Indianapolis Times, Volume 41, Number 170, Indianapolis, Marion County, 26 November 1929 — Page 5

NOV. 26, 1929.

Dorothy Alden’s Page of Helpful Hints for the Home

Two Types of Cat-pets Described There are two general types of domestic carpets. The one has an erect pile, the other has a flat weave, such as a rag carpet or an ingrain. Those with the erect pile may be classified further into the cut and the uncut piles. Those with the cut are Chenilles, Wiltons, tapestry velvets, Axminsters, and velvets. The uncut piles are body Brussels and tapestry brussels. The rugs with the cut piles are more luxurious looking than those with the uncut, and for this reason they are popular for living rooms. On the other hand, the firm, wiry character of the uncut piles mak* them especially durable and strong for rooms In which the floor covering is to be given hard wear. Tapestry Brussels is an imitation body Brussels. It cists less, but is not so durable. This does not mean, however, that it is not a good buy for certain rooms. A tapestry velvet is to a Wilton what a tapestry Brussels is to a body Brussels, and the same things may be said about it. A Wilton is probably the most popular domestic carpet, and it 1s available in eight or ten grades at varying prices. Axminsters are excellent mediumpriced rugs and serve admirably for many purposes, though they can not equal the best grades of Chenilles or Wiltons in wearing qualities. Chenilles resemble Axminsters, but are more expensive and in finer grades are thicker in pile and softer. Linoleum is no longer relegated to the kitchen and bathroom, though it remains, probably, the most practical floor covering for those two rooms. It may be used

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Plum Pudding It is time to make your fruit cakes and plum puddings! That sounds strange, for it is hard to believe that Christmas is so near. Dorothy Alden Is glad to tell you that she has recipes for fruit cake and plum pudding which are as delicious as they are English—for, you know, English housewives have the last word on these two dainties. She will be glad to send you these famous recipes on receipt of a stamped addressed envelope. Write to Dorothy Alden, The Indianapolis Times.

in almost any room which has an old unattractive flooring, as a flooring in place of other finish. Some of the : ttractive tile effects are particularly good in sunrooms and hallways. Nurseries, also, may me practically and attractively covered with linoleum. Inlaid linoleum is the more expensive and gives better service than printed linoleum. However, where an inexpensive floor covering is desired, the latter is entirely practical. Its life may be lengthened by treating it with varnish or a linoleum lacquer. For an inlaid linoleum, paste wax or some spec.nl compounds. Varnish is not necessary for its surface. For best results, linoleum should be cemented to the floor. Grease Cream Pitcher To keep cream from running down outside a pitcher, grease the spout inside and cut with a bit of butter. Try holding a knife or spoon next to a cup or dish when pouring a liquid from it. The liqu and will run over the kn'fe or spo:n, and this is kept from running back, on the outside of the container.

Thanksgiving Dinner Is Made More Attractive by Thought and. Little Work BY DOROTHY ALDEN ISN’T it fortunate that our ancestors proclaimed a day for Thanksgiving In the autumn, just when the first cool weather is affecting our apej tites, so that the very thoughts of the time-honored Thanksgiving dinner makes us smack our lips in anticipation? I Perhaps that seems like a very flippant remark to make, in view of the significance of the holiday, but the custom of the Thanksgiving dinner ! undeniably has a big part in observance of the day. Granting that the dinner is a good one, and the family all together, we expand under the geniality of it all, and gather up enough kindly feelj feeling toward our neighbor to last us throughout the year. So the : Thanksgiving dinner does play an important party in our lives. Whoever heard of a Thanksgiving dinner eaten at a lunch counter : warming the cockles of one’s heart for his fellow men? Not likely. It is the combination of home, a good dinner, and the gathering together of one’s family and friends which prompts that feeling.

Perliaps it is absurd to suggest a menu for as ancient a feast day as Thanksgiving, for practically every family has certain foods sacred <o the day. But on the other hand, I have so often heard this refrain, *T don’t mind getting up a big dinner, if someone would only tell me what to have.” So with that ringing In my ears. I am going to suggest a menu for your dinner which I hope will win your approval. This dinner, for eight people, will cost in the neighborhood of slo—less rather than more. Much of the preparation for this dinner can be accomplished the day before, thus saving time and energy on the holiday. Attention will be called to this fact as the menu Is discussed. Oyster Cocktail Season oysters with the following, which is the correct amount for one pint: 2 tablespoons lemon juice, 2 tablespoons catsup, % teaspoon finely chopped shallot, 4 drops pep-

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per sauce, a few gratings of fresh horseradish, salt if necessary. Chill thoroughly and serve in cocktail glasses. Sprinkle with finely chopped celery, and garnish with pieces of red and green pepper. Cranberry Relish You may prefer old-fashioned cranberry sauce or jelly to the cranberry relish suggested in the menu, but the latter is very good and a bit out of the ordinary—and what hostess does not like to surprise her guests with “something new,” especially if these guests are women? Grind the raw cranberries in the food grinder. Add an equal amount of sugar to the ground berries, and set aside for the sugar to dissolve. The relish, because of the large amount of sugar, will keep for some time if stirred in covered jelly glasses in a cool place. It can, therefore, be made several days in advance, ready to serve at the appointed time. The turkey, that king of birds, should be dressed and stuffed the day before, all ready to place in the roasting pan on Thanksgiving morning.

Celery Stuffing S cups chopped celery 3 tablespoons fat 3 cups stale bread crumbs 2 tablespoons salt Vs teaspoon pepper Chop the celery fine. Melt fat, add crumbs and mix well. Add the celery, salt and pepper. Mushroom Stuffing 4 cups stale bread crumbs Vs. cup melted fat V\ cup chopped mushrooms 2 Vs teaspoons salt. teaspoon powdered thyme 1 teaspoon minced parsley. Mix the ingredients in order given. Chestnut Stuffing I Vs quarts chestnuts S A cup bread crumbs 3 tablespoons fat 3 tablespoons cream. „ Salt and pepper Onion juice if desired Shell and blanch the chestnuts, and cook in boiling water until tender. While they are still hot, rub through a coarse sieve or colander. Add other ingredients in order given. Baked Squash Cut squash in pieces of suitable size for individual serving. Remove all seeds and stringy portions, and place in a dripping pan. Season with salt and pepper, and place Vs teaspoon molasses and a bit of margarine on each piece. Cover and bake in a moderate oven for half hour. Remove cover, and bake 20 minutes longer. Serve in the shell. Onions, for some reason, have an undisputed place in every turkey dinner menu. Scalloped onions are a little more festive and very little more trouble than the ordinary creamed onions. For this dish, cook the onions the preceding day, havj ing them all ready for the cream sauce and other ingredients on j Thursday morning. Scalloped Onions Boil the onions whole. When tender, drain and cut in quarters. ! Place in a greased baking dish, or in individual baking dishes. Pour over them a well-seasoned white sauce. Cover with buttered bread crumbs and place in the oven long enough to heat through and brown the crumbs.

The grapefruit salad Is light and appetizing and therefore a suitable accompaniment to a big dinner. Grapefruit Salad Peel the grapefruit, separate into sections, and carefully peel the skin from each section. Arrange lettuce leaves on salad plates, and place about three sections of grapefruit on each, spreading fan-shape. Decorate with strips of pimento and dress with French dressing, in which grapefruit juice has been used in place of lemon or vinegar. Other salad combinations requiring French dressing, suitable for the Thanksgiving menu are: Grapefruit, celery, nuts; pineapple rings, pimento, and cream cheese balls, orange and pineapple. Salad combinations to be served with a fruit salad dressing or a mayonnaise are: Malaga grapes, nuts, and celery; celerv and nuts, apples, grapes, pineapple, celery, and nuts. Os course one would have to go a long way to And a dessert more suitable than pumpkin pie. I have suggested individual pies. If you do not mind the little extra trouble involved in making them, I am sure you will find them just a little nicer than a big pie for such an occasion. A spoonful of whipped cream is very good served on top of each one. Apricot ice Is a very good substitute dessert. It has a lovely color for a Thanksgiving dinner, besides being very good. Apricot Ice 1 quart rooked apricot*. IH-2 cups suirar. Strain juice from dried stewed apricots. Add enough water to make one quart. Dissolve sugar in the liquid. Rub apricots through a sieve and add. Freeze. When mixture is partly frozen, 14 cup of cream, whipped, may be added, and the freezing continued. Thanksgiving Dinner Oyster Cocktail Celery OUtm Roast Stuffed Turkey Cranberry Relish Mashed Potatoes Baked Squash Scalloped Onion* Grapefruit Salad Indirldaal Pumpkin Pies Coffeo Mato Mi Batatas

Service for You Dorothy Alden has specialized in home problems. If she can be of service to you at any time, do not hesitate to write her. A stamped addressed envelope should accompany your letter to insure her reply. Address Dorothy Alden, The Indianapolis Times.

Rules Given for Cooking Better Cranberry Sauce To get the best results from cranberries on the market, the following proportions should be observed in making sauces and molds: Cranberry Sauce 1 quart cranberries 2 cups water IV4-2 cups sugar Boil sugar and water together for five minutes. Add cranberries and boil five more minutes or until all the skins pop open. Remove from the fire when the popping starts. Cranberry Mold 4 cups cranberries 2 cups water 2 cups sugar Boil cranberries with water until berries stop popping. Strain through a fine sieve. Add sugar and stir. Then boil rapidly for eight to ten minutes, or until a drop jells on a cold plate. Turn at once into a wet mold and chill. Keep Celery Crisp A good way to keep celery crisp is to v sh it carefully, then place it in ass jar and screw the cover on ti w .Place the jar in a cool place. It will keep crisp and fresh for several days. This also Is a good way to keep parsley and lettuce crisp. Parsley Good in House Keep a pot of parsley growing in your kitchen window this winter. It not only makes attractive garnishes, but can be used to lend flavor to sofcps, sauces, dressings, and meats. Do not try to start it from seed, but rather get a few plants from a gardner. Loosens Sink Grease A cupful of kerosene poured down the sink once a month, followed the next morning by two gallons of hot, soapy water, will loosen the accumulated grease and carry it away. Helps Cookie Baking If you have no cookie sheet, use your broiler pan for baking cookies. So many more can be baked in this way, at one time, and there are no pan sides to keep off the heat.

ICE the most popular refrigerant M 1 kets apd || |j rf?}'"; /"y ~-j stores that cater to 9 people who want B the best foods in ms the best condition, F— T , choose ICE refrig- l 1 — —‘ -kJ—eration. Likewise in fa shi o n able hotels, on Pullmans, in hospitals, you see the plentiful use of ICE to make food appetizing and attractive. In the home, too, ICE is the nation’s favorite means of refrigeration, keeping foods sweet and safe for family use. TWENTY-ONE million tons more ice will be used in this country this year than five short years ago, according to reliable estimates. Why? Because ICE is the economical, ideal and safe refrigerant. Phone us for steady service. Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. Lincoln 2313 Irvington Ice and Coal Cos. IRvington 3031 Polar Ice & Fuel Cos. TAlbot 0689

Squash and Apples Good Fall Dishes Apples, sweet potatoes, squash—and how many other good things there are for fall tables. The following recipes will help you to enjoy some of them, at least: Sweet Potatoes and Apples 2 cups cold boiled sweet potatoes, cut in %>inch slices. % cup brown sugar. IV4 cups thinly sliced sour apples. 4 tablespoons margarine. 1 teaspoon salt. Put one-half the ootatoes in a greased baking dish, cpver with half the apples, sprinkle with half the sugar. Dot over with half the margarine, and salt. Repeat. Bake in a moderate over for one hour. Steamed Cranberry Pudding Vi cup margarine. 1 cup sugar. 8 eggs. M teaspoon salt. 3 Vi. cups flour. 1H tablespoon baking powder. VS cup milk. IV4 cup cranberries. Cream the margarine, add the sugar gradually, and eggs will beaten. Mix and sift, flour, baking powder, and salt. Add alternately with milk to first mixture, turn into greased mold, cover and steam three hours. Serve with cider sauce. Cider Sauce VS tablespoon margarine. 1 cup confectioner’s sugar. 2 tablespoon cream. VS cup cider. 2 eggs. 1 tablespoon lemon Juice. Cream margarine and sugar. Add cider, eggs well beaten, cream and lemon juice, beating constantly until the mixture thickens. Pineapple-Squash Pie IVS cups squash. 1 cup milk. 1 cup sugar. 2 eggs. 1 teaspoon ginger. 1 teaspoon vanilla. VS teaspoon salt. V 4 teaspoon soda. 1 cup pineapple juice. Scald milk and beat egg yolks until thick and lemon colored. Add all the other ingredients. Mix well. Fold in egg whites, beaten stiff. Line pie pan with crust and bake in hot oven for five minutes, then remove, add filling and continue baking in a moderate oven until a silver knife inserted in the center comes out clean. Just before serving, cover with marshmallows and put into a hot oven for a few minutes to brown. Pan of Water Aids In baking angel food cake, place a pan of hot water in the oven on the rack just below the cake, and you will note a wonderful difference in its lightness and texture.

We CHINESE Are supposed to have known the use of the mariner’s compass as long ago as 2,600 B. C. Yet it did not come into use in Western Europe until nearly 4,000 years later. In 1879 Thomas A. Edison startled the world with his constant voltage dynamo which had an efficiency of 90 per cent, whereas all previous dynamos had operated at a maximum of 50 per cent efficiency. Within fifty years—less than a lifetime — the electrical industry is furnishing light, heat and power to more than 19,000,000 homes in the United States. Once and for all the drudgery of homemaking has been eliminated in thousands upon thousands of these homes by the mere “snapping of a switch.” Let us show you many ways electrical appliances may aid you in making your home really “Home Sweet Home.” © HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY Lower Floor, 48 Monument Circle

Do Not Neglect Your Teeth! Decayed teeth can be the cause of most any ailment and a visit to the dentist should not be put off—to delay may cause serious illness. Lack of cash may make you hesitate to consult the dentist. This excuse is a poor one, as you can obtain the necessary money from a loan company at a very nominal rate of interest. Turn to the Want Ad page of The Times and read the many ads appearing for various loan companies. Remember, they are all reliable.

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