rein
deer meat hag been shipped with skin on, but the new
method will not only permit of more satisfactory frees
ing, but will eliminate the odor of the skin being givaa
to the meat.
It is said that the Eskimo herds of reindeer are in
creasing so rapidly that the meat must be moved with
great swiftness if the owners of the herds are to profit
from them. The reindeer is a rapid breeder, since the
fawn of one spring will fawn the next spring.
Oranges Good—Bat Net a Milk Sukstitute.
“Theories that oranges and milk are of interchange
able value in the diet must go by the board,” says
Dr. M. E. Jaffa, consulting nutrition expert of the
California State Board of Health. He declares that,
while both are excellent and highly important foods,
each has its own place in the diet, and neither can
properly be substituted for the other.
This is because of the great difference, biologically,
between the two foods, he explains. Milk and orange*,
rather, should be considered as supplemental foods, for
the deficiencies of one are compensated by the other.
New Barley* and Wheat* Come to America.
“Naked” barleys, or barley which is readily separated
from the glumes which wraps the grain, and so is easily
threshed, is a recent food immigrant to this country.
Dr. Harry V. Harlan, plant explorer of the Unit*d
States Department of Agriculture, who has just re
turned from a year's trip through India, Abyssinia and
Egypt, brought the barley back with him together with
an assortment of other small grains and legumes. On*
•f these was emmer, a small grain used in Abyssinia
for forage and bread, which also has the virtue of b*
Itig exceedingly easily threshed.
Doe* Copper Kettle Kill Milk Vitamiae*?
The common copper kettle may cause the destruction
•f milk’s scurvy-preventing vitamin, when used in its
pasteurisation, according to an announcement of Dr.
Alfred F. Hess and Mildred Weinstock of the College
of Physicians and Surgeons of Columbia university,
^nade to the American Medical association.
Although the quantities of the copper may be far too
small to cause copper poisoning, they said, it may yet
be sufficient to destroy this anti-scrobutic vitamin C.
The discovery should have careful attention, the in
vestigators maintain, since milk, one of the chief
sources of the important vitamin, is frequently pasteur
ised in copper utensils.
Marketgrams
- For soups, sauces, stews and braising, one want*
sweet majoram, summer savory, thyme, parsley, sage
and bay leaf always on hand. You can buy bunches of
all these sweet herbs for a few cents each at the veg
etable market. Keep them tied together in a large
paper bag or box, where they will be dry and protected
from the dust.
“Rolled wheat” is milled in much the same way as
rolled oats. "Cracked wheat” corresponds to the old
fashioned oatmeal. “Pjjffed wheat” is made by put
ting the wheat into "guns” or sealed cylinders, which
revolve in a heat of 550 degrees Fahrenheit. Then the
“gun” is suddenly unsealed, and each tiny grain ex
plodes, puffing it to several times Its original size.
Dried yeast in cakes or powder is compressed yeast
dried at a low heat. Thus a good many of the live
yeast plants are reduced to a dormant condition, and
will, under suitable conditions, keep for many weeks,
and often for several months.
Chicory or endive appears in tHe market in heads
like lettuce, and is used for all the purposes that lettuce
is. It comes on the market a little later than lettuce.
Some hot summer day when your thirst seems' to
be almost unquenchable—try tomrftoes. For tomatoes
have a peculiar, almost magical, property of relieving
thirst. For this reason they are often given to pa
tients who suffer with fever or delirium.
When there is not enough milk and eggs to go
around, adults can take meat, nuts, beans, peas and
bread to get their protein. The kind of protein ia
very important. Some adults do very well, hut the
young become stunted. Milk is a food on which young
animals thrive.
"Zweibach” in German conveys the same idea of
“twice-cooked” that the word "biscuit” does in French.
The dough is molded into shapes and baked; it is then
left to coo! for several hours, sliced and rebaked dry.
Zweibach is put on the market by large manufacturers
in several varieties. Home-made bread seldom gives
satisfactory resuIts.
Making It Easier
for the Housewife
September Issue of “Practical Cook
ery” Will Tell of the Newest
Things in Aids for the
Housewife.
Things that make the harden of the housewife
lighter will be a special feature of the September
issue of “PRACTICAL COOKERY.”
Electricity—the modern wizard of efficiency
in business has been the greatest aid in conquer
ing the difficulties of shortening the hours in
making and keeping the home. The things that
hare been invented and developed to make the
mornings shorter and the afternoons easier in
every home will be discussed by authorities.
The modern day help in cooking—both those
that are simply a contrivance that makes the
meal better, or new things that will revolutionise
a whole kitchen cuisine will be explained by men
and women who have devoted years to their de
velopment and to the experimental work that
made the completed article perfect.
Other interesting pages are promised by con
tributors for September. A famous cook of game
promises some of the secrets that make the din
ner of the results of a hunting trip, a meal long
to be remembered.
The chef of one of the world's great steamers
ia sending recipes of foreign dishes, gathered by
him ia porta of all the world.
September “PRACTICAL COOKERY” is an is
sue yon will be eager to read.
French Dressing
% teaspoonful salt 2 tablespoon fuls vine
bi teaspoonful pepper gar
%, teaspoonful mustard 6 tablespoon fuls salad
14 teaspoonfol sugar oil
Mix the dry ingredients, add the vinegar and oil.
and stir until well blended, or shake in a bottle. The
vinegar and oil should form an emulsion, the mixture
becoming creamy when sufficiently blended. This
emulsion does not hold and should be mixed just be
fore using. This may be more than (enough for one
dressing, but it may be made in quantity, bottled and
simply given a severe shaking when wanted again.
Special French dressing bottles marked for the proper
amounts of oil and vinegar are a great convenience.
To this simple foundation may be added on differ
ent occasions a Variety of condiments, each one giving
a character of its own. For example, a half teaspoon
full of paprika, two teaspoonfuls of chilli sauce, one
teaspoonful of mushroom sauce, one tablcspoonful of
bottled horseradish, or any of the flavored vinegars,
such as tarragon, may he substituted for the plain
vinegar.
By using French dressing to different kinds of
cheese, particularly appealing salads of simple leaf
plants may be concocted to serve at luncheon or sup
per with cold meats.
Mayonnaise
1 teaspoonful dry mus- Yolk 1 egg
tard % cupful oil
V4 teaspoonful salt 2 tablespoonfuls vlne
h'ew grains cayenne gnr
1 teaspoonful sugar
Mix the dry ingredients and when blended add the
unbeaten egg. Add a teaspoonful of the vinegar and
beat with a Dover eggbeater. Then add a few drops
of the oil and beat. When one-half of the oil is used
or the dressing becomes very thick, alternate with a
few drops of vinegar. Continue in this way until both
the oil and vinegar are used. If the dressing is very
thick a small amount of cream may be beaten in just
before serving.
If the mixture begins to curdle, do not, as of old,
dash far s fresh egg yolk; that is, not unless you must
have the dressing at once. Set the dressing aside and
let it separate to its heart's content. When moat of
the oil has come to the top, pour it off, and beat the
egg with a Dover eggbeater till the mixture stiffens.
Then add the oil again slowly and continue the ususl
process.
*
Nutritive Value of
Canned Goods
In this day, much is being said about the nutritive
value of various foods, and comparisons by writers
and speakers are constantly being made. Authorities,
however, are generally in agreement that canned foods
have the same - nutritive value as the corresponding
foods prepared in the home kitchen. In other words,
they have the same proportion of protein, fat, carbo
hydrates, and mineral salts.
Regarding the much discussed and little understood
vitamin properties, recent investigations indicate that
on account of the exclusion of air in the canning of
foods, the vitamins are better preserved than they
are in similar foods cooked in the ordinary way in the
home kitchen. These investigations have led to the dis
covery that heat alone does not necessarily destroy the
vitamins, but the destruction seems to be due primarily
to heat in the presence of air. As canned foods are
processed, or cooked, in hermetically sealed cans, in
practically a vacuum, the destructive efi'c.t of the
cooking is reduced to the minimum.
Experiments with canned apples have brought out
the interesting fact that if the same lot of apples is
divided into twe portions, one portion being kept in
cold storage and the other canned, the canned apples
m tintain their vitamin content much better than those
in cold storage. It has recently been shown that
canned spinach is a very rich source of two of the
important vitamins, ranking in that respect with canned
tomatoes as one of the richest sources of vitamins
available.
“Simplified Cooking”
The editor of “Practical Cookery” is in receipt of
a copy of “Simplified Cooking,” published by Mrs.
Anna J. Peterson of radio broadcasting fame and the
American School of Home Economics. Mrs.'Peterson
lectures from station KYW every day on cooking, meal
planning, economical buying, laundering, entertaining
and table service.
Her new publication is printed in three sections, all
combined in one book. The first is three meals a day
and a complete plan and suggestions for a continuous
menu are covered. The next section is the complete
atory of baking and also on jellies and preserves, while
the third part is made up of special articles on special
diets.
Her plan of telling how t« cook is to give the
basic recipe for each style of food and to work out
all combinations from that.
Here are some of Mrs. Peterson’* favorite recipes:
IRISH STEW.
2 lbs. beef (shoulder or 6 small white turnip,
chuck) 12 small potatoes
4 tablespoons fat 2 stalks celery
% cup flour 1 small piece bay leaf
2 quarts water 2 teaspoons salt
6 small carrots >4 teaspoon pepper
6 small onions
Cut meat into 2-inch cubes und dredge with flour.
Heat fat in frying pan and sear meat; then turn into
a kettle and add bailing water and bay leaf. Cook at
boiling point for 1 hour. Prepare vegetables and cut
into quarters. Add to meat and continue cooking for
35 minutes. Add seasoning; remove meat and vege
tables to a serving dish. Thicken gravy with remain
der of flour and pour over meat and vegetables.
. QUICK COFFEE CAKE
1 14 cups sifted flour fi tablespoons sugar
2 teaspoons baking 2 tablespoons shortan
powder ing
14 teaspoon salt 1 egg
14 teaspoon mace or S cup milk or water
nutmeg
Sift dry ingredient*. Cut in shortening, add un
beaten egg and milk or water and stir to a smooth
dough. Turn into a shallow pan and cover with top
mixture.
TOP MIXTURE
2 tablespoons flour 4 tablespoons sugar
14 teaspoon mace or 1 teaspoon butter
cinnamon
With a fork mix all ingredients thoroughly; scatter
over top of coffee cake and bake 26 minutes in a hot
oven- (400 degrees).
PUMPKIN PIE
2 cups Bteamed or 1 teaspoon cinnamon
baked pumpkin 1 teaspoon ginger
- % cup sugar 1 pint scalded milk
2 tablespoons flour 1 egg
14 teaspoon salt Fie crust
Kul> the pumpkin through a sieve and add to it
sugar, flour, salt, spices, milk and well-bcatca egg
Line the pie pan with crust and pour in filling. Bak«
in a moderate oven (350 degree*) 1 heor.
