Indianapolis Times, Volume 41, Number 128, Indianapolis, Marion County, 8 October 1929 — Page 8

PAGE 8

Dorothy Alden’s Page of Helpful Hints for the Home

Tea Pots of Metal Have Their Points “Polly put the kettle on, and we’ll have tea.” Now we never learned whether Polly did a* she was bade, nor whether they “all had tea.” and this probably is the reason why we never learned what kind of a teapot pretty Polly used for brewing tea. A pewter pot perhaps. If it was a pewter pot. Polly has not helped us much in our shopping problem, for pewter pots are few and far between, today, and those that one does see. have greater value as antiques than they have for actual teabrewing. You will find that most cooking authorities adore brewing tea in an earthenware or china pot. The main reason for such advice is that of flavor. Then tannin of the tea is likely to attack the surface of a metal pot with results which are more or less injurious to the tea drinker, and certainly injurious to the delicate flavor of the tea itself. However, manufacturers of metal teapots practically have overcome this objection, today. Particularly is this true of aluminum pot and enameled ware. Somehow, earthenware ann cnina teapots always seem more cosy, regardless of whether they are squatty little brown ones, or delicately tinted and fragile china pots. A psychologist probably could find some reason for this. On the other hand, there are some outstanding advantages in favor of the metal pots. For one, there is no chance of breaking off the inquisitive little spouts, the handles, or the lids.

Walnut Treasure Chests 45 Inches Long Every home in Indiana should have one—this unmatchable value, will positively thrill you when you * k Qc? see it at The Kirk Stores. Huge in size, graceful JF igjj| ♦ TJ'J in style, Seventeenth Period Dowery Reproduction, % -inch Aromatic Cedar interior, carved, window seat model, exactly as illustrated. TA„ fi' ,_ „ ~ 64. There*s Nothing Like It in Indiana UellVerS It The KiITK Stores Indiana's Largest Furniture Retailers 12-24 ”>ll-30 1 East Washington East Washington Street Street

Sd is on & ays . ;. ; “Electncity will sweep and dust , wash and dry dishes , wash and , iron , cook and sew.” • give tribute to the mighty enegineers who fling steel bridges across wide rivers, they thrill to plane-train trips over the face of America, and strain eyes for a glimpse of a valiant round-the-world Zeppelin. But a million times a day, some woman blesses a small electric socket that waits inconspicuously in the wall. Os all the gifts of science to the world, none is so much her own. The socket has hitched the force of the universe to home toil, it has turned electrical power into woman power, released woman herself forcountless finer tasks. Let us show you the many wonders of the “Little Electric Servants’* of the home. HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY LOWER FLOOR : : : 48 MONUMENT CIRCLE ♦

Recipes Is there some recipe you have been wanting? Dorothy Alden undoubtedly can supply you with it. Whatever is your household problem, we suggest that you write Dorothy Alden. She will be glad to give the matter her expert attention. Please accompany your request with a stamped addressed envelope. Dorothy Alden, The Indianapolis Times.

accidents that always are occuring to the earthenware and china pots; and while the metal pots usually are more expensive than the average earthenware, they undoubtedly outwear them, and thus prove less expensive in the end, an important i point for your consideration when buying. The metal pots also are lighter in weight than the earthenware, but as a counter point, it is less trouble to keep the latter bright and shining. Many of the metal pots have a convenient little ball and chain arrangement. whereby the tea leaves may be removed when the desired strength is attained. The very latest thing is a teapot of glass, a specially prepared glass that withstands boiling water, and does not break easily if accidentally knocked about. Os course, the advantage of this glass pot is obvious, one may have all the fun of actually seeing the tea brew. Brown Gravy Is Best Brown gravy always is more appetizing in taste and appearance than is white pasty-looking gravy or sauces. It is convenient to brown a quantity of flour in a warm oven, to keep on hand for thickening and flavoring meat drippings for gravies.

Sunday Sapper at Home One Meal That Should Be Appreciated Highly HAVE you ever been in a strange city on Sunday, and, at dusk, Just as the lights were beginning to gleam through the window’s, taken a walk through the residential district of the city and seen merry gatherings around the Sunday supper table? If you have, you will know the homesick feeling that steals into your heart and you will appreciate Sunday night suppers in your own home all the more and try to make the most of them. There are several requirements for the food served on such occasion. It must be tasteful, dainty, and easily prepared. The last is especially important, for no one wishes to spend the whole day getting the supper

ready. The chafing dish and the electric grill come in handy on such occasions, as does also the waffle iron.

It is more fun to plan a menu which can be prepared informally, with everyone looking on or helping. Then, of course, there are buffet suppers, especially recommended if you are planning on a number of guests. The food, prepared in advance in this case, is set on the table or buffet with all dishes

IVliss Alden

and serving equipment, and everyone helps himself, and then is seated at the big table or at small tables placed here and there. Perhaps the very cosiest of all is the supper in front of the open fire, with the tea table drawn up to facilitate serving. These menus and recipe are designed for just such occasions:

THE INDIANAPOLIS TIMES

Hot Grilled Sandwiches Arrange thin slices of cheese on slices of bread. Lay a row of sari dines on the cheese, and top with a thin slice of tomato. Cover the i tomato with thin slices of bacon. Broil until the bacon is crisp and the cheese melted. Serve at once. Chocolate Ice Box Cake 2 Cakes German sweet chocolate 2 tbsp. powdered su?ar 3 tbsp. hot water 3 ef?gs 2 dozen lady fingers Melt chocolate, add water and sugar. Cool, then stir in beaten egg yolks, and, lastly, beaten egg whites. Place a layer of lady fingers in bottom of mold. Spread with mixture. Cover with another layer of lady fingers, etc., making a top layer of lady fingers. Place in refrigerator over night. Turn out on platter to serve with whipped cream garnished with cherries. Cut in slices. An angel cake pan or a ring mold are both excellent to use for the cake. Tomato Rarebit Mix 1 pound of grated cheese with one can of tomato soup, and cook in a double boiler until cheese is melted. Add more seasoning if desired. Serve on toast or crackers. Burnt Almond Ice Cream V. cup sugar 2 tbsp. flour 2 egg yolks 1 pt. scalded milk 1 cup caramel syrup V. tsp. salt Va pt. whipping cream 1 cup browned almonds, chopped Mix sugar and flour, and stir into hot milk. Continue stirring until thick, then pour over beaten egg yolks. Return to double boiler, and cook two minutes. Add caramel syrup and salt. Cool, then stir in cream which has been whipped and the nuts. Pack in a mold, and bury in ice and salt for three or four hours. To make the caramel syrup, melt cup of granulated sugar in a frying pan over a low fire stirring constantly. Gradually add cup of boiling water, stirring until free from lumps. Cook two minutes longer. Ice Cream Cake Any plain cake, sponge, or butter cake or lady fingers may be used. Place a slice of cake on each plate. Spread with ice cream. Top with another thin slice of cake, and pour a thick chocolate sauce over the whole thing. Pigs in Blankets Wrap one or two oysters in yfln strips of bacon, fastening with tooth picks. Broil on electric grill or in broiler until bacon is crisp. Asparagus and Egg Salad Arrange lettuce leaves on each plate, and on them place six or more asparagus tips. At each side of the asparagus, place a half of a deviled egg sprinkled with paprika. Surround the lettuce with a border of potato chips, and serve a French or mayonnaise dressing over the asparagus. Chili sauce mixed into either dressing is an addition. Fruit Whip Dissolve one package of prepared gelatine (cherry flavor) in 114 cups boiling water. When cool, whip consistency of whipped cream. Add 2 sliced bananas, 1 small can grated pineapple, 2 oranges cut in small pieces, and 14 cup nut meats. Turn into mold to harden. Serve with whipped cream. Sunday Supper Menus Hot Grilled Sandwiches Ripe Olives Buttered Toast Marmalade Chocolate Ice Box Cake Coffee Pigs in Blankets \ Hot Buttered Rolls Cabbage and Pineapple Salad Burnt Alihond Ico Cream Coffee Tomato Rarebit Toast Sweet Mixed Pickles Fruit Whip Coffee Assorted Cold Cuts Asparagus and Egg Salad Baked Beans Hot Buttered Rolls Ice Cream Cake Coffee | Value of Extract is Lost Through Heat The benefits of extracts of flavorings used in pudding, custards or candies, is lost if the extract is added while the mixture is very hot. Always cool slightly before adding. A manufacturer of extracts even goes so far as to recommend that, in tlje making of cake, the vanilla extract be omitted from the mixed ingredients, to be added after baking in this manner: When the cake is baked, remove from the pan, and pour into the pan one and one-half teaspoonfuls or more vanilla. Pour it around the pan until bottom and sides are coated. Return cake to pan, and return to the oven, with the door open, for two minutes. Add Water to Stew To have a stew which is blended evenly, as to flavors, add enough water in the beginning for the entire cooking, letting the stew cook dowm as vegetables, etc., are added to it. Use Lime, Lemon In making French dressing, an unusual flavor can be obtained by using half lime juice and half | lemon

Desserts A good dessert will brighten up the dullest meal. Dorothy Alden has a collection of dessert recipes which are as delicious as they are new. Send for a copy. A stamped addressed envelope enclosed will bring them to you promptly. Write to Dorothy Alden, The Indianapolis Times.

Tested Recipes Furnished by Times Reader One of our readers, Mrs. Tom Parsons, 3723 Creston drive, wrote me that she had tried and found the following recipes very good, and would like to pass them on to readers of The Times. We thank Mrs. Parsons, and we are very glad, indeed, to print the recipes. We always are glad to receive information. Grape Conserve Separate the hulls and pulp of grapes. Heat the pulp, then run through a colander to remove seeds. Put hulls and pulp back together, and bring to a boil. Then measure the grapes, and add one cup of raisins for each six cups of grapes. Add one cup of sugar to each two cups of grapes. Boil down like preserves. Then add one and onehalf cups of nut meat to a good size kettle of grapes. Let boil a few minutes longer. Put in jars or glasses, and seaL Devils Food Cocoanat Cake Va cup butter 1 cup sugar 2 beaten egg yolks X cup cake flour Melt one and one-half squares of chocolate and add to the above. Then alternate one and one-fourth cups of sweet milk with one cup of flour into which has been sifted three teaspoonfuls of baking powder. Dissolve one-half teaspoonfuls soda in warm water, and then add onehalf cup coconut. Last, add stiffly beaten egg whites. Lemon Juice Aids When preparing apples for salad, and other dishes in which they are served raw, if a little lemon juice is stirred into them after they are peeled and diced, they will not turn dark. Take Away Sharpness A few grains of sugar, added to any sauce, containing a large amount of tomato, will take away from the harsh sharpness of the acid which it contains.

The Hoosier Coffee Cos. “Specialists in Hotel Coffee” RECOMMEND V for the Home HOOSIER CLUB French Drip Coffee Hoosier club, the good coffee with unusual flavor ' and body, comes in a fine grind for “drip coffee” __ makers in the Green and „ Yellow bag. It is only ouy necessary to use a level Indianapolis tablespoon per cup. Coffee H OOSIER CLUB in the Brown and Blue bag is steel cut for general purpose. “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 grocers in central Indiana. HOOSIER COFFEE CO. INDIANAPOLIS

Apples of Fall Have Ma n y Uses Summer apples gradually are giving place to the fall varieties, deliciously flavored Jonathans, Wealthies, Grime’s Goldens, eac. And from these apples, many delightful treats' can be made, as the following recipes indicate: French Apple Turnovers 6 or 8 apples V. cup nut meats 1 tablespoonful flour V* cup sugar V* cup water 2 tablespoonsful lemon Juice Flaky pastry Pare and cut apples into threequarter inch sections. Partly cook in covered kettle with one-fourth cup water and one-fourth cup sugar. Remove and add lemon juice and chopped nuts. Make into turnovers, using either flaky or cheese pastry. Gingerbread Gems with Apples 1 cup whole wheat flour 1 cup pastry flour Va tablespoonful each of soda, salt, mace, cinnamon, and ginger. 2 tablespoonful brown sugar V* cup currants 3 /* cup molasses cup shortening 1 egg 2 tab’espoonful milk 2 apples Mix and sift all dry Ingredients. Add currants, then molasses and shortening, melted. Then add egg well beaten, and milk. Into greased muffin pans, place eights of apples. Pour batter over the apples, and bake in moderately hot oven, 20 to 25 minutes. These make a delicious dessert served hot with cream. Brown Betty S cups dried bread crumbs 3 cups sliced tart apples 1-3 cup brown sugar 1-3 cup white sugar 1-8 teaspoonful nutmeg 3 /i teaspoonsful cinnamon % teaspoonful salt 3 tablespoonsful margarine 2 cups water Place a layer of crumbs in bottom of greased baking dish, and cover with a layer of apples. Mix sugar with spices and salt. Sprinkle apples with part of the sugar mixture, and dot with the margarine. Repeat until all the ingredients are used, having a layer of crumbs on top. Dot with margarine, pour water over it, and bake in a moderate oven, 45 to 50 minutes. Serve with Foamy Sauce. Foamy Sauce % cup sugar 2 tablespoonsful flour Va tablespoonsful salt 1 cup milk 1 egg yolk Nutmeg 2 egg whites Mix together sugar, flour, and salt. Add milk and beaten egg yolk, and cook over hot water until thick. Add flavoring and nutmeg. Fold in stiffly-beaten egg whites.

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. Ask Your Grocer He Has It! Made in Indianapolis by the Standard Nut Margarine Cos.

s a v The Sure Way to keep food Safe PLENTY of ice in a good, well-insulated refrigerator is the best protection for food you can get. Ice maintains a temperature low enough to keep even the most highly perishable foods sweet and safe and creates an‘atmosphere neither too moist nor too dry, but just right to keep foods in prime condition. IT is false economy to shut off the ice supply when summer is gone, for ICE is cheap and abundant. Let us keep you supplied this fall and winter. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Irvington Ice & Coal Cos. IR vington 3031 Polar Ice & Fuel Cos. TAlbot 0689

OCT. 8, 1929