Indianapolis Times, Volume 47, Number 214, Indianapolis, Marion County, 15 November 1935 — Page 27

NOV. 15, 1035

PEARS BLEND TASTILY WITH OTHER FOODS Late Variety Now on Market Suited to Variety of Dishes. Many different kinds of salads and desserts may be made with late pears. One reason why late pears deserve an important place on tables is because they mix so well with other whole:ome foods—cream or cottage cheese, chopped walnuts, grapes, celery, sliced bananas or pineapple. Pears are grand when made into fritters—doused in batter and cooked in deep fat, when baked in upsidedown cake, made into marmalade or pear butter. If you like these recipes we could tell you about olhers. Pear Salad Lay halved pears on crisp lettuce leaves. Stuff the scooped-out seed (avities with current or mint jelly and around this squeeze cream cheese through a piping tube. Soften the cheese first with cream and a few drops of melted butter. Serve French dressing with it, using lemon instead of vinegar. Top with a dash of paprika or fill the centers with a combination of chopped nuts and cream cheese. Candied Pears Make a syrup by boiling together two cups sugar, one cup water and one-third cup light corn syrup. Boil until syrup forms a thread when dropped from a spoon, then put in the pears, which should be peeled and sliced or halved. Simmer until the fruit is clear. Skim out the pears, let excess syrup drum off and when they are no longer sticky put them away between sheets of waxed paper in a tin box. Pear Pie Line a pie tin with pastry and fill with sliced pears. Add a cup of sugar into which has been mixed a tablespoon of flour, a dash of cinnamon, some nutmeg and salt. Over this pour a cup of rich cream. Bake about 50 minutes. Baked Pears Wash firm late pears that are not over-ripe and place them in a baking dish. Sprinkle with brown sugar. Place a stick of cinnamon in the pan, also a few cloves. Spoon the juice over the pears several times during baking. When they are tender remove Ihem to a glass dish. Boil down the syrup and pour it over the fruit. Serve cold by themselves or with whipped cream or ice cream. Pear Butter Peel and core a gallon of late pears. Put in a kettle with two cups of water and boil slowly. When cooked press through a collander. To every four cups of pulp add two cups of sugar. Return to the fire and cook slowly until thick and dark, stirring occasionally. Just before taking from the stove add two tablespoons of lemon juice. Put into sterilized jars and seal while hot. This makes a fine spread for school sandwiches. Apple Betty Butter a small, shallow baking dish and put in a layer of sliced tart apples. Sprinkle generously with sugar, cinnamon and melted butter. Cover with crumbs or baking powder biscuit dough and bake about half an hour in a moderate oven. Turn out of the pan and serve upside down. Serve hard sauce with it.

DOUGHNUTS Vi rup butter 1 run sugar 2 eju* 4 runs flour 4 teaspoons baking; power 1 teaspoon salt 1 teaspoon nutme; V*. teaspoon cinnamon 1 cup milk 1 teaspoon vanilla Fat for deep frying; Cream butter and sugar. Brat in eggs. Sift together dry ingredients and add alternately with milk. Add vanilla. Roll dough one-fourth inch tlvick and cut. with doughnut cutter. Heat fat on high heat to 385 degrees, about 15 minutes, and fry doughnuts, switching from low to high to maintain accurate frying temperature.

At Better Independent Grocers! Week-End Specials S Green Fancy jo*iSs. Beans Spinach U'Yl Fancy whole Wisconsin Extra green, Northern 'cS stringless green beans California Spinach. g -trlT jfi 2™5,29c 2T# 29c slip HOMINY Pearly White HOMINY 31? 25c | KO-W E-BA Coffee “The Cup Delicious” Always a popular special I | Buy a pound tin of this on Friday and Saturday, I , J I . ■ , , . , { _ . .. T , ,‘ ’ I * I extra rich, extra fresh in ,eading Independent I Q Grocery stores all over I 8 blend, this week-end and the city. -.lyjk l -enjoy coffee at its best. KOTIIE, WELLS & BAUER COMPANY, INDIANAPOLIS, KOKOMO, WABASH

ASPARAGUS SUITABLE FOR OVEN COOKING

(From Hotel McAlpin, New York) Bake asparagus with butter, lemon juice and grated cheese, then top with poached egg for an elegant dish.

By XE A Service Baking is the ideal method for cooking most vegetables because it keeps their flavor in and no valuable minerals escape in the boiling water. Canned vegetables, too, gain anew palatability when roasted in the oven. Besides, you save fuel, since you can bake the rest of the dinner at the same time. Some vegetables, particularly those known as strong juiced, are better if they are parboiled before combining with the seasoning for baking. Cabbage and cauliflower are more delicate if this is done. Cabbage with bacon makes a onedish meal and it is festive-looking, too. Fudge Ice Box Cup One tableespoon granulated gelatin, tablespoons cold water, y 3 cup sugar, few grains salt, 1 cup milk, 1 cup whipping cream. 1 teaspoon vanilla, sponge cake. Soften gelatin in cold water for five minutes. Heat milk to scalding point and stir in softened gelatin. Remove from fire and stir until dissolved. Add salt and let stand until cool. Add vanilla and when milk begins to thicken, fold in cream whipped until firm. Line a shallow pudding dish with thin slices of sponge cake and fill with cream mixture. Put in re-

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THE INDIANAPOLIS TIMES

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