Indianapolis Times, Volume 48, Number 8, Indianapolis, Marion County, 20 March 1936 — Page 32

PAGE 32

REDUCING? irs SIMPLE IF YOU KNOW MENUS Eat Less, of Course, but No Need to Starve With These Dishes. Trying to reduce? Well, use your common sense and don’t go off on a tangent. Eat less of everything, give up pies, cakes and all desserts beginning or ending with ice cream, but don’t starve yourself. You can have fruit ice, provided it isn’t too sweet, many gelatin desserts, most of the snows and those puddings made with fruit, Irish moss and agaragar. Remember that desserts made with yolk of egg are fattening, while those made with whites are not and don’t discount the fact that often their sauces contain the flesh-producing calories. In fact if you want the same dessert for you and your non-reduc-ing family try a plain pudding and a fancy sauce which you will not eat. Whipped cream with a fruit gelatin for the family and plain for you, for instance'. Or soft custard sauce for the family. None for you. Muscovites Good Reducers Muscovites of fruit —frozen canned fruits—always can be served to one on a reducing diet. All fresh fruits with the exception of grapes and sananas are permissible. Fresh fruit 'Combined with the frozen canned fruit makes a party dessert. I Gelatin desserts can be varied if /the mixture is whipped with a dover (beater when it begins to thicken. Whip it until light and foamy and chill thoroughly before serving. This appears different from a plain molded gelatin but hasn’t an extra calory. Gelatin desserts to be eaten without cream will be more palatable if they are not too firm. They must be chilled but not too soft to hold their shape. Fruit whips and souffles made from stewed or fresh fruits can be Used if they aren’t made too sweet. Snow pudding is an excellent example of a dessert that satisfies the whole family. Snow Pudding One and one-half tablespoons granulated gelatin, 4 tablespoons cold water, 1 cup boiling water, % cup lemon juice, 2-3 cup granulated sugar, whites 3 eggs. Soften gelatin in cold water for five minutes. Add boiling water and stir until dissolved. Add sugar and lemon juice. Place in a pan of ice water until mixture is cool and syrupy. Beat with rotary beater until foamy. Add whites oi eggs beaten until stiff and continue beating mixture until it will hold its shape. Turn into a mold and chill for several hours. Unmold and serve with custard sauce. Sherbet is on the reducer’s list, too. You can top the servings for the other members of the family with whipped cream sweetened and flavored with vanilla. Pineapple Sherbet One cup sugar, 2 cups water, 1 cup grated pineapple, 2 lemons, whites 2 eggs. Boil sugar, and water for three minutes. Cool and add pineapple and juice of lemons. Pour into freezer and turn until mushy. Add well-beaten whites of eggs and stir until thoroughy mixed. Turn freezer until mixture is frozen. Remove dasher and pack in four parts of ice to one part ice cream salt and let stand several hours. Or you can pack the sherbet in the freezing tray of your iceless refrigerator after it is frozen in the freezer. This type of sherbet must be frozen with stirring.

Pineapple Pudding

1 cup pineapple juice Vi cup water 1 lemon Vi cup sugar 8 eggs 2 tablspoons cornstarch 1 cup diced pineapple Oven temperature. 325 F. Baking time, 20 minutes. Servings, four. Mix pineaple juice, water and juice of lemon. Mix and sift sugar and cornstarch. Stir into pineapple juice mixture and cook and stir until smooth. Slowly pour onto the beaten yolks of eggs, stirring constantly. Fold in beaten egg whites and then the pineapple cubes. Pour into a buttered baking dish and bake 20 minutes in a slow oven. Sen e cold with whipped cream. Soda in Souffle A pinch of soda added to beaten gg white when you are making scuffle or omelet will r.dd to the flufflness of the finished dish.

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This Curious World Ferguson

I FCjEA ARABIAN CAMELS ARE BRED CAREFULLY SELECTED STOCK, AND MANY OF THEM BOAST LONGER. THAN THOSE OF /ARABIAN! HORSES. — — THE WORD, & QUARANTINE., _____ 1 GOMES FROM THE j~~ F==^ QUAORAG//VTA. \) }\ / OR /=OBTV... THE ORIGINAL. NUMBER. OFDA'/S IN A QUARANTINE. • ©1935 bv neasEnvicr,^w^[

THE Arabian camel, as a wild animal, became extinct long ago. The so-called wild camels which roam about through the desert areas of Central Asia, at present, are descendants of domesticated animals which have escaped from captivity.

Apple Crisp

2 cups sliced apples Vi teaspoon cinnamon 1 cup granulated sugar H cup butter 3 4 cup flour Oven temperature, 375 F. Baking time, 45 minutes. Servings, four to six. Choose tart, quick-cooking apples. Pare, core and cut in slices. Arrange in a buttered baking dish and sprinkle with cinnamon. Mix and sift flour and sugar. Work in outter with pastry blender or, two knives. The mixture will be too crumbly to shape or handle in any way. Sprinkle evenly over apples. Bake 45 minutes in a moderate oven. Serve warm with cream sauce. Cream sauce is heavy cream whipped and sweetened and flavored with a few drops of vanila. Maple Bavarian IV4 tablespoons granulated gelatine 4 tablespoons cold water ■74 cup hot milk 3 / cup maple syrup 2 eggs H teaspoon salt Mixing time, 20 minutes. Chilling time, two hours. Servings, four. Soften gelatin in cold water for five minutes. Add scalding hot milk and stir until gelatin is dissolved. Let stand until mixture begins to thicken. Put whites of eggs into a large bowl and beat until stiff, gradually adding maple syrup. Slowly add gelatin mixture, beating constantly. Add salt and beat with a Dover beater until mixture is stiff. Turn into a mold first dipped in cold water and let stand on ice for several hours until chilled and firm. Serve with custard sauce made with yolks of eggs.

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SEGREGATE CAKE KNIFE Sharp, Thin-Bladed Instrument Should Be One-Purpose Utensil. A sharp, thin-bladed knife for cutting bread and cakes should be kept for those purposes only. This knife should never be kept with other knives and forks but placed where it will not be nicked or rubbed to dull its edge. Chocolate Bread Pudding 2 cups stale bread crumbs 2 cups milk 1 square baking chocolate Vi cup sugar 1 egg 1-4 teaspoon, salt Vi teaspoon vanilla Oven temperature, 350 F. Baking time, one hour. Servings, four. Scald milk and pour over bread crumbs. Let stand 30 minutes. Melt chocolate over hot water; add half the sugar and enough milk taken f’.om bread and milk mixture to make of consistency to pour. Add to bread and milk mixture with remaining sugar, salt and vanilla. Beat egg slightly and stir into first mixture. Turn into a buttered baking dish and bake one hour in a moderate oven. Serve warm with hard sauce or cream sauce. Special For Saturday Only YOl'N'G Chickens ...lb., 20c FOR ROASTING AND RAKING Plenty of Other Poultry at Right Prices —FRF.E DRESSING—WEST STREET POULTRY 00 11 N. West St. 1,1-9669

THE INDIANAPOLIS TIMES

BOTH HOT, COLD WATER NEEDED BY HOUSEWIFE Proper Temperature Makes Many Jobs Easier in Home. Ever think about all the way’s you use w’ater and the temperature ior each use? Vegetables, for instance, must be crisped in very cold water, but for the first washing to remove the sand and grit you will find that tepid water does the trick in half the time. Spinach, leaf lettuce, asparagus and beans are more easily cleaned in water that is luke-warm or even warmer. Use warm water to spray house plants. It is much more efficacious than cold in removing the accumulation of dust from the leaves. Warm Soapsuds for Paint For the washing of painted woodwork and furniture, you’ll need warm soapsuds. A heavy lather first, then a cloth wrung out of warm, clear water and a final polish with a soft cloth. For finished natural woods, complete the cleaning with a rubbing of furniture polish or liquid wax. For mahogany furniture, use chamois in place of cloth—one for the washing and one for the rinsing. Or you can remove gelatin mixtures from their molds by wrapping a cloth wrung out of very hot water around the bottom and sides of the molds. This insures against too much melting and assures firm forms for serving. Very hot or boiling water is the simplest and quickest way to remove fruit stains from table cloths and napkins. If the whole cloth does not need laundering, stretch the place with the stain in embroidery hoops and pour hot water through. Time Saver If you use hot water to sprinkle clothes they will be ready for ironing in 15 to 20 minutes. A garment or piece of linen dampened with very hot water and rolled tight is of an even dampness all over and irons just as easily as one which was dampened with cold water and allowed to stand ovlr night. Try it some time when you are in a hurry to iron and can't wait to dampen down the laundry. Always put fresh vegetables on to cook in boiling water. The cooking time is shortened, there is less loss of food value and their color is preserved. Molded gelatin desserts and salads as well as those frozen in molds are

jjiEßlg Double your money back! -if this amazing new shortening IC Hi ■ H MONDAY ~~| WEDNESDAY j \ FRIDAY I II ■ . /iJM-M-M, WHAT '"v /nO,JUSTTHeA [BOY, BUT THIS IsY /y£s/|'d'V /HONEY, YOU'RE a'N # ■ ( DELICIOUS CAKE / ) j SAME RECIPE ) ( GRAND PIE CRUST ) / NEVER DREAM J / MARVELOUS COOK / FffZ 9 L ( so LIGHT — SUCH N) but i used S. [ so tender and < v of using J I this is the crispiest, W 1 FLAVOR. NEW RECIPE ?j / Spry. THE NEW j \FLAKY.' MADE WITH }( ANY OTHER \ l TASTIEST FRIED FISH //\ r\f] h{' I Xv - —I l SHORTENING J Spry ?J SHORTENING J I EVER ATE A' M a fsf/jy \r(sri fF% — (TW\ / \y ever used |i siL jw KLg§^ No wonder we’re not afraid to say, “Double f/ / SS ’ i:r ”\ ™ EYRE so EASY T 0 your money back!” Spry IS a better short- \ Y~^L-^4r^ e v fr' 1 ' , V DIG,E c T FR,EO ,N J ening! Open a can and you’ll see at a glance how c-C* \ / /) different it is—whiter, smoother, creamier, far more inviting. For Spry is purer. It’s ALL-vege- ribband table, contains not an atom of animal fat. gloriously crisp and tasty—and as easy to digest J-lb, eon* Often a shortening that seems good enough in <v if baked or boiled! the mixing bowl will, under oven heat, develop Try Spry. You must. You owe it to yoursflf, Ljk off-flavors that spoil the fine, delicate flavor of your family. Get a c<n from your grocer. Start uscake or pie crust. But Spry-neverl ing i t today. You’ll glow with pride at the com- \ V £ G f r Spry stays fresh and sweet pliments you get on your cakes, your pastry, your fi l £ s Spry is so pure that it stays fresh and sweet indef- £ ied , foods A„d remember, you run no risk. UjM —° Rr f W'NC a / imtely, right on your pimry shelf-no need to You re ioM 1 P rotected! See ° ffer below. IA Wt ? ' T^^SJSSSS^^f chill. That means it is always soft, creamy- DOUBLE YOUR . W i_ _• isl ' blends better with your other ingredients. Al- ?/ AW I ways uniform in quality. Won’t smoke at frying MONEY BACK / Y BT Jam ® temperature. Remains fresh and clear after re- Get a can of Spry hom your grocer t r se ;11l of ; t you want pl|p I W peated flyings. lou can fry with Spry over and Give Spry every test in pies, cakes, biscuits, fried foods. If you mjff ;' Om ' f&W Over — a real economy! don’t find Spry absolutely the best shortening you’ve ever fQ f> '''■ v Use Spry in recipe in place of other shortenmgS. You 11 marv el at the difference. Cakes are off the can when you open it. You will promptly receive back, S Good Housekeeping I lighter, finer textured, far more delicate in flavor, without question, twice what you paid for Spry. This offer is $Ci/t Tc Bureau Jfl Pastry comes out of the oven so tender and flaky hnuted to one can to a family. p/ c it fairly melts in your mouth. Fried foods are TRY SPRY NOW—offer expires April 3rd t The new, purer AU-vegetable shortening

French Fried Potatoes Need Careful Preparation

Sweet Variety Can Be Cooked in Exactly Similiar Manner. MY MARY E. DAGUE NEA Service Staff Writer AN industrious statistician has figured out that men generally order French fried potatoes when they eat in hotels and restaurants. I am no statistician but I think the reason men eat French friend potatoes in hotels is that they never get them at home. Yet they are not hard to do. The preparation, however, should be careful. Chips or Saratoga potatoes must be cut in thin, transparent slices. French fried potatoes must be cut uniform in thickness. Shoestring potatoes or potatoes Julienne must be cut in tiny strips, literally shoestrings. Souffled potatoes must be cut lengthwise in slices of absolutely even thickness with a perfect clean cut —no jagged edges. Cutting Devices Are Handy There are clever devices on the market for cutting potatoes that insure perfection and since this type of potato cookery makes such attractive serving for various occasions, a set of potato cutters is a worthwhile investment. A fat that can be heated to a high temperature without smoking or burning should be used for frying. A high grade vegetable easily removed from the molds for serving if they are plunged into a pan of hot water for a few seconds. They should be kept in the hot water just long enough to melt the gelatin or frozen mixture against the metal of the mold and this won’t take even a minute. Rolls Rise Quicker You can hasten the rising of your rolls if, after they are shaped and in the cans, you place them in a cupboard near a pan of steaming water and close the door tightly. The moist warmth will penetrate the dough and make the rolls rise quickly. This is particularly worth keeping in mind when making icebox rolls because these take double the rising time of ordinary rolls. The raw taste of so many uncooked icings is overcome if the icing is permitted to stand over hot water for 15 or 20 minutes. Also you can keep icings in a pliable condition if they are put over hot not scalding water while frosting the cake. Not boiling water, though, which would continue to cook the icing. Sometimes merely dipping the spatula into hot water makes the frosting spread easily.

oil or a firm vegetable fat give satisfa 'tory results because either can be made very hot before the fat molecules break down. To make French fried potatoes pare potatoes and cut lengthwise into strips about % inch thick. Let stand in ice water for an hour. Drain and dry between towels. Fry in deep fat heated to 395 degrees F. Cook not more than 12 pieces at a time. Cook until brown and crinp on all sides. Drain on heavy brown paper and sprinkle with salt. Serve as soon as possible after frying. Select Potatoes Carefully. The composition of the potatoes is important in making potato souffle because some kinds will not puff. A waxy potato gives the best results. Two kettles of fat are best. If one is used the process takes longer. In this case, let cooked slices drain on crumpled paper while cooking the entire batch at a low temperature. Then raise the temperature of fat and finish cooking. Select large potatoes and rub clean. Do not wash. Pare evenly, slicing out eyes or imperfections instead of cutting around these places as one usually does. Cut in lengthwise slices not more than % inch thick. A vegetable slicer will make perfect slices. Wipe each slice dry and place it between folds of a soft tea towel. Heart; fat to 265 degrees F. Or hot enough to make bubbles rise to the surface when potatoes are put in. Put six or eight slices into kettle and cook five minutes, stirring with a long handled fork or skimmer. Remove at once to second kettle in ■which fat is heated to 425 degrees F. Cook until puffed and delicately browned and crisp. Drain on crumpled paper and sprinkle with salt. Keep in a warm oven, about 300 degrees F. until ready to serve to insure crispness. Slices that do not puff can be reheated in fat for another meal. French Fry Sweet Potatoes, Too Sweet potatoes are good cooked French fried. Prepared exactly as you do Irish potatoes. French fried onions can be done two ways. By one method, you cut in slices, separate into rings, and drop into milk. Let stand an hour. Drain and dip in flour. Fry in deep fat heated to 385 degrees F. Drain, sprinkle with salt and serve. The other way to do them is to dip them in a thin batter made of 1 egg, 1 cup milk, 1 cup flour, and Vt teaspoon salt. Fry in deep fat heated to 335 degrees F. The first method is the easier.

Jellied Applesauce

Two cups strained applesauce, onequarter cup sugar, two tablespoons red cinnamon candies, one-quarter teaspoon nutmeg, one teaspoon gelatin, two tablespoons water, one teaspoon lemon juice. Heat applesauce to boiling point

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__MARCH 20,1936

Add sugar, cinnamon candies, nut-* meg and gelatin which has been soaked for five minutes in cold water. Stir until gelatin and candies are dissolved. Cool, add lemon juice and turn into molds. Chill until firm. This is an excellent relish to serve with roast pork, roast chicken or duck.