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

MT BROOKLYN DAILY EAGLE, NEW YORK, FRIDAY, SEPTEMBER 15, 1933 Mrs. Marian Owen in Demonstration at Home Guild Uses Bread in Novel Ways 10 Guild Recipe Exhibitors Present Gifts to Visitors at Eacrle Home Guild Church Society and Bergen Association Guild Luncheon Guests BROOKLYN EAGLE HOME GUILD, 305 Washington Street, Brooklyn, N. Y. Admit one to afternoon program at The Home Guild, beginning at 2:00 P.M. 1 Present This Coupon at Home Guild Entrance, Fourth Floor I Original Eagle Building NAME ADDRESS Bean Roast and Pie Tempting Dishes With Crumbs as Ingredients There is an old saying, that "Bread is the staff of life, and cake is the gold-headed cane," but yesterday affernoon the visitors to The Eagle Home Guild where shown that bread can play both parts very successfully.

Mrs. Marian Owen, repre- senting the General Baking The talk was brightened up with ComDanv. makers of Bond several little tips about serving Bond bread in many different ways, by rolling it and toasting it, and filling MissOHarn Miss M. Hewitt Mrs. J.

Hood Mrs. A. McHugh Mrs. Elth Higgina Mrs. Holland Mrs.

E. Hayden Mrs. Mary Helm Mrs. Catherine Mollaiid Mrs. Catherine Healey Mrs.

J. Healy Mrs. C. Hetrel Mrs. Adeline Integlla Mrs.

P. Johnston Mrs. J. King Mrs. Lavina Keyes Miss S.

Keenan Mrs. A. Kadula Mrs. Anna Kruger Mrs. Kimble Mrs.

A. Kammerer Mrs. Kane Mrs. Kane Mrs. Margaret Kelley Miss Florence Kearsey Mrs.

James Lane Mrs. M. de Lfliauche Mrs. Anna Lamont Mrs. C.

O. Learr Mrs. M. Leonard Mrs. P.

Marblo Mrs. Agnes Montgomery Mrs. M. Murray Mrs. Annie Mc- Namara Mrs.

H. Matthews Mrs. Agne-s Meyer Mrs. M. MtCaughey Mrs.

F. Meller Mrs. Mary More Mrs. J. D.

Monica Mrs. D. 3. McCauley Mrs. 3.

3. Mccormick Mrs. Charles McCarthy Mrs. M. Charles McCarthy Mrs.

William Meehan Miss L. Mordaunt Mrs. L. Major Mrs. Ethel McGulrt Mrs.

A. Miller Mrs. E. Murphy Mrs. J.

J. McCarthy Mrs. W. McBrlde Mrs P. Maye Miss Margaret Mc Grath Mrs.

Naughton Mrs. Nolan Mrs. O'Neill Miss EJlth O'Neill Mrs. V. O'Connor Mrs.

M. Osterlund Mrs. Mary Olsen Mrs. J. Ott Mrs.

M. O'Hara Mrs. Predham Mrs. Teresa Payne Mrs. J.

Quiana Mrs. J. Reiily Mrs. Rooner Mrs. Rose Ronntree Mrs.

Jane Reld Mrs. C. Ross Mrs. Beatrice Reaney firs. I.

Squires Mrs. Rosie Smith Mrs. Emma Spinelll Mrs. K. Smith Mrs.

E. Smith Mrs. C. Selesky Mrs. Anna 8wrrln Irs.

Annie Smith Miss J. Scott Mrs. P. J. Timmons Mrs.

Mary Wagner Mrs. Wilkinson Mrs. C. Wimmer Mrs. Wm.

Whltlemore Mrs. C. Welnpahl Mrs. Mary Zimmerman Ladies Bergen Association Mrs. J.

Andersen Mrs. Ragnhlld Doe Mrs. M. Andersen Mrs. Laura Davidson Mrs.

A. Andersen Miss Inga Ehrsan Mrs. O. Andersen Mrs. Kuoline Eide Mrs.

L. Brandt Mrs. Ida Greve Members of the Rosary Society of the Holy Family Church and the Ladies Bergen Association were the guests at luncheon and for the subsequent program, yesterday afternoon, of The Eagle Home Guild. Those attending were: Holy Family Church Rosary Society Mrs. John Agrls Mrs.

A. Anderson Mrs. Anderson Mrs. T. Brennan Mrs.

J. Butler Mrs. T. Butler Mrs. Mary Bryan Mrs.

M. Burke Mrs. Anna Burrows Miss Rose Bernius Mrs. Brown Mrs. E.

Boehm Mrs. Elizabeth Baher Mrs. Mary Brannan Mrs. B. Van Buren Mrs.

E. Va Deldeu Mrs. J. Burns Mrs. O.

Basler Mrs. Chaisson Mrs. Benedict Cranden Mrs. Emma Conroy Mrs. P.

C. Crowley Miss Margaret Cotter Mrs. Joseph dampen Miss H. Conklln Mrs. M.

M. Cormack Miss Margaret Cormack Mrs. Marie Campbell Mrs. Connors Mrs. Anna Christie Mrs.

A. Chaffers Mrs. Ella Condon Mrs. Cranden Mrs. J.

W. Crowell Mrs. Carl Depples Mrs. J. Dillon Mrs.

A. Duffy Mrs. H. Drake Mrs. Dale Mrs.

L. Donnelly Mrs. Helen Doyle Mrs. J. Donohue Mrs.

r. Dannie Mrs. Elmer P. Deubler Miss E. Dunphy Mrs.

P. J. Duffy Mrs. J. Duyer Mrs.

J. Donnelly Mrs. M. R. Dee Mrs.

Ewens Miss R. Ewens Mrs. M. English Miss Beatrice M. Edle Mrs.

A. Erentsen Mrs. P. Pallon Miss M. Peeney Miss Annie Feeney Mrs.

Thomas Foley Mrs. May Pinnem Mrs. P. Peely Mrs. W.

FiUneraid Mrs. Elizabeth F1U- patrick Mrs. E. Fellham Mrs. P.

Preiss Miss E. Post Mrs. J. Pegan Mrs. Mary Pegan Mrs.

E. Oruebnan Mrs. M. Gorman Mrs. Margaret.

Oantley Mrs. A. Ganley Miss Nellie Gahlm Miss L. Greeley Mrs. Glldersleve Mrs.

Mary Gamper Mrs. W. Giles Mrs. Alice Harva? Mrs. Wm.

Harrlgian Mrs. E. Hoskey Mrs. Iva Hoskey Mrs. H.

Healey Mrs. Anna Hurley Mrs. C. J. Hyland Mrs.

C. Dukes The following recipe is tested and approved by The Eagle Home Guild. It is suggested that you cut it out and paste it in the blank cook book which vou ran obtain free of charge at the "Guild. Eggs Maryland 8 hard-cooked eggs. cup mayonnaise.

tablespoons vinegar. tablespoons water. 1 teaspoon salt. teaspoon paprika. l'i cups finely chopped celery.

2 tablespoons chopped green pepper, Mashed egg yolks. 1 cup flaked crabmeat. 12 Krispy Crackers, finely crumbled. 1 Vi teaspoons dry mustard. Cook eggs 5 to 10 minutes.

Cut lengthwise, remove yolks and mash with a fork. Mix with mayonnaise, water, seasonings, celery, green pepper, Krispy Cracker crumbs and crabmeat. Stuff Into egg whites. Place large slice of tomato on bed of lettuce, add a teaspoon-ful of stuffing and then place a stuffed egg on whole. Garnish with sprig of parsley.

Mrs. Hankertsen Mrs. Mrs. Wilhelma Hoaas Mrs. Miss Margaret Jacob- Mrs.

sen Mrs. Mrs. A. N. Lundgren Mrs.

Mrs. Lillian Larsen Mrs. Mrs. E. Mahlsen Mrs.

Miss Anna Nelsen N. P. Nielsen Amanda Olsen S. Olsen M. Roberts O.

Ryland U. Thomas E. Thompson Additional Guests Miss Mabel Bannett Mrs. J. P.

Baker Mrs. P. C. Baker Miss Annie Edwards Mrs. Mary Graham Mrs.

Carrie Guth Miss Dorothy Krenan Mrs. Leavy Mrs. E. Rami! Mrs. O.

Utess Miss Eulalla Vttols CANDIES Brooklyn PRogpcct 9-2700 Cand Mailed to All Manhattan PEnniylvania 6-5499 Parts of the World What Week Prominent manufacturers and retailers presented visitors to The Eagle Home Guild yesterday afternoon with gifts of their wares as follows: Mis R. Ewens, Mrs. Margaret Kellty, Mrs. E. Ramls, basket of groceries, two cans of Maylair Tea, from Atlantic Pacific Tea Company.

Mrs. E'mer F. Deubler, Mrs. Ella Condon, Mrs. B.

VanBuren. three loaves of Sunshine Vitamln-D Bond Bread from General Baking Company. Mrs. I. J.

Andersen, two cans Speed-Up Enamel from Hilo Varnish corporation. Mrs. C. Selesky, three cans Bab-0 from B. T.

Babbitt Company. Miss Annie L. Geeney, one bottle Grade milk from Renken Dairy. Mrs. J.

Dwyer, one Bon Ami De Luxe Package from The Bon Ami Company. Miss Mabel Bennett. Mrs. C. Weinpahl, one tin Mart's Bouillon cubes, 12 s.

and one bottle Maggi's Seasoning, No. 1, from Masrsl Company, Inc. Mrs. Anna Burrows, one 12-pound bag Heckers Never-Fall Flour from Heckers-Jones-Jewell Milling Division. Miss Agnes Montgomery.

Mrs. Anna Kruster, two packages peeled tomatoes and macaroni sauce from VKelll Son. Inc. Mrs. Marion Bromley, Mrs.

uavio Schafer. two packages S. 0. 8. Magic Scouring Pads from S.

O. 8. Company. Miss E. Fox.

Mrs. w. ones, two oanani prizes from Fruit Dispatch Company. Mrs. Jane Keia.

one can nam-riuu from Hvgienlc Products Company. Mrs. Ida Qreve. one tin Royal Baking Powder from Standard Brands. Inc.

Mrs. C. J. Hvland. Mrs.

Lillian arsen. ro bottles Clorox from Clorox Chemical Corporation. Mrs. O. Basler, Mrs.

M. R. Dee, two packages coffee gelatin from My-T-Flne Cornoratlon. Mrs. May Finnerty.

one )ar Kraft I Miracle Whip Salad Dressing from Kraft-Phonlx Cheese Corporation. Mrs. C. O. Leary.

Mrs. Iva Hotkey, two cakes Camay Soap from The Procter Gamble Company. Mrs. Carrie Gutn, Mrs. w.

Mcuriur, two cans Kemp's Sun-Rayed Tomato Juice from Sun-Rayed Company. Mrs. J. Mccormick. Mrs.

M. Oster-hind. two cans Hulburfs Orance Juice from Hulburfs Fruit Products Company, Inc. Miss Flo Baker. Mrs.

Anderson, two cans Prudence Corned Beef Hash from Boston Food Products Company. For the Housewife Baked apples will not burst during cooking if the skin around the top is pricked with a fork or if a ring is cut around the center. When poaching eggs put one teaspoon of vinegar in the boiling water and the eggs will hold together much better. In mixing cake batter add the flour first and then the milk and this will make a smoother batter. Honey put In grapefruit in place of sugar gives a flavor as well as the necessary sweetening.

Prepare your grapefruit with the honey and then place in the ice-box several hours before eating. Line cake and bread pans with waxed papers and this will aid In preventing the products from sticking. cup pineapple Juice teaspoon salt 2 tablespoons vinegar 2 tablespoons sugar 2-3 cup chopped canned pineapple 2-3 cup cottage cheese Pour water over gelatin mixture and stir until dissolved. Add pineapple juice, salt, vinegar and sugar. Mix well.

Allow thicken a little, then add rest of ingredients. Pour into glass mold, chill until stiff. Unmold on lettuce, top with mayonnaise. fttfTTfllrfffTTTi Spare yourself the job of washing messy, cold-soaked handkerchiefs! When someone in your family has a cold-insist on Kleenex. So economical, too-you can use many Kleenex tissues for the cost of having one handkerchief laundered.

Get Kleenex today. MEMBER NRA HlnatratWi ar1 trt rtxfir. 1M. Klns On. 1 mn 1 IN BUSINESS AND FINANCES Bread, demonstrated to the apparent satisfaction of 200 women luncheon guests, that even the often despised bread crumb can be used in many different ways as an aid In concocting dishes that will tempt the most jaded appetites.

She advised separating the bread frumbs into several classes. Crumbs that come from the crusts have a rich brown color and are more crisp than the white crumbs from the in-Side of the loaf, she explained. Then again, if you want the crumbs to be very "crunchy" you can put them Into a paper bag and lay them on top of the oven while you are baking, or place them Inside the oven after your baking, and so make use of the lelt-over heat in your stove and add to the crispness of your crumbs at the same time. Unless your inclination is to throw all your left-over heels of bread and other stale bits to the birds, Just gave them for a few days, and by using your grater you will have material for a number of different dishes that will give your family a welcome surprise. The visitors at the Home Guild yesterday watched Mrs.

Owen make what might be called a "hurry-up" temon pie. The crust was made of bread crumbs, worked into a sort of paste, with other ingredients (see recipe on this page). It took a very ihort time to bake, and when it was removed from the oven It was fit to grace any table In the land. "In making this pie crust with the bread crumbs you have to use your hands, whether you like it 01 not," said Mrs. Owen, and many of the women wished that they might be able to use their hands as gracefully as did the demonstrator, who, by the way, has a pleasing and unusual platform manner that holds the attention of her audience with bo evidence of effort on her part.

A kidney bean roast was another appetizing dish in which soft white bread crumbs helped to make an attractive and nourishing: offering. Mrs. Owen showed how to make a sandwich loaf by cutting the Bond bread lengthwise, filling in the layers with all sorts of good things, and then covering the entire loaf with thick creamed cheese, so that it looked like a huge brick of Ice Cream. This was placed In the refrigerator, so that the cheese might fcarden just a trifle and make the fcaf easier to cut. Pickles Pep Up Ordinary Family Menu According to Uncle Sam's Federal food specialists, if pickles are not exactly real food they go far toward making real food more Interesting During the Winter months, if foods and food ideria run short in variety, pickles w.

help considerably by giving a different tang to the same old bill of fare. So make your pickles while you may of peaches, pears, watermelon rind, green tomatoes, cucumbers and onions. And this is how, according to the bureau of home economics. The easiest to make are fruit pickles, such as whole pickled peaches, crabapples or pears cooked in a spicy, sweet-sour sirup. Then there are quick-process pickles made from vegetables salted down overnight and combined with spices and vinegar the next day without cooking.

Next are the brined pickles, also called fermented pickles, because they go through a curing process lasting from two weeks to two months dill pickles and sour cucumber pickles, for ex-emple. Sweet pickles, mustard pickles and other mixtures are often made from the vegetables cured In brine. Last are the relishes, such as tomato catsup, chill sauce and chut-neys made of chopped fruits or vegetables spiced and cooked down to sauce. Whatever the type, the purpose of pickling is to get a tart spicy flavor through the vegetable or fruit; to keep or develop attractive color, and to give crispness, especially to vegetable pickles. Choose fresh, high-quality fruits or vegetables for pickling.

Sort fruits for size and stage of ripeness and keep the ripest in one lot if there is marked difference. If pickling cucumbers, peaches or other fruits or vegetables whole have them uniform in Then the pickling liquid penetrates and sea' sons them evenly. Use a blend of high quality spices. The flavor continues to come out of spices as the pickles stand, so do not use too much spice. For vinegar for pickling, good quality fresh cider vinegar is preferred.

Or for pickling onions alone use distilled vinegar which is clear and colorless. Generally granulated sugar Is better than brown sugar in pickles. Sometimes a little brown sugar gives richness. In general pickles keep better if waled airtight for storage. Sometimes they will keep satisfactorily in covered jar in a cold place, but there is danger of spoilage.

BRAZIL HAS NAZI GROl'P Rio De Janeiro W-Besides organization of a Fascist party on Italian lines. Brazil has another copied from the German Nazis. The new group calls itself the national McitOict part. the rolled slices with cheese or bacon, so that even so commonplace a dish as cabbage salad might be served for a week and have a different flavor each day. Mrs.

Wardman, director of the Guild, gave her daily food talk ana Miss Marjorie Blee gave a brief demonstration of the making of coffee mousse. DEMONSTRATION RECIPES Salad Sandwich Loaf Trim crusts from a loaf of bread. Cut lengthwise into four slices, spreading with butter before cutting each slice. Put slices together with three different fillings, such as thinly sliced tomatoes, salted, peppered and spread with mayonnaise; the yolks of hard-cooked eggs, seasoned and moistened with vinegar, and cream cheecse, softened with green pepper which has been put through food chopper. Press together firmly.

Spread outside of loaf with cream cheese (three packages, beaten with milk or cream). Chill one hour. Slice at the table. Kidney Bean Roast 1 small onion, chopped fine. 1 pound can kidney beans.

Salt, pepper, paprika. 2 tablespoons fat. 4 cup grated American cheese. 1 egg, well beaten. 1 cup soft bread crumbs.

Saute onion in fat and combine with remaining ingredients. Place in greased baking dish and bake in hot oven (425 degrees 25 to 30 minutes. Serve with tomato sauce. Refrigerator Tie Pie crust: Mixing For an 8-inch pie rub 4 cup softened butter and 2 tablespoons sugar Into 1 cup of fine dry bread crumbs. Filling: 3 eggs.

3 lemons. 1 can condensed milk. 3 teaspoons sugar. Beat egg yolks and mix with con densed milk, lemon Juice and grated rind or I1, lemons. Do not cook, dui pour into bread crumb crust.

For meringue beat egg white stiff, aaaing sugar gradually. Spread over filling and brown in slow oven tJa aegrees Keeps well in refrigerator. Seasonable Recipes French Dressing 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon paprika Vi teaspoon celery seed teaspoon chopped onion 2 tablespoons sugar 4 tablespoons vinegar 'i cup salad oil Mix ingredients In narrow, deep bowl. With rotary beater, beat 2 minutes. Chill.

Beat well and servei poured over salads arranged on serving plates. This dressing will keep a long time if stored in ice box. Oatmeal Cookies (3 dozen) 1 cup fat 2 cups dark brown sugar 3 eggs 3 tablespoons cream 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg teaspoon salt 1 teaspoon vanilla 1 cup chopped dates Vi cup nuts l'j cups oatmeal flakes 3 cups flour 1 teaspoon soda 1 teaspoon baking powder 4 tablespoons molasses Cream the fat and sugar. Add rest of ingredients, Mix well. Drop portions from end of spoon onto greased baking sheets.

Flatten cookies and bake 12 minutes in moderate oven. Pineapple Cheese Gelatin Salad 1 package lemon-flavored gelatin! mixture 1 cup boiling water (Quickly Sani-Flush Is faster and more thorough than any ether method of cleaning toilets. It removes all discoloration without work on your part. It removes the cause of toilet odors, by cleaning and purifying the hidden trap which no brush can reach. Follow directions the can.

Sani-Flush Is also effective for cleaning automobile radiators. For sal at grocery, drug, and hardware stores, 25c Sani-Flush 1 CLEANS CLOSET BOWLS WITHOUT SCOURING important features. There is a summary the week by Carlton A. Shively, financial editor, and an analysis of the British markets by Leonard J. Reid, an outstanding British! commentator.

These special Saturday features are in addition to the regular" daily contents of The Sun's financial pages, which Include accurate and conveniently arranged stoclc, bond and curb tables, The Investor i Column, reports of out-of-town markets, Financial Markets and News of the Day in Wall Street, commodity markets, corporation activities, foreign exchange. Don't miss the Saturday issues of The Sua. i The weekly Renew of Business and Finance fills a real need among business men and investors. It gives them a true perspective of business conditions here and abroad It analyzes the week's operations, examines recent performances, explains causes and indicates future developments. It reviews the activities in the principal industries, the commodities, the various governmental agencies, agriculture, the railroads, banking, new finance.

Special articles by outstanding writers appear from time to time on such subjects as wheat, cotton or steel. Charts cover the stock and commodity markets and other Review of Business and Finance TOMORROW and EVERY SATURDAY iri The Newspaper, of Distinction in its Readers, Us NEW YORK Nevds and Us Advertising 4.