Indianapolis Times, Volume 41, Number 20, Indianapolis, Marion County, 4 June 1929 — Page 8

PAGE 8

Dorothy Alden s Page of Helpful Hints for Homemakers

Inexpensive Meat Dishes Are Tasty’ It is no difficult ma'* p r t.> prepare a good dinner if nnr has roast, st*ak or chops at, hand. But there are da vs in even’ household s>hen one fee]* the need for r-erving the less expensive eut r . The problem of makine them tasty and appetizing is not r.nrh an easy one, especially for the inexperienced cook. These recipes will prove helpful for that purpose. Roast Breast of Lamb Place the lamb in a, roasting pan. Cover it with strips, oi bacon. Season w’th salt, and pepper, add h cup watex cover and bak-' • hour. Make a rich brown gravy from the Juices left in the pan, by adding 1 tablespoonful flour to each cup of liquid. To brown the potatoes, pare them, place around the lamb in the roasting pan when the mea is put. in the oven, season them, and baste once, or twice with *he juice The t.rast, of 'amb ma - b<~ :*r W -ed as veil a-s roasted It is especially delicious, since thr fat is so mild and tender. Chopped Beef en Casserole One and one-half pounds beef, chopped: one-half cup tomato relish: tabasco sauce: one can beets. Mix chopped beef with relish. Add one-half teaspoon tabasco sauce. Season well with salt. Put in glass ! casserole and bake two hours, basting frequently with a high quality j of table, sauce. A few strips of baron may be placed across the top of the casserole. Garnish with one can

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AN ASSURANCE OF REAL HOME SERVICE .. .

To the younger folk whose fortunes are still on the rise—to those of opulence who have their homes marvelously equipped—do you realize the unprecedented advancement in matters of things eelctrieal. The home-keeper in the humblest bungalow, the smallest apartment is vieing, and rightfully so, with the home-keeper of the mansion for the God-given right for hours of enjoyment —play hours. All about you are power wires running into your home where connections are ready for the electrical servant to assist you. Our Home Service Department—really a home economics department is located on the lower floor of our building, 4 ,; Monument Circle, and offers a free service to help the homemaker in all home problems confronting her. Mrs. J. R. Farrell, Director, Home Service Dept . INDIANAPOLIS POWER & LIGHT 48 Monument Circle COMPANY Riley 7621

of beets, quartered, heated and seasoned Serves five. Hungarian Goulash Two pounds round or flank steak cut in threr-inrh squares: three table’poonfuls drippings: four medium onions, sliced: one cup peas: one njp cauliflower, one cup crushed tomatoes. Wipe meat with damp cloth, roll in flour and brown well in hot drippings with onions. Add one cup boiline water. Cover and cook slowly for one hour. Then add the vegetables, season with salt and pepper, and cook until tender. Thicken with flour browned in butter. Baked Spareribs With Apples Wipe spareribs carefully with a cloth wrung out. of hot water. Arrange meet in dripping, pan and place in a hot oven, lowering the temperature gradually. Baste with drippings occasionally. When the meat is well browned place apples, which have been cored, in the pan with the meat. Fill the center of each apple with brown sugar, and bake until tender. Tn serving, arrange the apples as a border around the spareribs. Braised Shoulder of Veal Requires, a five-pound shoulder of veal for a family of five. 3 large carrots, 3 cups bread dressing. 1 onion. 6 pepp r "°oros. Wipe the meat; remove bone and stuff with dressing. Sew on sweker into shape, dredge with flour and brown the ent!*v surface. Place in a deep pan. surround with vegetables and peppercorn. Sprinkle with salt and pepper to tatste. Add 3 cups boiling water, cover and bake tn a moderate oven. Usual oven roasting will require four hours. Roasting in pressure cooker, 50 minute. Baste frequently while roasting. Serve with gravy made from juice in roasting pan or with a curry’ i sauce.

Month of Brides Brings Up Question of Menus for Wedding Receptions BY DOROTHY ALDEN F'OLLOWING close on the heel of the “merry month of May” comes .June the month of brides and roses, sweet girl graduates and goingav ay parties. Wr shall all agree that June is the ideal month for all these events, but they frequently present vexing problems for the hostess . What shall she serve and how shall she serve it? The June bride is the most important, so let's devote our time and space to her today. Is it to be a formal wedding at night with a reception following?

If so. any one of the following menus might be considered for a wedding reception: Fruit Fuorh Rose CaLes Frozen Fruit Salad Ribbon Sandwiches Coffee Chicken Salad Rolls Sweet Midset Pickles Radish Roses Fresh Strawberry Ice Lady Fingers The following is a good recipe to follow in making the fruit punch. The amount given will serve fifty: Fresh Strawberry Tee ■: qts. fr**sh strawberries V rup-c vugar 2 teaspoons l*mon juice 1 quart water Sprinkle sugar over the berries, which ha ve been washed and capped. Cover and let stand for two hours. Mash and rub through a sieve. Add water and lemon juice. Freeze. This makes two quarts of ice. If only punch and cakes are to be served, the punch may be placed on a small table covered with a luncheon cloth, in the dining room or hall A pretty girl may preside, to see that the guests are served, or, the punch and cakes may be passed

THE IXDIAXAPOLIS TIMES

by more pretty girls, among the guests. If the more elaborate lunch is served, ala buffer, may be the style. Lay the dining room table with dinner or luncheon cloth. Have the coffee urn in place w’ith cups, saucers, cream and sugar. Low- piles of plates and uapkins, with silverware conveniently near, may be arranged. The sandwiches, salad, etc., should be on hand, too. Usually, at buffet suppers, the food and equipment is duplicated at each end of the table to facilitate serving. Friends of the bride may preside over the table, to see that every one is served properly, and that soiled dishes axe removed. The ice or ice cream may be served to the guests from the kitchen after they have finished the rest of the repast. Frozen Fruit Salad 1 cup mayonnaise ! cup whipped cream 1 teaspoon gelatine Lettuce hearts Two and one-half cups mixed canned fruits, drained from juice peaches, maraschino cherries, pineapple, pears, etc. Cover the gelatin with one tablespoon of cold water. Allow- to stand five minutes. Set over hot water to dissolve, then whip in the mayonnaise and whipped cream. Stir in the fruit, which has been cut into cubes. Pour into a mold rinsed in cold water. Seal carefully with tight-fitting top and waxed paper, and pack in equal parts of ice and salt for four hours. Slice and serve, garnishing with lettuce. Recipe serve ten.

Ribbon Sandwiches Cut white bread and whole wheat bread in one-fourth-inch slices, slicing twice as much white bread as whole wheat. Sandwich bread is best to use. Chop large olives and mix with cream cheese, in proportion of six olives to one cheese. Season with salt and paprika. A little cream may be added to soften the mixture for spreading. Put three slices of bread together in alternate colors, spreading the filling between the slices. Fold in a cheese cloth, and press under weight in the refrigerator. When serving time comes, cut down in thin slices resembling layer cake. Various fillings may be used. Chicken Salad Rolls Cut buns in two. Scoop out the soft centers. Place, under broiler, and toast slightly, then butter. This should be done just before serving time. Have the chicken salad mixed i in advance. Fill the centers of the buns with the salad, garnish with lettuce, and place the tops back on. Fruit Punch 2 cups sugar 2 1 - gal. ice water t pt. strawberry syrup Juice of 10 lemons Juice of 6 oranges 1 can grated pineapple Vi pt. maraschino, cherries 1 qt. charged wafer Boil sugar and water ten minutes to make a. syrup. Add fruit juices. Add ice water, and turn into punch bowl over large piece of ice. Add cherries and charged water. Rose Cakes Use any good white cake recipe. Bake in very small muffin pans, or in a sheet which may be cut in small squares when cool. Cover half of them with white frosting, and half with pink. Decorate with nuts and candied rose petals. The Wedding Breakfast The wedding breakfast is especial- | ly popular, following the morning or noon wedding. The menu for such occasion is that, of the formal luncheon. The following is appropriate: Strawberries Au Nature! Creamed Chicken and Shrimp Tatties Beets, Rose Style Rip Olives Tiny Pickles Buttered Rolls Peach Meringue Glace | Bride’s Cake Coffee Strawberries Au Nature! j This is a pretty dish to decorate I the table when the guests are seated. Select firm, large berries, with a little stem attached, if possible. Wash, but do not cap. Arrange around the edge of salad plates, with points toward center, in the center have a mound of powdered sugar. Beets, Rose Style Cook a dozen beets until tender.. ! Remove skins, and cube. Mix 4 | cup of sugar with Mr tablespoonful I cornstarch. Stir in % cup of vinei gar and boil five minutes, stirring ; all the time. Add two tablespoons butter and pour over the beets. Reheat over low fire, cooking about fifteen minutes. Peach Meringue Glace Drain juice from 1 can of peaches. Beat the whites of four eggs very stiff, and gradually beat into them 1 cup of sugar, and 4 teaspoon vanilla. Shape with spoon or pastry bag to resemble nests about 3 inches in diameter, on glazed paper. Bake in a very slow oven thirty minutes. Remove from paper and cool. Place a peach in the hollow of each meringue nest. Fill cenetr of peach and decorate outer edge with whipped cream. Any one of these menus is suitable or may be adapted for other June ; entertainments, if there is to be no | wedding in your home. Just, try the i luncheon-breakfast on your bridge club. Use Starch for Rugs When washing rag rugs use a little starch in the last rinse water. This will prevent them from curling when they are dry.

Salad Recipes Luncheon salads, salads for afternoon parties, dinner salads! are indeed salad days, and ore never has too many ideas for good salads. Dorothy Ald*n has a collection of salad recipes designed for many occasions. She will be glad to send them to you on receipt of a stamped, addressed envelope. Write to Dorothy Alden, The Indianapolis Times,

Devil's Food of High Grade Mode With This Recipe Here, is a recipe for evil’s food ’ cake, published on request of Mrs. i J. S., Rushville. Ina.: 2 cup brown ?u*ar. , ‘2 cup sborfeninff. 2 eggs. I ” cup grated chocolate I I cup sour milk. 1 teaspoon soda. 1 2 teaspoon salt. V cups of flour. 1 teaspoon vanillaSift the flour once before meas- ! uring, then pack into cup very light- ; ]v. A scant 2Vs cups is desirable. I Sift flour, soda and salt together, i Cream shortening, cream in sugar j and add slightly beaten eggs. Add | sour milk. Sift in dry ingredients, i Last of all. stir in melted chocolate ! and vanilla. Spread in two greased I layer cake pans. Bake in moderate | oven. This is an inexpensive deyil’s food, but a very good one.— PROPER CUTTING OF FOWL IS OUTLINED Remove pin feathers, singe the fowl, cut off the head, tendons and oil bag* Cut off the legs at the thigh joint. Separate the first joint or drumstick from the thigh. Cut the wings from the body. Cut off the tips of the wings. Separate the breast from the back by cutting clear down both sides of the bird below the ribs. Remove the heart, liver, gizzard, entrails, fat, all together. Remove windpipe and crop. Carefully remove the lugs and kidneys from the backbone. Cut back and breast into two pieces each, cutting crossways. The back may be divided further by cutting lengthwise. The wishbone may i be removed by inserting a knife un- ■ der the tip and cutting downward, ■ the knife following the bone. Empty Sweeper Into Sack To prevent dirt from flying when you empty the bag of your vacuum sweeper, place the opening of the bag in a large paper sack, and shake the dirt down into the sack. Save the bags obtained with your groceries for this purpose.

Standard Nut Margarine Use Standard Nut during the yL warm s u m m e r months—you will be delighted with its per- \\ feet keeping qualities . It’s economical, pure , wholesome and, rich in food value . Get a, pound, today.

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Heavy Suds Needed for Blankets The term ' spring cleaning” implies far more than the mere application of soap and water to woodwork. cleaner to wall paper, and wax to floors, as every homemaker knows. It means also the dry cleaning or washing of curtains, blankets, comforts, pillows, rag rugs. etc. If you have an electric washer, the work connected with this phase of cleaning is simplified greatly. But whether you do or not. of all these pieces, the washing of the blankets and the woolens is the most particular piece of work, and demands special attention. Select a hot. sunshiny day when there is a good breeze blow’ing. Select, a mild soap, and use it in solution. that is, if bar soap is used, it first should be made into a jelly, so that it readily will go into solution, if flake soap is used, it should be dissolved thoroughly in water be*fore the pieces are added. Use Heavy Suds Heavy suds that will not break down is essential as woolens should be squeezed and rinsed clean, rather than rubbed. Soap never should be applied to them directly. Use lukewarm water. It is important that water of the same temperature be used throughout, the washing for both suds and rinse. If the pieces are very soiled, take them hrough two suds of exactly the same temperature. Rinse through two lukewarm waters. No not wring hard or twist, bid rather squeeze the water out of them. This can be accomplished by releasing the tension on the wringer. so that there is little of it. Soft Water Required It is almost impossible successfully to wash woolens in hard water. If soft water is not available, it first should be softened. Blankets may be hung over the line so their weight is divided equally. If there is a stripe in them which is likely to run. hang the blanket so the stripe is at right angles to the line. Some people advocate that blankets be spread on the ground on newspapers until a.ll water is drained from them, then hung on the line.

Help for Home A specialist in Home Economics—at your service. That is what The Indianapolis Times offers its women readers when it invites you to consult Dorothy Alden on questions pertaining to your home making. Miss Alden will be glad to hear from you at any time, and will give your letters her personal attention.

Ask Your Grocer He Has It!

The Hoosier Coffee Cos. “Specialists in Hotel Coffee" RECOMMEND for the Home HOOSIER CLUB F 0 French Drip Coffee

DEMONSTRATIONS NEXT SATURDAY, JUNE BTH SAM BLUESTEIN DAVID E. KENNEDY l!Mr> N. Harding St. 6101 E Washington St. LOUIS J. HOFFMAN JOSEPH BROS. 3131 Clifton St. 1652 Lexington Axe. ED. WACKER-403 W. WASHINGTON ST LTNDNER’S MARKETS 1X26 College Are. 321 Virginia A^e. 1855 Shelby St.

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JUNE 4. 1929

Hoosier club, the good coffee with unusual flavor and body, comes in a fine grind for “drip coffee’ makers in the Green and Yellow bag. Tt is only necessary to use a level tablespoon per cup. Hoosier club in tim Brown and Blue bag is steel cut for general purpose.