Indianapolis Times, Volume 41, Number 86, Indianapolis, Marion County, 20 August 1929 — Page 6

PAGE 6

Dorothy Alden s Page of Helpful Hints for Homemakers

Appetizing Sandwiches for Picnics Hptp Is an attractive lineup of eandwiches for the picnic season. 1— Sardines, mixed to a paste with s little lemon juice, and finely chopped stuffed olives. 2 Cream cheese and peanut butter. 3 Cook 1 cup chopped raisins until soft. Add 1 oup chopped celery, and moisten with 1 teaspoon lemon juice and a little mayonnaise. 4 Mix chopped broiled bacon with it ashed beef liver. Season with celery salt and pepper. Add enough cream or mayonnaise to spread. 5 potted ham, mayonnaise and sliced radishes. 6 Mash the yolks of hard cooked eggs, season and mix with an equal quantity of crab meat, and enough mayonnaise or cream to spread. 7 Sliced ham. thinly sliced American cheese, and mustard 8— Ripe olives, nuts, salad dressing, and lettuce. 9 Tuna fish, horseradish, and a little lemon juice. 10—Peanut butter moistened with mayonnaise, and raisins, bananas, dates or figs. Nice, too, with marmalade 11 — Chopped crab meat or lobster, salt, cayenne, lemon juice, and a little salid dressing. 12— Rub yolks of hard-cookcd eggs to a paste with anchovies and butter. Add paprika to taste. 13 — Chopped broiled bacon and celery, mixed with mayonnaise. 14— Use half the amount of seeded raisins with grated carrots. Moisten with mayonnaise.

S. Standard Nut Margarine j Tii .-it urn. vi. I Your Grocer . . . Has It! \ j MADE IN INDIANAPOLIS By the Standard Nut Margarine Cos.

THE HOOSIER COFFEE CO, “Specialists in Hotel Coffee ” Recommends for Ihe Home H O O SIEII C L U B French Drip Coffee HoOSIER CLUB, the good Cups coffee with unusual flavor or and body, comes in a tine Less grind for “drip coffee’’ You can obtain J|f W makers in the Green and tllc onp-o-La- ~ necessary to use a level gg H COSIER GLI B ill th*- I pound of Hoc SK Brown and Blue bag is ?ier C]ub Coffcf steel cut for general purse and 9a cents. • Suggestion . . . Buy Indianapolis Coffe "Coffee to Be Really Good —Must Be Fresh” Such * coffee if Hoosirr Club, which is delivered weekly to Indianapolis independent grocers and every two weeks to retail grocers In central Indiana. HOOSIER COFFEE CO. INDIANAPOLIS

Ask for Help Can Dorothy Alden help you solve any of your household problems? She will be glad to have you consult her at any time. Send your letter to Dorothy Alden. The Indianapolis Times, and please inclose a stamped envelope for her reply.

Watch Food for Children During Summer Season Summer time is hard on the digestions of old and young, alike, but it is especially hard to keep the children's “little arrangements” in older. In hot weather, one should be particularly careful to see that there are no experiments in the children’s diets, no new foods added without the doctor’s advice, no eating between meals. Light meals rather than large serving are best, too. I knew of one mother who was greatly surprised at another mother’s perturbation over her small daughter's upset stomach. The little girl was 3 years old and she never had such an attack before, because her mother had always ben very careful with her food. The first mother said her children had had such attacks at least once a month, and that it was the natural thing and to be expected. It is not the natural thing, and even apparently sturdy children w ho are allowed to cat all manner of foods at all hours are likely to suffer for it sooner or later.

Thin Ones Have Troubles, 1 Too; This Reducing Craze Doesn’t Affect Eveiyone AS I prepared my articles for my page last week on the subject of reducing diets, I was reminded that the last time I wrote such an article I received in the mail, along with the many requests from “fat i readers,” a letter which said: "I am tired of reading articles on'how to

get thin. Don't you think there are some people in the world who are too skinny, and want to know how to get fat? Please write an article for the skinny ones.” Lest my mail contain such a request this' week. I hasten to write an article for the “skinny ones,” for I do realize that there are those who would be in better health if they could put on weight. To be slim is one thing; to be “skinny” is quite a different matter. A normal weight for one's height and age is the goal which all should try to achieve at all times. If there are any overweights reading this article they will be amazed to learn that to put on weight is a more difficult process for an underweight person, that is, Ilian to take it off. Yes, it is really easier to limit your j food supply than it is to force yourself to eat more food j when you have little appetite for it. And this is usually I the case. The underweight person often is of a nervous, highstrung temperament. Her appetite is usually small at

** - sci

Miss Alden

all times, and she is prone to overwork and thus be too tired when meal time comes to do justice to her food.

To gain weight one must persist in the effort daily to take a supply i of food in addition to one’s normal requirements. This advice is, of ! course, to be followed provided the j individual is physically sound. Your Refreshments It means counting your calories I to this extent: First find out what your daily requirements should ■ normally be. The following table of I daily food requirements for women will assist you at this point: I Sedentary occupations, such as j stenographers, seamstresses, bookI keepers, etc.—2.ooo calories a day. Occupations involving standing, I walking, or manual labor (house-

THE INDIANAPOLIS TIMES

keeping falls in this class)—2,2oo calories a, day. Occupations developing muscular strength such as laundresses, etc.— 2,500 calories a day. Then check over an average day’s menu for yourself, counting the calories, to make sure in the first place that you are eating your requirement. Probability is that you are r.ot. So the first step to be taken is to increase your food supply up to | this point, and then strive to add five or six hundred additional calories to it, daily. This is where the rub comes, and the following suggestions I hope will prove helpful. If at all possible, cut down on your activities. Don’t work, to the point of nervous exhaustion. I know this is easier said than done, but perhaps you can take fifteen minutes’ rest after each meal, or a half hour or longer nap in the afternoon. This would help. If you study your work, it is quite possible that you may be able to save yourself a great deal. Get a high stool and sit down to some of it; arrange your equipment so the fewest possible steps will be required. Such little airs as these will be factors. Choose Appetizing Food It. often is necessary to take food 1 regardless of appetite, but at the same time it is Wise to choose food which is w'cll liked and which will digest with the greatest ease. Appetizing service is a factor, too. Where there is little appetite, fluid foods most easily can be taken, and if the right ones are selected, worth-while additions can be made in the diet. Milk is, of course, a valuable food of this type. It is good used to augment the diet between meals. It can be taken hot or cold, with added cam, in cocoa or chocolate, or flavored with vanilla or fruit juices, as buttermilk, or in ice creams and sherbets. Raw eggs are another food that most people find easy to take. They can be taken plain, or beaten up with milk, cream or fruit juice. If taken with milk, the addition of a little sugar and flavoring makes a very tasty drink. Milk Will Help Three glasses of milk, added to the regular diet, will mean 500 or more calorics daily. An extra pat of butter aded to each meal will increase the calories by 300. From one to three tablespoons of olive oil may be taken after each meal. They figure 100 calories each. All these suggestions easily could be followed without any feeling of discomfort, even by those with small appetites. Often, the easiest way to increase the food intake is by additional meals —a mid-morning lunch and a mid-afternoon nourishment of some kind. Or, a morning lunch, and a glass of milk and a sandwich just before going to bed answers the purpose. The following menu for one day : will' suggest how,’ the meals may be planned to increase the calories from an ordinary requirement to about 3.000 for the day. It might not be possible to make this* increase all in one jump, but by gradual additions. so that the digestive organs will have a chance to get used to j the increase. Breakfast Prunes. 4 medium inn calories ; Grape Nuts. 3 tablespoons ....100 calories Egg. 1 egg 70 calories Toast. 2 slices inn calories Butter, 1 tablespoon 100 calorics i Cream ithini. ", cup 300 calorics j Sugar. 1 tablespoon 50 calories I Coffee, 1 cup None 10:30 A. M. ! Cocoa, 4-5 cup 250 calories Luncheon j Corn chowderr 3-5 cup 150 calories . Fruit salad. 1 serving 200 calories [ Roll. 1 100 calories : Butter, l’i tablespoons 150 calories j Chocolate pudding. cup ....200 calories Whipped cream. 2 tablespoons 100 calorics 4 P. M. Fee in O'-ange juice, 1 egg. 3 tablespoons juice, 2 tablei spoons sugar 130 calories Dinner Broiled steak. 3xl‘.-tt h inches 150 calories , Scalloped potatoes. 1 cup 150-calories Buttered beets. 1-3 cup 50 calories j Lettuce and tomato salad, one i serving 200 calories i Salted almonds, 12 100 calories i Broiled custard, cup 150 dories Macaroons, 2 100 calories These food values mentioned in this day's menu will give you an i idea of other food combinations and values. A calorie chart of common foods also would be helpful. If I can be of help, I shall be glad to hear from you. Cover the Ironing Board It is a good idea to have a cotton bag in which to slip the iron- ; ing board when not in use. It is | surprising the amount of dust it can collect if not covered. The bag | will save changing the cover so frequently. Sprinkle Your Clothes Sprinkle your clothes with boiling water with the aid of one of the round variety of vegetable brushes, j T tis distributes the water in fine ■ and ops. does not bum the fingers and j the clothes can be folded and ready for ironing in fifteen minutes.

Calories If you are thin, and want to gain weight, you will have to count your calories along with your overweight sister. Dorothy Alden has prepared a caloric chart which lists 100 calorie portions of commonly served foods. She will be glad to send this to you on receipt of a stamped addressed envelope. Write to Dorothy Alden, The Indianapolis Times.

Coloring of Food

Makes Luncheon More Tempting

In this day when we like to have everything to match, from our ensemble costumes to our party foods and decorations, one can appreciate the use of convenient pure food colorings. Os course, they do not help out much on the costume effects, but they are effective when used to carry out color schemes for luncheons, afternoon teas, etc. If you are serving a whipped cream dessert, for instance, you can make it any color you wish with the aid of vegetable coloring matter. It is ideal to use for coloring cake frostings, and it can be used also to tint candies. One novel use for these assorted pure food colorings is to tint the sugar served w'ith afternoon tea. This is easily accomplished by mixing some of the coloring with a little water, and dropping a small amount of -water on each sugar cube with a glass dropper. Children will drink their milk w'ith added zest if it is ossasionally tinted a delicate pink with these harmless coloring liquids. Both shredded cocoanut and granulated sugar will be quite transformed in appearance if they are tinted slightly and used as & topping for cakes or cookies. SOAP JELLY KEEPS KITCHEN SINK SHINY A soap jelly made by dissolving a large bar of soap in two quarts of boiling water and two tablespoonfuls of kerosene is excellent to use in keeping the kitchen sink and bathroom tub white and shining. It also is good for polishing the nickeled fixtures. A glass of the soap jelly can be kept conveniently on hand. Place a little of it on a cloth, and go to work. Then wash the sink out with clean hot water. Scraps of soap can also be used for making the soap jelly. Watch Your Gas Do not waste gas. If the food being cooked requires boiling, turn the fire as low as possible to maintain a boiling temperature. After the boiling point is reached a high fire will not, cook it any faster and it will waste gas.

Quality Bread and Cake

Delivered to Your Door DAILY

PHONE or WRITE for Service

359 E. Merrill St, DRexel 5600

<3jveijo^

Vegetables Appear in j Fine Array There- are so many alluring fresh vegetables on the market these days that it is a temptation to buy more than one knows what to do with, at one time. These recipes will suggest different ways of serving a few of them: Cucumber Saute Pare and quarter the cucumbers and boil them for three minutes. D: ain. Season with salt and pepper, roll in flour and saute in a little hut- j ter or margarine until tender. Sprinkle with parsley or chives just before cooking is completed. Baked Corn and Tomat"?* 2 run cooked corn. 2 enps tomato**. I Teaspoon salt. Pepper. 1 teaspoon sugar. 1 eup fresh bread crumbs. 3 Tablespoons fat. Mix seasonings with corn and tomatoes, and pour all into a greased baking dish. Spread the crumbs over Mie top, dot them with fat, and bake in a moderate oven for onehalf hour. This is a satisfactory way to utilize left-over corn and tomatoes. Creamed Tomatoes Select firm, underripe tomatoes. Core and slice. Dip each piece in flour, and season with salt. Saute in frying pan with several tablespoons of margarine. Brown well on both sides, then continue cooking until done. Remove the slices to a platter, thicken the remaining fat with flour, and add milk to make a creamy gravy. Pour this over the tomatoes on the platter. Stuffed Peppers 8 green peppers. I cup chopped lomafojs. 3 cup minced cold meat. 1 cup cooked rice or bread ernmbs. 2 tablespoons melted fat. 14 teaspoon salt. Tepper. J teaspoon chopped onion, Cut a piece from the stem end of each pepper and remove seeds. Put peppers in boiling salted water and parboil five minutes. Mix well together the tomatoes, cold meat, rice or crumbs, fat, onion and seasonings. Fill the peppers with the mixture and place in a baking dish with a cup of water or stock. Bake in a hot oven for thirty or forty minutes. Baked Stuffed Tomatoes £ enps soft crumbs. 3 teaspoon salt. Pepper. 2 tablespoons sagar. 3 tablespoons fat. 6 tomatoes. Mix bread crumbs with seasonings and melted fat. Cut thin slice from stem end of tomatoes, and remove a little of the centers. Sprinkle with salt, pepper, and sugar. Fill with dressing. Dot with small bits of fat, and bake in a moderate oven one hour.

V* rnrw, w SA V E WITH ICE

ICE Makes The Picnic

SCORCHING highways and dusty by ways have no terrors if at the end of the journey there be in a cool shady spot, a de • licious lunch, with plenty of ICE ro soothe dry throats and revive wilted appetites. ICE cream, ice cold lemonade, iced lea and iced coffee, cold meats and cold salads— how much more satisfying such things taste out ‘‘miles from nowhere.” ICE cream freezers, ice baskets, ice pails and thermos jugs extend the many advantages of the household ice refrigerator to the most remote nooks you choose for picnic parties. At home or “on the wing” you can always enjoy ice—just tell us to keep you supplied. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos, Lincoln 2313 Polar & Fuel Cos. TAlbot 0689

Only Homes Electrically Equipped Are Modern.... Really there is no end to the standard • diversified electrical appliances that make the home truly “Home Sweet Home.” No home is modern that has not the labor saving devices that make for the j ( home-helper ease for care-taking of f the household as well as to give her ff leisure for other family eares and recreation hours. Electricity is used much more every day in the home and these days people accept as fundamental the comforts which our grandmothers would have considered the rarest luxuries. Let our Home Service Department help you with suggestions for home lighting, the equipment for your kitchen and laundry. Visit our modern electrical home on the lower floor of our building, 48 Monument Circle. This service is offered without cost to you. HOME SERVICE DEPARTMENT Mrs. J. R. Terrell, Director • INDIANAPOLIS POWER & LIGHT COMPANY 18 Monument Circle

/AUG. 20, 1929