Indianapolis Times, Volume 41, Number 14, Indianapolis, Marion County, 28 May 1929 — Page 10

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Dorothy Alden *s Page of Helpful Hints for Homemakers

Household Appliances Need Care Very few women are thoroughly informed on “what makes the .eels go round” in their mechani- . and electrical household laborers, as to give them the simple. • od care they should have if they -’to remain efficient Even a mane trill tareaic Gown and wear out , not cared for. How many owners of vacuum 'aners. electric washers, etc. ever , e consulted the book of instructs accompanying, to learn the . ie things that should be done to ]r ’p that machine in good repair? Fhe instruction book for each i 'ce of equipment should be placed h the rest, of the household liry, where it may be consulted . quently, for it is the best guide follow for the individual require-<-nts of the machine it represents. I” general, though, it can be said t:.at lubrication and cleaning are , • two essential factors in the care c. all machinery, household and i erwise. To be lubricated properly, a maune should have a film of oil con.litly between the moving parts. e quantity' and kind of lubricant >ends upon the machine. This c book of instructions usually rifles. a there is no book of instructions, vever, use a light machine oil, one of the oils sold especially for lsehold appliances, in the oil • ps And in the grease cups, if •re are any. use pure vaseline or grease of about that consistency.

Worthwhile Gifts for the JUNE BRIDE—

The Perfect Solution Are you wondering what to give the happy couple... something different, distinctive, beautiful? Here is the. answer to the problem—a stunning Royal Rochester urn set. Its beautifully hand-decorated china is absolutely heat-proof, w ith mountings of royal nickel-plate as handsome as silver. Set comes in graceful patterns. Very, moderate in price. Price 5 14=.

INDIANAPOLIS POWER & LIGHT COMPANY Daylight Corner 48 Meridian and Washington Sts. Monument Circle

hhp^ ! 1 I "" I !. Quality j ; BREAD & CAKE j j | | Delivered j ! to Your Door l ! i Everv Day ! Phone or Write for Service I j 359 E. Merrill St. DRexel 5600 j

Hamper Menus Salmoo or Veal Salad in Grrrn Pepper Cates Cucumber Sandwiches Strawberry Jam and Almond Sandwiches Stuffed Celery Olives Pickles Strawberrv Tartlets Coffee a a a Stuffed Ejfgi Sliced Tonjrsae and Cucumber Sandwiches Water Cres Sandwiches Potatoes Au Gratin Frozen Fruit Salad Cheese Straws Coffee Cup Cakes a a a l Steak-s i Squaw Corn Buttered Rolls Tomato and Cheese Salad Pineapple Mousse White Laver Cake Mints Coffee

JUICES KEPT IN BY SEARING OF MEATS The outside surface of meats must j be seared to keep in the juices. This is accomplished by using a j high etmperature at the beginning. j After the outside surface is seared, i the rest of the cooking process j should be slow, particularly for the j less tender cuts. Exceptions to this are cured meats j and meats used for soup making. j These should be started in cold j water. | Flashlight Helps in Oven ■ Instead of reaching into a dark oven to see if your cake is done, and not only burning your fingers, but possibly spoiling the cake by moving it, use a flashlight '

Lamplight That Beautifies The soft, mellow glow of artistically shaded lamps lends dignifie’d charm to the lovely new furniture of the bride—and beautifies the- “lived-in” home! You can select lamps to blend or contrast with the furnishings of every room in your home. Come in today and see our beautiful models in floor, table, bridge, desk, bed and novelty lamps. All sizes, designs and prices.

Picnic Lunch Attractive to Eye and Tempting to Palate Can Be Packed ■jV/CEMORIAL day may be said officially to open the picnic season. In IV± anticipation of a day’s outing, perhaps you already have dragged the lunch hamper down from the attic, where it has been accumulating the winter's dust. Let’s start the season with a bang and strive to make

the most or the day by getting away from the usual picnic lunch which through long years of service has grown very tiresome. With so many neat and convenient paper containers, knives, forks, etc., available in the stores today, the picnic lunch not only can be made most attractive, but the menu need not be so restricted. All sorts of delicious little novelties may be introduced, as the menus here suggest. Then, too, the automobile, itself, has made it possible to vary the picnic lunch with all sorts of good things that would have been quite impossible in the old days when father carried the picnic basket to the holiday rendezvous. Ice cream may be made before leaving home, packed and placed in the car. Thermos bottles for hot and cold drinks are available to make the sandwiches go down better, grills for camp cookery, long handled forks for toasting over the camp fire—ail may be easily trans-

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Miss Alden

ported to make the picnic more enjoyable. If you wish to make the lunch especially dainty, pack it in individual cartons, one for each guest, using plenty of waxed paper, dainty little containers for salad and desserts. If you are making an especially festive occasion of this picnic, you might have an amusing little favor in each package.

Salmon or Veal Salad in Green Pepper Cases—Mix a salmon or veal salad, combining the fish or meat with one-third as much celery, 2 teaspoons lemon juice, and enough mayonnaise to moisten well, if veal is used, the meat may be cut from some of the less expensive cuts, such as shoulder, cooked, seasoned, and cooled for salad. When mixed, pack into the cleaned shells of large green peppers. Place a slice of hard cooked egg on top of each, spray of parsley,

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THE INDIANAPOLIS TIMES

; and wrap individually In waxed I paper. Stuffed Celery—Mash 1 package of cream, cheese, and mix into it 1 teaspoon chopped parsley, 1 tablespoon French dressing, salt, paprika, and 2 tablespoons finely chopped nuts. Pack into the cleaned celery stalks, and wrap in waxed paper, two in each package for individual servings. Strawberry Tartlets—Make individual pastry shells on the back of muffin tins. Clean berries, sugar heavily, and allow to stand for two hours. Place the pastry shells in small paper cups similar to those used for ice cream sundaes. Fill with the sugared berries. Wrap each in waxed paper, and pack carefully in the hamper, where they w’ill not be I crushed. A jar of whipped cream may be packed in a little ice, and j carried along to use for topping the j tartlets. Stuffed Eggs—Remove the yolks from hard-cooked eggs, mash, and I combine with minced ham and sufficient mayonnaise to moisten. Mashed sardines and parsley or minced bacon may be used in place of ham. Frozen Fruit Salad—Combine 3 cups of fruits —pineapple, bananas, oranges, sliced peaches, strawberries, or cherries—with 1 cup of -mayonnaise and 1 cup of whipped cream which has been mixed with 2 teaspoons gelatine soaked in 2 tablespoons cold water, then melted over boiling water. Pack into a mold which can be j sealed, then pack into a pail to I freeze, using 2 parts ice to 1 part l salt. From three to four hours will be required for the freezing—just the length of time it will take you to reach your destination and get j ready for dinner, perhaps. Unmould, and serve sliced on paper salad plates, garnished with lettuce, which has been taken along for that purpose. Squaw Corn—Cook in frying pan over the campfire, V 2 cup diced bacon. When crisp, pour off part of the grease, and ~mpty into the pan 1 can of corn. Cook for few minutes, season to taste, and serve immediately.. The potatoes au gratin may be taken from the oven at home just before starting. Wrap them well in many layers of newspapers, and they” will stay hot for the picnic table. Tomato and Cheese Salad—Slice tomatoes, one for each person to be served, Flace a layer of cottage cheese mixed with ch apped parsley between each slice, and put tomatoes together again. Wrap each one in waxed paper. Pineapple Mousse Heat 2 cups crushed pineapple to boiling point. Add $4 cup sugar, 2 tablespoons lemon juice and 1G tablespoons gelatine which previously has been soaked in 2 tablespoons cold water. When mixture has cooled and starts to congeal, fold in 2 cups of cream stiffly whipped. Pack in mold and bury in pail of ice and salt—2 parts ice to 1 part salt—for four or five hours. MARSHMALLOWS ON WAFERS ARE TASTY When unexpected company drops in during the afternoon or evening, and you wish to serve simple refreshments, try this: Place marshmallows on top of vanilla wafers, a'id put them in a hot oven. The marshmallows puff up and brown delicately, and the litte cakes thus made are delicious. They must be served at once. Both marshmallows and vanilla wafers, packaged, may be kept on hand at all times. Another goody which is popular with the children, satisfying their appetite for sweets in a wholesome way, is made as follows: A few spoonfuls of evaporated milk, mixed with enough confectioner’s sugar to thicken: may be flavored, colored if desired, and spread between graham crackers. It is quickly prepared and good.

‘Safe’ Desserts It is hardly fair to say to Buddy or little Mary, “You can't have any of our dessert, tonight, for it isn’t good for you.” There are certain desserts which adults can handle nicely that are too rich for a child’s digestion. The- busy mother can not take the time to always have two desserts ready. The solution to the problem is make a dessert that children and grown-ups alike can eat and enjoy. Dorothy Alden is prepared to. help you in this matter. Ifyou have children in your fam - ily, you will find her recipes for “Everybody’s Desserts” especially helpful. Send for your copy. Address Dorothy Alden, The Indianapolis Times.

Help for Menu “What shall I serve?” The eternal question! If that is what is worrying you at present, write to Dorothy Alden for help. Tell her something about the occasion, so she will have some information on which to work, and she gladly will plan a menu for you. Let her help you with any of your household problems. Address Dorothy Alden, The Indianapolis Times.

Too Much Flour Will Result in Cracks on Cake If the cake cracks on top. there is | too much flour in it. Perhaps the | amount called for in the recipe is ! correct, but you have neglected to i sift it enough times to make it light | and fluffy: or, in measuring it, you j have packed it down in the cup instead of placing it in lightly. Another reason why cakes will crack on top is incorrect oven temperatures. If the oven is too hot when the cake is put in, the top will brown before it has risen suffii- ; cently and in attempting to rise, j the batter will break through the { crust formed, making an unsightly j loaf. ' I Too slow an oven will cause the cake to rise over the sides of the pan and be of coarse texture. A cake may be soggy because it has not been baked long enough, or because it has too much sugar. A cake seems done when you can hear it “sizzling” and w : hen it springs back in place when touched lightly with the finger tip. Very crumbly cake has too much shortening. If a pound cake has very coarse texture, it probably is because it has been made with granulated sugar. Best results can be obtained by using powdered or confectioner’s sugar. Too hot an oyen and uneven spreading in pans will cause a loaf cake to rise unevenly. CHAMOIS OF GREAT VALUE IN CLEANING While the first cost of a piece of j chamois sufficiently large for wash- ! ing and drying window’s may seem j high, with care it will last a long : time, and particularly will reduce j the labor connected with drying and j polishing of the windows: The chamois will become stiff { when it is dried, but this does not affect its cleaning qualities, as it softens agSin w’hen put into water. Clear warm water is all that is necessary for windows. If they are very dirty, a little ammonia may be added to the water. Wash with the chamois, then wring out, and wipe and polish.. - ;

ICEAnd the June Bride j

FOR TUX ATE, indeed, is the bride who starts housekeeping with a good ice refrigerator. As commonplace as ° food refrigeration might seem to be when facing the new problems of married life, few things are more important. Health and good meals are essential to happiness. And health and good meals are

nGailu duel vj . j closely related. Good meals, of course, require good cooking. And good cooking demands fresh, pure, flavorful raw materials—made possible by good IGb refrigeration. Serve Ice-Freshened Foods There’s a savor and flavor to ice-freshened foods that husbands and guests are quick to notice and appreciate. Meat, vegetables, butter, milk and eggs, even when intended for cooking, make much more delicious dishes if kept in ICE-freshened air until ready for the stove. Ice helps to preserve their best flavors and most nutritive food values. Insist on a Good Refrigerator Don’t be tricked into buying a poorly made refrigerator It soon eats up the difference in cost in the ice it wastes. A good ice refrigerator quickly pays for itself in the food it saves. Be sure your refrigerator is scientifically constructed to permit circulation of air—that it is well insulated, soundly built and tightly fitted together. Keep Refrigerator Well Iced It- is false economy to take ice only occasionally. It does no good to refrigerate food for a while and then let it begin to spoil. Good ice refrigeration can keep food from aepre.ciating, but it cannot restore depreciated food. Just tell your ice man to keep your refrigerator well iced at all times. An Ideal Wedding Gift Give the bride a good ice refrigerator—a three-times-a-day blessing for years to come. If you don’t know where to get a good refrigerator, ask your own ice company.

Artificial Ice & Cold Storage Lincoln 6143 Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. . TAlbot 0689

! High School Graduation Real Thrill Graduation, particularly high ; school graduation, is one of the events in a young girl’s life. She may go on to college, but the thrill that comes with getting her bachelor's degree, or her masters’ or doctor’s are nothing compared to that which is attached to the high school diploma. So let's help to make this event important. Shall w*e entertain at 1 luncheon in her honor? A Rose luncheon is particularly ; appropriate. The table may be decorated inexpensively and effectively in pink and maidenhair fern. The place cards may be cut and painted to represent rosebuds, or a real bud with the guest’s name on a small card attached, may mark each place. Use Linie Diplomas When the dessert is served, little paper scrolls, resembling miniature diplomas, and tied in the class colors, may be passed to each guest. When unrolled and read, they prove to be prophecies, humorous, of j course. Any hostess well acquainted | with her guests can make these up. jif they are written in rhyme all ! the better.* i The following menu is appropri- ! ate: Crab meat cocktail, radish roses, chicken croquettes, creaihed potatoes, grilled tomatoes, rosebud biscuits, pears in bloom. Rosebud Biscuits To your usual biscuit recipe, calling for 2 cups of flour, add 1 tablespoon sugar and 1 egg yolk. Knead the dough lightly on a floured board for five minutes. Roll one-half inch thick, spread with softened butter or margarine, and roll up like jelly roll. Cut in pieces one inch thick and bake in lightly greased muffin tins. Pears in Bloom ' Drain the juice from ! can of {Sears and add to it two tablespoons of clove drops (the little, hard, red candies). Boil until the candies are dissolved, then add the pears. Simmer for few minutes. Chill, drain, and serve surrounded with whipped cream. It you are in doubt about any of the other recipes, I shall be glad to send them to you on receipt of a stamped, addressed envelope. To Tie Up Vines Speaking of gardening—and who isn’t—instead of using strings to tie up the new shoots of plants and vines that need support, use pipe cleaners. They are easily bent, and their soft covering keeps the vines from being cut. Cook candy in a. perfectly smooth saucepan large enough to allow it to. “boil up.”

Standard Nut Me.rgarine All we ask is that you try a pound of Standard Nut — use it for every purpose we are cer - tain you will use it always—it's economical, pure , wholesome and rich in food value. Ask Your Grocer He Has It! Made in Indianapolis by the Standard Nut Margarine Cos.

The Hoosier Coffee Cos. % “Specialists in Hotel Cos ffee ” RECOMMEND for the Home HOOSIER CLUB p French Drip Coffee chase of one pound of |w ; DEMONSTRATIONS NEXT SATURDAY—JUNE lt J. E. REEVES GEO. PRESTON 2030 Brookside Ave. 3615 Mags Ayr. ED WEDDELL B. D PLUMLEY 1560 College Are. 2120 E. 10th St. ED UNVERSAW ARNOLD BROS. 265 TV. 40th St. 1556 English Are. RHODES & CORNELIUS—I3OI N. 111. St. LINDNER'S MARKETS 1826 College Are. 1413 E. Washington St, 2962 Talbott Ave. 331 Virginia Ate. 1855 Shelby St. Hoosier, club, the good coffee with unusual flavor __ and body, comes in a fine Buy grind for “drip coffee” Indianapolis makers in the Green and Coffee Yellow bag. It is only necessary to use a level tablespoon per cup. H 00SIER 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. HOOSIER COFFEE CO. INDIANAPOLIS

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