Radio stars (Oct 1935-Sept 1936)

RADIO STARS JQadlo StaU &ooklnj School (Continued from page 50) It all depends on the WOMAN There are sensitive women everywhere who do not trust the superficial information that is going around about feminine hygiene. These deep-natured women want the whole truth from the scientific standpoint. They must depend on themselves to sift out the real facts. And to them the news about Zonile will be welcome. • You do not need to use poisonous antiseptics for feminine hygiene, just because an older generation used them. In those days there were no antiseptics powerful enough for the purpose, except the poisons. But that was before the discovery of Zonite —the antiseptic-germicide of the World War. Zonite is powerful, and Zonite is safe. Zonite is far more powerful than any dilution of carbolic acid that can be used on the human body. But Zonite is not poisonous. Not caustic. Zonite has never harmed any woman. It will not desensitize tissues. It cannot cause accidental poisoning. • The old-fashioned poisonous antiseptic has no place in the life of the modern woman. She has welcomed Zonite— and Zonite is now available in every town and city throughout the length and breadth of America. Sold in bottles; 3 sizes, 30c, 60c, $1.00. Another form of Zonite . . Suppositories Besides the liquid Zonite, there are also Zonite Suppositories. These are $1.00 for box of a dozen. They are dainty white cone-like forms, each sealed in its own glass vial. Some women prefer them to the liquid. Other women use both. Ask for both the Zonite Suppositories and the Liquid Zonite by name at drug and department stores. There are no substitutes. • Send for the booklet "Facts for Women." This is a plain, clear statement on the whole subject of feminine hygiene. Much discussed in women's circles. Coupon below will bring you a copy. Read it and get frank, authoritative data on this important phase of modern life. Write today. UJE_COUPON FOR FREE BOOKLET ZONITK PRODUCTS CORPORATION TtS-StJ Chrysler Building, New York, N. Y . Please send DM free copy of tho booklet or booklets cheeked below. ( ) Facta for Women ( ) Uno of Antiseptic* In the Homo NAME tdoOM print name) ADDRESS CITY STATE (In Canada: Salnte Thereso, P.Q.) blue and gold, its comfortable chairs and sofas and its lovely fire-place of delft-blue tiles. As I sat down to wait for the maid to summon Mrs. Baker I could hear gay laughter in some distant part of the house, and detected the unmistakable sounds of children's voices. Soon I found myself making my way towards these cheery sounds under Mrs. Baker's hospitable guidance. She's a cute little girl, Phil's wife, Peggy — petite, sparkling and looking more like an older sister than the mother of the two Baker babies. "Little Miss Muffet," aged two and "Algy," something under a year of age. Phil presently joined the family group and we went trouping forth on a tour of inspection, first up the circular staircase to the nursery where the children's lunch awaited them, then, eventually on to the kitchen where Phil demonstrated his skill in preparing "Nova Scotia Eggs" while discussing his other food favorites. Mrs. Baker played "stooge" for this particular broadcast by reminding Phil of this and that dish which he had failed to mention, while the cook filled in the missing details. During all this, as you can well imagine, your Cooking School correspondent was an interested audience of one. It was all very jolly, informal and, I am pleased to say, informative. (And never once did I hear the sepulchral mocking tones of "Beetle," Phil's "haunter" on the air!) I came away with a notebook filled with recipes and with some cooking ideas that are simply swell-elegant ! Naturally I intend to pass every single one of them on to you. But first of all let me describe that egg dish that Mr. Baker so skillfully whipped together as I watched. This is the "odd, expensive" combination I mentioned, since it calls for Nova Scotia smoked salmon — which costs quite a pretty penny and can only be secured at food specialty shops. First the eggs are broken into a bowl — allowing two eggs to a person. Then two tablespoons of cream are added for each egg, together with salt and pepper to taste. This is beaten lightly with a fork until thoroughly blended, after which small pieces of the salmon are added and the mixture turned into a frying pan in which butter has been melted but not browned. The eggs are scrambled to the desired consistency over very low heat, using a large spoon and not very much stirring. Served on wedges of buttered toast this makes an unusual and delicious luncheon or late supper dish. But I am even more enthusiastic over Mrs. Baker's ideas for Oven Meals. It seems that in the cool weather almost everything is baked at the Baker's. Of course with them this is strictly a matter of personal preference but to the rest of us the economy feature of such meals is sure to provide added appeal. For when you decide on a real Oven Meal, you know that the same heat that bakes the main disli (whether meat or fish) also cooks the potatoes, the vegetables and the dessert. If you follow Mrs. Baker's suggestions you'll go even further and bake the Soup for dinner and the fruit course for the next day's luncheon dessert at one and the same time. Bearing this thought in mind you, yourself, can work out lots of menus of this type, but you'd have a hard time devising a better menu than the following one, for a typical Baker Baked Dinner. I'm proud to say that I have recipes for all the dishes mentioned. Those that I don't give you here will be found in this month's Radio Stars Cooking School leaflet. They're yours for the asking you know — all you have to do is to fill in and mail the coupon that appears at the very end of this article! Here's the menu, as suggested by Mrs. Baker, and including all of the dishes Phil likes best : Simple Onion Soup An Gratin Baked Spanish Steak Egg Plant En Casserole Baked Potato Puffs Holiday Pumpkin Pie Supreme Savory Baked Fish may be substituted for the steak. Those of you who, like the Bakers, live near waters where halibut, sword-fish and other such fish abound, will be delighted with this recipe. SAVORY BAKED FISH 1 pound halibut steak (or other firmtextured fish) 2 tablespoons lemon juice 14 teaspoon salt A fezv grains cayenne % cup buttered bread crumbs 1M cups canned tomatoes, juice and pulp 1 bouillon cube 2 stalks celery, chopped 1 green pepper, chopped 1 small onion, chopped I tablespoon grated pcrmcsan cheese lA teaspoon Worcestershire sauce 1 bay leaf 2 whole cloves Wash fish, cover with lemon juice and allow to stand for one hour. Sprinkle with salt and pepper, cover witli buttered crumbs and place in large greased baking dish. Heat canned tomatoes, add bouillon cube, finely chopped celery, green pepper and onion, cheese, Worcestershire sauce, bay leaf and cloves. Pour tomato mixture around (but not over) fish in pan. Bake 20 to 30 minutes in hot oven (400°F.) or until fish is tender and crumbs are browned. The soup also pays a visit to the oven ! The recipe for this easily made, warming soup is one I know you will want to have in your files, so I've had directions for making it printed on one of this month's recipe cards. Another card will bring you both the Egg Plant and the Potato Puffs mentioned on the Baker menu, while a third card will tell you how to make the Baked Spanish Steak. Since an inexpensive cut of beef is called for, you will find this recipe economical as well as delicious. The fourth card, this month, will give you explicit directions for making that 72