Indianapolis Times, Volume 45, Number 181, Indianapolis, Marion County, 8 December 1933 — Page 38

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ROASTED BEEF SUGGESTED AS DINNER CENTER Yorkshire Pudding Would Complete Dickens-Like Christmas Meal. Along with all the Joys of the Yuletide season, Christmas brings the task of planning and preparing the dinner for that very special occasion, and since it must be the very nicest dinner of tho whole year, a few suggestions may be useful. The following menu for the Christmas dinner is planned by Inez S. Willson, home economist. It is built around roast beef ana Yorkshire pudding, made famous lor the Christmas dinner by Dickens. -Christmas Menu Connomm. Royalle Celery Nut* Olive* Christmas Roast Beef with Yorkshire Pudding Browned Potatoes Brussel Sprouts with Chestnuts Grapefruit salad Cranberry Ice Hot Rolla and Butter Mince Pie Coffee Christmas Roast Beef 2 or 3 rib standing roast Vi cup raw cranberries Salt Pepper Sprinkle the roast with salt, allowing one-half teaspoon for each pound. Place the roast in an open pan without adding any water and with the fat side up. As the fat melts and cooks cut It will baste the meat. Place the meat in a hot oven, 500 to 525 degrees. Sear for twenty or thirty .minutes until lightly browned Rapidly reduce the temperature to about 350 degrees, and continue cooking until the roast has reached the desired degree of doneness. Allow sixteen minutes to the pound for cooking a rare roast, j twenty-two minutes to the pound. for a medium roast and thirty min- i utes to the pound for a well done | roast. Decorate attractively with raw cranberries stuck on with tooth-1 picks. Garnish with parsley and surround with squares of Yorkshire pudding. Yorkshire Pudding 1 cup flour Vi teaspoon salt 1 cup milk 2 eggs Beat the eggs, add the milk and beat in the flour and salt with an egg beater. Half an hour before time to serve the roast, pour the batter into the bottom of the roaster and the wire rack holding the meat, or if you wish, cover the bottom of two bread pans with beet fat fried out from the roast and pour into these. Be sure there is at least one-third of an inch drippings in the bottom of the pan. Place in the oven and bake. Remove the meat and brown the pudding in a hot oven just before serving. Cut into squares and serve with the meat. CHRISTMAS DINNER IS MOST IMPORTANT Menu Is Suggested for Feasting on Holidays Christmas is the big festival of the year in many households. All other celebrations are secondary to Christmas. And Christmas dinner, therefore, should be a feast in keeping with the high importance of the occasion—a dinner such as the following menu suggests. MINT Oyster CocktaQ Consomme Olives Wafers Stuffed Celery Christmas Roast Beef Cranberry Ice Mashed Potatoes Baked Squash Brussels Sprouts Grapefruit Salad Parkerhouse Rolls Plum Pudding Coffee COOL PASTRY IS BEST Rolling on Glass or Porcelain Is Recomme ml ed. You will have flakier pie crust if you will chill the pastry and also the rolling pin before rolling out the dough. Roll lightly, on as smooth and as cool a surface as possible. A glass top table or one of porcelain is excellent for this purpose.

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Burgundy’s 1933 Wine Rates High; Repeal in U. S. Causes Little Stir

Everybody’s happy, for it’s a great wine that Burgundy has produced this year. The experts put their seal on this, as they taste the product of the grape. Shown here, in the “cave” of the famous Hospice de Beaune, are the tasters and the master of the “pipette,” the glass dropper with which wine is drawn off and placed in the shallow silver cups used to test it.

American Taste Prefers Sparkling, Cheap Beverage. By V E 4Sm ice BEAUNE, Burgundy, Dec, This famed vineyard region of France refuses to be stampeded into the belief that it Is about to enjoy a great rush of prosperity from sales of its wines to America. The really exquisite wines of this region have only one rival for quality In the world—and the Burgundians won't admit that. But to date the large orders from overseas have been for only cheap wines—white wines and the “sparkling Burgundies’’ on which Americans dote, but for which the residents of this era have much less affection. Only a few orders have come for the rich and expensive crus. Face Many Handicaps Many factors shape the belief of Burgundy that its wines face a long uphill fight before winning the Arfierican market the general American preference for spirits, lack of wine education among the masses, rivalry of United States production, questions of cost, exchange, tariff, and transport. So wine merchants, here for the great annual sale of the production of the Hospice de Beaune, didn’t go completely haywire and exultant with the report that America had lifted its embargo on the import of foreign wines. There will, they agree, be a steady and perhaps growing market in the United States. But it will not be, for some time, one of the great consumers of great burgundies. later —who know's? Tasted by Experts Experts, equipped with their shallow silver tasting cups those “tasses,” or “timbals,’’ which in the wine country are passed on as precious heirlooms from father to son - bent over the casks in the cellars of the ancient hospital. They flipped the wine round and round in the bright chased metal containers, watching closely for color, for clarity. They smelled it, savoring the bouquet—that priceless quality which is one of so many ’

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appeals to man’s sense found in great wine. Then, perhaps, they sipped. Just a little. Rolled it on their tongues, on the roof of their mouths, on the back palate, seeking the ineffable “parfum” which should be there. Then, gravely, they spat. The heavy sawdust on the floor reeked pleasantly with the savor of new wine. When this ritual was finished, the judges, who know w'ines as old mariners know the sea, went into a huddle. They were pronouncing on the vintage of 1933. Their verdict, that yearly sentence which means prosperity to the whole countryside—or vice-versa —was as follows:

“In the course of the year 1933

OFFERS PORK SALAD FOR SUNDAY SUPPER Economist Suggests Way to Use Leftover Meat. For the Sunday supper, a meat salad is ideal. It is a substantial dish which is easily prepared, and besides that, it furnishes a very good way of using the meat left from the Sunday dinner roast. The following recipe for pork salad is given by Inez S. Willson, home economist. 3 cups cold roast pork, diced 3 hard cooked eggs Vi onion, grated 1 chopped green pepper 1 cup whipped cream ■ stalks celery, diced Stuffed olives, sliced i.jljj Mayonnaise dressing • French dressing Pa prika Add the diced celery and chopped green pepper to the diced pork. Grate in the onion. Marinate with Fiench dressing. Add paprika and set aside to chill. When ready to serve, add whipped cream to mayonnaise and fold into the salad. Pile in a rounded mound on crisp lettuce leaves on a large platter. Garnish the salad with slices of

THE INDIANAPOLIS TIMES

the vines having benefited by an exceptional temperature, and the harvesting having been carried out under very good conditions, the wines offer all the characteristics of those of a great year—beautiful color, frankness of taste, fineness, and bouquet. “As to quantity, it is very much reduced, as in the case of 1911, year of glorious memory.” Summed up, in a statement by one expert, the wines of 1933 are considered rather better than average. They do not compare with the three years most generally regarded as the high peaks of recent wine history—l9ll, 1923 and 1929, but 1933 is better than 1928, not so good as 1929—somewhere in between.

hard-cooked egg and olives. Around the salad place a border of pineapple slices masked with mayonnaise dressing and sprinkled liberally with paprika. Celery stalks, filled with cream cheese, add attractiveness. SOUR CREAM FLAVORS Combines Well With Mayonnaise Dressing. Save all your sour cream and use it in combination with mayonnaise. This addition gives the dressing a much finer flavor. You can make a very excellent cream dressing by using the heavy sour cream alone with a teaspoonful of relish and one of chili sauce added for seasoning. This is a nice dressing for cucumber and lettuce salad, or for chilled lettuce hearts alone.

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BUFFET SUPPER TAKES NOTE OF SWEDJSHORIGIN Meat Balls Form Main Dish; Meal Called Smorgasbord. A buffet supper is really a “help yourself” one, and since this idea of helping yourself is an old Swedish custom, let’s make our buffet supper truly Swedish. You'll find it is a novel way of entertaining. The smorgasbord or first course of the Swedish meal is always served in help-yourself fashion, so this is the part we want to borrow for the buffet supper. Literally, smorgas means bread, and butter and bord means table, so it is a bread and butter table. Everything can be prepared in advance, even to setting the table, so at the last moment there is nothing to do but set out the food. You can bring a crowd in from the movies and almost before they have their wraps off have ready for them a supper they’ll talk about for weeks. A platter of cold meat neatly and attractively arranged carries out the Swedish idea of a bread and butter table. A slice of cold meat, two slices of bread, a little lettuce, butter creamed for easy spreading, and there you have the makings of sandwiches. In Sweden, the mainstays of the smorgasbord are herring salad and meat balls. Even the meat balls may be partially prepared beforehand, so all that is necessary just before the supper is to reheat them. Here is a recipe for genuine Swedish meat balls. It is suggested by Inez S. Willson, home economist, Swedish Meat Balls 1 Pound ground beef 1 Eire I Tablespoon potato flour or corn starch I Small onion, chopped Vi Cup milk Ginger Black pepper Salt To the ground beef, add the egg partially beaten, potato flour or corn starch, and onion, chopped. Moisten with milk and season with salt, and a tiny pinch of black pepper and ginger. Mix well. Dip the hands into water, and form the mixture into balls the size 1 of a large walnut. Fry in butter or beef suet until nicely browned, add a very small amount of water, about 2 tablespoons, cover, and cook until meat balls are done.

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All-Round Meal Formed by Hominy and Sausage

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In sausages and hominy we have a dish that may be served appropriately for ' breakfast, lunch or dinner. Little link pork sausages, fried to a delicate brown are arranged in pairs around a mound of boiled hominy. A few sprigs of parsley add that touch of color which lifts any dish to distinction. If you serve the sausages and hominy for breakfast, the hominy will take the place of cereal; if for lunch or dinner, you will not need potatoes. Hominy is a general name for ground corn. It is made finer or coarser in different parts of the country. The whole kernel hominy is often called samp or hulled com. The smaller forms are called grits. The hominy must be soaked for several hours. A fireless cooker is an excellent utensil to use in cooking hominy, or a double boiler may be used. The grits take less time, of course. In frying sausage, a little water may be put in the pan and allowed

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.DEC. 8, 1933

CROCHET MATS PROTECT TABLE Serve Purpose Better Than Clumsy Forms of Hot Pads. Strange that with all the ingenuity displayed in designing doilies dishes and coasters, there are so few appliances that protect the table against hot plates and drip* ping glasses, and are good to look at, too. . Clumsy things they are, for thfl most part, such as asbestos mats, heavy silver or tile or china stands. Even the little hooked rug replicas which might have been developed so daintily are unwieldly. and so much of the beauty of their soft design* and coloring is lost. Coasters in glass, beetlewar% metal and papier-mache have a way of sticking to wet glasses, then flattering down. And no one has solved the need—so far as we know—save a little silver-haired mother who recently came to town. Now in the farryly linen chesi there is a set of crocheted mats for hot plates and platters, and tiny companion mats for coasters. She makes them of simple wash* rag cotton, using a rather tight, short crochet stitch. Round and round she goes until the required diameter is reached, then she fine ishes the mats off with a small shell edge. The mats are soft and pliabla yet substantial enough to take car# of either heat or dampness.