Indianapolis Times, Volume 47, Number 208, Indianapolis, Marion County, 8 November 1935 — Page 36

PAGE 36

LOWLY FOODS CAN BE MADE MORE ZESTFUL

Citrus Sweet Potatoes and Onion Pie Are Among Suggestions. Todays am for the amateur homo rook who gets spoil? of imagining that, there arr no new ways of preparing old foods. There l? nothing frilly about these directions for fixing up a pot of potatoes Into something pretty nice, for one sticks to the theory that potatoes, onions, cabbages and other homely things; ran be marie into delectable food without being fancy at all. Especially in homes where there is a man to be fed, or an embryo football player in from a tussle with his gang, these dishes are sure to be welcomed with approval. Citrus Sweet Potatoes Two pounds of sweet, potatoes that have been boiled, skinned and mashed or pressed through a sieve, six tablespoons each of melted butter and brown sugar, juice of an orange and grated rind of half an orange, juice of half a lemon and grated rind of a lemon. Beat together until light, put in a well buttered dish and hake half an hour in a moderate oven. Cauliflower Souffle Ma'li cooker, cauliflower in a litlle milk and season with salt, pepper and grated cheese. Stir in the j slightly beaten yolks of three eggs | and rook one minute, stirring constantly. When cool, fold in (he beaten beaten whites of two eggs. Transfer lo a buttered baking dish. Cover with the stiffly beaten white of the ; third egg. Bake in a moderate oven ! about 15 minutes. When done, rover j with grated cheese and return to the oven for the cheese to melt. Onion Pie Cook two cups chopped onions in one cup sweet butter for 20 minutes, keeping the saucepan at a slow simmer, because the onions must not be brown. Take from the fire and when if is J cool put in the slightly beaten yolks \ of six eggs, half a cup of cream, a j lit tie salt and pepper, a cup of white I wine and the beaten egg whites,! folding this froth in slowly at the i finish. Line a pie plate with rich pastry, j pour m the mixture and bake for! half an hour in a moderate oven. J The filling should be more than t.w'o ! inrhes deep. The pie has no top crust. Cabbage Soup Select rather small head of rah- . hage. Remove outer leaves, cut the ! cabbage in halves, cut, out center and shred the leaves very fine with a sharp knife. Pin in a deep saucepan with two cups each of boiling water and milk. ! three small onions, a tablespoon of chopped parsley, three tablespoons oi butter, salt, and pepper to season and half a nip of barley that has rooked for an hour. Cover the dish and simmeri for an hour.

Approve of Chicken Chicken fried Southern style and served with eranberrv sauce, ranriirri sweet potatoes and buttered Brussels sprouts is a favored dinner combination, followed by hearts of lettuce with Russian dressing, apple pie with cheese, coffee. This news and the following receipts contain suggestions for home meals, whether those to be served are the collegiate type or just toilers who also deserve to be well fed. Fish Balls Have ready salt cod and polatocs. ' ice as much potatoes as fish. Soak fish overnight, then boil for one-half hour. Drain and dry boiled potatoes, then mash them. Put in the fish 1 shredded) with one egg for each cut of fish and potatoes, a tablespoon of melted butter or melted salt pork fat. Season with a little nutmeg and pepper. Roll in forms with a spoon and drop in very hot fat until brown. Mayonnaise 011 Fruit A nice way to serve mayonnaise | s to put it in halves of fresh fruit instead oj making individual salads with it. Or fill the cavities of P ars or peaches or apples with errant eheese beaten with cream until light and fluffy. Pot Roast Varied All vegetables combine well with pot roasts. They may be rooked surrounding the meat or separately. Tho only difference is that when vegetables are cooked with the meat the gravy becomes flavored. Oysters for Invalids Raw oysters are almost as easily digested as raw eggs and are an exceedingly nutritious food to serve J 0 io' a lids and children. Steamed, baked or in a plain stew, thev are equally good. CARROT RING 1 bonrh mrr*t 5 * run irradiated eraporatfd milk l t t?ft*innn salt ** teaspoon atirar Prpper 1 sup hlanchrd almond* l ! a tablespoon* bnttrr Wash, scrape and grate carrots. There should be two and one-half cups. Boil in a small amount of water until tender, or use raw. Beat eggs, add milk, seasonings, coarsely chopped almonds and carrvts. Melt butter in ring mold. Let run around mold to gr rase thoroughly and pour extra butter into mixture. Fill mold. Se- in a pan of water and bake in a slow oven, 325 degrees, until firm. |l*'*-tfilrv l 4 ItAHiier Than Mont Hens* 17‘ Eggs ~ 23 i trf*n West Strut Poultry Cos. 11 V. Weal Kt. U-NW

GLAMOROUS TREATS MADE OF CRANBERRIES

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Cranberries win lasting friends when converted into festive cranberry ire box cake, cranberry ir.-Jsse and cranberry sherbet.

Three delightful cranberry treats, any one of which, when served as the grand finale of a special luncheon or dinner, will leave your guests with a pleasant and satisfied sense of having dined well—plus a last impression of your genial hospitality that is complimentary. These recipes for artful and glamorous cranberry treats will make your parties events of distinction. Cranberry Ice-Box Cake I Clip* eranberric* ’-i teaspoon salt I'? cup* water 1 tablrspoon butter I'ii cups an cor 2 rgg whites • egg yolks |n pound fi tablespoons lad? fingers flour I tablespoon Juice and rind chopped pistachio 'j nrance. nuts Cook cranberries in water until the skins pop open. Strain through a fine sieve. Mix yolks, sugar, salt and fiour together. Add strained cranberries and orange. Cook until thick, stirring constantly. Add butter. When this mixture is cold, fold in the stiffly beaten egg whites. Line the bottom and sides cf a spring form pan with lady fingers (halves), cover bottom with half of cranberry mixture, then a layer of lady fingers, then the remaining cranberry mixture. Set in refrigerator eight hours or over night. Decorate with chopped nuts. Cranberry Ice-Box Cake No. 2 2 cup* frn-mimilr I sponge* cake eranberrv sauce 1 j pint cream I rug while Add the stiffly beaten egg white to the cold ten-minute cranberry sauce. (Dates, raisins or chopped walnuts may be added if desired.) Slice a sponge cake so as to fit the pan. Alternate layers of cake and sauce until the pan is full, finishing with a layer of cake. Place a weight on top and set In ice-box for six to eight hours. Unmold and garnish with whipped cream. Cranberry Mousse 1 cups cranberries % teaspoon valt I l * cup* sugar I pint cream 2 cup* water 1 mince gelatine Rind \ 2 lemon it t ahlcsponns ) Rind and juice V& cup watfr 1 oranre Cook cranberries in water until soft. Strain through a sieve. Add sugar, orange juice, rind of lemon and orange and the gelatine which has been dissolved in ’ 2 cup cold When the mixture is cold combine with the cream which has been whipped. Pour into a moistened

PLENTY OF TOWELS FOR EVERYONE j){iiA A NEW LOW PRICE! Ol T can still get a Silver Dust makes dish washing quick and 1 towel by sending in six Silver easy—and if you want it at a Dust box tops to Silver Dust, 88 real bargain price—get Silver Lexington Ave., New York City. Dust today! And you can now get two boxes of Silver Dust at a lower price P- S- Some g™™’ l '* still have the than ever before. Grocers are now > carton containing 2 , • , boxes of Silver Dust and the towel, featuring t o boxes at special In this case, he will have to charge bargain prices. the old price and the tops are not So if you want the soap that redeemable. i Golden Grain Butter 29c Eggs, Fresh, Ctn. 2 Doz., 55c Cream or Brick Cheese,- 19c Sliced Bacon. 2 Pounds__s9c Pork, Fresh Picnic 15c Veal Broast 12 Vic Pork Loin Rst. 2-lb. Pcs. 19c Veal Chops 14c Pork, Cottage Roast ,__23c Beef far Boiling 9c Lamb Stew 10c Beef fer Roast I2V2C Lamh Shi dr., !2Vg<i Leg. 17c Beef. Swiss JJ: Riy. Ur< ]C|M U-5496— 5497 iffti iihuiH OjRENWALD'S 4 Lbs., 57e I quality meat market wmF '! I 26-28 N. Delaware

mold. Set in refrigerator for six or eight hours. Cranberry Sherbet ♦ nips cranberries 1 teaspoon *ela2Vi cup* water tine dissolved in 2 cups sugar ' ■ cup cold Juice 2 lemons water Cook cranberries with water until; the berries stop popping; strain; add sugar; and cook until dissolved. [ Add gelatine; cool; stir in strained | lemon juice. Pour into tray of mechanical refrigerator stirring occasionally. Allow two to three \ hours, for freezing.

50-GENT MEAL SATISFIES FOUR Fruit Juice Included on Menu Submitted by Dietitian. i Breakfast for four at a total cost of 50 cents is recommended by Miss Ediih M. Shapcott, dietitian, who has been planning meals for fami- ! lies on the government's relief proj gram. Fruit juice, she suggested, j should start breakfast for everyone, ! from small children to the aged. “Fruit juices should be made a I regular part of meals wherever posj sible,” she said. “Orange juice is well known as a staple from baby days to maturity, but many are not so familiar with the approved use I of the juices of other fruits. Nat- ; ural pineapple juice, to which no I sugar has been added, is excellent j for children; they love its piquant i flavor, and it has the same gentle laxative effect as all other fruit juices.” Her 50-cent breakfast for four would consist of pineapple juice, an egg, buttered whole w r heat toast, creamed or chipped beef, coffee or ! cocoa for adults and milk for children. Recipes for Croutons. To make croutons some cooks dip j the neat cubes of bread in melted butter and then browm them in a moderate oven. Others drop the I cubes into deep hot fat and fry them a golden brown in sixty 1 seconds.

THE INTSTAKAPOLIS TIMES

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_\OV. 8. 1933