Indianapolis Times, Volume 41, Number 212, Indianapolis, Marion County, 14 January 1930 — Page 9

JAN. 14, 1930.

Dorothy Alden’s Page of Helpful Hints for the Home

Sour Milk Is Base of Choice Food Sour milk! Does it mean a calamity to you. or does it mean innumerable good things to eat? From sour milk such choice foods can be made that it is a great pity not to make the most of it. Cakes made from it are very rich and moist in texture, even though they may have no eggs. Cookies, doughnuts. and all the dark flour mixtures will keep fresh longer and be especially delicious. Only milk which has soured quickly, and really is thick or “set.” will give you the results you desire with your recipes. So when you discover milk turned a bit, or have a larger sut Ay on hand than you can use as sweet milk, pour it out into an open pan or bow], and set it in a warm, not hot, place, so that- the souring bacteria may work quickly. Milk which is sour merely because it is old does not have a good flavor, ard often is not fit to use. because otl rr bacteria than the souring kind m tv have developed in it. i'i measuring sour milk to use in recipes, be sure to dip up equal portions of curds and whey. An easy way to insure doing this is to mix up the milk by beating it with an egg beater. Also, by breaking the curd into small pieces in this way. vou get a better mixture when combined with the other ingredients. Soda is used as the leavening agent with sour milk, and its correct use is very important if you are to be successful in your baking. °ne-half a level teaspoon of soda

SAVE WI T H ICE 97% OF THE FAMILIES USING REFRIGERATION PREFER ICE! Because It is — 1. More Convenient. 2. Trouble Free. 0. Absolutely Safe. 4. More Economical. 5. Silent—No Radio Interference. 6. Purer Ice for Drinking Water and Beverages. 7. Moist Enough Not to Dry Out Foods. 8. Dependable. 9. The Only Refrigerant Which Provides Plenty of Ice for All Emergencies. 10. The Only Method Which Will Keep All Foods in Perfect Condition. ICE RESEARCH BUREAU OF INDIANAPOLIS

Electricity the Good Fairy of the Home . . .

Good Desserts A good dessert will brighten the dullest winter day, and your family will rise up and call you blessed. Dorothy Alden has a number of excellent dessert suggestions which she will be glad to send you on receipt of a stamped addressed envelope. Write to Dorthy Alden. The Indianapolis Times.

: is the correct amount to use with one cup of sour milk. Many recipes do not follow this rule, but if you use this proportion, it will all be neutralized with the acid in the milk, giving off a gas which will lighten your mixture, and leaving not the slightest trace of soda taste or a sign of that yellow discoloring due to the presence of too much soda. However, if a recipe calls for more than one-half teaspoon of soda to one cup of sour milk, be sure that there is no molasses or other substance containing acid in the mixture. before you lessen the amount you use. There has been much controversy over the method of adding the soda. I believe on the whole it is more satisfactory to mix and sift the soda with the other dry ingredients than it is to follow the older method of dissolving it in the sour milk or water. The disadvantage of the latter method seems to be that too much gas is formed and lost before it reaches the dough or the oven, hence the mixture will not be so light or tender. Keep your sour milk recipes at hand, and you will look with joy upon your pan of thickly clabbered milk.

HOME SERVICE DEPARTMENT Mrs. J. R. Farrell, Director INDIANAPOLIS POWER & LIGHT COMPANY Lower Floor, 48 Monument Circle

TP HE int roduction of elect rical devices Into the home is doing more than any other one thing to aid homemaking become the true expression of happy women, leaving them additional time for growth along other lines. This is what women are asking of life—growth and the time to grow, not more time for idleness. ELECTRICITY in the home can go far toward establishing it on a sound economic basis, and making the routine of its daily duties operate with more efficiency. Really electricity is the Good Fairy that has corn? to the home of the present day woman. T\UR classes in cookery’, lampshade making and homemaking have been resumed. A LL women of the city are cordially invited to attend these classes at no expense to them.

Fuel Foods Necessary in Winter Diet; Many Are Cheap, Easy to Prepare BY DOROTHY ALDEN* FOOD is the fuel used to stoke the “engine” which runs our bodies. In winter the engine must supply additional heat, for we must not only be kept going at our usual rate of speed, but we must be supplied with extra warmth with which to combat the cold. Certain foods do this better and more cheaply than others, and they should be well represented in one way or another, in our winter menus. The principal fuel foods are: Starches—Bread, crackers, cereals, tapioca, macaroni, rice, potatoes. Sugars—Sugar, molasses, honey, dried fruits, candy. Fats—Margarine, butter, cream, lard and other animal fats, olive oil, cottonseed oil and com oil, chocolate.

That such foods as these should predominate in the winter diet is perhaps no new idea. Our grandmothers served cornmeal mush and sausage in winter, but it did not appear on the hot weather menus. The mistake that some of them did make, however, was that they concentrated on these fuel foods—through ignorance or necessity—and neglected those other equally important constituents of our diets, the protective foods. Milk Is Included This group includes: Milk and other dairy products, leafy vegetables, fruits, canned and raw tomatoes, eggs. One result of a too concentrated diet of fuel foods, unsupplemented by the daily use of foods selected from the protective group, is a “run down” feeling in the spring, which in the old days caused mothers to rush for the sulphur and molasses tonic. Just how should we go about it to plan our menus, then? The bulk of the diet should be

THE INDIANAPOLIS TIMES

jmade up of these nutritious foods, j which, fortunately for most of us, are among our cheapest foods. Use j about the same amount of meat as | used at other seasons, but in addition get acquainted, if you are not already, with liver, kidneys, pancreas—sometimes sold as “sweetbreads”—and brains. These glandular organs are not j only wholesome and good, but they rank very high as protective foods, i All are excellent sources of vitaj mines, which is what we demand in our protective foods. Use Leafy Vegetables Use at least one leafy vegetable each day, served cooked or raw, depending upon the one selected. Canned tomatoes supply the same vitamines as do leafy vegetables, so i they may be used frequently, too. The vegetables so classified are cabbage, spinach, lettuce, celery, greens of all kinds, Brussels sproifts, cauliflower, etc. Do not economize on the milk your family uses if you possible can do otherwise. Use it freely for drinking as well as in cooking cream sauces, soups, gravies, custards, puddings, etc. Use as much fresh fruit as you can afford. Oranges and grapefruit are particularly good. Hot meals, hot breakfast cereals, hot soups for lunch, hot meat and vegetables for dinner—all will help to keep up body efficiency during ; cold weather. I Attention paid to the proper food | for winter months will mean a saving in doctor bills later in the spring, if not right now, for improperly nourished individuals are more susceptible to colds and other dis- | eases that are ushered in with cold j weather. j The following are substantial | meat dishes well adapted to your i winter menus:

Ham, Southern Style 1 thick Uce of ham 1 teaspoon mustard 3 cups raw sliced sweet potatoes Vi cup brown sugar 1 tablespoon fat 1 cup hot milk or water Broil ham slightly, and cut in pieces for serving. Put in large casserole, spread with mustard, and cover with sweet potatoes. Sprinkle with the sugar, and dot with bits of fat—margarine or ham fat. Pour over it the hot milk or water, and cover. Cook in a moderate oven until sweet potatoes are tender, removing the cover during last ten minutes. Roast Mock Venison 0-ponnd shoulder cut of beef 1 cup water 1 cup vinegar 1 blade of mace 2 cloves S peppercorns 1 bay leaf 1 onion Bring the water, vinegar, and seasoning to a boil. Remove from fire and when cool pour over meat and let stand in the refrigerator, covered tightly, for twenty-four j hours. Then remove the meat from the liquor, wipe dry and roll in 1 flour. Sear on all sides in frying : pan. Place in roasting pan with I four slices of salt pork or bacon i across top, and roast in moderate ! oven two and a half hours. Stuffed Flank Steak 2 flank steaks 2 cups bread crumbs 2V4 tablespoons fat J minced onion li teaspoon poultry seasoning Score the steaks in crisscross fashion. Make a dressing from crumbs and seasoning, moistening it with boiling water. Season well and spread on one flank steak. Place the other one on top, tie together securely. Sear well in hot fat, put in casserole, add 1 cup of boiling -water, and cook slowly, covered, until tender, about two hours. American Chop Suey t pound ban pork 1 pound veal 1 tablespoon flour 2 tablespoons molasses 1 cup sliced onion 2 cups eelery cot in pieces 2 cups water 1 teaspoon salt 1 eop mushrooms Cut meat in small cubes, and cook slowly in frying pan until browned. If there is no fat on the pork whatever, 1 tablespoon of drippings may be used in the pan. While cooking, sprinkle the flour over the meat, and when brown add the molasses. Ada onion, celery and water. Cover and let simmer until meat is tender. Add mushrooms and salt. Serve hot with rice and chop suey sauce. If fresh mushrooms are used in place of canned, they should be fried in margarine before adding to the chop suey. Pot Roast Shoulder of Lamb Wipe the trimmed shoulder of lamb weighing 2H to 3 lbs. Score deeply with squares. Brown well in bacon drippings. Season with salt, pepper, and sweet herbs. Cover closely and cook slowly for two hours. Skim the drippings. Add stock or water to make the required quantity of gravy. Thicken with flour and season with salt, pepper, tomato catsup and lemon juice. Serve with boiled potatoes and cauliflower. Tapioca Holds Juice When making apple or berry pies, scatter a tablespoon of granulated tapioca over the top before putting on the upper crust. It keeps the juice from running out and improves the flavor.

Write for Help Can Dorothy Alden be of help in solving any of your little household problems? If so, please feel welcome to write her. A stamped addressed envelope enclosed in your letter will bring her persona l reply. Write to Dorothy Alden, The Indianapolis Times.

Orange Waffles Delightful for Sunday Supper j If you are the fortunate owner of i a waffle iron, your Sunday supper | menus need give you no trouble when guests drop in unexpectedly on wintry Sunday evenings. Orange waffles, after the follow recipe, always are received royally by all: 3 cups flour 3 teaspoonful baking ponder 1 teaspoon slt 2 tab'espoons sugar 2 cups milk 2 tablespoons grated orange rind Volks 3 eggs "s cup melted margarine 3 egg whites Sift together the dry ingredients, and add the orange rind, milk, egg yolks and shortening. Last, fold in the stiffly beaten egg whites. Bake in usual way, and serve with orange syrup or marmalade. A crispy fruit salad, and a cup of steaming hot chocolate or coffee, are the only accompaniments needed. Saves Your Back If you must wash blankets by ‘hand, try this method: Wash one end of the blanket, and catch this ; end in the wringer. Then proceed along the blanket, turning the wringer about every 18 or 20 inches. In rinsing, this process can be repeated. This saves one’s back, and the blankets are much easier to handle. Yolks Are Saved When making angel food cake or something else that requires only the whites of eggs, drop the yolks into boiling water, and cook five minutes. They can then be used in making sandwich fillings, sieved and sprinkled over salads, or for any purposes such as these. Keep Board Clean When the ironing board is not in use, try slipping one of the large paper bags used by the dry cleaner over it. This not only keeps it clean, but it has a neat appearance. Walnuts Help Pie Add one-half cup of black walnut meats to the pumpkin pie for a different flavor, or use a few drops of black walnut extract.

Standard Nut Margarine It is pure; it is whole - % some; it is high in food value and never gets \yL\ 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 Itl WKBF at 9:1+5 A. M. Daily Made in Indianapolis by the Standard Nut Margarine Cos. j

Tempting, Dishes Made From Jelly If you have the idea that your jams and jellies can be used for one purpose only, here is where you can correct that idea. True, one seldom has too many glasses of these delicacies stored away for winter use, but even so you will not want to miss these good things made with them. It may be, too, that you have some varieties which are not so well liked for table use. By using them as a cake filling or in a dessert, they will be easily and joyfully consumed. Jam Marguerites 1 egg white 3 tablespoons raspberry jam (or any other kind) 2 drops lemon extract 24 saltlnes Vi enp chopped walnuts Beat egg white until stiff. Gradually add jam and beat until thoroughly blended. Add flavoring and 1 tablespoon chopped nuts. Put a heaping teaspoon of mixture in center of each saltine. Sprinkle with remainder of chopped nuts, and bake in hot oven until delicately browned. Jellied Apple Sauce J cup raspberry jelly 6 tart apples 1 cup boiling water Pare apples and cut into pieces as for apple sauce. Put jelly in sauce pan with boiling water. Cook gently until jelly is dissolved. Drop apples into mixture and cook slowly until apples are tender but not broken. Pour into glass dish. Serve cold. Raspberry Custard Dessert J cup raspberry jam 1 dozen lady Angers 3 egg yolks 1 pint milk 3 tablespoons sugar 1 teaspoon vanilla Pinch ot salt Vi pint whipped cream Split the lady fingers. Beat the jam until light and spread generously on the lady fingers. Place them in a flat-bottomed pudding dish, jam side up, making as many layers as necessary to use all the lady fingers. Make a soft custard by heating milk to scalding point, but do not boil, and gradually add this to the egg yolks, which have been beaten with the sugar and salt. Cook custard in double boiler, stirring constantly until it coats the spoon. Remove from fire and add 3 /i teaspoon vanilla. When cool, pour over lady fingers and set in ice box to thoroughly chill. When ready to serve, add whipped cream which has been sweetened to taste with powdered sugar and % teaspoon of vanilla. Spread cream over top of the pudding.

Now - - hi Seal-Packed Cans

“Coffee to Be Really Good * * . . . Must Be Fresh ” Such a coffee is Hoosier Club, which is delivered weekly to Indianapolis independent groceA and every two weeks to grocers in central Indiana. Note /ndianapolU for the of Hoosler r Club’s fine grind for Drip-O-uoiree Later and percolator grind is found under lid of the new Hoosier can. HOOSIER COFFEE CO; INDIANAPOLIS j

BILLS! BILLS and Money to Pay T hem

The first month of each year is always the hardest, because you always have Xmas bills coming, besides others that have accumulated throughout the previous year. Why worry about needed money when you can arrange a loan, at lawful rates, payable in small payments? People in all walks of life make use of this service. Each .day in the “Money to Loan” classification in the Want Ads you will find announcements of vital interest to those needing financial assistance.

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