Indianapolis Times, Volume 47, Number 208, Indianapolis, Marion County, 8 November 1935 — Page 33

Third Section

Full I,ped Wire S*rrlri of the T'nited Pre** Amocietlon

GIRLS PREFER HEARTY FOOD WITH STUDIES

Mt. Holyoke College Learns About Appetites in $35,000 Kitchen. AVOID THINNING MEALS Simplicity With Plenty of Nourishment Governs Eating Habits. It must be that, college Kiris arp rating in earnest again and that boarding school meals are a lot better than they used to be. The twin reflection is suggested by a report of the fare that is being served these fall days at. Mt. Holyoke College, South Hadley, Mass., from a new $35,000 kitchen, where some of the students are learning how to prepare meals for crowds or a family or to do cooking for two. Simple foods, with plenty of nourishment in them, rather than fancy fare or thinning diets, are what, college girls want this year, according to Miss Mary L. Cook, who plans the meals and aims to give menus what she calls the home touch. The average breakfast consists of orange juice, bacon and eggs, cereal, toast with jam, coffee, cocoa or milk. A typical noon meal, Miss Cook said, would be a cheese souffle with stuffed tomato salad, popovers with strawberry jam and a fruit compote. Other luncheon favorites are spaghetti, cold sliced meat loaf with creamed potatoes, creamed mushrooms on scrambled eggs or creamed beef on toast. Stuffed Tomato Salad Wash firm, ripe tomatoes. Cut a slice from stem end, scoop out some of die center and mix with cucumber that has been cut into little dice. Season with salt, pepper and paprika, moisten with mayonnaise, put into the hollowed tomatoes, top with a dab of mayonnaise sprinkled with parsley. Flare tomatoes on crisp lettuce leaves. Anchovies, chopped ham or hard-boiled eggs may be added to the stuffing. Candied Sweet Fotatoes Boil sweet potatoes until nearly fender. Peel them and cut in rather thick slices. Arrange in a well buttered baking pan, sprinkle with salt and pepper and, more generously, with brown sugar. Sprinkle with lemon juice and some grated lemon rind. Put a few bits of butter on each slice and bake in a moderate oven 25 minutes.

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(From Hotel McAlpin, New York) Mint jelly or a tart sauce make an ideal accompaniment for roast saddle of lamb portugaise. This platter is garnished with stuffed tomato, potato rissolee,. watercress and broiled mushrooms.

By XFA Service Famous chefs stake their reputations on meat and vegetable sauces to make their dishes specially delicious. The following dinner menu gains much from the tomato sauce used with the veal cutlets and the butterscotch sauce served with the cup cakes. The dinner would be quite dry without the sauce over the meat, while the butterscotch sauce lifts the cup cakes to the dignity of a real dessert. The three menus for the day are simple but planned with the necessary calories, mineral content and vitamins carefully calculated. A crisp food is included in each meal and milk is used in adequate amount. Breakfast—Sliced oranges, cereal, cream, coddled eggs, crisp toast, cocoa or milk, coffee. Luncheon—Cream of onion soup, toast sticks, jellied carrot and pineapple salad, chocolate bread pudding, milk, tea. Dinner—Veal cutlets with tomato sauce, twice baked potatoes, buttered green beans, stuffed prune salad, cup cakes with butterscotch sauce, milk, coffee. Any plain cake or simple sponge cake can be baked in individual baking cups. The cakes should not be made of a rich batter because the sauce is quite rich with cream. While this dessert would not be suitable to serve with a fat meat, it

PLAINEST OF FOODS GLORIFIED BY SAUCES

OATMEAL COOKIES 1 run fat, half hutlrr 2 runs brown sugar 2 rr*s 2 run* rnllrd oat* 1-3 run rvannratrd milk and 1 trasponn vlnrgar, mixed 2 runs flour 1 teasnoon soda t 4 Irasnoon salt 2 teaspoons rinnamon teasnoon cloves 1 run raisins Cream fat and sugar together. Add eggs. Beat well, then stir in oats and milk. Sift flour, then measure. Resist with soda, salt and spices into first mixture. Mix well, adding raisins with last few stirs. Drop from a teaspoon onto an oiled baking sheet. Bake in a moderate oven, 375 degrees.

is excellent with veal, which is lacking in fat. Tomato Sauce Four cups diced tomatoes, 2 teaspoons sugar, 1 teaspoon salt, 1 onion, 6 cloves, parsley, celery leaves, 2 tablespoons butter, 2 tablespoons flour, \ teaspoon pepper. Canned tomatoes can be used wuth equally good results, although less salt may be needed. Melt 1 tablespoon butter in sauce pan. Add onion peeled and sliced and cook slowly until lightly browned. Add tomatoes, sugar, salt, cloves, paisley, celery leaves and stew 20 minutes. Rub through a

The Indianapolis Times

INDIANAPOLIS, FRIDAY, NOVEMBER 8, 1935

colander. Melt remaining butter and when bubbling stir in flour. Cook until foamy and add tomato puree. Bring to the boiling point, stirring constantly, and season with pepper. Serve with veal cutlets or fish. Butterscotch Sauce One cup pream, 1 cup brown sugar, 1 cup medium corn syrup, 1 tablespoon butter, % teaspoon vanilla. Mix cream, sugar and syrup and stir until perfectly blended. Cook in double boiler over boiling water for one hour. Remove from heat and beat in butter and vanilla. Pour over cup cakes and garnish with a spoonful of whipped cream. This sauce is good over ice cream, too. Bcarnaise Sauce This is one of the best sauces for broiled meats and fish. Three tablespoons water, 3 tablespoons tarragon vinegar, % onion, 4 egg yolks, V 2 teaspoon salt, ll teaspoon white pepper, 1 teaspoon finely chopped parsley, 4 tablespoons butter. Slice onion and cook in water and vinegar until liquid is leduced one-half. Strain into a small sauce pan and add egg yolks, one at a time, stirring constantly. Cook over hot water, stirring steadily, adding butter, one tablespoonful at a time as the mixture thickens. When smooth, thick and glossy, remove from heat and add salt, pepper and parsley. Serve hot.

PLAIN FOODS OFTEN BOAST FANCY NAMES ‘Soubise’ Means Flavored With Onion; Various Origins Exist. CHRISTENED FOR SINGER Peach Melba Paid Tribute to Woman Noted in Opera. By XEA Service He never eats onions, yet he orI dered a dish “soubise.” Can you imagine his chagrin? For any time you see “soubise” you may know there’ll be onion flavor. Just as “Florentine” means spinach. An omelet Florentine is an ordinary French omelet on a bed of spinach. It’s important to know some of the more commonly-used fancy names of dishes. They come about in various ways. Sometimes a noted chef wants to honor a locality, a hotel, a club or a famous person and names a dish accordingly. During the last three or four centuries many dishes have been named in these ways and have become universally known. Peach Melba vras christened in honor of the great singer and consists of sponge cake, ice cream, peach and raspberry puree. Indicate Style of Serving Many names attached to dishes | are French and indicate method of ! preparation or seasoning. Thus a roast au jus is served in its own unthickened juices. Au beurre noir means with black butter. Bearnaise sauce is a rich sauce thickened with egg yolks and characterized by the flavor of shallot and tarragon. Blanquette is white meat in a cream sauce that has been thickened with eggs. Here are other terms and their I meanings: Boeuf ala jardiniere—Braised beef with vegetables. Champignons—Mushrooms. Even Carrots Listed Chateaubriand—Center cut of fillet of beef. Creole—With tomatoes. Crecy—With carrots. En coquille—Served in shells. Fricandeau—Larded fried veal. Fromage—Cheese. Huitres frites—Fried oysters. Homard farci—Stuffed lobster. Macedoine—A mixture of several kinds of vegetables or fruit.

FIVE RULES GOVERN FAMILY’S FOOD

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(From Hotel New Yorker. New York.) The chef’s salad is pretty as a picture, contrasting hard-boiled egg with tomatoes.

By X FA Service Here’s a column for the fall bride w'ho may be having some bad moments just now with her meal planning. If it’s a twice-told tale to the rest of you, it still won't hurt you to be reminded once more. There are five hard-and-fast rules for feeding the family. First, it must have a balanced diet. That is, unless the members are dieting under a doctor's supervision, it must have protein, carbohydrates and fats in definite proportions. This does not necessarily mean that each day must be rigidly accurate on these points but certainly over a month, the balance should be kept. The minimum calory requirement for a day for adults is 12 calories to each pound of body weight. Children require more food in proportion to their weight than adults. Work Guides Variations Physically active persons need more fuel or calories than those of sedentary habits. However, the proportionate distribution of calories remains about the same—to to 15 per cent should be protein, 25 per cent fat and the remaining sixty to 60 per cent carbohydrates. The second rule concerns mineral constituents. There should be calcium, phosphorous, iron, iodine, copper and other minerals in every meal. Third, there must be protective foods. That means those rich in vitamins such as fruits and green vegetables. Fourth, calculate a pint of milk for each adult and a quart of milk for each child daily. Finally every meal should contain something crisp and chewy for the sake of the teeth. With the exception of a few con-

Third Section

KIDNEY BEAN STEW V 4 eup rife IV4 cup* dried kidnev beans 2 cup* fanned tomatoes 2 tablespoons flour 1 onion 1 tablespoon salt Wash the beans, put into covered kettle and soak over night in two quarts of cold water. Cook slowly for two hours or until tender. Wash the rice, cut the onions, and add with the tomatoes to the beans. Cook until the rice is tender. Mix the flour with a little cold water. Stir into the stew carefully. Cook until thickened. A small piece of salt pork cut into cubes may be cooked with the beans.

centrated foods such as sugar, sev- ; eral elements are found in all I foods. Vegetables which are primarily sources of starch and sugar| carbohydrates also supply mineral salts and vitamins. If you serve a salad with eggs or some other protein food in it. you can cut down on the meat course. Or such a combination is splendid for luncheon as the main dish. Begin the noon-meal with a cup of hot bouillon and finish with an j old-fashioned bread pudding. Chef’s Salad Four hard cooked eggs. 4 medium sized tomatoes, leaf lettuce, wellbleached chicory, French dressing. Make a bed of lettuce in a shallow' salad bowl. Over it arrange alternating slices of tomatoes and eggs cut in quarters. Fill in with , chicory and serve with French | dressing.

Entered * Second-Class Matter at Postoffice. Indianapolis. Ind.

$2 FOR DAY’S MEALS FOUND AVERAGE COST

Estimate Based on What Women in Fair Salary Brackets Spend. APPEARANCE IS FACTOR Eating With Eyes as Well as Taste Recognized in Large Restaurant. Women earning a few thousand dollars a year—up to s6ooo—estimate that $2 a day is sufficient to spend for food, according to a recent checkup among members of the American Women's Association, at whose clubhouse in New York about 40,000 meals a month are served. The same research revealed that that appearance of food means more to the average salaried woman than either quantity or quality. “We eat first with our eyes,” a club executive said, “and so we try to make menus that appeal to eye as well as to appetite.” Dislike Mixtures Women have a violent dislike for foods that run into one another on a plate, she revealed. They like meat, vegetables, relish and sauce to maintain separate identities when served together. “Another thing w’e have discovered,” she said, “is that women eat little during the day. but like a hearty dinner in the evening; that they feel more efficient for work after eating lightly at noon and that it is very bad to eat a hearty meal when one is very tired.” It was the head of the cafeteria in the 27-story clubhouse who said that she could “fairly see character forming before my eyes” as she watched women pass up cakes, pastries and rich desserts and reach for stewed fruits, compotes or ice cream. Unusual Breads Favored Two vegetables and potato with a meat course, preceded by an appetizer and followed by salad and dessert and “interesting individual breads” must be supplied to these salaried women who can afford to pay for what they want. Hot biscuits and muffins are in great demand for luncheon and dinner. Lamb is the favorite meat, with chicken and duck close seconds. They eat about 350 pounds of lamb a week.