Indianapolis Times, Volume 41, Number 182, Indianapolis, Marion County, 10 December 1929 — Page 13

DEC. 10, 11)20.

Dorothy Alden’s Page of Helpful Hints for the Home

Fondant Big Help for Candies Home made cream candies, when good, are very, very good! And I do not need to add that whrn they are bad, they are horrid. With fondant made, the varieties of bonbons which can be concocted are limited only by one's originality Here is a standard recipe for fondant, and I shall leave the rest to you as to whether it is to take the form of chocolate creams, pepperments, various colored and flavored bonbons or what have you? 2 rup* granulated sugar I cup water 1 teaspoon vanilla 2 tablespoon corn up or 1-8 trm>ponn cream of tartar Put sugar, com syrup and water into a saucepan and heat slowly. Do not let it start to boil until the sugar is all disolved. Wash down the sides of the pan with a fork wrapped in a damp cloth. Boil slowly without stirring to the soft ball stage, 238 degrees. While cooking, it is a good idea to keep the pan covered at least part of the time, so that the steam will keep the crystals washed down from tlte sides of the pan. The crystals dropping into the syrup make the fondant sugary instead of creamy. Remove from the fire and pour at once on large platters or slabs which have been dipped in cold water. Let it stand until lukewarm. Stir with a spatula or fork until it is creamy, then knead with the hands until it is smooth and free from lumps. It is best to allow fondant to ripen for several days before using it. To do this, wrap it

y Standard Nut Margarine Nutritious Economical Tline in on Standard Your Grocer Over Station WKBF at .. . Has It! 9 '45 A. M. Daily MADE IN INDIANAPOLIS By the Standard Nut Margarine Cos.

HOOSIER CLUB COFFEE In the New Seal-Packed Can “Coffee to Be Really Good ////!/ . ... . Must Be Fresh” S uch a coffee is Hoosier livered weekly to Indianapolis independent grocers and every / _ two weeks to grocers in central Indiana. Percolators and Pots are Ml/ found on seal under lid Mff of new Hoosier Club can. fflff t>Uy HOOSIER COFFEE CO. , INDIANAPOLIS

Candies Do you sometimes wish you had some help in the solving of your household problems. Two heads are better than one, they say. Dorothy Alden will be glad to have you consult her at any time. A stamped, addressed envelope enclosed with your letter will bring you a personal reply. Write to Dorothy Alden, The Indianapolis Times.

in waxed paper and place it in a tightly covered jar. When it is to be used for the centers of dipped candies, it should be shaped with the hands, then allowed to stand in the air until it loses all stickiness before dipping. Custard Needs Care Custards curdle because of too much heat. This means that if the water surrounding the custard in the double boiler boils too rapidly, or if the custard is allowed to cook after it has coated the spoon, it will curdle, due to overheating or too much cooking. If a soft custard curdles, it may be restored fairly well by setting it in a pan of cold water and using a Dover beater. Cook Spinach Quickly Spinach and cabbage discolor if cooked too long. Cook both quickly until just tender. Spinach requires about fifteen minutes cabbage about twenty-five minutes. Doilies and, Cleanliness Scalloped, colored oilcloth doilies to place underneath the younger children’s plates at the table will save soiling the tablecloth and be neat and attractive. Toothbrush for Shoes To save your hands, use an old toothbrush to apply shoe polish.

Sweets Eaten in Greater Quantity at Holiday Time; Be Sure of Their Purity BY DOROTHY ALDEN ALL sweets made from wholesome ingredients are healthful. Like any others food, candy or sweets prove unhealthful when one overindulges in them or eats them at the wrong time. It is especially important to remember this last point in connection with sweets, because, eaten at the wrong time, such as before a meal, they are crtain to spoil the appetite for other necessary foods. Christmas seems to make special demands on the sweet tooth, and much candy is consumed during the holidays. Many of us like homemade candies particularly at this time, and make up a variety of them. With so much candy about it is hard to keep from eating too much of iy. One remedy for this is to make a (quantity of the simpler sweets which are not only more healthful, in a way, than the others, but serve to sort of "thin out” the richer candies. These really are the best for the children, too, and make attractive Christmas boxes to send to the home of friends.

Nut-Date Squares 1 psekaee dat-s (10 oi.). Vt ponnd shredded cocoanut Vi cup walnnts 1 teaspoon lemon Juice teaspoon jfrated lemond rind Run the dates, cocoanut and nuts through the food grinder. Moisten with lemon juice and knead in the grated rind. Roll out with a rolling pin to a sheet about one inch thick. Cut in squares. Roll in powdered sugar if desired. Stuffed Dates Add 1 tablespoonful lemon juice to 2Vs ounces peanut butter. Mix well and use to stuff V£ pound of dates. Salted peanuts or other salted nuts make a very good stuffing for dates. The dates may or may not be rolled in sugar afterward. Fruit Candy Remove the stones from one pound of prunes and put through the food chopper, using the finest

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knife. Also run through the chopper one package of seedless raisins and one-half pound of sweet chocolate. Mix well together and roll in balls the size of marbles. Roll in powdered sugar. Cocoanut Balls. 3 tablespoons condensed milk (sweet variety) lVi enp shredded eoeoannt 4 tablespoons raisins (4 cup nuts Place the milk in a bowl, and stir in the cocoanut, w T hich has been run through a food grinder with the raisins and nuts. Shape in balls and roll in cocoanut. Honey may be used in place of condensed milk. Date Apricot Candy 1 package dates Vt pound figs Vi pound dried apricots Vi pound cocoanut 1 tablespoon orange juice 1 teaspoon grated orange rind Run the fruit and cocoanut

through the food grinder. Moisten with orange juice, and knead in the rind. Roll into balls. Other candiea equally simple to make containing fruit or some other wholesome food, but requiring a cooking sugar syrup also can be given here. Pineapple Squares Chop 2 cups of canned pineapple, and dry in a warm place. This may require twenty-four to thirty-six hours. Cook 2 cups of sugar, V% cup of cream and a Vt cup of milk until it forms a soft ball in cold water. Remove from fire and allow to cool. Add 1 teaspoon lemon juice and the pineapple, and beat until it thickens. Knead, then shape into a greased pan, and cut in squares. Pink Popcorn Balls Boil l cup of white syrup with 1 tablespoon of vinegar until it is brittle. Add a few drops of red coloring, and boil again until br.ttle. Have freshly popped corn, buttered and ready in a large pan. Turn hot syrup over it, and stir until it is well distributed. When cool enough to handle, form into balls with greased hands. Candied Cranberries 1 quart large cranberries 2 cups sugar Vt cup hot water Mix sugar nda water, and stir until the sugar is dissolved, then boil to 240 degrees, or until the syrup threads from a spoon. Wash the berries, drain well, and prick each one in several places with a large darning needle. Add to the syrup, and simmer for five minutes. Cover the pan, and let stand over night. Heat again to boiling point, and boil very slowly until transparent. Remove the berries with a skimmer and spread out on platters. Place in a very slow oven or on a radiotor to dry off a bit. Sprinkle with sugar, and, when entirely dry, pack in tin boxes lines with waxed paper. These are a good substitute for candied cherries. Candied Fruits 2 cups sugar 1 cup water* 1- cup light corn syrup Boil together until the syrup spins a thread when dropped from a spoon. Pare, core, or otherwise prepare fruits to be candied. Have them drained clear of all juice, and add them to the boiling syrup, being careful not to have them crowded. Simmer until fruits are clear. Skim from the syrup, drain, spread on a screen and allow to dry until they are no longer sticky. Pack between sheets of waxed paper in a tin box or glass jar. Candied Orange Peel Cut the peel into halves or quarters. Let it stand overnight in salted water (one tablespoon salt to one quart water). Drain and wash thorughly. Simmer in clear water, changing the water several times until it no longer tastes bitter. 'When the peel is tender, drain, cut in strips or add whole to the syrup and simmer until it is transparent. Drain, roll in granulated sugar, and alow to dry well before packing. Glace Fruits or Nuts 2 cups sugar 1 cup water 2- cup tight corn syrup Small fruits, or sections of large fruits, or whole nut meats. Make a syrup of sugar, water and corn syrup. Boil without stirring to the hard crack stage (300 degrees). Remove saucepan from fire and put into an outer pan of boiling water, to keep syrup from hardening. Drop in the well-drained fruit or nut meats, a few at a time. Skim out and place on heavy waxed paper to dry. Peanut Brittle 2 cups granulated sugar 1 plot chopped peanuts Put the sugar into an iron frying pan and heat slowly, stirring constantly until the sugar is melted and turns a light brown color. Spread the chopped peanits in a greased pan, sprinkle them with salt Warm the tin slightly, then pour the melted sugar over the peanuts. Popper Good for Wienies As the weather grows cooler, “wienie roasts” will become popular. An old corn popper is ideal to use. Place the frankfuters In it, making it about half full, and gently shake over the campfire. The frankfurters can not fall into the fire and they are uniformly cooked.

Good Advice Dorothy Alden has ready for distribution, recipes for other home-made candies—all the old favorites. She will be glad to send you a copy of these recipes, on receipt of a stamped, addressed envelope. Write to Dorothy Alden, The Indianapolis Times.

Delicious Ways Are Revealed to Serve Ice Cream The hostess who is looking for something delicious as wel las simple to prepare will like these suggestions for serving ice cream: A brick may be cut into seven or eight slices if used with fruit addition, six slices if used alone. Combinations of fruit and ice cream make desserts that will appeal to to every one. 1. Mix crushed sweetened berries of any kind with cream whipped stiff. Serve on slices of vanilla ice cream. (Allow 1 pint of berries, Ms pint whipped cream, and IV Z quart bricks of vanilla ice cream; selves twelve.) 2. Mixed sweetened bananas and apricots, chopped, with stiffly beaten cream. Serve on vanilla ice cream. (Allow 114 quart bricks of ice cream, IV4 pints of fruit, and V 4 pint of whipping cream; will serve twelve.)

Paper Napkins Handy Paper napkins are very convenient to have about the kitchen. Buy a package of cheap ones and keep them in a convenient drawer. When there is a greasy skillet or kettle to clean out, wipe it clean with one of the paper napkins. If baby drops cereal on the flour, or you spill a bit of grease, run for a paper napkin. The pot can be wiped up and the napkin thrown away. If you are straining fat which has been used for frying, strain it through a paper napkin instead of a cloth.

Use Gauze for Dresses For lengthening her little girl’s dresses, one mother has found that the gauze bandages which come in different width are most practical to use for facings. The gauze shrings so litlte that if it is placed on the under side when stitching, the hem will be perfectly smooth and unwrinkled when ironed. Free Potatoes of Steam To prevent baked potatoes from becoming soggy, crack them open or prick with a fork to let. out the steam when they come out of the oven. Roll Sausages Always roll sausages in flour before frying. This will prevent them from bursting open.

ivr 1 ■■■' 1 SAV E WITH ICE SKI A Gift to Benefit the Whole Family a Tce (jS§p .refrigerator l„ g|g ' that for MUJ years to come will firing daily blessings to the family circle has a great deal to recommend it. And what can be of greater service or more lasting benefit to the whole family than a good ICE refrigerator? I N SELECTING an ice box for a Christmas gift, be sure you get one that is well insulated, tightly fitted together and designed to permit free circulation of air. We shall be glad to help you make a good selection. Then to make the gift complete, why not authorize us to keep the new refrigerator well iced the whole year through? Artificial Ice & Cold Storage Lincoln 6443 Capital Ice Refrigerating Cos. I ~ Lincoln 2313 Irvington Ice and Coal Cos. IRvington 3031 Polar Ice & Fuel Cos. TAlbot 0659

Bananas Are Delicious in Many Forms The banana is a versatile food, adaptable to many uses. The oldfashioned dish of bananas and milk really can not be improved on as a combination of; high nutritive value. Often one hears it said that bananas arc hard to digest. This is ; not true, provided the banana is a j ripe one. Bananas, as is the case I with other fruits, are hard to di- | gest in their under-ripe state. To be ripe, a banana must be yellow and well spotted with brown, and must have a rich ripe odor instead of a starchy, green one. Sometimes banana skins are brown from bruises and still too green for wholesomeness. A little experience will enable one to judge the correct stage of ripeness. It often is possible to purchase sound bananas which may be slightly under-ripe and allow them to reach the correct stage of ripeness in your home. They will do thia if they are placed in a warm spot. For a luncheon dessert, try this delicious banana custard: Banana Custard 2 cups scalded milk 3 egg yolks (4 cup sugar Vi teaspoon salt Vi teaspoon vanilla 3 bananas Beat eggs slightly with a fork. Add sugar and salt. Stir constantly while gradually adding the hot milk. Cook in a double boiler, stirring Constantly until mixture coats the spoon. Immediately remove, flavor, and cool. When cold pour over sliced bananas. Each serving may be topped with a spoonful of whipped cream. "Banana split,” made by slicing bananas on ice cream and garnishing with chopped candied cherries, j is an attractive variation for your j dessert list.

Banana Peanut Salad This is another favorite. Remove skins from bananas, scrape, using a silver knife, and cut in thirds crosswise. Then cut each third in lengthwise pieces, and roll in finely chopped nuts. Arrange with slices of tangerine on a bed of lettuce leaves, and pour over French dressing. Banana Fritters 2 cups flour 4 teaspoons baking: powder Vi teaspoon salt 3 tablespoon sugar 2 eggs 1 cup milk 4 teaspons melted fat t tablespoon lemon juice 1 cup diced bananas Mix and sift dry ingredients. Beatj eggs, add milk, fat, and lemon juice. ! Combine mixtures and add diced j bananas. Drop by spoonfuls into deep fat. Fry until a golden brown and drain. Roll in powdered sugar or serve with lemon sauce.

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