Indianapolis Times, Volume 44, Number 167, Indianapolis, Marion County, 22 November 1932 — Page 13

IN OV. 22, 1932.

Leftovers of Turkey Are Useful BY SISTER MARY NF.A Service Writer Tht U the third of three special articles on preparstion of the Thank*JJivinf dinner and the use of "leftovers." Even after the first proud appearance of the noble Thanksgiving bird, there are several more leading roles for him to play. Although "his positively last appearance” usually is in turkey soup, the clever cook makes most of his versatility and exhibits him in various guises. Turkey nu gratin is simple and a very satisfactory way to use the crumbs and slivers of meat that accumlate on the platter as the result of carving. Make a medium white sauce, add chopped turkey, and turn into a buttered baking dish. Cover with coarse buttered crumbs and bake in a moderate oven until the crumbs are brown. Serve from baking dish. Don't Overcook in Reheating Be sure not to overcook turkey or fowl of any kind when reheating. Long cooking will make it stringy and tasteless. Any part of the made dish that requires thorough cooking must be done before the meat is added. Turkey ala king makes an excellent supper party dish. It can be made at the table in a chafing dish, or made in the kitchen ana kept hot over hot water. Make it just as you would chicken ala king, merely substituting turkey for chicken. There are various turkey salads that are delicious. They may be fjellied or not to suit one’s needs and tastes. Good in Salad A combination of peas, celery and diced turkey is a good substantial luncheon salad. Shredded cabbage and green peppers with turkey is a, other piquant mixture. Cubed, cooked chestnuts, celery and turkey; diced turkey, sliced celery. turkey and English walnut meats or pecans; turkey, crisp bacon and sliced tomato—these and many other combinations can be worked out to suit the materials at hand. Sandwiches in Big Variety k A salad made of turkey, pineapple, celery and blanched and shredded almonds Is light and inviting. Sandwiches, plain and toasted, can be made in great variety. The left-over gravy can be used to advantage in hot sandwiches, making a hearty version of an open sandwich of the hot biscuit type. Turkey soup means the last of the turkey, but it will be greeted with a sigh of regret if the leftovers have been painstakingly made and served. TURKEY SOUP Turkey bones, 1 onion, celery tops, 1 pint can tomatoes, 1 cup cooked rice, salt, pepper, 1 teapoon birdse.ve onions. When the turkey bones are quite free from meat, break the carcass in pieces, cover with cold water and slowly bring to boiling point. Simmer fifteen minutes and add onion cut in slices, celery tops and tomatoes. Simmer over a low fire for one hour. Strain. Add rice, reheat and serve with a few birdseye onions in each serving. SORORITY GROUP , IS ENTERTAINED Mrs. Hugh A. McLean, 110 North Kealing street, entertained the Sigma Phi Delta sorority Monday night, in honor of: Misses Lola Peacock, Edna Silver, Eunice Jacobsen, Louise Palmes. Eleanor Lee. Gertrude West. Helen Wilkes, Lula Whiteman, and Mesdames Meredith Williams, Harold Mendenhall and M. B. Edwards. Table appointments and decorations were in brown and yellow. Mrs. McLean was assisted by Miss Hazel Shedd. Other guests included; Misses Eunice Bradway. Helen Cantwell. Leah Eltzroth, Virginia Holman, Marv ;*urphy. Lucille Snider. June May, Helen Diornburgh, Agnes Wegener, Muriel Woodruff and Mesdames J. B. Ard and Kenneth Gossett. Bridge-Dinner Slated The next contract bridge dinner to be held by the Propylaeum will be Friday. Members of the committee include Mesdames Paul Fisher, Charles Roemler, Frederick Matson, Benjamin F. Hitz, Edward Knight and John L. Glendening. James Reed Is Soloist James Reed, dramatic tenor, who is a student of Shortridge high school, was guest soloist at the Late Club, which met at the home of Mrs. Charles Sellers today. The speaker was Mrs. Deinarchus Brown.

A Day’s Menu Breakfast — Baked apples, cereal, cream, crisp broiled bacon, cornmeal pancakes, syrup, milk, coffee. Luncheon — Creamed oysters with pi•mentoes on toast, date and orange salad, brownies. milk, tea. Dinner — f Meat loaf with boiled rice border, cauliflower in cream sauce, beet and cottage cheese salad!* mixed fruits in lemon Jelly with whipped cream, milk, coffee.

Special Prices! Turkeys lb. 25c Geese lb. 15c Ducks lb. 17c Hens '--I lb. 14c Fries Hmnjr lb. 16c FREE DRESSING. Plenty of Parkins Spare WEST STREET POULTRY CO. II N. Weal St. I.lnrola

What's in Fashion? Swank Berets Go With Fur Coats Directed. By AMOS PARRISP

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NEW YORK. Nov. 22.—Ever go down the street on a cold day with the buttoned up collar of your fur coat going bumpety-bump against your hat brim? And before you got to where you were going, the hat was sitting skewgee over one eye. No need for that this year. Because small brimbles hats are so much in fashion. They snuggle right Mown inside tile collar. Or they sit high above it with a pert sort of air. And there's so little of them you can pull your collar as tight as you please and the hat stays put. There is one brimmed hat that can be comfortably worn with a big fur coat collar. That's the very small sailor with tiny front brim and the back brim turned up flat against the hat. With a sports coat, you easily can wear the new kind of cloche which has its back brim built to lie flat against the neck, or turned up against the hat. But since this is specifically a sports hat, you won't want to consider it unless your fur coat is a real sports type. Eut with close-fitting turbans and berets so fashionable, there's no need even to think about a brim. Try on one of those small, rather flattish berets . . . pull it well down on your forehead. You’re going to find it one of the smartest looking hats you ever had on with your fur coat. Often . . . practically nine times out of ten, in fact ... it will have a small bow smacked down somewhere in the front section. The way the two hats in the illustration have. Incidentally those are worn by two of your film favorites . , . the lower one, which is scarcely more than a skull cap, by Dorothy Jordan; and the top one, which is more of a hat, by Myrna Loy. If your coat is of a flat fur —Persian lamb, caracul or kid —it’s

TURKEYS 20c x DUCKS S AU GEESE S [r IDC Roasters m Springers h I *tC Boiling | Chickens Lb. | yC CAPITOL POULTRY CO. 1018 South Meridian Street DRexel 3030 PRC-IT DRESSING ' DELIVERY

ANGEL FOOD CAKE MADE WITH E-Z-BAKE FLOUR >k SAVES | light^ne-texture^n^o : , 'j delicious nhcn made nb E-Z-BAKE FI oar Make your food dollars go farther! home baking. Save the expense and JSjSjt ! J bother of numerous special flours. Ii y W ith E-Z-BAKE, you can make per- BB^B sea .Angel Food Cake; also rich, k/f BB flaks pie crust, light, tender biscuits. / - I rolls and breads. E-Z-BAKE is a secret blend of the best heats. Just 'll the right blend to give rising power it.,# * ) fT'cWj P'- rW to rolls and breads. Just the right blend to insure lightness in cakes “^"'sSfiSFct> L and biscuits and flakiness in pastry. E-Z-BAKE is the heart of the wheat yP herry—expertly milled and sifted to an am&ung degree of fineness. THE (D FLOUR FOR ALL PURPOSES

a smart trick to have your little beret made of the same fur. With heavier furs, felt is the best material . . . for of course no one wants to look like Daniel Boone in his coonskin hat. And if you like to wear the new veils, these are the very kinds of hats to put them on. (CoDyrißht. 1932. by Amos Parrish) Next: Various furs smart on winter coats. Suede Cloth Luggage The new’est material for luggage is suede cloth . . . which has been used for practically everything under the sun except luggage before. And it’s satisfactorily inexpensive.

CITY POULTRY 111-113 N. New Jersey St. Offers the Finest Milk Fed Poultry for Thanksgiving Large Selection Lowest Prices! Choice mm TiiH t. 25c Roasting gg mm Chickens | / q Lb. m Select m Hens 1/ e Milk Fed Lb. | | ** Spring jm Hp Ducks 17 c Per Pound I | w Finest gM mm Geese 1/ q Lb. M H Boiling gm 4% Chickens | |JO Heavy mm Fries 17g Milk Fed Lb. ■ ■ w CITY POULTRY MARKET Open Wednesday to 10 P.M. 111-113 S. New Jersey St. Corner Wabash—the Red Front Fhone Lincoln 49*9 The Largest Poultry House In City FREE DRESSING

THE INDIANAPOLIS TIMES .

Delegate of | Dry Reform Body Named Mrs. Meredith Nicholson Jr., executive secretary of the Indiana division. Womans Organization for National Prohibition Reform, will be the official delegate at the national executive committee meeting, to be held at Princeton, N. J., Dec. 6 and 7. Mrs. Sylvester Johnson Jr. and Mrs. Samuel Sutphin also will attend. This announcement was made at the executive committee meeting, held at 10:30 Monday morning in the American Central Life Insurance building. Mrs. Charles H. Sabins, national chairman, will preside at the nation j 1 meeting, to be held at the Princeton Inn during the short session of congress when many wet bills probably will be presented. Reports of national officers and state chairmen will be heard at this time, and the next steps in the cam-

H■Cranberries Red Ripe 2 ib.. 19 c Emperor Grapes £ “• 5 Ripe Tomatoes California Lb. lOC Sweet Potatoes °S” 7 Lbs -15 c CELERY le L Au F ce APPLES Mammoth Michigan Home-Grown Hothouse Fancy DellcloUS or Jonathan 5 .at. 10c C ib. 4 Lb ‘- 19* ** I ORANGES F,orida 2*• 35* I Jackson Brand I Jackson's Finest A jm A Mincemeat PiSTTCD CREAMERY 24° \m BREAD sliced 4° s6 c At Meat Market Stores Only P SELECTED FRESH DRESSED POULTRY I VAilllfr*/! High Quality—Lowest Prices—Every Bird Guaranteed f “WILLA J TURKEYS to- _ I mustard 12c Finest Indiana Birds Obtainable A "~r~ —— —* All No. I, Fancy, Tender, I ROYAL I Grain Fed—9-Lb. to 15 -Lb. Avg. I baking L CHICKENS Indiana Fresh Dressed Roasting Chickens Lb. 19c / I / Can I DUCKS cSETSd 19c GEESE <S2X u>. IBc/ ]O c I SWISS CHUCK PORK STEAK ROAST ROAST f55" in* oHx i 9. c i c ch r e ??{ SIRLOIN AQf Q Beet A Jb“- W U I ""OOOI.ES. / SH Del Monte PEACHES lu,....iScf Pt "Ts c I & PUMPKIN BOONE COUNTY Large No. 2 ! /2 Can* 15c f^2==L H“| marshmallows campfire p k L ? b ; i9c ■ POPCORN vSTS 3i2-q.ch2s;c 1 4 C | m COFFEE JACKSON’S SPECIAL BLEND 1-Lb. Pkg. 19e .... . I DEL MONTE PEAS 2*->>29c §|gf aspakagus CLIOUOT CLUB Dinner SALADA TEA or Finest Japan Green i>u isc r ' -L QUEEN OLIVES mst* 25c 1 No. 2 Can ————— / . airv-fairy / Butter Cruet Pie Company'! _ I Quick Biscuit Fin... I AM. thanksgivingnvn I| | c / PUMPKIN or MINCE MT AMSi / AJC Pkg. / gggjpP 5 Large Servings—Ce'lophaue Wrapped I

Alpha Sigma Alphas Will Stage Christmas Pageant

Mrs. Howard J. McDavitt, 4818 • East Eleventh street, will direct a Christmas pageant to be given by the active and alumnae chapter of Alpha Sigma Alpha sorority of Butler university college of education. The pageant will be “It Was for Us the Christ Was Born.” and will paign for repeal will be outlined. The group also will decide questions of national policy. Groups from the various states and the District of Columbia will be represented. Mrs. Nicholson in giving her report, announced that Indiana safely can claim eleven repeal votes out of fourteen in the new congress. Others who attended the meeting Monday include Mesdames Mary McNutt, treasurer; Smiley Chambers, Henley Holliday, George Bailey, E. C. Atkins. Charles Harvey Bradley, Herbert Woollen and William M. Taylor.

be presented at the Mothers' Club party on Dec. 3, at the home of Mrs. Joseph Selvage. 2340 Broadway. Mrs. McDavitt was chosen for the cast Misses Eileen Brown, Dorothy Thompson, and Betty Leonard, from the active chapter, and Misses Helen Selvage, Margaret Dow, Margaret Schofield, Katherine Faust, and Evelyn Hall, and Mrs. Edward Karrman, from the alupinae chap--1 ter. Miss Geraldine Hutton will direct the chorus for the pageant, which will be chosen from the active j chapter. Miss Evelyn Hall, president of the alumnae chapter, has appointed Miss Dow and Miss Hutton to have charge of the alumnae philanthropic work for the remainder ! of November, and for December and January.

Emerson Ave. Baptist Church to Celebrate The Rev. L. B. Moseley and family of Madison. Wis., will be guests of honor from 5 to 6 today, at a reception to be given at the Emerson Avenue Baptist church. The reception will precede the twentieth anniversary dinner of the church, where Mrs. Moseley, a former pastor, will be the principal speaker. Other speakers at the dinner will be the Rev. U. F. Clutten of the Tuxedo Baptist church; the Rev. Clive McQuire, who will represent the Indianapolis Federation of Baptist churches, and the Rev. E. E. Moorman of the Linwooa Christian church, who will bring greetings form the Tuxedo Council of churches. The woman's organization of the church will be in charge of the arrangements for the reception and dinner.

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Daily Recipe CREAM OF LIMA BEAN SOUP Add one slice onion to the contents of a No. 2 can of lima beans, simmer for three minutes and then press through a sieve. Make a white sauce of two tablespoons butter, two tablespoons flour and two cups milk. Add to the bean puree. Season to taste wtih sale and pepper, add one cup hot cream and serve in cups with a sprinkling of minced parsley on top. Serves six.

FOURTH OF BOOK REVIEWS SLATED The fourth of a series of twelve book reviews, to be given by Mrs. Kathryn Turney Garten for the More Light Guild of All Souls Unitarian church will be given at Friday in the Elizabeth Goodnow Wicks chapel. # Mrs. Garten will review "What We Live By,” by Ernest Dinnet and "Royal Flush," by Margaret Irwin.