Indianapolis Times, Volume 41, Number 92, Indianapolis, Marion County, 27 August 1929 — Page 8

PAGE 8

Dorothy Alden ’sPage of Helpful Hints for Homemakers

Budget Will Help You to Save Money To quote one of Fannie Kilbo time's heroines —“Housework is not dull when you use vitamines, budgets and things." She certainly is right. The moment- one gives up the old haphazard ways of feeding her family and spending her income, and start to apply the knowledge that readily is available for her use on these two important pieces of work, then does her Job really become interesting. And speaking of budgets, do you have one? Many people have the idea that a-budget -can be started only the first of the year, but it can be started at any time. Start any Time If you are at loss to know how to budget your income, as you may be if you never have kept a record of your expenses, you might record your spendings for a few months, first, Just to give yourself a basis on which to figure. Os course, even after the budget is inaugurated, you will have to continue keeping an expense account of some kind. There are books available, ready ruled and prepared for setting down household expenses, but I find it more convenient to rule my own book, and set down my own headings. for they are bound to differ in almost every home. Here Are Headings Here are the headings I use. Yours may be different, but these may give you the idea and inspiration to make up your own. I rule

i Quality \ i BREAD & CAKE ! i Delivered to Your Door ii j Every Day i j j Phone or Write for Service * | 359 E. Merrill St. DRexel 5600 j ia/ ms Jf mmm rwF&s/£ /M 1

SAVE^WIT^ IHf Modernize with H OUTSIDE ICING Lag F you would have the utmost convenience tip- ~ and efficiency in safe food preservation. X you may have it simply by providing outside icing facilities. With an “outside icer.” p;•,* you never have, to give your refrigerator a thought, except to enjoy the service it renders and the abundance of ice which you always have on hand, without any effort on your part. Just tell your ice man to keep you •well supplied; make him responsible. * T F vqu would like help in selecting a good refrigerator, or in arranging for outside icing, we shall be glad to aid you in every way possible. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. TAlbot 0689

Relishes Relishes add zest to winter menus. Now is the time to prepare them. Send for recipes which Dorothy Alden has ready for you—pickles, chili sauce, relishes, etc. A stamped, addressed envelope will bring them to you. Write Dorothy Alden, The Indianapolis Times.

my page into six divisions. Over the first column I write “Money received,” and in it is entered all the money I have on hand at the beginning of each week, as well as any I received for household purposes during the w eek. The other five columns have a common heading—“ Money spent during week of tdate>." Then each separate column under this heading has an item all its own—groceries, meat, help, transportation, sundries. Laundry, cleaning expenses, window washing, etc., is entered under “help." Under sundries, each sundry item with its cost is entered, such as “suit cleaned, $1”; “magazine, 35,” etc. Keep Mosquitoes Out When the mosquitoes are bad, one way to keep them from getting into the house is to keep them away from the doors. To do this, rub over the screens with a cloth moistened in kerosene. This also is a good treatment for the screens, preventing rust. Color the Soapsuds Add fruit or vegetable coloring to the soapsuls for blowing bubbles. The children will be delighted. Several bowls of different colors can be used.

Fill the Cookie Jar, for School Days are Near and Children Enjoy’Em

WITH the approach of September, and cooler days in prospect, we can begin to think of returning to our kitchen activities without a feeling of dread. It is hard to believe that summer is almost over, and school soon will be starting—a time when we shall be considering what to have on hand for ravenous little appetites returning home in the afternoon. While we do not wish to encourage piecing between meals, must children need some simple food or lunch on their return from school, and most home-made cookies, in limited quantities, are safe to give them. This does not by'any means imply that children are the only ones to enjoy cookies. They are equally popular with the grown members of the family, and a supply on hand—for most of them keep well—will be a great convenience when friends drop in unexpectedly for tea, or at meals when the dessert is conspicuous by its absence.

So let’s fill the cookie jar, and here are some ways of doing it. Chocolate Indians ’4 eup margarine 1 cup sugar 2 eggs Vi teaspoon salt. Vi eup flour 1 cup walnut meats, cbopped 2 squares bitter chocolate 1 teaspoon vanilla Cream together the margarine and sugar. Add the beaten eggs, salt and flour. Add nuts, melted chocolate and vanilla. Spread evenly on a greased, shallow pan, about 14inch deep. Bake in a slow t-o moderate oven twenty to twenty-five minutes. Cut in squares while hot. These are too rich for the children, 1 but are very good served for dessert or tea. Butterscotch Ice-Box Cookies l'i cups margarine. 2 cups brown sugar. 2 eggs, well beaten. 3 cups flour. 4 teaspoon baking power. Cream margerine, add sugar, then

THE INDIANAPOLIS TIMES

beaten eggs. Mix well. Add flour and baking powder sifted together. Mix to a dough. Shape into a roll, then thoroughly chill until dough is quite hard. Slice !4 inch thick with sharp knife. Bake on ungreased pan in hot oven. Sugar Cookies 14 eup margarine 114 cups sugar 14 cup milk 2 eggs 14 leaspoonful grated nutrag Grated rind 1 lemon cup flour VS teaspoon salt 214 teapsoons baking powder Cream shortening and sugar to--1 gether. Add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar. Add flavoring, then add 2 cups of sifted measured flour, resifted with the salt, nutmeg and baking powder. Add enough more flour to roll easily. If possible, chill before rolling, as chilling makes it possibe to work successfully with a softer dough. Roll out thin, on floured board or canvas. Cut with any fancy cookie cutter. Sprinkle with granulated sugar, or put a raisin or nut in the center of each. Bake about ten minutes in a moderate oven. Recipe makes four dozen. Peanut Cookies 1 eup flour V 4 teaspoon salt 2 teaspoons baking powder 3 tablespoons shortening 1 cup chopped peanuts 14 cup sugar Vi i cup milk 1 egg 1 teaspoon lemon juice Sift together the dry ingredients. Add melted shortening to beaten ?gg. Add milk and lemon juice and mix well with the dry ingredients to make soft dough. Add peanuts. Mix (veil and drop by spoonfuls on greased pan. Bake in moderate oven ibout twenty minutes. Makes about four dozen, and requires about 1 guart of peanuts before they are shelled. Oatmeal Macaroons t eup sugar 1 tablespoon melted shortening 2 eggs V 4 teaspoon salt 2V4 cups rolled oats 2 teaspoons baking powder 1 teaspoon vanilla * Mix sugar with the shortening. Add the egg yolks, salt, and rolled oats. Add baking powder, beaten egg whites and vanilla. Drop on greased tins, about half a teaspoonful to each macaroon, allowing space between each for spreading. Bake about ten minutes in moderate oven. Filled Cookies 1-3 cup shortening 1 cup sugar 1 egg V 4 cup milk 1 teaspoon vanilla 3V4 cups flour Vi tcaspon salt 4 teaspoons baking powder Cream shortening, add sugar, beaten egg, milk and vanilla. Add flour, salt and baking powder, sifted together. Roll out thin on slightly floured board or canvas. Cut with cookie cutter. Place 1 teaspoon of filling on each cookie. Cover with another cookie and press edges togethed. Bake in moderate oven 12 to 15 minutes. The dough for filled cookies, as well as all cookies which require rolling, is better to use and handled more easily if it is chilled before rolling. Filling 2 teaspoons flour , V 4 cup sugar , Vi cup water V 4 cup chopped raisins V 4 eup chopped figs Mix together fiour and sugar. Add water and fruit. Cook until thick, stirring to prevent burning. Hermits 6 tablespoons shortening 1 4 cup sugar 1 egg ’4 cup molasses V 4 cup milk I*4 cups flour 2 teaspoons baking powder Vi teaspoon soda . M teaspoon salt Vi teaspoon cinnamon 1 eup seeded raisins Cream margarine, add sugar, then add molasses. Mffc well. Add milk slowly. Sift together all other dry ingredients, and add to wet ingredients. Add raisins. Mix well together, and drop by spoonfuls on greased cookie sheet. Bake in moderate oven about 10 minutes. Date Sticks 1 cqp sugar 1 tablespoon margarine 2 eggs thoroughly beaten 1 tablespoon hot water 1 cup flour 2 tablespoons baking powder l 4 cup chopped nuis 1 cup dates cut fine Mix in order given, and bake in long shallow pans. Spread dough thinly. Bake in moderate oven about 25 minutes. Let stand until cool, then cut in strips o inches by 1 inch. Roll in powdered sugar. Makes about 3Vi dozen. Dainty Finger Boiul Service . For the formal type of dinner! or luncheon, when finger bowls are to be used, in place of a doily on the glass plate which accompanies the finger bowl, a lacy fern leaf may be substituted. Drop a small amount of rose flavoring extract in each bowl with the water, and scatter one or two rose leaves or sweet peas into the water.

Glad to Help Miss Alden is always glad to be of help. If she can advise you on any of the perplexing problems in connection with your home making, won’t you please write her without delay? A stamped addressed envelope inclosed will assure you a prompt reply.

Right Seasoning Makes or Mars Food You Cook Much may be said of the value of properly seasoned foods. The seasoning or spice either can mar or make a well-conked dish. The combination of spices or seasoning used requires some thought and skill; no particular flavor should predominate. Can you imagine relishing a soup which is of perfect consistency, and yet contains no salt? Salt plays a more important part in cooking than any other seasoning. Just a dash of kitchen bouquet, celery salt or onion adds much to a roast of meat or a sauce. Too much onion flavor is objectionable to some people, but if added with discretion it gives an unexcelled flavor. Chives and leeks—cousins to the onion—are especially desirable in seasoning soups and sauces. Garlic is another highly prized relative which, in very small quantities, no more than a rub of the clove over the dish itself, sometimes, is prized greatly, by the epicure.

Green carrot tops may be washed and hung up to dry, to be used in seasoning meats, gravies and soups. Parsley can also be used in this manner, as can celery leaves. If the parsley is spread out and dried in a dark place, much of its fresh green color will be retained. All these little secrets are made use of by cooks who are famous for well-seasoned foods. Toughen Soap Bubbles Soap bubbles always delight children. To make them especially interesting, prepare the soapsuds and add to them a small amount of glycerin. The glycerin toughens the bubbles, and they often will stay blown for three or four minutes. A child convalescing from an illness can while away many an hour if a woolen blanket is spread over the the bed, and a bubble pipe with glycerined soap suds is handy. No Bananas in Icebox Never keep bananas in the refrigerator, as they flavor the other foods. If you have a tin box with a tight cover, it is possible to place the bananas in it, then place the box in the refrigerator.

The Hoosier Coffee Cos. “Specialists in Hotel Coffee” RECOMMEND for the Home HOOSIER CLUB French Drip Coffee 0 Hoosier club, the good coffee with unusual flavor and body, comes in a fine grind for “drip coffee” _ makers in the Green and R Yellow bag. It is only tsuy necessary to use a level Indwapoht tablespoon per cap. Cotree H OOSIER CLUB in the Brown and Blue bag is steel cut for general pur- * . pose. “Coffee to Be Really Good Muht Be Fresh 1 * Such a coffee is Hoosier Club, which is delivered weekly to Indianapolis independent grocers and evert' two weeks to grocers in central Indiana. HOOSIER COFFEE CO. INDIANAPOLIS

Salad Plate Is Appealing for Summer Most of us are already familiar with vegetable plate dinners and luncheons, and “cold plates" also are popular in the summer, but the “salad plate" containing a full meal for supper or luncheon is an innovation which I recently came across In one of the leading restaurant magazines. It appealed to me as an excellent idea for u-arm noons and evenings, so I want to pass the idea on. For the salad plate, you will want to make up four or three different salads, keep in mind your food value, colors, etc. A good combination for such a plate which I thought of is this: Deviled eggs on lettuce leaves with no dressing at all or with a chili sauce dressing; potato salad; a fresh vegetable salad, with a French dressing; and a jellied or plain fruit salad. This plate could have served with it bread and butter sandwiches or rolls, and iced tea. Still another combination is a cottage cheese salad or some kind of meat or fish salad, a vegetable salad, and a fruit salad, with a small pile of bread and'butter sandwiches or cheese crackers in the fourth division of the plate. The dividing lines for tne plates are decorative, as well as useful. They can be made of water cress or parsley, or reception w'afers stood on their edges. Os course, garnishes such as radishes, olives, potato chips, lettuce, etc., are all additions left to one’s ingenuity. Don't Boil Eggs When cooking eggs hard, for salad, creaming or deviling, do not boil them, but cook them just below the boiling temperature for twenty minutes or longer. There are two reasons for this. Boiling tends to toughen the egg and makes it less easy of digestion. Boiled eggs also have a dark coating about the yolk which makes them less attractive. when they are sliced and prepared for serving. Correctly speaking, therefore, one never should say “hard-boiled eggs," but rather “hard-cooked eggs." Check Your Linens It is a good idea to date all new bedding and linen at the time of purchase. Write the date with waterproof ink in small letters in one corner. This will give you an excellent check on their wearing qualities and will be valuable data to guide you iif'making future purchases. Use Borax in Refrigerator Borax with cold water can be used effectively to clean out the refrigerator.

The Cost of Living is two and one-half times what it was in 1890 The price of household electricity is now one-third of what it was at that time. The average price of electricity for home use in the United States today is 25 per cent UNDER pre-war prices. The general cost of living remains at 70 per cent ABOVE pre-war costs. Some Suggestions for Electrical Comforts Curling Iron Refrigerator Kitchen Unit Disc Stove Table Stove Marcel Waver Dishwasher Toaster Milk Warmer Drink Mixer Vibrator Percolator Sets Egg Boiler Waffle Iron Radiant Heater Electric Fan Hot Plate Range Fireless Cooker Ice Cream Freezer Teapot Grill Immersion Heater Vacuum Cleaner Hair Dryer Iron Violet Ray Heating Pad Ironing Machine Washing Machine These and many other “LITTLE ELECTRICAL SERVANTS OF THE HOME” are demonstrated in our Model Electric Home in the first floor of our building at 48 Monument Place, a practical home for teaching electrical home making. It is a service given to you without cost. HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY “Daylight Corner” 48 Meridian and Monument Washington Sts. Place

* + Standard Nut vp It is pure; it is wholesome; it is high in food value and never gets strong; it affords a saving 'oA Standard Nut Margarine pleases thousands . . .And, X W, we are certain it will please 'Y. you. Try a pound today. Ask Your Grocer He Has It! Made in Indianapolis by the Standard Nut Margarine Cos.

.AUG. 27, 1929