Indianapolis Times, Volume 41, Number 62, Indianapolis, Marion County, 23 July 1929 — Page 9

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Dorothy Alden’s Page of Helpful Hints for Homemakers

Buy Your Cake From the Bakery Housewives who can bake z'xid rakes take pride in making them, themselves as they should, but in hot ■weather. It is best for tempers and appetites to limit baking in the home. So even the good cake baker will find it sensible and desirable to buy her cakes ready made from a good bakery in summer time, at least. More and more, women are relieving themseles of heavy baking in the home. Tn the first place, so few of us can compete with the products turned out by a good commercial bakery, for a we simply have not the pracMee or experience back of our little home baking that they have in their big establishments, where nothing but baking is done. For a quick and delicious dessert, buy a plain, unfrosted cake from your baker. Slice it and serve over it crushed, sweetened berries, with or without whipped cream. A custard sauce or a pudding sauce, or sweetened whipped cream, over it will tend to make an elaborate dessert out of it . too. Or. buy chocolate devil's food, and | serve a slice of vanilla ice cream on i it. If it is an angel food you fancy, try serving a slice of strawberry or chocolate ice cream on it. Lemon Juice. Removes Rust To remove iron rust, use lemon Juice and salt when the rust appears. Apply the juice and cover with salt, then place in the sun for three or four hours. Hydrocholirc acid also Is effective After using it. dip the garment in ammonia water to neutralize the acid.

! Quality ! i BREAD & CAKE i ii \ Delivered 1 to Your Door i i j I ivery Day i i j Pfetme qt Write for Service - J 339 E. Merrill Si. DRexel 5600 J

SAV E WITH ICE jf j You Can Afford i All the ICE You Want NO matter what your income is, you can easily afford all the ICE you want. It costs so lit- Up TT actually is cheaper to take ICE than to do with- A out it. For what is saved in food will, in most RM all the enjoyment of ICE—freshened food, plenty oi h E for cold drinks and table service—and all the jwijiii' m many other uses of ICE which summer days demand. SEE for yourself this summer how cheap it is to take ICE regularly. Just tell us to keep you supplied. Artificial Ice & Cold Storage Lincoln 6443 * Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos, ’ TAlbot 0689

Time for Corn The season for green corn, the great summer favorite, is now at its height. You will want to make the most of it while it lasts and Dorothy Alden is ready to help you. Send for green corn recipes. Address Dorothy Alden. Indianapolis Timr . Please enclose a stamped addressed envelope with your request.

Partly Filled Icebox Is Held False Economy It's false economy to take ice only occasionally, according to Dr. Martha Manning, home refrigeration expert. “It does no good to refrigerate food for a while and then iet it begin to spoil. Good ice refrigeration can keep food from depreciating, but it can not restore depreciated food. When flavor departs for an instant, it stays away forever. “A plentiful supply of ice offers a two-way saving: It melts less rapidly and preserves food longer than a scant supply. Just tell your ice man to keep your refrigerator well iced at all times. Put the responsibility up to him. There will be less ice wasted, less food spoilage, and much more flavored foods. “Every one in the family will feel better and work better during warm weather if housewives generally will go the limit in serving light, easily abundance of green vegetables, cold salads and desserts. In summer many meals may be prepared without cooking whatever.

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Luncheons for Summer Afternoon Social Events Can Be Made Attractive ’\itHILE summer entertaining never is expected to be conducted in W as elaborate a scale as that of winter, informal little gatherings with perhaps a game of bridge on the porch, are more frequent than at any other time of year. The refreshments for these affairs should be in keeping with the informality and the season of the year. They need not be elaborate, but they should be attractive and refreshing. During the long lazy summer days, if you have a cool, inviting porch, introduce r.vt innovation by inviting your friends to a bridge breakfast. Os course the meal may be served in the dining room as well, though the noreh is a fitting spot.

If you have some electric cooking appliances, most of the meal can be prepared at the table. Here is menus suitable for such occasion: Ice Cantaloupe Puffed Wheat with Cream Crisp Bacon s Waffles with .Maple Syrup Coffee Here is another good menu: Blackberries in Shredded Wheat Baskets Puffy Omelets Popovers Marmalade Coffee If you prefer to entertain in the afternoon with the game proceeded by a luncheon, or followed by light refreshments in the afternoon, these menus will be suggestive for you: Luncheons AVatermelon Cocktail Salmoil Mousse Potato Chips Grilled Tomatoes Buttered Parker House Rolls Raspberry Ice Pink Frosted Cakes Iced Tea Another good suggestion: Jellied Tomato Bouillon Macedoine of Vegetable and Egg Salad Berry Muffins Ice Cream Pielets Iced Coffee Watermelon Cocktail Scoop out balls of the melon, chill thoroughly and serve in cocktail

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1 glasses garnished with sprigs of mint. Salmon Mousse 1 cup milk .*{ beaten egg yolks I tablespoon gelatine 1 1 cup water IVi cup minced salmon V,*z tablespoons lemon juice tablespoons chopped pickle 1 cup cream. Scald the milk and pour slowly onto the beaten egg yolks, stirring constantly. Return to double boiler and cook until mixture coats spoon, six to eight minutes. Soak gelatine in cold water for five minutes and add to the custard when taken from the fire. Stir until gelatine is dissolved and pour over the minced salmon, which has been seasoned and mixed with the lemon juice and chopped pickle. Cool, and when it begins t-o stiffen, fold in the cream which has been whipped. Pack in a mold and bury in a mixture of ice and salt for two hours or longer. Serve very cold on lettuce leaves garnished with cucumber slices and mayonnaise. Jellied Tomato Bouillon Use canned tomato soup and an equal quantity of water. Heat, and for each pint of liquid, use 1 tablespoon of gelatine. Soak gelatine in a small quantity of cold water for five minutes, and dissolve in the hot soup. When thoroughly cool, pour into a shallow pan and chill on ice two or three hours until set. Break into pieces and serve on consomme cups. Macedoine of Vegetable and Egg Salad Select fresh vegetables, carrots, string beans, beets, peas, tomatoes. Cook all except the tomatoes, being careful to preserve their colors. Slice the carrots in strips and dice the beets. Marinate each vegetable in French dressing for about an hour, chilling thoroughly. Arrange on individual plates garnished with lettuce hearts. Place a slice of tomato in the center of each plate, and on it a half of a deviled egg. Mayonnaise may be passed. Ice Cream Pielets Bake pastry shells on bottoms of muffin pans. Fill bottom of each shell with sweetened fruit berries or peaches. Top with a scoop of ice cream. Afternoon Lunches Frorexn Cheese Salad Parsley Roll Pineapple Sherbet lee Coffee Another afternoon luncheon lee Cream Cake with Chocolate Sanee lee Tea FroTe.ri Cheese Salami t>? cup cream cheese, mashed Vi cup chopped nuts 2 green pepper, minced ta cup mayonnnaise ’i cup whipped cream 1 teaspoon salt 'i teaspoon paprika 2 tablespoon olive oil 6 tablespoon lemon juice Combine all ingredients in order given. Pack in mold and bury in chopped ice and salt for about three hours. It does not want to be frozen solid. Serve on lettuce leaves with French dressing. Parsley Bolls Remove crust from sandwich loaf, and cut thin slices lengthwise of loaf. Spread the whole slice with butter, and sprinkle with chopped parsley. Roll up like jelly roll. Let stand in refrigerator for one hour. Slice down in thin slices for serving. Cake With Chocolate Sauce Use your favorite cake recipe, and bake in shallow pan, making a, cake about one-inch thick. Cut the cake in squares, and split. Place a scoop of vanilla ice cream on each half, and top with another piece of cake. Cover with a chocolate sauce, and sprinkle with whole nuts. Mildew Can Be Removed To remove mildew, soak the article in sour milk and salt, and lay in the sun. Chloride of lime, made into solution by using a teaspoonful of lime to a quart of water, is also effective. Deodorizer for Sick Room Freshly ground coffee placed in a saucer, with a piece of gum camphor in the center, lighting the camphor, will produce a pleasant and healthful odor in the room. Oust That Fish Odor To remove odor of fish, use a solution of ammonia and hot water, allowing one tablespoon to a gallon of water. To remove grass stains from cotton goods, wash in alchol. CLUB PLANS FESTIVAL Saengerbund to Hold Music Program in Fall. Indianapolis Saengerbund, 49 Vz South Delaware street, will stage a musical festival in Indianapolis next fall. A committee composed of Albert Berg, Dr. E. R. Brocking, Jul Goettling. Carl Schubert. Carl Swendsen, G. Leuckhardt, William Schubert, Frank Geis, Joseph Stoiber, Paul Weiss and Charles Hein was named to make arrangements for the festival. The program will include musical contests, mass chorus, soloists and a symphony orchestra. The festival wfll last three days, with a public performance Sept. 1, 1930. Four Ohio cities have promised to provide 350 trained singers. It is estimated 2.000 music lovers will I visit Indianapolis to witness the contests.

Help for You What are your midsummer housekeeping problems? The Times home economics specialist—Dorothy Aider—is at your service- She will be glad to help you. Write to Dorothy Alden. The Indianapolis Times, inclosing a stamped, addressed envelope for reply.

Use Ingenuity to Get Best Effect From Garnishes Many of us have the mistaken idea that garnishes aie expensive and too much trouble for every day i occasions. Asa matter of fact, both j the expense and the trouble are small items. Ingenuity is the big factor, and who of us is going to i admit that she is not ingenious enough tastefully to place a leaf of lettuce or asprig of parsley on a 1 platter or meat or salad? In garnishing there are a few simple rules to follow: Don't overgarnish. It is worse than no garnish at all. Never—well, almost never—use as a garnish something which is not edible in itself. Garnish with some color, which will be sure to go well with the color of the food being garnished. Remember that the garnish should set off the food, and be unnoticeable in itself. Garnishes available the year round are: Slices or quarter of lemon especially appetizing for fish and some meats. Slices may be cut in fancy shapes and decorated with whole cloves, chopped parsley, lettuce or paprika. Hard-cooked egg. quartered or sliced in combination with a green, are in good taste with salads, fish and vegetables. Thin slices or rings of sweet or sour pickles, with cold meats, fish, baked beans, etc. Green or red peppers or pimentoes cut in rings or thin strips lend color to salad, meats, scalloped dishes, etc. Little mold of bright colored jelly served on the meat plate. Vegetables, such as carrots or; beets, cut with French cutters, ' shredded or merely cubed, make at- ! tractive garnishes to serve with meats. Iced Coffee Refreshes Iced coffee, when properly made, is a very refreshing and delicious drink. It is not good when it is cooled, and then iced. Make fresh coffee, using a bit more coffee to each cup of water than is your custom when you intend to serve it hot. Fill the glasses with chopped ice, and pour the hot coffee slowly over the ice. Serve with sugar and cream, or with whipped cream.

Is Good COFFEE Indianapolis Coffee |JJ j } “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 independent grocers in central Indiana. I HOOSIER COFFEE CO. INDIANAPOLIS

Chill Every Ingredient of Salads Salad making requires ingenuity and yet. though you be the most ingenious cook in a kitchen, you will not be able to make successful salads unless you observe certain points. Perhaps the most important rule is that which concerns temperatue. All ingredients for the salad should be chilled, as well as the bowl in which it is to be mixed and the plates on which it is to be served. There is nothing more appetizing than a properly chMled salad, and nothing more unappetizing than a warm, partially wilted salad. All salad greens should be washed carefully and examined for insects. If not entirely crisp, they should be soaked in cold water for an hour or more, then carefully drained, and placed in the refrigerator. Lettuce, and most salad greens, may be kept for days, if after washing they are placed in a cheesecloth bag or cloth, or even a paper bag. and placed on ice. It is always convenient to have them washed, chilled, and ready for use. When both dark and light meat of chicken are used in a salad, cut the dark meat in pieces much smaller than the white, then it will rot be detected so easily. The same practice may be adopted in the case of veal 01 pork used to extend a chicken salad. Recipes often specify that the ingredients for a salad should be marinated. This means that they should be mixed with the seasoning, such as salt, pepper, salad oil and vinegar, or sometimes a French dressing, and allowed to stand for an hour or more, so that the seasonings will penetrate and thus improve the flavor. Often, after the marinating process. the ingredients are mixed further with a mayonnaise dressing. The salad dressing never should be folded into a salad until time for serving. The exception to this rule is such a salad as potato salad, where it is preferable for the dressing to soak in. When the salad is served as a separate course, crackers or sandwiches are served with it. Crackers spread with butter or some cheese, and crisped in the oven, are a good accompaniment. The sandwiches should be small and dainty. Here's Way to Kill Ants To prevent and destroy ants, prepare a solution by using half a pound of brimstone and one-fourth pound of potash. Place in an iron container, and but over the fire until they are dissolved, then beat them to a powder. Use a portion in some w r ater, sprinkling the places where the ants are found, and they will vacate at once. Borax and sugai placed in 3 small dish also will keep them off.

DO YOU KNOW that you now get exactly twice the light from the same amount oi electricity as you did in 1913? Or that this electricity, giving i you twice the light that it did in 1913. costs 25 per cent less? The same amount of illumination which could have been bought for SI.OO in 1913 can now be purchased for 38 cents. The general cost of living remains at 70 per cent above pre-war levels. Electricity is the only item in the family budget that actually costs less. This is one of the reasons why its use in the home is rapidly becoming universal Indianapolis Power & Light Company ig “Daylight Corner” Monument Circle Meridian and Washington Sts,

Standard Nut Margarine Use Standard\ Nut during the \ warm sum me r months —you will be delighted with its per - feet keeping qualities. It’s economical , pur e , wholesome and rich in food value. Get a pound today . Tune in on the * , Cooking Chats Over Station * WKBF Grocer 10-11 A M. He Has It! Daily _________ Made in Indianapolis by the Standard Nut Margarine Cos.

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