Indianapolis Times, Volume 47, Number 40, Indianapolis, Marion County, 26 April 1935 — Page 21

Third Section

SUNDAY NIGHT CHOSEN MORE FOR SUPPERS Recent Years Have Shown Decided Trend to Custom. RIGHT FOOD SUGGESTED Sweetbreads. Salad Platter and Sandwiches Recommended. BY KITH CHAMBERS Authority on Meal Conker?. The sharp upward trend of popularity of Sunday night lunch parties has been marked during the last few years. Perhaps we've just been seeking less rostly forms of entertaining, or perhaps we've discovered how easy and gav this informal meal can be. Whatever the reason, the Sunriav night lunch has found, and is holding, its own special place in the sun. Whether or not you get out, your best linen and silver for this form of entertainment, you are interested in serving rather special food. Nothing too elaborate i of eour.se, but still you'd like to have one particular dish so deljcious and tempting that it could, if necessary, uphold the success of the party single handed. If you’re interested in enlarging your collecting of such delightful recipes, perhaps you'll want to experiment with some of these. All of them serm to me to be particularly well suited to entertaining quite informally at home of a Sunday evening. Sweetbread Crisps Simmer one pair of sweetbreads 20 minutes in water to which one teaspoon of salt and one tablespoon of vinegar have been added for each quart. Drain and plunge into rolri water, and then remove any loose strings or membranes. Break into convenient sizes for serving, and around each piece skewer a thin sliee of Broil until crisply brown and serve on small toast squares. I.amh and Pineapple Salad 2 cups diced cold lamb 1 cup pineapple, diced 2 springs chives, riird *-2 cup u hipped cream J lahlevpnnn Romirfort fhces#, finch chopped French dressing Pa prika Rnmaipe nr leHiire Mayonnaise Sal! and P**pper Marinate cold dierd lamb in

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EASILY PREPARED DINNER CONSISTS OF MIXED GRILL

The mixed grill requires only a few minutes to rook and can be laid out in the grill pan long before it it needed.

Hu '■ n SVn r If your bridge club is planinng an afternoon session that threatens to spill over into the dinner-preparing hour, plan to have a mixed grill. It’s quirk to fix and so popular with the family they won't complain about dinner being late. In such a dinner all foods are served hot from the grill on a big dinner plate, or on the compartment plates that have journeyed from the club to the home. In preparation, the grill pan is necessary. This is a shallow, oblong pan. 15 by 10 inches. The foods are arranged in tiers and all cooked at once. Across the top of the pan. place the chops in a precise row, sear for five minutes under the broiling £ame, then add a layer of pineapple and sweet potato, a row of sausages, the small link kind, tomatoes and mushrooms.

French dressing. Drain and combine with the pineapple, chives and | seasoning. Chill, and just before serving, mix with the mayonnaise, whipped cream and Roquefort j cheese. Toss until well mixed, then heap on rrisp romaine or lettuce leaves. Arrange pineapple slices around it, and decorate with radish j roses. Sandwiches fc wlipps o r hreaH I? slices of baron 3 whole tnmatftf* * fMinrrs cheese (American, rrram or nimirnto) Toast the bread slightly on both sides, and at the same time, slowly rook the bacon under the broiler flame. Then place the toast squares on the broiler rack, top each with

The Indianapolis Times

Before you go so the party brush both sides with French dressing seasoned with a split clove of garlic. The potatoes also are improved by this treatment. Mushroom caps marinated in French dressing before cooking keep their color better. Spread potato slices with a mixture of brown sugar and butter and put a slice of potato on each slice of pineapple, adding extra potato slices. The tomato should be cut in slices about ’ 2 inch thick and lightly sprinkled with salt and pepper. Drop a bit, of butter in each mushroom cap and prick each sausage. Lower the flame or place the grill pan further below' the flame. Cook 15 minutes, or until the vegetables are brown on one side. After turning. salt the other side of tomatoes and chops. Baste once or twice during the cooking with the juices in the pan. Cook 15 minutes longer

several slices of tomato, lay two crisp slices of bacon on each of these, and finally, top off with a thin layer of cheese, arranged to cover all of the bacon and tomato. Return to the oven to slightly melt the cheese and serve hot. Russian Salad Platter Leftover meats Vt cup peas 1 pup diced or rratrd carrots Vi cup diced celery Hardcooked efres Ma vonna i**e French drossint Fresh tomatoes Cut the cooked meat into long, narrow strips. If pork is used, marinate the strips in French dressing before serving. Marinate all of the vegetables in the same manner, then

INDIANAPOLIS, FRIDAY, APRIL 26, 1035

and lay strips of bacon over rows of tomatoes. Cook until bacon is crisp. Serve on each plate one chop, one sausage, one ring or pineapple, two slices potato and two slices tomato, two or three mushrooms and a slice of bacon. Garnish with a spray of cress or a sprig of parsley. Grapefruit supreme makes a splendid first course for a mixed grill dinner. Prepare the fruit in the morning and let it stand, closely covered, on ice until wanted for i serving. The salad for this dinner should be simple. Endive, escarole or lettuce with a French dressing furnishes just the right touch of crispness. If there are no small children a coffee sponge finishes the meal to perfection, but if the dessert is for a family of assorted sizes a fruit whip or a fruit gelatine with whipped cream is more suitable.

drain and arrange them in lettuce cups in the center of the platter. Lay the attractive strips of meat in bundles around the edge, and garnish with quarters of tomatoes and hard-cooked eggs. Serve with mayonnaise. Tiny Sandwiches Mix minced ham and mayonnaise; cut round of whole wheat or graham bread about 2 inches in diameter. Spread each round with the ham mixture, and put each two together with a slice of cucumber in the center. If these must be made very long in advance, leave out the cucumber until almost serving time, lest, standing overlong in the sandwich cause it to lose its tempting crispness.

RICE UTILIZED IN DISHES OF WIDEVARIETY Served as Mainstay of Meal, as Dessert and Cereal. HEADS LEFTOVER LIST One of Few Foods Which Loses Nothing in Reheating. The versatility of rice seems without limit. It combines happily with any number of foods. It can be on the main course of the meal, it is a dessert, it may be a salad, and it is an excellent breakfast cereal. Though attractive enough to be classed as a delicacy, it is one of the most economical foods. On top of all these virtues, rice is so easily and quickly prepaed that it is a real life-saver to the woman who has to do all the rest of the housework as well as prepare her family's meals. Just see how nicely rice saves the day when you must prepare a good meal in a short time. You simply need to wash the rice thoroughly, then put it on to cook in plenty of boiling salted water. Forget the rice for the next 15 minutes while you prepare a tasty sauce or gravy to serve over the rice. Os course, you must test a grain of rice to see if it is tender. If a grain crushes when pressed between the thumb and finger, drain the rice, and dry it out in the oven or in a pan set over a | low fire. Rice Reheats Easily Rice is one of the few foods which is easily reheated and which does not change in flavor when it is reheated. Many women are learning to keep a big bowl of cooked rice on hand to reheat and serve quickly, with gravy or butter or sugar and cream, and also to combine with more flavorful foods to make an economical main dish. There are two easy ways to reheat rice. One way is to add leftover rice to boiling salted water, cook five minutes, drain and dry out in the oven or in a pan set over a low fire. The other way is to put the rice in a pan, add a little water, cover and heat in the oven until the grains are thoroughly hot. Do not stir rice that is being reheated. Below are some good recipes for

NON-FATTENING SALADS LIKED IN HOLLYWOOD

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Luncheon in Hollywood! Nine times out of ten that line should read ‘‘salad in Hollywood.” for that's one of the stars favorite noonday dishes. Gertrude Michael, popular Paramount player now appearing in “Night Drama.” likes to arrange her own salads whenever studio duties allow her the time. One of her specialties is five-fruit salad with French dressing. It is made as follows:

main dishes of the meal, using rice. Chartreuse of Meat 2 cups conked riff 14 cup bread crumbs Worcestershire satire Li teaspoon chopped onion 1 cup cooked meat, chopped 1 egg. slightly beaten J tablespoon chopped parsley Salt and pepper Combine chopped meat, bread crumbs, eggs, parsley and onions. Season to taste with salt, pepper and Worcestershire sauce. Line a i greased mold or coffee can with 1 boiled or steamed rice; add and fill center with meat mixture, covering with more rice. Lay a piece of heavy waxed paper over the top and cover. Steam 30 minutes. Unmold on platter and serve with tomato sauce.

Entt-d * Seeonrt-Cla Matter at Pnatoffif*. Indianareli-. Ind.

Gertrude Miehael

Arrange crisp iccburg lettuce on salad plates. Then place pears, sliced pineapple, white cherries, strawberries and red cherries in an artistic design. Add a few sprigs of watercress. Prepare a sirnplo French dressing using one tablespoon of wine vinegar, four tablespoons of non-fattening salad oil. salt, pepper, dry mustard and paprika to taste. If desired, lemon juice may be used instead of vinegar. *

VARIOUS VEGETABLES ADAPTABLE TO BAKING String Beans, Celery, Carrots and Peppers Suggested. Chop or shred as many different raw vegetables as liked—a green pepper, a few stalks of celery, two or three carrots, a cup of string beans, a cup of mushrooms. Season with salt and pepper. Meanwhile, prepare the pan in which they are to be cooked. Put in a teaspoon of sugar and stir until it is melted, then three tablespoons of butter. In this cook a chopped onion slowly for about seven minutes. then put in the other vegetables. Bake in the oven about an hour.

Food Section

SUGAR PLAYS VITAL ROLE IN GOOD COOKING Knowledge of Use Needed for Best Success in Culinary Work. TREASURED BY ANCIENTS Egyptians Believed First to Employ Refining of Sweetening. Sugar has ways entirely its own, and a good cook must be familiar with it to have eompleta success. All fruits and milk contain .some form of sugar. So do some vegetables. Besides these natural sugars, many dishes are sweetened by the addition of commercial sugar ; or syrup. For many years sugar was considered a costly luxury. While apparently the Egyptians first praci tired the art of refining in the eighth century, in the fifteenth century a Venetian invented a process for molding sugar into loaves. Venice enjoyed a monopoly for a I hundred years or more. In 1751 the Jesuits introduced the cultivation of sugar cane into Louisiana where it has flourished ever since. Household sugar is made from sugar cane and sugar beets. Among | the white refined varieties of cane j sugar there are granulated sugar, j for preserving, cooking, baking and i candy-making: crystal tablets, for | serving with hot coffee and tea; | superfine powdered, for fruits, cereals. hot chocolate, desserts and iced drinks, and confectior ers, for mak- \ ing quick uncooked cake icings. There is also brown refined sugar, which is made from sugar cane, but can not be made from the beet. Different grades of brown sugar are old-fashioned brown, a dark, moist brown sugar especially good for gingerbread, baked ham, baked apples, baked beans, candied sweet potatoes, and yellow, a light brown | sugar with a more delicate flavor, I for coffee cake, sugar cookies, bread pudding and candy. The chemical name for sugar is sucrose, a carbohydrate that behaves quite differently from its near relative starch. For one thing sucrose dissolves in cold water and still more easily in hot water. A solution of granulated sugar and water, thickened by cooking, is 1 effectively useful in rooking, canning and preserving. Fruit that is cooked in water goes to pieces and make3 I sauce.