Indianapolis Times, Volume 47, Number 208, Indianapolis, Marion County, 8 November 1935 — Page 38

PAGE 38

BOOK REVEALS HOW TO FEED WOMAN BORE

Unusual Volume Arrives From London; Varied Recipes Given. Quite different is anew cook book from London that has arrived in New York shops—“ More Lovely Pood,” by Ruth Lowinsky, author of an earlier book. “Lovely Food.” The 165-page volume in its bright red cover is made up mainly of menus for special occasions, with i cipes after the menus, and spaces r< dotted lines for comments on tne food. Proper food is prescribed for occasions like these: An engagement dinner given by a baehelor, a dinner “to two old friends of your husband, of whom he is fond, but admits he does not like '; luncheon at a boys’ cricket match; dinner for a world-famous wit, refeshments for an evening party chosen with an eye to economy; supper after the ballet, when “the incredible activities of others have exhausted hosts and guests”; picnic lunch and dinner, bridge tea. debutante luncheons; the first dinner under their own roof of returned honeymooners; country breakfast, and luncheon to a woman bore. Scotch Scones There are abc 't 250 recipes for hors d'oeuvres, fis.\ meat, chicken, game, cakes, bonbons, sauces and sundries. Those are some of the dishes: Curry of vegetables, eggs, paprika, souffle of Indian corn, bertsch, haddock soup, chicken in aspic, cold beef, gelatin of beef, spiced beef, roast duck, gingerbread. lemon tart, Scotch scones. Because boys so rarely get any consideration in cook books, we are snitching a description of a luncheon at a boys’ cricket match, as follows; Silsi! Appetizer Roast Mutton Tomato Salad. Orange Caramel. Walnut Cake. Salad Appetizer Two heads celery, Wurtenburg sausage, three hard-boiled eggs, tartarc sauce and chopped parsley. Cut the celery fine, chop the egg whites, mix them and moisten with lartare sauce. Pile in a glass dish and strew with egg yolk that has been rubbed through a sieve, then sprinkle with chopped parsley. Garnish with slices of sausage. Tartarp, Sauce Three anchovies, one-half tablespoon pickles, twelve capers, onehalf tablespoon parsley, threequarters tablespoon tarragon, onehalf shallot chopped fine, one-half tablespoon olives, one teaspoon French mustard, mayonnaise. Parboil tarragon and parsley, put in the other ingredients, pound the mixture, rub through a sieve, then add the mayonnaise. Tomato Salad Allow three tomatoes per person. Dip them in boiling water, peel them, cut in halves and put in a bowl that, has been rubbed with onion. Sprinkle with powdered sugar and place in refrigerator for a few hours. Orange Caramel Twelve oranges, four ounces chopped almonds, two cups cream. 40 lumps of sugar and four tablespoons cold water. Put the sugar in a saucepan with cold water and cook slowly until brown. Spread on buttered plates or an oiled marble slab. When cold, break into fine bits and sprinkle on the oranges that have been separated into sections. Cover with whipped cream and sprinkle with chopped almonds. Serves eight. Tartare Sauce for Fish Chop a shallot fine with half a tablespoon of chervil, the same of tarragon and 12 capers, all chopped exceedingly fine. Place in an earthen bow), with half a teaspoon of mustard, 2 raw egg yolks, a teaspoon of vinegar, a drop at a time, salt and pepper. Pour in very slowly, stirring, a cup of olive oil. If too thick add vinegar. Taste for seasoning. If too salty add mustard and oil. Flavored Rice Cut two or three strips of bacon in small pieces, fry until crisp end brown and place on brown paper to dry. In the pan fat cook two small chopped onions, then add a large can of tomatoes, 2 cups boiling water and salt to taste. When this Is boiling slowly add a cup of washed rice, stirring all the time. Put in the fried bacon and boil about half an hour. New Stew Canned Something that fills the bill for a cold weather meal that has to be prepared in a hurry is anew can filled with beef and vegetables, another good item for the emergency shelf, because all it needs is to be warmed.

TAPIOCA FLUFF 1-N cop quirk rooking tapiora 1 1 nip sugar 2 rtips milk 1 egg 1 park-etle marshmallows Mix tapioca and sugar, add heated milk to make a smooth mixture, and cook in a double boiler until the tapioca is tender, but not mushy. Remove a .small amount of this mixture from the double boiler, and add it carefully to the beaten egg. Stir to make a smooth mixture and return to the double boiler. Cook about two minutes, stirring, until the mixture has become a thick custard. Remove from the fire, fold in the mashmallows and serve either hot or chilled. Marshmallows add bulk and reduce the expense.

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SCHOOL LUNCHEONS FEATURE CHOWDERS

Date and pecan pie makes a rich, nourishing dessert with which to eke out a frugal meal or the children’s school luncheon.

Hit V EA Service Children of assorted sizes offer mothers lots of problems. One is when they come home from school at different hours for their noon meal. You can’t be constantly cooking, yet each must have hot appetizing, nourishing, easily-di-gested food. One answer is chowder and custard-like desserts. There’s a lot to be said for the chowder made with milk. It contains a large amount of nourishment, is easily digested and is not rich or heavy enough to produce the loggy feeling that frequently makes afternoon work so trying. Chowder Is Guide to Dessert Serve with the soup toast sticks, croutons or toasted crackers to supply bulk, radishes and celery for crispness. When an egg or meat salad is served with a chowder luncheon a simple dessert made without eggs is best—for instance, applesauce and ginger bread, crisp cookies and canned or fresh fruit, fruit Betty with hard sauce, fruit tapioca pudding or plain rice pudding. However, when a plain green salad is planned, rice custard puddings, custard bread puddings and desserts rich in eggs will fill the bill. This type of dessert actually supplies the food value ordinarily furnished in the main course of a meal. The composition of the chowder is an important factor in determining the type of salad and dessert. If grated cheese is stirred into the hot soup just before serving the food value is increased. Eggs also increase its food value. If the chowder must stand for some time between servings, it’s a good idea to add an egg to each individual portion as it is served. Corn and Tomato Chowder Two cups diced potatoes, 1 can corn, 2 cups tomatoes, 1 onion, 4 tablespoons diced salt pork, 1 tablespoon minced parsley, U teaspoon pepper, 1 teaspoon sugar, 1 \'i cups milk. Fry fat slowly from salt pork and add sliced onion. Cook slowly until tender but not brown. Add potatoes, corn, tomatoes, pepper, sugar and parsley and 4 cups boiling water.

OYSTER BISQUE 1 pint oysters t cups milk 1 sliced onion 2 stalks celerv Sprig of parsley Bit of bay leaf 1-3 cup butter 1-3 cup flour Salt, pepper Drain oysters and chop. Heat slowly to the boiling point and press through a coarse sieve. Scald milk with onion, celery, parsley and bay leaf. Melt butter, stir in flour and strain milk into butter-flour mixture. Stir over a low fire or over hot w’ater until mixture thickens. Add the strained oysters and season with salt and pepper to taste. If a thinner soup Is desired, more milk may be added. Serve, with fried croutons or toast sticks.

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Simmer until potatoes are tender and add milk. Serve with toast sticks or toasted crackers. Date Pecan Pie One and one-third cups sweetened condensed milk, 2 eggs, V 2 cup pitted dates, \’ 2 cup pecan nut meats, 1 teaspoon vanilla, % teaspoon salt, 1 unbaked eight-inch pie shell. Chop dates. Beat eggs separately, beating yolks until thick and lemon colored. Combine milk, dates, nuts, vanilla, salt and egg yolks. Fold in whites of eggs beaten until stiff. Turn into unbaked pie shell and put into a hot oven, 425 degrees, for 10 minutes. Reduce heat to 300 degrees and bake half an hour longer. Cool thoroughly before serving. If you w’ant to serve this pie to quite small children you can use a graham cracker crust. Zweibach can be rolled and used just as you do crackers, too. These crusts are considered more desirable for small children than the usual pie crust. USE DEEP SAUCEPAN FOR APPLES ON STICK Quick Dipping of Fruit Will Give Best Results. Have red, medium apples washed and dried and on sticks before making syrup. Use a large saucepan so that there will be plenty of room for plunging the apples into the candy coating. This really should be done at a party, with every one lending a hand, or, at least, manipulating an apple. Boil together one can of corn syrup, two and one-half cups browm sugar, two and a half teaspoons vinegar, half a teaspoon of salt and a scant quarter pound of butter. Cook until the syrup turns solid when tested in cold water, then lose no time before dipping in the apples. Place them on wax paper until the candy coating hardens. Grape Catsup Five pounds grapes, two and a half pounds sugar, one tablespoon each of cinnamon, cloves, allspice and pepper, one pint vinegar, onehalf tablespoon salt. Stew grapes over a low fire until soft. Strain through a sieve Add other ingredients. Boil until slightly thick, then out in sterilized bottles.

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THE INDIANAPOLIS TIMES

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NOV. S. 1935