Indianapolis Times, Volume 41, Number 80, Indianapolis, Marion County, 13 August 1929 — Page 6

PAGE 6

Menus Are Given for Kid ‘Party’ Modem mothers do not serve such elaborate refreshments for their children's parties as to make the day after the party one of tummy aches for the guests and misgivings for the mothers. Whenever possible, the refreshments are planned for a meal-time | hour, so that “piecing between meals” will be avoided. Here are two suggested menus which could take the place of an evening meal if served in the late afternoon. Minced .Chicken Sandwiches (cut in shape of chickens). Date and Marshmeilow Sandwiches on Nut Bread. leed Cacoa with Whipped Cream. Ice Cream Spon*e Cakes. Jell Sandwiches (cut in sane shapes. Spanish Cream. Animal Crackers dipped in sweet chocolate. Vanilla milk shake. Spanish Cream 1 tablespoon translated eelatin. 3 cups milk. Whites o l 3 errs. Volks of 3 sees. Vi'Cup surar. Vi teaspoon salt. 1 teaspoon vanfUa. Scald milk with gelatin. Pour slowly on yolks of eggs, which have been beaten slightly. Return to double boiler and cook until thickened, stirring constantly; remove from fire, and add salt, flavoring and whites of eggs beaten stiff. Turn into individual molds first dipped in cold water, and chill. Serve with whipped cream. Animal Crackers Sweet Chocolate. Melt sweet chocolate over boiling water. Put a pin in the back of each animal cracker, and dip the front in the melted chocolate. Hold up to let drain. Place, uncoated side down, on waxed paper to dry. Use Carrots This Way Those not fond of carrots will like them finely shredded and added to mayonnaise or served with a lemon parsley sauce.

MR. EDISON AND YOU WOULD you move to a town where you couldn't have electric service, if you could help it? Yet, it is only within the past five years that 4,000 towns and villages of the United States were supplied with electricity for the first time. In these days, when even the most modest cottage is wired for electricity, it is difficult to realize that within the short span of seven years 9,000,000 homes —the hearthstones of 40,000,000 people—have been added to those already served. Mr. Edison was ridiculed in 1882 when he set about to prove that artificial light could be furnished over wires from a central station. Today—less than 50 years later—--19,000,000 homes have artificial light at the touch of a button. Let us show you the many appliances that will lighten the burden of your housekeeping—explain to you their usage—that you may have more leisure hours for your family welfare. HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY (Lower Floor) 48 Monument Circle

V>" k fTYTW “ ■ 1 "VK It SAVE WITH ICE

The Secret of GOOD Refrigeration COLD alone does not keep food fresh. But ICE in' a good refrigerator keeps air cold enough without being too cold, dry enough without being too dry, moist enough without being too moist. And it promotes constant circulation of air which eliminates 1 food odors and prevents unappetizing interchange of food flavors.

Good Refrigerator Necessary TO get all the advantages of ICE, be sure that you have an ice box that is scientifically planned* tightly fitted together and well insulated. We shall be glad to help you select a good refrigerator and then assume responsibility for keeping it well iced. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice 6? Fuel Cos. TAlbot 0689

Help for You Problems confront the homemaker dally. On some of them she would appreciate the opinion of a specialist. Dorothy Alden, Home Economic Specialist of The Indianapolist Times, will be glad to have you consult her. Stamped addressed envelope will bring her personal reply. Write to Dorothy Alden, The Indianapolis Times.

Buying Kitchen Utensils Takes Some Figuring Few of us, unless we just are starting housekeeping, have an opportunity to buy all new kitchen utensils at one time, but we all continually are adding to and replacing the equipment we have. In spite of the fact that manufacturers of kitchen equipment yearly are making a greater effort to design pieces that better will suit the users’ needs and convenience, there still is faulty equipment on the market. and often, too, the buyer selects without proper thought to her needs. The result is a kitchen cluttered with inefficient tools. Certain points should be kept in mind when shopping for kitchenware: 1. Exact size and shape for purpose intended. If your family is small have small size stew pans, roasters, etc. 2. Utensils should be well made, smooth and seamless. They should be free from rough edges and all unnecessary grooves. 3. Convenient to handle and well balanced. 4. Lips properly placed in saucepan and kettle. 5. Always stop and consider—will it be used enough to justify its purchase?

Do Not Diet Unless You Need to —and Then Try to Use Your Good Sense

There was a time when “fat and 40” was an accepted fate, and even the plumpness in the ’teens and twenties was looked on with favor, but now it looks as though those days are gone forever—in spite of all that is said to the effect that “curves are coming back.”

You may be sure that the “curves” will not be rolls of fat! For many years it has been a recognized facj with the medical profession and in nutritional circles that overweight—especially IT one is approaching middle age —is a real menace to health, efficiency and long life. To be greatly overweight, even in early life, is to be short of breath, handicapped in exercise and an easy victim to certain diseases. These facts have not come to light just recently. They have been preacned by health authorities for a number of years. But was their advice heeded? It was not. In the fed it was not a member of the medical profession or a dietitian who finally succeeded in making people stop, look and listen! It was that feminine dictator —Dame Fashion. The pity of her edicts is that her followers go to extremes, and so it was in this case. To attain the

g| ■1

Miss Alden

slim silhouette, women began dieting not only too well, but unwisely, with the result that the medical profession now is sounding the opposite

warning: “Stop dieting!” Os course, physicians appreciate as much as ever the value of wise dieting, but very rightly deplore the fad for over-strenuous wholesale dieting, which is undermining women’s health, and usually is not only unwise, but in many instances quite unnecessary. Wise dieting by people who are overweight is just as much to be desired as ever.

Some Dieting Unwise

What constitutes unwise dieting, then, and how may one diet wisely? Unwise dieting means trying to reduce ones weight when it is unnecessary. That is, if your weight is normal for your age and heignt leave well enough alone and Fasnion be hanged!. It indeed has become a serious menace, this dieting by people, particularly women who do not require it. In some instances it has undermined their health other

THE INDIANAPOLIS TIMES

instances it actually has been the cause of their deaths: and at all times it tends to greatly lower their efficiency and render them susceptible to all sorts of infections. Then there are those who are overweight and do require diets. But the. fault. e find with them is that too many are trying to reduce by quick, push-the-button methods. They take it up more or less as a fad, starting out with much vim. Can’t Stick It Out They are so hard on themselves that it is next to impossible to maintain the schedule for a long enough period to get results. And even though they should be able to “stick it out,” the results are likely to be undesirable, for the popular diets that go the rounds are usually so unbalanced as far as food values are concerned that certain organs and cells of the body are starved, while others are overtaxed by the extra strain put upon them. Such diets as the “lamb and pineapple,” the “egg and tomato,” the “orange juice diet ” and the “grapefruit and coffee diet,” fall into this category. Aside from the fact that they are not well balanced, their very monotony makes them hard to follow. It is far better to reduce, more slowly perhaps, but by less strenuous methods that can be adhered to Wise Diet Is Best A wise diet is one which makes a general cut in the food allowance daily, with a special eye on the starches, such as bread and potatoes, and the sweets, such as dessert and sugar on cereal and in coffee or tea and candy, and the fats, such as butter, rich pastries' and sauces. Do not eliminate these foods all at once. Start gradually to reduce them, until you have reached a minimum consumption, and at the same time make no attempt to increase your other foods. Particularly should this be true of the proteins, such as meats. Eat all the green vegetables and fruits you want. Here are suggestions for a reduced diet which is well balanced: Ereakfast (Averages 265 Calories) Choice of fruits: Orange, apple (raw), one-half grapefruit, pear (raw), unsweetened berries, melon. Choice of: Egg (one or two) boiled, poached, or plain omelet) bacon (four small, crisp slices), fish ball (medium.) Choice of: One bran biscuit, one slice of toast, or one slice whole wheat bread, with one teaspoon of butter. Choice of: Coffee or cereal coffee. Use hot milk for coffee, and no sugar. - Luncheon (Average 400 Calories) Clear bouillon. Choice of medium serving of lean cold meat or fish, cottage cheese or egg. Choice of one slice of bread or one medium potato, with teaspoon butter. Choice of lettuce or other green vegetable, fresh fruit. One-half tablespoon of French dressing allowed for salad. Dinner (Average 475 Calories) Choice of lean roast meat or fish (medium serving). Choice of one slice of bread or one baked or boiled potato, with one teaspoon of butter. Choice of two green vegetables or green salad and one vegetable. Onehalf teaspoon French dressing allowed for salad, or one-half teaspoon butter allowed for vegetable. Choice of fruit. Black coffee. Small cube of cheese. Such a diet would not be a great hardship, nor would it become unduly monotonous. Do not expect results in a week. Try it for a couple of months, along with increased exercise if you are getting little at present. You can not hope to remove in a short time the excess pounds you have been carrying around with you for months or years. Picks Up Between Meals One often hears a woman who is overweight say: “But I don’t eat much.” Then she will proceed to tell you the little she has eaten during the three meals of the preceding day. Upon careful questioning, it will develop that while her meals have been satisfactory enough, she has forgotten about the knick-knacks she has consumed between meals—enough to add pounds and pounds in themselves. So don’t lose sight of these lunches. Calories have become somewhat passe as far as popular discussion is concerned, but they still have their place, particularly in diets, as they are the only means we have of measuring our foods. A man in sedentary occupation requires, normally, about 2,400 calories a day. A man engaged in very active labor, which involves the use of all his muscles, can consume 1.500 additional calories each day. The overweight man, then, should reduce his dietary about 1,000 calories if he hopes to gain results. What Women Need Women engaged in such sedentary occupations as sewing, book-

Calories Do you need to count your calories? Dorothy Alden nas prepared a chart showing the measures of 100 calorie portions of commonly served foods. This will prove helpful in checking up on your dily menu. A stamped addressed envelope will bring it to you promptly. Write Dorothy Alden, The Indianapolis Times.

Chocolate Egg and Milk Shake Tempting Drink When appetites lag on sticky August days, a safe resort for mother is a tempting chilled beverage made nutritious with milk. Frosted cocoa, made by cooling, hot cocoa and then serving it chilled in tall glasses is a general favorite with both grownups and children. A short cut in its preparation is made by cooking for two minutes \ l t cup cocoa and 1 cup sugar w'ith % cup water. This may be stored in the refrigerator, and diluted with milk when serving time arrives. A variation of the frosted cocoa recipe is chocolate egg and milk shake. It is easily made and is especially recommended for underweight children and convalescents. Here is the recipe: 2 Tablespoons finely crushed ice. 2'/i Tablespoons Chocolate syrup. X fgS--2-3 cup milk Pour ingredients in a shaker and shake thoroughly. Strain into a glass for serving. A few gratings of nutmeg or a bit of cinnamon may be sprinkled on the top. Unusual Flavor for Punch Iced tea makes a good base for fruit punch. Addition of cucumber rind to a fruit punch also gives an unusual flavor. Wash and pare a cucumber, and place the rind in the fruit and tea mixture. Remove the rind just before serving, and one’s guests will wonder just how the delicate flavor of the punch was secured. A Muffin Surprise Put a tablespoon of muffin batter in a tin. Place a stoned date, a piece of pineapple, a teaspoon of chopped ham, or a bit of red jelly in the center. Cover with another spoonful of batter, and bake. keeping, stenography, etc., require 2,000 to 2,200 calories daily. Those engaged in occupations which involve much standing, such as clerking, housekeeping, etc., require 2,200 to 2,500 calories.' Laundresses and women engaged in muscular work require 2,500 to 3,000. The overweight w T oman should find in w'hich group she belongs, then cut her food allowance about 1,000 calories. Summer is a good time to start on a reducing diet, because one naturally has less appetite than during the cool months, and there is an abundance of appetizing fruits and vegetables to be had.

Standard Nut Margarine It is pure; it is wholesome; it is high in food value and never gets strong; it affords a saving Standard Nut Margarine \ pleases thousands . . . And we are certain it will please you. Try a pound today. Tune in on the Ask YOUT Cooking Chats over Station Grocer — WKBF He Has It! 10-11 A. M. Daily! Made in Indianapolis by the Standard Nut Margarine Cos.

Sweet Corn Is Real U. S. Delicacy’ Sweet corn is a strictly American food—one might almost say “delicacy” considering the shortness of its season and the delight with which it annually is greeted. Corn should be served often during its season, and there are so many ways that are good w r ays that this is not hard to do. On the cob is perhaps the most popular way to serve it. and at the same time the most common way. Off the cob, it has the advantage of combining w’ell with a number of more nutritious food, such as milk and eggs, and thus becoming a main dish for our menus. Recipes for a few of these are given here: Corn Au Gratin 2 cups cooked corn, cut oft the cob 2 smalT green peppers 1 onion, finely chopped V\ cup margarine or butter 2 teaspons salt 1 tablespoon flour 1 cup milk 2 egg yolks 1 cup dried bread 1 cup buttered crumbs V 4 cup grated cheese Cook chopped pepper, onion and butter together for five minutes. Add flour and seasonings, and stir until well blended. Add milk, -Airring constantly. Bring to boiling point and add cheese, corn, egg yolks, and bread broken in small pieces and cooked in 2 tablespoons of butter until well browned. Turn into a greased baking dish. Cover with buttered crumbs and bake in hot oven until browned. Ham and Corn Fritters 6 ears of corn 2 eggs 1 cup flour 1 teaspoon salt 1 teaspoon baking powder 1 fcup minced ham Scrape the corn from the cob ar' 1 add to it the beaten egg yolks, flour, salt, baking powder and ham. Fold in the stiffly beaten egg whites. Fry in deep fat. Drain on paper. Creole Corn 2 tablespoons margarine 1 green pepper 1 teaspoon finely chopped onion % teaspoon salt 6 tomatoes 2 cups hot green corn, freshly boiled 1 tablespoon cream or margarine Melt the margarine, add the finely chopped minced pepper and onion and cook until savory, but not brown. Cut the tomatoes in quarters and scrapeout the seedy portions. Add tomatoes and salt to the savory mixture. Then add the cooked corn cut from the cob. Add the rest of the margarine or cream, and serve hot. Causes of Pastry Failures Common causes for pastry failures are too much water, too slow an oven, and too much handling. Pastry should be hanc’>*3 very lightly and quickly. Use only enough water to roll out. When possible, chill the paste before rolling it for the pie.

IHOOSIER CLUB Is Good COFFEE 4iill I! m § wM|/f NirZmm A\.7 rAv-Js® ' I imU mm xwwm Buy Indianapolis Coffee j 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. iiiiiHHiil HOOSIER COFFEE CO. INDIANAPOLIS

Quality Bread and Cake

Delivered to Your Door DAILY

PHONE or WRITE for Service 359 E. Merrill St. DRexel 5600

_AT7G. 13, im-'