Indianapolis Times, Volume 41, Number 152, Indianapolis, Marion County, 5 November 1929 — Page 5

wrrr. s, 1929.

Dorothy Alden’s Page of Helpful Hints for the Home

Apple Cider Has Several Table Uses Sweet apple cider may be used n more ways than as a beverage. \ few tablespoons of cider add zest to a fruit cup, whether served as an appetizer or as a desert. Cider sauce goes well with certain meats, especially baked ham or roast pork, and cider jelly may be used in salad. Cider apple sauce has a flavor quite different from plain apple sauce. An old English dish is hot spiced cider poured over baked apples. Cider Apple Sauce Prepare apples as for apple sauce, and cover them with cider reduced one-half by boiling. Cook them very slowly until tender, and serve hot or cold. Cider Sauce Melt three tablespoon of bacon or ham fat, and add to it three tablespoons of browned flour, teaspoon dry mustard, and a dash of paprika. When these are blended smoothly, add the cider gradually, stirring until smooth after each addition • 1 1 i cups cider) Heat to boiling, and simmer five minutes. Cider Jelly Any lemon Jelly recipe may be used, substituting hot sweet cider in place of boiling water. The usual method is to soak 2 tablespoons oi gnfrmlated gelatin in cup of cold water. Add 2 1 -j cups of boiling cider, % cup of lemon juice, and 1 oup of sugar. Turn this mixture into molds, and set in a cool place to stiffen. Finely cut fruit may be added to it, or vegetables such as shredded cabbage, lettuce and green pepper, celery or pimento, cut in strips. If vegetables are used, half as much sugar is needed, and a teaspoon of salt should be added. Hot Sliced Cider To one gallon of sweet cider, add I’.. pounds of brown sugar, 6 2-ineh strips of cinnamon, 1 tablespoon mace, ’ j teaspoon salt, and a dasn of cayenne pepper. Boil it for lifteen minutes. Strain it and serve i< hot as a beverage, or over baked apples. Corn Flake Recipes The children, especially will enjoy the good things made from cornflakes. Here is a recipe for corn flake macaroons: 2 fee whites 1 cop snear V: teaspoon vanilla 1 cup coconut 2 cups cornflakes VS cup chopped nuts Beat the egg whites until stiff. Add the sugar gradually, then remaining ingredients. Drop by spoonfuls on a greased pan, and bake in a moderate oven until a delicate brown. Corn Flake Strudel Line a greased pudding dish with cornflakes, then put in a layer of thinly sliced apples, sprinkle with sugar and a little cinnamon and dot with pieces of margarine or butter. Bake in a moderate oven until apples are soft. Try Glue on Rugs If you have a rug which is continually fraying out at the ends, regardess of how many times you sew it, try gluing it. Work liquid glue into the rug with the fingers for about one-half inch from the edge. Lev dry on a flat surface, and your rug will stay mended. Use Stronger Thread To sew buttons to stay on, thread the needle with a double thread, knotting the ends. This gives a four-thread strand. Then sew the button only twice, and it v-T be secure. Soda Aids Cranbem cti Add a pinch of soda when cranberries, and it will take tuueh less sugar to sweeten them.

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/ Wise Mothers Use ICE All Year EVEN on the coldest winter day, the wise mother looks to her refrigerator to make sure that she has plenty of ICE. She knows that it takes more than cold air to keep food fresh and safe for family use. She knows that it takes* ICE in a good refrigerator to create circulating cold air that is constantly purified and freshened every minArtificial Ice & Cold Storage Lincoln 6443 Irvington Ice and Coal Co* IRvington 3031

Tasty Dishes Tasty dishes for luncheon or supper always are in demand. Dorothy Alden has prepared a number of such recipes which she will be glad to send you upon request. “Sunday Night Special,’’ “Surprise Fritters’’ are among the recipes offered. You will find many uses for them. Please accompany your request with a stamped, addressed envelope. Write to Dorothy Alden, The Indianapolis Times.

Bacon Digested Easily. Contains High Food Value \ Among those foods which are most nourishing and easily digested, bacon is near the top of the list. It is recommended in the diets of children and convalescents, and all of us have a taste for its salty sweet tang. Usually, however. It *is regarded as a breakfast dish, and forgotten in the planning of the other menus. This need not be true, as the following suggestions for its use will prove: Bacon Omelette—Diced cooked bacon in beaten eggs, and cooked as plain omelette. Bacon Dressing—Bacon cut fine and added to the dressing of fowls and other meats. Bacon Muffins and Waffles— Chopped cooked bacon, added together with drippings to batter. For Garnishing—serve with such meats as liver, fish, fowl, chops. Helps to season as well as'garnish. Bacon and Lettuce Salad—Diced bacon poured over chopped lettuce with hot drippings, vinegar and seasonings. Hot Potato Salad Cook enough potatoes in boiling water to make 1 quart when sliced. When done, drain and skin while hot. and cut in Vi inch slices. Sprinkle with 1 teaspoonful salt. Vi teaspoonful sugar. Vi teaspoonful flour, and a dash of pepper. Place lb. sliced bacon which has been chopped into pieces, in frying pan, and cook until crisp. Add 1 medium onion cut fine and brown slightly. Add potatoes, and over all pour % cup hot vinegar mixed with Vi cup hot water.

JUST A LITTLE TOUCH EMBELLISHES FOOD

Every well-dressed woman realizes that it is the little things that count in setting off her appearance. Whether she realizes if or not, this same idea applies to the food she serves. Assuming, of course, that it is well cooked, let us serve it attractively. I told you some time ago about garnishes, as they apply to meats and other main dishes, but I have not mentioned ways by which the simple desserts, such as rice and tapioca puddings, colorless in themselves, may take on a gala appearance, anti therefore delight the family. Try garnishing such puddings with just a speck of whipped cream and a cherry. Or, even more easy, add a lump of brightly colored jelly to each serving. Dried fruits, stewed, may be combined with such puddings to give variety. If the pudding is covered with meringue and browned in the oven, the dish will take on added favor. Shredded cocoarut, sprinkled over desserts, also is an addition. The cocoanut may be browned or left unheated. A combination of fruits with cocoanut sprinkled over them, makes a simply prepared but attractive dessert. Over the creamy puddings, chopped nuts are good, too.

ute. Milk and orange juice especially need the constant protection of ICE. ICE more than pays for itself in food saved and health protected. Why not let us keep you supplied this winter? Capital Ice Refrigerating Cos. Lincoln 2313 Polar Ice & Fuel Cos. TAlbol 0689

Oyster Time Is Here, So Dorothy Alden Gives You Some Tempting Recipes BY DOROTHY ALDEN IHAVE heard it said that Indianapolitans liked their oysters just a little better than does any other group of mid-westerners. If that is the case, they already are probably w’ell versed in oyster cookery and who am I to try to tell them anything about it!

Just the same, with the start of these brisk, cool evenings, I can’t resist mentioning oysters, and perhaps a review of the oyster delicacies will not be out of order, after all. It believe it was Swift who said, “It was a bold man who first ate an oyster.’’ Many “beginners” will agree with him, but after the first one, most of us Immediately are converted and join in praise with the poet who sang, “Fruit of the Wave! Oh, Dainty and Delicious.” For the “Fruit of the Wave” is just that—“ Dainty and Delicious.” There is little else to it, as far as food value is concerned, for it is 86 per cent water, with a little protein and minerals added. It is because of this protein that the cookery of oysters should be particular. Cooked at too high a temperature, like eggs, they become tough and tasteless. The oyster industry has been revolutionized within the last decade, and all precautions are taken to put

Miss Alden

only the best oysters on the market. Sanitary methods of handling and transportation also have contributed to quality. Oysters ere sold according to size. Small oysters or Blue Points, are sought for serving raw in the half shell, while the larger ones are

best adapted to frying. In spite of the fact that oysters, in themselves, have very little food value, they adapt themselves very well to combination with foods which are of high food value* such as oyster stew, oyster chowder and scalloped oysters. To prepare oysters for the table, place in a colander and wash thoroughly in cold running water. Handle each one separately, to remove bits of shell. If the liquor Is to be used, it should be strained through a sieve. Finding pearls in oysters is good sport, but the pearls, as well as bits of shell are just as well removed before the oyster is placed on the table! Oyster 'Stew Heat the strained liquor from one quart of oysters to the boiling point. Add oysters and cook until plump and edges begin to curl. Add 1 quart of milk scalded in double boiler, V-i cup margarine or butter, u teaspoonfui salt, and V 4 teaspoonful celery salt. Serve hot with crisp oysterette crackers or croutons and a sprig of parsley. Oyster Chowder 1 dozen oysters 4 tablespoon chopped onion 2 tablespoon margarine 3 cups cooked potatoes 1 teaspoon salt Vi teaspoon paprika 1 quart milk 2 tablespoon flour Strain oysters and chop fine. Saute onion in the margarine, and strain the fat into the oysters. Add Potatoes cut in cubes, seasonings, and scalded milk. Make a smooth paste of the flour in a small amount of cold water and add to the chowder with the oyster liquor. Stir until thickened, and serve at once. Oyster Bisque 1 pint oysters 2 cups milk 1 cup stale bread crumhs 1 tablespoon flour 2 tablespoon margarine 2 cups water 1 slice onion, chopped fine 1 stalk celery diced 1 stalk parsley chopped fine 1 bay leaf Salt and pepper Scald the milk, add the bread crumbs, and cook in a double boiler for twenty minutes. Rub through a sieve. Make a white sauce of the milk and crumb mixture, the flour and fat. Chop the oysters and put them in a kettle with their own liquor, the water and chopped vegetables and herbs. Simmer for twenty or thirty minutes. Rub through a fine sieve and combine with the white sauce mixture. More milk or cream may be added if the bisque is very thick. Season and serve. Scalloped Oysters 1 pint oysters V\ cup mUk 2 cups cracker crumbs • 4 cup margarine or butter Vi teaspoon salt Vi teaspoon celery salt _j tv , Oil a baking dish, and fill with

THE INDIANAPOLIS TIMES

alternate layers of crumbs and seasoned oj’sters. Top with a layer of crumbs dotted with the margarine, and moisten with the milk and any oyster liquor available. Bake twenty-five minutes in a moderate oven, Rroiled on Half Shell Select large oysters. Wash them, and place one in each half oyster shell which *ias been well scrubbed. Season with salt and pepper, and place piece of butter in each shell. Place under the broiler, and cook until edges of oysters begin to curl. Serve with slices of lemon and parsley sprigs. If preferred, the oysters merely may be seasoned with salt and pepper, broiled, then served on a hot plate with melted butter and lemon slices, the shell omitted. Oyster Cocktail 6 raw oysters 3 4 tblsp. lemon juice ’/a tbsp. catsup 3 drops tobasco Pew gratings horseradish Salt to taste 1 tablespoon celery chopped fine Vi teaspoon Worcestershire sauce Mix all ingredients, chill thoroughly, and serve in cocktail glasses. This is the mixture for one glass. Little Pigs in Blankets 24 oysters 24 very thin slices of bacon Salt and pepper Parsley Season the oysters with salt and pepper. Wrap one oyster in each slice of bacon and fasten with a toothpick. Heat a frying pan and place the oysters in it. Cook on one side, then on the other, just long enough to crisp the bacon Cut slices of toast in quarters and place one oyster on each slice. Serve immediately, garnished with parsley. Catsup is a good accompaniment.

Oysters en Brochette 30 large oysters 6 slices of toast Vi pound bacon Cut the bacon into thin strips, and cut the strips into pieces an inch or more square. String the oysters and bacon squares alternately on six long, slender steel skewers, being # careful to run the skewers through the hard part of the oysters. Place the skewers across a narrow baking tin, so that the oysters will hang down but not touch the bottom of the tin. Leave space between the skewers, so the heat will pass evenly around them. Cook in a very hot oven for five minutes, or long enough to crisp the bacon. Place a skewer on each slice of toast. Pour the juice in the pan over the toast, and serve at once. Fried Oysters Drain and wipe the oysters dry, then roll in cracker or bread crumbs seasoned with salt and pepper, dip in egg beaten with 1 tablespoon

Mark Twain SAID . . . “Everybody complains about the weather, but no one seems to do anything about it.” Probably he was right then—today he would be “all wrong.” We can help keep you cool in summer and warm in winter; we can even improve on spring and autumn. When the coolness of autumn slips upon us unawares, we are ready with electric heaters for use before it is time to start the furnace. When summer tells spring to “close the door on the way out,” there are electric fans. Electric refrigeration keeps food at an even temperature, regardless of Old Man Weather. Automatic heat .—with the aid of the electric motor—laughs at winter, If a storm approaches, we know that it means darkness and that darkness means an instantaneous demand for light. We are always prepared to furnish that light. Our new steam heating plant is operating to the comfort of our customers as promised—Ask them. We do do something about the weather. INDIANAPOLIS POWER & LIGHT COMPANY 48 Monument Circle

Ask Miss Alden Dorothy Alden is always glad to give her personal attention to your household problems. If you wish certain information please feel free to consult her. A stamped, addressed envelope enclosed in your letter will assure you of her reply.

Vegetable Soup Is Tasteful Dish on Winter Days Some time ago, this page carried a suggestion that if combinations of vegetables were canned during the season of plenty they would/ come in handy for soups in the winter. Several of my readers have written me for directions as to just how this could be done, so I am printing the recipe here, thinking that it may be of interest to many of you: Vegetable Soup Mixture Use vegetables well liked by the family. A god mixture is tomatoes, carrots, celery and beans. Prepare each vegetable as for canning. Blanch together the vegetables which do not require peeling, for five minutes. Pack immediately, in layers if desired, into clean hot jars. Add 1 level teaspoon of salt to each quart, partly seal, and process for 3 hours in a hot water bath, or for 63 minutes in a pressure cooker at 10 pounds pressure. Remove from the canner, and seal at once. Helps in Punctures In these days when the family spends a great deal of time “on wheels,” there are occasionally such things as punctures to mar the pleasure. One readtT writes that she has found it a good idea to carry in the pocket of the car a bottle containing a soap solution, simply made from soap flakes and water, to be used for washing the hands after the dirty job of cnanging a tire is over.

Basket Good for Dishes Dishes washed, then stacked in a wire basket, which can be bought for the purpose, and scalded, will dry by themselves, and save much time on this three-times-a-day task. Takes Out Stains To remove old tea or coffee stains, cover with gylcerine, let stand three hours, then wash with soap and water. Repeat if necessary. milk and roll again in crumbs. Fry quickly in deep hot fat, drain on paper and serve hot, garnished with lemon slices and parsley. May be served with catsup or tartar sauce. For oysters fried Philadelphia style, drain, then dip in a good salad dressing then in cracker crumbs. Again dip in the dressing and in the crumbs. Fry brown in margarine or olive oil. Tartar Sauce To 1 cup of mayonnaise dressing, add 2 tablespoons chopped sour pickle, 2 tablespoons chopped stuffed olives, 2 tablespoons chopped parsley and a little onion juice. Deviled Oysters 1 pint oysters 3 tablespoon margarine 2 tablespoon flour 1 cup milk or cream 2 egg yolks Salt and pepper 1 tablespoon chopped parsley Drain the oysters, chop them not too fine, an' 1 drain again. Make a white sauce with 2 tablespoons of margarine, the flour and milk. Remove from the fire and add the beaten egg yolks, the salt, pepper and parsley, then the oysters. Fill individual baking 4.4... *es with the mixture, sprinkle lightly with soft bread crumbs, dot with the remaining fat, and brown in a quick oven.

Try Cooking Some Foods in Furnace Furnace fires are burning once more to make our homes warm and cosy. With the men of the house away all day, it usually falls to our lot to keep them burning, too. and that isn’t so pleasant. Though I can offer no suggestions for making this job any more likeable, perhaps you will find some solace in your stoking when you hear of the suggestions I have to offer for furnace cookery’. Yes, “furnace cookery.” Have you ever tried it? It is a saver of time spent watching food cooking on the stove; it saves gas or whatever your usual cooking fuel is, and as cooking done in the furnace is slower than that done in the stove, it is often possible, when you are going to be away for the day or afternoon, to place certain foods in the furnace and find them done when you return. When I say "place them in the furnace,” I am speaking rather carelessly. You really want to place them on the wide ledge just inside the furnace door. Sweet potatoes, Irish potatoes and squashes bake admirably here. It usually requires a little longer time than oven baking, depending upon the state of the fire, of course. Baked beans, which to be really good require eight hours’ baking, have conditions peculiarly suited to their goodness on the ledge of the furnace. In fact, almost any food which requires long, slow cooking will do nicely. I can not give you any definite rules, you will have to experiment a little, but I am sure you will be pleased with the results Those of you who have little folks, who require a daily baked potato, will find this suggestion for furnace baking especially helpful. It seems such a waste of fuel to heat the oven daily for one baked potato.

Relief Offered for Lime in Tea Kettle Recently I have had so many letters asking me how to remove the | lime from tea kettles that I thought | you might all be interested in such information. In the first place, I would like to say, “get the city fathers to change the water supply or do something to remove its hardness. No doubt you would all vote ‘yes’ to this.” However, in the meantime, you can remove the lime by boiling a quantity of sal soda in your kettle for an hour or longer. The sal soda will soften the deposit so it can be scraped off. If the tea kettle is limed badly, it may be necessary to do this more than once. To keep lime from accumulating, place a small square of thin white cloth in your kettle. The lime will collect on it instead of on the kettle, and it will, of course be necessary to replace the cloth at least once a week. Help in Pressing To press pleated skirts, use a piece of tape that just will reach around the ironing board. Sew a hook and ! eye on it to fasten. Place the skirt on the board, lay the pleats in place and fasten down by means of the tape. In this way, they will stay put and can be easily pressed. Tapioca Over Fruit Pie When baking fruit pies,, sprinkle one teaspoon of instant tapioca over the fruit before putting the top crust on. The tapioca absorbs the juice and keeps the pie from running over. Paml Can Be Removed Paint, stains on clothing can be removed by treating with equal ; parts of turpentine and ammonia. Wash in white soapsuds when the j stains are loosened.

Standard Nut Margarine It is pure; it is wholesome; it is high in food value and neve r yets xk\ strong; it affords a saving. Standard Nut Margarine pleases thousands . . . And we are certain it will please you. Try a pound today. Tune in on the Cooking Chats Y °u Gr I °, c , er over Station hae WKBF at 9:J+5 A. M. Daily Made in Indianapolis by the Standard Nut Margarine Cos.

Now - - In Seal-Packed Cans

‘'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. _ Note Buy Indianapolis Directions for the use of Hoosier ~ „ Club’s flne grind for Drip-O-Corree Later and percolater grind is , . found under lid of the new I I Hoosier can. HOOSIER COFFEE CO; I INDIANAPOLIS

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