Indianapolis Times, Volume 47, Number 208, Indianapolis, Marion County, 8 November 1935 — Page 34

PAGE 34

SCOTCH OBTAIN GOOD FOOD ON THRIFTY BASIS Wife of Frederick Jagdl, Opera Singer, Offers Some Recipes. The Scotch they are a thrifty race and one of the things they do best is to rook eronomirallv and well. Homely nourishing things that, are remembrred lone after fancy sauces art forgotten are what they excel at. Who that has ever eaten them ran forget hot buttered Scotch scones, served with tea as only the Scotch seem able to make it. the tang of Scotch herring or even the nuttv flavor of a. steaming dish of Scotch oatmeal? Here are a few traditional dishes from Nancy Weir .Jagel, wife of Frederick -lagel. Metropolitan Opera tenor. Mrs .lagel, also a singer, was born in Scotland and learned to cook thc.se things within sight of heather-covered mountains and moor*. Scotch Scone* Two rups flour, four teaspoons baking powder, two teaspoons sugar, one-half teaspoon salt, four tablespoons butter, two eggs, one-third cup cream. Mix and sift the dry Ingredients. Wo:k in butter with tip* of fingers. Arid eggs, well beaten. reserving a small amount of beaten whites and the cream. Toss on a floured hoard, pat and roll with a lolling pin to three-quarter-inch thickness, cut in squares which you brush w'ith pgg white, sprinkle with sugar and bake In a hot oven for fifteen minutes. You may add dried currants to the hatter or you may sprinkle the top with finely ground nuts. These are delicious with lea. Apple and Rice Meringue Mrs. Jagels two hoys, .Tohn and Paul, as well as their tenor father, like this one and she recommends it because it contains nourishing ingredients. Six apples, three eggs, one-quarter pound sugar, onp-half pound whole ricp, lemon or cinnaman, two cups milk. Peel and quarter apples. Put sugar and a cup of water in a pan and boil one or two minutes. Add the apples, rover and slowly cook until tender. Remove the apples and allow syrup to boil until reduced and thick. Put rice in pan with cup of salted water, boil and pour off water at once Cover rice again with cold water and boil slowly. When water has soaked in add two cups milk, sugar and lemon and boil slowly without, stirring for twenty minutes. Put the rice around the dish, apples In the center and pour syrup over. Whip whites of three eggs stiff, add t,teaspoon of sugar, pile over rice and apples, sprinkle with sugar and lightly brmvn in oven. Scotch Pancakes One.quarter pound flour, one cup milk, two eggs. Add milk to flour gradually, and when the batter is smooth add the unbeaten yolks. Mix well and allow to stand for two hours. Whip whites very stiffly with a pinch of cream of tartar and continue beating until stiff. Add lightlv to the batter. Pry as usual. Sprinkle lemon juice and sugar over the pancakes. then roll th<m. Cheese Souffle First make a cup of cream sauce. Melt three tablespoons butter and add three tablespoons flour, stirring until smooth. Add half a teaspoon of salt, one-quarter teaspoon paprika, then gradually stir in a cup of hot milk or cream. Roil three minutes. While it Is boiling stir in one-half cup grated cheese. Take from the flre or turn the flame vcr\ low and stir in the beaten yolks of three eggs Th n sauce should not boil after yolks are put in. When cool, fold in three stiffly beaten white Turn into an ungreased baking dish. Rakp in a slow oven from half an hour to 40 minutes.

Popnvrrs TVnt two rggs thoroughly and mix with a cup of milk. Into this stir vary gradually a rup of flour that has boon sifted with one-quarter teaspoon salt, then beat in a tablespoon of melted butter. Pour into very hot and greased gem pans and bake in r hot oven .15 minutes. Reduce the heat for the final ten minutes. Gem pans should be only about half filled. For cheese popovers. partly fill the gems with batter, put in a little grated rheese. cover with batter and bake in the usual way. Kmergency Shelf Needs Here are two meals 'rom the emergency shelf: No. 1. grapefruit ,luire, baked corn beef hash, biscuits • the kind that come rend\-mixed', .tarn and tea No. 2. canned baked beans with little sausages, saute bananas, coffee and hot gingerbread made from a ready-mix flour. Oyster Stew. Twelve oysters, or one nip. with one-half liquid, one cup milk, one block butter. After the ovsters are dropped into the heated milk, this makes 2’y cups. CRANBERRY COOKIES 1 run rranbtrrv <• from whirh juir* hs brrn drained V run hortenint ’run suer t a** 2 rup* ttur 1 teaspoon baking nowder l u teaspoon salt it teaspoon tanijla Cream sugar and shortening, add well beaten egg, flour, baking powder and salt. Lastly, vanilla. Chill dough, roll out very thin on slightly floured board and cut with round fleured cookie cutler. Place one teaspoonful of cranberry sauce on cookie round. Then place on top cookie round from which center has been cut out. Press edges together firmly with tlnps of fork. Bakp in a moderat* oven at 375 degrees, about 10 to 15 minutes. • i l rot AILMIRPOSES

Planning Thanksgiving Dinner Ahead Will Aid in Lightening Cook’s Task

Turkey and Other Fowl May Be Prepared Day Before. Every one enjoys Thanksgiving Dnv—the anticipation of a grand dinner -and the satisfying repletion, the “I ate too much but it was worth it" feeling that comes afterward. Every one. that is, but the rook, unless she happens to be a homemaker who plans ahead. Thanksgiving menus are apt to be a bn. more elaborate than those presented on other feast days, and fortunately many of the favorite dishes are such that they may be prepared, at least in part, the day before. Clean and stuff turkey or other fowl the day before the feast. Cook and chop the giblets for the gravy. Make molds of cranberry jelly. Prepare plum pudding or mince pie and reheat it the day of the feast. Count and clean the silver several days in advance. See that (able linen and china are in readiness and when Thanksgiving Day dawns you'll have the pleasure of leisure to pn.jov it. To you the delirious aromas will he as thrilling as to the waiting family and guests for you will have accomplished the ’fussy time-faking tasks well ahead of time. Here is a dinner that may be prepared in this manner: l,ohlrr and Cmh Cotklall Roa*t Turk*? Mawhe/l Pnlalof* Orangeri S*r**et PnlafnM Cranberry Mold* lima Bean Salad Orange Bread Madeira Pudding Coffee Lobster and Crab Cocktail Chill the following ingredients: One-half of a six-ounce can of ; lobster, one-half of a six and one-,half-ounce tin of cr; b meat, onethird cup chili sauce, three tablejspoons of mayonnaise and one-half I cup of finply sliced celery. Beat together the chili sauce and mayonnaise and add the celery. Removp the tendons from the lobster and crab, shred and toss with the I dressing. Serve in glass cups lined with crisp lettuce hearts. Roast Turkey Carefully pluck the bird, singe it and wipe well. Draw' it, preserving the liver, heart, and gizzard. Wash inside and wipe the outside. Cut off the neck close to the back but leave enough of the crop skin to J turn over. Stuff and truss up the bird. Dredge lightly with flour, put in roasting pan with a liberal piece of butter and baste frequently. Allow' about 20 minutes to the I pound. Dressing—Oyster Drain three cups of oysters and I cut in pieces. Combine with three j tablespoons lemon .juice, three cups !stale bread crumbs, two and onehalf teaspoons salt and one-fourth I teaspoon pepper. Moisten with j three-fourths cup of hot oyster liquid to which six tablespoons of melted fat have been added. Dressing—Bread i To Iwo quarts of soft bread ! crumbs add one-half cup onion, onei third cup celery, one and one-half j tablespoons salt, one-fourth teai spoon pepper. Combine wdth two- ! thirds cup melted fat and cook until delicately brown. This makes a dry, fluffy dressing. Oranged Sweet Potatoes Parboil six medium size sweet potatoes, then peel and slice lengthI wise. | Arrange the slices in a baking | dish, sprinkle generously with brown sugar and riot with bits of butter

... “and 4 More ofKO-WE-BA’S kll New Soups!” Home-Style Soups! "YT'OU'LL want more. too. once you’ve tasted the fresher, richer flavor of the new KO-WE-BA Readv-to-Serve 1 3 K 6 Cream spup " A ' ps,ra " Soups. You get all the goodness of gus, ceipry. Mushroom, home-made soup, without the bother of Tomato. Spinach anc. pea. preparing it vourself. Simplv heat and N Chicken and Rice. Vree- serve .. . nothing to add. Q table-Beef. Onion. Oxtail, Noodle. Black Bean and These new soups are made right here S vegetable. 15c sire cans. in Indianapolis, from fresh vegetables, prime meats, sweet cream and pure sea,4/ Independent (iroeers Only sonings; blended and cooked .just the way you like them. tGet four kinds today and see if they of mushroom, asparagus, spinach and onion; or anv other favorites. Be ready for compliments when you serve them. The 15c size is a full-pack 16-oz. can. CHILI at Its Best! yjjtra fancy Came | j 13 READY-TO-SERVE SOUPS

and one tablespoon of grated orange peel. Pour over one-half cup of orange i juice and scatter two tablespoons of brown sugar and a little paprika on top. Cover and bake 30 minutes, then remove cover and continue baking until brown and well carameled. Lima Bean Salad Take contents of one can of lima beans, drain well and cool. Marinate in French dressing and chill thoroughly. Arrange in nests of crisp lettuce leaves and garnish with slices of pimento stuffed olives. Orange Bread 1 rif stirar 3 fupi floor 31 traepoon* hakim porrifr V* teaaonnn *alt 1 he*ten 1 run milk 1 tablespoon melted hotter 1 7 r up r*ndi*d eitron 1 7 eop randied orange peel Rift sugar, flour, baking powder and salt together. Add beaten egg to milk and stir into dry ingredients. Then add melted butter, citron and orange peel, chopped fine. Pour into a greased loaf pan and bake in a. moderate oven for 40 to 45 minutes. Madeira Pudding 1 • pound suet *4 pound* bread rrumh* tablespoons sujrar (moist) It pound flour 5 errs 2 wineglasses sher rr Mix the suet, bread crumbs, flour j and sugar together. When these ingredients are well mixed, add the j eggs and two glasses of sherry, to I make a, thick batter; boil three and ! one-half hours. Serve with wine j sauce. Wine Sauce 2 ruo' powdered *u*ar li rup wine 1 run butter j Beat the butter to a cream. Add I the sugar gradually and when very ! light add the wine, which has been heated. Place the bowl in a ba v sin | of hot w'ater and stir for two minutes. The sauce should be smooth and foamy. Menu ftaiierkraut .luire nnd Tomato .luire Cocktail Roast Goose ftihlet Gravy Mashed Potatoes Buttered Mashed Yellow Turnips Apple Satire Grapr and Orange Salad Currant Muffins Mincemeat-Apricot Pie Coffee Cocktail Combine equal parts of canned 'sauerkraut .juice and any good tomato cocktail, serve in small chilled glasses. Roast Goose Draw and singe the bird, wipe nut j the inside with a cloth and sprinkle | with salt and pepper. Stuff, being careful to press in the dressing firmly, but do not entirely fill up the cavity as the mixture wiil swell in cooking. Tie the goose securely with a greased or wetted string or you may use one-inch gauze bandage. Paper

li VERY SPECIAL—FOR SATURDAY ONLY ■ EGGS Ksr**. 27© 1 Hens teg. 20c Ducks Spring 22c I Hoosier Poultry Market B__l^ N^ Alahaltla St. Thone Ll-1881

THE INDIANAPOLIS TIMES

the breast to keep it from scorching. Roast in a hot oven, basting at first with a little salted water—afterward with its own juice. Take off the paper when the goose ; is about half done and dredge with a little flour toward the last. Make a gravy with the remaining juice in the pan and add the cooked chopped giblets with the broth in which they have been cooked. Dressing for Goose Mince four good sized onions fine, mix with one tablespoon dry sage, a large teacup of grated bread | crumbs, one tablespoon of butter, j the beaten yolks of tw'o eggs and a little pepper and salt. Mashed Turnips Cook and mash yellow turnips, add a little rich cream and one | heaping tablespoon of butter with salt and pepper to taste. Beat until I very light and fluffy. Dot the top with butter and add a dash of papi rika. Grape and Orange Salad 2 rup* white gran*** I't run* orange pul® ,j i rup Brazil nut? Remove the skins from the grapes, cut, in halves and remove the seeds. Cut the orange section in pieces of uniform size and the nuts into thin strips. Chill the fruit, add the nuts and mix with French dressing. Serve on crisp lettuce or romaine with fruit salad dressing. SKEWERS USED TO COOK LAMB Old Method of Broiling Enjoys Revival of Popularity. Instead of preparing lamb in any of the humdrum ways, a nice way { (o serve it would be in the form of | shashlik. Just now there is fashionable precedent for reviving the primitive habit of cooking meat on skewers. The method is as follows: Cut lean spring lambs in small pieces and pierce these with skewers, putting several pieces of meat and bits of tomato on each skewer. I Broil 8 to 12 minutes and and ! turn so that the meat, will hrown evenly on all sides and in order that | the hot tomato juice may season ' the meat. Bring the skewers to the ! table piping hot. Serve with hot boiled rice and fresh scallions. Pineapple Sauce. The ingredients are three-quar- | ters of a cup of water, three-quar-I ters of a cup of juice from pan in which ham is baked, one-third .cup pineapple juice, one tablespoon cornstarch, dissolved in a little water. Boil the sauce about five minutes, or until cornstarch is cooked, then add one-half teaspoon lemon juice.

SEASON OPENS FOR QUINCES TO BE PRESERVED; Preparation of Fruit in Present Form Began in Ancient Days. Come November, quite a lot of women turn their minds to the fragrant task of preserving quinces. This autumn habit has persis* ’d, it seems, ever since the ancient G aeks and Romans finished their feasts with generous helpings of cooked quince, which seems to have been the first of all marmalade fruits. Use quinces that have begun to

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turn yellow. Rub them with a coarse towel, pare, core and quarter. Drop the pieces in cold water to prevent discoloration. Save skins and cores in a separate dish, for marmalade or jelly. Put two layers of qtiartered quinces in a preserving kettle and cover with cold water. Cook over slow fire until fruit is tender. Do not boil them in sugar syrup first, as that hardens them. As the fruit becomes tender, skin it out and lay on a platter. Strain the water. To each pint of juice allow three-fourths of a pound of sugar. Cook gently for 10 minutes, skimming until clear. Put in as many pieces of cooked fruit as the syrup will cover. Simmer gently for half an hour, or until quinces turn a rich red. Lift out with a spoon and drop into hot, sterilized jars. Let the syrup boil down a little, pour it over the fruii until juice runs over, cover and seal. It you are making marmalade, the

cores and washed peelings may go in along with fruit. Press cooked pulp through a sieve. Allow threofourths pound of sugar for each pound of fruit. Boil and stir until smooth and firm Put in jars and cover with paraffin.

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Spiced Fruit With Ham Did you ever try ham wit* browned pineapple or a tart relish and hot raisin sauce'’ Indeed af3 most anv tart spiced fruit can bit used with ham. Peach pickles* spiced crabapplcs and spiced pear*, for instance.