Indianapolis Times, Volume 41, Number 134, Indianapolis, Marion County, 15 October 1929 — Page 10

PAGE 10

Dorothy Alden’s Page of Helpful Hints for the Home

Ranges Will 'Harmonize’ in Kitchen It you are planning to buy anew range some time soon, there are a few points you will want to bear in mind. In the first place, if you have not recently investigated the range market. you are going to be surprised agreeably when you see the number of improvements. If you go in for "color in the kitchen,” you will be able to select a range in a colored enamel which will harmonize with your other fittings. Other new features are fireless cooker compartments, oven-heat regulators, insulated ovens, utility drawers beneath the burners, oven Interiors which can be removed and washed, and closed cooking tops Any or all of these may have advantages for you. There are a few general points which you will want to look fop. See that the cooking surface of the stove you select is the right height for you; that the oven is conveniently placed. If it is a side oven, think of where

\ Standard Nut Margarine Nutritious s * S# Economical - T une in on Standard j . YoUY Gd'OCCV Nut Program Over rr T+t Station WKBF at •• * nas 11 ' j 9:J>5 A. M. Daily MADE IN INDIANAPOLIS By the Standard Nut Margarine Cos.

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the stove is to be placed in your kitchen. You do not want the oven on the side that will shut out the light. Both left and right hand ovens are available. It is necessary from the standpoint of service as well as appearance to keep the range in good condition. The easiest and most efficient way to clean a gas range is as follows: 1. Remove burners and brush with a stiff brush, then submerge in a pail of hot soda water. Scrub them well, rinse, drain, and place in oven with low heat to dry. If they are badly clogged, it may be necessary to put them in lye water. 2. Wash all removable nickel parts in hot soapy water. Wash other nickel parts in the same way, polishing with a nickel polish. 3. Wash the enamel with hot soapy water. If badly discolored, there are cleaning powders made especially for this purpose that you can obtain from the place where' your stove was purchased. 4 Cover the sinjt drain, and fill sink with hot soapy water. In this place all removable parts such as oven grates, broiler pans, etc. Scrub, rinse with hot water and dry. Unless enameled, rub with oil. 5. Wash with soapy doth all black parts of stove and inside of oven. Dry thoroughly. Rub all outside black parts with oil. _____

Quick Breads , Prepared in Home Oven, Have Place on Menus Through the Day IN this day, when so few homemakers find it practical to bake their own bread, quick breads which are baked at home offer a pleasing variation from bakery goods—wholesome and high in quality as they are. During the fall and winter, these quick breads have a special place in our menus for breakfast, lunch and dinner. Mast of them are made easily and quickly, too. If you want them for breakfast, their dry ingredients can be combined the night before, with the liquids measured and ready to add, so that it is no trouble at all to whisk the two together the next morning and have them in the oven baking in time for the earliest breakfaster.

Your Troubles Dorothy Alden will be glad to hear from you at any time. Consult her concerning your household problems. Your letters will receive her personal attention.

Red Adorns Salads In fruit salads or cocktails in which apples are used, if the apples are red skinned, do not peel. The bits of red through the fruit mixture will add color.

THE INDIANAPOLIS TIMES

For other meals of the day, if it is more convenient for you, the batters and doughs ipay.be made ready for baking several hours in advance.

Cover and place in the refrigerator until meal time arrives. Many homemakers have but one or two quick breads, which' they make time and again, without variation. Surely there are others w T h i c h would be equally well liked if once tried. Variety is good for the cook as well as for those

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Miss Alden

who enjoy the fruits of her labors, so here are a few new recipes for quick breads which I feel sure you will do well to add to your list: Biscuits and Variations 2 caps flour 1 teaspoon salt 4 teaspoon baking powder 4 teaspoon shortening % cup milk Sift flour once before measuring. Sift the flour, salt, and baking powder together. Rub in the shortening with the finger tips, or with a shortening cutter. Add milk to mak-e a soft dough. Roll out, or pat out, and cut with biscuit cutter. Bake in a hot oven about 15 minutes. This recipe makes about 18 biscuits. The measurements are, of course, level. Date Biscuits To the above recipe, add % cup chopped dates. Orange Tea Biscuits When the plain baking powder biscuits have been cut out and ready for the oven, place on top of each biscuit % cube of sugar dipped in orange juice. Cheese Biscuits To the dry ingredients, add M cup grated yellow cream cheese, and bake as directed.

Butterscotch Biscuits Make the recipe for plain baking powder biscuits. Roll to Vi inch thickness, spread the surface with 2 tablespoonsful melted margarine and Vi cup brown sugar. Roll up like jelly roll, and cut in Vi inch pieces. Place cut side down in pan which has been spread or greased with 2 tablespoonfuls of margarine and sprinkled with Vi cup brown sugar. Place in a very hot oven. Baking time about ten minutes. Pocketbook Biscuits Make the plain biscuit recipe. Roll, and cut the dough into rounds. Spread rounds with melted margarine or gutter, fold over as for pocketbook rolls, and bake in hot oven. Date Bran Muffins 1 cup flour 2 teaspoonful baking powder Vi teaspoonful soda V 4 teaspoonful salt lti cups bran Vi cup roolass4 1 cup milk 1 egg 2 tablespoonful melted margarine *4 cup dates Mix and sift flour with the baking powder, soda and salt, and add the bran. Add the molasses, milk, egg well beaten, and shortening. Beat thoroughly, and add the dates cut in small pieces. Put in greased muffin pans, and bake in moderate oven about 35 minutes. Recipe make 12 muffins. ‘ Commeal Muffins 1 cup cornmeal 1 cup flour Vi teaspoonfu! salt 4 teaspoonful baking powder 1 cup milk 1 egg 2 tablespoottful shortening Mix and sift the cornmeal, flour, salt, and baking powder. Add the milk gradually, then the well-beaten egg and melted fat. Bake in well greased muffin pans in a hot oven. Jelly Corn Muffins Use the recipe for cornmeal muffins. Fill greased muffin tins one-fourth full. Put a teaspoon of jelly on top of the batter in each cup, cover the jelly with more batter, and bake in a hot oven. Dixie Com Bread Waffles 114 cups cornmeal 34 cup bread flour 4 teaspoon ful baking powder Vi teaspoonful soda 2 tablespoonful sugar IV4 cups buttermilk 2 eggs / 3 tablespoonful melted margarine Mix and sift dry ingredients. Beat eggs and buttermilk together. Combine the mixture, and add melted margarine. Heat waffle iron 6 to 8 minutes. Pour on batter equivalent to 5 or 6 tablespoonsful, and bake until golden brown. Nut Bread I*4 cups whole wheat flour IV4 cups white flour 44 cup sugar 6 teaspoonful baking powder *4 teaspoonful soda 1 teaspoonfu] salt 1 eup chopped nuts 1 egg 1 cup sour milk To whole wheat flour, add remainder of dry ingredients, sifted together. Add nuts, unbeaten egg. and sour milk. Mix to a smooth dough; turn into a well-greased loaf pan and let stand 15 minutes. Bake In a moderate oven 45 minutes. If

Salads Attractive salads do a lot to brighten fall and winter meals. Dorothy Alden has prepared a number of salad recipes which are both seasonable and delicious. She will be glad to send them to you on receipt of a stamped addressed envelope. Write Dorothy Alden. The Indianapolis Times.

sweet milk is used instead of sour, omit the soda. Quick Coffee Cake 1 tablespoonful shortening Y\ cup sugar 1 beaten egg 1 cup fieur 1 teaspoonful baking powder V 4 teaspoonfui salt 4 cup milk Cream together the shortenihg and sugar. Add the egg, then the sifted dry ingredients. Then stir in the milk. Beat for a few minutes, and spread 'Tn a shallow' greased pan. Over the top of the batter sprinkle !z cup light brown sugar mixed with 1 teaspoon of namon. Dot with margarine or butter, and bake in a moderate oven about 25 minutes. If desired, apples or other fruit may be pressed into the batter before adding the brown sugar. Quick Hot Cross Buns 24 cups flour 4 teaspoonsful bal.ing powder Milk 4 tabicspoonful shortening 4 teaspoonful salt 1 egg 14 tablespoonful sugar 4 cup rafsfns Confectioner's sugar Sift together the dry ingredients, using only 2 cups of flour. Combine remaining flour with the raisins. Work the shortening in with the finger tips, keeping the mixture coarse. Then beat egg in a cup, fill cup with milk, and pour this into the first mixture. Toss on a floured board, pat out to 4 inch thickness, and cut into rounds. Place on an oiled pan and bake. When nearly done, brush over with a little lightly beaten egg white, and when thoroughly baked and cold, decorate each one with a small cross of confectioners’ sugar frosting. These may be made the day before, and reheated for breakfast. Vegetables Combined When the youngest member of the family gets his first pureed vegetables, it often is noticeable that while he takes the carrots readily enough, after the first few days of practice, the spinach fails to go down so easily. One mother overcame this by combining the two vegetables, and had no further trouble. When the baked potato is added to the diet, the spir.:.ch often can be combined with it. Ammonia Ousts Spots Aromatic spirits of ammonia will remove white spots from a polished tables. Put the spirits on a .cloth, and rub the spot lightly.

SAV E WITH ICE Slf ~ ‘ "uLu* Regardless of weather, ice is a year ’round need, automatically safeguarding perishable food. The few cents a day you invest in ice bring handsome dividends in health and • happiness. ICE-freshened food tastes better, keeps better and is better in food value. WHY not make us responsible for your ice supply this year? We’ll be glad to keep a check on your refrigerator and see that it is always iced properly. 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

Meat Pies Good for Noon Meal The young folks, as a rule, like stews, or any dish which suggests rich savory gray. Then, too, the meat stew may be used as a conveyor of vitamin rich vegetables which some children otherwise would refuse. So the stew can well take a prominent place in the noonday dinner menu. It is not always necessary to have fresh meat for stews. Leftover bits of meat and vegetables may be combined tastily, seasoned with tomato parsley, salt and pepper and thickened with a browned flour. If there are mashed potatoes left from the previous meal, line a greased casserole with them, then pour in the stew. Cover with the remainder of the mashed potatoes and bake in a moderate oven until potato covering is slightly browned. Here are other suggestions for meat pies: Spanish Moat Pie 3 cups cooked beef cubed 1 can tomatoes 1 larse onion, sliced 1 eup diced celery 2 tablespoons floor 4 cup water 4 ereen pepper, minced 1 tablespoon minced parsley Salt and pepper 2 tableespoons bacon drippin** Make a sauce with the fat, flour, water and tomatoes. Add the other ingredients, and pour into a baking dish. Cover with a rich biscuit dcugh, well pierced to let the steam out. Bake in a hot oven for about ten minutes, then reduce heat and bake for ten more minutes. Serve hot with boiled or mashed potatoes. Brown Meat Pie Chop an onion fine, and fry in bacon drippings until golden brown, then add 2 cups of diced left-over meat. Brown well, then dust with 3 tablespoons flour. When well browned, add 24 cups of boiling water. Add 1 teaspoon each of lemon juice, parsley and salt. Pour into a well-greased casserole and cover with the following dough: 1 cup sifted flour 1 tablespoon shortening 14 teaspoon bakinc powder 1-3 cup milk 4 teaspoon salt Mix and sift the dry ingredients. Cut in the shortening. Next add the milk, and mix to a soft dough. Toss on slightly floured board, roll to three-fotrths-inch thickness, then cut with a biscuit cutter. This quantity should make six medium biscuits. Brush with melted fat. Cover hot stew in the casserole with these biscuits, and bake in a hot oven about twenty minutes, or until biscuits are well raised and nicely browned.

The Hoosier Coffee Cos. “Specialists in Hotel Coffee'’ RECOMMEND < for the Home HOOSIER CLUB French Drip Coffee HoOSTER CLUB, the good coffee with unusual flavor and body, comes in a fine grind for “drip coffee’ 1 _________________ makers in the Green and Yellow bag. It is only l*uy necessary to use a level indianapohs tablespoon per cup. Coffee Hoosier 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 Indjanapolis independent grocers and every two weeks to grocers in central Indiana. HOOSIER COFFEE CO. INDIANAPOLIS

The Salon of Home Service A beautifully appointed home . . . a perfect setting in which you may see the effectiveness of light properly distributed both for decorative, as well as useful purpose. A kitchen where appliances are demonstrated to you that will make you keenly appreciative of the meaning of the words, “Little Electric Servants of the Home.” And further a complete electrically furnished laundry where is demonstrated how drudgery of wash day is eliminated from the modern home. Let us help you in solving any of your household problems. This service is offered at no cost to you. / '* Home Service Department Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY Lower Floor—4B Monument Circle

OCT. 15, 1929