Indianapolis Times, Volume 40, Number 277, Indianapolis, Marion County, 9 April 1929 — Page 6

PAGE 6

The Times Page of Helpful Topics for Homemakers

Spring Days Rouse Taste for Salads For an rzg salad place slices of hard cooked eggs in nests of shreded lettuce leaves. Sprinkle with finely chopped onion, salt and pepper. Make a sauce of the following ingredients: Three tablespoons olive oil, 2 tablespoons lemon Juice. 1 tablespoon tomato catsup, 1 tablespoon cream, '.i teaspoon salt. 1 i teaspoon paprika. Put together in order given, beat and chill. Pour sauce over salad and serve at once. Piquant* Peach Salad One can peaches, 2 tablespoonfuls gelatin, I cup cold water, I stick cinnamon. ’1 teaspoonful salt, '* teaspoonfuls paprika, 2 tablespoonfuls lemon juice. Drain syrup from the peaches. Soak the gelatin in cold water. Add the cinnamon and seasonings to the peach syrup and bring to boiling point. Add the soaked gelatin and stir until dissolved. Add lemn Juice. Place peach halves in bottom of molds or cups, cut side up. Pour in gelatin mixture and chill until firm. Turn out on lettuce and serve with mayonnaise. Spinach Salad Butter small molds and pack solidly with leftover spinach. Chill, remove from molds and arrange on thin slices of cold boiled tongue. Garnish with parsley and serve with tartar sauce. Cottage Cheese Salad For each person to be served, arrange cottage cheese in the shape of a nest on crisp lettuce leaves. Fill each nest with three well-cookcd prunes, stuffed with walnuts. Dress

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Send for Menus Last week, Dorothy Alden offered to send, on request, menus and recipes for spring luncheons. These proved so popular that we are offering them again. If you are planning to entertain any time this spring, these menus will give you a number of novel suggestions. Send a stamped addressed envelope for your copy. Address Dorothy Alden, Indianapolis Times.

I each nest with one tablespoon of i mayonnaise. Golden Glow Salad | One cup boiling water, one package lemon gelatin. 3 medium car- | rots grated, one-halt cup pecan meats, one cup crushed pineapple. I salt. Add boiling water to the gelatin. Add juice drained from pineapple, , about 1 cup. Mix grated raw car--1 rots, nuts, pineapple, and salt. ; Spread in flat mold. When gelatin j mixture begins to harden, pour on | top of carrot mixture. Cut in j squares w hen firm. Serve on let- | tuce with salad dressing. Fig Salad One can figs, one package cream cheese, cream, celery, lettuce. Drain and chop the figs and mix with the cream cheese, which previously has been thinned with ! cream. Pour this over chopped ! celery arranged on lettuce leaves. Top with spoonful of mayonnaise. Rules for Meringue Do you have trouble with meringues? Two tablespoons of granulated sugar for every egg is a good rule. Beat the whites until stiff, then add the sugar slowly, beating all the time. Add the flavoring, and brown in a slow oven, about 300 to 325 degrees. The meringue requires 15 to 20 minutes of slow baking.

Thousands of Steps Can Be Saved by Convenience in Kitchen Arrangement All sorts of weeks are being declared, and it would seem, in the interest of homemaking, that we would do well to declare a "Better Kitche is Week."

We are not all building new homes this spring in which we can place a model kitchen, but there undoubtedly are a number of slight rearrangements, touchings up, and new purchases designed to make our work easier and more pleasant—all of which will tend greatly to improve the kitchen in which we now are working. The realization that women are prone to let their heels save their heads—instead of the other way round —probably was first brought to attention by the woman who used a pedometer in the work of preparing the meals in her kitchen. She discovered that in traveling from one piece of equipment to another while preparing meals, she traveled two miles. This seemed like a needless waste of energy, and since then efficiency experts have been studying the different pieces of work done in a kitchen, routing or placing the equipment accordingly.

'

Dorothy Alden

For instance, if in the preparation of a meal, your kitchen cabinet is in one corner, the stove in another. and the sink is still another, you will find yourself walking miles, too. On the other hand, it your sink is placed to the right of your preparation table, and the stove to the left —with just a few steps between—you will cover the minimum distance in the preparation oi a meal. So much for the kitchen you may be planning. What can be done with the kitchen you have to work in, in the meantime? It is quite out of the question to change the position of stationary equipment, such as the stove or sink, but there are a few things which may be done to improve working efficiency. __

THE IXDIANAPOLIS TIMES

How about the height of your j sink? Do you have a back-breaking j task of washing dishes three times j each day? Many of the older sinks arc too low. ami if it is impossible to block them up in any way, at least place a wooden block in the sink on which to rest the dish pan. You will be surprised to find what a difference a little thing like this j will make. Step-Ladder Helps By all means furnish yourself with a. kitchen stool. It does not denote laziness. Everything possible should be done to conserve one’s strength. Dishes may be washed sitting down, vegetables prepared, and a number of other tasks. The combination stools and stepladders which may be purchased for a dollar or more are a great help.. The step-ladder—always at handwill save you many a stretch and | possible accident when reaching to I | high shelves. If your kitchen is large, a center work table is a great convenience, even though you may have a cabinet. Many women who have smaller kitchens find a small work table or service table on easily rolling casters, a great help. One never has too much table room, it seems. Next to having large pieces of equipment grouped in relation to the work to be done, it is important to j have the small utensils conveniently j placed. First of all, try to place ! them on shelves or hooks where j they may be reached conveniently without bending or stretching. Don't be afraid of destroying the neatness of your kitchen by hanging the utensils in most frequent I use. on the wall. They can be arranged to look*neat, and it is certainly better to have them handy than it is to have to go to a pantry for them each time, or reach to a high shelf. Place Utensils Conveniently These utensils should, of. course, be hung in relation to their tasks. A rack of kitchen knives and forks, for instance, probably will be most convenient if placed beside the sink. Certain kettles and stew pans, used ! often, should be hung beside the j stove, together with long-handled j spoons for stirring, forks for test- j ing. lids and covers, cloth holders,; spatulas and pancake turners. Near the work table, such small ; equipment as measuring cups and I spoons, a pastry brush for greasing ! pans, etc., should be hung. Small j hoks' on the side of the table could ! accommodate these pieces, and j there would be no fumbling about in I drawers for them. Os course, in hanging this equip- j ment you will not want to mar the | walls with ugly nails. The. best | way to do is to place a strip of i molding at the proper height, then screw small hooks into it. This place of equipment for greatest convenience will require individual study, for it depends on how you are accustomed to doing your work. Become an efficiency engineer yourself for an hour or so. Sit down in your kitchen and think of each piece of work done there— i meal preparation, dishwashing, j special baking, etc.—then plan to ar- ; range the equipment involved most! conveniently. Tasks Made Easier You will be surprised to find what an interesting task this can be. j and after it is completed, how much j easier your work. A small enameled cabinet, similar I to a medicine cabinet, over the sink, j will be found to be a convenient | place to keep all the unsightly but j necessary soaps, powders, and ! brushes in use there. Such cabinets j usually are called “utility cabinets,” ; and may be purchased for this pui- | posp. Kitchen cabinet manufacturers > are placing units on the market which include cabinets, cleaning • closet, and dish cupboards. These i are very neat and compact, and ; may be purchased in sets or indi- j vidually. Various colors may be had. too. j The cleaning closet is particularly ! convenient for assembling brooms, I brushes, mops, etc. used for cleaning, should there be no closet built in for them.

Linoleum Is Good Covering Probably linoleum, because it is easily cleaned, is as good a floor covering as a kitchen can have. The walls and woodwork should be painted with a washable paint, and by all means, since one has to spend so much time in the kitchen, select attractive colors. Two shades of tan are pleasing. If there is plenty of light in your kitchen an apple green and gray makes an attractive color scheme/ Ivory 7 and apple green also is pleasing. A gray kitchen warmed up with dashes of Chinese red in the curtains, the cupboard linings, the enameled ware, etc., is good. Blue and cream is another favorite. Sugaring Cookies If you bake cookies at your house, you will find it helpful to keep granulated sugar in a large salt shaker to use for sprinkling the tops of the cookies. Thus the sugar is kept from scattering over the par and burning.

Here’s Help Are you housecieaning? If so, you probably are wishing that some good fairy voula come in ana prepare tlie meals for tiie family, so you would not need to stop your cleaning job to get them ready. We are Just out of fairies, so we can t send one to do this for you—much as we would l.’.e to do so. Miss Dorothy Alden says, however, that next to fairies, casserole dinners will prove most useful at this season. They are easily prepared —in fact you have a whole dinner in one dish, and this dish can be prepared in advance, ready to be slipped into the oven when the dinner nour approaches. Such dinners save dishes, too, she says. So she has prepared a number of ec~ ipes for satisfying casserole dishes which are at your disposal. You will find them useful whether you are nousecleaning or Just send a stamped, addressed envelope with your request,. Write to Dorothy Alden, Indianapolis Times.

Helpful Hints are Given for Spring Cleaning If paper is used on your pantry shelves, put on three thicknesses at once. It is as easy to cut three layers as one. They can be removed, then, one at a time, as they become soiled, a few dishes being removed and replaced as the paper is rolled away. Ts you live in an apartment and have no opportunity to shake dry mops out of doors, turn the vacuum cleaner upside down and hold the mop over it. The dust and lint will be re moved without scattering. To wash windows quickly, dip a piece of chamois about a foot square into about two quarts of tepid water mixed with one cup of vinegar. Wring the chamois out dry and wipe the windows as usual. They are cleaned and dried at the same time. Attractive new shades may be simply and inexpensively made for such rooms as the kitchen, breakfast room, and bath room, from colored oil cloth to match the color scheme of the room in which it is used. Remove the old shades from the rollers. Cut the oil cloth the desired width. Stitch a hem in one end for the stick, and glue the other end to the roller. Have you a good idea for house cleaning? Send it to Dorothy Alden, Indianapolis Times. She will print it on this page with your, name.

A Service to Home Makers , * • Bring your perplexing questions to our Home Service Department. Each Tuesday and Thursday we give practical demonstrations on subjects interesting to homemakers. The lectures are held in our beautiful model home on the lower floor of our Monument Circle Building. If you desire to learn some new and interesting things about cookery come to our Tuesday classes. If you would like to make a lamp shade at very, very small cost, come to see us Thursday afternoon. If you would like help or advice on electrical home problems at any time, call Riley 7621 and ask for Home Service. There is no charge—the service is yours for the asking. Home Service Department Mrs. J. R. 1 arrell, Director INDIANAPOLIS POWER & LIGHT COMPANY 48 Monument Circle Rilev 7621

Noon Is Time .for Child's Heavy Meal Nutritionists and child specialists advise us to make noon the time j lor the toddler's dinner. By “tod- j dler” we mean the child lrom 1 to j 5 years of age. The heavy meal at noon gives ample time for digestion. Then, too a morning crammed full of exercise, and an afternoon of activity even with a refreshing nap tucked in, makes it necessary to provide plenty of energy in the shape of food at midday. ' When the heavy meal is given at evening, the child usually is too tired to digest it properly, and a restless night is likely to follow. In most city homes, the dinner is served in the evening. This means, if there are children, that a special meal must lie prepared at noon. The busy mother finds this a real task, yet if she is interested in her child’s physical well being, she will be rewarded. Light Supper for Child Then, too, if the baby’s dinner has been served at noon, he can be put to bed with a light supper before the family dinner is served. To simplify the preparation of the noon dinner, then, and at the same time make it adequate is the mother's problem. These suggestions may prove helpful. If there is but one child to cook for, the small amounts of vegetables, eggs, etc., are lost when prepared in eventhe smallest of the family cooking utensils. It is a good idea to invest in several pieces of toy size utensil-. With the addition of a tablespoon of milk, an egg can be scrambled to perfection in a toy aluminum double boiler. Small amounts of vegetables also can be prepared in the toy stew pans. You may need to use an asbestos plate on your stove burners to keep these smaller pans in place. Will Save Gas For the baked potato, the kitchen may be kept cooler and gas saved if one of the small ovenettes which fit over one burner of the stove is used in place of the big oven. Desserts are dear to the child’s heart, and there is no reason why he should not have a simple dessert at the end of the dinner. More work, you saj. Yes, but junket which can be made in three minutes or plain fruit flavored gelatin serve admirably. For variety, give him tapioca or cornstarch puddings or custards. These may be made in larger amounts and served to the adults l for their evening dinner as .well, j with perhaps slight variations such as the addition of fruit, a pie shell, etc.

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.APRIL 9, 1929