Indianapolis Times, Volume 40, Number 283, Indianapolis, Marion County, 16 April 1929 — Page 9

A PHIL 16. 1020

The Times Page of Helpful Topics for Homemakers

Showers on April Days, Showers on May Brides and What Goes With 'Em Bi DOROTIIV ALDEN Thr .fimanae predict •‘showers” lor April, and wc know they arc u'oing to be ot tvo varieties—the warm spring rains which bring the • rd: and blotaoms back to u and the kitchen linen, handkerchief, or >• hat have you ‘showers for this seasons crop of brides. Are you planning a luncheon in her honor. Ii so. why not make a pink heart luncheon with a flower centerpiece of pink and white weet pf'a and a dainty little shoulder bouquet for the guest of honor of Sweetheart roses and lilies of the valley?

The menu as given below is a pink” one. too! Pink Heart Luncheon ( rln, llr.irl ISmIMi limn Shrimpy \fwburj til i'attir* !|r,,! f'.erts Him tills Tff'h rrr' hr Cream Heart sli.tprd 1 ikfs Coffer Or, perhaps, you would prefer to make it a rainbow luncheon—with tnc "pot of gold” at the end. If ■o, here is your menu—red. yellow, green, then a not ol rainbow hues howing up m the dessert course. The “pot ol gold" is, ol course, a mgr bowl covered in gold paper 1 ontaining the bi id< gifts, and presented to her at the end of the liinchceon. Rainbow I.midterm Inmate Ki*mir I hrrM Irjckos < Ilirkrn ( loqu'-llrs I:<r Ia r s.iuir I iri.< h I >ir,l t'ntatnrs lliitleK il ( arrets I- ruif safari in lirrrn f.rlatmr Mold*. Neapolitan I < r ( ream Ctkrs With Assorted I rn>(in-s VsM.rtrrl Mint Waters < ofTr r It you air planning merely an .tlternoon or evening’s entertainment. you tna\ be able to adopt parts ol the iuncheon menus. But

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<re are two more planned especially for such occasions. Butterfly Salad Hot Kolls \llßf*l >lires Coffee I.ove Apple Salad sandwich linger* llrart Mold* of Pineapple Ire lirart Shape Cookies Salt Nuts Bonbons Coffee Many of the recipes ior the foods m these menus can be found in any good cook book. I am giving you a few of the more unusual ones, here, however. Shrimps New burg Drain and wash the contents of two cans of shrimps. Cut in pieces, and heat, in 4 tablespoonfuls melted margarine or butter. Season with •alt. paprika, and 2 tablespoons lemon juice. Remove the shrimps and make a white sauce by stirring 2 tablespoons flour into the fat, then gradually adding 2 1 - cups of milk. Stir until slightly thickened, then add 2 beaten egg yolks. Turn shrimps and 3 tablespoons chopped pimentos into this sauce. Cook one minute and serve at once. Mushrooms are an addition. They should be cut into pieces

DO you realize how much baby’s health depends upon ICE to keep his foods sweet and safe. Don’t let cold weather lull you into the belief that his milk, fruit juices, etc., Can be kept safe without ice* protection. Remember that these delicate foods must be kept ico-oold, else they quickly deteriorate and trouble is •'lire to follow. Keep baby’s foods in the coldest part of the icc box—directly under the iec chamber. And see to it that the ice chamber is always kept well filled.

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and cooked in the melted margaj rine, then removed when the shrimps are removed. This recipe < will serve eight. Heart Beets Wash 12 small beets. Cook in boiling water until tender. Skin, and cut into small cubes. Mix to- ; getlier Is cup of sugar and Vs tablej spoon cornstarch. Add % cup vinegar and boil five minutes. Pour j over beefs and allow to stand one- ; half hour before serving, keeping then covered and hot. Just bej fore serving, add 2 tablespoons of ! margarine. Molded Fruit Salad II Tablespoon* gelatine, 1 cup cold Mater. cups boilins: water or juice. ’ i-cup lemon juice. 1 1 - rpp sugar. 1 u-tsp. salt, 3 cups mixed fruits. Soak gelatine in cold water five I minutes. Add boiling water or juice | if canned fruits are used. Add sugar I and stir until dissolved. Add lemon | juice and salt. To make the salad green, add a few drops of vegetable coloring matter. When the mixture ! begins to thicken, add the fruit, turn into mold or molds, and chill Serve on lettuce with salad dressing. Butterfly Salad Drain sliced canned pineapple from its juice. Cut the slices in half, and lay two pieces Vith rounded edges together on each salad plate. The salad plate previously lias been garnished with lettuce hearts. Mix soft cream cheese with enough cream to moisten. Stir into chopped nuts, and mold into long rolls about the size of the little finger. This is to represent the butterfly's body, and should be placed between the two pieces of pineapple. Use a maraschino cherry for the head, and two thin strips of green pepper extending from the head for the antennae or “feelers.” Dot the “wings” with stiff mayonnaise. Angel Slices Spread slices of angel food cake with a thick layer of vanilla ice cream. Pour a fresh strawberry sauce over the top.

TIIE INDIANAPOLIS TIMES

Margarine Making Is Revelation —— Ibis is thr first of a series of educational articles which Dorothy Alden will present from time to time. The information contained in them has been carefully investigated and checked end she endeavors to present the facts, not a biased opinion. “Why, I never knew that! I never realized that! And I thought I knew something about your product!” These were the exclamations I heard myself making time after time on a recent trip through the plant of a well-known food product. I was so enthusiastic about the various processes that I felt sure that other women intelligently interested in foods should find such information as worth while as I had found it. It is part of my business to investigate—you may not have the time to do so. But if T can relay tho facts to you. you will be the gainer. So I decided then and there that from time to time I would make it a point to tell you on this page about trips I have made and shall be making to the homes of a number of products with which you may be more or less familiar. War Changed Margarine My most recent trip has been to see how margarine is made Margarine is not anew product, but is quite different from that manufactured years ago. One of the greatest changes was brought about by the war. Up to that time animal fat had been used in its manufacture. The war made necessary the conservation of these fats or oils, so nut oils were used in their place —such as cocoanut and peanut oils. This proved to be a happy necessity, for the nut oils gave a product that was in many ways superior to the old one, especially in point of flavor and keeping quality. Asa result, most of the margarines now manufactured use nut oils in their composition. Fresh cocoanut and peanut oils of high grade, are blended in glass enameled tanks. They then are churned with pasteurized skimmed milk. All the water which comes in contact with the product is filtered and softened, so there will not be the slightest possibility of impairing > ,e flavor and keeping qualities of the finished product.

Both Colored and Uncolored 31argarinc Margarine is put on the market in both colored and uncolored state. The colored commands a higher price, due to the tax. Vegetable coloring matter is enclosed in the packages of the uncolored, however, so that the buyer may do the coloring if she desires. Practically all the butter on the market is artificially colored, anyway. Economically, no one can deny the advantages of margarine and when one realizes that pound for pound it contains less moisture’and more food value than butter, there | is no reason why so wholesome a j product should not meet a ready j acceptance from every thrifty homemaker. True, butter has a vitamin advantage over margarine, for it is reputed to cohtain the important vitamin A. However, unless the butter is made from cream skimmed from milk obtained when the cows are on green pasture, vitamin A is a negligible quality. This important food element has a much more reliable and abundant source in some of our other foods, anyway. Cod liver oil. especially presefibed for children these days, it particularly rich in it. The plant through which I was conducted was scrupuously clean, in fact one of the finest I have ever seen. The management has a standing offer of $1 for every fly caught in the churn room—and if you think you can go down there and make some money you are mistaken. Margarine Used for All Purposes I had used margarine before, and | though I had found it excellent for j some purposes in which I had formerly used butter, there were other uses for which I preferred butter. I was gretly interested after seeing the manufacture of this margarine, to give it a very thorough test, and I proved to my complete satisfaction that it could be used for every purpose—which merely illustrated to me that one can not have set opinions on any subject, but must “live and learn.” So if you haven’t the time to go through such a modern plant, at least buy some margarine, if you I are not already a user, and see for yourself what a really excellent product it has become. Peanut Brittle Dessert One cup crushed peanut brittle, 1 cup cream, 12 marshmallows. Cut marshmallows with scissors into small pieces. Add to cream, which has been beaten stiff. Let stand one hour. Just before serving fold in peanut brittle w{iich has been eout through fine knife of food grinder. Storing Bread Crumbs To prevent crumbs from becom- | ing rancid, first of all tee that the bread is thoroughly dry before grinding or rolling, then store in a glass jar. To keep out the dust, slip a paper bag over the top. If the lid is put on the jar. the crumbs will become rancid. The paper bag prevents this. Refreshments at Card Table When you serve refreshments at the card table, cover the table with a piece of blotting paper cut to fit before spreading the cloth. This will absorb anything spilled, and at the same time prevent the table top cover from fading on the clcth. The Xew Broom Before using anew broom, it :s , advisable to tie the strands tightly together, and place in a pail of boiling water to soak for two hours. Dry thoroughly before using. The broom will naj-wear out so soon if this is done* V x

Salad Recipes This time of year, when one is planning a menu, whether it be for a party or merely the family, thoughts naturally turn to bright and refreshing salad. With this in mind, Dorothy Alden has prepared, ready to send you, a number of tempting salad recipes. We shall be glad to mail you a copy. Please accompany your request with a stamped addressed envelope. Write to Dorothy Alden, Indianapolis Times.

Removing Spots Is Dependent on Two Factors Two factors determine the method to be followed in removing spots —the nature of the material and the nature of the spot. Sugar—ls on white cotton or linen, use hot water; if on delicate colored silk, use cold water. Tea, Coffee. Chocolate and Fruit rial, apply a layer of soap and pour warm water through the satin. With colored material, it is sometimes possible to absorb or dissolve the fat by applying to the fabric a thick layer of dry starch, talcum or , ignesia, leaving it on several hours. Another way is to lay several layers of clean blotting paper over the spot and apply a warm iron. Benzine, naptha or gasoline is effective, but should be used with extreme care. Milk or Cream—ls material is such as to be unaffected by soap, cold water alid soap will remove the stain. Otherwise, treat satin first with cold water, then apply blotting paper and warm iron. Tea, Coffee, Chicolate and Fruit Stains—These stains should always be removed before linen is put in laundry. Tea and coffee strains are removed by placing stained portion over a basin and pouring hot water through it. Chocolate or cocoa stains are removed by sprinkling first with borax then soaking in cold water. Afterwards treat with hot water the same as for coffee and tea strains. Cocoa or Chocolate In substituting cocoa for chocolate in a recipe, use 3Vs level tablespoons of cocoa for each ounce of unsweetened chocolate. Cocoa contains less fat than chocolate, so the amount of shortening in a cake should be increased vi tablespoon for each ounce of chocolate emitted. To Crisp Cereals Prepared breakfast foods often lose their crispness after the package is opened. To freshen quickly such cereals as corn flakes, puffed rice, puffed wheat, etc., place the cereal in the cornpopper. Just a few shakes over a very low gas flame will be sufficient.

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Cleaning Closet Is Desirable

A cleaning closet, where all the necessary equipment for that work may be assembled and neatly kept out of sight, is very desirable. If you do not have such space, see if you can not find room to have one built, or buy one ready built. They come in metal or wood. In such a closet should be kept the broom, vacuum sweeper, carpet sweeper, dust pan, dust mop. dust and cleaning clothes. The wet mon, brush and pail should be placed there after they are dried out. Furniture polish, and other cleaning and polishing agents should have a space on the shelf of the closet. You will probably want to keep the material for cleaning the silver on this shelf, also. It will be convenient to have it all assembled in a box to itself. The brushes, brooms, mops, and clothes best are kept suspended from hooks in the side walls or top of the closet. This is particularly important for the brushes and mops, as they will get out of shape if allowed to rest on the floor.

Prize Rhubarb Pie

Rhubarb often is known as “pieplant,” and quite rightly so, for it makes delicious pies. The recipe given below is a prize winner, and you will find it delightfully different from most rhubarb pies: Two cups cut rhubarb, 1 cup sugar. 1 egg, lVs tablespoons flour, 1 tablespoon water, grated rind 1 lemon. Mix all ingredients. Line piepans with pastry. Place in the rhubarb filling, and cover with lattice crust. Bake in hot then moderate oven until rhubarb is tender and pastry browned. Date Muffins Two cups flour, 2 teaspoon baking powder, A cup sugar, Vs teaspoon salt, 1 eg g, 1 cup milk, 1-3 cup melted shortening, 1 cup stoned, chopped dates. Sift together dry ingredients. Add milk to beaten egg. Add melted shortening to liquid. Combine with dry ingredients. Stir in chopped dates. Put in well-greased muffin pans and bake in moderate oven 25 minutes. Makes 12 muffins. Ham Baked With Pineapple Soak a slice of hair. 1 inch thick in warm water for an hour. Drain and sprinkle with flour. Melt a little fat in baking pan, and brown the meat in it. Pour 1 cup crushed pineapple and 1 cup water over the ham, cover and bake slowly until tender for about 1 hour. Remove to hot platter and pour pineapple around it.

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Standard Nut It is pure; it is wholesome; it is high in food value and never gets strong; it affords a saving. Standard Nut Margarine pleases thousands. .. Why no* yIE you ? Ask Your Grocer He Has It! Made in Indianapolis by the Standard Nut Margarine Cos.

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