Indianapolis Times, Volume 41, Number 146, Indianapolis, Marion County, 29 October 1929 — Page 8

PAGE 8

Something Different for Dinner Is the Aim of Every Housewife in Land BY DOROTHY ALDEN LET'S try something different for dinner tonight. Roasts and chops and steaks, roasts and chops and steaks: They do prove tiresome, don’t they? One wonders sometimes if there is anything new or different. The family doesn’t seem to mind the monotony as much as does the one who does the cooking and planning. . Anew dish is an inspiration to every cook. It does not need to be elaborate or expensive, but it must.be different from the everyday routine of foods. Personally, I do not like to prepare foods which are a lot of fuss and trouble. I do like variety and original and attractive dishes. The

following recipes are some of mj favorites, which I try to work into my menus from time to time. I am sure you will like them. Oassero!* ot York Chops < pork chop* S medium size sweet potatoes 4 apples 1 eup hot water Seasonlnr* and sugar Grease a casserole and cover bottom of dish with layer of peeled and sliced uncooked sweet potatoes. Season, and cover with a layer of sliced apples. Sprinkle apple layer lightly with sugar. Fill the dish with alternate layers of seasoned potatoes and sweetened apples. Place chops on top. Pour over the hot water, cover and bake in a moderate oven two to two and one-half hours. Remove cover last fifteen or | twenty minutes to brown chops. Ham Baked With Pineapple Soak a shoe of ham one inch thick I in warm water for at least one hour. ■ Drain and sprinkle with flour. Melt [a little fat in the baking pan, preferably a piece that is cut from the ham, and brown the meat in it. Pour cup of crushed or grated pineapple and cup of water over the ham, and bake slowly until tender or for about one hour. Remove to hot platter and pour pineapple around in. PeppeTs Stuffed With Corn, Ham 1 can corn 1 enp chopped boiled bam 2 errs, separated 2 tablespoon melted margarine Vi teaspoon salt t large green peppers H teaspoon pepper Cut slice from pointed end of pepper. Remove white core and seeds. Season corn with salt, pepper ,and margarine. Add beaten egg iyolks, and fold in stiffly beaten egg whites. Mix in chopped ham. Fill peppers two-third full. Cover with jbuttered crumbs. Set on a greased ipan and bake in a moderate oven until filling is puffy and golden ’brown. Serve with creole sauce. Creole Sauce ti cup onion chopped Vi eup chopped green pepper 2 tablespoon cooking oil 2 tablespoon chopped pimento lVi cops canned tomatoes 1 tablespoon sugar Salt and pepper - Cook onion and green pepper in |>il for five minutes. Add tomato, gjpimento, sugar and seasonings. Cook fclowly until thick.

Spanish Beefsteak Broil a steak, brushed with olive >ll, for five minutes on each side. 3 lace In a baking pan, sprinkle with alt and pepper, cover with-a layer >f sliced onions and season ag&in. Hover with chopped tomatoes and •eason once more. Bake in a moderately hot oven for one-half to )ne hour, according to tenderness >f steak cut. A rather thick round steak from a good grade of beef will equire about one hour. Cover with gated cheese, and return to oven ong enough for cheese to melt and irown. Vienna Fried Chicken Cut up the fowl. Place in kettle nd cover with boiling water. Cook lowly until tender, adding salt to rater when chicken is done, temove and drain. Prepare a dressing of ’4 cup olive 11, Juice of two lemons, chopped iarsley, a bay leaf. teaspoon salt, ne-fourth teaspoon paprika, white tepper, and a dash of cayenne. Let hicken be covered with it for three tirs, then dredge with flour, and until brown in olive oil. Make a sauce as follows: Cup •hite stock (chicken broth with fat kimmed from it> cup rich milk, ound mushrooms, three teaspoon our, two tablespoon margarine, one gg yolk, chopped paisley, and juice f lemon. Saute mushrooms in for about five minutes. ,dd flour, and mix well. Add stock ; ind stir until mixture thickens and gfioils. Scald milk and pour over 1 'eaten egg yolks. Combine mixtures, r -idd parsley, juice of lemon, and salt Jf needed. Pour this sauce around •ne fried chicken.

Creamed Salmon and Peas 8 Clips cooked noodles S ein cod milk Vj cop rrated cheese Salt and pepper 1 tablespoon Worcestershire sauce 8 tablespoon chili sauce Cook noodles in boiling salted ater about fifteen minutes. Drain id add to the custard mixture ade as follows: Beat eggs slightly, id add scalded milk gradually. Sean with salt. Worcestershire sauce, id chili sauce. Add grated cheese i noodles. Pour into greased ring L Set mold in pan of warm r and bake in slow oven until I (about fifty minutes, or until |t knife inserted comes out ft. Loosen around with knife Itorh out on platter. „ -’earn the salmon and peas, and jeenter of ring with it. Creamed ..cken or tuna fish can also be <ed in the ring, though salmon and as make the prettiest dish. Cooked Se may be substituted for the lOdles. A ring mold is not an exnsive piece of equipment, and it is eful in many ways. Salads may ! molded In it as well as dessert td meats. Meat Loaf In King Mold lki pounds rround beef H pound rround pork 1 cup drt bread crumb# 1 onion rround M cap milk or tomato lulce • 1 or 8 err* slithtW beaten 1 teaspoon salt Pepper Mix thoroughly the ingredients, irlr tnrifv tnto well oiled or eaaeo ring mold, and bake for rty-five minutes in moderately t oven. Turn out oh platter and l center with buttered or creamed as. Garnish outer edge with altered tomatoes in lettuce cups.

Or fill center and garnish edge with creamed or buttered peas and carrots combined. This Is a colorful and appetizing dish. Potato Chowder Vi pound salt pork diced I tablespoon chopped onion a medium size potatoes, diced 1 tablespoon margarine I tablespoon floor 1 pint water 1 teaspoon salt 1 pint milk This is a good dish for Saturday night. Fry pork and onion together until both are browned. Put a layer of sliced potato in a kettle, then sprinkle with onion and salt pork. Add another layer of potatoes, etc. Add seasoning. Pour over all the grease from the pork fryings. Add water. Cover and simmer for twenty minutes, or until potatoes are tender. Thicken milk with flour and pour over the potatoes. Stir carefully. Serve hot. Corn, fresh or canned, parsnips, vegetables, oysters, celery, or any fresh or dried fish may be added. Appetizing Ways Shown Housewife to Cook Liver Gone are the days when one could buy a whole calf’s liver for 25 cents. Yes, now that scientists have discovered that liver is one of our richest food sources for vitamines and iron, the price has soared. But like all things which human beings find hard to get, liver has gained so In popularity that we will serve it, regardless of cost. In the past, its service was limited chiefly to frying and broiling. There are many other appetizing ways in which it may be served, as the following recipes indicate. Livers from the calf, spring lamb, young hog, or young beef animals may be used in any of these recipes. According to scientific experiment, these livers are equally nutritious, and those from the young porkers, lambs, and beef compare very favorably in taste with calves liver without being so high priced. Breaded Liver 1 liver 1 egg Juice of lemon Bread crumbs H teaspoon salt Bacon drippings Wipe liver with a damp cloth.

to rival winking Jack-o -Lanterns WHEN witches ride and black cats prowl and jack-o'-lanterns grin wickedly from every unexpected place, then merriment is at its height. Os all the things that go to make a successful Halloween party there is none more important than ICE. Its gay sparkle and merry tinkle add li£e to the most festive gathering. WHETHER a dinner or just light refreshments are served, ICE is indispensable in keeping food and liquids sweet and flavorfuL And what it adds in attractiveness to the table, every popular hostess knows! ICE is cheap and abundant—its cost small at any season. Why not phone us right now to keep supplied this fall and winter? Artificial Ice & Cold Storage Lincoln 6443 Capitol Ice Rrefrigerating Cos. Lincoln 2313 Irvington Ice and Coal Cos. IRvington 3031 Polar Ice & Fuel Cos. TAlbot 0689

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Parboil gently for ten minutes. Drain and remove skin and membrane. Dip liver in crumbs, then in the slightly beaten egg to which one tablespoon of water, the lemon juice, and seasoning have been added Then dip again into crumbs and fry in four tablespoons hot bacon drippings. Brown on both sides, reduce the heat and cook slowly for thirty minutes. Serve with tomato sauce. Spanish Liver 1 pound liver sliced 2 large potatoes 14 onion hay leaf Juice of 1 lemon 14 cud vegetable oil 1 teaspoon salt 1 tablespoon catsup Carefully trim the liver. Rub

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each piece with onion and salt, and for one hour keep it covered with the oil and lemon juice combined. Pare and dice potatoes. Dice the liver, mix with the potatoes, the bay leaf and salt. Cover with boiling water and boil slowly until potatoes are tender. Just before removing from the pot, add the catsup. Place in serving dish and sprinkle with paprika. Liver in Blankets Cut one pound of liver in long thin slices. Wipe thoroughly with a damp cloth. Lay a long, thin slice of bacon on each slice of liver, and roll with the bacon to the outside. Fasten with toothpicks, and sprinkle lightly with flour. Brown quickly in hot bacon fat, then place

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in a baking dish, and nearly cover with stock or hot w 7 ater. The stock may be made from bouillon cubes if desired. Cover, and bake in a hot oven for 35 to 40 minutes. Season with pepper, lift rolls carefully to a hot platter and thicken the gravy to serve around them. Steam Your Sugar If brown sugar,.or confectioner’s sugar has become hard and lumpy, put it into a roomy paper bag and hold it over the tea-kettle spout, so that the steam penetrates the inside. The sugar speedily will absorb the moisture, so it can be used. To keep these sugars from becoming lumpy and hard, place the package in the refrigerator or in the bread box

Ham Can Be Prepared in Many Ways Purchase of a whole ham, while admittedly economical, often | seems impractical to the woman marketing for the average size | family. She fears they will tire of it before it is finished. Perhaps this is because she does not realize how many different way hams may be used. If you are buying" a whole ham. it is a good idea, first of all, to have the butcher cut it into three parte for you—the butt or rounded end, which may be used for baking, boiling, or braising: the full center, from which may be cut attractive thick or thin slices for broiling, frying or baking, and the shank end, w r hich combines so well. with cabbage, spinach, and other vegetables. % Here are some special w-ays of preparing ham, that udll be new 7 to most homemakers: Ham Steak in Ginger Ale Place a one-inch thick slice of ham in a large casserole. Cover with a dressing made by mixing 1 cup of bread crumbs with 1 teaspoon of parsely and % cup of margarine, melted. Dot with six cloves. Pour a bottle of ginger ale in the bottom of the casserole. Cover and bake in a moderate oven for 45 minutes. Then remove the cover, increase the temperature, and continue baking until dressing is browned. Serve in the casserole or on a large platter with a ginger ale sauce. Planked Ham Steak Pan broil a thick slice of ham until tender, about twenty minutes. Place on a greased, heated plank. With a pastry tube, make nests of mashed potatoes around the steak. In alternate nests place asparagus tips in green pepper rings and diced

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Puddings Puddings hot and puddings cold! Jus* the right puddings, in fact, for fall and winter menus. Dorothy Alder/has an interesting collection of pudding recipes which she will be glad to send you on receipt of a stamped addressed envelope. Write to Dorothy Alden. The Indianapolis Times.

carrots. Between the nests place small molds of spinacn. Brush the potatoes and carrots with melted margarine. Place in the oven a few minutes to reheat, then serve. This makes an especially attractive party dish, serving from four to six persons s bits of ham from the boiled orjjaked butt and shank may be used in the following ways: Hot Ham Sandwich Cut bread as for sandwiches. Spread dfte piece with margarine or butter, and the other piece with finely chopped ham. Press the pieces together, and dip in slightly beaten egg. Fry a golden brown in hot fat. Ham and Corn Fritters 1 cup chopped ham 1 can of corn 1 cup flour 1 teaspoon baking powder lVi teaspoon salt V\ teaspoon paprika 2 eggs Add dry ingredients mixed and sifted to the corn. Then add ham and yolks of eggs, beaten until thick. Last, fold in the stiffly beaten egg whites. Cook in a frying pan in hot fat. Drain on paper. * . Cloth Routs Lime Hem a Jmall, thin cloth of any white material, and place it in the teakettle. It will prevent the lime from caking and forming on the sides and bottom of the kettle. The cloth should be changed at least once a week, for It will get caked with lime.

\ The night that Edison turned on the current in the first central light and power station in the world he took a reporter for the New York Sun up to the second floor of his little plant on Pearl Street, New York. There he demonstrated to him the manner in which a fluctuating light causes the pupils of the eye to dilate and contract. Educators are familiar with the fact that fluctuating light is responsible for the defective eyesight of many children, and school buildings are being designed and equipped today with this as one most important considerations. Electric light is the steadiest, most dependable light in the world. For those who must work under artificial light, nothing equals it. Is your home, your office, your store, or your children s school properly lighted? Let us tell you about proper lighting. INDIANAPOLIS POWER & LIGHT COMPANY 48 Monument Circle

10CT. 29, 1929

Halloween Party Menu Important What to eat is an important matter for the hostess to decide whenever she plans a party. These suggestions are suitable and good for the Halloween parties which we soon will be staging. Other suggestions were made on last Tuesday's page. Line muffin tins with flaky pastry. Bake the shells, then fill with a thickened custard mixture. Place half a peach in the center of each, and top with meringue piped through the pastry tube. Cook together 2 cups of sugar. 6 tablespoons lemon juice, and 1 cup of water until it lor mo a soft ball when tried in cold water. Add to 2 quarts of cider, and freeze. ‘ Make a loaf of devTs food. When cool, split and fill with an orange frosting or orange fruit filling. Cover top with orange boiled frosting, roughly put on. This makes an interesting looking cake. Candle salad is made by inserting into the hole in a piece of canned pineapple, a small straight banana. Hollow the top and place In it a maraschino cherry to represent the flame. Make a handle of a thin strip of green pepper inserted into tho banana. Place the whole on lettuce and garnish with a dash of mayonnaise. Select a large yellow apple. Scoop out the inside and brush with lemon juice. Carve a jack-o-lan-tern face on one side. Fill with chopped apples, celery and nuts, mixed with mayonnaise. Large raisings placed in the eyes give the Jack a goggle-eyed expression. Effective sandwiches can be made from Boston brown bread, with a little trouble. _