Indianapolis Times, Volume 41, Number 188, Indianapolis, Marion County, 17 December 1929 — Page 8

PAGE 8

Dorothy Alden’s Page of Helpful Hints for the Home

Skill Needed in Selecting Your Birds Turkey Is Thanksgiving’s bird, •while, if we follow tradition closely, we will serve goose for Christmas. Most of us do as we please, regardless of tradition, and I daresay turkey, goose, duck, capon and chicken vie with one another in popularity on the Christmas and New Year’s dinner table. The choice of good poultry requires some skill. Quality depends upon bread, method of feeding, the age of the bird, the manner in which the carcass was dressed, and the length of time it has been on the market. Dry picked poultry keeps better and has a better flavor than scalded poultry. The best chickens have soft yellow- feet, smooth, thick legs and smooth yellow or white skins. The - -skinned birds are likely to plump, the white skinned ender. The skin of all pouliuld be moist and tender, but oken; the breast plump and The cartilage of the breast f young chickens is soft and age of poultry usually may rmined by the legs and feet, ■I)" in young birds arc smooth, nd pliable, and in older fowl, nd scaly. A growth of hair ie carcass always indicates age in both chickens and turkeys, while plentiful pin feathers denote a young bird. The flesh of old turkeys where it chows under the skin upon the back and legs, is purplish. Western or domestic ducks and geese should not be more than a year old. The feet should be w-hite

SAV E WITH ICE NKT"" " Mr Make the Holidays Merrier — |lfk With a Plentiful Supply of ICE A T ERRY December is an JCLm JY/I appropriate time to see **■ “*■ what a difference the use of ICE can make in the home. Meats, vegetables, salads and fruits taste ever so much better when they have been kept fresh and flavorful in a good ICE refrigerator. There is no drying out of the delicious savory juices, no exchange of flavors or odors. W r HY not see for yourself <how much more delicious your holiday dinners will be with a plentiful supply of ICE on hand. We shall be glad to take care of your refrigeration needs not only now, but throughout next year, too. Artificial Ice & Cold Storage Capital Ice Refrigerating Cos. Lincoln 6443 Lincoln 2313 Irvington Ice and Coal Cos. Polar Ice & Fuel Cos. ITtvington 3031 TAlbot 0689

The jpirst (Jiristmas occurred just 1929 years ago nEXT week hundreds of thousands of Christmas trees all over the United States will be illuminated with tens of millions of tiny electric bulbs in celebration of that event. Tens of thousands of children will experience the keen delight which always accompanies the first electrical toys. Innumerable homes will welcome their first electric toasters, waffle irons, grills, vacuum cleaners, refrigerators and a score of other appliances designed to eliminate, once and for all, the drudgery of housekeeping. Make Your Christmas an Electrical One HOME SERVICE DEPARTMENT MRS. J. R. FARRELL, Director INDLANAPOLIS POWER & LIGHT COMPANY 48 MONUMENT CIRCLE

Desserts With the fast approaching Christmas season and all the extra entertaining which one plans for it, a variety of dessert suggestions will be very helpful. Dorothy Alden has a number of delicious and unusual dessert recipes which she will be glad to send you on receipt of a stamped addressed envelope. White to Dorothy Alden, The Indianapolis Times.

and soft and the wings tender. The body should be plump and thick, the fat light and transparent; the breast bone soft, and the meat tender. The beaks of young ducks and geese are flesh colored and brittle, while the windpipe should break easily when pressed between thumb and forefinger. The capon has a somewhat larger and plumper carcass than other fowl and is richer in flavor. The flesh of the capon is firmer and finer grained than the hen. Capons usually are more expensive than other poultry, with exception of choice turkeys. Wash Spinach Fast To wash spinach quickly, and not have it gritty, take it through hot water, then cold. If you have stationary laundry tubs, you will find it convenient to fill them with hot and cold water, and take the spinach through quickly. Color Buttonhole In making panties for children, much time will be saved when they are torn, if the middle front buttonhole is worked in a colored thread. In the case of bloomers, a colored dot might be worked at the top in front.

Novelties on Christmas Menu Help Make Dinner a More Tempting Affair BY DOROTHY ALDEN THE Christmas dinner, like the one seived at Thanksgiving, is more or less one of those family matters which is settled by custom. If you always have served a Christmas goose it is not likely that I could make you change to turkey, or vice verse. It just wouldn’t seem like a Christmas dinner without the old familiars, would it? Yes, in the main, I am perfectly aware of the fact that holiday dinners remain very much the same in families, year after year. However, it is possible to introduce a few novelties into the menu without disrupting the general scheme, and it is one of these novelties which I thought you would be interested in hearing about, rather than a complete menu for the Christmas dinner.

If you like something different and something new-, you will want to include several of these when you plan the big meal. I First of all, let us consider suitable j appetizers. Assorted Christmas Canapes Cut stale bread into 14 inch slices, then cut into fancy shapes such as bells, stars, Christmas trees, etc. Paper patterns may be used for this purpose, or tin cookie cutters. It is well to have several shapes, so all the guests will not have the same. Toast the pieces on one side and spread the other side with butter or margarine, then with a thin layer of the following filling: Christmas i tree, a base of very finely chopped and seasoned mushrooms, the top of finely chopped stuffed olives; the bell, spread with a mixture of cream cheese moistened with mayonnaise decorated with thin strips of pimento; star, spread with anchovy paste and sprinkled with the yolks of hard-cooked eggs pressed through a sieve. Christmas Fruit Cocktails Chill together sections of grapefruit, malaga grapes which have

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been seeded and skinned, and pineapple. Place in cocktail glasses. Over it pour grenadine syrup or fruit juice colored red with vegetable coloring. Sprinkle top with creme de menthe cherries, chopped. If there is to be roast goose, you will find no more attractive nor delicious garnish than cinnamon apples. Cinnamon Apples Closely pare medium size apples without removing stems or cores. Simmer until tender, turning gently from time to time, in a thin syrup, made in the proportion of 1 cup of! sugar to 2 cups of water. Add some i grated lemon rind to the syrup and enough cinnamon drops to color it. Os course you will want to select apples which will hold their shape. Sweet Potatoes, Southern Style Season mashed boiled sweet potatoes with margarine, salt and pepper. Moisten with cream and beat five minutes. Place in a greased baking dish, leaving the surface rough. Pour over a syrup made by boiling 4 tablespoons molasses and 1 tablespoon margarine five minutes. Bake in the oven until delicately browned. | Then, instead of the conventional cranberry jelly, you may want to serve this Cranberry Sherbet. It is ! delicious with either fowl or game. Cranberry Sherbet Cook two cups of sugar and four cups of water to a syrup. Add onehalf cup of lemon juice, and one oup of cooked strained cranberries. Freeze. There are several salads which are both Christmasy and good, so w r hy serve just an ordinary salad. Use one of these which will help decorate the table. t Wash very ripe tomatoes and cut down through the skin to form six flower-like petals. Slip paring knife under the skin at the top and cut half way down. Then cut down through the tomato. Open the center and put in one tablespoon mayonnaise dressing. Sprinkle centers with nuts and arrange on lettuce leaves for serving. Another version of the poinsettia I salad is the following: Place a slice I of canned pineapple on a bed of lettuce on each salad plate. On top of the pineapple, arrange pieces of pimento cut to represent poinsettia petals. Fill the center with a very stiff mayonnaise.

Christmas Salad S cups cranberries. 1 cup eugar. 1 cup chopped celery. 1 cup chopped walnuts. 2 cups prepared lemon gelatin. Pu? the raw berries through the food grinder, using the coarse knife. Add sugar, celery and nuts, then the hot gelatin mixture. Turn into molds. When firm, serve on lettuce garnished with a bit of parsley atop the salad dressing. And now to finish with a couple of dessert suggestions if you are planning to vary the usual mince pie or plum pudding: Cranberry Pie 1 ! 4 cups cranberries. H cup sugar. V 4 cup water. Cook cranberries, water and sugar for about ten minues. Cool and bake in one crust with a high rim. Put strips of pastry, lattice fashion, across the top. Frozen Maraschino Pudding Vi cup candied pineapple. Vt cup maraschino cherries. 14 cup of juice from cherries. 1-4 cup sugar. 1-3 cup water. 2 egg whites. 1 cup cream. 1 teaspoon vanilla. 1 teaspoon lemon juice. Cut the pineapple in small pieces and halve the cherries. Add the juice and let stand several hours. Boilet together the sugar and water until the syrup spins a thread. Pour slowly on the stiffly beaten egg whites. Beat until cool. Fold in the cream which has been beaten stiff. Add vanilla, lemon juice and fruit mixture. Pack in three parts ice to one of salt, using a tightly covered mold. Let stand from three to four hours. Angel Parfait S egg whites. 1 cup sugar. 1 tablespoon vinegar. 1 teaspoon vanilla. Beat egg whites until stiff. Beat the sugar in gradually. Add vinegar and vanilla. Pour into two square baking tins lined with slightly oiled papier. Bake in a very slow oven until set, but not brown. Toast eight macaroons in the oven until crisp. Pound with the rolling pin and mix with one pint of whipped cream. Spread this over one layer of the cake. Place other layer on top. Sprinkle with chopped macaroons, candied cherries and chopped angelica. Marshmallow Pudding 1 tablespoon gelatin. 14 cup cold water. i-j cnp fruit Jnice. 2 tablespoon lemon jnlee. 1-3 cup sugar. 1 egg white. tj cnp diced peaches, cup diced bananas. 1 cnp whipping cream. 1 cup diced marshmallows. Soak the gelatin in cold water five minutes. Heat the fruit juice to boiling, and stir into it the gelatin. Add the lemon juice and sugar. When it begins to thicken, add the beaten egg white, the marshmallows and fruit. Fold in the whipped cream and blend thoroughly. Pile in glasses, and chill for an hour or longer. Serve with whipped cream. This recipe will serve sb£

Ask for Help A trained home economist at your service. That is what The Indianapolis Times offers its women readers. Whatever your household problem may be, Dorothy Alden will be glad to give it her attenton. Write Miss Alden, The Indianapolis Times.

Try This Method and You’ll Open Can in Right Way In spite of the fact that the consumption of canned foods is on the increase, ever on the increase, in fact, I dare say that there still are hundreds of women w-ho do not yet know how to open a can easily. Confess, now-! Do you wait until your husband comes home so that strongarm methods can be used on the poor can, or do you hack it open yourself in some fashion or another, possibly cutting your fingers, to say nothing of ruffling your temper? True, in recent years a number of patent can openers have come upon the market, which are a gTeat help to us; but as many of these are expensive. the mass of canned food users, I imagine, still are getting along without them. It happens that I have several models of these new can openers, but having once learned how to properly and easily open a can with the 10-cent model of opener, I invariably pick it up in preference to the others. I am sure you will be interested in hearing how to open a can. First, tear off enough of the label to locate the seam, then lay the can on its side, and insert the can opener directly in front of the seam and at the top of the can. When it has pierced the tin, stand the can again right side up, and holding the top of the can with a cloth in the left hand, work around the top, under the seam with the canopener held in the left hand. This takes off the entire top of the can. so the contents can be removed ea Trv it, and see for yourself. Just a 10-cent can opener—preferably one which has a. blade on the side is all that you need. Use Brush on Toast An easy and economical way to butter toast if you are making a quantity of it, is to melt the butter and apply it with a pastry brush. Cheese in Pies Grated cheese is delicious sprinkled over the tops of your appple pies just a few minutes before taking them from the oven. Dip Cutter in Fat Instead of dipping the doughnut cutter in flour, dip it in the hot fat and the dough will never stick.

Standard Nut Margarine It is pure; it is wholesome; it is high in food value and never gets 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 Your Grocer Over Station Has iu WKBF at 9:1+5 A. M, Daily Made in Indianapolis by the Standard Nut Margarine Cos.

Wreaths Aid in Spreading Yule Cheer .— Christmas trees, Christmas wreaths, baskets and bouquets of Christmas greens—how lovely they are, but how expensive if one really buys all one needs to make the house look pretty! Last year, we partially solved this problem by buying a variety of Christmas reds and greens, most of them the indestructible kind that will last us for this season, too. and fashioned our own bouquets and WTeaths. We used wire as a foundation for the WTeaths and made some very pretty ones which would have been high priced had we bought them at the store. The red ruscus and heather make a very attractive combination. Boxwood, pine cones, and red ruscus also work up well It occurs to me that if there are children in your family, it wIU please them to help make these Christmas decorations, for then they would feel they were having a really important part in the festive preparations. The best thing about decorations fashioned from this indestructible leafage—and by that I do not mean the artificial, but the dried—is that when the time arrives to take them down, if they' are wrapped carefully and put away, they will do for another year, I think it is a lovely custom, too, to remember our neighbors on Christmas eve or Christmas morning by hanging wreaths on their door. Some of my mother’s neighbors did it last year. The wreath was nearly a little circle of spruce—it might have been trimmings from the Christmas tree—and tied to it with a red ribbon was the card, “Merry Christmas from the Richmonds.” We were so taken- with the idea of it that we brought the little wreath into the house and kept it until the last needle dropped off.

Dish Scrapers Handy In cleaning very small panes of glass, nothing is better to use than the rubber dish-scrapers to be found in ten-cent stores. All you need to do is cut the round edges on each side off straight. Keep Cinnamon in Shaker Keep a large shaker filled with one part cinnamon and three parts sugar. This is handy to use on toast, cookies, rice pudding, egg nog and other dishes. Use Food Chopper Time will be saved in baking apple pies, if the apples are run through the coarse knife of your food chopper.

Now--In Seal-Packed Cans

rf7////// /\ rc / //' //// // ’ -A Such a coffee is Hoosier Club, which is delivered | ■weekly to Indianapolis independent grocer and fl ; every two weeks to grocers in central Indiana. i - Buy ° tC fndianapolU Directions for the use of Hoosier f ft Club’s fine grind for Drip-O-L .onee Later and percolater grind is found under lid of the new Hoosier can. 2 HOOSIER COFFEE CO; INDIANAPOLIS

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DEC. 17; 1929