Indianapolis Times, Volume 46, Number 9, Indianapolis, Marion County, 22 May 1934 — Page 22

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KITCHENS SHOW GREAT GAINS IN RECENT YEARS Refrigeration Is Far Cry From Lowering Food to Well Shelf. Kitchen - have changed since -■ mdmnthcrs day— And how,” would be the commen’ nf many ol grandmother's granddaughters. But. the hate changed in granddaughter's day a:, well, in more ways than daughter or granddaughter realize Working surfaces have been expanded *o aimo t unbelievable lengths, literally." Appliances, containers, utensils, all have gone through a process ol evolution that makes the kitchen of fifteen or twenty years ago a curir . ’ . F wouldn't be hard a T all to fine! a grandmother who used to lower her butter and milk and yeast into ‘he old well on a shelf at the end of a roiie to keep them fresh. "Flood-" Retailed .Surely the daughter who was chided for failing to empty the pan beneath the old-time icebox, thereby precipitating a morning deluge, wouldn’t be hard to locate. The granddaughter who lifted her midnight or later snack from the built-in refrigerator the iceman served from outside the house is found on every side. Now she not only gets her early morning lunch from the electric refrigerator, but. gets a frozen dessert to top it off. something that was a rarity in 'he days of the well and the i'e man. No less a marvel is the little rube of ice, now obtainable with tiny tongs, when compared with the chunk chiseled off. to the detriment of the kitchen floor, a few short years ago. .More Work Spare Then con ider the matter of working surface. It, is not at all unusual in modern kitchens to find twenty-four lineal feet of work table in a kitchen 12x12. Time was, when grandmother was keeping house that the table used for meal, lor the family—the "dining room” was as sacred a spot as the "parlor was the only work surface. A woman with a work bench or one of the new gadgets, a kitchen cabinet was among the elite of the neighborhood The old kitchen ;nk was well calculated to produce' cynics, and moderns marvel if produced nothing worse than that. Part of Cupboard Tn the most modern home construct ion. sinks arc considered an integral part., of the cabinet and cupboard installations. They are sunk info the working surface and with the plumbing hidden behind door paneled with metal cane to give the proper ventilation. In some kitchens an electric dishwasher is sunk in the working surface. which is one with the sink. An excellent type of standard factory-made cabinet installation is one which covers two sides of a square room. This allows adequate working space in a room of moderate size, as for instance 10x10 Jeer or 12x12 feet.. The stove, refrigerator and sink can be made an integral part of this installation, also. Many Materials Top for working surfaces are brine made in heavy maple or ash invisiablv bolted together, in heavy sheet rubber, and in the new stainless metals. Sheet steel with enamel finish, which has long been used for cabinet and table tops, is now being made in later sizes, with a plasher back to fit combinations of cabinet units. The maple tops, the sheet rubber, and the enamel tops may all be had for use with a flat-rim inset sink. Inlaid linoleum has been used on working surfaces for years and still is being used. Another new development is an enamel top and splasher back made in one piece, inclusive of an enameled sheet steel sink. This can be had in colors, as well as in white, and is very attractive. Kitchen cabinet finishes have improved not only in quality, but in colors. Warm gray and ivory are always a conservative choice and allow a change in other furnishings. If you really have a favorite color you can choose a yellow, an orchid, a green, a blue, or a buff enamel. It is well to remember that the stained finishes do not show soil easily. Gray or green oak stains are standard while anew stained finished called ivory oak is attractive and so easy to care for. If you are building anew home or want to improve your present kitchen, any of the well known manufacturers of kitchen units will gladly assist you. Send them a sketch of your kitchen and they will advise you or your builder just which combination of units will be most satisfactory to you. APRICOTS AND CHILLED CUSTARD FORM DISH Gelatin and lemon Juice AKo I'sed in Recipe. Fre.'S contents of a No. 2 can of apricots through a sieve, and add enough water to make two and a half cups. Arid one-third cup sugar. bring to boiling and boil a few minutes. Soften one tablespoon gelatin in two tablespoons :old water, and dissolve m the hot apricot mixture Add two tablespoons lemon juice pour into six wet molds and chill. Turn out and serve with a custard made of two egg yolks, one and one-third cups milk, one-fourth cup sugar, and a few grains of salt. Chill this custard and pour it around the jelly.

CHOCOLATE ICE CREAM One nd one-half ounre* unsweetened thoeolate (I 1 * tuiuare*) Two run* rich milk One tablespoon eornotareh Few (rain* a!t. Two-third* run nutar n nr and one.half teavponn* vanilla One run ere.vm 1 Melt chocolate, on low he-a* and add scalded milk very slow ly. 2 Mix cornstarch with sugar and add to chocolate mixture. Cook ten minutes, stirring until thickened. 3 Cool, add vanila. turn into ira\ of chilling unit and freeze to mush. 4 Fold in whipped cream and return to chilling unit and freeze.

REFRIGERATOR CAKE SUGGESTED IN FETING BRIDE-ELECT

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\ wreath of rnv.es and a miniature bride and groom make an attractive setting for this chocolate icebox rake that is the perfect uncooked dessert for a bridal luncheon or shower.

COST MET IN TWO YEARS ON REFRIGERATOR Makers Declare Ice Box Never Did Pay for. Itself. Recent surveys made on a countrywide basis, show conclusively that a modern electric refrigerator not only pays for itself within two years, but the saving realized covers the cast of operation during that time. Experts agree that the inefficient, ire box of former years never paid for itself, and constituted a running household expense throughout the period of its use. Fond Costs Rise Due to steadily rising food costs, it is becoming more important each day to preserve foods indefinitely, and to havp space and the constant low temperature which are necessary for utilizing leftovers. the new refrigerators are now compactly and conveniently built so that advantage can be taken of special food sales which have now become daily features in practically every grocery line. It is no longer necessary to purchase just enough for the current day at the higher prices charged for small amounts. In addition there is no waiting for the ice man and no spoiled foods due to a low ice supply. Look for Improvement Now that the mechanical problems of domestic electric refrigeration are solved engineers have turned their attention to improvements and to harmonizing the lines in the new cabinets. This year beauty has been combined with simplicity to form a distinct modern trend, and many refinements of mechanical design have been included that promise to lower operating costs and increase efficiency generally.

PEAS AND MEAT DUET PLEASING Vegetable Can Be Served With Steak, Lamb and Others. Peas are a particularly adaptable vegetable to serve with all kinds of meats. With lamb, with steak, with chicken, even with frankfurters, they add just that touch which brings out and combines deliciously with the savory qualities of the mr.' Recipe for ragout of lamb with peas is as follows: Cut one pound of stewing lamb in pieces for serving, dredge with flour and brown with two sliced onions in drippings. Add three cups water and.two teaspoons salt, and simmer for two hours, covered. Add contents of an 8-ounce can of peas, two potatoes cut in small cubes or balls and one-half cup canned tomatoes. Cook uncovered until tomatoes are very tender. Thicken liquid very slightly with flour, season if necessary, and serve. Round steak with peas is prepared as follows: Sprinkle eight servings round steak with salt and pepper, roll in flour and then sear well in a heavy skillet. Add four sliced onions, the contents of a No. 3 can of tomatoes, one cup diced celery and one-fourth cup chopped green pepper, and simmer, covered, ' until meat is tender. Add the contents of a No. 1 can of peas, and j serve. To prepare frankfurters with parsley. peas: Heat the contents of an eleven-ounce can of peas for about three minutes, drain, add one tablespoon butter and season with salt and pepper. Pour into a shallow baking dish. Grill or fry eight frankfurters, and place on top of the peas like spokes of wheel. Sprinkle with two tablespoons chopped parsley, and reheat in the oven a few minutes. $8.22 SAVED MONTHLY BY REFRIGERATOR USE Figure Arrived on Basis of Survey by The Times. Indianapolis women who replaced their old-fashioned ice boxes with modern eleetric refrigerators effected an average monthly saving of $8 22 rarh. according to a recent statistical survey by The Times. More than 100 families spent an average of $199 for power instead of $4.23 for ice for an average saving of $2.24 Quantity food ptiri chases permitted by increased refrigerator space brought an average I saving of $2.72, Decrease in food spoilage averaged a saving of $3.26 | a month per family. \ j

fij SKA Srryire With brides’ parties and showers crowding social calendars, it may be your turn soon to fete the bride-to-be. in which case you'll want to serve a dessert worthy of the occasion. Whether you're giving her a luncheon, dinner or afternoon bridge party, a chocolate ice-box j cake is sure to give your guests I something to remember you by. It’s ; easy to make, requires no cooking, | and really is a perfect hot weather j dessert. Blend together one and one-third jcups <one cant of sweetened con- ] densed milk, one-fourth cup of lem- | on juice and the diced sections of i two oranges from which the white membrane has been removed. Place a layer of chocolate wafers in a heart shaped mould or, if you j haven’t one, in a loaf pan w T hich has j been lined with wax paper. Spread some of the condensed milk concoction over the wafers; put on another layer of wafers; spread 1 again with the sweet mixture and repeat in layers until all is used. Place in an automatic refrigerator for at least twelve hours. When ready to serve, unmold and carefully remove the waxed paper. Decorate the top layer of cookies with frosting in the shape of wedding bells or bridal hearts. The icing is easily made from confectioner’s j sugar and orange juice. Squeeze it j on the cookies, using a pastry tube. Arrange a few cut flowers on one side of the dessert when it is placed | in the center of the table, and on I the other side put a miniature bride and groom. Stuffed Baked Apples Wash and core medium sized apples. Place two tablespoons brown sugar, and two teaspoons raisins in each apple. Sprinkle with cinnamon and bake. Serve warm with cream from the top of the milk.

Refrigerator Test With Thermometer Explained

Temperature Above 50 Is Warning Operation Is Not Correct. It is a simple matter to test your refrigerator to learn whether or not it is giving you adequately low temperatures. The condition of your foods after storage for a few- days will often bear evidence of the cooling efficiency or lack of it, provided by your refrigerator, but there is a more definite test that will require but little time and effort. Take an ordinary household thermometer that is known to be reasonably accurate. The pedestal type is most convenient but the wall type will suffice. Place the thermometer in the coldest spot in the refrigerator and let it remain overnight. Unless it records a temperature of less than 50 degrees the following morning it is quite evident that you are not getting adequate temperature. Asa matter of fact the temperature in the coldest spot should be as low as 45 degrees or lower, after an all-night test, but if it is higher than 50 degrees something should be done about it at once. In making this test, dishes and packages should not be .so crowded that they will hinder the free and rapid circulation of the air upon which all types of refrigeration depends to conduct the.heat from the foods.

NORGE AVAILABLE The Banner-Whitehill Furniture Company announces a standard line of three models and a de luxe line of five models of Norse Rollator refrigerators for 1934. The standard line of three models, available in either porcelain or lacquer, has 4.7. 5.5 and 7.1 cubic feet of net storage space, respectively. The de luxe line of five models has 5.4. 6.7. 7.8. 9.1 and 11 cubic feet of net storage capacity, respectively; the two smaller models being available in either lacquer or porcefhin only. Except for indented exterior paneling in standard models, both j lines are somewhat similar in appearance and convenience features. Having set anew style standard for the industry last year, the distinctive charm of Norge lines has not been materially changed in 1934 models, except to bring the door near the top and to make its curves conform to the curve of the top more closely, thereby giving a refinement of contour and balance. Anew super-sensitive door latch is used which opens at the slightest finger touch or by elbow or hip pressure, if hands are full. The door elides open automatically. The unit chassis construction which Norge pioneered permits an unpiereed food compartment lining of acid-resisting porcelain with a rolled lower lip to prevent washwater or spilled liquids from drip-; pine. All corners are rounded, providing ; complete sanitation and easy clean- ; mg. The freeing compartment is mounted centrally and has an odor- j proof, gasket sealed freezer door, i with oval paneling providing a per-1

THE INDIANAPOLIS TIMES

CHILDREN WILL GIVE PROGRAM AT NIGHT SHOW Three Appearances Will Be Made at Display of Refrigerators. A floor show by Louise Pursell Schilling’s juvenile entertainers will be an outstanding feature of the night entertainment at The Times 1934 Refrigeration show. 1525 North Meridian street, tomorrow, Thursday and Friday. Specialty songs and dances will be given by ten of the children each evening of the three-day show. Mrs. Schilling's Juveniles are well known as distinctive performers in Indianapolis. They have appeared on the stages of the Circle and Indiana theaters, and have delighted patrons of several night clubs. The refrigeration show is being conducted by The Times in collaboration with electric refrigerator dealers of Indianapolis. All the latest models of modern electric refrigerators will be displayed daily and nightly. Admission is free. Be sure and come to this instructive show and learn the latest developments in economical home refrigeration. There will be entertainment and floor show every night in which the Juvenile entertainers and other acts will be featured. Don’t miss them.

ENOUGH FOOD SPACE URGED Benefit of Refrigeration Lessened If Box Is Crowded. The lefrigerator should have adequate food capacity. This question of "cubic feet of food capacity” is just as important as is adequate insulation and sensible, safe construction. It matters not how good the construction and insulation of a refrigerator may be; it is still imposi sible to save all that should be ; saved if it is so small that edible I leftovers that should be saved are crowded into the garbage pail. Three cubic feet of food space, plus an extra one-half foot for each member of the family, is a. good I rule-of-thumb method of determining how much food storage capac- | ity is needed. A famiy of six should have at least six cubic feet of food storage space. Before you decide to buy any means of refrigreating your fresh i and leftover perishable foods, be | sure that you get adequate food cai pa city. i Fond rapacity of refrigerators is i measured in ‘‘cubic feet.”

IN EIGHT MODELS feet flat seal. The protecting unit mounting of the nine-point cold control, push-pull switch and defroster with an anchored defrosting tray underneath, introduces harmonious refinements into 1034 models. Freezer shelves are perforated to minimize sticking and are so channeled as to be self draining. The capacity of the standard ice trays has been increased 14 per cent, their edg r s are now rolled and their handles substantially reinforced. In some models, a deep freezer tray for double-tier cubes and frozen desserts and anew rubber tray with a brass rim around the bottom, providing firmness in filling and placing, yet easily flexible for extracting single tubes, are provided. All models wil be on display as represented at the Banner-Whitehill store.

DOUGHNUTS 4 cups sifted flour lti teaspoon salt 5 teaspoon* bakinr powder 1 teaspoon nutmeg 1 teaspoon vanilla 2-3 cup sugar 2 eggs 2 tablespoons rooking oil 2-3 cup milk 3 eggs Mix oil and sugar, add wtII beaten eggs, then flour sifted with other dry ingredients. Add milk gradually and mix to a soft dough. Pat dough to onehalf inch thickness on floured board and cut. Fry in deep fat. This dough may be kept in a covered bowl in the refrigerator and fned as the need arises. It will keep a week.

COLD REQUIRED IN PRODUCING PROPER SALADS Freshness and Crispness Are Other Essentials for Success. The first essentials of a good salad are that the ingredients be fresh, crisp and cold. When lettuce nr other salad greens come from the market, wash them in cold water, remove outside leaves and place in covered bowl or in vegetable pan. With a supply of salad greens, a jar of dressing and some tomato or lemon aspic in your refrigerator you will be able to prepare a greater variety of delicious salads on short notice. Keep prepared salads in the chiller until ready to serve. Tomato Aspic 2 tablespoons felatin Vi rnp cold water Sz cup boiline water 1 cups tomatoes, fresh or canned 1 tablespoon ehopped onion V 4 teaspoon celery seed 2 or 3 whole rloves 1 teaspoon salt 1 teaspoon su?ar 2 teaspoons lemon juice 1. Soak the gelatin in cold water and dissolve in boiling water. 2. Cook the tomatoes, onions celery seed, cloves salt and sugar for fifteen minuXs. 3. Strain through fine strainer or cheese-cloth; add lemon juice and dissolve gelatin. 4. This may be molded at once or it may be kept in covered jar in refirgerator cabinet until needed. To use, take out what is wanted and melt over hot water. Suggestions for several variations follow. Tomato Cheese Salad Fill individual molds one-third full of tomato aspic. Place in cabinet to become partly set. Soften cream cheese with a little cream and season with salt and pepper. Form into balls and roll in chopped nuts. Place a cheese ball in each mold, and add a tablespoon of cold liquid aspic. When set, cover balls entirely with the aspic and return to chiller. Unmold on lettuce and serve with desired dressing. Fill individual molds which have been dipped in cold water with tomato aspic. Chill until firm. Unmold on crisp lettuce and serve with desired dressing. Tomato Jelly Salad Fill individual molds which have been dipped in cold water with tomato aspic. Chill until firm. Unmnld on crisp lettuce and serve with mayonnaise dressing. Frozen Fruit Salad 1 package (3 0r..) cream rheese Vz rup conked salad dressing 1 cup shredded pineapplie 1 cup cream, whipped Vz cup Maraschino cherries V 4 green pepper V 4 clip pecan nuts 1. Mash cream cheese and blend with salad dressing. 2. To this add pineapple, cherries (cut in pieces), chopped green pepper, and chopped nuts. 3. Fold in the whipped cream and turn into tray of chilling unit. When frozen, serve on crisp lettuce leaves (this should freeze in about two hours; if left too long, it will become icy). Cream Cheese Salad 1 j tablespoon gclaiin 2 tablespoons rold wafer 2 packages rream rheese or 1 rup eoltage cheese, jelly 1 teaspoon Worcestershire sauce M teaspoon salt, few grains paprika Vz cup cream, whipped 1. Soak gelatin in cold water five minutes and dissolve over boiling water. 2. Mash cheese, add seasonings, and cream, whipped until light, but not stiff. 3. Add dissolved gelatin. 4. Turn into small molds and place in cabinet or chiller. 5. When ready to serve, unmold on crisp lettuce, place a spoonful of currant or bar le due jelly on top and serve with French dressing. Twenty-Four-Hour Salad 2 pggs, beaten 4 tablespoons rinegar 4 tablespoons sugar 2 tablespoons butter 2 cups white cherries, cut in halves 2 cups pineapple, cut in pieces 2 oranges, cut in pieces 2 cups marshmallows, cut in quarters 1 cup cream . 1. Put eggs in double boiler and add vinegar and sugar, beating constantly until thick and smooth. 2. Remove from heat, add butter and cool. 3. When cold, fold in whipped cream and fruit mixture. 4. Top with Enrelettes and Rubyettes. 5. Tu-n into fancy ring mold and put in cabinet for twenty-four, hours. This makes a, delicious party salad and serves twelve to fourteen. Tomato Sandwich Salad Fill shallow loaf pan one-third full of tomato aspic. Place in chiller. Soak one teaspoon gelatin in two tablespoons cold water and dissolve over boiling water. Add to one cup of mayonnaise and mix well. Spread this over firm layer of tomato in the pan. Again place in chiller. When this has set. cover with another layer of tomato aspic and place :n cabinet until ready to serve. Unmoid on salad or chop plate and surround with small heart leaves of lettuce. Slice or cut in squares for serving. Serves eight to ten. No extra salad dressing is necessary. Tomato sandwich salad may be prepared in individual molds if preferred. Tomato-Celery Salad Fold into two cups of tomato aspic, which has been allowed to cool and thicken slightly, 1 cup chopped celery or H cup of chopped celery and % cup of finely chopped green peppers and cup chopped olives. Turn into molds and chill. Serve on lettuce with mayonnaise dressing. Tomatoes in Aspic firm tomato** *4 cap calory, finely filrt lti rap* chopped cooked chicken or erabflake* ; V* cap mayonnaia# teapoti aalt 3 cup* a*pl* jelly 1. Peel and hollow out small, perfect tomatoes. 2. Mix celery, chicken or crabflakes, mayonnaise and salt, and

BLOCK STORE OFFERS FRIGIDAIRE

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Frigidaire's 1934 line consists of fifteen models divided into four series, displayed by the William H. Block Company at tne Refrigerator Show. The line starts with the standard series that uses less current than one ordinary eelctric light bulb. There are three sizes in this series, four, five and six cubic foot models, each of which uses the hermetically sealed type of compressor unit. They are finished in dulux, the finest of non-porcelain finishes. The master series is the next group and consists of three models, four, six and eight cubic feet. This series has the famous twin cylinder Frigidaire compressor, greater ice freezing capacity, additional feaures and is finished in dulux. The super series consists of six models, of four, six, seven, nine, twelve and fifteen cubic foot capacities. This series has features to meet the needs ot the class market and is finished in lifetime porcelain. It, too, has the twin cylinder compressor. Declared Finest Built The de luxe series consists of two models, said by Frigidaire to be the finest refrigerators ever built. In designing its various models, Frigidaire has included convenience and service features that make each particular model, no matter what its delivered price, the finest refrigerator available at. anywhere near its cast. The standard series has dulux finish, automatic defrosting, a feature that relieves the housewife of the worry of restarting the refrigeration mechanism when the freezer has lost its accumulation of frost, automatic ice try releases to make it possible to remove trays at the

Coldspot Refrigerators Offered at Sears Store

All Features Found to Be Efficient Built Into Unit, Arrangements Markham made for a pretentious display of the new 1934 Coldspot Refrigerators at the Refrigerator show by Sears, Roebuck & Cos., Alabama street and Massachusetts avenue. The Coldspot electric refrigerator employs all the highly advertised features of other refrigerators in a price range far below any of the same quality of construction and service. The outstanding feature of this fine cooling plant is the Coldspot unit, which is the secret of the economy of operation and the long life. There are only five moving parts, operating in a sealed bath of oil. The simplicity of the construction leaves very few' places to wear, and the friction of these points is so reduced by the working in oil that there is practically no wear at all in the unit. Quiet in Operation Because it is engineered and built like a fine w'atch, it operates smoothly and is practically noiseless. Each machine is capably tested and inspected by experts, and comes to the purchaser with a lifetime supply of oil and refrigerant sealed at the factory. There are a number of other major improvements that make the Coldspot one of the major units in any cooling field. The semiautomatic defrosting unit requires only a flip of lever and the defrosting begins. There is no further attention needed by the mestuff the tomatoes even with the tops Chill. 3. Cover bottoms of individual molds or custard cups with aspic. When the aspic has been made up ahead, melt it over hot water and cool before using. If desired, put a design of green peppers or circles of olives in the bottom of the mold; place in cabinet or chiller until jelly is set. Very carefully place tomatoes in the molds upside down, add more liquid jelly, let stand in cabinet until tomato is set—so it will not float —then pour in enough more jelly to entirely cover tomato. 5. Chill thoroughly. 6. Unmold in nest of crisp lettuce and serve with mayonnaise dressing. Tomatoes Pariseienne fi Arm tomatoes Vi pound cream cheese Vi cup mayonnaise 2 tablespoon cream Vi cup blanched almonds 1. Scald and peel tomatoes and chill thoroughly. 2. Mak3 four incisions from the stem end to the bottom. Pull back the cut sections to form petals. 3. Arrange tomatoes on crisp lettuce leaves. 4. Mix the cream cheese and mayonnaise to form a thick, smooth mixture. If too thick, thin with cream and pile in the center of the tomato. 5. Chill thoroughly and serve with French dressing. Pineapple Whip Make this dish in the morning. Mix a small can of shredded pineapple with a cup of sliced marshmallows. (Cut them with a wet knife or scissors). Leave this in the refrigerator several hours. Just before serving whip half a cup of heavy cream Told that in, A

touch of a finger and eliminate the ! necessity of jerking or prying, a centrally located freezer fc* greater I storage space on either side and the i hermetically sealed compressor that ! uses but a trickle of electricity. The standard series models have the craftsmanship for which Frigidi aire is world renowned. Features Listen! The master series models are finished in dulux. This series ! boasts a center freezer with a door. | interior light, ice trays with rubber grids, taper grid and Quicktube I automatic ice tray releases, automatic defrosting, nine-point cold control, and the new Frigidaire servashelf, which is removable so that the housewife may use it as a tray to transport items of food from the refrigerator to kitchen table, or from table to refrigerator, i and the new utility basket. To supply the range of refrigeration required by the market for which the master series was designed. these models have the twincylinder compressor. Super models are finished in lifetime porcelain. As is true of every Frigidaire built, they have acid resisting porcelain in food storage compartments where fruit juice, or other acid stains are most likply to occur. To clinch the attention of the group of buyers that wants the very best money can buy regardless of price, convenience, quality and completeness, Frigidaire introduces two de luxe series models. They are the last word in refrigeration excellence and are the finest,, most romplete. most luxurious refrigerators the world has ever known.

chanism. When defrosting has been completed, freezing starts automatically. The shelves are made in tw'o parts. The front of every shelf can be lifted out and room made for roasts and bottles. Large packages may be kept cold in this way, where in older types of boxes this was almost an impossibility without the complete removal of shelves and the loss of space for other foods. Space Saving Feature The “save-a-space” door rack provides an adequate and handy space for butter, eggs, lemons and other small articles. In the Coldspot there is no need to push about other packages to get to the smaller articles that may be hidden behind. They are to be found in the door rack immediately at hand. There is no need to ever go searching about in the refrigerator for anything. An automatic dome light floods the interior with light on the opening of the door. This makes every corner of the box visible and facilitates finding the foods that have been pushed to one side. Sticking ice trays that wear on the patience of the user have been done away with in the new Coldspot. The trays are released instantly with a special'trigger.

You Can Own This Beautiful CROSLEY Shelvador - For Only Ha 15c Ia Day L SPI SAASO f Price vfl Wral cash Includes Prire Delivery and installation and one year's free service. Everything that could assist in doing your kitchen duties with less effort will be found in the Croslev Shelvador. Every convenience imaginable has been thought of—the Shelvador, the shelvabasket. the and the storabins. Every Croslev is an outstanding value—both in price and beauty—See them on display at the Refrigerator Show or KEMPLER RADIO I 1 COMPANY- 36 VIRGINIA AVE Indiana's Leading Exclusive Radio Store Open Saturday to 9 P. M. RI-3235

MAY 22, 1934 _

CORN STARCH USED TO MAKE COLD PUDDING Nourishing Dessert Will Please Both Adults and Children. Among nourishing, inexpensive desserts, a perfectly made cornstarch pudding holds close to first place. Delicate in texture and flavor, it is suitable for children and invalids and should please the most fastidious grown-up. Now that certain long-forbidden flavors are made available, desserts that have been regarded with indifference regain their glamor inr adult palates when served with pleasant piquant sauce. There are certain definite ru ! <>r to guide one in making cornstarc) 1 puddings, just as there are In rrak ing custards or any other particula type of dessert. Thorough cooking and the right proportion of cornstarch to milk a v e I the secrets of a delicious pudding. On the market are excellent piepared puddings which require merely the addition of milk, according to the directions on the package, to make delectable desserts. Eggs Aid Dish Eggs can be added to most cornstarch puddings and contribute A* pleasing delicacy as well as food value. If eggs are used, remember never to add the egg to the hob cornstarch mixture. The heat will cook the tiny particles of egg almost immediately and a speckled mixture wil result. Pour the cornstarch mixture slowly into the beaten egg, stirring constantly. When thoroughly blended, return to double boiler and cook one minute. The starch mixture must be well cooked before combining with egg. A cornstarch pudding should h stiff enough to hold its shape when unmolded but not hard or solid. Its texture should be perfectly smooth and tender and its flavor delicate but not insipid. The following rule for vanilla cornstarch pudding can he varied in several ways. Chocolate always is a popular flavor and can be mads from the basic rule by adding tw<y* squares of melted chocolate to the cornstarch and sugar before tha scalded milk is poured over it. Nuts can be added to vanilla or chocolate' pudding. Cornstarch rudriing Two cups milk, 3 tablespoons cornstarch, 6 tablespoons sugar, U teaspoon salt. 1 egg, Vz teaspoon vanilla. Scald IX cups milk in top of double boiler. When tiny bubble? appear around the edge of the milk it is hot enough. Mix cornstarch and 2 tablespoons sugar with remaining cold milk. Stir until perfectly smooth. Pour about half tha scalded milk into the cold milk mixture, stirring rapidly. Add this to milk in the double boiler, stirring constantly. Cook and stir until thick and smooth. Remove spoon; rover and cook over hot water, stirring occasionally 4 , for twenty minutes. The water in the bottom of the double boilc? should be kept, boiling. Beat egg slightly with remaining sugar and salt and slowly add cornstarch mixture, stirring constantly*. Return to double boiler and cook one minute. Remove from heat and let cool a few minutes. Arid vanilla and beat well. Turn into molds which have been dipped in rold water and let stand until cold. Then chill thoroughly before serving. An intriguing way to serve this pudding is to put a teaspoonful of sweetened sherry in each sherbet glass, add the pudding and pour another teaspoonful of sweetened sherry over each. Top with whipped cream. For children serve the pudding with sugar and cream, cream or sauce such as is served over ice cream.