The Brooklyn Daily Eagle from Brooklyn, New York • Page 10

BROOKLYN DAILY EAGLE, NEW YORK, FRIDAY, MXRCH 8, 1935 Bananas as Liquid Ingredient Add Novel, Fruity Flavor to Bread, Cake 10 Delectabie for Bridge Event Savory Meat Prices Dishes at Within Budgets I1: 1 Guild Recipes STUFFED TOMATOES 1 small can deviled ham tomatoes sap chopped aawarooms ltt sups broad crumbs 1 tablespoon aUeed enlea 3Uble4peas batter Brown onion, mushrooms and! bread onimba in butter and add Most housekeepers prick up their meat bill. And right now, mors than cusslon. because of the drought last Summer and for other reasons, there is mors lean meat in many markets, and there are fewer well-marbled steaks and roasts with a thick rime' Freshness Retained by Baked Goods Made From Tested Fruit Recipes Miss Florence Cooley, Home Economics Department, Fruit Dispatch Company, Makes Tempt' ing Samples at Guild TJIOTORT of bananas, known history, dates back to 327 B. but Miss Jlorence Cooler, home economics expert with tb Fruit Dispatch Company, baa authentic reason for believing this delicious fruit was wed long before that. "Bananas were known in ancient times as the 'fruit of the Miss Oooley told women guests at The Eagle Home Guild yesterday while making muffins, bread and cake with this adaptable fruit.

"But these people did not know that bananas contain vitamins and In addition to valuable minerals. of celery and cook In the fat for a few minutes. Then add five or six tart apples diced or sliced, and sprinkle with one-fourth to one-half of a cup of sugar. Cook until the apples arc tender and somewhat candled. Then stir in one cup of bread crumbs and season to taste with salt.

Lay one section of the ribs out fiat, flesh side down, and spread with the hot stuffing. Cover with the other section and sew the two together. Sprinkle tbe outside of the stuffed ribs with salt, pepper and flour. Lay the stuffed ribs on a rack in a roasting pan. Do not add water end 0o not cover.

Use a moderate oven tempr-Wtrrt) (about 350 degrees from ivvtrt to finish. Or, brown the roast In a hot oven (460 to 500 degrees) for 30 to 30 minutes, then lower the temperature very moderate (about 300 degrees) for the finish. Cook until the meat Is tender. This will probably require about one and one-half hours. Remove the strings from the roast before serving.

Carve between the ribs. MEAT TURN-OVERS Season chopped cooked or canned meat with onion and celery er parsley, moisten slightly with gravy, or broth, or tomatoes, or chill sauoe. Hearti, spades, diamonds and clubs will be trump If you treat your party guests to these novel spice cookies made with a package of dry mince meat. 200 Visitors ham. Cut top of toraatKa.

Add adiblo parts oi top to aoove mixture ana heat. Make a mound of ham ia tops of tomatoes and bake. CarnUh with parsley springs. Time for baking It minutes. Temperature for baking, 379 degree Fahrenheit Seme four.

JEILT, NUT MAYONNAISE (Jsr fndt aaials) 1 ess double whipped motto Ubleavpoens currant Jelly i Ubieepooiis men Juioe tatfcreapeona paeans, finer nappe mayonnaise add remaining ln' gradients in order given. Makes about ltt cups. CIDER PUNCH eups pineapple Jile 1 eup lemon jace. 1 enp orange Jules. Lemon rind.

Orange rind, gMsrtt eider. I eups strong tea. quarts ginger ale. Ice. Mis fnitt fiitAAa.

ttrana mnA lemon rind cut in spirals, elder and tea In a ntinrh howl. Just tMfnra serving, add ginger ale and let. This makes 65 to 70 servings. Women are' now' admitted as guests of the Union Society at Oxford University, in England. The society was formed in 1831 and women were only permitted to the galleries of its debating hall.

The members are estimated to number 40,000 in aU parts of the world. boil; continue boiling for three minutes or until mixture is practically- dry. Allow to cool Cream butter and brown sugar. Add beaten eggs, soda, cooked mince meat and enough sifted flour to make a stiff dough which can be rolled. Roll to inch thickness on slightly ears over ways of cutting down the usual, there is a point to such diS' tity of fat, with some Sliced onions if you wish.

Next add liquid, about one-hair cud of water to a rood' slsed piece of meat, cover the kettle with a close-fitting lid, and cook the meat slowly until it is tender when pierced with a fork. Savory seasonings add zest to many a homely dish. The following seasonings are good with meat: Onions, sage, thyme, leaf savory, bay leaf, mint leaves, parsley (fresh or dried), celery tops (fresh or dried), celery seed, caraway seed. cloves, pepper, paprika, curry, grated horseradish and garlic buttons. Combine meat with other foods, eklll In combining foods, plus knowledge of food values is the key to Interesting, appetising, balanced meals.

Meat Is one of the very flavorful foods; so make it go as far as possible in toning up bland foods. FRICASSEE WITH DUMPLINGS Teal or lamp breast, shoulder, neck, flank and shank meat are all good for a fricassee. Cut from one to two pounds of meat into fairly small nieces, sprinkle with salt pep per and flour. Brown In fat and add a sliced onion. Add water to cover, put on a lid, and cook slowly for one to one and a half hours.

Then add turnips and carrots, and chopped green peppers, if desired, and oook until the meat and vegetables are tender. The stew should have plenty of gravy, very slightly thickened. Season to taste with salt and pepper. For dumplings, sift one pint of flour with three-fourths teaspoon of alt and three to four teaspoons of baking powder, work in two to three tablespoons of fat and add one cup of liquid (water or milk). Drop the dumpling batter by spoonfuls over the stew, cover tig'itly to hold in the steam, and cook for 15 to 30 minutes, or until the dumplings are done.

ROAST SPARERIBS WITH APPLE Select two sparerib sections that match. Have the breastbone cracked that it wUl be easy to carve between the ribs. For the stuffing, fry one-ouarter of a cup of diced salt pork or bacon until crisp. Chop an onion, a sprig of parsley, and two or three stalks of fat The supply of meat for the country as a whole is also smaller than it has been for some years past. This calls for mors skill url cooking meat and in devising good combinations with other foods.

Accordingly, the Bureau of Home Economics of the U. S. Department of Agriculture has brought together its best ideas for using the cheaper meats. Here are some of them GENERAL RULES FOB COOKING. cook meat slowly, using moderate temperature most of the time.

Meat is a protein food and, like white of egg, is toughened by prolonged heat ing at high temperature. To make meat savory, brown it to develop the characteristic rich flavor, but cook it at moderate temperature the rest oi tne time. 'Whether to roast, broil, or braise a piece of meat depends on the tenderness of the cut and on how much fat there Is. Tender cuts are beef roasts and steaks from the rib and the loin, all cuts of lsmb and pork, ana generally au cuts or veal. The less tender cuts are beef chuck, brisket plate, rump, round and flank.

When meat has plenty of fat, oook according to the cut Roast or broil the tender cuts In uncovered pans, without added water. Tough meat requires long, slow cooking witn moisture; so make the less ten der cuts into pot roast, stew, or some outer braised dish. Or, grind less tender meat. When meat has very little fst, it Is usually best to modify the rules of cooking meat according to the cut. To veal and to very lean beef, lamb or pork, whether tender or not, add fat for richness and good flavor, and cook as braised steaks and chops, oven-braised meat, pot roast and stews.

Braising and pot-roasting, by the way, are merely variations of the same principle of meat cookery. They are two of the very best ways of making lean, tough meat tender. One of the Important "dol" to a successful pot roast or braised dish is first to season the meat with salt and pepper and sprinkle it generously with flour. Then brown the meat on' all sides In a small quan and add salt and pepper to taste. Make a rich biscuit dough, uslftg about twice the usual amount jot fat Roll the dough out in rrjunds, on each round place some of the seasoned meat filling, and fold the edges of the dough together to make turn-overs.

Bake in a hot oven (about 435 degrees panned cabbage and Corned beef Heat three tablespoons of fat in a large pan, add three quarts of shredded cabbage, cover to keep in the steam, and cook for 10 to 15 minutes, stirring thoroughly. Add one pint of canned corned beef, separated into small pieces, and heat thoroughly. Season to taste with salt, pepper and a little vinegar. SPICY BRIDGE COOKIES 1 (9-ox.) pkg. dry mince meat and cup water boiled almost dry 4 cup butter cups brown sugar 2 eggs, well beaten 1 teaspoon soda 4 cups flour (about) Break mince Bleat into pieces.

Add cold water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk is finding its way onto the table with increasing frequency in combination with other foods. To many persons kraut is best known as the inseparable twin of spareribs or pig's knuckles. AS a matter of fact there are scores of tempting sauerkraut combinations in general use.

SAUERKRAUT BEEF ROLL Take 2 or 3 pounds of round steak cut -lnch thick. Sprinkle salt and pepper over it. Cover with thick slices of bacon. Place as much kraut on this as possible and roll up and fasten with skewers. Put in covered roasting pan with a pint of water and bake one hour in a moderate oven.

Then thicken the liquid with flour. Garnish with lemon slices. BAKED SAUERKRAUT WITH APPLE 3 cups sauerkraut '4 tablespoons 3 apples brown sugar Take a casserole or any baking vessel, grease the bottom with but floured board. Cut with floured cookie cutter. Bake on greased baking sheet in hot oven (400 de grees 10 minutes.

Makes four dosen. ter, put in a layer of sauerkraut, add a layer of sliced Unpeeied apple 'and sprinkle with two tablespoons brown sugar, then add another layer of sauerkraut, apple and sugar. Cover and bake In a moderate oven. Serve hot BAKED TOMATOES WITH SAUERKRAUT Cut thin slices from the stem ends of smooth, medium sized tomatoes and scoop out the pulp. To a quantity of bread crumbs add an equal quantity of sauerkraut Season with salt pepper and a few drops of onion juice, and flU the tomato hollows with the mixture.

Place stuffed tomatoes in a buttered pan, sprinkle each tomato with buttered crumbs, and bake for 30 minutes in a- hot oven. The major occupations among whrfe-collar women Workers in the United States are connected with one form or another in educational and office work. i- 1 it Jh r' 1 1 I 4 in A' si BROOKLYN EAGLE HOME GUILD 305 Washington Street, Brooklyn, N. Y. Admit one to afternoon program at The Home Guild, beginning at 2:00 o'clock.

Present This Coupon at Borne Cnlid Entrance), Fourth Floof Oriftaal Sagl SelUlai NAME ADDRESS New thousands won to Hoflman Beer by recent special offer "The green-tipped banana li the one usually seen In the store and Just right for cooking. All-yellow bananas are ready to eat out of the peaL but it to better to wait until the familiar brown spots appear. Then the fruit is fully ripe and sugar sweet. You should mash one for the BANANA CAKE cup shortening ltt cups sugar 3 eggs, well beaten 3 cups flour liaupuuii baking powder teaspoon soda teaspoon salt cup sour milk 1 cup mashed banana (3 or 3) 1 teaspoon vanilla 1 cup heavy cream, whipped and sweetened 3 bananas, sliced Cream shortening and add sugar gradually. Stir In eggs.

Sift flour, baking powder, soda and salt together. Combine sour milk and mashed bananas and add alternately with dry ingredients to creamed mixture. Aad vanilla, pour into greased layer cake pans and bake 30 minutes in a moderate oven (17S dec. When layers are cole), put together with whipped cream and sliced bananas, and spread whipped cream over top of can. oarnisn witn slices or ba nana.

Makes two eight-inch layers, BANANA BRAN MUFFINS 3 tablespoons butter cup sugar 1 egg, well beaten 1 cup crumbled bran 3 tablespoons sour milk 3 eups thinly sliced banana (ap proximately lour bananas) 1 cup sifted flour teaspoon salt teaspoon soda Cream butter, add sugar zradu ally and cream well. Add egg, milk and bran, and let stand while slic ing banana. Add banana and mix well. Mix and sift together the flour, salt and soda, and add to first mixture. Stir only until flour dis appears.

Bake in well-greased muf fin tins in a moderately hot oven (379 deg. for 30 to 35 minutes. Makes six large or 13 small muf fins. BANANA BBEAD tt cup butter 1 eup sugar 1 1-3 cups mashed banana (about four) 3 eggs, well beaten 3 cups sifted flour 1 teaspoon soda 1 teaspoon baking powder teaspoon salt Cream butter, add sugar gradually and cream well. Add eggs and mix thoroughly.

Sift dry ingredients ana add to first mixture alternately with mashed banana. Stir thoroughly. Pour Into well-greased bread pan and bake In a moderate oven (360 deg. for about one hour and ten minutes. Makes one loaf tt by 4tt by 34 inches.

Prizes Give Pleasure to Many Guests Gift to delight a housewife's heart were given a large number of women guests yesterday at the Home Guild through the courtesy of dealers and manufacturers. The presents and those who received them are: Mrs. Has Cuneo, Mri. Mar nebcin Mrs. Aon SttMr, basket of groceries, two ean of Merfalr Tea, from Atlantic Paellis Tm Company.

afra. Maud Base, one e-cup Drlp-O-Lator, on poind of Martinson'! Coffee snS on package of Martinson' Tea Balls. Mn. O). DovtU, one pound of Martin son's COIIM.

Ifn. A. ClaSL ana Bound can of Martin. Bon's Choaolata Halted Milk, from Joseph Martinson, us. Mrs.

Maa Blihos. Mrs. Mannle Allmer. Mrs. Baker, loaves of Sunshine Vltamln-D Bread, from uencrsl Baku- Company.

Mies Louise MlUer. 12-01. tin Rumford Bakinc eowaer, from Rumford Company. Mrs. W.

Burk, bottle Orade Milk, from sunken Dairy. Mrs. R. C. Tlsehhouaer.

Bon Ami De Luxe Paokaee. from tbe Bon Ami Cora- anr. Mrs. I. Lyons, pint Johnson's Olo-Coat, from m.

c. jonnaon son, inc. Mrs. Harper, Mrs. H.

Brenton. tin Mactl's Bouillon Cubes. 13 s. and one bottle Mania Seasoning No. 1, from Maccl Co.

in. Miss M. Arott. Mrs. Bertha Edwards, 13-lb.

baas Heckers Nerer-Fatl flour, from HeeKer-jonee-Jsweu Mining lmt. Mrs. Lewis Mrs. A. Bermann.

pack am Peeled Tomatles and Macaroni Baauce, from p. Vltelll Son, Inc. Mrs. 1. Kleter.

Mrs. Plo Griffith, prize banana, from Fruit Dispatch Company of Ma York. Mrs. Jama Macee. ean Sanl-Plush.

from ralenle product company. Mrs. Rom BuaUart. Mrs. LUIlaa Pike.

bottles Clorox, from 10 rax Chemical Company. Mrs. Pearl Johnson, Mn. Anna Blton-lot, cans Kama's Sun-Rayed Tomato Jutoe, from Bun-Rayed Company. Mrs.

Roes Muller, Mrs, Oeort Rueth. ana Man-Kind Dos Pood, from Schlseaer Brothers. Mrs. Oraoo Senftner, Mrs. ITeUle Orsen, aea coup, from R.

J. Reins Company. Mrs. W. Poo, bottle Dolly Madison Wins from Prult Industrie, Ltd Mr.

J. Broaek. Mr. Map Cshrln. Mr.

Charlotte Miller, three can Bas-O, four feskagac Wet-Ma-Wet. from S. T. Bao-Itt Company. Mrs.

J. Hurley. Mrs. I. Stolworthy, two -ounce bottle May Pell Srrup, from PIT Star Product.

Mr. Charle J. Bender. Mr. William Start two cans Rulburt' Lemon Juice, from Rulburt' Prult Product Inc.

I Mr. P. Dsets. Mrs Julia mrrl, two parkas Kre-Mel Dessert, from Cora rradewta Helloing Comoaay. Enjoy Guild Members of the Ladles Aid Society of Calvary P.

B. Church, Mid-wood Chapter, O. X. and Olive Branch Association of the I. O.

O. F. attended the luncheon and program at The Eagle Home Guild yesterday. Those present were: Ladies AM Society, Calvary T. I.

Church Mrs. W. Albers Mrs. William Babbitt Mrs. J.

Brozek Mrs. T. S. Bntt Mrs. C.

Bold Mrs. M. S. Bishop Mrs. E.

O. Boulden Mrs. A. Baa Mrs. R.

Busllsri Mrs. T. A. Baft Mrs. Boehler Mrs.

H. Brenton Mrs. M. Allen Mrs. J.

Chesaneau Mr. Hsrper Mr. C. H. Rale Mrs.

O. Jsckson Mrs. Charles Kamp- lTtsnn Mrs. A. Kuhn Mrs.

O. Lamb Mrs. E. M. Lyon Mrs.

M. A. Lowery Mrs. R. Muhansn Miss E.

T. Mori Mr. Jonas Matee Mrs, P. M. Mantel Mrs.

A. Marwell Mis Louise Miller Mrs. O. Kudlf Miss M. Ottenbaeher Mr.

W. R. OTmsly Mrs. Dorothy PAster Mrs. J.

M. Peterson Miss Nellie Rawlins Miss Grace Rawlins Mrs. L. Rub Mrs. L.

Ralston Mrs. E. Relss Mrs. L. Schmidt Miss Storms Mrs.

M. Syraar Mrs. Georse Bymon Mrs. J. A.

Stewart Mr. O. L. Stile Mrs. Wiglam Miss E.

M. Colian Mrs. r. T. Collier Mrs.

M. Calvin Mr. B. Courtaney Mrs. A.

E. Clark Mrs. J. W. Covert Mrs.

B. Carl Mrs. A. Clodl Mrs. A.

E. Disney Mrs. E. A. Dawson Mrs.

W. H. DeQroot Mrs. A. Suler Mrs.

P. J. Seers Mr. A. Brskln Mr.

B. L. Edward Mrs. M. E.

Edwards Mr. W. Fleet Mrs. Ethel Prank starb Jr. Mr.

Gertrude Preser Mrs, J. Stolworth Mrs. W. M. Pso Mrs.

W. Teborlus Mrs. Blsit Pett Mrs. H. Psufeck Mrs.

A. T. Olrard Mrs. A. Green Mrs.

A. Grashty Mrs. Julia Gierl Mrs. H. Onsdt Mrs.

WUson Hall Mrs. A. A. KUUsr Mr, m. Theis Mrs.

I. 8chsBr Mrs. J. P. Vsil Miss Marlorie VaU Mrs.

J. Wendllns Mrs. C. Whitham Mrs. T.

Wubber Mrs. Weals Midwood Chapter, Order Eastern Star Mrs. H. Xuhlman Mrs. i.

Xlefsr Mrs. Anna Lyman Mrs. M. Laut Mrs. M.

Lansbeln Mrs. Martha Leclercq Mrs. A. Marshall Mrs. Clara Mockler Mrs.

Hattie McNulty Mrs. L. Moreen Mrs. F. L.

Mayer Mrs. Louise McLauthlln Mrs. Ros Muller Mr. Adele McComb Mrs. a.

A. McGuck Mrs. Mae Olson Mrs. Plnkerton Mrs. R.

C. Rune Mrs. Anns Risonlot Mrs. Lucy Reeder Mrs. Sadie Stantsr Mrs.

A. Scbalen- berser Mrs. Lena SchrlebeT Mr. Augusta Schuls Mrs. Dorothy Ruhr Mr.

C. B. Theobald Mrs. 8. E.

Taylor Mrs. R. C. Tlsb- houser Mrs. E.

Unser Mrs. May Verltstrom Mrs. Joseph Vorlker Mrs. A. Verkstrom Mrs.

T. Werstlln Mrs. Florence Wall Mrs. Frank Young Mrs. Csthterine Zuber Mrs.

Lucille Andro Mrs. Martha Anderson Mrs. Charles Bender Mrs. Charles Bender Mrs. J.

Bender Mrs. Marie Brill Mrs. Bade Mrs. H. Bowers Mrs.

P. Brennan Mrs. Baker Mrs. M. Baur Mrs.

Robert Cava- nas Mrs. Rom Cuneo Mrs. D. Diss Mrs. Martha Danek Mr.

Lucille DeWlU Mrs. P. O. Davis Mr. J.

A. Donnelly Mrs. Alfred Foot Mr. J. OU1 Mrs.

P. Griffith Mr. P. Oorodeaf Mrs. R.

Orlner Mrs. D. A. Hansen Mrs. D.

A. Hansen Mrs. Theresa Harvey Mrs. J. B.

HamlU Mrs. Fred Heath Mrs. William Haueh Mrs. J. Hoffman Mrs.

Helen Johnston Mrs. Barbara Johnston Mrs. J. S. Johnson Mrs.

Pearl Johnson Mrs. Sadie Kins Mrs. G. M. Kaseman Mrs.

Rose Kissel Olive Branch Association, 19, I. O. O. F. Kfrs.

Mannle Allmer Mrs. A. W. Herrmann Mrs. Elsie Jorgeneen Mrs.

J. Kyle Mrs. M. Kelley Mrs. B.

Knopfle Mrs. Lewis Sr. Mrs. H. Lynch Mrs.

N. Mushorn Mr. Charlotte Miller Mrs. J. McDowell Mr.

Ada McCarthy Mis Rita Mo- Cormack Mrs. G. L. Parson Mrs. Lillian Pike Mrs.

R. Rustad Mrs. Q. Rehberf Mrs. Robert Thiell Mrs.

E. Whlttaker Mrs. Anns Witt Mrs. E. Wlckstrom Mrs.

A. Andree Mrs. M. T. Bensle Mrs.

C. Boss Mrs. Ella Bachman Mrs. G. Bell Mrs.

Elsie Brown Mr. W. Burk Mrs. Elsie Boyce hf lss Doris Burns Mrs. Clements Mrs.

Mary Derbyshire Mrs. Matilda Prttien Mrs. NeUle Green Mrs. Florence Holt Mrs. M.

Holt Mrs. A. Herr Mrs. U. Hotahkis Mrs.

A. Herrmann Mrs. Joseph Hynea AdditkMUL'GueaU Miss M. L. Arott Mrs.

H. Aart Mrs. AJqulat Mr. J. Hill Mrs.

Leavy Mr. Kate Matulre Mrs. Ocrtrude Mer-rltt Mrs. George Rueth Mrs. Anna Senftner Mrs.

Grace Senftner Mr. P. Hurley Sauerkraut in Novel Styles For many years sauerkraut has been the subject of scientific research in food laboratories of dietetic establishments. It is described by scientific food authorities as "a bulky, succulent vegetable, containing a lactic acid that is extremely beneficial in keeping the Intestinal tract free from disease producing germs, and one which contains an abundance of tije important vitamins and It is rich in Important minerals, such as calcium, phosphorous and Iron. Sauerkraut is simply nothing more than fermented cabbage, and cabbage has been one of the most important foods of mankind for centuries.

In speaking of sauerkraut, Dr. Harvey W. Wiley, for so many years a noted student of food values, said in part: "I think there is no form in which cabbage ean be used to such advantage as sauerkraut I wish, too, that the lovers of sauerkraut would eat it raw. It Is much more wholesome that way and I think It is more palatable. All the vitamins which it contains are preserved in the raw state.

"The slight acidity of sauerkraut also safeguards against the destruction of the vitamins In cooking. It a well established fact that vitamins resist high tempera tures much better in an acid medium than they do in a natural or alkaline medium." Having this high food value and because of its economy, sauerkraut Now convinced that Hoffman is the best bottled beer in New York and well worth an extra penny ft-'. rpHOUSANDS of new friends have been won completely to Hoffman Beer as a result of the special short-time offer now expired. These new friends, like thousands of others, have been won by the clean fresh taste the natural vat flavor. All say Hoffman Beer has given an entirely new conception of bottled beer.

Those who have been abroad say Hoffman Beer matches the finest draught beer of Europe. Now that the special offer is over, beer drinkers agree that Hoffman Beer is well worth its regular price. The 12 -ounce bottle costs only a cent and a fraction more than ordinary bottled beer. In the big 29-ounca family size bottle, Hoffman Beer costs no more per glass than ordinary beer. But what a real difference in quality Hoffman Beer is actually draught beer in bottles.

Made with imported malt and hops in America's finest modern brewery, where, by scientific methods, all heat-treating after brewing is avoided. Heat-treating beer during bottling operations spoils the fresh taste. This is necessary in all other American breweries except Hoffman. Order a supply of Hoffman Beer today. Enjoy the clean fresh taste of genuine draught beer just as it comes from the vat.

MGULAR 12-OZ. BOTTII BIG 29-OZ. BOTTLB am 22 Plmtdtptsit PUtdtptut Mm tlllktb kltitr mkm saeteal strew reaeW, asa eaQaf eras. a.