Indianapolis Times, Volume 40, Number 271, Indianapolis, Marion County, 2 April 1929 — Page 8

PAGE 8

Don't Place Hot Foods in Icebox Remember to cook foods before, putting them into the refrigerator To insure crispness o! lettuce, put it into a cheese cloth or thin muslin bag. and lay directly on the ice for come time previous to serving. Always remove paper wrapping from meat before putting it into a refrigerator. Place the meat in a covered pan or dish. Always keep the milk and cream bottles as near to the ice as possible. Uniform containers for leftovers save space, and give the refrigerator a neat appearance. Jelly glasses vith firmly fitting lids answer the purpose nicely.

OUR PURPOSE IS TO SERVE .... Women and men, too, throughout America are taking a very active interest at this time in better lighting and better electrical equipment. Such rapid strides have been made in the electrical world during the last five years that almost every home needs something today in order to take advantage of the convenience and comfort they may have from electricity. Our object is to show you how simple a matter it is to install the correct lighting and electrical equipment for your present home and how in building new homes you can have adequate wiring to take care of present needs and future requirements. We cordially invite you to visit our Model Electric Home, 48 Monument Circle and to make it your downtown home. This service is yours for the asking, without charge. Home Service Department Mr**. *l. K. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY 48 Monument Circle Riley 5621

HOOSIER COFFEE CO. < Indianapolis

Crisp, Bright Curtains Bring Real Cheer Into the Kitchen

It is amazing the difference crisp bright curtains can make in a dull kitchen. Even if your kitchen is well lighted, you w ill find that attractive curtains will change it from a workroom to a workshop—and a "shop” is so much more alluring than a 'room.” don't you think? Whether the curtains are to hang straight or tie back, depends, of course on the window's you are curtaining, just as the weight of the material you select depends upon the exposure—whether it is a sunny, south kitchen or one on the other side of the house —and number of windows. The colors used, too, will carry out the general color scheme of your kitchen. All these factors are more

or less a question winch you will have to decide for yourself, as they must fit your special conditions; but suggestions about the materials to be used are in order. Os course the material must be easily laundered. If it is colored the colors must be fast. White materials suited for this purpose are a good grade of cheese cloth, voile, organdie, marquisette, unbleached muslin, and dimity. May Use Ruffled Edge These may be made up with ruffled edges or plain hems, or they may have colors set on in the shape of bindings, ruffles or braids. Or, the color may be supplied with the tie backs, if these are used. Colored materials wMch lend themselves are calicos, prints of various fabrics, and ginghams—particularly checked ginghams. Chintz and cretonne also may be used, though these are likely to be a bit heavy for the purpose. One attractive use for chintzes and cretonnes is to make window blinds of them, then curtain the window in a draped back curtain of some sheer white material. Checked Gingham Good For something more vigorous and colorful, use unbleached muslin bound in a solid color to match your kitchen decorations, or in a checked gingham. Colored braids are very effective on the lighter weight white materials suggested, as are colored rufflings. The prints of which there is such a galaxy from which to select are especially fresh and bright. Most of them are soft fabrics which shirr and drape nicely. They launder well, too, which is another point in their favor. Plain hems or a braid in some matching color gives them just the finish they need as they are highly decoratice in themselves.

Cleaning Aids

Wipe porcelain tubs and sinks with kerosene. This cuts the grease and reduces the amount of scouring ordinarily necessary. Rub the arms and backs of chairs | once a month with some good com- | mercal cleaning fluid. This not ■ only keeps them clean, but preI vents a worn, shiny appearance. When the seats of cane chairs | sag, sponge them top and bottom ! with hot vinegar w'ater, and place jin the sun to dry. The drying will I cause shrinkage. I Paint the lower step of your base- | ment white. It can thus be easily | seen in the dark. Starch is greatly improved by the | addition of a little kerosene and a | small amount of lard. The kero- | sene prevents starch from sticking | to the irons and the lard gives the | clothes a better gloss. New Scarfs Come High | When charming scarfs are to be ; had at such reasonable prices in our j shops and abound on every side, it is but natural to feel at times that perhaps the scarf is not as important as fashion folk w'ould have you think. Just one single solitary'—hut en- | chanting scarf of three colors, con- ; ceived by a certain couturier, in the ! original is 2.000 francs in price! Copies of couturier scarfs should asj sume new importance, albeit they are far less expensive. Date Animals ‘Make Fun ’ Date animals make fun at cliil--1 dren's parties. Use matches for the j legs and necks, dates for the body I and heau. currants or raisings for | feet or hands, and small pieces of I dates or currants for features. Marshmallows may also be used for heads, depending on the animal. Maple Syrup Is Good Try using maple syrup instead of i sugar to sweeten whipped cream. It i gives the cream a delicious flavor.

THE INDIANAPOLIS TIMES

Vegetables Real Tonic for Spring Have you spring fever? Then try the vegetable tonic—the best remedy for that “tired feeling.” About this time of year, when we were children, our mothers would send us out to the vacant lots to gather dandelion

greens, because they were good for us.” If you are fortunate enough to have any clean vacant lots near you, perhaps you already have gathered your "mess of greens.” They are both good and ‘good for you,” and not a little of their value lies in the fact that you

Dorothy Alden had some wholesome exercise in the fresh air, gathering them. City dwellers, however, have little opportunity to gather their own spring tonics. They must rely on the grocer’s supply, and these are especially appetizing at this time. Don't Overcook Vegetables The up-to-date homemaker is interested to know' that vegetable cookery has undergone some radical changes within the last ten yeras, during which time scientific research has made us realize the value of the vitamines and minerals in our foods. Looking back, one realizes that the old-fashioned method of cooking vegetables actually cooked them to death. Appetizing color, delicate flavor, and precious minerals and vitamines are destroyed by long cooking. Perhaps the suggestions for their cookery which you vhll read here w'ill seem all wrong to some of you, but if you w'ould really know' how succulent and delicious spring vegetables can be, give these directions a trial. Serve Vegetable Plate Dinner Restaurant and tea-room operators will vouch for the growing popularity of vegetables. plate lunches ‘and dinners. Why not serve them at home occasionally? You will find them particularly satisfying at this time of year as a change from heavier winter foods. Personally, I find real delight in preparing a vegetable plate. Here is how' I do it: When I select my vegetables at the store. I keep their colors in mind. I want my plates to be as bright and appetizing as possible, so I choose different colors. Four or five is sufficient—carrots, peas, beets, green beans, new potatoes; or. asparagus, beets, new cabbage, carrots, potatoes. One or two of these vegetables I cream, the others are drained and served, merely seasoned with melted butter, salt, and pepper, and often a bit of lemon juice. In the center of the plate. I usually place a spoonful of creamed eggs, a poached egg on a round of toast, or creamed mushrooms. Around this,.the vegetables are arranged w'ith an eye to their color—never two of the same color side by side. I serve these plates right from the kitchen, and that, by the way. saves dishes. Need Little Dressing A little later in the season, on warm summer evenings, one of our favorite suppers is a chilled vegetable plate. The vegetables, for it may be cooked in the morning, seasoned with salt, cooled, and then chilled in the refrigerator. The center this time can be a stuffed egg. The outer edges may be garnished with lettuce leaves, and the vegetables served with mayonnaise or French dressing. For the most part, these spring vegetables are at their best served with a very simple dressing. A heavy sauce accompaniment is so likely to destroy their delicate flavors. Here are several recipes, however. that I know you will enjoy trying for they are as good as they are unusual: Beets with Orange Sauce Four medium beets, 1 tablespoon butter. 14 tablespoons flour, 2 tablespoonshot water, 4 tablespoon brown sugar, 4 cup orange juice, dash of grated rind. Boil the beets until tender. Slip off the skins, and dice. Melt the butter, stir in the flour, then add the hot water, stirring all until smooth. Then add the seasoning and brown sugar. Last of all stir in the orange juice and rind. Cook for a few' minutes until thickened and smooth. Pour over the beets and heat, stirring with a fork until all are well coated. This recipe serves four. Spinach and Cheese Scallop Tw'o cups cooked spinach, 1 cup grated cheese, 1 cup dried bread crumbs, 2 tablespoons butter, ?i tablespoon salt. Chop the spinach, add the salt. Arrange in a buttered baking dish alternate layers of spinach, cheese, and crumbs. Dot the surface w'ith bit* of the butter, and bake fifteen minutes in a moderate oven. This will serve four persons. Asparagus and Eggs Piquant Four hard cooked eggs. 1 bunch asparagus, 1 cup diced cheese, 3 cups milk, 2 tablespoons margarine, 3 tablespoons flour, 14 tablespoons salt. Cut asparagus in inch lengths, and cook until tender in small amount of water. Dice hard cooked eggs. Melt the butter in separate pan, stir in the flour and seasonings. Add milk gradually, stirring until thickened. Add the cheese and allow to melt. Pour sauce over eggs and asparagus and serve on squares of toast. Asparagus—Cook fifteen to twenty minutes. If stalks are cut, use small quantity of water, utilizing any that is left in the sauce in which they are served. Season with salt when half done. To cook stalks whole, stand upright with about one inch of water in the bottom of the kettle, so that tough part of the stalk is boiled, but the tips are steamed tender. Cover tightly. There Aire on the market regular asparagiß cookers, but if you have an old coffee pot, you can improvise

Save Time

“More time! More timet I must find more time some place, so I can do all the things that are demanding to be done!” Is that your daily plea? If it is. you will be interested in these time-saving suggestions which will appear on our home pages trom day to day. A great deal ot time can be saved from that three-times-a-day job of washing dishes, if you will purchase and use a wire dish drainer. All plates, saucers, dessert dishes, salad dishes, and similar pieces can oe placed in the wire rack aftci they are washed, sca.ded with boiling water and left there to dry—which they will do while you are wiping the silverware and glasses. This is not only a quicker way of getting the dishes done, but it is a better way from the standpont of cleanliness.

one. It should be well scoured and l have a tight cover. Serve the as- j quaragus with butter, margarine or j cream sauce. A little lemon juice ! in the melted butter gives an unique flavor. Spinach—After leaves are washed thoroughly, shake off water and place in kettle with no additional , water. Cover tightly, and cook slowly at first, fifteen to twenty > minutes. Season with salt when ! half cooked. Turn over with fork several times during cooking. Serve with butter or margarine i salt ana pepper. Some people like i the flavor of bacon drippings in their ■ greens. Garnish with slices of hard j cooked eggs or sliced lemon. Cauliflower—lf broken up, cook i about fifteen minutes in boiling salt- ' ed water, draining off water before | serving. If cooked w'hole, it w'ill [ require twenty-five to thirty min- i utes. Serve with butter or margar- I ine. or a cream sauce. Cream sauce | with a sprinkling of grated cheese over the top is appetizing. New Cabbage—Shreded or quartered, requires fifteen to twenty minutes. Cook in a large quantity of boiling, salted water, without covering. Drain off water when tend- ! er. Serve with melted margarine , or butter, or cream sauce. Grated : cheese is also good on cabbage. j Peas—Cook for twenty to twenty- ; five minutes in small quantity of boiling water. Do not drain when tender, but use any water which \ may be left in the sauce. Season when half done. Green Beans—Twenty to thirty minutes in small quantity of boiling water. Season with salt when half cc :. and. Serve with melted but- j ter. margarine or drippings. New Carrots—Cook fifteen to twenty minutes if they are d’ Slightly longer if whole, depe l on their size. Cook in small quantity of boiling salted water. Serve j with simple cream sauce or merely buttered. New Beets—One hour or longer, for cooking, depending on size. Cook whole and unpeeled. Skin when done. Slice or dice and serve with melted butter or margarine and seasoning.

prevent waste and spoilage, but it keeps foods fresh, sweet and wholesome, protecting their precious flavors. And flavors are what you pay for when you buy choice foods. 71 J ORE important still, ice saves Dl lives. It keeps foods safe. The constant circulation of icechilled air rids the ice box of impurities and odors, every minute of every day in the year. THE thoughtful housewife takes ice the year ’round, keeps- her ice box well filled with ice. Artificial Ice & Cold Storage Lincoln 6443 Capitol Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. TAibot 0689

Sandwiches \ Can Be Made Ornamental I A sandwich need not be “jilst a decorative and delicious as the hostess is ingenious. Here are a few suggestions for the clever hostess: Moisten soft cream cheese and mix chopped dates. Spread on thin slices of bread, and roll up like jelly roll, tying with daipty ribbon to hold together. Any filling may be used for these rolled sandwiches, of course. If de- , sired, quite a good size roll may be made by slicing the bread the long | way of the loaf, then slicing rounds I of sandwich from it as one would j slice a jelly roll. ! Open-face sandwiches are especij ally attractive. Cut thin slices of

\ Standard Nut Margarine Economical Ask Your Grocer ...He Has It! MADE IN INDIANAPOLIS' By the Standard Nut Margarine Cos.

Help for You

Are you planning to entertain with a spring luncheon? Perhaps it is a shower for a spring bride; perhaps it is your turn to entertain your bridge club. Whatever the occasion, Dorotny Alden has anticipated your question, "What shall i serve?” She has prepared luncheon menus with accompany recipes which are as springlike as you could want them. She will be glad to send them to you on receipt of a stamped, addressed envelope. Address your request to Dorothy Alden, Indianapolis Times.

bread into fancy shapes with cooky cutters. Spread on the filling, and in place of another slice of bread, decorate the open tops with slices of stuffed olives, nuts, pimientos. finely chopped parsley or green peppers, candied cherries- -depending on the nature of the filling used.

Quality Bread & Cake

\\ Delivered \ to Your \\ Door Daily

Phone or Write for Service 359 E. Merrill St. DRexel 5600

APRIL tr, 1929

If You Need • Help, Write Miss Alden Many problems and questions i confront even experienced homemakers as they go about then daily J tasks. If there is any special m- , formation that you would like on any subject pertaining to your home Miss Dorothy Alden. who conducts this page, will be glad to write her. She will give the matter her personal attention. She is a home economics graduate, she has had experience as a dietitian, and. in addition to her work on The Times, ; she is a homemaker, herself. In addition to writing to her foi I advice, she will appreciate an.v j comments you care to make on hei I articles, as well as suggestions for 1 future material. Her advice is tree.