Indianapolis Times, Volume 46, Number 9, Indianapolis, Marion County, 22 May 1934 — Page 24

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NEW DESSERTS COME OUT OF REFRIGERATORS Special Recipes Assure Pleasing Food and Less Effort. I*arfait' and Mouses ts- ri< am during whipping lee ( rearm to ty. < ) h ; ; t with >.£ beater and fold ii hr \:npprd cream Return Slirrhfts ur.irr oi milk and fruit may be from with excellent results. The mixture is turned nut into a bowl whm it is partly frown and hr.l l f p with an ecc beater to incorporate air. Ihe addition o! ecc whites riurinc the second beatine makes Ini a smoother product and st the .same time increases the I so of Evaporated Milk tiM ri msu ad of cream in certain factory icsults. To whip Follow instructions given on can of milk I se of (ielatin frozen desserts. It adds food value. n!:o pups to make cream velvetv. U* two teaspoons soaked gelatin to each tray of dessert. I vp of Condensed Milk Condensed milk may be used very sue fully m recipes especially rieveh'ped for it follow instructions given on ran of milk. Italian;* Marlow n mrsiimallao I Uhlrspoitit inn it inn c t up boiling u.ilrr I nip itMrshrd h^nniuti 1 Melt the marshmallows in hoil- !>••; water. Add the banana pulp and lemon juice. Cool. 2. When quite cool and slightly thickened, combine with the cream, Which has been whipped until stifT. .v Pour into travs of chilling unit end freeze without stirring. I.emon Cream Sherbet I pint milk 1 nip sugar I■r\ I r and rind of I Irmnn Pint cream .liner of *• lonian* ? rtt white* ’ lablr'poons sugar 1. And sugar to nulk and allow to f When thoroughly dissolved arid lemon rind and juice. Stir while lidding lemon puce. 3 Turn into freezer tray and fi‘''zc 45 minutes to one hour. Tteat egg whites, adding 2 tablespoons sugar. ft. Whip the cream to a thick custard consistency. Combine with the beaten egg whites. ft Arid frozen mixture and nux - Return to freezing unit and freeze two to two and one-half hours Requires no stirring', ft Serve garnished with sprig of Buttermilk Sherbet * rnps buttermilk I cup pineapple • rzz white iimheaten) 1 tr a spoon vanilla 1. Combine buttermilk, sugar and in chillinp unit and freeze to a 2 Remove from tray to bowl, add ecc white and vanilla. Beal until 3 Return to chilling unit and centime' freezing. Tomato Krappe '* rup% juirr I tr.tpoon jcliim. %n.ikcd in Uhlfspnnns cold water C l iMf*poonv Irmnn juice 1 uhlfvp.mn ral'iip '■‘lit and prpprr In srasnn I So; - k sc la tin m cold water. Peat tomato mice and dissolve Seasoning. 3 I'urn into trnv and freeze to a mush. tu>h with parMry and lemon. Pineapple Mint Sherbet I invpoon gelatin : r P witrr 1 rup pmnpplr juirr 1 rup rrtt'hrd pineapple 2 t*hlr>poon* prepared mint *atire nr 1 tahlfspiwm chopped fresh mint and '* lemon % 1 Mix water, pineapple juice, and iucar. Boil three minutes. Add soaked gelatin and dissolve. 2. Cool. Add crushed fruits, chopped mint and lemon juice. Freeze for one hour. 3. Turn into bowl, add unbeaten Cge whites and beat until very light. 4 Return to chilling unit and freeze two to thre* hours. Maple Custard Beat five eggs until a spoonful can be lifted without stringing. Add one-half cup maple syrup and onehalf teaspoon of salt. Stir well Add three cups of milk and strain info cups or moulds, rinsing them first with eold water Dace in a pan containing a little hot water and bake about half an hour in a moderate oven. The custard will be" done when ar inserted knife comes cut clean.

EVEN SOCRATES WAS PARTIAL TO CHEESE CAKE

5l 'v — — '— ' '/'S

There arr all kind' of cakes which 'hen; up! But whafever the satisfaction.* of a perfect angel loori. a superb devil's food certainly one of she noblest works of woman is the i heo r rake. A cheese cake, correctpoints of culinary achievement for many decades and many civilization:. Kvcn Socrates, so the story gos delighted in nothing so much as a mehing slice of cheese rake. Anri epicures from that day to this have found in cheese cake the perfect accompaniment lo roffer-- ■ he ideal party sweet, the happy choice for coffee Klatsch, tea or supper. Cherse cakes may be plain or piced, but the perfect cheese rake must always be baked to a just molten perfection delicately brown, ready to melt on the tongue. All nations have their special cheese cake choices—but perhaps the great American contribution to the lore of cheese-cakes is the Philadelphia cream cake, a morsel o delicately flavored and 1 tempting as to be quite irresistible wherever it is served. Compounded of a toothsome richness ol cream, cream cliee.se. egg whites, sugar and vanilla. it is the very embodiment of luseiousness. 'Sugar and spice, and everything nice —including of course, snowy fresh cream cheese, go into several unusually interesting cheese cake recipes. she formula may be varied, but. the spirit of the cheese rake is always the same. Philadelphia Cream Cake 1 pV-. 7rihark 2 taMr>.poi>n* hmtrr * tablespoons Micar *4 cup sugar - tablespoons flour ' i teaspoon sail * rakes Philadelphia cream cheese I teaspoon vanilla * PSgs 1 cup cream ( 1 • pint) Roll the zwriback into crumbs, add the butter and two tablespoons of sugar creamed together. Blend thoroughly, put into a nine-inch spring form mold and press down evenly on the bottom. Mix the cup of sugar with flour and salt- and cream thoroughly with the Philadelphia cream cheese. Add vanilla and yolks of eggs and heat; add cream and mix again. Fold in the beaten egg whites, pour mixture on top of the crumbs and bake in a moderate oven 225 to 350 degrees about an hour or until center is set. ( ream Cheese Cake 1 1 i rup< flour ? i cup butter ': cup sugar 1 i teaspoon salt P teaspoons baking powder I ta bit spoon milk I egg. unbeaten I teaspoon vanilla Blend flour and buter until like fine cornmeal. Arid sugar, salt and baking powder. Blend in the milk, egg and vanilla, mixing well. A little more flour may be added if necessary. Roll out to line a teninch pan with straight sides—not a pie tin. Fill with the following. 1 1 cup sugar 2 tablespoons flour * i teaspoon salt •*< packages Philadelphia cream chersf 1 1 teaspoon vanilla 3 eggs :t i cup milk Blend sugar, flour and salt thoroughly into the cream cheese. SINGLE DISH PROVIDES SALAD AND DESSERT Apricot Puree Forms Basis of Refrigerator Recipe. This salad will do riouhle duty for both salad and dessert. Two teaspoons granulated gelatin, 2 tablespoons cold water, ' 2 rup whipping rrenm. cup mayonnaise. 2 tablespoons powdered sugar. 2 tablespoons orange juice, 1 cup apricot puree. Soak dried apricots overnight and stew until tender. Rub through a sieve and dissolve over hot water. Whip cream until stiff, add sugar and mayonnaise and blend thoroughly w ith melted gelatin. Add apneo: puree and orange juice. Mix well and pour into a mold. Chill or freeze if preferred. Unmold on a bed of lettuce and serve with French dressing. Coffee Ice Cream Use recipe for New York ice cream, scalding one and onc-half tablespoons finely ground coffee with milk, then straining the liquid through several thicknesses of

ANGEL VELOUTE * rup nßfir rup water 1 teaspoon vanilla ?-3 rup Maraschino cherries (chopped find. ? cups whipping cream 3 etc whites 2*3 rup shredded blanched almonds Boil sugar and water together until syrup spins a fine thread. Pour hot syrup over very stiffly beaten egg whites and contmue beating until mixture is cool. Chill in refrigerator. Whip cream, fold into syrup mixture, ad flavoring. nut*, cherries and pour into refrigerator fast freezing trap. Makes two quart*.

Arid vanilla, egg yolks and milk i lined pan. bake about forty minutes, .<iirl mix well. Fold in the stiffly ' first ten minutes at 400 degrees, beaten egg whites. Pour into the remaining time at 325 degrees.

These Indianapolis women find a ii worthwhile saving in using their 155 Homes in Indianapolis Refrigeration Survey Made by I show a real, . The Indianapolis Times 1 substantial SaUinQ* 103 Families Estimated an s O 22 if Average Monthly Saving of (3-== m Previous refrigeration (ice) cost $4,23 Saved “ 1 Saving $2.24 Saved by quantity food purchases 2.72 U /Vioilth Decrease in food spoilage 3,26 Total estimated savings $8.22 27 Families estimated 7 • previous refrigeration (ice) cost $4.11 by owft i ttg p ° wer c ° st n . v Saving $2.50 y _ T Saved by quantity food purchases or by (in I 11 ? ('t (* decrease in food spoilage 3.06 Total estimated saving $5.56 Refrigerator I hesc 2 i housewives estimated their savings in power cost over former refrig- If erator cost and either one or the other, but not both of the savings enjoyed through quantity food purchases or through food spoilage. In each case they said there was a saving in the clasification that they did not estimate, but they were unable to give an accurate figure. Read the r • c l BBS * lc rema^n i n S 25 housewives said that their electric refrigerator Entire Survey! lllfr saved them money and estimated the savings on power over m3 former refrigerant and while they said they did save on food, REFRIGERATION 23,24,2 SHOW . Entertainment . Floor Show 1525 N. Meridian St. • Music • Free Demonstrations ***yi^s Refreshments Served Vj\ Wffisi i M - EVERY NIGHT - Jl/07vC if wdd Many Other Big Surprises

THE INDIANAPOLIS TIMES

PURCHASE OF REFRIGERATOR CAN BE EASY Dealers Use Modern Plan of Financing to Spread Cost. Modern methods of financing purchases of the larger items ot nouse hold needs are quite properly applied to the refrigerator retail trade by Indianapolis dealers Most of them have payment plan? that com- 3 well within the budget ot the average householder, and make possible the use of the equipment while tht obligation is being retired. Small deposits, and weekly or monthly deposits on the account are so arranged that they can be easily cared for. The first payments may be larger than the minimum and the entire amount may be retired at a more rapid rate than tht limit set, if the purchaser so desires Abuse of the installment plan is possible, but careful consideration of the average budget has been given by those arranging the plans, and they offer opportunities to equip the home with durable labor and money saving devices much more rapidly than could be done i otherwise. Although it is not possible for I every woman to have a fine new

kitchen she can take a step in the right direction, and plan ahead. purchasing pireps of equipment from time to time. An electric refrigerator is looked upon as the basis of the average all-electric kitchen. Bv purchasing ar. electric refrigerator. tho woman take? a definite step towards her goal of an allelectric kitchen. This appliance is most important in the preservation of food. Tlie refrigerator not only aids in the preservation of food, but it allows the housewife to buv more economically, and serve a greater variety of foods. With this major appliance in her kitchen, the woman soon grasp* the importance of an all-electric kitchen. She sees, through the performance ol the electric refrigerator, how economically, how easily and quickly her household work is done, through the aid of electrical servants. By using the refrigerator to its best advantage she will be able to save money towards the purchase of additional electric equipment. She will have additional leisure time in which she can indulge in recreational pursuits. And most important to her. she will be able to take care of the needs of her family more easily and more economically than ever before. Cinnamon Malted ."Milk Mix one-third cup malted milk, one-half cup canned chocolate syrup, two teaspoons cinnamon, one cup water and five cups milk, or diluted evaporated in a large bowl and beat well, or in glass jars and shake thoroughly. Serve over cracked ice. .

REFRIGERATOR AIDS IN MAKING MINT JELLY Accompaniment for Roast I.amh Outlined. Mint jelly is preferred by many persons to mint sauce to serve with lamb. An attractive way to serve it is to mold it in tiny indidivual molds and turn out each on a slice of orange Be sure to wash the orange before cutting it in slices. Three-fourths cup minced mint

f- . Buy Your CROSLEY at graiH KERR'S ; ; i rVt V V T |Kl\ £ \' The Crosley Electric Jve'k \ 0 \ fngerator offers you every : jg> —— —\ 0 VJvV convenience. The Salvador. f J \ . tr . c d.' n v,ce. \ Shelvatray. Shelva basket, and V I \ f>c'" c< ~ tN Storabin. all of tlv* features \ “ will he found exclusive in the Croslej-. Paul Kerr Music Cos. l’s N. ifinplr CH-oO.'ifi

MAY 22, 1 m

leaver 1-3 cup of sugar. teaspoon of salt, U teaspoon of paprika S cup of hot vinegar, 'i cup of water. 1 tablespoon of granulated gelatin. Soak gelatin in water for ter* minutes. Heat mint leaves with vinegar, sugar, salt and paprika ar.i \ simmer closely covered ten minute?. Strain through cheese-cloth arid add gelatin at once. Stir until dissolved and turn into mold to chill and become firm If a vivid I green is wanted, a drop or two of green coloring must be added.