Indianapolis Times, Volume 41, Number 26, Indianapolis, Marion County, 11 June 1929 — Page 10

PAGE 10

Dorothy Aldens Page of Helpful Hints for Homemakers

Good Icebox Is Jewel of Great Value Fortunate, IrdeM. is the £Tide uho start.' housekeeping with a good Ice refrigerator, according to Dr. Martha Manning, home refrigeration expert. ‘ As commonplace as food refrig- j eration might seem to be. when sac-j mg the new problems of married life, few things are more important," Dr. Manning asserts. ‘•Health and good meals are es- | sential lo happiness. And health and good meals are related so close- j ]y. Good meals, o' course, require ! good coking. And good cooking is j largely a question of fresh, pure, j and flavorful raw material—made j possible by good ice refrigera- : tion.

"There’s a savor and flavor to icefreshened 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 icefreshened air until ready for the stove. Ice helps to preserve their best flavors and most nutritive food values. "Ice in table service is the mark of an experienced hostess. And wise is the housewife who acts on the theory that what pleases her guests will please her own family. "Butter kept firm and tempting in shaved icc—celery, olives and radishes on sparkling beds of icefruit and seafood, cocktails served in ice-surrounded glasses—and a big bowl of cracked ice always on hand to keep table water and other beverages at their best—what better way

i """"" I j Quality t j BREAD & CAKE ! I Delivered j ! to Your Door ! i j • Every Dav i ; Phone or Write for Service I 350 E. Merrill St. DRexel 5600 j * SAVE WITH ICE \Q

“Yes, madam, it pays to take ICE regularly’!

TTOUSEWIYES everywhere have found it doesn't pay to run out of ice before reordering—or to take ice only once in awhile. A constant, plentiful supply of ice offers a two-way saving—it melts less rapidly and preserves foods longer. ICE IS CHEAP ICE costs so very little that it's no wonder it actually pays to keep your ice box well filled all the time. Food kept in a good refrigerator stays sweet and safe. It retains all its natural juices and flavors and is much more appetizing. Then, too, an abundant supply of ICE, always kept on hand, makes possible the numerous table uses which add so much to the enjoyment of food. Why not give a standing order now. to keep your refrigerator well iced this summer? Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. , Lincoln 2313 Polar Ice & Fuel Cos. TAlbot 0689 ..

Let Me Aid You Dear Readers: If I can answer any of the questions relative to your homemaking, which may be troubling you, please let me hear from you. This is your page. Please make full use of it, not only by reading it each Tuesday and adopting useful ideas from it, but also by sending for the material and help offered. By the way, I have on hand an interesting little booklet containing margarine recipes. If you are unfamiliar with this wholesome product, this little booklet will give you a number of tecipes in which margarine is used, at a saving. A stamped, addressed envelope will bring it to you. Sincerely vours, DOROTHY ALDEN.

can a young wife find for making her meals most attractive? “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 good air circulation —that is is well insulated, soundly built and tightly fitted together." Use Your Muffin Pans When making individual molds of dessert or salad, use your muffin pans. They are convenient because easily handled, a good size, and there is no danger of them tipping over while the mixture is setting. Tape Helps to Save Books Use a strip of adhesive tape on the back of children's books when they begin to show wear. It will lengthen the life of the book.

Home Canning Is Great Measure of Economy if Your Family Is Large

IN spite of the fact that commercially canned fruits rapidly are taking the place of the home canned, some canning and preserving still is done in the home. If one has a large family, it is a great economy measure—home canning In fact, one can not afford to do otherwise.

Home canning always is worth while if one has access to an inexpensive or free supply of fruits or vegetables. Many housewives, too, who do no canning, still find it economical to make their own jellies and preserves. Strawberries and pineapple open the coming season. Rhubarb, too, comes along at this time. Watch the market for the top of the season, and buy then to get the best values. Because the strawberry Is the most delicately colored of all berries, a very high temperature or an extra long period of rapid boiling will tend to destroy the coloring matter. This means the use of the hot water bath for processing, with the water boiling gently, the best method. Because the strawberry contains a large amount of air. it will rise to the top of the jar when canned by the cold pack method. This does not affect its keeping qualities, however.

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Miss Alden

Strawberries iCold Pack) Select firm, large berries, wash and stem. Pack as firmly as possible without crushing, into sterilized, hot jars. Fill to overflowing with a medium thin syrup made with three parts sugar to two parts water. Partly seal, that is screw cover down until they catch hold of the rubber rings which previously have been adjusted to place. Process in a hot water bath for six een minutes. Have water in bath to cover top of jars, and do not start timing until water is boiling. Remove from canner, and tighten top at once. Artificial “Sun Canned" Berries Select large firm berries. Wash and stem. Place in a. shallow pan

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to avoid crushing, and cover with a hot medium syrup made with three parts sugar to two parts water. Boil the berries gently (simmer) for five to eight minutes, then let stand in the kettle from six to twelve hours. During this time the berries will become saturated with the syrup, and will not rise to the top of the jar. Pack into sterilized, hot jars, adjust rubbers and partly seal by screwing covers on loosely, or if glass-topped jars are used, adjust rubber, place clamp over top of lid, but do not fasten down. Process in a hot water bath in which the w r ater web covers the tops of the jars, for sixteen minutes—to be timed after water starts boiling. | Remove from canner and seal immediately. This method may be used for all berries, including cherries. Strawberries—Open Kettle Method To each quart of berries add cup of sugar and two tablespoons of water. Boil gently for fifteen minutes. Let stand in kettle over night as berries will absorb syrup and not rise to the top when canned. In the morning bring to a boil and pack while hot into sterilized hot jars. Seal immediately.

Pineapple (Cold Pack) Peel the pineapple and remove the eyes. If the flesh is quite firm, cut into small cubes or remove the eyes and slice. If the meat is too soft for this, shred, using a silver fork rather than a knife. Pack cold into hot. clean jars. Fill with a thin sirup made with one part sugar to one part water. Partly seal by adjusting rubber and fastening cover on loosely. Process for thirty minutes in a hot water bath, in which the water well covers the top of the jar. Start timing when water starts to boil. Remove from canper and seal immediately. Boil piheapple gently in thin syrup for twenty-five minutes. Pack into hot. sterilized jars, and seal immediately. Rhubarb (Cold Pack) First cuttings from the rhubarb plant are more tender and juicy than those which come later, so if possible select these for. canning. Stalks that are not to large are best, too. Wash and cut in inch lengths, being careful not to string in cutting. Blanch for one minute, plunge into cold water or place under running water for a few seconds only. Pack firmly into clean, hot jars, cover with a medium thin syrup using three' parts sugar to two parts water. Partly seal, and process in hot water bath for sixteen minutes. Be sure that water well covers tops of jars. Time from the time the water starts boiling. Remove from canner and seal at once. Rhubarb (Cold Water Method) Rhubarb contains a large amount of acid, and, if handled carefully, it can be. canned by this method. i; 0 chief use when so canned is for pies. Wash thorouhly, and cub into pieces of convenient size. Pack into jar, fill to overflowing with pure cold water, being sure that no bubbles of air are left in the jar. Tightly seal, and store in a cool, dry place. Pineapple Juice An excellent juice for fruit drinks, etc. way be made from the cores, eyes and skin of the pineapple. Cover cores and skins with cold water, and cook slowly in a covered kettle for thirty to forty minutes. Strain the juice through a jelly bag. Measure, heat, and add one-sixth as much sugar as juice. Boil rapidly ten minutes. Seal in clean, hot jars.

Rhubarb Juice Rhubarb juice lends an excellent flavor to cold drinks. It also may be used to lend tartness to other fruit juice in jelly making. It is useful in pudding sauces and jellied deserts. Cut the rhubarb into small pieces, add just enough water to cover, and simmer until soft. Strain juice through jelly bag. To each quart of juice, add one cup of sugar. Heat until the sugar is dissolved, skim and bring again to boiling point. Pour into clean hot jars and seal. Strawberry Juice Small inferior berries not suitable for canning may be used for juice. It makes an excellent jelly when mixed with three times its measure of apple juice. There are various other uses for it as well. Cover the berries with enough cold water to allow them to float. Simmer until they are soft and have begun to lose color. Strain through a jelly bag and drain off the juice. Measure juice and bring to a boil. Add 1-6 as much sugar. Again bring to boiling point, skim and seal in hot clean jars. For Cleaning Spinach To clean spinach effectively and quickly, first plunge it into a dishpan filled with hot water. Circulate it about quickly, then remove to a pan of cold water to finish the cleaning. The sand and grit that frequently clings to the leaves after any number of cold water washings will have disappeared. ___

Sweets Who doesn’t like strawberry preserves, a pineapple conserve, or a rhubarb marmalade? The time for making these delicious sweets is at hand, and Dorothy Alden will be glad to send you a number of her favorite recipes for making them. Just send a stamped, addressed envelope to Dorothy Alden, The Indianapolis Times. You need not even write a letter, though Miss Alden is always glad to hear from you. Merely clip this paragraph, attach it to a stamped, addressed envelope, and mail it to her.

Breakfast Nook Is Easy to Make in Your Kitchen Even though your kitchen was not built with a space allotted for a breakfast nook, it may still be possible to have one. If there is seme space in front of a window—preferably a corner window—you have the ideal spot. The equipment is inexpensive, and not only will pay for itself in the steps it will save you, but will add leal charm to your kitchen. Not only breakfast, but the children’s lunch, can be served here. First of all, make the window itself attractive. Have a window box on the outside, and fresh, bright curtains within.

Tables acd chairs in unfinished wood may be purchased very inexpensively, and lacquered to order, in bright colors. Or, you may have an old table and chairs which you can refinish. These, with the addition of a few pretty sets of cloths and napkins, and inexpensive though gaily colj ored dishes, are all that is needed to make the most attractive breakfast nook in the world.

BLANKETS CAN BE STORED IN BAGS When putting away blankets and other heavy covers for the summer, after they are washed and sprayed with moth prevention, place them in bags made from unbleached muslin. These bags have a drawstring in the top, and either can be hung up or drawn tightly, placed on a shelf. As I have no cedar chest, and little room for storage, I find this a very neat way to store them. If I need them any time during the summer, it isn’t necessary to do a lot of unpacking to reach them. Place Cherry in Cake When making cup cakes, place a maraschino cherry in the center of each before baking. They not only taste good, but are a surprise when the cakes are eaten.

The Hoosier Coffee Cos. “Spc Aalists in Hotel Coffee ” / RECOMMEND V for the Home HOOSIER CLUB French Drip Coffee I)rip-0-Later co ff e e chase of one pound of fliP fl if' Hoosier Club Coffee DEMONSTRATIONS NEXT SATURDAY, JUNE 15, 1929 FOREST PARK GROCERY SCHEFFS GROCERY 3030 Newton Are. 1252 Roache St. FRED WORTH CLAPP BROS. 1739 Tilontcalm St. 2711 E. Bt. Clair St. CLAPP BROS. 6014 E. Washington St. Hoosier club, the good coffee with unusual flavor and body, comes in a fine Buy grind for “drip coffee” Indianapolis makers in the Greer, and Coffee Yellow bag. It is only necessary to use a level tablespoon per cup H OOSIER CLUB in the Brown and Blue bag 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

Cup Cakes Score Heavy for Dessert If you are pondering over your ‘desert for dinner, cease to ponder! Stir up some cup cakes. It will take but a few minutes. Frosted or unfrosted, when fresh from the oven they are delicious. Here is an inexpensive recipe to follow : 4 tablespoons shortening 1 cup sugar 1 egg H 4 cups flour 2V4 teaspoo baking ponder cup milt. 1 teaspoon vanilla extract. Melt the shortening, cream the sugar very thoroughly into it. Add the beaten egg. Mix and sift the dry ingredients and add alternately with the milk. Add flavoring. Bake in greased muffin tins or in papier cups placed in muffin tins. ■ Bake in moderate ovenThis recipe may be varied by the addition of l 3 i squares of melted chocolate or !4 cup cocoa. It will be necessary to use a slightly larger amount of milk. Chopped nuts offer another variation. If you care for spice cakes, add 1 teaspoon cinnamon and ’i teaspoon cloves to the flour. A half cup of raisins, currants, or dates, is still another variation. Scoop out the centers of the cakes, and fill with crushed sweetened strawberries. Top with whipped cream or serve with cream. Pour a soft custard over the cakes, and sprinkle with chopped nuts. Top with a bit of bright colored jelly. Scoop out the center of the cakes, and fill with ice cream. Pour a chocolate sauce over the top. Cut slice of the top, and scoop out center. Fill with a mixture of chopped nut, maraschino cherries, and whipped cream. Replace top, and frost with whipped cream.

Leftover MeatCan Be Used as Palatable Dish Almost any left-over meat or fish may be made into a palatable dish. In general, these rules may be followed: Since the meat already is cooked, it should be protected from direct heat by sauce, crumbs, potatoes, or ; cereal which is used with it. Sauces should be cooked thor- ; oughly before adding meat to them. Season left-over meat dishes rather highly. Sweet herbs, onions, celery salt, paprika, curry, or tabasco may be used. In general, when a sauce or gravy is used, take half as much sauce as the measure of meat and vegetable.

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To be useful! To be beautiful! To spread, the gospel of comfort , warmth, happiness. To help people to see clearly to do the things they want to do; to work , to play, to study, to live! —Courtesy Bernice Bowser HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY 48 Monument Circle

Standard Nut Margarine It is pure; it is wholesome; it is high in food value and never yets strong; it affords a sowing 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.

STEVE 11. 1029

The Creed of the LAMP