The Miami News from Miami, Florida • 9

FOOD SECTION FOOD SECTION MIAMI DAILY VOLUME XXXVII NUMBER 331. MIAMI, FRIDAY, NOVEMBER 11, 1932 PRICE DROPS IN FOODSTUFFS QUOTED BY SPECIALISTS -o YOUNG AMERICA CELEBRATES ARMISTICE DAY IN MIAMI CONTRASTING FIGURES SHOWN FROM FILES AS TIMELY DINNER DISH Doughboy Food Maintains Many Methods Low Level on Today's Markets Fried, Baked or Creamed Fowl Popular With Entire Family COME FROM WEST Ut rreparing- Potatoes Told Iron Important Part of Daily Menu in Home Expert Advises Selection of Foods Containing Diet Essential MONEY BUYS MORE Lowly Spud Can Be Cooked in Various Ways to Add Zest Fiyers Are Best When Weighing From Three to Four Pounds Meats, Vegetables, Fruits, Eggs and Butter on Cheaper list Br SISTER MART (XEA Sen ice Writer) Reports made by nutrition experts during the last few months place new Br CRACE STONE HALL (Food Pace Editor) Food, we are being reminded today, had a large part in winning the World war, American food mostly Boxes of food from "the states' finding their way across the ocean emphasis on the importance of iron in the diet It seems that children require more iron than was formerly estimated and that the amonnt supplied by common foods may be less highways to huts and jolting along foreign frontiers than has been ordinarly calculated. and -dugouts of brought many a faces. grin to doughboy While iron is found in a variety of foods, many of the staple, commonly used dishes contain little or no iron. their value as, food, lying in other directions.

Many of the foods generally known to be rich in iron are expensive, and even when economy it not necessary, a constant repetition becomes; monotonous and the foods grow unpopular. A simple way to determine the proper selection of a diet adequate iron is to arrange the iron-bearing foods in classes vegetables, grains, fruits and meats. Among thir vegetables, of course, there's spinach. But potatoes are Cakes hardy enough in consistency and packing to reach the boys over there represented expensive ingredients, purchased by the home folks. Gold fish, doughboy nickname for canned salmon; "slumgullion" mean ing beef stew, and "monkey meat" from the Argentina shipped abroad also cost Uncle Sam a good piece of money.

A fruit cake of those days was a luxury. Fruit was in the same class. Meat butter, eggs shot upward in price listings. what it cost to eat in those days with now, D. J.

Apte, Miami food broker, quoting current figures, shows the increased purchasing power of the dollar and high regard in which even a quarter is held when it comes to laying in supplies of fresh vegetables at this time. It has been said that the United States should take lessons from the French housewife in frugality of buying. Noting prices given by Mr. Apte, it seems as if changing world conditions have brought about this know- Chickens are at their best value at this time of year, and offer many possibilities to the homcmaker in search of food to please the whole family. Fried, baked or evolved into a tasty creamed dish, chicken for dinner always scores a high mark for the menu planner." A slight upward trend in prices on shipped chickens has come into effect lately, according to Adicl Moncrief manager of the Coral Gables Piggly Wiggly.

These fowls, often preferred by homemakers because refrigeration brings out the sweetness of the flavor, are raised in the Middle West and shipped here in'refrigerated cars. Trices are from two to three cents higher than earlier in the fall, Mr. Moncrief says. quality is obtained when fryers are from three to four pounds each; stewing chickens, four to five pounds roasters, five to six pounds, and capons, six to eight pounds each. Prices are 28 cents a pound for fryers; stewing fowl, 23 rents roasting, 34 cents, and capons, 50 cents a pound, he said.

Fresh-killed chickens, raised in the lake regions of Florida, especially around Orlando, are shipped to Miami alive and killed on the day they are sold. These chickens average about 24 cents a pound, about the same offered all summer. An interestinjTiote in this chicken commerce is the fact that unss a fowl has been properly fed and cared for, its percentage of spoilage is much higher than normally, Mr. Mon-crieff says. And fresh-killed chickens have better flavor if they are left hanging for a while before cooking.

Thrifty homemakers prefer. buying large chickens, to serve at more than one meaL And the idea of "left-over" is made appealing when the fowl is used in an entirely, new manner. Here are two' such recipes, each surprisingly good, dried beans and peas are rich sources, cabbage particularly raw is an excellent iron food, and any vegetable which is green or yellow furnishes the mineral in worth-while amounts. The color also indicates a quality which enables the body to use the supply or iron to the best advantage. The whole grain cereals and breads are good iron sources.

Whole wheat is an especially rich source. Of the fruits, apricots, prunes, raisins, dates and figs are the cheapest and most generally available Just potatoes or what have you? Well, for one thing, there's a souffle, or a croquette, of a specially treated baked potato. Plain boiled or baked potatoes are good, especially when you make sure the skins are perfectly clean. The, skin, you know, contains some of the most important nutriment of the potato itself. Varied use of the potato in the daily menu has been illustrated by Mrs.

Katherine Delaney at the Daily News Cooking school, closing at the Olympia theater today. A special note of interest is the fact that baking powder adds to the fluffiness and lightness of potato souffles and croquettes. Kumford baking powder has been the cooking school's choice, and here are three recipes for delicious dishes, using the baking powder: SWEET POTATO SOUFFLE i 5 medium-sized sweet potatoes teaspoon salt 1 teaspoon Kumford baking pow-der. 3 tablespoons butter Dash of white pepper Cream. Boil potatoes and put through riccr.

Add baking powder, salt, pepper and butter. Add cream to make quit; moist and beat vigorously. Put into a greased baking dish and bake in a hot oven, about 400 until mixture is pnffed and browned. Marshmallows may be added to top and browned if desired. For the croquette, try this POTATO CROQUETTES 2 cups hot riced potatoes 1 teaspoon Rumford baking pow- der Dash of cayenne Yolk of one egg Vi teaspoon salt 2 tablespoons minced onion 'zs teaspoon pepper 2 tablespoons butter.

Beat all together and cool on platter. When cool, shape into balls, dip in beaten egg, then roll in fine crumbs and fry in deep, hot fat Drain. Serve with a relish accompaniment And when you want to vary the plain old baked potato, just fry this idea. It makes an unusually good dish that appeals to anyone who likes cheese: BAKED POTATO WITH CHEESE Bake six potatoes. Make a sauce of the following: 1 tablespoon butter 1 teaspoon corn starch.

1 cup thin cream mild cheese i (cut in pieces) i teaspoon Kumford baking powder li teaspoon salt teaspoon mustard Few grains cayenne. Melt butter, add corn starch, stir well till mixed then add cream gradually, while stirring constantly, and cook two minutes. Add baking powder and season. Open the baked potatoes by deep criss-cross cuts and pour this cheese sauce over them. Then place in hot oven for a few minutes to complete the blending.

icugo vtri jicio bv ma i ctuuuiuics practiced in World war days have become a regular part of the regime of many homes, still seriously t.A i. sources. The small fruits, black berries, raspberries and blueberries, have been found to be good sources, too. Beef is the traditional iron food, as are egg yolk and liver. Kidney, brain and heart are now considered rich Aug iue xwu ijunuuu cicb louuJl prices have dropped to an astonishingly low level, i Potatoes are now retailing at 10 pounds for 14 cents.

In Armistice days they sold 10 pounds for 35 cents according to Mr. Apte's listings. Onions selling now three pounds for a dime were nine cents a pound sweet potatoes, two and a half cents a pound now were seven cents; apples sources of the mineral and are al ways inexpensive. Oysters are almost as high in the list of iron foods as meat calling for only two cups of cooked If one of these classes is not used, chicken, yet either will serve a family r.r I. i of six adequately.

Quick-cooking tapi special stress should be placed on the others. If economy prohibits the maximum amount milU, eggs 'and -Drawn by O. F. Mclntyre, Daily News Staff Artist oca, gives body to the dishes and the more expensive vegetables, then whole grains dried, iron-rich fruits and legumes should be used extensively to keep the iron content KEEP THESE TESTED RECIPES FOR YOUR FILES in the dietary high. Planning menus for school cafeterias gives managers of these school kitch Milk, although rather low in iron, has a unique position in the iron foods.

The amount it docs contain is of peculiarly great value, and the presence of so much lime has a notably beneficial effect "on the body's ens opportunity to select from a wide 10 cents a pound, and cranberries now about 15 cents a pound were 41 cents a pound, acording to Mr. Apte's records. Never. before in this generation, he says, have prices been so cheap. In some cases also, he adds, freight rates have increased over war days, adding to retail prices which otherwise would be still lower.

He quotes California Emperor grapes as an example of this with price now of seven cents a pound against 13 cents in war times. Wholesale rnit prices given by Hamilton Michebsen, grove operator, who handles large shipments of citrus fruits, has interesting comparative figures on prices now and in the days when America was conserving its food supplies with greatest care. In Mr. Michelsen's comparative price lists tangerines may be bought now $4 cheaper a box than in Armis and serve with mayonnaise. Instead of making the fresh cranberry sauce, a can of the sauce may be diced and added to the jello while hot then proceed the same as when fresh sauce is used.

If chilled in one mold, cut in squares to serve. brings out the flasor. CHICKEN POT PIE 2 cups cooked chicken, cut in pieces. 2' 2 tablespons quick cooking tapioca. 1H cups milk or-chicken stock.

i teaspon salt. 2 tablespoons butter. Dash of. pepper. Dash of paprika.

Combine ingredients in order given. Turn into greased casserole and bake in hot oven for 25 minutes, stirring mixture twice during first 10 minutes of baking. Place small baking powder" biscuits on top of chicken mixture after it has baked 10 minutes, return to oven, and bake 12 to 15 minutes longer, or until biscuits are lirowned. With the holiday season coming on, Mrs. Clara Brooks, manager of the Miami Edison High and Elementary school cafeterias, likes to serve cranberries in some form to accompany favorite roasts.

Here is her favorite JELLIED CRANBERRY SALAD Mrs. P. C. Long, manager of the Ada Merritt Junior High school cafeteria, finds from her experience that few things suit her family or the students better than delicious individual chicken pies. Here is her recipe: y-- INDIVIDUAL CHICKEN PIE range of foods for their own particular tastes.

Favorite recipes of four Miami school cafeteria managers are use of iron. Canned vegetables and fruits are as featured this week Mrs. A. Johnson, manager of efficient as fresh ones, so far as their iron content is concerned, since heat has no effect on mineral matter. The the Andrew Jackson Junior High school cafeteria, finds that a favorite What is the most popular dish at Miami High school is a question open to debate, says Mrs.

A. C. Bergh, manager of the cafeteria. Out of several which seem to vie for favor, Mrs. Bergh selects this one SYRUP PECAN PIE with, her family is meat loaf.

This is her recipe: C1' water or juice should always be used. In the case of vegetables, reheat them in the water and either let it cook away or use it in the sauce. VEAL LOAF 1 pound fresh cranberries 1 cups water 1 cup sugar 1 pkg. cherry jello 1 enp chopped celery (not too fine) 1 cup broken autmeats (pecans preferred) 2 pounds Teal 2 cups bread BOOK FEATURES 4 pounds chicken VA pounds veal 3 cups' flour 1 cup milk 3 tablespoons shortening 6 teaspoons baking powder i teaspoon salt Cook chicken and veal until crumbs 2 eggs 1 tablespoon SOUTHERN DELICACIES salt and pepper mixed 4 tablespoons eggs cup sugar 1 cup dark syrup 3 tablespoons melted butter Pinch of salt Mix in order given, cook 10 minutes in double boiler, then add one teaspoon of vanilla. Place mixture in un Culinary Guide Is Written by butter tice days Indian river and Dade county oranges and grapefruit about $'Z cheaper, and King oranges $3 cheaper now a box.

But the big differential is in avocados which his records indicate were $27 a bushel in war times against $1.50 to $L73 a bushel now. Meat butter and egg prices, Misa Margaret Anglin of the Southern Stores tells us about sound encouraging to the pockethook. Compared with 1929, Miss Anglin quotes figures to show that 16 eggs may be had now for the price of a dozen three years ago. On the same basis homemakers may buy one half pound more lamb, beef, ham, bacon and sausage for the same money and also tliri into their market baskets a Chop veal fine, add bread crumbs. Kentucky Woman Food prepared in the Southern RUSSIAN PATTIES PROVING POPULAR Expert Declares They Make Unusual Entree salt Mrs.

Brooks) Cook berries in water until tender, then put them through a wire strainer. Boil pulp, sugar and salt for five minutes. Dissolve jello in one cup of boiling water, add to cranberry sauce and when cool, add celery and nuts. Pour into individual molds or any flat-bottomed utensil. Chill Mrs.

Johnson eggs, salt and pepper, and sags CHICKEN CUTLETS 4 tablespoons quick-cooking tapioca. teaspoon salt. cups hot chicken stock. 2 cups cooked chicken, finely chopped. 1 egg, beaten with 3 tablespoons milk or stock, and teaspoon salt.

Sifted bread'or cracker crumbs. Add quick-cooking tapioca and salt to stock, and cook in double boiler 15 nHnutes, or until tapioca is clear, stirring Add chicken and cook five minutes longer. Cool. Shape into cutlets or ChilL Dip in roll in crumbs, and fry in deep fat 390 degress one minute, or until golden brown. Drain.

Serve with tart red jelly. This mixture may also be used for a hot or cold sandwich spread. Garnish with parsley. Makes 10 to 12 cutlets. tender.

Remove Mrs from bones, thicken gravy and spread mixture in long baking pan. Make biscuits 1 and place on top of the chicken. Bake In hot oven until biscuits are done. Serve immediately, using one biscuit, sprinkled with parsley, for each serving. Mrs.

Bergh if desired. Press down firmly into manner somehow or other holds prestige in the cooking world, some of the most famous dishes having baking dish and bake for SO minutes cooked shelL Sprinkle pecan pieces on top. Bake in moderate oven. in, a moderate oven. RECIPE FOR HONEY 8 AND 40 STATE CHAPE AU HONORED AT RECEPTION WEEK IS FEATURED SNEAKING i ion has come over us that these wonderfully dainty Russian meat patties are more characteristic of fh.

Tin GelO if quarter pound more butter. Price of pork is still more generous to the homemaker who gets a pound more now for the same money. Freight rates on fresh meats have increased one-eighth of a cent per pound in the last few years, according to files of Southern Stores, and in the past few months there has been an increase of two cents a hundred wcirhr tlioufh a reduction of this in Cossacks and the ballet, than the INDIVIDUAL MEAT PIES ARE FAVORED Juve lear Plan. But their flavor, their piquancy are so inviting, Chicago dietitians tell us, why pursue the investigation! The patties will make an unusual entree. The broth in which th moat- In observance of national honey week, which began Monday, home-makers are trying out new ways of using this popular sweet Here is a recipe to try now and save for the coming holidays: HONEY PUMPKIN PIE: iy enps canned or cooked pumpkin cup honey teaspoon salt 1 teaspoon cinnamon teaspoon ginger 2 eggs beaten Hi cups evaporated milk Pastry.

Mix ingredients thoroughly. Tour been evolved in Southern states. Virginia, South Carolina and Georgia, for example, are noted for their particular brands of baked ham, corn-bread and baked 'possum. And now culinary delights of old Kentucky, already noted for its blue grass, its race horses and beautiful women, are brought forward in a new book by Nannie Talbot Johnson. Practical, intelligible and serviceable, "What To Cook and How To Cook It" offers itself as a useful guide-book to the inexperienced or experienced homemaker.

An interesting chapter of the book is devoted to a phase of cooking every homemaker wants to know now and then time tables, table of measures and proportions and general information on thing's not usually included in cook books. Dishes favored in the South, such as fried chicken Southern style, barbecued meats, and combread have an important place in the chapters of recipes. Chapter divisions are made according to the type of food, soups, meats, fowl, breads, desserts, salad dressings, and so on. Directions are clearly and simply given, end understandable, even to the novice. In the back of the book is a fea has been boiled should be served with them, with a little chopped parsley aaaea.

mat will be the finishing touch to a real niece of kitchen ar December is expected. With prices at this level it seems as if Young America ought to keep well fed in the aggregate and be ready to square its shoulders in adjusting future food production and consumption on equable basis. CURRENT PRODUCE PRICES LISTED tistry. into a pie can lined with pastry. Bake in hot oven for 10 minutes, reduce heat and continue baking in a slow Dil you ever know a man who wasn't fond of individual meat pies? There's something very flattering to the male ego in the idea of having a whole pie all to himself, which he can devour at And when its brought to the table piping hot, and deposited under his nose where he can smell the savory aroma of the steam rising therefrom, the average husband can be counted on to break into an appreciative grin, says a food specialist of the National Biscuit Co.

Most women are in -the habit of considering individual pies too much work for everyday serving, and confine this treat to special occasions. But now a way has been found to teduce the necessary preparation to a pleasant minimum. Making the pastry, of course, has always been the chief hurdle. So some smart cook oven until set Time for baking 10 minutes. GLASS KNIVES AND FORKS INTRODUCED RUSSIAN MEAT PATTIES 2 cups ground cooked beef (from soup bone) 1 cup cooked rice teaspoon salt Grated onion Pepper 1 egg Vt- cup evaporated milk Plain pastry Broth Chopped parsley Combine ground beef, rice, seasonings, egg and evaporated milk.

Boll pastry thin. Cut in rectangular pieces about 4 It 6 inchest. Pnt Inrp ture homemakers will love. Any tnoucht of substituting hnlrn fl I jjfefeai'IMPj'fHftfcMl ii' tSS T-thredded wheat, usually thonght of Florida products are beginning to come in again rather plentifully with the following prices Spinach, from the lake regions, five cents a pound carrots, Miami grown, 10 cents a bunch; string beans, as low as three pounds for five cents, average about five cents a pound; squash, two pounds. 15; radishes, two bunches for 15 turnip greens, 10 cents a bunch all grown around Miami.

First Florida tomatoes are two pounds for 15. Oranges and grapefruit beginning to come in from the Redlands, very fine fruit; oranges, 15 to 30 cents a dozen; grapefruit six for a quarter to three for a quarter; avocados, grown in Miami, 10 cents each. Unless there is too much rain, growers predict strawberries by Christmas very early for them. HEARTY SALAD INDIVIDUAL MEAT PIES spoonful of the meat mixture on half of each piece; fold other half over and press firmly together with fingers or tines of fork. Bake in hot oven until brown, about 15 minutes.

Add woman knows she soon develops her own little flair for any recipe, perhaps more or less flavoring, or an added dash of spice countless little things to make dishes individual. Realizing this, Mrs. Johnson has included a section of memoranda pages, for notes to be made as recipes are tried out. "What To Cook and How To Cook It" is published by G. P.

Putnam's Sons, New York. chopped parsley to broth in which meat was boiled. Heat and serve over PARIS, Nov. 11. (UP) This seems to be the glass age from the number of, objects, not born of glass, but which suddenly have "gone glass." Now it is glass knives and forks, and woe be unto the hungry human who cuts too hard, or bites too enthusiastically, unless he, or she, is interested in experiencing the sensations of ground glass eaters A shop here recently displayed in its largest window, a dining room table set entirely with glass objects knives and forks, spoons and salt cellars, glasses, goblets, plates and even the table itself was transparent crystal with a central decoration of crystal flowers.

"Were the napkins also crystal?" yon ask, with your tongue in your cheek. No, but they were made of a new transparent crystal silk, crisp enough so that they stood up perkily on the table and in no way impaired the crystaline ensemble. patties. Yield: 6 servings. QUICK DESSERT LABOR-SAVING HINT 6 shredded wheat biscuits Hot water 2 tablespoons melted butter 1 pound chopped steak Salt and pepper 2 tablespoons minced onion.

Split shredded wheat biscuits and dip quickly in hot water. Brufeh with melted butter. Mix meat, seasoning and onion, and put a layer of the mixture on six halves of shredded wheat Cover each with a second half. Place on a greased baking pan, cover and bake in hot oven (425 degrees) 13 minutes. Uncwer and Serve hot garnished with pimiento strips.

When unexpected guests come to Daily Kewj photo. Feather-weight cake covered -with delicious creamy frosting and tropical punch as refreshments for the evening attracted much interest at the reception given last week by the Dade county salon, 8 and 40 society of the American Legion auxiliary, honoring Sirs. Renee Smith, state chapeau. Tictured here are, left to right: Mrs. Edwin Barker, Mrs.

Smith, E. D. Keef er, chef de gare of the 40 and 8 Mrs. M. L.

Hunter, Dade chapeau, and Mrs. L. Lutz. lunch and you haven't time' to plan the type of meal you want, canned fruit will be quite all right for dessert if you spread some wafers with marshmallow and let them brown in the oven, as an accompaniment for the fruit When chocolate is to be melted, lmt-the upper part of a double boiler with waxed paper, and place the cut chocolate on the paper. After the chocolate is melted, remove it and throw the paper away.

Tour pan will be as clean as if it hadn't been used. For a good, rich-in-vitaminee salad. quarter fresh tomatoes and halve bananas lengthwise, with mayonnaise and bot rolls. A 4 ft.