Indianapolis Times, Volume 41, Number 2, Indianapolis, Marion County, 14 May 1929 — Page 10

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Dorothy Alden’s Page of Helpful Hints for Homemakers

Dessert Can Be Flavored With Coffee Coffee as a flavoring for desserts and cakes can add greatly to their tastefulness, as the following recipes j v.ill prove: Coffee Cream Pudding .'t sups milk. 3 tablespoons ground roffr*. rup cup sugar. '•2 teaspoon salt. I egg white. *2 rup whipping cream. *2 teaspoon cinnamon. Tie coffee in cheese cloth, and place it with three cups of milk in double boiler to scald. Mix cornstarch, cinnamon, sugar and salt v ith remaining milk and add to realded milk. Cook together' until '• hickened. Remove the bag of coffee ' after three minutes, but cook other ■ngredients twenty minutes. Cool clightly, and fold in beaten egg white and whipped cream. Turn into a mold which has been wet in ■ old water If desired- the mold may be lined with lady fingers, the mixture, in this case, should be cooled before the mold is filled When of a consistency for spreadv ith whipped cream. Coffee Nut Cup Cakes <i cup maricarinf. 1 cun sugar. •5 ! cup chopped nilis. ■t teaspoon *alt. r i cup equal parts milk and lfftoier coffee, mixed. 2 cups flour. *! teaspoon baking powder. 1 teaspoon vanilla. Cream shortening. Add sugar and ! 'ccat together until light. Add eggs i veil beaten, then the nuts, then the j milk mixture, the vanilla, and lastly, the dry ingredients, which have I

: Quality i | BREAD & CAKE j | Delivered j I to Your Door ! Ii i . Everv Day 1 ! ' Phone or Write for Service j 359 E. Merrill St. DRexel 5600

TH 1 C Keep in Trim Ice-Freshened Food THESE glorious spring days, when the whole world seems bubbling over with vitality, you want to feel your best. And, in order to feel that way, you must not only eat the right, foods, but foods that are in the right condition. ICE-freshened foods are sweet, pure and safe, always at their best —neither too dry, nor too moist—not too cold, but just cold enough to be in prime condition. KEEP your foods well protected with ICE every day in the year. Its trivial cost will repav you many times in protected health and saved food. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. TAlbot 0689

Breakfast Menus MONDAY Sliced Oranges Cooked Cereal While Milk Poached Eggs on Toast Coffee, Milk TUESDAY Canned Apricots or Pineapple Prepared Ceral Top Milk French Toast, Bacon Coffee, Cocoa. WEDNESDAY Grapefruit Scrambled Eggs Bran Muffins Jam Coffee, Milk. THURSDAY Prepared Cereal with Fresh Fruit Top Milk Soft Boiled Eggs Toast. * Coffee. Cocoa. FRIDAY Stewed Prunes Cooked Cereal Top Milk Creamed Dried Beef on Toast Coffee, Cocoa. SATURDAY Orange Halves Com Cakes with Syrup Bacon. Coffee. Milk. SUNDAY Stewed Rhubarb. Bacon and Eggs Toast Marmalade Coffee. Milk.

been sifted together. Beat well, then pour into well-greased muffin pans or paper cups placed in muffin pan. Bake in moderately hot oven. Frost with coffee frosting, and decorate w th nuts and cherries. Coffee Frosting 3 tablespoons strong coffee (leftover). J runs confestioners’ sugar. 1 tablespoon melted margarine or butter. Combine the coffee and melted fat. Stir in the sugar gradually, mixing well to free it from lumps. When of a consistency for spreading. frost the cakes.

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Family Breakfast Should Bea Substantial Meal; Coffee and Rolls TV. G. ’

Breakfasts seem to be a neglected j subject. We can find plenty of maj terial on lunches, teas, and dinners.

but very little on the meal with which we start the day. The kind of breakfast you serve is dependent on several factors, so it is difficult to set any hard and fast rules for t. For instance, it depends on the rising habits of your family—whether they all breakfast together, or “silently, one by

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Dorotby Alden

i one.” whether they are engaged in ; work re"’firing the use of their or whether they are in the office or schoolroom all day; their ages and general health; the season, and perhaps some other factors I which are pertinent to the subject in your home. Still, there are a few general remarks that may be made on the subject of breakfasts that will undoubtedly prove helpful. A Lot Depends on It Breakfast is the first meal of the day, and upon it may hang our daily fortunes. Many a day has gone “all wrong” just because our breakfast was not what it should have been. We may not have realized that that was the cause, but it could be true just the same. So the proper

THE INDIANAPOLIS TIMES

| planning for this meal is a responi sibility that should not be passed over lightly. Breakfast should be a substantial meal, followed by a light lunch at midday. The habit which is growing more and more prevalent of going without breakfast or eating a very meager one composed of a roll and coffee, is not a good one. It stands to reason that after the long interval between dinner and breakfast time, if one is to get the best results from his engine, a little stoking is a necessity. The coffee-roll breakfast is not good—especially if it is a sweet roll —because in the first place it is inadequate, and in the second, both of these foods are likely to create a condition of acidity in the stomach, which if practised for a long time, may lead to chronic trouble. Grapefruit Might Help The very least that such breakfasters can do to offset bad results, is to start out with an orange or grapefruit, which, though acid tasting, forms an alkaline in the blood which will help balance the acid forming combination of the roll and coffee. What should comprise the “better breakfast?” It is well to remember that fruit, which should play an important part in your diet at all times, is especially valuable as a part of the first meal of the day. It stimulates the appetite and the flow of the digestive juices. All fresh, juicy fruits are good for this, but fresh fruits stewed, as well as dried fruits stewed, also are valuable. The selection’of the fruit will depend on the season of |he year and what the family pocketbook can afford. Serve fruit regularly, though, and vary it from morning to morning. Breakfasts sometimes take on a sameness, and it is no wonder that they sometimes become such a bore that one considers giving them up altogether. It is not necessary to serve a cereal every morning, but if there are children in the family and the adult members are engaged in active work, a cereal should be served almost daily. Cereal Gives Energy It furnishes a large amount of energy at a low cost, and it also is an excellent medium for introducing milk into the diet—using whole milk with it in place of cream. Cereals are particularly important for the children. Vary the cereal served, however, sometimes using the prepared cereal, at other times the cooked cereal. Cereal in combination with raisins, dates, fresh or stewed fruits, always is enjoyed, because it is in the nature of a surprise dish. The prepared cereals are especially suited for the summer months, while those requiring cooking should be served more frequently during the winter. A breakfast table always should be attractive—free from crumbs, linen as fresh as possible, and uncluttered by soiled dishes. The breakfast menus given here are especially designed for these spring mornings. They are planned for the average family.

Measures and Weights Table

This is a handy reference to fasten just inside your cabinet or cupboard door. 3 tsaspoons I tablespoon 16 tablespoons i cup 4 cups ... l quart 4 quarts (liquid) l qallon 8 quarts (dry) i Deck Pecks i bushel ounces 1 pound 2 tablespoons butter ] ounce 2 cups butter or lard l pound 2 tablespoons sugar i ounce 2 cups granulated sugar l pound 2 2-3 cups powdered sugar 1 pound 2 2-3 cup brown sugar 1 pound 4 tablespoons flour 1 ounce 4 cups flour x pound Extending Chicken Salad It takes a large amount of chicken salad to serve even a small party, so one clever hostess found two ways to make it go further. She sometimes served mounds of it on thick slices of ripe tomatoes; other times she served it in eclair cases. Quick Parker House Rolls Follow recipe for baking powder biscuits. Roll to one-fourth Inch thickness and cut wtih large cookie cutter. Spread with melted margarine or butter. Fold over double and press edges tightly together. Bake in quick oven. Cheese Biscuits Follow directions for baking powder biscuits and add one-half cup grated cheese before adding milk. Especially nice for lunch or tea. Shellac Adds to Life If you have a particularly colorful group of fruits which you would like to preserve as a table or buffet decoration, carefully paint each piece with a coat of white shellac. They will last several weeks. Use Bran for Nuts Try substituting bran for nuts when making fudge or brittle. There is no flavor of bran, and you will like the change. Add a little turpentine to the water when scrubbing badly soiled linoleum, and the dirt will disappear more easily.

Here Is Help Have you a perplexing problem regarding some phase of your home-making? Perhaps there -is some special recipe for which you have been looking. Dorothy Alden will be glad to hear from you at any time, and will give her personal attention to your problems. Address Dorothy Alden, Indianapolis Times.

Ask Miss Alden If you have any questions to ask Dorothy Alden on the subject of “Better Breakfasts,” she will be glad to answer them on receipt of a stamped addressed envelope. You will want a copy of her recipes for Breakfast Breads, anyway. She will be glad to send you one. Address Dorothy Alden, Indianapolis Times.

Clean Silver by Electrolysis; It Is Not Difficult If as a child your regvlar Saturday morning task was cleaning the silver—rubbing each piece with silver polish, then polishing and washing—and if it still is your weekly job and you still are using the old method, you will more than welcome this suggestion. Clean it by electrolysis. But don't stop reading here. It isn't half so formidable as it sounds. You can obtain equipment for this method ready made. Inquire in the household department of any good store. You also can make your own after this simple method: Fill a large enameled pan with water to which had been added a teaspoon each of baking soda and salt to each quart of water. Place an aluminum lid or pie pan in the bottom of the utensil, and when the water has been heated to the boiling point, immerse the silver and continue the boiling for two or three minutes. Canning tongs are very convenient to use in removing the silver from the boiling solution to clean soap suds in the dishpan, after which it is necessary merely to wash and dry quickly with a clean towel. This method does not affect the silver. It affects only the tarnish on the silver, so it may be used with perfect safety on both sterling and plated ware. It should not be used on oxidized or “grayed” finished silver, for it will remove the finish. The piece of aluminum used must be clean and free from tarnish. Use steel wool to clean it. The solution may often be used for several batches of silver. Salt Will Clean Pan When food burns in cooking utensils, the burn can be cleaned easily from the pan by sprinkling a handful of salt in it, then adding water. Allow to stand for a few hours, and the utensils can be scoured very easily. It sometimes is necessary to heat the salt water in the pan. 'Ammonia Removes Spots Aromatic spirits of ammonia will remove white spots from a polished table. Put the spirits on a cloth, and rub lightly.

The Hoosier Coffee Cos. “Specialists in Hotel Coffee ” V for the Home HOOSIER CLUB French Drip Coffee You can obtain the W' | g 1 Brip-0-La,tor coffee H ill chase of two pounds of K g|. '£P r Hoosier Club Coffee and 95 cents. ,.^;v JeL DEMONSTRATIONS NEXT SATURDAY—MAY 18TH at These Stores Schad’s Market Schussler’s Market 34th and Capitol Are. 407 E, Washington St. H. A. Cox C. C. Brian 3301 E. Washington St. 1506 Prospect St. Chas. Dorn Community Market Dorn’s Cor., 5136 BrookvHle Rd- 61 W. 34th St. i Jr H OOSIER CLUB, the good coffee with unusual flavor t&r and body, comes in a fine S grind for “drip coffee” makers in the Green and yellow bag. It is only necessary to use a level tablespoon per cup. H OOSIER CLUB in the Brown and Blue bag is steel cut for general purpose. “Coffee to Be Really Good Must Be Fresh ” Such a coffee is Hoosier Club, which is delivered weekly to Indianapolis independent grocers and every two weeks to grocers in central Indiana. Suggestion Buy Indianapolis Coffee HOOSIER COFFEE CO. INDIANAPOLIS

Cheese Can Take Place of Meats Cheese is a valuable food. It is a protein and therefore main dishes made with it as an ingredient should be used in place of meat on a menu. It also is an important source of calcium —the mineral which in milk builds strong bones and sound teeth. Cheese Fondue IV6 cups stale bread crumbs. 'i'lb. American cheese. 4 eggs. IV6 cups hot milk. 1 'tablespoon margarine. \i tablespoon salt. Mix hot milk, bread crumbs, salt and cheese; add egg yolks thoroughly beaten, into this mixture cut and fold the whites of the eggs beaten until stiff. Pour into a buttered baking dish and cook thirty minutes in a moderate oven. Creamed Eggs lb. pimento cheese. (i hard cooked eggs, fi slices toast. 3 tablespoons margarine 3 teaspoons flour. 111 cups milk. • IA teaspoon salt. 1 teaspoon chopped parsley. Melt the margarine, add flour, and stir until well mixed, add the milk slowly. Cook well, stirring constantly. Add pimento cheese, and beat until smooth. Arrange slices of toast on hot platter, pour a little sauce on each piece, cut eggs in half, and place on toast allowing one egg to each slice. Pour over the rest of the sauce, sprinkle with parsley, and serve at once. Baked Rice and Cheese 1 cup rice. 4 cups milk. 2 tablespoons margarine. 2 tablespoons flour. i* teaspoon salt. Pepper and paprika. y z pound American cheese. Put rice in double boiler, add 3 cups milk and soak until tender. Make a sauce with the margarine, flour, seasonings and remaining milk. Chop the cheese into fine pieces, and add to the sauce, stirring well until it is all melted. Grease a baking dish, and arrange alternate layers of cheese sauce and rice. Cover top with buttered crumbs, and bake until brown. Mexican Rabbit 1.-4 pound American cheese. 2 cups stewed tomatoes. t tablespoon finely chopped onion. 2 tablespoons chopped green pepper. 2 eggs. 1 cup milk. 2 tablespoons margarine. 2 teaspons flour. 1 teasnoon salt. Toated crackers or bread. Melt margarine, add chopped peppers and onion. Cook five minutes at low temperature. Add flour, mix thoroughly, tlien stir in milk. Cook one minute, then stir in cheese, which has been cut into fine pieces. Add tomato to cheese sauce, also beaten egg yolks and seasoning. Fold in stiffly beaten egg whites. Bake thirty minutes in moderate oven. Serve on squares of toast.

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(Another View of Our Model Kitchen) * A Service Station For Kitchen Problems . . . . Again we extend to you an invitation to visit our new ultra-modern, most complete electric home in the lower floor of our office building, 48 Monument Circle. You cannot fail to be impressed with the manner in which we show you how electrical servants are of such invaluable help in abolishing drudgery from your housekeeping, cooking, washing, ironing, heating and cooling, thus giving you more freedom for social or athletic activities. This service is offered to home-makers without cost. The Home Service Department includes cooking classes, helps plan menus and suggests new recipes, plans meals. Further it extends its services to women s groups such as church societies in planning social functions; to organizations desiring demonstrations on special subjects pertaining to foods; to women’s clubs wishing educational talks, and to those planning, homes offers the new ideas in lighting, interior decoration with reference to light, the latest ideas in kitchen and dining room arrangement, as well as modern labor-saving equipment. Home Service Department MRS. J. R. FARRELL, Director. Indianapolis Power dfc Light Company 48 Monument Circle

Standard Nut Margarine 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 .... And % we are certain it will please you. Try a pound today. Ask Your Grocer He Has It! Made in Indianapolis by the Standard Nut Margarine Cos.

MAY 14, 1939