{ title: 'Manhasset press. (Manhasset, N.Y.) 1934-current, November 23, 1936, Page 12, Image 12', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-12/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-12.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-12/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-12/ocr.txt', label: 'text/plain', meta: '', }, ] }
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- - - ii^ ’ ^^jmmmstmm . ■■' .'.-ff^s- : • .-. , ’ l '.''■ ■ \V, V . ... ,' r.*,'., !■■-•, i, < . i'?^; ■>>...- '■■•> 4 -' '•' m 2 ' : ^orm of litMnms^ by tu* upo» WM^ <«rM»t «l» <*>iii*»-p«»r .\ Bo atf trtelUBi^l ii i l i Sy •M Dr. Henry C. akMmun in »n HiaretH before the ‘ toterioan Diet- ellf. Association'^ which he beg' gcd uS to five more thought to the extreme imporitoee of Ubengl oal- cliim Intake . especially t» the grawliw chU^f'^^ • ‘ ^!s is all the riwre, necsBsary,' I m 1 e explained, “because It often hap pejns that chlWAn are retarded in th;s ?i*ase oi their ‘ deeelopmart ., witho>^ showing any sign of thdr_ ^t; ca ’ cium-poor condition irtileh can bo reMyniaed by pbysieal examina- tloh. * ' Apparently many children believed to be developing normally Irtdh foods,, regardlen of i are'atorlng calcium at leas than for not these physical signs the optimal rate.\ Ail children from three to thir teen yeara need one quart of ddlk each day to supply this amount of caldnm. The child needs about twlcewWe much aS' the adult, at* Plough milk Is ImptsTlsmt in the di^ of both. In addition to milk, calohun is furnished by vegeUbies, fruit, eggi cheese and whole griln twesds 'lAwi cereals. The more we know about foods the more we are impressed wttti ■ ■ ''tv: vA-. Shmkat <» bam skta; found in ri I b . tnii froH tespodally the. «e««ib henanal and in cod liver OIL Vetra emphasis Is placed on cal- etnm by the dietitians because Jt la iterded parttculaity during the T<st1od of grawth, and if it la lack ing In this period It cannot be made up later on. H i U we find wen demoiucrated In the bowed Mgs and decayed teeth of children who have suffered nutritional neg lect Our beef safegpard. therefore. Is- to be oertain that tho daily menus do contain plenty of eaMum foods,. . reganUeas of whether ef de^ meney are pnaeot Xt may be weS at this point to set f(Kfh the iron-«mtaiaing foods. They m: Yegetabln: Spinach, chard, beet tops and beets, dandelion greens, beans, peas, potsSoes., t^ns: Whole wheat breads and meals. The whdle wheat of slight er ISBed type aocouiits fbr ailkfSe intakes of phosphorous, inn, top- per and manganese. Pkuliu:' ApdooUr raUtos, prunes, the fact that it is almost Impos-1 da*^ figs, berries, bananas. slble to find any one thirt fumJt^ics Others: Ekgs, molasses, lesn beef, but one food element or . mlnoaL j liver and other glandular atgaos. f' 5 ■ J \W St \ .'■i- -- KSGIVIIG mgmm rn ^''j'JjU';' ' ,\'\'n''\T] ‘ d - ■ > 1 .^' Wm: ■pry Tested Recipf* 4,.. les Economy To Vse Only |^ T ~~ y ip jc ipB w ann H a v e P as setf — I '■ .^.'.0 an Expert ’ s Tests k ------ ------ ii > _':^ogtato BoolUon with Oysters ‘ l No. 3 can tomatoes ‘ i; l^lf^^quarts bouillon . , i,a.l,.tid««jpon .chapped __ ^eaf __-TO:k.^oaea- — — > — ■ ■ ■■ S teaspoon peppercorns 1 pint oysters ■ < » Nhx tomatoes, bouillon, onion and pther seasonings together and let cr<iit.\, 30 ^ minutes. Force through a..,sieve. 'Add oypten which have . bcM ,parboiled. Serve In bouillon cupf wMh croutons. :«.. JHongroise Fatatoes 3 tM t I biladhlfd cup butter 3 tahltspoons nlelted butter : J few dr^s onion iulce 4^' i a tahlespoons flour , cup scalded muk . salt, paprika 1 egg yolk , ftrboli ' the \ ‘ piotatow vfbkb have bera washed, pored and cubed for 3 ;.'piinute 8 lii boiling water. Add 1-3 day. or when shopping or a matf- ptta butter and cook very slowly pp,, y^u down town over- i;lBiill potatoes are soft and-sUghlly, ..j. ^ . u-' browned. Add onion juleS to the ^ acoompUshod 3 ^tablespoons meited butter. Add L.^ii&s;..g£sAuaU£ patv...g{uhe .scald?] edf milk mnie stirring constantly. Segson wito the salt and paprika. A^ the yoUc of egg and blend thoroughly. Four over Hhe potatoes ond jgamlsh wKh chopped parsley, a • • Pear Marmalade “ £inpound6 pears 'expound sugar iOetnon rtnds gratod Peal pears and ept into quarters, th^^Tetnove core. Put into a sauce paiiwjujd' cover with cold\ water. !^11 until soft. Mash Snd add well and add grated Pleasing TheMon Hasty Dinners Not Al> ways Disappolntinc I -.Tja. Br CHU» yaiosoN • V '■ 1: a rri ve ' ^b aw e antfctjH^ hts dinner almoBt ready Tor ^ taba, and ha wife oabn oir I |P^. tdb. with Qo last minute dstdw to take care of,, is one of tnan ’ s femdeet h.)me-maklpg Ideals. t Not always an easy one to,ltee tip to, however,. Wed ft ’ s bridge srith a little planning. 141666 are -6te , daga when a hot, sgtlMyli* sandwich can be called on to as-, slat In the good work. btart the meal With a eream soup from which the puree has been prepar^ earlier >n the d«y. M- low with a hot toasted yasdwicb-f the bread toasted on one side odlFt buttered on toe other side, and (.overed with a flat patty of qulricty broiled chopped Steak. Top with a- ''riny of Spanish on|on and a stuffed d proper consistency, stirring G|H|tly. Turn into glasses or Tappw Tavern Kaslyn Hetcbto Xong Island ^ _ _ __ __ ____ to complete the open-face iSteturn to stove and boll un- tMidwlch, serve two halves of grill ed tomato cooked at toe same time toe meat was broiling, and perhaps two or three grlUed whole mUohrooms. The toast, of course, ha.T been prepared while tola 00m- bination was in the oven, brotllng. The onion and olive will . give the salad touch; nothing more is u^rceded. For derart, serve mtced 1^1 pickled peaches, and Utile fresh cup cakes brought home from toe corner bakery . . . and -eolTee. This Is a hurry-up meal that is both hear^ and tempUng to a hungry man . . . and' one for which he will n ever , shtoe yctu. Foodr:*:^ Favorable ^ To Beauty Thai Win Imduce. Reliaation^ \ ^y\ i iSOMi THRJFr%T 4 STY, ' 'nmuT. rvMMtAL This is an excellent way off us- Jtogupany cold fowl; - ^ eai i -^ lb. mvanmi into smaU pteees and boP until tender,f XCnee the re mains of cold turkey and mix «:to the macaroni and sikson wsnr-pBr Into .Bu«e»a ’ . 3 *T*. Beat two stDgs with one plat of .aitlk and pour- over the mixture. OHite some cheese ovgr the top and bake in a bi 4 ak oven. .ri' tl,...' V - •. 8<JCA8B JP*E Mi • — M sparl,^. . US even at mealtiine. ,ao that o«ri *«l> of squash fv^- food cannot hrip us in Ufe tiril t ai » > s “ - iii mn > w> .-T enpr OLD ENGLISH DISHES Sit--- • • fn Mfaty wbirii^ the most Of aft tend to destroy beauty, difficult to,ourt*:is om ten^togy to ruah. begrudging Ween fifteen minutes for relaxation. -yyna-Bmi rteMaioff we emry w H b tuss well provaeft with itjgtur ftif yt d «P tea d e vu nly ove ripggt r y .T^ . _ ____ ______ __ ___ _ „ ______ _ _____ _ __ _ ef ''lettiiif derwb ’ ’ and “ building up' according to Nature's rules. Is ft perhaps becauie we do nob fully realise how belpful oertoin fpoiB can be in this reggrdf me.glge you a few exami^,;to lUustoate the point. Ti is cold weatther now. and treakfam ahotfld be an amide meal that wiU 'eend' us about our busi- meaangell prov^ with «p«»rgr energy — not nervous energy tflAt is forced by the vrill. Add to your usual mirnu (fruit and hot cereal, or egg and toast, or bacon and muffins) some bit of sweet, either marmalade or jam. This Will tide increase the bulk of-your breakfast, but thnntgh Its suygg content . it will - give _sau moiri natural energy, m. those days of .gtivenunentai biUletlns ^and edu- caticnal programs we all know that! suss/ Is perhaps our quickest source oi energy derived from food. But- we' do not\y*l fully appractate the wartons ways of using it In lighter- menus. where, a little bit of ft wlU give balance without bulk. A cup of good breakfast soffee chouM Rot be harmful to nmmal perrons- ^ h proves too stimulating filr the nervous type, toen com promise on Boston coffee, wmeh IS more thgn half hot milk, mt retains tji* delicious coffee flavpr- « drink, hot chocblato or plain hot milk. WamMh early In the -de-Mt'Hmauft . .. iWe»'uirwe« : tfWFlavi o Your IttoBA KAY ♦Ugsr »d Went way, the, ^ j toSlSR 'SI' fame, the hoQeb table. Which m- teecawof a H cup Of sugar, l>i tesuqjpahful salt, and .1 spoon xf cinnamon and 1 egg. , ' *' • Jt'-. .A-^mnroNsaifUF kabokt L lhe a djimir npllte with \ibort enut pastry, plaoi^'a nanrbitr strip (if pastry round the edge. <mt up into pieoca about quarMr podnd of leh-over ham. rabbtt or fowl, etc. t art d s pr ea d e ve nly ove ripa s t r y . T* - up .on* egg -^ a U«tle!-migt, seasoning and pour over the m C^er With quarter pound of gratod cheese and bake for flftewi min utes in a hot oven, then remove to a copier pari and cook tog an other ten mlnotcs, UU the top Is and brown. Berve with nice . gravy «r tomato . sauce. unmmMxn rmmmQ ^ Toiks of it egge, M cup sugar, 1 toaspoonfm bntker.' H o«m mffk, 1 cup flour, 1 teaspooixful baking powder, I square melted chopolate. Bteem I hour. m f mip ivMgA^wp jf, toMaspoobAil melted buHgr,, Cream butiter. and sugar together. Add the Whites-of 4 WO owst btotett^te -» stiff froth. Flavor srito -Vanilkt. cake Fmt: ^o^^wggs, . one'.mm ______ _____ . ___ , _____ _ ^ Ba^,\i 9 |g T » n water; ] h ove r th ei \e W c ^ an d ~ ft ’ ah^ olive. On toe second slice of toast, inoming gives a pleasant stimula tion that is tnoat grateful this time of the year limch- «6n for toe highly strung ^'person : B'.uuld not be a ‘ hurried, ookt- sandwlch affair. Sit down ft>r a few ' moments, order a simple hot smip with toam or crackers, eat H s'owly, and you wlU at once feel the nervous tension relaxing; abdominal muscld, too, become lest taught. Nowgyou are ready lor a green salad or vegetables — very important for vltomins, ^wMeh- oontrtbote energy. A SWeetefled frui ’ . cup, baked apple or pear w uid be Idea! for dessert. Ent luncheon In a lelsinely way, Uff as jjulet a place as gposslbft --------........................ \ — ing powder, salt. Beat yolks of egga add half a cup sugar., ;■ mat and addj^bbiliiig water. Beat%Bd add dtoer hatf cup sugar, beat again and add flour, baking pow der and salt. Aidd whipped egg ahttes. Boko in loaf aito cpt In thin, small ^ pieces (about ^ two inches longhand one inch wide). v-^ of one lemon, one cup sugar. OVeam butter a^ add beaten egg ybUcs. jiUce . and rind of lemon. Lastly, fold ih Aiffly. beaten whites. (^1 in refrigerator 34 hours before us ing. UnmcM.and cover with whip ped cream. And do not carry on A .oonversa- tlon at <top speed all during t))e teeal if you want' to return to your ila} ’ > plans soothed and reftr ^hed bt' yom- food. ' .After a luncheon such as I have outlined, glapoe In the mirror. Your entire ajgiearance will acknowledge toft kindly attention, -b the body ’ s aseds. You trill see that the eyes have lost their straltied bo- some brighter,^ Urgen ' -tightenod -t-r- muvcles of face^anS neck have.re-' \^aH which have Cake Witbont Eggs jif': tablespoons “ butter Ilil cups stwar , I cup milk , ' ,rr 3 cups flour 1 Uaspocn bakliig powder „ . 'H' teaspoc\. ■ ealt ,>i„ . . 1 'teaspoon iemen extract <>eem butter and sugar. Add mlik gradually whU* stirring cs'**f fully. Add fletir, ‘ Kitehipiii^^-'- ttommenls^^ — .. Yoi;i will find that A neati^Ud- rack ^oe-^-eo v eii a ^ yw vw -1 to »»ili tour i^ptrrand pftns will prove If attoiJbed: some p.'xcm! near your stove. ’ This will save many steps beck to the pan closet when ydtt jcre . doing your <PeAnlng sliver;And other me^ egg-shaped sUter sprirriding Sour, sugar, cracker cruipba. cheese 0,* soft. Iholeas you press the spring handle together .trith definitegln- tent to dusk the contents over food, aot g^reok will sift out when It itot ■wanAed.F It's a very decorative Ixiy in b^ng diab and pauc|}f^ Utole arttcle that can be carried W i^Ture 'over,: then 'Shj^Wtore without spiaing. and. will : of the very gKhoasa} pan' them prndUau ttsm |foy in dally IWSPtlS. 'Wt ^ thinziiig of dgliolous pltmi puddings and mitw* plea; fruit eakes and ohrie^to oeoklei . . . h«lidi^ luxuriH wMeh owe their ohafaeter aloi^ entirely to the .subtle blending of the sploet used. tVhi.t, indeed, would'any one of those recipes be without Ita cinna mon and aUapioe» fts glBger, agt- irtg and macS? Just there ues a great oooking secret and a tip for economy which few home cooks appreciate. Wb are fully aware or the value of spice when striving for dlstlnotWe flav ors yet we do not begin to make full use of this metood of varying commonplace. Inexpensive foods, and phumlhg Km-ooet menus. ^ How-entousiasuoally we^ praise dihe sauces, meats and graviss of the and Xtaiian ^efs wtm guard with great Jealousy their original recipes edilch differ, for ths most part, only in the matter of flavoring, seasoning, qidelng , . . toe Teasi costly Ingicdimyts used In top, whole dish. It is'estimated that the nation spends^ for i^ioC only pbout one cent In eabb 15 spent~fdf other foods. Yet toe wise use Of. that one>ilve -hu ndr eAt h e- - pg r . o eat- 4 s uftoii -what maxes yow ooiflclng so smi^ water, than »iwee<sf. vma. It ’ S the secret of your vSimide pot roast which tasted twioa — as good as your nelghhw's prime twt — of berf; .madesijoto lh«t- p 5 iSvrT|iB 0 W!f^~Ypa^^ faint, taptaliidnt hint of otoye. that may bethought Ml any » and . . .. 10 emit store, it brigMcnqs up the metal without toe use of any paste, powder or liquid polish. Slsagdy mb -At someone else ’ s Hdtke wete for- gotten. Often toe gtnplest of'^ioe cakes happens to be the family ’ s favorite, 'taking phseedohee over ■ oven -toe • . a rte teo e rajgH e ; /im ii i ^ -.BaH t~ -a yfe ■ could make muto better use There ’ S also the haodisat U^e of this opportunity to vary/jmmus than we do. It ’ would pay gs well TO study eookbooks for the mixpOBs of ksiuidtigf bow many dlf- to eat - ----------- ,Wi should «ny with y« It cto n , be of meh ’ nrither ntwr n* ', so, though InexpjiJ «w»es costly more must tat desired flavor. ■pices bought ft cans will last, » 14 even , so. .feey' i(Jj litrengith and na*« fore SOggests buy^L Wes and reneyftg^S cent or so may tat-g extra packing; but 1 c-nsequence. cons iit^BCtory results. Your Table Manners • VSE OF DESS _ AND se Those delicious ( half solid and lire served and fork and .-ipoon. In formal servlet 1 monts u-sually airhi '1 \sert prate,'the spomk] the fork on the itft ( bowl. Remove the i_ fs It on the table at plate. The finger-taouijj above and to the WlY sert plate. Frosted cakes and i soft filling are n H^ ferrk. Little Wkei t easily handled are tmyei-.s. '■ One should eit to ■Pranklm. 1 Titm win find tr a> great con- vvn'ence to keep on band cme or -Wo extra electric light cOrda wHh' sockets . s - In , case you want to mace the toaster <w electric grill In some remotie 7 «iot where there at a wall putlet. These cords, COPVtetie with socket, can be found ppwlat the ten eiiy^ store, as .well as at toe electrician's. -^2 we taken toy weight and Pride slays toajdssgivti^, but afl- humble mind is the soil out of which thanks naturally gitow. — A proud man is seldom a grateful man. for he never thinks, he gets as much ,as he desemeq, — H. W. Beecher.^..: ' i rr i: Isxpd; a soft glow is In place of pcllor, and In tmperament you Are ipi«* more fit to carry oh toe day ’ e dtoiands. 'There are equally important sug- ?pvtlor>8 for the. tea hour and din ner, which I shall give later. 'The worship most aeoeptablel to Ood Counes from a thankful and chieerfui-toeart.- er Best ha.d. and I add e iw baidn: ex. ■•' ’ '•I'- s panj.' taken toy we^it so ought food to be, -m '! j id and .bake in a inoderal- •3, to degrees F,> for 30 minutes. ■ i. m-Wi V'- ‘ .. -i /f : ^ ^ 'tt;. # SPECIAL r- Thflilikflfliving Dinner MUSIC i entertainment ^ Cocktail Hbijr Every Day MidtOWn- Tavern 178 Main Street pert ;4|tawbin«t«n 11 » j ODd's ,gpodnets hath been great U) tfee. — iiet. never, day nor night URhgllo.wed pass bu| still remember what the Lord hath done, — Soaisu^OTe. - i. m i WANKSGIVINC For yeara VfrHhave wsaciagsed to gtonsve. kgfka piaaa now to bring yowr , famto) aag^-Meada here oa ThMtag**-v ' tog wto' .for ntorvatlAilh„ . m- '/ifl ' lebrate THANKGlvn \\■•rf ■■■ .■ P.ev'v - DAY 'h in a Real ^om^ke Amotphfff ^ Of the p-r. ■ - ^ - vniA® •SUNRISE BAV. directly on ‘ ’ ’ *v Plkpa lOBE AVENIR rSi 1.00 fnt ^liday9 ITIC
