Indianapolis Times, Volume 41, Number 158, Indianapolis, Marion County, 12 November 1929 — Page 6

PAGE 6

Dorothy Alden s Page of Helpful Hints for the Home

Desserts Can Be Made With Cheese Desserts made with cheese may be something of a novelty to the average housewife today, yet there are many old recipes to testify that they were famous centuries ago. Cream cheese cake is one of these. The recipe brought up to date reads as follows:

Cream Cheese Cake 1 mp dry brrad rrumbs 9 tahlenpoon margarine 2 tablr.poon *u*ar 1 enp augar 1 pound soft cream cheese ti pint cream 2 tablespoon flour Pinch of salt 1 teaspoon vanilla 4 ere < yolks and whites beaten separately). Add the margarine which has been creamed and mixed with 2 tablespoons of sugar, to the bread crumbs. Blend these ingredients and place in the bottom of a baking dish. Cream the cup of sugar with the cheese until well blended and add the remaining ingredients. Fold in the beaten egg whites, last. Pour this mixture in the baking pan on top of the crumbs. Bake in a modernate oven one hour, or until a depression is left when touched in the center with finger.

Pumpkin Pie with Cream Crust Ai cop pastry flour teaspoon salt X tablespoon ahortenlnr W pound rratrd American cheese Cold water Sift together the flour and salt. Work In the fat and cheese. Add enough cold water to make a stiff dough. Roil thin and line a pie tin, then fill with pumpkin pie mixture. Baked Apple Stuffed With Cheese fl apples Vi cup sugar Vi cup raisins Vfc cup cream cheese Core the apples and bake until soft. Boil the raisins in ‘i cup of water until soft. Add the sugar and simmer down. When lukewarm, add the cheese. Stuff apples with the mixture. Pears may be stuffed the same way. Either fruit may be Berved as a salad.

Brown Betty With Cheese Arrange in a deep baking dish, alternate Hyers of bread crumbs ( apples. Sprinkle each v brown sugar mixed with amon. Cover each layer American cheese and. if -i dry, add about 5 i cup Cover with buttered bake in moderate oven o * -t,y minutes. Serve W’ith ng sauce. ‘ lieese Custard I cup cheese H cup cream or evaporated milk 5 ezz volks Salt and paprika Place cream and cheese in double boiler, and heat slowly, stirring. Beat until smooth and pour over the yolks of eggs. Add seasoning. Bake in custard cups until firm (custard cups should be placed in pan of hot water for baking). Serve with jelly or preserves. Make, Use of Crumbs When the last cookies are gone from the cookie jar or the cookie box. there usually are many crumbs and broken pieces. These may be utilized by folding them into whipped cream until a stiff mixture is formed. Chopped bananas or other fruit may be added. Heap this into dessert with a dash of whipped cream on top and a sprinkling of nuts or a cherry, and you will have a very fancy dessert. Save Pickle Juice Save the spicy juice from your sweet pickles, and use it instead of vinegar when you make mincemeat. It also is very good used in French dressing.

V Standard Nut Margarine j Nutritious Tune in on Standard Your Grocer ' Nut Program Over \ Station WKBF at . . . Has It! 9:45 .4. M. Daily . MADE IN INDIANAPOLIS , By the Standard Nut Margarine Cos.

Pie Recipes Pies with custard and cream fillings come into vogue with the approach of winter. Dorothy Alden has collected a number of recipes for delicious pies of this kind. She will be glad to send them to you on receipt of a stamped addressed envelope. Write to Dorothy Alden, The Indianapolis Times, and ask for "Open Face Pies.”

High Food Value Is Contained in Cereal Dishes As you ate your oatmeal—or perhaps it was some other wholegrained cereal—for breakfast this morning, did you stop to think of the health you were eating with every spoonful? Cereals have many advantages. For one, they are good milk carriers. In the case of children who arc not getting their full quota of milk, it is a good idea to cook the cereal in milk Instead of in water, as well as serving whole milk over it.

They also serve as a good w r ay to have a hot food for breakfast, and if the cereal chosen is a wholegrained cereal, as oatmeal is. they furnish a means of adding to the daily supply of iron. A well-cooked cereal, at least once a day for every child, is advocated by nutritionists. Children especially need an abundance of such energyproducing fQOd. Raisins, dates, or figs add to the attractiveness of cereal dishes. For variety, try sliced bananas, prunes, baked apples, berries, or peaches. These fruit additions increase the food value, and add to variety of the menu. The raisins, dates, and figs, may be chopped and cooked with the cereal. Breakfast dishes are not the only use for cereals. They may be used in puddings, scalloped dishes, and for stuffing peppers and tomatoes.

Use Suds in Sink To keep the sink clean and shining, it should be gone over with hot water and soapsuds each time the dishes are washed. The hot suds are excellent to use to keep the nickel fittings shining. The drain pipe can be kept clear if it is flushed with very hot suds every few days. It is a good idea to have a little sal soda in this soapy solution. Make-Believe Pies For the children who are not al- ; lowed pastry, nice little make-be- | lieve pies may be made by stewing i the fruit and sweetening it. Place in a small pie pan. and cover the top with fine stale breadcrumbs. Pour three tablespoons of rich milk over the top, and bake until the top is well browned. Protect Your Fingers Keep a pair of white canton flannel work gloves with the ends of the fingers cut <fff to use when hanging clothes in cold weather. The finger tips will be free to handle the clothes, with the rest of the hands and wrists protected. Save Your Arms When steady beating is required, try changing the level of the bowl occasionally. This shifts the strain on the arms, and you will not tire so quickly. Iron Two Collars When ironing men's soft collars, you will save time and also avoid scorching the board, by placing two collars on the board at one time, the neck bands together.

Soup Is Ideal Appetizer for Cold Weather; Many Kinds Tickle the Taste

BY DOROTHY AIDEN COLD weather is sure to revive our interest in soups. And since there are so many stimulating, nourishing soups to be made, why not give them a place dh the menu more often? For lunch there is nothing more suitable than a cream soup. This

with a salad or fruit is a perfect meal. Bean soup is another good luncheon dish, as are the chowders, and thick vegetable soups. Smaller portions of any creamed soup can be served at dinner, and all the clear soups or soups with broth bases are suitable for the big meal of the day, as a first course. So few people take advantage of all the good cream soups which are made from mfik. I find that most of my readers seldom serve a soup of this kind, although they may make a vegetable soup comparatively often. If there are children in the family, I can not too strongly recommend the cream soups. They furnish such a tasteful and excellent means of adding more milk to their diets. They do not take as much time for preparation, either, as do the soups made from meat, wffiich is another point in their favor. Canned soups are excellent to use, too. If your family tires of the usual varieties, try making a few corn-

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Miss Alden

binations on your owm initiative. A celery combined with a vegetable beef, for instance, is good; or, a chicken celery. There are a few more elaborate combinations suggested in these recipes:

Cream of Onion and Potato Soup 3 cups scalded milk 1 cup potato water 2 tablespoons flour 2 tablespoons margarine 4 medium potatoes 4 onions 1 tablespoon chopped parsley Salt and pepper Boil the potatoes and onions together until tender. Drain. Save the water and rub the vegetables through a course sieve. Make a w’hite sauce of the liquid, flour and fat, and combine with the potato and onion pulp. Season with chopped parsley, salt and pepper. Beat with egg beater and serve with croutons.

Cream of Corn Soup

S cups corn 5 cups milk 2 tablespoons flour 2 tablespoons margarine Salt and pepper 2 egg yolks Put the com in a double boiler w’ith one quart of milk and cook for twenty minutes. Make a white sauce of the milk and corn, flour and fat, add salt end pepper, and cook five minutes. Rub the soup through a strainer, beat the egg yolks w’ell, and add them to the remaining cup of milk. Stir this mixture into the strained soup. Cook for a minute or two, stirring constantly. Beat and serve at once. Cream of Mushroom Soup Vi pound mushrooms 2 tablespoons margarine 2 tablespoons flour 1 teaspoon salt 1 pint milk Wash and skin the mushrooms, and put them through the food grinder. Cover them with pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushrooms w’ere cooked, together w’ith the mushrooms. Heat and serve. Split Pea or Lima Bean Puree 1 run split peas or lima brans <dry) 2 auarts r atrr 1 tahlespo.,n flour 1 teaspoon onion Julc* 2 tablespoons margarine Salt and pepper Celery salt

Soak peas or beans all night, then put them on a slow’ Are with the water and bring to a boil. Cook slowly until soft. Rub through a sieve, and thicken with flour and fat rubbed to a paste. Add the seasonings and onion juice. Stir or beat until smooth, and serve with croutons. Puree of Peas and Tomatoes K- pound dried yellow split peas 1 pint tomatoes 1 quart water 1 onion 1 or 2 celery tops Salt and pepper ' 1 tablespoon flour 1 tablespoon margarine Soak peas overnight in w’ater enough to cover them three or four inches. Drain and put into a sauce

THE INDIANAPOLIS TIMES

pan with the tomatoes, water, sliced onion, and celery. Cook until peas are tender. Mash through a sieve. Season w-ith salt and pepper, and bind with the flour and fat rubbed together to form a paste. Garnish with a thin slice of tomato or lemon and a few canned peas. Serve with croutons. ■-Fish Chowder 1 cup diced potatoes 3 poundes fish (fresh cod Is best). H pound salt pork 1 teaspoon salt 1 onion sliced 1 quart scalded milk K soda crackers Bone fish and cut into small

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Help for You Whatever your household problem may be, Dorothy Alden will be glad to help you solve it. A stamped addressed envelope enclosed with your letter will insure a reply.

pieces. Cover bones with boiling water and simmer for five minutes. Parboil potatoes in enough water to | cover. Cut up salt pork, fry in hot 1 pan with onions for five minutes. Combine potatoes, fish, pork and onion. Add potato water and fish stock. Cover closely and simmer twenty minutes. Add milk, seasonings and crackers which have been soaked in cold milk. Cook five minutes longer. Serve hot. Puree of Rice 4 tablespoons bacon drippings 1 sliced onion 2 sliced carrots 1 diced turnip 1 cup rice 1 cup tomato soup 4 cups water Melt the bacon drippings, add the vegetables and cook for twenty minutes without browning. Then add the rice, tomato soup and water, and simmer for two hours. Stir occasionally. When done, put through a colander. Return to the sauce pan and bring to the boiling point. Season ! with cayenne, salt, pepper and paprika. Serve very hot with croutons. Instant Vegetable Soup Add r,£ cans of hot water to the contents of one can of vegetable soup one can of pea soup. Heat to boiling point. Serve with cheese straws.

leftovers Make Tasty Croquettes Croquettes in their crisp brown jackets furnish such an appetizing use for leftovers, that It behooves each of us to get the “croquette habitt.”

Croquettes, to be at their best, I should be fried in deep fat, and it undoubtedly is that fact that prevents us from making them more often—the deep fat frying seems like such a lot of bother. Actually, once you get the swing of it, it is no trouble at all. Os course, if you have a fat kettle and a wire basket, you are well equipped for this form of cookery, but these two pieces are not essential. A deep frying pan and a slotted spoon will serve almost as well. And there are cooking fats on the market that can be used over and over again, so deep fat frying is not an extravagance. Here are examples of some of the varieties of croquettes you can make: Beef Croquettes 1 cup cooked beef 2 cups mashed potatoes 1 egg Seasonings Flour, or egg and crumbs Chop cold roast or corned beef fine and mix with well-seasoned mashed potatoes (left-over). Beat the egg, work it into the mixture, and shape the mixture into little cakes. Additional seasonings, such as chopped green peppers, chopped onion, celery salt, or chopped parsley may be used, too. Roll either in flour or egg and crumbs, and fry in deep fat for two to five minutes.

“Christmas J)s Coming" the youngsters joyfully exclaim! I Our HOME SERVICE DEPARTMENT is helping many busy women of Indianapolis to solve their gift problems, cooking problems, not to mention beautifying homes with lamp shades. Homemaking classes are held in the Home Service Department each Monday afternoon, Cooking classes every Tuesday afternoon and Lampshade classes are held every Friday. These classes begin at 2 o’clock p. m. They are free to all women of Indianapolis and you are cordially invited to attend. HOME SERVICE DEPARTMENT MRS. J. R. FARRELL, Director Indianapolis power & £ight Company 4-S Monument Circle

|VS ‘ 'Tim™- <y KE ICE and the joy of living THERE is always so much enjoyment in dining at fashionable places; splendid service, delicious food and add a final touch of beauty to the around the celand on the butter plates! ICE clinking in the glasses, bringing gaiety to the table and making good things more delicious. IT is very easy, with the plentiful use of ICE, to add like charm to meals served at home. Then, too, ICE actually contributes to health, keeping foods safe at all .seasons, and preserving their precious, elusive flavors. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Irvington Ice and Coal Cos. IRvington 3031 I Polar Ice & Fuel Cos. TAlbot 0689

.NOV. 12, 1929