Indianapolis Times, Volume 41, Number 44, Indianapolis, Marion County, 2 July 1929 — Page 13

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Dorothy Alden’s Page of Helpful Hints for Homemakers

Invalid’s 1 ray Calls for ’ ariety Drec-nng up tw ♦■n’ ii*i tray, tail fr ever in genu it■ if the fickle appetite i- to be tempted Snon; linen, dainty china, bright 'liver and p r rhap.- a -ingle flo - ’cr ‘ to give color, are important aid- to | appetite.'. •Small serving ol a variety of foods, if the diet, permits, arc more interesting to the invalid than lars servings of only a few things. The following recipes are suggested to help knd variety: Baked Kggs Rutter individual baking cups, f Break an egg into each cup. salt it. |and pout cream around the edge land over the \> bite. Bake in a slow | o’ en until lightly .< i Orange Bread I‘a a a tin 1’ nip- nitrr ! h p -mar '* th>p s|.ilr r rum^t ’ i 'up orange luirr I Ih-sp. Irmon iuirr Cook -.ugr.r and water together. •C.Tu.st before boiling point is reached, f'teid bread crumbs. Stir well, and wallow to boil for -* minute- Remove ! from lire, add fruit iuircs and stir ont.l thoroughly blended. Cover until served. P 5 _ - - • Cos// l (ffft 'i Ides lor Soap In th' summer when vegetables pre plentiful, can an assortment for Vsc later in soup. What a convenience In the midst of a busy day to |be tiblc to open a can of mixed Ira.rrots. celery, peas, tomatoes, and empty them directly into the soup | kettle.

iKPEPEWDENCE DAY... >• i* 1 RTH OF -JILY . . . ‘‘lndependence Day** is a holiday close to every heart; A nothing is so universally desired ;i' independence. Knr iln home malier. one of the greatest boons of modern fife is her indope.nd- % .nee from the tiresome, recurring household that formerly demanded almost everj uaking hour-of woman's iii’i . Today, with the help of modern utility service and clever labor-saving appliances, even thr housew d'e m charge of a large home can plan her work sn efficiently that she can have adequate time for her own pleasure, her own do'clopmenl. Be independent of tiresome drudgery . Make life, liberty and pursuit of happiness " a P'M onal motto and use every meae- at your comma ml to live up to it. Particularly may vr refer to your summer laundry. Looks big as a mountain, docsn t it. w ith all the extra white clothes ami household linens the family uses in the summertime? I’.vei ' week that pile of clothes—yet how quickly and easily the 1 ask is done if you h. \< a wombrlul electric washer and ironer. Let us show yflu-the electric way. Mrs. J. R. Farrell, Director, Home Service Department Power dk Light Company i 43 Monument Circle Riley 7621

I j ii : Quality i ! BREAD & CAKE j Ii Delivered to \ our Door i Everv Dav i ! * j Phone or Write for Service \ i 359 E. Merrill $E DRexel 5600 '(skei/ics2^

Your Expert Hit Indianapolis Tmes has a • rained Home Economist on its staff in the person of Dorothy Alden. Miss Alden is anxious to help you on any problem’ • relating to your home. Write to her. A stamped addressed envelope enclosed will assure you a prompt reply.

Eggs Should Be Used Frequently in Your Menus For hard cooked’ eggs, allow them to stand for twenty to thirty minic- in water kept just below the boiling point. For "soft cooked" eggs, allow to stand in water below’ the boiling point from five to eight minutes. Never allow’ the water in which eggs arc cooked to reach boiling point, as it makes the egg white, tough and leathery. Include eggs frequently in your menus. They arc especially valuable as a bodv building food, because of the protein sna mineral matter they contain. One way to test eggs for freshness is to drop them into a glass of water. A perfectly fresh egg will sink to the bottom, a half .stale one will rise slightly at one end, and a very stale one will float. Wash dishes in which eggs arc cooked or served, first in cold water, to looren the egg. then in hot. Keeping Pastry Dough Pastry dough may be entirely made, and kept covered in the refrigerator, to be pinched off and used as needed.

Method of Celebrating duly Fourth Changes hut Old Spirit Remains

eqpHE method of celebrating the Fourth of July may have changed with the vears. but the spirit has remained very much the same. Man'- of us will plan to spend the day out -of-doors. There cither will be a motor trip with a picnic at the end. or, perhaps, merely a family gathering with the supper tabic spread under

the trees in the yard. Suppose wc plan our party for the later afternoon. This is a good time for it enables those who need part of the day for rest to appear refreshed, and ready for a good time. Then, too, the picnic supper can fill in the time between daylight and dusk, before it is dark enough to start the fireworks. The children always are more than anxious for this part of the entertainment to start, and the supper with perhaps a few games planned so all can take part will help divert their attention until the setting is just right for the display. Do not misunderstand, because I speak of fireworks, that I am not an advocate of a "safe and sane" Fourth. It certainly is true that in the old days when children were allowed an unlimited supply of fireworks, there was much harm done. The modern way—municipal fireworks, or perhaps a neighborhood display-

J*|# i v* ■jHpPp|k v'pgii

* Miss Alden

is by far the best in every way. Going back to the point where I digressed --for the games. I would suggest some of the good old-fashioned ones such as "Drop the Handkerchief," "Farmer’s in the Dell." "Statues." etc.

j The children aaore naving the grown-ups play these games with them, and I am not so sure but that the .grown-ups, themselves, have a lot of sport. A baseball game with men, women, and children all taking their turn at the bat, will also prove great fun. Then you might try a relay race, with a flag to carry from } goal to goal. For the supper menu, we seem to turn naturally to the old favorites, though we will introduce a few’ innovations in the menu to make the

THE. IXDIAXAPOLIS TIMES

visiting relatives sit up and take ’ notice. Let's have cold fried chicken, I then, and summer salad, a pot of ! baked beans slightly hot, pickles, olives, buttered rolls, and iced watermelon. A Dainty Lunch j If a daintier, less hearty lunch is i desired, we could have the chicken as a chicken salad, served in large | chillea tomatoes, pimento and cream I cheese sandwiches on dainty slices of white bread, and nut bread sanaj wiches spread with butter. | Pickles and radishes should be inj eluded, and crisp potato chips, j For dessert, v.c could have a dcj licious home-made berry ice cream | served in paper cups tied around | with crepe paper streamers of red, white, and blue, and cup cakes with < a white cocoanut frosting topped with tiny flags. ! If the evening is cool, hot coffee should follow, or, if, warm, chilled | fruit-adc. This is a suitable menu for an in- | door as well as an outdoor party. Recipes for some of the more unusual foods m the menus are given | here: Summer Salad Mix together 1 cup ol diced tomatoes, 1 cup of diced celery, l'i | cups finely shredded cabbage. 1 diced I cucumber. 3 sweet pickles fincly ; chopped. 1 tablespoon minced onion. 3 hard cooked eggs chopped. Mix i with salad dressing just before serv- > ing, or. marinate v illi French dressj ing before serving; and pass a mayonnaise. Arrange on a bed ol' shredded lettuce, and garnish with ; radish roses or strips of pimento. Nad Bread !? cups flour 1 rup suffar I teaspoon sail. 1 traspDons baking jr>Dwr|*r. •" tablespoon? sbt*rtcmc£. 1 nbolr rgg I volk I rup mflk !g cup finely chopped uut^. Mix and sift flour, baking powder, sugar and salt. Work in shortening as for biscuits, then add egg and egg yolk well beaten, milk and chopped nuts. Beat thoroughly, and turn into a greased bread pan. Let, stand 30 minutes, then bake in moderate oven 40 to 50 minutes. Berry fee Cream. I ouart of hcr.-i^s. •> rupr. cream or eraporatod mi!k I I cups su~ar .luirr of 1 lemon 3 cups water. Wash and prepare the berries—- ! strawberries or red or black rasp- ! berries. Sprinkle generously with the.sugar and allow to stand for j several hours. Then rub through a ; sieve. Add the milk or cream, the lemon juice, the water, and addiI tional sugar if mixture docs not seem sweet enough. Mixtures to be | frozen should taste very sweet before , they are frozen to be the right degree of sweetness afterward. Freeze. Mixture makes about 3 qts. frozen. Fruit-Ade I pint boiling; water. ‘ nips suga% 1 ; cup lemon juice l cup orange iuic* ‘- cups chopped pineapple f cup strawberry syrup. Boil water, sugar and pineapple together for twenty minutes. Add other fruit juices and syrup. Cool l and dilute with ice water.

10 Commandments for Hostesses

! Here arc ten commandments for the hostess who would dine impres- | sively and correctly: 1. Never start ofT the day with a : sloppy breakfast table. 2. If a colored cloth is used, be sure the glass and china harmonize. 3. In using candles for table I decoration, remember they shpuld not oe used unless they arc lighted. I and therefore should be used only j after dark. Flowers should be used | during the day time. 4. Always arrange your silver so j it can be used fro* the. outside in. j 5. It is essential to correctness, i ; that the damask cloth be perfectly ; ■ straight on the table. 6. Never overload the table. Rather have too little than too much, 7. Always have the hostess served - first. It is an age-old custom. ?. Use a solid damask cloth if possible. Husbands grow tired of the bare lunch counter effect. 9. To give the best appearance to your table linen, press it first on the | j right side, then on the w rong. 10. Whether the occasion demands a formal or informal setting remem- i | ber the paramount object is to obI tain a table which is discretely and j appetizingly beautiful. To obtain : this result, complete table harmony, ■ must be preserved. * ' Soften Sandwich Spread When preparing any quantity of sandwiches, always soften the , spread that is being used by adding j cream or salad dressing. It will j simplify the task of spreading, it w ill ; go much further, and it will pre- { vent the bread .from being torn.

Cool Foods This is the season of cooling foods. Homemade ice cream and ices arc both nutritious and refreshing. Freezers can be bought for pint size families as well as gallon size. Then there are other frozen dainties that do not require a freezer—merely a pail filled with crushed icc and salt. These desserts arc easily and quickly made, and Dorothy Alden has ready a number of recipes for them, that she will be glad to send you on receipt of a stamped addressed envelope. Write to Dorothy Alden, Indianapolis Times.

Butter Sauce Delicious With Fish , Baked Eggs Butter sauces always are delicious served with fish, asparagus, baked eggs, broiled sweetbreads, and other delicacies. Here are two butter sauce recipes which will impart flavor to such dishes. Though a "butter sauce. - ’ they may be made with a good grade of margarine as well as butter. Drawn Butter Sauce Third cup butter, 3 tablespoons flour, cup hot water. ’i teaspoon salt pepper. Melt half of butter, add flour and seasoning, pour hot water in gradually. Boil five minutes, and add remaining butter a bit at a time. Lemon Butter^ Add one tablespoon lemon juice to 4 tablespoons softened butter, and mix well. Dot the steak or fish with this iust before serving. Salmon loaf is improved, with a lemon butter sauce. Nop got Recipe *? < nps suwar 1-3 cup corn syrup I cup vnGcr. 1 r£ g whiles 1 t*p. vnnilln I 5 cups mil meats ’ • cun candied cherries Roil together half of the sugar, half of the water, ami half of the corn syrup to the s'/ ff ball stage. 1246-250 degrees.' Remove the syrup from the fire and pour it slowly over the stiffly beaten egg whites. Continue beating until cool. While heating, cook the remaining syrup, water, and sugar to the stiff ball stage. Remove, and add at once to the first mixture, beating while adding. When cool, add the vanilla, nuts, and cherries, and pour into greased pans. Smooth over the surface. and allow to stand over night before cutting. In the morning, cut, and wrap in waxed paper.

SAVE WITH ICE

“How Fresh — Your Salads Look!" ES, and 1) repar e cl MS iff-' them hours V! * 1 j F> ago, replied the proud hew bride when showing her ICE refrigerator. That is one of the important advantages of ICE refrigeration—foods can be kept for hours, still retaining that “just prepared” look—and taste. Almost an en - tire meal can be prepared long in advance where there’s good ICE refrigeration in the home. Why Ice Keeps Foods Better ICE provides ideal refrigerating conditions—a cold sufficiently low to keep foods sweet and safe and an atmosphere that is not too dry, but just moist enough to retain in foods all their natural juices and flavors. In a good ICE refrigerator there is no interchange of food flavors and odors. Remember, the cost of ICE is very low—you can always afford to use all you want. Just tell us to keep you well supplied. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. TAlbot Ut>B9

All Recipes Should Be iu Order n here in the world did I put that cake recipe I clipped from the paper last. week, do I hear sou say as you make a frenzied search through a drawer filled with recipe books, magazine, and newspaper : clippings. There arc two very good ways tor keeping such material in order —and unless it is kept in order so you can find what you want when you want it. you might iust as well dump all of it into the furnace;. The one way is to maintain an indexed scrap book, and as you clip recipes from various sources, pasta them in the book under their proper headings. If you adopt the book idea. I suggest that you test the recipe in question before pasting it on the page. This will prevent the bother of having your book cluttered up with recipes which are impractical for one reason or another. The second method is the card file ' system. Recipe boxes of wood and culinary indexes may bp purchased | for a dollar or less, and a package of 3x3 cards cost about 15 cents. Or. use some box you already havc—such as a shoe box—and make your own index. Personally, I prefer the card system. The recipes arc not only kept in good order, easy to find, but also 1 easy to use. In place of the necessity of hating a whole book before me while I am working, I merely need to set a card up in front of me. It sometimes is possible to paste more than one recipe on a card. It is a good plan to be sure of your ! recipe before you take the pains to put it in your book or file. I also find it a good plan to mark the source of the recipe beside it, toj gether with any information that has developed as I have used it—such as variations on the original that make for improvement, the number served by the complete recipe, etc. So go to that drawer or scrap book which is simply bulging with loose clippings. Sort those you wish to save, and mount them either in the indexed scrap book or on file cards. In the future, whenever you clip a recipe, put it in a certain place, and then once a week or once a month, take them out and mount them for filing. With reference to advertisers’ : booklets which so frequently are | a splendid source of recipes, some people clip from the books the recipes they want and mount them for ! filing. I always dislike doing this if the ; booklet is at all attractive—and I many of them are.

Standard Nut Use Standard Nut during the ASF warm summer months —you will be delighted with its per- \ feed keeping qualities. IFs economical, pur e , wholesome and rich in food, value. Get a pound today.

Tune in on the Cooking Chats Over Station WKBF 10-11 A. M, Daily

Made in Indianapolis by the Standard Nut Margarine Cos,

lloseauß COFFEE Indianapolis Coffee ||| | j “Coffee so Be.Really Good Must Be Fresh ” Such a coflee is Hoosier Club, which is delivered weekly to Indianapolis independent grocers and every two weeks to independent grocers in central Indiana. HOOSIER COFFEE CO. INDIANAPOLIS mm mi

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Ask Your Grocer He Has It!